Christmas in November: Cocktails with Bob Blumer and a “Chopped” Reception

Before our gala dinner, we joined a small group inside the clubhouse kitchen for a VIP session with Chef Bob Blumer. Known as the energetic host of shows such as Glutton for Punishment and World’s Weirdest Restaurants, we were hoping Bob’s humour and enthusiasm would come through. In the end, we thought he had planned the perfect cocktail hour session, featuring recipes for both a drink and a nibble.

Bob’s caesar twist

Bob’s cocktail of choice was a caesar, made with a lemon vodka and a special rim. For additional kick, Bob recommended using honey and freshly grated horseradish. Mack, who is definitely a caesar fan, gave it a thumbs up.

Mack eagerly accepts a taste

For his cheeky shrimp on the bar-b, Bob continued the spicy theme with pan-fried chipotle-rubbed shrimp. Served with a cilantro dipping sauce, it was a tasty one-bite appetizer. And how is the dish related to its name, without reference to a grill, you ask? Simply serve the shrimp accompanied by what else – a Barbie doll.

Shrimp on the Bar-B

For his final trick, Bob attempted to sabre a bottle of champagne, a trick he had taught fellow presenter Chef Lynn Crawford earlier in the week. Unfortunately, he must have had a faulty bottle, as his several attempts failed. It was a little nerve wracking to watch – a few of us were convinced the bottle would shatter before the end.

1…2…3!

Thanks to Bob for a fun start to our Christmas in November evening!

We headed back to the main lodge for the gala dinner. With everybody dressed up, it was a good time for photo ops.

Gorgeous Christmas decorations

Santa was even on hand to make sure adults weren’t left out of the seasonal pose.

With Diana, Vincci and Brittney (aka the Gastropost crew)

Jasper Park Lodge had pulled out all of the stops, decking out the reception hall in sumptuous linens and holiday colours.

Gala décor

They had also organized great entertainment. The Willows, a trio based out of Toronto, sang a series of retro-inspired Christmas songs that lent a classic lounge feel to the room.

The Willows

Dinner, unfortunately, was a little less consistent than our banquet lunch earlier in the day. The mountain foraged mushroom ravioli was pretty good, topped with braised beef short rib, but the buttermilk brined Alberta pork tenderloin was dry for most around our table (though I recognize tenderloin would be a difficult cut to prepare well for such a large crowd).

Mountain foraged mushroom ravioli

Buttermilk brined Alberta pork tenderloin

Dessert was an elegantly presented callebaut milk chocolate cup containing vanilla panna cotta.

Callebaut milk chocolate cup

Before the dance closed out the evening, guests were treated to an “impromptu” Chopped-style competition, with teams drawn from attendees and presenters.

Chef Dale MacKay advises his team

Chef Lynn Crawford (dressed as Santa) was the judge, and as the competition progressed, she narrated the proceedings for the crowd’s amusement. As you would guess, it was more than a little chaotic, but I had to respect the contestants. Cooking under the tenure of celebrity chefs isn’t easy, and they did it with good humour and grace under pressure. The winner of the contest was the team led by Charcut Chefs John Jackson and Jessica Pelland (the latter of which has actually won Chopped Canada).

Chef Corbin Tomaszeski works with his team

A live band came on to close out the night, but Mack, Brittney and I had other ideas. We had spotted a games room in the basement of the lodge, and had time for a few rousing games of air hockey.

Brittney vs. Mack

Back in our room for the night, we realized the staff of the hotel had been by for turndown service. It was the first time we’ve experienced this service, and though it wasn’t necessary, the Jacek truffles were a sweet surprise.

Sweet dreams

It was a fun day full of learning, food and big personalities. We were glad to rest up for the last day of sessions.

Christmas in November: Cooking with Chefs Dale MacKay and Lynn Crawford

The title of this post is a bit of a misnomer, as hands-on cooking with the presenters only seemed to happen incidentally. The focus was on demonstrations, and though in some cases, this was the only way to address a large crowd, in other instances (like with Chef MacKay), they missed an opportunity to offer more tangible learning sessions.

Although I was gunning for Albertan chef Connie DeSousa to win the first season of Top Chef Canada, it wasn’t a surprise that Dale MacKay pulled through in the end. And though his television debut is perhaps still his claim to fame, more recently, his year-old Saskatoon restaurant Ayden placed on EnRoute Magazine’s Best New Restaurants list. I actually didn’t know that Dale had relocated from Vancouver back to his hometown, but its great to hear other “back to the Prairies” stories – Toronto and Vancouver doesn’t have it all!

Unlike some of the other presenters, Dale focused on preparing a single dish of spinach & ricotta ravioli with brown butter sage sauce. This meant he could more thoroughly share his guidelines on fresh pasta dough, forming ravioli, and assembling the final plate.

Dale preparing fresh pasta

If I walked away with anything at all from the session, it was how making fresh pasta isn’t all that difficult at all. He recommended making up batches to freeze in smaller single portion servings for quick emergency meals that would take twenty minutes to thaw (enough time to throw together a sauce) and three minutes to cook.

Some of Dale’s pro tips:

The gauge if you have the right thickness of pasta for tortellini, pass your hand underneath the dough – if you can see your fingernails, stop rolling.
To force the ricotta filling into the end of your piping tube, grasp the top and swing around the bag, rodeo style!
Make sure to force all of the air out of the half-moon pasta shapes, to ensure the filling stays in place during cooking.
Only use fresh herbs for the sauce – dried herbs will burn. As a bonus, the fried sage can be used as a garnish on the final product.
To filter out the brown butter sauce, use a coffee filter – its easier and cheaper than cheesecloth.
Toss your cooked pasta together with the sauce in a bowl instead of in the pan – it is gentler on the pasta!

Dale was no doubt one of the more low-key presenters, but his technical knowledge and skills were obvious. At times, I did find that he made assumptions about the audience’s level of understanding, but he was always open to questions and was one of the few presenters to build in a hands-on opportunity to assist (in this instance, with pasta folding). Given his detail-driven nature, it would have lent itself well to workshop-style delivery so attendees could feel the thickness of the pasta, and practice the shaping on an individual basis.

