The Times Colonist has a feature article about George Szasz, the owner and chef of Stage.
I haven't been at Paprika since he sold it in 2009, but I have been at Stage, and I like it. It is, however, out of the areas where I am usually, and I don't think about it frequently. I think I'll try it this weekend. I wish they would open for lunch. Definitely one of my favourite restaurants in Victoria.
--dmg
Showing posts with label Rants. Show all posts
Showing posts with label Rants. Show all posts
Wednesday, November 24, 2010
Monday, November 22, 2010
Looking for a warm soup?
It is a cold day, the type that calls for a warm soup. Here are some suggestions:
* Pho Vy, on Fort Street, almost at Blanshard. Try their pho.
* Green Leaf: on Douglas in front of the Old Bay Centre. Very good pho too.
* Kim Vietnamese, on 748 Johnson. Excellent "Seafood bouillabaisse". Go for small, it is large enough.
* I Kyu Noodles, in China Block. Home made noodles. I enjoyed the hot and sour soup during the weekend.
* Wah Lai Restaurant, also in China Block (next to I Kyu). They have great dumpling soups.
* Relish: Pandora and Quadra (in front of the Conservatory). They have a soup special every day.
Does anybody have any other recommendations?
--dmg
* Pho Vy, on Fort Street, almost at Blanshard. Try their pho.
* Green Leaf: on Douglas in front of the Old Bay Centre. Very good pho too.
* Kim Vietnamese, on 748 Johnson. Excellent "Seafood bouillabaisse". Go for small, it is large enough.
* I Kyu Noodles, in China Block. Home made noodles. I enjoyed the hot and sour soup during the weekend.
* Wah Lai Restaurant, also in China Block (next to I Kyu). They have great dumpling soups.
* Relish: Pandora and Quadra (in front of the Conservatory). They have a soup special every day.
Does anybody have any other recommendations?
--dmg
Thursday, November 18, 2010
Ferran Adrià and his view on eating
Ferran Adrià is one of the persons in the world that I most admire. He has not only created a new entire way of approaching cooking (what he call desconstructivist), but he has been sharing his discoveries with the world. His influence and legacy in the craft of cooking is undeniable.
I was surprised to discover that Harvard had a class on the science of cooking, and one of the most important components of it was bringing star chefs (and by star I don't mean TV stars, but truly visionary chefs, i.e. Michelin stars) to give a public lecture.
The first of them was a "conversation" between Harold McGee and Ferran (whose translator was José Andrés, one of his disciples, and from who I learnt to appreciate Spanish food via his TV program).
I have always wanted to eat at El Bulli (good luck!). I have been lucky to have eaten at two of Andres restaurants (although I still hope to eat at the Minibar one day--which is inside Atlantico, where I have eaten).
Harold McGee is responsible for the On Food and Cooking: the Science and Lore of the kitchen, and his book is the best bible on the "why" of cooking. If you are a cooking geek, you MUST get this book.
The lecture is well worth the time for anybody who values the food in front of them.
And enjoy the answer to the last question of the day (which he misunderstands). Yet, his answer is a gem of insight on what eating is (and I paraphrase): what we choose to eat, how we do it, and how we enjoy it depends on when we do it, where we do it and with whom we do it.
Enjoy!
--dmg
I was surprised to discover that Harvard had a class on the science of cooking, and one of the most important components of it was bringing star chefs (and by star I don't mean TV stars, but truly visionary chefs, i.e. Michelin stars) to give a public lecture.
The first of them was a "conversation" between Harold McGee and Ferran (whose translator was José Andrés, one of his disciples, and from who I learnt to appreciate Spanish food via his TV program).
I have always wanted to eat at El Bulli (good luck!). I have been lucky to have eaten at two of Andres restaurants (although I still hope to eat at the Minibar one day--which is inside Atlantico, where I have eaten).
Harold McGee is responsible for the On Food and Cooking: the Science and Lore of the kitchen, and his book is the best bible on the "why" of cooking. If you are a cooking geek, you MUST get this book.
The lecture is well worth the time for anybody who values the food in front of them.
And enjoy the answer to the last question of the day (which he misunderstands). Yet, his answer is a gem of insight on what eating is (and I paraphrase): what we choose to eat, how we do it, and how we enjoy it depends on when we do it, where we do it and with whom we do it.
Enjoy!
--dmg
Wednesday, November 17, 2010
The tourist season is over, brace for Christmas
It is that time of the year in which I have entire joints for myself during lunch time.
The seasonal "restaurants" have closed (Blue Fish/Red Fish, and Barb's) and it is clear that restaurateurs are bracing for the low season. We, Victorians, become the main source of customers for many restaurants, particularly around the inner harbour.
It might also be the rain. It tends to affect the mood of people, who are less likely to go out.
It must be hard in some restaurants. I can't imagine a place can stay in business if there is only one person for the entire lunch service. In the case of that restaurant, they were doing prep for the dinner service, so it is not really wasted time--but still.
I think ultimately we, Victorians, benefit from this seasonal imbalance. If tourists were around year long, restaurants could charge more. Their low season depends on us to go to their restaurants, and that means providing food and service of a quality that will attract repeat local business. Those who don't might face extinction.
