Shellfish Sam

I really didn't want to post again in this forum but after reading this, I felt compelled to. As per my first post, there is more than one side to every story. To wholeheartedly believe the "spin-doctored" version of what happened based on only one side of the story is somewhat foolish. I am not taking away from Rob's incredible talents and skills in the kitchen. He is a truly gifted chef in every respect of the word and I, personally, admire the man. But, that doesn't make him an excellent book-keeper or an expert at some of the other duties that regularly fall on an executive chef's shoulders. This combined with long absences from the kitchen of both restaurants would lead any business operator to do what happened here. He was not "screwed" by anyone and will probably walk away from it all with enough to start his own place in Vancouver or maybe in Toronto as the rumour mill goes. Rob admits that he could not afford to operate both places and his associates were the ones providing the cash. Therefore, they have final say. Where is the screwing here? If this was your business, would you let it be run financially into the ground or would you make an unpopular decision in order to save your hefty investment? Pretty simple math in my opinion. And I would have done the same. To hear the associates being called, "status climbers" and other assorted names is really childish and bitter about what comes down to a business decision. In closing, I wish Rob nothing but the best and I am sure he will learn from his mistakes and move on to bigger and better things. He certainly has gotten a lot of free press out of this and there ain't no such thing as bad press.

Broken ties????????? From reading this article and in between the lines, I'd say his ass got fired more than he broke ties with the place. Well, I'm sure Chuck at White Spot will give him a job cooking that lovely chicken in a black bean sauce. Always 3 sides to every story, your side, my side and the truth.

If you store them cup up, not only will the oyster liquor run out (think about it for a sec, which would keep the juice in, a rounded bottom or a flat top?) but it is the equivalent to me hanging you by your feet to rest. Hardly restful and very stressful on what is after all a living creature.

Store them cup down (rounded side down) in a fridge between 1 and 4 degrees C and place wet newspaper or a damp towel over top of them. If they are European Flats (Belons), place weight on top of them to keep the top shells closed. They tend to gape.

The Vancouver Gold Medal Plates are taking place at the Bayshore Westin on November 14th. The lineup is impressive and the food should be spectacular. Who do you think stands the best chance of winning it? The only person I really don't wish to hear from is Andrew Morrison as he is a judge in this event and it would not be "kosher" for him to speculate who the winner will be.

Having to clean up an overflowing grease trap in the middle of the summer. I have had lots of crap happen to me in this business but that was definitely the worst.

It's not so much the illegal part but the fact that there are sporadic outbreaks of PSP (paralytic shellfish poisoning) during the camping months and you are putting yourself in grave danger by eating them as cooking can't destroy this affliction. Please check locally before you attempt this the next time for outbreaks of PSP as there is no cure for it and it will slowly kill you over a period of 2 weeks. Just want you to be careful, is all.