Provence se prononce

Fiddle Me This, Fiddle Me That

Posted on May 10, 2013 by Annabelle

Fiddleheads
Photo courtesy of Emrys Horton
EPH Photography

Fiddlehead season is upon us! For a little over a week now, we have been serving up these tender green morsels in a number of our dishes. Available for about only two weeks out of the year, these delicious delicacies are special for a number of reasons.

Most outstanding, particularly to the die-hard locavore, is that they are harvested from the wild by local foragers who then sell them fresh to us. Forget manufactured growing conditions and freezer trucks – these babies are the real deal. And babies they truly are, for these curled shoots of the ostrich fern (Matteuccia struthiopteris) will grow into long, fanned, (inedible) fronds if left to their own devices.

Perhaps a little more caution inducing is the fact that fiddleheads, if eaten raw or improperly cooked, are poisonous! To date, the specific illness-inducing toxin has yet to be identified, but its presence is evidence of a clever evolutionary advantage. Humans are one step ahead, however, as fiddleheads have long been a feature in the diet of Canadian Aboriginals. The trick is to wash them several times in fresh, cold water, removing the brown husk as you do so. Then they must be boiled or steamed for 10-12 minutes before being cooked in other ways (i.e. sautéed or baked), in order to completely remove the toxin. Don’t forget to discard the water they were boiled in, as it can contain traces of the active poison.

While home cooks certainly shouldn’t be afraid of this seasonal delicacy, it is important they handle fiddleheads with the appropriate care and attention. Want to avoid the risk? Leave the cooking to us. Bon appetite!

Posted in Dining, Food | Leave a comment

French Food, Multicultural People

Posted on April 24, 2013 by Annabelle

Han, a Korean line cook
Photo courtesy of Emrys Horton
EPH Photography

It’s impossible to talk about Vancouver’s culture without adding “multi” in front of it. We are a city with a wealth of populations, histories and points of view, and Provence has embraced this as a way of life.

While it is expected that restaurant owners employ people of varying ethnicities, Provence is rather unique in that JF isn’t just a boss, but is also something of a sponsor. As a French immigrant himself, he empathizes with their position and takes on a supporting role, supplementing proof of employment with insider advice. What results is a restaurant that fairly bursts with diversity – German, Japanese and Australian, oh my!

“We’ve become known in the international traveling community as a place that offers employment for those seeking to learn English, largely due to word of mouth,” says JF. “When one is ready to continue on their journey, they let their traveling friends know a position is opening up. We get a lot of interesting people from all over the world that way. I feel it adds a richness to my business that otherwise wouldn’t be there.”

You might wonder if this means a breakdown in communication. How are people who don’t speak the same language supposed to work together, especially in a fast-paced restaurant environment? The answer is creative problem solving. In Provence, communication is not limited to verbal exchange. Physical cues (including elaborate pantomime) are equally important. A hand on the small of the back, a tap on the elbow and windmilling arms make it all possible. The other day, I successfully asked a French dishwasher for a funnel, all via hand signals. This sort of interaction certainly requires healthy doses of patience and humour, but for a kitchen that cranks out up to 600 plates in a five-hour period, it works just fine.

The best thing about our multicultural work force? The staff meal! Forget generic pasta with red sauce, Provence cooks reach back to their roots when preparing food for their coworkers. From adobo (a Filipino pork dish), to Jamaican jerk chicken, to Mediterranean-style tabbouleh salad, we do it all. Sometimes healthy, always delicious, the staff meal is a bit of diverse culinary heaven, just like Provence.

Posted in Uncategorized | Leave a comment

Kitchen Profiles ~ Sous Chef Cory Bildstein

Posted on April 10, 2013 by Annabelle

Sous Chef Cory Bildstein
Photo courtesy of Emrys Horton
EPH Photography

Provence Vancouver is like a family, with each and every member a vital component of the team. Allow me to introduce one of our leaders, Sous Chef Cory Bildstein.

At what point in your life did you first become excited about food?

I come from a large Ukrainian family in which food has always been a focal point. Some of my fondest childhood memories involve my Grandma’s cooking. She taught me how to make borscht, and would sneak me tastes of her famous canned Okanagan peaches. She used the freshest ingredients straight out of her garden – I would run up and down the rows of blueberry bushes and gobble the ripest berries, even though I knew it was mischievous.

Describe your early career.

