Vineland Estates Wine Dinner-Paradiso Burlington

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Paradiso and Vineland Estates paired together to host a wine tasters dinner in Paradiso’s newly updated Burlington location. The venue is absolutely perfect for such events, the space allows for ample guests and the staff is always ready to take on 60 hungry wine enthusiasts. Chef Adam Mackay’s creativity and energy poured into making each dish marry perfectly with the chosen wines.

Vineland Estates is a beautiful winery located in the Niagara region, situated on an old Mennonite farm dating back to 1845. These wines have the feel of France with many of them taking notes from Chablis and Bordeaux styles. If you’re able to visit this summer you can enjoy staying in one of their rooms at the Estate house and/or take in a meal at their accredited restaurant. A wonderful way to spend a weekend around the Ontario Wineries.

Chef Adam took great pride in selecting his favourites wines and crafting a meal around them. We were seated to a five course meal that went from sea food to red meat and then finished with an innovative surprise.  The wine arriving before each course was served allowed you to explore with your senses before tasting it with your meal.

Grilled Ling Cod-Shaved root Vegetables, Creamed Leek and Green Apple Slaw. Paired with a Unoaked Chardonnay.

Spicy root vegetable took hold of your palate, green apple cleansing it. Creamed leeks cooked for an hour and a half in butter, Ling cod seasoned ever so slightly. A great way to roll out the red carpet. The Unoaked Chardonnay, smooth and light with floral notes. You can see yourself sitting on a hot deck in July with a glass. Easy to drink and easy to enjoy. Nothing acidic or smack you in the face. The whole pairing was well-rounded. My only complaint was the size of the fish. While this is a tasting, I expected more than an amuse bouche portion, while my husband dined on normal serving. Consistency is always key!

Oven Broiled Lobster-Savoury Bread Pudding, béarnaise Sauce and Baby Greens. Paired with Reserve Chardonnay.

The lobster tail sat beautifully displayed among a slice of savoury bread pudding. A light handed serving of béarnaise sauce and the perfect pinch of baby greens. I know the picture doesn’t seem light handed on sauce, however it didn’t match the portion of the lobster tail. The bread pudding was a memory of Christmas stuffing, perfectly cooked. It was the star of this show. Although I appreciate Chef’s humour in wanting you to work for your lobster, I couldn’t even get it out of the shell! This was a miss. Lobster isn’t in season and having to serve it for 60 people was probably a big stretch. The wine however was a hit. Notes of cheese, apples, smoke and rocks. Casted in french oak barrels the taste is remarkable. Smooth, non acidic, oaky without over powering. Chef had this at his wedding, so it was no surprise that it appeared on tonight’s menu.

Shaved Angus Ribeye-mushroom Fricassee, Tomato Jam, Roasted Red Pepper Emulsion. Paired with Cabernet Merlot.

The Tomato Jam a wake up to the palate. The Shaved Ribeye (cut thinly) placed among cooked down mushrooms. There was roasted red pepper emulsion, however it was hidden by the beautiful tomato jam and I didn’t even realise it was there until my Husband pointed it out. The ribeye cooked to perfection melted in your mouth. Those mushrooms were just a supporting cast to the lead performer. It was good. That tomato jam was the jam of your dreams. When you have something so amazing on your plate; being such a bright star, it’s hard to make judgement on the other elements. Then that Cabernet Merlot. I’m not a Merlot fan, it’s not my wine of choice. This 2015 Bordeaux style pointed out all the reason’s why I don’t care for Cab. Merlot’s. Musky, rich and deep. Acidic and sits on your palate for too long. I don’t want to leave too much on this wine. I think for a Cab. Merlot lover, you would probably adore this. I don’t. A miss for me.

Pulled Lamb Shank-Stewed Beluga Lentils, Cranberry Gastrique and Goat Cheese Tart. Paired with Reserve Cabernet Franc.

This was by far my favourite part of the tasting. That lamb, those lentils and a goat cheese tart! This was in plain English, a stew. However the elements that made this all come together was exceptional. Beluga lentils with resemblance to caviar, cooked without husk. Lamb braised for 30-40 hours. Sous vide onions cooked down with butter. The goat cheese tart cooked to ideal flakiness, with just the right amount of sharp bite. Placed like a king on top of his lamb castle. This showcased Chef’s talents to the highest level, you can really see what he can do when his imagination runs wild. Its genius really. The Cabernet Franc refused to be unnoticed. A 2012 that is only available at the winery, hand-picked from the ripest bunches a very selective process. Heavy without weight, smooth, and bold. A fantastic accompaniment to braised lamb shank.

