June 12, 2014: Bees and Burgers!

Resident beeologist Akem Aota
Resident beeologist Akem Aota

Last night, we got together with our foodie friends, Nicole and Lan, for an evening of Bees and Burgers.  Campagnolo supplied the burgers while Nicole and Lan supplied the bees…

1Apparently, they picked them up in Portland (or had them shipped from Portland. I’m not sure how it works).  They keep them in the above-pictured box in their backyard (as opposed to their bedroom which would have showed TRUE devotion).

1The bees gain access through a small hole.  I stepped up to snap a close-up but was warned the bees were irritable and didn’t like people getting too close.  Like Kanye.  So I had to snap this one from a couple of feet away.  Akemi, on the other hand, was taking no chances.  Despite being outfitted in full beekeeping regalia, she steered well clear of any possible encounter.

1A window in at the back of the box allows you to peep on the bees while they’re changing.  And making honey.

I, for one, was looking forward to sampling the sweet stuff – but was informed I would have to wait until next year.  Next year?!  I thought bees were supposed  to be industrious!

Anyway, in addition to checking out the bees, we also got to visit Nicole and Lan’s house which is a mere five minute walk from our house!  Coincidentally (?), they will be moving at the end of the month, deterring any future we-were-strolling-by-and-thought-we’d=drop-in visits.

Having worked up an appetite checking out the bees, we headed over to Campagnolo on Main Street for their famed burger.  They are served upstairs in the casual bar area (sssshhhhh.  It’s a secret!).

The best burgers in town!
The best burgers in town!
Chicken-fried beef ribs
Chicken-fried beef ribs
Spot prawn
Spot prawn
Chocolate-peanut butter parfait
Chocolate-peanut butter parfait

Peter, the bartender, was our affable host and was kind enough to introduce me to a 12 year old Pappy Van Winkle – the smoothest bourbon I’ve ever had.  I’d love to get my hands on a bottle but they always sell out the second they’re shelved. Anybody have friends/family in Kentucky who happen to be close personal friends of the Van Winkles?

My attempt to approximate Akemi's official beekeeper stance.
My attempt to approximate Akemi’s official beekeeper stance.

Yes?  No?  Buzz off?

March 21, 2013: A Feast of Foie!

Last night was just like old times: me, Chef Rob Belcham, Chef Ted Anderson, and whole bunch of foie gras.  The occasion was – well, there was no occasion really.  The guys decided they wanted to do a foie gras dinner, so they brainstormed  a menu and put the word out.  My friends, Steve and Jodi, asked me if I wanted to go with them.  I said “Sure!”, went online to get tickets – and discovered the dinner had sold out!

I was, of course, bummed.  But fortune smiled down on me – and frowned down on Jodi – when the babysitter canceled.  As result, Jodi had to stay home, freeing up a seat for yours truly.  I felt bad for her. But pretty good for me.  And even better once dinner got underway…

Chef Robert Belcham welcomes us to Campagnolo, then retreats to the shadows.

The meal was served family style at a long banquette table.  Once the plates were set down, it was every man and woman for themselves!  I think someone may have lost a finger.

Four types of bread including tasty toast points the woman seated across from me used to “build a dam” around the foie gras, soaking up the rendered fat.  Top with truffle gastrique and Bon Appetit!
Apple slices tossed with foie fat.  For the (sort of) health conscious participants.
Cherries given the same treatment: sweet, slightly sour, and delightfully savory.
And the star of the evening: mouth-meltingly sublime seared foie gras.  At the end of the day, it worked out to about a lobe per diner.
My first plate included a slice of the foie, bread, gastrique, various jams, and the apple (for show).

We were also served side salads that, I suspect, received some sort of foie treatment as well.  I have to admit, I’m not a huge salad guy but I loved this one.

And then, for dessert:

Caramelized Chocolate Tart with strawberry preserve and crisp Italian meringue.
Almond Cake with cream cheese mousse, preserved peaches, and brown butter.  Damn, that cream cheese mousse is crazy good.

What?  No foie gras dessert?  Well, maybe it was for the best.  The two desserts we did get were terrific nevertheless.

Chef Ted Anderson – kitchen maestro and Japanese at heart.

A delicious time was had by all.  The next feast has already been scheduled: Get Cracklin: whole roasted pig served family style.


Book now to avoid disappointment!  Buy Tickets Now


1020 Main Street
Vancouver, BC

Open for lunch 11:30-2:30.
And 5pm until late,
seven days a week

October 17, 2012: Birthday festivities and feast!

