Please Nominate Me

I hope you’ll nominate me for a social media award in the Shorty Awards.

Many thanks in advance for your support!

Big hugs,

Stephanie Dickison

I Was Just There

People always ask where I’ve eaten lately. I decided to make a list. These are not reviews by any means. For those, check out my weekly column at Metro, published every Tuesday. Otherwise, here’s a list of where I’ve been in the last few months. Most recently, I went to Yours Truly.

Wait ’til you see where I’m off to next. And on those rare nights I’m not in a restaurant, my fella might cook up something like the Chicken with Pancetta and Swiss Chard (pictured above) or I’ll make something, like this fragrant Egyptian Lamb Pie that I made for last night’s supper (I did a regular pie crust instead of filo and I swapped the regular potatoes for sweet ones). Unbelievable. As good as anything in a restaurant.

But if it’s a restaurant you’re looking for, here’s a short list of some of the newer ones out since Fall:

• acadia
• aravind
• aria
• bacco
• bar vespa
• barque
• blowfish on bay
• drake pop up
• earth bloor west
• elle m’a dit
• enoteca ascari 26
• f’amelia
• fishbar
• grand electric
• hardys hogtown
• hvrati bar
• keriwa cafe
• khao san road
• l’ouvrier
• laurie raphael – hotel le germain
• le kensington bistro
• les 400 coups
• modus
• monk’s kettle
• obika mozzarella bar
• the bowery
• the combine eatery
• the county general
• the playpen
• the shore club
• williams landing

Taste Ontario, Taste the World with Alexa Clark & Chef Matt Kantor

I love Longo’s, especially the York street location. So much so that after my first visit there with my Mom last year, I sent out an email to friends, family and colleagues telling them about it!

So when the lovely Alexa Clark invited me to a  Taste Ontario, Taste the Worltd event that would be taking place at Longo’s Loft kitchen, I was thrilled. Add to that, Chef Matt Kantor would be cooking for us. He had just done an El Bulli tribute dinner that got rave reviews so I was excited for the opportunity to try his food.

My fellow writers and I were treated to a sumptuous 5-course dinner, pictured below. Matt created authentic dishes from around the world – Sweden, Thailand Morocco, Italy, Iran and Catalan, Spain – all using ingredients found in the store and featuring one Taste Ontario ingredient. What a great concept – just imaging trying to cook with stuff you could only get from one place! Each course was paired with a carefully selected beer or wine.

Taste Ontario, Taste the World Menu

Lightly Cured Trout with Pickled Beet and Apple Salad (Featured Taste Ontario Ingredient – Ontario Trout) Matt plates the trout over thin slices of beet and apple.

Thai Red Curry Squash (Featured Taste Ontario Ingredient – Ontario Squash)

Chicken Tajine with Couscous (Featured Taste Ontario Ingredient – Ontario Chicken)

Run-e Bareh (Spice Roasted Lamb) (Featured Taste Ontario Ingredient – Ontario Lamb)

Creme Catalana (Featured Taste Ontario Ingredient – Ontario Eggs & Milk)

The meal was fantastic with perfectly cooked fish (hard to do) and the best Red Thai Curry I’ve ever had.

I got to see familiar faces -  Alexa, Sarah, David, Vicky, Joallore, Jess and Shawn – and meet new folks – Emma, Joey, Matt - which always makes for a memorable night. But even more memorable was Joey pulling out his accordion and playing Britney Spears. Music and entertainment, oh what a night!

And now when I’m shopping the aisles of Longo’s (my go-tos here are duck, jicama, anything from the kitchen supply section… ) or getting an Ontario beer and wood-oven pizza at Cork’s in the corner, I’ll always think of that magical evening. And that @#%&*! curry.

p.s. And you thought the Milk Calendar was good – the Longo’s 2012 Calendar, found in with Holiday 2011 Issue of Experience Magazine includes recipes for Coca-Cola Float Cupcakes, Classic Chicken Pot Pie and many other great recipes!