Bittersweet Chocolate Torte-Dark chocolate pate, roasted strawberry Coulis and White Cheddar Ice cream. Paired with late harvest Cabernet Sauvignon.

I don’t want to knock out the light weight here because I think Chef was really thinking outside the box. However this was so sweet, it was almost sickening. Bittersweet Torte laying on a bed of dark chocolate pate. I had just a hint of the strawberry coulis. I didn’t even touch much of it. Then there was that ice cream, made to perfection with 9 year old cheddar. Smooth, but with a bit of crunch. The cheese was nothing more than an idea, a hint, a whisper. It was enough to get your attention, and make you take notice. Definitely something you don’t see everyday, and wonder why not! The late harvest Cab. Sauvignon was a surprise to say the least. Expecting something with body, this was more like port! it was sweet and fruity, hints of raspberry and fall all in one. Although the idea was good to pair the two. The overly sweet torte, paired with the sweet Cab. it was just all too much. I would like to try both of these on their own. Or maybe the Cab with a tray of cheese.

The dinner was yet another successful wine tasting for Paradiso. The only thing that I have to note is the amount of wine served. With 5 wines the servings should be relatively small. This was not the case, plus the staff were generous enough to top you up. Thank Goodness that we took a Uber! By the time dinner was finished hubs and I had to hold each other up! A lot of people around us were drinking other refreshments by the time dinner was done, I hope everyone was safe driving home. Paradiso only holds these tastings once a year, so make sure you sign up for updates because you’ll miss it. These book up fast!

 

 

Location, Location, Location

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As I’m (still!) nursing this cold, I’ve been netflixing like no one’s business! Which gives me endless discussion possibilities! On yesterday’s episode of Chef’s Table (episode 5) we travelled to Australia. Sitting table side of Chef Ben Shewry at Attica. A seemingly small restaurant on a busy street in Melbourne. Chef Shewry is incorporating signature Australian ingredients to create masterpieces by the plateful. This restaurant from the street is nothing to look at. In fact if you were walking around Melbourne you would probably pass it without giving it two thoughts.

This reminds me of Rust Bistrobar that I posed about a couple of weeks ago and also N/Naka in LA. Outstanding restaurants, in low-key locations. Is this pivotal to restaurant success? To be a wolf in sheep’s clothing? Hide among the crowd and at the right moment strike? Now I know some people who would look at these restaurants and not even give it a second thought because of the location. Does the location even matter?

I have to admit that I have been one of those people who have gone to a new restaurant seen the location and automatically thought ‘oh God, what food is this going to be?’ Why? Is it fair to judge a book by its cover? I have gone to amazing establishments in places that would other wise be anonymous.  Actually aren’t all restaurants unknown, until you know?

Lets take the incredible Buca specifically on King. First its a little hard to find, then you find it and walk inside. It seems like a normal place, until you walk down the stairs and are seated. The atmosphere is almost indescribable. The smell, the sounds, the cavern feel, the warmth and the energy. It surrounds you and engulf’s you like a fire. Sparking excitement you never knew you had, it’s all a small part until the food arrives. An experience like nothing you’ve encountered. Had I let some silly preconceived notion take over, I would never known this gem. Maybe that’s the way Chef Rob Gentile wanted it. A small Christmas present under the tree and when you unwrap it it’s a rare diamond. Pretty Genius.

Maybe that’s the way all restaurants should be. Non Flashy, not fussy, unannounced; so that the food is always the star of the show. Do you agree? Or are you of the rule that if it’s a 5 star restaurant then it should have a red carpet and all the glitz and glam to call you to them? Do you feel that the location; good or bad adds something to a restaurant? Would you go to a Michelin Starred restaurant if the location was on the dodgy side?

They always say location, location, location; but is that always the key?

Langdon Hall-High Tea

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I had the most honourable pleasure of having high tea at Langdon Hall in Cambridge this weekend. Located in a stately acreage at one Langdon Drive, the winding drive leads way to the most impressive of manors. Built by Eugene Langdon and his wife Pauline in 1902, the Country House (Hotel) remains true to its English roots. As you walk through the beautiful white pillars you have a feeling of being welcomed by Cotswolds history. Crisp whites, aged rugs, simple understated decorations, stone floors and those roaring fires. Hotel staff with warm smiles gladly took our coats and welcomed us to wait in the lobby. Another smile ushered us into the dining room where large windows and lovely views beckoned us to sit and pause a moment.

