Thyme To Cook

Gadgets, tools, gizmos, appliances, they're all just words designed as another way to say "toys for the big kid in all of us" and when it comes right down to it, I can't help but get a little excited over them, especially in the market of kitchen accessories.

Over the years I've watched my kitchen grow from a tiny little tool chest of cool and unique utensils, to shelves, cupboards and drawers full of extremely handy and well-used supplies. It seems that as my desire for knowledge and experience in cookery increases, so too does my obsession with finding some new little invention to make my life in the kitchen a little simpler, or at least a little more geeky. So infatuated am I with the idea of gadgets, that if a store crosses my path which may carry a useful or undiscovered tool, I must enter.

More often than not, I admit that I end up leaving these stores thinking "Cool, but really not practical." See, I may love the idea of these shops and their products, but most of them are full of little more than useless gimmicks invented to bleed you dry. However, now and again I will stumble across a place that offers above and beyond my expectations, and delivers some new, actually useful and handy item for that already overcrowded third drawer of mine; every now and then I stumble across a place like Thyme To Cook.

My first venture into Thyme was actually a while back, when I was in frantic search of a local butcher and needed some direction. I entered a plaza which had seemed promising for my needs and, though it failed to present a butcher, it did provide me with a new supplier of fun little toys, practical accessories, and other kitchen needs.

The store itself is fair in size, with more to look at and explore than just one visit could properly satiate. From pots and pans to cutting boards, pepper mills, whisks of all sizes, timers, infusers, you think of it and they've likely got it. They carry brands well known, and others new to me, but all in the name of quality; Le Creuset, Microplane, Danesco (Jamie Oliver), to name only a few, all of which are very reliable and worth investing into, and a true sign of a supplier who researches their product, as well as their clientele. And while their service is top notch friendly and their products both intriguing and reliable, they offer another service which you would be hard-pressed to find in those cookie cutter shopping mall stores: cooking classes.

Though, judging by their quickly sold out schedule, it does appear you would need to book early; and in doing so, you could take part in one of many monthly classes offered, all on varying subjects, taught by professionals and trades-folk, and done from their on-site test kitchen. These courses are available to the public and are intended for all skill levels. So, whether you're looking for tips and advice, new ideas, or simply wanting to join a social network of culinary aficionados, they are bound to offer an evening right for you.*

*let it be known that they offer private function classes as well.

It has been thanks to Thyme that I no longer need to ask where in this city I might find that tool missing from my ever-growing kitchen, and should ever they not have what I seek, well, they are willing and able to order it in.

Owned and operated by Lorraine Gray, who is no stranger to this business, Thyme To Cook has always been notably friendly to me (they even pointed me in the direction of that great butcher those many months ago) and because of this and their dedication to the Guelph community, they have earned my loyalty and vote as one of the best kitchen stores I've come across in my travels.

Located at Edinburgh and Kortright, you can visit this inviting and cozy little store between 10 and 5 on weekdays, with extended hours on Thursdays, and on Sundays between 11 and 4. Oh, and also be sure to check out their blog, linked below, for some pretty delicious looking recipes and a list of upcoming events.

Happy eating, happy shopping and a Happy New Years to all!

Phil

Thyme To Cook
160 Kortright Rd West
Guelph, Ontario

http://www.thymetocook.ca/

http://thymetocook.wordpress.com/

A Little Touch of The Christmas Cheer

Well folks, the time is once again upon us. That holiday so many of us either treasure, hate, or simply take to stew in our stresses. No matter what your traditions, views or beliefs may be, I feel there is one thing to be said about the events over the next few days, and that is that we should all dedicate some well-deserved time to rest our weary bones; I mean really, truly rest. Find an afternoon, an hour, a few minutes, whatever you can afford, and put your feet up, turn off the cranium, and enjoy the feeling that comes with doing absolutely nothing.

I realize that for many, myself included, this comes as a difficult task, what with travelling, cooking, basting, planning, shopping, wrapping, unwrapping, visiting, calling, eating, tending, aggh! the list never seems to end. However, we should owe it to ourselves for at least a little while to enjoy a moment where schedules and time lines become a foreign concept.

For me, there's no finer way of achieving serenity on a cold winter's day than with a cup of hot chocolate and maybe an aforementioned treat or two; and after toying around with some hot chocolate recipes of my own, I've included for you what I have deemed my favourite, and I hope it finds you peaceful.

So, whatever it is you do over these next 48 hours, I trust it will all be worth it in the end, rewarded with a happiness and joy that the holidays are intended to bring. When I return to The Locale after the holiday, I look forward to some new culinary, musical and other local adventures, I've got my sights on some pretty neat and exciting looking shops in the area, and I can't wait to share them with you.

Until then, a very Merry Christmas, Happy Holidays, and Best Wishes to all

White Chocolate Bliss

6 cups of 2% milk

2 cups of 35% cream

1 teaspoon peppermint extract - though peppermint schnapps would do well in this too

1 vanilla bean, seeds and all - subsequently 1 tsp of vanilla extract will work beautifully too

12 ounces of pure Belgian white chocolate - I'm sure that milk, semi, or dark chocolate would work but this was my preferred method

Vanilla or peppermint laced whipped cream for topping

Throw all of your ingredients, sans whipped topping, into a slow cooker, turn on to low. Retire to the den to play video games for 2 1/2 hours (you could also use this time for other various activities which would likely yield the same delicious results) pausing occasionally to stir. Pour the beverage into a festive mug, top with whipped cream, turn off video games, grab cookies, sit by a window, relax.

The Flour Barrel

This time of year seems most conducive to eating vast amounts of food in a short period of time. I think the biggest culprit in this category of guilty pleasures would have to be those little comforting treats that find their way to our already engorged bellies with a frequency that, any other time of the year, we'd curse ourselves for. I am fully aware of the unhealthy levels of sugar and sweets I'm about to take in, yet every year I look forward, with an unparalleled excitement, to those baked squares and cookies that my mother spoiled us with while growing up. I've got my favourites to list, and I've tried to replicate where I can but there's just no equating to mom's talents in the kitchen. Because of this, I have left these wonderful goodies to the hands of the master and have tried coming up with a recipe I could perhaps call my own, and slowly over the years perfect and build on it, expanding on my abilities as a cook and testing the unexplored waters of baking.

Ah, but where does one begin with such a venture? It has occurred to me that, while my pantry is stocked pretty high with savory herbs and spices, I have little to speak of in the way of the sweet. Given that baking is more of a science than the skill set I have acquired, I need to find those leaveners and sugars and so many other supplies necessary to kick start this recipe of mine, and there seems no better place to purchase the finest of ingredients than at The Flour Barrel downtown Guelph.

The Flour Barrel has been a regular on my route since I first discovered it a few months back. Located on Wyndham Street in the downtown core, they house a seemingly endless sea of pantry needs, and I've yet to walk through their doors without finding what I need. There's certainly a lot to be said about the quality of their ingredients versus those of the standard grocer or bulk food supplier. They are more aromatic, fresh, and generally far more appealing, yet not any more expensive than those milled in a factory far, far away; so, why wouldn't I purchase here?

Anyway, after much deliberating and teetering between which desert I would try my hand at, through inspiration from some friends (H & K) I came up with what you will find below. Granted, this is perhaps not the recipe I will duplicate on the next attempt, in fact I already know two changes I would make on the next go around; however, with that being said, I think for my first time out it turned out well enough to share it with you.

And so to all you holiday bakers out there, mom and sister-law especially, I thank you for all of your seriously dedicated hard work in making those delicious little squares, cookies, tarts and pastries; you truly are what makes this time of year so special.

