My mom continues her seamless transition into retirement with her latest agricultural project. The chicken coup has received a fresh lick of paint and all of the necessary furnishings to host a half dozen happy little chickens. They took their first brave steps outside last week where they are free to peck at grass, weeds and bugs to their heart’s content. I am the happy beneficiary and will be enjoying a steady supply of free range eggs all summer!
SPICY MAYO
Stuff about food and food-related stuff
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!
Cocktail Chronicles: Moschatel Tonic
If you love light, refreshing summery cocktails then this one’s for you.
0.75oz Bombay Sapphire Gin
0.75oz St. Germain Elderflower liqueur
0.5oz Giffard Muroise Blackberry liqueur (substitute chambord if needed) 3-4 dashes orange bitters
splash of lemon juice
top with tonic water
in a mixing glass combine all ingredients except tonic and muroise. add ice and stir.
strain into a collins glass full of ice
top with tonic till almost full
pour muroise over top.
garnish with one lemon and one orange slice.
then drink. yum!!!
Personal Growth Within a New Process
So I’m sitting here late at night straining to find the words to express to you all how I feel. For you see over the past month and a half I’ve become overwhelmed with satisfaction at how much fun and exccitement I’ve had planning our new wine list. As you may or may not know, recently I’d been promoted to wine/bar director at my work here in Vancouver. When first given this title by my boss I initially thought it was stupid and pretentious as I find titles limiting and unnecessary. Yet for the purpose of this article I’m going with it as said title gives weight to the current process. This promotion brought me into the fold of the business end of hospitality and all that it brings with it. I’d previously experienced this world before in various managerial capacities yet even with this prior knowledge I’ve come to recently learn that the process of building even a simple wine list has it challenges and lessons. Many have been learned and today I’d like to share my thoughts.
Cocktail Chronicles: Rum History
Hey everyone!
Sorry i’ve been gone for the last 2 weeks, things at work have been pretty busy of late. No excuse I know, but I thought I’d tell ya anyways.
However, now that I’m back, hopefully my video on Goslings Black Seal got you excited to learn more about Rum. I love Rum and so should you. It’s such a sublime spirit full of numerous possibilities.
But before I get into all it’s styles and characteristics, today I’d like to delve more into the history of Rum and where it came from and how it’s evolved into the fantastic spirit it is.
Therefore, without further adieu, a little Rum history…Enjoy!
Details »
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.
Cocktail Chronicles: Rum
Recently rum has risen the ranks in my drinking repetoire as it has a versatility very few spirits can convey. It can be made light, amber, dark, flavoured and spiced. As well it pairs with just about anything, especially in a Dark & Stormy. Yum!
I’ll go into more detail on how rum is made and such next week. As for now I’d like for you all to watch this little video on one of my favourite rums, Gosling’s Black Seal. In my opinion by far the best dollar for dollar rum you can buy.
Cocktail of the Week: Details »
The Scotch er, Cocktail Chronicles
Hi everyone!
As this will be my last entry on Scotch I thought I’d focus on the 4 main Scotch producing regions and how they differ considerably from one another.
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?
Seeds
On the weekend I attended a feel good, community event promoting open pollinated and heirloom seed-saving, biodiversity and sustainable living (visit Seeds of Diversity for more info). With best intentions of planting a garden, I picked up some seeds including these fava beans. Bring on spring!