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