February 8, 2010 at 1:01 am · Filed under Cocktail Culture, Downtown, Events, Jay Jones, Spirits
I can say with absolute certainty, that there is no liquid on earth which I have consumed more of than Maker’s Mark Straight Kentucky Bourbon – the sultry redhead having seduced me to the point of helpless and permanent infatuation. No other spirit has quite captured my affection or inspired my cocktail creativity as completely. A year ago, my lucky pilgrimage to the lovely little Loretto distillery confirmed my devotions. You’d think that by now I’d have had my fill; but here I find myself at The Refinery, seated at a Maker’s Mark seminar and tasting, hungry for more.
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February 7, 2010 at 1:35 am · Filed under Katherine van der Gracht, Wine, Wine News
There’s something to be said about drinking with the dolphins.
The “Winery of the Year” celebration hosted at the Vancouver Aquarium honouring Sandhill Winery and Master Winemaker, Howard Soon, brought an entirely new meaning to the saying, “drinking like a fish”. There was certainly no shortage of wines to sample at the Monday, January 18th event, which welcomed a gamut of guests ranging from wine reps in their best tight skirts and heels, to the money backers sporting their most recently acquired tans, as well as several local renowned wine educators and media types.
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February 6, 2010 at 11:14 am · Filed under Keith Talent
Roger Cohen writes about his experience with eating dog in China in yesterday’s International Herald Tribune. Internet commenters predictably lose their shit. The man does have common sense on his side though.
But do pigs have any more or less of a soul than dogs? Are they any more or less sentient? Do they suffer any more or less in death? Are they any more or less part of the mysterious unity of life? I think not.
~KT
February 6, 2010 at 2:34 am · Filed under Hotel News, Press Releases, Restaurant News, UD Member News
Café Medina opens take-out windown just in time for Olympic lines; Top Table Bars Fête Olympic victors with Champagne Nicolas Feuillatte; Valentine’s Day dinner at Au Petit Chavignol; Valentine’s Day at Bistro Pastis; R.TL open for lunch ‘Pintxos’ style, offers extended hours during the Games; Sweet, Seductive Valentine’s Day at Elixir Bistro & OPUS Bar; Games On at Shangri-La Hotel, Vancouver; Bistrot Bistro’s Valentine’s weekend; Valentine’s Day and extended Olympic hours at Two Chefs and a Table; Sanafir Restaurant & Lounge Adds Mid-Day Medina Culture to the Mix; Three Diamonds Shine Over Chef Daniel Boulud’s New db Bistro Moderne; Top International Special Event Award for Culinary Capers Catering; Naramata Heritage Inn & Spa Re-Opening; Metropolitan Hotel Vancouver appoints Kari Koskela as General Manager
UPDATED: Sunday, February 7th
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February 4, 2010 at 8:01 pm · Filed under Keith Talent, Restaurant News
In yesterday’s Globe the estimable Alex Gill took issue with the food, decor and service at The Poor Italian. That would be a solid three strikes against it. I quote;
All in all, the best thing I can say about Poor Italian is that they certainly got the name right.
Yikes, short version is she hated it. And solid rumour has it that she wasn’t as tough as she could have been, it was that bad a meal. I haven’t been but friends I trust tell me it’s excruciatingly bad. Regardless, that’s just conjecture and opinion, my friends and Ms. Gill could be woefully wrong. The proprietor took exception to the review, and penned a lengthy rebuttal; (Find link to post here, or scroll through the comments)
Since when is it in a food critic’s job description to personally insult an individual and/or culture of people? Your negativity is blatant slander, and why is it that you have it out for me, my partners, and the eastside for that matter?
Not to take sides, ah screw it I’m with Gill on this one, the post spends considerable energy personally insulting an individual. Pot – Kettles on the phone, it wants to discuss your hue. The Poor Italian no more has a twenty pound box of black truffles in their kitchen than I do. Anyway, it makes an entertaining and energetic food fight. One last observation, “The pasta we receive is a mix of spaghetti and linguine.” Really? Holy shit that is an amateur hour error.
~KT
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