I apologize to everyone - I have not posted photos, restaurant recipes or news in a long time.

 I have spent the last month working on the re-opening of Rare and what it will be...

But Metro exploded with new business! I have been in my element and cooking, experimenting and having fun. It has been great to see all the Rare regulars down at Metro - I have not been able to take a day off in months and it has been all good! I love food and wine.

Rare is still a few weeks away. Two things are holding us up. Firstly, we need a new liquor licence and the LDB is backed up with all the new applicants for 2008. We hope to have an inspection in the next two - three weeks.

Secondly, we decided to change the kitchen vent fan (plus some other infrastructure, including new water pipes, etc) - it was starting to make a ‘funny' sound. When the tech pulled it out of the ceiling the date on the fan was 1978 - these fans have a 10 year life expectancy. (Thank Bis Morano). We tried to install a new motor last week but it blew out the system. I have a very reputable company doing the retro-fit, Envirotech - they are now fabricating a new system to fit. May be a week or three.

Sorry for the bad news. Good news is Patio is open at Metro and it is busy. I am offering the Rare tasting menu at Metro until Rare re-opens.

I am working on some very interesting/cool/innovative/modern ideas for the re-opening of Rare - the whole ‘feel' will involve the very successful ‘shop with a Chef', ‘Chef for a Day' and the partnership with Edible BC at Granville Island. Rare will be open 5 days a week, doing cooking classes and demonstrations during the day and catering to 35 covers a night. Rare will create an eight item menu everyday with eight wine pairings. Very simple and completely BC and Granville Island forward. It will become the tasting kitchen for Metro. Nothing will go on the Metro menu until it has been tested at Rare and I have personally talked to my guest and got their feedback.

Stay in touch, check back soon - or email me at brian@cheffowke.com for more information. We have exciting times ahead!

Exciting Renovations for 2008 at Rare Restaurant

This week see changes at Rare Restaurant. After two very successful years Tim Keller, owner and wine director of Rare Restaurant is stepping down from active management duties to pursue his marketing career and other interests.

This is an exciting time for Chef Fowke who will continue to uphold the high standards of Rare day-to-day with help from General Manager Alysa King and Chef de Cuisine Colleen McClean.

With this change in management, Chef Fowke is taking this opportunity to rewrite, revamp, remodel and refresh Rare Restaurant over the next six weeks.

After two years of award winning cuisine, service and wine it is time to put the ‘rare' back into Rare. Pending permits and other delays RARE will re-open on May 2^nd, 2008.

First on the agenda for the re-opening is an industry and media party to celebrate the successes of Rare in 2007 and to launch the new Rare into 2008. Please visit http://www.cheffowke.com/ for updates on the renovations and important 2008 dates for Rare Restaurant.

2008 will see a new street front patio with an al fresco summer menu, increase in the wine cellar depth and a commitment to the definition of rare; rare herbs, rare wines, rare cooking techniques, cooked rare, etc.

For additional information please contact Chef Fowke at brian@cheffowke.com

FOR IMMEDIATE RELEASE

Easter Buffet Brunch at Metro Restaurant

Metro Restaurant is pleased to announce the launch of its much anticipated Sunday Brunch @ Metro.  Chef Fowke has worked tirelessly on this new menu and is excited to be bringing yet another aspect of food and service to this already successful dining room.  The inaugural brunch will take place on Easter Sunday, March 23^rd with seating times of 10:30, 12:00, 1:30, and 3:00pm.  The brunch will be a plentiful buffet set along the sleek and stylish bar, wrapping its way past the open kitchen for the guests to see Chef Fowke leading his brigade.  General Manager Mike Mitchell says: "This is another opportunity for us as a restaurant team to showcase to Vancouver and its visitors all that BC's fields, farms, and waters have to offer.  I am excited to be leading our service team into brunches at Metro and what better day to launch this program than Easter Sunday."  Metro will be open for regular business hours over the Easter weekend and is accepting reservations by phone at 604.662.3463 or on-line through www.metrodining.ca

Hours of Operation for Easter Weekend:

Good Friday, March 21^st, 11:30am to midnight

Saturday, March 22^nd, 4:00pm to midnight

Easter Sunday, March 23^rd, Brunch from 10:30 to 4:00 and Dinner from 4:00 until late

Easter Monday, March 24^th, 11:30am to midnight

Easter Brunch Buffet

An extravagant array of Hot and Cold Traditional Breakfast Items and Pastries;

 Breakfast Station

Complete with fresh Omelettes, Eggs Benedict, Pancakes and Crepe Station

From the Garden

A variety of Fruits and Vegetables, Gourmet Salads, and Cheeses

Carving Stations

 Serving up Roasted Striploin of Beef and Whole Roast Turkey complete with In-House prepared Condiments

From the Grill

An array of fresh Salmon, Lamb, Blood Sausage, and Breakfast Steaks, accompanied by Seasonal Vegetables and Roasted Potatoes

Metro's Feature Seafood Bar

A delightfully decadent assortment of our local bounty of the sea, fresh Oysters on the half shell, shucked and served to order, cold Poached Salmon, an assortment of shellfish including Marinated Mussels and Clams, Crab legs, and a Creole Jambalaya

Dessert Station

 Enough sweets for the senses loaded with chocolate cake, cheesecake, pecan pie, and fresh danish.  All the desert you need for the Easter weekend

Metro Bar

 For something to drink the bar will be open and offering fresh squeezed Mimosas (additional charge), Coffee, Tea, Soft Drinks and the Fresh Juice of the Day

$40 per Person, $15 for Children aged 5 - 14, under 5 no charge

Prices include juice, coffee or tea

Prices do not include Provincial Sales Tax, G.S.T., or Service Gratuities

FOR IMMEDIATE RELEASE

RARE RESTAURANT - WEEK OF MARCH 10^TH - 15^TH 2008

From the Desk of Chef Fowke.

Chef de Cuisine Colleen McClean is taking some much needed time off. Chef Fowke will be stepping in for the week to oversee the day-to-day operations at Rare Restaurant.

New General Manager Alysa King (formerly of Toronto's famed Avalon Restaurant) has spent the last few months collecting a unique and rare selection of BC, West Coast and International wines that she wants to pair with a daily Granville Market inspired Tasting Menu.

With March being ‘the start of the season' at Rare Restaurant we are offering a limited (20 per evening) Granville Island Tasting Menu at $85 per person. Price includes a seasonal 9 course menu, an Aquabus ride to Granville Island and shopping with Chef Fowke during the day (start time will be noon sharp each day). First come, first serve - one guest can spend the day in the kitchen at Rare Restaurant creating the evening's tasting menu for a minimum of four of his/her friends.

Wine pairings will be available at $70 and $140 per person. Alysa will be hosting a wine tasting nightly in the lounge to sample the wines of the evening. Space is limited; complimentary to Granville Island Tasting Menu Guests and $35 per person for an additional 10 people. Please reserve your spot early.

If you would like to join us shopping at Granville Market or join us for dinner and the exclusive Granville Island tasting menu please contact us at brian@cheffowke.com or call (604) 669-1256 and ask for Alysa.

Wednesday and Saturday sold out.