Business will soon pick up for Christmas. Nov, and Jan. must be the hardest months for restaurants in Victoria.
And while some restaurants are almost empty this time of the year, Christmas is another story. Suddenly people remember they have friends and want to enjoy a meal with them (love at Dec 24 sight). At my favourite joints, Dec. is crowded, and I need to plan to arrive early.
So, brace yourselves for this season variability: enjoy the almost personal service of Nov and Jan, and plan ahead for those crowded restaurants of Dec.
--dmg
The seasonal "restaurants" have closed (Blue Fish/Red Fish, and Barb's) and it is clear that restaurateurs are bracing for the low season. We, Victorians, become the main source of customers for many restaurants, particularly around the inner harbour.
It might also be the rain. It tends to affect the mood of people, who are less likely to go out.
It must be hard in some restaurants. I can't imagine a place can stay in business if there is only one person for the entire lunch service. In the case of that restaurant, they were doing prep for the dinner service, so it is not really wasted time--but still.
I think ultimately we, Victorians, benefit from this seasonal imbalance. If tourists were around year long, restaurants could charge more. Their low season depends on us to go to their restaurants, and that means providing food and service of a quality that will attract repeat local business. Those who don't might face extinction.
Business will soon pick up for Christmas. Nov, and Jan. must be the hardest months for restaurants in Victoria.
And while some restaurants are almost empty this time of the year, Christmas is another story. Suddenly people remember they have friends and want to enjoy a meal with them (love at Dec 24 sight). At my favourite joints, Dec. is crowded, and I need to plan to arrive early.
So, brace yourselves for this season variability: enjoy the almost personal service of Nov and Jan, and plan ahead for those crowded restaurants of Dec.
--dmg
Tuesday, November 16, 2010
Relish
While I have not posted a review yet, I can say that, as of today, I consider Relish the best lunch destination in town.
Review will follow.
--dmg
Review will follow.
--dmg
Saturday, October 30, 2010
In search of a coffee, Saturday night
Downtown is "bimodal". It either caters to the people who work here, or to the bar scene.
It was 6:45 PM and I was looking for a place to have a coffee. I knew that the Soda Shoppes closes later than most, but due to Halloween, they closed today at 5:30.
I am surprised most of the coffee shops in the area don't stay open. The only exceptions are Serious Coffee (from where I am writing this) and the two Starbucks. I suspect QV is open at this time too.
(We were kicked out at 8:00 PM, though)
--dmg
It was 6:45 PM and I was looking for a place to have a coffee. I knew that the Soda Shoppes closes later than most, but due to Halloween, they closed today at 5:30.
I am surprised most of the coffee shops in the area don't stay open. The only exceptions are Serious Coffee (from where I am writing this) and the two Starbucks. I suspect QV is open at this time too.
(We were kicked out at 8:00 PM, though)
--dmg
Friday, October 29, 2010
Wake up Victoria
At the end of Sept, the Downtown Victoria Business Association started a promotion involving 32 coffee shops in Downtown Victoria called "Wake Up Victoria".
The goal is to get a "passport" (a sheet of paper) "stamped" (perforated) by each of the coffee shops. Once you get all the stamps, you submit your passport at the Downtown Victoria Business Association for a chance to win some "prizes".
Out of the 32, I have reviewed 13, so this is a good motivation to visit these locations.
I didn't know about the promotion before, therefore I have only 33 days to do 32 coffee shops. Doable? I think so.
And I write this at my first: Legacy Gallery. Today the coffee is not as good as usual, but the place can't be better. Yes, choosing a coffee shop is more than just the coffee.
31 more to go.
--dmg
The goal is to get a "passport" (a sheet of paper) "stamped" (perforated) by each of the coffee shops. Once you get all the stamps, you submit your passport at the Downtown Victoria Business Association for a chance to win some "prizes".
Out of the 32, I have reviewed 13, so this is a good motivation to visit these locations.
I didn't know about the promotion before, therefore I have only 33 days to do 32 coffee shops. Doable? I think so.
And I write this at my first: Legacy Gallery. Today the coffee is not as good as usual, but the place can't be better. Yes, choosing a coffee shop is more than just the coffee.
31 more to go.
--dmg
On dating entries
Up to this point, I have been trying to date the entries to match the date I went to the restaurant.
My backlog is never empty (I am currently 20 reviews behind), and I feel I would like to talk about more "current" events. As a consequence, starting today, the dates on my entries will be the dates in which I upload the review.
This will result in a discontinuum, in which I might mention reviews that haven't been uploaded.
Ultimately my goal is that, if I feel like writing today, I do, and I don't have to wait until I clear my backlog to do so.
--dmg
My backlog is never empty (I am currently 20 reviews behind), and I feel I would like to talk about more "current" events. As a consequence, starting today, the dates on my entries will be the dates in which I upload the review.
This will result in a discontinuum, in which I might mention reviews that haven't been uploaded.
Ultimately my goal is that, if I feel like writing today, I do, and I don't have to wait until I clear my backlog to do so.
--dmg
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