Gastropost Alberta Community Manager Brittney Le Blanc (centre) learns how to fold tortellini

After the demonstration, we had the chance to taste the final dish (Dale had brought a total of nine hundred frozen tortellini prepared in the Ayden kitchen along with him to Jasper). The pasta was simple but delicious.

Spinach & ricotta ravioli with brown butter sage sauce

Dale was gracious enough to pose for a photo at the end of the session. I wish him continued success with Ayden! It’s also worth noting that Chef MacKay will be back in Edmonton in March, as one of the guest chefs at Edmonton’s newest food festival, Northern Lands.

With Dale (and no, the backdrop isn’t photoshopped!)

From Chef MacKay’s focused session, we transitioned to the other end of the spectrum. Having been invited to Christmas in November with Gastropost, we were also given the chance to attend a VIP session with Chef Lynn Crawford. Billed as the “headliner” of the event, most in the crowd that afternoon seemed to be fans eager for a chance to see Lynn live in person. As a result, I’m not sure the majority of the group minded that it was entertainment, not learning, that dominated the hour.

Cocktail hour with Lynn Crawford

Lynn was an energetic host, and played Pharrell’s “Happy” to lighten the mood. She also invited several audience members to assist her with the demonstration, including the preparation of a modified version of her Pitchin’ In cocktail, a combination of apple and lime juices, rum, carrot puree served in a brown butter-rimmed glass. I wasn’t sure about the carrot, but it seemed to add more colour than flavour.

Pitchin’ In cocktails

The assembly of her fried chicken with lemon thyme honey (a popular dish at her Toronto restaurant, Ruby Watchco) was scattered, to say the least, and most of the actual cooking took place outside of the room and away from our prying eyes inside the Jasper Park Lodge kitchens. To their credit – we did each end up with a plate of the finished product, with a side of cornbread and slaw to boot.

I will say that Lynn did remarkably well in taking things in stride – when another class paraded into our room, music blaring, without missing a beat, she invited them all to stay for fried chicken. Given the group had just finished up their champagne tasting, she also seized the opportunity to show us a new skill she had gained that week – how to sabre a champagne bottle.

Off with the cork

It was all in good fun, but I will admit, it was a little too much of a whirlwind for me.

Mack and I had a bit of time to change before attending another session just before dinner – they definitely pack it in at Christmas in November!

Christmas in November: The Welcome

I’ve been eyeing Christmas in November for the last few years, but because of the steep cost, I knew we’d have to save for it like any other vacation. And given just returned from our honeymoon in October, this year was a write-off. Enter Gastropost, who, through Postmedia (I am a part of the Gastropost Advisory Board), granted Mack and I the opportunity to attend as their guests, in exchange for documenting the weekend. We jumped at the opportunity, and away we went to the final package November 14-16, 2014. Although Mack and I have been to the mountains together before, this was our first trip to Jasper. We were looking forward to the fresh air, wildlife, and of course, Christmas in November itself!

Jasper

The moment we rolled into the Jasper Park Lodge, we felt immediately welcomed. All of the staff were eager to help and made sure we were well taken care of. We were eventually directed into our room – although I had expected a facility similar to the chateau-like Fairmont Banff Springs, I quickly realized this Fairmont property was made up of a sprawling complex of cozy cabins. Luckily, our cabin was located a stone’s throw away from the main lodge.

Our cabin

We joined Brittney Le Blanc, Alberta Gastropost manager, and the rest of the “VIPs” in a pre-reception, and had a chance to meet some of the other attendees and presenters. It was nice to see some Edmonton representation (curiously, in Jasper, both Edmonton and Calgary talent were referred to as “local” presenters, I suppose to differentiate from the chefs visiting from other parts of Canada). It seems the majority of attendees were from Edmonton, though a smaller percentage make the trek from Calgary and the rest of the province.

With Jacqueline Jacek

Upstairs at the welcome reception, the line-up of presenters were then introduced. It was clear that this was the kind of conference where rubbing elbows with these celebrity chefs was not only permitted, but encouraged.

Anna and Michael Olson had fun with the camera

Surveying the attendee demographic, we were surprised with the range. We had been told to expect a large number of mature attendees, and mostly women. And although that was true for the majority, Brittney confirmed that this was the most diverse group she’d seen yet, in terms of age and gender.

Mack (in front of an edible gingerbread house) wasn’t as outnumbered as he thought

After the brief program, we had access to unlimited food and drink. This included a few signature cocktails, such as the strawberry shortcake martini and a peppermint eggnog.

The Fairmont kitchen had prepared an amazing array of tastes, served at stations around the ballroom.

Reception

We had fun sampling more than a dozen dishes, with Brittney providing us with helpful recommendations (it was her third buffet, as she had been there for the previous two packages). She pointed us to the poutine bar(!), which featured butter chicken sauce and braised short ribs. The flavour and heat level in the butter chicken gravy was particularly tasty, but it could have been warmer.

Poutine

That was perhaps our one criticism of the buffet – most of the dishes just weren’t served at the ideal temperature, or, in some cases, had languished under heat lamps. There were a few exceptions to this, which elicited several return trips. The raclette – melty Oka cheese – was simple but decadent.

Raclette

My favorite dish of the night was the mushroom risotto, made fresh throughout the evening, and served in a carved out parmesan wheel.

Why yes, I’ll have seconds

Desserts were also a part of the evening, even though we were already more than full. The mincemeat pies were delicious, while Mack enjoyed his pumpkin and blueberry tart.

Pumpkin and blueberry tarts

We weren’t ones to close out the reception, as we knew we’d have an early start the next morning. We were looking forward to what the presenters had to offer!

Edgar Farms’ 2014 Asparagus Festival

Mack and I have had intentions to visit the Asparagus Festival at Edgar Farms for several years, but summer weekends are always too easily filled. This year, we made sure to book it in our calendar well in advance, and finally made it out there on June 15, the last day of their 2014 festival.

Asparagus Festival

Edgar Farms is located in Innisfail, about two hours south of Edmonton. They offer rhubarb, peas and grass-fed beef, but what they are known for is their tender, sweet asparagus. With 28 acres, they have the largest asparagus patch in Alberta.

