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seawakim

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Posts posted by seawakim

    Vancouver Restaurant Recommendations

    in Western Canada: Dining

    Posted

    We'll be in Vancouver in October - staying right downtown (LeSoleil).

    We would love so recommendations on where to go to eat for great food.

    So far, we've been to Ouest and a couple of great tapas bars (Lickerish and Bin941)

    We enjoy Northwest, French, Seafood and great priced prix fixe menus whenever possible :biggrin: - Any suggestions?

    El Gaucho

    in Pacific Northwest & Alaska: Dining

    Posted

    We recently had dinner at El Gaucho and I'm sorry to say that I was very disappointed with the main courses. I agree that the portions are rather large, but I usually don't have any problem with that at all :biggrin:

    We had Steak Tartare to start (it was way too hot - tobasco?)

    We also had Oysters Rockefeller and fried Oysters - both very good, but FX McRory's makes the Rockefeller way better.

    We then moved on to Beefsteak Tomato Salad and French Onion Soup. The soup was fine, but nothing to write home about.

    Our main courses were Ostrich and troll caught Salmon.

    The Ostrich was so oversalted that one could hardly taste the meat. It was sad. The Scalloped Potatoes were too hot (again - tobasco?)

    The Salmon was an excellent piece of meat - too bad it was covered in char!

    The polenta was also too hot

    I asked my tablemates about the unusual experience with most of the food and they agreed that things were just oversalted and too hot.

    The service was EXCELLENT! And the tableside preparations were wonderful. I especially enjoyed the skewers lit on fire.

    The fruit , nuts and cheese plate was a really nice touch. I would love to go back for the atmosphere and that fruit plate :raz:

    1/2 priced restaurant gift certificates

    in Pacific Northwest & Alaska: Dining

    Posted

    Kati Daniels, the Promotion Director at KIRO, informs me that Washington State Law dictates that liquor cannot be purchased with a gift certificate.

    Ms. Ramsy, thanks for the clarification on the restrictions!

    When I asked Kati at KIRO if there were any restrictions at all (such as not good on weekends, or must be accompanied by a full-paying customer, etc.) I distinctly remember her saying "they treat it just as if you had walked into the restaurant and bought a gift certificate, there are no restrictions."

    At that point, I think that I was the one that said "So, they treat it just like cash, then?" to which she responded "Yes."

    Technically, treating it "like cash" is not a direct quote from her, but, after asking her 4 times in different ways during the call if there were any restrictions, I think she should have mentioned the state law piece about wine. :wacko:

    I didn't know anything about that until you just told me.

    I'm glad you caught that!

    1/2 priced restaurant gift certificates

    in Pacific Northwest & Alaska: Dining

    Posted

    Yee haw! We bought 'em anyway. :)

    I just talked to Katie, Promotion Director of KIRO 710AM, who confirmed that KIRO was standing behind this offer, and it was fully legitimate.

    She told me that you receive an actual Gift Certificate just as if you had walked into the restaurant and purchased one. Therefore, there are NO restrictions of any kind -- it is treated like cash.

    She said that some of the restaurants were also printing the KIRO logo on it, merely for tracking reasons.

    It costs $28.50 after "handling" charges, but ordering online was extremely easy.

    We bought one for Brasserie Margaux, and also for Axis (the site said they have a $19.95 3-course meal daily 5p-7p, and we haven't eaten there yet.)

    Wish us luck! :biggrin:

    HELP

    in Wine

    Posted

    Thank you very much for your recommendations! The dinner party went perfectly. By request, here is the menu that we served...

    Wasabi Lime Crab Salad as an Amuse bouche

    Baby Spinach Salad with Roquefort, Cranberries, Walnut vinaigrette

    Paired to sparkling pear cider

    Shrimp Bisque with Tarragon and Brandy

    Paired to Sauvignon Blanc, Quivira 2001

    Lemon Sorbet with lemon zest

    Filet Mingon with cognac, cream and green peppercorn sauce

    Paired with Shiraz, Lindemans 2002

    Gianduja Mousse Tarts in a Chocolate Hazelnut Crust, served with crème anglaise and raspberry coulis

    (We have a picture of this dessert, but don't know how to post it.)