Phil

The Flour Barrel
115 Wyndham Street North
Guelph, Ontario

Chocolate Covered Candy Cane Cheesecake

Here's what you'll need:

Crust:

1 cup graham cracker crumbs - next time I plan on using chocolate graham crumbs
1/4 cup finely chopped walnuts
1/4 cup unsalted butter, melted

Cake: - in future I think I will make this a cheesecake of the Bailey's variety

2 packages cream cheese
1/2 cup sugar
1/4 cup sour cream
2 eggs, lightly beaten
1/2 teaspoon vanilla extract - vanilla beans would be nice here too

Dip:

3 cups semi-sweet chocolate chips (24 ounces if using squares) - I will use milk chocolate next time
3 tablespoons vegetable shortening
1/2 teaspoon peppermint extract
Crushed candy canes for topping

How to do it:

Oven preheated to 325 degrees

1. I don't have a spring form pan, so I decided to line a 9-in. square baking pan with foil and grease the foil, which worked perfectly. Combine the graham cracker crumbs, walnuts and butter. Press evenly into pan

2. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add in the eggs and beat on a low speed until well combined. Stir in the vanilla and pour over your crust.

3. Bake for 35-40 minutes or until center is almost set (should be like a jello shooter when you're done; and don't worry, it will set up as it cools). Allow to cool, refrigerate until chilled. Freeze overnight.

4. The next day, in a double boiler, melt chocolate, shortening and peppermint, stirring occasionally until smooth. Lift cheesecake out of pan and peel off the foil, cut the cake into two-bite squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.

5. Using a skewering object, completely dip squares in melted chocolate. Place on waxed paper-lined baking sheets; fill in the little holes on top with the crushed candy cane, everyone will wonder how you dipped these things so perfectly! Allow the chocolate to set and then store these puppies in the fridge until eatin' time. Can also be frozen for future endeavors.

And that's it folks, my starter recipe for what I hope to bring to the Christmas table in years to come. Obviously there are some changes to make, but I think it's a good place to start, and I'm hoping the folks at The Flour Barrel think so too...

Well.ca

When we think of local businesses, or any business for that matter, our brains automatically seem to jump to parking lots and line ups and mass crowds clawing over that final sale item on the shelf. No truer does this stand than during this, the most festive and joyous shopping season of the year. Of course, there's a touch of tongue in cheek with that statement, because, I don't know about you, but I find the Christmas season to be a time when fellow shoppers are at their most cut-throat, have the least amount of patience and can sometimes be down right rude to each other. Fortunately for us, however, a new wave of shopping and gift giving has entered our lives; and while some online companies have been around for a number of years and are branded into our vocabulary, the business of Internet shopping continues to grow at a fast and steady pace.

There are new companies constantly opening up all over the Internet, a lot of which gain singular success within a very specific market, while others, for whatever reason, just don't last long enough for us to hear about them. But then there are those that do; there are businesses that gain momentum and grow by word of mouth, a good business model, and by giving us something that we desperately demand and strive for; one such company sits in our own backyard.

Well.ca got its start in 2007 as the brain child of University of Waterloo graduate Ali Asaria who saw and acknowledged the demand for an online store specializing in health and beauty products. As most businesses tend to do, his started out small, in cramped quarters and with limited resources. However, with proper ideals and a positive goal in mind, he successfully grew his "little" business into what it is today, offering thousands of products and catering them to North Americans with an unmatched level of service; and thanks to his persistence, research, know-how and dedication to family service, that apartment-based business now operates on a much greater platform, still in its home community of Guelph, Ontario.

Taking a look at this company and its growing history, it doesn't simply spark a sense of pride for us locals to see something in our own city spanning so wide, it's also encouraging. We can look at the website for this fast-growing company and see how ideas can come to life if only we apply them with a little persistence and hard work. It also shows us how a change in our day to day patterns can be an embrace; the fact that we can forgo the lineups at our nearby pharmacy is a relief, sure, but what's more is that due to its nature, Well.ca is able to service those individuals who perhaps don't have the drugstore down the street, or even still, the folks that maybe don't have the physical abilities to get out whenever they feel and just grab those things many of us take for a convenience.

While there are lists to make about the pros of Well, what really sets it apart from any other company you could name in similarity, is that while it has grown exponentially, it doesn't seem to have lost its personality along the way. There is a personalization here that doesn't come with any other online store that I can think of, and the care that seems to go into growing a family rather than a clientele, stands unique for any business of its size. Be it through email, facebook, their website or customer care line, their individualized level of service seems to be setting the bar pretty high for competitors; a quick browse through their reviews and feedback will tell you why.

It seems no coincidence or haphazard circumstance that a company of any stature would win so many national awards and notoriety; it is unfortunate that so many of us still don't know this entrepreneur is out there. So, while I regularly encourage you to get out and hit the town to help grow our community awareness, on this occasion I will ask you to do the same by acting just the opposite. Stop by their website and explore their pages, delve into their history and become a part of the culture they are creating with a new shopping experience. The World Wide Web is obviously a global device, with millions of shopping and browsing opportunities so readily available to us, it's particularly nice to see that Guelph has a home there too.

-Phil

http://www.well.ca/

http://www.facebook.com/wellca

A Whole Lotta Music Goin' On

As many of us would likely agree, December is one of, if not the busiest month out of the year. It seems that no matter what day we point to on that final page of the calendar there are plans, parties, meetings, shopping days or get togethers that we just can't get out of. Well, I'm about to add to that list of commitments by announcing three shows coming to our city this week, all of which are taking place at the EBAr.

First, on Sunday the 13th, Guelph natives, The Constantines, are coming home to play their 10th anniversary show; and if you've never seen these guys rock a crowd before, then let me be this first to tell you that they are on one of the best live rock bands I've ever seen.

Second, on Wednesday the 16th, The Burning Hell and Wax Mannequin are back as part of the Stay Out of The Mall benefit concert series. It will be my first time seeing either of them play a show, but based on the hype and reviews, it wont be the last.

And finally, on Thursday the 17th, Toronto based By Divine Right will be bringing their brand of rock n' roll to our ears, playing tracks from their newest release Mutant Message.

So, whether you can make it to one or all, it's bound to be a holiday concert extravaganza worth making time for. Besides, with all the running around and stressful shopping don't you deserve a little music and cheer?

See you soon

-Phil

The Rival Boys

Lee Rose, Graeme Rose and Sam Sholdice, three individuals with obvious musical talents between them; bass, guitar and drums respectively. Bring this trio together, put them on stage with mics, a PA and a room full of rather eager fans and you've got yourself The Rival Boys; and in case you're curious as to their style and appeal, well, their website states quite clearly: "fine young boys and girl make delicious gorgeous music.

It has been a few days since the Cuff the Duke posting, and I trust that their music has found its way onto your playlist; however, great as the Duke boys were, I'm sure you will recall that during said post I threw mention to the opening act for that evening at the EBar, promising you a posting and review of just who they were. Well, that time has come and it is with genuine excitement that I introduce you to this truly impressive band out of Toronto.

I say "an introduction" and to some of you it may be just that, but by no means are The Rival Boys new on the music scene, having been together for a few years now; and with the release of their EP, Life of Worry, and current tour schedule, they're starting to pick some much deserved hype and garnered attention, which seems to be working out well for both the band and fans alike.

If you were to ask me to describe their sound I would have to state the obvious, in that they manage to bring both The Rock and The Roll to the venue, pumping adrenaline into the veins of everyone in the room, as was clear by the growing, bouncing crowd huddled in close to the stage. They emit a positive energy with each song they play, and as the night progresses you find yourself more intrigued and drawn into the set and the band as a whole. Yes, they are a rock band, and a damn good one at that, but there was something else about them that stood out to say "You've never heard the likes of us before."

Now, I'm not entirely sure exactlly what it was that did that; perhaps the rich and deep tones behind their instruments, the memorable musical riffs and effective, well-written lyrics, or the way Lee and Graeme seem to harmonise in a truly original way, complimenting and contrasting all at the same time to create a fourth presence in the band. All likely candidates for reason, but better yet, I'd say it was all of these things put together with the ability for solid song writing and structure, a raw, emotive feel and the obvious ability to move the crowd up and down.

