Chef Fowke

I guess this restaurant is not affiliated with 'The Living Room' on East Hastings? Now theirs a venture worth talking about with all the hospitality and caring they do for the homeless!

I was too late for Kolachies...had to settle for a bowl of chili...yummy but

quote=peppyre,Jan 5 2005, 12:08 PM] Stuck eating shitty hospital cafeteria food ← oooh....how I crave it, any you compain? Happy Birthday!

I am not sharing my Kolachy with Neil... It is hard enough trying to get one for myself, the long lines and the scarcity of the product after 2:45pm! Sorry Neil, walk the two blocks and fight the line with us!

I just checked my phone...it works and you didn't call! Wonton Soup; I would have dropped everything for a Wonton Soup. Oh, the pain...two jealous lovers yet only one lunch meal a day! How do I chews

Their is more to the Kolachy shop then savoury meat wrapped and baked in a mildly sweet dough! I had the baked potato soup for lunch today! WOW....10/10!

Aaahhh...yes, Grasshopper... Often the journey to nirvana is filled with mountains of donuts and hills of bagels! Persist, persist and persist! The journey is worth the walk.... P.S. Give me a time and I will be waiting at the door and will introduce you to the owner as another eGulleter ‘Kolachy Stalker’!!!!!

If my memory serves me correctly; the first Kolachies were desserts. But...the best Kolachy is the BBQ beef after the savoury experience I had with one last week! I will get intouch with the ownership of the Kolachy shop...when/how/parameters/where do we want to meet and start designing our own Kolachies? Should this be linked to our Butchery day? How do we tie in wine? I will host the function at my house, lets say in 60 days...

Best way to find is follow this link: THE KOLACHY SHOP LOCATION

Nobody is considering Kolachies and a few bottles of beer on NYE?

late addition: How could I forget? The inlaws gave me two sets of the 'O" series...interesting glassware, I am not sure how I feel about them yet.

Let me talk to Neil when he gets back from his time with Mickey...We need to do the butchering class, maybe simplify it and do the cuts from primal. More importantly, I am sooooo into this event!! I want to make Kolachy filling!!!

What would happen if I took my Pastrami recipe, made it and presented it to the Kolachy brothers? WOW! How about we organize a 'Kolachy Filling' event. What types of new fillings could be create? I think this may be the next big Vancouver event. We could sweep the country with this new trend. I will donate the space and the time...where is Jamie Maw when you need him? The Kolachy is the perfect vehicle for the eGullet creativity!

Always good to know that food and service don't enter into a "best of" discussion. ← I guess these two quotes sum up waterfront dining in Vancouver and kill this thread.

Besides the fresh white truffle: TK's Bouchon Hand engraved chop sticks (Hawaii) Analon Skillet Analon 4 litre underwear

If their bad that might be the problem...you got to eat those bad boys FRESH!

I got a huge, beautiful ~very fresh~ white truffle from my new BEST FRIEND!! I am going to have to make some fresh cappellini to have with it next week. Best gift I ever got! I sniff it every 1/2 hour.

From other post.... Maybe Black Cod Testicle Kolachy.

Sounds like we need another eGullet meeting to discuss fish nuts... Who is hosting? Who is eating... I will talk to Mrs Chef and see if we can host a testicle party. edit: damn laptop! Cannot type on it...no, its not the Sake, again!

Neil.... Thats it? I watched you make a waiter cry tonight, right before Christmas! You are going to let this go just like that? I expected, in the least, that someone would hang. edited for stick keys!

Okay ... I'll say it: Nice buns Brian! A. ← Oh Yeah! I have nice buns...OH YEAH!!! (Slap it…slap it…) But more importantly Keith's buns used to weigh 100lbs each and now they only weight 50lbs each...thanks to the Kolachy phenomena. I really hope they keep on the Christmas Ham and rename it! As well…the curry and all the new ingredients are great. They are so inventive…

Forget it, without Brando the film will never get off the ground...look at those gorgeous balls of dough! They will carry the movie. I think these ones are stuffed with steak and cheese. With a little of the Texan Hot Sauce these are a true treat!

