The Locale

Delhi Street Bistro

2011-09-25T11:47:00.000-04:00

Pronounce it how you want: Dell-ee, Dell-hi, it doesn't change the fact that this relatively new eatery in Guelph is serving up local fare with the experience and passion of a refined palette and a care for seasonal ingredients.

We had admittedly been yearning to eat at the Bistro for some time, but any chance we had seemed thwarted by some external force, causing us to miss the opportunity and salivate even more over the well-reputed reviews coming our way. Thankfully for us, however, opportunities are something that can often be controlled by the most persistent of cravings.

Aptly located on Delhi Street, just across from the hospital, this quaint and bright establishment forms itself at the hands of executive chef and co-owner Luke and his wife, who recently returned to Guelph with an idea, a touch of faith and a whole lot of dedication for what they clearly enjoy the most - good food.

Luke, who spent the past 9-years in Montreal earning stripes and slinging pans, has taken the time to craft their menu from locally sourced ingredients and agriculture. It is actually a note of interest that when we were there Famalicious was taking place and, while many other restaurants were challenged to create outside the box dishes to meet the criteria of such an event, Delhi Street Bistro simply had to continue what they already practice.

In regards to their menu, it should be noted here that, while it may seem limited and short, one should not read that as a negative; instead, see it as a positive sign that they aren't willing to over complicate your decision, that they are only going to put on the menu what they can guarantee, and finall, that they have given themselves the opportunity to change with the season, or, for that matter, week to week, even day to day. I mean, think of it this way: why put apples on a menu if apples aren't in season?

To speak on the dishes we specifically ate, we were both impressed and proud of our choices. Alison with her portabello and brie sandwich, me with my falafel wrap, with a side of fries and a house salad respectively, our plates were polished by the end of our lunch and, though we couldn't have comfortably forced down another bite, there was no getting around the fact that we would undoubtedly order the baco noir chocolate slice with creme anglaise for desert. I don't need to tell you how it tasted.

As for the decor - they've kept it charmingly simple, bright, open and comfortable. It paints itself as the perfect place to go for a cappuccino and light lunch, or brunch on a Sunday. And, perhaps my affinity for Neko Case puts me on the biased opinion side of the line, but the music was well suited to the personalities of the chef and owners and made our experience a welcoming and somehow familiar one.

Yes folks, it took us a while to get in there, but we did it and we are going to go back. Right now as a matter of fact; the way they described the savoury French toast demands it. So, check out the menu, drop in for lunch, bring a friend or the family and enjoy the Bistro experience with Luke and crew.

Gotta run....
-Phil

http://www.delhistreetbistro.com/Menu.html

A Mountain Is A Mouth

2011-09-14T19:15:00.000-04:00

Okay, so there is no refuting the fact that I had the most incredibly delicious, satisfying, satiating, savoury, succulent and otherwise perfect meal a few nights ago at Canoe in Toronto. And while I wish more than anything to sit here and tell you all about the perfect pairing of foie gras and wine, something pressing this way comes, and so here I must wait, as this next bit simply must be shared, lest it be too late...

Bruce Peninsula:

1) a 400 million year-old landscape of beauty peaking out of the Niagara Escarpment, offering trails and adventure for thousands of visitors every year.

2) a 5-year collaborative effort of musical prowess and bellowing voices, culminating in a gospel-like sound that reminds of us of a soulful talent no amount of studio-based production could possibly reproduce. These guys are legit.

Well, whichever you choose to see over the next 24-hours, I'm sure you won't be disappointed and for those choosing a pre-fall hike, I tip my hat and bid you safe travels. For those geared up for a downtown romp in the shadows of greatness, I'll see you there!

Taking the stage at EBar, with doors at 9:30, a cover of a mere $10, and support from Snowblink, the band will be making its much anticipated return to the stage in celebration of their sophomore album, Open Flames, which will be released October 4 of this year.

It had certainly been a rough go for the band, with front man Neil Haverty battling through leukemia just before the album finished production; but in full-remission and with renewed ambition, they are back to bring us more of that fabulous brand of vocal dexterity.

I know I put the all-call out there for many bands passing through our city, and all of them I stand proudly behind, but if you choose to heed the advice of only one recommendation from this site, please, see this show as that opportunity, you will not be disappointed.

And so on that note I leave you for the evening. Many I hope to see tomorrow, but for all others, I will return to follow up on what can only be described as the best meal I've eaten in 4-years.

Cheers

-Phil

http://www.bruce-peninsula.com/

Uh-Oh

2011-09-05T11:48:00.007-04:00

There are few things more dangerous in life than a craving. That pesky and delicious little desire that starts out as a thought in the back of your brain and then slowly works its way down to your taste buds, causing them to water and salivate, teasing you with the memory of the last time you satiated every pleasure receptor with the flavours of "whatever".

I like to think of myself as a being of strong will. Put in front of me all you dare and I can stand my ground, laughing in the presence of the sweet, the salty, the savoury; I can walk away a stronger person because of it. Every man, however, has his weakness. Like Kryptonite to my soul, the one thing I cannot turn down or walk away from is that wonderful Montreal invention so savoury and delicious: The Poutine.

If it's in front of me I will eat until it's gone, no matter the consequences on my system; to waste such beauty seems blasphemous to me. If it's on the menu, I will order it. Yes, please, I will have cheese and gravy, I will pay extra, I don't care how much, just give me what I NEED! And it doesn't seem to matter the quality to me either. I mean, don't get me wrong, I know the good from the bad and I know what restaurants use cheese curds and home made gravy and I know the ones that use shredded "cheddar" and package brown sauce, but it doesn't matter; in fact something about the ladder makes it seem even more sinful and somehow forbidden. Well, to such forbidden fruit I say "Cast me out if it means one taste of such sweet desire."

So, where am I going with this you ask? Well, it's labour day today and everything is closed; the perfect day for a nice stroll downtown, without the temptations of shopping and dropping a few coins on something I know I don't need. But I was wrong my friends. Everything wasn't closed. There was one store still neon lit with the devilishly tempting promise of hand-cut fries and Quebec cheese curds. Smoke's Poutinerie has officially opened for business...

Like a shotgun to the knee caps I felt weak and helpless against its aroma and without even thinking my body pulled itself through the doors and up to the counter. I don't even remember speaking, but there it was in front of me: pulled pork poutine. The triple threat. The thing that I know one day will end me but like a fool I dive in.

Those crispy on the outside, soft and pillowy on the inside taters; the creamy, gooey, stretchy hoards of cheese; that wonderful hit of fresh brown gravy, all topped with tiny little morsels of slow cooked-to-perfection, chipotle spiced, salty pulled pork, "Praise ye Poutine Gods, crafted in thine image, this thing of beauty!"

As it all came together upon that first fateful fork full of goodness, twirling it around to gather the tail of stringy cheese that seems never-ending, I cursed and praised my craving all in one bite; "Ladies and gentlemen, we're now pulling into Euphoria, please fasten your safety belts and return your trays to their proper, upright positions."

Now, all that being said, there are a few things to be said about Smoke's Poutine.

First: while delicious, the gravy isn't the best I've had; it has an almost "Chalet Sauce" flavour going on, so whether or not that's your thing, I'm not sure.

Second: I'm scared. Why? Because it's so close to my house? Yup. Because they are clearly open on holidays? You betcha. Because they are reasonably priced? That doesn't hurt. Or is it because, aside from the traditional and the pulled pork, they have an entire menu of topping choices? Bingo has been called! I genuinely fear for my health at what may happen as my arteries scream for me to let up. It will be the ultimate test of indulgence vs. will power.

So, perhaps I am biased because of my affliction with all that cheese and gravy goodness, but regardless of what drives you there, Smoke's Poutine is Guelph's newest addition to downtown fare, and I can see no reason for lack of success. Go in, grab a fork, throw a dart at the extensive menu and see what you come up with. Undoubtedly I will see you there; you'll recogize me as being the guy in the corner who hasn't moved in three-weeks. Mmmm, mmmm, cheesey.

Cheers all
-Phil

I Fear For Melting Candles

2011-08-30T21:52:00.005-04:00

Well it would certainly appear that we are getting back into the season of the song. With summer slowly winding down (sorry, I don't mean to be a bummer here) the students are rolling back in and with them they bring the downtown scene. Tomorrow night at the EBar is a perfect example of what this city has to offer in terms of venue, talent, and reliability on the stage.

It would almost seem strange to see these two acts apart from each other, despite their names implying otherwise. The Burning Hell and Wax Mannequin are stage performers, song writers, and always guarantee to satisfy the need for a live show. It's been a year since I last had the pleasure of spending an evening with these acts, and so it is with baited breath that I anxiously await that Quebec Street lineup before the curtain lifts and the ukulele takes front and centre.

All that being said, the show starts at 9:00 tomorrow night, and, unless you have some strong objection to things that are fun, I look forward to seeing you there!

Cheers
-Phil

Carolina

2011-08-18T08:01:00.006-04:00

"My favourite folkestra – The Gertrudes"
Charles Spearin (Broken Social Scene)

Last Summer I praised the stylings and tones of a Kingston band by the name of The Gertrudes; again in November I brought mention of their presence at Carden Street Cafe - a double whammy if you will. Well folks, once more I excitedly write to you in announcement of their return to our area.

This Friday (August 19) at the Victoria Park Boathouse in Kitchener, 9:00pm, the band will be gathering to showcase their talents and folk-inspired joie de vie as they gear up for the release of their third album 'Til The Morning Shows Her Face To Me. If their previous sets, their website teasers and the memory I have of the live and emotional "Carolina" performance from Carden Street have anything to say as testament to their brand, I can guarantee you this evening out will be more than just a little worth your time.

Hope to see you all there, and don't hesitate to check out their website at

http://thegertrudes.com/

Cheers friends!

The Victoria Park Boathouse:

http://www.boathousevictoriapark.com/

Farmalicious

2011-08-10T15:27:00.004-04:00

Guelph is great for many things: Hillside, obviously. The Farmers Market, Speed River, Parks, Festivals, Art, Music, and, perhaps my favourite Guelph highlight: food.

From slow to organic to fresh and creative, our fair city has a lot to offer even the pickiest Epicurean, and so it excited me ever so much when I caught wind of a farmer's celebration in food taking place over the course of the next couple of months.

It's called Farmalicious, and it involves the talents of chef and farmer alike, bonding over the hot flames of a kitchen grill within the great establishments in and around the city. From Rowe Family Farms, all the way to Mill Street Brewery, the great culinary and agricultural minds are teaming up to not only serve our taste buds a tall order of sinfully satiating dishes, but also educate us on the true glories of local eating.

I feel that currently this event is not being advertised or talked about in the spotlight as it should, and so I am going to do my part in spreading the word around to all who will more than likely enjoy and appreciate the wonders of fresh meat and proper tasting vegetables. For a full event detail you can visit the Guelph Wellington Local Food website, check out ingredient lists, menu and make reservations online through http://www.tastereal.ca/, or refer to the schedule below for all the supporting restaurants, chefs, farmers and dates.

The drool is already rolling down my chin as the mouth waters for each day's fare. Hope to see you all out there and catch some of reviews along the way!

Cheers
-Phil

Schedule:

August 5th • Fat Duck Gastro Pub - Guelph
August 12th • Cork Restaurant- Elora
August 19th • Envers -Morriston
August 26th • The Other Brother’s- Guelph
Sept 2nd • Breadalbane Bistro- Fergus
September 9th • Fifty West- Delta Guelph Hotel
September 16th • Delhi Street Bistro- Guelph
September 19-23 • University of Guelph Campus Food Service
September 23rd • Carden Street Café- Guelph
September 30th • Woolwich Arrow Pub- Guelph
October 7th • Borealis Grille- Guelph
October 13th • “Savour the Flavours” Culinary Event”-Minto Township

Suppliers:

John Rowe Family farms
Ontario Harvest
Slegers Farms
Rising Star Elk
University Bakery
Celebrity Goat Cheese
Mill Street Brewery
Nickel Brook Brewery

Lions and Rhinos and Zebras, Oh My!

2011-08-01T12:33:00.011-04:00

Okay, so yet again I procrastinate against the Louisiana Diaries, but I can't help it! When things are fresh in my mind, it seems such a waste to not take full advantage of the inner hype and let it all out. See, this past weekend has been such a lovely, picturesque, wonderfully extended three days that it begged for something outdoors and adventurous. And so, with my beautiful niece all packed up with sunscreen and excitement, we took to the African Lion Safari to see all those wonderful animals.

It had been 15 plus years since I last travelled the pavilions at the Flamboro site, and, truth be told, my memory and expectations for the day were completely up in the air. That being said, it was, albeit expensive ($30 per adult in the vehicle), a completely whimsical experience.

Heightened by the presence of my 3-year old niece, the park brought some true laughter and wonderment as she giggled at the monkeys, was wowed by the lions and made friends with an overly curious ostrich. The experience itself would have been a blast had it only been Alison and myself, but the fun one can have with animal noises and silly impressions only gets better (and perhaps less weird) when that true childhood curiosity and silliness joins along.

I had forgotten over the years, just how neat (to put it quite simply) it can be to see animals up close and somewhat personal. From cheetahs to giraffes, every little area we drove through reminded me of just how huge and great our planet really is.

The rhinos hanging out in the shade and the ostriches meandering down the road both seemed so prehistoric and beyond me in nature that even I was pointing with that "woooowwww, look at those guys." The monkeys were, as suspected to be, troublesome and mischievous to the point of ripping off car parts and holding up traffic (you can avoid the monkey section if you choose, or you can pay extra to jump on the safari bus and save your car the graffiti and damage). But I think of all the animals in the park, my favourite has to be the giraffes, with their odd personalities and awkward stature, they amuse me and riddle me all at the same time.

When all was said and done, the drive through the park took us a little over an hour, and while that could have been enough to satisfy my wild-life adventure, there was still so much more to do that I certainly don't recall from my experience oh so many years ago.

The splash pad, for example, was perhaps, and I don't mean to detract from the animals themselves, but it was perhaps the highlight for us as baby-sitters for the day. Pretending to be lions for an afternoon, parading through the wetlands and meeting new friends on the journey down the water slide was a total throwback to a fonder time of innocence and care-free living. And the park doesn't stop there either, it seems to go on forever with funnel cakes and bison burgers and elephant shows and pony rides and on and on and on!

But, as all good things must do, our day at the safari wound down to an end with a lovely picnic of animal crackers, apple juice boxes, and peanut butter and jelly sandwiches. It was, dare I say, an absolutely perfect follow-up to a Fred Penner concert only one week prior. And I don't mind saying that, while my niece's world-brightening smile certainly added wonders to the adventure, it would have been fun to experience had it been just Alison and myself; with the same picnic lunch and all!

I know it's not a new adventure to many folks, and I'm okay with that fact as I sit here writing. Because, you see, it was an adventure that got us out of the house and was close enough that it could have easily been decided last minute. It's the type of day out that perhaps we wouldn't have thought of out of the blue, but, really, the Safari is only 30-minutes away and seemed an ideal way to spend a lovely afternoon.

And so this week, my vote for things to do in and around the city of Guelph is being crowned upon the mighty King of the jungle and all his wildlife friends at the African Lion Safari; fun for the kid in all of us.

-Phil

A Quick Refrain

2011-07-25T21:35:00.008-04:00

Alright, so, I know I'm in the midst of revealing all things N'Orleans, but after my experiences at Hillside this past weekend, I just couldn't stop myself from writing this entry while it's fresh in my mind.

Hillside, for many, many years now, has done nothing else if promise us a great weekend full of people, music, beer and food. In the grand scheme of things, I will admit to my infancy with the festival, since I've only been a couple of years running; but that in no way should imply that I don't appreciate everything that it stands for and continues to strive doing.

So, what made this year different? What stood out ahead of everything else? The Sausage Brothers? Absolutely. The craft vendors? Without question. Four stages of non-stop music and entertainment? It would be silly to think otherwise. But this year held something extra special to me, and, I believe, to thousands of others who were in the presence off Fred Penner and his guitar.

When I was a young lad, just three apples high in the innocence of my childhood, I remember fewer icons fonder than the kindly, well-spirited, genuinely friendly bearded man who crawled through that magical log and into his getaway in the woods. He sang songs that were catchy in their time, but more than simply being sing-along tunes to make you clap and stomp, they held messages that I think a lot of us loyal viewers quickly forgot. I was reminded of this on Sunday morning at the Lake Stage, where everyone from 5 years to 60 sang in unison, so joyously tearful to the chorus of "I love sandwiches." My childhood rushed back quicker than I could ever have thought possible.

No other I can readily think of tells a story so charismatically and with inclusion, humour, value and infectious smile than that of Mr. Penner. He had a field of strangers connecting over a beautiful message of friendship and the notion that simply being good to each other can make the biggest difference in the world.

And just when the show couldn't have gotten any better, the stage lit up by the presence of Serena Ryder, whose voice filled the heart with happiness and Dan Mangan, whose humbled smile brought everyone to their feet. "Mom," Dan said into the audience, "you better be getting a picture of this." Through the chorus of The Cat Came Back to those 100 tasty sandwiches, Dan Mangan's charming, ear to ear grin was publicly advertising what we were all suddenly feeling: happy.

I have seen a lot of concerts on a lot of different stages in my day and, though there have been more good than bad, no other has so much reminded me that it's great to be a kid sometimes and that those childhood lessons are so unfortunately forgotten and tossed by the wayside foolishly and haphazardly. It reminded me that it's okay to be completely, utterly silly and that making others smile is one of the kindest things you can do for a person.

Sure, you can go ahead and tell me I'm being over the top cheesy and sappy, but, to tell the truth, I'm completely okay with that. Hillside, to me and many others, is a festival built upon the notion of giving back, be it to the environment or each other; and Fred Penner's performance resonated that message beyond the gates of the main campgrounds.

The festival as a whole was, as it always promises to be, fun from start to finish; but to choose one performance worth writing about, there is no other. And so to conclude ever so suiting, in the words of a gentle, kind spirit, to my friends, my family, my one love, and everyone else whose lives have graciously touched mine, the message from this concert I wish to share the most:

always, always remember...."You are my sunshine"

Thank you for reminding me Fred,
-Phil

The Louisiana Diaries

2011-07-17T19:35:00.007-04:00

Introduction

It had been years of intrigue and wonder built up inside of me. The stories of city built on music, food, love and people seemed like something more of a Utopian dream scape than it did a destination for the flesh. I always knew I'd go, I promised myself years ago that I would; it was only a matter of time, how and why.