I got my start in a professional kitchen as a teenager when I took a summer job as a dishwasher/prep cook. The place was insanely busy and I quickly learned the value of speed and efficiency. When I was promoted to Garde Manger, the sous chef remarked that my plates were always clean, even during a hectic Friday night service. It was an offhand comment, but it was a light-bulb moment for me in terms of realizing my potential. I think my fine arts education compliments my cooking career in that I love to work with my hands and create visually appealing dishes. Art school taught me about composition and using different mediums and textures, all of which translate to the kitchen and onto the plate.

What sort of dishes do you like to cook at home?

I like to experiment with different ingredients and cooking styles, especially when using my ice cream maker. I’ve tried flavours like tomato, fennel, green pea and mint, even Guinness! When preparing a meal for friends and family, I find inspiration in a particular ingredient and build the menu around it. Any great dish has a harmony of flavour – whether it’s roasted sablefish or foie gras, I’m always seeking that balance of acidity. My girlfriend and I have a running joke: she will crave a certain meal I’ve made, but because I constantly tweak my recipes, she knows she’ll never have the same dish twice. How I cook at home is the complete opposite of how I cook at the restaurant, where consistency is paramount.

I know you travel a lot – how have your experiences abroad affected your cooking?

Traveling is the best way for me to get inspired with my cooking. I was lucky enough to travel all over France, experiencing new ingredients and flavours. The pinnacle of the trip was an eight-course dinner at L’atelier de Joel Robuchon in Paris. It was excellent on every level, from the service, to the atmosphere, to the food. After one month in France I was excited to cook again. It was a thrilling, yet humbling experience.

How did you come to work at Provence?

I overheard two of my former co-workers discussing JF in high regard, and I was immediately impressed. They described him as not only a professional mentor and talented chef, but also as a genuinely nice guy. When I learned there was an opening at Provence, I jumped at it. Here I am, five years later. JF has taught me a lot about food and the leadership necessary to run a kitchen. He’s unique in his ability to take a step back from a situation and look at every perspective, while maintaining his bottom line of quality food and service.

Any plans for the future?

The only thing I can say for certain is that I’m looking forward to continuing to improve my skills, pushing culinary boundaries, and of course, more travel! I love the idea of opening a B&B or a 30-seat restaurant. Outside the kitchen, I will continue to sketch and stay active outdoors with biking and running.

Posted in Dining, Food, Profiles | Tagged Kitchen Profiles, Sous Chef | Leave a comment

Poisson d’Avril

Posted on March 27, 2013 by Annabelle

illustration courtesy of
Carly Fitchett & Phillip Anderson
http://creatorscollide.blogspot.ca
http://www.carlyfitchett.com
http://www.thedesignguy.ca

More than just an April chef’s menu, Poisson d’Avril at Provence is a fête for all things fresh and finned, with a little mischief sprinkled around the edges. Chef JF’s inspiration for this yearly seafood extravaganza comes from his childhood in the south of France. On April 1, he and his classmates would cut out pictures of fish and sneakily attach them to one another’s backs. The one covered with the most fish at the end of the day became the official Imbécile d’Avril, or April Fool. “We had a lot of fun with it as kids,” says JF. “I wanted to bring that light-hearted feeling to April Fool’s at Provence and keep the playfulness going all month long.”

Fish Trio
grapefruit vinaigrette, warm vegetable salad
fresh basil, fingerling potatoes

photo courtesy of Emrys Horton
EPH Photography

Getting ready for this fishy extravaganza is no walk in the park, however. “We cut out thousands of fish, it feels like,” says manager Lisa Baldwin. “Everyone gets in on it. We set the cooks up with a post-shift beer, a pair of scissors and a pack of crayons – it becomes a little assembly line.” And what do we do with all our fishy friends? “We stick them up all over the place: walls, windows, people, you name it.” Don’t be offended if you find a gilled hitchhiker on the back of your shirt, each one grants $10 off your next meal!

Book your reservations now, or just stop by to join us in celebrating spring with our delicious gifts from the sea.

Posted in Uncategorized | Leave a comment

Sommelier Profile ~ Rachelle Goudreau

Posted on March 12, 2013 by Annabelle

Rachelle Goudreau
photo courtesy of Emrys Horton
EPH Photography

When people think “sommelier,” the term “wine snob” usually comes to mind. A fancy looking French word that is often mispronounced (think “sommel-YAY”), the title comes with the assumption that this person spent years quaffing expensive vintages before making it official with a certificate. With this definition it seems our consulting sommelier, Rachelle Goudreau, did it all wrong.

When did your interest in wine take off?

