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.

Zachary Lucky and Steph Macpherson pt.1

Wednesday nights are not normally ones you can call exciting; it's the middle of the week and while the majority of the 9-5 is behind us, there are still two days of the solid grind staring us in the eyes before the weekend hits and we have our freedom to explore. However, refusing to let the foresight of my tired feet ruin a perfectly fine evening, I take to my trusty computer and it's schedule of upcoming events. After quickly researching the Red Brick's web site at 8:10pm , I discovered that a show was already ten minutes underway, and so without hesitating I sought to revel in the mid-week celebration, and dashed out the door. It seemed that Wednesday's clock was on my side, because, due to an extremely fortunate delay to my benefit, by the time I had my drink and found seat at the back of the room, Zachary Lucky was just sitting down to start his performance.

Before I continue here, I have decided that to pay fair and proper recognition to both artists in this show, I am going to separate their performances into their own respective entries. I will write them as they appeared on stage and with no prejudice or favouritism to highlight one more than the other. Both Steph and Zach impressed me with their show(s) and so this seems the best way to highlight and share their abilities with readers yet unfamiliar. So since it was he who went on first, I present to you the talents of Zachary Lucky.

Zach's performance was something that reminded me there are still musicians out there who honestly feel what they play. A statement like that may sound strange, but it's unfortunately true in the sense that I've seen musicians who play, sing and orchestrate their music just fine, but when it comes to the emotional side of their abilities, it falls flat, and subsequently so does their music. Zach, however, caters equally and graciously to all angles of those delicate ingredients which give an artist his or her proper title.

Between songs he bantered appropriately and playfully with the clearly impressed audience, making everyone feel at ease and comfortable with his presence. No longer a stranger in the room, he shared stories through song, and we were all not only captivated, but also sympathetic, hopeful, and touched by the messages and words within his seemingly effortless craft. Both in the way he plays and sings, his music bares an honest and stripped down truth to life, love, living and losing.

Born of Saskatoon, he is currently on a cross country tour, touching down in many of the big cities, and fortunately a few of the small as well; though this was his first time in the city of Guelph, hopefully, and by his own words, it will not be his last. I had a chance to speak with him briefly after the show and if I can say one thing about his personality off stage, it's that it is inviting. Approachable and clearly passionate for music, he did not shy away from any question given by the surrounding group of listeners, connecting on a personal level with anyone who approached.

His talents of acoustic and inspired folk have been featured on CBC radio, have garnered the attention of magazines, fanzines, and an expanding circle of happy listeners. You can find his music pretty much anywhere on the Internet, including iTunes, myspace, youtube, you name it, he's out there and I strongly recommend you go looking; and while you're at it, I would also suggest preparing yourself for the next entry and check out the musical styling of Steph Macpherson. As separate entities they are fantastic musicians, but as the performance last night proved to me: get them together and you've got something requiring an audience. More on that soon - Steph Macpherson to follow by the weekend.

Phil

To check out Zach's music, visit:

http://www.myspace.com/zacharylucky

Recommended listening

Coming Back Home

Lonely Song

Don't Ask Me To Sing For You

But of course I encourage you to explore the rest.

Where The Wild Things Are

For two years I've sat baited with the anticipation for one my favourite childhood stories to come to life on the big screen. For a while there was a fear that Spike Jonze's adaptation of the Maurice Sendak story would not get a release; early test screenings revealed that the visuals were too scary for children and enough parents complained that the studio pulled the $75 million dollar project, ordering Spike to start from scratch. Not only was there a concern of the whole thing being left to collect dust on a shelf, but there was also worry that a sacrifice would be made to the quality of work put in. Could director and writer actually produce something true enough to the imagination behind the original 1963 children's book, while at the same time appeal to the producers backing the film? After finally getting my chance to put this anticipation to rest I can say, with all confidence, yes.

Far be it from me to critique a film, I have not studied the art and I couldn't tell you the first thing about the labours which go in to a movie of this scale and caliber. Lack of expertise aside, what I can tell you is how the images, emotions and story on screen affected me. I can also tell you that as a person who refuses to abandon their inner child, imagination and longing for innocence and adventure, I immediately rushed back to the days of my mother reading me this curious story as a child; the strange and scary, yet mesmerizing pictures, and the oddly comforting effect those words and images had on me so many years ago. As such, there seemed no better person to see this tale come to life with than that same person who encouraged my childhood playfulness and creativity, and gauging her response to the picture, it seems my mother had the same joy of revisiting the plot and wild imagination of being a kid that I did.

