Joseph Mallozzi's Blog, page 545

March 9, 2011: Vegas Day #2! Dinner at Joel Robuchon!

Martin Gero knows his food, knows what he likes, and, more importantly, knows what I like when it comes to food – so his dining recommendations are to be given serious consideration.  When Martin found out I'd be visiting Vegas, he insisted I visit two restaurants – the scenes of some of his most spectacular meals: Guy Savoy (booked for Thursday night) and Joel Robuchon.  

Now I dined at Chateau Joel Robuchon in Ebisu a couple of years ago and, despite it being the final meal on an exhausting culinary excursion of Tokyo, it was a very memorable visit.  Add to this the fact that I just finished re-watching Top Chef Vegas which, in one episode, featured the man himself, Joel Robuchon, Chef of the Century, as well as his lush, royal purple restaurant, and the prospect of following up on Martin's suggestion became as obvious as truffle oil with squash risotto.

Joel Robuchon is located in the MGM Grand, a short hop, skip, and one loooong jump from where we're staying at the Venetian - so we cabbed it and, unlike Monday's dinner reservation, arrived well on time.   

We were seated and offered the menus, but immediately informed the Maitre D we were decided.  We'd be going with the Chef's Winter Menu.  At sixteen courses, it seemed a little daunting, but I was prepared.  Mentally anyway.  Unlike Marty G. who had readied himself by eating toast and water that day, I had yet to come down from the sugar high that two sundaes, a slice of chocolate pizza, and one large pistachio macaron had delivered.  

As the waiter whisked away our menus, I began to regret that pisatchio macaron.

Well, fear not.  I made it.  Truthfully, I was full halfway through the meal but the dishes were so delicious, so exquisitely crafted and beautifully plated, that finishing wasn't that difficult.  Until it came time for the after dessert Dessert Cart. 

But I get ahead of myself.  Our meal at Joel Robuchon was spectacular, nothing short of epic.  And it went something like this…

As we settled in, we were offered a selection from the Bread Cart. Now I usually don't partake in bread before a meal, especially a meal like this one, but I had to make an exception in this case. All the breads were served fresh and warm, loosening their tiny pockets of baked-in steam as they were pulled apart and -

Either dipped in exquisite olive oil or topped with house-churned butter.

 Then, it was time for the main event…

Le Citron: Lemon and basil gelee, anise fennel cream. A delicate but flavorful start to the meal. Although the menu mentions lemon, I believe it was actually yuzu - the first of many Asian influences we noted.

Le Foie Gras: Carpaccio of foie gras and potatoes with black truffle shavings. The foie gras melted in my mouth - as foie gras is wont to do - and the truffle shavings lent the dish a wonderful aromatic earthiness, but it was the fingerling potatoes that surprised. Often the least interesting component in similar dishes I've had elsewhere, often because they're undercooked and don't offer anything in the way of true flavor, these were actually very flavorful.

La Symphonie de Truffe: Crispy truffle tart with onion confit, scrambled egg with golden toast, Paris mushrooms with veal raviolis cooked in broth. If you love truffles as much as I do, you'll want to hit Robuchon for this dish alone. The varying textures were remarkable: the firmness of the ravioli, the creaminess of the eggs, the contrasting snap and softness of the tart.

La Nois de Saint Jacques: Seared scallop, hearts of palm in coriander scented coconut milk, Mariner's style. The scallop was firm but very tender, its crown crusted, served in a broth this time Thai influenced.

Le Kabocha: Light kabocha pumpkin veloute, ginger foam and toasted pumpkin seeds. And now Japanese influence. The flavors of the soup took me back to my travels in Tokyo. Akemi marveled at the fact that it tasted exactly like the kabocha soup her mother used to make back in Osaka. Now THAT is praise.

Les Crustaces. Yet another stunning three-in-one. No, the starfish is not edible.

Lobster in sake broth with radish and nori. Akemi's favorite because, again, the dish was very reminiscent of Japan, delivering a sense of natsukashii that had her talking about it for the rest of the night. BTW - that's a lemon grass spear.

Sea urchin in a wasabi emulsion. The wasabi was quite delicate and married perfectly to the equally delicate uni possessed of a subtle sweetness you'll only find from the freshest variety.

Truffled langoustine ravioli. A tiny bite but bursting with truffled langoustine flavor. An incredibly dense and meaty pocket of seafood

 Not picture – Le Black Cod: Black cod in daikon buoillon with yuzu zest.  Damn.  For some reason, I missed snapping a pic of this dish and it's a shame because it was one of the highlights of among an entire evening of highlights.  The cod was sweet and smokey, its accompaniments again redolent of the very best of Japan cuisine.

Le Chou: Crispy fried cabbage with vegetable medley. A more restrained dish than the others, but no less appreciated - here, the preparation allows the delicate flavors of the individual vegetables to take center stage. The crisp cabbage was also an elegant little addition here.

Le Veau: Sauteed veal chop with natural jus and vegetable talierinis flavored with pesto. The veal was nicely cooked and fairly subtle in comparison to the intense talierinis.

Martin goes "all in" with the wine pairing.

Le Soja: Risotto of soybean sprouts, lime zest and chives. Our final savory course and, alas, my least favorite only because I've never been a fan of sprouts.

L'Amande: Light almond panna cotta, tahitian vanilla and pineapple. Didn't really enjoy this dessert either - although I was odd man out at judge's table on this one. It contained an underlying flavor I found off-putting. I'd liken it to saffron - my least favorite spice.

La Framboise: Fresh raspberries and ginger infused sorbet, crunchy honey tuile. As most of you know, I'm not a big fan of fruit-themed desserts, but this was quite nice.

Sixteen courses, several fresh breads, some house-churned butter, and a few glasses of wine later we were thoroughly sated.  And then some.  At which point they rolled out the Dessert Cart.

The Dessert Cart. I figured it would be rude to pass.

My selection of mignardises - along with a few extras the waiter added because he obviously felt I hadn't had enough to eat.

Marty G. sizes up his religieux.

We capped off our meal with a tour of the kitchen where we watched the team in action, then met Executive Chef Claude Le Tohic and Pastry Chef Kamel Guechida. 

What night!

Tagged: Joel Robuchon

March 8, 2011: Vegas Day #1

Wake up late, work out, deal with any outstanding matters, enjoy a leisurely lunch, catch a taxi to the airport and arrive well in advance of the scheduled boarding time, leave Vancouver at 3:00 p.m., arrive in Vegas at 5:30 p.m., check in, unwind, then head on over to Scarpetta for our 8:00 p.m. dinner reservation.

Well, that was the plan anyway.  Maybe, in some ideal alternate universe, that's the way it went down but in this reality, things went a little differently.  Arrived at the airport to discover the flight had been pushed an hour.  Then an hour and fifty minutes.  Then two hours and ten minutes.  Then two and a half hours.  Apparently our plane was delayed coming out of Toronto.  The reason for the delay?  No one, not even the Air Canada staff, had a clue. 

Finally, the plane arrived.  Iwas good to go!  Unfortunately, Air Canada wasn't.  We had to wait for the cabin crew to clear customs.  "Wait a minute,"I protested.  "The flight crew had two and a half hours to clear customs!"  I was informed that because of the delay, they had to switch out the assigned crew with a crew coming in from an international flight.

We finally left Vancouver, three hours late, made up no time in the air, and finally touched down in Vegas very, VERY late.  A mad rush to the hotel, a hurried check-in, followed by breakneck charge to The Cosmopolitan andI was finally sitting down to dinner – formerly scheduled for 8:00 p.m., then pushed to 8:30 p.m., then pushed to 9:00 p.m., then pushed to 9:30 p.m., but it wasn't until 10:00 p.m. that I finally sat down.

