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Mary Luz Mejia's BlogPosted by Mary Luz Mejia For all of you bivalve lovers out there who happen to live in the Greater Toronto Area or will be in Toronto on November 2, 2008- here’s some news you can use from my pal, Patrick McMurray (master oyster shucker and author of “Consider the Oyster). In a recent email, Patrick wrote to say, “I have a long-time friend working at Starfish who is a PhD candidate - Donna Bilak. She, in association with The Royal Ontario Museum (ROM), is organizing an afternoon of oyster history, tasting, and visual presentation, with myself, and fellow shucker Lawrence David at Starfish - Nov. 2, 2008. Please pass the word, and to register, just link up with the ROM site at the bottom of this message.” Consider it done. The event for all of you interested is called The Oyster Considered and will take place on Sunday, November 2nd from 12noon to 2:30pm at McMurray’s Starfish Oyster Bed and Grill (100 Adelaide Street East). There will be oyster lore, lots of tasty sampling (the best part for those who love oysters) and a little art thrown into the mix with Bilak exploring the history of oysters in centuries past through beautiful Dutch still life paintings. And this event also includes oyster-friendly alcoholic beverages too! A tremendous way to spend an afternoon this fall for anyone in town or looking for something fantastic to do. A little Toronto trivia for you that I didn’t know: The King-Church-Sherbourne neighbourhood (where Starfish just happens to be located) used to the city’s oyster district from the 1880s to the 1930s! How a propos! To register for your ticket, click here on the ROM’s website and tell ‘em ML sent you! Posted by Mary Luz Mejia It seems we crafty and inventive North Americans took the British concept of "fairy cakes" (aka cupcakes here in our vernacular) and turned them on their head with fanciful frostings, fillings and imaginative decorations. Heck, we even wrapped the little cakes in pretty paper cut outs called "cupcake wrappers" just to kick it up a few notches. You'll even likely remember the cupcake multi-tiered "cake" frenzy that happened a few years back where at most every wedding, bridal or baby shower cupcake "cakes" were all the rage rather than one solid cake offering... But now, it looks like the Brits want to give Martha and the gang a bit of a run for their economically challenged dollar. British baker Lindy Smith has just launched a new book called "Bake Me I'm Yours" in which she takes the concept of the decorated cookie to a whole new level. While North Americans maintain that royal icing is the way to go when decorating cookies, Smith chooses sugar paste as her medium. “Decorating cookies is not only child’s play: cookies are all about having fun in your kitchen and creating gorgeous, tasty treats that everyone will love.When it comes to decorating cookies, the possibilities really are endless,” says Lindy. For more about Lindy Smith's cookies, decorating, and cake business, click here. Posted by Mary Luz Mejia If you're the kind of mom or baker who delights in the holiday flourishes of a well crafted cupcake, then the Pastry Chicago's Amateur Haunted Cupcakes Competition may be just the thing for you. This Saturday, October 18th, cupcake bakers from around Chicago will converge on the Zagone Mask Studios to strut their stuff at 3pm. The rules? They include:
All sorts of terrific prizes (baking related of course) will be awarded to the winning entrants- the first thirty of which are eligible to compete. And for those who have never heard of Pastry Chicago- it's a group made up of volunteers, professional pastry chefs , students and people who love pastry in its many splendoured forms. For more information on the upcoming contest and to see what else Pastry Chicago is baking up, click here and have a spooktacular time! Posted by Mary Luz Mejia Someone knows a money making scheme when they smell it- in this case, it's a brand new pizza vending machine that cooks frozen, prepared pizzas from a shiny new contraption. Called the "Wonder Pizza Italy," this little technological gizmo offers buyers a few choices of toppings and then on hot coils, "cooks" the pizza. No word yet on how the food tastes, but they certainly look cardboardesque enough. How do I know? Click here and take a gander yourself. If this doesn't remind you of the old-school frozen pizzas we all ate when we didn't know better (I was about 8 years old!), then take a second glance. "Fresh" pizza in 90 seconds? Yeah, I doubt it. And the weirdest part of all, is this machine is being marketed to ITALIANS- the inventors of pizza itself! And with prices starting at $5, I can't imagine school kids in Napoli opting for the fake and bake stuff when real, wood-burning oven versions that taste of good, fresh ingredients are just about on every corner (and probably half the price)... It makes a pizza-lover like me mutter "QUE?" in bewilderment from my little corner of the world! Posted by Mary Luz Mejia From my trip to China to a flurry of local feasts, this summer has been a season of fine eating on many fronts. I was introduced to the sometimes nuances of Chinese street foods, teas and other delights by my good friend Rudy Guo- who incidentally also introduced me to a fabulous local chef- Domenic Chiaromonte of Match Restaurant & Catering in Woodbrige. There, we devoured a seven (or was that eight)? course meal that could rival anything Bacchus could conjure. Oh- the delicious food coma (I swear, I'm not a glutton! Mostly.) From a tuna Bolognese on angel hair wasabi pasta to perfectly plated desserts that have won the chef numerous awards- it was a stunning meal all round! Next up, I had the good fortune of meeting Chef Jeff Crump of theAncaster Old Mill near Hamilton, Ontario who has turned the Old Mill around in every way. I’ve written a feature-length piece about Chef Crump for the fall issue of Edible Toronto’s “Back of the House” section. Suffice it to say that I went back with some friends and family where we enjoyed an al fresco meal by the new, custom made hearth (it’s capable of roasting two pigs simultaneously) and sampling some of chef’s delectable dishes- that roasted cod with miso, maple syrup and a few Crump touches still knocks our collective socks off. Finally, a BBQ at Chef Carlos Fuenmayor’s in-laws this summer took me to the heart of Italy in suburban Toronto where grapes, tomatoes and Sicilian zucchinis all patiently awaited ripening on the vine. The house made cured meat, bbq’ed sausages, pasta and wine-ripened cheeses still dance in my mind’s eye, as does the fancy foot work of Chef Fuenmayor- who knew he was such a Fred Astaire? Posted by Mary Luz Mejia Now that the "eat local" mantra has permeated just about