We sat on our couch one night, surfing through pages of travel information, looking for a deal or a last minute opportunity to satiate our longing for a getaway after the long winter months. So with her on her Mac and I on my PC, we felt slightly overwhelmed, even defeated by so many options, none of which truly exciting us to the point of raising our voice above a mere "hm". That, of course, was until the jazz festival came about.

New Orleans is reputed for many things, the most tourist of all being Mardi Gras. And while Fat Tuesday seems like something of a fun, debauchery-filled week that could very well satisfy most, for us it doesn't quite make the grade. The city itself, however, absolutely captivating. The southern hospitality: yes please! And now the knowledge of an international jazz festival! It would have been unforgivable not to book the tickets right then and there.

I've been to many destinations through the world, not a quarter of the terrain I'd like to cover, but enough to know that there is more out there than I could ever possibly hope to take in. France was beautiful for reasons only France could be. China was a cultural awakening I didn't see coming. Even great British Columbia has its stories to tell. Yes, the globe is a wonderful thing to traverse, and though I'm nowhere near completing my journey for knowledge and understanding, I can honestly say that our time in and around New Orleans, Louisiana, will be one of the greatest experiences to keep dear to my heart.

I'm going to take the next three or so weeks to document the experiences we had on our 9-day road trip into the Big Easy, as one entry simply wouldn't suffice or give justice to the people we encountered along our path. I know it seems like a lot to blog on only one topic but I can assure you that the story I'm going to share is more than just "We went to New Orleans. Stuff happened. It was fun. I got a tan. Sun was hot. We came home." No, from day one and our Diners, Drive-ins and Dives detour to the thug-life motel in Jackson, a friendly "mechanic" named Blue, Cindy Lauper sharing the stage with Arcade Fire and a bar-hopping party in Nashville, this whole experience is worth telling in it's own fair chapters.

My hope by the end of this is to excite people to the point of planning out their own route down, to experience the greatness that I put off for far too long and do what everyone in the country seems to agree on being worth doing. So, if I can say one thing before I even begin telling our story it's to start now! Book a flight, book a hotel, rent a car, call some friends, whatever you need to do to get yourself south, just go for it, I promise you will not be disappointed.

Now, I will do my best to move the process along quickly so that I can return to writing of some upcoming experiences in food and music, but, as mentioned in The World Yearns, I may only be able to promise one entry a week...there's just so much other fun to be had!

Looking forward to sharing it all.
-Phil

Chapter 1: coming soon...

O.Noir

2011-07-10T18:42:00.009-04:00

About three years ago a restaurant was brought to my attention that was said to offer a "truly unique and memorable experience." Given my weakness for such statements, I immediately started asking around who would like to join me at O.Noir for a dining in the dark affair that would promise to offer an experience like no other; that statement has since proven very true.

Years went by quickly, but eventually, as with most things I long for doing, the time came to say "No more procrastinating, no more excuses, and no more talk about the possibility of one day going." I picked up the phone and dialed the Church Street restaurant, securing reservations for a 6:00 seating. The only regret I have is not doing it sooner.

For those who have not heard of this place: it is, as mentioned earlier, a restaurant where diners are stripped of their sense of sight and are forced to eat in complete and total darkness. Now, I had prepared myself for this well in advance, but what I didn't understand until led into the room, was that total darkness really means total darkness. No light could seep into this room from anywhere and we quickly and oddly found ourselves confused as the whether or not our eyes were even open. But, before I get too far ahead of myself here, let's start from the beginning.

O.Noir is located underground on Church Street in Toronto, Ontario. Save for the awning at the front, there is no indication to a passerby that a restaurant would even exist there; but hey, underground = less chance for light to come in I suppose.

When you first walk into the lobby/bar area, you find your eyes already trying to adjust to a very, very dim atmosphere. The lights are kept low, like a candle flickering on it's last breath. The atmosphere is that of a strange underground library or, what my imagination pictures as some old forbidden den where some elite and highly secretive masons would meet to discuss their ancient secrets, far from the eyes and ears of any passing civilian. The room was decorated very simply, with a braille alphabet painted on the wall and some books lining the back area of the room (I found it odd that these books were here as they were printed and not braille...) There was a bar area where you could place an order before entering the dining room and other than that there was nothing to speak of.

As we stood in this room a waitress approached and passed us a menu, the process from there was pretty straight-forward: the menu consisted of fare from which to place you order; one appetizer, one main and one dessert for an extremely reasonable $40 a head.

The neatest part about the menu was that, for those more adventurous, you could bypass the whole thing and simply say "surprise me!" at which point your server would escort you to your table and your senses would be left to fend for themselves. Needless to say, this was the option we chose.

We were taken from this main lobby by a blind man name Arthur. Arthur informed me to place my left hand on his left should and we walked through a door. The room was dark beyond dark. Once that door closed we passed through a second door; and if I thought the first passage was like the depths of some abyss, this second room quickly taught me that I cannot pretend to understand the definition of dark any longer.

We walked slowly, hands on shoulders, through a room full of whispers and nothing else. When we got to our table he described for us in quick detail where and how to sit and what was in front of us. This is where things got interesting for me.

Before he could even tell me where it was, I had my fork and knife in hand. I knew where my wine glass was positioned, and I knew where the napkin was. My mind and body were functioning solely on what I've become accustomed to over the past 29 years, completely without sight.

Our table was against a wall, which helped for spatial awareness, and, just by listening to the echoes and bouncing of voices of thee surrounding walls, we believe there to be ten other tables in that particular dining room (there are 3 or 4 alternate dining rooms in the restaurant, presumably to keep things as orchestrated as possible). As we sat there and talked between ourselves, we found it strange that everyone seemed afraid to speak above a whisper; as though being in the dark meant some sort of signal for the brain to quiet down. Things got louder, however, as people became more comfortable with their environment and eventually it turned into the normal buzz of a restaurant dining room we'd all be used to.

Now, I don't want to focus too much here on whether or not the food was good. It was, let's leave it at that. Instead, what was more interesting was how we tasted the food, which was with our hands.

Remember, we had no idea what was going to be served to us, and so when the server dropped these plates on our table, we had to just trust that it would be something tasty and, well, edible.

We began by going through normal actions of fork meets plate meets food meets mouth. This, in the dark, is rather difficult to accomplish. So, without even thinking about our actions, we found ourselves placing food onto our forks with our other hand, messy, yes, but necessary and a reflex. This eventually brought us to a point where we weren't using forks at all anymore, it was just a primitive rummage for whatever was on the plate and shovelling that into our mouths for quick consumption. What was truly interesting about this, however, was that it helped us to identify the food even more than the taste did. Green beans, for example, have a very distinct feel in your hands. As do potatoes and chicken and lettuce and chocolate mousse cake. You may not think about it when you pick them up at the grocery store, but when your mind is struggling and racing to determine what it is you are about to ingest, it goes through all of those file folders of textures hidden away in your brain and it finds the information it needs to move on.

And so it went on, course by course, deciphering and analyzing each component to each dish until we were totally satisfied that we knew what it was; and by this point we were so comfortable with the situation that it almost didn't need to be talked about anymore. We were happy and comfortable and totally content in experiencing something so completely foreign to our brain. And that's when the mood changed to panic.

When all the food was cleared and there was nothing left for us to explore, we just needed to get up and go, except we couldn't. We were totally and completely dependant on Arthur and without him there was no way we were going to get out of there. So we sat. Engulfed in darkness and nothingness we waited for our guide to return and lead us back into familiarity and independence. I won't say that it was the longest 5 minutes of my life, but it felt darn close to it.

So, when all was said and done, we paid our bill and left the restaurant as though our lives had somehow opened up a little bit. We understood food in a new way, but more than anything, we understood some of the things we take for granted so easily; like just getting up and leaving on our own accord.

I'd recommend O.Noir to anyone in an instant. Like I said, it's $40 for a three course meal that will be unlike anything you've ever had before. The food was very good, though not the greatest I will admit, and the conversations since going have been quite enlightening. It may not be for the less adventurous folks in the crowd, but for those willing to give new things a try, I must highly recommend that you go.

That being said, I doubt very much that I would return, at least not anytime soon. . It's certainly not the type of place where you'd say "Hey, I'm craving chicken, let's go eat in the dark." But, for someone who wants to get a different perspective and appreciation for food, I can honestly say that I once was blind...but now I see.

Cheers everyone and happy eating!

http://www.onoir.com/TO/frames.htm

As The World Yearns

2011-07-03T11:35:00.014-04:00

It has been six months sit I last sat behind the keys of my trusty laptop. An interesting fact that struck me only too hard this past week when I was in Dee's General Store, purchasing some of those tasty, dreamy butter tarts I wrote about oh so many months ago. It was my intention when starting this blog, that I keep up with everything there is to do, see and learn in the city, reporting back on each excursion almost exactly when and as it happened. Time, it seems, got the better of me and I let the this experiment fall by the wayside; always intending to return once I had compiled something truly worthy of writing about.

While going out and exploring this great city of ours has and always will be a core of my adventurous being; when it comes right down to it, there just aren't enough hours in the day, nor are there enough bills in my pocket to make it a daily or even weekly happening. It takes time, thought and energy to write these entries and I've always wanted to them to be worthwhile and, in fairness, not a waste of time to anyone checking in. That being said, I don't believe my own excuse for even a second. There's always something going on if we just take the time to pay attention to it. Enjoy the moment and stop to realize what it is you are experiencing. Do this and my, oh my do will there be stories to share...

From soft shell crab in Myrtle Beach, to Cirque Du Soleil, a more than interesting weekend in Tweed, Ontario, a Diners, Drive-Ins and Dives road trip, winery tours, brewery tours, dining in the dark, finding a mid-week farmer's market, and a music-filled week in New Orleans, there are more adventures to share than any one single posting could possibly do to explain my extended absence.

Because my passion has always been to satiate the thirst for all things new, I have ventured further from Guelph, Ontario, even Canada more in the last six months than it feels I have in the past six years. With excitement at every turn, and more stories than a single conversation could hold, I am going to dedicate the next couple of weeks to breakdown these adventures into their most deserved postings.

My goal now is to bring The Locale back as not just a local online tour book, but as an overall inspiration forum for anyone looking to do something curious and new, no matter where it is. I suppose you could say that, in my absence, I've been expanding my pallet, breaking down borders, discovering new land, and there's no sign of slowing down.

Pursuant to that, I want to make The Locale a shared space for anyone who may have suggestions and stories of their own. With new restaurants opening up all over, bike trails to explore, beaches and highways to travel, and millions of people to meet, I'd love to get a glimpse at the world I haven't yet seen by getting in on some of your stories as well.

From here on, to be realistic with myself and fair to you, I am going to post a new edition of The Locale only every Sunday. The content intended will be, as I mentioned, to share what has happened since 2011 got under way, but there will undoubtedly be injections of new tastes and flavors as this story continues.

It has been sad for me to not log and share these cross-country adventures with the frequency at which I was once used to, but with some changes to my schedule and a fresh new inspiration for writing, I'm excited to get back into a rhythm of consistent reporting.

In addition to the blog as you know it, I am also in the works of creating a calendar through http://www.thelocale.ca/ where local events will be posted as they come up. Of course, it's important to remember that, while I try hard to stay on top of things as they become announced, things can always slip through the cracks and so I, in the true nature of what this blog is all about, encourage you to get out and explore on your own any night of the week.

Glad to be back friends. There are many more stories to come.

See you next Sunday!
-Phil

Off The Beaten Path

2011-01-10T13:04:00.000-05:00

Hiatus...

2011-01-06T14:33:00.002-05:00

Howdy all and a happy new year!

First: my sincerest apologies for the extreme delay between posts; unfortunately my aforementioned computer issues has left me without use of the www for some time now and so I don't get to share all the great up and coming/past experiences I would like to.

That being said, a solution is hopefully in the works but until then I will do my best to post when I can, short as it may have to be.

So, without further ado, let's ring in the new year with a show of shows at the EBar tonight, Thursday, January 5th with Guelph's very own The Magic headlining the event.

As with most EBar events, it will likely be a late show, but worth the wait and the Friday morning fatigue.

Hope to see you there, sorry again for a such a short posting, but I'll be back at the keys soon, on that I give you my word.

Cheers!
Phil

The Magic's tasty brand:

http://www.myspace.com/themagiclove

Special Date and Time

2010-12-23T07:37:00.007-05:00

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!

2010-12-19T16:49:00.021-05:00

"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

2010-12-14T22:09:00.003-05:00

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

2010-12-06T19:06:00.017-05:00

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

2010-11-25T12:05:00.011-05:00

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

2010-11-24T07:18:00.001-05:00

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

2010-11-15T21:48:00.008-05:00

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

2010-11-08T06:53:00.009-05:00

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

2010-10-28T22:20:00.008-04:00

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

2010-10-25T20:34:00.004-04:00

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

2010-10-20T20:16:00.004-04:00

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

2010-10-14T20:25:00.016-04:00

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

2010-10-06T07:32:00.004-04:00

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

2010-09-29T07:35:00.002-04:00

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...

2010-09-27T16:46:00.007-04:00

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

2010-09-22T12:26:00.002-04:00

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

2010-09-19T18:44:00.007-04:00

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?

2010-09-10T22:45:00.012-04:00

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

2010-09-07T22:11:00.010-04:00

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

2010-08-31T06:42:00.005-04:00

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:

2010-08-23T20:30:00.009-04:00

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

2010-08-18T22:10:00.014-04:00

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

2010-08-11T18:20:00.020-04:00

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

2010-08-03T07:40:00.012-04:00

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

2010-07-22T17:43:00.013-04:00

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

2010-07-12T20:15:00.011-04:00

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

2010-07-03T06:53:00.016-04:00

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.

Thai Fighters - All Pho Show

2010-06-30T06:56:00.021-04:00

George Lucas took over 30 years to tell the story of Luke Skywalker and his battle of good vs. evil; I've only waited 3 months for this next chapter in the Thai Fighter saga - by comparison I'd say that I'm light years ahead of George's attempts at proper story telling, thus making my temporary hiatus from the project a justifiable one.*

*Yes, I just justified not writing on this topic by comparing my likes and works to George Lucas. Yes, I just stated that The Locale is as big as Star Wars, and yes, I realize how ridiculous that sounds but I'm choosing to stand my ground and back my claims just the same. Optimistic, I must be. Anyway, I digress. Long, long ago, in a galaxy far, far away...

Actually it was two nights ago at a restaurant down the street where the once again powerful yearning for Thai cuisine drew me into the arms of Pho Ben Thanh. My peers had spoken of its worth, claiming it to be, at the very least, worthy of competing in this great battle we have found ourselves immersed into; though, truth be told, it doesn't take much for me to be drawn to a restaurant - if they've got food, I've got an appetite and likely a few thoughts about it.

I'll start by being perfectly honest and state that, though I've driven past their giant sign on Woodlawn many, many times, it never really screamed out to me "Come in! We have tasty things to offer you!" In fact, I didn't know it was still an operating restaurant until I walked through the lobby doors the other evening. That being said, however, once inside the story completely changed.

It may not come off as what you think a Thai restaurant would be, and therein lies its biggest flaw in my books, but, to be fair, likely the biggest perk in the books of many others. It is, to put it best, a modern, safe, trendy design for those in search of culture without straying from the safety of what they know.

The decor is very clean, straight-line, dark wood, leather couch, polished black marble, mirrored wall, sheik uniform design with a slight hint of "martinis" thrown in there somewhere. A lovely and beautiful atmosphere indeed, but doesn't say to me "Pad Thai served here"

Servers and hosts are all dressed in black uniform apparel, are extremely friendly and diligent with their duties and thus I rank them high for that "We actually do want your business here, so please, make yourself at home in our care" type of hospitality. They took our order in fair time, brought us our drinks with cold glasses and offered us the comfort of fork over chopsticks without making us feel, well, idiotic or below some certain stigma that seems to be foolishly attached to that chopstick Jedi status (the way I see it: chopsticks are fun, but forks get more food in your mouth a heck of a lot faster). To summarize and put it bluntly: their service was great.

Food: now here's where I get a bit picky, so please keep in mind that this is my personal taste speaking. First off, the food was good. It was plentiful, very well presented (I would even go so far as to say it was pretty) and extremely fair priced. So what's the picky downside you ask? Well, while the mango chicken was good and the vermicelli bowl was tasty, and the spring rolls were filling, it all felt very, hmmmm, how shall I put this? Safe. It all felt very safe. And this is where I think that search for familiar culture statement I made previously truly stands tall. I think if someone were seeking out a Thai meal without actually wanting to try something completely new, then this would be the perfect place to go. It seems very North Americanized for my liking, much like The Mandarin isn't authentically Chinese (and yes, I do love the Mandarin) Ben Thanh doesn't seem to come out as authentically Thai, which, again, is in no way to suggest that it isn't good or that I wouldn't eat there again. In fact, I know that I will, but I also know that if I want something with a little more flare and flavour, I'm going to seek out somewhere more authentically fulfilling.

So did Ben Thanh take down a champion in the intergalactic battle over Pad Thai bragging rights? I'm sorry to say they did not; but what they did manage to accomplish was to impress me with their hospitality, as well as to shout out a recommendation to any readers who may be wondering "Is Thai food something I'm willing to try?" Well, yes it is worth trying, and this seems like an ideal, safe place for the weary to first travel. However, being a lover of authentic flavours, the roots of food and full-flavoured experiences, I'd like to offer this thought on the subject of safe eating: see, it's like the shallow end of the pool: sure, we all like to hang out, give our legs a rest, lean with our backs against the wall and our arms on the deck while the sun warms our face, but just remember: if you never venture to the deep end, you'll never fully learn to swim.

Happy eating everyone!

Phil

Guelph Local Food Festival

2010-06-26T08:26:00.002-04:00

For me a festival is a time of music, people, drink and sun; if you can throw a few good food vendors in there than I would be even happier, but rarely have I experienced something that can deliver on all fronts, never mind put food in the spotlight. Well, my friends, thanks to an email I received this morning, I've just become aware of a food festival taking place at the Ignatius Jesuit Center here in Guelph. That right an entire festival focusing on local eats!

Based on information from the Guelph Wellington website, there will be tours, workshops, cooking demonstrations, samples, music (including members of the Guelph guitar project) and to sweeten the deal the whole ordeal is free!

