|
|
July's Winemaker's Dinner at Kitsilano Daily Kitchen
8:09pm - Jul 12, 2011
Kitsilano Daily Kitchen Picks its Favourite Winery for the Month of July... Winemaker's Dinner - Stoneboat Vineyards at Kitsilano Daily Kitchen Monday July 25th, 2011 ...this was simply. Stoneboat Vineyards located in the South Okanagan lower Black Sage bench were early supporters of Kitsilano Daily Kitchens. They are an artisanal grower of premium pinot varietals that understood our q
Kits Daily Picks it’s Favourite Winery of the Month: Dunham and Froese
2:53pm - Jun 10, 2011
Kitsilano Daily Kitchen is proud to announce the first of three Winemaker’s Dinners this summer on Tuesday June 14th at 7pm. Availability is very limited and priced at $65 per person. Award winning Kits Daily is
Proud to have Jackie in the kitchen at Kits Daily.
7:07am - Nov 3, 2010
TRAINED FOR SUCCESS an initiative currently funded through the Canada – BC Labour Market Agreement In April 2009 the BC Restaurant Association was provided with funding through the Canada-BC Labour Market Agreement to conduct a pilot project that will see 165 students go through t
First Menu for August
10:39am - Aug 4, 2010
Fish broth is simmering slowly and the pork belly is in the oven with the Maple syrup braising. Tonight’s highlight is the WILD venison. I only have a few pounds, so I expect to sell out early. I just finished cleaning it and am lightly m
Seen today on Urban Diner.
11:10am - Jul 12, 2010
Kitsilano Daily Kitchen KITSILANO DAILY KITCHEN is an Urban Diner supporter 1809 West 1st Avenue | Vancouver
(604) 569-2741
www.kitsdaily.com Monday - Saturday from 5 pm
Kitsilano Daily Kitchen is a return to the fundamentals,
Granville Island, Commercial Drive and North Burnaby - hot food, cool restaurant
10:59am - Jul 9, 2010
A very good day at the markets... · &
...just read this online.
5:30pm - Jun 23, 2010
Epicurious's Top 10 Food Trends for 2010
by Epicurious.com, on Mon Nov 30, 2009 3:35pm PST
Reading my Blog?
8:10pm - Jun 15, 2010
I have always wondered how many people are reading this blog...
...I know the number of original hits on the main website are huge.
Send me an email with 'I read your blog' in the subject line before the end of day June 15th and I will share Prosecco, chat about the Market & Daily and introduce you to a Daily appetizer platter for your table - valid until the end of this week.
Testing, testing, testing - this is just a test.
(is this thing online?)
New Canadian and West Coast Product - organic and natural
8:02pm - Jun 15, 2010
A few really interesting products…
…in my kitchen this week Fraser Valley Rabbit – I do not have a lot of detail on this product. I tasted a leg, simply cooked in olive oil with purple garlic, thyme and Maldon salt. The meat had flavour and texture. Definitely not a farmed animal. I bought three anima
D Thiessen
1:44pm - May 15, 2010
Not much on the internet about this family and their farm in Abbotsford.
Just pre-shifted with a plate of pheasant - very delicate meat with a good fat content.
Pairing it tonight with the Signorello.
internet radio
8:32pm - May 12, 2010
I like to write my recipes at night - and create new dishes with the note I have taken during the day.
I need to thank CBC radio - they have entertained me for years. Now I have figured out their online service. Best Radio to work by: http://www.cbc.ca/video/radio-popup.html#/networkKey=cbc_radio_one&programKey=vancouver
market finds for Wednesday.
8:27pm - May 12, 2010
...without prejudice (lol @ Derek) - this is what I have sourced, but not secured for Wednesday dinner: ·
Spot Prawns & other good stuff....
7:47pm - May 8, 2010
Saturday should be fun - going to fill my pockets with money and hit the farmer's markets and government wharf.
Will post the nightly menu by 4pm.
Please drop by!
7:54pm - May 6, 2010
Sorry if I missed sending you an invitation - the opening of Daily has been very 'organic'...