The $5 (per adult) admission granted us access to explore the farm, take part in tours and sample asparagus-centric dishes. We started with the latter first – if not just to warm ourselves up! It wasn’t the warmest of days, with clouds threatening rain all afternoon, so creamy asparagus soup hit just the right notes. The southwestern beef on a bun was fine (especially with pickled asparagus as a condiment), but what really surprised us was the asparagus dip – the Edgar Farms version of guacamole, substituting asparagus for avocado. It would be a great use for those bags of asparagus “seconds”!

Asparagus for lunch

Satiated, we ended up first on a self-guided tour of the farm, then joined up on a tractor-pulled group tour. The self-guided tour was marked by informative posters along the way (some cheeky in nature), and given we were the only ones exploring on foot at the time, granted us some time and space to take in the farm at our own pace.

Walking tour markers

Mack on the farm

This was our first time seeing asparagus plants, and both of us were surprised at how patchy they appeared to be sown, with the scraggly spears of each crown shooting up at intermittent levels (Mack commented that he expected to see a field flush with asparagus, not unlike a wheat field). We learned later that the asparagus are harvested daily, and given the spears can grow up to ten inches a day, the patchwork effect made sense.

Asparagus up close

We also got to see firsthand how sandy the soil was. Because asparagus prefer warmer conditions, the sandy soil is perfect to capture and retain heat, as well as offering better drainage. It now made more sense as to why the Edgar Farms staff at the farmers’ market were always strongly recommending thorough cleaning of asparagus prior to consumption.

Taking a closer look

On our walk, we saw some asparagus pickers at work, riding a foot-controlled “asparagus buggy” built by the patriarch of the farm, Doug Edgar. The vehicle enables three farm workers to cover a lot more ground, as all of the asparagus is hand-picked.

Say “asparagus”! (the staff were nice enough to pose for the photo)

Later, on the group tour, we were told that the plants take five years to mature to the point where they can be harvested for six straight weeks. And when asked how long the perennial would continue to give asparagus, our guide cited neighbouring plants that were still healthy at over one hundred years old.

On the tour

At the end of June each year, the asparagus are left alone, and allowed to go to fern. We were told this allows the plants to rejuvenate for the following year.

Back at the barn, we watched staff weigh and bundle asparagus, before placing it in a cold water bath to help the vegetable retain its natural sweetness.

Bundling asparagus

The farm’s commercial kitchen was located on the same facility, which allows the farm to value-add to their products and extend income past the short growing season. We picked up a handful of their frozen rhubarb and berry pies to take home (not sold at their stand in Edmonton, but can be found at the Edgar Farms/Innisfail Growers Calgary Farmers’ Market booth). The pies didn’t last two weeks in my freezer, as they were promptly devoured by my pie-loving family.

Some of the Edgar Farms bounty

The farm also offered numerous attractions for kids – lots of friendly animals, a play area, and even an asparagus mascot!

Goats

Okay, so we’re not kids, but who could resist Gussy?

The Asparagus Festival was a fun day trip, and a great way to spend a summer afternoon. I’d recommend it to anyone interested in learning more about local food – watch for dates in June 2015.

Toronto 2013

I’m perpetually playing catch-up with my travel posts, and though this is essentially a year late, I thought it best if I at least got past my 2013 Toronto write-up before we leave for another visit there this weekend. Last spring, I was lucky enough to be able to visit Amanda there twice – once in April for a girls trip with my Mum, and the second in June while attending a conference.

I know one of the reasons why I’ve grown to like Toronto is because it is my sister’s adopted home, and I’ve been able to see it through her eyes. But it’s also hard not to love a city with so many possibilities borne out of density, diversity and history.

Airbnb

I’ve only had positive experiences with Airbnb, and have now used the site to book accommodation in Calgary, Toronto and New York. Particularly in the latter two cities, where taxation levels are quite high, I find the Airbnb rates much more reasonable than hotel prices.

While in Toronto with my Mum, we booked a 1 bedroom + 1 den for the three of us, in a condo just off King and Spadina. It was a great location with its proximity to the subway, streetcar, and Chinatown; so much so that Mack and I will be staying there.

Oxley condo

For the conference, I was able to find a cheaper 1 bedroom, much roomier than Amanda and I needed. This unit was notable for having a number of solid independent take-out restaurants just down the street. We felt like residents of the neighbourhood instead of tourists.

King Street condo

Festivals

Amanda and I ended up at the first Dundas West Festival in June, where a section of the road was closed off for a variety of activities.

Dundas West

Feet on the street

It was a rather long stretch, with sporadic concentrations of extended patios, sidewalk sales and food vendors. It’s taking place again in 2014; I am assuming it will continue to grow!

Pulled pork sandwich from La Rivolta

Talk about a makeshift change room

The festival we were both looking forward to was Woofstock! We both love dogs, though our family has never had one for a variety of reasons.

Dogs everywhere!

Proud dog owners came out in droves for the event, offering information, pet-friendly vendors, and of course, a dog agility showcase.

Amanda with an adorable doxie

Odds and Ends

I had heard about Honest Ed’s but couldn’t really tell you about what it actually was. So we went to find out.

Honest Ed’s

It turns out it is a discount store, on par with Army & Navy. It really isn’t worth seeking out, though after seeing photos of The Stop’s Night Market just outside of the building, it turns out Honest Ed’s may have a good use after all.

Amanda’s excited about pants

I had seen Riverdale Farm on Top Chef Canada, and wanted to see how an “urban farm” in the city would look like. Located in Cabbagetown just across the street from an elementary school, the farm is operated by the City of Toronto and is used primarily as a teaching facility. It is open to the public, and does play host to functions as well.

Amanda’s excited about pigs

Goats

So cute

Livestock are definitely the focus of the farm; I can see how it would be a hit with younger children.

I also had the opportunity to hear Michael Pollan speak. He was preaching to the choir, but I did still appreciate his message, and giggled like a fangirl when I had the chance to meet him, too!

With Michael Pollan

Breakfasts

Caplansky’s was great, offering huge portions and friendly service – we even saw the owner, Zane, bussing tables during our visit!

Caplansky’s

Their Montreal smoked meat was wonderful, in either hash or sandwich form. I also loved the option of substituting challah for regular bread.