To sign up for the monthly Chef Fowke newsletter please contact us at brian@cheffowke.com or visit http://www.cheffowke.com//. Rare and Metro Restaurants offer complimentary food and wine tastings, Chef Dinners and special occasion cooking classes weekly. Chef Fowke also leads the Shop with a Chef at Granville Island monthly through Edible BC (www.edible-britishcolumbia.com).

For daily photos, recipes and insight into the Vancouver Restaurant scene, sign up to the FORUM on http://www.cheffowke.com//.

 Howard Soon and the Sandhill Small Lots Winemaker's Dinner

March 2nd, 2008, Metro Restaurant Vancouver

RECEPTION (6:30 TO 7:00PM)

CANAPES

 Small lots Viognier 2006

Osprey Ridge Vineyard - 279 cases

FIRST

          Suckling Pig Consommé

Cowichan cheddar dumplings, shaved truffle, fava beans

Small Lots Sangiovese 2005

Sandhill Estate Vineyard - 312 cases

SECOND

Smoked Sablefish

      Toasted brioche, lettuce, tomatoes, bacon

80 dinner knife & fork

              Small Lots Barbera 2005

     Sandhill Estate Vineyard - 247 cases

THIRD

Spiny Lobster Pogo

    Cornmeal, green tomato ketchup, tarragon

 Small Lots Three 2005

Sandhill Estate Vineyard - 315 cases

FOURTH

Fraser Valley Duck

Cipollini ragout, burnt tomato water, port jelly

Small Lots Malbec 2005

    Phantom Creek Vineyard - 211 cases

FIFTH

         Blue Potato Ice Cream

Boar lardon, quail egg, Perigord truffle

 Small Lots Petit Verdot 2005

  Phantom Creek Vineyard - 309 cases

SIXTH

        Arctic Caribou Pastrami

Melted leek slaw, moutarde de meaux, rye beignet

Small Lots One 2005

Phantom Creek Vineyard - 532 cases

SEVENTH

 Financier

Apple espuma, rice pudding ice cream

EIGHTH

Local BC Cheeses

NINTH

        Okanagan Cherry Cocktail

                Winter lemon custard, birch tuille, Calvados snow

The Menu for the Howard Soon Winemaker's Dinner at Metro Restaurant

The Wines

Entrance to Metro Restaurant for the Howard Soon Winemaker's Dinner

Manager's Pre-shift (8 hours before the event)

Wine filled over 40 feet of barspace at Metro Restaurant

Soil from the vineyard

Metro Dining Room set for 80 people

Metro Kitchen prepping

Table 41

Wild Arctic Caribou, curing

Duckling marinating

Sauces ready for service

Setting 85 plates (nine times....)

Pork Consomme

Lobster Pogo

Duckling

Quail egg with truffle and blue potato ice cream

Financier

Cheese

Cherry Cocktail

After Party

 Vintner's Brunch

Apple beignet with Wild Boar Lardon and Free-run Eggs

 Note Bene Dinner at Metro

(Pictures to be posted shortly)

http://www.vancouver.greenlivingshow.ca/ 

Chef Fowke on Stage at the Green Living Show on Friday at 5:00pm

http://www.playhousewinefest.com/

This Weekend at Rare: Celebrating the Vancouver Playhouse International Wine Festival

Tasting Menu - $95 per person (menu changes daily)

Wine Package $85

|Amuse Bouche|

|first course|

Sea Angel Oyster Custard

apple-horseradish salad ~ potato tuile

Muga Rioja Blanco Spain 2005

|second course|

Sakekasu Marinated Sablefish

hedgehog mushrooms ~ pickled cabbage ~ mushroom broth

Domaine Weinbach Grand Cru Schlossberg Riesling Alsace, France 2005

|third course|

Housemade Aldergrove Duck Proscuitto

beets ~ tarragon dressing ~ hazelnuts

Weingut Frank Altenbergen Zweigelt Austria 2003

|fourth course|

Foie Gras Torchon

rich butter bread ~ pear-vanilla-lemon compote

Domaine Força Real Rivesaltes Hors d'Age N.V.

|fifth course|

Organic Braised Oxtails

garganelli ~ black truffle ~ brussels sprouts

Isole e Olena Cepparello Tuscany, Italy 2003

|Intermezzo|

|entree|

Sous Vide Elk Medallion

butternut squash purée ~ swiss chard ~ garlic späetzle

Woodward Canyon "Artist Series" Cabernet Sauvignon Columbia Valley, Washington 2002

|cheese|

ca'Rugate Amarone Veneto, Italy 2003

|pre-sweet|

Champagne Sabayon

blood Orange Caviar

|dessert|

Apricot & Toasted Nut Tart

raspberry coulis ~ crème chantilly

Lustau East India Solera Sherry

 NEWS FLASH: The Valentine's Menu will be offered at Metro on Friday, Saturday and Sunday as the Chef's Tasting Menu at $65 per person. Limited space still available.

Valentine's at Metro and Rare Restaurants.

History:

It is believe that Valentine's Day is celebrated in the middle of February to commemorate the anniversary of Valentine's death or burial -- which probably occurred around 270 A.D -- others claim that the Christian church may have decided to celebrate Valentine's feast day in the middle of February in an effort to 'Christianize' celebrations of the pagan Lupercalia festival. In ancient Rome, February was the official beginning of spring and was considered a time for purification. Houses were ritually cleansed by sweeping them out and then sprinkling salt and a type of wheat called spelt throughout their interiors. Lupercalia, which began at the ides of February, February 15, was a fertility festival dedicated to Faunus, the Roman god of agriculture, as well as to the Roman founders Romulus and Remus.

To begin the festival, members of the Luperci, an order of Roman priests, would gather at the sacred cave where the infants Romulus and Remus, the founders of Rome, were believed to have been cared for by a she-wolf or lupa. The priests would then sacrifice a goat, for fertility, and a dog, for purification.

The boys then sliced the goat's hide into strips, dipped them in the sacrificial blood and took to the streets, gently slapping both women and fields of crops with the goathide strips. Far from being fearful, Roman women welcomed being touched with the hides because it was believed the strips would make them more fertile in the coming year. Later in the day, according to legend, all the young women in the city would place their names in a big urn. The city's bachelors would then each choose a name out of the urn and become paired for the year with his chosen woman. These matches often ended in marriage. Pope Gelasius declared February 14 St. Valentine's Day around 498 A.D. The Roman 'lottery' system for romantic pairing was deemed un-Christian and outlawed. Later, during the Middle Ages, it was commonly believed in France and England that February 14 was the beginning of birds' mating season, which added to the idea that the middle of February -- Valentine's Day -- should be a day for romance. The oldest known valentine still in existence today was a poem written by Charles, Duke of Orleans to his wife while he was imprisoned in the Tower of London following his capture at the Battle of Agincourt. The greeting, which was written in 1415, is part of the manuscript collection of the British Library in London, England. Several years later, it is believed that King Henry V hired a writer named John Lydgate to compose a valentine note to Catherine of Valois.

