Obama Bama Ding Dong

Cookies and cake aint exactly my thing – but more power to you if they are. They certainly are the thing of the Queen of Tarts in Toronto’s west end. This is an adorable little boutique shop on Roncesvalles that even got me excited about cookies:

The small shop has been a media darling – even the mighty Martha has featured this sweet spot. I can`t help but wonder if that makes her the Queen Mom…

We visited to see what the flavor of the month would be this month – survey says:

Off with his head! I mean... Take a bite out of the recession

If you are a cookie monster, this place is definately worth a trip!

The Power of Memory

This is a post about a wonderful experience at a fantastic establishment with a wonderful server/ waitress/ friend/ fiend or whatever you call the most amazing service people you have ever had. It is not about a specific place – so this is a rare occasion that I am not going to credit a place for great service – this is about all of the amazing and wonderful servers that exist in the world – so fantastic that calling them a server seems a disservice to their craft.

Moving downtown was tough on me (3 years ago this month). I loved the excitement, lights and certainly the company of moving in with Dana. The difficult part for me was the anonymity of living in a new place. I had been in and out of Markham since being a small child. The hamburger shop knew me by face and name. I could bump into friends in a variety of different places. The local bars knew who I was and the restaurants greeted me with a familiar grin.

Sharing a genuine experience with people is critical to my enjoyment of life – regardless if those people are friends, family or staff at a local restaurant. I want to genuinely interact with those around me and, to be honest with myself, I want to be remembered. A much longer piece of writing would explain my fear of being forgotten and simply wouldn’t fit within the focus here. Let’s just say that I was lost a few times in ways that I didn’t like and take great comfort in remembering others and being remembered by them.

Before I moved downtown, Dana and I would go to a local watering hole in the east end of the city (she lived down here). There was very little water but it was most definitely a hole (one of the most legendary in this city). It was a wonderful place which was filled with many, many different types of beer and friendly libations. It was a great place – the people were eclectic and many evenings were lost int he shadows of this small little hovel. It was a most wonderful escape – and the first place downtown that I could truly call my local.

Our favorite member of the bar was Heather. Heather always had a warm smile, was passionate about people and her studies (at OCAD at the time). She showed a genuine interest in our stories – would playfully interact with us, share some neat stories and never neglect us – or others – in the process. She would always remember my favorite (which was “surprise me with anything but Coor’s Light.”) She was simply fantastic.

The years have gone by and we live in a different corner of the city. We have bumped into Heather a few times – last we had hear she was opening a bar of her own in Hamilton.

We went for a wonderful stroll on Saturday and ended up back in the old ‘hood. We walked in to have a few bevies and were shocked to hear a giant warm greeting from behind the counter. She still works the occasional shift and seemed happy to see us as well. This warm greeting was repeated several times over as several others walked in with the similar histories. You could hear their excitement in seeing her and the same in return.

Being remembered is such a wonderful thing. I don’t know if many people who “serve” for a living know what an amazing part of someones lives that they can become. A memory is a most powerful thing and being remembered is such an amazing comfort. Thank you to Heather – and to all of the fantastic people who willingly put themselves on the line to engage with customers to make them feel like what they ultimately are – people. Thank you to those who are the best – you affect others in more ways than you can ever know.

When did being a Vegetarian become acceptable?

Before it sounds like I am declaring all out war with the Vegetarians amongst us – I am not. It’s not my role to judge what you eat for any reason – especially the very personal choice of eating meat; a choice that is often woven in ethics, Religion, Environment or personal choice. Two of my dearest friends are Vegetarian and I lasted more than 5 years not eating red meat or pork. This is not about what you eat – in fact it is actually a post about what you don’t eat!

The major chain supermarkets are really trying to up their ante – in many cases the results are fantastic. Cellared Ontario Garlic in February? Local Organic produce? Artisan cheeses and meats? All of these are starting to appear in major chains. The “local” feel of the neighborhood grocer is returning to some of the newest renditions of some of the big chains; small boutique-style alternatives can suspend your belief that you are in a giant chain.

Creating an illusion of small is difficult – it is tough to fake the passion and genuine interest the local store had in a relationship with it’s visitors. Such things can be manufactured – careful selection of people and training are critical to keep the seems from showing.