So much for being on the program.

My Birthday Week festivities continue!  How are YOU celebrating?

Today, I received a little something from Sis (and by “I”, I mean “we” since the contents of the package were for both Akemi and me, and by “a little” I mean a lot).  Mexican chocolate, chocolate-covered licorice, multi-flavored chocolate bars (including peanut butter and banana, and BBQ potato chips), chocolate truffles…Do you sense a theme?  Akemi, meanwhile, went absolutely crazy over the three adorable aprons she received (which she intends to model on her blog tomorrow). Coincidentally, she was up last night, internet-perusing adorable aprons.  No kidding!

She was up late because she couldn’t sleep after the incredible meal we had at Campagnolo earlier that night…

I texted owner Tom Doughty last week and told him I wanted to swing by for a special birthday dinner.  Not only did he make the arrangements, but he even showed up on the night with a handsome new haircut!

Our first course was a lentil and chorizo soup.  It was intensely flavorful, the lentils pureed to a silky smoothness and studded with tiny bites of smokey chorizo.

Alas, forgot to snap a picture of the second course but you’ll have to trust me when I say it looked gorgeous.  And tasted wonderful.  Savoy cabbage, beet roots, courtons and two year cured ham.  Yes, cured for two year and melt-in-your-mouth wonderful.

Bruschetta of andouille sausage, fontina cheese, and walla walla onions.

Our third course, the bruschetta, was an incredibly rich mix of sweet, smokey, salty, and sharp.

Foie Gras with coronation grapes.

Speaking of “rich”, our decadent fourth course almost did me in.  One incredibly lucious pan-seared duck liver.

Veal-stuffed agnolotti with thyme butter and Parmigiano Reggiano.

I was a little worried that the Parmigiano Reggiano would overwhelm here but it married wonderfully, sliced paper thin, with the delicate flavor of the agnolotti.  And that thyme butter simply put it over the top.

Seabass en papillote.

The flavors of our sixth course were clean and altogether fantastic.  One of the best fish preparations I’ve had in recent memory.  Akemi bemoaned the fact that she didn’t have chopsticks on hand to thoroughly pick the very last bits of tasty meat from the bones.

Accompanying the seabass was a nice little kale and sundried sungold tomato salad.

And then, we were presented with our seventh course.  I was expected pork and was surprised by…

Horse filet with glazed onions and chanterelle mushrooms.

I was admittedly leery.  My first (and only) foray into horseflesh was…well, memorable for all the wrong reasons (February 7, 2012: Tokyo Day #11! The gang back home! Okonomiyaki! And my weirdest meal yet! Well, actually not so much a meal as a bite.).  Happily, this preparation fared much better.  Perfectly cooked, surprisingly tender and, to be perfectly honest, very tasty.

Dining with us on this night: Hillary and fellow birthday boy Rob.
Akemi so full she can’t eat another bite.  Unless it’s dessert of course.
Dessert #1: Mascarpone Cheesecake

Most wouldn’t consider it light but I certainly did, especially in comparison to our second dessert.  And I don’t mean that in a bad way.  It was, without a doubt, the best piece of cheesecake I’ve had in ages.

Dessert #2: Chocolate pudding with French toast and vanilla cherries.

As much as I enjoyed the cheesecake, chocolate pudding is more my speed.  And this particular pudding packed a helluva chocolate punch!

Chef Ted and the birthday boy.

A HUGE thanks to Tom, Chef Ted (who designed the menu), and the rest of the gang at Campagnolo for yet another fabulous culinary extravaganza!

And, just in case those nine courses weren’t enough, Rob and Hillary gifted me a little something from their recent trip to Vegas:

A Vosges dark chocolate assortment. 

Damn, that takes me back to the chocolate parties I used to host in the Stargate days.



September 14, 2012: Feasting at Campagnola! Days of Stargate Atlantis Past! This Mortal Coil!

The other day, I received an email from my buddy, Rob, informing me that this was Passion for Pork Week in Vancouver.  What, exactly, that meant I had no idea, but I knew that if pork was the central theme, then the gang at Campagnolo Restaurant were the people to see.  I texted owner, Tom Doughty, to let him know we were coming.  He gave Chef Ted Anderson the heads up and – well, we ended up sitting down a spectacular meal.  Actually, I hesitate to call it a meal since “feast” would have been much more appropriate.  Rob and his wife, Hillary, ended up bringing home leftovers equal to the amount of food the four of us ate for dinner…

Chef Ted – the master of ceremonies.

