Per Se : expensive yes (ridiculously so), worth it, um…probably once to say you went…met the expectation – absolutely. What I WOULD do next time, and this is a great option that is wayyy more affordable – sit in the “salon” you can still eat less than the normal 9 courses and experience the same ambiance.

at Per Se

LUPA - Mario Batali’s spot, casual Italian, super busy (one woman was told it would be an hour and a half wait and was like “ok!” ) reasonably priced and delicious! For dessert, the  Marscapone with Spicy Dates were amazing.

Joel Robuchon L\’Atelier- located in the Four Seasons, Brad and I went there before hopping on the red eye back home. We sat at the counter and enjoyed watching our food being prepared with such care and looking so beautiful I had to include some pics – highly recommend!

Spaghetti with Morels, Asparagas and a soft Poached Egg

View from the Counter!

Heirloom Tomato w/pasta - Amazing Work of Art!

Quality Meats - if you didn’t know it was a top restaurant, you’d walk by it - from the outside you’d think it was a deli that was closing for good – but upon entering, you know you are in for a special experience -go hungry -portions are huge and no question, you need to LOVE meat.

Just a few spots we experienced!

Until we Eat Again

Dawn

We heard about a great restaurant called Gary Danko . They start taking reservations 2 months out – and even with that, the earliest they could slot us in for was 10pm- luckily, a same day call confirming our reso allowed for me to check on any last minute openings! 6:15? Yes please (hey…even on holidays, I still go to be fairly early)

Described as “modern-classic” – the blackened windows make this place feel like a late night hot spot even when the sun is shining and the atmosphere  did not disappoint!  The service was among the best we have ever had (Juan Carlos was taking care of us- never met a man who could make a cheese plate sound like a fairy tale) and really was, as Danko explains, more like “theatre”  as they ensure “each evening’s ‘performance’ is seamless and magical.” 

I haven’t gotten the hang of taking pictures while hubby and I are dining (and I am not “working”) but did want to share the recipe from the Gary Danko website for the Horseradish Crusted Salmon I had.

It was visually a piece of art on my plate and was  easily one of the most delicious meals I have ever had, from the moment my teeth bit into the crusty, flavourful, but not too hot horseradish only to be met by a perfect medium cooked salmon atop pickled cucumbers…such a combination- I can’t wait to go back!

GRAIN MUSTARD SAUCEIngredients 1 shallot, minced 1/2 c white wine 1/2 c fish stock, highly gelatinous 1/2 c clam juice Fresh thyme Bay leaf 1/4 c heavy cream 6 TB unsalted butter 1 tsp whole grain mustard 1 tsp horseradish 1 TB Crème Fraiche 1/2 tsp dill freshly, minced 1/2 tsp chives, sliced thin Method In heavy-bottomed stainless steel pan, reduce first six ingredients by about 2/3. Add cream and bring to heavy foam, whisk butter slowly. Season with salt and strain through a chinois or a fine mesh strainer, pressing firmly on shallots to extract maximum flavor. Hold the sauce in a warm water bath. In a small bowl mix together the grain mustard, horseradish, crème Fraiche. Whisk sauce in to the prepared mixture. Return mustard in the warm water bath. Add the fresh herbs just before serving. Chef Gary Danko GARY DANKO

• 1-1/2 pounds Salmon, center cut filet, skin removed

Horseradish Crust

• 1/2 cup horseradish, fresh grated
• 2 egg whites
• 1/2 teaspoon Kosher salt

Dilled Cucumbers

• 2 each English cucumbers, peeled, seeded, and sliced thin
• 2 teaspoon Kosher salt
• 1 tablespoon chives, fresh chopped
• 1 tablespoon dill, fresh minced
• 2 tablespoons Crème Fraîche or sour cream
• 1 teaspoon Lemon juice

Method
To prepare the horseradish crust, mix the fresh horseradish, egg whites and salt together until combined and reserve. Cut the salmon fillet into 3/4 inch widths. Roll the thick end into the center and ending the belly flap, form a medallion. Secure the medallion with a bamboo skewer. Place about one tablespoon of the horseradish mixture top of the salmon and spread evenly around the top of the fish. Refrigerate until needed.
To prepare the dilled cucumbers, combine the cucumbers and the salt together in a small bowl and allow to rest for 15 minutes. Squeeze out liquid and combine the fresh herbs and Crème Fraîche. Refrigerate until needed.

