Three blue-chip restaurants, and a boutique hotel, in Victoria, BC, Canada

Pagliacci's

https://www.pagliaccis.ca/

In 1981, Howie Siegel opened the Pagliacci's restaurant in Victoria, BC, and blew away the local community.

He combined an exciting atmosphere inspired by his hometown, New York City, with Excellent food, and featured the best cheesecake Victoria's population ever tasted.

The dining destination continues to be full, energetic and fun, reminiscent of great Parisian Bistros and New York City counterparts. Howie's son, Solomon now makes sure, Pagliacci's remains the real deal, and the bistro continues to deliver on every visit,

My veal chop with mushroom sauce and fresh vegetables was perfect. I watched terrific salads, pasta and chicken dishes pass by, and noted they disappeared quickly.

 

Ferris’ Grill and Garden Patio

https://www.ferrisoysterbar.com/

How did I miss these guys?  They've been serving fresh oysters and seafood in downtown Victoria, BC, for 27 years. 

Fast, friendly service, in a ten-decade old building, originally built to support a boot factory. Today the art and photos make for a superb restaurant atmosphere.

We ate delicious shucked oysters and deep-fried prawns, sampled local wine with professional guidance, at affordable prices.

The happy hour at Ferris' runs from 3 pm to 5 pm, and it is "serious" value for your money. I had the bar to myself, a dozen oysters, delicious prawns and enjoyed conversation. It was enough to reenergize my belief in the human race or at least Excellent oysters, prawns, and white wine.

 Fishhooks, at Mermaid Wharf
http://fishhookvic.com/

The word unique is appropriate when describing Fishhook, at the Mermaid Wharf in Victoria, BC.

The fresh seafood, and produce, harvested in local waters and farms were delicious. All prepared with Indian and Asian influences.

We enjoyed cold smoked fish and sashimi served with spicy sauces and vegetable pakora to start. The wild salmon, pacific blue mussels, tuna belly and salads that followed were outstanding.

The service was professional, our waiter taking time to answer all questions and guiding us through their menu selections. We all left satisfied looking forward to a return trip.

Note: Fishhook takes reservations at their Mermaid Wharf location, but not the original bistro on Fort Street. Prices are on the expensive side, in line with the food quality, service, and scenic venue.

 

 

The Union Club of Victoria, British Columbia

https://www.unionclub.com/

The Union Club of Victoria offers a limited amount of rooms and their services to non-members. Service is first rate, the setting is traditional British Men's Club, the restaurant and bar are a destination, and the elevator is the oldest operating model in Western Canada.

The room was clean, the bed comfortable, and wi-fi free and dependable.

The bar has excellent wine and cocktail options at fair prices. The restaurant menu offers steaks, pheasant, salmon and other local delicacies. Presentation and friendly, knowledgeable servers made our dinner something to remember.

The executive-fitness center has adequate weight training and cardio equipment as well as a sauna.

Note: the club enforces a dress code of collared shirts and dress pants, in the common areas, including the library, lounge, bar, and restaurant.

 

BISTRO KHAMSA, a gem in Jiyugaoka

Bistro Khamsa is the third jewel in the restaurant crown also including Bistro Ouef Ouef, in Futakotamagawa, and Le Bistro, in Ebisu.

When the notice came of the opening of Bistro Khamsa in Jiyugaoka, with Yuri Souma, (Sommelier), and Tatsunori Shinnobori, (Head Chef), we wasted no time to call in a reservation for Sunday lunch.

The restaurant’s design uses space well, with comfortable seating, and an interior décor with a Moroccan motif.  Yuri Souma and her team were professional and friendly, and Chef Shinnobori’s kitchen provided delicious options. Most plates from tables around us returned to the kitchen empty, and the venues mood was upbeat.

Here are some takeaways:

*Call in a reservation, the Bistro filled 15 minutes after the 12-noon opening and several groups were turned away.

*The prefix lunch and dinner sets offer the best value. You don't want to miss the salads, cold appetizer plates, and vegetable terrine.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chef Shinnobori’s a magician with pork dishes, and his Moroccan “shio lemon” chicken will not disappoint.

 

 

 

 

 

 

 

 

 

 

 

 

*Yuri Souma pairs each course when we visit her Bistro and would be pleased to assist anyone upon request. Her choices of unique wines from Moldova and Bulgaria were exciting and fun.

*Special dessert plates for birthdays and anniversaries are prepared upon request. They brought our Father's Day plate with four dessert samplers and a sparkler.

Bistro Khamsa, Okusawa 5-25-7, 2^nd Floor, Setagaya, Tokyo, Phone: 03-5731-3179/3233

 

Japanese American Football and the question of "bad publicity."

"There's no such thing as bad publicity," is a quote associated with Phineas T. Barnum. The concept might not be endorsed by Harvey Weinstein nor the head coach of the Nihon University American "Phoenix" Football Program.

A very late, and dangerous hit on Kwansei University Quarterback, Okuno san, by the Nihon University, (Nichidai), Phoenix linebacker, Taisuke Miyagawa, has disrupted the program and brought serious attention to the incident. You are welcome to watch the video of the tackle, the hit comes well after the release of the ball, the play was blown dead by the whistle, and the contact targeted Okuno’s back.

