Until Christmas we are bending our reservation policy at Duck Duck Goose. We are holding one reservation per night for a holiday get together. We can accommodate up to ten people, at 7pm. Call 649-DUCK to book!
SPICY MAYO
Stuff about food and food-related stuff
Oxfam Charity Dinner(term used loosely!)
Wednesday, September the 14th we are asking for your participation in our(becoming) legendary Japadog Charity Night. Megan and I have been so busy launching our new restaurant, and we have been looking forward to a charity party to support Oxfam and their work with the east African food crisis. Contribute by purchasing a Japadog and a delicious Moosehead brew, 100% of your money will be donated to Oxfam. See you then!-Todd
The Weczeria Shuffle
Just as restauranteur Dan Walker completes his new incarnation of Weczeria, it has leaked out that Chef Lindsay Closson has moved on to greener pastures. Undeterred, Dan has picked up sou chef Kyle Michael. Kyle has worked at Vancouver’s Feenie’s, Chow, Diva, and Voya. As well, Kyle staged in Europe and California, where he commandeered a sailing vessel and pirateer’d his way up the South Saskatchewan. Good luck to all three of you!
Just Like the Orlando Magic, Sushiro Is Looking For New Team Members!
Sushiro Sushi Bar is now accepting resumes for a server position. The qualified applicant will be healthy, creative, and have a positive approach to work. Maturity, willingness to learn, and dedication are the most important qualifications. Please email a resume or drop one off at Sushiro Sushi Bar, during business hours.
Jamie Muses on Modern Food Production
Recently a few of us at work were discussing the importance of sustainability and it’s importance in an over conscious dining culture.
Nowadays the words, “organic”, “natural” and “free range” dominate our restaurant landscape as billboards of a culture yearning for cleaner, purer food. Yet as we all clamour for these signs, I’ve read numerous reports of farmed this and farmed that, all of which have led me to become jaded and critical of these purer terms.
As my chef and sous debated their need for farmed prawns and halibut since wild ones were too pricey, I found myself becoming more and more perplexed at how we grow and manage our food supplies, specifically our seafood.
As we farm these species, have we lost sight of the greater picture?
Duck Duck Goose Construction Blog
As a few of you may know Meg and I are in the process of renovating the adjacent restaurant to our beloved Sushiro. This time we are attempting to offer a rustic tapas bar with a menu inspired by Spain, France and beyond. If you wish to follow us on our mission check in at http://tapasbar.tumblr.com/ or sushiro.com to see what we’ve been up to for the past ten plus years.
More on VancouerSlop.com
Apparently I haven’t been checking that blog in a while. I think Scoutmagazine.ca has become my go to Vancouver food blog. Vancouverslop is more for diners and food lovers while scout is more about the professionals. Another thing about slop I like is the 90 hiphop puns. Like this great apron. I guess you can buy them from their site.
saskatoonslop.com
Here’s a hilarious blog about eating in Saskatoon, although I’m not sure they are aware of it. The experts at saskatoonslop.com brag about “eating at Boston Pizza over 50 times” I’d imagine it’s a rip off of the successful and interesting blog Vancouverslop.com and NewYorkslop.com which created this awesome t-shirt.