Learn to make jam, see the masters behind Ouderkirk and Taylor & The Cornerstone work their magic, or just wander around until something catches your eye. I'll most certainly have more to say on this event after tomorrow, for now I just wanted to help spread the word.

See you there!
Phil

5420 Hwy 6 N,
Guelph, ON
N1H 6N6

‎http://www.guelphwellingtonlocalfood.ca/fest

The Fat Duck

2010-06-18T07:56:00.007-04:00

On a weekend afternoon, when the sun seems at its peak, the breeze passes through trees with a calm and reassuring cool, and our much wiser subconscious seems to be telling us to slow down, there can be no better place to enjoy the opportunities of summer than on a nice warm patio with a nice cold Caesar.

With a goal in mind, the "what" has already been answered, and so the question then quickly becomes where? Do I hit Shakespeare's? The Albion? The Wooly? Hmmmm, all viable options indeed, but given that I've spent so much time beneath their umbrellas already I thought I'd venture out to a place I often times forget about. And so, to the corner of Kortright and Endiburgh I travel to seek out the bounty of such a beautiful day.

As I've just suggested above, The Fat Duck is not a completely new place to me, in fact it's one of the first establishments to which I ventured when I moved to Guelph; and therein lies the only real downside to the place: it tends to be a little out of the way from where I am, causing me to forget about it as an option. However, not wanting to leave you believing the place has a negative stigma attached to it, please rest assured that it is a place well worth travelling to, especially during these summer months, when a good patio lunch is what we all yearn for.

So, yes, I've mentioned their patio a few times now, it's obviously a selling point for me, but judging by the business taking place inside this Irish-themed pub, I'd say they do just as well in the dining room and at the wood as they do on the brick. In fact, I've gone by on a few evening occasions, only having to leave because they were at capacity; and while that may be frustrating as a diner, I also can't ignore the fact that this is a sign of a business obviously doing something right for their clientele. Decor seems to be mainly sports themed, but this I attribute in great part (at least currently) to the fact that the World Cup is under way, and any bar that didn't take advantage of that, well, I would consider them unwise to say the least. The dining room is quite large, well laid out, and the bar area has more than enough room for those parked to watch the game or grab a quick bite, as well as for those who are just standing in line for their next pint. So, as far as the interior in concerned, despite never using it myself, it has done well to serve its patrons.

OK, so atmosphere and location are covered, but what about the food you ask? Well, having only been able to get a table during lunch hours, that is the only menu I can honestly comment on, but in doing so I can place safe bets on their dinner fare being just as desirable and hugely proportioned. Fish and chips, steak and kidney pie, poutine, jerk chicken wings, they have all the standards as far a pub grub is concerned, but that should certainly not imply that they serve it all "hodge-podge" and without care and preparation. At least with the dishes I've experienced, they've proven themselves to be more than just simple bar food at equally fair prices; I only hope I get to one day beat the rush for dinner.

Of course, to mention food and not mention service would seem like I was leaving something out, so on the quick note of service, I would say that my experiences have been on both ends of the scale. Now, to be fair, this can be a hard thing to judge because so many variables that we as diners don't always know about can play into how our server treats us, or even more so what we as individual diners deem to be good service. Suffice it to say that on all occasions my food arrived as I ordered it, within a timely manner, and while maybe not always the most pleasant or cheerful of servers have been at my table side, I still got whatever it is that I asked for, and have always left feeling as though I've just had a pleasant all around experience.

And so, to judge The Fat Duck as an afternoon, patio-going experience, I say with confidence that my advice to you readers, while the weather is what it is, grab a friend, or grab a book, head down to the gastro pub that is The Fat Duck and enjoy an afternoon meal in the care of someone else.

I rate this a total of 3 out of 5 for food, price, location and service.

Happy Summer!
Phil

She & Him

2010-06-12T19:59:00.018-04:00

Welcome back Patsy Cline, my how we've missed you.

Infused with the essence of classic country, updated with a touch of modern folk, a touch of pop (but not so much that it becomes unpleasant) and reinforced with well-crafted lyrics and a talented array of musicianship, the possibilities for greatness can only be assumed; the formula is there, the result is She & Him.

Formed from the mind of Zooey Deschanel, who, bred from the seeds of talent, cut a demo a few years back and calculatingly sent it to M. Ward, who clearly saw the talent and potential for something amazing. She & Him was formed shortly thereafter, and their first album stood as a shining example of what the two were capable of. Well, two years later, the duo are back with their second collection of songs, aptly entitled, Volume Two. As more than just a fan of the first record, I was eager to catch up on what the pair had been working on over the past couple of years, and certainly the anticipation did not end in disappointment. So, while both studio collectives had wowed me through speaker and headphone, I had yet to soak in the affects of what they could do under a spotlight; and so, with tickets in hand, to The Sound Academy we trekked, and a worthwhile journey it was.

First off, it would be avoiding the obvious if I didn't bring up most of our familiarity with Zooey from her acting career; but while Elf, 500 Days of Summer and others remain very good films, it would be unfair to base her musical popularity solely on some existing silver screen stardom. I wont say that it likely didn't hurt that she was an already common name amongst the public, but that really shouldn't suggest that she is an actress first and a musician second. In fact, without disrespecting her abilities in front of the camera, I would feel completely comfortable stating that the reverse is true; her honest passion clearly lies within the structure of her music. However it is you want to list her talents, or whatever works you choose to spend the most time with, she can act, she can sing, she can write, she can play and she's got a look and presence that screams out folk appeal.

Anyway, back to the point: the show was successful in just about every way I had hoped it to be. The music was spot on, with that little extra you hope for when seeing a performer play live; adding on a bar or two here and there, switching up a solo, ripping out a fun cover tune, they did what they set out to do with vigor and the dermination to satisfy. Save for one small insignificant detail of the evening, I'd say it was a perfect show; and while I couldn't hear a word Zooey said into the mic between songs, when she sang through verse and chorus she belted out the notes and articulated each phrase seamlessly.

So, Zooey's got talent, that's apparent from my ranting, but to focus solely on her is to do an injustice to the other half of the group, Him: M. Ward. He has been in my CD collection over the years because of his effortless and catchy song writing. His talents have earned him the right to appear as a guest to other artists on other records, and he's part of a relatively recent collaborative effort entitled The Monsters of Folk. Again, without needing to analyze his entire catalogue, suffice it to say that the guy has charisma, charm, and a monster talent in music. I might strongly suggest you go out and pick up his latest solo effort, entitled Hold Time, a worthwhile investment after purchasing Volume Two.

Yes, the duo has chemistry between them, and it works so well for us as listeners. Ward and his guitar/vocal talent, Deschanel and her charming personality/lyrical styling; their performance has me wanting to see them play again soon, but for now I'll gladly continue enjoying the tracks of both records as they dance through my stereo speakers.

Bouncing around with the tambourine, playing duets on the piano and crooning to the call and answer routine of You Really Got a Hold on Me, She & Him have presence both on and off the stage, so do yourselves a favour and check out the recommendations below to see just how this band is working at updating our perception of modern country folk.

That's all from me right now, so happy listening.

Phil

My Space:
http://www.myspace.com/sheandhim

Recommended listening:

In The Sun (seriously check out the fun times video with this one too)
Change is Hard

You Really Got A Hold On Me

Thieves

Why Do You Let Me Stay Here?

Frolf?

2010-06-06T20:03:00.008-04:00

It's admittedly been a while since I've had something enticing and new enough to post about; Frolf seems to have solved this problem.

If you'll remember back to my post on the arboretum those many months ago, then you may also remember me mentioning the sign I saw regarding Frisbee golf. Well, it may have taken me close to a year to get around to it, but I finally hit the links and tossed a few discs through the afternoon air. Unfortunately for me, my skills at disc golf seem just about on par with my lack of ability to play real golf, and so keeping score lost its effectiveness after the second "hole", but, at the very least, I can say that this sport, over golf, finds me cursing far less and actually having fun.

It follows much of the same rules as golf, and, much to my surprise, there are indeed different discs which basically equate to drivers, wedges and putters. I know, I know, it sounds a little odd and perhaps excessive, but, from what I can tell, the slight variations in the disc's weight and size actually make a difference in how the game plays out. Further to this, there is a far different technique to throwing these saucers through the air in comparisson to the Frisbees we all grew up with; where I have somewhat mastered the ability to throw a normal Frisbee in a straight line, these little buggers always seem to want to veer to the left; factor in the wind and you've got yourself a hefty trek through the woods to find your disc. Other than that, the concept and play is the same: you start at the markers, give a good toss and try to land the disc in the frolf basket (which look like some weird animal feeder, see above) in the middle of the green; do this in or under par and you're a winner!

I may have had difficulty in mastering the ability to throw in a straight line, or even make a hole in less than 3 over par, but despite its very minimal list of frustrations, disc golf, or frolf, whatever you choose to call it, is quite a fun way to spend an afternoon outdoors. The beauty of the arboretum is something that I think many of us Guelphites take for granted and this just seems like a great way to get people out there more frequently. There are rules, mind you, and though tempting it may be to revisit the days of our youth and climb one of the many beautiful trees throughout the course, doing so will only get you banned from the premises; no joke, so avoid temptation and just focus on the game.

With simple rules, some good friends, a set of discs (the official disc golf discs I would say are entirely optional and any ol' Frisbee would likely do for the novice crowd) and a great setting you've got yourself a unique and fun way to spend the afternoon outdoors doing something that, much like me a year ago, you may never have known existed.

Admittance is free so there's really no need to hum and haw the "should we?" questions that surround venturing outside. It's a low impact sport as far as stamina is concerned, and there's no skill level unwelcome, providing you don't mind letting the folks behind you play through. So, with no excuses left on the table, I strongly recommend a venture towards the arboretum in the near future; and why not head there on your bike, pack up a picnic and make a full day of it? We wait all year for this weather to pop up, let's be sure to take advantage of it.

Happy trails everyone

Phil

Beyond The Gray Skies

2010-05-24T18:13:00.019-04:00

Monday. The final hours countdown from this long Victoria Day weekend and I start to once again think about what my workload will be like tomorrow. Not that I dread my job in anyway, but switching gears from relaxing cold beers on a patio to the office setting will admittedly take a little bit of extra gusto once the alarm goes off tomorrow morning. That being said, as I look out the window into the park nearby and think about how my weekend was spent and how the summer months will hopefully shape up, I am suddenly inspired to write about nothing.

It's been a little over a year now since The Locale first started, and through the seasons there have been some fairly memorable adventures, both indoors and out. Guelph has certainly proven to me that no matter what Mother Nature throws down, there is something that can be found to take advantage of it. And while winter offers cross-country skiing, autumn allows for beautiful walks through arboretum, spring sees the first real temptations set out on the tables at the farmers market, no season gets me more excited to be here than summer. Granted, it's not here just yet, but just thinking about it and all the things I loved so much about last year, as well as those events I unfortunately missed out on, puts an inspiration and excitement in my thoughts to what great things I will be able to soon experience.

Driving back into town from a road trip this afternoon, the windows down and the sun streaming across my already slightly burnt arms, I drove by The Boathouse, packed with people enjoying an ice cream, the company of friends, the scenery of the park and the joy of a kayak, and I thought to myself "I can finally call myself a full-time resident. I can truly appreciate this scene for what it is. I can proudly call this place my home."

Okay, so that may sound a little dramatic for a simple drive down Gordon Street, but it certainly affected me; made me truly realize that, be it the memories of my first experiences of the fresh baked bread at With The Grain, a stroll through Goldie Mill, cycling along speed river, or discovering The Red Brick Cafe on a sunny afternoon, there is no ignoring the fact that Guelph offers so much to its residents, and it's truly nice to see a city full of people who appreciate that.

Beyond the physical structure of the city itself are its inhabitants; and with summer on the brain and patios opening up, people seem to be smiling just a little bit more, Frisbees are being tossed around, home owners are tending to their gardens and lawns, the streets are that much more travelled with amicability, and there are just so many more reasons to get out of the apartment and explore all those hidden trails, side streets, and treasures that got me going on this little rant in the first place. I've already set in my goals to take advantage of the volleyball nets on Wellington and Edinburgh, kayak a little further than last time down the river, and, of course, experience the legend that is Hillside Festival. But, of course, the list of "to-dos" is ultimately a never -ending one, so, on my list of summer time goals, I've barely scratched the surface. Nevertheless, it is with and open heart that I say to all the readers out there that, whatever your plans may be, I hope the months to come are full of new experiences and revisited memories.

Yes, for me this past year has been a lesson and a pleasure; and I sincerely can't wait to see what the next one will bring. So, on the topic of nothing at all, I wrap up by saying that I hope you were all able to enjoy this beautiful long weekend, and enjoy even more the days which lie ahead.

Phil

Dad's

2010-05-16T17:08:00.001-04:00

Who amongst us dares to state they don't like a good ol' fashioned chip truck? That nostalgic setting by the road side where only the true artists of the potato can really deliver to us the tidings of a piping hot, fresh cut fry is a truly remarkable epicurean experience. I can remember one such place where I grew up that served some of the best malt vinegar wedges and emu burgers I care to remember. Of course, the interesting thing about reflecting is that things often times appear in our memory as a cruel tease; nothing we come across today will match that perfect image in our minds. That being said, however, there's no reason I can't create a new experience today that, 20 years from now, will only have me writing a passage that reads much like this one. Enter Dad's.

I stumbled upon Dad's little food stand only by happenstance; my employer had moved locations from the downtown core to the south end where tasty lunch experiences aren't quite so handy, local or delicious. It was within the first week of driving by this curious little truck on the corner of Laird and Southgate that I wandered in and experienced my first of many breakfast sandwiches. Now, I know what you may be thinking, that breakfast sandwiches aren't usually things we write about or hype up to friends, I mean, there's not much to it that we can't make at home, save for the convenience of not dirtying a few dishes; however, this beautiful morning creation is indeed deserving of much praise, recognition and a salivating mention on The Locale.

It breaks away from the conventional form of a breakfast sandwich in that there are no eggs, but, to be honest, I'm not much of a fan of eggs anyway, but even if you are, I guarantee you wont miss them here. The bun is toasted to perfection, topped with a "house mayonnaise" (the recipe for which I am trying to crack for my home use) then you get a layer of tomatoes, lettuce, caramelized onions, cheese and finally, the crowning glory that is the Dad's breakfast sandwich, a giant heap of Canadian back bacon. It sounds so simple and perhaps like I'm going on about something mundane here, but therein lies the beauty in a place like Dad's over, say, a Tim's breakfast, he doesn't cheap you out on quality of ingredients and certainly not on quantity; so when you hand over your five-dollar bill and still get change back along with your monster of a day starter and a coffee, you know you've made the right meal choice. Compare it to microwaved eggs, frozen sausage patties and careless handling of a tea biscuit? It doesn't seem remotely fair to put any such thing in the ring with this contender.

Or course, Dad's doesn't just serve breakfast, that was merely my introduction (and many returns) to the business that is Dad's catering truck. From pulled pork sandwiches to smoked rib Fridays, foot-long hot dogs, burgers (the Enzo burger is a feat of glory if you can manage to get your hands on one) and, of course, delicious, fresh cut fries you can satiate all those chip truck memories in one convenient place. And as far as the fries are concerned: order them on their own or smother them in gravy and cheese curds, no matter how in ingest these wonderful potato sticks you will be happy.

I'm ever thankful that we moved our business those many months ago, I can't see myself not stopping by Dad's to get my taste buds fired up in the morning; and though he may not be on the main strip downtown, there's certainly no reason anyone can't stop by whilst on their travels toward the 401, or even just to see what the heck I'm raving on about.

Is Dad's building one of those memories I look forward to someday? Indeed, and they are keeping the chip truck dream alive for all those who crave a quick roadside snack without wanting to give in to those golden arches, fire engine pig tales or ruby red lips and crystal white teeth. Make a trip for yourself, see what it's all about, but allow yourself some time, the lineups seem to be getting bigger and bigger as the word gets out and the weather gets nicer.

Happy eating!

Phil

Filling The Craving

2010-05-08T17:55:00.007-04:00

Ah, cravings. I wish I could say that I'm a stronger man than I am, armed with the ability to fight off the flavours that roll through my memory as I picture a dish in my head. It's sort of a catch 22 I suppose, to give in to these things so desired by the palette. I mean, on one hand I get to enjoy some often times delicious culinary endeavour, but at the same time I often delve further into the pocket book than I probably should; but that shouldn't always be the case. As I think about it, there's no reason you need to spend a ton of money to eat a delicious, bountiful, satitating plate full of that which you long for, and while splurging can, in itself, be an occasionally fun thing to do, I try hard to keep things within a budget without sacrificing flavour.

That being said, when I get a craving for, say, oysters Rockefeller, how do I keep the price tag reasonable? I get creative, and I put my own spin on a classic.

Oysters Rockefeller, Phil Bean style:

Before I get too far in here, I would like first to state that, though I absolutely love raw oysters and all their fresh sea goodness; those of you worried or leery on oysters should fear not, these are oysters of the cooked variety. And while they are tasty in their own right, there should really be no fear of digesting them straight from the shell. Go ahead, give it a shot, get to know your food at every step of the way, shuck 'em open and sip 'em back, it's really quite a treat.

6 fresh oysters

1 bunch fresh spinach, finely chopped

1/2 onion, finely chopped

2 cloves garlic, minced

1 tbsp bread crumbs

3 slices of bacon

1 tbsp fresh parsley, finely chopped

1/4 cup mozzarella cheese, grated (ideally I'd use Parmesan, but that costs $$$)

1/2 tsp anise extract (traditionally you would use Pernod, but, again, because we are keeping this on a budget and good Pernod is $100+ per bottle, I have chosen to use what's in my cupboard)

1 lemon, cut into 6 wedges

4 cups sea salt

Oven to 350 degrees

Rinse the oysters well and place into a sauce pot, cover with water, bring to a boil and then immediately drain and allow the oysters to cool. This process will make your job of opening the oysters a lot easier, as well as lessen the cooking time in the next step.

In a large skillet over medium-high heat fry the bacon until fully cooked and crispy. Lower the heat slightly and return the pan to the heat and add onions and spinach (stand back, spinach is full of water and, as well all know, oil and water don't like each other very much). Once the spinach has wilted and cooked add in the garlic and saute for a further 1-2 minutes.