Now, I don't mean to take away from Cuff The Duke in this show because they played an outstanding set and I can't wait to see them again, but I have to be honest and say that The Rival Boys really, really caught my attention and left me wanting more. Immediately following their set I picked up their 5-song EP from the merch table and chatted quickly with Lee, who was easily approachable and seemed legitimately and gratefully happy to be there playing music to an appreciative and attentive crowd. Unfortunately I didn't have an opportunity to chat with Sam or Graeme, but based on their performance alone it was easy to tell that these three band mates have personalities set to inspire one another and create something they can all be proud to call their own; and so they should be.

So, to Lee, Graeme and Sam, you've earned yourselves a new fan, I look forward to future shows and recordings; and to the rest of the readers out there, if you're in the mood for some good indie rock n' roll, do yourselves all a favour and stop by their myspace page, which is linked below and soak in a few tunes.

-Phil

http://www.myspace.com/therivalboys

Recommended Listening:

I can't tell you which song to start off with, they're all worth listening to, but I can say that it's been only 5 days since their show and already I find myself singing along; a great EP to own, but a must to them live.

Cuff The Duke

It has been five years since I last saw Cuff The Duke wow a grateful crowd. I was living in Barrie at the time and the band had just released their second album and what I will call their first major, self-titled release. From the opening harmonica of The Future Hangs to the classic country influenced Take My Money and Run, the group's distinct and attractive sound had captured the attention of many. Since that night at the Foundation Night Club so many years ago, Duke has released two more albums, Sidelines of the City and most recently Way Down Here, and in those five years and three albums, they have certainly done well to grow their sound, their image and their writing, all the while preserving what had made them stand out so well.

Now, before I go too much further into the details of The Duke's performance, I feel it pertinent to once again throw mention to the opening act, The Rival Boys. I wont delve into them right at this moment, but I feel strongly that they deserve an entry and recognition all their own; they impressed me as no opening band has done in recent memory, and based on feedback from the audience, I wasn't nearly alone on that. So stay tuned shortly for a review of their performance.

Back to the Duke boys. After so many songs recorded and performed, as a band it becomes slightly more difficult to appeal to all those wants and hits of yesterday, but their were some essential songs I wanted, or rather needed to hear in addition to their new material. This may seem like a bit of a no-brainer to some, but I have been to shows where the artist focuses mainly and solely on their newest release, and while entertaining just the same, it can also be a slight bit of letdown when you want to revisit the memories attributed to a certain favourite track. On this subject, Cuff the Duke played seamlessly to the ears of all listeners, spacing out the new with the old in a perfect harmony. As for the performance itself, I was yet again amazed by their abilities as musicians, and while I don't necessarily believe that any one of them is more or less talented than the comrade next to him, I must pay certain attention the individuals as they appear on stage.

First, singer and guitarist Wayne Petti once again dropped my jaw with the power of his voice. With a range covering the spectrum, he belts out melodies built for a stadium with seemingly little effort. A gentle voice with booming effect, I can think of few other front men capable of touching those graceful notes with such definition as he.

Secondly, Dale Murray, the guitar/pedal steel aficionado who seemed to hide out in the shadows on stage but smack you in the face through the speakers. His abilities on any instrument he picks up are matched only by his talents off the stage, producing and recording full time, earning him nominations for Musician and Producer of the year by the Music Nova Scotia Gala awards.

While both Wayne and Dale bring distinct abilities to the show, I can't go on without mentioning bassist Paul Lowman and percussionist Corey Wood. Both bring to the table what every band needs but don't always deservedly get, and the rhythm of these two feeding off of each other is what really drives this band forward and above in many, many ways.

All of these members together fit in to create a sound that's a little bit country, a little bit folky and a little bit good ol' rock and roll. There are moments through every album which grab your attention, be it a mellow ballad or a stompin' good ho-down, but I believe strongly that their latest release paints a picture of what we can truly call a talented group of musicians. It's always pleasing to us when our favourite bands release something new, but no more so is that true than when they have matured harmoniously as a group and given us something both familiar and new at the same time.

Track for track, Way Down Here is worth every penny you invest into it. Musically it weaves moods with dramatic tension, and lyrically it proves how Wayne's writing still has layered emotion and effectiveness.

"When you're dancin' in your rocking chair, when you're old, will you still want me then?"

Enjoy the music folks

-Phil

Recommended listening

The Ballad of Poor John Henry

If I Live or if I Die

Rockin Chair

Another Day in Purgatory

Surging Revival

Vinh Phong

Have you ever been handed a recipe for something incredibly inviting and delicious, only to wonder where the heck you are going to ever find the ingredients required to make it? I've seen hosts on the Food Network whip up some great meals such as fried quail egg served over seared foie gras with bulgur wheat and fleur de sel, a dish that sends my senses into a whirlwind, but where on Earth can I source this stuff out? The box grocers have done well these days to stock their aisles with some multi-cultured ingredients, but they still aren't quite on par with specialty shops and independent businesses; and in no better way have I learned this than in preparing for yet another wonderful hot pot meal. As such, I thought it prudent of me to share with you a particular store downtown that has been salvation for some, if not all of my eastern inspired dishes. Ah, yes, I speak of course of my little Asian haven on Macdonnell, Vinh Phong Asian Food Market.

It's such a lifting and rewarding experience to walk through their doors during my day, and for more than just one reason. As I peruse their shelves and take note on some new flavours, I can't help but let my mind stray back to China and into the grocery I used to frequent by the school where I was residing. My culinary mind had fun exploring those shelves of many overseas mysteries, much the way it does here at Vinh Phong. The similarities between the two are uncanny; they both seem to carry a countless numbers of the same curious packets, cans, sachets, and boxes, many of which I admittedly don't know the uses for. However, there is both a difference and a beauty here as opposed to my time in the Sichuan province, that being that it takes nothing more than a polite inquiry with the staff and they will kindly translate, direct and advise me on how to use that giant bag of "食物" to the best of its potential.

Aside from international mind-travelling, the other reward I gain from this quaint and nearby market is the knowledge and assurance of finding exactly what I need to round out whatever inspired dish I'm working on. Be it fresh lemongrass, those quail eggs I had mentioned earlier, or dried prawns, they stock it all. Their shelves have, on more than one occasion, gotten me out of a bind, introduced me to new passions and reminded of some old ideas that I deemed forever unavailable to me, and so for that I urge you to explore a little on your own and try to come up with some new combinations for your stir fry or hot and sour soup - to get you going I've included a simple recipe below for experimenting with the sometimes intimidating, yet always delicious lemongrass.

Indeed, Vinh Phong has become a regular on my shopping list, supplying all I need and want plus that little extra I had no idea was out there. From Pocky, to dried mushrooms, chilies, duck eggs, a huge assortment of amazing dumplings, spices, herbs, fruits, vegetables, pastries, I could keep going on and on with what they offer, so much so that it is with fair warning I let you know that their product selection can be a little overwhelming and perhaps even daunting, especially if you have no idea what it is you are looking at or reading. However, with that being said, I urge you to give it a shot and take your time wandering down each aisle, explore the selection of spices and don't be afraid to try one you've never heard of before, and certainly don't be afraid to ask how to use it, the staff are there to help.

Yes, recipes can be a bit intimidating if we don't fully understand the list of ingredients, and even more so if our "go to" shopping center doesn't carry said items, but that shouldn't mean we should give up on them. Vinh Phong is one of many specialty grocers within the borders of Guelph, and while I continue to explore the others, my list of possible dinner options keeps growing and getting more exciting. We all have a natural tendency to keep away from foods we don't understand, which is why researching the new can not only calm those fears and uncertainties, it can also be quite appetizing.

But without further ado, here is something to get you going; an easy recipe to get that first foot in the door and off on an international adventure, right from the comforts of our own great city.

