Dee's General Store and Bakery

GPS: That wonderful little device that has revolutionized our driving experiences, making things easier, more efficient and less stressful for our commute. In an automotive world that is trying to move so fast that it manages to slow itself down, this little guy can help us avoid a traffic jam, find another gas station, point us to a different restaurant and ultimately save us those precious minutes that we struggle so hard to earn. But what if the reverse were true? What if we had an excess of time at the end of our day? Maybe the boss let us go an hour before the clock struck five, perhaps it's the joyous occasion of a long weekend. Whatever the case may be, we are once in a while awarded a little extra freedom in our day, and on these occasions isn't it nice to plug in a scenic detour to the TomTom and just cruise?

This story actually takes us back to Easter long weekend, the weather could not have been better, and it was one of those perfect situations of having whatever time we wanted to do anything our hearts desired. Driving off into the afternoon Sun, we had no plans but to enjoy ourselves at Tews Falls and wherever else we might decide to rest during our day. And while I must admit that it was not my initial idea to take the back roads home from the falls, had I not heeded the very wise and foretelling suggestion from my girlfriend, we likely would have never experienced the wow factor behind the greatest butter tart these taste buds have ever encountered.

Located in Valens, Ontario, on concession 97, I can't say that the location screams drive-by, stop-in traffic, but then again, I don't live in Valens so I could be totally wrong on that account. However well travelled or baron that route may be, on this fine day, as we passed by the lot of a simple looking general store, a sign advertising butter tarts for sale seemed just too good to pass by; and so, open to the public on a stat holiday, we found ourselves moments later at the bakery counter in Dee's General Store.

Now, I realize the extreme nature in making the claim that any place has the best of anything you can get, but even in knowing that I will still say that Dee's has the best butter tart I've come across in all my 28 years. Of course, being that I'm a man who doesn't bake, I cannot tell you what it is that needs to happen for these beauties to come from the oven with such epic flavour, but something, most likely care, has been placed into each one so that it comes out perfect every time. The pastry is flaky and buttery, the filling is gooey and runny, yet not so runny that it doesn't hold up should you need to put it down for a moment (though the concept of letting one go from your grip does seem more than a tad outrageous); and while the construct is balanced perfectly in texture, it speaks nothing to the flavour that comes from each rich, delectable bite.

Be it the plain, peanut butter and chocolate chip, Skor bar, coconut, maple walnut, every single tart delivers what precisely what its description promises, satisfying your desires and cravings, and slowing the world down for just a brief moment. I know, I know, it sounds extreme for a butter tart to be able to stop time, but until you've tried one, nay, experienced one, there's no arguing my claim. Again, I wish I could tell you what formula Dee must follow to get this balance of flavour and texture so perfect, but as I've mentioned many times before, sometimes there is just more magic and enjoyment behind leaving these kinds of things to the professionals and to those who've dissevered or invented it; and since 1996, that kind of magic is precisely what Dee has been serving.

We've been back to Dee's since that fateful day when the GPS led us straight to the end of the rainbow, and though it may not be directly within the city limits of Guelph, it is a worthwhile trip, a scenic departure and a rewarding excursion. Although, if one were not so inclined or perhaps incapable of making said thrifty-five minute drive, all is not lost; simply jump onto the website or make a phone call and before you know it butter tarts will be hand delivered to your doorstop (there is a minimum order, but I assume that not be a deterrent for any true butter tart connoisseur).

So next time you find yourselves stocked with an extra half hour, twenty minutes, or whatever you can spare, plug an alternate into your little dashboard companion and see what turns up. It may just led you to the best "whatever" you've yet to experience.

Hope you're all still enjoying Kazoo!

Phil

http://www.buttertartstodiefor.ca/

Bruce Peninsula

Friday is here folks, and that means Bruce Peninsula, Flowers of Hell and Katie Stelmanis are performing at the Dublin Street Church as Kazoo! Fest continues.

Tickets are $15, doors are at 7:30 and I suggest you get there early. Certainly there will be more to come on this show once I've taken it in, but for now you can check out all the music via myspace.