Of course the late dinner meant I was able to enjoy the company of an old friend who made the drive from L.A. just to see me – and enjoy dinner at Robuchon and e by Jose Andres.

No, not Paul Giamatti.  My former culinary wingman, Golden Boy Martin Gero, showed.  Of course, you wouldn't know he was once my culinary wingman given that he hardly partook in any of the dishes I'd ordered – two appetizers, four pasta dishes, and three desserts.  Apparently, he'd eaten on the way.  Eaten at In And Out Burger!

Anyway, setting aside who did and did not eat for the time being, the Scarpetta feast was comprised of

Puree of Chestnut Soup with oxtail, celery root and smoked robiola dumplings. Good although the oxtail lost a lot of its typical marbled succulence in the soup. I thought the addition of the sliced almonds a nice textural touch.

Creamy Polenta with wild mushroom fricassee. Many people I know object to polenta because of its texture, almost akin to firm mashed potatoes, but I thought it worked wonderfully here with the fricassee. One of my favorite dishes of the night.

Pasta Dish #1: Duck and Foie Gras Ravioli with Marsala reduction. Given the Marsala reduction and foie gras, I thought this dish would be sweeter, a little more robust. Instead, it was possessed of an unexpected sharpness that, ultimately, left me kind of disappointed.

Pasta Dish #2: Agnolotti dal Plin with mixed meat and fonduta, mushrooms and parmigiana. A good dish that impressed me more for its preparation (perfectly al dente as were all the pastas) than its flavors.

Pasta Dish #3: Black Macaroni with Main lobster and basil bread crumbs. Multi-layeredcolors, textures and flavors made this one a table favorite. Again, the pasta was perfectly cooked with that nice, firm al dente bite I truly appreciate - that many Italian restaurants fail to achieve.

Pasta Dish #4: Beet and Smoked Ricotta Casonsei with pistachios and poppy seeds. An utterly delightful surprise and my favorite pasta dish of the night! Subtle, sweet, and toothshome!

Apple Crostata - cinnamon-sugar brioche, mascarpone gelato and blackberry compote. Sounded better than it was. I'm not a fan of pies or any similar desserts in which the crust is so easily separated from its filling. The highlight was the mascarpone gelato but the crostata to gelato ratio was off.

Zeppole - nutella center, vanilla sauce and candied hazelnuts. Alas, a disappointment. I was missing the promised nutella center.

Amedei Chocolate Cake with toasted almond gelato and salted caramel sauce. The richest dessert on the menu (I checked to make sure) delivers a BIG chocolate hit in the form of the greatest sof-centered chocolate cake I've ever had. And using my favorite chocolate no less. My only quibble was, again, with the cake to ice cream ratio. I'm a firm believer that it should be 1:1, one spoonful of ice cream to accompany each spoonful of cake. Otherwise, a terrific dessert.

Way past Marty G.'s bedtime.

On our way out, we passed owner Scott Conant himself, standing at the bar chatting with customers as they left the restaurant.  He seems a lot more friendly and down to earth when he's not berating you for undercooking your fish or improper plating.  I told him I enjoyed my meal. 

In retrospect, I should have mentioned my ice cream to dessert ratio issues.

I was exhausted by the time I got back to the hotel and just conked out – waking up at 4:30 a.m. when the hotel alarm clock went off.  I eventually got back to sleep and woke up again at a far more reasonable and much later hour.

A lot of walking today which, naturally, worked up an appetite.  For lunch, checked out Mario Batali's OTTO Enoteca Pizzeria -

It was fine.  Found the pizza too salty. 

The sundaes to finish the meal were good.

Dark chocolate cake with graham cracker gelato and meringue.

Then, strolled through the Forum Shops at Caesar's where I stopped by Max Brenner for the famed choclate pizza -

Milk chocolate, white chocolate, and sweet pizza dough. I found the dough had an undercooked quality that made it difficult to stomach. Oh well.

On the way  back to my hotel room to get ready for dinner, I stopped by the Bouchon Bakery stand and picked up a giant pistachio macaron -

Lacked the fresh, crisp integrity of the macarons I enjoyed in Tokyo. Overly sweet and chewy.

While shopping for sunglasses, I received a call from my writing partner, Paul.  Apparently, the American broadcaster has signed off and we're officially on board this new project.  Stay tuned for the grand announcement. 

Or, barring a grand announcement, I'll just fill you in on this blog in the coming days.

Off to meet up with Marty G. at Joel Robuchon.  Wish us luck!

Tagged: Scarpetta

March 7, 2011: Vegas-bound! Stargate: Universe behind-the-scenes secret pics and video!

It's a travel day for me as I'm off to Vegas to meet up with Golden Boy Martin Gero for a culinary extravaganza!  But fear not.  I haven't forgotten you.

With the back half of season two set to premiere, I thought I'd threat you all to some behind-the-scenes pics and vids from that new super-secret set I alluded to several months back.  Check 'em out, the tune in to episode #211, Deliverance.  For some non-spoilery previews of what lies ahead, head on over to I09 and pay Meredith Woerner a visit: http://io9.com/#!5774433/spoiler-free-review-of-stargate-universes-next-few-episodes or check out Mark Wilson's write-up at scifi.about.com: http://scifi.about.com/od/stargateuniversenews/fr/Review-Deliverance-Stargate-Universe-211.htm

Mailbag:

paloosa writes: "Have you thought about leaving the pups in Van for awhile?"

Answer: Until December?

Deni writes: "Hope you come to some sort of decision as to how to transport the doggies – aren't you kinda running out of time?"

Answer: Yep.  About two weeks to go.

Shiny writes: "Was the desert dissapointment due to the many fruit toppings I see in that dozen?"

Answer: Nope.  The fruit-themed desserts were actually the best of the bunch, relatively speaking.

Arctic Goddess writes: "Joe, if the sets are still standing for SGU, why were set visits for the Creation Stargate convention in April cancelled?"

Answer: I believe I mentioned in a previous mailbag that the issue stemmed from lighting the sets which would have proved too costly.

David J. writes: "just wondering if in case brad and co are given the green light for the movies will you return to help write them? or will you be to busy with the new project? maybe possibly a consultant at least?"

Answer: Given my new commitments, it's highly unlikely I'll be involved in any capacity should the story continue.

Lloyd67 writes: ""People at SyFy and elsewhere have hinted that if SGU could meet or exceed its launch ratings, they might reconsider the cancellation. Which means that the show could be saved, if somehow its ratings were higher." true ?

Answer: I wouldn't hold my breath.

March 6, 2011: The dogs entertain! We eat! I need to hire Frank Martin!

Today, Akemi had some friends over to the house.  I'd like to say "We entertained" but, in truth, the dogs did most of the entertaining.

Lulu mugs for the camera. The second someone enters the house, she greets them, toy in mouth, and proceeds to play keep-away with anyone she sucker into playing along. Always, the person in question gets tired and gives up way before she does.

Bubba does his impersonation of Yoda.

We enjoyed a leisurely home cooked lunch.

Akemi did pork belly braised in sweet soy.

I did oven roasted salmon collar brushed with sesame oil, garlic powder, salt, and pepper. Incredibly flavorful AND cheap. Each collar will run you about a dollar at your local fish shop.

Lulu awaits dessert.

I didn't have time to make ice cream, so I picked up some desserts from that always-busy cake and pastry place in the Granville Island Market.  I counted on two pastries each, ten in all, but decided to go for an even dozen.  Somehow, I ended up with an extra.

All in all, a resounding meh.

Masa is stuffed.

Kasumi already thinking ahead to dinner.

Akemi satisfied with a job well done.

Rieko and her new best friend, Maximus.

Relaxing with Lulu.

