AdamH

He gots a pretty voice.

Thanks for the review. I'm thinking about going there for dinner on Friday' date=' probably getting there between 5:00pm and 5:30pm. Will I have trouble getting a table (for one), or should I make a reservation? Aloha, Brad[/quote'] A reservation couldn't hurt but I suspect as one person you'd be fine. They seat 60 people outside too.

I will be downloading this - these roasts have been spectacular.

It's good http://en.wikipedia.org/wiki/Sp%C3%A4tzle

I didn't have my 2 megapixel camera with me..sorry! Great service and great food. In true Bistro style it gets a bit noisy when it's full (as it was last night) but who cares when the food was THIS good! We started with a few selections from the charcuteri bar - Lamb rillettes, a house made terrine and a wedge of Sauvagines cheese. The accompaniments included tart cherries sokaed in brandy, rum-spiked raisns and house-cured olives, plus some nice crostini. The mains list was divded into apps, "small plates" and "large plates". Local and Canadian products are almost exclusively represented on the menu (Bearbrook Farms, Wild Perch and Walleye, Wild BC Salmons, Smoked salmon sourced through Whalesbone, etc). Katie had confit duck with gooseberry compote and a warm lentil and duck sausage salad. the confit was good, the compote better but the lentil salad was awe-inspiring. I could've eaten a bowl of just that and be happy. I had a braised short rib with hand-cut spaetzle and green beans. I've never had a perfect short rib until now. It'd been braised until tender but not into a mushy disintegrated mass. Then it was seared on all sides and arrived atop perfectly chewy spaetzle. I just ate lunch but I'm drooling anyway. The charcuterie, two entrees and a bottle of mid-priced Syrah was $110 plus tip...not a cheap night out but very reasonable and with great service and execution by the chef. Highly recommend a visit!

Where are you..packing heat at hillside again? Happy Birthday dude.

I don't like the Ben and Jerry's flavours because there's too much "stuff" and not enough real ice cream. Haagen Daz is a very respectable full-fat ice cream with real ingredients. Their Vanilla is good and so is their plain chocolate. Brad - seeing as peanut butter and chocolate is my favorite ice cream flavour can you tell me where you had that in the market?

I'm going for dinner tonight and will report back later.

I really enjoyed the film and have some of the same thumbs up/thumbs down as Scott. The storyline was somewhat disjointed and could've been tightened up or sequenced a little more clearly. But overall the film was great and can I just say for the record: THANK YOU FOR BOOTING KATIE HOLMES.

Wow. I wasn't thinking of either of those (which I didn't know about). It will be modeled after this place: http://www.salttastingroom.com

It's absolutely a loss leader for them...but not like a "what a cool sandwich, let's lose money on it to get people back in our stores". It's more of a "we have lost total faith in our ability to sell" kind of loss leader. It's very funny to me. You'd think PETA would get off their backs once they improved their chicken rearing and killing but to also create a dumbass sandwich?

Vegan Chicken at KFC? FAIL. They must be having serious financial problems to even consider something like this.

Screw both of those...Office Space in Dundonald park on Saturday.

Jam funkin' blows!

A friend went last week and really liked it. I've heard a rumor about another charcuterie bar opening soon in Ottawa...no menus, just a chalkboard that changes every week!

How much, what are the dates, etc. Too lazy to check myself. I for one am looking forward to going to a festival and BEING the drunken belligerent asshole rather than having to deal with them at Bluesfest!

Elliott Brood wanks live - I don't get them and I don't get why The Acorn should ever open for them again.

I had very little to go on this year, though Donna Summer did ask to have her entire trailer covered floor to ceiling with white sheets. She's some kind of germophobe evidently. Let's pray for some real crazies next year!

Here's my Quinoa recipe (from the Reebar cookbook): Quinoa Corn Salad with Cilantro, Chives, and Lemon-Lime Dressing Rebar Modern Food Cookbook Grains are often overlooked in the salad department. This cool, south-of-the-border salad is an excellent alternative to rice in a Mexican spread. Quinoa was one of the acient staple foods of the Inca civilization and is now being cultivated in the U.S. It has the highest protein content of all the grains and is also a very good source of calcium, iron, phosphorus, B vitamins, and vitamin E. Quinoa is quick and easy to cook. The only fussy part involves an initial rinsing to rid the grain of bitterness. One of the many endearing qualities of quinoa is the cute little spiral impressed upon each individual grain when it's cooked...you have to see it to believe it! Serves 6 1 cup (240 ml) quinoa 1 1/2 cups (360 ml) water 1/2 tsp (2.5 ml) salt 2 1/2 cups (600 ml) corn, fresh or frozen (I used frozen organic) 1 small red onion, minced (I used a sweet yellow onion I had on hand) 2 jalapeno peppers, seeded and minced (I used 3) 1/2 red pepper, finely diced (I used yellow) 3 tbsp (45 ml) lemon juice 3 tbsp (45 ml) lime juice 1/4 cup (60 ml) chopped cilantro 3 scallions, minced 2 tbsp (30 ml) finely minced chives (omitted) 1 tsp (5 ml ) salt 1/2 tsp (2.5 ml) Tobasco sauce, or to taste (omitted) (I added some chopped cherry tomato at the end for extra veggies) Step 1: Place quinoa in a fine mesh sieve and rinse thoroughly with cold, running water. Bring water to boil in a small pot, add the quinoa and salt and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients. Step 2: Steam or lightly saute corn until just tender and cool to room temperature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper or hot sauce to taste. Serve with fresh lime wedges. Posted by Josie at 8:03 PM

Lamb pics make her sheepish?

Down with couscous, up with Quinoa!

Yeah that was a huge misquote on the Citizen's part and is demanding of a retraction (if it hasn't been printed already). Holmes has always been pretty cool I thought.

Admittedly the title is to avoid another bluesfest thread. Did anyone see this show? What did you think? I was blown away...I absolutely loved it. Algerian Black Sabbath. http://rachidtaha.artistes.universalmusic.fr/

Well not that it's a big surprise but after his show he went into the trailer with two chicks, shut the door and turned the lights out. D Oh Double Gee-z! Regarding the Steely Dan comments I met them both in the morning, they were nice but very quiet. They didn't give off much of an ego but who knows. The Weakerthans put on a great show but those guys were all fucking assholes (Jim Bryson excepted). If you want an example of a band that no longer gels, and takes their frustration out on the people around them, I direct you to this band. All arrived and departed in different periods, all asking for things that don't IMO fit their stature (ex. "good champagne, a silver bucket and ice") and just generally acting like two-year olds. They nearly took off in Mark Monahan's golf cart for fuck sakes. Did anyone see Rashid Taha last night? Wow! What a surprisingly great show.