February 17, 2013: The Hot Chocolate Festival Wrap-up! And the Winners are…!

Akemi and I tried to make the most of the last few days of the Vancouver Hot Chocolate Festival by checking out some of the more intriguing offerings we had yet to sample…

Canadian Classic: 100% pure hazelnut with 38% milk chocolate served with four pieces of artisan chocolate.

At: Schokolade 2263 East Hastings Street, Vancouver

http://www.schokoladecafe.com/

Sweeter than most of the more bitter dark chocolate varieties we sampled and more straightforward than the sweeter, but layered, white chocolate entries.  Simply a nice, rich roasted favor.

The Gold Medal: Salted Pecan & Maple Syrup (the gold medal winner from the 2012 Gelato Competition in Italy), served with Erin Ireland’s “To Die For” Banana Bread.

At: Bella Gelateria 1001 West Cordova Street.

www.bellagelateria.com

An enormous serving of rich, premium dark chocolate served with fantastic banana bread for half the price of some of the festival’s high-end entries.  Bitter, sweet, salty, and incredibly satisfying.

The Lumberjack: Bourbon barrel-aged maple syrup hot chocolate served with a Douglas fir-infused chantilly, maple & vanilla shortbread. 

At: Thomas Haas 2539 West Broadway, Vancouver.

http://www.thomashaas.com/

I wasn’t sure about the Douglas fir-infused chantilly but, like other delicious instances during this hot chocolate festival, I was pleasantly surprised.  Also something else I discovered over the last few weeks: chocolate + maple syrup = killer combination.

The King’s Cup – Ode to Elvis: Hot chocolate with peanut butter and banana served with a macaron or cookie.

At: Soirette Macarons & Tea 1433 West Pender Street, Vancouver. (Coal Harbour)

www.soirette.com

Inspired by what was purportedly Elvis’s favorite treat (fried peanut butter and banana sandwiches), this delectable drink combines all three ingredients to tasty effect.  The peanut crumble rim was genius.

The Scandal of Singapore: Spicy dark chocolate with rice milk.

At: Beta 5 (http://shop.beta5chocolates.com/) and The Juice Truck (usually found on the corner of Abbott and Water in Gastown).

I actually had it with almond milk instead and it was quite good, with just enough spice to catch the back of your throat but not linger too long.

*

My final tally: 36 out of 60 flavors sampled.  Given that the festival was only 27 days long, I consider that a pretty respectable score.  And, now that it’s finally over, it’s time to pick my Top 5 Vancouver Hot Chocolate Festival 2013 Favorites.  Drum roll, please…

Coming in at #5:

Malteaser: Barley malt-infused hot chocolate served with salt caramel malt truffles.

Available: At Thomas Haas 2539 West Broadway, Vancouver.

http://www.thomashaas.com/

Terrific!  I could have had two but I’m sure the sugar rush would’ve killed me.

A pleasantly surprising top five finisher – in the #4 spot:

The Josiah: Basil drinking chocolate topped with housemade strawberry marshmallows.

Available: At Cocoa Nymph 3739 W. 10th Ave (at Alma), Vancouver
www.cocoanymph.co

Basil drinking chocolate?  Really?  Oh, yeah.  Really!  I was admittedly dubious but one taste thoroughly won me over.  The best hot chocolate I had that week.

A pleasantly unsurprising top-five finisher – at #3:

Italian Honey Moon: Honey nougat and hazelnut made with Avalon Organic milk and Michel Cluizel chocolate served with Erin Ireland’s “To Die For” Banana Bread.

Available: At Bella Gelateria 1001 West Cordova Street.

www.bellagelateria.com

I was leery at first.  Hot chocolate topped with shards of honey nougat? I love particulates (that’s what they call ‘em) in my ice cream, but in my drinking chocolate?  Well, they turned out to be a wonderful little textural addition to the drink.  I am now a hot chocolate particulate convert!

As a personal rule, fruit and chocolate don’t mix – and yet, inexplicably, defying all logic, it works perfectly here.  Coming in at #2 (and, incidentally, Akemi’s #1):

Armoury Amour: Cocoa Barry  “Madirofolo”– a single plantation chocolate, kissed with raspberry and served with a mini lemon and basil ice cream sandwich.

Available: At Chocolate Arts 1620 West 3rd Ave., Vancouver (Kitsilano).

http://www.chocolatearts.com/

Well, damn, this was a surprise!  I’m not a fan of the fruit-chocolate combo and find raspberry a particularly reprehensible partner but this heavenly creation sang.  Akemi’s overall favorite so far and a definite Top 3 finisher for yours truly.  Loved the raspberry sugar rim.

