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Stop the fusion

WENCY LEUNG

From Wednesday's Globe and Mail

Latest comment posted at 1:48 PM EDT 01/09/07

Goodbye Stilton miso fondu. Hello boeuf bourguignon. Vancouver's trendiest menus are leaving the global influences in the spice cupboard and blowing the cobwebs off classic, traditional fare ...Read the full article

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  1. Name Witheld from Vancouver, Canada writes: Hal-le-freakin'-lujah! Since moving here from Montreal 4 years ago, I've been bewildered by Vancouver menus, where expensive ingredients are used for the most basic of meals - in an effort to justify a higher price - but really as culinary narcissism masquerading as 'originality'. Ugh. Most Vancouver 'chefs' would do well to spend more time practicing the 'basics' (anyone know where to get good Italian in this city?) and less time trying to one-up each other while ruining those pricey ingredients.

    Oh, and while you're at it, spend some time training those vapour-heads that you call wait staff. It seems that they take the term 'wait' too seriously, as in: 'wait for me to finish my smoke' or 'wait for me to finish telling my co-worker about my problems' or 'wait until I stop staring off into space' - THEN maybe I'll serve you.
  2. J G from Port Moody, Canada writes: Salt is great. Highly recommend it if even just for the fact it's located in Blood Alley. I agree, time to get back to the basics. Some places just take the fusion thing too far. Not to say there isn't a place for using different spices and ingredients, that's part of the reason we eat out, to try something different. The problem is too many places mixing ingredients simply for the sake of being different, or shock value. As for Italian, Dario's at the Italian cultural centre, and several places on Hastings in North Burnaby.
  3. Broken Record from Victoria, B.C., Canada writes: Oh thank God!
  4. Gwilyn Timmers from Canada writes: I absolutely agree that Dario's is one of the bnest Italian meals in town! Try Commercial Drive, too. They still have a lot of the old traditional Italian meals!

    Now, if anyone has suggestions for a great French meal that won't break the bank, pass them along! Thanks!
  5. Bob Seven from Edmonton, Canada writes: The idea of confusing the palete with more and more flavors is just foolish. Long live simple food done well!!
  6. Karin Green from Princeton, BC, Canada writes: What a wonderful development! While we are at it, let's call a dish what it is - in English. Most people are not multi-lingual and I find it embarrassing to have to ask.
  7. Jennifer Rollison from Canada writes: Hmmmm, why would I go to a restaurant for a piece of fish drizzled with lemon and olive oil, s&p, when I can do that at home? Yes, I understand the no fuss style menus but for those of us who can cook this makes no sense. I'd rather buy a good bottle of wine, great ingredients and do it myself. (I have been making lamb navarin for at least 20 years). Yes, restaurants are rather mundane now, most menus, especially at the intermediate level are interchangable. Restaurateurs are catering to the under 30 crowd who don't know how to cook. The items may seem sophisticated but, for most of those who do cook, they are easily made at home.

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