every household in North America (yes, we are behind the times compared to Europe and other parts of the world!), there’s nothing better than making good food yourself- EVEN sausages! As a kid, I used to watch my mum and dad make their own Colombian style Chorizo and Morcilla (the latter of which is the Colombian blood sausage and as I kid, I loved them until I figured out why they were so dark! But that’s another story for another day). Once filled, they would turn our little kitchen in Hamilton, Ontario into a makeshift charcuterie shop- using wooden poles to string up the links and let them air dry in the room's cool confines. I used to stare in wonder as I got home from school and watch my parents ritualistically check the curing process of the chorizo especially. It was fascinating to me. Unfortunately, I never learned the intricacies of making chorizo- but luckily, Latin American food specialist, chef and caterer Carlos Fuenmayor did! With his expert advice and well-planned Chorizo recipe, you too can create your own deluxe “charcuterie” plate this fall or winter, replete with house made chorizo- Sabrosito style! (Sabrosito is not only Chef Carlos’ catering company name, it also means “mmmmm! That’s good!” in Spanish). Click here for the recipe and Chef Carlos’ tips- you won’t be sorry! Posted by Mary Luz Mejia I’ve always longed to visit India - that land where the intoxicating aroma of roasting spices magically transforms into some sumptuous dish with layers of flavours and lingering complexity that make food enthusiasts like me swoon. And yes, I’ve heard all about the perils of eating there- the visiting cricket teams that get “Delhi Belly” and the like. But sheer bravado aside (I did after all survive a particularly nasty bout with a “rod like parasite” that I picked up in Colombia), it’s the lush landscapes and glorious regional dishes that call to me ever so invitingly. As if to whet my already healthy appetite, I was invited by the formidable duo of Preena and her mother Arvinda Chauhan for a walking tour of Toronto’s Little India. I figure this is the next best thing to catching a flight, so on a rainy summer Sunday, our group meets at the incomparable Udupi Palace on Gerrard Street East for what I can sense will be a fascinating glimpse into this community’s hub. Udupi Palace is, according to Preena, “just like the restaurants in southern India. It’s as if I was there,” which suits me fine as we’re here and I’m looking to get as close to there as I can. We ate, walked, tasted, talked and enjoyed a wonderful afternoon full of entertaining and enlightening company. I even got to try my hand at making a paper dosa (an Indian crepe )- and a fair job I did too given I’m not as deft as Udupi Palace’s practiced chefs! Join me this week for a run down of our walking tour and some of the day's flavourful highlights. It’s ALMOST as good as going to India and just as delicious - of that I can assure you! Posted by Mary Luz Mejia Some of you have asked me when I'd get my own website together - an online portfolio of sorts that can give you a good look into the inner-workings of a dedicated food enthusiast (I especially ♥ Latin American fare), writer, researcher, global explorer and Food TV producer. So, I finally bit the bullet and persuasively asked Ryan Wale of Evol designs in Johannesburg, South Africa to help me out with the graphics side of things (he's Mario's best friend and one of those artist savant types that is equal parts inspiring and infuriating all at once). Hence the citrus (which I love as much as almonds) inspired look on the site that Ryan so beautifully crafted. Then it was all about finding someone that would build it for me and with me- Mario to the rescue again and off we went to webhoster.ca – a Toronto-based outfit that Mario is acquainted with. In short, webhoster does good work. They were easy to communicate with and had the patience to explain why many of my hare-brained ideas would or wouldn’t work. So, if you care to take a gander at what I’m up to, what I’ve done, to read some other writing samples or just to get a flavour of what other pots I have cooking in the kitchen, feel free to stop by and say hello! Posted by Mary Luz Mejia The conversation started off something like this: “I’ve got Roger Mittag coming to Nella next week- it’s his food and beer pairing class,” said Joanne Lusted- the effervescent Director and resident Chef at Toronto’s Nella Cucina cooking school/event space. I reply- “Roger Mittag- who’s that?” to which Joanne says, “The Professor of Beer. You’ve got to come- you’ll love it.” And so off I went to thoroughly enjoy some unchartered sudsy terrain. Mittag is indeed a knowledgeable and friendly guy who just so happens to love teaching beer-neophytes like me about what makes a good brew. He’s been doing just that since 1997 and even developed his own business around beer appreciation called “Thirst for Knowledge.” Not bad for a guy who used to be in beer sales before deciding that his future lay in enlightening us all on the differences between a lager and an ale (for starters). The summer night we all met up with Roger, some 30 of us started off with a little beer primer (more on that later), and then settled into groups of 5 or so with trained chef leaders in the kitchen to whip up a batch of dishes each featuring a different style of beer. I have to say my group’s soft polenta with beer and Parmigiano was a highlight of the nightfor me, as was the amber beer poached pear with mascarpone dessert. The caramel surrounding the pears was incredible- I would have licked my plate clean if I wasn’t in polite company, but I digress. Join me for a little beer and food pairing 101 a la Professor Beer – you may even pick up a tip or two to take with you to the pub on your next night out. Posted by Mary Luz Mejia Chef Jason Bangerter isn't just a talented cook, he's also smart enough to know that the yearly Summerlicious and Winterlicious dining events in Toronto are an opportunity to flaunt your culinary chops. That several participating restaurants don't get this concept mystifies- pedestrian pasta dishes anyone? It’s a shame because here’s an opportunity to get curious diners through the door, wow them, and then ensure they’ll be back thanks to a terrific meal and experience. At Auberge du Pommier, their Sumemrlicious menu gets you three well-conceived courses starting with a refreshing heirloom tomato and melon soup or a crisp seasonal salad with a picture-perfect peach honey dressing, fresh cheese and olive oil from Arles. The mains include a Tournedos de Boeuf (seared beef tenderloin with glazed pearl onions, local mushrooms and a wonderful potato puree), a Loup de Mer (my fave of the night- baked white sea bass with young leeks, saffron aioli and a