Special Date and Time

Season's greetings all!

Only a few more sleeps until the music and joyous stress of the holidays are put to rest for another year, and we get to actually enjoy what it's all supposed to be about.

But what do we do between this day and that? I know there must be many a time-honored tradition amongst the people, but, for me at least, I always find this particular evening to be sort floating around with nowhere to go and nothing to see. It feels like a special day, most people are in a jovial mood and there's no work tomorrow, but yet it's not quite Christmas Eve so that baited anticipation isn't completely hooked. Well, for those in need of some out-of-the-house excitement, I'm pleased to share with you that the Guelph Farmer's Market is putting on a holiday event this evening from 6-10pm at City Hall.

Truth be told, I've no idea what to expect from this, but it somehow seems like the absolute perfect thing to do on a night with a question mark branded beside its number. Spend some time meandering the aisles, perhaps discovering that perfect last minute gift idea without tromping through the malls. Enjoy a brisk walk through the calm winter night's sky. Finish it off with a night cap or appetizers at The Cornerstone and you've got yourself an evening you didn't think would happen; it all just seems like a romantic adventure to me, but perhaps I'm just getting caught up in the Christmas cheer and spirit of the holidays. Oh well, there's nothing wrong with that either.

Maybe I'll see a few of you down there, maybe we can cheers over that night cap I was talking about. Whatever it is you decide to embark upon this evening, I hope it finds you well and stress-free. Have a Merry Christmas everyone!

Phil

Donkey Days!

"Teaching a child not to step on a caterpillar is a valuable to the child as it is to the caterpillar"

-Bradley Miller

Just one of the many quirky little signs posted around the donkey sanctuary here in Guelph; and in case this was news to you: well, it was to me as well...who knew?! A donkey sanctuary, right here in Guelph -and the good news is: they open their gates to the public on a regular basis.

Apparently this is the first year they have decided to host an open house during the winter months, and even though I've not experienced the area in the warmer points of the year, it was a picturesque way to spend an afternoon. Crisp with fresh fallen snow, the semi-secluded ground of the sanctuary offers a peaceful graze for donkey and man alike - it struck me as an absolutely perfect scene to share with my niece, had I only known better before signing onto the trip.

Momentary regret aside, the company with which I was able to share this experience was both enjoyable and fortunate, since one in my party had since volunteered on the grounds. It was a great learning experience into something that we should all know much more about. As home to 59 donkeys, 4 goats, a couple of sheep and some mules I didn't get the head count for, this sanctuary serves as precisely what its name implies for these animals.

Fostering to animals from all over the globe, the sanctuary provides a happy and healthy home to creatures once abused, forgotten, abandoned and worse. Each with his or her own personality, the donkeys are approachable by the public, with volunteers close by to answer any questions. Donkeys, as I learned from a kindly volunteer, for example, are very smart creatures; they will not do or go where they don't want to and will not simply bow to the order of a human voice. "If what you are doing is decidedly stupid, they simply will not do it." Stubborn as a mule, it seems, is more of a testament to intelligence than its reluctance.

But I digress, I shouldn't ruin the learning experience for those who haven't been, and there are plenty of opportunities to drop in. This Wednesday they are hosting another open house from 10:00-4:00, a great way to eat up an hour with the kiddies while they are out of school. It's free to those who choose, but a small donation is suggested, the proceeds of which go directly into the nurturing of the animals and their habitat.

In addition to simply stopping by, they also love volunteering hands on Saturdays, as well as yearly adoption plans to help keep the protection going.

It's not something you may casually think of doing, but it's fun, it's close by, it's for a good cause, and who doesn't love a petting zoo?!

Cheers all!
Phil

http://thedonkeysanctuary.dev.openject.com/visit-us

Stay Out Of The Mall

Around this time every year, something very special happens in the city of Guelph. People are a little nicer to each other, we open our ears and our hearts to our fellow man and we seek the warmth and coziness of a crowd gathered to celebrate the arrival of something much greater than ourselves. Yes, I speak of course on the Stay Out Of The Mall concert festival series, hosted by the Ebar in support of the Canadian Cancer Society.

This year's lineup, like all that came before it, promises to be something both special and memorable. I highly recommend attending both evenings, but if you can only make one, well, that sacrifice is up to you...

Wednesday, December 15:

Julie Doiron

One Hundred Dollars

Richard Laviolette and The Oil Spills

Thursday, December 16:

Zeus (who are gaining a great deal of much deserved attention and I highly recommend you join the crowds on this one)

Metz

P.S. I Love You

For both shows the doors are at 9:00pm and the total value of both evenings is equal to something yummy, but even as individual concert presentations, you really can't go wrong with either night. Be sure to check out all the bands on myspace, and show your support at the gates.

Cheers all!

Phil

Party Favours

Well, the PC seems to be "mostly" up and running. It certainly isn't without its frustrations, but at least I can post a little something...

That time of year is upon us once again; and with the holiday season comes the joy of entertaining. I know it may seem like sarcasm when I say that, but I genuinely enjoy the fun and challenge to create something different with each new gathering. Of course, I don't always hit a winning run, but occasionally I stumble across an idea that seems to garner a few positive comments; sometimes with the reward of a friendly recipe exchange. And so, in the spirit of the party, I thought I would share a couple of recent appetizer ideas with you, in the hopes that perhaps you might be willing to share a few in return...one can never have too many recipes in their cabinet.

Hope you enjoy!

Caesar Salad Spears

What You Need:

Belgian Endives - I find that one endive will serve up 8-10 decent sized appetizer portions.
4 slices of thick cut bacon or pancetta
Freshly grated Parmesan cheese
Croutons*
Cesar salad dressing*

This really couldn't be easier and seems to yield a happy result from guests.

Cut the bacon into to small pieces and fry until crispy.

Chop the end of the endive and separate the Spears until you reach the heart. Place two to three croutons, some crumbled bacon and shredded Parmesan onto each leaf. Just before serving, drizzle a small amount of dressing onto each skewer. Enjoy. It's Caesar salad without a fork and people will be happy...though perhaps a little too garlicky for the mistletoe.

*croutons are easy to make so why buy 'em? Take some bread, cut into cubes, toss with olive oil, salt and pepper and bake until golden brown. Done.

*to make a zesty, vegetarian dressing:

Mayonnaise
Lemon juice
Garlic
Red wine vinegar
Parmesan cheese
Salt and pepper. Best Caesar dressing you'll ever eat and it only took a minute to make. You're guests will be impressed.

Goat Cheese Stuffed Mushrooms

What you need:

24 cremini mushrooms
1 package goat cheese
1 clove garlic, finely chopped
1/2 tsp lemon zest
1 tsp freshly chopped chives
Salt
Pepper

Okay, so stuffed mushrooms are nothing new, but they always seem to win a crowd. To assemble these all you need is twenty minutes and a strong will power.

Preheat oven to 375 degrees.

Brush the mushrooms with a paper towel to remove any dirt (don't wash with water as they will become water logged and soggy). Remove the stems, but don't throw away...chop 'em up and use them for the filling! Combine goat cheese, lemon, chives, garlic and chopped mushroom stems in a bowl, season to taste and stuff the mixture into the mushrooms. Bake for 10 minutes and you're done. Easy, tasty, classic, yum.

Also, as a delicious variation or addition, you could try the same stuffing in cored cherry tomatoes, mmmmm.

Holiday Punch

What You Need:

6 cups of water
2 cups white sugar
2 packages of raspberry gelatin mix
1 can of pineapple juice
1 container of orange juice
1/2 cup freshly squeezed lemon juice
1-2 litre bottle of lemon lime soda
Coconut rum...to taste...