Valentine's Day began to be popularly celebrated around the seventeenth century. By the middle of the eighteenth century, it was common for friends and lovers in all social classes to exchange small tokens of affection or handwritten notes. By the end of the century, printed cards began to replace written letters due to improvements in printing technology. Ready-made cards were an easy way for people to express their emotions in a time when direct expression of one's feelings was discouraged. Cheaper postage rates also contributed to an increase in the popularity of sending Valentine's Day greetings. Americans probably began exchanging hand-made valentines in the early 1700s. In the 1840s, Esther A. Howland began to sell the first mass-produced valentines in America.

At Metro and Rare we will be offering a dining experience tailored to the ‘Gift of fine Taste'. This is a special night for our guest, be them long-time regulars or new guests celebrating for the first time. The night is yours to escape from reality and enjoy the company of your guest; every detail will be taken care of.

Menus:

Metro's Valentine's Menu

$85 per person.

Champagne & Canapés to start

Oysters on the half shell

Okanagan pear & Riesling jelly, horseradish snow

Dungeness Crab Salad

apple & black pepper caviar

Black Perigord truffle

green scallion risotto, extra virgin olive oil, quail egg

Blood Orange Spritzer

His & Hers

Wild Arctic Caribou

buttermilk polenta, beet puree, crème fraiche

(or)

Cracked Alaskan King Crab

truffled corn, braised leeks, drawn butter

Pre-dessert to prepare your palate

Metro's Chocolate Many Ways

Local Unpasteurized BC Cheese's with Oculus Cherries

Rare Restaurant

$175 per person including wine pairings & Valentine's gift package

His

|amuse|

Potato Bliini

crème fraiche ~ smoked steelhead caviar ~ chives

|first|

Quadra Island Sea Angel Oysters

 blood orange jelly ~ sherry vinegar mignonette

|second|

House-made Duck Prosciutto

beets ~ grainy mustard ~ tarragon

|third|

Braised Oxtail Garganelli

black truffle ~ brussels sprouts

|intermezzo|

Hibiscus & Citrus Seltzer

|entree|

Seared Elk Medallion

root vegetable pavé ~ swiss chard ~ red wine demi

|cheese|

Farmhouse Castle Blue

fresh bartlett pear ~ candied pecans

|pre Dessert|

Maple Glazed Doughnut

cinnamon mascarpone

|dessert|

Coeur a La Creme

blueberry-vanilla soup ~ black pepper tuile

Hers

|amuse|

Oyster Custard

apple-horseradish salad ~ potato crisp

|first|

Scallop and Green Pea "Ravioli"

 house-made pancetta ~ carrot beurre blanc

|second|

Sakekasu Marinated Sablefish

hedgehog mushrooms ~ pickled cabbage ~ mushroom broth

|third|

Foie Gras Torchon

pear-lemon-vanilla compote ~ rich butter bread

|intermezzo|

Hibiscus & Citrus Seltzer

|entree|

Birch Syrup Glazed Duck Breast

sunchokes ~ parsnip purée ~ truffled vinaigrette

|cheese|

Queso de Cabra al Vino

sour cherry compote ~ black pepper-buttermilk cracker

|pre dessert|

Champagne Sabayon

raspberry caviar

|dessert|

Individual Chocolate Torte

feuilletine ~ passionfruit purée

Valentine's Week

Tasting Menu

$55 per person

|amuse|

Potato Bliini

crème fraiche ~ smoked steelhead caviar ~ chives

|first|

House-made Duck Prosciutto

beets ~ grainy mustard ~ tarragon

|or|

 Scallop and Green Pea "Ravioli"

 house-made pancetta ~ carrot beurre blanc

|intermezzo|

|entree|

Seared Elk Medallion

root vegetable pavé ~ swiss chard ~ red wine demi

|or|

Sakekasu Marinated Sablefish

hedgehog mushrooms ~ pickled cabbage ~ mushroom broth

|or|

Birch Syrup Glazed Duck Breast

sunchokes ~ parsnip purée ~ truffled vinaigrette

|pre-Dessert|

Champagne Sabayon & Raspberry Caviar

|dessert|

Chocolate Many Ways

concepcion ~ brownie ~ sparkle cookie

 EVERYONE is INVITED!!!

The Tobasco Olive Tasting is going LIVE!

Metro Restaurant, Wednesday Feb 6th, 2008 at 7:30pm. Availability is limited.

First come, first serve...(VODKA!)

Thanks to....

 Where are you going to be on Friday?

....before dinner at Metro or Rare, Chef Fowke is going to a Cupping at 49th Parallel Roasters

2152 West 4th Avenue

Please call Barrett at 604.420.4900 for more details.

 Planting the Spring Garden for Metro & Rare

 Happy Chinese New Years!

Gung Hay Fat Choy!

The Lunar New Year dates from 2600 BC, when the Emperor Huang Ti introduced the first cycle of the Chinese zodiac.

Because of cyclical lunar dating, the first day of the year can fall anywhere between late January and the middle of February. On the Chinese calendar, 2008 is Lunar Year 4705-4706.

On the Western calendar, the start of the New Year falls on February 7, 2008 - The Year of the Rat. If you were born in 1912, 1924, 1936, 1948, 1960, 1972, 1984, 1996 - you were born under the sign of the rat.

Like the rat, you are always busily pursuing a personal goal or ambition, and are thus known as one of the hardest-working signs in the Chinese zodiac. For rats in 2008, any recent setbacks or obstacles can be overcome, so look forward to a year in which to really shine, either personally or professionally.

Famous people born in the Year Of The Rat include Prince Charles, ice skating champ Sasha Cohen, rapper Eminem, and actress Scarlett Johansson.

Dine Out Vancouver Menu Extended for One More Week!

Please click on the METRO or RARE button at the top of the page to make a reservation. 

 Metro & Rare Nominated for Best Chef and Best Kitchen Crew 2007 at Urban Diner.

CHEF OF THE YEAR

Andrey Durbach | Parkside, La Buca, Pied-a-Terre

Robert Belcham | Fuel

Jeff Van Geest | Aurora Bistro

Brian Fowke | Rare, Metro

JC Poirier | Chow

 BEST KITCHEN TEAM

Fuel

Rare

Parkside

Aurora Bistro

Chambar

 Chef Fowke's New Favourite Wine

   Sas ‘Q' uatch

The Mighty Q is back, and just like the Sasquatch all photos of him are blury! Good to see Quentin last Saturday at Salt doing a Cameo. Hope to see him back in the industry SOON, very soon!

   Kyle, the Professional Bartender

At Metro, Kyle takes bartending very seriously. His ‘knife kit' is as complete as the most serious cook. He has all the utensils of the trade, plus true to his East Coast heritage - an oyster knife.

Kyle has a talent; ask him about any scotch or whisky behind our bar and he will give you the history and recipe. It is amazing.

To Baste your Protein or Not to Baste! Food Class, Metro

Classic debate...literally.

I used to work beside (and watch in awe) a South American Chef who cooked in a cold pan that he added butter, white wine and herbs brought to a boil with the fish. When the wine has evaporated and the butter had clarified the fish began to caramelize. The flavour was marvellous.

Tell a French chef that a dish was started with a cold pan, or that the oil was put into a cold pan...absolument pas !

Now, with that said - I was told that the ‘basting process' was not truly a French technique, rather a Chinese technique that was adopted by western chefs around 1992. I have no data to collaborate this; hopefully someone else here will be able to expand this possible culinary urban legend.