Which brings us to my favorite hot chocolate of the festival.  At #1:

Jasmine: 64% dark chocolate – origin: Ecuador. Infused with jasmine and served with choice of chocolate square.

Available: At Chocolaterie de la Nouvelle France 198 East 21st Ave., Vancouver, B.C.

www.chocolaterienouvellefrance.ca

Surprisingly spectacular.  Just the right chocolate married with the perfect balance of jasmine yields the most exquisite hot chocolate of the festival so far.

*

And rounding out my Vancouver Hot Chocolate Festival 2013 Top Ten: The King’s Cup – Ode to Elvis (Soirette), Pretty in Pink (Bel Cafe), Ohhh Canada (Thierry Chocolaterie Patisserie Cafe), Blond Mystique (Secret Location), One in a Million (Thierry Chocolaterie Patisserie, Cafe).

 

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February 12, 2013: Decision, Projects, and Hot Chocolate!

Thanks to everyone who took the time to offer their sage advice on my recent “dilemma of the day” (February 10, 2013: Let’s all pitch in and help me plan my life!).  I was actually leaning one way but, after reading some very convincing arguments, am now reconsidering. Tomorrow, I’ll be meeting with my accountant who will no doubt help shed some light on/further complicate the issue.

Meanwhile, things are…progressing (?) on the projects front…

The SF series: Hmmm.  I was kind of hoping we would have received the good word by now (that word, of course, being: “Go!”).  We have broadcasters on board but require another piece or two of the financial puzzle to complete the package.  I refuse to end up in a situation where I’m expected to produce a show with little cash but a lot of good intentions.  Space ships don’t come cheap, y’know?

The Urban Fantasy series: We’ll be delivering our second draft tomorrow.  Word is we’ll be shooting the pilot this spring.  Beyond that…who knows?

The other SF series: Has garnered a fair amount of interest on the concept alone (based on a pre-existing literary work).  It’s with the lawyers now and, whenever the deal gets sewn up, we can finally start working on the script.

The Drama spec: While the aforementioned are all very promising paying gigs, it never hurts to have a few scripts under your belt…just in case.  I’ve decided to simply go ahead and outline this female-driven “fish-out-of-water” pilot.  I’ll spend a few days beating it out and then, once a satisfactory structure is in place, I’ll crack open a bottle of Jagermeister and spend the weekend hammering out that first draft.

The SF/Horror/Fantasy spec: Ah, why choose one when you can do all three at the same time?  Colorful characters!  Humor!  Over-the-top action!  Writing this one will be a lot fun – provided I have the time.

The Horror movie: It went out a couple of months ago and has engendered some interest, but nothing solid.  This one seems like a no-brainer to me and, depending on how these other projects pan out, I’m thinking of pulling it back in March, financing it through Kickstarter, and producing it myself.

The Vancouver Hot Chocolate Festival ends in three days!  You better move quickly if you want to check out  the 50-some flavors available around town.

I, of course, have been trying my best.  But, evidently, my best won’t be good enough in the end.  Still, I gave it a game effort.

I started off sampling fourteen different hot chocolates in the the first week of the festival: January 31, 2013: The Hot Chocolate Festival!

Followed by another ten soon after: February 6, 2013: The Vancouver Hot Chocolate Festival Tour II!

And, most recently:

Tosca: Dark chocolate and rum served with a choice of chocolate or liege waffle sample.

Available: Every day of the festival at Leonidas #29 – 1055 Canada Place (Vancouver Convention Centre West), Vancouver.

www.leonidaswaterfront.com

A fine hot chocolate though a touch too boozy.

Frozen Noisette: Melted praline blended into frozen yogurt, topped with a shot of melted chocolate, and finished with crushed hazelnuts. Served with a choice of chocolate or liege sample waffle.

Available: Every day of the festival at Leonidas #29 – 1055 Canada Place (Vancouver Convention Centre West), Vancouver.

www.leonidaswaterfront.com

A double rarity: gjianduja-based cold hot chocolate.  And it was utterly, doubly delicious.

Beyond the Milky Way: Dark chocolate (64%) made with almond milk and coconut milk, flavoured with natural pear extract. Dairy free.