It was cheap, wrong, ugly and possibly criminal. (Okuno was hospitalized and later filed a report at the Osaka police headquarters.) Calling the play a late hit, would be the equivalent of describing the sinking of the Titanic as a boating accident.

The controversy comes from the reaction of the team, Head Coach, Masato Uchida, and statements by Miyagawa. Miyagawa claimed he'd been ordered" to crush the quarterback" and the reward would be a starting position. His coach denied the statement but took responsibility before he was removed from the Head Coaching position.

I played college football, and have been involved with college and semi-professional football programs while living in Japan for over three decades. We’ve placed head coaches with corporate teams, run camps and introduced training equipment to numerous organizations. My first exposure to Japanese football was as a spectator at the 1982 Koshien Bowl.

The Japanese Championship game is held annually in Osaka. Nichidai and their ace quarterback, Matsuoka san were impressive, beating Kyoto University by a margin of 65-28. It was the height of the golden era for the Phoenix, winning 13 Japan championships in 14 years. Nichidai is second in total championship wins with 21.

They were a team with a charismatic coach, a winning record and the best players in Japan. Referees, opposing players and teams were intimidated by the Phoenix. Coach Masato Uchida was a product of this era, and the confidence that comes with success can morph into arrogance.

The on-field reaction to the dangerous play was inappropriate. Players congratulated Miyagawa, and Coach Uchida wasn't disappointed, offering a pat on the linebacker’s helmet as he ran by the bench. A proper and sincere apology wasn't delivered until the problem escalated into a focus of mainstream Japanese media. The on-field act of aggression was intimidation without remorse.

The fabled Nihon University Football program has a black eye, a coaching vacancy, and some serious damage control work ahead of it. Other university football teams have joined a boycott against the Nichidai Phoenix and refuse to play them. We are witnessing what American Universities call the “death penalty.”

Miyagawa appeared at press conferences unaccompanied by coach or representatives of Nihon University. Ironically, his demonstration of sincere regret, courage, and forth righteousness has gathered positive momentum, and he’s receiving job offers. Maybe there is no such thing as bad publicity?





News clips for your reference
https://japantoday.com/category/sports/American-football-player-says-coach-ordered-him-to-injure-opposing-quarterback

http://www.asahi.com/sp/ajw/articles/AJ201805240033.html

https://mainichi.jp/english/articles/20180525/p2a/00m/0na/015000c


YouTube
https://www.youtube.com/watch?v=nKbLWcyQ_wo

Query letters and rejections: the quest continues

"Winners never quit, and quitters never win." Vince Lombardi


After extensive research, hundreds of revisions, critiques begged from friends and enemies alike, I derived a proper query letter ready for the submission “slush piles”.


The results came in less than eight hours. A rejection by a secretary. (My first drafts were all turned down by the “main guy.”)


It reads nicely and follows:

Thank you so much for allowing The ________Agency to consider your material. Unfortunately, after carefully reviewing your query, we’ve determined that this particular project isn’t the right fit for us at this time. As I’m sure you know, the publishing industry changes swiftly now, as do readers’ tastes and trends. As a result, our own agents’ needs shift and change, as well; therefore, we would like to encourage you to consider querying us with future projects as you may deem appropriate.

Again, thank you very much for allowing us this chance to consider your material, and we wish you all the best in your publishing endeavors.


Sincerely,

Submissions Coordinator and Associate Agent



The take-away from this blog post is simply “never give up”.


David Baldacci submitted numerous screen plays and novels for over a decade before his novel Absolute Power was published. This is the common thread in the publishing world.


Writing Contests: there are several first novel competitions with dead-lines on April 1st or earlier in March. We’ll talk about these next blog post.


Excuse me, it’s time to do some more rewriting.

Literary Agents, Novel Competitions and The Courier, by Gordon JC Campbell

I’m feeling fortunate as a first-time novelist yet unpublished.  The publishing world is complex and demanding but access to support and essential knowledge is available and extensive.  Here are five points to consider when preparing submissions for first novel competitions or literary agents:

-1- Submissions:  the publishing industry expects manuscript submissions to have double spacing and some agencies and contests specify 12 point Times New Roman font and require indented paragraphs. Why let the basics get in the way and miss an opportunity because your font is too small?

-2-Read the literary agent submission guidelines and contest rules carefully.  Literary agent submission requirements vary from one page to multiple chapters,  require a one page query letter and a synopsis of one to three pages. There are helpful blogs published by professionals and agency sites offering advice and examples to assist creation of items necessary to submissions. (A few are listed near the end of this blog.)

                One novel competition requires category, manuscript title and page numbers all in the right-hand corner.  I had the document prepared with 12 point Times New Roman font and indented paragraphs and caught this rule while reviewing contest submission guidelines just before launching the email.

-3-Do your research.  Most of the sites I’ve visited have detailed agent bios and often interviews can be found on the web with further information about the agent’s specific interests.