See you soon.

Phil

Old Man Luedecke

Wednesday I entertained the idea of learning to play the banjo. Thursday I went and saw Old Man Luedecke play the banjo. Friday I shopped around for a banjo. Saturday I decided that, while I would still love to be in a bluegrass band, for now I'm going to bask in the sounds of the professional.

So, while I've been familiar with the east coast sounds of OML for some time, I have never experienced the joy of seeing his talents live on the stage. I've always had this impression in my mind of what he does and how he would inspire a crowd to stomp and clap and sing and dance; many times it can be a scary thing to go into a show with expectations, since they can be so easily shot down; in this rare occasion, however, I found those expectations only bested by banjo-strumming excellence.

Hailing from Nova Scotia, OML has been playing his brand of song over the course of four well-crafted albums, and with the release of his newest, My Hand Are On Fire And Other Love Songs, he does not disappoint those dedicated fans and eager listeners. And while even he admitted to stepping outside of his comfort zone, trading in his banjo for a guitar a few tracks, the signature sound of a man telling a story through song is not lost. It's truly amazing to me when one man can sit lone on a stage in front of a crowd, pick up an instrument and make us all react as one in such a positive manner. In no way can I say that I was disappointed by the evening.

So, true, his music delivered what it promised to by my time spent with stereo samplings, but what I found truly interesting and rather unique about his performance on the stage was how his story telling, and that's truly what his songs are, invited such varying acts of participation from the audience. While, as I mentioned previously, some people couldn't resist the seemingly natural urge to stomp and cheer, others swayed, some just sang along, and others chose to sit on the floor, directly next to the stage and just listen to what Luedecke had to say. To look around the room and see so much personality elicited from a crowd was truly pleasing as an observer of reactions.

The most unfortunate and only negative thing I can say about this show came by the fate of my own devices; and as I've mentioned in previous posts, I fear that my late night college years are creeping up on me once the stroke of midnight rings its bells. So, though my creative juices wanted to stay for the full set, I found myself submitting to fatigue by 12:30, had to leave, and missed out the song I had so wanted to hear in the flesh. That being said, however, the show was still a success, an evening well spent and one I wouldn't miss should he decide to come back around again, though I might take in a longer nap before I head out.

Check him out for your own listening pleasure through his myspace and discography. Oh, and be sure to tune in to The Joy Of Cooking, that song, despite my having missed it live, just does it right for me.

Until Kazoo my dear friends!

Phil

www.myspace.com/oldmanluedecke

PS just a special thank you to all the readers, The Locale has now experienced over 10,000 visitors. Word of mouth is the best we can do to support our local businesses and community, so I thank you all for checking in time and again.

April Events

So April is already a week in and it's been busy with no signs of stopping. It's always exciting to me when patio weather peaks it's head out from behind the winter veil and lifts our spirits; and while those under-the-umbrella-pints may not be in full swing just yet, the warmer temperatures are still doing well to bring people outside a little more, in addition to bringing some much anticipated buzz to the city.

To name a few happenings within the next couple weeks, here's a list of what to watch out for on the streets and on The Locale.

Thursday April 15th - Old Man Luedecke with Jessy Bell Smith, at The EBar (I vow not to miss Jessy Bell this time around, if you remember the Elliott Brood show, then you'll also remember I was a sad man for not seeing her set). Tickets are $8 with a non-perishable food item or $10, available at the door. Show at 10:00

Old Man Luedecke: www.myspace.com/oldmanluedecke

Jessy Bell Smith: www.myspace.com/jessybellsmith

Date TBA - Thai Fighters: Golden Basil, at my apartment. The battle will continue with much anticipation as Golden Basil puts its best contender into the ring, will they have what it takes to claim the belt?