Later, we hung around, played with the dogs.  Jelly took a backwards tumble down the short front steps when she backed up without looking, but I'm pleased to report her extra padding saved her from any serious injury.

Jelly appreciates your concern.

I'm off to Vegas tomorrow.  I'll get in around 6:00 p.m. and have a couple of hours to get settled in before dinner at Scarpetta's.  Marty G. will be getting in late and I look forward to catching up with him over drinks.

Thanks for all the great advice re: getting my dogs cross-country.  I'm not up for the six day drive and, while I do appreciate the offers, I couldn't trust anyone but myself to get them there.  Unless, as someone pointed out, I could hire The Transporter.  Familiar with the movie?  You should check it out.  I hear there's a television series in the works.  What an awesome installment that would be: Frank Martin is hired to deliver three pugs and a french bulldog to Toronto.  Hmmmm.

Check out tomorrow's blog for behind the scenes pics and vids of that super-secret new set from the back of Stargate: Universe's second season!

I leave you with another video of our resident clown, Lulu -

March 5, 2011: Dog fitness! The Vancouver farewell tour continues! "Greetings to you the lucky finder of this Golden Ticket, from Mr. Willy Wonka!! Present this ticket at the restaurant gates at eight thirty on the evening of the ninth day of March and d

With two weeks to go be our (probable) move to Toronto, I'm no closer to: a) finding somewhere to stay, b) finding something to drive, or c) figuring out how I'm going to get my dogs there.  Ashleigh was kind enough to volunteer (herself and a friend who may or may not know she's been volunteered) and help out, but I'm still torn over whether I'd be better off making one trip or two.  On the surface, one trip would seem ideal but I have a feeling attempting to control and coordinate two dogs at a time may be a hell of a lot easier than attempting the same with four – especially when Bubba starts howling and gets the rest of the gang to follow suit.  Given the fact that I may be living out of a hotel when I first get there, two may be easier to handle that first week. Also, two trips mean twice as many items I can transport.  Then again, two trips also means twice as many trips.

On the bright side, the dogs' new diet and exercise regimen is paying off – to varying degrees.  Jelly started at 17.2 lbs two weeks ago, weighed in at 17.0 last week, is now an aerodynamic 16.4 lbs.  Bubba, 26.0 lbs even two weeks ago, trimmed down to 24.6 lbs last week, is now a relatively light on his paws 23.8 lbs.  Lulu, 24.0 lbs two weeks ago, then 23.4 the following week, is now almost down to her fighting weight at an even 23.0 lbs.  Finally, Maximus's progress has been slow, but at least he's headed in the right direction.  25.0 lbs two weeks ago, 24.8 lbs last week, now boasting a trimmer waistline at 24.6 lbs.  At this right, he should be ready to fly by mid-June.

Anyway, hopefully Christine, our dog-sitter, will have more luck getting them out and about.  Our daily walk routine consists of taking Jelly out for a meandering stagger-about, then venturing out with the other three who all do their own thing when we hit the sidewalk.  Bubba's a runner, Maximus likes to take his time and Lulu does this thing… Well, this is just a snippet of what I have to put up with -

My farewell Vancouver tour continued last night with dinner at Miku on West Hastings.  Excellent sushi and a little taste of Japan on the menu -

 

Shirako tempura!

Boy, this took me back…to THIS specifically -

It was the first time I'd seen it on a North American menu and I was curious what the staff was calling it.  Back in Japan, the waitress at the hotel where I first sampled it referred to it by the innocuous moniker "milt".  At Miku, they were going with "fish roe" which is close but not quite…

After dinner, we enjoyed the best ice cream in Vancouver at Bella Gelataria.

 

James, the owner, has a bunch of terrific events upcoming.  Terrific events I'll miss because I'm heading off to Toronto.  But, for those of you lucky enough to be in the city, Bella Gelataria will be kicking off a Cherry Blossom festival April 4th!  In addition, James has a bunch of new products in the works including -

 

His version of spumoni.

 

And much, much more!

The farewell tour continued today with a visit to DB Bistro Moderne which, sadly, is scheduled to close its doors next weekend.  The place was hopping and Manager Chris Gonzalez was kind enough to accommodate us with some comfy bar seats -

 

I had my consistently good salmon and avocado club while Akemi enjoyed a squash risotto.  We had a hard time deciding on desserts so I made the executive decision to go with all of our choices -

 

 

 

 

 

 

 

 

 

 

Battle Sundae: S'more Sundae with malted fudge Sauce, graham cracker ice cream, and toasted Meringue (left), and Pumpkin Pie Sundae with pumpkin custard, creme brulee foam, speculoos cookie, and ginger ice cream.  The S'more Sundae was the hands-down favorite

But these two desserts were our faves: Chocolate Salted Caramel Tarte with caramel pecan nougatine ice cream (left) and Sticky Toffee Pudding with roasted apples and brown butter ice cream.  It was close, but the Sticky Toffee Pudding won the day.

Before we sat down, Chris admitted to being a tad jealous because he'd had drinks with Chef Rob and Chef Ted the other night and, apparently, they are planning an unbelievable goodbye feast for yours truly.  Refuel (and Fuel before it) has been my favorite dining destination over my time here in Vancouver.  It was where I held my annual chocolate parties, where Marty G. and I would go to broaden our culinary horizons by dining on everything from lamb heart tartare to pig tail consomme, where I'd drop in for a quick and casual bite when I didn't feel like cooking.  I'll miss it (and Tom and the gang) a lot and have no doubt they'll send me off in fine style with a multi-course meal to rival the ones I'm going to enjoy in Vegas next week.

Hey, speaking of Vegas – check out what also came in the mail from the super-secret restaurant, e by Jose Andres (check out the intriguing details here: March 3, 2011: Gauntlet! The dish on that super-secret restaurant! And lunch at Refuel!):

 

I never thought my life could be...anything but catastrophe...but suddenly I begin to see a bit of good luck for me...'cause I've got a golden ticket!

Today's entry is dedicated to blog regular PBMom!

justin1985 writes: ""@SaveSGU The reason we can't continue SGU is the same reason we can't continue any of show…unfortunately, not enough viewers. [...]" Comments?"

Answer: Sure, makes sense.  Of course, it begs the question "Exactly what is enough viewers?".  Unfortunately, there's no straight answer because it: a) depends on the time slot and b) depends on the show.  It's not a level playing field.  In hindsight, airing on Friday nights was clearly preferable to airing on Tuesday nights while airing during the summer (which is where SGU was supposed to originally air) is much MUCH better than airing during the fall.

don writes: "Do you think that a decision on SGU movies being made will largely be decided by the ratings on the back half of season 2?"

Answer: The ratings of the back half of season 2 will have absolutely no bearing on whether or not Brad and co. proceed with movies.

jojo writes: "Have you thought about staying in a hotel, temporarily, or maybe even for a while, until you find something better?"

Answer: That's the way it's looking.  Hope the hotel doesn't mind dogs.

Expletive: BMP writes: "Bey, you're always eating the best, but I must ask; how much did all of that cost?"

Answer: Considerably more than tacos at your local Mexican eatery, but considerably less than a passion for golf, a love of video games, or a drug habit.

Stentor writes: "Hey Joe, any idea what time the Thomas Haas store on Broadway closes on a Wednesday night?"

Answer: Pretty early.  5:00 or 5:30 I believe.

hal ehrlich writes: "I was wondering if you guys have thrown any ideas around for another incarnation of Stargate?"

Answer: Nope.

Tammy Dixon writes: "Will you have to sign a non-disclosure before dining at the super-secret restaurant?"