In a large bowl crumble the bacon, add in the bread crumbs, cheese (reserving a tbsp or so for garnish) and spinach mixture, stir well and season to taste.

Open the oysters carefully, separating them gently from the muscle. Line the bottom of a baking dish with sea salt, place oysters (in a half shell) on top of the salt, spoon 1 tbsp of spinach mixture onto each oyster, top with a little more shredded cheese and bake for 10 minutes. Switch the oven over to the broiler setting until the cheese has melted and turned a slight golden brown. Garnish each oyster with a lemon wedge and serve immediately.

Total cost = less than $15.00

Enjoy!

Phil

Dee's General Store and Bakery

2010-04-25T18:02:00.005-04:00

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

2010-04-23T06:26:00.005-04:00

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

2010-04-19T18:27:00.012-04:00

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

2010-04-14T07:32:00.018-04:00

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

2010-04-01T16:34:00.014-04:00

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

Elliott BROOD

2010-03-28T07:45:00.004-04:00

Ah, the joys of an early evening show. Perhaps it's the weather, or it could be the recent seasonal time change, maybe it's how the crowd is of a slightly different demographic; certainly it can't be my getting slightly older and less likely to see 10:30 anymore, or at least I will refuse that possibility. No, I'm not sure what exactly it is that makes the event of an early concert such a joyous occasion, suffice it to say that it just is; and so when Elliott BROOD take to the stage at The Vinyl when the clock barely strikes 8:30pm, opening their set with an energy sure to only grow, I find myself a happy man.

I feel it prudent to interject the story quickly here by stating that I was and still truly am sad for having missed Jessy Bell Smith open the show. Possibly the one and only downside to a 7:30 start would be the tendency to not make it quite on time.

For those who were fortunate and punctual enough to see her play: how was it? I'd love some highlights.

For those of you unfamiliar with Jessy: please do yourselves all the favour of attending the EBar performance on April 15th with Old Man Luedecke - yummy east coast music day.

But I digress, this entry and this evening is about The BROOD and their soul-inspired, folky good times.

From Toronto, Ontario, Elliott BROOD is a group of three guys who, in the opinion of this writer, are out on a mission to do nothing more than bring good music to good people. Admittedly only slightly familiar with their first major release, Ambassador, more comfortable with their latest release, Mountain Meadows, and a virgin to their live show, I was a little unsure of what to expect from the stage. Of course, one of the many beauties of writing on such topics is the act of research and the discovery of greater things; so, quickly I went from unfamiliar to ecstatically excited for the show, and, believe me, they did not disappoint.

I'm sure by now you've realized that I travel to many concerts, as many as I can take in, and I try my best to report back on those that I truly feel worth while to the reader. Be advised that, while you may think I live in a world of only positive opinions, their are many bands and many thoughts you do not get to read because, well, I don't deem them worth the time it would take to write them. As such, when you sign on to The Locale and find yourselves perusing the script of a band called Elliott BROOD, a band whose accolades are now spreading through The United States and onto the big screen at Sundance Festival, please understand that you are only reading these words because they are well worth taking in, but, of course, not nearly as much as their music.

Perched upon a tiny stage, only just large enough for its three members, Casey, Stephen and Mark proved to all us Guelphites in attendance that it doesn't take an army to rock a house down. There's something to be said about tunes that get you stomping, clapping, jumping and singing all at the same time. Bringing the early evening's high to a deceiving plateau of already high energy and fun, Elliott BROOD seemed to surprise even themselves when the crowd invested all they had into making the songs move them through and through; and it was at this point the band seemed to kick it into an even higher gear, bringing the audience even further into their infectious and addictive sound

I had a chance between other eager listeners to speak briefly with Casey after the show and, as mentioned before, even he seemed incredibly surprised by the crowd's enthusiasm for their music, especially at such an early hour. In my opinion, the authentically humble reaction of a musician excited for the work that he does speaks volumes to the caliber of the artist, and for your work, certainly you should be proud.

In the event that you've not heard Elliott BROOD's brand of ear candy just yet, I am hesitant to state some comparisons, or even their inspirations for that matter, for the simple reason that you may go in with an expectation or understanding of something completely different and, quite frankly, not as good as what you'd hear from the BROOD. So, instead I will simply ask, or rather urge you to go to their myspace, scroll down the page, hit play on Oh, Alberta, and be prepared to proceed with the rest of their catalogue. Research as I did and find yourselves just a little deeper into a world of music you perhaps didn't know was there.

Keep your ears and eyes open for more from Elliott BROOD as they continue to tour in promotion of the continuing success of Mountain Meadows and the upcoming release of Grown Up Movie Star at the Sundance Film Festival.

Cheers for now
Phil

Elliott BROOD
http://www.myspace.com/elliottbrood

Grown Up Movie Star
http://www.grownupmoviestar.com/

Borealis - The Taste of Ontario

2010-03-18T11:09:00.001-04:00

When I started The Locale back in May, I was excited at the prospect of learning the area, tasting a new side to the familiar and exploring the pride of the entrepreneurial spirit. Thus far it has been a very rewarding experience and throughout all of my dining, business and musical ventures, there have been some really great people, all with a vision and hope of keeping the sense of community growing strong. Well, not to suggest that any predecessors fall short of standing proud, but when I walked into Borealis the other night, I found precisely everything that The Locale intends to stand for and expose to the rest of Guelph. So, with hometown spirit on a high, read on, and get hungry.

Like most things worth while tend to do, the recommendation of Borealis came to me by reputable word of mouth praise; and while I will continue to pay forward what is proven to be the best form of marketing for this restaurant, I must first delve further into the experience that surrounds it. They are, after all, selling a culture, a movement and an inspiring concept with every meal.

First off, fortuitous was it for us that, showing up at 8:00 on a Monday evening, we happened upon their couples evening and cheap S.P.A pint night. First impressions? Hoorah!

And so, initial excitement from sweet deals and increased cravings aside, when we entered into the lobby we were greeted most amicably and offered a seat at the bar while we waited for a table (yes, 8:00 on a weekday and the place was at its capacity, so, second impressions? It must be worth our while to wait) It didn't take but 10 minutes for us to find ourselves with cold pints, menus and a table on the bar side where we would enjoy the remainder of our evening. After a detailed study of the menu, it came down to some tough decisions on how this meal would play out for us. See, with the couples menu you are entitled to one appetizer, two mains and one desert; the problem, however, was that choosing only one of the descriptors on the menu was difficult when tummies were rumbling in anticipation. But, after much deliberation, the baked goat cheese, fish and chips, beer can chicken and butter tart were the path on which we chose to take the culinary adventure.

Now then, I could sit here and dwell on the fabulousness of the food, the freshness of the ingredients, the care in which they were presented, how we had portions filling enough that we had to take the desert to go, and I could certainly take up much of your time in explaining how these seemingly plain menu items are worlds apart from what you might be comparing them to in your head; but for me to do so would only take away from a greater part of this restaurant's story, and so I continue...

See, Borealis, while priding itself on local foods, organic produce, free-range poultry, and knowing precisely where each and every one of their ingredients comes from, there is an equal pride and gentle care taken with absolutely every aspect of the restaurant. From floors to ceiling, taps to tables, and preserves to paintings, the place has been constructed with Guelph in mind. Owned and operated by the same great people that brought us the Wooly downtown, the concept of this restaurant has been researched and planned for many years, often times at the expense of the owners and investors. As the general manager explained to us during our stay, it would be easy for the restaurant to cut corners, save a few bucks in places where no one would know the difference, but there is a refusal on all parties involved to make that sacrifice. They have vowed and dedicated themselves to the local, green, sustainable market, no matter what it costs them.

As Court (the aforementioned GM) continued to explain, there is a further pride taken in making sure that the staff are all behind the project as well. I've personally worked in many restaurants through the years, and never before have I experienced the pleasure of having my managers take me on a field trip to the farm where we buy our greens; but perhaps that's because most restaurant managers couldn't tell you where that farm is, I mean, it just comes off a delivery truck and gets put in the walk-in with everything else. Ah, but not here my friends, here they know exactly where each detail got its harvest. The tables, for example, were constructed from a dying tree that once stood proudly by the Woolwich Arms, and why wouldn't' they be? Why waste what need not be wasted?

And so it goes that I find myself rambling a little bit, but rambling spawns from the excitement of discovering a true local entrepreneurial spirit that I've been craving for so long. It should be plenty obvious here that my recommendation towards Borealis stands strong; be it on couples night in their dining room, or a weekend dine with pals on the bar side, get out there and try anything on their menu, learn how fresh, local food is really supposed to taste, and talk to the staff about what it is they are achieving, each and every one of them should be proud of it.

Cheers Guelph
Phil

Borealis
http://www.borealisgrille.ca/

The Bonfire Ball

2010-03-11T20:13:00.024-05:00

As an increasingly frustrated crowd forms withing a growing line of eager concert goers, a single common appreciation for nice weather is about the only peace to be acknowledged. At 8:00 pm, the line began to form, tickets were sold in advance to those who were fortunate enough to beat the forming crowd, but for the many were who standing with only the slightest hope of gaining access to the venue there was an aura of anticipated disappointment. Two hours later, the doors to the EBar opened up and an announcement was made that only 30 additional tickets would be available for the hands of those near the front of the pack. Luckily for us, and thanks to a willing friend who stood there for hours, we made our way inside.

Okay, so I am going to be fair here in my review of the music, but what's interesting to me is that, while for the most part I did enjoy the songs themselves, what entertained me more was the format in which they flowed; allow me to explain.

Typically in a three band line up, you have an opener, followed by a small break, then a follow-up band, another small break and then the headliner. This is the standard for just about every show or concert that I have been to, and while it does work, the unfortunate side of it is that very few people actually pay proper attention to the opening acts; and many times they are missing out on someone great. What Jason Collett and troupe have done, however, is decide to mingle through the evening and share the stage for a more collaborative effort. The result of this collective was most enjoyable to an audience who got to hear unique versions of familiar songs, while at the same time hearing new artists and discovering music they might otherwise have left for a smoke on the patio or apps in the lounge. So, the first thing I have to say about the evening is how impressed I was by this effort, I hope to see it continue as a trend in the future.

Now, as far as the individual acts were concerned, I will admit my unfamiliarity with Zeus, my mild knowledge and experience of Bahamas at Hillside Inside, and that the only artist in my collection up until now has been Jason. Please don't mistake me or get me wrong for what I am about to say, I enjoy Collett and his music, I will continue to buy his Cd's and jam with his tunes, but on this evening what really caught my attention was Zeus and their crafty, harmony-laden, catchy little ditties.

The core of the group hail from Barrie, Ontario, and as a former resident of Barrie myself, it's pretty nice to see these guys making way onto the scene from a familiar part of the province. Signed to the great Arts and Crafts label (who are also responsible for gifting us Broken Social Scene, The Constantines, and Timbre Timbre, just to name a few) and armed with a new full -length album, entitled Say Us, the band is on tour with Collett and Bahamas for what has been named The Bonfire Ball; the brain child of Jason, who wanted to put on a show in the flowing format I previously described; well done Jason, well done indeed.

Zeus reminds me a little of Dr. Dog for those in need of a comparison, but I think it is really only truly fair to say that they sound, well, like Zeus. You'd be making a wise investment in time by hitting up their myspace, and shortly after that, buying their album, you wont regret it. I particularly recommend the strangely familiar sounds of "How Does it Feel?" and the infectiously catchy "River By the Garden"

As mentioned before, I really don't want to downplay the abilities and talents of Bahamas or Jason because they were both worth the lengthy wait, and definitely you should prepare yourself to hear more from Bahamas as the new CD picks up steam and well deserved acclaim, in fact I might strongly suggest throwing on the recently released Pink Strat, picking up a guitar of your own, and just relaxing as you play along to the mellow mood of the album, an hour well spent in my opinion.

Overall I was impressed, and even now as I listen to Say Us through my stereo speakers, I feel as though my time and money were well invested, leaving me wanting to see them again soon, singing along this time as my familiarity with the well-crafted album quickly grows. Act for act, the night was an enjoyable one, even if frustrating to start. The Bonfire Ball continues its journey through Ontario and given an opportunity to do so I'd say there are much worse ways you could spend an evening, so please, visit the sites, hear the music and hit the road for some drinks and an evening of unique and well constructed entertainment.

Until the next time,

Phil

Zeus

http://www.myspace.com/zeusofficial

Bahamas

http://www.myspace.com/bahamasbreeze

Jason Collett

http://myspace.com/jasoncollett

Thai Fighters - A Long Time Ago...

2010-03-03T06:56:00.021-05:00

Episode Two: Time is a Relative Thing

While Pad Thai, at the most basic of its ingredient list, has been around for many, many years, the popularization of the modern dish is actually quite young. Research I've compiled has been surprisingly tricky, but what I can determine from a list of reputable sources, is that even though the direct origin is unknown, (though it would appear a best guess that we owe many thanks to the Vietnamese) the date in which we recognize Pad Thai's inaugural feast is somewhere in the late 1930's to the early 40's. Of course, this isn't to say that it was a completely new and revolutionary dish at this point in history, it simply helps us get an idea as to when it became more of a wide-spread staple in the modern world. Though, having said that, depending on which part of this great Earth you happen upon this tasty treat, you may find a few alterations, though slight they may be.

In North America, for example, we happily consume heavy portions of noodles, tamarind, tofu, egg and lime. While in places like, oh I don't know, Thailand perhaps, a much lighter version of the dish would be most commonly found. Taste would be, and is likely just the same no matter where you dine, with a list of ingredients comparable down to one simple difference: oil. See, we love our oil here in North America, a little too much, and we aren't afraid to overuse it, which is precisely why Pad Thai gains weight, and subsequently why we do too. This is not to say that oil is forgotten in the overseas regions of "anywhere else" it just seems to be used in different ways. However, be it on the streets of Thailand at some random sketchy food cart, or on the streets of Toronto in some random sketchy dive, Pad Thai is Pad Thai and it can either be tasty, or it can induce unhappy times; which seems a good point should to take us forward to the main event: I wonder what tantalizing treasure or terrifying tales our next competitor has to tell; on with the battle!

Operation: Sombat the Thai Guy

First Impressions - Honestly, to speak of firsts, I was immediately finding myself comparing it to the previous contestant, and found myself thinking "Wow, this place obviously cares much more about how it presents itself" For one thing, I felt as though I was in a well lit, well decorated, friendly and prompt business. Tables were laid out methodically, the floors were well kept, and, as I just mentioned, the lighting was cheerful and clean; well, clean as far as light is concerned; I'm just going to trust you know what I mean by that. In other words, first impression of Sombat was a positive one on its own and a welcome change by comparison.

Atmosphere - Feeling as though I mainly covered this subject in the "Impressions" column, I am opting to forgo further detail and just say that it was certainly inviting, and friendly in the details.

Service - Okay, so here is yet another area in which Sombat managed to lift my expectations from the mud they had been previously buried under. Not only were we greeted promptly and offered to sit wherever we chose, we were also given the space and time we precisely desired to choose from the menu of fine selections. When we did make said choices, the wait was quoted to us at 5-10 minutes; "Sure, I've heard those words before a 30-minute wait on more than one occasion" an admittedly negative and jaded thought which ran through my previously unhappy, Thai-experienced mind. Yet, I should not have been so quick to sarcastically judge and critique, because within that promised time frame we were walking out the door with food in hand.* So, on service, an A+ from the teacher, or I guess maybe I'm the student in this case. Hmmm, well, whatever position and power I happen to hold, I bestow upon the kindly staff of Sombat a gold star of excellence in the field of hospitality and service.

*In case I had not previously mentioned this, we opted for the take out experience.

Food - Ah, yes, the big one. The category that seems to outrank anything previously mentioned and really stand as the be-all, end-all, make or break, dine or dash rating. Well, pleased am I to say that in this case I would dine again; and oh how I would dine. Not only was the food plentiful and hearty, it was delicious, authentic, well presented (and when it comes to take out, if a restaurant can still pull off a presentation technique to impress the diner, then kudos to them) the food was also extremely reasonable and fair on the pocket book. Were I to compare it to Lemongrass, I would find myself dining on lager portions at a fraction of the price; and that's me comparing apples to apples of course, Pad Thai and spring rolls. In a word: delicious.

Now then, overall ranking? To go by my seemingly random and obscure rating system: 4 out of 5 stars. Why not the full 5? What went wrong that I wouldn't award full points to Sombat and the crew? Simply put, to give anything in life perfect points would imply that they not only don't need to, but they simply can't and should never bother trying to improve and up their game; and this would simply be a foolish decision for any business. Have I had better Thai food? Yes, many times. Have I had worse Thai food? Oh, dear have I ever. The point of this case study, however, is that I have not yet had better in Guelph, but the search will continue, and the battle aint over 'till there's only one left standing; for now it's Sombat, but who knows what underdog may take the crown in the next episode of Thai Fighters.

Thanks for reading folks, and happy eating as always.

Phil

Sombat the Thai Guy

565 Woodlawn Road West

Guelph, On

Into The Crystal Ball

2010-03-01T19:29:00.007-05:00

Well folks, March is upon us, and with it comes new and exciting adventures. With the snow melting and the Sun finally staying up past the 5:00 mark, the time for outdoor exploration grows fonder. So, with that being said, I thought I would just quickly update you on some current projects I've taken on.

First - the continuation of Thai Fighters moves forward with its second installment; can Sombat The Thai Guy pull it off and take the lead in this slow but tantalizing race? We'll soon find out.

Second - March 11th, an exciting day for music as the EBar plays host to Jason Collett, Zeus and Bahamas. I've no doubt this show will sell out so I would strongly recommend seeking out your reservations on the "sooner rather than later" side of things.

Third - Recipes, recipes, recipes. It would seem that I get more and more requests for recipes from my travels and experiences, and so to your requests I will reply. Given that my cravings jump so drastically from day to day, I cannot tell you immediately what I will conjure up for these postings, but I give you my word that I will do my best to make them interesting, hopefully delicious, and far more frequent.

Fourth - the complete unknown. If I knew all that I was about to embark upon within any given time frame, then I fear the true sense of adventure would dissipate into the completely uninteresting. So, for this reason, I can only tell you that I'm hopeful for some unexpected, fun-filled, perhaps mildly harrowing journey on which I can proudly, safely, and excitedly report back on. Only time can tell what this category will hold for us all.

And so without further ado, I depart from this entry and make way to my first listing, towards the road of cut-throat noodles, soups and curries; I take one more step into the fiery furnace of Thai Fighters, to face off against Sombat and his legendary cuisine.