To be honest, I didn’t think we’d ordered THAT much, but there were certain items we just had to have.  Add in a few specials, a couple of surprises from the kitchen and…

The homemade mortadella (one of the special’s that night).  My mother’s favorite cold cut.  This version contains pistachios for a nice textural contrast.  Mom would’ve loved it. 
Grilled beef tongue with watercress, warba potatoes, and pine nuts.  If you can get past the fact that you’re eating tongue, this is one of the most delicious of meats.  Back in University, I had a friend who worked as a waiter at a Jewish restaurant.  Once, when a customer ordered the tongue, my buddy quipped: “Would you like extra saliva with that?”.  That was his last night on the job.
The arancini (another special).  Not surprisingly, Akemi’s favorite: crispy rice balls, stuffed and breaded.

In addition, we had some marinated olives, a Stoney Paradise tomato salad (so sweet, they almost taste like candy), and a little something from the kitchen: some wonderful Buffalo Mozzarella.

Next up, the salumi platter.  We decided to go large so that we could try a wider variety of cured meats…

Alas memory fails me on the details of the various offerings but, suffice it to say, it was one of the high points of the night.  Next time, I could just come back and eat that.

From there, we moved on to pizzas: a simple but excellent Margherita, and –

Cipolle – walla walla onions, taleggio cheese, crushed potatoes and olives.  I’ve always been a huge fan of white pizza and this one did not disappoint.

We then moved on to an enormous portion of the tasty house lasagna which was followed by our main:

A pork trio on a bed of sweet corn polenta.  Not pictured: the pork belly tucked underneath.  Akemi was full and decided to pass on hers, took a bite and ended up finishing the whole thing.

Yes, we were stuffed.  But when have you known me to miss dessert? Keeping with the running theme, we ordered all three dessert selections:

Dark chocolate mousse topped with local strawberries.
Trifle alla Campagnolo – cornmeal cake, preserved fruit, and butterscotch.
Mascarpone cheesecake with lapin cherries and pistachio.

Wow.  What a feast.  Camp never disappoints.

If you’re in Vancouver, check them out:

Campagnolo Restaurant

1020 Main Street  Vancouver, BC V6A 2W1 2W1

(604) 484-6018

A big thank you to Tom Doughty, Chef Ted Anderson, Chef Rob Belcham, and the rest of the gang at Campagnolo/Campagnolo Roma/Fat Dragon.

Our trip down Stargate Atlantis memory lane continues with…


I can’t recall a time I was more frustrating writing (and rewriting and re-rewriting) a script than this one.  On the surface, it seems like a straightforward enough story: our characters get into trouble but it turns out they’re not our characters, however they enlist the help of our characters who end up getting killed at episode’s end.  Except, it turns out, they’re not our characters.  It was one of those episodes that required a lot of explaining – which is something I’m averse to doing because I feel it slows things down.  I prefer to assume the audience is smart enough to piece it together.  According to Paul, however, I tend to assume way too much and, as a result, I kept receiving notes to “explain this” and “clarify that”.  The challenge, of course, was not in explaining and clarifying but in doing so in a way that was concise and entertaining.  How successful I was in the end is questionable since I tend to be my own worst critic and the frustration I experienced working on this script lingers.  Still, the episode has its highlights, among them some very nice character moments.

It was great having Torri return as Weir(ish) – although this, sadly, would mark her final appearance on the show.  Even though the assumption is that Elizabeth was killed by Oberoth (this was done to extinguish any hope for a successful rescue op since it would have been something that would have weighed on Sheppard moving forward), I never imagined she was actually dead.  In my mind, Oberoth respected Elizabeth too much – and found her far too useful – to simply kill her. The plan was to have the team uncover the real Elizabeth, in stasis somewhere, in a future episode – something we never got the chance to do.

One of my favorite moments comes at the end of the episode – or, more accurately, after the episode has ended.  McKay finally succeeds in tracking every Aurora class replicator vessel in the galaxy.  As he and Sheppard look on, we see the ships flash up on the star map.  BEEP-BEEP-BEEP-BEEP-BEEP-BEEP.  Six in all.  “That’s not so bad,”says McKay.  “I guess the wraith have really taken a toll.”  Suddenly, another eight BEEPS and the corresponding ships appear onscreen. Then, another fifteen leaves McKay and Sheppard staring, aghast.  I was very specific that I wanted to fade out on an ominous sting, wait a beat, and then hear another eleven BEEPS punctuated by Rodney’s “Oh, crap.”