Lemongrass and Ginger Tea

You will need:

1 Lemongrass chute
1/2 cup sugar
1/2 cup water
2 tablespoons of ginger, peeled and chopped
5 tea bags (preferably black tea)
7 more cups of water

First discard the top portion of the lemongrass, it is too woody and bitter for this tasty beverage. Cut into 2 inch sections and bruise with the back of your knife (by bruising the stalk you release the oils and all their goodness). Place the water, sugar, lemongrass and ginger in a sauce pot and bring to a boil, stirring to make sure the sugar dissolves. Allow the simple syrup to steep for a few minutes over the heat and then remove from the burner and let it continue getting happy. Boil 4 cups of water, steep your tea for a good five minutes, then strain and stir in your simple syrup mixture. Add 3 more cups of water and ice* and you've got yourself a good time....add some rum, a few mint leaves and a little demerara sugar and you've got yourself a party!

*you could definitely serve this hot on a cold winter day, but I prefer the refreshing iced variety

Until the next time
-Phil

Vinh Phong Asian Food Market
32 Macdonell St
Guelph, ON

The Buns Master

There a few things, if any at all, so fine in the morning as a fresh baked loaf of bread. Sure, that first brew of fine Colombian is a welcome start to any early riser, but I challenge you to list something as warming and pleasing as the delicate aromas of bread taken hot from the oven.

Something about the dough as it fills the house rushes my mind instantly back to France, standing on the street corner and ordering a fresh and warm baguette from a vendor cart, or a remarkably light and airy loaf from any number of delicatessens. Because our sense of smell is linked so closely to memory, I believe this to be the main reason so many of us appreciate that fresh-baked opportunity when it presents itself; and while it may not bring all of us back to that French street corner, it can still help start any day off on the right foot, and I would, without hesitation, welcome it into my home seven days a week. Unfortunately, however, two things are working against me; first, I do not have a bread maker, and even if I did it wouldn't matter because, secondly, I am a terrible baker. So what does a person in my position do? How do I get back to those street corners and deli's that tingle my senses just so? Well, short of hiring a full time live-in baker, I head out in search of the freshest offerings the city has to offer.

Now, as far as I'm concerned, when it comes to bread style and selection, there is really no wrong you can do. Focaccia, Calabrese, Parisian, pumpernickel, you name it and it will taste good on any occasion, and even better with the right choice of sides; wonderful cheeses, spreads, toppings, fillings, the possibilities are endless because bread is a blank canvas for us to serve our cravings. Yes, no matter what corner of the Earth it may come from, there is bound to be a bread that pleases, and as good as any location can be, I've travelled within Guelph to many bakeries over the past few months and have narrowed my preferences down to two highly praised and precious spots for that wonderful doughy goodness.

One of these places I've mentioned in the past at With The Grain; and though it has been a while since I first wrote about it, it is still a fantastic and delicious location to pick up so many of those comforting baked delicacies that we all seem to not only love, but also need. The other is one that has been both a prized and cherished staple in this community for over twenty years, and, located at the corner of Silvercreek and Speedvale, Buns Master Bakery of Guelph, will surely, and after only one visit, prove to you why that is.

Aside from their fresh baked breads, bagels, pizza doughs and rolls, they offer a plethora of other baked needs and wants, including gluten free products for those with celiac related dietary needs. Their selection will change daily, using different herbs on different doughs, and trying out new and bold combinations to find that perfect medley of ingredients. Drawn to this changing menu, I have been through their doors numerous times, not only because I love their product, but also because, in terms of cost, it is extremely comparable to buying the wholesale goods at the local supermarket. In fact, I find them more often than not to be cheaper than a particular line of box grocers that rhyme with Lehrs and Duperstore, not to mention far more fresh and delicious.

Open seven days a week from 8:00am, a stop by this store at any point in your day is only going to mean a reward for all of your senses. The staff are incredibly and reliably friendly and helpful, and seem to have a true passion for what they do, which translates so well into the product. As far as my recommendations are concerned, there are certainly no poor choices; and please don't be fooled by the small interior either, there is a ton to choose from upon those shelves, and as I mentioned earlier, those options can change from day to day. With that being said, allow me to share and hopefully inspire you my most recent purchase and subsequent delicious snack:

Start with their herbed Focaccia bread, baked with olive oil, parsley and oregano. Cut it in half and spread a healthy portion of goat cheese, remember, nothing can be bad when goat cheese is involved. Next, layer on some roasted red peppers and fresh watercress, add a little salt and pepper and you're done. Now that's a snack!

So while I may not have the hands and talents of a great baker, nor do I have the finances to employ one full time, it doesn't mean that those palette pleasing aromas can't come to me so easily and freely; just a quick jaunt down the street and I'm back in Europe, savouring every moment of it. Now, if only I could find the perfect French pizza to match the experience...

Happy eating everyone.
-Phil

Buns Master Bakery of Guelph
256 Silvercreek Parkway N
Guelph, ON

Meanwhile...Back in the Kitchen...

If there's one thing that I can truly say pleases me about this time of year, it's soup. Staring out the window into the gloom of a grey and cloudy day seems to do wonders for warm thoughts of a bowl of fresh homemade soup, curling up on the couch and sipping away at a hot chocolate and peppermint schnapps. Though I know the truly cold and bitter days have yet to strike, I can't help but crave the comforts they can bring, and so once again I have found myself at the helm of the stove, creating stocks and broths which form the foundation of so many winter meals.

To get me started and to draw out inspiration I have hit the streets and once again into the arms of Market Fresh Produce. It seems their selection is always suited to my needs, and as such, I would like to take this little opportunity to share with you the wonderful selection of products which followed me home and eventually into that piping hot bowl of goodness on my table. With any hope these recipes will inspire you to peruse their aisles yourself and perhaps bring home something comforting, fresh and tantalizingly inspiring, which are all great places to start your cup-o-delicious dinner.

Roasted Garlic and Tomato

The beauty of garlic is that it can take on so many different flavour profiles, all depending on how and when you add it to your dish. It can be pungent, light, or even sweet, as it is in this soup. I find this particular recipe to be especially warming with a grilled cheese sandwich, I might recommend using foccacia and Fontina; the rich, smooth, nutty/honey flavours of the Fontina can do only positive things to the psyche on a cold miserable day; and hey, if a few basil leaves find their way into the sandwich, well, that can't be a bad thing either.

You will need:

1 yellow onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 can tomatoes
2 bulbs garlic, roasted
4 cups vegetable or chicken stock (you can use water too if need be)
1 cup heavy cream
Chopped basil or cilantro for garnish
salt and pepper

This is a pretty easy, yet very rewarding soup to throw together. First, sweat off your vegetables on a medium-low heat; think about sweating in the sense that, just like an early morning jogger, when vegetables get worked up and really hot they release water and aromas, the plus side about the vegetables over the jogger, of course, is that these aromatics are the goodness which will flavour the broth for our soup.

Once you have fully sweat out the vegetables, probably around the 10-minute mark, add in the garlic, tomatoes and stock. Bring the soup to a boil, then lower the temperature and allow to simmer for a good hour, skimming any of that gunky stuff on the top from time to time.

Transfer the soup to a processor or use an immersion blender to puree until smooth. Return to the heat and add in 1-cup of heavy cream. Season to taste, garnish with either fresh basil or cilantro and prepare to get happy.

As I write this I begin to think that some crumbled feta wouldn't argue with this soup too much either.

Leek and Potato

Quite likely my go-to soup when I need that cold day fix of fresh and tasty. Leeks are such an underused vegetable in my opinion; when its two cousins, onions and garlic, are so common place, how neglected must this lonely vegetable feel? So, when I see it in the store looking so vibrant and inviting, I will often times use it lieu of onions for a recipe, which tends to give the dish a whole new appeal. In the specific case of this soup, I don't know that there's a better way to showcase its potential as a mainstay in any fridge.