I was at a deli in a large chain today – surprised by the plentiful selection of meats. Cured, smoked, salted – varieites from all corners of Europe and a few local tastes. A pleasant woman offered me help with a warm smile. I informed her of what I was looking for – something spicy that I could eat as-is (i.e. nothing fried). She replied, “I’m sorry I have no idea – I’m a Vegetarian.”

I stayed calm, made a selection (begrudgingly) and moved on. This is not her fault – she is what she is and I respect that. However… Imagine going to Business Depot, asking what printer you should buy for your small business and the person answered “I have no idea, I’m a Socialist.” First of all, what they are is irrelevant to a recommendation and secondly, well… UGG. Frustration.

There are so many things that come to mind. I felt awful that this Vegetarian had to slice my meat, embarassed and slightly judged that I had asked them to do so. Upset that I couldn’t get a recomendation (regardless of them actually having tasted it) and robbed of the experience of sharing a passion with the individual providing me such sustinence. Is there no other role that this individual could do that could make a better outcome for all – or training that could let us both make the most out of an awkward situation?

This is not the first time this has happened to me – it’s surprisingly common in restaurants that staff have not eaten the food to make a recommendation and they will often explain it away that they are Vegetarian. I support them being whatever they want or have to be – however if I am the customer I expect the same courtesy in return – which includes a reasonable expectation for a recommendation – either based on direct experience or an informed and studied answer based on the experiences of others.

A Wonderful Weekend

A fantastic weekend – and it’s only Sunday morning!

Dana and I are so fortunate to have the company of many good friends – I couldn’t imagine life without them. As much as I think that my “survival item” on a deserted island would be a fully equipped chef’s kitchen and farm, the truth is it would be friends and family before fois gras.

Our friends are often connected by passion; each share a committment and pursuit and love of something. The topic of passion changes from person to person but the underlying commitment to things like food, cooking, photography, design, writing, art, cycling, wine, travel or something else binds us together.

I had the privilege of seeing our friend Margaret in her prime yesterday. Margaret is a professional photographer who is madly passionate about food and the people within the industry. Margaret agreed to help me get some bio pics. I am generally not comfortable in front of the camera lens and she made it relatively painless – I am thrilled with the results and even more thrilled to have seen her “do her thing.” She really is a special kind of talent and has a fantastic portfolio.

To check out Margaret’s work (much of it specializes in food and food industry), take a trip to her site. It’s worth a peak!

Tweet, Tweet, Twitter, Twitter…

What is all this noise about Twitter and how can it help the foodie in all of us?

Twitter is essentially microblogging – members can post messages of 140 characters or less. As a (free) member, you can create an account and choose people to follow – Demi Moore, Chris Cornell and Trent Reznor are all examples. So are Jamie Oliver, New York Times Dining and the Cheese Boutique.

I was (and am still partially) skeptical of the value of Twitter. I am not interested in finding out that some stranger bought new shoes, went for coffee or likes a new album. However, I find it fascinating that I can follow some amazing foodies (fame or none) and learn from each of their experiences and sharing. It is worth a try – with a bit of imagination and looking at our list (WellPreserved) you may find yourself on the path to foodie discovery!

The First Commandment

Thou shall not post drunk.

Under the Tuscan Fennel Salami

“A Northern Italian tradition, Tuscan Fennel salami, or Finocchiona, is served at all Flourentine feasts. This version is made locally by an Italian butcher in Concord, Ontario” – packaging from Leslieville Cheese on this lovely little specialty:

Tuscan Fennel Salami - Leslieville cheese

Herby, peppery in bites and super fragrant (almost floral). This is a very earthy and rustic salami and tastes like it was made by hand and hard work. There’s a certain romance that comes with the thought of a small butcher creating such an item with pride, care and family tradition. I don’t want to know if the romance is imagined or real – I am happy to lie to myself if it is not!

Charcuterie is becoming pleasantly abundant in Toronto and this is a wonderful example. Paired with a Cotes du Rhone (we had this with Jaboulet Paralelle 45) per the recommendation of the friendly team at Leslieville. Their recommendation was very practical – fat and tannins do not match well. The dry puckery feeling that tannins produce can overwhelm the pallet and interfere with the full taste of smoked and or fatty meats such as this.

A wonderful treat that is highly recommended (with or without the wine). Watch out for the bursts of pepper – they will delight or dismay (I find them wonderful!).

My Boyfriend’s Back and There’s Going to be…Steak?

I went to the market on the weekend – I was there a little later than normal after walking Dana to George Brown for a weekend course that she was taking. I entered the mark with a very strong feeling I would see Christian again – Dana called him my “meat boyfriend for many years.”