Answer: Possibly.  There's a "We respectfully request that guests refrain from the use of video or still cameras as well as mobile phones during their dinner serve at e" clause on the reservation form I signed.  I anticipate being frisked on the way in, so will be purchasing a small camera I can hide in my mouth to avoid detection.

Quade writes: "1) What ever happened to the 20+ episodes per season, 1 new episode a week excluding holidays & December format?

2) Do you think the change from that format to this new "mid-season hiatus", airing episodes sporadicly through the year is what is actually hurting the TV industry?"

Answer: Chalk it up to the networks' changing tastes/needs.  As to whether breaking a show up hinders or hurts it – I'd go with the latter, especially in the case of serialized shows.

Luis writes: "What happens to the SG Set at the end of SGU? are most of the writer's and producer's already gone to other projects??"

Answer: The sets are still standing as Brad and co. await word on possible movies.  As for the writers/producers – some have moved on, some stand ready to start work on a continuation of the storyline should they receive the green light.

March 5, 2011: Dog fitness! The Vancouver farewell tour continues! "Greetings to you the lucky finder of this Golden Ticket, from Mr. Willy Wonka!! Present this ticket at the restaurant gates at eight thirty on the evening of the ninth day of March and d

With two weeks to go be our (probable) move to Toronto, I'm no closer to: a) finding somewhere to stay, b) finding something to drive, or c) figuring out how I'm going to get my dogs there.  Ashleigh was kind enough to volunteer (herself and a friend who may or may not know she's been volunteered) and help out, but I'm still torn over whether I'd be better off making one trip or two.  On the surface, one trip would seem ideal but I have a feeling attempting to control and coordinate two dogs at a time may be a hell of a lot easier than attempting the same with four – especially when Bubba starts howling and gets the rest of the gang to follow suit.  Given the fact that I may be living out of a hotel when I first get there, two may be easier to handle that first week. Also, two trips mean twice as many items I can transport.  Then again, two trips also means twice as many trips.

On the bright side, the dogs' new diet and exercise regimen is paying off – to varying degrees.  Jelly started at 17.2 lbs two weeks ago, weighed in at 17.0 last week, is now an aerodynamic 16.4 lbs.  Bubba, 26.0 lbs even two weeks ago, trimmed down to 24.6 lbs last week, is now a relatively light on his paws 23.8 lbs.  Lulu, 24.0 lbs two weeks ago, then 23.4 the following week, is now almost down to her fighting weight at an even 23.0 lbs.  Finally, Maximus's progress has been slow, but at least he's headed in the right direction.  25.0 lbs two weeks ago, 24.8 lbs last week, now boasting a trimmer waistline at 24.6 lbs.  At this right, he should be ready to fly by mid-June.

Anyway, hopefully Christine, our dog-sitter, will have more luck getting them out and about.  Our daily walk routine consists of taking Jelly out for a meandering stagger-about, then venturing out with the other three who all do their own thing when we hit the sidewalk.  Bubba's a runner, Maximus likes to take his time and Lulu does this thing… Well, this is just a snippet of what I have to put up with -

My farewell Vancouver tour continued last night with dinner at Miku on West Hastings.  Excellent sushi and a little taste of Japan on the menu -

 

Shirako tempura!

Boy, this took me back…to THIS specifically -

It was the first time I'd seen it on a North American menu and I was curious what the staff was calling it.  Back in Japan, the waitress at the hotel where I first sampled it referred to it by the innocuous moniker "milt".  At Miku, they were going with "fish roe" which is close but not quite…

After dinner, we enjoyed the best ice cream in Vancouver at Bella Gelataria.

 

James, the owner, has a bunch of terrific events upcoming.  Terrific events I'll miss because I'm heading off to Toronto.  But, for those of you lucky enough to be in the city, Bella Gelataria will be kicking off a Cherry Blossom festival April 4th!  In addition, James has a bunch of new products in the works including -

 

His version of spumoni.

 

And much, much more!

The farewell tour continued today with a visit to DB Bistro Moderne which, sadly, is scheduled to close its doors next weekend.  The place was hopping and Manager Chris Gonzalez was kind enough to accommodate us with some comfy bar seats -

 

I had my consistently good salmon and avocado club while Akemi enjoyed a squash risotto.  We had a hard time deciding on desserts so I made the executive decision to go with all of our choices -

 

 

 

 

 

 

 

 

 

 

Battle Sundae: S'more Sundae with malted fudge Sauce, graham cracker ice cream, and toasted Meringue (left), and Pumpkin Pie Sundae with pumpkin custard, creme brulee foam, speculoos cookie, and ginger ice cream.  The S'more Sundae was the hands-down favorite

But these two desserts were our faves: Chocolate Salted Caramel Tarte with caramel pecan nougatine ice cream (left) and Sticky Toffee Pudding with roasted apples and brown butter ice cream.  It was close, but the Sticky Toffee Pudding won the day.

Before we sat down, Chris admitted to being a tad jealous because he'd had drinks with Chef Rob and Chef Ted the other night and, apparently, they are planning an unbelievable goodbye feast for yours truly.  Refuel (and Fuel before it) has been my favorite dining destination over my time here in Vancouver.  It was where I held my annual chocolate parties, where Marty G. and I would go to broaden our culinary horizons by dining on everything from lamb heart tartare to pig tail consomme, where I'd drop in for a quick and casual bite when I didn't feel like cooking.  I'll miss it (and Tom and the gang) a lot and have no doubt they'll send me off in fine style with a multi-course meal to rival the ones I'm going to enjoy in Vegas next week.

Hey, speaking of Vegas – check out what also came in the mail from the super-secret restaurant, e by Jose Andres (check out the intriguing details here: March 3, 2011: Gauntlet! The dish on that super-secret restaurant! And lunch at Refuel!):

 

I never thought my life could be...anything but catastrophe...but suddenly I begin to see a bit of good luck for me...'cause I've got a golden ticket!

Today's entry is dedicated to blog regular PBMom!

justin1985 writes: ""@SaveSGU The reason we can't continue SGU is the same reason we can't continue any of show…unfortunately, not enough viewers. [...]" Comments?"

Answer: Sure, makes sense.  Of course, it begs the question "Exactly what is enough viewers?".  Unfortunately, there's no straight answer because it: a) depends on the time slot and b) depends on the show.  It's not a level playing field.  In hindsight, airing on Friday nights was clearly preferable to airing on Tuesday nights while airing during the summer (which is where SGU was supposed to originally air) is much MUCH better than airing during the fall.

don writes: "Do you think that a decision on SGU movies being made will largely be decided by the ratings on the back half of season 2?"

Answer: The ratings of the back half of season 2 will have absolutely no bearing on whether or not Brad and co. proceed with movies.

jojo writes: "Have you thought about staying in a hotel, temporarily, or maybe even for a while, until you find something better?"

Answer: That's the way it's looking.  Hope the hotel doesn't mind dogs.

Expletive: BMP writes: "Bey, you're always eating the best, but I must ask; how much did all of that cost?"

Answer: Considerably more than tacos at your local Mexican eatery, but considerably less than a passion for golf, a love of video games, or a drug habit.

Stentor writes: "Hey Joe, any idea what time the Thomas Haas store on Broadway closes on a Wednesday night?"

Answer: Pretty early.  5:00 or 5:30 I believe.

hal ehrlich writes: "I was wondering if you guys have thrown any ideas around for another incarnation of Stargate?"

Answer: Nope.

Tammy Dixon writes: "Will you have to sign a non-disclosure before dining at the super-secret restaurant?"

Answer: Possibly.  There's a "We respectfully request that guests refrain from the use of video or still cameras as well as mobile phones during their dinner serve at e" clause on the reservation form I signed.  I anticipate being frisked on the way in, so will be purchasing a small camera I can hide in my mouth to avoid detection.

