that humming might simply be nutrition, too.

[foxtongue]

365 day sixteen: drop
Originally uploaded by Foxtongue.

Dine-Out Vancouver started this week, an annual food festival that involves wickedly-worth-it expensive restaurants offering three course menus for either $15, $25, or $35 per person. (This doesn't include drinks, tips, or taxes). Running from January 16th to February 3rd, it's a wonderful opportunity, delicious, cheap, and super fun. There's almost 200 restaurants involved, which can make it seem a little over-whelming, but they all have searchable on-line menus posted, and easy to find phone numbers for reservations. (The trick is to always call them in. The place you pick might claim on-line that they're full up, but anyone with experience with this knows better.) They're sorted alphabetically, by price, or by the type of cuisine they offer.

I almost always forget, of course, until it's practically too late, but not this year. Ellen reminded me in time to keep an eye on the date, so tonight Mishka, my mother, and I went to Feenie's this evening to take advantage. I'm a bit of a secret foodie, so it's one of my favourite restaurants. You can keep your salty Kettle of Fish, your over-hyped Gotham Steakhouse, I'll take Feenie's any day. They may serve deceptively simple dishes, but it was started by a fellow who appeared on Iron Chef and the food, of course, is lovely, utterly lovely. Tonight didn't disappoint. I had braised veal cheeks with an exquisite sour cherry gelati I would love to have enough to bathe in some day. My blood-stream's still singing, hours later, a little happy song of contented tasty yum. Obviously I need to start roping other people into dinner.

So now you're all properly In The Know, where are you planning on going?

Comments

[bloodykitty.livejournal.com]

rob feenie left feenie's a while ago.

[porphyre.livejournal.com]

He was bought out of Lumiere's, I thought, but kept Feenie's.

[bloodykitty.livejournal.com]

no.

he wasn't owner of either, since he required financing a long time ago. he was exec chef of both. then he quit. his departure got a lot of publicity, him being all celebrity iron chef like. it was in all the papers.

[silveredmane.livejournal.com]

[you]
So now you're all properly In The Know, where are you planning on going?

[me]
Where do you suggest? Want to go with me? It would have to be at the bottom end of the scale. It's been a while since we've been out to dinner together, and it sounds like a good idea to me.

Are you coming over this afternoon? We could discuss it. I'm out the door any minute (been trying for five hours now) and will be back by 2:30 ish.

[porphyre.livejournal.com]

How do you feel about Timbre? It's on Commercial Drive.

[silveredmane.livejournal.com]

Looks good.
Now we just have to figure out when. My new job is a bit overwhelming, but I'll settle in a few days. Perhaps sometime next week? Maybe Wednesday?

[porphyre.livejournal.com]

Done.

How is the new job? It's all signed? The paperwork's finalized? It's legit?

[givemesodapop.livejournal.com]

I gots no idea, but failing everything, the UBC Golf Course Club

[porphyre.livejournal.com]

Don't you remember what it was like last time?

[givemesodapop.livejournal.com]

Erm..no?

[porphyre.livejournal.com]

Also, terrible transit, no view, and you're helping support a golf course, which is its own ecological disaster.

[givemesodapop.livejournal.com]

Fine. I'll see what else is doable

[porphyre.livejournal.com]

You sent me something, but I didn't catch what it was.

[lafinjack.livejournal.com]

I didn't know it was a secret.

[porphyre.livejournal.com]

It's just widely forgotten.