Coop

Wow Scout sounds like your wrapping this forum up already. we braved Seattle and the US dollar in November and had a great time especially at Sazerac which we went to because our travelling companion just opened a place in West Van that his manager patterned after Sazerac. Actually the places are not at all alike but both are good. Here in the order of appeal are the places we ate: The Harvest Vine, Le Pichet, Cafe Campagne, Sazerac, Tulio's, And Emmet Watson's. I also had a business dinner at the Icon Grill and at Buco di Beppo. Both of these places were just alright. I recomend the Harvest Vine because it is a truly unique experience. Emmett Watsons is a dive so you have to be in the right mood.

Sure seems like a lot of Tiramisu! Good thing I love the stuff. Best deal to me seems to be Wild Rice for $15. I love the place. Andrew Wong is a charming guy, the room is beautiful and the food is great. Sometimes the service is iffy (is this a word). Has anyone ever been to Zin or stayed in the Pacific Pallisades since it became a Kimpton hotel? If you go to Wild Rice have the Creme Brulle. I was shocked at how tasty the desserts were.

We had a raw food restaurant here in Vancouver which received a lot of publicity because it served raw food and was owned and operated by very attractive young female triplets. I looked in once (more interested in the triplets than the food) and found the menu contained many blendered items. I ran, quickly acrooss the steet to a deli. Alas the cumly trio and thier blenders have packed up and left. Leaving a vacant room soon to be filled with a much needed candle store, or Starbucks.

Well we agree to disagree. BTW I think both Torres and Payard as pastry chefs. On the subject of chefs whoring themselves on TV I am speechless. I think for the most part the ones who participate on those shows are "pub hounds" or has beens. Now don't come back and say that you had seen one of the chefs I respect smoozing Sissy Biggars. I don't really monitor who is on these lame Food Network shows. I also want to add to your list that talking haircut Tyler Florence. Believe me we get worse hosts on Food Network Canada. If you have never seen Michael Smith (Chef at Large and the Inn Chef) consider yourself lucky. Not to mention the three trolls on Canadian Living Cooks or Carlo Rota or Ken Kostick............. I used to find Gordon Elliott to be psuedo charming, kind of an Aussie Jerry Spiringer but now, Oh Dear.

Although I have enjoyed reading your postings on this subject I find it hard to change my opinion. Yes I did work in the industry in Vancouver. I completed my apprenticeship but went no further finding other ways to make my living. I did own a restaurant and a catering business in the 90s. I however am not bitter. I just find that to me the real winners in the food business are the people who impress me with what is on the plate or in the glass (even less impressive to me medals won in wine competitions). I would make an exception for pastry chefs. Thier trade seems more visual and lends itself to competition. Believe me the opinion of the people who judge these competitions whould in no way sway my judgment on a chef or the restaurant, hotel or nursing home he works in. This dosn't mean that a chef who wins one of these competitons is in some way inferior or for that matter superior to any other. What is on the plate, and in the room that sets a real chef apart. I also believe that the chefs we all respect are too busy running thier shops to participate in this ego building exercise. I speak of Boloud, Ripert, Keller, Torres, Hawksworth, Del Grande, Fearing, Gail Grand, Payard and many other who are unmentioned. Here in Vancouver the president of the chefs society works in the kitchen of a nursing home. He regularlly heads teams that participate in competitions. I am sure they are competent chefs but there are reasons some chef are serving pureed green beans while others are serving fois gras parfait. I prefer to support those chefs who run fine restaurants then those who participate in competitions. BTW my opinion seems to rub some people the wrong way on this subject and for that I am sorry.

Gordoncooks: Now you have made the one argument that may change my mind. I ate at Bacchus in the Wedgewood while Sulatycky was chef. It was fabulous. So I geuss I must take a step back from my position. please add the word usually to my previous post. BTW. They are still doing a good job at Bacchus. Fueled by the time spent there by chef S. Now I must change my avatar. I thought I was being so fresh.

I was going to say something wise hear but I can't stop starring at Jinmyo's avatar. HEEEEEEEEEEEEEEEEEEEElp!

Now that's what I'm talking about. A stupid thread about canned beans and thanks to Jim Dixon we actually learned something.

Chefs that run real restaurants have no time for these phony ego building competitions. The chefs involved are usually union workers, government employees or both. The only reward a real chef wants is happy customers and some money in the bank at the end of the month.

Awbrig may I also suggest using canned scallops. That way you can guarantee the same level of mediocrity throughout the dish. Please it can't be that hard to prepare dried beans. The only difficult part is to find fresh, dried beans. From the previous harvest. I know in Vancouver they are readily available in specialty markets. Soak then over night. Rinse off soaking liquid, simmer in fresh unsalted water with a few onion slices and a clove of garlic. Taste them often for doneness then when tender season them with salt and pepper. Another alternative is frozen beans from a specialty or "health food" store. By the way I have never seen canned scallops thank god.