While Teal’c ending up at a reading of the Vagina Monologues was my favorite SG-1 ending, this was my favorite Atlantis ending.

December 7, 2008: Campognolo Opens Its Doors

Tim welcomes you to Campagnolo
Tim welcomes you to Campagnolo
Chef Rob
Chef Rob
Chef Alvin
Chef Alvin
The dining room
The dining room
Octopus salad
Octopus salad
Coppa di testa, prosciutto and pickled eggplant
Coppa di testa, prosciutto and pickled eggplant
Penne with zucca, ricotta, white bean, and chili
Penne with zucca, ricotta, white bean, and chili
Herb Agnolotti
Herb Agnolotti
Pizza Bianca
Pizza Bianca
Nutella tart
Nutella tart

The long wait is over. Campagnolo, the new Italian eatery from the brains behind Vancouver’s Fuel Restaurant, finally opened its doors the other night – and Fondy and I were there for the grand opening. As it turns out, some familiar faces were there as well: co-owners Tom Doughty, Chef Rob Belcham, and Tim Pittman, as well as Chef de Cuisine Alvin Pillay who used the experience gained from a recent year-long culinary journey to Italy to help create Campagnolo’s menu.

Whereas Fuel, its sister restaurant, is decidedly fine-dining, Campagnolo is casual, its interior a little more relaxed, its prices a little more modest. Its lower Main Street location is also a far removed from West Fourth’s upscale neighborhood, but this will no doubt pay dividends down the line when the area becomes home to the 2010 Olympic Village. Oh, and another difference between the two restaurants – unlike Fuel, Campagnolo doesn’t take reservations.

So we got there early, at a little before 6:00 p.m., and were greeted by Tom and Rob who were kind enough to give us the grand tour. In addition to the front dining room, there’s a bar area for those looking to unwind or catch the big game, and some diversely themed bathrooms (Rob has lovingly nicknamed each one). We then took our seats and perused the menu divvied into several of sections – antipasti, ’the Cure salumi, primi, pizza, secondi, and contorni with a variety of selections for each.

As is customary for us, we over-ordered, opting to sample an assortment of dishes with the intention of bringing any leftovers home for next day’s lunch (or, as it turned out, that night’s midnight snack). I started with the octopus salad with roasted red peppers, cucumber, and lemon. I honestly didn’t expect to love this dish as much as I did. And, I assume, neither did Fondy who tried a forkful – then another – then ended up finishing it off for me. The cucumber and red pepper were a wonderful accompaniment to the tender octopus. I also had the “coppa di testa”. The Italian version of headcheese was served with pickled eggplant and, while very tasty, was a little too firm for my liking – in comparison to the homemade prosciutto I also sampled that pretty much melted in my mouth. Fondy, meanwhile, had the house penne served with zucca, ricotta, white bean, and chili. I cannot emphasize how much she loved this dish. And I’d have to second her enthusiasm. The flavor blend of the various ingredients worked to perfection.

For her main, Fondy had the Alberta beef flank steak with salsa verde. Although not my favorite cut (I‘m a ribeye man), it proved tender and tasty although the dish was ultimately undone by overly-aggressive seasoning. For mains, I had the herb agnolotti and the Bianca pizza. The agnolotti, served with potato, marscapone, and sage, was subtle yet accomplished. The Bianca, what my mother refers to as “white pizza”, was bold with grana padanao, garlic, and olive oil, delivering big-time taste and a crisp, tender crust. The secret, I’m convinced, is in the slender potato slices that graced each slice – neither thick enough to overwhelm nor thin enough to be negligible, but simply ideal. I was hugely impressed with this one which, in my opinion, was the best version of the dish I’ve ever had.

To finish, Fondy enjoyed the olive oil cake which was good but, alas, no match for my nutella tart which I nominate for Best Use of a Chocolate and/or Hazelnut Spread in a Dessert. Unbelievably good.

Fondy and I are already eyeing certain menu items for our return visit. At the top of our list: the borlotti and smoked ham hock soup, the tagliarini with pork ragu, basil, and pecorino, and the pork roast with cotechino, cipolinne, and drippings. And, of course, the nutella tart.


1020 Main Street

Vancouver, BC



Check out the video at the end of this entry for a behind-the-scene peek at the B-side of a scene from Infection.


Belouchi writes: “Welcome back to Canada. I was wondering if you can give me some advice on what restaurants to try while i’m in Vegas.”