You will need

3-4 leeks, thoroughly washed and chopped
2 medium sized potatoes
1 clove garlic, finely chopped
4 cups vegetable stock (I would say it's important to use stock and not just water here because we are not really building a strong flavour base in the beginning)
Sprig of thyme
Bay leaf
1 cup heavy cream

Sweat off your leeks and potatoes for 10-minutes, throw in chopped garlic, add stock, thyme and bay leaf. Bring the soup to a boil, reduce the heat to a simmer and allow it to jive for about half an hour. Skim the unwanted nasty stuff at the top, discard the thyme and bay leaf, puree the mix, return to heat, add the cream and garnish with garlic ciabatta croutons* and a nice buttery cheese - I would recommend leaving the kind folks at Ouderkirk and Taylor to assist you with that choice.

Also, as the season progresses I think a dash of nutmeg in this dish would serve absolutely marvelously.

*to make the croutons, first cube a ciabatta bun. In a saucepan heat 2 tablespoons of vegetable oil over low heat and add in a clove of garlic. Once the garlic has turned a golden brown and infused the oil remove it and discard. Turn up the heat to medium and add in the bread until it becomes toasted and delicious.

Well, there it is, my most recent culinary adventure and two of my recurring favourites for the time being. Quick and easy, yet delicious and warming, they bring a smile to my face as I recollect those moments in preparation. While these recipes have served a great purpose for me over the past couple of years, I've no doubt that we all have our cold weather comfort food tucked away somewhere in the books. It might be something that takes you back to a childhood memory, or something that just plain makes you happier on a day that seems doomed for gloom. Whatever your stove top yields tonight, I hope it makes it to your table with a sense of elation, but with that being said, I do stand strongly behind these two evolving recipes and recommend them as a part of any future meal, perhaps with a few twists of your own thrown in there. Also, as an added point of interest, I would like to remind everyone that Guelph has a great farmer's market, which is open year-round on Saturday's from 7am-noon, and is a fantastic source for any epicurean bounty, particularly in the business of soups.

Until the next time
-Phil

Responsible Parties:

Market Fresh

10 Paisley Street
Guelph, Ontario

Ouderkirk and Taylor

31 Wyndham Street North
Guelph

Guelph Farmer's Market

At the corner of Gordon and Waterloo Avenue

2 Gordon Street,

Guelph, ON

Salsateria

Here's the thing about Mexican and Latin food: we tend to think of the cuisine in terms of taco supreme, bottomless fountain drinks and, as with most "ethnic" foods in North America, it comes with french fries. How unfortunate it is for us that the culture's true flavours have been branded with something saleable by a yippee little dog. Well, to be fair, I have been known to binge at "The Bell" every now and again, but when it comes down to it and I really crave the flavours of a truly Latin inspired meal, it wont be coming from a drive through window. No, I need to delve a little further into the city's offerings and come up with something of an authentic nature; and this is where Salsateria makes its entrance.

The tiny three seater restaurant has been around since 2001, a very respectable tenure for any dining establishment. Over the course of their time in Guelph, the business has changed locations three times, including an attempt in 2007 at a larger, full 40-top dining room that had hoped to house live music and entertainment; however, and despite popularity for their cuisine, the venture didn't last too long and was shut down within the first month of operation; if you want the full story on why, then I can certainly offer it up, but suffice it to say that Salsateria went back to its roots of good, honest food.

Located on the corner of Wyndham and Macodnell, right beside Van Gogh's Ear, a staple in the community seems to be their infamous sandwich board out front; the red star of a logo and promise of great burritos has been enough to pull in pedestrians for years, and there's no sign of that stopping. The interior is small to say the least, with only three bar stools for the dine-in crowd, and even they seem cramped in the space; it is definitely intended and marketed as a take-out establishment and serves perfectly for lunches. Just around the corner from where I work, it has crowned itself as the hot spot for myself and many coworkers for that mid day meal, with hearty lunches selling for a mere $4.00. And with hours that carry on well into the early morning, it can be safely assumed that the after bar crowd has sought their salvation in the line-ups outside this store front on more than one occasion.

As I mentioned earlier, this cultural mix of food is not what media saturation has led us to believe as authentic. It has tapped into its roots of African, European, Native and even Asian influences and I can promise you that once you dig into the real deal, it will be a hard turn back to french fries and processed cheese. Their salsa picada, which, depending on who you ask, may also be referred to as pico de gallo* or salsa mexicana, is not only delicious, it is also incredibly fresh, loaded with cilantro and tops of the quesadilla with a fine stroke of genius. The burritos are a meal in themselves, loaded with fresh condiments and brimming with flavour; heed fair warning that these things can be a challenge to finish during that all too short lunch break.

*touch of interesting etymology here: pico de gallo, which translates into "rooster's beak" has derived its name from a rather debatable context. Some food researches and writers have stated that it is named this because of the resemblance it can have to chicken feed, which in this writer's opinion makes total sense. However, many other researchers believe and stand by the translation of the word gallo, rooster, which is the cultural symbol for masculinity, to mean the ability to handle vast amounts of heat. In other words, the more a man can withstand the heat of the dish, the more masculine he has proven himself to be; he is the rooster, which sounds a bit cocky to me (hehehe). Anyway, while the latter belief is, of course, just a tad bit sexist, it also assumes that all pico de gallo contains chili peppers, but this, in fact, is not the case at all, I've recipes to share if you like... And now back to your regular scheduled programming.

For as many times as I've been back over the past little while, I've yet to find anything I can call an upset. Granted, if you are looking for a place to sit down and have your meal served to you, then you've come to the wrong joint; but if it's good, quick, cheap, incredibly delicious and authentic food that strikes your fancy, well, you really can't go wrong. My personal recommendations would be the quesadillas and the bean burrito, but with that being said, the entire menu is fair game and I fail to see how you could possibly be disappointed. With options yet to explore, many lunches and many nights downtown, I can guarantee my return to this little Mexican haven.

Yo quiero Salsateria
-Phil

Salsateria
10 Wyndham Street North
Guelph, Ontario

The Gertrudes

"By the lakeside, by the seashore, the light of sky, all the creatures who live there, no name for you and I."

Those lyrics have been singing through my mind since the moment Annie Clifford stepped into the audience with her banjo and taught us all the chorus to "Advancement of the Human Age," the epic seven-minute number from their latest album Hard Water. The song started off sweet and gentle, the light picking of violin strings set against the backing melody of a mandolin was setting a tone of anticipation, and when the chorus finally broke, the audience joined in the harmonies of the ever-present members of the band, joyfully basking in the music that they shared. With a build up so baited and beautiful, this was my introduction to The Gertrudes; Kingston, Ontario's very own musical pride and joy.

I was first informed about the talents of The Gertrudes by my coworkers, who subsequently informed me of their upcoming show; and even though I was unfamiliar with the depths of the band, what I had heard during the days and even hours leading up to the gig was enough to get me fired up and excited for their performance, the events which followed went something to this effect:

By the brass taps of the E-Bar I stood patiently, awaiting the group's arrival to the stage, and when it came and I watched the nine-piece ensemble take stance behind their instruments, an immediate positive energy filled the room. On the strum of the first few chords I was front and center, where I stood glued for the duration of their set. By the start of their second song it had become blatantly clear to any observer that their connection as a group sparks and fuses their likeness for making good music, and as a listener with foot tapping and hands clapping, I can tell you with nothing but the truth that they have done their job very, very well.

Bass, guitar (acoustic and electric), banjo, ukulele, mandolin, keys, trombone, accordion(s), trumpet, violin, drums and percussion: the instruments crafted into the hands of each performer, each one played with respect and prowess. More than just a band to hear, they are a band to physically take in, my eyes bouncing to all corners of the stage, welcoming the achievements of each member as they display their talents respectively. A feast for both the eyes and ears, I would be extremely hard-pressed to pick out any one moment or song to which I could say was the highlight of the evening for me, all in all, I was utterly blown away.