Punch is that thing kicking around the beverage table at a party that either takes off or doesn't. It can come spiked or plain, carbonated or flat. It's not usually something I serve or desire, but for something about this combination of ingredients has me wanting to pass it forward.

Bring the water, sugar and gelatin to a boil, allow to simmer for about ten minutes and then remove from heat. Add the remaining ingredients, save for the soda and rum, and chill overnight. Serve in a punch bowl, pouring in the lemon lime and coconut rum just before service. Enjoy...responsibly, of course.

That's it for now. I've plenty more up my sleeve and always more on the "to try" list, but what I'm hoping for from this particular post is something in return that I've yet to try, or at least yet to try the way you do it. So, I implore you to email whatever recipes you may have in the traditions cupboard and brag about what makes you famous at your parties.

I'll be back soon with more stories from around the city.

Phil

Another One Bites The Dust

Well, it would seem as though the malevolent forces of the www have caused my dear PC to cease all functionalities and die for the second time in as many years. Because of this, I am unfortunately not able to post the article I had initially planned for you. Why? Well, the subject matter I had in mind relied heavily upon photo accompaniment, and without the source files, which now sit sad and alone within my forever dormant Toshiba, I cannot provide the proper story. Yes, it is a sad day.

That being said, however, all is not completely lost - while I will put my story and adventure of farm land discovery on a temporary hiatus, I can still tap into an equally exciting tale of food, wine and friends in downtown Guelph.

For many moons the Bollywood Bistro had been praised by friends and recommended as a place perfectly fitting for a Locale blog topic. Truth be told, I don't know what took me so long to follow up on the word of so many reliable sources, save for that so many locations in this city are deserving of praise that it took me a while to get to. Hesitations aside, my experience with Bollywood was an all around positive one, even if first impressions had me worried...

We sat down on a Saturday night at 7:30 in a full house; if I can say anything about this initial experience it would be that reservations are highly suggested. Our table was near the front of the restaurant, all set to go for us, except for some randomly misplaced cutlery and some incomplete menus - my first impression was admittedly not 100% on board with what I'd been promised by so many past visitors, but I wasn't about to give up over some small insignificance.

Impressions did change very quickly when our server promptly approached us and took our first orders. Now, on this note, when I go to restaurants with a group I see it as a perfect opportunity for everyone at the table to try an array of dishes rather than just one entree per diner. So, when I asked out server if it was possible to get a community event going and she not only said yes but also made suggestions for us, we knew that our experience was only going to get better.

Next, and probably to the point that most impressed me through the whole experience, I asked what she recommended as the best dish in the house. This can be a tricky test for some servers to pass, as more often than not they haven't tried the whole menu and will therefor only suggest what is most popular amongst the clientele. Our server, however, answered with the following: "Well, would you like what is most popular and trendy, or do you want what's actually good?" 10 points awarded! This seemingly simple answer is as rare one in the industry and so in her hands we gladly placed all our faith in menu selections - we were not disappointed.

I feel as though I could rant at length over my experience with the food, so I will keep this next part brief and to the point: it was delicious. You could tell in the flavours and preparations of each dish that the chefs were working with a proper tandoor in the back, and that they had sourced out proper spices and herbs with which to prepare their curries and sauces.

The house special was to die for, and whether or not you are a fan of fish, you simply must give it a try. Truth be told, there was nothing on our plates that we didn't like and it was polished off to the last grain of rice. I'll say it again, simply delicious.

Now then, for the unfortunate business of the bill. Yes, with every fine meal comes a typically hefty charge, and Bollywood was no exception; and since I am here to give honest and fair reviews, I will have to say that it seemed over priced. Not for quality, but certainly for portion. We were full to the brim, there's no doubting that, but I can't quite figure out why prices couldn't be lowered even by two dollars an entree - the perception it would give patrons would undoubtedly provide positive feedback towards the restaurant.

But I digress, I would hate to leave you on a negative note, so let me say once more that the overall experience was one of my favourites in Guelph thus far and I will definitely be returning there soon. The atmosphere as a whole was friendly, inviting and comfortable. We at no point felt rushed through our meal, despite the fact they were at full capacity. Our food was presented in a timely fashion, outside of their normal presentations and in a way that catered to what we asked for. The flavours of each dish were complimented greatly by the dish that sat beside it and everything was spiced just right for our tastes.

There is no hesitation in my voice when I say that I recommend Bollywood Bistro as a must for anyone interested in a traditionally prepared Indian dining experience.

Happy eating, and hopefully I will be able to return soon with more tales of the city - but please bear patience with me as I attempt to reconstruct my poor ol' laptop.

Phil

Frustration

Sorry folks, my computer is not letting me post what I want. Please forgive the technical difficulties, I will hopefully have a proper post up by this evening.

Phil

The Carden Street Gertrudes

It seems hard to catch up some times. I do my best to control and limit my writing to once a week; but sometimes so much happens in a short period of time that I truly learn the value of patience in writing.

Before I get too far ahead of myself and rush through my thoughts haphazardly, I thought it best to slow things down to one entry at a time; so, while my next couple of postings will revolve around experiences already had (i.e. Bollywood Bistro and learning how to catch, slaughter and dress a chicken), I thought that this entry should focus more on things that everyone would soon be able to share in; and oh what a party it will be.

Every now and then some genius of a mind finds a way of combining two lovable, delicious things and merges them together to create some hybrid of enlightenment that serves us all so well. Peanut butter and chocolate, for example, or how about chips and peanuts? Mmmmm, that perfect pairing of salty and savoury, sweet and succulent. Well, what if we were to take the deliciousness of a casual dining experience in downtown Guelph and then toss in a full dose of musical talent and excellence? What if you could eat at Carden Street cafe whilst taking in The Gertrudes in concert? Well, you can!

This Saturday, November 20th (that's one day before the Guelph Santa Clause Parade by the way), Carden Street is playing host to Kingston Band The Gertrudes (of former, highly praised Locale mention). There is no doubt in my mind that this pairing will be nothing short of incredible and my eagerness grows fonder as the days begin to count down. And if you're still not sold, then take into consideration that this band is currently on the short list for CBC's Bucky awards for Most Canadian Song. That's no small feat, and I think such efforts deserve our attention.

Tickets are $10 at the door; I recommend placing a reservation to ensure seating and food. The show starts at 10:00.

To check out The Gertrudes brand:

http://www.myspace.com/theothergertrudes

To vote for The Gertrudes on CBC:

http://radio3.cbc.ca/#/polls/?pollId=93

For Carden Street Cafe menu:

http://www.cardenstreetcafe.ca/

See you there...and I'll be back very soon!
Phil

Slurping The Fat

Sundays; for the past 52 weeks I have spent them in the kitchen. Partly because it's required for me to run a business, but mainly it's because I enjoy the act and art of cooking. I find the chopping therapeutic, the aromas relaxing and, despite my groans when the alarm grabs me in the morning, I find the challenge of creating something new each week to be completely fulfilling.

It is strange how a dish can develop out of nothing. One moment you have a pile of raw ingredients in your pantry and then, somehow, without having planned it, you end up hours later with a meal sitting in front of you; a reward for all the hard work you've just put in, and, oh, how sweet that victory tastes when it turns out better than expected. Today, I owe such victory and inspiration to one simple ingredient: bacon fat.

French Onion Soup

This deliciously sweet and savoury soup is quite likely my most preciously memorable comfort food. My mother would make it when I was growing up on those brisk, cool days, and whenever she did it was am anticipation like no other to sit down and slurp back the steaming hot broth and gooey, stringy cheese, melted straight from a smoking hot oven. It warms my core just thinking about it now.

So, when I stepped outside this morning into the fresh autumn air, felt a cool breeze sweep across my face, and brushed the frost painted on my windows, I realized instantly that it was the perfect kind of day to bring out my stock pot and start chopping some onions. This recipe couldn't be more rewarding...