I'm going to use the word "unfortunately" here because of how much I cherish this book, but certainly without judgement for this fact, it seems a lot of people I talk to have not heard of this story, and so for those of you new to it, a brief summation, without ruining the movie, I promise. At its core, this is the tale of a young boy by the name of Max. He is a child of ambition and a slowly fading youth, whose imagination he refuses to leave behind. Through a series of mischievous events, this imagination quickly finds him grounded in his room without dinner, a fate which only sparks his desire to get away from home. Through the power of his creative mind, he escapes his room and sails away to an island inhabited by giant creatures, The Wild Things. Shortly after arriving on this island and befriending the creatures, he is crowned their king and fantastic adventures ensue; which is where I will stop, lest I give away the ending.

I can't tell you that as a child I understood the multi-layered morals and lessons embedded within the pages Sendak's work, but I do distinctly remember not needing to be afraid of those things, those wild things, which are vastly different than me, and that my imagination could not only take me anywhere I wanted to go, it could also help me to understand situations a little better. As an adult, this imagination is somewhat more limited, confined by the realities of facing responsibility and the limitations of travel thanks to constant increases in gas prices, but that shouldn't mean I can't still explore that creative side of my brain and have fun with life at the same time. Being the extremely proud uncle that I am, nothing excites me more than the wonder and curiosity that appears in the eyes of my nieces, and I can't wait until they are able to explore and describe their own worlds, with their own stories, before growing up to the realities of what we have created for ourselves; and such is the conflict growing inside of Max.

In the movie we are painted a more detailed picture of the world in which Max lives everyday, just on the edge of childhood innocence and facing actually having to grow up. His teachers, his family, his peers on all sides, all seem beyond him in years and are trying to make him understand that all things eventually come to an end, a harsh and horrible reality to face for any individual, and so he seeks solace within his mind and searches for answers to who he is about to become. The story, while more detailed, plays out much the same way as the book, but where those meanings were beyond me as a child, they are so present and touching as an adult. I understand now just what the wild things are; that a child's imagination is not so far outside the real world that it can't be related back to those events happening in our everyday. I felt moved on more than one occasion, and at one point actually felt a tear well up inside me, thankful for the love that exists in my life.

For those who are familiar with the book, and perhaps a little scared of what has been done to this story, fear not. Maurice Sendak worked in partnership with Spike Jonze during production of this movie, so you can be assured that the same quality of story is present. As a tidbit of advice, however, and if I can be so bold, I would recommend that you go into this movie with the same outlook as that child still lingering within you. The dialogue is spoken in the only way it can make sense, and the story pushes forward much the same: through the eyes of a child. And although it is meant as a child's view of the world, some viewers have already claimed that this movie is too scary and not intended for children, but as I heard the young ones sitting behind me carry on with excitement about the Wild Things and their adventures, it is clear that the only fear is coming from the parents. On this note I give incredible praise to the director for making this a movie which doesn't take for granted the intelligence of youth. As parents and uncles and aunts and guardians of our loved, we instinctively want to shield the eyes and ears of our little ones from things which can cause nightmares and fear; and while I am no different from this crowd, I will at the same time, state that I respect the demographic enough to let them have their fun. True, a few scenes may startle, but that's what the imagination does, it sparks emotions and helps us grow; and as it did in me, in Max this imagination brings him to face all of those important things inside of him; things that parents, in all their infinite wisdom and experience, just don't understand, or better yet, seem to have forgotten.

Beautifully told, exquisitely presented, with a perfectly in tune soundtrack provided by Karen O (of the Yeah Yeah Yeahs) and creature effects provided by the Jim Henson company, this movie stands remarkably true to the original, while expanding on its mysticism at the same time. It has brought me back to a time I hold so dear to my heart and a time I look forward to sharing with kids of my own someday. Watch it with a loved one of any age, watch it with innocence, watch it twice, and don't' shut out the imagination behind every scene. Remember what it was like to be a child seeing the world through growing eyes, the wonderment in every event and how those events shaped you to become the person you are today. Lose yourself in the fun of being a wild thing, as the tag line states, "There's one in all of us"

-Phil

Michael Rault

I need to start off with a brief yet formal apology to the artist on which this post surrounds. It seems it has been a week since I saw, met and subsequently promised Michael a blog and an honest review of his performance. Unfortunately, and I'm not one for excuses, I have been sick and away from the keys for a few days. So for your patience I thank you, please enjoy...