Our tea menu composed of various TWG teas and our server pointed out the classics, the spicy, the sweets and the adventurous. I settled on a french earl gray and my mum choose the Bain de roses. The tea arrived promptly as did the high tea. A splendid selection of warm canapes and sandwiches, along with the classic scones. Varied with a pumpkin spice scone (that was truly to die for!) When my mum booked the reservation she opted out of the sweets for more ‘main dishes’, so I can’t comment on the dessert selections. The canapes included an aged cheddar and spice apple tart and a mushroom Yorkshire pudding. The sandwiches; tomato and goat cheese on pumpernickel and the classic egg salad. Also on hand; strawberry preserve, whipped butter and Devon cream.  Truly a classic high tea!

As we started to take our first bites the enticing windows called us to view the snow starting to fall, light flakes that were almost rain. The wind started to whip and the trees began to dance. The garden barren from winter months and the pond’s fountains froze in time. You were embraced like a warm hug by the whole experience. Even though the 1 o’clock seating was busy, you hardly heard a voice. The endless amount of tea and the perfect amount of food engulfed you in a place that was cosy and blissful.

Having had high tea in England, I was blown away with the experience this weekend.  There was no detail left out. Everything was utterly perfect. The linens pressed, the cutlery shining, the lights dimmed and the staff thoroughly groomed to offer impeccable service. There is nothing I can fault with our seating. I cannot wait to return this summer, the grounds will be alive with flowers and the ponds will once again be flowing. This English Country House is a complete ten out of ten. Beyond expectation and exceeding prediction. High tea at its entire best.

Passion is Passion

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I just recently watched Chef’s Table on Netflix; episode four in season one, N/Naka. It was honestly the first time that I have watched or read about a chef where gender has come into play.  When I eat a dish there are many elements that come to light; thought and creativity, presentation, elements of surprise, the smell, the display, the emotions that it evokes. Never do I sit there and wonder, was it a man or women that created this. First I am knowledgeable about all the places that I eat, I read about all who work there and what they bring to a table. I don’t want to eat at a place where the chef (as they are always the driving success behind any restaurant) doesn’t give one care about what they put forward. I want to eat at places that passion is the fuel that drives the kitchen. I want to eat in places that the chef has undeniable fire in their belly. I want to eat dishes that are crafted by true food artisans.

Is gender of the chef truly an issue? Are we still living in a day and age where one should care if the chef is male or female? Is passion not passion? If  I put all that I am into creating a dish comparable to a Picasso painting, is that not worthy of the same praise as a man? Should it matter? This is the first time that I’ve thought about it. I know that the cooking industry is primarily male, but does that mean that a female can’t cook at the same caliber?

I’m actually shocked that it should be an issue. It came up a lot in the episode and it really has my wheels spinning. Not once have I ever eaten a meal and thought ‘I wonder what this would have tasted like had a women/man cooked it.’ Chef  Niki kept talking about proving people wrong. About showing those around her that she can and she will succeed. But, don’t all chef’s want to do this? Don’t all chef’s feel the need to take food and prove something? Don’t all chef’s want to create dishes that people said couldn’t be done? Or is there a secret code among chef’s that men don’t have to try as hard?

If I was sent to review a restaurant I’m there to judge the food. Who created it; man or woman would be critiqued equally, wouldn’t they? Again, passion is passion. Food that is created with love, detail, intensity, fire and dedication is created with the spark that is inside. Not with what gender they are. Right?  Please tell me I’m not a lone wolf in the forest here. If Julia Child was Juan Carlos, would he still be a culinary hero?

There are so many accomplished chef’s, man and women. I can’t imagine judging years of hard work and devotion on gender. I would never go to a restaurant and walk out because the chef might create a lesser innovative dish then their gender counterpart. Reviews should be based on the food, full stop. Passion is passion. It’s comparable to interpretive dance; if a man’s dance is more understood then a woman’s, does that make it better? No. If I perceive the dance differently then you does it make it better? No. Food isn’t just food. It’s an experience. Man and women are equally able to create memorable and innovative dishes, gender is not part of that equation. Passion, is passion.