You will need:

2 tbsp bacon fat (yes, bacon fat. Save the drippings from your Sunday morning breakfast, that's all flavour in the pan!)

3 lbs cooking onions, thinly chopped

1 cup port ( I used a 10-year because I had I a bottle laying around and port is not my first choice in beverage so it tends to find its way as an ingredient. You can certainly use red wine in its place)

2 litres of good quality beef broth

A healthy pinch of salt and pepper to taste

1 french loaf, sliced and toasted

Swiss cheese, grated, plus any other nice melting cheeses you like (alpine cheeses work the best in my opinion, and don't skimp on quality; buy something that makes you smile)

What to do:

In a large stock pot over medium heat, melt the bacon fat. Once hot, add in the onions and cook on medium to low temperature, stirring occasionally until the onions have caramelized and turned golden brown, approximately 20 minutes. Turn the heat up to medium-high and add in the port. Simmer until reduced by half and then add the beef stock. Simmer for one hour, season to taste.

Once the broth is seasoned to your liking, turn the oven on to 450 degrees. Ladle the soup into oven safe bowls, place one slice of french loaf into each bowl and top generously with grated cheese. Bake in the oven until the cheese is melted and happy. Allow to cool before diving in; this will be difficult because your kitchen suddenly smells of sweet goodness and your taste buds will want to know what it's all about. Refrain though, maybe pour yourself a nice glass of wine, grab a pair of slippers and light the fire. Once these tasks are done, you are ready to reap the rewards of a Sunday afternoon well-spent.

I hope you enjoy this as much as I did. The use of bacon fat truly gives the dish that extra punch of flavour, the port gives it a smooth and sweet palette, and the quality of cheese makes this simple soup seem almost gourmet.

Happy eating!

Phil

Thai Fighters: Population Crisis

I'm slowly beginning to realize that, as Guelph continues to grow, my goal of finding the best Thai restaurant in the city is becoming more difficult and deliciously challenging. It stands to good reason that, as a population increases, so to does the number of dining establishments, and the Thai market proves as no exception to this. At every corner I turn there seems to be something new and inviting to try out; the main problem with this being my pocket book can't always handle it; the silver lining, however, is that my belly certainly can...

Episode 4: Thai Villa Cuisine

So, as the above paragraph surely illustrated, it will be hard for me to touch down in every dining room that opens up, but I will do my very best in reporting back on those in which I do; the most recent of experiences being with Thai Villa Cuisine. As with all recent Thai experiences and experiments, I have held true to my promise of selecting dishes easily comparable and recognizable within this competition; and so Pad Thai had to be ordered.

To keep things a little more interesting, we decided to go for one pork and one chicken variety, the dishes showing themselves within a very agreeable time frame and, even though we opted for the take out, they were presented as though we would be dining in. In addition to the entree choices, we also ordered up a couple of fresh spring rolls, a staple to any Thai meal in my opinion. Now, it is a very rare thing for you to hear me complain that a portion be too large, but when it comes to food, bigger is not always better. I mean this spring roll was the circumference of a pop can, stuffed to the brim with iceberg lettuce and a standard list of other fresh veggies. Perhaps this size offering is what most patrons want for their buck, but, truth be told, I would sacrifice size for flavour and proper proportion any day of the week.

Okay, spring rolls lost some points, it would seem that I'm not starting out on the best foot here; let's move on to the mains...

Dish one: Pork pad Thai

Appearance: looks like pad Thai = Great.

Aroma: smells like pad Thai = Also great.

Portion: lots of noodles, good serving of pork, lots of peanuts, but not many vegetables = Good.

Flavour: tastes a lot like pad Thai but extremely "zesty" for lack of a better word, and far too "North American" for the purposes of this experiment = Pretty good, but not quite great

Dish Two: Chicken Pad Thai*

*see Dish One: Pork Pad Thai, sub the word chicken for pork in the category of portion and you have your description

As I type this out and read back the words that flow, it seems I wasn't all that impressed with what I ordered. Well, truth be told and to give my final verdict: Thai Villa Cuisine gained an overall rating of "good" in my books. I would likely eat there again; there was nothing bad by any means and I would certainly rank it higher than Ben Thanh in the category of authenticity. Where it lost my vote as being great was in the portion control and overall flavour of the dishes; there just wasn't enough of the pad Thai goodness I was expecting, and there certainly wasn't any variation in the profiles of either dishes. Very safe, but, again, certainly not bad.

And so forth I will go, in search of that prefect palate cleansing pad Thai feast I so crave and yearn for. Perhaps one of the future establishments that Guelph surely promises to construct will satiate my craving and put this seemingly never ending battle to rest. Until then, enjoy the finer things, eat and drink the things that make you happy, and always remember to recommend those places you love so dear.

Cheers.

Phil

Thai Villa Cuisine
666 Woolwich Ave.
Guelph, ON N1H 7G5
(519) 822-5346

Bruce Peninsula

Just a quick posting to say that the band is playing at the Guelph university centre courtyard this Friday, October 29th at 12 noon.

For anyone who hasn't heard Bruce Peninsula before, I strongly encourage a click on the link below for some truly great music. I certainly know where I'll be spending my lunch break.

Cheers
Phil

http://www.myspace.com/brucepeninsula

Wintersleep

Yet another in tasty concerts arrives tomorrow (Thursday, October 21) at The Vinyl, where Wintersleep will take the stage with Saskatchewan friends Rah Rah.

While their newest album, New Inheritors, admittedly has yet to grow on me completely, I am certainly still a fan of previous works and look forward to the live translation.

The doors crack at 8:30, with a ticket price of $22, available at The Beat Goes On, as well as at The Vinyl.

Enjoy the show and I'll return soon to Thai one on.

Phil

Wintersleep:
www.myspace.com/wintersleep

Rah Rah:
www.myspace.com/rahrahband

Brace Yourself

Quite often you will see or hear me writing about places and events going on through the community; that is, after all, what the point of this project is. Every now and then, however, comes along an individual whose efforts and talents are promoting and catering to something community driven and worthy of our recognition, however it may come.

I listened to a radio program recently that sent reporters out into surrounding communities to discover members of the population who were both memorable and serving some greater good to our society. I thought this was a great inspiration and reminder to me that Guelph is full of like individuals who are doing just that; and so out I set in search of the first in a series I hope to continue, focusing not just on establishments within Guelph, but the people that make this city what it is, and better.

Amanda Wong:

So, being October, I'm sure you've all seen those highly recognizable pink ribbons appearing more and more, and every time I do, it makes me stop to think for a moment to what they mean personally. It seems that, no matter who we are, someone in our lives has had to face the trials, tribulations, fear, and sadness that comes with the onset of breast cancer. And while we can, and should, continue to support the research that goes into the cure by donating through those pink M&M's, the pink Kitchen Aid stand mixer, the pink Blackberry, and the pink packages of button mushrooms you can now find at the grocer, there are individuals out there who are utilizing their personal talents to do just the same.

I first met Amanda through the powers of the Guelph Ultimate Players Association, and after talking to her a few times, I learned of something great she was putting into her already jam-packed daily schedule. As a gifted hobbyist, artist and craftswoman, she and her talents have been featured and presented at the Guelph Farmer's Market, have caught the eye of Mercury reporters and her work has been made available through the fabulous world of Etsy. As a Guelph resident, she has certainly done well to involve and dedicate her efforts towards the community, be it with her skills as an artist or through her impressive athletic contributions. By her very definition, Amanda is exactly the style of individual that warrants attention from her community, particularly considering she is using her artistry for good.