As so often is the case, I find myself in the sanctity of the little cafe on Douglas Street, a destination that offers a great deal to me without so much as a request. Sometimes I will be in the middle of a crowded room, conversing with a friend over a cold beer, while other times it will be relaxing in the solitary pleasures of a book and a warm cappuccino. But on the most fortunate of circumstances, on days like this, I am here to enjoy the entertainers; musicians whose style either fit perfectly with the existing atmosphere, or are powerful enough to change and shift it, always for the benefit of both audience and performer, and as for the former, the steadily growing reactions to the music of Michael Rault do not prove as exception.

This Edmonton entertainer got his musical start playing in local punk and garage bands, earning his chops on guitar, while at the same time gaining more practice and notoriety with a second local band by the name of The Rault Brothers. As popular and fun as both bands may have been, it wasn't long before he decided to venture out and master his own unique sound, a move which did not fail him. Through local magazines, radio, news and hype, he began to pick up a lot of attention for his abilities on the strings and his presence on the the stage. From there it didn't take long for Michael to head into the studio, allowing his audience to grow and media buzz to cause waves in surrounding areas. Be it popularity amongst local clubs or radio stations, he's obviously doing something right, because three albums later he's back again, touring for his latest release Crash Boom Bang.

As a new listener I decided that before taking in the show downtown I would scope out his web page, as well as a few other resources at my disposal. Not so much to go in with expectations, just to know what style I should be prepared for; and after listening to the evolution within his writing and playing, the product was certainly impressive enough for me to head out with intent.

I should be perfectly honest with you in regards to the show and inform you that I was bothered greatly by the audience at this event. Next to me sat a group of ladies who decided to resort to yelling over the music so that they could carry on their conversation, rather than exiting to the adjacent room where they could speak freely and without consequence to others. Don't get me wrong here, I don't begrudge people sharing a conversation; I've been to many concerts, and I understand the necessity to raise your voice if wanting to ask your neighbour a question, but there is still a certain respect required for the performers on stage and so it is done so only when needed and usually in comment to the music; these ladies, however, were carrying on and on, trying hard to actually drown out the music. It was distracting and rude, but what impressed this listener was that even though it bothered me, it didn't seem to bother Michael. Instead, he belted out through the microphone and speaker box that lay behind him, quieting the chatter and filling the room with an energy that no one could ignore; the tables on either side of me were instinctively dancing in their seats, the discusions amongst the guilty faded into nothing.

This brings me to the subject of his sound. It is influenced by some of the greatest musicians that history has to offer. Picking up on Bo Diddley, The Kinks, Bob Dylan, and even a touch of gospel via The Staple Singers, he is R&B as it's meant to be heard. Clearly he has grown up with an impressive ear for music and it translates through his performance seamlessly. Although his solo show was incredible, with no percussion to back him, save for the tambourine strapped to his leg, I would love to lay witness to the growing rave reviews of his full band. As a lone performer he plays to the limits of his art, a further distance than most tenured musicians can claim, and I can only imagine what he's capable of with backup.

There is no doubt you will hear from him again, his tour is spreading across the country so keep listening, and for a list of performances and a sample of his talents go to the link which follows.

Recommended listening:

Sidewinder
Honey Bee
Pretty Thing

http://www.myspace.com/michaelrault

.....that's just to start you off, keep digging because there's gold to be heard

Cheers for now
Phil

Battle Sushi - Methodology

Becoming a true sushi master in Japan is a decade long achievement, filled with strict and disciplined teachings from the masters who precede masters. From handling the knife to knowing the delicate temperatures, life spans, spawning habits and even the proper angles of slicing the fish to release or trap its essential oils, a student must dedicate their lives to the art. In Japan the sushi master's tenure with the craft results not only in a great product, but also demands great respect for the care and tradition in which they bring this food to the plate. Here in Canada, however, they offer a two hour course at Superstore which can pretty much get you going with the basics you need to know.

