shona m f pearson

Point Grey !! tiny ama bistrot, the most recent in a series of crepe cafes at 4544 W 10th Ave is closed, now reinvented as Brown Dog Cafe, a mom and daughter brunch spot , check us out egulleters !!

WHAT is going on at feenies ??? admittedly have been away cooking and cooking , did I miss something ? tried to go with the glam youth, who always have had a good time there ....all papered over !??

hey saskatoon !! are you only looking fine® dining ? if you can eat at the OTHER golf club , Riverside, try to go , Peter Phillips is arguably one of the best chefs in the west . Faculty Club has an excellent chef, they have member-for-a-day cards , you can call their office, they do a buffet lunch Mon through Fri, casual in a pretty room, beautiful patio, nice staff. I know it's Earls, but it's the best Earls we have been to ( sadly it was our first Earls and we thought they were all good ! lol ) At the Broadway Diner, our crew loves the omelettes, the burgers, the milkshakes. I actually prefer dinner to lunch at Calories, nice easy relaxed pacing, pretty food, very very good dessert. Burgers at fuddruckers. And if I could only get Saskatoon Asian ( second floor across from Scotia Centre ) in Vancouver, we would be SO happy !! so so good !! good luck and have fun : )

Hmmm. I have used Lagostina, my preferred pots at home are Paderno. I think you are right to be judging the heft and the feel, but my experience has been that good pots are not cheap, but expensive pots ( and pans ) are not necessarily good Some of the other factors to look for , crossover potential , I really love pots with lids, or that fit other lids, and pans that have no materials ( plastic, resin, knobs or handles ) that cannot go into the oven or under the broiler .... All that said, I did not dislike the Lagostina. lol good luck !!! let us know which pan you chose and how you like it

hey Junior , congratulations !!! I say DO IT ! MOVE, downtown Saskatoon IS where you want to be , and , forgive me, change your name !! I owned a small cafe in Ontario for several years named (not by me ) The Runcible Spoon. It was a great place, tons of fun, and everyone called it The Spoon. If I had been older, smarter, or maybe just less tired I would have changed the name for real !!! Since then I cheffed for 6 years in Saskatoon. People are great and they NEED you there ..... but why not make it easy for them to find you , tell their friends about you, look you up in the phone book..... cograts on your growth man.... way to go !!!

capers has nice par-baked rolls, baguettes..... does someone want to break it to me that they were from the bakery that is gone ?

chef going out to eat with vegan daughter..... Hons on Robson - TONS of choices, Mouse and Bean, with slight and very gracious modification, Feenies makes her a favourite personalized pasta dish every time, plus we have spicy beans and they always have three amazing sorbets for dessert (hardest thing to find vegan when out ),O'Douls would be a close second for fancy because they also put a lot of love into the special plates for her - they always come up with three great courses ! The Eatery for crazy mod delicious sushi, Templeton, Connies on Fourth..... just a few of our favourite, less obvious places !

I'm not sure about the actual definition -- the first one I used commercially WAS a wood burning one, supported by gas. This one is gas but is called a "woodstone" - I don't know why (well I imagine it's the brand...!!! duh) I'm not finding the all gas version very different from the combo oven, we get great fire roasted effect and flavour - it is after all a serious fire in there ! I'm thinking of trying a charred (! not too charred ) piece of fish with greens next - assuming that fattier fish is smarter. Will report back on that experiment.... any more thoughts are appreciated .... Shona.

overnight I got a message from friend in SK who remembers having an excellent flatbread with caramelized onions and boursin, that had a warm 'dressing' (maybe for dipping, or drizzling ) Putting a sauce into the oven at the same time seems like a great idea !

Hey egullet ! What's the best thing you ever had from a forno oven ? We're making excellent pizzas and focaccia sandwiches plus french onion soup from our stone deck, gas fired forno. Now I'm ready to bump up the evening menu and I'm looking for some cool ideas for both small plate and entree items. So.... have you had something amazing from this style of oven ? Or do you have a great idea that you'd make if you had a forno of your own ? Help me out egulleters !!!

REALLY good stollen at Mix Bakery, and probably they'll sample it again but yesterday I ate all the samples. Now am compelled to go back and get a whole one for me !! Swedish date had a fruit coffee cake thing he really enjoyed . Hope he doesn't notice if I bring home and slightly hide whole stollen ... Very appealing cafe - we were happy to find such a great spot in a neighbourhood we pass through.... Sorry but no info on price - distracted entirely by deliciousness.

Fun thread ! Has anyone mentioned Art Culinaire yet ? Amazing photography, way forward chef food - and the books of back issues . I bought one of my books from Barbara-jos, one on-line, and subscribe... couldn't do without them !