Reporting soon with further results,

Phil

Carden Street Cafe

2010-02-21T16:30:00.021-05:00

Straying so quickly from my newest of culinary undertakings, I have managed to wow myself in realizing that, after so many months of residence within this fine city, I have yet to post anything about Carden Street Cafe. Granted, it may not be the Thai experiment that I have been working on as of late, but it is a place and an experience that needs to be addressed before this insult of ignorance persists any longer. So without further ado, and procrastination at rest, ladies and gentlemen, I give you The Carden Street Cafe.

It was May of last year, 9 long months ago, that I wandered onto the foreign streets of a city challenging me with cultural, artistic, culinary and adventurous nature. I knew no one, had no clue where to go or what to do, save for the act and passion of being so lost that all I could do was experience firsts at every turn. Lucky for me, when I nested down into my brand new apartment I was given a wonderful home warming package which included tidbits of tasty treats from around the city. The Boathouse, Shakespeare's, The Fat Duck, and, of course, Carden Street, were all on the list of "must dos" as recommended by someone far more Guelph-familiar and travelled than I; and while I touched down in each of the aforementioned establishments, none stuck out so strongly as Carden. Perhaps this was because it was the first of these places I had chosen to go, but better yet, I would say it's because the food and the experience were, and still are, just so good.

On a summer's afternoon I grabbed my seat inside of this seemingly quirky place with bright colours, vibrant music, tropical murals painted across the walls, a small little kitchen off to the side and a bar that drew me in so comfortably. Photographs adorning the walls painted a story of music and laughter and times so obviously well enjoyed by patrons and staff alike; and while I glanced the menu and realized my choice to be difficult, I settled finally on some spicy coconut shrimp dish that the server assured would win me over; I thank her to this day because by no means was she mistaken. Again, that was 9 months ago; 270 days later, nothing about its appeal has changed.

Given its tenure within the community, it would strike me odd if any local readers had not heard of, if not been to the restaurant at some point; but in that off chance you've been wondering whether or not the West African-inspired curry cuisine is for you, then let me put those concerns to rest.

Preparing all of their dishes to order, you are guaranteed fresh. With offerings ranging from mild to spicy, familiar to new, sweet to savory, they are going to find the key to your palette; it seems that is what they are there to do, and they do it so well. In addition to feeding you at a fair price and providing an atmosphere that seems to invoke instant and natural amicability amongst diners, they will also entertain with fairly frequent musical acts stopping by the dining room to liven things up just a little bit more. They serve local, they serve fresh and they should be proud to serve consistently delicious. While I have eaten at my increasingly fair share of restaurants around the city, many of which I would recommend, very few come so quickly to mind as an actual urge to go out and experience all that Carden Street has to offer. Certainly I have my suggestions for the menu choices, but I think it prudent for you to explore this one for yourself; try as I did and go with whatever is recommended by your server, they know what they're talking about.

Open Tuesdays through Saturdays, they have both lunch and dinner menus, deserts you can't resist and a summer patio that boasts so well to a beer in hand. Again, I feel shocked in looking back at the archives that I had not previously written about this place, such great things should never suffer the fall through a crack.

Very, very happy eating

-Phil

Carden Street Cafe

40 Carden Street

Guelph, Ontario

http://www.cardenstreetcafe.ca/

Tonight's Main Event...Has Been Sold Out

2010-02-10T07:04:00.013-05:00

So it is with a slightly sad heart that I report the show I had so been looking forward to seeing was actually sold out, which is a rarity I hadn't been counting on. While I do wish I had the opportunity to see some great tunes take shape in the flesh, I also must admit that I was happy to hear that so many happy listeners attended that they actually had to stop selling tickets; a silver lining if you will for the bands and their exposure.

Needless to say, I can give no review of what I have not seen, but rest assured that while they continue their tours across the country I will attempt to make up for the absence. For now, however, I've still got Hillside keeping my musical thoughts parading and this virtual pen flowing...

-Phil

Attack in Black -

http://www.myspace.com/attackinblack

One Hundred Dollars -

http://www.myspace.com/1hundreddollars

Thai Fighters - Tamarind Warrior

2010-02-07T20:44:00.007-05:00

Well ladies and gentlemen, it would appear as though I have inadvertently signed myself up for another of Guelph's culinary challenges. See, as I began seeking out my craving for good honest Thai food within the city, it quickly came to light that finding a recommendation was far more debatable than I had anticipated. With opinions running very strong and very different, I understood instantly the road, or rather roads, which lay ahead: to search and crown one restaurant to rule them all. And in this friendly spirit of culinary exploration, so begins my next exciting journey along a path into histories, traditions, fabled story and dining experiences paved with flavour and spice. So begins Thai Fighters.

Chapter One - A Lesson in Choices

First off, with so many restaurants laid out in front of me, I needed to determine a set of rules and guidelines on which to place my judgements and eventual final verdict. After experiencing both the joys and difficulties of Battle Sushi, ground work had been laid and an infrastructure built for the criteria on which these dining establishments will be graded. The difference, however, lays obviously within the food; what dishes am I to pit in the ring? With heavy deliberation and research, my answer was clear, and so with each stop along the way I shall consume potentially unhealthy amounts of Pad That; it is, after all, the most noted, recognized and famous of Thai dishes here in North America. Well, famous, yes, but what is it, what's in it and where did it originally come from? Let's start with the most important factor: the ingredients.

Knowing and understanding the food you eat regularly, or are potentially trying for the first time, is the best way to appreciate what it is and the labours that went into it; Pad Thai is no exception. A wonderful blend of rice noodles, tamarind, egg, fish sauce, bean sprouts, chilies, cilantro, lime and peanuts, the ingredients come together to serve up a very traditional and, needless to say, tasty dish for anyone with a set of chopsticks and an appetite (chicken, beef, shrimp or tofu can also be added to this mix for a heartier fill for those with tanks a little closer to the empty line). So, it sounds like nothing terribly difficult, or even special for that matter, I mean, all of these ingredients seem rather standard stock in our refrigerator or pantry, with the exception perhaps of just one, tamarind. It's an ingredient used more commonly than we might think, but what is it and what purpose does it serve? Good question.

Tamarind - Indigenous to Africa, tamarind is a breed of evergreen, bearing the widely popular fruit used throughout the World. The pods produced by the tree are filled with a pulpy substance that matures with a very sweet, sour and acidic finish. Most commonly the fruit is used in Indian and Asian recipes.

Because one very common rule with any Asian cooking is the harmonious balance of flavours and sensations on the palette, tamarind serves as a perfect ingredient with its natural sugars and acidic qualities, offering a perfect blend of sweet and sour. Now, some Pad Thai recipes out there will likely tell you that you can substitute vinegar for tamarind, but I would challenge any one of these recommendations and state that nothing can really replace the authentic qualities of this fruit; and it's pretty readily available at most grocers these days, if not in its raw form, you should at least be able to find tamarind paste in the international aisle; so, please, if you're making Pad Thai at home, don't skimp on the authenticity.

On such a note, preparing these ingredients is a pretty simple task, one that anybody can very easily experiment with, and one that I aim to perfect by the end of this battle. Do do it yourself, all you need is a large frying pan, fresh, authentic ingredients, and the proper balance of flavours. Of course, there are some distinct differences between what you and I eat here in restaurants and what is traditionally served on the streets of Bangkok, but for that I think we will wait for next time, this is merely our simple introduction. On with the battle.

Operation: Lemongrass

First Impression - At 245 Edinburgh Rd S, Lemongrass is tucked quaintly away in the corner of a plaza, where it sits unsuspecting and simple. I must have driven by this little gem more times than I can count without realizing its existence. With that being said, however, the place was shockingly busy when I entered, and continued a lineup while I waited for my takeout. First impressions: its popularity must speak for something positive.

Atmosphere - Soaking in the atmosphere at Lemongrass is a little different story; which is to say that there's not much in which to wade, save for a lonely fake plastic tree. The walls, floors, tables, chairs, personality, they're all very, very plain and border on drab. This is not to say that it gives off a totally negative vibe to the diners, it's just really simple and stripped down, leaving it in the hands of the guests to create an energy worth dining in.

Food - After a peruse through an impressive menu, I had to stick to my guns, forgo the long list of curry options, and order up my Pad Thai with a spring roll appetizer. It was delivered with the standard ingredients and garnish, and was delicious indeed, filling enough for one, with well balanced flavours, but unfortunately quite pricey, ringing in at over $20 for a dinner barely hearty enough for one. In my mind, if I'm going to drop a twenty on a rather simple dinner, I want to be left wanting more, not needing it. The other thing I will have to dock points for unfortunately, is the fact that while I waited over 20 minutes for my meal, diners who entered and sat after me were already eating their entrees. Hmph, service, well, not so much on the service.

All in all, Lemongrass was a tasty experience, grabbing my curiosity for their other dishes and menu offerings. With nothing to compare it to at this stage in the game, I cannot say that it was or is the best Pad Thai going in Guelph, but it's certainly a great starting point for this competition and I wouldn't hesitate to recommend it to anyone reading; so long as you are prepared to drop a few notes for flavour without the quantity.

First competitor listed. Until the next round, happy eating.

-Phil

Thai Fighters - The Calm

2010-02-04T21:21:00.008-05:00

Earlier this week I promised you all an entry on a singular Thai dining experience at a then undecided location in this city. As a man of my word, I ventured out and quenched my craving for such things; in doing so, however, I have awakened a palette of a culinary magnitude that I could not have foreseen. The result of opening this epicurean box, and in the spirit and adventure of Battle Sushi, will be a new, friendly and fun competitive project, which is currently in the research stage, with plans to post some initial thoughts, experiences and findings this Sunday.

Without wanting to give the impression of forgetting to post on this issue, I wanted to drop in and thank you for your patience in this preliminary stage. Please stay tuned, it's going to be an interesting ride.

Phil

Week At A Glance

2010-01-31T09:04:00.007-05:00

Well, February is now upon us and with it has come the true signs of Winter. Cold days and windy nights makes for a great excuse to seek out some comfort in those special things that can warm my core, and I'm craving Thai. As such, I have a few slated stops through my week, on which you can most certainly expect an entry through The Locale.

In addition to my longing for a tasty Thai meal this week, however, I thought it rather weighty to make the announcement well in advance, as a reminder that February 6th is the much anticipated and locally celebrated Hillside Inside festival. A branch of inspiration taken from the long-running Hillside festival, the 3rd annual Hillside Inside run will include Final Fantasy, Woodhands, Ani DiFranco, Hawksley Workman and of course many more. Tickets can be purchased through various outlets in the city, or through the Hillside website, linked below.

Needless to say, as a fan of all things music, this week's end is an exciting one, and I look forward to reviewing my first experiences with this festival. That being said, I've still got a six day wait ahead of me and this craving for comfort needs to be filled immediately.

Stay warm everyone, I'm off to Thai one on.
Phil

http://www.hillsidefestival.ca/

St. Jacob's Market

2010-01-24T09:19:00.022-05:00

One of the greatest things about Guelph is its proximity to so many points of interest. It nestles itself quaintly off the highway, far enough from the 401 artery that it seems a destination rather than a rest stop; and if one so desired to explore a little off the familiar streets of the city, they are only an hour in any direction from exotic adventure. As a culinary enthusiast and fresh food addict, it is a sad fact that, given how close I am to the village, I don't travel out to St. Jacob's with any frequency. At a mere 26 minutes away, it is my aim to make this trip a new part of my lifestyle, allow me to tell you why.

As my adventuring companion pointed out, "Once you've tasted the market, you can never go back" and how true that is. I'm not exactly sure when it happened, likely it's just been so gradual over the years that we as a public have not noticed the change, but if I think back to food when I was young, it tasted different, drastically so. Carrots, for example, used to taste fresh and sweet and rich, they used to taste like carrots. Tomatoes, the same thing; in fact, every piece of produce I pick up in the grocer these days not only has a different flavour, it also looks different; it looks as though it was taken from a mould, appears shiny and picture-perfect. Now, I'm not sure if any of you have pulled a home-grown vegetable out of the ground, but it doesn't look anything like what comes off those shelves and bins at the big guys down the street. It is in this this unfortunate sacrifice to our palettes that destinations like St. Jacob's come to the rescue.

As a year-round market, open Thursdays and Saturdays, there appears to be no reason not to make the short journey to explore what there is to offer. Granted, during the winter months the outdoor vendors are fewer than in the summer, but for those that still set up their stands, they are bustling with a happy crowd of shoppers and a healthy array of fresh everything. From apples to onions, everything looks, smells and tastes fresh; but most importantly, it all tastes real. Further to the food itself, I feel the need to comment on the physical experience of shopping outside. Especially during these dreary winter days, I find myself defeated by the cold and gray skies, not wanting to do much more with a day off than rush from the car to wherever I can find some warmth; but if I force myself outside and bundle up with my scarf, there seems to be an inexplicable satisfaction in enjoying the fresh air and the feeling of getting outdoors to do something with my day; in fact, I would say it makes the food taste just that much better.

After exploring the rows of fresh produce outside, if you venture indoors the story is much the same: year-round vendors selling and sampling some of the freshest and most delicious fare going. The meat counters are filled with product you can trust and visibly see the difference in quality. Cheese is everywhere, produce at every turn and fresh baked breads, donuts, pastries, muffins, oh the aromas of it all! The variety makes it decadently impossible to choose what to take home, but therein lies the beauty because it only forces you to return with a new recipe or craving. Oh, and if you're going to head in during those morning hours, might I suggest you do so on an empty stomach; with so many vendors set up to serve hot food, it would be a tease for you to have to walk by and not indulge in a sausage on a bun, fresh pierogies, or any number of wraps or sandwiches from the interior.

So, perhaps this adventure had me outside city limits, but, as I mentioned earlier, that's the beauty of Guelph, we're so close to so much that it still feels part of our community. A short drive to far better taste and selection seems a no-brainer to me, I've no idea why it has taken me so long to figure this out. The prices are comparable, if not less in some circumstances than the big name stores, and the adventure it offers is enough to make a day worth smiling over. For those who have never been, I strongly urge you to do so, and for those who frequent year-round, I will hopefully see you more often.

Phil

Battle Sushi - The Saga Continues

2010-01-20T21:02:00.020-05:00

At the culmination of Battle Sushi a winner was crowned. Sushi Choice took out all other contenders to stand the victor on what was a battle field riddled with wasabi, pickeled ginger, and fish as far as the eyes can see; I had assumed that to be the final stand, that the battle was over. But I was foolish in my assumptions; a new contender has entered onto the field and I have been forced to choose whether to go forth and test this new competitor against my previous adventures, or simply submit to my past experiences. Though the outcome is always a risk, the decision to continue along this path never is.

Episode 4 - W.

Fergie, don't play that.

When I first heard that a new establishment opened up on Edinburgh S (in the plaza by the Woodshed and Beer Store) I knew right away that a feast would soon follow. I began my research into W Sushi by first stopping in during a known downtime for restaurants and I picked up a menu. My first impressions were good, decor seemed modern, clean and well-kept, and there were no off-putting odours as in some of my previous culinary ventures. Though it was aesthetically gaining points in my ranking system, I was admittedly a little disappointed that Guelph has yet another all you can eat sushi place to its name. It's an interesting trend to me, this insistence on binge-eating and opting to forgo the ordering from a la carte menus, it almost has me worried as to the direction our dining experiences are headed. Don't get me wrong, I enjoy gorging now and then, but I don't fully understand why it's becoming so popular amongst specific cuisines; I think more research into this trend in Canadian dining is in order, but that's for another entry.

Now then, upon researching their menu I felt it high time I return to feast upon their offerings, and so on that note let me speak first of the one thing that turned me off of W: the television. See, I'm all for T.V.s in a bar setting; watching the game, having a few drinks and carrying on in conversation with a group. Televisions in a restaurant dining room, however, are not, by any means, conducive to conversation with your dining partner, and serve as nothing more than an unnecessary and, in my opinion, rude distraction. And what threw me a little more than the TV itself perhaps, was the video of Fergie which was playing at the time. I ask you to explain to me how Fergie sells sushi?

Anyway, putting first judgements on the motif aside, I move on to the star of the show, the food. As I mentioned earlier, it is an all you can eat establishment, but I wasn't quite in the mood for over-indulging, nor was I wearing the proper pants for such an undertaking, and so I pulled my options from the take out menu and anxiously sought out a seat by the prep station...which wasn't there. In fact, as I stood and waited for my food to be ready I realized quickly that I was in the way of just about every service person on staff, there simply wasn't room for anyone who wasn't prepared for the dining room. Now, I don't mean to make this out to be a bigger deal than it is, but it certainly solidified the fact that W is a dine-in experience only, marketing itself solely on their all you can eat option, so keep that in mind if you're thinking of stopping by for any other reason; but I digress, back to the food itself.

I ordered an array of items from the list in front of me, shrimp, crab, tuna, cucumber rolls, a pretty fair spread of food on which to place my assessments. So how did it rank? Well, honestly speaking, where W failed with menu choice and atmosphere, it was able to make up with quality of product. Flavours were well balanced and fresh, presented cleanly and in proper portion sizes. From where I awkwardly stood I was able to observe the sushi masters prepared their fare for a crowd, and from what I saw their skills were impressive, sanitary, organized and meticulous, and, to put it simply, yes, I would eat there again.

But was the food preparation and flavour enough to take down the crown from Sushi Choice? To be honest, I would say it was the closest contender in terms of flavour, but it still wasn't enough to tip the scales; and the TV still has me perturbed for numerous reasons (Fergie? really?) If I am in the market again for a feast of never-ending sushi offerings, I can guarantee my return to W, it's certainly a fun place to go with friends or in a social group, in fact for that it ranks extremely high, and it isn't exactly rough on the pocket book either; but for me, on this journey that I only now realize can never truly end, Sushi Choice has defended its title with prowess, until the next contender enters the ring that is...

Happy eating Guelph.

Phil

W Sushi

235 Edinburgh Rd S

Guelph, On

Update

2010-01-17T11:08:00.003-05:00

Hello happy readers, I just thought I should pop in and make a few announcements for the upcoming week. I realize it's been longer than usual since my last post and for that I do apologize, it has been a week of sad news and rough times in the life of this writer. However, looking forward into the next, short stretch of time, there is some excitement brewing within the city of Guelph.