Two years ago, after realizing that she had the ability utilize her skill set to raise awareness and money for the Breast Cancer foundation, Amanda started making bracelets for the cure. In addition to her regular collection of accessory pieces, through the month of October you can also purchase her awareness bracelets, from she will donate a portion of the proceeds towards breast cancer research; since last year, her cause is already set to double in monies raised.

It always makes me stop, smile and think when I hear of an individual who harnesses their talents not just for profit but to do something genuinely good for someone else. We all have this ability within us to lend a hand, use our skills and, even if just for a brief moment say "There are better ways for others to profit from this." And yet, so often we choose not to.

And so, I guess I wanted to take this opportunity to create a platform for Amanda Wong and to showcase her art alongside her selflessness to perhaps inspire others to do the same. A look at her art is an explanation of her talent, and so I suggest and recommend you check out the link below, or email her for more information and product availability. I know there are a limited run of bracelets at the moment, and looking at the growth in popularity, they may not be around much longer. That being said, Amanda's work extends beyond the bracelets, and certainly beyond October; a link below has been posted to view a gallery and more of what she offers.

http://picasaweb.google.com/ecotigress/BreastCancerBracelets?authkey=Gv1sRgCJGG2eCik8LC4gE&feat=directlink

http://www.etsy.com/shop/craveaccessories

Feel free to contact her directly as well at:
crave.accessories@gmail.com.

Cheers all!
Phil

Gobble, Gobble

While the hours count down quickly to one of my favourite holidays, I just wanted to wish everybody a very happy, hearty, and generous Thanksgiving.

It's that time of year when we can get together with friends, family, or perfect strangers and enjoy the company as opposed to the stress of other holidays. Of course, while we savour in the bounty of hours at the stove and in the kitchen, I find it crucial to remember that not all those around us are as fortunate to have those things we often take for granted. So, please remember to share whatever you can with a fellow neighbour, be it literal or a someone in the community.

Places such as the Guelph food bank, local soup kitchens and the Welcome In Drop In Center are always looking for and rely on our abilities and willingness to share whatever we can and to help whenever possible, and it's quite possibly one of the easiest things we can do for each other.

I'll be back after the weekend with more stories from around the city, including another installment in a long overdue battle, news of tunes soon to arrive, and much, much more.

Until then, have a great Thanksgiving!
Phil

www.spiritwind-christian-centre.ca/media/GFB_Info09.pdf

www.ibvm.ca/be-involved

Shotgun Jimmie

Who: Shotgun Jimmie with Baby Eagle

Where: The Ebar
When: Wednesday September 29th
Time: Doors are at 8

Ah, the beauty of a new school year. The bars start filling up with buzz and commotion once again, the weekend streets alive with the excitement of first year adventure. Particularly exciting, however, is that when University starts, so do the lists of tasty concerts, and this should certainly be a worth while show to check out. But, in case you don't believe me, check out the link below for some wonderful listening treats.

http://www.myspace.com/jimjimers

Phil

And We'll Start With Dessert...

So, there is actually a recipe/experience posting I have prepared before this one, but until I can get my photos together I have chosen not to put it up; you'll surely understand why once it is posted.

Instead, and because I have the itch to sit here and peck away at the keys, I am going to share with you the bounty that I just now pulled from my oven and is filling my house with the sweet and savoury smells of Autumn. I hope you enjoy.

Fall Creme Brulee

Ingredients:

1 medium sized squash to yield 1 cup of pureed product (I have used futsu and acorn but any variety will do)

3 large egg yolks

1/2 cup light brown sugar

1 cup of heavy cream

1/4 tsp cinnamon

1/4 tsp all spice

1/4 tsp fresh ground nutmeg

pinch of salt

1 tbsp white sugar

Preheat oven to 400 degrees.

First things first: raw squash is something nobody wants to eat, so you will need to roast it up to release that nutty, buttery, smooth flavour it has bundled up inside. To do this, simply cut the squash in half, remove the seeds, drizzle with olive oil and wrap with tinfoil. Place the squash into the oven and let it get happy for about an hour or until the flesh has gone soft and your house smells of Thanksgiving.

After you pull the squash, lower the temperature of your oven to 350 and place a medium pot of water onto the stove to boil.

Meanwhile, mix the eggs yolks and brown sugar in a bowl, whisking until smooth and it has turned a nice light mocha colour. Be sure that no lumps of brown sugar get left behind!

Add the cream to the egg mixture, stir well and then continue to whisk in the cinnamon, all spice, nutmeg and salt.

Finally, scoop the squash from the skin and mash to a fine puree, you will need a yield of 1 cup of puree. Incorporate the squash into the cream and egg mix and you're almost done.

By now your water should be boiling and the oven should be down to 350. Divide your sweet smelling squash mixture between 4 large or six mid-sized ramekins and place into a baking dish. Pour the boiling water into the dish so that it fills up to the halfway mark on your ramekins; be sure not to get any water into your mixture or it will not cook properly.

Bake in the oven for 30-35 minutes or until the creme has set (meaning that when you jiggle the ramekin, the middle of the creme wiggles a little bit like jello.) Refrigerate immediately and allow to cool for at least 6 hours, preferably over night.

Remove the creme from the fridge about 30 minutes before serving, top each one with 1 tsp of sugar, distributed evenly over the surface of the creme and then carefully burn the sugar with a torch, your guests should be impressed and jealous that you have incoroprated fire into the serving of their dessert. Serve, savour, relax.

I hope it works out well for you, I'd love to hear any variations you come up with!

I'll return soon with the story of a feast and why one little piggy didn't quite make it to the market...

Phil

The Boys Are Back In Town

Hey all, just a quick, mid-work day announcement stating that there is a show at the EBar tonight featuring The Forest City Lovers and The Rival Boys, whom you may remember from the Cuff The Duke Show a few months back, and who had put on a very impressing performance.

Hope to see you there!
Phil

A Change Gonna Come

Hey everyone, I just wanted to put up a quick posting to announce some exciting things I currently have in the works!

The Locale is working hard at growing some new ideas which will very soon result in a new website design, layout and business approach.

With my background in culinary management, I have been spending a lot of focused energy on expanding The Locale as a catering endeavour, as well as putting some thoughts into an entrepreneurial networking group which I believe will partner well with the concept and goals of The Locale as a blog. With focus staying on supporting local business and the Guelph area, I believe that what is in the works for the site will be well received, but, as always, would love to hear feedback and opinions as the site and The Locale continues to grow.

Of course, there will be changes, but the constant which remains will always be my blog postings and exploration into music, food and people. For now you can still access the blog via this address, as well as http://www.thelocale.ca/, and once some more solid changes are up I will post again to tell you where we're headed.

There's plenty more to come, so keep checking back.

Cheers all!
Phil

Nuit Blanche?

Paris, Toronto, Montreal, London, it's making its way around; and now Guelph can say that it is a part of that very same culture that draws crowds into the wee artistic hours of the morning.

Saturday night we headed out in expectations of something great. We wanted music, entertainment, art, weird, eccentric and wild. Unfortunately it was raining and that may have been some cause to the lack of extreme traffic we were geared up and prepared for. That being said, I fear that Nuit Blanche on any other night under any other conditions more than likely would have continued to slightly let me down; but, then again, it is only Guelph's first attempt at the tradition.

I wont go saying that I was bathed in disappointment, it's not fair or accurate to say that something totally upset my anticipations when I had no idea what to expect in the first place. What I will state, however, is that next year's event, assuming they continue it, will have much more to live up to. The events themselves seemed promising; the silent dance party, for example, was a great concept and idea, but perhaps a little to new and small scale for everyone in the parking lot to get into it. The W.C. Woods piano building was much the same way: interesting, yet not completely compelling. Everything was, well, just about there.