bouillabaisse broth), or a roast chicken with Provencal bread salad, olive tapenade and golden pepper velouté. I finished off with the Rhubarb Consommé for dessert – a cold rhubarb nage with sweet Ontario strawberries and crispy lavender meringues. My sister enjoyed the pave of chocolate with cocoa crumble, maple syrup and birch beer foam. If I didn’t know and admire Chef Bangerter’s work, this meal would have made me a card-carrying fan (in a non whacky sort of way- I’m no chef stalker). My sister and her husband are Bangerter converts; of their own volition I might add. My husband almost got misty when Chef brought out his interpretation of Canada on a Plate- locally foraged mushrooms flash fried with a light-as-air batter, served with marinated spruce tips, a spruce gelee, and for our benefit, shaved truffles. Magnificent. Summerlicious runs July 4-20 around Toronto. Posted by Mary Luz Mejia On my recent adventure in China, our group met up with Kelley Lee, a former Angelino who one fine day decided that her corporate gig just wasn't feeding her soul. So off went Kelley to Paris to study at the Cordon Bleu before deciding to relocate to the land of her ancestors, China. The girl's got an adventurous spirit and an entrepreneurial one too- plus it doesn't hurt that she speaks fluent Mandarin (makes doing business in China a WHOLE lot easier!). It was in Shanghai that Kelley met Texan born and bred award-winning Brew Master Gary Heyne (he won the 1996 GABF Gold in Denver, Colorado for his Midland's Mild beer) and together, they created the Boxing Cat Brewery, named after the late great feline named Louie- more later on the legendary boxing cat himself. The savvy duo have located themselves in the heart of expat central- a suburb of Shanghai called Minhang where Americans, Brits, Aussies, Canadians and everyone else under the English-speaking proverbial sun gathers for some of Kelley's dressed up "Modern American Comfort Food" as she calls it. There, you can have some of the best deep fried cornmeal crusted okra or sliders that are just about worth the flight to Shanghai. For expats looking for a flavour of home, or if as my husband Mario would say, you're experiencing "chopstick fatigue," then the Boxing Cat is an oasis of sorts. Catch my upcoming interview with Kelley and Gary as they pull up a chair and pour a pint about their brewery and how the micro-brewed beer trend is starting to catch on in China. Oh and we'll unravel the mystery behind boxing cat Louie. Posted by Mary Luz Mejia When I saw that the dining craze known as "Dinner in the Sky" (which was started in Belgium by a creative entrepreneur) was coming to Toronto - I signed up ASAP! I'd seen incredible photographs of the Dinner in the Sky event held in Cape Town, South Africa via the Internet (three inbox messages from different people around the world no less!)- ah the power of viral marketing at it's best because I can tell you, I'm intrigued! Toronto may not have ocean and a rugged coastline to brag about, but we do have our own sparkling city lights to hold our attention. This Wednesday, I'll be joining other dinner companions as we're lifted by crane in the downtown core at Dundas Square to enjoy the culinary delights of some of our city's best chefs. The details so far: it will be a one hour experience (so yes, going to the bathroom before hand is essential), we'll savour three courses in the sky, and I believe shoes that strap on (no sling backs) are du rigeur should you loose a mule in mid-meal. I have few precious details right now but will be reporting back on how the whole experience played out and what the food was like of course (one of the biggest draws for me, no matter where I'm eating!). It seems that this Dinner in the Sky concept is one of those dining trends that is still as popular as it was when I first read about it years ago. And who knows- maybe it will make a pit stop in your city next! Click here to read all about the lifting experience! Posted by Mary Luz Mejia As a kid, I’d save up my allowance (and yes, even caroling money- I got entrepreneurial around Christmas!) and head over the corner store with neighbourhood pals. There, the three of us would buy what we could with our meager rations- back then “penny candy” really did exist. I often chose those sweet-tart “bottle caps,” or candy in the shape of a bottle cap in numerous soda pop flavours. Root beer was my first choice. If I worked really hard at it, I could make one sweet bottle cap last at least ten minutes- a life time for an eight year old! This is my round-about way of telling you that upon first sip of Gale Gand’s artisanal quality root beer, I was instantly transported to a warm summer’s day when a bottle cap candy would first be placed on the tongue and all was right with the world. The bouquet is bottle cap vintage- sweet, molasses-y, and downright fun! The flavour wasn’t as ginger-based or cinnamon-inflected as I’d hoped- perhaps I was expected a more “mature” or sophisticated soft drink. What I did taste however was crisp, clean, sweet fun. I’ll soon be enjoying a bottle or two with my nieces, in the requisite frosty mug that’s been chilling in the freezer overnight so that a little bit of icy foam forms around the edges. We might even drop a scoop of really good vanilla ice cream in there too, just to up the wow factor. And we’ll enjoy it as much as the boomer generation Gale primarily created this libation for- even if we’re decades apart! If you want to catch my interview with the celebrity pastry chef turned root beer guru, click here. Posted by Mary Luz Mejia I was recently reminded of how important farmers are to the integrity and enjoyment of the food we eat at restaurants and in our own homes. A three hour ride out to Central Illinois from Chicago gave me the opportunity to meet Marty Travis, his wife Kris and their teenaged son Will (maker of some fine maple syrup!). The family call themselves "stewards of the land;" land that was settled in 1830 by their fourth great-grandfather, Valentine Darnall. Today, Spence Farm & Spence Farm Foundation provides some top notch eateries with seasonal produce including nettles, ramps and pawpaws. Of course other less "wild" items are grown on the farm, and the family keeps heritage breed cows and pigs on hand as well. Spence Farm is the kind of place that reminds you that it's family owned and operated outfits like theirs that make eating locally and sustainably a wonderful thing. The Travis family supplies restaurants like Rick Bayless' Frontera Grill and Topolobampo with a spate of fresh goods, and they in turn make the most amazing wild nettle corn tamales I've ever savoured out of just one of their crops. Up next- radish seed pods that will be turning up in Frontera's salads and possibly as