At my two restaurants we concentrate more on ‘seasoning the pan' with grapeseed/olive oil, the appropriate herb and garlic when necessary. The aromatics are introduced to the pan and oil when it reaches temperature. The protein is then added. With fish we rarely baste as we tend to cook the fish unilaterally. With meats it is hard not to baste, it looks/smells/tastes so great. But the basting is not a continual motion. It is two or three spoonfuls over the protein, into the oven, another baste - out of the oven - rest the meat and finish with whole butter/olive oil.

In the end, it is about style. I do not think basting is the end-all to great cooking, but it does add a very specific style of flavour to the food.

Chef Fowke dot Com has been Nominated! 

We are all very excited at Metro and Rare Restaurant to be nominated for Food Website of the Year. Please visit the UDFORUM at http://www.urbandiner.ca/ and vote for us.

Urban Diner Restaurant Awards

The first results are in. Based on a "Top Five" model in each nominations category, the first nominees that will make it on the February ballot are as follows:

Food Website of the Year
CityFood
Egullet
Chowhounds
Joe Mallozzi
Chef Fowke

A Bartender, Barista/SA and Chef Fowke

Metro Food Series- 200Club

TRUFFLES!

Not a lot needs to be said about the truffle - it is a delicacy. Today we sampled real Perigord truffles, talked about white Alba truffles (out of season) and tasted two truffle oils - one @ $14 a bottle and the other at $40 a bottle.

Not much of a comparison. Fresh truffles fetch close to $18 per order. At Metro we served them on a very simple risotto, the perfect vehicle for the pungent yet subtle flavour of the tuber.

Unfortunately truffle oil has taken over for the fresh truffle in North America. At today's tasting we talked about getting back to the basics. Most truffle oil contains no natural truffle flavour, or at the least 0.1% truffle per volume, yet it has become acceptable of the flavour of choice in risottos, mushroom dishes and with veal.

The tasting was very clear, fresh truffles are a delicacy. The oil is good, very good, but it is not a substitute for the fresh - unless it is on pomme frites with parmesan cheese!

Thank you everyone for showing up to this event, it was a lot of fun and the wine pairings informative. From now on I will be pairing my truffle risotto either with a very buttery chardonnay that compliments/mimics the flavours or I will go completely opposite and drink a big Bourdeax. The middle ground does not seem to work.

Every Tuesday at 5pm Chef Fowke hosts the Metro Food Series at Metro. Reservations are not necessary, but recommended. Attendance is limited to 20 people and always complimentary.

Additional information from FrenchCulture.com

The country of France is very well known for it's Truffles. Some of the following kinds of Truffles are, Twinter Black Truffle, Winter White Truffle, Summer Black Truffle, and Summer White Truffle.No other country's truffle is superior to the other. A quote/description of a Truffle (by Gourmet Foodstore.com) is "chocolate and earth" mixed together.
The Winter Black Truffle is also known as "Perigord Truffle" (in english, "the Black Diamond of Provence") It is grown in Italy, Spain, and France under oak, hazelnut, chestnut elm, and poplar trees. Black Truffles are the most expensive kind of mushrooms.
The Winter White Truffle is called "Piedmont Truffle" (in english, "White Truffle from Alba or Itailian White Truffle"). The only real difference between The Winter and The Summer White Truffles are , one is harvested in Summer and the other in Winter. Some people call it "Itailian White Truffle because the main place you find it is Central and Northern Italy.
The Summer Black Truffle is also refered to "Truffle de la St. Jean". Depending on weather the Summer black Truffles go from May to the end of August. From the outside shell the Summer Black Truffle looks just like the Winter Black Truffle, the only difference is the seasons in which they grow in.
The final Truffle is the Summer White Truffle. The other name for it is "Marzuili Truffle". Being grown in Italy, most Itailians prefer the Winter White Truffle for it is more aromatic. Although they arn't as tasteful they are alot more affordable for the citizens of Italy. They are sweet with a hint of garlic.
For Truffles people are drawn to them from the aroma. The word "Truffle" is from the Latin word "tuber". Most Truffles are hard to find because they spring up randomly in the roots of certain trees. Dogs are actually used to find the Truffles and are called "truffle hunters".

 Keeping the Knives Sharp

Sous Chef, Brian Long. Recently joining Metro from Bishop's and Bis Moreno

Chef Fowke, Metro & Rare Restaurant are proud participants in this years Dine Out Vancouver. Please click the METRO or RARE button above to make a reservation. For more information contact me directly at brian@cheffowke.com.

Rare Menu for Dine Out Vancouver 2008

Appetizer

House-Cured Duck Prosciutto
beets ~ hazelnuts ~ grainy mustard ~ tarragon

-- or --

Roast Garlic, Potato & Parmesan Soup
parsley oil ~ pickled eggplant ~ potato crisps

-- or --

Wild Mushroom & Shallot Tart
pancetta ~ poached quail egg ~ vermouth sauce

Entree

Root Beer Braised Veal Cheeks
butternut squash purée ~ pickled red onions

-- or --

Olive Oil Poached Albacore Tuna
white bean ragout ~ olive tapenade ~ spinach

-- or --

Brine-Roasted Cornish Game hen
mole ~ masa cake ~ swiss chard

Dessert

Moist Gingerbread Cake
carrot mousse ~ raisin compote ~ maple anglaise

-- or --

Chocolate Many Ways
sparkle cookie ~ brownie ~ concepcion tart

-- or --

Rare Cheeses with Fruit
ask server for selection

Metro Menu for Dine Out Vancouver 2008

Appetizer

Tomato Mozzarella Salad

HOT HOUSE, MOZZARELLA, AVOCADO SALAD, PISTOU OIL, BALSAMIC MOLASSES

-- or -

Grilled Citrus Humboldt Calamari

LIME, HABANERO, COCONUT, GARLIC SAUTÉED GAI-LAN

Entree

Three Samplings from the Land:
Nicola Valley Deer - LINGOT BEAN & OLIVE OIL SALAD, TARO ROOT STICKS, CHERRY PRESERVE
Berkshire Pork Tenderloin - APPLE PUY LENTILS, SAUTÉED FENNEL, BIRCH VINAIGRETTE
Certified Angus Striploin - PEPPERED CROSNES, FIELD MUSHROOMS, CARROT CHIPS

-- or -

Three Samplings from the Sea:
Albacore Tuna - GRILLED AVOCADO, STEWED TOMATO PRESERVE, SAUTÉED GREEN ONION
Sablefish - SMOKED OYSTER MUSHROOM RISOTTO, APPLE CHIPS, BRANDY GLAZE
Dungeness Crab - TOMATO-CHIVE & COUS COUS SALAD, CITRUS VINAIGRETTE

Dessert

Baked Cheesecake Mousse

CARAMELIZED APPLE PUREE, WALNUT COOKIE, GREEN APPLE ESPUMA

-- or -

Chocolate Canadian Maple ‘Moose' Torte

PATE OF BC ORCHARD FRUITS AND BERRIES

Chef de Cuisine, Rare Restaurant, Colleen McClean

 Interesting Topics in the Chef Fowke Forum

(To enter, click on the FORUM button at the top of the page)

• Latest Food Fun from Rare
• The New Rules of Cocktails
• The Olives?
• Favourite Restaurants in Vancouver
• List of Websites I visit everyday
• The Chefs that cooked food that inspired me...