Together since January of 2008, they have now released their second EP, Hard Water, a seven-track collection of creativity and hard, dedicated work. Whether you listen to efforts new or old, their "folky"/country sound is enough to get anybodies toes-a-tappin', and when you add their individual personalities on top of their musical abilities, you end up with something entirely moving. Be it Greg Tilson's soothing vocals, Amanda Balsys's charming presence and ability on the violin, Pim van Geffen's complimenting notes from the trombone, or any of the other countless talents within the construct of this band, their sound is welcome, full of promise, pleasing by every definition and, quite frankly, long overdue.

With a band whose history is still so young, it's hard to imagine such a chemistry could exist, but The Gertrudes seem to have dedicated their efforts into writing songs that make them proud and, in turn, make the audience happy, a feat for which they have not failed. In the opinion of this writer and musical adventurer, and I say this with pure sincerity, more music needs to follow the path that The Gertrudes seem to now be paving.

With Greg and Annie taking their turns on lead vocals, every member of the band weaving harmonies to haunt or cheer, and altogether playing off the energy of camaraderie, The Gertrudes are a band to watch out for; it's actually a total wonder that it took this long for me to discover them. So, while they tour Ontario, checking in to one of their shows is something we should all be so lucky to do.

Keep listening

-Phil


www.myspace.com/theothergertrudes

Recommended Listening

Advancement of the Human Age - - seriously....listen to this song.
Turn Out the Lights (River Song)
Lonely Days
Seymour

Battle Sushi - 帰着 (Conclusion)

Part One - The Warrior Returns

It's interesting to me that the Japanese kanji for "conclusion" includes the word "return". It's obvious and unfortunate that I've been away from this project for so long, a fact for which I have only a nagging cold to blame. Feeling the bias that a faulted palate could bring to this challenge, I deemed walking away from Battle Sushi to be the only fair way to size up those included contestants equally and with an open mind. It has been a leave unwanted, but with my senses finally returned I have stepped back onto this field and approached my final combatant fully refreshed, with eagerness and an empty belly; here then, are the results of the occasion:

Chapter Four - Samura

The most immediate and recognizable err with Samura is its location. At the intersection of Woodlawn and Silvercreek lies the intrusively vibrant yellow sign of the Super 8 motel; and nestled quaintly in the glare behind this midnight sunshine sits a small, humbled little restaurant by the name of Samura. As a diner, my hesitation to enter begins and ends with the thought of eating sushi in the parking lot of a motel; it doesn't exactly scream quality to me. However, I am a fair man and, project or no project, I let the food and overall experience make my final decision.

Atmosphere: it's a small restaurant, housing, at max, 20 two-seater tables. The decorative koi, classic wood, ancient-look paintings and traditional Makei Neko (the waving kitty we all know and love) are all there and so I can't be disappointed, or, for that matter, blown away by the decor. What I can say this place had that no other before it has presented, is the sushi bar, which was far more inviting and much larger than any of its predecessors in this battle, and so upon its cozy, inviting stools is where I chose to park myself for the meal.

Menu: the selections were all there, save for the toro, which in this case didn't even make the final menu cut. It was well laid out and supplied descriptions catered to that very specific moment in which you find yourlself looking at the selections and questioning "What the heck is Tamago* anyway?" Prices were more than fair from what I could observe, with my order of 18 pieces ringing in at only $11.50, and I was sufficiently satisfied having ordered the dynamite roll, California roll and kappa maki.

Service: it took a scant five seconds for the sushi chef to greet and invite me to sit wherever I felt comfortable. I was shortly thereafter presented with a menu and allowed what I would deem the delicately perfect amount of time to make my order decision. I had to pay upfront for my meal, which I thought was a little out of normal practice, and while I don't charge this restaurant with demerits for this, I still for some undecided reason feel it worth mentioning. From my place at the bar, I was able to watch and observe the chef create the maki set I requested with precision and speed, and if you've never watched or seen a true sushi chef at work, then I may suggest you take in the impressive display sometime in your near future, it's not as easy as it you may think.

Food and presentation: presentation was very suiting and acceptable. Wooden plank boards garnished with wasabe and pickled ginger were the platforms on which the maki rolls were handed over to me, and they were very pretty in design. The flavours were acceptable, nothing was off putting and I had the distinct impression that I was eating fresh fish, but there was still a little something missing. It may have been in the nori, or perhaps the overall quality of the cuts of fish, but something fell short and unfortunately wasn't 100% there for me.

Overall, I was pleased with my experience. It was an enjoyable setting, with very courteous and friendly staff to back up the design. Prices were fair for what I paid, perhaps even a little more so, and the food all tasted better than average. The only downsides I give Samura is that a) the rice was warm, which I understand is unavoidable in "made to order" situations, but it doesn't mean I have to like it, b) the flavour could have been amped up, if even by only a slightly higher quality of ingredients to tip the scales, and c) the location does not in any way invite anyone to enter through the doors; however, for this flaw I have decided to deduct points from the Super 8 and not from Samura.

Overall I have given this experience 3 out of 5

Part 2 - Showdown At High Noon

As bookends tend to do, the final chapter in this story has met me with the rain. It is a welcome sight as it has caused me to reflect back on all my experiences to now, and do so with an open and fair mind.

It has been a wonderful path for me to follow, laden with countless amounts of sushi, friends and memorable occurrences. Being that there are only four major sushi locales in this city, or at least four who specialize solely in the dish, I know and understand that my blue ribbon is being hung by the shoulders of an elite few. Limited as my options may have been along the way, I have done my best to keep this specific matter on a fair and level playing field with my past experiences, learning from those restaurants of faded years, but not letting them sway my tastes at each current table.

I have looked at this operation from all angles, weighing out the buffet choices at Fuji and Hockey against those "a la carte" as in Sushi Choice and Samura. I have considered the service and ambiance that each had to offer, and, of course, I have charted the tastes, freshness, flavours and presentations respectively along the way.

So, though the path, as it is with most epic battles, was longer than anticipated, without further ado, my fellow readers, I wish to present to you the winner of this battle, the victor who rose from the carnage to seek their claim as "Best Sushi Joint In Guelph, As Awarded By Me" The drum roll please........

And the winner is.....

Sushi Choice!

[pause for fanfare]

Bang for your buck: service, ambiance, freshness and over all taste, they have won me over as the best sushi restaurant in this city. I have done my best in being fair and tried with vigor to appreciate the all-you-can-eat food parade and it can be a tasty affordable treat as Hockey Sushi was more than willing to prove, but something within that trough just doesn't agree with my tastes. Like a nagging awareness that what I'm eating is of questionable quality, I just can't shake the thought and smell that permeates my senses before I even taste the food; ah, but such is not the case at Sushi Choice. Samura was an admirable close second and note-worthy contender, and, as promised, I put location aside when considering the victor, but it was the flavours that tipped the scale on the this one, Sushi Choice just squeaking by with the photo finish.

Granted, they may not be large enough for a dinner party, but we're talking sushi here, and I've yet to plan or be invited to a large group outing at a sushi establishment, it just doesn't appeal so widely to the masses....yet; after all, that is the point of this blog. It is perfect for lunch, awesome with a group of four and ideal for a date night. They have achieved, in my mind, a fair balance of food, presentation, cost and experience. In the end, they won my vote, captured my heart and fed my hunger for darn good sushi.

To all the other contestants in this dome: I raise my chopsticks for the efforts put forward, but there can be only one, and this city's Highlander has been chosen. I hope that these entries have been a source of both entertainment and education; that perhaps some of you who once feared the very thought of sushi, may one day consider it as an option for your feast. Of course, I stand by my choice as winner over all others, but at the same time I encourage you to challenge me on this; I would love to hear of the experiences you endure and revel in among your travels, and hope that you will share them so that I may experience anew. Until then, I am off on more adventures, in search of a new project, and I seem to be craving Mexican....