“I was 19 years old, new to Vancouver and working as a line cook at CinCin. I saw a notice in the back telling servers to sign up for a wine course. I just thought I’d be a better cook if I understood that part of the dining experience as well, so I went. I don’t even think I’d tasted wine before that, but I loved the whole experience. I went on to take the WSET [Wine and Spirit Education Trust] level one before switching to ISG [International Sommelier Guild] and getting my certification. I was 22 at that point.”

So you wanted to be a chef?

“Yeah, that was the plan. I entered culinary school straight out of high school, but I got very sick after my first year and didn’t finish. So I moved to Vancouver and just started working. The highlight was apprenticing under Thierry Busset [of famed Thierry’s Chocolates] at CinCin.”

How did you get involved with Provence?

“I came on as sommelier and manager a few years ago, but took a break after the 2010 Olympics. In December 2011 I started my company, Tongue Tied Consulting. I consult on anything from wine lists, to menus, to pairing events at Provence and TWB, and I’m open to new accounts. My job is to put tastes, textures and aromas together in an exciting way. It’s awesome.”

You had a huge role in opening TWB, tell is a bit about it.

“The idea of a wine bar was JF’s, he kind of sprung it on me after I had already signed the contract. It was a cool surprise, of course. Who wouldn’t want to help put together something like this? I introduced him to the FreshTAP system and the idea of 50 wines by the glass came naturally as we decided our focus. We actually ended up paring down our old list by one third, making the regular list more approachable and easy to navigate, and creating a separate list of reserve bottles and bin ends for the diehard oenophiles.”

Any exciting events coming up?

“I’m launching a mini wine seminar series, held every second Thursday at TWB, in which guests receive three two-ounce pours (usually a red, white and rose), each paired with an amuse bouche created to accentuate the flavour profile of the wine. I’ll give a quick, 30-minute talk and hang around for an hour afterwards to chat. Tickets are only $14 so guests are getting a great deal. It’s cool because unlike our holiday menu pairings, this is entirely my baby. I get to choose the wines and then work with the kitchen to create the perfect food pairing. The first one is coming up this Thursday, I’m really looking forward to it.”

What does that collaboration look like?

“I taste differently than most people in that I experience flavours as shapes and textures, so working with Sheldon is great because he just goes with it. We taste the wines together and talk about them. Then he’ll grab basic ingredients that we notice and we’ll taste again. For instance, he’ll bring some dark chocolate to taste alongside a Syrah. It’s a lot of fun.”

Any plans for the future?

“I have a few projects up my sleeve that aren’t ready be talked about just yet. But I will say that putting together another wine dinner is high on my list.”

Posted in Profiles | Leave a comment

Kitchen Profiles ~ Chef Sheldon

Posted on February 26, 2013 by Annabelle

Sheldon Maloff
photo courtesy of Emrys Horton
EPH Photography

A restaurant runs like an army with two major divisions: Front of House and Back of House. While FoH is a freewheeling system of seniority, BoH has a strict hierarchy with the chefs at the top. Allow me to introduce our second-in-command, Executive Sous Chef Sheldon Maloff.

At what point in your life did you first become interested in cooking?

“At about age eight or nine I became my mom’s little prep cook. It was always my mom, my sister and I in the kitchen making homemade pickles, jams, perogies, that sort of thing. My dad and brother have more of the traditional Russian attitude towards cooking so they stayed out of it, but I always liked pitching in. I was a total picky eater as a kid, though, which drove my mom crazy. I practically lived off of French Fries, pizza and cucumbers soaked in vinegar.”

When did you decide you wanted to turn cooking into a career?

“Most of my job experience as a teenager was in restaurants, but I never really took it seriously until I was 19. I was Kitchen Manager at Mr. Mike’s West Coast Grill in Quesnel [where I grew up] but I felt stuck. I knew I loved to cook, but at the time there was no culinary program or fine dining restaurants in my hometown. So I took a leap of faith and applied to the Pacific Institute of Culinary Arts in Vancouver. From then on it’s been one awesome opportunity after another.”

What was the busiest time in your life?

“There was a point when I was working at Bridges, Wild Rice and Monk McQueens all at the same time. I wanted to keep my options open and gain experience in different types of cuisine and service styles. But then I got a boyfriend, so I had to quit one of my jobs.”

Kitchens are portrayed as hyper-masculine environments these days. Is it challenging maintaining authority as a gay man?