Please feel free to register and contribute to the discussion about food, wine and service in Vancouver and BC. New members are automatically enrolled in the 200CLUB; Metro and Rare's Culinary Adventure Club. Please contact brian@cheffowke.com for more details.

 GM & Operations Manager, BHC, Metro & Rare Restaurant

Trevor Forsberg: Urban Camouflage ~ the bathroom plant from the men's room at Rare

Trevor and I are from the same home town on the prairies, as are 1/2 the staff at Metro and Rare Restaurant. Not intentional, but an interesting fact.

 Primary Seafood Supplier at Metro Restaurant

Great retail shop at: 4675 Arbutus Street...best fish and chips in the city

Ian, I still owe you a big feeder dinner in Jan 2007!

Sous Chef at Rare - Working on the Jan 2007 Seasonal Menu

The Best Coffee Machine in Vancouver

Let the debate begin...join us in the FORUM.

Trevor and I ALWAYS start our day at Rare Restaurant because of this machine. We use 49th Parallel coffee at both locations, but we both agree the best pour of coffee comes out of this machine (...and the machine at Metro is a $$$ hand press espresso machine from Italy).

The Rare Bible - Key to the successful restaurant

Colleen is a master at documenting all her works....What is that book worth?

Rare staff member takes over the plants at Rare

Please drop by to look at Vancouver's first micro-garden, AMAZING! (sorry about the poor quality photo)

Only Ridel at Rare!

We are supplied exclusively by Puddifoot

Wine Cabinet 3(b) at Rare, INTERESTING!

     Happy New Year.

Rare & Metro would like to wish everyone a prosperous new year. 2007 proved to be an exciting and entertaining year and we are looking forward to exceeding our successes in 2008. It should be entertaining for everyone.

January will start the year off with the following events:

• Seasonal Menu launch at Rare Restaurant
• New Wine and Beverage list at Metro Restaurant
• Expanded sherry, scotch and whisky menus at both restaurants
• Shop with the Chef returns for the year, once a month with Chef Fowke at Granville Island
• NOTA BENE tasting dinner with verticals starting in 1997
• Dine out Vancouver at both restaurants
• Metro Wine Tasting Series every Monday in the lounge
• Metro Food Tasting Series every Tuesday in the lounge
• Metro Music Series will begin mid-January

...and much more. For more information, or to be added to our ‘Fine Taste Series' newsletter please email us at brian@cheffowke.com

New Year's Eve 

Ring in the New Year at Vancouver's newest waterfront restaurant, Metro with Chef Brian Fowke. No overpriced tickets & tacky hats of typical New Year's Eve events. Instead, celebrate with an elegant seven course BC seafood and game menu and then head out to paint the town red. $65 per person includes: seven course menu, glass of Moet Champagne and no room charge or ticket price (6 course wine accompaniment available for $45 supplement).

 Tables are available at 6:00 and 8:00. Seating is limited. Additional information available at http://www.metrodining.ca/. Please call 604-662-3463 or email reservations@metrodining.ca to book.

New Years Eve Dinner Menu

Champagne Moet & Chandon

Amuse

Duck Pâté stuffed Brioche   smoked duck, chanterelle, apple jam

Dinner

Cauliflower Soup    spiny lobster, black winter truffle, wild steelhead roe

...

Smoked Sablefish Collars   boar lardon, crème friache, sour dough gougiere

...

36 Hour Braised Pork Trotters   pickled organic beets, tarragon, marrow & dijon charon sauce

...

Sous Vide Wild Arctic Caribou    buttermilk polenta, stroganoff, sour cream

Pre-dessert

Sticky Mallow Cocoa   hazelnut espuma

Dessert

Green Apple Sorbet    cinnamon calvados canolis

Merry Christmas from Chef Fowke

Platter of Rabbit Saddles

    Catering has arrived at Metro & Rare

The equipment has arrived at the Metro/Rare Kitchen. We can now cater your next event, be it an office lunch, board meeting or 1000 person wedding - everything is possible. Please contact Chef Fowke or Mike Mitchell at 604.662.DINE for details.

 New Wine List & Food Menu at Metro this Week.

Details to be posted ASAP, food and wine are in the testing process. Email brian@metrodining.ca to join the testing team.

 Photography for Cheffowke.com

http://www.dwelltime.net/ & brian@cheffowke.com

 Roasting Apples at Metro for Tonight's Tasting Menu

 Monday Night's Chef's Tasting Menu at Rare

Amuse: Butternut squash and sage soup with toasted pine nuts.  

Qualicum Bay Scallop & Chanterelle "Ravioli"  with wild mushroom ragout  

Cumin Crusted Albacore Tuna caper-raisin sauce and haricots verts  

Muskox Bresaola with truffled fingerling potato salad and mint pesto  

Crispy Cornish Game Hen beluga lentils & cranberry-ginger compote  

Sloping Hill Organic Pork Loin potato-pear gratin, sauteed brussels sprouts & honey-vinegar grainy mustard jus  

Sour Cherry Biscotti nutmeg mousse  

Baked Chocolate Mousse with goat cheese-tarragon panna cotta, and blackcurrant puree

Post from the past: eGullet 

I was taught be many great chefs how to make a proper veal stock. Over the last 17 years I have never, ever swayed one ounce or one degree from my original recipe. Roast bones, Mirepoix, tomato paste...bring to the boil, skim, simmer for eight hours (skimming) and strain through triple cheesecloth. Cool the stock and repeat the process with new roasted bones. To reduce: reduce by half, strain through cheesecloth, repeat until you reach the desired consistence.

Well, this recipe is wrong. Everything I know about cooking is now in question. I tried this new recipe for veal stock over the last two days and I cannot find anything wrong with it. It is so simple and pure and it makes one of the best base veal stocks I have ever tasted! It is as if my taste buds have just been awoken.


Recipe and Technique:

½ veal bones (knuckles) and ½ chicken bones: do not roast!

Put the bones in a kettle and just cover with water. Bring to the boil, drain and rinse with ice and water.

Refill the kettle to just cover the bones. Add a traditional Mirepoix, un-roasted and with ripe, raw tomatoes instead of tomato paste. Simmer for eight hours while skimming. Strain through cheesecloth and cool.

Reduce the stock (no need to strain) until 1/4 the volume. It is like magic, the stock is a beautiful rich golden brown with lots of texture and body. Absolutely no bitterness and lots of gelatin.

On a daily basis the stock can be refreshed with a small Mirepoix and your choice of carcass (roasted duck, lamb, venison, veal, rabbit, etc). The alcohol and bones used really shine through. The flavour is rich while not being over-powering or of a tacky texture.

I guess I need to go back to Europe for a refresher course. This has truly revolutionized my thoughts on cooking. I hope everyone enjoys the recipe!

