Modern Toilet Diner, a Taipei-based, washroom-themed restaurant—that has been open since 2004—lets you realize the secret dream of eating fecal-like ice cream out of a toilet bowl. Adding on top of the cleverly posed dish ware, the deco [...]
Posted by: todd smith on Friday, November 16th, 2007
Categories: Food, Fun | No Comments »
While it’s easy to love the “cuteness” factor of many new foods that come out of Japan, this is certainly not one of those instances. Canned Bread comes in a vending machine and is, well, bread in a can. There are many dif [...]
Posted by: todd smith on Wednesday, September 26th, 2007
Categories: Food, Fun | No Comments »
In the event you need/wish to eat human flesh you may want to consult the handy guide Thirty Illnesses Sorted According to Whether or Not You Can Eat the Victims kindly provided courtesy of McSweeney’s. Of course, it’s not all t [...]
Posted by: Ben Garfinkel on Tuesday, September 4th, 2007
Categories: Food, Tips | No Comments »
Delectable mochi and ice cream for bringing joy and with happiness. Its taste soft like winter. We can watch snow together. Let’s enjoy! This summertime treat has been brought to you by Lotte of Japan. These melt-in-your mouth chewy m [...]
Posted by: Matthew Shettler on Friday, July 27th, 2007
Categories: Food, Fun, We love | No Comments »
Here’s a blast from the past. A few years ago we retired our old website, but it’s still there, hiding on our server. Today I was poking around it just for sh!ts and giggles and re-discovered a recipe for preparing squirrel take [...]
Posted by: Mark Busse on Wednesday, September 20th, 2006
Categories: Design, Food, Industrial Brand | 1 Comment »
Fine wine, gourmet southern comfort food and a huge raging fire! What could be better? Whoopemup Hollow Cafe in Waitsburg, Washington, just twenty minutes east of Walla Walla, serves up fabulous homecooked fare that’ll remind you of y [...]
Posted by: Mark Busse on Sunday, September 10th, 2006
Categories: Food, Inspiration, Travel | No Comments »
Amazing Japanese hot dog stand on Burrard street Originally uploaded by Mark Busse. A wonderful day of shopping at the farmers’ market, picnic under a shady tree at Trout Lake followed later by an amazing dinner of Chinese boiled chic [...]
Posted by: Mark Busse on Friday, September 1st, 2006
Categories: Food | No Comments »
Now you too can admire the image of Christ while you eat your pancakes or grilled cheese sandwich. Maybe you can sell yours on eBay too!
Posted by: Mark Busse on Monday, June 12th, 2006
Categories: Food, Fun | No Comments »
A veritable tasting menu of literary outtakes from his collected works of articles, stories and misadventures, Bourdain's candid gastronomic exposés and self-deprecating style makes each short chapter easy to digest and fun to read. To read Nasty Bits is much like sharing a meal of spicy tapas with an old friend who just returned from a year of traveling. Good one Tony.
For those lucky enough to live here in Vancouver, BC, Chef Bourdain will be autographing books after the taping of CBC Radio's next episode of Studio One Book Club at the historic Yale Hotel on Granville this coming Sunday, June 11th, 2006. The event, co-sponsored by CBC Radio One, The Georgia Straight, The Vancouver Writers Festival, and Barbara-Jo's Books to Cooks is sold out, but check the website for upcoming events.
UPDATE: I wrote a follow up review of the event on our other food-related site, Foodists.ca.
[post_title] => I'd Eat Tony's Nasty Bits
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You know how much I love good food. I also love a good read. Nobody combines both like Anthony Bourdain. The infamous chef, author and television host – and personal hero of mine – has once again outdone himself, this time servi [...]
Posted by: Mark Busse on Tuesday, June 6th, 2006
Categories: Events, Food, Inspiration, Reading, We love | No Comments »
We’re all addicted to cupcakes now. Steph has been on a major cupcake bender for months and we’re considering getting her some professional help before she turns into someone like this. If you know have any suggestions how to sa [...]
Posted by: Mark Busse on Saturday, June 3rd, 2006
Categories: Food, Fun, Websites | No Comments »
We have a fondness for all things abattoir related, like these cool plates from Sprout Home. Imagine a nice arrangement of lamp chops, potatoes and some fresh peas, or maybe some bbq pork? Yes, learn from your place settings, then make a st [...]
Posted by: Ben Garfinkel on Wednesday, May 31st, 2006
Categories: Design, Food, We love | No Comments »
With Canstruction looming on the weekend’s horizon, it is interesting to check out what other food-based sculpture competitions exist out there. Without a doubt, there are few people who can turn a block of parmesan into a masterpiece [...]
Posted by: Kevin Broome on Wednesday, March 1st, 2006
Categories: Canstruction, Food, Industrial Brand | No Comments »
As we are all now more worldly, sophistcated and knowledgeable about alcohol, we like to give the Great Boo Award to a new beverage that has tantalized our palates and made us warm inside. On a recent trip to New York, our intrepid traveller Paul Wallace returned with a bottle of Russian Vodka called Imperia.
