Quoting Nancy Backus to Jim Weller <=-

Etienne Croteau / the Flavour Trader or Saveurs de L'Artisan.
open 11:30 AM to 1:30 PM [and] from 5 to 6 PM

So, outside of his limited hours, sounds like he may be doing a
fair bit of food preparation ahead of time

Yeah. He works alone and does all his own prep and cleanup. He also
harvests wild foraged food for both cooking and sale the rest of the
week.

To get the day's menu you have to check Facebook the night before

Does he also post it at the site, for people that just walk in...?
Or would one have to ask...? Sounds enticing... :)

He only has 2 things a day sitting in heated hotel pans; so he just
points and tells you what they are.

He used to be open just 4 days a week but he has now partnered up with
another cook who does 2 days. Here's his Facebook introduction of
her ...

"Natasha Bhogal, your Chef for tomorow, her father is borned in a
Indian Family from Kenya. She made for you a Chicken & peanuts
stew, we have a vegeterian version with chickpeas & res beans. Both
have a rice & caramelised squash, sweet potatoes, cabage and banana
plantin"

Etienne's French is of course better than his English.

Between the two of them they hit just about every cuisine in the
world, certainly all the highly seasoned ones. And by all accounts
they do them all well.

I had not heard of an "Everything Bagel" until the subject came up
here. So I googled and now I know ...

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Everything Bagel Seasoning
Categories: Spice, Mixture, Breads
Servings: 1 half cupful

2 TB poppy seeds
1 TB white sesame seeds
1 TB black sesame seeds
1 TB + 1 tsp dried minced garlic
1 TB + 1 tsp dried minced onion
2 ts flaked sea salt or
coarse salt

In a small bowl, combine the poppy seeds, sesame seeds, dried
garlic, dried onion, and salt. Stir until well combined. Store in a
sealed jar or container.

So what do you use Everything Bagel Seasoning for? It is a great
seasoning for almost anything. Here are some ideas: Avocado toast,
Baked potatoes, Popcorn, Tomato slices, Hard boiled or scrambled
eggs, pita chips, Chicken, Roasted vegetables Hummus and Guacamole.

Maria

From: Www.Twopeasandtheirpod.Com

MMMMM-------------------------------------------------

Cheers

Jim


... Rhinos are just overweight unicorns who should work out more.

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Quoting Jim Weller to Nancy Backus on 09-22-18 21:26 <=-

Etienne Croteau / the Flavour Trader or Saveurs de L'Artisan.
open 11:30 AM to 1:30 PM [and] from 5 to 6 PM

So, outside of his limited hours, sounds like he may be doing a
fair bit of food preparation ahead of time

Yeah. He works alone and does all his own prep and cleanup. He also harvests wild foraged food for both cooking and sale the rest of the
week.

Except for harvesting foraged food, sounds a lot like Fu at Taste of
Japan... he does all his own prep, cooking, cleanup, with just a little
help from his wife Lin, and even less (mostly on busy nights) from their teenage son... But then he's also open more hours... from 11:30 AM to
10:00 PM Mon thru Sat, and 3:00 PM to 9:30 PM Sundays... He's also open
all holidays for the normal hour that that day of the week would have...
He has called in a couple other family members to help serve when things
get crazy busy... He also has a much more extensive menu... :)

To get the day's menu you have to check Facebook the night before

Does he also post it at the site, for people that just walk in...?
Or would one have to ask...? Sounds enticing... :)

He only has 2 things a day sitting in heated hotel pans; so he just
points and tells you what they are.

That works... :)

He used to be open just 4 days a week but he has now partnered up with another cook who does 2 days. Here's his Facebook introduction of
her ...
"Natasha Bhogal, your Chef for tomorow, her father is borned in a
Indian Family from Kenya. She made for you a Chicken & peanuts
stew, we have a vegeterian version with chickpeas & res beans. Both
have a rice & caramelised squash, sweet potatoes, cabage and banana plantin"

Sounds good... :)

Etienne's French is of course better than his English.

I can see that... and I'd certainly expect his French to be much
better... ;) But the English isn't all that bad for a
Frenchman/Quebecois... :)

Between the two of them they hit just about every cuisine in the
world, certainly all the highly seasoned ones. And by all accounts
they do them all well.

I'd say you are lucky to have that available... :)

I had not heard of an "Everything Bagel" until the subject came up
here. So I googled and now I know ...
Title: Everything Bagel Seasoning
Categories: Spice, Mixture, Breads
Servings: 1 half cupful
2 TB poppy seeds
1 TB white sesame seeds
1 TB black sesame seeds
1 TB + 1 tsp dried minced garlic
1 TB + 1 tsp dried minced onion
2 ts flaked sea salt or coarse salt

I've usually decided that it's too much of a muchness for the top of a
bagel... so prefer to get the more simple versions... :) But it does
look impressive... ;)

ttyl neb

... Birthdays are nature's way of telling us to eat more cake. - Anonymous

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