--------------------
Best New Restaurant - Rare
Website and Forum: Chef Fowke.com

Chef Colleen McClean's Steak & Eggs at Rare

"Steak and Eggs"
Albacore Tuna Steak, Smoked Salmon Eggs, Hashbrowns, Ginger & Carrot Ketchup, Brioche Toast Point

Tonight's Tasting Menu at Rare

Amuse: Larb Gai/Rice Cracker

Spot Prawn & Quadra Island Mussels, Fennel & Saffron Broth, Brussel Sprout
Chiffonade

Seared Albacore Tuna, Roasted Cauliflower, Caper-Raisin Sauce

Pine Mushroom & Hazelnut Gnocchi

Game Hen, Scallion Puree, Minted Israeli Couscous

Sloping Hills Pork Chop, Pear Potato Pave, Cherry-Apricot Sauce

Apple Frangipane Tart, Caramel Sauce

Sweet Potato Mille Feuille

Whole Wild Boar and Suckling Pig have Arrived

Expect to see the tenderloins and chops at Rare and the rest turned into cured meats and stews at Metro. (Because of the nature of the photos, the graphic preparation will be viewable only within the Chef Fowke.com Forum in the BC Food Threads.) Photos and story will be posted after shift Friday night.

Here are some teaser photos until the Forum is updated:

(Left to Right) Legs for Prosciutto, bacon from belly and crown bacon from head

(on the red cutting board left to right) Crown bacon, tenderloin of suckling pig, loin saddle, rack of suckling pig

Restaurant Ready Suckling Pig - bin of suckling pig parts for hot dogs, racks of suckling pig, loin of suckling pig and tenderloin of suckling pig.

...picture from the kitchen

Searing Baja Scallops in Butter

Lunch at the Royal Vancouver Yacht Club

Lunch was a lot of fun, I went really simple and had a club sandwich. This is why I love eating at private clubs; the sandwich was perfect. A club sandwich can be a thing of beauty when prepared properly;

• Three slices of lightly toasted white or light rye bread
• Tomatoes, lettuce
• Thinly sliced roasted turkey, bacon and Swiss cheese
• Mayonnaise (no butter) on four sides of bread
• Cut in four (cross angle) with toothpicks.

I am Looking for this Server!

This young man is one of the best servers (and persons) I have every worked with. He left Rare to go and work in Osoyoos early this year. He was in for dinner two weeks ago and I was working at Metro and did not get to meet up with him. If anyone knows how to contact him, please give me a ping.

Morels!          

Okay, they are out of season. This is the last batch that I bought at Rare. They were fantastic. Cannot wait for the spring.

...from the back kitchen

Here is the misen place tray from the last big party...

Scallops, Roasted Prime Canadian Beef, Frasier Valley Duck, Halibut and Ian's Smoked Sable Fish.

New Year's Eve at Rare.

Sold out for the second year in a row. Please visit our sister restaurant at http://www.metrodining.ca/ to reserve your spot at this year festivities!

http://www.cheffowke.com//

New Year's Eve at Metro.

Sold Out - Space available in the new year for office and industry parties.

Please call Stacey at 604.662.DINE for more details.

The Horror

Winter has hit Vancouver and Chef Fowke's Organic garden has been wiped out.

December's Seasonal Menu at Rare

Springing from the moment - original cuisine using the freshest local ingredients. Market driven fresh seafood and specialty items.

|quarter|

Quadra Island Mussels - red curry ~ kabocha squash ~ cilantro

Birch Syrup Glazed B.C. Scallops - puy lentils ~ crispy pancetta ~ mint

|half|

Braised Organic Oxtails - garganelli ~ black truffle ~ brussels sprouts

Aldergrove Duck Confit - dried cherries ~ toasted pecans ~ caramelized shallots

|full|

Roasted Pheasant Breast - mole poblano ~ masa cake ~ swiss chard

Sakekasu Marinated Sablefish - pickled cabbage ~ hedgehog mushrooms ~ mushroom broth

rare (râr)
adj., rar·er, rar·est.

1. Infrequently occurring; uncommon: a rare wine
2. Not widely distributed: rare herbs
3. Excellent; extraordinary: a rare sense of culinary
4. Cooked just a short time so as to retain juice and redness: a rare steak

New Favourite Christmas Drink.

Glögg, Glühwein

Recipe:

• 1.5l JT Cabernet Sauvignon
• 750ml Warre's Port
• 750ml VSOP Brandy
• 1 cinnamon stick
• 1 tsp cardomann seed
• 15 cloves
• 1 cup toasted almonds
• 1 cup raisins
• 2 cups sugar
• 1 zest of orange

Caramelize sugar and ½ bottle of brandy. Add to the remaining ingredients and let simmer for 2 hours. Rest over night. To reheat, add the other half bottle of brandy and bring up to a simmer. Strain and serve.

Ideas for Metro 2008

• Risotto cakes - smoked duck
• Salt Spring Island lamb - head to toe - artichoke and polenta
• Scallops - black bean vinaigrette
• Eggplant fritters - mesclun and goat cheese
• Free form tortellini, (large tortellini) veal filling, truffle cream, Chantrelle mushroom
• Pasta trio, Agnolotti, filled with duck, balsamic reduction sauce, linguini carbonera, wild mushroom cannelloni
• Organic beef tenderloin
• Root vegetable with mushroom hash
• Spiny lobster risotto
• Calamari ripieni, (stuffed squid)
• Rossini fillet, marsala reduction, gruyere, Parma
• Squab, spinach vol-au vont (mini)
• Asian spot prawn stick - battered
• BC scallop, on the half shell, boar bacon, Charon
• King crab claw, atop caviar pie, citrus butter reduction
• Chickpea, escarole and eggplant salad, smoked paprika vinaigrette
• Stripped bass atop papaya, mango salad green curry sauce
• Roast corn and arugala salad, red pepper vinaigrette
• Traditional buffalo mozzarella and tomato, basil salad, balsamic vinaigrette.
• Pik Nik salad, potato salad, frieze greens, marinated tomato and free-range chicken
• Warm pancetta and fennel salad
• Double cut suckling pig chop, stuffed with mushrooms and rosemary, Dijon
• Seafood cioppino, full flavoured marinara, saffron, fennel and mussels clam's fish

Today's Staff Tasting.

Cooking Differences between Wild Game and Domestic Beef

Today we took three cuts of meat; Prime Beef Striploin, Caribou Shortloin and Denver Hind of Deer. Today's demonstration was really simple. What happens to these three cuts of meat the more you cook them?

The meats were pan seared together in Grapeseed oil with fresh thyme and a smashed clove of butter. Once the sear had finished butter was added to the pan and the meats were basted. At rare the meats were returned to the cutting board and allowed to rest.

The initial talk

The three meats seared; Caribou in the front, deer then Striploin

The meats cut at rare.

This process was repeated to a cooking temperature of medium-well.

Conclusion: the Striploin has enough fat content to cook it well over medium. The meat was still palatable, juicy and flavourful. The deer was cut from the leg muscle, though lean, still had some fat marbling. It cooked okay to medium; but was beginning to have a metallic aftertaste with a dry finish. The Caribou was ruined. It was like sucking on metallic sand shavings.

Worst Kept Secret in the Hospitality Industry...(where we gossip!)