Rust Bistrobar

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burlington, cheese, cured meat, date night, dinner, eat, eat together, eating, eating out, food, food review, foodie, foodie review, meat, new restaurant, night out, restaurant review, restaurants

Burlington’s newest addition, Rust Bistrobar is trying to make its mark in North Burlington. Opening it’s doors just three young months ago, Rust is already causing a buzz with foodies in the area. A full house and a busy kitchen is always the clear sign of a winner! Located at 1801 Walkers line, right on the corner of Uppermiddle.

It always seems strange to me to find a great restaurant in a suburban neighborhood, I guess Burlington is moving up in the world!  The menu offers everything from charcuterie to coq au vin, even a vegetarian option (or two) makes an appearance. A small wine list; giving you selections from the usual top producers in California, France and Italy. You’ll also find a good selection of cocktails. The plank board changes weekly giving you a good opportunity to try some new cured meats and sample some unique cheeses.

Hubs and I mostly agree on what we want to eat, so we make a few choices and ask for the non appetizer selections to be shared. Up tonight; Kung Pao Brussel Sprouts, Plank board (for two), Braised Beef short Ribs and Pappardelle.

Plank Board

A beautiful array of cured meats and cheeses arrived quickly on the most beautiful board around. Some of the night selections included ostrich, boar, Manchego cheese and a maple goat (cheese). Adorned by the most glorious warmed salted olives, crisp green apple, spicy grainy mustard and tomatoes stuffed with peppers. It was lovely in all sense of the word. The right amount for two, left you hungry for more and eager for the next course.

Kung Pao Brussel Sprouts

Red chilli’s, pork belly and perfectly cooked Brussel Sprouts. Leaving your palette dancing and excited. The chilli’s not over powering, the pork belly not overly salty and those gorgeous sprouts! Makes you feel like you’re doing the adult thing by eating Brussel Sprouts, but inner foodie is having a party because they are cooked so well they taste like candy! A must try!

Braised Beef Short Ribs.

Wow, how can you describe perfection? The short rib is cooked to fall off the bone. Seasoned only mildly giving way to the beef to be the star. The jus isn’t heavy, it’s light and rich. Each piece of meat flakes off in just the right morsel  size. We didn’t touch the potatoes honestly. We had pasta! I wouldn’t have wanted the potatoes anyway, a yorkshire pudding would of be the most amazing accompaniment. Letting you sop up the good bits and not filling your belly with ‘spackle.’ A good main, that won’t disappoint in any way!

Pappardelle

Fresh pasta, light tomato sauce, wild boar and just the right hit of Manchego cheese. This was divine and an easy winner! The pasta wasn’t too thick, but thick enough for you to grab meat, cheese and tomato. It was cooked beautifully, just the right al dente. The tomatoes and boar married perfectly together. The Manchego being a fresh alternative to the typical Parmesan!

The food was definitely the star of the show. The restaurant itself is cosy and full of eye candy. Lovely warm woods, soft lighting, a seat at the kitchen (if you choose!) great display of wine. There was no detail spared, I appreciate that I can come here and the atmosphere attributes to the wonderful food served. There is a flaw; for those who notice time, you may notice how long it takes for the food to get to you. We waited over twenty minutes from the appetizers to the mains. Twenty minutes. The wait staff was good in making sure the drinks stayed topped, but that’s about where it ended. We did approach the time issue at the end, and were greeted with a smirk about ‘we’re new’ and then walked off without as much as a blink.

I love great food. However I appreciate staff who care more. Staff who care that you waited a really long time to eat. Staff that are excited by what they are serving and staff who care if you return. We will return, the food is too good and too close to home not to. I can see this being a major annoyance for most people. I don’t expect to have food arrive seconds from the last one leaving, but twenty minutes is too long in my eyes. Hopefully the wrinkle can be ironed out. This is a gem in a very unexpected location. If you aren’t fussed by time, give it a shot. The food will not let you down! Quick side note:skip the bread basket as it’s cold and not worth filling your belly with, save the room for the best parts.

