Talking Geisha coffee on Newstalk 1010 in Toronto · Thursday November 29, 2012 by colin newell
Talking coffee on CFRB 1010 Toronto!
We were talking to Jim Richards, affable and chatty host of Newstalk 1010 AM Toronto’s afternoon show.
The topic was coffee, $7 coffee at Starbucks – Geisha coffee – the exotic beans from Central America, what they are worth – who is drinking it and why.
Enjoy!
If you cannot see the audio thing above, click here for the mp3.
Participate in Discovery Coffee's T-Shirt contest · Friday October 26, 2012 by colin newell
Hey everyone – In coffee news, I have entered the Discovery T-Shirt contest – you can view the entries at the Discovery Street Cafe-Roastery location (just below Douglas Street) – Mine is one of 7 entries. Having fun with it – hope you do too.
Voting closes on November 5. Come on down…
And not only that, Discovery Coffee at 664 Discovery Street is a great place to hang out and enjoy some mighty fine bean.
Life update - Hello from the other side... of a book · Tuesday September 11, 2012 by colin newell
No I have not fallen off of the Planet. Still here.
Currently working on a small book for Christmas – and I have a pretty tight deadline…
October 15th. Coming fast.
Doing a small project on profiling the top cafes of Southern Vancouver Island – up to and including Nanaimo… out to Sooke… maybe Tofino.
Here are some of the good coffee people that have made the cut – still room for more.
This, in my opinion, is the coffee winners circle for the lower Island. Take a bow folks…
Not in any order of greatness actually!
1.) Caffé Fantastico – Quadra and Kings, Dockside Green
They ratcheted up the coffee scene in Victoria to new levels and they are holding their own…
2.) Habit Coffee and Culture – Pandora Ave, Blanshard at The Atrium
One man thought this up – name of Shane – he had a singular vision and brought it to life. We thank you every day.
3.) Discovery Coffee – Discovery Street, Oak Bay Avenue and Menzies Street
Great coffee. Great whole bean. Great people. Coffee excitement and education by the barrel full.
4.) Bubby Roses Bakery & Café – Cook Street
Bakers go back way further that cafes – add great coffee to a great cafe. You are in heaven… right here in Victoria.
5.) Cornerstone Café – Fernwood and Gladstone Ave.
Funky neighborhood – funky cafe. More to say…
6.) Spiced Water – 727 Courtney Street
Their are new and bold – featured coffee roasters – mixed methods and doughnuts!
7.) 2% Jazz at the Hudson
Sure, they are at the Times-Colonist but this joint rocks the Douglas and Fisgard hood big time – and on site roasting.
8.) Bean around the World – Fisgard Street
Why not have a great cafe in the heart of China Town? and they do good cafe food too.
9.) Mirage – Blanshard Street, Yates Street and Government Street
They roast, they serve and they have lots of coffee home prep schwag!
10.) Café Artigiano – at the Bedford on Government
A Vancouver super-power in a modest sized cafe in Victoria.
11.) Fernwood Coffee at The Parsonage
The boys and girls of Fernwood coffee took a previously hum-drum cafe and brought it big time.
12.) Yoka Coffee Roasters on Mason Street
They were legend in Vancouver… and now they are old school legend here in Victoria!
13.) Broken Paddle Café – Happy Valley Road, Metchosin
Quirky fun in the middle of no where!
14.) Sooke – Stick in the Mud Café – Eustace Rd.
Owned by a rock star – serving rock star worthy coffee… for everyone!
15.)Cobble Hill – Drumroaster Coffee Cowichan Bay Road
Best of the best – more reliable than gravity.
16.) Gulf Islands Coffee Roasters – High Street, Ladysmith
Started as a modified hair dryer roasting coffee – and now BIGGER!
17.) Mon Petit Choux – Commercial St. Nanaimo
Drumroaster coffee and amazing baked stuff!
In town eats Victoria - Pig BBQ versus Smoking Bones · Monday June 11, 2012 by colin newell
In a city seemingly built for meat eaters, there are a couple of stand outs – with a caveat or two. And they are Pig BBQ at the Atrium and Smoking Bones at the Hudson.