First, Friday, January 22nd at the Dublin Street Church, The Sadies are playing what I am going to guarantee as an amazing set. Their folk/bluegrass/country/rock n' roll sound has been an anticipation for me since first hearing of this show over a month ago, and the venue only seems to lend itself to a wonderful sound; to check out their music and who these masters of folk really are, visit

http://www.thesadies.net/

Secondly, I've caught wind and picked up a menu for a new restaurant in town which has caused me to reopen the books and ignite old rivalries within The Locale. W Sushi on Edinburgh Rd S is another of the all you can eat establishments in this city, and folks, this writer is once again hungry for more sushi; can W take the crown? Stay tuned, we'll know soon enough.

Amongst these two exciting outings, there are some other events lined up that I will be pleased to share and review as January continues and February rolls in. I appreciate the patience in the delay between posts and can only promise you at this point that more is yet to come.

Until then, happy eating, happy travels.

Phil

Bocce

2010-01-05T17:57:00.018-05:00

!!!

It would seem that three simple exclamation points is all that's necessary to describe the experience of seeing Bocce play live to a pumped up crowd. However, feeling as though the band deserves a more descriptive summation of the effects from their performance, I will do my best to share with you what happens when you are a part of the room during their show.

Try to imagine standing in a bar full of randomly scattered people, casually carrying about conversation, just as friends and strangers tend to do. The people are all content with their surroundings, there is music playing through the house speakers, Dr. Dre if I remember correctly, and while everyone is having fun with whatever it is they are wrapped up in for the moment, there is something else building in the air. While we wait around for what I've been told is a high energy show, I begin to wonder just what that could mean in this environment; no one at the moment seems too amped up or energetic, likely I'm going to lay witness to just another rock show, albeit a good one.

Suddenly and without warning that thin-spread gathering of people goes from scattered to crammed, heavy bass takes over where Dre once stood, your heart and chest are beating through your throat, there is a sudden aroma of a collective body odour meets cologne, perfume and beer, you're reflexes have you dancing, and there's a smile across your face that wont go away. That's how Bocce happened for me.

They are certainly not entirely what I expected. Despite having listened to their albums and myspace offerings, I had no idea it would have been presented in such a dramatically engaging way. Their sound is, well, it's energy infused with digital dance, heavy percussion, entertaining lyrics and catchy riffs. In one word, it's fun.

So, judging by the overcrowded room, their sound is obviously enough to grab a dedicated following, as well as attract new fans solely based on word of mouth; but who are these guys and where did they come from? Well, they hail from Waterloo, Ontario; Nik Must, Mike Bond, Ben Ong and Tony Salomone. Their setup consists of a whack of keyboards, physical and digital, a drum kit and vocals. Beyond that, however, there exists between them an infectious energy that gets people moving and hyped up, leaving us wanting more in the end.

With a few recorded releases under their belts, they have marketed themselves well amongst locals and, as mentioned earlier, have subsequently built for themselves a loyal fan base, including this reviewer and lover of well processed music.

I'd obviously recommend that you scope out their website and myspace pages for a taste of what I'm talking about, but, truth be told, you really need to experience Bocce in the flesh in order to appreciate who and what they are. Solid high rankings from this humble listener.

Keep an eye open for their upcoming and constant tour schedule and happy listening until the next time.

Cheers
-Phil

Bocce's myspace jams:

http://www.myspace.com/thebocce

Website:

http://www.kwbocceclub.com/

Thyme To Cook

2009-12-30T17:53:00.041-05:00

Gadgets, tools, gizmos, appliances, they're all just words designed as another way to say "toys for the big kid in all of us" and when it comes right down to it, I can't help but get a little excited over them, especially in the market of kitchen accessories.

Over the years I've watched my kitchen grow from a tiny little tool chest of cool and unique utensils, to shelves, cupboards and drawers full of extremely handy and well-used supplies. It seems that as my desire for knowledge and experience in cookery increases, so too does my obsession with finding some new little invention to make my life in the kitchen a little simpler, or at least a little more geeky. So infatuated am I with the idea of gadgets, that if a store crosses my path which may carry a useful or undiscovered tool, I must enter.

More often than not, I admit that I end up leaving these stores thinking "Cool, but really not practical." See, I may love the idea of these shops and their products, but most of them are full of little more than useless gimmicks invented to bleed you dry. However, now and again I will stumble across a place that offers above and beyond my expectations, and delivers some new, actually useful and handy item for that already overcrowded third drawer of mine; every now and then I stumble across a place like Thyme To Cook.

My first venture into Thyme was actually a while back, when I was in frantic search of a local butcher and needed some direction. I entered a plaza which had seemed promising for my needs and, though it failed to present a butcher, it did provide me with a new supplier of fun little toys, practical accessories, and other kitchen needs.

The store itself is fair in size, with more to look at and explore than just one visit could properly satiate. From pots and pans to cutting boards, pepper mills, whisks of all sizes, timers, infusers, you think of it and they've likely got it. They carry brands well known, and others new to me, but all in the name of quality; Le Creuset, Microplane, Danesco (Jamie Oliver), to name only a few, all of which are very reliable and worth investing into, and a true sign of a supplier who researches their product, as well as their clientele. And while their service is top notch friendly and their products both intriguing and reliable, they offer another service which you would be hard-pressed to find in those cookie cutter shopping mall stores: cooking classes.

Though, judging by their quickly sold out schedule, it does appear you would need to book early; and in doing so, you could take part in one of many monthly classes offered, all on varying subjects, taught by professionals and trades-folk, and done from their on-site test kitchen. These courses are available to the public and are intended for all skill levels. So, whether you're looking for tips and advice, new ideas, or simply wanting to join a social network of culinary aficionados, they are bound to offer an evening right for you.*

*let it be known that they offer private function classes as well.

It has been thanks to Thyme that I no longer need to ask where in this city I might find that tool missing from my ever-growing kitchen, and should ever they not have what I seek, well, they are willing and able to order it in.

Owned and operated by Lorraine Gray, who is no stranger to this business, Thyme To Cook has always been notably friendly to me (they even pointed me in the direction of that great butcher those many months ago) and because of this and their dedication to the Guelph community, they have earned my loyalty and vote as one of the best kitchen stores I've come across in my travels.

Located at Edinburgh and Kortright, you can visit this inviting and cozy little store between 10 and 5 on weekdays, with extended hours on Thursdays, and on Sundays between 11 and 4. Oh, and also be sure to check out their blog, linked below, for some pretty delicious looking recipes and a list of upcoming events.

Happy eating, happy shopping and a Happy New Years to all!

Phil

Thyme To Cook
160 Kortright Rd West
Guelph, Ontario

http://www.thymetocook.ca/

http://thymetocook.wordpress.com/

A Little Touch of The Christmas Cheer

2009-12-24T09:51:00.019-05:00

Well folks, the time is once again upon us. That holiday so many of us either treasure, hate, or simply take to stew in our stresses. No matter what your traditions, views or beliefs may be, I feel there is one thing to be said about the events over the next few days, and that is that we should all dedicate some well-deserved time to rest our weary bones; I mean really, truly rest. Find an afternoon, an hour, a few minutes, whatever you can afford, and put your feet up, turn off the cranium, and enjoy the feeling that comes with doing absolutely nothing.

I realize that for many, myself included, this comes as a difficult task, what with travelling, cooking, basting, planning, shopping, wrapping, unwrapping, visiting, calling, eating, tending, aggh! the list never seems to end. However, we should owe it to ourselves for at least a little while to enjoy a moment where schedules and time lines become a foreign concept.

For me, there's no finer way of achieving serenity on a cold winter's day than with a cup of hot chocolate and maybe an aforementioned treat or two; and after toying around with some hot chocolate recipes of my own, I've included for you what I have deemed my favourite, and I hope it finds you peaceful.

So, whatever it is you do over these next 48 hours, I trust it will all be worth it in the end, rewarded with a happiness and joy that the holidays are intended to bring. When I return to The Locale after the holiday, I look forward to some new culinary, musical and other local adventures, I've got my sights on some pretty neat and exciting looking shops in the area, and I can't wait to share them with you.

Until then, a very Merry Christmas, Happy Holidays, and Best Wishes to all

White Chocolate Bliss

6 cups of 2% milk

2 cups of 35% cream

1 teaspoon peppermint extract - though peppermint schnapps would do well in this too

1 vanilla bean, seeds and all - subsequently 1 tsp of vanilla extract will work beautifully too

12 ounces of pure Belgian white chocolate - I'm sure that milk, semi, or dark chocolate would work but this was my preferred method

Vanilla or peppermint laced whipped cream for topping

Throw all of your ingredients, sans whipped topping, into a slow cooker, turn on to low. Retire to the den to play video games for 2 1/2 hours (you could also use this time for other various activities which would likely yield the same delicious results) pausing occasionally to stir. Pour the beverage into a festive mug, top with whipped cream, turn off video games, grab cookies, sit by a window, relax.

The Flour Barrel

2009-12-20T10:37:00.018-05:00

This time of year seems most conducive to eating vast amounts of food in a short period of time. I think the biggest culprit in this category of guilty pleasures would have to be those little comforting treats that find their way to our already engorged bellies with a frequency that, any other time of the year, we'd curse ourselves for. I am fully aware of the unhealthy levels of sugar and sweets I'm about to take in, yet every year I look forward, with an unparalleled excitement, to those baked squares and cookies that my mother spoiled us with while growing up. I've got my favourites to list, and I've tried to replicate where I can but there's just no equating to mom's talents in the kitchen. Because of this, I have left these wonderful goodies to the hands of the master and have tried coming up with a recipe I could perhaps call my own, and slowly over the years perfect and build on it, expanding on my abilities as a cook and testing the unexplored waters of baking.

Ah, but where does one begin with such a venture? It has occurred to me that, while my pantry is stocked pretty high with savory herbs and spices, I have little to speak of in the way of the sweet. Given that baking is more of a science than the skill set I have acquired, I need to find those leaveners and sugars and so many other supplies necessary to kick start this recipe of mine, and there seems no better place to purchase the finest of ingredients than at The Flour Barrel downtown Guelph.

The Flour Barrel has been a regular on my route since I first discovered it a few months back. Located on Wyndham Street in the downtown core, they house a seemingly endless sea of pantry needs, and I've yet to walk through their doors without finding what I need. There's certainly a lot to be said about the quality of their ingredients versus those of the standard grocer or bulk food supplier. They are more aromatic, fresh, and generally far more appealing, yet not any more expensive than those milled in a factory far, far away; so, why wouldn't I purchase here?

Anyway, after much deliberating and teetering between which desert I would try my hand at, through inspiration from some friends (H & K) I came up with what you will find below. Granted, this is perhaps not the recipe I will duplicate on the next attempt, in fact I already know two changes I would make on the next go around; however, with that being said, I think for my first time out it turned out well enough to share it with you.

And so to all you holiday bakers out there, mom and sister-law especially, I thank you for all of your seriously dedicated hard work in making those delicious little squares, cookies, tarts and pastries; you truly are what makes this time of year so special.

Phil

The Flour Barrel
115 Wyndham Street North
Guelph, Ontario

Chocolate Covered Candy Cane Cheesecake

Here's what you'll need:

Crust:

1 cup graham cracker crumbs - next time I plan on using chocolate graham crumbs
1/4 cup finely chopped walnuts
1/4 cup unsalted butter, melted

Cake: - in future I think I will make this a cheesecake of the Bailey's variety

2 packages cream cheese
1/2 cup sugar
1/4 cup sour cream
2 eggs, lightly beaten
1/2 teaspoon vanilla extract - vanilla beans would be nice here too

Dip:

3 cups semi-sweet chocolate chips (24 ounces if using squares) - I will use milk chocolate next time
3 tablespoons vegetable shortening
1/2 teaspoon peppermint extract
Crushed candy canes for topping

How to do it:

Oven preheated to 325 degrees

1. I don't have a spring form pan, so I decided to line a 9-in. square baking pan with foil and grease the foil, which worked perfectly. Combine the graham cracker crumbs, walnuts and butter. Press evenly into pan

2. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add in the eggs and beat on a low speed until well combined. Stir in the vanilla and pour over your crust.

3. Bake for 35-40 minutes or until center is almost set (should be like a jello shooter when you're done; and don't worry, it will set up as it cools). Allow to cool, refrigerate until chilled. Freeze overnight.

4. The next day, in a double boiler, melt chocolate, shortening and peppermint, stirring occasionally until smooth. Lift cheesecake out of pan and peel off the foil, cut the cake into two-bite squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.

5. Using a skewering object, completely dip squares in melted chocolate. Place on waxed paper-lined baking sheets; fill in the little holes on top with the crushed candy cane, everyone will wonder how you dipped these things so perfectly! Allow the chocolate to set and then store these puppies in the fridge until eatin' time. Can also be frozen for future endeavors.

And that's it folks, my starter recipe for what I hope to bring to the Christmas table in years to come. Obviously there are some changes to make, but I think it's a good place to start, and I'm hoping the folks at The Flour Barrel think so too...

Well.ca

2009-12-13T09:23:00.022-05:00

When we think of local businesses, or any business for that matter, our brains automatically seem to jump to parking lots and line ups and mass crowds clawing over that final sale item on the shelf. No truer does this stand than during this, the most festive and joyous shopping season of the year. Of course, there's a touch of tongue in cheek with that statement, because, I don't know about you, but I find the Christmas season to be a time when fellow shoppers are at their most cut-throat, have the least amount of patience and can sometimes be down right rude to each other. Fortunately for us, however, a new wave of shopping and gift giving has entered our lives; and while some online companies have been around for a number of years and are branded into our vocabulary, the business of Internet shopping continues to grow at a fast and steady pace.

There are new companies constantly opening up all over the Internet, a lot of which gain singular success within a very specific market, while others, for whatever reason, just don't last long enough for us to hear about them. But then there are those that do; there are businesses that gain momentum and grow by word of mouth, a good business model, and by giving us something that we desperately demand and strive for; one such company sits in our own backyard.

Well.ca got its start in 2007 as the brain child of University of Waterloo graduate Ali Asaria who saw and acknowledged the demand for an online store specializing in health and beauty products. As most businesses tend to do, his started out small, in cramped quarters and with limited resources. However, with proper ideals and a positive goal in mind, he successfully grew his "little" business into what it is today, offering thousands of products and catering them to North Americans with an unmatched level of service; and thanks to his persistence, research, know-how and dedication to family service, that apartment-based business now operates on a much greater platform, still in its home community of Guelph, Ontario.

Taking a look at this company and its growing history, it doesn't simply spark a sense of pride for us locals to see something in our own city spanning so wide, it's also encouraging. We can look at the website for this fast-growing company and see how ideas can come to life if only we apply them with a little persistence and hard work. It also shows us how a change in our day to day patterns can be an embrace; the fact that we can forgo the lineups at our nearby pharmacy is a relief, sure, but what's more is that due to its nature, Well.ca is able to service those individuals who perhaps don't have the drugstore down the street, or even still, the folks that maybe don't have the physical abilities to get out whenever they feel and just grab those things many of us take for a convenience.

While there are lists to make about the pros of Well, what really sets it apart from any other company you could name in similarity, is that while it has grown exponentially, it doesn't seem to have lost its personality along the way. There is a personalization here that doesn't come with any other online store that I can think of, and the care that seems to go into growing a family rather than a clientele, stands unique for any business of its size. Be it through email, facebook, their website or customer care line, their individualized level of service seems to be setting the bar pretty high for competitors; a quick browse through their reviews and feedback will tell you why.

It seems no coincidence or haphazard circumstance that a company of any stature would win so many national awards and notoriety; it is unfortunate that so many of us still don't know this entrepreneur is out there. So, while I regularly encourage you to get out and hit the town to help grow our community awareness, on this occasion I will ask you to do the same by acting just the opposite. Stop by their website and explore their pages, delve into their history and become a part of the culture they are creating with a new shopping experience. The World Wide Web is obviously a global device, with millions of shopping and browsing opportunities so readily available to us, it's particularly nice to see that Guelph has a home there too.

-Phil

http://www.well.ca/

http://www.facebook.com/wellca

A Whole Lotta Music Goin' On

2009-12-11T06:12:00.010-05:00

As many of us would likely agree, December is one of, if not the busiest month out of the year. It seems that no matter what day we point to on that final page of the calendar there are plans, parties, meetings, shopping days or get togethers that we just can't get out of. Well, I'm about to add to that list of commitments by announcing three shows coming to our city this week, all of which are taking place at the EBAr.

First, on Sunday the 13th, Guelph natives, The Constantines, are coming home to play their 10th anniversary show; and if you've never seen these guys rock a crowd before, then let me be this first to tell you that they are on one of the best live rock bands I've ever seen.

Second, on Wednesday the 16th, The Burning Hell and Wax Mannequin are back as part of the Stay Out of The Mall benefit concert series. It will be my first time seeing either of them play a show, but based on the hype and reviews, it wont be the last.

And finally, on Thursday the 17th, Toronto based By Divine Right will be bringing their brand of rock n' roll to our ears, playing tracks from their newest release Mutant Message.

So, whether you can make it to one or all, it's bound to be a holiday concert extravaganza worth making time for. Besides, with all the running around and stressful shopping don't you deserve a little music and cheer?

See you soon

-Phil

The Rival Boys

2009-12-08T18:27:00.024-05:00

Lee Rose, Graeme Rose and Sam Sholdice, three individuals with obvious musical talents between them; bass, guitar and drums respectively. Bring this trio together, put them on stage with mics, a PA and a room full of rather eager fans and you've got yourself The Rival Boys; and in case you're curious as to their style and appeal, well, their website states quite clearly: "fine young boys and girl make delicious gorgeous music.

It has been a few days since the Cuff the Duke posting, and I trust that their music has found its way onto your playlist; however, great as the Duke boys were, I'm sure you will recall that during said post I threw mention to the opening act for that evening at the EBar, promising you a posting and review of just who they were. Well, that time has come and it is with genuine excitement that I introduce you to this truly impressive band out of Toronto.

I say "an introduction" and to some of you it may be just that, but by no means are The Rival Boys new on the music scene, having been together for a few years now; and with the release of their EP, Life of Worry, and current tour schedule, they're starting to pick some much deserved hype and garnered attention, which seems to be working out well for both the band and fans alike.