How To Cook A Wolf

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When we were eating lunch at Matt’s in the Market we of coursed asked where would be a great dinner spot. Although many were given; we decided to go with another restaurant on my radar, How to Cook a Wolf. Located in the Queen Anne neighbourhood of Seattle, you’re going to have to use your eyes for the small sign when you arrive. Beautifully laid out with warm wood adorning the walls. Seating is snug, but comfortable. You’ll be greeted by the kitchen staff, as you walk in almost right upon them. I can’t comment on the day time atmosphere, but the night is dimly lit with just the right amount of romance. Most menu items are for sharing  and even the ones that are not, can be requested to share. Hubs and I settled on; Roasted Lollipop Kale (as recommended by the amazing waiter), Charred Apple Bruschetta, Crispy Duck Leg and Gnocchi.

The Kale was outstanding. I’m not a big kale fan, but this! Even the stem was edible; perfectly cooked without over powering seasonings. Salty, without puckering your lips. No bitter aftertaste and easy to chew. I’ve been dreaming about it ever since! Great recommendation!
Charred Apple Bruschetta. Well this, this is creativity at it’s best! This is not your average bruschetta. Apples, onions, creamy goat cheese, pear butter. It was good. Hubs liked it a bit more than I did. Maybe it was the apple? I was really appreciative of the thought that went into this, more then I appreciated the taste. I think. I love when a chef and a kitchen can think outside of the box and creative something that no one has thought of yet. I have not seen a bruschetta any where that didn’t include tomato someplace. So if you enjoy cooked fruit; not in a dessert, then you’re sure to enjoy this! I actually think I would try this again, near the end of the meal. As a palette cleanser and as a sweet treat.

 

 

 

 

Crispy Duck leg and Gnocchi. Not sure where the Gnocchi picture went, but it’s vanished into memory alone! This to me, is where dinner went from okay, to BLAH. Again, the creativity in the dishes was brilliant. I applaud the effort that went into the preparation and execution of these meals. Lets start with the duck. It’s was cooked to perfection. It was crispy but maintained all juicy qualities. The pumpkin puree with the duck was amazing. They came together with such a tasteful marriage. Then there was the green salad on the side. Which was spicy (not hot, just hit your palette spice) and minty which was a strange match up that lingered on your tongue too long; and farro, just hanging out mixed in the greens, hoping to not get noticed. Well I noticed, it was delicious. A tweak to that green salad and more farro, this dish would have been a star in the dim light!

Gnocchi. I love gnocchi. I really do. When ever I get the opportunity to eat a gnocchi meal, I jump at it. Well this was just a creamy let down. Really. No colour, no pizzazz, just beige. It felt padded with cream and butter to appear elegant, when in reality it hits with heart burn at the end. It was heavy with not much flavour. They could have done so much more to bump it up. Like seeing your name on a big box under the Christmas tree; when you open it, you find socks. It was so sad. Gnocchi is one of those simplistic elements that can hit stars when you pair it well. I guess I should have known; White Bolognese, Celery Root, Parsnips, Grana Padano. It’s beige at its best.

At this point, we could and would have gone on to dessert. However feeling so heavy from gnocchi. We just wanted to get our fat pants on and pass out. The highlights of this place is definitely the creativity, even the name is amazing! The staff is warm and our waiter (which after a bottle of red and too heavy gnocchi his name escapes me) was just a wealth of energy and light. He really presented each course to us like we were royalty. Also great recommendation for the kale! The atmosphere invites a deep breath and an enjoyment to each course.  The menu is small and not confusing. The place clears out pretty quickly (it’s only open until 11pm) but allows for lingering. Service is quick, but not too fast that you have to inhale each dish. I would try this place again, however maybe choose dishes that I know, and just enjoy the creativity that they put into it. I would also go earlier (we sat at 9pm) to let any heaviness settle better, this meal sat with me well into Sunday. I highly recommend calling early for reservations and if you’re not fussed about seating, sit at the bar for optimal kitchen viewing.

 

Pike Place Market

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It’s been quiet on the blog as I’ve been away. But another week, another exciting post! So I went and visited my Hubs in Seattle as he was there on business. A whirl wind of a trip, but a getaway none the less! So this week, Seattle and a few gems will be the feature.  Instalment 1, Pike Place Market.

So everyone I can imagine knows Pike Place Market, it’s the thing to do when you visit Seattle. You go, you check it out, you take way to many pictures of men tossing fish. It’s iconic and probably has thousands of post on it. But have you ever gone for the sheer enjoyment of a market? Have you ever gone for knowledge? Or maybe for the pure love of local food?

