From the monthly archives:

February 2007

Mixologist: Last Word

by admin 02.28.2007

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 [...]

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Menu Preview | Bistrot Bistro

by admin 02.26.2007

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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Orson Wells at his best

by admin 02.25.2007

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 [...]

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Profile | Tiffany Soper

by admin 02.23.2007

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 [...]

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Year of the Boar – Canadian Style

by admin 02.21.2007

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, [...]

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Mallozzi on Sea Harbour

by admin 02.21.2007

Sea Harbour Seafood Restaurant
3711 No. 3 Road | Richmond
604-232-1816
MAP

by Joe Mallozzi
I didn’t clean the house, I failed to buy a new pair of shoes, and I forgot to wear red. To top things off, I had neglected to get a much-needed haircut. My disregard of Chinese New Year traditions was so unintentionally comprehensive that I [...]

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Mallozzi on Cin Cin

by admin 02.16.2007

Cin Cin Ristorante
1154 Robson St.
604-688-7338

by Joe Mallozzi
According to TV lore, Joanie Loves Chachi scored the highest ratings ever for an American show when it first premiered in Korea. The reason? It turns out, “chachi” is a Korean euphemism for the male appendage. Now I don’t know about you, but if I heard ABC was about [...]

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Profile | Emab Yacoub

by admin 02.16.2007

This week, Paul Kamon talks with the head of the Glowbal Restaurant Group, Emab Yacoub.

Urban Diner: How did you start in the restaurant business?
Emad Yacoub: I started in 1984 by apprenticing under Albert Schnell, acclaimed by his peers as one of the top 10 Chefs in the world, at the Harbour Castle Hilton in Toronto.

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Mallozzi on FigMint

by admin 02.14.2007

FigMint Restaurant and Lounge
500 West 12th Avenue
604-875-3312

by Joe Mallozzi
I am a creature of habit. Every second day I wake up at exactly 6:30 a.m. and run the treadmill for thirty minutes. Every night, I read for an hour before going to sleep. I drive the same route to work each morning, always check my email [...]

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Browns Update

by admin 02.14.2007

There were some questions in WF recently about the new Browns going into the Vineyard location on West 4th (opening April, 2007 – map), but I’m more excited about the West Van location in Park Royal Village. It’s just a short drive from my house (and 4th is getting all the attention).

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Gusto di West Van?

by admin 02.12.2007

Word is the chef and the manager of North Van’s Gusto di Quattro have bought the very short lived Milargos at 2222 Marine Drive (next to La Regalade) with an eye to reinvent and open in March. Will provide more news when it arrives.
Also, Pane e Formaggio in Dundarave has shut down. I’m not sure [...]

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Pork Bellying it Up

by admin 02.09.2007

by Tara Lee
Move over short ribs and make room for the new menu darling: pork belly. For those butchering neophytes, pork belly is the underside of the hog (sans loins and spareribs) that serves as the white meat raw material for bacon and pancetta. Cure and smoke this fat riddled cut and you’ve got bacon; [...]

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