If you were to ask me to describe their sound I would have to state the obvious, in that they manage to bring both The Rock and The Roll to the venue, pumping adrenaline into the veins of everyone in the room, as was clear by the growing, bouncing crowd huddled in close to the stage. They emit a positive energy with each song they play, and as the night progresses you find yourself more intrigued and drawn into the set and the band as a whole. Yes, they are a rock band, and a damn good one at that, but there was something else about them that stood out to say "You've never heard the likes of us before."

Now, I'm not entirely sure exactlly what it was that did that; perhaps the rich and deep tones behind their instruments, the memorable musical riffs and effective, well-written lyrics, or the way Lee and Graeme seem to harmonise in a truly original way, complimenting and contrasting all at the same time to create a fourth presence in the band. All likely candidates for reason, but better yet, I'd say it was all of these things put together with the ability for solid song writing and structure, a raw, emotive feel and the obvious ability to move the crowd up and down.

Now, I don't mean to take away from Cuff The Duke in this show because they played an outstanding set and I can't wait to see them again, but I have to be honest and say that The Rival Boys really, really caught my attention and left me wanting more. Immediately following their set I picked up their 5-song EP from the merch table and chatted quickly with Lee, who was easily approachable and seemed legitimately and gratefully happy to be there playing music to an appreciative and attentive crowd. Unfortunately I didn't have an opportunity to chat with Sam or Graeme, but based on their performance alone it was easy to tell that these three band mates have personalities set to inspire one another and create something they can all be proud to call their own; and so they should be.

So, to Lee, Graeme and Sam, you've earned yourselves a new fan, I look forward to future shows and recordings; and to the rest of the readers out there, if you're in the mood for some good indie rock n' roll, do yourselves all a favour and stop by their myspace page, which is linked below and soak in a few tunes.

-Phil

http://www.myspace.com/therivalboys

Recommended Listening:

I can't tell you which song to start off with, they're all worth listening to, but I can say that it's been only 5 days since their show and already I find myself singing along; a great EP to own, but a must to them live.

Cuff The Duke

2009-12-02T18:09:00.019-05:00

It has been five years since I last saw Cuff The Duke wow a grateful crowd. I was living in Barrie at the time and the band had just released their second album and what I will call their first major, self-titled release. From the opening harmonica of The Future Hangs to the classic country influenced Take My Money and Run, the group's distinct and attractive sound had captured the attention of many. Since that night at the Foundation Night Club so many years ago, Duke has released two more albums, Sidelines of the City and most recently Way Down Here, and in those five years and three albums, they have certainly done well to grow their sound, their image and their writing, all the while preserving what had made them stand out so well.

Now, before I go too much further into the details of The Duke's performance, I feel it pertinent to once again throw mention to the opening act, The Rival Boys. I wont delve into them right at this moment, but I feel strongly that they deserve an entry and recognition all their own; they impressed me as no opening band has done in recent memory, and based on feedback from the audience, I wasn't nearly alone on that. So stay tuned shortly for a review of their performance.

Back to the Duke boys. After so many songs recorded and performed, as a band it becomes slightly more difficult to appeal to all those wants and hits of yesterday, but their were some essential songs I wanted, or rather needed to hear in addition to their new material. This may seem like a bit of a no-brainer to some, but I have been to shows where the artist focuses mainly and solely on their newest release, and while entertaining just the same, it can also be a slight bit of letdown when you want to revisit the memories attributed to a certain favourite track. On this subject, Cuff the Duke played seamlessly to the ears of all listeners, spacing out the new with the old in a perfect harmony. As for the performance itself, I was yet again amazed by their abilities as musicians, and while I don't necessarily believe that any one of them is more or less talented than the comrade next to him, I must pay certain attention the individuals as they appear on stage.

First, singer and guitarist Wayne Petti once again dropped my jaw with the power of his voice. With a range covering the spectrum, he belts out melodies built for a stadium with seemingly little effort. A gentle voice with booming effect, I can think of few other front men capable of touching those graceful notes with such definition as he.

Secondly, Dale Murray, the guitar/pedal steel aficionado who seemed to hide out in the shadows on stage but smack you in the face through the speakers. His abilities on any instrument he picks up are matched only by his talents off the stage, producing and recording full time, earning him nominations for Musician and Producer of the year by the Music Nova Scotia Gala awards.

While both Wayne and Dale bring distinct abilities to the show, I can't go on without mentioning bassist Paul Lowman and percussionist Corey Wood. Both bring to the table what every band needs but don't always deservedly get, and the rhythm of these two feeding off of each other is what really drives this band forward and above in many, many ways.

All of these members together fit in to create a sound that's a little bit country, a little bit folky and a little bit good ol' rock and roll. There are moments through every album which grab your attention, be it a mellow ballad or a stompin' good ho-down, but I believe strongly that their latest release paints a picture of what we can truly call a talented group of musicians. It's always pleasing to us when our favourite bands release something new, but no more so is that true than when they have matured harmoniously as a group and given us something both familiar and new at the same time.

Track for track, Way Down Here is worth every penny you invest into it. Musically it weaves moods with dramatic tension, and lyrically it proves how Wayne's writing still has layered emotion and effectiveness.

"When you're dancin' in your rocking chair, when you're old, will you still want me then?"

Enjoy the music folks

-Phil

Recommended listening

The Ballad of Poor John Henry

If I Live or if I Die

Rockin Chair

Another Day in Purgatory

Surging Revival

Vinh Phong

2009-11-28T15:26:00.030-05:00

Have you ever been handed a recipe for something incredibly inviting and delicious, only to wonder where the heck you are going to ever find the ingredients required to make it? I've seen hosts on the Food Network whip up some great meals such as fried quail egg served over seared foie gras with bulgur wheat and fleur de sel, a dish that sends my senses into a whirlwind, but where on Earth can I source this stuff out? The box grocers have done well these days to stock their aisles with some multi-cultured ingredients, but they still aren't quite on par with specialty shops and independent businesses; and in no better way have I learned this than in preparing for yet another wonderful hot pot meal. As such, I thought it prudent of me to share with you a particular store downtown that has been salvation for some, if not all of my eastern inspired dishes. Ah, yes, I speak of course of my little Asian haven on Macdonnell, Vinh Phong Asian Food Market.

It's such a lifting and rewarding experience to walk through their doors during my day, and for more than just one reason. As I peruse their shelves and take note on some new flavours, I can't help but let my mind stray back to China and into the grocery I used to frequent by the school where I was residing. My culinary mind had fun exploring those shelves of many overseas mysteries, much the way it does here at Vinh Phong. The similarities between the two are uncanny; they both seem to carry a countless numbers of the same curious packets, cans, sachets, and boxes, many of which I admittedly don't know the uses for. However, there is both a difference and a beauty here as opposed to my time in the Sichuan province, that being that it takes nothing more than a polite inquiry with the staff and they will kindly translate, direct and advise me on how to use that giant bag of "食物" to the best of its potential.

Aside from international mind-travelling, the other reward I gain from this quaint and nearby market is the knowledge and assurance of finding exactly what I need to round out whatever inspired dish I'm working on. Be it fresh lemongrass, those quail eggs I had mentioned earlier, or dried prawns, they stock it all. Their shelves have, on more than one occasion, gotten me out of a bind, introduced me to new passions and reminded of some old ideas that I deemed forever unavailable to me, and so for that I urge you to explore a little on your own and try to come up with some new combinations for your stir fry or hot and sour soup - to get you going I've included a simple recipe below for experimenting with the sometimes intimidating, yet always delicious lemongrass.

Indeed, Vinh Phong has become a regular on my shopping list, supplying all I need and want plus that little extra I had no idea was out there. From Pocky, to dried mushrooms, chilies, duck eggs, a huge assortment of amazing dumplings, spices, herbs, fruits, vegetables, pastries, I could keep going on and on with what they offer, so much so that it is with fair warning I let you know that their product selection can be a little overwhelming and perhaps even daunting, especially if you have no idea what it is you are looking at or reading. However, with that being said, I urge you to give it a shot and take your time wandering down each aisle, explore the selection of spices and don't be afraid to try one you've never heard of before, and certainly don't be afraid to ask how to use it, the staff are there to help.

Yes, recipes can be a bit intimidating if we don't fully understand the list of ingredients, and even more so if our "go to" shopping center doesn't carry said items, but that shouldn't mean we should give up on them. Vinh Phong is one of many specialty grocers within the borders of Guelph, and while I continue to explore the others, my list of possible dinner options keeps growing and getting more exciting. We all have a natural tendency to keep away from foods we don't understand, which is why researching the new can not only calm those fears and uncertainties, it can also be quite appetizing.

But without further ado, here is something to get you going; an easy recipe to get that first foot in the door and off on an international adventure, right from the comforts of our own great city.

Lemongrass and Ginger Tea

You will need:

1 Lemongrass chute
1/2 cup sugar
1/2 cup water
2 tablespoons of ginger, peeled and chopped
5 tea bags (preferably black tea)
7 more cups of water

First discard the top portion of the lemongrass, it is too woody and bitter for this tasty beverage. Cut into 2 inch sections and bruise with the back of your knife (by bruising the stalk you release the oils and all their goodness). Place the water, sugar, lemongrass and ginger in a sauce pot and bring to a boil, stirring to make sure the sugar dissolves. Allow the simple syrup to steep for a few minutes over the heat and then remove from the burner and let it continue getting happy. Boil 4 cups of water, steep your tea for a good five minutes, then strain and stir in your simple syrup mixture. Add 3 more cups of water and ice* and you've got yourself a good time....add some rum, a few mint leaves and a little demerara sugar and you've got yourself a party!

*you could definitely serve this hot on a cold winter day, but I prefer the refreshing iced variety

Until the next time
-Phil

Vinh Phong Asian Food Market
32 Macdonell St
Guelph, ON

The Buns Master

2009-11-24T18:44:00.021-05:00

There a few things, if any at all, so fine in the morning as a fresh baked loaf of bread. Sure, that first brew of fine Colombian is a welcome start to any early riser, but I challenge you to list something as warming and pleasing as the delicate aromas of bread taken hot from the oven.

Something about the dough as it fills the house rushes my mind instantly back to France, standing on the street corner and ordering a fresh and warm baguette from a vendor cart, or a remarkably light and airy loaf from any number of delicatessens. Because our sense of smell is linked so closely to memory, I believe this to be the main reason so many of us appreciate that fresh-baked opportunity when it presents itself; and while it may not bring all of us back to that French street corner, it can still help start any day off on the right foot, and I would, without hesitation, welcome it into my home seven days a week. Unfortunately, however, two things are working against me; first, I do not have a bread maker, and even if I did it wouldn't matter because, secondly, I am a terrible baker. So what does a person in my position do? How do I get back to those street corners and deli's that tingle my senses just so? Well, short of hiring a full time live-in baker, I head out in search of the freshest offerings the city has to offer.

Now, as far as I'm concerned, when it comes to bread style and selection, there is really no wrong you can do. Focaccia, Calabrese, Parisian, pumpernickel, you name it and it will taste good on any occasion, and even better with the right choice of sides; wonderful cheeses, spreads, toppings, fillings, the possibilities are endless because bread is a blank canvas for us to serve our cravings. Yes, no matter what corner of the Earth it may come from, there is bound to be a bread that pleases, and as good as any location can be, I've travelled within Guelph to many bakeries over the past few months and have narrowed my preferences down to two highly praised and precious spots for that wonderful doughy goodness.

One of these places I've mentioned in the past at With The Grain; and though it has been a while since I first wrote about it, it is still a fantastic and delicious location to pick up so many of those comforting baked delicacies that we all seem to not only love, but also need. The other is one that has been both a prized and cherished staple in this community for over twenty years, and, located at the corner of Silvercreek and Speedvale, Buns Master Bakery of Guelph, will surely, and after only one visit, prove to you why that is.

Aside from their fresh baked breads, bagels, pizza doughs and rolls, they offer a plethora of other baked needs and wants, including gluten free products for those with celiac related dietary needs. Their selection will change daily, using different herbs on different doughs, and trying out new and bold combinations to find that perfect medley of ingredients. Drawn to this changing menu, I have been through their doors numerous times, not only because I love their product, but also because, in terms of cost, it is extremely comparable to buying the wholesale goods at the local supermarket. In fact, I find them more often than not to be cheaper than a particular line of box grocers that rhyme with Lehrs and Duperstore, not to mention far more fresh and delicious.

Open seven days a week from 8:00am, a stop by this store at any point in your day is only going to mean a reward for all of your senses. The staff are incredibly and reliably friendly and helpful, and seem to have a true passion for what they do, which translates so well into the product. As far as my recommendations are concerned, there are certainly no poor choices; and please don't be fooled by the small interior either, there is a ton to choose from upon those shelves, and as I mentioned earlier, those options can change from day to day. With that being said, allow me to share and hopefully inspire you my most recent purchase and subsequent delicious snack:

Start with their herbed Focaccia bread, baked with olive oil, parsley and oregano. Cut it in half and spread a healthy portion of goat cheese, remember, nothing can be bad when goat cheese is involved. Next, layer on some roasted red peppers and fresh watercress, add a little salt and pepper and you're done. Now that's a snack!

So while I may not have the hands and talents of a great baker, nor do I have the finances to employ one full time, it doesn't mean that those palette pleasing aromas can't come to me so easily and freely; just a quick jaunt down the street and I'm back in Europe, savouring every moment of it. Now, if only I could find the perfect French pizza to match the experience...

Happy eating everyone.
-Phil

Buns Master Bakery of Guelph
256 Silvercreek Parkway N
Guelph, ON

Meanwhile...Back in the Kitchen...

2009-11-16T18:04:00.044-05:00

If there's one thing that I can truly say pleases me about this time of year, it's soup. Staring out the window into the gloom of a grey and cloudy day seems to do wonders for warm thoughts of a bowl of fresh homemade soup, curling up on the couch and sipping away at a hot chocolate and peppermint schnapps. Though I know the truly cold and bitter days have yet to strike, I can't help but crave the comforts they can bring, and so once again I have found myself at the helm of the stove, creating stocks and broths which form the foundation of so many winter meals.

To get me started and to draw out inspiration I have hit the streets and once again into the arms of Market Fresh Produce. It seems their selection is always suited to my needs, and as such, I would like to take this little opportunity to share with you the wonderful selection of products which followed me home and eventually into that piping hot bowl of goodness on my table. With any hope these recipes will inspire you to peruse their aisles yourself and perhaps bring home something comforting, fresh and tantalizingly inspiring, which are all great places to start your cup-o-delicious dinner.

Roasted Garlic and Tomato

The beauty of garlic is that it can take on so many different flavour profiles, all depending on how and when you add it to your dish. It can be pungent, light, or even sweet, as it is in this soup. I find this particular recipe to be especially warming with a grilled cheese sandwich, I might recommend using foccacia and Fontina; the rich, smooth, nutty/honey flavours of the Fontina can do only positive things to the psyche on a cold miserable day; and hey, if a few basil leaves find their way into the sandwich, well, that can't be a bad thing either.

You will need:

1 yellow onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 can tomatoes
2 bulbs garlic, roasted
4 cups vegetable or chicken stock (you can use water too if need be)
1 cup heavy cream
Chopped basil or cilantro for garnish
salt and pepper

This is a pretty easy, yet very rewarding soup to throw together. First, sweat off your vegetables on a medium-low heat; think about sweating in the sense that, just like an early morning jogger, when vegetables get worked up and really hot they release water and aromas, the plus side about the vegetables over the jogger, of course, is that these aromatics are the goodness which will flavour the broth for our soup.

Once you have fully sweat out the vegetables, probably around the 10-minute mark, add in the garlic, tomatoes and stock. Bring the soup to a boil, then lower the temperature and allow to simmer for a good hour, skimming any of that gunky stuff on the top from time to time.

Transfer the soup to a processor or use an immersion blender to puree until smooth. Return to the heat and add in 1-cup of heavy cream. Season to taste, garnish with either fresh basil or cilantro and prepare to get happy.

As I write this I begin to think that some crumbled feta wouldn't argue with this soup too much either.

Leek and Potato

Quite likely my go-to soup when I need that cold day fix of fresh and tasty. Leeks are such an underused vegetable in my opinion; when its two cousins, onions and garlic, are so common place, how neglected must this lonely vegetable feel? So, when I see it in the store looking so vibrant and inviting, I will often times use it lieu of onions for a recipe, which tends to give the dish a whole new appeal. In the specific case of this soup, I don't know that there's a better way to showcase its potential as a mainstay in any fridge.

You will need

3-4 leeks, thoroughly washed and chopped
2 medium sized potatoes
1 clove garlic, finely chopped
4 cups vegetable stock (I would say it's important to use stock and not just water here because we are not really building a strong flavour base in the beginning)
Sprig of thyme
Bay leaf
1 cup heavy cream

Sweat off your leeks and potatoes for 10-minutes, throw in chopped garlic, add stock, thyme and bay leaf. Bring the soup to a boil, reduce the heat to a simmer and allow it to jive for about half an hour. Skim the unwanted nasty stuff at the top, discard the thyme and bay leaf, puree the mix, return to heat, add the cream and garnish with garlic ciabatta croutons* and a nice buttery cheese - I would recommend leaving the kind folks at Ouderkirk and Taylor to assist you with that choice.

Also, as the season progresses I think a dash of nutmeg in this dish would serve absolutely marvelously.

*to make the croutons, first cube a ciabatta bun. In a saucepan heat 2 tablespoons of vegetable oil over low heat and add in a clove of garlic. Once the garlic has turned a golden brown and infused the oil remove it and discard. Turn up the heat to medium and add in the bread until it becomes toasted and delicious.

Well, there it is, my most recent culinary adventure and two of my recurring favourites for the time being. Quick and easy, yet delicious and warming, they bring a smile to my face as I recollect those moments in preparation. While these recipes have served a great purpose for me over the past couple of years, I've no doubt that we all have our cold weather comfort food tucked away somewhere in the books. It might be something that takes you back to a childhood memory, or something that just plain makes you happier on a day that seems doomed for gloom. Whatever your stove top yields tonight, I hope it makes it to your table with a sense of elation, but with that being said, I do stand strongly behind these two evolving recipes and recommend them as a part of any future meal, perhaps with a few twists of your own thrown in there. Also, as an added point of interest, I would like to remind everyone that Guelph has a great farmer's market, which is open year-round on Saturday's from 7am-noon, and is a fantastic source for any epicurean bounty, particularly in the business of soups.