 Hubs and I tend to be early birds, we get up and hit the pavement running. So it wasn’t a surprise that we got to the Market well before the hub bub began. Honestly, this is the best time to come. A handful of stalls are open, the staff has time to talk and you can ask lots of questions without interruptions.  We were able to talk to the fish monger without pushy people or without the show being on.

Right past the fish show, lays the most amazing spice and herb shop. Market Spice will call to you from smell alone. The amazing aromas will direct your attention from fish, to spice. You walk in and the smell of the store draws you in like a warm bath. It’s the type of shop you just want to pull up a chair in and spend the day inhaling deep spicy notes. It’s magical and if I could have brought spices back to Canada, I would have filled up my bags! Don’t miss this store, not for a minute! Even if it’s to have a nose around, it’s worth the trip to Pike Place alone!

There is something so soul filling to be in such a place before people take over. To watch the floors glisten with fresh rain. To see displays being put together. To notice the small details come to life. The flowers have a different smell when you can actually have the time to sit, look, touch, inhale, ask and marvel at their beauty. Food getting hot for sampling and for purchase. The fresh fish samples, only available to those early birds. I’m such a senses person and to have free range to use all of them, without interruptions was by far the highlight of my trip! Because we love playing tourist in Cities we’ve been to before we headed over to Beecher’s Cheese.

Probably famous for these beauties, as they also make them on site. However we sampled other products and devoured the most amazing grilled cheese ever! You must ask about the sweet fire chevre! Word!

Right above Pike Place is a hidden city gem; Matt’s in the Market. You would be wise to make reservations ahead of time, so when you’re done with the Market you can head on up. I had done my research on where to eat in Seattle before I left and Matt’s was definitely on my radar! Located upstairs on the corner of 1st and pike.  A beautiful little spot with views overlooking market and Elliot Bay. It’s loud, so don’t think quiet and romantic! A fantastic open kitchen and not a bad seat to be had! We ended up sitting at the bar and talking with the amazing bar staff. The menu is small, however mighty. Lots of things to choose from for Omnivores and Vegetarians. I feel like I could have sampled everything! I choose the falafel and hubs went for the Pork Belly Confit (sandwich). I know it seems strange to order falafel at a place like this, but sometimes I order ‘simple’ items to see how good a kitchen really is. If they are an outstanding kitchen, it will not just be a falafel. It will be a magnificent dish of flavours and spices and unique parings. 

Needless to say, I’m glad we were able to get into Matt’s. We left with happy bellys and a promise to come again when we were in Seattle. It’s fresh food, straight from the market. It’s packed with flavour and aroma. It’s something new and a dash of creativity. There is thought and purpose in each dish. Each plate filled with skill andjust enough ingenuity. They aren’t reinventing the wheel here, just mastering it. A really lovely spot, right in the heart of Pike Place.

I really hope next time you’re in Seattle that you’ll take in Pike Place with fresh new eyes. Grab your Starbucks and get there early. Since most tourist can’t really buy much, it’s a great time to become a knowledgeable foodie. Ask lots of questions and ask for samples. I can’t imagine taking in the market any other way.

What Makes a Foodie?

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dining, dreams, eating, enjoying, experiencing, foodie, inspiration, learning, local, restaurants, self, senses, wine

I hear and see the term ‘foodie’ being tossed around a lot. So what is a ‘foodie’ exactly? someone who enjoys food? Knows where to get the best food? Someone who may enjoy another person preparing them an exquisite meal? Maybe a person who can pair wines and ingredients perfectly? Maybe. I know many people who enjoy cooking and eating and I wouldn’t consider them a foodie at all! I know this sounds like complete snobbery, but I’m going some place with this.

I define a foodie by someone who looks at food not only as a meal and something to be eaten, but by someone who can look at the ingredients and take them in with all their five senses. Someone who not only waits for the final part; tasting, to enjoy the food. But rather has taken in the ingredients, sense by sense.

A foodie can be defined by someone who takes food as an experience and makes the most out of all that experience is. An apple pie is not just an apple pie. Its the fruit on a tree, the farm, the smell of the farm. Its the feel of it in your hand, the feel of the peel spiralling around. The noise it makes as you chop it, the sound apples make when mixed with other ingredients. The smell of the spices (or herbs) that you mix with it. The feel of dough in your hands, the way you try not to touch it too much. The way butter looks when it marries perfectly with flour. Apple pie is Christmas, it’s thanksgiving, it’s a special occasion or no occasion at all. Apple pie isn’t just an apple pie. It’s warming and aromatic. It’s a comfort food. It’s memories. Its a moment of perfection on your tongue. The actual apple pie experience (for a foodie) started well before the pie was put on a plate.