K. Back in Saskatoon for a few days, visiting eldest daughter for birthday..... Breakfast this morning at Broadway Cafe . As ALWAYS perfect poached eggs, amazing gammon-style sliced ham, potatoes, rye toast. Yesterday Saskatoon Asian (younger daughter-vegan- eating there EVERY day of visit w assorted friends,and occasionally mom.) We had Spicy Thai noodles, and Special Rice. Both excellent and made amazing take home leftovers Tonight a small pile of boxes from Family Pizza.... vegan version in one of course, Hawaiian for me, Beef Taco for older daughter.... all really really good. Look forward to return to Vancouver of course, but there's great food all the way out here for sure ! Next destination is Toronto with bf, interested to see how it holds up after a year in Vancouver. Will be travelling with babas pierogies and mennonite farmers sausage for a big SK cookup for new TO friends !!!

I'm a Longliner fan - all sustainable, super fresh , amazing candied, pickled , etc. Never been disappointed ... : )

eden if you're looking for that WAY over the top tasting menu my kids and parents always have a great time at Grizzly House and I would drive much farther than 17 km to eat at CrazyWeed in Canmore, as many times as possible in one visit !!!

Wow. What a great thread. My experience, coming to BC from Banff. Opening the restaurant in Banff I was very surprised at the quality of kitchen applicant, loads of VERY talented young cooks with experience, from Canada, and from Great Britain and down under. They were mostly on one year working visas, and mostly willing to commit to a year. The major draw seemed to be living and working in that "uniquely" Canadian environment. They were excited about the winter boarding season, and the summer hiking extreme-everything season, and passionate about the kitchen. Why does Vancouver not have that vibe for the far away cooks ? I agree with the money talk so far on this thread, but the mountain money was in line with Vancouver - $12 - $16 for line cooks worth having. Does it come back to affordable living again then ? Rent is comparable up there but there's plenty of cheap food and fun to be had for the young.... not so much in Vancouver ? In closing, now that I'm here....we're having trouble filling the spots in our kitchen too. And the corollary to that of course is that it's almost impossible to get rid of the stick in the mud employees, because they ARE making an okay wage....

Smoked chicken halves !!!! we shredded the meat and served it on pea shoot and cherry tomato salad with goat feta - excellent !!! Will let you know about stock simmering from bones - am hoping for a nice round, smoky, flavour. I'll buy these again of course. Also can never resist the firecracker pepperoni sticks, to munch on walking around the market : )

Agree with many of the above , natch! We, vegan daughter and non vegan mama, eat often at the Eatery on 9th - great, fun, youthful sushi, Connie's on 4th - fresh and spunky flavours, Feenie's whips up an amazing pasta for her,there's a fun 'buddha' restaurant on 9th almost at Alma - great bowls, Havana adapts readily, and O'Doull's has provided her with the most memorable fancy dinners ever. Interesting because the "best" experiences for her are evenly split between places that cook veg/vegan only, and the larger, well equipped/trained kitchens who respond with enthusiasm and energy.

Have you tried Diner,on Hamilton St. ? a new favourite for us ... right, we're the chef, the vegan, the gluten intolerant, and the famously picky .... that's right , there's four of us, and we try to go out together... Diner has been fun for all of us. Sparky comfort food.

Was there a reason why the market went to longer evening hours rather than earlier ? If it's humanitarian - I don't want to be responsible for ANYONE having to get up earlier , hate it myself then that's okay. I mistakenly assumed they'd be open EARLY, and have shown up there at 7 am on the way to kitchen, thinking I could pick up stuff Sysco doesn't want to sell to us, and no food for me . Has it always been a 9 am start ? I've also stopped on the way home at the supper hour and shopped, and it is quiet, but not really any quieter than 4:45. Let's face it - how many of us can really shop at 4:45 ! Does anyone know how the vendors are doing with the hours ?

Quady Dessert competition at Vancouver Playhouse Win Festival, end of February. I think it's open, not designated for pro/not pro/student. If you search for VPWF there is a link to competition, and pictures from 2005 event.

Have Lumiere, and have used it - but mostly in the 'big' kitchen, with the helpful slave labour New friend Tanner has just loaned me Feenie Light, which looks very promising for more home food. Love the Rebar book - very true to the restaurant food. We make the vegan brownies all the time, and some of the brunch items.

In Canada we recieve bulletins from our Health Departments (departments of INSPECTORS who can CLOSE US DOWN !) and the wording is not less than DO NOT. If we had ever recieved a 'we advise against' I'd have been serving rare and medium rare as we do get more than a handful of requests. Perhaps the club dining room continues to attract meat eating thrill-seekers ! (I like it rare myself) Now cooking in B.C. and our concession burgers are served well done here also.

What if the implication of wholesome is more than nutritious or healthy - stepping away from the tedium of the low fat battle - but a sense of more complete- well rounded, balanced. We began with the Cornish pastie, which combines layers of food in a satisfying way. When I think of a wholesome snack I'd be happy with oatmeal cookies and an apple with cheese, or a glass of milk. Interestingly, nutritionally complete! Sandwiches and soups seem also to naturally fall into the wholesome category.