I will be doing very little marketing, except through friends and family. I want to build the room 'one customer at a time' - BUT with that said, if I missed a call out to you; please drop in and lets share a glass of wine.
I am always up for a good conversation and a better glass of wine. The kitchen door is ALWAYS open to my friends.
Week one.
7:50pm - May 6, 2010
Great Tuesday - perfect tables and I made new friends. Sweetbreads & Lobster the #1 selling item. Wednesday was a hockey night - happy to see 'The Dog' with some tables inside. I am content with the walk-ins I had - and the time I got to spend at the tables. A Chef's life is great. Tomorrow - I am going to tour T&T. It has been years. I do not know what
...because we believe in the location.
8:58pm - May 5, 2010
Same location with Chef Fowke as the proprietor - Mike & Derek as friends of Kits & equity partners.
..."we all believe in this location & are working towards a pure, organic growth for this project; this is about culture, good business & a healthy environment - plus focusing on making this fun for both us and our guests"
Great Night!
8:58pm - May 5, 2010
Thank you everyone for a great Thursday dinner service. ...only a few tables available for Friday ...three tables are now available for the Opening Night Dinner on Saturday. Come and celebrate our opening with a culinary adventure created in the Daily Kitchen: Champagne and wine reception with introduction to DAILY by
Help Me Test the Product...
8:56pm - Apr 28, 2010
Dear Friends & Family, It was a sad day in late October that I closed a very popular restaurant in Kitsilano. Good news, I am pleased to announce that we have just completed two weeks of ‘soft openings’ and training. The official opening
What this Project is about...
6:00pm - Apr 26, 2010
Creating a daily menu is important – but that is only a small part of what Kits Daily is about: ·
Kits Daily Kitchen
9:38pm - Apr 25, 2010
May 1st, 2010 is the big day... Kits DAILY Kitchen opens to general public. Think - traditional values, full plates and modern techniques. Simple, with our small size, and Chef Fowke purchasing, prepping and cooking each and every meal --- with a menu that changes DAILY; its time to get back to the basic
The closing of MonBella - the rebirth of 1809
12:30pm - Oct 29, 2009
In the end a restaurant is a business; an experiment called Mon Bella Bistoria. The last six months has seen intense seven day work weeks with everyone involved throwing everything at the project, yet the catchment area was not consistently producing busy nights. Every week would see two, three maybe four busy services –
tonights menu.
10:50am - Aug 6, 2009
Welcome to MonBella, Wednesday August 5th, 2009
Tweaks at MonBella Bistoria
8:53pm - Jun 27, 2009
It has been an interesting ride - and I have met a lot of great people the last 6 months. I feel young and excited about the restaurant industry - it’s changed back to old school values. You need to work HARD, be creative and really concentrate on the true meaning of hospitality.
Rarely Rare
12:39pm - Mar 24, 2009
What temperature do you like your meat? Rare, medium-rare, medium, or well-done? And just what do those words mean? One person’s rare can be another person’s medium.
In cooking classes, I have seen students react on both sides of the spectrum even in the same class; the meat considered both overcooked and undercooked. Nothing else in the kitchen is so frought with anxiety as getting the meat cooked “just right.” But what is just right? After all, some people like rare roast beef but fully-cooked tuna.
Here is a cook’s guideline to the internal temperatures for beef, lamb, and fish:
- Rare is 125 degrees.
- Medium-rare is 130 degrees.
- Medium is 135 degrees.
- Well-done is 140 degrees.
I cook pork to 140 degrees because trichinosis is killed at 138 degrees. I cook chicken to 155 degrees so it will not be dry.
The federal government has meat-cooking guidelines that are 20 degrees higher for each category, but cooks do not run the food administration. Restaurants now post a sign alerting diners that the consumption of undercooked meats could be unhealthy. Life is full of risks and risk-takers. Some people hang-glide or climb mountains. I like to eat delicious food, so I willingly sign the release to eat perfectly-cooked meat.
When dining in a restaurant, I specify the temperature (125 degrees) I would like the internal temperature of the meat, because the word “rare” is too subjective. Cooks understand degrees and can cook food to a specified temperature.