pickles. Fresh, spicy and so unexpectedly wonderful! It was Edible Toronto's publisher Gail Gordon-Oliver that first opined that farmers and producers of artisanal foods are the next rock stars. After meeting the Travis family, I think she's spot on! Posted by Mary Luz Mejia I’ve been hilariously reminded about less “common” food stall choices in Shanghai. China is a country in which precious few edibles are wasted. So if that means you can marinate a pig’s snout in a soy and sesame sauce, braise it and serve it to happy, hungry customers, you will. And our flavour-seeking crew comprising of Chef Shaun Anthony (who worked for Gordon Ramsay in the UK), Patrick McMurray of Starfish Oysterbed and Grill restaurant (he of world champion oyster shucking fame), host Rudy Guo, Chef Michael Blackie (of Ottawa’s Brookstreet Hotel) and sommeliers John and Zoltan Szabo (no relation- John is Canada's first Master Sommelier) tried it all. In the words of Patrick McMurray (aka Dr. Seafood), “You forgot to add - if your pig’s snoot lands on the grimy old town Shanghai street, the 5 second rule still applies, but only if the food item is washed off with cold Tsing Tao beer!” And then Shaun Anthony wrote me to say, “How come you didn't add that Tsing Tao is an excellent disinfectant for any and all street food situations -say for example that you want to eat a boiled pig's snout and your mate drops it on the ground...” Good question- HOW could I forget? Maybe I inadvertently blocked it out of my mind’s eye. But this adventurous lot also ate mystery, burnished brown little birds (beaks, brains and all), stinky tofu with hot sauce (oh the smell- this link had me laughing hysterically!), a clay-cooked chicken (brain and all- way to go Shaun) and a few questionable but I’m told delicious “pie” creations. And all in all, the boys fared well, not one of them (to my knowledge) spent serious face time with a toilet! Posted by Mary Luz Mejia There's root beer soda and then there's Gale Gand's Root Beer- her artisanally crafted version that's made in small, controlled batches. Gale, famed pastry chef behind the FN US's "Sweet Dreams" series and legendary pastry guru behind the venerable Tru in Chicago (plus a slew of dining spots in Wheeling, Ill. including Tramonto's Steak and Seafood, Gale's Coffee Bar and Osteria di Tramonto) takes her root beer seriously. She loves the stuff- even more than I do (and I'm a pretty solid fan!). Join me this week for a one-on-one interview with Chef Gand as she tells Food Trend readers about how she got the superb idea to make her own root beer soda and what makes her recipe so special. I'll even be following this up with a very special tasting notes post (hey, don't shoot the messenger- I'm sharing with a few others, OK?) based on a few choice bottles of the micro-batched brew! Hmmm, I think I might even save one for a very special root beer float. That to me says summer in a tall, frosty mug! Posted by Mary Luz Mejia There's root beer soda and then there's Gale Gand's Root Beer- her artisanally crafted version that's made in small, controlled batches. Gale, famed pastry chef behind the FN US's "Sweet Dreams" series and legendary pastry guru behind the venerable Tru in Chicago (plus a slew of dining spots in Wheeling, Ill. including Tramonto's Steak and Seafood, Gale's Coffee Bar and Osteria di Tramonto) takes her root beer seriously. She loves the stuff- even more than I do (and I'm a pretty solid fan!). Join me this week for a one-on-one interview with Chef Gand as she tells Food Trend readers about how she got the superb idea to make her own root beer soda and what makes her recipe so special. I'll even be following this up with a very special tasting notes post (hey, don't shoot the messenger- I'm sharing with a few others, OK?) based on a few choice bottles of the micro-batched brew! Hmmm, I think I might even save one for a very special root beer float. That to me says summer in a tall, frosty mug! Posted by Mary Luz Mejia I'm writing to you from the 39th floor of the Hotel Panorama's business suite where I have an impressive view of Victoria Harbour and Hong Kong's stunning skyline. I've been in Shanghai (where old China meets the very most modern version of this booming country), Macau (with its new Las Vegaesque face and sleepy Portuguese Colonial towns) and now am in Hong Kong (the New York of Asia). Along the way, my colleagues, which include Canadian sommeliers, chefs and fellow writers, led by the hospitable and ever-patient Rudy Guo have been exploring everything from street eats to regional fare and some upscale offerings (the Nitrotini in Jean-Georges Vongerichten's Shanghai resto off the Bund comes to mind). Join me for a gustatory tour of some inspired finds. Some highlights to whet your whistles:
Gotta run off to The Peaks, but will touch base when back in Canada! Best, MLM Posted by Mary Luz Mejia A creatively "stamped" envelope with faux-postage from Vietnam, Pakistan, and China arrived at my door recently, heralding the opening of Toronto's new seen-and-be-seen King West hangout: Spice Route Asian Bistro-Bar. Helming the Asian-inflected menu is the talented Chef Winlai Wong (formerly of Monsoon) whose love of Asian food comes honestly as her folks are from China/Hong Kong. She also has the unyeilding support of her sous-chef and husband Sam in the kitchen - where the two work in seamless harmony (and have for years). On a cold, rainy May night, I make my way over to the torch-lit entrance and pass through a massive, antique wooden door. The interior is slick with a little VIP room tucked away in a corner underneath the DJ booth (global electronica anyone? Yep, like the Buddha Bar, you'll be able to buy your own Spice Route CD soon too...). There's an impressive bar in the middle of the room with flat LCD screens hovering above you- the night I was there, the image looked like tropical underwater scenes. For me, the most eye-catching decor piece- apart from the many Buddhas, are the sepia-toned images of far-flung lands. They look like old photographs copied and made into triptychs, but they are in fact paintings. There's a sexy patio outside- it will no doubt be packed once the hot weather arrives with its accompanying coterie of pretty little things swirling around the water feature with a signature cocktail or two. We sampled some apps but it's the mains I'd like to eventually get back to the Spice Route for- once the hubbub dies down a notch and the “suits” find their next hot spot to haunt. Spice Route Asian Bistro Bar- 499 King Street West (at Brant Street)- downtown Toronto. Posted by Mary Luz Mejia On many a trip to my favourite food city in Canada- Montreal, I stumbled across some fine breads at a bakery chain like no other- Première Moisson. Back then, all I knew was