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