So comparatively is it worth it then? Does all that training pay off on the plate and on the palette? Well, to be honest with you I'm not sure if I know. I mentioned before that I've eaten fair shares of sushi, but I don't know that I've ever had it prepared by a master, though I'd like to think that the difference would be obvious to me if and when that happens. With that being said, what I have experienced pitted against what I haven't, their are processes that remain the same, and while I've witnessed the spectrum of pretty to disheartening, and oh what a difference the aesthetic can make for taste, we don't need to dwell on the bad. Instead, I'm going to quickly touch base with what exactly it is that appears in front of you so prim and proper on the plate; colourful and curious, that painters palette to be methodically enjoyed...but how?

First, the obvious star, the sushi itself. It is layered with texture, colour and flavour and is the Mona Lisa on the plate and therefor should be front and center, never in my opinion to be outshone by anything else on the table; simple as that. I'd love nothing more than to give you a lesson on preparing the sushi, but that kind of thing is left best for hands on learning.

In compliments to the Da Vinci, you will likely find a small dab or rosette of some pretty green paste. If you've never eaten this before, don't go picking this up with your chopsticks and shoving it whole into your mouth, as I can promise you will be sorry if you do. It is wasabi paste, and if prepared honestly, it is made from the root of the wasabi japonica plant, taken from the same family as horseradish, and it is hot. Not in the way you may find, say a jalapeno pepper that lingers on the tongue for long periods of time, the wasabi paste penetrates through the nasal passages, and though it doesn't last nearly as long as the capsaicin component of the pepper, it can still have you cursing and crying for a short while. In fact, the effects of the odours of wasabi are so strong that Japanese scientists have invented a "smoke alarm" for the deaf which releases streams of wasabi essence into a room, waking the denizens from potential danger; the testing for this device as proven quite successful. In other words, tread lightly to start, you can always add more.

OK, so now you know what it is, but what do you do with it? Well, mixing the wasabi in with soy sauce will dilute both the intense potency of the wasabi* and the saltiness of the soy. Since salt quite literally opens up the taste buds and wasabi does the same for the nasal passages, this well balanced condiment into which you would dip your sushi or sashimi, actually rounds out and heightens the flavours and aromas, bringing them to life and culminating in an exalted dance for the palette.

*Note - if you find the wasabi too intense, the best way to cut back the heat is with water, not like peppers where milk is the best suppressant.

Finally, there should be one more item on your plate, light pink in colour, these somewhat translucent slices are actually pickled ginger. The purpose for its place is to cleanse the palate between bites of sushi so that the flavours don't blend and mask one another. Personally I am not a fan of this item, no matter how many times I've tried I just can't acquire the taste, so instead I will often ask for sliced radish, which I find does the job equally as well, although I'm sure the true masters would scald me for my trespasses.

And that's it, the seemingly very basic and very simple construct of a sushi platter. It is colourful, appealing to all the senses, and put together with distinct and well thought reason. These items on your plate are not just pretty garnish, they are a part of the dish, a puzzle without missing pieces. While it may look like an easy thing to just throw together, remember that the people behind it may have been perfecting its balance for the past ten years, so savour the everything in front of you, stop to enjoy the craft and the flavours should speak for themselves.

Chapter Three - Hockey Sushi

We went out for dinner in search of a restaurant to help me place the previous experience behind me. Having heard of another well reputed place in the Grange and Victoria neighbourhood, we sought out redemption within its walls. When we pulled up I will admit to two things: first, that Hockey Sushi is an odd name (whose meaning I still can't seem to track down) and second, they had a banner out front advertising an all you can eat buffet and after the Fuji Sushi experience, all you can eat admittedly worried me. But, being fair to the project, we entered just the same.

Atmosphere: very clean, polished tables, swept floors, ambient music and inviting for a party of any occasion. The sushi bar seemed to be in good order, but the bored looking chefs and wait staff took a bit of the elegance away.

The menu: it was well put together, laid out with an actual flow. They offer many of the mainstay sushi choices, though I was disappointed that, even on the a la carte take out menu, some important selections were missing, such as the elusive Toro that I'm still craving. Tuna belly aside, they still had quite a bit to choose from and we weren't disappointed.

Food and Presentation: very well presented, properly tempered (thankfully, because I couldn't handle warm sushi again) and quite flavourful. Save for the chicken teriyaki, which was more like chicken sinew teriyaki, I think we were all pretty satisfied with the flavours and balance of each dish. I think the only qualm I had was that the portion sizing was inconsistent, but that's just me being nit picky. All in all, for a buffet, this place ranks pretty high for flavour.