Available: February 2-8 at French Made Baking 81 Kingsway, Vancouver

http://frenchmadebaking.com

Liked the chocolate a lot but thought it was weakened by the almond and coconut milk.  The pear was very subtle.

Rose of Ecuador: 64% dark chocolate – origin: Ecuador. Infused with rose petals, and served with choice of chocolate square.

Available: Every day of the chocolate festival at Chocolaterie de la Nouvelle France 198 East 21st Ave., Vancouver, B.C.

www.chocolaterienouvellefrance.ca

Finally!  A rose-infused version that makes use of dark chocolate instead of the standard white.  And it was wonderful.  A perfect balance of flavors.  That gang here definitely know their hot chocolate!

Anise:  64% dark chocolate – origin: Mexico. Infused with aniseed, and served with choice of chocolate square.

Available: Every day of the chocolate festival at Chocolaterie de la Nouvelle France 198 East 21st Ave., Vancouver, B.C.

www.chocolaterienouvellefrance.ca

With the exception of the Orange Blossom, every hot chocolate I’ve had at Chocolaterie de la Nouvelle France has been incredibly well-balanced.  Here, the licorice flavor is present but compliments rather than conquers the chocolate.

The Emily Rose: Orange drinking chocolate, topped with housemade rose-coconut marshmallows.

Available: February 2- 14 at Cocoa Nymph 3739 W. 10th Ave (at Alma), Vancouver
www.cocoanymph.co

Cocoa Nymph makes a damn fine cup of hot chocolate.  The tartness of the orange combined with the sweetness of the coconut and the bitterness of the dark chocolate to deliver one of Akemi’s favorites.

The Josiah: Basil drinking chocolate topped with housemade strawberry marshmallows.

Available: February 8 – 14 at Cocoa Nymph 3739 W. 10th Ave (at Alma), Vancouver
www.cocoanymph.co

Basil drinking chocolate?  Really?  Oh, yeah.  Really!  I was admittedly dubious but one taste thoroughly won me over.  The best hot chocolate I had this week.

I’m really going to have to make these last few days count!

3rd-vancouver-hot-chocolate-festival

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February 6, 2013: The Vancouver Hot Chocolate Festival Tour II!

My Vancouver Hot Chocolate Festival tour continues with visits to…

Bengal Dream: Milk chocolate with sweet spices (chai) served with caramelized honey and orange palmier.

Available: February 2 – February 14 at Bel Cafe 801 West Georgia Street @ Howe (at the Rosewood Hotel Georgia)

http://www.belcafe.com/

A little sweet but some very nice flavors.  The palmier packed quite a sweet punch as well.

Pretty in Pink: White chocolate with rose and raspberry, served with a vanilla bean shortbread.

Available: January 19 – February 1 at Bel Cafe 801 West Georgia Street @ Howe (at the Rosewood Hotel Georgia)

http://www.belcafe.com/

As Akemi pointed out, white chocolate-based hot chocolates are the toughest because, all too often, the sweetness of the white chocolate overwhelms the other ingredients.  Conversely, attempts to balance the flavors can result in overkill.  In this case, however, it worked – a perfect marriage of white chocolate and rose.

Raspberry Beret: Raspberry-infused white, milk, or dark Belgian hot chocolate. Prepared fresh to order, by blending whole chocolate pieces into steamed milk, topped with vanilla whipped cream, served with a trio of Bittered Sling-infused meringue cookies by Kale & Nori Culinary Arts.

Available: Every day of the festival at Blenz 708 Thurlow St. (at West Georgia), Vancouver.  (Downtown Central).

http://blenz.com/

Fairly bursting with raspberry flavor but never overwhelming the chocolate, this one was a pleasant surprise although it was a little thinner than the offerings at some of the other places we’ve checked out on this tour.

Shirokuma: White hot chocolate with Japanese matcha, served with a trio of Bittered Sling-infused meringue cookies by Kale & Nori Culinary Arts.

Available: Every day of the festival at Blenz 708 Thurlow St. (at West Georgia), Vancouver.  (Downtown Central).

http://blenz.com/

Shirokuma is Japanese for polar bear (shiro = white, kuma = bear) and is apparently, according to Akemi, a very popular flavor back in Japan. While good, the sweetness of the chocolate overshadowed the delicate matcha flavor.

Both hot chocolates were accompanied by a tasty assortment of meringues compliments of Kale & Nori Culinary Arts.

Cherry Bon Bon: Hot Chocolate with Cacao Barry Extra Brute Cocoa and sour cherries, topped with house-made sour cherry marshmallows, and served with a pecan fruit crisp.