that their sourdough baguette with a sturdy, burnished crust and a fantastic crumb meant delicious business. Upon chatting with local pals, I was informed that yes, these bakeries exist all over the province. Apparently, they’re du rigeur in la belle province. “Lucky dogs!” was my initial thought-“ what I’d give to have these breads in Ontario.” Well now we’re the lucky ones (finally!) because Première Moisson is now in Ontario and available at: A&P, Dominion, Ultra Food & Drug and The Barn Markets (in Hamilton) and Loeb (in Ottawa). If you’re reading this wondering: What’s the big deal? Let me enlighten: Première Moisson is the first bakery in Quebec to grow its own wheat by partnering with Meunerie Milanaise (an organic miller) and Agrifusion- a wheat growing collective that uses no pesticides or chemical fertilizers in growing their grains. Any good baker knows that it’s all about the ingredients at the base level- good flour, water, salt and yeast usually translates into good bread. The bakery even hired an agronomist to choose wheat varieties with a lower protein content to allow for slow rising breads. Breads are fully baked in Montreal, slowly frozen to preserve flavour and moisture, shipped to stores in Ontario and baked off at each location with delectable results. I’ve sampled the French Baguette with its honeycomb crumb, the organic sprouted grain bread, the wonderful sourdough walnut bread and the olive fougasse. My favourite hands down is the honey, raisin, and hazelnut loaf- the perfect accompaniment to a cheese platter or a cup of morning tea! Aren’t we lucky! Posted by Mary Luz Mejia On a recent trip to New York City, I got to fly Porter Airlines' snappy, new “state-of-the-art Bombardier Q400,” a leather-seat equipped, quiet plane with more leg room than most carriers. I left from downtown Toronto, zipped across a small stretch of water via ferry to the Toronto Island Airport and walked into one of the nicest, most accommodating airport lounges I’ve ever seen. Bottles of water, coffee, tea, Tamari-flavoured almond and cookie packets, and juice were all there for that taking (at no extra charge) along with the day’s daily newspapers. Lining one wall, computers were at the ready in case you needed to check your emails. Folks, this was like flying first class- without being outrageously priced. I grabbed a cup of Earl Grey tea, some stem ginger Walker’s cookies and parked myself in front of a computer terminal to catch up on some correspondence. I was delighted. Our flight was on time and the air hostesses wore the chicest bill-box hats with their uniforms. It all reminded me a bit of a documentary I had watched about an airline in the 1960s where flying was a luxury, not a cattle call. Our short flight to Newark was capped off with a little lunch box and an actual glass (not plastic cup) of either juice, wine or beer (Stella was on offer) gratis! A half a sandwich, crackers, cheese and a cookie rounded off the menu- an unexpected treat given most carriers today offer a meagre pack of mixed nuts and call it a day. I’ll be flying Porter again- and for the convenience of arriving and departing from downtown Toronto coupled with exceptional customer service- the tickets are worth every cent! Posted by Mary Luz Mejia A lone green asparagus stalk braves the elements on the cover of the Spring 2008 Edible Toronto issue- an ode to the bounty that awaits us in the Golden Horseshoe when the harsh winter makes us all wonder if anything will ever grow again. But grow again our fruits and vegetable do and Chef Stephen Treadwell is someone who likes to take advantage of Mother Nature’s bounty at every possible turn. A little while back, I mentioned that the best meal of 2007 was had at Treadwell’s Farm to Table Cuisine- that’s when I had the pleasure of meeting Chef Treadwell at his restaurant in Port Dalhousie, Ontario (near St. Catherines and Niagara-on-the-Lake). I interviewed the big-hearted chef during a cold, dreary winter’s day that he managed to spike with warmth and good cheer in the form of comforting, delectable dishes using locally sourced ingredients. His is a fascinating story- a boy from working-class Harlow, England (a suburb of London) who decides that he’s good with his hands and has a creative mind. This leads him to cooking school where he sees the world is his potential playground – eventually landing gigs throughout Europe before settling on Toronto, Canada as his new home. To read about his journey and what he’s doing now- feel free to click here where you’ll be taken to my profile piece on Treadwell in the latest Edible Toronto. It’s worth the drive to Port Dalhousie! Posted by Mary Luz Mejia I don't know about you, but when the end of March/beginning of April hits- I feel like something the cat dragged in as a bad after-thought. Appealing, I know. But one look in the looking glass and I can see the tell-tale signs of a long winter- dry skin (no matter how much exfolilating I do), tired face (that's my fault for juggling too many gigs), and lack-lustre everything. I know undoubtedly that it's time to put the "re's" into action- rejuvenate, revive, and refresh. And here in Ontario- there's no better place than at the AAA/CAA Four Diamond Award winning Millcroft Inn & Spa in Alton, Ontario. From inspired tasting menus created by talented Executive Chef Roberto Fracchioni (whose Northern Italian pasta course is NOT to be missed- trust me on this!), to an oasis of tranquility at the well appointed spa facility, your weekend away from it all awaits. We stayed in a Croft room- half loft, half upscale cabin (including a working fireplace and your own private back terrace) where not a sound was heard at night for that perfect sleep experience. Once the snow is melted and the greens are green again, there's golfing to be had, antiquing in nearby towns to enjoy, tons of historic, rural charm and lots of nooks and crannies to explore. We found a lovely string of little shops in Erin, Ontario including an old-school butcher shop where we stopped by for lunch as we left our weekend retreat and savoured some seriously tasty made-to-order sandwiches pressed to a golden brown, oozing with melted cheese. Join me this week as I relive Chef Fracchioni's honest, wonderful and deciedly unpretentious tasting menu and I'll guide you through two food-inspired spa treatments that feel as scrumptious as they sound. Posted by Mary Luz Mejia It's not everyday a girl gets asked to virtually judge a potato competition that's also being held in Peru and other points in between. Here in Canada, home cooks and amateur gourmets submitted either a Peruvian recipe or an International recipe (ie. from anywhere else in the world) for this potato recipe competition with the focus being on potatoes of course. For those