VanEats

I found this excerpt from Michael Ruhlman's The Soul of a Chef, while researching my French Laundry stories. Some cool words from the excerpt:

I knew that what the CIA taught was valid and maybe existed somewhere, it wasn't the norm. Standards and expectations varied enormously throughout the country. And only rarely was it the stuff of my imagination, created in that belljar-perfect atmosphere of the CIA.

For Cristina's birthday lunch yesterday, I wanted to make a simple yet flavourful dessert and I remembered seeing this recipe for bananas grilled in their peels on the Food Network.

In part 1 of this saga, you heard about my unsuccessful quest to get a French Laundry reservation. Here's part two.

From the Et Cetera part of this week's Georgia Straight Events section, we found out that the Abbotsford Garlic Festival is being held Saturday August 17, 2002 from 11a.m. to 6p.m.

Because it was so long, I have moved my story entitled French Laundry Reservation Saga Part 1 to the stories part of this website.

I thought it was strange that we went to a Chinese Hot Pot restaurant for Chinese fondue in the middle of Vancouver's summer heatwave.

However, after thoroughly enjoying our meal tonight at Grand Honour Hot Pot Restaurant (5668 Granville Street, 604 263 3988), it doesn't seem strange at all in retrospect.

I have never had Chinese Fondue before, but my first Chinese fondue was a treat.

This is just a short initial writeup on the Writing Food Panel Discussion at UBC Robson Square last Saturday.

Although attendance was sparse (due to the fantastic weather and the Vancouver Folk Festival diverting all but the most dedicated foodies), those who attended were rewarded with a funny, thoughtful and informative discussion about many aspects of food writing and food in general.

Connie, my colleague who coordinates the Multicultural Services at work, is Korean and I've been asking her for tips on Korean cuisine. This is her delicious foolproof recipe for kalbee or Korean style beef shortribs.