Go to the forum, sign up, get all the insiders information!

http://urbandiner.wordpress.com/

Link of the day...

New Lunch Tenderloin of Prime Canadian Beef 'Bourguignon'

Tonight's Tasting Menu at Metro

The Professional Server Comb-over, circa 1984 @ Metro this Week

Canapé Party at Metro ~ 100 People

Rare seared Valley duck with Orange pomme puree on Sour Dough Crostini

Spicy Potato Bahjis with Cucumber Yogurt

Nicola Valley Deer with Oculus Cherries on Butter-fried Polenta

Rare Restaurant's Signature Cauliflower puree with BC Hand Peeled Shrimp, Smoked Steelhead Caviar & Shaved Alba White Truffle

Kitchen Communication 101, the Chit

Mario Batali's illegitimate child works at Metro as the Sous/Pastry Chef.

Look at those eyes! This kid can cook!

The Smoked Meat Sandwich is BACK!

I am sorry, I took it off the menu, it is back on November 29th. Upgraded with a real Kosher Montreal dill pickle.

PRESS RELEASE

Vancouver, BC.

Brian Long, Sous Chef.

It is with great pleasure that Metro announces its newest member to the kitchen team, Brian Long. Brian will be taking on the roll of Executive Sous Chef and will be developing the cut-to-order program at Metro including researching and sourcing exclusively BC products and a 400 mile tasting menu.

Brian's career spans many of the best restaurants in Vancouver including Bis Moreno and Bishops.

Look forward to Brian's attention to detail with the launch of the new Metro dinner menu when he introduces fresh duck livers, sweet breads and a whole new category of BC game birds.

Metro offers a completely open kitchen and 16 seats viewing the entire kitchen Brigade. To make a reservation to view Brian in his element, please visit http://www.metrodining.ca/.

Metro Restaurant

200 Burrard Street off Cordova
Tel: 604.662.DINE
Website: http://www.metrodining.ca/
Food: Contemporary Canadian Cuisine
Owners: Chef Brian Fowke and Tim Keller
Seats: 209 (including 60 seat patio)
Private Dining: 24 people
Lounge: 40 people
Bar/Oyster Bar: 36 people
Open: Monday - Friday 11:30am - midnight, Saturdays Dinner only. Closed Sunday.
Other Restaurant(s): Rare Restaurant (http://www.rarevancouver.com/)

Sorry, no posts in 24 hours...new technology; a D40x Nikon.

I am just figuring out the new camera. I seem to be doing a lot of 'white balancing' (or I need start carrying a piece of white paper with me to 'balance' the camera before a series of shots). May need an upgrade on the desktop computer as well. Huge lag in downloading the photos and setting up the edit. Here are the specs of the new camera.

Nikon D40X key features

• 10 megapixel DX format CCD (1.5x FOV crop)
• Nikon Image processing engine (as D80 / D200)
• 3D Color Matrix Metering II, 420 pixel sensor (as D80 / D50)
• New Multi-CAM530 three area AF sensor
• ISO sensitivity range 100 - 1600 plus HI 1 (3200 equiv.)
• 3.0 fps continuous shooting, unlimited in JPEG
• No status LCD, new LCD monitor based status / settings screens
• Help suggestions on LCD monitor (eg. scene too dark, try using flash)
• Large 2.5" 230,000 pixel LCD monitor
• Bigger viewfinder view (x0.8 magnification, 95% coverage)
• Short shutter lag and viewfinder blackout
• Support for SDHC (SD cards over 2 GB in capacity)
• In-camera retouching
  • D-Lighting (shadow / highlight enhancement)
  • Red-eye reduction
  • Trimming
  • Monochrome
  • Filter effects
  • Small picture
  • Image overlay
• USB 2.0 with PTP and Mass Storage device support
• Very compact, light body (smaller, lighter than D50)
• Improved menu user interface (as D80 / D200)
• New EN-EL9 Lithium-Ion battery (7.2V, 1000 mAh)
• New 'Version II' AF-S DX 18-55 mm kit lens

Valet Parking at Metro

Nightly from 6pm - close

(off Cordova Street)

Dynamics of a Tasting Menu at Metro

A Photo Journal 

Chef Brian Fowke and Cari Reid starting the tasting menu: Preparing the BC duck liver

Quail and chanterelle mushroom rillette to 'mingle' with the duck liver pate

Dijon mustard seed sprouts to add the Ying to the Yang of this savoury dish

White Alba Truffles added

Final positioning of all ingredients. Total time to this point: 18 seconds.

Final clean and a wipe

The Plate: BC duck liver pate with rillette of quail and chanterelle mushroom

Second course; Leek risotto with parsley stems and White Alba Truffles

Adding the tomato broth; cleaning up the specks and debris

Plating the chive and garlic crouton finished with white Alba truffle

Plate on the pass...Finished!

 Deer with wild cress, blue ash cheese, Mulden salt and white Alba Truffle

Wild Arctic caribou with pinot/cognac cherries, garlic aioli and cracked pepper

Dessert: Okanagan fruit marinated in simple cane sugar syrup with Mission Hill ice wine.

Nice meal. Very pleased.

Shop with a Chef, November 24^th

Met at Rare Restaurant, 10am - cappuccinos, talked about food

Granville Island until noon - shopped, toured and sampled

Metro Restaurant until 4pm - cooked, ate and drank

Three Dishes, all Product from Granville Market

Misen Place

Chanterelle, yellow foot & oyster mushrooms, fresh dates, Prime Ribeye @ 48days age, dry wine cured chorizo, cipollini onions, Fraser Valley duckling, Braeburn apples.

Spot prawns.

White Alba Truffle (bought from Mikuni)

Finished Dishes

Rare seared Prime Ribeye, sautéed mushrooms, shaved Alba Truffle

Seared Duckling, braised cipollini apples, Braeburn apple and dates, aged cider vinegar, Dijon mustard sprouts

Chorizo & tomato water, spot prawn, Savoury clams, smoked Sablefish

Great group this week, simple clean food from Granville Island served with Golden Mile Chard and Duck Pond Pinot. This group took there passion for food seriously, pushing this event to a very high standard of food and discussion. Great day!

Please visit Eric for information on upcoming events: www.edible-britishcolumbia.com/

I Found this photo on my camera, not funny.

  The Forum is Now Open!

Please click on the button above or click here: http://www.cheffowke.com/forum

Daily updates on the Food, People, Culture and Passions of Metro and Rare Restaurants.

Restaurant Manager, Barrett Jones: Coffeefest Seatte 2007

From Restaurant Manager, Metro; Barrett Jones (http://www.dwelltime.net/)

This trip to CoffeeFest is turned out to be more work than I'd hoped for: I'm working Thursday night - and am supposed to be at the pre-competition meeting Friday morning - but there are no travel options that will get me there in time... Waiting on reply from CoffeeFest whether that's ok... here's hoping.

It's been a ridiculously long time since I've been to Seattle.