of you who didn't know that the humble yet nutritious tuber hails from Peru- consider youselves informed (no, they're not originally from Ireland!). Potatoes, along with corn, tomatoes, chilies and cocoa were brought to Europe and later North America by early explorers. There are some 5,000 varieties of potatoes in the world today. So it was with great interest that myself and Carlos Fuenmayor, Ana de Siles, Angie McRae and my pal Vanessa Yeung were on hand to meet and taste the winning entrant's recipes (we judged them on paper alone which I'll admit was tougher than it sounds!). Causas, or potato layered savoury dishes may sound unusual to the uninitiated, but they are wonderful, crowd-pleasing dishes that had all of the non-Latin judges smacking their lips. Congratulations again to Lucía Cristina Corbacho for her wonderful Causa de cangrejo (Crab Causa), and to Cecilia Freundt for her Picante de papas winning entries in the Peruvian Category. In the international category, María de Herrera won for her unique Pancitos de Papa (little potato breads), and Siria Effio won for her Pastel de papas con mariscos. A hearty thank you to Toronto's own La Cocina de Doña Luz for providing such a marvellous feast for everyone to sample the winning entries. Stay tuned because I'll soon post a recipe or two so that you can replicate some Peruvian flavours in your home. Posted by Mary Luz Mejia There is much wisdom in learning to cook from someone like Arvinda Chauhan and her daughter Preena. The dynamic duo impart the kind of bona fide culinary gems/tried and true techniques that leave you saying to yourself- “OK, I get it now- this is why my basmati rice always sticks and why theirs is light, fluffy and each grain is perfectly separated!” Rice to aspire to and now I know how! For these and many other tasty reasons, Mario and I signed up for their Curries, Curries and More Curries! Indian cooking class held at Great Cooks on Eight in Toronto. A sold-out crowd- I counted about 24 hungry participants- were on hand to partake in this advanced class that made a few north Indian staples look very do-able such as Lamb Korma, Madras Chicken Curry (one of my very favourites), Aloo Gobi, Channa Masala and a cumin scented basmati rice (I got to make this one myself during the class). Patient (you pretty much have to be if you’re teaching a whole class to Torontonians that loosely resembles the United Nations), generous with their time and tips, Preena and Arvinda made the class a fabulous way to spend three aromatic hours. Papadams and warming cups of Chai along with a lunch-time treat of all of the day’s dishes and the MOST incredible mango kulfi I’ve ever sampled- these ladies should be selling that Ice Cream!- were also provided along with the day’s recipes. Join me later as I share a recipe or two from the class and a few key tips picked up along the way! It will be time well spent- believe me! Posted by Mary Luz Mejia When it comes to my birth country- Colombia - it seems the only things most people know about it are Shakira's music and Colombian coffee. But what about the country’s varied and wonderful food? Colombian food is uncharted territory for most- even for those who work in the food industry (like many of my chef pals who look at me blankly when I bring up dishes from the “mother land”). But for those who are hungry to know more about Colombia’s fantastic foods, a veritable feast awaits. From my childhood favourites: buñelos (round, savoury, deep fried cheese fritters), empanadas (also deep fried using corn dough), and pastel de Gloria (flakey pastry enveloping sweet guava paste) to arepas (corn cakes) no one has encapsulated how to make them as well as Patricia McCausland-Gallo. This Colombian-born and bred chef, and author of “Secrets of Colombian Cooking” (as well as “A Passion for Coffee”) takes the guess work out of how to cook Colombian. And for those, like me, who were raised in a far away land, having a go-to guide that’s been well researched and written is like finding a nugget of gold in the pantry. For turning me on to Patricia’s book, I say Gracias to my sister Claudia who says it best, “If you speak to Patricia can you tell her thank you from me! Finally I know how to make some of the dishes we grew up eating and I can use ingredients found here!” And given our mom isn’t known for her culinary prowess, Secrets of Colombian Cooking is like having your own Colombian mama cooking next to you.Coming up- an interview with Patricia and a recipe or two from her terrific book! Posted by Mary Luz Mejia Some skeptics out there will say: How do you know you got food poisoning there? Well, because I’ve had it Once before and this time round exhibited the same, ghastly symptoms after eating there. Plus, I hardly ate anything at lunch other than some nuts and fruits and breakfast consisted of toast- so you do the friggin’ math genius! And dinner consisted of the Thai basil eggplant dish with broccoli, tofu, onions, garlic, and peppers with a pyramid of rice. Back to the symptoms/proof: I eat and almost immediately start feeling like I’ve had 15 plates of food instead of one. I start belching a lot- which is not normal for me. And then sleep becomes IMPOSSIBLE. Toss and turn mixed in with a dash of cold sweats followed by a chaser of stomach cramps perhaps akin to being in labour? Dinner was at 6:10pm- by 3am, I’m hugging the toilet for dear, sweet mercy. I projectile vomited so hard that I blew the blood capillaries from around my eyes out- I looked like a Klingon for days (thank God the weekend was around the corner). Burgundy speckles around my eyes and temples. Yay. I called the restaurant today- Spring Rolls Go in downtown Toronto and spoke to the manager. He kept mumbling that this usually doesn’t happen in the dine-in restaurant- but rather take out! Nervous Freudian slip? My concerned husband spoke to them today too- only to be told: “You can’t prove it was our food.” I should have had the pathogens in my projectile vomit examined and then we could talk mister. Until then- be careful where you choose to dine amigos. As for yours truly, it won’t be at this Pan-Asian chain anymore. This isn’t how I wanted to lose a few pounds! Posted by Mary Luz Mejia Entrepreneur, George Brown College culinary and hospitality grad and all-round hospitable guy Rudy Guo calls himself "a doer." He's not kidding either. I recently had the good fortune of working with the affable and dedicated Guo at this year's CRFA Show 2008 (we put the culinary demos together highlighting top Canadian talent on two stages during three hectic days at the show). That's where I got to meet four of last year's Spirit of Hospitality Scholarship winners. And what a lucky bunch they are. Not only did they receive bursaries and scholarships from