Wednesday April 21st through Sunday April 25th - Kazoo! Fest at various locations through the city. The lineup is insanely good. Bruce Peninsula, P.S. I Love You, Sean Nicholas Savage, The D;Ubervilles, Richard Laviolette & the Oil Spills, the list goes on so I recommend searching through the Kazoo! site for a full lineup and details.

http://www.kazookazoo.ca/

May 1st and 2nd - Jane's Walk through various city neighbourhoods. Okay, so it's not in April but it's worth mentioning well in advance, I could tell you the story of this growing idea but I think it truly best for you to research and get excited for it by yourself.

http://www.janeswalk.net/

Of course I will report with feedback after each of these events, I just thought I'd share some word and hopefully some excitement with what the start of Spring has to offer us. I suppose the biggest excitement, however, is that given the weather we are headed into, there is only more to look forward to once Summer fully rolls in.

Until then, however, I raise my glass to you all.

Phil

As Promised

Rosemary. Quite possibly my favourite herb in the garden. It's aromatic, woody, versatile and, of course, unarguably delicious. I've used it in soups, stews, salads, hollandaise, butters, deserts, marinades, you name it and I've tried putting the piny, tea-like qualities of rosemary alongside it. Perhaps one of my favourite applications to discover, however, has been the way it so fabulously pairs with the somewhat sweet, anise characteristics of fennel seed.

Not so long ago I told you that I would begin submitting recipes for those curious taste buds out there, and, as a man of my word, and in the spirit of rosemary, I offer you the following tasty little entree, which, over the course of many seasons, I have found to be most comforting and always fulfilling. Of course, as with any recipe, it can always be improved, so, as you try it out and explore the nuances of each ingredient, let me know of any changes, suggestions, or other alterations you make along the way, I always enjoy when food gets better; but, no matter how it is you decide prepare it, I hope you enjoy it as much as I do.


Rosemary and Fennel Pork Tenderloin

What you will need:

Pork tenderloin - trimmed of excess fat and silver skin removed

1 tbsp fennel seeds, crushed
3 sprigs fresh chopped rosemary
2 heads garlic, finely chopped
Good hearty pinch of kosher salt and freshly ground black pepper
2 tbsp olive oil

1 onion, roughly chopped

1 carrot, roughly chopped

1 celery stalk, roughly chopped
3 cloves garlic, left whole

1/2 cup white wine
1 cup stock - pork if you have it, but chicken will work as well

Oven preheated to 400 degrees

On a cutting board, or clean flat surface, mix together and spread evenly the rosemary, fennel seed, garlic, salt and pepper. Place the tenderloin onto the board and roll through the herb mixture, they should stick to the meat naturally, but give them a little tender loving help if need be.

Next, in a pan over medium-high heat, add olive oil and once it's nice and hot sear the tenderloin on all sides, approximately 2-minutes per side or until you get a nice golden brown caramel colour. Remove the tenderloin from pan and set aside.

With the pan still on medium heat, add your onions, celery, carrots and garlic and gently sweat the vegetables to release their wonderful aromatics, about 1-2 minutes will do.

Cut the heat from the burner, return the tenderloin to the pan, resting it on top of the vegetables and place into the oven for about 20 minutes or until thermometer reads 140-145 degrees. Remove from oven, place tenderloin onto a plate and tent with foil (meat will continue to cook at this point to about 145-150 degrees, which is a perfect perfect happy place for tenderloin to be; and remember: it's okay for pork to be a little bit pink...times have changed and trichinosis isn't as much of a threat as it once was.)

Return the pan, vegetables and all to the burner (remember that the handle will be hot so please use a dry towel* to maneuver it; I've had my share of palm-burns simply because I forgot it's been in a 400 degree oven for 20 minutes...not fun)

Turn the burner back to medium-high and add the white wine to deglaze all that goodness from the bottom of your pan. Once the wine has reduced by half, add your stock and continue cooking down until it has reached a nice sauce consistency. Note: if you'd prefer a gravy-like consistency to this sauce you could add cornstarch mixed with cold water to thicken it, but I personally don't think it's necessary.

Lastly, slice the tenderloin, serve with choice of sides (wild mushroom rice and a mashed potato and celeriac combination would be nice here) strain the sauce over the meat and enjoy!

*Always use a dry towel when handling hot pans - wet towel + hot steel = steam, which in turn equals pain.

Cheers all!

Phil