Quade writes: "1) What ever happened to the 20+ episodes per season, 1 new episode a week excluding holidays & December format?

2) Do you think the change from that format to this new "mid-season hiatus", airing episodes sporadicly through the year is what is actually hurting the TV industry?"

Answer: Chalk it up to the networks' changing tastes/needs.  As to whether breaking a show up hinders or hurts it – I'd go with the latter, especially in the case of serialized shows.

Luis writes: "What happens to the SG Set at the end of SGU? are most of the writer's and producer's already gone to other projects??"

Answer: The sets are still standing as Brad and co. await word on possible movies.  As for the writers/producers – some have moved on, some stand ready to start work on a continuation of the storyline should they receive the green light.

March 5, 2011: Dog fitness! The Vancouver farewell tour continues! "Greetings to you the lucky finder of this Golden Ticket, from Mr. Willy Wonka!! Present this ticket at the restaurant gates at eight thirty on the evening of the ninth day of March and d

With two weeks to go be our (probable) move to Toronto, I'm no closer to: a) finding somewhere to stay, b) finding something to drive, or c) figuring out how I'm going to get my dogs there.  Ashleigh was kind enough to volunteer (herself and a friend who may or may not know she's been volunteered) and help out, but I'm still torn over whether I'd be better off making one trip or two.  On the surface, one trip would seem ideal but I have a feeling attempting to control and coordinate two dogs at a time may be a hell of a lot easier than attempting the same with four – especially when Bubba starts howling and gets the rest of the gang to follow suit.  Given the fact that I may be living out of a hotel when I first get there, two may be easier to handle that first week. Also, two trips mean twice as many items I can transport.  Then again, two trips also means twice as many trips.

On the bright side, the dogs' new diet and exercise regimen is paying off – to varying degrees.  Jelly started at 17.2 lbs two weeks ago, weighed in at 17.0 last week, is now an aerodynamic 16.4 lbs.  Bubba, 26.0 lbs even two weeks ago, trimmed down to 24.6 lbs last week, is now a relatively light on his paws 23.8 lbs.  Lulu, 24.0 lbs two weeks ago, then 23.4 the following week, is now almost down to her fighting weight at an even 23.0 lbs.  Finally, Maximus's progress has been slow, but at least he's headed in the right direction.  25.0 lbs two weeks ago, 24.8 lbs last week, now boasting a trimmer waistline at 24.6 lbs.  At this right, he should be ready to fly by mid-June.

Anyway, hopefully Christine, our dog-sitter, will have more luck getting them out and about.  Our daily walk routine consists of taking Jelly out for a meandering stagger-about, then venturing out with the other three who all do their own thing when we hit the sidewalk.  Bubba's a runner, Maximus likes to take his time and Lulu does this thing… Well, this is just a snippet of what I have to put up with -

My farewell Vancouver tour continued last night with dinner at Miku on West Hastings.  Excellent sushi and a little taste of Japan on the menu -

 

Shirako tempura!

Boy, this took me back…to THIS specifically -

It was the first time I'd seen it on a North American menu and I was curious what the staff was calling it.  Back in Japan, the waitress at the hotel where I first sampled it referred to it by the innocuous moniker "milt".  At Miku, they were going with "fish roe" which is close but not quite…

After dinner, we enjoyed the best ice cream in Vancouver at Bella Gelataria.

 

James, the owner, has a bunch of terrific events upcoming.  Terrific events I'll miss because I'm heading off to Toronto.  But, for those of you lucky enough to be in the city, Bella Gelataria will be kicking off a Cherry Blossom festival April 4th!  In addition, James has a bunch of new products in the works including -

 

His version of spumoni.

 

And much, much more!

The farewell tour continued today with a visit to DB Bistro Moderne which, sadly, is scheduled to close its doors next weekend.  The place was hopping and Manager Chris Gonzalez was kind enough to accommodate us with some comfy bar seats -

 

I had my consistently good salmon and avocado club while Akemi enjoyed a squash risotto.  We had a hard time deciding on desserts so I made the executive decision to go with all of our choices -

 

 

 

 

 

 

 

 

 

 

Battle Sundae: S'more Sundae with malted fudge Sauce, graham cracker ice cream, and toasted Meringue (left), and Pumpkin Pie Sundae with pumpkin custard, creme brulee foam, speculoos cookie, and ginger ice cream.  The S'more Sundae was the hands-down favorite

But these two desserts were our faves: Chocolate Salted Caramel Tarte with caramel pecan nougatine ice cream (left) and Sticky Toffee Pudding with roasted apples and brown butter ice cream.  It was close, but the Sticky Toffee Pudding won the day.

Before we sat down, Chris admitted to being a tad jealous because he'd had drinks with Chef Rob and Chef Ted the other night and, apparently, they are planning an unbelievable goodbye feast for yours truly.  Refuel (and Fuel before it) has been my favorite dining destination over my time here in Vancouver.  It was where I held my annual chocolate parties, where Marty G. and I would go to broaden our culinary horizons by dining on everything from lamb heart tartare to pig tail consomme, where I'd drop in for a quick and casual bite when I didn't feel like cooking.  I'll miss it (and Tom and the gang) a lot and have no doubt they'll send me off in fine style with a multi-course meal to rival the ones I'm going to enjoy in Vegas next week.

Hey, speaking of Vegas – check out what also came in the mail from the super-secret restaurant, e by Jose Andres (check out the intriguing details here: March 3, 2011: Gauntlet! The dish on that super-secret restaurant! And lunch at Refuel!):

 

I never thought my life could be...anything but catastrophe...but suddenly I begin to see a bit of good luck for me...'cause I've got a golden ticket!

Today's entry is dedicated to blog regular PBMom!

justin1985 writes: ""@SaveSGU The reason we can't continue SGU is the same reason we can't continue any of show…unfortunately, not enough viewers. [...]" Comments?"

Answer: Sure, makes sense.  Of course, it begs the question "Exactly what is enough viewers?".  Unfortunately, there's no straight answer because it: a) depends on the time slot and b) depends on the show.  It's not a level playing field.  In hindsight, airing on Friday nights was clearly preferable to airing on Tuesday nights while airing during the summer (which is where SGU was supposed to originally air) is much MUCH better than airing during the fall.

don writes: "Do you think that a decision on SGU movies being made will largely be decided by the ratings on the back half of season 2?"

Answer: The ratings of the back half of season 2 will have absolutely no bearing on whether or not Brad and co. proceed with movies.

jojo writes: "Have you thought about staying in a hotel, temporarily, or maybe even for a while, until you find something better?"

Answer: That's the way it's looking.  Hope the hotel doesn't mind dogs.

Expletive: BMP writes: "Bey, you're always eating the best, but I must ask; how much did all of that cost?"

Answer: Considerably more than tacos at your local Mexican eatery, but considerably less than a passion for golf, a love of video games, or a drug habit.

Stentor writes: "Hey Joe, any idea what time the Thomas Haas store on Broadway closes on a Wednesday night?"

Answer: Pretty early.  5:00 or 5:30 I believe.

hal ehrlich writes: "I was wondering if you guys have thrown any ideas around for another incarnation of Stargate?"

Answer: Nope.

Tammy Dixon writes: "Will you have to sign a non-disclosure before dining at the super-secret restaurant?"

Answer: Possibly.  There's a "We respectfully request that guests refrain from the use of video or still cameras as well as mobile phones during their dinner serve at e" clause on the reservation form I signed.  I anticipate being frisked on the way in, so will be purchasing a small camera I can hide in my mouth to avoid detection.

Quade writes: "1) What ever happened to the 20+ episodes per season, 1 new episode a week excluding holidays & December format?

2) Do you think the change from that format to this new "mid-season hiatus", airing episodes sporadicly through the year is what is actually hurting the TV industry?"