Guo's not-for-profit venture for 2007, they also got to network and work with the likes of Lynn Crawford (the Four Seasons Manhattan Executive Chef- and of Restaurant Makeover fame) , John Bishop (of Bishop's in Vancouver, B.C.), Robert Clark (of C Restaurant in Vancouver), Normand Laprise (from Toque in Montreal) and our own Thirsty Traveller, Kevin Brauch to name a few. Most of these scholarship winners were also offered job placements and stages at several of these Canadian culinary icon's restaurants! Talk about an opportunity to live for! If you know of any grade 12, Ontario student who wants to enter culinary or hospitality school this fall, click here to see how he/she may be eligible to win a Spirit of Hospitality Scholarship. Applications are being accpeted until May 31, 2008. And check back later this week as I take you through one of the best meals I've had in 2008 where many of the above-named chefs cooked at a fund-raiser for this very same scholarship. We have A LOT to be proud of here in Canada- our chefs are amongst some of the best in the world. A standing ovation to established talent leading the way for future generations! Bravo to all! Posted by Mary Luz Mejia When Canadian food expert, author, cook and entrepreneur Dana McCauley asks "What did you first try making when you were learning to cook," she polled pals, foodies and industry insiders to come up with an array of hits and misses. When she asked me, I turned my thoughts back to when I was a kid where every week, we could take out two new books. One week, the Betty Crocker Boys and Girls' Cookbook caught my eye- shiny, happy kids holding mixing bowls sporting their best smiles. I thought- "If these kids can cook, then why can't I?" And I REALLY needed to learn because with immigrant parents working double shifts and teen-aged siblings who had better things to do than make sure their kid sister was fed, I needed to start fending for myself. It was a good lesson in survival 101 and I don't resent having had to learn to make the tastiest batch of cookies around, eventually graduating to meatloaf, roasted chicken, Colombian arepas and the like. Here's what I wrote to Dana's question on her excellent blog: • My forte at the tender age of seven was cookies from no less than The Betty Crocker’s Girls and Boys Cookbook. I recall oatmeal chocolate chip were a triumph, shortbreads were a flop (given that I subbed out butter for “Betty Lou” Margarine — some neon-yellow nightmare my parents thought was better for us!) I’d sit my Curious George stuffed monkey on the counter and speak to him in my best Julia Child-inflected warble. It was love at first mix! To read what other pals had to say, click here. And by all means, let me know what you first mastered when you began pulling out the mixing bowls and pans! Posted by Mary Luz Mejia Adults and children cheering, screaming at the top of their lungs, chanting "Jamie" and no , this is not at a rock concert. Sheer insanity was unleashed when Giada Di Laurentiis hit one of the many stages at this year's South Beach Wine & Food Festival in sub-tropical South Beach, Florida. White tents sprawled like sunbathers near the ocean shore while Food Network celebs, high end chefs, cookbook authors, food writers and foodophiles presented their best. From Madhur Jaffrey to Paula Deen, all of the big guns were out. Somewhere in the crowd, Anthony Bourdain was there, as was Mr. Chocolate himself Jacques Torres, Bobby Flay, Tyler Florence, Rachel Ray, and Mario Batali. Highlights included the madness that ensued when Emeril, Giada and Jamie Oliver presented at the Kitchen Aid Tents; mayhem to the tune of 30,000 people over the duration of the festival (don't even think of driving!). For grazers, Wine Spectator's The Best of the Best offered a cornucopia of tasty treats including Dave Pasternack's Crudo, Michael Lomanoco's open-face steak on garlic bread baguette toasts and a champagne flute or two from Veuve Clicquot, Krug, Gosset or Perrier Jouet to name a few. A tribute dinner for the venerable Chef Jean-Georges Vongerichten meant I got to meet the amicable chef in person and marvel at Wylie Dufresne’s culinary magic (the evening’s $500 ticket included a multi-course meal prepared by culinary stars including Nobu, Michel Richard, and Guy Savoy). The anti-climax was hostess Padma Lakshmi’s less than noteworthy “speech” which included telling the animated crowd to “shut up!” Funds raised from the festival go to FIU’s School of Hospitality and Tourism Management. If food and heavy hitters are your thing- ditch the snow shovel for sandals and head south next February amigos! Posted by Mary Luz Mejia If you didn't know that 2008 has been designated by the United Nations as the "International Year of the Potato," consider yourself up to date. To commemorate the humble tuber, and to offer it as a sustainable crop that could feed our ever-growing populations, the UN website says, "The potato has been consumed in the Andes for about 8 000 years. Taken by the Spanish to Europe in the 16th century, it quickly spread across the globe: today potatoes are grown on an estimated 195 000 sq km, or 75 000 square miles, of farmland, from China's Yunnan plateau and the subtropical lowlands of India, to Java's equatorial highlands and the steppes of Ukraine. In terms of sheer quantity harvested, the humble potato tuber is the world's No. 4 food crop, with production in 2006 of almost 315 million tonnes (about 347 million US tons). More than half of that total was harvested in developing countries." With that in mind, local Toronto restaurant La Cocina de Doña Luz along with the Peruvian Chamber of Commerce and the Patron of Peruvian Arts are holding a recipe contest in which the potato features prominently. If you've got a potato-based recipe that you love makes your taste buds soar- be it an International recipe (from anywhere in the world) or a Peruvian recipe (these are the 2 categories), click here to enter yours for a chance to win! Prizes include: a round trip to the Caribbean, jewellery, and more! Plus, your family favourite will be kept safe and sound for future generations to enjoy. Deadline for entry submission is March 20th. Go on, you have NOTHING to lose, and yours truly will be one of the esteemed judges at this event! To submit your recipe, click here! Posted by Mary Luz Mejia For years I've been hearing all about Vikram Vij's venerable Indian food restaurant, Vij's in rainy Vancouver. Alas, the soggy year I lived there, I never got to try his fabulous food, but Vancouverites and visitors to the city are now able to enjoy what NY Times columnist Mark Bittman has called "easily among the finest Indian restaurants in the world!" No small shakes for Vij who started humbly before moving to his more stylish digs. The