One of the interesting things about on-line reviews is the capacity for rapid rebuttal of comments and discussion. I encourage people to comment on any aspect of my posts that they like or dislike. Occasionally they do.
One such anonymous reader of my review on Via Beatrice , disagreed with my take on the music aspect and commented accordingly. Unfortunately a technical glitch seems to be affecting the comments but until I get it fixed I thought his/her points were worth a separate post.
I did confess that my knowledge of music was at a Music 101 level and my friendly commenter had a suggestion for that too!
A frequently used derogatory reference when I was growing up - eons ago before more graphic terms became common usage - was "he is too dumb to walk and chew gum at the same time." The implication being that not only could the maligned victim not multitask, but he or she couldn't even multitask at two such fundamental activities.
I thought about this as I stood in my kitchen sadly surveying the potatoes I had just boiled for potato salad. I actually can't remember the last time I made a potato salad - it is that low carb thing - but I wanted to make something for our strata barbecue and I did not want to make yet another green salad or roasted vegetables - my usual contributions.
Into my mind popped the fantastic potato salad my friend Jan made during our Reunion Weekend on Vancouver Island, and the thought would not go away no matter how much I tried to reject it. Well, potato salad it would have to be. And it would have to be the perfect potato salad. I still have not got over that drive for perfection although I had better work harder at it, as you will see.
Via Beatrice Written by Jenn Griffin Composed and musically directed by Peggy Lee Directed by Matthew Bisset Fugue Theatre Playwrights Theatre Centre, Granville Island 13th - 22nd August, 2009
Vancouver, BC: Almost exactly a year ago I watched a staged reading of an early version of Via Beatrice at the Playwrights Theatre Centre. At the time I commented on my Works in Progress page commentary that " It is always a privilege to get a peek into the creation of a new work, and then, hopefully, to see a full production of the finished version." And it really was exciting to see the polished production that this work has become in a year.
Well I have heard of terms like anti-matter and anti-gravity but I confess that I had not heard of anti-shoes until I walked into a store looking for sandals to replace the ones that kept giving me blisters. Ballroom dancing is really hard on my feet, especially since I mostly wear quite high heels, so I am always interested in finding out more about different brands. Julie, my massage therapist - who looks like an angel but finds every pain spot like a devil - suggested that my biomechanical problems - tight IT bands and tight every other muscle, would be better served if I got good flat shoes for walking. I was on a search for SAS sandals and thanks to my computer, found a store on Granville Stret, downtown, that carries them.
One of the best kept secrets in Vancouver is a little gem of a restaurant that is located on the south side of Granville Street between Helmcken and Davie Street. It has a warm and welcoming ambience, great service and excellent food at reasonable prices. I have eaten here on two occasions now and both experiences have been great.
We came across Twisted Fork while walking along Granville after seeing a movie, and wanting a light supper, we decided to try it out. We were greeted by partner/bartender/maitre d' Mike Leslie, a delightfully affable host, who invited us to sit wherever we felt comfortable. Although it was later in the evening there were not many empty tables but we found a comfortable booth and settled in.
Bay Moorings Restaurant
6330 Bay Street,
Horseshoe Bay
Ph: 604-921-8184
While waiting for our ferry sailing from Horseshoe Bay to Nanaimo, we stopped off at Bay Moorings Restaurant for a light supper. We left our luggage in the conveniently located rack near the front desk - I guess they do a roaring business with travellers waiting for ferry sailings.
Our table on the patio overlooking the harbour was shaded and pleasant, despite the warm weather. The servers were cheerful and efficient.
We both opted for the cod with fries and a Greek salad. The cod came in a crispy batter which was thin and delicious, and was accompanied by tartare sauce. The fries were also great - it was hard to stick to my resolution to leave a few on the plate.
My impression was that this would be a good restaurant for a family meal and I would definitely consider stopping off for another meal before boarding the ferrry next time
During my long career in medicine, I would make a point of visiting hospital laboratories, especially in children's hospitals, whenever I visited a country or a city that boasted of a paediatric hospital. And generally I returned to Vancouver with a renewed pride in the quality of care we provided in the laboratories of our own Children's and Women's Hospital here in BC.
Now that my second career centres on theatre, food and travel writing, I likewise take every opportunity I can to see theatre, and wine and dine in great restaurants wherever I travel. Each time I return to Vancouver whether I have experienced superb meals in London, Capetown, the Languedoc or on my recent trip to Chicago, I realize anew how lucky we are to have the fresh food bounty from earth and sea, that we have here in British Columbia.
Prompted by an absolutely outstanding dining experience with the Chef's Table selection at Goldfish Pacifc Kitchen last night, and looking back on the variety of restaurants I have reviewed since I began posting my reviews to Supping in Vancouver, I realized that I need to develop some sort of a rating scale to distinguish an outstanding dining experience from an excellent or a merely really good meal.
Goldfish Pacific Kitchen
1188 Mainland Street,
Vancouver, BC
Ph: 604-689-8318 or Reserve online
Vancouver is a truly a foodie's paradise. Top quality ingredients daily are sought out by innovative chefs to produce a bounty of fresh taste sensations. So much so that I rarely have a restaurant meal that I don't enjoy. But every now and then along comes a dining experience that stands head and shoulders above even the many excellent meals I have recently enjoyed. Completely unexpectedly, last night I had such an experience, thanks to the "Chef's Table" concept at Goldfish Pacific Kitchen and the magic touch of new Food Development Chef, Ryan Mah.
Goldfish restaurant has been open at least as long as I have lived in Yaletown and I have previously enjoyed both dinners and lunches there. But looking back on the restaurant reviews in my archives on ReviewFromTheHouse.com, I realized that I had not dined there since I introduced the Sipping and Supping section of the website. It was time to review this restaurant, I thought. Planning a relatively early supper, I noted that Goldfish was once again offering a prix fixe meal between 5 pm and 6:30 pm. With a choice of an appetizer, an entree and a dessert for $25.00, it seemed like really good value, so we thought we would check it out.
Annie Book by Thomas Meehan
Music by Charles Strouse, Lyrics by Martin Charnin
Directed by Glynis Leyshon
Music Director Wendy Bross Stuart
Choreographer Jason Franco
Vancouver,BC: One would have to have a heart of steel, or maybe no heart at all, not to adore feisty little orphan Annie and her unshaken belief that her parents will return to take her away from Miss Hannigan and the orphanage. The story of Annie and Daddy Warbucks, however implausible (it was based on a comic strip after all) taps into the dream of any lonely, lost or abused child; namely that someone big and strong and loving will come to rescue them. And then as well as its optimism and emotional appeal, the musical is jam-packed with well known songs that stay in your head, long after the curtain falls. Annie is great family entertainment.
Goldfish Pacific Kitchen
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