To Cook
Brush a non-stick pan lightly with vegetable oil. Over medium high heat sear the horseradish side first. Cook gently until golden brown crust is formed, about 2 ­ 3 minutes. Turn over and cook for 2 minutes. Salt lightly. Serve on a bed of room temperature dilled cucumbers with grain mustard sauce.

Until we eat again (hopefully at Gary Danko!!)

Dawn

According to the Murphy\’s Law Website, Murphy’s Law (”If anything can go wrong, it will”) was born at Edwards Air Force Base in 1949 at North Base.

It was named after Capt. Edward A. Murphy, an engineer working on Air Force Project MX981, (a project) designed to see how much sudden deceleration a person can stand in a crash.

One day, after finding that a transducer was wired wrong, he cursed the technician responsible and said, “If there is any way to do it wrong, he’ll find it.”

The contractor’s project manager kept a list of “laws” and added this one, which he called Murphy’s Law.

Well, I had my own little incident on Friday when we took friends from Edmonton of ours to dinner at the Shangri-La Hotel Restaurant Market .

We had just finished dinner, enjoying the last of our red wine and the server was bringing dessert and a cheese plate. Former sever that I am, I decided to “help out” by moving some dishes that were in the way. You have to know what happened next..RED WINE SPILL!  This wasn’t all over the table, it wasn’t on me…nope! The only person it hit was my pal Randall MacDonald. Bad enough, yes…but to go one step further, he was wearing a light blazer and light pants…

Brad and I with Randall (on my left) and Darcy- Pre-Spill Smiles

I was tempted to put some white wine on the spill since that apparently acts a s a neutralizer and stain remover for red wine- but I decided I had done enough damage!

Thankfully, Randall chalked it up to “accidents happen” – but what IS the etiquette? Well, I apologized profusely and sent a note asking that he inform us should the stain not come out with dry cleaning. What else could I do? On the plus side (if there is one) it happened towards the end of the evening…but there was another complication, if my reaction/ solution was not appropriate, Randall would know…he is also a party planner and etiquette expert…argh!

Not sure if Randall and Darcy have any other tips or products at their store Call The Kettle Black (3 locations in Vancouver)…but lesson learned, white wine only for me!

 Until we eat again (sans red wine!)

Dawn

One of my favourite Culinary Experts is Stephanie Yuen shared some of her favourite spots to go in Chinatown (below) and don’t forget to check out her Blog for more of her thoughts and restaurant picks , Beyond Chopsticks

awwww...the Panda doesn't have a name!

There are a few things that are TOO strange though – you know – a fingernail  or even the finger that was apparently found in a bowl of Chili purchased at a fast food restaurant . But what about a staple?!?!!? How does THAT happen? Well it did to our producer Genevieve today as she was enjoying her noodle salad -

Genevieve with the Staple found in her Thai Noodle Salad

Thankfully she didn’t actually BITE it – or worse yet, swallow it. What is the right thing to do?  I say, call the manager and inform them. In my opinion, stuff happens but it’s how the manager deals with it that is important. In this case the manager indicated that the salad would be thrown away, apologized and offered a refund – what more can they do? This response is acceptable to me (mind you, it didn’t happen to me) but some may never be able to get over the incident. Luckily, there are a lot of places to go and eat!

Until we eat again,

Dawn

Enjoy the segments with  Chef Felix and Crystal Moon (cocktail recipe at bottom of post)…theme – Morocco!