“Not at all. My kitchen respects me because I’m a good chef and I can be a hard-ass if things aren’t done properly. You have to have a thick skin and a sense of humour in this sort of work environment. On one of my first shifts at Provence our baker Pauline Mendoza called me out in front of everyone, accusing me of grabbing her ass. I freaked and blurted that I didn’t do it, that I was gay. Everyone burst out laughing; they had set me up. It was hilarious after but you have to be ready for that sort of thing.”

What has been the best part of working at Provence?

“Definitely the chefs I have worked under. Four years ago I still had a lot to learn, so Cullin David, our former Executive Sous Chef [now Executive Chef/Co-Owner at Calabash Bistro] was a mentor and huge inspiration to me. And JF, of course. We’re like brothers now.”

What do you cook at home?

“I’m into healthy, Asian-style adaptations right now. I have a new pressure cooker that I’m thinking of breaking in with a batch of Galbi Jim [Korean braised short ribs].”

What is one thing about you that readers might find surprising?

“I’m actually a big softie and I love animals. I wish I had time for a dog, but for now it’s just me and my rescue cat, Gidget, and my Betta fish, Spike.”

Posted in Dining, Profiles | Tagged Chef Sheldon Maloff | 1 Comment

Valentine’s Day at Provence Marinaside

Posted on February 12, 2013 by Annabelle

JF & Alessandra
photo courtesy of Hamid Attie

Ah l’amour, nothing else makes our hearts race so fast and our moods soar so high. Unfortunately, our go-go-go lifestyles leave little time to celebrate butterflies, inside jokes and all the special moments that turn “I” into “we.” Thankfully, Valentine’s Day keeps us in check and reminds us not to take a good thing for granted.

Restaurant staff experience V-Day differently than most people consider ideal (read: at work rather than soaking in a bubble bath with that special someone – though don’t get me wrong, bubbles flow freely post-shift) but it’s one of our favourite wintertime days. Want to know why? All you lovely people. Helping couple’s simply enjoy one another over a beautifully crafted meal is always a fulfilling experience. Hosting Valentine’s Day is not something that happens spur-of-the-moment, however. Much planning and preparation goes into ensuring our guests enjoy the ultimate in romantic dining. Let me take you behind the scenes for an insider’s look at how Team Provence gets ready for the big day.

Valentine's Day Menu 2011 First Draft Valentine's Day Menu 2013 First Draft

Valentine’s Day 2011 & 2013 Menus
First Drafts

Le Menu

One of the most important parts of Valentine’s Day at Provence is the menu. Each dish is crafted in collaboration between JF and Executive Sous Chef Sheldon Maloff, a process of tasting and brainstorming that results in each creation harmonizing perfectly with the next. But if you think they sit down at the computer and type out a beautifully formatted and grammatically correct set menu, think again. Anyone who works with chefs knows they are notoriously poor spellers. Brilliant creative thinkers with the ability to achieve culinary excellence, most certainly, but put them in front of Microsoft Word and what results would set an editor’s teeth on edge. So that’s where manager, photographer and all around Tech Guy, Emrys Horton, steps in, taking their scribbles and translating them into Non-chef-ese. After much back and forth (“Chef, what does ‘^%$#T@’ mean?”), the menu is almost complete.

Le Vin

Rachelle’s Favourites: Bonny Doon & Lucien Albrecht
photo courtesy of Emrys Horton
EPH Photography

Before going to print, Sheldon prepares sample plates for sommelier/consultant/wine guru, Rachelle Goudreau, to taste. While it’s commonly said that food should be paired to the wine rather than the other way around, Rachelle has a palate so unique and access to a wine cellar so vast that she can play a little fast and loose with the rules. Determined to make the Valentine’s Day pairings a little more special, Rachelle decided to forgo our usual budget friendly options and chose some of her favorite bottles. She was lucky enough to score a case from the last batch of Lucien Albrecht Brut Rose before the winery went out of business. “The Albrecht, made from 100% Pinot Noir grapes, has the romantic appeal of a pink bubble and is delicious with anything seafood, so pairing it with the Seafood lovers platter was an easy choice,” says Rachelle. “The Bonny Doon is also super interesting! The red is featured as the Lamb Noisette pairing and we have the 2006 Le Cigare Blanc in stock as well. They are both southern French style blends modeled on the equivalent of a Chateauneuf-du-Pape, though they are produced in California. There is an old law in Chateauneuf that forbids UFOs to land. French slang for UFO is Cigare Volant (flying cigar), so they named their wines after this obscure law.” Who knew illegal alien spacecraft could be so palate pleasing?