Answer: Marty G. highly recommend Restaurant Guy Savoy (which I intend to check out the next time I’m in town). I really liked Alex and Daniel Boulod at the Wynn, Le Cirque and Michael Mina at the Bellagio, and, of course, The Cheesecake Factory in Caesar’s Mall.

Quade1 writes: “Did you have any encounters with non-westerner public toilets??

And what are the chances of getting an SGA theatrical release??? puuuuleaze!!!

What price range does a Fuel dinner run you?”

Answers: No to the non-western toilets and, sadly, no to the SGA theatrical release as well. As for Fuel’s price range, check out their website (fuelrestaurant.ca).

JenR writes: “It’s lovely that you (ALL OF YOU) seem to not understand why we’re frustrated with the show and what’s happened with Rodney. […] We’re upset because Keller has become the focus of the show along with Rodney. It’s all about them while the other characters get shoved to the side. Just because they’re your favorites does NOT mean you can only write for them.”

Answer: You‘re right. I don‘t seem to understand the argument that Keller and Rodney have become to focus of the show. I looked at the episode’s I wrote this season. Broken Ties was a Ronon story with secondary stories for both Teyla and Woolsey. Whispers focused on Sheppard, Beckett, and the new team. Remnants was actually three seemingly separate storylines, one dealing with Sheppard, the other dealing with Woolsey, and the third dealing with McKay and Zelenka. I then looked at Paul’s episodes. Enemy at the Gate is a team episode (you’ll have to see to judge for yourself) while The Seed was more a team episode if anything. The attempt to argue that this was a Keller episode really serves to undermine your argument. She had little to do in the episode but lie there as victim. If it had been Teyla in her place and I had announced this would be a Teyla-centered episode, you can be pretty damn sure the Teyla fans would have been up in arms. I then looked at Alan’s episodes. Infection, Daedalus Variations, and The Outsiders were team episodes. The Queen focused on Teyla. Over to Alex’s lone episode, Inquisition – it can be argued that this was a team episode or, moreover, a “show” episode. The upcoming Vegas, Robert’s lone episode, is through and through a Sheppard episode while Brad’s lone early season episode, The Shrine was, yes, a McKay episode. Looking at Carl’s episodes, you have Ghost in the Machine (another team episode), Tracker (equal parts Ronon, Rodney, and Keller), The Prodigal (again team with some focus on Teyla) and, finally Identity (again, Keller as victim but the focus of the episode is more the guest star here). Finally, let’s look at Martin’s episodes. Search and Rescue was a team episode. The mid-season two-parter had three different storylines – one dealing with McKay and Daniel, another dealing with Sheppard and the Travelers, and the third dealing with Ronon and Keller on board the Daedalus). Sure, you can argue that one part (the McKay/Daniel thread) had more emphasis, but it was hardly the focus of these two episodes. And, finally, Brain Storm – yes, a McKay and Keller episode.

As for the argument that the Keller/McKay relationship has become the main focus of the show, let’s chart its development: The Shrine (final scene, McKay admits his love for Keller), Tracker (final scene, McKay and Ronon admit their mutual interesting Keller), The Lost Tribe (final scene, Keller informs Ronon she is interested in someone else), Brain Storm (McKay and Keller’s first date, the relationship is solidified). Again, hardly the focus of the show’s fifth season.

JenR also writes: “Let me also mention that we’ve only gotten two years with Keller. That’s no where near enough time for us to get used to her, for us to really know her.”

Answer: Fans of Ford would argue otherwise.

Breeze writes: “1) With your trip to Japan, how would you rate it overall?

2) I know my family is thinking about going over there for a holiday. But is there any place you would recommend if my family goes there?

Now for some SGA questions
3) Concerning the last SGA episode “Enemy at the Gate”, will the fans get to see (for the last time) a full credit rollout?

4) In the episode that has recently aired “Infection”, does Telya have the ATA gene? If so, since when? Or did Sheppard activate the Life Sign Detector before it was seen?”

Answers: 1) 8 on 10. If I had been able to cover more ground and spend less, it would have been a 10 on 10. 2) It really depends on where your family’s interests lie. 3) I don’t think so. That’s a network call and every indication is they’ll be showing the truncated credit sequence until series end. 4) No, she doesn’t have the ATA gene. I believe it was demonstrated in Rising that someone with the gene can’t activate the Ancient life sign detector. I would argue that it’s more than likely the result of an alteration made to the device, something more easily accomplished on something like a life signs detector as opposed to, say, a puddle jumper.