Montreal smoked meat hash

Montreal smoked meat sandwich

Omelette

Uncle Betty’s was a You’ve Gotta Eat Here! discovery, intriguing because of their use of house-made doughnuts in place of bread or biscuits in their breakfast sandwiches. It was a novel concept, and even though the doughnuts themselves weren’t greasy, I found they didn’t have enough heft to form a savoury sandwich. My Mum’s eggs benedict was a bit better.

Sparse breakfast sandwich plate

Eggs benedict

On the bright side, the small serving allowed us to indulge in dessert (yes, in the morning) – a doughnut ice cream sandwich. This is definitely something I’d recommend.

Doughnut ice cream sandwich

On the other end of the spectrum, Janice and Bennett took me to the nearly empty Hoof Café for an offal brunch (given the line-up across the street at Saving Grace, a more mainstream brunch restaurant, I’d have to say Torontonians probably weren’t as adventurous as I thought).

My tongue benny was overwhelmingly sour, though the meat had been rendered tender, and to a consistency that reminded me of corned beef. Bennett’s breakfast cassoulet with pork belly was the best dish that day, with a great depth of flavour.

Tongue benny

Blood sausage McMuffin

Breakfast cassoulet

My favourite brunch ended up being at Beast.

I loved that they provided a timer with the French press

The Beastwich was an epic fried chicken thigh biscuit sandwich slathered in sausage gravy and pimento cheese. Each component was perfectly executed – there was no weak links in the sandwich.

Beastwich

Suppers

My Mum couldn’t stop talking about the Korean pork bone soup she had been craving, so our stop that first evening was to the Owl of Minerva.

Pork bone soup

It was delicious. The broth had a kick from the kimchi, while the meat itself was full of flavour.

My Mum is satisfied!

The next night, we decided to try out Daisho, David Chang’s mid-priced Toronto restaurant. The space is absolutely gorgeous, a stunning glass-lined dining room that floats over University Avenue. The laid-back vibe from the main floor Noodle Bar continued in this restaurant, with the servers clothed in t-shirts and sneakers. This was in stark contrast to the table next to us, dressed to the nines in Chanel and Prada.

The experience as a whole was mixed. Service waivered, particularly at the start when no explanation of the menu was provided until about ten minutes after seating. The food was inconsistent; the hangar steak lettuce wraps were excellent, made up of succulent, perfectly medium rare meat. The monkfish, on the other hand, was such a small portion that when it arrived my Mum literally laughed out loud. To boot, it was undercooked.

Hangar steak

Monkfish

We shared the famous “crack pie” for dessert, and it actually lived up to expectations, tasting like an intense butter tart. It was sweet, but not cloyingly so.

Crack pie

Playa Cabana Cantina was one of the hottest new taquerias at the time, having just opened up in the Junction. I have no idea what it replaced, but I can only describe it as a dive. In spite of being “new”, it had such a lived-in look I swear I saw a cascade of dust fly when a sign was shifted.

Playa Cabana

But no matter, this place was packed. And though noise doesn’t usually bother me in restaurants, it did here – halfway through our meal, they dimmed the lights and jacked up the music – so much so that it felt like we were eating in the middle of a dance club.

The food was pretty good though. My favourite were the braised short rib tacos, so tender, with added texture from the crispy shells. Amanda loved the fish tacos, while my Mum really enjoyed the spicy tacos al pastor with fruit-finished Berkshire pork.

Braised short rib tacos

Fish tacos

Tacos al pastor

Even on a Monday night, the wait for the popular izakaya Guu was forty minutes. Service wasn’t great compared with our last visit, but the food made up for the neglect for the most part.

Cheers!

A favourite was the meguro tataki, seared BC tuna served with ponzu and garlic chips. I also liked the yakiudon, pan-fried noodles with beef and scallions.

Meguro Tataki

Yakiudon

We also ended up at a few restaurants in neighbouring Chinatown that are apparently frequented by Chef Susur Lee. If it’s good enough for Chef Lee, why not?

The first was Swatow Restaurant, with reviews from 1985 still proudly displayed on the walls (I doubt the restaurant has changed much since then).

At Swatow

The food hit the spot, particularly as we ordered the dishes we were craving – fried rice for Amanda and crispy noodles for me.

Dinner

My Mum’s special noodle soup

Chef Lee’s #2 hangout was King Noodle. This establishment features a kitchen just inside the entrance, tempting diners with aromatic and visual delights as they walk in.

I’m hungry already

We ended up preferring the food at Swatow, but there was no questioning the value at both Chinatown restaurants – our meals were around $30 each time.

Zhaliang

Rice noodles with beef

Amanda and I stumbled upon Hawker Bar after the Dundas West Festival. A thirteen seat restaurant, its “rustic” touches included candleholders made of punctured tin cans and menus hand-written on beer carton cardboard.

Hawker Bar

I appreciated the coconut-laced laksa broth, but the real star was the rendang pork cheek curry. The presentation was a bit too precious for the setting, but the meat just melted away, the heat balanced by a refreshing mandolin-thin cucumber salad.

Laksa

Rendang pork cheek curry

On the upscale casual side was Richmond Station, the restaurant by Top Chef Canada’s season two winner, Carl Henrich. It didn’t disappoint. The mushroom linguine, creamy and incorporating spinach and truffle oil, hit the spot. Amanda’s wild boar orichette, the pasta also scratch-made, was full of textures and just the right hint of sweetness.

Mushroom linguine

The Station chocolate bar, made of mousse, a florentine crust and peanut brittle, was not as rich as we were expecting, but was the perfect way to end the meal.

Station chocolate bar

I know even more culinary delights await us this week – all I can hope is that I write about it this time in less than a year’s time.

Calgary Mini-Break: All That’s Fit to Eat

Too often I put off my travel posts, which usually results in the good eats never being shared. Hopefully I’m reversing the trend now!

Last weekend, Mack and I headed down to Calgary for a much-needed break. Though the weather we encountered was more winter than spring, it was still nice to step away from our usual routine for a few days. While a dead car battery threw a wrench in some of our plans, we still managed to hit up more than a few places.

