jchaput

With the sudden closing of ecco il pane, I'm at a loss as to where to purchase good par baked bread. Does anyone have a favourite they use / buy? Any brands you dislike? thanks...

Good advice. I have given up going for lunch unless I can get there early. ← One less person in front of me...

Back in ancient times before the food network, if you wanted to watch cooking shows, Sat & Sun were the days to do it via PBS. There used to be a French cooking show with an older gentleman. I remember him poaching a chateaubriand in stock with wine and aromatic vegetables and herbs. He tied the roast and cooked it slow. Looked nice.

The Mont d'Or is from France, where the Vacherin Mont d'Or is from Switzerland. Allison is not sure if the Swiss ones will be available to us this year. But she has managed to secure some French ones. They are both made in the same style, and the taste is very similiar. Both are excellent. The French ones we have are unpasteurized. In europe you can see it as early as sept/oct and it may be available as late as March.

Les amis du fromage has been lucky enough to receive a few wheels of raw milk French Mont d'Or. Very limited supply. I don't think it will last the weekend.

Burrata? Seriously - you would not break my heart with a joke like that would you? When do you get stock of burrata at Park Royal? I am assuming that it is the same producer of buffalo mozz. ← I usually have it at PR, but it does run out. I'll have to check if it is the same producer. For my taste, I like it better than the mozzarella. It's as much a texture thing as it is a flavor thing for me. Some local heirloom tomatoes, a teeny bit of shaved vidallia onion, olive oil and perhaps a squeeze of lemon...dash of salt-pepper-basil...mmm. We're all eating the last of the good tomato salads now.

More info on Parrano can be found here Stoked, We sell local and Italian buffalo mozzarella, as well as Burrata. Joe les amis

I haven't been in years, but I went recently. I had alunch at Araxi, and dinner at Chateau Whistler's Wine Room. Both were great.

we have lots of options at les amis du FROMAGE

The bigger the store, the longer patrons stay. The longer patrons stay, the more they buy. I'd also wager that the prepared food component is the most profitable area of the store. It is also a vent for ingredients within the store.

I'm no Pho expert, but I keep going back to Thai Hang at 2122 E. Hastings. I go once a week almost, and it is always rockin at lunch. I've tried others, but they aren't the same to me. It's the broth I love. There are also two more places one block to the east. Of those two, I prefer the one towards the eastern end of that block.

thanks for the suggestions

I am asked on a regular basis by customers "Where can I get good bread in West van / north shore." As I don't live there, I don't have as good an answer as I should. Anyone have some reccomendations?

where abouts is it? ← Was on Georgia near Burrard, formerly owned by Julio Gonzales of Villa de Lupo. ← oops...i meant the ice cream place

LES AMIS DU FROMAGE IS EXPANDING VANCOUVER, BC- July 19, 2007- Plans have started for our new production kitchen at 845 East Hastings to keep up with the popular demand for our frozen home replacement meals. Located in Vancouver's up and coming Strathcona neighborhood, the 12,000 square foot facility will not only include much needed warehouse space, it will also house new cheese caves custom built to nurture and age cheese to perfection. Long term, there are plans for a possible third retail store. The new facility will be just minutes from downtown Vancouver, Gastown and is within walking distance to Caren McSherry's Gourmet Warehouse, Chinatown and some of the city's best restaurant supply stores. Sincerely, Joe Chaput

where abouts is it?

thanks

is there still a farmers market at GI on thursday mornings?

I believe UF is owned by Overwaitea Foods. Some more info on Sobey's here.

I think i saw a blurb on this on TV once. It kinda looked good, especially on a hot day. I think they take icecream and a bunch of toppings and mix it all together on a chilled marble slab so it stays cold.

Patisserie Lebeau is a good choice. You can also buy them frozen and heat them at home.

I don't know where you can buy it. email the company and they might know.

Organic Meadow

I like Gastown Incendio too, especially the foccacia. must be the oldest brick oven in the city, (and the coolest looking) a leftover from Al Forno. I think it is actually wood fired, as opposed to most newer gas or gas assited forno ovens installed now. At home I order Gigi's from Broadway. I like it. When it's good, it's really good. I think it's partly because they cook it enough. Pizza can often be undercooked. It needs that 'golden' cheesey love on top.

slightly off topic, but I recently read that Coca-Cola in Japan is producing a cucumber flavored cola or soft drink now.