December Restaurant & Event Catch Up

There have been so many food events and happenings around town in the last few months that I  have many, many photos to edit and stories to write  that continue to pile up (I really need an intern).

And despite having a few weeks where I did nothing but sit and eat and then go somewhere else to sit and eat (often twice in a day), I can’t wait to tell you about my  recent molecular meals and food gazing in Montreal and the Taste Ontario dinner hosted by Alexa Clark and prepared by the lovely Matt Kantor (pictured above, taken that evening).  Those are coming. In the meantime,  I want to catch you up on some food things I thought might be of interest:

- Davos on the Danforth opened. It’s crazy big (licensed for 245 people with 35-ft ceilings)Their Piri Piri Chicken is crazy spicy (just the way I like it) and their handmade sausages are great.

- Since molecular gastronomy has gained popularity in the last couple of years, you’ve probably heard of Chef Ferran Adrià’s restuarant El Bulli. The movie El Bulli: Cooking in Progress takes you through step-by-step how the food is created and gives you a glimpse into the life of this very unique and somewhat peculiar, yet fascinating restaurant. See what I mean by watching clips from the film.

- Brassaii recently launched a new menu. I love the space (what a great loft it would be!) and the handcrafted cocktails.

- People often ask me what restaurants I’ve been to lately. There are two ways to keep up-to-date with my restaurant life: 1. Pick up the Metro every Tuesday to read my lunch review or read it online. 2. For other  places, I keep a list here on this site. It’s on the sidebar on the right under “I Just Ate Here.” I really did and I’m happy to tell you about it any time.

- There is so much more – the new Loblaws has caused a frenzy in the city (how nice that people are excited about grocery shopping and how lucky for us to have so many options for ingredients), my list of new restaurants to cover in 2012 required me to get a new notebook to list them all and I’ll be introducing you to new chefs and food folks in the new few months. Stay tuned. In fact, subscribe to One More Bite on your left and make it easy to stay on top of it all.

Coming tomorrow -  my Taste Ontario adventure with Alexa Clark and Matt Kantor.

Nathan Myhrvold Talks Modernist Cuisine

Through my work as a food writer and restaurant reviewer, I end up trying a lot of molecular gastronomy fare (Recently, I was lucky enough to eat at Les 400 Coups in Montreal. Watch for my post of that memorable meal in a few days). I enjoy the experience of the flavours and textures playing with my palate, but I would never, ever try to create those dishes at home. How intimidating – and all that equipment!

But that was all before seeing Dr. Nathan Myhrvold in person at the Isabel Bader Theatre, talking about his extraordinary 6 volume collection, Modernist Cuisine.

The perception with molecular cooking has been that it’s this kind of exclusive, elitist group and that “regular” cooks like you and I don’t belong.  But Nathan, a “regular” guy is so down to earth that despite creating this highly luxe,  technical bible, he is surprisingly fun and funny. Of course he is insanely bright and knows so much about cooking, he could open his own school, so how refreshing to hear someone be “real” about this scientific style of cooking.

He took the audience through the book, showing fascinating sections and features, giving those of us who can’t quite afford the massive set a glimpse of what lies within.

And for the first time in my life, I not only want to tackle this modern, scientific cooking, I want to conquer it.

I just figured out what I want for Christmas.

p.s. Huge thanks to Alison Fryer at The Cookbook Store for this opportunity. It not only changed my life, it might just change my career path.

Stella at Joey Eaton Centre

Many people are of the belief  that as a restaurant critic, there must be few restaurants that I love.

Nothing could be further from the truth and there are many that have a permanent place in my heart. One of those Joey Restaurant at the Eaton Centre. The food, service and vibe has always been exceptional, including a couple of weeks ago.

Hosting the World Draughts Championship, they had Belgian treats such as the waffles pictured above, mussels,  a charcuterie platter (even the candied pecans and olives were amazing) and homemade pretzels. Drool. And don’t forget the drinks – they’re so scrumptious, you have to be careful not to order 4 or 5!