Coffee and Snacks

We’re always a little jealous of Calgary’s coffee scene – notably of Phil & Sebastian’s. It’s wonderful to find them all over the city – from mature neighbourhoods (Mission) to farmers’ markets (Symons Valley) to shopping centres (Chinook Mall), we’re never far from great coffee. We’re fortunate that District Coffee Co. in Edmonton now carries their beans, so it means we don’t have travel as far to pick up a bag!

Pick-me-up from Phil & Sebastian’s

Analog Café by Fratello Coffee Roasters is one of our new favourites that opened last fall. It’s become a welcome haven on 17th Avenue after a day of shopping.

Afternoon coffee at Analog

As well, Analog carries pastries by Sidewalk Citizen Bakery, the darling of the baked goods scene in Calgary. We made the effort to check out the bakery’s main location, just off MacLeod surrounded by light industrial buildings. It was worth it for their flaky, buttery cheese sticks alone.

Pastry case at Sidewalk Citizen Bakery

We also usually end up visiting at least one farmers’ market while in town, and this occasion was no different. Crossroads Market renovated a portion of their building to accommodate more food vendors – hopefully in the summer the stalls will be filled with more produce vendors, as I find the import-happy Chongo’s is a poor substitute. At any rate, we decided to share an order of poutine from Rocky’s Burger Bus, parked outside of the market, for lunch (one of the items that made Julie van Rosendaal’s 2014 list of 25 Best things to Eat).

Rocky’s Burger Bus

It was comforting to see the container of russets on the windowsill of the bus, and as expected, the fries tasted fresh and remained crispy in spite of its gravy bath. We did find the gravy to be on the salty side, but it was still pretty tasty.

Poutine from Rocky’s Burger Bus

Bensonhurst Pizza

Open for about a month, Bensonhurst Pizza joins an already crowded club of Calgary pizza joints. However, Bensonhurst distinguishes itself by not specializing on one type of pie, but offering a variety of styles, including Neopolitan, Sicilian, Californian, New York and Chicago. Bensonhurst is named after one of the neighbourhood’s in Brooklyn’s Little Italy, so the menu is rounded out by other American-Italian favourites – meatballs, lasagnas and the like.

We were advised that a 9-inch Chicago-style pizza ($18) would be enough for two, and warned that it would take 35 minutes to make. I’m not sure it was worth waiting for. I’m not one for overly greasy pizzas, but this one ran the other end of the spectrum, with a crust so dry it reminded us of bread. As a result, it could have used much more cheese, if only to provide a bit more fat for flavour.

Chi-Town Classic with pepperoni and mushrooms

While we liked the concept of offering multiple pizza varieties, Bensonhurst might have to make sure the execution is better to encourage repeat business. Hopefully this was just a blip attributed to their newly-open status.

Briggs Kitchen & Bar

Briggs Kitchen & Bar wasn’t our first choice for brunch, but being walking distance from our hotel and having the option of reserving a table was enough to sway us.

With Top Chef Canada alum Xavier Lacaze in the kitchen, I hear that dinner seats are hard to come by, but on that morning, the tables were few and far between. The industrial chic room, with buffed concrete floors and dark metal fixtures lent themselves more to an after-dark dining experience, but we expected as much. Their brunch menu is small and more sophisticated than most.

Case in point, my classic breakfast ($11) was comprised of ratatouille, prosciutto and fried eggs. I would have preferred the addition of some varying textures (crispy prosciutto, perhaps?), and likely should have waited several moments before diving in – the cast iron skillet kept the dish piping hot.

Classic breakfast

Mack’s breakfast perogies ($13) was the better dish, if not only for its unique nature and, well, a generous sprinkling of crispy bacon.

Breakfast perogies

Of note, our server was excellent, chipper and upbeat, and made sure our coffee was always topped up. It was a different kind of brunch than what we’re normally used to in Calgary, but one we’d return to, particularly if our group required reservations.

River Café

I’m a little embarrassed that it took us this long to finally get to River Café, a restaurant consistently regarded among Calgary’s best. And I’m happy to say it didn’t disappoint.

Tucked in Prince’s Island Park, requiring a five minute walk from the nearest parking lot (or for us, a half hour walk from our hotel), River Café should be one of the examples cited in conversations about Edmonton’s river valley development. I recognize that our river valley poses a gradient challenge Calgary doesn’t face, but I was more than a little surprised that a room full of people, many dressed in their weekend finery, were more than happy to brave the cold for a cozy dinner.

The room’s décor, lined with vintage cross-country skis, snowshoes and canoes, borders dangerously close to kitschy, but it somehow manages to remain on the charming side of cabin chic. Between the roaring wood hearth and the unseen forno oven in the kitchen, we smelled like campfire by the end of the night, cementing the concept of River Café as an urban getaway.

Mack at River Cafe

The food was memorable, starting with a white gold burrata ($15) – a made-in-Calgary item that seems to be appearing on menus all over the city. It featured a healthy serving of the fresh cheese, served with pickled cucumber and rye crisps.

White Gold burrata

Our server sold the night’s feature so well that Mack and I both decided to order it. Heralding spring, the al forno roasted halibut and fiddleheads ($39) was perfectly cooked and was such a joy to eat. It’s rare that we select the same entrée, and even more uncommon that we don’t regret it.

Roasted halibut and fiddleheads

I enjoyed the dessert of s’mores ($3), and in particular the buttery house-made graham cookie.

S’more

The service was fantastic – besides an initial delay in taking our order, ended on a note so warm and familiar we wanted to return for brunch in the morning. Needless to say, we’ve earmarked at least one of our next meals in Calgary already.

It was definitely another successful food-filled mini-break!

Culinary Highlights: 2013 Edition

This has been my most delinquent blogging year – I haven’t yet written about most of my travels. I had the chance to visit my sister twice in Toronto, explore Ottawa for the very first time, and most recently, enjoy New York at Christmastime.

Amanda and I had fun stomping around Toronto with Mum!

A monster of a breakfast sandwich at Toronto’s Beast

I also had the wonderful opportunity to meet Michael Pollan while in Toronto

Ottawa reminded me so much of home. Mid-size, government town, it felt like many embraced their star local businesses in the same way we celebrate ours.

