There is lots going on to keep us all busy lately. Hastings should be completed in less than a month. We finally received our liquor license for APC this week. Now comes the part where we tweak the wine list.

Allison leaves for Montreal in February to be a judge at the 2009 Canadian Cheese Grand Prix. She expects to taste between 100-200 cheeses over a two day period.

In March, we will be host to a very special event: The inaugural meeting of the Western Canadian chapter of the Guilde des Fromagers. Special guests will include Rolland Barthelemy who is owner of the landmark Paris fromagerie "Barthelemy", and head of the Guilde des Fromagers. More on this later...

Hastings preview at Scout Magazine

Here is a video preview of hastings over at Scout Magazine

New Slicers

The new slicers arrived just before Christmas. I hadn't had a chance to go look at them until today. All is can say is that they are pretty awesome. One will go in the store (on it's own matching stand), and one will go on the back bar in the restaurant for slicing Prosciutto San Daniele.

Our slicers are brand new reproductions of the antique Berkel slicers that ceased production in the 1950's. Many believe this slicer is the only tool that should be used to slice fine cured meats. They don't use any electricity as they are powered by turning the flywheel. Although electric slicers may be faster, many culinary aficionados claim the heat caused by the high speed blades “cooks” the meticulously produced meats.