The smell of wine. How it can take you to a cellar in France where the fungus was a living part of the wine making process. How it can bring you to a cheese or food you ate. The smell of someone. The smell of place.

The smooth taste of goat cheese on your palette. The green, the farm, the fields, the rain, the grass. You can take that in too. The feel of fresh made bread in your hand, the way it sounds when you break it open, the steam that releases, the smell that permeates. The way you slop it in oil and it drips down your fingers. Meat cured on hooks, make restaurants smell like old caverns, like a place you’ve always dreamed about. Fish cooked to perfection; tastes like salty English cobblestones, like isles and lochs. It tastes like British rain and London in the Spring. Muscles in clarified butter, transport you to Prince Edward Island, where you sat with the freshest shellfish picked right out of St Peter’s Bay.

A salad made with ingredients you grew. It tastes like summer, and the hot sun. It tastes like earth, the earth that you so lovingly cared for. The sounds of birds singing and the bees trying so hard to do their job. You can almost feel the cucumbers prickly nubs and the soft squash blossoms. The sound your creaky gate made every time you opened it, the sound of dirt too dry and a pea being popped open.

You see food isn’t just something you eat. It’s something that grows inside of you and leaves you hungry for the next experience. A foodie, doesn’t just eat. They don’t just look for the best dish or the best ingredients. They look for the best experience. The something that is hidden, that you only uncover when you choose to use all your senses. Food has the ability to take you someplace you’ve never imagined. You can’t simply eat food. You have to experience it. Meditate with it, pick out the key notes, dwell on the best parts, eat slowly, breath, close your eyes, touch it. Dive in! Food shouldn’t just nourish your body, it should nourish your soul. And when and only when you choose to experience food with your five senses, it is then that you can call yourself a foodie.

 

 

 

Chain Restaurants

Tags

burlington, dining, earls bar, eating out, restaurants

I’m not a big fan of most chain restaurants, it’s just not my thing. I don’t go out to eat often, but when I do I try to spend my money on restaurants owned by people who truly get food. Now there isn’t anything wrong with chain restaurants if that’s what you’re into. I’m just saying, I prefer to spend say $50 at Son of a Peach pizzeria over a chain pizza place. Or save and have an amazing steak at Jacobs over heading out to an average steakhouse. It’s just what we do. If I’m going to eat out it’s going to be amazing and leave my palate truly tantalized.

Now I do have a few chainish places that I go to occasionally which are on the smaller scale and not found in every major city in Canada. Then I have a handful of chains that I will go to without blinking. These places still treat food with the same respect as smaller non chain establishments.

One of Hubs and I favourite chain places is Earls Kitchen and Bar. It’s a place we go to when we want a casual non fussy place, but still above average attention to detail in their food. They also have a great wine list which is equally as important to food in my books!

In my latest clean/purge session I stumbled up a Gift Card for Earl’s in some of Hubs old things. After checking the balance and finding a decent balanced I tucked it away for a perfect date night. Wednesday has recently become kid free and Hubs and I jumped at the chance for a meal that we didn’t have to cook. Earl’s it was!

We decided to have a meal of Appetizers as I’m still under the weather and Hubs was mourning the loss of home-made pasta sauce he wasn’t eating. The selections; Tuna Tostadas, Italia Pizza and Chicken with Wontons (I had to give the dude something that resembled chicken wings to go with the Jays game!)

Tuna Tostadas

A perfect blend of spice on raw albacore tuna. Fresh Avocado and Jicama slaw, sitting on a fresh corn tortilla. All surrounding by a lovely cilantro aioli.

Italia Pizza 

This was amazingballs! Thin crust pizza, cheese melted to perfection and sauce with the right amount of bite. Charcaturie inspired meat; Salami, ham and Chorizo all coming together for the ultimate yum factor.

Chicken and Wontons

Sweet and spicy chili sauce en golfing lightly breaded chicken. Wontons mingled in between for supreme crunch factor. A good marriage compromise to chicken wings!

I had a medium bodied Californian Chardonnay; What cha ma call it (seriously!) and Hubs a draft beer to go with all the cheering he was doing!

Pick your restaurants with care and never settle for less than amazing food even at a chain restaurant. Happy Eating!

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