Service: I guess every restaurant has its downside and Hockey Sushi's is in its service. When we arrived they were not yet busy. It was 5:30 on a Saturday, so you would think that they'd bring on the a-team and get ready for a full on slam in the dining room. Instead, we felt like our presence was an interruption on their evening. When they did show up at our table to take our orders, they were hard pressed to smile and I don't think anyone we talked to was able to fully explain the dishes to us, eliciting such "helpful" answers such as "It is fish. Sliced fish" or "I think that is spicy-crunchy salmon." On top of that, on more than one occasion we received orders that we hadn't even placed - and I'm quite serious when I say that for this reason it is a good thing none of us had any food allergies. All in all, the food was still quite enjoyable.

For a $20.95 weekend dinner buffet I will return. I was ultimately happy with the experience, but my hunt still goes on for the best joint in town.

3 out of 5 (points taken for lack of service and omitted menu selections)

Phil

259 Grange Road

Guelph, Ontario

Battle Sushi - Origins

Taken from the Kanji, the characters above, which are used today for the word sushi, translate literally as "fish" (on the left) and "delicious" (on the right). The Kanji, you may be wondering, is actually a lettering system that originated in China and wasn't adopted by Japan until sometime in the 5th century. As such, and interestingly enough, if we were to trace back the first days of sushi, we would be standing not in Japan where we assume its origins to root, but rather the heart of China; if we were to eat said sushi, what we would taste and see would differ drastically from what we understand and love from so many restaurants today.

As I am sure you are aware, in the 3rd century the kind folks who invented this dish did not have refrigerators at their disposal, and with fish being a plentiful resource, they needed a way to preserve their food for long periods of time, specifically through the cold winter months to avoid famine. Initially this was done by using large amounts of salt and heavy stones to press and preserve the gutted fish between layers of fermented rice, and it worked quite well, though the flavour of the fish was somewhat sacrificed. Flavour aside, the bigger concern with this method was that it took months to achieve and, when faced with freezing temperatures and hunger, it was risky business if the process didn't take. If done properly, however, the fish could be enjoyed and kept as long as needed, and the rice was discarded, namely because it had by this point turned quite soggy and undesirable; that was until poverty struck and the actions of such food waste was deemed foolish, and so it began that the rice and fish we eaten together; ah, the sushi we know today starts to take shape...

Intrigued by this process and known for its rice cultivation, it is believed that sometime around the 7th century sushi was introduced and carried over to Japan, where it slowly transformed from "food" to "cuisine", which is to say that the presentation and process of combining the fish with various vegetables and seaweed (known as nori) became more of an experience than a necessity. It carried on in tradition until, if we jump ahead to the mid 17th century, by applying basic knowledge of chemical reactions, people learned that by wrapping the fish in rice which had been soaked in vinegar, a much quicker preservation took place, in a matter of only days. This procedure of curing the fish carried on until the 1800's when it is estimated we saw the shift from completely preserved, to raw and fresh fish, eaten quickly before losing its natural clean flavour; and thus the invention of fast food sushi carts in Japan.

Considering its history, the sushi we know is actually quite young. Though it may have been locally popular, it wasn't until an earthquake in the early 20th century forced many Japanese food vendors to spread out and seek employment in other parts of the country, showcasing their skills and abilities with the art behind the food. It was because of this natural disaster that sushi became wide spread and popular, considered by many to be the healthiest of fast foods, and sparking great interest and a still growing trend in the Americas.

While its evolution has taken centuries, sushi and its practical origins are still in the works today, with the salted and fermented varieties still available, though an acquired taste is certainly required for this extremely overpowered version of the dish. It goes by many names depending on the locale in which you research, but no matter which one you look up, the most common misunderstanding today is that sushi means raw fish. Thanks to a layered history and evolution of practices, however, the true definition is that sushi is the combination of rice and vinegar; the addition of fish, be it raw or cooked, is completely optional, so for those a little weary of uncooked tuna, there's no need to fear (though I have to say, toro is so incredibly worth trying at least once in your life).

Finally, while we consume many varieties of sushi, the three most popular types to identify yourself with are as follows:

Sashimi: sliced raw fish, served alone and without rice (by true definition, this is technically not sushi at all!)