Answer: Chalk it up to the networks' changing tastes/needs.  As to whether breaking a show up hinders or hurts it – I'd go with the latter, especially in the case of serialized shows.

Luis writes: "What happens to the SG Set at the end of SGU? are most of the writer's and producer's already gone to other projects??"

Answer: The sets are still standing as Brad and co. await word on possible movies.  As for the writers/producers – some have moved on, some stand ready to start work on a continuation of the storyline should they receive the green light.

March 5, 2011: Dog fitness! The Vancouver farewell tour continues! "Greetings to you the lucky finder of this Golden Ticket, from Mr. Willy Wonka!! Present this ticket at the restaurant gates at eight thirty on the evening of the ninth day of March and d

With two weeks to go be our (probable) move to Toronto, I'm no closer to: a) finding somewhere to stay, b) finding something to drive, or c) figuring out how I'm going to get my dogs there.  Ashleigh was kind enough to volunteer (herself and a friend who may or may not know she's been volunteered) and help out, but I'm still torn over whether I'd be better off making one trip or two.  On the surface, one trip would seem ideal but I have a feeling attempting to control and coordinate two dogs at a time may be a hell of a lot easier than attempting the same with four – especially when Bubba starts howling and gets the rest of the gang to follow suit.  Given the fact that I may be living out of a hotel when I first get there, two may be easier to handle that first week. Also, two trips mean twice as many items I can transport.  Then again, two trips also means twice as many trips.

On the bright side, the dogs' new diet and exercise regimen is paying off – to varying degrees.  Jelly started at 17.2 lbs two weeks ago, weighed in at 17.0 last week, is now an aerodynamic 16.4 lbs.  Bubba, 26.0 lbs even two weeks ago, trimmed down to 24.6 lbs last week, is now a relatively light on his paws 23.8 lbs.  Lulu, 24.0 lbs two weeks ago, then 23.4 the following week, is now almost down to her fighting weight at an even 23.0 lbs.  Finally, Maximus's progress has been slow, but at least he's headed in the right direction.  25.0 lbs two weeks ago, 24.8 lbs last week, now boasting a trimmer waistline at 24.6 lbs.  At this right, he should be ready to fly by mid-June.

Anyway, hopefully Christine, our dog-sitter, will have more luck getting them out and about.  Our daily walk routine consists of taking Jelly out for a meandering stagger-about, then venturing out with the other three who all do their own thing when we hit the sidewalk.  Bubba's a runner, Maximus likes to take his time and Lulu does this thing… Well, this is just a snippet of what I have to put up with -

My farewell Vancouver tour continued last night with dinner at Miku on West Hastings.  Excellent sushi and a little taste of Japan on the menu -

 

Shirako tempura!

Boy, this took me back…to THIS specifically -

It was the first time I'd seen it on a North American menu and I was curious what the staff was calling it.  Back in Japan, the waitress at the hotel where I first sampled it referred to it by the innocuous moniker "milt".  At Miku, they were going with "fish roe" which is close but not quite…

After dinner, we enjoyed the best ice cream in Vancouver at Bella Gelataria.

 

James, the owner, has a bunch of terrific events upcoming.  Terrific events I'll miss because I'm heading off to Toronto.  But, for those of you lucky enough to be in the city, Bella Gelataria will be kicking off a Cherry Blossom festival April 4th!  In addition, James has a bunch of new products in the works including -

 

His version of spumoni.

 

And much, much more!

The farewell tour continued today with a visit to DB Bistro Moderne which, sadly, is scheduled to close its doors next weekend.  The place was hopping and Manager Chris Gonzalez was kind enough to accommodate us with some comfy bar seats -

 

I had my consistently good salmon and avocado club while Akemi enjoyed a squash risotto.  We had a hard time deciding on desserts so I made the executive decision to go with all of our choices -

 

 

 

 

 

 

 

 

 

 

Battle Sundae: S'more Sundae with malted fudge Sauce, graham cracker ice cream, and toasted Meringue (left), and Pumpkin Pie Sundae with pumpkin custard, creme brulee foam, speculoos cookie, and ginger ice cream.  The S'more Sundae was the hands-down favorite

But these two desserts were our faves: Chocolate Salted Caramel Tarte with caramel pecan nougatine ice cream (left) and Sticky Toffee Pudding with roasted apples and brown butter ice cream.  It was close, but the Sticky Toffee Pudding won the day.

Before we sat down, Chris admitted to being a tad jealous because he'd had drinks with Chef Rob and Chef Ted the other night and, apparently, they are planning an unbelievable goodbye feast for yours truly.  Refuel (and Fuel before it) has been my favorite dining destination over my time here in Vancouver.  It was where I held my annual chocolate parties, where Marty G. and I would go to broaden our culinary horizons by dining on everything from lamb heart tartare to pig tail consomme, where I'd drop in for a quick and casual bite when I didn't feel like cooking.  I'll miss it (and Tom and the gang) a lot and have no doubt they'll send me off in fine style with a multi-course meal to rival the ones I'm going to enjoy in Vegas next week.

Hey, speaking of Vegas – check out what also came in the mail from the super-secret restaurant, e by Jose Andres (check out the intriguing details here: March 3, 2011: Gauntlet! The dish on that super-secret restaurant! And lunch at Refuel!):

 

I never thought my life could be...anything but catastrophe...but suddenly I begin to see a bit of good luck for me...'cause I've got a golden ticket!

Today's entry is dedicated to blog regular PBMom!

justin1985 writes: ""@SaveSGU The reason we can't continue SGU is the same reason we can't continue any of show…unfortunately, not enough viewers. [...]" Comments?"

Answer: Sure, makes sense.  Of course, it begs the question "Exactly what is enough viewers?".  Unfortunately, there's no straight answer because it: a) depends on the time slot and b) depends on the show.  It's not a level playing field.  In hindsight, airing on Friday nights was clearly preferable to airing on Tuesday nights while airing during the summer (which is where SGU was supposed to originally air) is much MUCH better than airing during the fall.

don writes: "Do you think that a decision on SGU movies being made will largely be decided by the ratings on the back half of season 2?"

Answer: The ratings of the back half of season 2 will have absolutely no bearing on whether or not Brad and co. proceed with movies.

jojo writes: "Have you thought about staying in a hotel, temporarily, or maybe even for a while, until you find something better?"

Answer: That's the way it's looking.  Hope the hotel doesn't mind dogs.

Expletive: BMP writes: "Bey, you're always eating the best, but I must ask; how much did all of that cost?"

Answer: Considerably more than tacos at your local Mexican eatery, but considerably less than a passion for golf, a love of video games, or a drug habit.

Stentor writes: "Hey Joe, any idea what time the Thomas Haas store on Broadway closes on a Wednesday night?"

Answer: Pretty early.  5:00 or 5:30 I believe.

hal ehrlich writes: "I was wondering if you guys have thrown any ideas around for another incarnation of Stargate?"

Answer: Nope.

Tammy Dixon writes: "Will you have to sign a non-disclosure before dining at the super-secret restaurant?"

Answer: Possibly.  There's a "We respectfully request that guests refrain from the use of video or still cameras as well as mobile phones during their dinner serve at e" clause on the reservation form I signed.  I anticipate being frisked on the way in, so will be purchasing a small camera I can hide in my mouth to avoid detection.

Quade writes: "1) What ever happened to the 20+ episodes per season, 1 new episode a week excluding holidays & December format?

2) Do you think the change from that format to this new "mid-season hiatus", airing episodes sporadicly through the year is what is actually hurting the TV industry?"

Answer: Chalk it up to the networks' changing tastes/needs.  As to whether breaking a show up hinders or hurts it – I'd go with the latter, especially in the case of serialized shows.