The vodka world is quite an interesting place, as there are many more fancy brands out there today than in the time of Great Uncle Boo. From Belevedere (Poland) to Grey Goose (France) to Ketel One (Holland) they come in elegant frosted glass bottles and all claim to be smooth and fine with a clean or subtle finish. But ultimately we have to ask ourselves, who knows more about vodka than the Russians? Imperia is the #1 Luxury vodka over there, so it must be worth a try if you're into your martinis.
The tricky thing about Imperia is that it's not available everywhere, so you'll have to track it down. If you get your hands on a bottle don't mess it up with a mixer, just pour it straight over some ice or make a martini straight up.
So Imperia wins this Great Boo Award for our favourite drink. Check them out at www.imperiavodka.com.
[post_title] => IBC Great Boo Award
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Every now and again at IBC we award The Great Boo Award to our favourite drink. It is in honour of Mark’s Great Uncle Boo, who was a narcoleptic. He slept long and late, sometimes for days so when he finally woke up, there was much ce [...]
Posted by: Paul Wallace on Friday, February 24th, 2006
Categories: Food, Industrial Brand, We love | No Comments »
As we had our staff Big Mac eating battle today (Paul Wallace won easily) it reminded me of how great it is when you first bite into the lovely bit of sour pickle in your burger. This moment of delight and others are included in IBC’s [...]
Posted by: Mark Busse on Thursday, February 23rd, 2006
Categories: Food, Pop Culture | 1 Comment »
During the course of my twelve hour shift I helped the staff prep their complicated mise en place, peeling and cutting endless tomatoes, potatoes, shallots and pearl onions. Risotto was prepared and portioned, cabbage meatballs were rolled and wrapped, sunchoke royales were peeled and sliced, salt cod was portioned and made into brandade patties, leek cream sauce simmered and lamb jus was lovingly reduced and skimmed all day. The only real break during the day was for a quick staff lunch of pasta bolognaise made by Chef. Can that man ever do a mean meat sauce!
As the long day morphed from relaxed, but focused prep into the tense rhythm of the first seating of dinner service, I was really impressed by the leadership and calm authority that the young Sous Chef Stephanie Noel, brought to the room and her team. A three year veteran of Hawksworth's brigade, Stephanie called the orders and kept track of the timing of each dish, conducting the various stations around the large kitchen like a maestro leading her orchestra through a complicated composition. I spent the majority of the evening at Paul Moran the Tourant Cook's side helping with various tasks while he sweated over the grills and ovens. Paul's food knowledge was only matched by his calm, masterful skills as the printer rapidly spewed orders during the rushes. Venison, Kobe hanging beef, lamb, veal chop, pork loin, squab, sablefish, stripped sea bass, fluke, scallops, sometimes he'd have ten different orders cooking simultaneously. He never flinched once. As the evening progressed and we chatted between orders I learned that he was only nineteen years old and had already been a member of Hawksworth's brigade for over two years. As an apprentice already showing skills on a team of this calibre, it was a wonder to consider how he'd done it without stepping a foot in formal cooking school. Amazing.
I will admit that I was a touch trepidacious about meeting and working under Chef Hawksworth. As the top rated chef in Vancouver, he has a somewhat stern reputation and I imagined the classic Diva Chef behaviour so common on television cooking shows like Hell's Kitchen. I was delighted to find Chef a friendly, patient and kind man who treated "the rookie" with nothing but respect. Don't get me wrong, you mess up on this man's crew and you'll hear about it. Mess up again and you may not find yourself there for long. But it was evident that things worked so well in that kitchen because he's earned the respect of his team and they follow their leader.
The only downside during the entire evening was when the dishwasher, a Sri Lankan gentleman whose strong accent made him virtually indecipherable, yelled at me in front of the line cooks while wagging his bony finger an inch from my nose about putting a tray in the wrong area in his dish pit. I'm just relieved it was him and not Chef yelling at me.
Thanks to my good friend and fellow food lover Colin for introducing me to Chef Hawkworth and making the opportunity possible. It was an honour and a privilege. My only regret? I didn't get to taste all the delicious looking treats that pastry chef Rhonda Viani was creating in the back. They looked soooo good.
Check out West's site with online menus and photo gallery. It's one of the better restaurant websites I've seen in a while.
[post_title] => Yes Chef Hawksworth! Right Away Chef!
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How often does a civilian get an invitation to work directly under the wing of the top chef in Vancouver for a day? Not often. West Restaurant’s Executive Chef, David Hawksworth, graciously allowed me to infiltrate his tightly knit te [...]
Posted by: Mark Busse on Tuesday, February 21st, 2006
Categories: Food, Inspiration, We love | No Comments »