With everything going on and from the albeit limited amount I as able to take in, the biggest fault, sorry two biggest faults that I can think to pin on Nuit Blanche, Guelph, would be

1) The layout was poor. I mentioned the W.C. Woods building as a venue for entertainment, and it was a good choice for the piece, but for us to head on our next venture we had to trek ourselves to Goldie Mill or Bikram. This would have been completely okay with me, I'm not opposed to walking and I'm certainly not blaming rain for anything since no one has control over it, but my issue is that for the 20 or so minutes it takes to walk place to place, there is nothing happening in between. It would have been nice, perhaps even wise, to utilize the space between venues to offer more to the audience.

2) A wiser choice of time would be advisable next year. And, again, these are just my opinions, but why not hold the event in August, before the students arrive? Don't get me wrong, I'm not trying to discriminate against an age demographic, nor am I thinking for one second that I am elitist in any way. All I mean is that there is a great divide, observable by any set of eyes, between the jazz tent and the line up at Frank n' Steins on a Saturday night. I believe the venues probably could have fared much better and spread far more expansive had they been given the opportunity to focus their efforts on a more attentive public. In short: I had trouble differentiating between Nuit Blanche and any other Saturday night in downtown Guelph.

It seems I've ranted on here at length on part of the negatives that Nuit Blanche presented me; this should not suggest I didn't have a good time just the same. I mean, perhaps it was in my hands to find the better venues, to get out at different times, to explore a different alley. There was certainly a lot going on and maybe I just made all the wrong choices and observations. But, having said that, when it comes to something like this, I believe all choices should be delivering the goods they promise and advertise. However, poor decisions or not, it got me out, got me exploring, got me in the mood to participate in something potentially great with a sense of community and open thinking; it even got a great artist to our city that I wouldn't have expected otherwise. And though I was fired up for Kid Koala, I unfortunately, by 1:00 in the morning, realized that I am no longer the Spring chicken I once was. With my eyes growing heavy and my bed screaming my name, I had to toss in the towel and call it quits, missing the one event that I am almost certain would have made the night exceptionally worth while.

All in all, I'd say that Nuit Blanche, Guelph does have a ways to go before making any headlines, but for a first time attempt and the strive to grow our culture just that much more I say kudos, Guelph, I'll be back next year.

Phil

http://www.guelphjazzfestival.com/2010_season/nuit_blanche

Tomato, Tamato

Bruschetta: n.
1. a very commonly mispronounced menu selection originating from Italy consisting primarily of grilled or baked bread rubbed with garlic and olive oil. The most recognizable and familiar of variations in North American culture includes tomato, basil and feta cheese.
2. Yummers

I've ordered it in restaurants countless times, occasionally by its proper pronunciation: bru-skeh-ta, but, more often than not, by its far more common and, for some strange reason, less pretentious: broo-shed-a. No matter how you let its name roll of the tongue, however, it is an unsung hero of any great menu. It's light and fresh, packed with flavour and, when done properly, can make the air smell a little bit sweeter just for that brief moment when I pretend I'm actually in Tuscany, just returning from the market on my Vespa to enjoy the light crunch of a fresh grilled baguette and cool, sweet tomatoes on my veranda, wine in hand as the sun slowly sets into the horizon.

Okay, so maybe I take food and romanticize it a little too far beyond the imaginations of many, but, for me, that's what food is all about. It takes me away from the worry and the busy lifestyle I've come so accustomed to and allows me to enjoy the finer things, reminding me to take time to savour the flavours and not just fill my belly because it's 6:00 and I need to eat.

Regardless of my reasons or intentions behind food and the passions it may bring, after a recent romp in the playground that is my kitchen, I thought I would share with you yet another of my inspirations, and so without further ado, my recipe for bruschetta:

What you will need:

4-6 Roma tomatoes, diced

1/4 small red onion, finely minced

2 bulbs garlic

1 tbsp fresh basil

1/2 cup fresh grated Parmesan reggiano

Olive oil

1 tbsp Black Truffle oil

Salt

Pepper

Fresh baguette

Serves 4 as an appetizer (makes 12 slices)

What to do:

Preheat oven to 400 degrees.

Cut the tops of the garlic bulbs of and rub with olive oil, then wrap them in tinfoil and roast in the oven for 40 minutes or until they become soft and turn golden caramel brown.

Meanwhile, place the diced tomatoes and red onion in a colander or sieve over a bowl to drain (this will help prevent the bread from getting soggy later on)

Once the garlic has cooled, gently squeeze the bulbs to extract the meat into a small bowl. Slice the baguette into 1/2 inch slices on a bias, brush with truffle oil and spread evenly with roasted garlic. Place the slices on a baking sheet and toast until just golden brown.

Add the Parmesan cheese and basil to the tomatoes, season to taste and spoon over baguette slices. Serve. Smile. Savour.

And that's it; my recipe for bruschetta, and it couldn't be easier.

I've always loved the sweet taste of roasted garlic and the earthy aroma and flavour of truffle oil, so to match them here seems a natural fit to me. Of course, there's no wrong way to assemble bruschetta, so play around with it and find the combo that best suits your taste buds. Maybe you could use sun dried tomatoes, or what about prosciutto, even a nice tapenade could find its lovely way to your toasted crostini. Whatever you do, just be sure to enjoy the momentary romantic escape it can offer.

Amore

Phil

For Your Pleasure

Ribs. Lots and lots of messy, gooey, sticky, saucy ribs. I love 'em. I love the way they fall off the bone as I pick them from the plate; the way they make everyone at the table an awkward, messy eater without judgement; the way they can be so wonderfully complimented by a cold beverage on a hot day; but most of all I love the way they can bring people together.

Now, I've been to my fair share of rib fests over the years, and at each one I have found myself somewhat disappointed; not because the food is lackluster or scarce or distasteful, not in the least; the food, in fact, has always been the one and only thing that keeps me coming back. No, it's always been the venue that disappoints me. I get so built up on some huge event that's supposed to wow anyone who sees it; I get so invested into the giant billboards each travelling ribster has set up, their gaudy signs an impossible to ignore invitation that my taste buds can't resist. It's all sold and presented as a perfect example of my eyes being too big for my stomach. Yet, for some strange reason, it never is.

In my experiences, rib fest has always been in some small, shut off corner of a downtown strip where one to two hundred people stroll for 30-minutes of their Saturday afternoon while listening to some local talent play the grassy "stage" before they head off on the rest of their day elsewhere in the city. This, my friends, is where Guelph has changed my expectations for the better.

Put on at Riverside park, the Guelph rotary rib fest is, in a word and by comparison, huge. Instead of one hundred people, there were one thousand. Instead of a grassy stage, there was a concert venue; and instead of spending an hour strolling through overly flashy and impossible to live up to signage, there was an entire evening that could very easily have stretched into a full weekend's worth of eating, drinking, exploring and conversation.

Of course, through all the smoke and haze of two dozen smokehouse and grill stations, it was difficult to decide on which rack to go with, but therein lies the beauty of a festival and the natural instinct to go with friends and share the tidings from each plate. Hickory, mesquite, spicy, smoked, grilled, basted, wet or dry there was no shortage of flavour or option; something for everyone, save for the vegetarians I suppose, and everyone seemed happy.

Granted, most things worth doing tend to come with a price, and while admission was free, the food was certainly not. But in situations like rib fest I think it justifiable to cast aside those hesitations of footing the bill and just enjoy the company of the city and get into the spirit of unhealthy eating, if only for just one night.

I thank the organizers, the vendors and the crowd of this year's festivities for showing me that such an event can live up to it's "in you face" advertising and the borderline cockiness that goes along with saying "Our ribs have won more awards than their ribs, eat here!" I'll be back next year for sure, building my appetite between now and then, thinking of which booth I'll hit up next.