Luis writes: "What happens to the SG Set at the end of SGU? are most of the writer's and producer's already gone to other projects??"

Answer: The sets are still standing as Brad and co. await word on possible movies.  As for the writers/producers – some have moved on, some stand ready to start work on a continuation of the storyline should they receive the green light.

March 5, 2011: Dog fitness! The Vancouver farewell tour continues! "Greetings to you the lucky finder of this Golden Ticket, from Mr. Willy Wonka!! Present this ticket at the restaurant gates at eight thirty on the evening of the ninth day of March and d

With two weeks to go be our (probable) move to Toronto, I'm no closer to: a) finding somewhere to stay, b) finding something to drive, or c) figuring out how I'm going to get my dogs there.  Ashleigh was kind enough to volunteer (herself and a friend who may or may not know she's been volunteered) and help out, but I'm still torn over whether I'd be better off making one trip or two.  On the surface, one trip would seem ideal but I have a feeling attempting to control and coordinate two dogs at a time may be a hell of a lot easier than attempting the same with four – especially when Bubba starts howling and gets the rest of the gang to follow suit.  Given the fact that I may be living out of a hotel when I first get there, two may be easier to handle that first week. Also, two trips mean twice as many items I can transport.  Then again, two trips also means twice as many trips.

On the bright side, the dogs' new diet and exercise regimen is paying off – to varying degrees.  Jelly started at 17.2 lbs two weeks ago, weighed in at 17.0 last week, is now an aerodynamic 16.4 lbs.  Bubba, 26.0 lbs even two weeks ago, trimmed down to 24.6 lbs last week, is now a relatively light on his paws 23.8 lbs.  Lulu, 24.0 lbs two weeks ago, then 23.4 the following week, is now almost down to her fighting weight at an even 23.0 lbs.  Finally, Maximus's progress has been slow, but at least he's headed in the right direction.  25.0 lbs two weeks ago, 24.8 lbs last week, now boasting a trimmer waistline at 24.6 lbs.  At this right, he should be ready to fly by mid-June.

Anyway, hopefully Christine, our dog-sitter, will have more luck getting them out and about.  Our daily walk routine consists of taking Jelly out for a meandering stagger-about, then venturing out with the other three who all do their own thing when we hit the sidewalk.  Bubba's a runner, Maximus likes to take his time and Lulu does this thing… Well, this is just a snippet of what I have to put up with -

My farewell Vancouver tour continued last night with dinner at Miku on West Hastings.  Excellent sushi and a little taste of Japan on the menu -

 

Shirako tempura!

Boy, this took me back…to THIS specifically -

It was the first time I'd seen it on a North American menu and I was curious what the staff was calling it.  Back in Japan, the waitress at the hotel where I first sampled it referred to it by the innocuous moniker "milt".  At Miku, they were going with "fish roe" which is close but not quite…

After dinner, we enjoyed the best ice cream in Vancouver at Bella Gelataria.

 

James, the owner, has a bunch of terrific events upcoming.  Terrific events I'll miss because I'm heading off to Toronto.  But, for those of you lucky enough to be in the city, Bella Gelataria will be kicking off a Cherry Blossom festival April 4th!  In addition, James has a bunch of new products in the works including -

 

His version of spumoni.

 

And much, much more!

The farewell tour continued today with a visit to DB Bistro Moderne which, sadly, is scheduled to close its doors next weekend.  The place was hopping and Manager Chris Gonzalez was kind enough to accommodate us with some comfy bar seats -

 

I had my consistently good salmon and avocado club while Akemi enjoyed a squash risotto.  We had a hard time deciding on desserts so I made the executive decision to go with all of our choices -

 

 

 

 

 

 

 

 

 

 

Battle Sundae: S'more Sundae with malted fudge Sauce, graham cracker ice cream, and toasted Meringue (left), and Pumpkin Pie Sundae with pumpkin custard, creme brulee foam, speculoos cookie, and ginger ice cream.  The S'more Sundae was the hands-down favorite

But these two desserts were our faves: Chocolate Salted Caramel Tarte with caramel pecan nougatine ice cream (left) and Sticky Toffee Pudding with roasted apples and brown butter ice cream.  It was close, but the Sticky Toffee Pudding won the day.

Before we sat down, Chris admitted to being a tad jealous because he'd had drinks with Chef Rob and Chef Ted the other night and, apparently, they are planning an unbelievable goodbye feast for yours truly.  Refuel (and Fuel before it) has been my favorite dining destination over my time here in Vancouver.  It was where I held my annual chocolate parties, where Marty G. and I would go to broaden our culinary horizons by dining on everything from lamb heart tartare to pig tail consomme, where I'd drop in for a quick and casual bite when I didn't feel like cooking.  I'll miss it (and Tom and the gang) a lot and have no doubt they'll send me off in fine style with a multi-course meal to rival the ones I'm going to enjoy in Vegas next week.

Hey, speaking of Vegas – check out what also came in the mail from the super-secret restaurant, e by Jose Andres (check out the intriguing details here: March 3, 2011: Gauntlet! The dish on that super-secret restaurant! And lunch at Refuel!):

 

I never thought my life could be...anything but catastrophe...but suddenly I begin to see a bit of good luck for me...'cause I've got a golden ticket!

Today's entry is dedicated to blog regular PBMom!

justin1985 writes: ""@SaveSGU The reason we can't continue SGU is the same reason we can't continue any of show…unfortunately, not enough viewers. [...]" Comments?"

Answer: Sure, makes sense.  Of course, it begs the question "Exactly what is enough viewers?".  Unfortunately, there's no straight answer because it: a) depends on the time slot and b) depends on the show.  It's not a level playing field.  In hindsight, airing on Friday nights was clearly preferable to airing on Tuesday nights while airing during the summer (which is where SGU was supposed to originally air) is much MUCH better than airing during the fall.

don writes: "Do you think that a decision on SGU movies being made will largely be decided by the ratings on the back half of season 2?"

Answer: The ratings of the back half of season 2 will have absolutely no bearing on whether or not Brad and co. proceed with movies.

jojo writes: "Have you thought about staying in a hotel, temporarily, or maybe even for a while, until you find something better?"

Answer: That's the way it's looking.  Hope the hotel doesn't mind dogs.

Expletive: BMP writes: "Bey, you're always eating the best, but I must ask; how much did all of that cost?"

Answer: Considerably more than tacos at your local Mexican eatery, but considerably less than a passion for golf, a love of video games, or a drug habit.

Stentor writes: "Hey Joe, any idea what time the Thomas Haas store on Broadway closes on a Wednesday night?"

Answer: Pretty early.  5:00 or 5:30 I believe.

hal ehrlich writes: "I was wondering if you guys have thrown any ideas around for another incarnation of Stargate?"

Answer: Nope.

Tammy Dixon writes: "Will you have to sign a non-disclosure before dining at the super-secret restaurant?"

Answer: Possibly.  There's a "We respectfully request that guests refrain from the use of video or still cameras as well as mobile phones during their dinner serve at e" clause on the reservation form I signed.  I anticipate being frisked on the way in, so will be purchasing a small camera I can hide in my mouth to avoid detection.

Quade writes: "1) What ever happened to the 20+ episodes per season, 1 new episode a week excluding holidays & December format?

2) Do you think the change from that format to this new "mid-season hiatus", airing episodes sporadicly through the year is what is actually hurting the TV industry?"

Answer: Chalk it up to the networks' changing tastes/needs.  As to whether breaking a show up hinders or hurts it – I'd go with the latter, especially in the case of serialized shows.

Luis writes: "What happens to the SG Set at the end of SGU? are most of the writer's and producer's already gone to other projects??"