Available: February 1-14 at Terra Breads  2380 West 4th Avenue (@ Balsam)

Weak and surprisingly devoid of any real chocolate flavor.  I actually wondered whether real chocolate was used.

Blond Mystique: Roasted white chocolate, candy cap, and cognac hot chocolate.  Served with a brown butter Caramelia financier. (Candy cap is a unique small mushroom, that when dried, has the aroma and flavour of earthy maple syrup.

Available: Every day of the festival at 1 Water Street, Vancouver (In Gastown)

http://www.secretlocation.ca/

Everyone else found it too boozy but I loved this incredibly flavorful drink.

Lock, Stock and Two Smoking Barrels: Smoked cinnamon mocha with chocolate marshmallows and caramel powder.  Served with Manjari chocolate brownie.

Available: Every day of the festival at 1 Water Street, Vancouver (In Gastown)

http://www.secretlocation.ca/

Fine but, ultimately, it just tasted like a flavored coffee.

Aphrodite: Nyangbo and parsnip hot chocolate, topped with whipped chocolate ganache and parsnip milk jam.  Served with English Breakfast gelato.

Available: Every day of the festival at 1 Water Street, Vancouver (In Gastown)

http://www.secretlocation.ca/

A gorgeous, multi-layered drink.  A lot going on here.  This was everyone else’s favorite.  For my part, I couldn’t get past the parsnip flavor.

Monty’s Heat: A spicy hot dark chocolate.

Available: February 2-8 at Gem Chocolates 2029 West 41st Avenue, Vancouver.

www.gemchocolates.ca

Some very nice, deep flavors that didn’t really pack a whole lot of heat. A very good drinking chocolate but a little weaker than some of the others we’ve sampled.

One In A Million: Hot chocolate made with Maranon (the world’s rarest chocolate), served with a chocolate-dipped madeleine.

Available: January 30 – February 10 at Thierry Chocolaterie Patisserie Cafe 1059 Alberni Street

http://www.thierrychocolates.com/

Delicious, possessed of a nice rich fullness, I only wish it had been a little thicker.

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January 31, 2013: The Hot Chocolate Festival!

The Vancouver Hot Chocolate Festival is in full swing and Akemi and I have been trying our darndest to sample as many of the 60-some flavors available at the various shops and cafes around town.  So far, we’ve managed to try about a dozen decadent offerings.  Looks like we’re really going to need to pick up the pace with roughly two weeks to go.

Here’s a rundown of our tasty accomplishments to date.  Please note that some of the flavors have been discontinued – but been replaced with other (no doubt) sublime selections:

Italian Honey Moon: Honey nougat and hazelnut made with Avalon Organic milk and Michel Cluizel chocolate served with Erin Ireland’s “To Die For” Banana Bread.

Available: Every day of the festival at Bella Gelateria 1001 West Cordova Street.

www.bellagelateria.com

I was leery at first.  Hot chocolate topped with shards of honey nougat? I love particulates (that’s what they call ‘em) in my ice cream, but in my drinking chocolate?  Well, they turned out to be a wonderful little textural addition to the drink.  I am now a hot chocolate particulate convert!

Monkey’s Choice: Caramelized Banana & Honey served with Erin Ireland’s  “To Die For” Banana Bread.

Available: Every day of the festival at Bella Gelateria 1001 West Cordova Street.

www.bellagelateria.com

Very good although I was on the fence about the banana bits.  The banana bread was the perfect dipping accompaniment.

Ohhh CANADA: Canadian maple syrup + pecan hot chocolate served with a sable.

Available: January 19 – 29 at Thierry Chocolaterie Patisserie Cafe 1059 Alberni Street

http://www.thierrychocolates.com/

A tasty tribute to The Great White North.  And those candied pecans were a lovely touch.

Malteaser: Barley malt-infused hot chocolate served with salt caramel malt truffles.

Available: Every day of the festival at Thomas Haas 2539 West Broadway, Vancouver.

http://www.thomashaas.com/

Terrific!  I could have had two but I’m sure the sugar rush would’ve killed me.

The Sweet of Bitter Dark: Bitter dark drinking chocolate.

