Cold Show 2008 BC Place @ Van Eats
This is some old photos from Cold Show 2008. [Testing too see if I can add a slideshow]
What is Cold Show?
Its where you make stuff look like real beautiful food, everything is non-edible, some of it is real food and some of it is stuff to look like real food it is then all glazed in gelatin to make it shinny and hold its look in a warm envirment for 8hrs.
Here you go Enjoy
Bubbly
I've been craving sparkling wine last little bit, I didn't know it was possible to crave sparkling but hey I guess its true hah. I had a Spanish sparkling last week (Lavit rose tasty) had a glass of Blue Mountain Sparkling NV. I guess I could thank Brooklynguy, him doing a "Friday Night Bubbles" and of course the usual talk about how champagne can pair with food, I mean it is wine with bubble in it its not some magical thing. So I decided to open a half bottle which btw are awesome to have.
The stats:
Georges Gardet
Champagne NV
Pinot Noir, Pinot Meunier, Chardonnay
Aged 4 years on lees in bottle
The Look:
Golden Colour typical champagne colour fine bubbles bubblying away.
The Nose:
How can I put this, it reminds me of a dessert I had made smelled like "Baked Apple Tart with Cream Cheese" baked apples for sure Cream Cheese it has a cheesy tanginess which is pretty cool.
The Taste:
Tastes of Apply Peels, Green Apple like granny smiths, and mix that with 7up sweetness.
Overall I enjoy this Bubbly (Champagne)tasty and doesn't need to be saved for a special occasion. Drink Now!
on VIP Dinners
Every once and a while we get "VIP" dinners at the restaurant. Now when I say VIP I mean VIP (Very Important Person) who are they? well generally they are friends, family members or people in the industry we know (not people we don't know or care about sorry to say). When we have these VIP's come in they get stuff out side of the ordinary, because our restaurant is casual not every table gets Amuse-Bouches', so we send out an Amuse we have ones we always fall back on which you can not like Baja Diver Caught Scallops with [Pea Risotto, Asparagus Risotto, Brandade, Lemon Mash]. And when we really know them or they want a special menu or something just special we take the time to make them something out of the ordinary. We come into work early making stuff that isn't on the menu.
Funny story about making special items not on the menu at work I like to make the dessert plates that go out its what I like. So I made this dessert plate which is awesome on top of white table cloth.
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