Sayanora

-Phil

Sushi Choice, winner, victor, humbled combatant,

45 Cork Street

Guelph, Ontario

*Tamago = Egg

The Inspirer

By it's very definition, inspiration moves our intellect, spikes our emotions and drives us into an altered level of being, the condition of which results in something we can hopefully reflect upon as being great; something to make us, and the sources proud. While this agent of creativity can take any form, for many of us it presents itself in one very common and repeating shape; a place, person, thought or event that we return to anytime we need that spike of adrenaline and positive energy. For me the origin of so many of my abilities, labours, achievements and stepping stones is my brother.

It seems to date back longer than I can remember, his actions always causing me to think outside the box, take chances and become hopefully not just a better person, but a more adventurous and experienced one as well. This desire to interpret all things new comes to me in no better way then a challenge, and herein lies the way in which my sibling affects me in the most positive way possible.

Whether it was time spent in Tibet, adventuring the tops of mountains, or the gift of a scorpion wrapped in sugar, he finds ways of making me push myself to a greater understanding of things around me, especially in the market of culinary achievements. As an example, after returning from a recent trip to New York, he handed me a chocolate bar unique in ingredients, and while the Dark Chocolate Bacon Bar seemed a tasty treat on its own, I knew that I would have to find a way of using this as an ingredient in my pantry; and so I did, the result and recipe of which I will soon share with you.

The Locale, as I've previously mentioned, was designed to introduce and, again by definition, inspire, which has proven incredibly self affecting. Because of this site, I have found myself so often drawn to things I would most likely have passed by, if for no other reason to share them with others; and while I know my rooted reasons for wanting to share these things, I felt it would be suiting to give special thanks to the person who has, for so many years, done for me what these entries have hopefully done for some of you.

In the spirit of this subject, and to recall another recent story; after taking a trip to Nauman's farm in St. Clements, Ontario, a new and welcome challenge was handed to me by the aforementioned source of so many of my accomplishments. If you've never been to or heard of Nauman's, it is a family run farm that situates itself outside of the busy streets and hustle and bustle of the city. They farm seasonally selected crops which draw in eager visitors, both new and repeat, from all over, providing a bit of family fun and adventure along the way. With pumpkin catapults, mazes and a huge pumpkin patch to find that perfect carving gourd, I think the most fun I've had at a farm in recent history was to watch my niece explore and interpret new things at her grasp in the way only a curious child can. It brought me back to days of berry picking with my mother, remembering the unmistakable taste of fruit picked fresh from the vine. As such, Nauman's is a place I would recommend exploring for yourself someday; however, to get this story back on its topic, having just visited their fields with members of my family, new inspiration struck as I was handed a Futsu squash, attached to the words "Here, make a desert out of this" ah, another inspiring challenge, I'm thinkin' souffle...

I could certainly go on in praise and thanks for all he's done, but I think it has become obvious over the years just how much he has taught me; and for that I can't say thank you enough. It's amazing to me how a simple action can spark a series of thoughts and emotions, and as I stare at this squash in my kitchen, ideas are beginning to form, flavours coming to mind, a new culinary adventure on the horizon and the research and knowledge which stems from it appeals to me like nothing else I can describe, and I have my big brother to thank for that.

It is on this ending note that I inquire into the inspirations behind your positions in life; what makes you strive for more? I'd love to learn of the things the make you passionate for what you do, because sharing an inspiration can help lead to a partnership in design, a furthering of ideas and maybe even someday the realization of of a dream.

Hopefully passing along the gift of new
-Phil

Nauman's Farm

3250 Hessen Strasse RR#1

St. Clements, Ontario

http://www.naumanfarm.com/

Chipotle Chocolate Steak

Ingredients

1 oz finely grated Mo's Dark Bacon bar (if you can't find the exact brand then feel free to use any bacon flavoured chocolate bar you happen to have.....subsequently you could use any dark chocolate and then fry up and crumble some bacon into the marinade, or wrap a strip around your cut of beef before cooking)

1 - 7oz can of chipotles in adobo sauce - reserve the chipotles, which are dried and smoked jalapenos, for other great recipes and only use the remaining adobo sauce for the marinade

salt and fresh ground black pepper

Mix the above ingredients together and marinate the steak for at least two hours to develop the flavours.

Before bringing to the pan or grill, remove excess marinade and discard. Seer steak on both sides and finish in a 350 degree oven until medium rare. Of course, the ideal way to cook this would be on an outdoor grill, but because I live in an apartment, the pan seer/oven method is an acceptable alternative.

I served this along with roasted potatoes, sauteed mushrooms and bok choy, because that's what I had, but you could use whatever you like, travel the world as best you can. While dark chocolate, bacon and spicy chipotle may not sound like a winning combination to you, I assure you it is, the chocolate balances out the capsaicin harmoniously and your taste buds will thank you.

Einstein's Cafe

The man from whom this restaurant gets its name was born in Ulm on March 14, 1879; it was a Wednesday, and that's about the extent of what you need to know of the famous Albert Einsteisn and his relation to this story, which was written by a man who ate at this restaurant on October 23rd, 2009; it was a Friday.

I first heard about Einstein's through a coworker who expressed his detailed and contented experience of dining on their lunch menu, followed immediately by a backing recommendation to head there soon. By the description they both gave of the place, "Mexican food with their own twist on it" I knew I had to go; and on this note I should state my solid appreciation for the direction, because had it not come up in conversation, Einstein's location would likely have remained unknown to me for quite some time. It is situated downtown on Grant Street, just off of Fountain, which is subsequently where the crazy amounts of construction have blocked off entry (take a detour down Wellington to Neeve and you can still get to it). So, just as I heeded the words of a coworker, trust in the words that follow and detour your way through their doors for a hidden opportunity.

Just before I go in to too many details on the service and food, it should be noted here that I am guilty of a tragic crime against the industry in which I have studied and worked for so many years. If you've ever worked in a restaurant, then you will know and share the sympathy for the infamous closing shift; finding yourself standing alone behind a line at minutes to midnight, the stations wiped down and wrapped, fridges counted and the floor mopped; the only thing left for you to do is shut down the grill, fryer and oven and ditch your last saute pans on the dishwasher as you fling off your salt and peppers and grab a pint at the wood. The dream seems so close to your reach that you can taste the sudsy victory of another weekend finally out of the weeds; and that's precisely when a four-top walks in and orders apps and mains - you've never heard profanity until you've placed a cook in this situation.

Well, ladies and gentlemen, this guilty diner did just that on Friday evening, and because of my trespasses, I will forgive the kitchen and staff at Einstein's for the very minor errors in the experience. Actually, I may go so far as to say that it was my actions that actually caused these slight hiccups in the meal, so please read on with this information in mind.

Now, without further ado, let's step inside the restaurant and into a dining room decorated with all things new and old, eclectic and collected, where the four of us grabbed a seat in the main dining room and began our experience with the famously named establishment.

Our first reactions to Einstein's were all the same: "This place is really, really neat!" and it was, I will stand behind that statement now. Its interior was just what you would expect after seeing the outside, with a fun, comfortable and inviting aura. It reminded me of an old bed and breakfast home, naturally collecting memories within its walls, offering a familial sense to all that enter. Further to being impressed with the decor and calming atmosphere, we were immediately greeted by the server who had been expecting us (yes, I at least had the decency to call ahead and make a last minute reservation) and she handed us our menus, took our drink orders and explained the evening's specials, which were tantalizing to say the least.