Available: January 19 – February 14 at Beaucoup Bakery  2150 Fir Street (in Kitsilano)

www.beaucoupbakery.com/

With seating at a premium, we elected to go take-out.  The serving sizes are notably smaller than the other offerings sampled so far on this Hot Chocolate tour (which sat perfectly fine with Akemi who thought it ideal given its punchiness).  Also, there were some temperature issues as the drink was served at just a touch above room temperature – more of a Warm Chocolate.  In the end, probably my least favorite as the sour notes of this particular Valrhona dark proved just too much for me.

Petal of a Rose: Vanilla bean white hot chocolate with rose.

Available: January 26 – February 1 at Beaucoup Bakery  2150 Fir Street (in Kitsilano)

www.beaucoupbakery.com/

This one was a few degrees cooler than the Bitter Dark and, while Akemi found it too sweet, I enjoyed the flavor combination.  The hint of rose was perfect and didn’t overwhelm the vanilla.

The drink was accompanied by a blondie (the brownie’s angelic sister?) that, again, Akemi found too sweet but, yes, again, I enjoyed for its delightful salted caramel combination.

A Snowball’s Chance in Tokyo: White chocolate matcha hot chocolate topped with yuzu marshmallow.

Available: January 19-25 at Beta 5 

(http://shop.beta5chocolates.com/) and The Juice Truck (usually found on the corner of Abbott and Water in Gastown).

Being a HUGE fan of the gang at Beta 5 Chocolate, I was really looking forward to this one – but came away disappointed when I got it off the The Juice Truck during last week’s food truck event.  It was weak, very watery, and devoid of any trace of yuzu flavor (I assume the marshmallow had dissipated in the heat of it all).  Undeterred, I stopped by Beta 5 and picked up the hot chocolate stick mix, then made it myself at home.  The results?  MUCH better – although I still missed the yuzu marshmallow.

When Pigs Fly: Cocoa Barry “Alto El Sol”, a single plantation chocolate, topped with maple and bacon marshmallow, served with a peanut butter cookie.

Available: Every day of the chocolate festival at Chocolate Arts 1620 West 3rd Ave., Vancouver (Kitsilano).

http://www.chocolatearts.com/

A nice cup of chocolate although I didn’t find the marshmallows particularly “bacony” and thought the accompanying peanut butter cookie just so-so.

Armoury Amour: Cocoa Barry  “Madirofolo”– a single plantation chocolate, kissed with raspberry and served with a mini lemon and basil ice cream sandwich.

Available: Every day of the chocolate festival at Chocolate Arts 1620 West 3rd Ave., Vancouver (Kitsilano).

http://www.chocolatearts.com/

Well, damn, this was a surprise!  I’m not a fan of the fruit-chocolate combo and find raspberry a particularly reprehensible partner but this heavenly creation sang.  Akemi’s overall favorite so far and a definite Top 3 finisher for yours truly.  Loved the raspberry sugar rim.

Orange Blossom Flower: 64% dark chocolate – origin: Ecuador. Infused with orange blossom flowers and served with choice of chocolate square.

Available: Every day of the chocolate festival at Chocolaterie de la Nouvelle France 198 East 21st Ave., Vancouver, B.C.

www.chocolaterienouvellefrance.ca

Beautifully presented and loved the froth but the orange blossom overwhelmed.

Jasmine: 64% dark chocolate – origin: Ecuador. Infused with jasmine and served with choice of chocolate square.

Available: Every day of the chocolate festival at Chocolaterie de la Nouvelle France 198 East 21st Ave., Vancouver, B.C.

www.chocolaterienouvellefrance.ca

Surprisingly spectacular.  Just the right chocolate married with the perfect balance of jasmine yields the most exquisite hot chocolate of the festival so far.

Currant Direction: The sophisticated Euro accent of blackcurrant.  Served with a thyme sable.

Available: January 28 – 30, February 9 – 1 at Soirette Macarons & Tea 1433 West Pender Street, Vancouver. (Coal Harbour)

www.soirette.com

Our first attempt to sample Soirette’s hot chocolate offerings was unsuccessful.  We walked in at 6:30 p.m., a half an hour before closing, only to have the girl behind the counter look at us as though we were homeless people seeking for spare change.  We inquired about the hot chocolate and were informed, alas, the kitchen was closed.  Closed? Damn, I thought, that must be a mighty involved hot chocolate-making process!

We returned a few days later for an afternoon visit.  A different girl was at the counter and she was sweet as can be.  The owner, came out from the back to chat macarons and hot chocolate with us – and present us with the thyme sable that accompanied our order.