Nigirizushi: sliced raw fish served on top of an oblong ball of rice





Makizushi: rice and various vegetables and fish rolled around or within a layer of nori





And that's your history lesson for the day, now let's get back to the battle:

Chapter Two - Fuji Sushi

This was actually the first sushi restaurant I heard about in this fair city. Its name was buzzing about work one day and was actually recommended to me as a great place to fill up. I guess I went in with pretty high expectations, and I understand how they can so easily be let down, but as I look back on the dining experience a day later, I think I should have prepared myself differently, maybe then I'd have been impressed.

Location: Downtown, Carden Street

Atmosphere: It was pretty full when we arrived, only a few free tables amongst the 50 or so seats that they host. The decor is the standard I described in chapter one, only not very clean and pretty lackluster; the carpets seemed to contain a lot of stains, as did the chairs, and the entire place smelled of something gone bad; definitely not much to say for first impressions.

Presentation: plastic cups, plastic chopsticks and plastic dipping trays (for soy and wasabe) led me to believe that the dishes weren't entirely clean. I can't fully explain to you my reasoning behind this belief, I guess plastic dinnerware in a restaurant implies to me a level of laziness and I'm not entirely trusting that dishwasher is doing their job. As far as presentation of the food itself, it showed up looking okay at best, clearly the guys putting it together were trying to keep up with a large number of orders, and were most likely in the weeds, that being said, allow me to describe the food.

Though they offer a la carte dining, it is designed as a buffet restaurant. When you sit down they hand you sheets of paper with numbers correlating to the pretty pictures on the menu. You tick off the numbers you want, hand the sheets over to the server, and moments later you have food at your table. For $18.99 (or $17.99 with the cash discount...?) you can fill out as many of these sheets as you want, for no more than an hour and a half. The food was edible, though a couple dishes were pretty questionable, and it may have even been better than some sushi I've eaten in the past, remember that word "safe?" But, with the project in mind, this was not the caliber of food I'm in search of. Actually, if I compare to Sushi Choice, I have to wonder how I went from three good dishes costing me $23 to an unlimited number of dishes for $17.99 (yes, I took the cash discount price...). Is it because Sushi Choice is overcharging? No, it's because the quality of food at Fuji Sushi is below grade. No properly operating restaurant is going to give you quality food for less than their cost, and this sacrifice was quite noticeable in the textures and temperatures of their product. The nori was cheap and though the fish was fresh, it still wasn't of good quality and did not have that "clean" taste; also, as a fan of properly chilled sushi, this was more on the "above room temperature" side of the scale.

So, bang for your buck? - I guess you can go for it, you will leave full on mediocre food. Dining experience to relive? - Not so much for me, that smell made me feel dirty while I ate.

1.5 out of 5 (points only given for the average quality food being plentiful enough to fill me up)

-Phil

Fuji Sushi
78 Carden Street
Guelph, Ontario

Battle Sushi - Prologue

I love sushi. Just about everything you can list to describe the Japanese staple is appealing to me. The beautiful presentations that come with each dish are completely unmatched in the culinary world, as specially trained chefs put their art and pride onto the plate. Delicately balanced with salty, sweet, spicy and buttery in every bite, it is a totally satisfying arrangement for every one of the five senses, I salivate at the very thought. Because of my love of this delicate food, I have, in my days, eaten more varieties at more restaurants than I can remember, and as such I feel as though I have developed a pretty fair and respectable palate on the matter, one that I am about to put to the test.

It seems to be that no matter what city you are in, there are vastly different opinions on "the best joint in town" for sushi, and Guelph is no exception to this rule. I have asked around work, inquired with friends, researched the Internet and perused numerous menus, and it seems that at every turn I am faced with polar opposite recommendations and warnings to heed. So with such drastic, and sometimes heated differences of opinion, how then do I make my way to a good and safe place to eat? I stress the word safe because if you've ever eaten bad sushi, then you will know that it can take a while to gain back the courage and stomach to try good sushi again.

So, horror stories and bad memories aside, if one person, for example, states that Beano Sushi is far and away the best place in town and then someone else tells me that Beano Sushi serves the garbage that other sushi restaurants throw behind their dumpsters because it's simply not good enough to share space with the rest of the trash, then how am I to know who is right? Well, it seems to me that the only clear cut way to figure it out, is to start a Sushi Battle Royal - cue the epic musical soundtrack. That's right, a no holds barred, gloves off, raw fish and rice fight.*

*I feel it important to state here that, while sushi contains many ingredients, a very common belief is that all sushi contains raw fish. This, however, is incorrect as many selections are available with cooked fish and perhaps even more common are the completely vegetarian choices that a menu can offer.