Cheers Guelph

Phil

And The Frog Says:

It happens every year; no matter what city you are in, what province you were born, or whether you prefer smoked over a slow-roast, ribfest is an ignorable and glorious tradition involving "healthy" competition, an endless supply of fall off the bone deliciousness, and the camaraderie of our fellow epicurean and good local brew.

There are but three days between now and then, and the anticipation seems a cruel tease this writer can hardly bare. Obviously I will have much more to say on this matter once I get my hands on some of the goods Friday evening. In the meantime, however, check out the site below to fill yourself in on all the details.

See you at Riverside Park!
Phil

http://www.ribfestguelph.com/

The Cryptic: Recipe Time

Spring Rolls

After staring down the barrel of yet another craving, I sifted my way through many references, dug through cookbooks, navigated websites and picked my own brain to try and come up with what I considered to be the perfect spring roll. Unfortunately, no 1 recipe had me sold or convinced that it would be that harmonious blend of savoury, sweet and spicy.

That being said, I decided to walk blindly into the grocery and guide myself through a list of seemingly obvious ingredients to just see what I could come up with. The result was, in my opinion, a spring roll tasty enough to warrant an entry. I look forward to hearing your thoughts and opinions.

The ingredients are easy to find, quick to prepare and fun to eat. So Without further ado, here is my creation:

What You Will Need (makes 4 spring rolls, great appetizer for two)

6 24-30 shrimp, (meaning there are 24-30 shrimp per pound), peeled and de-veined

2 medium sized carrots, finely grated

2 green onions, finely chopped

1/2 cup cabbage, shredded

1 cup bean sprouts

2 tbsp fresh cilantro, finely chopped

3 cloves garlic, minced

1 tbsp ginger, minced

1 tbsp oyster sauce

1 tsp sesame oil

Salt and pepper to taste

4 spring roll or egg roll wrappers

1 tbsp peanut oil

Vegetable oil for frying

Dipping Sauce

1/2 cup rice vinegar

1/2 cup sugar

1 clove garlic, minced

1 tsp red pepper flakes

Start by cutting the shrimp into small pieces, I like to leave them a little bit chunky so I know what I'm eating when I bite into it later. Next, boil the bean sprouts for one minute, drain, and set aside to cool. Meanwhile, heat the peanut oil in a large skillet over medium high heat. Saute the shrimp until they just turn pink, remove them from the pan and leave aside for now.

Return the pan to the burner, toss in carrots, cabbage and green onions, saute until tender, about 2 minutes. Add in the garlic, ginger, oyster sauce and sesame oil, saute for another minute, then return the shrimp and bean sprouts to the pan, season with salt and pepper. Mix together well, transfer the mixture to a colander and allow to drain and cool.

For the sauce:

In a small sauce pan, bring the vinegar just to a boil and add in the sugar. Once dissolved and clear, add the garlic and pepper flakes, reduce heat to minimum and simmer for 5 minutes. Remove from heat and transfer to a nice bowl for dipping.

Back to the rolls:

Divide the mixture evenly amongst the wrappers and fry in vegetable oil for about 30 seconds or just until the wrappers turn golden brown (remember, they will continue to brown after you remove them from the oil so don't over do them!) Drain on paper towel, dip into sauce and be happy.

And that's it! Not much to it but the results it yielded left me quite content.

Again, I'd love any feedback from attempts at this recipe, I hope it finds you well.

Cheers!

Phil

To Those Things Undiscovered

As a practice, The Locale has been around now for some time, well past the one-year mark, and along the way I have had both the pleasure and the joy of sharing the project with many friends; some old, many new, but all with the similar interest for exploring the unexplored. Because it has been around for the time it has, and because of the growing audience and participant support, I have decided to offer a re-introduction to any readers who may be wondering what this is all about, how it started, and, most importantly, what might make it worth reading.

I suppose the best place to start would be to tell you briefly about myself and how I came to be your narrator. Well, after studying the culinary arts and travelling abroad, I gained not only a passion, but, perhaps even more so, a respect for undiscovered terrains. Not so much for overseas and cross-province exploration, but rather in our much more immediate surroundings. Through neighbourhoods, forests, alleys, side streets, shops, bars, houses, the lives of others far more intriguing than my own, I gained appreciation for all the things I'd taken for granted for so many years; I finally realized that adventure didn't need an airline ticket. I came to a realization that the concept of "new" is not one that needs to be feared or avoided.

We are all very well aware that change is the only constant in our lives, so why don't we embrace that and apply it to our every day? Why don't we make change a challenge for ourselves? Something to enjoy, to share, to write about or speak of at our next get together. It is within this construct of "new becoming familiar, becoming loved, becoming tradition" that I accepted the challenge to overcome and embrace what I once called fear, but now call opportunity.

And so that's essentially how The Locale started: as a newcomer to Guelph, completely unfamiliar to what the city had to offer, I thought it wise to journal my experiences as I sought them out; hopefully in such a way that could benefit not only other newbies, but also long-life residents who have potentially been missing out on that backyard goldmine they've been avoiding or putting off for so many years.

Since its inception, I've hiked trails, foraged through poison ivy, canoed and kayaked, dined on vegan delicacies, toured the halls of great kitchens, spoken with chefs, and experienced music the likes of which I'd never thought to previously enjoy. It has indeed been a ride of memories and great reflections, but, of course, not all of my adventures have been positive ones. In fact, there have been quite a few occasions that define the just opposite, stewing in their own negative juices, begging to be forgotten and cast out to sea; but that's not the point of this project. I don't want to venture out into a world so that I can tell you where not to go, I'd rather find those gems and remind you of their worth, invest into them with you so that their value can grow and only get better with time.

So, yes, as you read you will undoubtedly note much praise being given, and little to no insult dished out unto any particular thing, person or place; as far as I'm concerned, an establishment will do well to promote its own poor reputation without my help; and so with that in mind, read on with the trust that those experiences I do choose to post or publish are worth it, and that they are words I will stand by until the end.

And so for those dedicated followers: a reminder to you that my goal remains the same as the day I started, and a great big thank you for helping me in continuing to achieve it. Your emails, notes, messages and comments are all greatly appreciated and taken to heart. For those reading for the first time: I hope to keep you interested, to spark a sense of adventure in you, to trigger that craving you didn't know you had, as well as to hear your insights, your reviews, your suggestions and passions along the way; I believe that as a collective we may be able to navigate throughout this fair city on nothing but positive experiences and contagious interests.

Be it recipes, restaurants, music or reviews, The Locale promises to keep its mind open to the unfamiliar. Bring it on Guelph, bring it on.

Cheers all.

Phil

Gastronomically Challeneged

Long weekends are meant for adventure. Be it local or afar, I try my best to return to work on Mondays armed with at least one story that includes the phrase "I tried this for the first time." So, when I walked into Mcewans gourmet food market in Don Mills on Saturday, I was determined to find some culinary delight to share with my readers.

I wont go too far into detail about what Mcewans is; suffice it to say that renowned chef Mark Mcewan has opened an incredible grocery filled with a great selection of local, organic, curious, hard to find and sometimes rare items that you likely wouldn't easily find at your regular shop spot. Ostrich, for example, is something I'd yet to see at my routine store, and it seemed like a perfect opportunity to get that "new" into my weekend. Here's what came of it:

Grilled Ostrich Steaks with Fingerling Potatoes

What you'll need (serves 2):

Ostrich steaks, about 1 1/2 - 2 inches thick

1/2 lb fingerling potatoes (in addition to their pleasing aesthetics, fingerling potatoes, though similar to new potatoes, offer a much more complex and rich flavour)

1 tbsp Herb de Provence (dried basil, marjoram, sage, savory, rosemary, thyme and lavender)

2 Large portabello mushrooms

1 heirloom tomato, sliced 1/4 inch thick

4 oz bocconcini or buffalo mozzarella, sliced the same as tomatoes

Olive oil

Grape seed oil

Salt

Pepper

Heat on half of an outdoor grill to medium high

Fingerling Potatoes

Wash and bring the potatoes to a boil in salted water, allowing to simmer for 7-8 minutes. Drain the potatoes and toss with a generous glug of olive oil, salt, pepper and Herb de Provence. Place the potatoes on the top rack of your grill and allow them to roast for about 30 minutes.

