Archive for February, 2007
February 28, 2007 at 8:14 pm · Filed under Notes From The Bar
LAST WORD
1 oz gin
1 oz maraschino liqueur
1 oz green Chartreuse
1 oz lime juice
Shake vigorously and double strain into a cocktail glass.
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This 1920’s cocktail, by Frank Fogarty of Detroit, is the perfect example of a cocktail that is more than the sum of it’s parts. While amazingly simple to make, as it is 4 ingredients all in equal proportions, it is also amazingly complex in taste. The spirits mesh together in such a way that it is almost impossible to figure out where on flavor begins and another ends. This is a drink that everyone should enjoy whilst pondering the sinking sun as it extinguishes itself into a calm, purple ocean.
Cheers,
Jamie Boudreau
Bar Manager
VESSEL
February 26, 2007 at 7:52 am · Filed under Openings & Closings, Press Releases, Restaurant News
Bistrot Bistro is set to open this Thursday, March 1st across the street from Fuel and Gastropod on West 4th Avenue. Laurent and Valerie have sent me their menu so that I might share it with our readers. Bon appetit.
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February 25, 2007 at 5:46 pm · Filed under Food Media & Reviews, Videos
Many many moons ago, back when I was doing Waiterblog.com, I posted a video link of the legendary Orson Welles whoring wine in an advertisement that never made it to air. Or so I thought….
You’re going to have to work with me here by going through each and every one of the vids I’ve posted below.
Number One.
Number Two.
And Number Three.
Number Four.
Number Five.
Now, sweet tender Orson seems to have his shit together, right? The guy seems made for turning tricks – a director’s dream, no? Perhaps not.
The after…
Number Six
The before…
Number Seven.
No milk out your nose that time? Well, here’s him selling a different product, only he’s really at his best. He seems more high than hammered this time around, but he’s just as double plus good.
February 23, 2007 at 4:51 pm · Filed under Industry Profiles
This week, Paul Kamon chats with public relations specialist, Tiffany Soper (of the Bins, Fuel, Aurora Bistro).
Urban Diner: How did you get involved in the restaurant PR business?
Tiffany Soper: I have been working in the restaurant industry since I graduated from High School in 1996. My first job was at the Beach Side Café in West Vancouver. Mark Davidson, the Sommelier and General Manager at the time, demonstrated a passion for food and wine that was totally contagious – I was hooked! After traveling to Australia and Japan in 1998-1999, I continued to work in hospitality part time while I studied business at college and university. I studied Business Administration at Capilano College and then completed my Bachelor of Commerce degree at Royal Roads University in 2002. Unlike many of my fellow RRU graduates, I chose not to pursue a career in finance, accounting or management. Instead, I chose the more social and creative profession of restaurant PR that better matched my personality. I felt fortunate to land a job right away as an assistant at Alexander Ink, a small, Vancouver-based company that specializes in Restaurant PR. After working there for over two years, I felt called to “stretch my wings”. I knew that I had gained some very valuable experience and was ready for the next step in my career. I looked into pursuing a position at a larger PR firm or corporation, but instead felt confident and capable enough to start my own PR Company. Although it was a big and somewhat scary step to take at the time, on reflection it was one of the better career decisions I have made thus far!
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February 21, 2007 at 11:21 pm · Filed under Restaurant News
by Tara Lee
February 18th marks the start of the Year of the Boar, the conclusion off a twelve year cycle in the Chinese zodiac. The event is rich with cultural traditions that cover everything from eating practises to protocol for the distribution of highly sought after red packets. New Year is a time of celebration, family, and of course, shared enjoyment of an exciting culinary heritage. Transplanted to a Canadian context, New Year’s traditions alter as new generations intermarry, children create their own sense of identity, and those people outside of the “family” join in on the party.
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