So here I go folks; hyped up and hungry, I'm diving head first into a world of varrying opinions and ideas; a world where it seems only individual tastes can truly determine the good from the bad. By comparing my existing knowledge of the culinary underbelly that is sushi culture to what I'm about to experience in Guelph, I will try to crown the best spot in the city to eat. Of course, time is something I can't bring to a halt, and so even though I would love to tackle this project all in one evening, I don't think even the most famished sumo wrestler could fit in honest amounts of food from every establishment in one go, and so I will, as best I can, dedicate my out of home dining experiences over the next short while to this challenge, gather my findings and of course post them back here.**

**Yes, I do realize that, based on my previous statements about vastly varying opinions and ideas, and that it's ultimately at the hands of the individual to make up their sushi driven mind, this is ultimately a redundant project, but hey, I'm hungry and I'm gonna do it anyway.

Not wanting to waste anymore time on the presentation of this idea, the first of these local restaurants, Sushi Choice, has been in my sites for some time, and the experience went as such:

Chapter One - Sushi Choice

It's a small establishment to say the least, containing six tables of four, a two seater by the prep station and another two bar stools by the front window, which is subsequently where I chose to sit. It is located in a place that most people wouldn't look without purpose, down Cork Street next to a sports shop and an auto repair center/large parking lot, which is unfortunate for those who don't know about this place.

The atmosphere is honestly not much different than most other sushi restaurants I've been to: light coloured wooden tables, bar top and framework, with matching white walls and floors. The art was predictable - paintings of koi, ancient sailing ships and bamboo. To sum it up, if you close your eyes and envision the set of Wok With Yan, then you have the personification of sushi decor; and yes, I do know that Stephen Yan is not from Japan but my example still stands.

They were by no means busy, but it was also 8:00 on a stormy Tuesday night, and so on this subject I feel it unfair to judge their popularity. Other than myself and a full four top, the place was empty and so I took my seat, as I mentioned, by the window, which felt absolutely perfect for watching the rain and passersby.

Service was great (though I would hope so with nobody else to wait on) and I had a chopstick setting in front of me within two minutes, my beer followed moments later. The menu was pretty extensive and perhaps even a bit crowded, a trend that is common in a lot of sushi joints and I unfortunately see this as a negative since it can tend to overwhelm and even confuse the diner. So after flipping through the pages I asked for personal recommendations from the waitress and was advised to get the maki set, which, as appetizing as it sounded, contained portions far too hearty for me to eat on my own, so I instead tried ordering Toro (tuna belly) which they were out of (for most places this is not surprising as it is an expensive item to stock and so once more I feel it unfair to judge this topic) so instead I ordered the Tai sashimi (red snapper), Sake roll (salmon) and Butterfish sushi (white tuna).The chef's presentation was above par, with very pretty, methodical and creative plating; clearly he has his talents. So far so good.

Now then, the big one: taste. I was extremely happy with the salmon roll, the fish was very fresh and clean, as was the rice, and texturally it was extremely well prepared, which I have to say is key when it comes to sushi; it also had a very good balance and ratio of ingredients, with high quality nori, which can sometimes be a cheap cutback in some lower grade reastaurants, so kudos to that. The red snapper wasn't bad, but it also wasn't great; as fresh as it may have been, it didn't wow me or really contain a lot for the palette and I likely wouldn't order it again. The white tuna, however, melted away the moment it hit my tongue, filling every one of my senses with sheer pleasure. In fact, the whole purpose for going out tonight was made worth while by these two unbelievably clean bites of fish; and while I ordered it sushi style, it wasn't completely necessary for the rice to be there and so in future would likely stick to a sashimi presentation (more on this later). To be completely honest, I would actually put this dish above par with many sushi dishes I've tried in the past, white tuna or otherwise.

Price-wise, for three "mains" and a drink I spent $23 and was comfortably full, which isn't bad at all for the level of food and service I received. All in all I would rank this high on the scale of sushi experiences to date in Ontario (I am omitting my BC experiences from all comparisons because that would just be unfair to all Ontario restaurateurs)

Will I eat there again? Absolutely. Would I recommended it to others? Without a doubt. Is it the best Guelph has to offer? We'll just have to see.

