rae26's Profile
Anyone hear anything about O in Marda Loop?
A menu can be nice, but if you have nomads preparing the food- there is no chance. stick to whatever they serve in a bottle, or out of a tap and enjoy the tvs.
Duck liver and fat- Regina
No chance, gotta go to saskatoon or come out to calgary...
Saint Germain - 39 prix fixe and zero corkage
hmmm.. interesting. Good food (not stellar), stodgy service, nice room. Free corkage. Sounds like it is a similar investment to dining at home... after a thorough market shop- visit to your favorite wine store, and an experiencing preparing your finest picked ingredients over that special bottle of wine... this way, you don't have to brave the cold!!
Zynk Brasserie in Calgary - any info?
Yeah, I would say it is richard (old chef from Belvedere, the rimrock resort...) seems to feel like after all of that, it was time to try and open a bistro... Unfortunately, it did not work out. to the best of what I understand, it will not be opening.
choklat
It's true. I spoke with the owner, and he alluded many times to opportunities for several franchises across canada. At this point in a business, I do not think that quality comes in masses. As well, he indicated, once the operation is functional, he is going to step back...and have someone operate day to day functions. What is the point here? Isn't the beauty of a chocolate shop to see the wonderfully passionate chocolate master clad in a convincing garb working studiously behind the counter dreaming up the next masterpiece. Perhaps I am a dreamer here...but again, I can't stress how important it is to convince us the customer that we are being whisked away into the land of the best truffles here... It is not believable, nor particularly sellable. I am in no place to tell someone how to operate a business, however he has placed the flagship of this kingdom of franchises in an area of Calgary that is predominantly owner operated. In inglewood the passion is paramount, money is secondary... but nothing less important. Inglewood is artisan, exquisite and very fine-...that means flawless experience from the front counter to the perfect chocolate truffle, packaging, owner, chocolatier, quality and smell..... in the mean time, I will be waiting patiently for Bernard Callebaut to open up in Inglewood for my quick fixes in between impulsive trips to visit Thomas Haas in Vancouver, or Jacques torres or Payard in NY. I wish Choklat all the success, but please- no plastic packaging!
choklat
I too went. I too can appreciate the artisan fashion of chocolate production from the bean to the final truffle. The process starts off incredibly strong. Imported cocoa beans...avoiding wholesalers, markets and co-op's. The farmers are supported, the quality is retained and as a young city we are being exposed to yet another concept that is new to us, but familiar to others. The combinations are mind boggling...between the different cocoa percentages, fillings and toppings... it is quite indefinite the possibilities... The chocolate itself does taste wonderful, even if it is too sweet. UNfortunately, the excitement stops there. The store is particularly sterile. How about some pretty displays of chocolates pre-made (ready to buy...when I am in a rush). How about products we can purchase so the customer might try a hand (just once) at making a chocolate at home? There needs to be ideas of what might be good...give us, the uninformed chocolate customizer some ideas... how are we supposed to know what tastes good with what? In my opinion, I would have just cut the door in half and provide us, the customer with a service window, because with all do respect by the paypal system at the counter (no visa machine) and a pretty [bare bones store front it would have been a better idea to make the kitchen larger. It seems as thought the business is confused, if they are online, then no store front is required, and if they elect to invite the customer into the store, the customer should be invited in, educated and whisked away into a chocolate experience that is unforgettable... something like....
www.marcolinichocolatier.com
Maison du Chocolat
Jacques Torres Chocolate
Varsano’s Chocolates
I would think, the whole experience of customization of a truffle from the finest cocoa beans would be to be whisked away into a land of chocolate. Just get a bar and forget the truffles...they are too big and selecting your variation is a bit too laborious.
Hard to find ingredients help (Calgary)
hey guys, just an fyi...brome lake ducks taste good and are very tender, however this tenderness is a result of an artificial means induced by pressure. our restaurant supply experience puts all indicators that all brome lake breasts and remaining duck parts are frozen before reaching the consumer. on the other hand rougie ducks are raised naturally, by being fed organic corn. this process at rougie has been replicated from its southern french (france) origins.