A very intense pouring contest started soon after, where participants from Joey’s out on the west coast and from the States participated in the ritual that involves nine steps. They even allowed “regular” folks like myself to go and give it a try (thanks to Assistant Chef Kevin Wall of W. Broadway Joey’s in Vancouver for taking the picture).

It’s much harder than it looks and gave me a new appreciation for the people behind the tap.

The music was so great that Colleen (yes, Colleen Brown!), Brian (an amazing trumpet player and all around great guy) and I danced for much of the night.

Joey always throws a spectacular party, whether it’s just dinner for 2 or a table of 20. Thanks so much to Chef Chris Mills and Britt Innes for letting me come out and join in the fun. I can’t wait get back for dinner.

A Taste of Yucatán at c5

The Mexico Tourism Board hosted an evening at c5 at the ROM to coincide with the opening of their new Maya: Secrets of Their Ancient World exhibit.

The kitchen was helmed by Ted Corrado (recently promoted to Executive Chef at Compass Group Canada, pictured below) with Special Guest Chef Jose Hadad of Frida and Special Dessert Chef Michael Sacco.

There were some lovely speakers of the night, particularly the beautiful Gloria Guevara Manzo, Secretary of Tourism of Mexico. But for me the true excitement lay in the food and kitchen.

At events like there is a lot of hurry up and wait, something that if you’ve worked in the film and television industry, you’ll be familiar with. The kitchen has to hustle out the appetizers, but then wait while the speakers take the stage before moving onto the first course.

During the frenzied times, they go into a formation that I like to call the huddle. This is where they converge in a small area, rapidly plating items and discussing what should go where. I love the huddle because it’s the moment when weeks or months of hard work come together and it happens in a flash.

And then there is another long pause until the next course and the huddle forms again.

The dinner was an ode to Yucatán. Here’s the menu:

Botanas:

Sopes Verdes

Gordita de Carnitas

Empanada de Rajas con Queso

1st Course:

Sopa de Lime

2nd Course:

Pescado Tikin-Chik & Pollo Pibil

3rd Course:

Chocolate Tasting Trio

Included in the press kit for the evening was a beautiful cookbook – Mayan Cuisine: Recipes from the Yucatán Region – that will allow you to create authentic dishes at home.

Just think about how much more exciting mealtime will be with this at your side instead of relying on old winter standbys like Shephard’s Pie and Roast Chicken that you’ve been making every Sunday for the last decade.

Bring some sunshine into the kitchen this winter with Mayan Cuisine.

Happy Thanksgiving!

I’m just putting the finishing touches on Thanksgiving Dinner. I’ve made 2 sets – one for Scott and I and one for my folks, which I’ll drop off shortly.

Here’s this year’s menu:

Sweet Corn Soup

Roast Turkey with Honey & Rosemary Glaze (you’ll notice my lovely NorPro Turkey Timer in the picture above – it’s my new favourite kitchen tool!)

(Scott & I will also be having Dorie Greenspan’s Honey-Glazed Duck Breasts tonight and then turkey tomorrow)

Ruby Eats Cranberry Sauce

Traditional Stuffing

Red Beans & Rice (I can’t not have something Southern in there!)

Roasted Butternut Squash

Spinach, Kale & Onion Toss

All the Best Pumpkin Tarts (made from their Pumpkin Pie recipe)

Homemade Pumpkin Chocolate Cupcakes

Nanaimo Bars from Ruby Eats

I am so very thankful to you and everyone in my life. I hope that this holiday brings you peace, love and fantastic food whether that’s a grilled cheese sandwich in front of the TV or a home-cooked meal shared with family and friends.

Chef Lynn Crawford Dishes on Thanskgiving at Ruby Eats

It’s Canadian Thanksgiving weekend and Chef Lynn Crawford has a lot to be thankful for.

Having just shot close to 40 episodes of Pitchin’ In and finished the accompanying cookbook that will be out in January, her schedule is tight. But that hasn’t stopped her from running her insanely successful restaurant Ruby Watchco and opening her new food shop just doors away from the restaurant, Ruby Eats, where we sit at the front counter this morning to talk  Thanksgiving dishes and ingredients.