The most amazing black pepper spaghetti at Supply and Demand

While planning our New York City itinerary, I was initially regretting our decision to revisit the grand old town in the same season as our previous trip. But I think I forgot that there’s nothing like NYC at Christmas.

At the Union Square Farmers’ Market

I loved the laid back, neighbourhood vibe at Red Rooster

Show stopping roast chicken for two at Nomad

The best pizza from the coal-fired ovens of Grimaldi’s

Closer to home, we also had some great food experiences in Calgary, and of course, in Edmonton.

Whole sea bream at Mercato in Calgary

Worth getting in the car for: the chicken kara-age at Izakaya Tomo

Cafe Amore
The pasta pescatore from Café Amore, one of our new favourites in 2013

Austrian dumplings at Elm Cafe

Jacek Chocolate Couture & Baseline Wines Tasting
Wine and Jacek chocolate tasting at Baseline Wines

It was also a busy year for us on the event front. We were fortunate to collaborate with some fantastic people this year on a number of projects, and looking forward to 2014, we don’t doubt that we will be just as lucky.

Perogy making at Eat Alberta 2013

Sunset at the 97 Street Night Market

A big crowd stayed to watch the movie 'Grease' projected on the side of the building.

Grease is the word at Blink: Parkade Party (photo by Alistair Henning)

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Our season-ending What the Truck?! in Churchill Square (photo by Dave Feltham)

It was a special year for many of our friends, and Mack and I were thrilled that we could be a part of several wedding parties this year.

With May on her wedding day!

And perhaps the most memorable highlight for me this year, even if it had nothing to do with food – getting engaged to my sweetheart!

In Central Park

Here’s to a great 2014!

Weekend in Calgary: Borgo and Market

Back in March, Mack and I headed to Calgary for the weekend. Though I recapped some of our eats on that road trip, I haven’t yet posted about our suppers.

Borgo Trattoria

Borgo Trattoria is the latest offering from the chef behind Capo, the acclaimed Italian restaurant that has since closed. Though I never had the chance to visit Capo, from what I gather, Borgo would have been its younger, hipper sister, not only because of its atmosphere, but also because of a less traditional menu that emphasizes share plates.

Reservations are only permitted between 5-6:30pm, but we didn’t mind, as it guaranteed us a table. If you aren’t an early eater, be prepared for a wait! The crowd in the lobby started forming halfway through our meal.

The interior was somewhat puzzling, a mash-up between a warm, Italian kitchen (the heart of the dining room was a brightly lit bar) and a nightclub. The techno beats streaming from the speakers didn’t seem to match the décor, and neither did the unnecessary projection of Fashion Television episodes on the wall above our heads. We hoped the food would stand up for itself, as opposed to relying on the sights and sounds to enhance the experience.

Mack at Borgo

We were pleasantly surprised. The arancini rivaled Corso 32’s version, paired with creamy cheese fonduto sauce. It was hot, crispy and simply delectable. The sauteed mushrooms paired with crostini were okay, but it seemed the flavour relied heavily on the truffle oil.

Aranini

Mushroom crostini

The orichette, with broccoletti and smoked bacon, was a bit of a let down. It was missing something, though we did enjoy coming across the pops of bacon.

Orichette with borccoletti and smoked bacon

The highlight of our meal was undoubtedly the veal meatball. It was a dash salty, but all components, from the Sunday sauce, tender meat, and perfectly executed creamy polenta made up a dish that almost had us licking our plates clean.

Veal meatball and polenta

Service was consistent all the way through (dishes arrived lightning fast), until the end, when we waited quite a while to settle our cheque. Our server was doing the best that he could though – it was a packed house by that time.

We enjoyed Borgo as a whole, and now have our go-to dishes if we decide to return in the future.

Market

The next night, we were lured to Market, just two weeks old at the time. It was all over the Calgary blogosphere, benefitting from Executive Chef Geoff Rogers’s debut on the third season of Top Chef Canada in a few weeks time (though it has since been announced that Chef Rogers will be moving to Vancouver to join another TCC alum, Trevor Bird, at Fable Kitchen).

When we arrived, the room was buzzing. We also realized we were the only diners not to receive the memo of the dress code for the evening: four inch heels and miniskirts for the women, and the sneaker-suit jacket combo for men. Needless to say, we felt more than a little out of place, but thankfully, our server put us at ease. Still, it’s worth saying that between the nightclub atmosphere and attire at Borgo and Market, we were glad Edmonton restaurants haven’t picked up on this trend.

Market prides itself not only on sourcing local ingredients, but also on making as much from scratch as possible, including breads, cheese and cured meats. They even have an Urban Cultivator which allows them to maintain an indoor garden year-round. This was mirrored in the décor, with glass terrariums suspended from the ceiling. The rest of the interior was plain, if stark, entirely black and white and devoid of any colour.

The menu, skewed towards small plates, changes often to reflect the seasons, but at that time, emphasized comfort food. As a result, Mack and I couldn’t decide between dishes and ended up with four, much too ambitious given the richness of the items.

For balance, we chose to start with their greens. It was a pretty standard salad, but Mack especially enjoyed the pickled beets, and I loved the inclusion of fresh watercress.

Greens

We had to order the charcuterie board as well, given it would best showcase some of the kitchen’s from-scratch preparations. The air-dried bison, duck bacon and chorizo were great, and the pickled vegetables and house-made mustard were nice touches.

Charcuterie

The potato and onion dish was Mack’s favourite, with melt-away gnocchi, caramelized onions, and pops of crispy fried onions.

Gnocchi

The lamb tart put us over the top. Though I’m not usually a fan of lamb sausage, the Ewe-Nique sausage tasted almost like pork, bursting with flavour. We didn’t initially take to the buttery crust, thinking it didn’t pair quite well with the savoury toppings, but it grew on us.

Lamb tart

I can’t speak to the food since Chef Rogers has moved on, but I’m hoping they retain the philosophy behind their menu, and the food quality that we experienced that night. I’m looking forward to returning to see what seasonal treats are now in store!