I’m not a big fan of mixing fruit and chocolate so the cocoa-currant combo didn’t really sing for me.  Akemi, on the other hand, was quite charmed by the creation – although she felt the addition of lavender petals was a bit much.  That thyme sable however…Holy Smokes! Closer to cake than sable, sweet and salty with a savory thyme undertone, it was the best thing I’ve eaten this year!  Unbelievably good but, sadly, not on the regular menu.

P.S. It only took all of 45 seconds to actually prepare the hot chocolate.

The Ayala: Jasmine drinking chocolate, topped with housemade juniper marshmallows.

Available: January 19 – February 14 at Cocoa Nymph 3739 W. 10th Ave (at Alma), Vancouver, B.C. 604-222-4477
www.cocoanymph.co

A subtle blend of jasmine and dark chocolate.  The homemade juniper marshmallows were a nice little addition.

The Noah: Balsamic drinking chocolate, topped with housemade cherry marshmallow.

Available: January 26 – February 14 at Cocoa Nymph 3739 W. 10th Ave (at Alma), Vancouver, B.C. 604-222-4477
www.cocoanymph.co

Thicker, silkier than The Ayala but, ultimately, possessed of just a tad too much of a vinegar kick.  Sipped on its own, it didn’t quite do it for me although the cherry marshmallows offered a nice counterpoint.

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January 27, 2013: Hot Chocolate Fest! Blog-hopping with Mandy Hager! Doggy Blues! Days of Stargate Atlantis Past! First Contact!

Vancouver is celebrating a month long Hot Chocolate Festival and I am trying my damndest to sample most of the 63 flavors available at the 23 locations around town.  I got off to a late start but I’m making up for lost time.  7 down, (about) 56 to go!  I’ll have a full report for you in about three weeks.

If, while you’re waiting, you too would like to check out the festival, head on over here for all the details: http://www.cityfood.com/events/hotchocolate2013/

Just received word that author Mandy Hager has posted the responses to the 10 Blog Hop questions!  Head on over to her blog to get the scoop on her latest book, The Crossing: 

http://mandyhager.blogspot.co.nz/

Sadly, to today we bid adieu to our dog-nanny, Christine, who heads east for job training for her new career.  The dogs will no doubt miss her, but Akemi and I will miss here even more since we now have to find someone to step into her dependable dog-sitting slippers.  Yep, all we need to do is find someone with experience who we can feel comfortable leaving behind to take care of our dogs – and home – while we’re away.  Or we can put thoughts of a Vegas getaway or another Japan trip on the back back back burner.  I mean, seriously.  Jelly is almost 14!  I think she’s ready for the responsibility of taking care of her siblings.

Continuing our trip down SGA memory lane with…

FIRST CONTACT (510)

Over time, writer/Exec. Producer Martin Gero became the go-to guy for our Atlantis big event episodes.  And, really, you couldn’t get any bigger than this fifth season midseason two-parter chock full of action, dazzling visual effects, shocking twists, Stargate mythology, and topped off with a visit from none other than Daniel Jackson himself. Honestly, what more could you ask for?

The thing I remember most about the shooting of this episode was the visit by a special needs boy and his family.  They’d won a set visit and, as thrilled as they were be there, they were triply delighted to be meeting and spending time with Dr. Rodney McKay.  And spending time with actor David Hewlett, I’m sure, far exceeded their expectations because he was nothing short of delightful company.  I watched him interact with the kid and his family, making the time to sit and chat with them between the various shots, genuine in his interest and enthusiasm.  And then, later, hurrying over to catch them before they left for the rest of their set tour to arrange a lunch meet-up.  Really nice to see.

Friday Night Lights alum Daniella Alonso steps into Jill Wagner’s boots as Traveler’s rep Katana Labrea (photo courtesy MGM Television)

Art Department design for Lost Tribe exo-suit.

And, the finished product (photo courtesy MGM Television)

Under all that (faux) armor = Stunts Coordinator James “Bam Bam” Bamford (photo courtesy MGM Television)

Todd adjusts his bluetooth (photo courtesy MGM Television)

Every season, we we would measure to see how much taller our guest star Asgard had grown.  Another two inches! (photo courtesy MGM Television)

David Hewlett and Michael Shanks = BFF!

Writer/Exe. Producer Martin Gero directs the Rodney/Daniel scenes.  JacKay?

Resident film reviewer Cookie Monster drops by tomorrow as our Supermovie of the Week Club reconvenes to discuss Superhero Movie. Don’t forget to watch!

No.  On second thought – don’t bother.

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