nwyles

Does anyone have any contact #'s I am always looking and it would shorten up the communte on some days. N

Is that not the Incendio guys who own Stellas ? A little too close to their other location ?

Do you have a link to the article ?

Just Googled 'polderside farms' for a lark (nice to see what local producers are doing) and was surprised to find that the farm is/was in hot water with the provincial government for growing chicken without "permit or quota", and in fact had their flock seized in Dec 2004. You can read the report(s) for yourself, they are a little confusing, but I was wondering if this farm is allowed to sell to restaurants, or are licensed for direct sales only? Anyone have any more information? -- Matt. ← I guess I'll be looking into that! The unfortunate thing is that these small producers generally are all very ethical, clean etc. in the way that they raise their crops and livestock, but marketing boards and beurocracy prevent them from getting their superior products out to the public. Because of this, farmers get frustrated, sell or go back to conventional practices. As well the public forgets what these products are supposed to taste like because they have been weened on the teet of factory farms and corporate agri-business. ← Yum, the teet of factory farms and corporate agri-business.

You little glutton, if you eat all of that, it very well might be your last meal. Pace yourself. bring a friend.

Just keeping it light !

I look forward to hearing how you liked them Jeff.

I too had the beef cheeks on the same night. I found them to be very tender and flavourful ( disclosure - I am Brian's hairy chef lover ). I was in my " I am never going to drink again " ( Post Wine festival ) mode so I passed on the wine but drank all of the glasses of water at the table. The cheeks are a natural product so there might have been one in the bunch not as good as the rest because I certainly enjoyed mine.

I am having a giant cabinet made to house the bronze award from last year. I just needed to know if I needed to make room for another.

Man, this would be the time to blow it out of the water!!!! steak, lobster, lots of butter etc/

I won a Bronze last year, with Pino meeting me at the doo to tell me. This year, ?????? What happened.

I'm going to drop in with a taste of something chocolate-y for the staff tonight (pictured here)...what sort of chocolate desserts do you think would fit with the menu at Rare? ← I am sure Chef Brian would appreciate any desserts you dropped off. Let him know which ones are for eating and which ones are for selling.

To that add Cornucopia, which I think rightly deserves its place in the sun, i.e. in August, when it could really broadcast locality and not spectacle. ← It would seem like a good idea to re position the dates for Dine Out that year, as it is on the lead up to the actual games. Something like April, re-themed to "We Love you Vancouver, you can come downtown again!"

I don't know about that. Say the Royal Bank wants to book out the restaurant every night for a whopping fee, plus food and beverage service , before, during and after the games ( paralympics ) Set menus, set wines, set staff, set hours. Having read Eric Pateman's above post, that does not seem such a bad idea. I would think the Barefoot Bistro would / could command that sort of booking ? I do not think the HSG would, but I might look into it.

Jamie, where do you find this stuff ?

I saw it. I will watch the rest of the week to see how it all shakes out. Man, did you see some of those old skool wine labels - did people really drink that. As a very young youth, I remember "White Tower" bottles being very cool.

ahhh to dream ← Some people plan on winning the lottery as their retirement plan. This is mine. Now, 4000 square feet with a 2:00 a.m. Liquor license, with the first right of refusal on 4000 square feet next door ( connected space and he and I already have a handshake as far as what his walk away price would be ! ) That is an 8000 square foot restaurant in Yaletown - Peter Fleming, where are you ? ( Flemings Steakhouse or PF Chang's China Bistro !!! ) That, or continue to work as I am. Either way, I am OK.

Contracting out to one sponsor would be great. The colour of the landscape would be "green". That would be ideal as the headaches I see in the future would be huge. One client, every night. Fantastic.

I have found myself very involved with the Canadaline ( formerly RAV ) station in Yaletown. I will be participating in a small workshop group with RAVCO tonight in laying out some thoughts on the "look" of the above ground stationhouse in Yaletown. It has been a very interesting look at how the system works. I am going to bring up the issue of the station name this evening. I recall there being some thoughts on tying the name to the Roundhouse, but I would like to see it called something like Hamilton Street Grill Station. or The Vancouver Portal to Hanger Steak. or simply Gingerbreadpuddingland Station. It will be interesting in seeing how we get the athletes from the Olympic Village to dining destinations around town. we are looking at a dedicated Aquabus across False Creek, right into Gingerbreadpuddingland ( formerly known as Yaletown ). AS Jamie has mentioned, it is only a two week event and I do not see any serious operators setting up shop around the Village for the run of the Olympics.

I would imagine we are going to have to come to grips with security zones, staffing shortages and big American chains rolling into town and paying outrageaous prices for medium sized Yaletown eateries.

Hey Big Shooter, this I have! As Tony is not here to consent to divulging his curriculum, we should tread carefully. This is the start of the slippery slope. Tony supports himself on these classes. Although a grocery store list is not the Rocket Formula, it could be construed as his intellectual property. I recently sent out 80 copies of the gingerbread recipe when I thought I might have been replying to a few interested locals. I offered it up freely, but was very surprised at the response. Tony has not offered up anything to the board and we should respect that. The gingerbread response was just another gentle reminder as you never know who is reading your stuff. Anyhoo, this does not need to be a tempest in a teapot, but perhaps Tony's permession might be sought before this goes further.

I was hoping that someone would post a shot by shot series of photos so I would not have to even leave my restaurant to take the course. Does anyone have detailed notes of the lectures. It would save me lots of time in even travelling to the school. I already have a couple of the students working here. If someone would get the the notes, I could undercut Chef Tony and do it here. If you are so interested in what is going on in the course, buck up and take it. As you have read, everybody seems to be enjoying it.

Here is a little something I found today. It would appear that the Winegeek has made someones day !

Boxes of them in my kitchen. ← Does this mean you're making me some pistachio gelato? ← Snowcap sells pistachio paste for that, but it only comes in large pails and $$$$$

Boxes of them in my kitchen. I order them through my regular suppliers. Easy to get. Let me know if you need a box ordered.