Eery Aliens
photo courtesy of Emrys Horton
EPH Photography

I hope you enjoyed this little peek into how we prepare for Operation V-Day, book your reso now as space is almost gone! Now if you’ll excuse me, I’m off to polish glassware, put bottles on ice and pick out my “something red.” See you all on the big day!

Posted in Dining, Events, Food, Wine | Tagged Special Menu, Valentine's Day | Leave a comment

TWB – The New Kid on the Marina

Posted on February 3, 2013 by Annabelle

TWB, The Room
photo courtesy of Philippe Roulston
Philippe Roulston Photography

TWB, our new petit bebe, has been open for about a month now, and in that time it has received a welcome that makes our hearts swell with pride. Now that it is officially no longer a newborn, we feel it’s high time we told the story of how it came to be.

It all started with Chef/Proprietors Jean-Francis (JF) and Alessandra Quaglia’s mission to bring guests to the South of France, without the jetlag. And while the duo have hit on a formula that truly works (just ask the regulars of 15-year-old Mediterranean Grill and 10-year-old Marinaside), they also know the importance of evolving with our clientele’s ever-changing lifestyles. The first to go under the knife was Provence Mediterranean Grill (“P1” to those in the know), with a complete overhaul of the interior. Once freelance designers Genevieve Legg, a longtime member of the Provence family, and Gretchen Coleman hotfooted it down to City Hall for their small business license and officially became Bella Vivente Interiors, a name which means “beautiful living” in Italian, the venture was underway. After months of planning and a hectic 12-day renovation, P1 emerged fresh-faced and renewed.

Next up was Marinaside, known, you guessed it, as “P2,” but JF still lacked a vision. P2 is his baby, as P1 is to Alessandra, so this project was in his hands. Then, about eight months ago, something clicked. The Wine Bar! Right? Not exactly. It was slotted as a Bistro, something of second dining area without the “back room” feel. Once again the ladies of Bella Vivente, after acing a few private home interior design projects, including the Quaglia’s house, were enlisted to make it happen.

TWB, The Glassware
photo courtesy of Philippe Roulston
Philippe Roulston Photography

So when did it become TWB? According to JF, it was sometime between swinging a sledgehammer to take down a looming archway and discussing innovations in the wine industry with Sommelier Rachelle Goudreau, that the idea of a wine bar snapped into focus. “I had wanted to bring in a wine preservation machine for a while,” says JF, “but the taps were new to me. Rachelle took me down to Vancouver Urban Winery and we checked out the FreshTAP system there, and I thought, why not have both?” From there, it was a short leap for JF and the ladies of Bella Vivente to design a space very different from the main dining room.

TWB, The Wine Preservation Machine
photo courtesy of Philippe Roulston
Philippe Roulston Photography

The key here was flexible collaboration. JF understood the importance of letting Gretchen and Genevieve stretch their wings, and stretch them they did. Working with contractor Kevin Plamondon of Basil Restoration Ltd., the team created a space that is modern yet not stiff, with an ambiance that brings you under the sea, without the wetsuit. The end result is chic and comfortable, offers the most comprehensive wine list in town and even opened on time despite mid-project design changes and setbacks.

So what’s next for the team behind TWB? “There are still a few things to do in the wine bar,” says JF. “We’re going to put in a temperature controlled fridge for the reds, and Genevieve and Gretchen are looking for artwork to hang on the pillar walls. I also have plans for the dining room, we’ll be doing small renos in the next while to freshen it up.” He’ll have to compete for Bella Vivente’s time, however, as Gretchen and Genevieve have launched into a major project with SMAK, a Vancouver-based fast food company that specializes in healthy, locally sourced, gluten free options.

TWB, The Bar
photo courtesy of Philippe Roulston
Philippe Roulston Photography

What do you think of TWB? Join the conversation by leaving a reply, tweeting us at @TWB_TheWineBar and checking us out on Facebook.

Posted in Dining, Food, TWB, Wine | Tagged TWB, Vancouver, Wine Bar, Wine On Tap, Wine Preservation Machine | Leave a comment

Tomato Festival

Posted on August 22, 2012 by Rachelle

Food and wine pairing is king of my ‘thing’. So when I took the helm of the wine program at Provence Marinaside last month, one of my first thoughts was to find ways to integrate wine pairings into the menu. A perfect opportunity presented itself with the 3^rd Annual Tomato Festival, our celebration of the abundant harvest of local and heirloom tomatoes.