I heard that Brando was up for the role...but he died. Adam Sandler would be a good second.... Working title: The Passion of the Dough!

Six years ago I met two brothers with a dream... One brother, Jason was a design technician, the other, Keith a server on the North Shore (previously a photographer). The dream: to open a Texas BBQ house. The reality: The Kolachy Shop Lucky for us the BBQ didn't take off. Two - three times a week I pass by the front door trying to get some doughy goodness. Most days I walk by, the line being out the door and down the street. Try and buy a Kolachy after 3:00pm usually proves to be full of disappointment. The reason the shop is doing so well? I think because of the commitment to old world values and qualities. The brothers built the shop by hand, did the marketing and branding and operated it on a day-to-day basis. Every morning around 5am Jason shows up at the shop and starts preparing the dough. Each little bun is hand rolled, shaped and filled with a selection of handmade ingredients, be it a Ruben, BBQ beef or chicken club (that’s just at lunch...the breakfast Kolachies are even better!). Keith prepares the front, and it is always presentable and approachable. I have never walked in and not been greeted as if I am an old friend. He spends as much time in front of the counter as behind. The shop has been open for two years and each years sees a remarkable improvement in the product. The initial run of Kolachies tended to have a soggy center that tended to get rubbery if allowed to cool. The new technique has eliminated this problem and produced a Kolachy that has not been matched in Canada. My initial worry was that the Kolachy was the anti-Atkins and would not be received well by the customer base. Obviously not a concern, as Keith can contest too. Just like the Subway guy Keith has slimmed down from 285lbs to well less than 190lbs in the last year on a diet of Kolachies and regular exercise. Every culture has its Kolachy, Chinese buns, French vol au vent, Italian Panzarotti, etc... Enough about background. Great service and personality is all fine and dandy...but it is the 'meat of the thing' that drives this product! I do not understand what drives my passion for these little buns, but i cannot get enough!

Hey! When did I become the kolachy-cszar? Moosh was the one who got me hooked in the first place! Let's blame her! Besides, I share. Ask peppyre & nwyles A. ← ...and they are really easy to make at home. The filling can be whatever you desire! Everything works...they are little bundles of joy, maybe we should rename them happy bundles! (LOL --> the Kolachy boys can 'fill the gap' on that joke!) I tried this recipe at home and it was great...(I steamed the dough instead of baked to make a rendition of a chinese bun). 6 1/2 cups all-purpose flour 1/2 cup sugar 2 teaspoons salt 2 packages dry yeast 1 cup water 1 cup milk 1/2 cup butter 1/2 cup apricot jam 2 tablespoons butter - melted sugar Basic Sweet Roll Dough In a large bowl, combine 2 cups flour, sugar, salt, yeast; blend well. In small saucepan, heat water, milk and margarine until very warm (120 to 130 degrees Fahrenheit). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 3 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in 1 to 2 cups flour until dough is smooth and elastic, about 8 to 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees Fahrenheit) until light and doubled in size, about 46 to 60 minutes. Punch down several times to remove all air bubbles. To make dough a day ahead, after first rise time, punch down dough, cover and refrigerate dough overnight. Shape dough and let rise as directed in recipe below Kolachy Cut the dough in half. Freeze or use other half for a different recipe. Grease 2 large cookie sheets. On lightly floured surface, roll dough into 18x12-inch rectangle. Cut into 24 (3-inch) squares. Place 1 teaspoonful filling in center of each square. Gently pull opposite corners of square over filling. Repeat with other 2 corners, wrapping top corner around kolachy and tucking it under. Place 2 inches apart on greased cookie sheets. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F.) until light and almost doubled in size, about 30 to 45 minutes. Heat oven to 350 degrees F. Uncover dough. Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheets; cool slightly on wire racks. Brush with butter; roll tops in sugar. Serve warm. ...and to get this back on topic! Places I ate in December: Bistro Chez Michel (Lonsdale Quay): Best steak frites in town! Very French and only $16. The Quay: The new Chef is a 10/10, give it another chance. Mortons: Have they changed the quality of the meat?