Chef Ripert: Thank you for joining us in the frozen Canadian wasteland twice this year through our television sets on Food TV Canada. My question concerns your suggestion in Food and Wine magazine to bake thick filets of fish on a bed of potatoes and sliced onions. This sound like a perfect simple dish, however, how do we keep the fish from overcooking or the potatoes from being raw when cooked together? I tried this with Halibut and found the fish to be over done. Thank You David Cooper

Here is a method for cooking I learned from watching Rob Feenie on TV. Score skin, salt and pepper, then sautee skin side down for 5 minutes removing excess rendered fat many times. Put in 450 degree oven for ten minutes, keep pouring off rendered fat. Rest and carve. What could be simpler for a liquor fueled new years celebration. Also sautee blanched vegetables in the rendered fat. For a sauce why not try a flavoured vinagrette. Can be flavoured with orange, raspberry, fig etc. This is much more drunk friendly than a reduction or gastric. I agree that roasting the bird on the carcass is a great alternative too but for sober enthusiast only. Why not try a duck press for the sauce like they do at La Tour d'Argent in Paris!

On a recent trip to Seattle we dined at the Harvest Vine. Of course I am thrilled to see it expanding. However I am surprised to hear the art gallery next door is prosperous. Beauty is in the eye of the beholder. By the way the peppers stuffed with brandade is fab. As for Salumi perhaps some day I will be one of the blessed few who enter the much discussed heaven for salami.

As much as I would love to eat the Joel Roubochon version (half potato half butter ) every day my body and mind require a different version from time to time. Take equal amount celery root and russet potato with a few peeled garlic cloves, add cold water,I add the salt to start. Boil covered until tender. Mash with masher. Add Olive Oil my favorite for this dish is the readily available Puget. Now I would add copious amounts of freshly ground Telicherry pepper. Remove from pot into stainless steel bowl and hold over pot of simmering water (au bain marie). Just before service monte with truffle oil. I don't think I need to say taste for seasoning to this crowd. I like to serve this with grilled meat and even fish. Save the richer version for roasted meats.

Tuesday Night: Made fried rice with savoy cabbage, carrots, shallots and left over pork warmed in a pretty realistic faux asian bbq sauce. Wednesday Night: Veal Cops with sage jus ( from the Dean and Deluca cook book) with rissotto milanese and Eddamame (soy beans) with greek olive oil and parsely. Anyone in the Vancouver area who loves food must go to Cioffi's Deli and Butchery on Hastings in Burnaby. Great thick veal Rib chops for $9.98 lb.

No beer could ever be more offensive than Molson Canadian. We only have it cramed down our Canuck throats by the beer/hockey facists here in Canada. I am Canadian tag line makes you feel unpatriotic if you don't drink this corporate piss. Actually all the mass produced Canadian beers taste like they were all brewed in the same urinal. I have visions of one great corporate beer tank that all three brewers use and just different labels going on at the end of the great satanic production line. However 10 million drunken Canadians can't be wrong.

For me I started my formal training at Vancouver Vocational Institutute whre we all bought Victorinox chef and paring knives. The steel was so hard it was workout to get an edge on them. Not too good. During my apprenticeship I puchased an 8 inch Wuthof Trident and began my love for real knives. I have follwed with a 10 inch chefs, various boners and paring knives and never been less than 100% pleased. Years back I bought a Sabatier slicer with a round tip and flexible blade. This knife is also unequalled. I like the hollow ground edge. This makes carving and slicing a pleasure. My recomendation would be the Wustof Trident Grand Prix series. I have tried Globals and they are not for me. My hands are to big and powerful (don't mess with me!).

Oh yes almost forgot Chippollini onions roasted than marinated in Balsamic type vinegar on Sunday.

Here goes. This is my first post on this subject as I am new to the board. I have yet to decorate or gloss myself with quotes or icons. Look forward to that in the future. Saturday: An attempt at Brachiole, stuffed with onion and carrot, braised in chicken stock. Not overly successful. Decent bottle of Cotes du Rhone 99 Bernard I believe. Sunday: Pork Loin Roast studded with sage and garlic, Golden and Purple beets roasted and served with chevre and basil oil, Mash of Russets, and Celeriac finished with butter and chives. Had a Hugel wine called Gentile. Is that a varietal or a blend? Monday: Bistro style Steak hache with Rice pilaf and sauteed spinach. San Pellagrino to drink. Been a while since we ate this blandly but the wife and I have decided to cut back on the calories and the food bill. I will try to be more interesting in the next few weeks.

monsieur de Villaine will not be an invited geust at my house because I am still waiting for Madame Bize Leroy to drop by. we intend to have Night Train and Pork rinds and perhaps for old time sake a bottle of DRC la Tache 85.