The thematic choice of my wine pairings was a no-brainer. It was obvious to me that celebrating the tomato harvest would go right along with celebrating BC’s wineries. I wracked my brain, did some tasting, and came up with a few choice examples of BC’s most original wines from some of our most interesting producers. I could go on for hours about the delicious three course menu we are showcasing and the reasons behind each and every pairing, but that would be a bit much for a blog. I’ll just mention a couple of new favorites and you can pop by for dinner and pick my brain for all the details if you’d like more info. Let’s be honest, tasting is more fun than reading about it any day!

Tomatoes are actually quite a challenge to pair wine with. Sweetness and acidity in food can be a downfall for any wine. If the food has more acidity than the wine, the wine will appear flabby and too soft. If the food is sweeter than the wine, the wine will come off as sour and unbalanced. Tomatoes come in a range of flavours, some on the sweeter side, but most have a sharp acidic edge.

Probably the most challenging item on the Tomato Festival menu to pair with is also one of the tastiest. I am referring to the refreshing Chilled Yellow Campari Tomato Soup, garnished with a rich Avocado Mousse. This appetizer is perfect for a hot summer evening, but the juicy acidity and sharp flavours made it a challenge for most wines. And then I stumbled upon a crisp bubble with intense acidity from Pentage, a boutique winery overlooking the beautiful Skaha Lake. Simply called Fizz, this wine is a sparkling Chenin Blanc with plenty of attitude. Bold enough to stand up to the tangy tomatoes, with enough weight and texture to match the creamy avocado. This bubble is a real charmer!

For a truly BC experience, the Dungeness Crab and Heirloom Tomato Stew is a great choice! This dish just happens to be paired with my new favorite BC wine pick, Terravista Fandango. This new winery is located on the Naramata Bench just outside Penticton. Fandango is a blend of two traditionally Spanish white grapes, Albarino and Verdejo. If you have never heard of them, don’t feel bad. In Spain, these grapes are generally labelled under regional designations such as Rueda and Rias Baixas. This wine has great structure and acidity which stands up well to the tomatoes and zippy white wine broth. However, there is an underlying weight and richness to the Fandango that brings out the best in our local crab, shellfish and fennel.

To top everything off, Chef Jean-Francis has found a way to work juicy ripe tomatoes into dessert. Just for the Tomato Festival he has created a decadent Chocolate Pot-de-Crème spiked with candied cherry tomatoes. Spoiler alert! The secret ingredient is little gin, added to the silky chocolate to accentuate the earthy tones in the tomato. The result is ridiculously delicious!

There is plenty more to the Tomato Festival Menu, check it out at (Marinaside | Mediterranean Grill) See you on the patio!

Cheers!
Rachelle

Posted in Events, Food, Wine | Leave a comment

Remembering A Friend

Posted on August 21, 2012 by admin

If you’ve ever walked into Provence Marinaside on a weekend you saw him there, sitting at the bar eating his breakfast. We called him “Eggs on Toast”, because that’s how he liked his meal. The eggs had to be placed on the toast. (By the way those of you who go to the same restaurant and order the same thing, that’s the nickname they have for you.) He liked his coffee in a tea cup, and lived right upstairs in a beautiful Yaletown condo.

For most people who sat at the bar, it was because they wanted to tell me their problems or hear about mine, but I never figured out which one he was. His real name was Azim Abdulla and like all of us he had a story to tell. He was born in Uganda, and in 1972 the ruling government exiled all the Indian people.

My country of Canada stepped up and sent Visas to these people without a country and welcomed them into ours. You see most Canadians are proud when Canada beats the U.S. in Hockey, or when they drink Canadian Beer on July 1st, not me though. I am proud when my country steps up and helps others and welcomes them into the country. Despite being from a well off family in Uganda they couldn’t take their money with them so Azim started pumping gas. He saved up and started his own business and was a successful man. Even though he was from Indian heritage and born in Uganda, now he was a proud Canadian.

I heard the news of his passing yesterday and it hurt me. I left the restaurant five years ago and we said we would go for a drink one night and keep in touch but we never did. For all those people out there who say to people let’s go for a drink sometime and never do, remember that you think there will be time, but sometimes there isn’t.

To Azim Abdulla, I can only say one thing; he was a pleasure to serve. I will miss him, and I know that all of the current staff at Provence will miss him too.

Rest In Peace my friend…

-Dave

Posted in Uncategorized | 3 Comments