DasNDanger writes: “When dealing with an ongoing series – one that may last years – how hard is it to write characters, or even develop plots, when you’re not sure who’s portraying those characters?”

Answer: I believe I did answer this question from you (or possibly someone else). It is admittedly much more difficult to write for a character when you’re not sure who will be playing the role. Still, we have to get scripts written and don’t have the luxury of waiting for casting decisions to be made.

DasNDanger also writes: “ In regards to information revealed in Infection, since Wraith ‘exchange fluids’ with their ship during hibernation, can we safely assume they have a symbiotic relationship with their ship? If so, will more be revealed about this, perhaps in the movie?”

Answer: To a certain extent – yes, that is the implication – although this relationship has more to do with maintaining body function while the wraith are in stasis.

DasNDanger also writes: “ C. Todd seemed to link telepathically with his ship in those final moments of descent…is this a correct assumption?”

Answer: Although it did seem like a telepathic link, it’s clear from previous episodes that the wraith control their ships via manual operation.

DasNdanger also writes: “1. Do Wraith need a human or Wraith host to grow a hive ship?

…2. If so, does this individual then become the ‘brain’, or main computer, of the ship?

…3. If not, is this tech – assuming it’s an extension of Wraith biology – controlled by Wraith telepathy, or something else? (This corresponds to #C above.)

…4. What was meant when Keller said she did not have a designation yet? As a ship or piece of technology, or as something else?”

Answers: 1. That’s what is suggested in The Seed. 2. Yes, the brain in much the same way that a brain operates motor function rather than thought processes. 3. See above. 4. As a ship.

Terry writes: “Joe, how many books did you read while on your vacation?”

Answer: One, Vernor Vinge’s Rainbows End. And I started David Weber’s On Basilisk Station.

DasNdanger also writes: “I clicked on Marty’s pic (just to get a better look at that should-be Wraith behind him), and…well…it kinda took me to a different page, with a smaller BS audience pic under it…and a Sept. entry pic under that. Are you playing with the WP features again, Joe?? And will we ever get the post/comment numbers back?”

Answer: It’s actually WordPress playing with the WordPress features. As for the post-comment numbers – I didn’t change anything, honest.

Caitlyanna writes: “My current inner debate is whether or not to go on this guided tour of part of Canada for my birthday that involves a train or if I should go to Hawai’i.”

Answer: If it was my choice – uh, Hawaii.

Laura Dove writes: “But Sheppard crossed a line when he woke up Todd just to help control the ship, with no intention of ever healing him or his crew.”

Answer: Prior to this episode airing, I mentioned that it would lay where our various players fell in terms of the wraith. Sheppard and Ronon’s outlook has been pretty consistent throughout and although one can argue against this stance on moral grounds, that’s beside the point. Just because they’re the show’s protagonists doesn’t mean they act virtuously at all times. Some, for instance, would argue that Sheppard was admirable for going back and trying to save his buddy in Iraq. Others would argue he was incredibly irresponsible and point out that his misguided actions cost the lives of numerous individuals.

Ava writes: “1) Do you plan an international team for SGU like there was in Atlantis? I’m looking forward this new series! It’s so difficult to find a good old scifi series in Tv these days. Anything scifi related and creative is very welcomed.

2) Could a foreigner be ever accepted to the team of writers in Canada? (dumb question, I know, but I still have to ask)

3) I’ve really enjoyed Brainstorm. Anyone watched Firefly before writing this one??

4) Any chance that we could meet that other Runner, Kiryk, before the series ends?”

Answers: 1) The Destiny will not be crewed by an international team in the same was the Atlantis expedition was. 2) Sure. 3) We all have. 4) Sorry, nope.

Shirt ‘n Tie writes: “thanks for the heads up re: Chef Belcham’s new restaurant! Looking forward to the review. Is Mr Doughty also involved or is this a solo effort?”

Answer: Yep. He co-owns Campagnolo along with Chef Belcham.

Christelle writes: “I have an indiscreet question: how much did your journey cost?”

Answer: A lot!

Pol writes: “Has there ever been an episode that you guys (you and Paul) have written that, after having seen the finished product, didn’t quite do what you’d intended?

To clarify – if you’ve written something that sets a specific tone and feel and upon airing you find that the ep goes in a completely different direction? If so, was that new direction better than what you envisioned? The same? Worse? Made you scratch your head and reach for the chocolate in consolation?”

Answer: Every episode surprises in some way, either good or bad. Many offer up a fairly equal balance of pleasant revelations and disappointments.