Organic Greenhouse for Metro and Rare Winter 2008

Chef Brian Fowke of Rare and Metro with Co-owner TJ Brar of Evergreen Herbs Survey a Greenhouse of Organic Greens

 Chef Fowke's New List of Great European Cheeses:

1. Morbier - Very mellow. Really interesting to taste the difference between the ‘morning milk' cheese and the ‘evening milk' cheese that is separated by the volcanic ash

2. Chaumes - This cheese never ‘warmed up'. It looked like it was going to run after four hours but it never did! It had a very nutty flavour with a meaty overtone. Still, it is #2 on the list.

3. Port Salut - Almost pedestrian today but what a great flavour.

4. Bucheron - The wooden box was a great touch and I understood why it was there when I opened it and saw the ball of mould. The cheese by the crust was extremely sharp. It became quite mild and creamy near the center.

5. Somerset Farm House Cheddar - This was the first cheese I ever purchased that was over $30 a pound. From a very small producer in Cheddar, Somerset, UK. I kept coming back to this cheese with a cheap bottle of Chateau de Bord, it was a match made in heaven.

6. Affidélice - The taste of the Chablis is prevalent throughout this cheese. Perfect with a  loaf of potato baguette.

 Had to do some wine tasting recently, here are the top twenty and some notes:

1. Chateau Saint-Pierre 1990 (St Julien) I cannot remember a better wine. The flavour was in my mouth for a full five minutes. This wine changed in complexity every half hour. We opened it and tried it over a five hour period.

2. Clos Des Papes 2000 (Chateauneuf-du-Pape) (Magnum) I will apologize to everyone French but I loved this because it reminded me of the very best of the big Californian Cabs. This was amazing and the large format bottle was a lot of fun. We had some left over after dinner and we smoked a couple of Cohibas and the wine held up to the smoke!!

3. Pouilly-Fuisse 1990 (Bourgogne J.J. Vincent) This wine was a fresh and lively as if it had been bottled yesterday. This was the perfect wine to crack at 11:30am.

4. Pouilly-Fuisse 2000 (Bourgogne Joseph Burrier) This wine almost sparkled in the glass. It was tamed by the solid butter finish.

5. Cairanne 1997 (Cotes du Rhone Village) (Magnum) For everyday consumption this would be my favorite wine of the day. It held up really well to all the food.

6. Aloxe-Corton 1995 (Cote-D'Or Comte Senard) I found this to be very unique. I am still not sure if I liked it but I went back for seconds and am going to purchase some more. I think the flavour was raspberry-grapefruit-vanilla-tobacco.

7. Domaine Rabasse Charavin 1996 (Cote du Rhone) (Magnum) the best inexpensive magnum I have ever tasted. Extremely smooth with everything French I was looking for.

8. Domaine Raspail-Ay 1999 (Gigondas) Why do I love Gigondas so much? This was the best buy/value. It was definitely ready to drink and it paired well with the rabbit and pheasant.

9. Vacqueyras 2000 (Rhone Feraud - Brunel) Another inexpensive wine that was great to drink. Nothing overly complex; just pure enjoyment to drink while sitting in the sun with a full belly of food.

10. Silver Oak 1987 (Alexander Valley) Not French. Should be closer to the top but it was a French theme party. I hope I can find more of this. The tannins are gone and the fruit is beautiful.

11. Meursault-Genevrieres Premier Cru 2000 (Latour-Giraud Cote-d'Or) Extremely buttery. I am not an expert but I do believe this will be number one on this list in a few years when it rounds out more.

12. Caves des Papes 2000 (Eleve en Foudre Dechene) One of the most sophisticated bottles of the day. The content was clean with great, mature, oak for a bottle only three years old.

13. Riesling 2001 (DR Loosen) This was a great refresher.

14. Les Hauts de Montmiral 2000 (Gigondas) Another favorite that I will put into my cellar. This had good alcohol with a rich flavour. Five years and it will be at the top of the list.

15. Croze-Hermitage 2000 (Caves des Papes) This is on the list but I didn't get to try it. Everyone ‘guzzled' this bottle in seconds.

16. Montirius 2000 (Gigondas) Very good flavour. Great bottle.

17. Stag's Leap Petite Sirah 1998 (Napa Valley) My crazy friends. Bringing a Californian to a French Theme party. It was extremely tasty and much appreciated. I though 1998 was a poor year in Napa? This wine was full and complex.

18. E.Guigal Rose 2000 (Cotes-du-Rhone) I would have never thought to have brought a Rose. It was a real treat after lunch and before the cheese. I am going to keep a bottle in my cooler.

19. Chateau de Bord 1999 (Laudun Cotes-du-Rhone) Cheap, inexpensive and easy on the palate. We drank about 10 of these bottles between 4:00pm and 8:00pm.

20. Napanook 1998 (Dominus Estates Napa) I hope one day that I can afford this wine every day! I thought it was an old Cote-du-Rhone when I first tried it. This was the biggest surprise of the day for me.

Speaking about the Convention Center Expansion @ Metro this AM

David Podmore President & CEO of Concert Properties

Please contact:
Donald C. Pinkney for transcript, dpinkney@accentinns.com

(Plates ready for sour cream and Alba truffle scrambled eggs, sausage)

Adam Woodall at Metro!

After the huge success of Adam's first gig in the Lounge at Metro, the Metro Music Series will become a weekly event, starting in January 2008.

Thank you to everyone who came out to see Adam Woodall in his acoustic set. It was a great night. Please call 604.662.DINE to book your seat at the next Metro Music Series, starting in January 2007.

 ....from the Classic Cocktail Series at Metro, November 22nd, 2007.

Mixed by Chris Mason Stearns 

(Additional information from http://www.drinkboy.com/)

In the 1850's, Sewell Taylor, a friend of Mr. Peychauds, opened up what was in those days referred to as a "Coffee House", but which was essentially a drinking establishment that would sell more alcoholic beverages then coffee. It was named the Sazerac Coffee House, after the Sazerac de Forge et Fils brandy, which he exclusively imported and sold to his customers. Mr. Peychauds cocktail became a regular drink of the establishment, and was made exclusively with the Sazerac Brandy, and thus was applied the name to which it is known to this day. Some years later, ownership of the Sazerac Coffee House changed hands, and it is believed that it was during this time that the base spirit was changed from Brandy, to Rye, and that "Absinthe" was added as an ingredient.

The evolution of the recipe for the Sazeac cocktail thus spanned perhaps 30 years or more before settling in on a combination of Rye, bitters, sugar, and Absinthe. This is still the basic recipe that you will find today, the main difference being that an Absinthe substitute is used in place of that now banned ingredient, and the bitters will vary from being straight Peychaud's, to a mixture of Peychaud's and Angostura, to being only Angostura. Bourbon has also replaced Rye as the base spirit in this drink, this reflects the increased popularity of Bourbon over Rye since the repeal of prohibition.

 The October harvest of Alaskan King Crab has arrived at Metro Restaurant. Chef Fowke has procured a 1000lbs to be sold over the next few weeks. The crab is the extra large red Alaskan King Crab (...from Wiki: Paralithodes camtschaticus, found in Bristol Bay, Norton Sound, and the Kodiak Archipelago), served by the pound for $58/lbs or as a King Crab Tasting Menu at $100 per person.

Chef for a Day; at Granville Island 

At least once a month I do an event call Shop with a Chef through Edible BC at Granville Island. More information can be found at this site: Chef for a Day