Answer: The sets are still standing as Brad and co. await word on possible movies.  As for the writers/producers – some have moved on, some stand ready to start work on a continuation of the storyline should they receive the green light.

March 5, 2011: Dog fitness! The Vancouver farewell tour continues! "Greetings to you the lucky finder of this Golden Ticket, from Mr. Willy Wonka!! Present this ticket at the restaurant gates at eight thirty on the evening of the ninth day of March and d

With two weeks to go be our (probable) move to Toronto, I'm no closer to: a) finding somewhere to stay, b) finding something to drive, or c) figuring out how I'm going to get my dogs there.  Ashleigh was kind enough to volunteer (herself and a friend who may or may not know she's been volunteered) and help out, but I'm still torn over whether I'd be better off making one trip or two.  On the surface, one trip would seem ideal but I have a feeling attempting to control and coordinate two dogs at a time may be a hell of a lot easier than attempting the same with four – especially when Bubba starts howling and gets the rest of the gang to follow suit.  Given the fact that I may be living out of a hotel when I first get there, two may be easier to handle that first week. Also, two trips mean twice as many items I can transport.  Then again, two trips also means twice as many trips.

On the bright side, the dogs' new diet and exercise regimen is paying off – to varying degrees.  Jelly started at 17.2 lbs two weeks ago, weighed in at 17.0 last week, is now an aerodynamic 16.4 lbs.  Bubba, 26.0 lbs even two weeks ago, trimmed down to 24.6 lbs last week, is now a relatively light on his paws 23.8 lbs.  Lulu, 24.0 lbs two weeks ago, then 23.4 the following week, is now almost down to her fighting weight at an even 23.0 lbs.  Finally, Maximus's progress has been slow, but at least he's headed in the right direction.  25.0 lbs two weeks ago, 24.8 lbs last week, now boasting a trimmer waistline at 24.6 lbs.  At this right, he should be ready to fly by mid-June.

Anyway, hopefully Christine, our dog-sitter, will have more luck getting them out and about.  Our daily walk routine consists of taking Jelly out for a meandering stagger-about, then venturing out with the other three who all do their own thing when we hit the sidewalk.  Bubba's a runner, Maximus likes to take his time and Lulu does this thing… Well, this is just a snippet of what I have to put up with -

My farewell Vancouver tour continued last night with dinner at Miku on West Hastings.  Excellent sushi and a little taste of Japan on the menu -

 

Shirako tempura!

Boy, this took me back…to THIS specifically -

It was the first time I'd seen it on a North American menu and I was curious what the staff was calling it.  Back in Japan, the waitress at the hotel where I first sampled it referred to it by the innocuous moniker "milt".  At Miku, they were going with "fish roe" which is close but not quite…

After dinner, we enjoyed the best ice cream in Vancouver at Bella Gelataria.

 

James, the owner, has a bunch of terrific events upcoming.  Terrific events I'll miss because I'm heading off to Toronto.  But, for those of you lucky enough to be in the city, Bella Gelataria will be kicking off a Cherry Blossom festival April 4th!  In addition, James has a bunch of new products in the works including -

 

His version of spumoni.

 

And much, much more!

The farewell tour continued today with a visit to DB Bistro Moderne which, sadly, is scheduled to close its doors next weekend.  The place was hopping and Manager Chris Gonzalez was kind enough to accommodate us with some comfy bar seats -

 

I had my consistently good salmon and avocado club while Akemi enjoyed a squash risotto.  We had a hard time deciding on desserts so I made the executive decision to go with all of our choices -

 

 

 

 

 

 

 

 

 

 

Battle Sundae: S'more Sundae with malted fudge Sauce, graham cracker ice cream, and toasted Meringue (left), and Pumpkin Pie Sundae with pumpkin custard, creme brulee foam, speculoos cookie, and ginger ice cream.  The S'more Sundae was the hands-down favorite

But these two desserts were our faves: Chocolate Salted Caramel Tarte with caramel pecan nougatine ice cream (left) and Sticky Toffee Pudding with roasted apples and brown butter ice cream.  It was close, but the Sticky Toffee Pudding won the day.

Before we sat down, Chris admitted to being a tad jealous because he'd had drinks with Chef Rob and Chef Ted the other night and, apparently, they are planning an unbelievable goodbye feast for yours truly.  Refuel (and Fuel before it) has been my favorite dining destination over my time here in Vancouver.  It was where I held my annual chocolate parties, where Marty G. and I would go to broaden our culinary horizons by dining on everything from lamb heart tartare to pig tail consomme, where I'd drop in for a quick and casual bite when I didn't feel like cooking.  I'll miss it (and Tom and the gang) a lot and have no doubt they'll send me off in fine style with a multi-course meal to rival the ones I'm going to enjoy in Vegas next week.

Hey, speaking of Vegas – check out what also came in the mail from the super-secret restaurant, e by Jose Andres (check out the intriguing details here: March 3, 2011: Gauntlet! The dish on that super-secret restaurant! And lunch at Refuel!):

 

I never thought my life could be...anything but catastrophe...but suddenly I begin to see a bit of good luck for me...'cause I've got a golden ticket!

Today's entry is dedicated to blog regular PBMom!

justin1985 writes: ""@SaveSGU The reason we can't continue SGU is the same reason we can't continue any of show…unfortunately, not enough viewers. [...]" Comments?"

Answer: Sure, makes sense.  Of course, it begs the question "Exactly what is enough viewers?".  Unfortunately, there's no straight answer because it: a) depends on the time slot and b) depends on the show.  It's not a level playing field.  In hindsight, airing on Friday nights was clearly preferable to airing on Tuesday nights while airing during the summer (which is where SGU was supposed to originally air) is much MUCH better than airing during the fall.

don writes: "Do you think that a decision on SGU movies being made will largely be decided by the ratings on the back half of season 2?"

Answer: The ratings of the back half of season 2 will have absolutely no bearing on whether or not Brad and co. proceed with movies.

jojo writes: "Have you thought about staying in a hotel, temporarily, or maybe even for a while, until you find something better?"

Answer: That's the way it's looking.  Hope the hotel doesn't mind dogs.

Expletive: BMP writes: "Bey, you're always eating the best, but I must ask; how much did all of that cost?"

Answer: Considerably more than tacos at your local Mexican eatery, but considerably less than a passion for golf, a love of video games, or a drug habit.

Stentor writes: "Hey Joe, any idea what time the Thomas Haas store on Broadway closes on a Wednesday night?"

Answer: Pretty early.  5:00 or 5:30 I believe.

hal ehrlich writes: "I was wondering if you guys have thrown any ideas around for another incarnation of Stargate?"

Answer: Nope.

Tammy Dixon writes: "Will you have to sign a non-disclosure before dining at the super-secret restaurant?"

Answer: Possibly.  There's a "We respectfully request that guests refrain from the use of video or still cameras as well as mobile phones during their dinner serve at e" clause on the reservation form I signed.  I anticipate being frisked on the way in, so will be purchasing a small camera I can hide in my mouth to avoid detection.

Quade writes: "1) What ever happened to the 20+ episodes per season, 1 new episode a week excluding holidays & December format?

2) Do you think the change from that format to this new "mid-season hiatus", airing episodes sporadicly through the year is what is actually hurting the TV industry?"

Answer: Chalk it up to the networks' changing tastes/needs.  As to whether breaking a show up hinders or hurts it – I'd go with the latter, especially in the case of serialized shows.

Luis writes: "What happens to the SG Set at the end of SGU? are most of the writer's and producer's already gone to other projects??"

Answer: The sets are still standing as Brad and co. await word on possible movies.  As for the writers/producers – some have moved on, some stand ready to start work on a continuation of the storyline should they receive the green light.