First Visit: Cafe Katzenjammer

Submitted by Roland on Thu, 01/29/2004 - 20:52

When I lived in Germany from 95-98, we used to stop by at a wonderful schnitzel restaurant in Austria on our way back from skiing at Lech. Oh the schnitzel! Enormous, ultra-thin and delicious.

Yesterday we tried the schnitzel at Cafe Katzenjammer (4441 West 10th Avenue, 604 222 2775).

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Dave Orchard's Shiraz Tastings

Submitted by Roland on Wed, 01/28/2004 - 23:20

I love red wine, but I am not a wine expert. However articles like Dave Orchard's Searching for the best 2001 Barossa Shiraz and More Aussie Shiraz Tasting notes make me wish I had the time and money to develop my wine tasting palate!

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Margaret's Italian Cooking Class postponed TO Sat28Feb FROM Sun25Jan

Submitted by Roland on Tue, 01/27/2004 - 23:59

I neglected to mention that Margaret's latest Italian Cooking class was postponed from Sunday the 25th of January to Saturday the 28th of February. Same time (4p.m. to whenever it ends!), same location (North Van)!

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Gung Haggis Fat Choy 2004

Submitted by Roland on Sun, 01/25/2004 - 23:00

Yesterday's and tonight's Gung Haggis Fat Choy Dinners were wonderful! Great food and great entertainment organized by Toddish McWong's clan of multi-cultural subversives. Check out my Gung Haggis Fat Choy 2004 report for details.

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Gung Haggis Fat Choy 2004

Submitted by Roland on Sun, 01/25/2004 - 22:54

Saturday's 2004 Gung Haggis Fat Choy Dinner was more subdued than last year (somehow I didn't rent a kilt like I promised I would last year, maybe next year!) but just as compelling and just as uniquely Canadian.

Lamb Tagine

Submitted by Barb on Sun, 01/25/2004 - 15:33

Another dish that I made for Kerrie's birthday was lamb tagine.

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See you at Gung Haggis Fat Choy tonight!

Submitted by Roland on Sat, 01/24/2004 - 16:45

We'll be sitting with Margaret. We encourage all VanEats readers to come by and say hi! Love to meet other fellow Gung Haggis Fat Choy'ers!

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Lamb Tagine

Submitted by Barb on Fri, 01/23/2004 - 23:10

2 lb. boneless lamb shoulder
1 onion, finely diced
3 cloves garlic, minced
2 tsp. olive oil
1 tsp. pepper
1/2 tsp. salt
1/2 tsp. saffron, crushed
1 tsp. ground dried ginger
1 tsp. cinnamon
1/4 cup honey
1/2 cup dried apricots, halved
1/2 cup pitted prunes
Salt and pepper
3/4 cup whole blanched almonds, toasted

Cut lamb into one inch cubes.
In a large saucepan, over medium-high heat saute onion and garlic in olive oil until golden.

First Visit: Nuba on Hastings

Submitted by Roland on Fri, 01/23/2004 - 22:54

Today, I ate some delicious Lebanese food at Nuba (322 West Hastings, 604 688-1655, Monday-Friday 10a.m.-7p.m. ) which is the new restaurant where Blitzen Break used to be.

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