After taking a detailed look through their menu, I quickly recognized my ever so common dilemma, in that I was interested in more dishes than I could realistically order, and so even though the peach burrito sounded amazing, I opted for the red snapper with creamy sun dried tomato sauce, roasted potatoes, rice and mixed roasted veg. Two of my dinner companions went with the evening's special of roasted chicken breast topped with marinara and goat cheese, served with veg and potato and a choice of creamy cauliflower soup or fresh salad with a dairy free cucumber dressing; the final dish on our table was the bacon wrapped scallops with the same sides as previously mentioned. Since they were given a choice, and the cauliflower soup sounded far too satiating to pass up, both who ordered the special decided to forgo the salad, and as an app for the table we ordered the spicy goat cheese and olive dip, served with french bread, which I can only describe as being delicious.

Once the appetizer was cleared - and this is where I need to remind you of the hour on which we dined - the server brought out two salads to match the specials; the soup, it seemed, was completely forgotten. It was strange though, normally in a situation like this there would be the demand for correction, an upset and push to get the soup to the table, but for some reason no one seemed put off enough to bother; the salad after all, looked pretty darn tasty, and the ensuing flavours from those leafy greens and their complimenting dressing were enough to quickly forgive such an oversight.

When the salads were done and the mains presented, two things happened: first there was an incredibly inviting attack on the senses as wonderful aromas took over our space, and second, we realized immediately that the incredible portion sizes were likely going to lead to pleasing leftovers, and on this thought we were not wrong.

As far as the food and flavours themselves are concerned, I do have one qualm amongst the table to point out, and that is the lack of seasoning which went into each dish. While everything I ate was good, that is also the fairest way I can put it. Nothing was by any means bad, it was all really good, it just seemed as though the ingredients on the plate had so much more potential to be brought to life if only they had be been properly treated along the way. However, with that being said, I do also understand the growing trends in needing to watch ones intake of sodium and that the awareness and causes of so many food related diseases are becoming more commonly addressed on the restaurant scene, so even though this one honest upset stands with me, it may not stand with everyone; and to be fair, that is, after all, why restaurants provide us with salt and pepper shakers.

Finally, on the interest of service, despite stopping in at the doomsday hour, not once did we feel rushed to leave or as though we were holding anybody up from something more important, and for this fact I tip my hat in the direction of service. I often times forget about the patience a server must have to deal with the demands of hungry diners, especially when they are causing overtime on the week's pay cheque. Our server, however, never gave us the impression that we were anything less than important to her business, and that attitude goes a very, very long way for reputation; my applause goes to you.

When our meal did finish up and we paid our bill, there was a strong desire to quickly explore the rest of the house, and so we each took to a little tour to the upstairs dining room, which by this point in the day was closed off, but is open and often packed during normal hours of operation. Continuing our exploration back down on the main floor, there is a second dining area, a little coffee nook and a bakery, which unfortunately, and without surprise, was also closed; all the more reason for return visits.

To look at the experience as a whole, it was definitely one we all seemed to enjoy, with only a few exceptions that seem hardly worth mentioning as I reflect. I will most certainly be returning there, and soon. The remaining menu selections are too enticing to pass up and the bakery is an obvious attraction, as I'm a man who loves his pastries.

Its given name, which was chosen "Because the woman who originally owned it was eccentric and liked it," helps this place to stand out, make it memorable and it draws you inside this side-split century home for a closer look. Einstein's, as a lunch and cafe hot spot, has been a staple in the Guelph community for over twenty years, and their reputation is growing as each new one passes. Having recently gone through some renovations, they are pulling in bigger crowds and are amping up their production on a daily basis, and as a relatively new resident to this city, I will do my best to keep this reputation on the incline and can without a doubt see myself enjoying those in-depth conversations with friends, exploring the science of their food, and flirting with the idea of making this locale a frequent inspiration for projects yet to come.

Enjoy
-Phil

Einstein's Cafe

2 Grant St, Guelph

Open Monday to Saturday,

11:00am - Lunch Menu

2:00pm - Light Tapas Menu

5:00pm - Dinner Menu

Steph Macpherson and Zachary Lucky pt. 2

Just before winding up his set and packing away the guitar, Zachary Lucky called forth from the audience the talents of a girl named Steph. As all eyes in the room glanced over to the girl sitting at her table on the far side of the Annex at Red Brick, she rose from her seat and made way to the stage, where she provided for us a new dynamic to Zach's already moving style. Within this simple action of calling out a name, it became irrefutably clear that Steph and Zach together are not only inspiring to the audience, but also to each other, building on each other's talents in the most natural way possible. On this tour they've embarked upon there is no opening act, only support, shared vision and wonderfully syncopated music.

Beautiful and captivating as it was, unfortunately this collaboration of theirs had to strum its final chord, but when it did, there was a sense of growing excitement for the next portion of the evening. Within the structure of this duet we had been teased with the talents our the next performer, and it seemed that from that point the minutes refused to tick by anything but slowly as we awaited our next fix.

During the ten minutes between Zach and Steph's sets I had the opportunity to converse with another spectator at the venue, and we both seemed to agree that, while many performances can impress, it is pretty rare to witness musicians who fit so perfectly well with the crowd to which they play, specifically in small venues where your songs are still unknown. It takes courage to wear your heart on your sleeve as Steph was about to do for us, and that in itself is a talent for which I feel extreme admiration and applause. But I digress, the ten minutes are up, and so on with the show.

As many of you already know, and are likely learning just how true this statement has become, a woman with a guitar immediately has my undivided attention; a woman with a guitar, a voice, a craft with words, and the talent to showcase all three on one platform, however, has more than just my attention, they have my shared passion for art and the subsequent respect that stems. Steph Macpherson, in other words, was the focus of my existence while she played out to the world surrounding her.

Steph and her folk/acoustic talents hail from beautiful British Columbia where she has studied music since roughly the age of five. It seems clear that she has used those years of practice and study wisely, and her desires to make those obvious talents a journey into lifelong experiences is something we as listeners can be grateful for. Her inspiration has been drawn from some of the great songwriters we've come to know and love through our stereo speakers, but that should never suggest or imply that her talents are not her own. After listening to her music fill the room, I can definitely appreciate and connect with the roots of her style, but when she ended the night with Jeff Tweedy, I became a man of weakened knee - more on that in a moment.

On the subject of her abilities, just as the performer before her, her lyrics and voice matched the emotion with which she shared them. As she sang, I came to believe and understand that, no matter where she travels, there is an ability and beauty within her to make any space her home. She seems to understand the imagery and complexities within any moment of her life and possesses the ability to translate that into song. Her stories, personality and fun-loving nature came out even more so in the moments between songs; moments which I can describe as nothing short of sweet and sincere, strengthening her connection with the entire crowd.

When her set came to an end and we all hoped for that final encore, Zach and his guitar made way back to her side, just as she reached to her bag and pulled out a songbook. Before they began playing their final number, there was hesitation from them both because, as they explained, they had never rehearsed what they were about to play, and therefor could not guarantee its accuracy; but, and I hope they are both reading this, the performance they gave of Golden Smog's Radio King (enter Jeff Tweedy), was enough to win me over for repeat performances and support in any way I can. Not only was the song itself an impressive one to pull from the repertoire, it was also the fashion in which they performed it: completely unplugged and in a way you would expect to be heard in a friend's living room, with everyone closely acquainted and listening intently. With that spirit in mind, it may not have been executed with perfection, but it was that imperfection and amicability which made it the highlight of the evening for me; as I mentioned, a man with weakened knees.

Just as it did with Zach, my conversation with Steph after the set was incredibly comfortable and inviting, and as they head off across the country for the next leg of their tour, I hope that the audiences to which they play grow and get to share at least a moment of their time. With any luck, I will be awarded an opportunity not far off to meet up again, share an evening of music and drinks and add more of their talents to my collection.

Until that time, I thank you both for the inspiring performance and wish you the best of luck as your tour continues.

Cheers

-Phil

For Steph's music please visit

http://www.myspace.com/stephmacphersonmusic

Recommended listening:

Too Dangerous

Best Of Us
Something In You

That should get you on track to a great discovery. Enjoy.