Chatting on the social network (twitter) today, I mused that in an active comparison between two of the more visible and successful smoked meat vendors, one of them kind of stood out.
But seeing how limited Twitter is for a truly meaningful conversation – or as a medium for getting ones complete opinion out, I offer this additional analysis.
To be fair, Pig BBQ (at the Atrium) and Smoking Bones at the Hudson are two completely different places doing two completely different things – with varying degrees of success.
On one hand, Pig BBQ is more of a no frills joint with semi-communal seating, order at the counter, take a seat and wait for your grub to be called out. What they do: pulled pork, pulled brisket, pulled chicken, specials like a yummy schnitzel sandwich or the frequent fried chicken on a waffle. Sides include palatable if slightly sweet baked beans and satisfying blocks of deep fried mac n’ cheese and the predictable corn bread and slaw. The digs are not fancy. In fact, they initially felt “cold” to me the first few visits. Repeated visits… well, I felt more at home.
Andrea and I can have a very satisfying quick lunch by sharing one sandwich, 1 mason jar of home brewed ice tea and two sides – typically the beans and the mac n’ cheese. This mid-day repast sets us back under 15$.
I was a regular visitor to the “Bones” when it was out in the West Shore – initial impressions were: “This is the best stuff I have put in my mouth…” over time some of the small things started to slip – but it was not the meat. I loved ribs. And I do have one or two favorite recipes I do at home – The long marinade grilled ribs that I do at home I am particularly proud of – but this isn’t about me. “Bones cook shack” does the meat quite well – where it falls off the bone for me are in the sides and some of the foundation items… like the bread. Ah. The bread. Here is the thing folks – if you are offering things like hush puppies, fried oysters, and good ole deep baked beans and Po’ Boys… well get the ingredients right.
To me (and this is just my opinion) the fried oyster basket tasted suspiciously like previously frozen bad boys from CostCo. And the cocktail sauce on the side seemed like it came out of a bottle. If it did not come out of a bottle, fine – at least formulate it like it is unique and attention getting… not like it was done on the cheap with too few good ingredients. I had a Oyster fry up at the “Crow and Gate” pub south or Nanaimo near Cedar, B.C. yesterday. 6 plump oysters fried to perfection served with two kinds of salad, a home made tartar sauce, a fresh but mass produced large dinner roll and a pad of butter. The Oysters from the Crow and Gate are light years ahead of the somewhat overcooked mini-oyster nuggets that “Bones” tries to pass off as an appetizer.
To their credit, “Bones Cook Shack” does a lot of things… well, OK – but they do not leave me gasping for joy. My thought is that perhaps they are trying to do too much with the space that they have – and it is a big space.
In all visits I have found the service to be spot on, the wait staff are well informed, knowledgeable and friendly. So, it is not about what’s happening on the floor – it is a bit of a disconnect in the kitchen – perhaps with the quality of some of the supplies.
In summary, I think that Smoken Bones Cook Shack could be consistent and amazing. Their signature meats are generally pretty good – well prepared, sauced and presentation. The most common complaint that I have heard that I do not necessarily agree with is with the plating… or the lack of it. I have heard it said that everything is served in plastic containers on wax paper – have not noticed this particularly – nor would it bother me if they did.
In comparing the two; PIG BBQ and Smoken Bones Cook Shack… it has to be acknowledged that they are two distinctly different “beasts” – and in the end analysis, PIG wins by not trying to be too many things with too many big ideas. The meat is tasty and is presented commensurate with the environment in which the products are prepared and delivered.
How could Smoken Bones Cook Shack step up? A: Take a good look at the menu. Trim it a bit – maybe a couple of items – or rotate some things and do them with a bit more authenticity and a dollop more pizzazz.
B: Step up on the bread. Bake it yourself if possible. Nothing destroys an Oyster Po’ Boy sandwich or pulled pork than dull tasting factory bread.
C: A message for all restaurants – outsource your sauces and breads at your peril. Think we do not notice? We do.
Colin Newell is a Victoria resident, IT Guy and food/drink writer – his writing has graced the internet since 1995
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