At what temperature is the meat optimal? It all depends on the cut. Tenderloin is tough when overcooked and chuck roast is tough when undercooked. Generally, the more expensive the cut of meat, the lower the internal temperature should be — and vice-versa.
The only way to be sure that the meat is cooked to your liking is to use a themometer. The Polder Probe themometer is my favorite. The Thermapen is ideal for cooking steaks.
...from urbandiner.ca
6:56am - Mar 20, 2009
MON BELLA BISTORIA NOW GIVES YOU A REASON TO COME DOWN EVERY NITE OF THE WEEK
Tuesdays have been a huge success with our 3 courses matched with 3 wines for $20.00. Each Thursday the menu for the following Tuesday is posted.
Wednesdays are Grilled Cheese Sandwich and Tomato Soup Nite. Diners ca
The War Against Dietary Self-Determinism
6:54am - Mar 20, 2009
I read this on Incanto's website...does not matter which side of the fence you sit on in regards to foie gras, it is very well written and to the point. Shock & Foie Part of Incanto's mission is to offer our diners an opportunity to connect with the food we serve: who raised it, where it comes from, how it is cultivated, distributed, prepared, and consumed. One such opportunity comes with our annual Farmers' Dinner. 2009 marked the sixth year we have hosted this celebr
Today's Recipe
1:07pm - Mar 8, 2009
How to make Holy water.
Ingredients: water
Directions:
Turn the burner on high.
Put water in a pot, but not more water than the pot can hold. A tea kettle will work as well.
Put the pot with water on the fire.
Boil the hell out of it.
Ideas - must jump-start the craft.
8:36am - Feb 23, 2009
Oysters on the Half Shell $12
shallot mignonett
Grilled Cheese Wednesdays
2:41pm - Feb 5, 2009
Today in History
6:14am - Feb 3, 2009
Brew Hog Day
National Heavenly Hash Day
California Kiwifruit Day
1659 Jan van Riebeeck, the first governor of the Cape of Good Hope, South Africa, planted a vineyard in 1655. On February 2, 1659 he made the first wine from grapes grown at the Cape.
1754 Charles Maurice de Talleyrand-Perigord was born. Known simply as Talleyrand, French statesman, diplomat and grand gourmet, called the 'first fork of France.' He served at the top levels of French governments for almos
OMG...just because.
10:51pm - Feb 1, 2009
Meat is Neat!
10:33pm - Feb 1, 2009
Microsoft
8:25pm - Feb 1, 2009
So, my laptop had a 'fatal' crash 60 days ago - and I used the HP recovery disk to 'rebuild' it. Had to wipe the system and start fresh. HP recovery was 80% successful, only losing my customer database and and all emails.
BETTER - Microsoft Office stopped working today...because it thought it was a demo. Right in the middle of a menu/recipe building session. How to piss off a Chef.
I hope I can find the code to re-activate Office - who actually keeps all that stuff?
I am screwed.
It happened.
8:21pm - Feb 1, 2009
I have marked this day... ...Mon Bella has turned. Busy, busy, busy! Nice cross selection of people. Mostly food forward. An even mix of 'samplers' and 'tasters' (as per previous definitions - ping me if you want me to link you). The room is suited nicely for both. Again, I forgot my camera - tried using the blackberry but the rez was aweful. Tomorrow I will try to pack up the gear and bring it. I am off brunch, but back in for the evening - a private party. I will try and st
Camera....
7:13pm - Jan 31, 2009
Must remember to bring my camera with me, must remember, must remember... I need more food shots! I need to create more recipes! Brad and I talked about doing a rare/'best of' product tasting on Thursday nights. This is what I need to do!! Monday - closed
Tuesday - $20 three course tasting paired with wines
Tuesday - Sunday 4pm until 7pm - $8 glass of wine and a unique taster (this week I used 'grilled cheese' as my vehicle)
Saturday & Sunday 10:30am until 3:30
Always say hello...
7:08pm - Jan 31, 2009
Had two different tables come up to the pass tonight and say hello! GREAT!
...one couple were long time fans of my site and blog - and had eatten in my last four reincarnations.
Don't be shy - say hello. It is why I do what I do.
Mon Bella on Facebook
7:06pm - Jan 31, 2009
Five Second Rule....
