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The primary goal of this site is to provide mature, meaningful discussion about the Vancouver Canucks. However, we all need a break some time so this forum is basically for anything off-topic, off the wall, or to just get something off your chest! This forum is named after poster Creeper, who passed away in July of 2011 and was a long time member of the Canucks message board community.
Picolo Mondo, it is no more. Was always in Vancouver Magazine's top 3 Italian Restaurants and always won Best Italian Wine List in the annual competition. Michelin two star chef running the kitchen, he was a great guy to work for, inspiring and always willing to teach. Our sous had come from Pear Tree and C.
The owners got into the wine importing business and handed it over the the chef and his wife who re-opened it as a prix-fix French restaurant, Savuer. I was able to dine there several times before it too closed. Was always a special night.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
A young CS worked on the 10 story building a half block up from there as a young stoner apprentice (Barclay Terrace-corner of Barclay and Thurlow). If you look at the deck lights going up floor to floor, you may notice my bakedness at that particular period in life as they are all out of line from one floor to the next. I didnt measure just eyeballed them for no reason at all LOL
The apprentices used to hot box my doobie van at every break then go stumble around that site fucked up pretending to work.
I heard the knock on Picolo Mondo was the room was too dark. Dimly lit and dark wood panel walls. I wish I knew where the chef ended up. Last I heard was he was hired to open, La Pentola, the Italian restaurant at the Opus Hotel, but that was years ago.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
Yes, a great guy and a phenomenal chef who is rarely happier than he is cooking at his station. I'd like to catch up with him again. At Savuer, it was always good to go back in the kitchen and talk with him or stay late and have a glass of wine he and his wife.
During slow times he'd grab ingredients from the walk in and and play around developing new dishes and teaching us techniques. How about smoked scallop with a smear of grainy dijon around the outside holding a wrapped slice of sauteed portabella in place....At some point in his career he had run the fish station in a London hotel. Damn, I wish I could clean and fillet fish with the speed and precision he did. He was so good you could see the indent in the flesh where it wraps around the spine.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
donlever wrote: ↑Fri Nov 05, 2021 10:17 am
Nice - did he have a daughter by any chance?
A couple of sons that I recall. They were around the age of just starting school back then. One night as a side project Stephane was cooking, then cleaning the bone and cartilage out of braised pigs feet. It was for a special request birthday meal from his kid. Only time we used trotters in the restaurant was for binding in a duck sausage for a seven course dinner we did for an Italian winery.
The woman of the same name who is an author and chef is no relation as far as I know.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
Also, "Mosca auctioned off the cane he used against Kapp at the following year's alumni luncheon for $7700, with the money going towards the alumni association's "dire straits" fund for struggling former players"