-4-Learn as you go.  I might have shipped submissions before my manuscript was perfected but the research necessary to submissions and contest applications is educational and negative feedback hopefully leads to improvement.  Check out the following rejection format. This is a template I’ll keep and use to “say no thank you”.

Thank you for your query and for letting me have a look at your work. I apologize for the impersonal nature of this email but I receive so many queries that it makes it impossible for me to respond personally to each one. Thank you for your patience.

Unfortunately, I don’t feel that this is right for me, so I’m passing. Just because I wasn’t quite drawn in, however, doesn’t mean there isn’t another agent out there who will love it. I encourage you to continue to submit elsewhere.

-5-Suggestions:  

            "QueryTracker": this is a platform assisting your search for literary agents specializing in a specific genre.  Find artists you respect and connect with their literary agents.

https://querytracker.net/

Query letters. Jane Friedman's site has useful advice on query letter composition and other practical information relevant to novel publication.

     https://www.janefriedman.com/query-letters/

 

 

A quest to publish The  Courier, a Thriller of  a  Novel by Gordon JC Campbell

It’s finally complete.  After talking about writing a novel for over three decades I’ve finished a 90-thousand-word thriller.

Technology allows authors to self-publish and market their books thru social media.  This might be the way to go as my first few query letters to Publishing Agents were rejected.

(This made me feel like a real artist and at the very least shows that agents take time to read the submissions to the “slush”.)

The process is a labor of love.  I brow beat friends and relatives into critiquing my novel and their feed-back is invaluable.  This leads to multiple re-writes and at last the product is ready to read.

Now it’s time to submit to Publishing Agents and there are many considerations.

-1-How to write a query letter

-2-The need for a concise synopsis. (Try to boil down 99 thousand words to a single page.)

-3-Find the right publishing agent that appreciates your art and genre. One piece of advice uncovered is to follow the path of successful writers from your genre. Who are their publishing agents?

-4-Be ready to represent your platform. A writer’s website, blogs, speaking engagements, and social media are helpful.   (An agent would prefer to find your nationally televised interview on YouTube but………….)

We’ll share the ebb and flow of the quest for publication and hope you enjoy the ride. The Courier, is a roller coaster of a novel and we’ll work to get it out. 

Following is a short description of the novel. Your comments and critique are encouraged and welcome.

When Gregg Westwood left the Yokota Officers’ Club at the American Air Base in Tokyo, he had no idea that it marked his last day as free citizen.  The brief conversation at the bar with US Government agents unleashed a chain of events destructive to Westwood, his new employers and the people standing in their way.

Intelligence agents at Yokota Air Base are tasked with a mission by Old Boys in Virginia.  A terrorist associated with the kidnapping, torture and murder of CIA Station Chief, William Francis Buckley in Beirut surfaced in Bangkok. They want retribution and the unsanctioned mission must stay off the grid.  The assignment is complicated by communication leaks and North Korean disruptions.  It is further jeopardized when Japanese Yakuza execute vicious pay back for debts long forgotten.

Westwood protests when the courier assignment morphs into a supporting role for wet work.  He’s used in the operation and injured. After a short hospitalization he is followed back to Tokyo where his life is literally blown apart. 

 

Westwood faces enemies he didn’t know existed. The survival of his Japanese wife and daughter depends on an intrepid friend, American government intervention, instinct and luck.

 

This blog finishes with a picture of Oliver who actually plays a role in The Courier.

 

 

Chef Kikuchi seizes the day and launches the Carpe Diem

We’ve enjoyed creations that come from the kitchens of Chef Kikuchi for several years.  Last week he opened his new fine dining restaurant Carpe Diem near  Mukogaokayuen Station (Odakyu Line) and we visited the new establishment on opening night.  This restaurant is going to do very well.

The establishment’s atmosphere is warm but more formal than Kikuchi san’s Bistro Capricieux.  Guests that make reservations will have the option of tables near the bay window, the patio and at the bar overlooking the kitchen. 

 

 

The set menu on opening night included roast lamb seasoned to perfection, tai (broiled sea bream) on a bed of couscous flavored with pieces of cuttlefish, a delicious pumpkin soup served chilled, roasted vegetables with a sweet beet sauce and a vegetable terrine that was interesting visually and gastronomically.  Our favorite course was the carrot mousse.  We elected to end the evening with cheese, fresh bread and butter from the bakery next door.  (The “C’est une bonne idee boulangerie”  is another Chef Kikuchi project.)

 

The evening went very well and left us with great expectations.  The Carpe Diem is an opportunity to experiment and drive creativity.  Chef Kikuchi - the world is your oyster.

Carpe Diem

Address: 2F Dai-Ni Ide Building, 1889-1 Noborito, Tama-ku, Kawasaki, Kanagawa 214-0014

Phone: 044-814-6471

Operating Hours: 11:00-14:00 (Lunch Reservation Only) 18:00-22:30 Closed on Wednesdays

https://www.facebook.com/%E3%82%AB%E3%83%AB%E3%83%9A%E3%83%87%E3%82%A3%E3%82%A8%E3%83%A0-862221863928425/