    As I mentioned before, I don't drink wine. I liked the white with the bisque. It had a nice palate-cleansing effect.

    Thanks again!

    HELP

    in Wine

    Posted

    In case none of the other better-informed folks shows up, here's some input that should get you past the wine snob.

    BTW, unless s/he really is a snob, expressing your modesty and then asking their opinion 1) puts them in a position of having to say something nice and 2) will be a good learning opportunity.

    These are all under $20, mostly under $10

    Spinach Salad: Vouvray (French), good Chenin Blanc (California)

    Mussel Soup: White Bordeaux (French) Sauvignon Blank (US, New Zealand)

    Beef: Shiraz or Shiraz Cabernet (Aussie)

    Have fun, mix countries, don't fret.

    Those are awesome recommendations. I'm going to follow your advice -- heading off to Trader Joe's :biggrin:

    HELP

    in Wine

    Posted

    I don't drink wine, so I don't know anything about wine! I'm having a dinner party tomorrow night and just found out that one of the people coming is very well versed in wine. :shock:

    I need to run out and purchase some wine now (preferably reasonably priced or Trader Joe's, etc.)

    I will be serving a Spinach Salad, French Mussel Soup (white wine & cream based), a Filet Mignon with a creamy peppercorn sauce.

    What kind of wine(s) should I serve?

    Please help! Thank you very much for any input.

    Restaurant Table Manners

    in Food Traditions & Culture

    Posted

    The more I dine out, the more I notice some habitual "manners" people have conformed to.

    The most annoying one of these I've found to be the "leaving a bite on the plate".

    My question is obvious: WHY?  :blink: As a foodie I feel that this is plain wrong!

    Is it to show some kind of polite restraint? What is the reason behind this nonsense?

    Geez Kim! If it really bothered you so much how I leave food on my plate so often when we eat out together, you could have just said someting, not start a whole thread about it!..... :wink:

    LOL, believe me, fellow sauce lovers like yourself are excluded from this habit, as we tend to clean our plates extensively to feed our endless cravings for more sauce. :biggrin:

    Restaurant Table Manners

    in Food Traditions & Culture

    Posted

    I relate this apocryphal anecdote in the hopes of getting some confirmation and, perhaps answering seawakim's question.

    I recall reading of two American diplomats arriving in Israel (?) and eating dinner at somebody's home. Being diplomats, they, of course, cleaned their plates, only to have the hostess serve a second helping. After finishing that, they were manfully making their way through a third helping when a local, realizing what was happening, let them in on the relevant local custom. It seems that one signalled that one had eaten their fill by leaving a morsel on the plate. Otherwise, the hostess (it seemed important to the story that this was a family-style, mom-run meal, not a formal banquet) asssumed that you were still hungry and ladled out a second helping.

    Boy, do I wish this was customary at some of my favorite restaurants! :wub:

    Restaurant Table Manners

    in Food Traditions & Culture

    Posted

    The more I dine out, the more I notice some habitual "manners" people have conformed to.

    The most annoying one of these I've found to be the "leaving a bite on the plate".

    My question is obvious: WHY? :blink: As a foodie I feel that this is plain wrong!

    Is it to show some kind of polite restraint? What is the reason behind this nonsense?

    Taste Washington event

    in Pacific Northwest & Alaska: Dining

    Posted

    I did not get to go last year but have a coule of questions about this event. :wacko:

    I don't drink wine - is it worth it for a non drinking foodie?

    Does the ticket price cover all 3 days or just one?

    Which day is the best day to go?

    Are there only samples of food or are the portions good?

    Are the lines for food long and is it just a big crowded mess?

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