Hastings Update

We're back, and work is progressing full steam ahead. Framing is done, so now we begin the electrical, plumbing, mechanical...it's all happening. Security is now in place (knock on wood). Kitchen equipment has been ordered, fabrication has started on the stainless steel for the kitchen, POS has been decided, wine coolers ordered, new Vega showcases ordered. Hopefully if everything is on track, the drywall should begin in a couple of weeks.

The picture on the left shows the main entrance way and the original ramp we've uncovered. It is looking into the entranceway of Au Petit Chavignol. The search for a restaurant manager continues...

I just received news that Allison has been invited to judge again at the 2009 Canadian Cheese Grand Prix in Montreal. More on that later...

History Update

The heritage assessment of 845 E. Hastings came back from Donald Luxton & Associates today. They did a really good job, and they offered advice on how the front of the building may have likely looked. We discovered that the building was originally used by the Royal Canadian Naval Reserves. There had been rumors that it had been used previously by the military, but up until now it was unconfirmed. When you see how thick the cement is, it's not surprising as the inside is like a bunker. We confirmed the original date of 1922-1923, and found out some information about the architect Maurice Helyer.

Maurice was in partnership with his father J.S. Helyer, and together they ran a successful firm responsible for numerous small buildings and large commercial structures. The most famous of their designs is the Beaux-Arts skyscraper on Victory Square known as the Dominion Trust Building, 1908-10, at the time of its completion the tallest building in the British Empire. The firm also erected the Renaissance-style, ten-storey Metropolitan Building on Hastings Street, 1911-12, and the poured-in-place concrete Board of Trade building at Homer and Cordova, 1909, arguably one of the earliest local uses of concrete as both a structural and a finishing material. One building where he was responsible for the design was the sophisticated Medical Arts Building on Granville Street, 1922-23.

Paris - part III

Pierre Herme: acheck that off my list

What can I say except that was awesome! Caramel & fleur de sel was the flavour we chose. Each one was about 3" across, and heavier than one would expect for the size...gone in 60 seconds.

Back to cheese. I've noticed that in many instances, the cost of cheese here in Paris is only marginally cheaper than at home in Vancouver. Sure there are some items that when you see them, you go "wow that's cheap, back up the truck". But in some cases it is more expensive here in Paris. Beaufort at Barthelemy was 49,80 euros per kilo ($80 CDN), where as in Vancouver we sell it for about $52.50 ($CDN) per kilo. On average, I've noticed that cheese in Paris retails at about 75% of the cost of what it retails for in Vancouver, and we're half way around the globe.

Paris - part II

We've done miles and miles of walking since we've been here. Yesterday at SIAL we covered dairy products (cheese) and French regional specialties. At over 2,000,000 square feet, SIAL has roughly 10 times the exhibition space as BC Place.

It's supposed to rain Tuesday, so we are going to adjust our schedule and attend SIAL again on Tuesday, rather than today. We've already covered quite a few cheese stores, (see the picture of the Gaperon at Fromagerie Marie-Anne Cantin Conseil) and today we are going out to tour more cheese and specialty food stores.

Last night we enjoyed some late night salted caramel ice cream at Berthillon. I can't imagine ice cream being any better than that. Next sweet target: Pierre Herme

London to Paris

We're done London now. While there we had an extensive private tour of the Neals Yard Dairy cheese maturing rooms. The next evening we were invited to a private tastings hosted by Neals Yard Dairy where the topic of the tasting was regionality. We tasted 10 different cheeses. It was interesting to listen to the comments from all in attendance. Some of the staff of Neals Yard have worked there for over 10 years, and their knowledge really shows as a result of that. We also enjoyed dinner at St. John Bread and Wine. They specialize in carnivorous dishes "from nose to tail".

We enjoyed a lovely Champagne breakfast at St. Pancras train station, while waiting to catch the Eurostar to takes us via the Chunnel to Paris. At 90 meters long, The Champagne Bar is the longest in Europe. It's a comfy place, with spacious banquest, nice millwork, and heated seats.

One of the first things we did after arriving in Paris was visit E. Dehillerin, one of the greatest food equipment stores there is. Today's agenda is a tour of fromageries, etc. Tonight we'll try to see if we can squeeze into Joel Robuchon's l'Atelier.

London

Allison and I are in London for a few days before heading to SIAL in Paris. We were both pretty tired by the time we arrived, but we managed a short walk around the hood. Our first stop was Bedford & Strand for a glass of wine and a bit of cheese. We tried Isle of Avalon, a washed rind cheese from James Aldridge's farm in Godstone Surrey, made more in a French style. Next was Waterloo, which was originally made with Guernsey milk from a herd of cows on the Duke of Wellington’s estate, hence the name. It has a white rind flecked with grey and rust coloured mold which, when opened, reveal a buttercup yellow interior, an oozing texture under the rind and a slightly firmer, curdy consistency in the centre.

We stopped in at Gordons Wine Bar, the oldest wine bar in London. Try passing these stairs and ceiling heights with city inspectors...It was standing room only. No table service. You get your drinks from the bar, and your food from a separate bar/counter. Great atmosphere here.

We both didn't have too much energy left so we headed back to the hotel to get a good nights sleep in preparation of a whirlwind of looking at food and cheese shops today, including a tour of the maturing rooms at Neals Yard Dairy.

Allison Spurrell Interview - All you need is Cheese

Here is a link to Allison Spurrell's recent interview with Ian Jones All you Need is Cheese Podcast "The Pursuit of Pleasure Podcast"

All You Need Is Cheese is a Canadian Podcast updated monthly.The host, Ian Jones, interviews cheese lovers, artisanal cheese makers, restaurant owners, visits epicurean events and top Canadian culinary destinations. Each show has it’s own archive page recipes, tourist info, blog links, etc. If you love good cheese and fine food, you have to check out the All You Need is Cheese Podcast.

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