Comments on: Date with David Adjey @ NAIT

By: Poo

Poo — Wed, 08 Dec 2010 02:15:57 +0000

I always have to laugh at Adjey.
He was on Restaurant Makeovers “helping” chefs even after his own restaurant went belly up, what a great guy to advise you on how to save your restaurant…. a guy who couldn’t even save his own place.

Now he’s a restaurant “consultant”. Now this is the same guy who on an episode of Restaurant Makeovers when the owners brought in a consultant called “restaurant consultants” nothing more than failed chefs. Now the wonderful Mr. Adjey proudly calls himself a “restaurant consultant” ie: a failed chef, helping restaurants to do what he himself couldn’t and can’t do in real life. A true chef works in a restaurant, not prancing around pretending to be important in his own mind.

David Adjey – Restaurant Consultant. LOL

Make him go away, please.

By: Kelly

Kelly — Fri, 19 Mar 2010 15:12:29 +0000

The dinner selection looks fantastic! Unfortunately, I visited Ernest’s for lunch the other day (with Chef David Adjey in the kitchen) and lunch was a disappointment. We were served cold, warm and hot Ahi Tuna and only the cold had a nice flavour similar to ceviche. The other two were very bland. For the main course we were served a HUGE portion of strip loin with a cajun rub served with clams underneath (again, under-seasoned). It’s most humerous that David Adjey said the portion sizes at Hardware Grill were too large and then served a massive strip loin for lunch!? On the side was a nice ceaser salad with a crisp cheese taco which was delicious. My mom and I were looking forward to a delicious lunch and unfortunately, were disappointed.

By: Sharon

Sharon — Fri, 19 Mar 2010 06:30:32 +0000

Cheryl – the pale colour could have been attributed to my point-and-shoot camera too (as opposed to the other bloggers present that night .

Marianne – it was nice to see you too. The close proximity of the blogger meetup to this night makes me think we can plan a get together more regularly than every 6 months! And I agree, we did get special treatment. Kudos to NAIT.

By: Marianne

Marianne — Thu, 18 Mar 2010 23:44:51 +0000

It was certainly an interesting evening. I’m so glad I was able to attend, and it was great seeing you again, Sharon (I was really hoping to make it to the last blogger meet-up, so I was glad for the chance to get together with local bloggers, as you mentioned on Tuesday).

I’m glad you brought up the local question. I was also wondering about that. He didn’t seem to want to answer any question directly though. Always a crude story that should relate somehow.

Great evening though! We really got special treatment, and I was completely impressed with the NAIT staff and students – fantastic job!

By: Cheryl Arkison

Cheryl Arkison — Thu, 18 Mar 2010 15:43:52 +0000

That food is all very pale, except for the tenderloin.

That would have been an interesting evening, for sure.

PS I totally agree about The Hardware Grill portion sizes, they’ve always been that way.

By: Sharon

Sharon — Thu, 18 Mar 2010 05:39:31 +0000

The Roving Taster – the conversation was definitely intriguing (check out the video once it’s posted to see for yourself). I suppose it depends on what you mean by “food buzz” – new restaurants, or something else? I just keep up with the trade papers, mostly, nothing out of the ordinary!

Nikki – I look forward to reading your thoughts on the evening.

Jennifer – I’ll send you an e-mail with the recipe .

Maki – yes, I’m sure many have tried, heh.

Chris – a little more prosecco, and it might have!

Valerie – no, I didn’t help Diane come up with the idea – it was all her doing! I just suggested the local food bloggers that I was aware of, and as usual, the #yegfood community made for a good time.

Cathy – it was good to see you again! We’ll have to sit closer together next time – we almost always seem to be outside of conversation range at the table!

By: Cathy Walsh

Cathy Walsh — Thu, 18 Mar 2010 03:09:52 +0000

Great post, reflecting a great night!! Fun stuff. We should do this more often!

By: A Canadian Foodie

A Canadian Foodie — Thu, 18 Mar 2010 00:27:06 +0000

Sharon,
Did you help Diane cook up the idea to share this kind of fun with all of us? Thank you. I love how you lead by standing in the back of the line and pushing everyone forward.
XO
Valerie

By: Chris

Chris — Wed, 17 Mar 2010 21:56:29 +0000

What a night, and I can say it was exactly what I expected with regards to Chef Adjey..although I was secretly hoping the bar would have gone higher than PG-13.

By: MakiB

MakiB — Wed, 17 Mar 2010 21:39:40 +0000

There were moments when I wished he’d set aside the bombastic (my new word of the day!) attitude but he is what he is.