Picnic Ham Roast.

Picnic Ham Roast. My mom would do one of these picnic hams at least a few times a month. She had this old cast iron dutch oven that she would place on a stove top burner on low. The ham pork roast would be washed and set on top of some of her home made stewed tomatoes. She would then use the juices and mix that with a half cup of brown sugar and a quarter cup of yellow mustard. That would be massaged into the ham and poured over top before the lid was closed. All I know is that around supper time the aroma of the ham filled the kitchen and some quick boiled potatoes fried...

Pacific Octopus

Cathy and I were in the celebration mood while visiting Vancouver Island. When Covid hit we were looking for that special top notch restaurant and had four to choose from. Tofino and Ucluelet has some mighty fine dinning establishments that are truly rehearsed and polished. Great food with equally as good libations served with no attitude and a sea side view was what we were looking for. Loads of suggestions were given us from the many island foodie connoisseurs and visiting guests to the island like ourselves looking for the best bang for the buck. When you hear several...

The Caviar Bar King Fish.

The Caviar Bar; Chowder, Mussels, Oysters and Caviar..     When I was cooking at the Kettle of Fish on Pacific Ave; My cooking station was known as the Caviar bar. It was what the owner Glen Anderson and designer David Vance used for the overflow and small private dinning room. The bar was made from solid marble and beside a libations center it had a chowder steam pot and a wood/charcoal fired bbq. Caviar was sold by the ounce with frozen vodka. The chowder made to order which the customer picked the kind and the ingredients. I also bbq grilled just about...