3.5 out of 5 (points lost for cloudy menu selections and snapper dissapointment)

Sushi Choice

45 Cork Street East

Guelph, Ontario

The Avett Brothers

For years too lengthy to tally, medical science has studied the naturally unnatural genetic abilities of siblings. The biological capacity for families to feel each other's physical and emotional pain or joy, or to know the thoughts of a twin in the other room, is a connection that's shrouded in mystery and has been both a study and a debate that would seem only those directly involved can truly, and without explanation, understand. We've all felt it with someone, the conversation held within a nod, the total understanding of an other's emotion simply by their presence, or lack thereof. While this ability, what some call genetic ESP, is a great tool for understanding the trials and triumphs of a loved one, imagine this ability brought to the world of music. Imagine if not only were you able to finish the sentence of the person next to you, but you could actually harmonize it; what if you could go beyond finding the perfect tones to match that phrase and also tap into the exact emotional inflection of the words involved? Then, take the unbelievable ability to create symbiotic vocals and throw in a banjo, a guitar, a stand up bass and a cello. Well, such imagination is by no means beyond the talents of The Avett Brothers.

Seth and Scott Avett, born, raised and musically bred in North Carolina, originally played in a rock band under the name Nemo, until deciding to explore and tap into their roots and the acoustic side of life after the group disbanded in the year 2000. In 2002 they were joined by bassist Bob Crawford and they released and toured their first studio attempt, Country Was, bringing with them a lot of hype and excitement from record execs and happy listeners. Shortly after touring they hit the studio again where the songs continued to naturally pour out.

I could go on, giving you the history of the band and explaining to you how they became who they are today, but I feel that unnecessary. The only thing you need to know about the then and now of The Avett Brothers is that, at any point in their career, their music is worth listening to.

They are a little bit country, a little bit bluegrass, a little bit folk and a lot bit crowd pleasing. Familiar with their albums, I have come to know them as, I almost want to say mellow-mood entertainment, which is not to say that their tunes are not uplifting and fun, they're simply produced as more laid back studio recordings, and that's completely fine by me. Watching them take the stage at The Legendary Horseshoe Tavern, however, opened up my eyes and eardrums to an entirely different side of this band, one that had my friends and I constantly turned to each other in awe.

Emotionally it was powerful, with the sweeter side of Seth's voice weaving in and out of the outbursts of Scott's projected lyrics, and then the two switching roles to show that they could each, respectively, let out what they need to say and you need to feel. On top of this they brought an incredible wall of sound and noise from their acoustic instruments, which I could have sworn at times they were plugging into full on over-driven stacks, but no; there stood only an acoustic guitar, a banjo, a stand up bass and a cello (quite frequently on tour they are joined by cellist and friend Joe Kwon).

Often times I worry when I go to live concerts for bands whose understanding and collection I know only from their studio work. It can be hit and miss as some groups just aren't cut out for the stage, and it's quite disappointing when that happens. Sometimes the harmonies are off, or the leads aren't quite as polished and clean as on the album. Maybe the venue isn't right for the band; the acoustics are wrong or the sound guy is too drunk or deaf from so many gigs to do his job; so many factors can throw a concert off its course, none of which happened here. Everything, from perfect harmonies and balancing sound, was spot on and above.

They are continuing to tour right now, promoting their new album "I and Love and You", and, as a believer that this is a group about to make more "bands to watch lists" than any other artist this year, I urge you to keep your eyes and ears open for their next big gig; and as far as picking an album to start your relationship with this band is concerned, you can't really go wrong, though if you are looking for something a little more polished, the Rick Rubin produced "I and Love and You" is a good place to start. Lyrically and musically it's an impressive collection of songs, intelligently orchestrated and written. "I wanna have friends that I can trust/that love me for the man that I've become and not the man I was," a line taken from The Perfect Space, arguably my favourite song on the record, is a line that resonated through the crowd of The Horseshoe and through my computers speakers as I write.

And so on The Avett Brothers: Enjoy them for who they are, love them for what they're about to become.

Phil

Recommended Listening:

Murder In The City - this song was the first I heard and I was a fan from the opening notes.
Salina
The Perfect Space
When I Drink
I and Love and You