jcsaucey

Slow-roasted organic pork loin and backribs with potatoes and peas, fennel brothy goodness. Dr. Loosen reisling. Chocolate-pear-caramel-hazelnut gateux via wifey.97 Taylor-Fladgate LBV. MMMMMMMMMMMMM!

$oun$ $uper-duper.

[PanPosted on Dec 23 2003, 11:01 PM So how do they think this cow got the disease? Still investigating, I'd imagine, but I hope we get a followup] It is illegal to feed cows to cows. However, it is perfectly legal to feed chickens and pigs feed made up of the cast off remains of cow. It is also very legal to feed cattle food that contains the remains of chickens and pigs. Our civilisation is a mess.

An update on Shelter. Chef Jeff has left to do a new restaurant in Whisler, the sous has also departed. No info on a replacement.(It may be interesting to note that the parent company Suze in Victoria burned through five chef's in their first year of buisness.)

You forgot Rob Feenie

Perhaps not globaly, but in Canada he has probably influenced directly or once removed, every finedining cook in the country.

I think that to compare Eigensinn Farm with the French Laundry is to compleatly miss the point. They are not trying to create a three star restaurant experience- people travel far and wide into their home to experience something unique and as Estufarian points out, compleatly magical. The food is sublime and the chef a true artist and as inovative as any Ferran Aidria ( I would argue that Stadtlander from the early eighties to presant has been as influential and groundbreaking as what we see now in Roses. There may be dogs and chickens wondering around-as well as cooks who will travel halfway arounf the world to lift very heavy rocks for the chef-and flies (it is Ontario after all) but that is all part of the experience.

I know that it is late, but after reading so much about this show here on eGullet I was actually looking forward to seeing an actual episode. I saw tonight's and I feel: ripped off-there were no scenes of Rocco melting down dirty (like the three tops undies) slightly ashamed I am left wondering what has been going on at Union Pacific during the Rocco's mess-has anyone been there lately?

Where is Trio, I live in Victoria and I have never heared of it. Tell us more. Paprica Bistro is great as well, my wife is the former pastry chef so I ate there often and well. Cafe Brio is also very consistant and has great wines. Sooke Harbour House can be very hit and miss.

Shelter is owned by Jay Guildenhys who also owns Suze Lounge in Victoria. My good freind Jeff is the chef. Jeff's food is fantastic-very organicly focused and clean. Unfortunately I have not been there to eat yet as I work in an isolated resort at the top of Vancouver Island. Jeff is very buisy though, he never emails...

The very best food spot in Victoria is Zambris. Owned by the chef Peter and his sister Jo, they deliver no-nonsence Northern Italian food using organic and farmgate products. Absolutly stunning flavours and technique. Winelist is small but works very well with the food. Go for dinner and have the tasting menu with matched wines.

There is a new restaurant in Tofino called Shelter. Great chef, Jeff Keenliside-former Cafe Brio chef. Looking forward to eating there in October. Stay far away from the Wick. (actually the view is very nice from the dining room-but it reminds me of a ski-lodge)