I have never met Lynn before today, but I am astonished by her energy. She has been on both coasts doing events and television shows and doing the restaurant and the book and the shop – and yet, when she sees a woman picking up a celery root with a long stalk of greens shooting out of it, she leaps outta her chair and goes to talk to the woman about it, giving her hints on how to use it. It’s just another 10 minutes before she’s up again to go help someone pick produce from the lovely baskets around the shop.

It is clear that this store, “an extension of Ruby Watchco,” is not just a chef’s pantry of local ingredients, books and prepared foods (all made in the Ruby Watchco kitchen just a few doors west), but her way of extending her joy and passion for food.

Here at the store, not only can you pick up local produce and cheese, but cooking tools and cookbooks. Sit and have a coffee. Nibble on a homemade nanaimo bar.

This morning there was a frenzy about the biscuits. Made fresh every morning with 10-year-old cheddar from the Ottawa Valley, handmade buttermilk, fresh chives and other herbs, they are the same biscuits made and served at the restaurant. And they are the same biscuits that have a devoted following – some of whom came close to bribing the staff about getting them (they are first come, first serve – no exceptions).

Decked out with pumpkins and hay stacks, I ask Lynn about her Thanksgiving meals growing up:

“My Father was in charge of the turkey and stuffing. Often when I’m going to a celebration of Thanksgiving and Christmas, I am asked to bring mashed potatoes. That’s it.”

Lynn worked the holidays for years while the Executive Chef at  The Four Seasons (Toronto, New York), so it’s only been these past couple that she’s had it off:

“That’s when chefs work. That’s what we do,” she says with not a trace of sadness.

Lynn’s passion about food is infectious. I bring up the topic of turkey alternatives (how do Americans do the two turkeys so close together, I’ll never know) and she starts building dishes right there in front of me. There is no actual ingredients in her hands, but the way she’s talking about it and caught up in it, there might as well be:

- Duck wrapped in smoked bacon with cranberry sauce

- Slow-roasted pork with an apple cider glaze.

- Scallops served with a carrot-ginger puree and pear chutney (she’s just been on both the west and east coasts and is enamored with scallops at the moment)

- Pumpkin-mushroom risotto with Niagara gold cheese

- Crisp veal paillard with sage and brown butter gnocchi

- Squab or quail with a shellac of pumpkin honey, topped with toasted pumpkin seeds

It goes on and on. Slow-roasted grapes, endives and chanterelles. Butternut squash, mushroom, leek and kale bread pudding. Celery root bisque…

I think I may have drooled on her chef clogs.

Thanks to Chef Lynn Crawford, my staid menu for Thanksgiving has suddenly been infused with excitement. As have I.

She is excited about this time of year:

“The celebration of the harvest and fall. It is such a magical season. The bounty. The smells and tastes – spices, apples, pumpkins, roast flavours. It’s a comforting season filled with warmth.”

And of course showcasing local wine and food producers is at the center of all of this. Her store and way of cooking is a testament to that, but also in the wines she likes:

“Inniskillin is one of my favourites. It’s a premier brand with such a huge reputation of great quality and taste. I always go to the Icewine.“

So if you suddenly need ingredients – or inspiration – head on over to Ruby Eats. And come on down on Saturday, October 22 when the restaurant and store will have their doors open for Take a Walk on Riverside.

Back on the Line

So after a summer of no cooking (and eating meals like the sandwich above),  I am thrilled to be back on the line.

That is, in my own kitchen.

Last week I made Southern meatloaf (pictured below before going in the oven) with greens and potatoes and tonight it’s veal chops with stuffed zucchini.

I’m back. And man does it feel good.

Watch for upcoming posts on the opening of Davos Restaurant on the Danforth, Sip & Savour Ontario’s Media Preview Event at Longo’s, my interview with Chef Lynn Crawford on how to create the perfect Thanksgiving Meal next weekend and much, much more.

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