Ostrich

These couldn't be easier: bring them to room temperature, season with salt, pepper and olive oil just before placing on a hot grill (salt brings out juices from whatever it touches, if you season too far before cooking you will end up with dry salty meat) and cook for about 3 minutes per side for rare/medium rare. Remove from the heat, tent with foil and allow them to rest for as long as you have cooked them (6 minutes on the grill means 6 minutes of resting)so that the juices can relax and your taste buds can be happy.

In flavour and texture ostrich is a lot like beef tenderloin and so should be cooked and treated the same, never, under any circumstances, cooking past the mid-rare stage.

Portabello Mushrooms with Heirloom Tomatoes

Remove the stems from your mushrooms, brush the tops with a paper towel and, using a paring knife, scrape some of the dark brown gills away from the flesh of the mushroom. Drizzle with grape seed oil, salt and pepper and place mushroom stem side down on the grill for about 2 minutes. Turn the mushrooms, top each with 2oz bocconcini cheese or buffalo mozzarella and heirloom tomatoes. Allow to cook for a further 2 minutes or until cheese is melted.

Enjoy!

I may also suggest serving this with corn on the cob, perhaps with an herb and Parmesan butter. Mmmmmm.....

Now then, I understand that perhaps not everyone would be so eager to try the meat of an animal so uncommon, but that's the fun of adventure isn't it? Not knowing can sometimes lead to great discoveries and, if nothing else, at least a story to tell.

I've done a touch of research to make this dish possible without having to travel as far as Don Mills, and it would appear that White Rock Ostrich Farm in Rockwood, Ontario, is a good place to start. I'll make my way there soon and let you know what I can find; I do see they have ostrich eggs on their site...steak and eggs anyone?

Cheers!

Phil

http://www.whiterockostrichfarm.com/Directions.htm

Hillside Festival 2010

Three months of anticipation, culminating in a 54-hour weekend of music, food, people and entertainment.

Most often the things we look forward to are over so quickly that we barely have time to realize that we are immersed in a moment worth fully experiencing, and the next thing you know it's a conversation that starts with "Hey, remember the time..." Ah, but not at Hillside; not the two and a half days spent in rain, sun, grass and mud; not in the memories lived between acts and sets, and trips to the trusted port-potty; certainly not the in time spent in line waiting for another pint, well, better make it two pints so I don't have to stand in line again so soon. No, from the time the lines form at the wrist band tent on Friday until the last cars leave the parking fields on Sunday there is a complete immersion into the idea that an event can bring so many good things together, allowing us to actually say "Hey, this is what I've been waiting for"

But what is it that makes the Hillside Festival a thing of such hyped-up attraction for so many people? Initially for me it was the opportunity to take in so many great bands with the company of my friends; but, to tell the truth, through my recollections, the music wasn't nearly as grand as I thought it would be. Perhaps my expectations were set too high by my own anxious nature, perhaps I just wasn't paying proper full attention (there's a lot going on and a lot to take in); but for whatever reason or explanation I can come up with, I just wasn't fully blown away by the acts themselves. Sure, The Acorn played an amazing set, as did Yukon Blonde (or Yukon Gold as the evening's MC preferred to state), Holy F*** were alive with as much energy as the audience to whom they were performing, and Shane Koyczan wowed me word for word with his passionate and inspiring readings, but what made each venue so good wasn't necessarily the artists themselves, or at least not in full part.


Stars, for example, were a great anticipation for me, having never seen them before despite being such a fan of their brand, but did they impress me with their stage presence and would I pay to see them again? I hate to say no but I must. Did I still enjoy the show and leave there wanting a little more? I have to say yes. See, the beauty and magic that is Hillside I've determined, or, at least, believe to have determined at this point, is that no matter what your expectations, hopes, and anticipations are leading up the artist taking the microphone, no matter what genre you stock on your IPod, or what age it might state on your birth certificate, the true art is coming not from the stage in front of you, but from all the things and people that surround you.


I first felt this true on Saturday morning when I found myself torn between a performance by the familiar-to-me Zeus and the aforementioned, and new-to-me, Shane Koyczan; with four stages in operation, I realized two things in that moment of impending decision:

1) I wont get to see all that I want to see, and
2) It really doesn't matter

I love the fact that I was enjoying a festival with a crowd that just wanted to get out and be a part of something emotionally free of stress and worry. The people made the party what it was by simply letting go and allowing their body to control their mind for a change. There was no pressure to do anything at all, only the infectious desire to join in the fun being had through every style of music, dance and artistic expression.

I know it must sound like I'm droning on, but I can't help getting caught up in the fun I perhaps am only now realizing I had. It was a blast in the moment, yes, there is no refuting that, and I can't wait until next year when, having the experience of 2010 under my belt, perhaps I will do things a little differently: book a proper camp site, for example (though overflow was still an enjoyable experience, I can only imagine how much more I could have enjoyed the freedom of a full-on campfire under a blanket of dark starry night, and the sounds of a distant drum circle taking place elsewhere on the island of volunteers), but what truly has me passionate in this entry is the feeling I had of being completely immersed into something fantastic long enough for me to actually realize it at the time.

So, Hillside goers and Locale readers, over the next 362 days of adventure, if I can take only one thing away from my past weekend's experiences, it would be to condition myself to instinctively appreciate my surroundings and the people in them, and to understand and recoginze that they are all in fact what make our precious moments of happiness possible. I will do my best to better appreciate the fact that, though I may not be fully captivated by the act on stage, the person next to me may be, and through them I may find some positive energy with which to make my own experience something it otherwise may not have been.

I will undoubtedly attend Hillside in its 28th year, at which point there will likely be more to discuss, and though I enjoy these postings and sharing my thoughts with you through The Locale, I hope instead that by this time in 2011, we may get to experience it together.

Cheers all.
Phil

Musical Highlights of varying genres that I would recommend checking out (click artists name for musical enjoymeny time):

The Acorn

Yukon Blonde

Gord Downie & The Country Of Miracles

Zeus

Socalled

Corb Lund

Sarah Harmer

Shane Koyczan
(definitely a worht-whlie live performer)

http://www.hillsidefestival.ca/#/home

Oscar's

A long distance tale of culinary adventure awaits, somewhere in a collection of thoughts...

Yes, t'is true that today's entry comes not from the bosom of local fare, but rather a Northerly excursion to the land of Barrie, Ontario. Yes, again, I know, the aim of The Locale is to focus on affairs of a geographically relevant manner, but every so often comes an instance of such worthy reporting outside the borders of our city that it almost demands that I share my experiences; and in the case of Oscar's, I'd be foolish not to pass forth the wisdom, even if only on the slimmest of hopeful chances you may one day find yourselves there.

And herein, perhaps, lays one of the many beauties of the Summer months: most certainly we can enjoy the bounty of downtown patios, local farmer's markets and weekend events just down the street, but just as we have so much at our doorstep, so too do we have the perfect opportunity and weather to pack up our cars, roll down our windows and travel, even if only a couple hours out of our way. So, given the proper circumstances, this past weekend we did precisely that and cast our sails towards my old stomping grounds in Barrie, Ontario. For those who have been, you know the city for what it is, and for those who haven't, well, I'm sure you've heard stories of the 400.