Christian worked the counter at one of the best butcher shops in the market. He was so friendly, had wonderful service and I delighted in seeing him. If you don’t have a butcher that you know by name I really recommend that you build a relationship with one. Most are passionate about what they do, willing to share, willing to help and will give people who they have a relationship with special care. Christian would spend up to 20 minutes picking 5 or 6 perfect steaks for me as an example. On the odd morning he would give Dana a red rose and often would throw a little extra taste of something or other in our bag that we would find on the way home.

Knowing a butcher in a market really made me feel special. There’s nothing like that kind of personal service and it is a wonderful food experience to share a bond and passion with your butcher. Christian would teach me as much as I could learn, send me on my way and get an update on my progress the next week. It’s like having a meat coach! Christian was so awesome to me and I was so thankful for all that he showed me. I introduced more than 30 people to the butcher before my “heart” got broken… He left me…

I was not angry at Christian leaving – he left to pursue another career. I was pleased for him and cheered him on. I visited him on his last shift and we parted ways. It has been over a year and I have not found another butcher who has ever come close to the same relationship. I have missed him, his service and our friendship. The quality of my meals has also suffered – however it is the relationship I missed most.

So there I was, walking through the market. I walked past the counter where he used to be, forgetting that I had the feeling I would see him again. I kept walking when I realized that someone was calling my name. I looked over – and he was standing behind the counter, smiling, waving. [For those of you who watch LOST, I remember feeling a whole lot like Hurley at this point, thinking I was seeing the 'departed.'] Christian has returned – only on Saturdays but he is back. He picked two steaks for me and sent me on my way with a smile – but not before asking how Dana was.

A lot of my friends have not met Christian but they know how excited this is to me – and how much it means to me to have this connection back. Food is a wonderful bond that can bring different people of different backgrounds, jobs, lives and situations together. This is not about the return of a butcher in my life or the return of a connection to meat – it is about my delight in the return of a friend.

Coney Island Beer… Not much to say (in a good way)

I am working long days these days – I am taking the cheap way out with all of these beer shots – we’ll be back to being more diverse soon. We set up the photo booth this weekend and took some shots in the tent and I’ve officially fallen in love with Coney Island Beer.

All proceeds go to Coney Island USA – “non-profit mission to defend the honor of lost forms of American popular arts and culture, leading the renaissance in Brooklyn’s historic Coney Island neighborhood:

We haven’t tried it yet – there’s not much more I can say about the above. It’s simply stunning – let us know your comments!

The Hidden Pleasure of Preserving

It’s been a while since we’ve put a posting up about preserving – the Canadian winter certainly limits options to create new preserves (although it is certainly possible) and it’s more about consuming than creating and making new preserves…or so I thought.

Julie's Apple Butter and beautiful Crown Jar

Preserving is the closest thing we have to time travel. It’s an amazing process that allows the tastes of summer and fall to be transported to us many months later. An honest to goodness home made peach jam will taste like the ream thing – far fresher and “peachy” than what you can buy at a grocery store in the middle of winter. Peaches like jars better than the back of transport trucks after all!

I am fairly obsessive once I commit to something. In fairness to those around me I should probably rephrase that and simply state that I am completely obsessive (usually in a sort of somewhat sweet kind of way). My first real go at solo preserving resulted in 17 different batches of jams, pickles and other goodies. I simply adore it.

Once fall had ended, I thought that I was done – the 17 sets of treats I had were what I had and would be all I would try in the winter. I’ve found this to be dreadfully wrong. In the last 3 months I have been showered with generous gifts from friends, lovers and other strangers. Apple Sauce, apple butter, relish, pepper jelly, ginger jelly,salsa, relishes, jalapeno “juice” and on and on. My 17 flavors have become closer to 50 – all made by hand and with love.

A photo of one of the gifts is above – a wonderful Apple Jelly (I have yet to try but planning to brine some pork with it already) from Julie and Dale. Julie made a whole gift pack for me full of wonderful treats that warm the soul and I am so thankful for. I have tried a few samples and each time I have the pleasure I am transported to the fall and to her house on that day that I wasn’t there.

One of the hidden pleasures of preserving is the community and sharing with others that come with it. I invite you to join – and I’ll be making larger batches next year so I can share even more.

next posts 1 … 154 155 156 157 158 … 166 previous posts