 Hendrick’s Gin Feature Cocktail:

 Marrakesh Express


3 cardamom pods


1 1/2 oz Hendrick’s
Gin

1/2 oz fresh lemon juice


1/2 oz simple syrup


1 oz apple juice


First crush cardamom pods in base of mixing glass, then combine all ingredients and shake well. Serve up in a martini glass. Garnish with a cucumber wheel!

Until we eat again,

Dawn

So at this time, I dedicate today’s blog to Richard Wolak, or Vanfoodster who recently celebrated his 1 Year Anniversary at  Canvas (and incorporated a cover charge that benefitted the Greater Vancouver Food Bank ).

Thor, Richard and I

Here is a montage of raw footage and well wishes taken at the party!

Until we eat again,

Dawn

Imagine being only one of 720 people to ever enjoy dining on a six course meal, wine pairings included,  in a restaurant that only seats 12 people  in False Creek that floats on plastic bottles!  All the materials to build the restaurant and food has donated so all money raised will go towards creating a course for student chefs on the importance of using sustainable seafood throughout their careers.  The School of Fish Foundation is the brainchild of Shannon Ronalds and wholeheartedly supported and endorsed by Chef Robert Clark, a pioneer himself in the education of the public when it comes to the sustainability of the food we eat and buy. 

I will admit, this dinner is pricey at about $225 per person (it’s a communal table for 12, so you can book for 1, 2, 3…any amount – up to 12 people), but when you have an opportunity to experience something  that only a few can…it is priceless. It’s only open until the end of September (so the opportunity is limited) and if you make your reso before the end of July (to dine anytime until end of September) there is a reduced rate.

If you can afford it…it is an experience not to be missed- it truly was magical and memorable - but even if you are cash strapped, it’s still worthwhile learning about how the Floating  Restaurant will benefit all of us as a consumer no matter what restaurant we choose to patronize not only here, but hopefully around the world. (BTW – Shannon is in talks with London to have the restaurant at the 2012 Olympic and Paralympic Games ) . For a behind the scenes video of how this all came together, here it is .

You can learn about the Floating Restaurant , the menu (which is different all the time depending on what is in season, available and of course sustainable) by clicking  here  or  reservations can be made through SOFF web site www.schooloffishfoundation.org or by calling Shannon at 778-997-6977.

 Have a great day!

Dawn

I admit it has been a few years since I needed to “meet” someone – worst part is  that pressure to ” find someone” and yet, sure feels great when you do…unfortunately the timing if often off when it comes to desire and availability. I mean, where do people meet these days? Online seems to be a big one, although I myself am still a little old fashioned. Face to face time is best.

Earlier this week I had the chance to check out the The Dirty Apron Cooking School at 540 Beatty Street as they were just getting ready to launch their monthly  ”Singles in the City” Cooking Series. Seems to me like a no brainer…think speed dating (10 dates in one night), but with a spatula!

on BT with Dirty Apron Owner David Robertson

Let’s face it, both love and cooking involve chemistry, and what a great way to see how people are under pressure, following directions, and doing the dishes!  Could be the beginning of a beautiful relationship (or at least a beautiful meal!)

If you missed it, here\’s the clip !

Enjoy,

Dawn

Sounds like a pretty good way to ease into the afterlife – get the cow drunk before it ”meats” its inevitable demise. Apparently there is an added benefit of improving the heart health in cattle – I won’t say anything about how this doesn’t necessarily seem like a benefit to the cow given the ultimate outcome.

 The idea behind this is to give the meat better texture, aroma and flavour – but will it be worth it at a 15% higher price?

I think the consumer is prepared to pay for good food and quality and while some budgets will only allow for one of you to imbibe (you or your dinner) – I think there will be a market for this and I look forward to trying it for myself sometime next year when  Kelowna’s Janice Ravndahk of Sezmu Meats hopes to bring her product to select butchers in Vancouver. 

Click here for the complete article from the Vancouver Sun.

Sunshine and Smiles,

Dawn