9:16pm - Jan 22, 2009
...long day at work - short on velocity but long on cleaning (...and eatting baby octopus). Went to DB Bistro and tried the $28 burger. Wow. Chatted with the new GM (from Danny Meyer's). Wow. Toured the room. Wow. But more importantly - got home, tired and ready for sleep...but needed my fix of good, quality, unpasturized cheese. The horror, the horror... It slipped out of my hand and hit the floor, one bounce, and I caught it. I tried washing
First Good Review
8:57pm - Jan 21, 2009
12 - 14 hour days/6 days a week - and the first good review on a local website....followed by a glowing email and post on eGullet.
Pushing a rope up a hill - one good review and it is all worth it.
Sick Day!!!
3:21pm - Jan 16, 2009
Out of commission for 48 hours - bad stomach virus.
Had time to work on the laptop - getting ready for BRUNCH this weekend. Looking forward to this new menu. I appreciate brunch - no grey areas. Great or bad.
Random Post
11:51am - Jan 13, 2009
The Buñuel martini Luis Buñuel, the late Spanish surrealist director, made many of my favorite movies: Un Chien Andalou, L'Age D'or, Los Olvidados, The Exterminating Angel, Simon of the Desert, The Criminal Life of Archibaldo de la Cruz, Nazarin, The Discreet Charm of the Bourgeoisie, That Obscure Object of Desire, and so on. He also made my favorite martini. The Buñuel ma
Mushroom Soup from a Can.
7:37pm - Jan 12, 2009
My wife made chicken devine and brown rice for dinner - and a glass of Cono Sur Chard. Perfect after a long, busy week.
Time for bed, the restaurant is dark tomorrow - time to expore with the kids. Hopefully a walk along Commercial if the weather breaks.
Turning reservations away...
2:36pm - Jan 11, 2009
Of course, how do you predict? We have a party tonight and the room is fully sold out - and we have had calls for another 40 plus reservations.
...Thursday I cooked for two tables.
2009 is starting off well - I hope to see everyone I know down here soon. The room is small, so please have an alternative date to book.
Puchasing in BC
7:54am - Jan 11, 2009
Finally!!! it has become reality and describing a dish on a Vancouver menu as ‘organic’ is tacky.
Organic is now in the same class as ‘fresh’, ‘new and improved’, etc! I will continue to purchase using my beliefs:
Testing the Time...
8:39pm - Jan 10, 2009
Maybe this worked - The time is 12:39am
Clock and time...
8:23pm - Jan 10, 2009
I have reset the time in the control panel, but it still shows Toronto time - not Vancouver.
Anyone use this software before and can help? Email me at brian@cheffowke.com
Thanks.
Busy Night at MonBella Bistoria.
8:14pm - Jan 10, 2009
First busy night, that was not a buy-out or Christmas party since I arrived.
Very good night - and the staff and room handled it well. Sold out tomorrow and very busy on Sunday so it will be fun weekend!
Next week is Dine-Out - and we are not a part of it...hopefully the hotels and locals will embrace our menu and value and fill the room.
New!!! Good!
3:10pm - Jan 10, 2009
Mole Salumi - wow.
...on the menu at MonBella Bistoria.
Recipes - last EdibleBC dinner.
10:28am - Jan 10, 2009
Qualicum Bay Scallop Ceviche
Lobster oil, sea asparagus , meyer lemon chutney Recipe: Scallop Ceviche 12pc Qualicum Beach scallops 2/3 cup fresh lime juice (from 4-5 limes) 2/3 cup fresh orange juice (from 1-2 oranges) 1 jalapeño pepper, seeded, and very finely minced
N/A - Dine Out Vancouver Menu - WE ARE DINE-OUT PLUS!
10:42pm - Jan 9, 2009
Welcome to MonBella Bistoria's Dining In Vancouver 2009
Jan 13th - Feb 1st, 2009 First Week; French - al a carte $10 appetizer, $18 entrée. 5 Courses; $38 Chestnut Soup
Crème friache, duck confit, snipped chives Pissaladière
Anchovies, black olives, thyme, olive oil pizza
|
|