Until the next time
-Phil

Responsible Parties:

Market Fresh

10 Paisley Street
Guelph, Ontario

Ouderkirk and Taylor

31 Wyndham Street North
Guelph

Guelph Farmer's Market

At the corner of Gordon and Waterloo Avenue

2 Gordon Street,

Guelph, ON

Salsateria

2009-11-11T18:12:00.048-05:00

Here's the thing about Mexican and Latin food: we tend to think of the cuisine in terms of taco supreme, bottomless fountain drinks and, as with most "ethnic" foods in North America, it comes with french fries. How unfortunate it is for us that the culture's true flavours have been branded with something saleable by a yippee little dog. Well, to be fair, I have been known to binge at "The Bell" every now and again, but when it comes down to it and I really crave the flavours of a truly Latin inspired meal, it wont be coming from a drive through window. No, I need to delve a little further into the city's offerings and come up with something of an authentic nature; and this is where Salsateria makes its entrance.

The tiny three seater restaurant has been around since 2001, a very respectable tenure for any dining establishment. Over the course of their time in Guelph, the business has changed locations three times, including an attempt in 2007 at a larger, full 40-top dining room that had hoped to house live music and entertainment; however, and despite popularity for their cuisine, the venture didn't last too long and was shut down within the first month of operation; if you want the full story on why, then I can certainly offer it up, but suffice it to say that Salsateria went back to its roots of good, honest food.

Located on the corner of Wyndham and Macodnell, right beside Van Gogh's Ear, a staple in the community seems to be their infamous sandwich board out front; the red star of a logo and promise of great burritos has been enough to pull in pedestrians for years, and there's no sign of that stopping. The interior is small to say the least, with only three bar stools for the dine-in crowd, and even they seem cramped in the space; it is definitely intended and marketed as a take-out establishment and serves perfectly for lunches. Just around the corner from where I work, it has crowned itself as the hot spot for myself and many coworkers for that mid day meal, with hearty lunches selling for a mere $4.00. And with hours that carry on well into the early morning, it can be safely assumed that the after bar crowd has sought their salvation in the line-ups outside this store front on more than one occasion.

As I mentioned earlier, this cultural mix of food is not what media saturation has led us to believe as authentic. It has tapped into its roots of African, European, Native and even Asian influences and I can promise you that once you dig into the real deal, it will be a hard turn back to french fries and processed cheese. Their salsa picada, which, depending on who you ask, may also be referred to as pico de gallo* or salsa mexicana, is not only delicious, it is also incredibly fresh, loaded with cilantro and tops of the quesadilla with a fine stroke of genius. The burritos are a meal in themselves, loaded with fresh condiments and brimming with flavour; heed fair warning that these things can be a challenge to finish during that all too short lunch break.

*touch of interesting etymology here: pico de gallo, which translates into "rooster's beak" has derived its name from a rather debatable context. Some food researches and writers have stated that it is named this because of the resemblance it can have to chicken feed, which in this writer's opinion makes total sense. However, many other researchers believe and stand by the translation of the word gallo, rooster, which is the cultural symbol for masculinity, to mean the ability to handle vast amounts of heat. In other words, the more a man can withstand the heat of the dish, the more masculine he has proven himself to be; he is the rooster, which sounds a bit cocky to me (hehehe). Anyway, while the latter belief is, of course, just a tad bit sexist, it also assumes that all pico de gallo contains chili peppers, but this, in fact, is not the case at all, I've recipes to share if you like... And now back to your regular scheduled programming.

For as many times as I've been back over the past little while, I've yet to find anything I can call an upset. Granted, if you are looking for a place to sit down and have your meal served to you, then you've come to the wrong joint; but if it's good, quick, cheap, incredibly delicious and authentic food that strikes your fancy, well, you really can't go wrong. My personal recommendations would be the quesadillas and the bean burrito, but with that being said, the entire menu is fair game and I fail to see how you could possibly be disappointed. With options yet to explore, many lunches and many nights downtown, I can guarantee my return to this little Mexican haven.

Yo quiero Salsateria
-Phil

Salsateria
10 Wyndham Street North
Guelph, Ontario

The Gertrudes

2009-11-05T17:26:00.050-05:00

"By the lakeside, by the seashore, the light of sky, all the creatures who live there, no name for you and I."

Those lyrics have been singing through my mind since the moment Annie Clifford stepped into the audience with her banjo and taught us all the chorus to "Advancement of the Human Age," the epic seven-minute number from their latest album Hard Water. The song started off sweet and gentle, the light picking of violin strings set against the backing melody of a mandolin was setting a tone of anticipation, and when the chorus finally broke, the audience joined in the harmonies of the ever-present members of the band, joyfully basking in the music that they shared. With a build up so baited and beautiful, this was my introduction to The Gertrudes; Kingston, Ontario's very own musical pride and joy.

I was first informed about the talents of The Gertrudes by my coworkers, who subsequently informed me of their upcoming show; and even though I was unfamiliar with the depths of the band, what I had heard during the days and even hours leading up to the gig was enough to get me fired up and excited for their performance, the events which followed went something to this effect:

By the brass taps of the E-Bar I stood patiently, awaiting the group's arrival to the stage, and when it came and I watched the nine-piece ensemble take stance behind their instruments, an immediate positive energy filled the room. On the strum of the first few chords I was front and center, where I stood glued for the duration of their set. By the start of their second song it had become blatantly clear to any observer that their connection as a group sparks and fuses their likeness for making good music, and as a listener with foot tapping and hands clapping, I can tell you with nothing but the truth that they have done their job very, very well.

Bass, guitar (acoustic and electric), banjo, ukulele, mandolin, keys, trombone, accordion(s), trumpet, violin, drums and percussion: the instruments crafted into the hands of each performer, each one played with respect and prowess. More than just a band to hear, they are a band to physically take in, my eyes bouncing to all corners of the stage, welcoming the achievements of each member as they display their talents respectively. A feast for both the eyes and ears, I would be extremely hard-pressed to pick out any one moment or song to which I could say was the highlight of the evening for me, all in all, I was utterly blown away.

Together since January of 2008, they have now released their second EP, Hard Water, a seven-track collection of creativity and hard, dedicated work. Whether you listen to efforts new or old, their "folky"/country sound is enough to get anybodies toes-a-tappin', and when you add their individual personalities on top of their musical abilities, you end up with something entirely moving. Be it Greg Tilson's soothing vocals, Amanda Balsys's charming presence and ability on the violin, Pim van Geffen's complimenting notes from the trombone, or any of the other countless talents within the construct of this band, their sound is welcome, full of promise, pleasing by every definition and, quite frankly, long overdue.

With a band whose history is still so young, it's hard to imagine such a chemistry could exist, but The Gertrudes seem to have dedicated their efforts into writing songs that make them proud and, in turn, make the audience happy, a feat for which they have not failed. In the opinion of this writer and musical adventurer, and I say this with pure sincerity, more music needs to follow the path that The Gertrudes seem to now be paving.

With Greg and Annie taking their turns on lead vocals, every member of the band weaving harmonies to haunt or cheer, and altogether playing off the energy of camaraderie, The Gertrudes are a band to watch out for; it's actually a total wonder that it took this long for me to discover them. So, while they tour Ontario, checking in to one of their shows is something we should all be so lucky to do.

Keep listening

-Phil

www.myspace.com/theothergertrudes

Recommended Listening

Advancement of the Human Age - - seriously....listen to this song.
Turn Out the Lights (River Song)
Lonely Days
Seymour

Battle Sushi - 帰着 (Conclusion)

2009-11-02T20:00:00.061-05:00

Part One - The Warrior Returns

It's interesting to me that the Japanese kanji for "conclusion" includes the word "return". It's obvious and unfortunate that I've been away from this project for so long, a fact for which I have only a nagging cold to blame. Feeling the bias that a faulted palate could bring to this challenge, I deemed walking away from Battle Sushi to be the only fair way to size up those included contestants equally and with an open mind. It has been a leave unwanted, but with my senses finally returned I have stepped back onto this field and approached my final combatant fully refreshed, with eagerness and an empty belly; here then, are the results of the occasion:

Chapter Four - Samura

The most immediate and recognizable err with Samura is its location. At the intersection of Woodlawn and Silvercreek lies the intrusively vibrant yellow sign of the Super 8 motel; and nestled quaintly in the glare behind this midnight sunshine sits a small, humbled little restaurant by the name of Samura. As a diner, my hesitation to enter begins and ends with the thought of eating sushi in the parking lot of a motel; it doesn't exactly scream quality to me. However, I am a fair man and, project or no project, I let the food and overall experience make my final decision.

Atmosphere: it's a small restaurant, housing, at max, 20 two-seater tables. The decorative koi, classic wood, ancient-look paintings and traditional Makei Neko (the waving kitty we all know and love) are all there and so I can't be disappointed, or, for that matter, blown away by the decor. What I can say this place had that no other before it has presented, is the sushi bar, which was far more inviting and much larger than any of its predecessors in this battle, and so upon its cozy, inviting stools is where I chose to park myself for the meal.

Menu: the selections were all there, save for the toro, which in this case didn't even make the final menu cut. It was well laid out and supplied descriptions catered to that very specific moment in which you find yourlself looking at the selections and questioning "What the heck is Tamago* anyway?" Prices were more than fair from what I could observe, with my order of 18 pieces ringing in at only $11.50, and I was sufficiently satisfied having ordered the dynamite roll, California roll and kappa maki.

Service: it took a scant five seconds for the sushi chef to greet and invite me to sit wherever I felt comfortable. I was shortly thereafter presented with a menu and allowed what I would deem the delicately perfect amount of time to make my order decision. I had to pay upfront for my meal, which I thought was a little out of normal practice, and while I don't charge this restaurant with demerits for this, I still for some undecided reason feel it worth mentioning. From my place at the bar, I was able to watch and observe the chef create the maki set I requested with precision and speed, and if you've never watched or seen a true sushi chef at work, then I may suggest you take in the impressive display sometime in your near future, it's not as easy as it you may think.

Food and presentation: presentation was very suiting and acceptable. Wooden plank boards garnished with wasabe and pickled ginger were the platforms on which the maki rolls were handed over to me, and they were very pretty in design. The flavours were acceptable, nothing was off putting and I had the distinct impression that I was eating fresh fish, but there was still a little something missing. It may have been in the nori, or perhaps the overall quality of the cuts of fish, but something fell short and unfortunately wasn't 100% there for me.

Overall, I was pleased with my experience. It was an enjoyable setting, with very courteous and friendly staff to back up the design. Prices were fair for what I paid, perhaps even a little more so, and the food all tasted better than average. The only downsides I give Samura is that a) the rice was warm, which I understand is unavoidable in "made to order" situations, but it doesn't mean I have to like it, b) the flavour could have been amped up, if even by only a slightly higher quality of ingredients to tip the scales, and c) the location does not in any way invite anyone to enter through the doors; however, for this flaw I have decided to deduct points from the Super 8 and not from Samura.

Overall I have given this experience 3 out of 5

Part 2 - Showdown At High Noon

As bookends tend to do, the final chapter in this story has met me with the rain. It is a welcome sight as it has caused me to reflect back on all my experiences to now, and do so with an open and fair mind.

It has been a wonderful path for me to follow, laden with countless amounts of sushi, friends and memorable occurrences. Being that there are only four major sushi locales in this city, or at least four who specialize solely in the dish, I know and understand that my blue ribbon is being hung by the shoulders of an elite few. Limited as my options may have been along the way, I have done my best to keep this specific matter on a fair and level playing field with my past experiences, learning from those restaurants of faded years, but not letting them sway my tastes at each current table.

I have looked at this operation from all angles, weighing out the buffet choices at Fuji and Hockey against those "a la carte" as in Sushi Choice and Samura. I have considered the service and ambiance that each had to offer, and, of course, I have charted the tastes, freshness, flavours and presentations respectively along the way.

So, though the path, as it is with most epic battles, was longer than anticipated, without further ado, my fellow readers, I wish to present to you the winner of this battle, the victor who rose from the carnage to seek their claim as "Best Sushi Joint In Guelph, As Awarded By Me" The drum roll please........

And the winner is.....

Sushi Choice!

[pause for fanfare]

Bang for your buck: service, ambiance, freshness and over all taste, they have won me over as the best sushi restaurant in this city. I have done my best in being fair and tried with vigor to appreciate the all-you-can-eat food parade and it can be a tasty affordable treat as Hockey Sushi was more than willing to prove, but something within that trough just doesn't agree with my tastes. Like a nagging awareness that what I'm eating is of questionable quality, I just can't shake the thought and smell that permeates my senses before I even taste the food; ah, but such is not the case at Sushi Choice. Samura was an admirable close second and note-worthy contender, and, as promised, I put location aside when considering the victor, but it was the flavours that tipped the scale on the this one, Sushi Choice just squeaking by with the photo finish.

Granted, they may not be large enough for a dinner party, but we're talking sushi here, and I've yet to plan or be invited to a large group outing at a sushi establishment, it just doesn't appeal so widely to the masses....yet; after all, that is the point of this blog. It is perfect for lunch, awesome with a group of four and ideal for a date night. They have achieved, in my mind, a fair balance of food, presentation, cost and experience. In the end, they won my vote, captured my heart and fed my hunger for darn good sushi.

To all the other contestants in this dome: I raise my chopsticks for the efforts put forward, but there can be only one, and this city's Highlander has been chosen. I hope that these entries have been a source of both entertainment and education; that perhaps some of you who once feared the very thought of sushi, may one day consider it as an option for your feast. Of course, I stand by my choice as winner over all others, but at the same time I encourage you to challenge me on this; I would love to hear of the experiences you endure and revel in among your travels, and hope that you will share them so that I may experience anew. Until then, I am off on more adventures, in search of a new project, and I seem to be craving Mexican....

Sayanora

-Phil

Sushi Choice, winner, victor, humbled combatant,

45 Cork Street

Guelph, Ontario

*Tamago = Egg

The Inspirer

2009-10-31T12:03:00.059-04:00

By it's very definition, inspiration moves our intellect, spikes our emotions and drives us into an altered level of being, the condition of which results in something we can hopefully reflect upon as being great; something to make us, and the sources proud. While this agent of creativity can take any form, for many of us it presents itself in one very common and repeating shape; a place, person, thought or event that we return to anytime we need that spike of adrenaline and positive energy. For me the origin of so many of my abilities, labours, achievements and stepping stones is my brother.

It seems to date back longer than I can remember, his actions always causing me to think outside the box, take chances and become hopefully not just a better person, but a more adventurous and experienced one as well. This desire to interpret all things new comes to me in no better way then a challenge, and herein lies the way in which my sibling affects me in the most positive way possible.

Whether it was time spent in Tibet, adventuring the tops of mountains, or the gift of a scorpion wrapped in sugar, he finds ways of making me push myself to a greater understanding of things around me, especially in the market of culinary achievements. As an example, after returning from a recent trip to New York, he handed me a chocolate bar unique in ingredients, and while the Dark Chocolate Bacon Bar seemed a tasty treat on its own, I knew that I would have to find a way of using this as an ingredient in my pantry; and so I did, the result and recipe of which I will soon share with you.

The Locale, as I've previously mentioned, was designed to introduce and, again by definition, inspire, which has proven incredibly self affecting. Because of this site, I have found myself so often drawn to things I would most likely have passed by, if for no other reason to share them with others; and while I know my rooted reasons for wanting to share these things, I felt it would be suiting to give special thanks to the person who has, for so many years, done for me what these entries have hopefully done for some of you.

In the spirit of this subject, and to recall another recent story; after taking a trip to Nauman's farm in St. Clements, Ontario, a new and welcome challenge was handed to me by the aforementioned source of so many of my accomplishments. If you've never been to or heard of Nauman's, it is a family run farm that situates itself outside of the busy streets and hustle and bustle of the city. They farm seasonally selected crops which draw in eager visitors, both new and repeat, from all over, providing a bit of family fun and adventure along the way. With pumpkin catapults, mazes and a huge pumpkin patch to find that perfect carving gourd, I think the most fun I've had at a farm in recent history was to watch my niece explore and interpret new things at her grasp in the way only a curious child can. It brought me back to days of berry picking with my mother, remembering the unmistakable taste of fruit picked fresh from the vine. As such, Nauman's is a place I would recommend exploring for yourself someday; however, to get this story back on its topic, having just visited their fields with members of my family, new inspiration struck as I was handed a Futsu squash, attached to the words "Here, make a desert out of this" ah, another inspiring challenge, I'm thinkin' souffle...

I could certainly go on in praise and thanks for all he's done, but I think it has become obvious over the years just how much he has taught me; and for that I can't say thank you enough. It's amazing to me how a simple action can spark a series of thoughts and emotions, and as I stare at this squash in my kitchen, ideas are beginning to form, flavours coming to mind, a new culinary adventure on the horizon and the research and knowledge which stems from it appeals to me like nothing else I can describe, and I have my big brother to thank for that.

It is on this ending note that I inquire into the inspirations behind your positions in life; what makes you strive for more? I'd love to learn of the things the make you passionate for what you do, because sharing an inspiration can help lead to a partnership in design, a furthering of ideas and maybe even someday the realization of of a dream.

Hopefully passing along the gift of new
-Phil

Nauman's Farm

3250 Hessen Strasse RR#1

St. Clements, Ontario

http://www.naumanfarm.com/

Chipotle Chocolate Steak

Ingredients

1 oz finely grated Mo's Dark Bacon bar (if you can't find the exact brand then feel free to use any bacon flavoured chocolate bar you happen to have.....subsequently you could use any dark chocolate and then fry up and crumble some bacon into the marinade, or wrap a strip around your cut of beef before cooking)

1 - 7oz can of chipotles in adobo sauce - reserve the chipotles, which are dried and smoked jalapenos, for other great recipes and only use the remaining adobo sauce for the marinade

salt and fresh ground black pepper

Mix the above ingredients together and marinate the steak for at least two hours to develop the flavours.

Before bringing to the pan or grill, remove excess marinade and discard. Seer steak on both sides and finish in a 350 degree oven until medium rare. Of course, the ideal way to cook this would be on an outdoor grill, but because I live in an apartment, the pan seer/oven method is an acceptable alternative.

I served this along with roasted potatoes, sauteed mushrooms and bok choy, because that's what I had, but you could use whatever you like, travel the world as best you can. While dark chocolate, bacon and spicy chipotle may not sound like a winning combination to you, I assure you it is, the chocolate balances out the capsaicin harmoniously and your taste buds will thank you.