Portland: The Dinner Hour

There were an overwhelming number of eateries to choose from to fill our supper hours in Portland. While we were resigned to the fact that we wouldn’t be able to hit up every restaurant on our list, I think we managed to visit a good cross-section of establishments, from late-night lounges to supper clubs. Overall, we were impressed by the creativity and the quality exhibited by the chefs in PDX.

Saucebox

For a late-night bite, we wanted to stay close to our home base, so wandered over to Saucebox, a lounge a block away from our hotel.

It was absolutely hopping on a Thursday night, not a surprise when we realized, after flipping through five pages of cocktail options, that their specialty was drinks. Still, their Asian-inspired bites were intriguing enough for us to stay, and ordered several small plates to share.

Their beef potstickers were the star, pan-fried to a crackling crisp. The salted prawns were gorgeous, delivered on a slate board, heads on, over a bed of salt. The spring rolls (one of Mack’s favourite things), were unfortunately bland and forgettable.

Beef potstickers

Salted prawns

Simpatica Dining Hall

Primarily a catering outfit, Simpatica Dining Hall appealed to us because of their supper club concept offered on Fridays and Saturdays. With an ever-changing menu, a four-course meal could be had for under $40, and I liked the idea of communal dining.

I ended up confusing the Friday and Saturday dinner times, and we were a half hour late (it was a bit mortifying walking into the full dining room), but the staff were understanding. It was also great timing in the sense that we were seated just as the first course was being served!

The fried chicken appetizer was a strong way to start. We loved the curry flavour in the breading, and the side of cornmeal pancakes with a green tomato syrup was a fun alternative to the current trend of chicken and waffles.

Fried chicken and short stack

The salad with pickled grapes, shaved sheep’s milk cheese and a tomato vinaigrette was refreshing. The toasted pistachios were a nice touch.

Salad

The smoked pork chop with cider glaze was a mountain meant to be climbed – I don’t think I’ve ever encountered such a large serving of pork before! It was well prepared, moist all the way through, but needless to say I wasn’t able to finish it. The wilted chard could also have been cooked down more.

Smoked pork chop

After such a heavy entrée, a lighter dessert would have been appreciated, but those around the table with bigger appetites than me murmured their approval for the decadent pecan pie.

Pecan pie

Although the food and service was great (the kitchen was amazingly efficient – the courses just clipped along), the best thing about Simpatica was the experience of communal dining. Everyone else around the table happened to be from Portland (one couple was being treated to the meal as Simpatica was a candidate to cater their wedding), and when they found out Mack and I were tourists, they were eager to provide us with dining recommendations. No doubt Portlanders are proud of their food scene!

Pok Pok

Pok Pok is easily Portland’s most famous restaurant. Focusing on serving authentic Thai food, Chef Andy Ricker has been recognized with numerous awards, and has successfully exported the concept to New York. No question, it was number one on my list of establishments we had to visit, just to see what all the hype was about.

When we arrived, we had to wonder whether or not the dining district immediately around the establishment was built up before or after Pok Pok opened (including a late-night food pod across the street, featuring live music and a beer-dispensing truck!). Given their policy of no reservations for parties less than five, it would seem quite lucrative for peripheral restaurants to snap up customers who weren’t willing or able to wait.

Our own wait time numbered fifty minutes, probably not uncommon. But we probably should have been more vocal with the hostess, who seated two small parties before us, and never bothered to offer vacant bar seats to us. It wasn’t the best way to start our Pok Pok experience, but we hoped the food would make up for it.

The menu was unapologetically Thai – from the dish names listed to encouraging diners to share plates with one another. We ordered three dishes (to share, of course). The fried egg salad was a dish recommended by the Globe & Mail – but after trying it, I wondered why. Besides being deceivingly spicy, there was nothing that stood out about it.

The pork belly and shoulder curry was complex and well-balanced, with a nice back heat. The meat was fork tender, and our only quibble was being served the wrong side of rice (jasmine instead of coconut). Our favourite dish was the curried noodle soup, with a delicate house-pressed coconut milk base. I loved the added texture from the crispy noodles.

Dinner at Pok Pok

Service was okay, if a bit inconsistent and breezy. I can only imagine the pressure the servers are under, but everything about our meal felt perfunctory, and never hospitable. Although the food was enjoyable, the experience as a whole was underwhelming.

Produce Row Café

Too late we found out that Olympic Provisions was closed for dinner on Monday nights, so in desperation, we turned to our Frommers guide for a recommendation within walking distance. A few blocks away, we found Produce Row Café, a gastropub tucked in between light industrial buildings.

The interior was warm and inviting, and busier than we expected for such an unassuming storefront. We later discovered that we were right in the midst of happy hour, bursting with enticing drink and food specials. I can say that my fruity bramble (gin + blackberry syrup + lemon) was my favourite drink of the trip.

Mack relaxing at happy hour

Although the food wasn’t exceptional, the comforting dishes hit the spot, and our server was friendly and present. In the wake of the wavering experience at Pok Pok, it reminded us that it never is just about the food.

Corn dog with fries

French onion soup

Clyde Common

Clyde Common has a stellar reputation, and was recommended through a variety of channels, both personal and online. So it was a bit of a shock that it turned out to be our worst meal in recent memory.

We had to wonder if the couple seated next to us knew something we didn’t – they abruptly left after looking at the menu. But everything seemed promising – the beautiful room was anchored by a bar to one side, and a glowing open kitchen on the other. Communal tables made up most of the dining seats.

Interior

Service was brisk and indifferent, but unfortunately, that wasn’t the worst part. The appetizer was okay, but it would have been challenging for any chef to mess up a simple seasonal combination of grilled peaches and marinated tomatoes.

Marinated tomatoes and grilled peaches

My pig’s head ravioli was delivered a good five minutes before Mack’s – neither of us were sure why it wasn’t served alongside his dish. The pasta itself could have used that cooking time – it was tough, rubbery and difficult to eat. The filling was another story, with shards of cartilage sprinkled throughout. Although I recognize the nature of the dish I ordered, being very much a textural eater, the undercooked pasta and cartilage pieces were difficult to handle.

Pig’s head ravioli

Mack’s stuffed trout was also a pretty spectacular failure. The fish itself was cooked well, but that was the end of the accolades. We couldn’t figure out why a stuffed fish wasn’t deboned, as it was impossible to eat. Moreover, the already salty fish was made even more so with a layer of bacon.