It's a welcoming city, one that took me in during my college years, and one that invites, houses, comforts and celebrates tourism throughout the year, but never so much as during the hottest days of Summer, when Wasaga comes calling to all those in need of a beach. Granted, with so many looking to travel towards the cottage or waterfront, the trek can be a trying one, but if you are willing to stick it out, the pay off can be worth it, especially if you know where to look, and Oscar's is one of those perfect local gems and a defining example of "Things you should do while in the city"

Personally, I've been through the doors at Oscar's restaurant more times than I can count (or remember); on most occasions for some dancing, drinks and entertainment, but more memorably for dinner and satiating conversation. It is, to describe it as best I can, a fine dining restaurant without pretension and with a caring eye for client satisfaction. They have done well to decorate both their walls and their menu with tactful selection, and have clearly taken the time and hands-on care to fully understand what comes out of their kitchen. The chefs are trained, practiced and proud of what they do, and will more often than not go above and beyond to make each dish a shining star of what great food can be.

We had the pleasure of enjoying the Barrie-licious menu while we were there (a four-course tasting menu of local fare, including ceviche, braised pork belly and raspberry pavlova, to name only a few selections) but, be it a specialized menu, or their regular house selections, you couldn't possibly go wrong, or at least not with any of my experiences. Randy, the owner and head chef, takes pride in his work and he is willing to go that extra mile for the guest at all times; the foie gras with curry-oil gnocchi, for example, wasn't on the menu, but thanks to a simple request (and to the company of my great friends Scott and Marn), I was dining on velvety-rich goodness only moments later.

For all the times I've been there, I can recall no negative experience to share. Be it the oysters, the cheese platters, the poutine (frites with triple cream brie and a red wine reduction) or the 10 oz strip loin with beurre cafe de Paris, my money has always been well spent, my pallet has always been exceedingly happy, and my belly always full. Again, they offer food for those in search of something special, but they don't shove it down your throat, they don't make you feel bad for ordering Budweiser with your duck confit, and they don't rush you out so the next table can sit and they can pull in a few extra bucks. Nope, when you go to Oscar's you are there as their guest and are welcome to make yourself feel comfortable while they do the rest.

So, again, it's not a local joint, but, hey, we all like to get away from time to time and it's nice to know where to go when we get wherever it is we decide to venture; and in the case of Barrie I can think of no better place to suggest for a modern affair than Oscar's Restaurant. Of course, if you do happen to head that way during Barrie-licious, I would be more than happy to suggest a few other winning locales to pop into...

Happy eating, happy travelling!

Phil

52 Bayfield Street
Barrie, ON L4M 3A5
(705) 737-0522

PS So, what is to come for Guelph happenings you ask? Well, my friends, Hillside is only two weeks away, so you know that's going to be on here. But, hey, who knows what else could pop up? I have been craving sushi again...

Bhimas Warung

For the past two years my brother and my sister in-law have been talking about this restaurant "I simply can't pass up" and for two years we've tried to make it happen so all of us could share a meal there. Well, 24 and some months later, we finally made it happen; and while hype can more often than not be an unachievable goal, my expectations in this circumstance were met and far surpassed at Bhimas in Waterloo.

It's a funny thing though, the most desirable establishments tend to hide out in the most undesirable places. Perhaps this helps to maintain their mystique and awe, perhaps it's the cheaper building costs or some other factor I can't honestly think of right now. Whatever the case may be, Bhimas would never have struck me as being the type of restaurant that it is. Well, truthfully, I wouldn't even know it was there had I not the privilege of my sibling and his family to point it out.

See, it hides behind a tall wooden fence in a building shared with a massage therapy clinic and some other administrative offices on the second floor. Now, perhaps one might accuse a tall wooden fence of being too closed off for publicity reasons, I know that was my initial thought about it, but once you're on the patio that sits on the other side of said fence, you are grateful for its ability to close off all outside traffic - well played Bhimas Warung, well played indeed.

The establishment is set up very open concept for the dining room experience. The chefs, and I mean to say chefs and not cooks very intentionally here, prepare their meals with care and pride in the eyes of the onlookers at the bar and those observing from their seats in the dining lounge. The boys and girls on the line are a thing of beauty to watch because of how well oiled their movements are, and you can tell they've been at their craft for years (oh, how I do sometimes miss the joys and pains of the industry) but, regardless of whether or not you've ever worked in a kitchen, there isn't a person out there who wouldn't be able to appreciate the work that they do; and the proof of their love comes out in the food we get to eat.

As for the atmosphere, I can't speak volumes to the indoors because we opted for the patio, but from what I could tell it was very inviting, friendly, warm and fun all at the same time; and for the patio itself? Well, it was great given the conditions, though I must admit that if I were to dock points anywhere for Bhimas it would be in the layout, decor and overall design of their outdoor eating area. Granted they don't have much to work with, but I found the mix of umbrellas and neon tube lighting to be a little distracting from the classiness of the food. I mean, I do understand the mood they are going for and are trying to stray from a stuffy type of fine dining, and I do appreciate that, I really do, but I just don't think they've mastered that balance on the patio. But I digress, on to the food: hands down the best part of the whole experience...

Phil - after fifteen minutes of heavy deliberation and page turning: "Well, absolutely everything looks good, but I think I have finally settled on the fresh spring Ontario lamb rack roasted on a saffron, apple, almond, artichoke and Stilton cheese with Asian herb aioli risotto"

Alison - also after much contemplation and consultation with the other members of the party: "Mmmm, I think I'll go for the Monkey fish* and lobster plate. Oh, and we should get the cha gio (– menu #1 08-94… and from the forbidden purple city on the perfume river, minced pork, crab and shrimp, wrapped and fried in rice paper.) as an appetizer"

*yes, they call it monkey fish there - the menu is quite amusing to read, very tongue in cheek humour which I greatly appreciate and does manage to balance out that stuffiness I mentioned earlier

Dave - grinning and pleased that we have found suitable menu options...strangely he has not yet cracked his menu open: "The monk fish is really good, you'll like it, but, don't decide yet, they haven't told us the specials"

Specials! I hadn't even considered a life outside the menu at this point, but oh how the specials were exquisite. It must have taken our server a full five minutes to go through the 2 apps and 3 mains they had on for the specials that night. I honestly couldn't begin to recount half of what she said except that it was all marinated in deliciousness and as soon as she said "Strawberry grouper with smoked salmon and...." I was sold.

We had oyster two ways as an appetizer (one an almost classic Rockefeller version and the other a spicy coconut curry with chicken version...drooooooool) and for the mains Alison stuck with her monk fish and lobster (which also came with fried lotus root I should add, yum!), Dave got the halibut wrapped in banana leaves and served with black rice, Ruth had the vegetable pakora and noodles and we all just sat in this little pallet of nirvana until the plates were polished, dessert menus were in front of us and the wine bottle was empty.

I honestly think I could go on about this for quite some time, but rather than tease you with words like "Cardamom ice" or "Fried bananas" or "Chevre cream cheese with peppered strawberries and rhubarb ice cream" I'll insist instead that you just go try it for yourself. Take the hype and run with it (though i would also strongly suggest you bring a thick stack with you since they aren't exactly cheap - but, as they say, you get what you pay for).

So, the next time you're hungry and don't want to cook but are also not sure where to go, remember there's a little French-inspired, modern -Asian oasis tucked behind the fence on King Street in Waterloo.

Happy Eating everyone!

Phil

http://www.bhimaswarung.com/bhimas.htm
262 king street north
Waterloo, Ontario, Canada
tel./fax. 519.747.0722

PS if you are feeling really adventurous, they also have a location in Bali which looks absolutely breathtaking.