Stuffed trout

We don’t have an explanation for why both dishes were so poorly executed, and a scan of reviews indicates an overwhelmingly positive response to Clyde Common. So although we have to assume our experience was an anomaly, we would never return.

Olympic Provisions

Our penultimate dinner brought us back to Olympic Provisions. We had first tasted their salami at a food festival, and knew from that sample that we had to visit the restaurant for a full charcuterie board (one of the “iconic” items on Easter’s list of must-have Portland dishes).

Interior

We loved the glow of the “meat” sign above the open kitchen. The adjacent dining space was dimly lit, but lined with shelves of wine and spirits, felt intimate and comfortable, like we were seated in a cozy den. The vibe was relaxed, but it was clear Olympic Provisions is serious about their meat.

MEAT!

Mack and I shared some cheeses and a chef’s choice board, featuring capicola, a pork and pistachio terrine, pork liver mousse, loukanika and finocchiona. The salami is the best I’ve ever tasted, with the Greek loukanika being my favourite. It had the perfect amount of salt, a great mouth feel, and I loved the cumin flavour. We ended up taking some salami home with us, probably rationing the precious meat for a little too long. I know what I’m filling my bag with the next time we’re down in Portland!

Chef’s choice board

Cheeses

Our server was pleasant and knowledgeable, and we never felt rushed, even as we were approaching their closing hour. I would definitely recommend Olympic Provisions to those visiting Portland.

Portland: On the Road

Though we spent the majority of our vacation in Portland in the city proper, we did rent a vehicle one day to explore the area immediately outside PDX.

St. John’s

This first stop is a bit misleading, as St. John’s is a neighbourhood in Portland, and we took the bus to get there. However, it was the furthest outside of the city centre that we reached during that vacation, and truth be told, St. John’s seemed more like a separate town as opposed to a suburb.

The lure to St. John’s was the second annual River Fest, which I spotted on a tourism website that same week. It seemed like a good excuse to check out an area of Portland we hadn’t heard much about before. It took us an hour to reach St. John’s via public transportation, and when we did, it wasn’t entirely evident where the festivities were located.

We eventually made our way to the banks of the river (after passing by numerous film trailers parked in preparation for the shooting of a Grimm episode), and found not a rousing festival scene, but a small collection of tents. River Fest turned out to be geared mostly towards families with small children (based upon the entertainers that were seeking an audience).

River Fest

Regardless, it was still a good opportunity to walk along the shores of the Willamette. It was more industrial than picturesque, with numerous factories dotting both sides of the water, but the best discovery was St. John’s Bridge.

St. John’s Bridge

The only suspension bridge in the Willamette Valley, the Cathedral-like appearance of the towers made it easily my favourite of Portland’s bridges.

From Cathedral Park

A note of caution for pedestrians, however – the bridge is much better viewed from below than it is from above – we crossed it and found it a rather dangerous walk, given the narrow sidewalk, 35 mile an hour traffic and four lanes of traffic. Guardrails would be highly recommended for city officials to look into!

On the bridge

Before returning to downtown Portland, we did some shopping in St. John’s main street. The stores were charming, and included antique and vintage shops, gift stores, and a specialty food shop.

If you have some extra time in Portland, I would highly recommend spending a half day in this neighbourhood!

Vista House

With the vehicle, our first stop was Vista House. Located on the Colombia River gorge, it feels like it is on the edge of the world.

Vista House

The placement of Vista House (intended to be a rest stop for those making their way down the Colombia River Highway), takes full advantage of the valley and waterway views.

View of the Gorge

Wahkeena and Multnomah Falls

Down the tree-lined Oregon byway, scenic with views of the Colombia River, we first stopped at Wahkeena Falls. It was a good build up for the waterfall to come, smaller but refreshingly misty.

Wahkeena Falls

Further down the road, the picturesque Multnomah Falls awaited us. The highest year-round waterfall in North America, it was especially striking because of a bridge spanning the lower section of the falls.

Multnomah Falls

Multnomah in miniature

Multnomah must be one of the most photographed sites in all of Oregon. We even saw one tourist recording a video on his iPad of all things as he hiked the trail up to the bridge.

At the Falls

Hood River

Our next stop was the town of Hood River, just in time for a late lunch.

Hood River

We chose the pub run by Full Sail Brewery, an independent business that celebrated 25 years of operation in 2012. It was a gorgeous patio day, so we sat outside, basking in a view of the River.

Patio day!

Instead of the usual cod, haddock or even halibut, the pub used salmon for their fish and chips and fish sandwiches. We opted for an order of each. Their portions were beyond generous (neither of us were able to finish our plates), though the fish and chips were the better choice – it was difficult to eat the sandwich topped with such a watery slaw.

Fish and chips

Fish sandwich

Cascade Cliffs and Cathedral Ridge Wineries

One of the reasons we wanted to get outside of Portland was to visit some wineries. Cascade Cliffs was identified as a winery located in downtown Hood River, so we were initially confused as to where this urban winery could be found. It turned out not to be field of vines, but a tasting room operated by the winery.

The Cascade Cliffs line-up

The map as such was a bit misleading (as was my understanding between that a “winery” is not synonymous with “vineyard”), but Mack commented that this establishment was a good option for those who couldn’t make it out to the winery itself.

We took home a bottle of blended reds, and left Hood River in search of an actual winery. As it was early in the evening, many of the wineries we passed on our way back to Portland were already closed for the day. We managed to find one that was still open – Cathedral Ridge.

Cathedral Ridge proudly identified an award they were recognized with in 2007, which may not have been a good sign for more recent achievements. It was quiet inside the tasting room/ shop, but the clerk was nice enough, if seemingly rote in her interactions.

She told us that the majority of the vines actually weren’t planted at that location, but were situated near The Dalles, further east. It was a bit of a letdown, though we still took the opportunity to pick up a souvenir bottle and wander what vines were located on-site. The moral of the story: make sure you plan out a sure-fire route, with enough time to explore!

Some of the vines at Cathedral Ridge

Although time is a luxury on any vacation, I was glad we took the better part of a day to see what was outside Portland.

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