woman in charge of making sure the food is an honest reflection of the flavours they both love and appreciate is Vij's wife, Meeru Dhalwala. From human rights and international development work to recipe development, Dhalwala made a huge career transition when she met and began dating Vij. Luckily for diners, she's exceptionally good at what she does- crafting recipes that are modern with a traditional bent and that most importantly according to Dhalwala, "taste really, really good." Some would say superb- including Giada De Laurentiis, whom I saw dining at Vij's this past weekend on her new series, "Giada's Weekend Getaways." So, as my Valentine to you dear readers, I'll be posting a couple of Vikram and Meeru's recipes for your enjoyment, with their consent of course. Perfect for the new long weekend we have coming up here in Canada! Finally, a flavour of Vij's- even if I have to make it myself. Enjoy! Posted by Mary Luz Mejia It's Fat Thursday for Catholic Poles all over the world, and in Poland, that means it's time to enjoy one of that country's best loved treats- the paczki (pronounced ponch-key) before the rigours of Lent begin. Some see this as the ideal excuse to indulge in the plump, cakey, filled treats that in my humble estimation are much more refined and sophisticated than our North American donuts. To mark "Tlusty Czwartek" (Fat Thursday) in Poland today, newswire stories have been reporting that some shops have 200+ person ques waiting to get into their bakeries to tuck into the deep fried orbs. Here in Toronto, in Roncesvalled (aka Little Poland), you can find some of the best around made by the caring hands of Elizabeth and her daughter Kathy Klodas at Granowska's Bakery and Cafe. I love the plum filled variety (which Kathy tells me is handy in aiding the treat's digestion), while my husband always opts for Rosehip filled paczki, glazed and topped with a little square of candided orange rind. You can choose between glazed, plain, icing-sugar dusted, filled with sweet cheese or cherry- the varieties are as impressive as the soft, yielding interiors that unlike our donuts, are never cloyingly sweet. Perfect with a cup of herbal tea or your favourite coffee- it's a wonderful way to stave off the winter chill and reflect a moment or two about what you may want to give up for Lent. If it's sweets or paczkis, I suggest you do as they do in Poland and get your fill today! Posted by Mary Luz Mejia A recent trip to NYC netted some unforgettable experiences- most having to do with food of course. In a more abstract sense, I got to talk food with Bon Appetit’s editor in chief, Barbara Fairchild and Saveur Magazine’s editor in chief, James Oseland. The magazines are very different in their approach to food, BA favouring a more “of the moment” or “trends” approach to food, while Saveur reads more like a cherished chronicling of foods that speak to our hearts and souls, sans trends. Both do what they do exceptionally well, and their editors are as articulate, engaging and well-informed about chefs and food as you’d expect. I even had a chance to interview them on-camera for the Food Network Canada’s “At the Table With…”- for our second season lineup. I can’t get into any more detail than that- but suffice it to say that I was a little surprised and delighted to hear James and Barbara agree on so many different topics and chefs. You can catch them now if you’re in Canada speaking about Susur Lee, Madhur Jaffrey, Biba Caggiano, Doug Rodgriguez and Norman Van Aken on “At the Table With...”- season I (Food Network Canada). In the more literal sense of diving into the food scene in New York, I was lucky enough to sample the Gastro-Pub offerings at April Bloomfield’s The Spotted Pig and fisherman/chef Dave Pasternack 's fare at Esca. Two completely different experiences, both as remarkable as the other. Not to be outdone, Dawat, that NYC Indian food classic was a revelation of regional Indian cooking, led by Ms. Madhur Jaffrey. Join me for some virtual dining and perhaps on your next trip to NYC, you’ll find something that appeals to you in a city where the options are truly ENDLESS! Posted by Mary Luz Mejia When I was a kid growing up, if I didn’t clean my plate, I’d hear, “Do you know how many hungry kids in Colombia WISH they had something to eat?” At that point, I’d almost always finish my plate- the guilt of hungry kids weighing on my slight shoulders like omni-present skeletons. Guilt aside, it’s true that we waste tons of food. According to a recent BBC World News online article, 6.7 million tons to be exact- or roughly one third of the food we buy! Shocking, yes. But why? I took a random survey at my work office (and heck, I work on a Food Net TV show so you’d think these folks might be a bit food savvy) and most of them tell me they just shop for what they like at the grocery store. No list, no plan, no nada. So when they get home, they wonder “What the hell do I make with tinned tuna and potatoes?” Hence the waste factor... Tossing edible food was literally criminal during WWII in England where every scrap was repurposed into soups, casseroles and other dishes. I always suggest starting off with a list of grocery items based on dishes you know you’ll want to make for the week. Leftovers? Freeze them. For me, there’s nothing better than a big bowl of chili that I’ve made the week before, heated through and enjoyed at lunch with a little salad and a whole wheat roll in the dead of winter. Here are some other ideas to whet your whistle:
Posted by Mary Luz Mejia If you've read my profile here on Suite, you'll know that I worked on Sun TV's flagship show, "Street Eats" for its three seasons. I ate my way across the GTA as the show's researcher, Associate Producer, script writer and occasional director. Along the way, I met truly inspiring people from every walk of life who have for numerous reasons, decided to share the foods of their homelands with an appreciative, food-loving crowd here in Toronto. In Season III, when the show's creator decided to include my birth country, Colombia, I cheered aloud. The Colombia I know is truly stunning- a land of contrasting faces, climates, and geographies including powder-white beaches and turquoise clear water to lush jungles and majestic mountains. Mainstream media only report on the problems- and there are many to be sure. Having worked in news for a few years myself, I know the game and what it takes to get ratings so you’ll only EVER hear about the cocaine cartels, the kidnappings, the FARC and the poverty. But Colombia is much greater than the sum of those labels. It’s a country alive with history, award winning writers, artists, artisans and regional dishes that bring comfort and joy to my tastebuds. So I was more than delighted to participate in Street Eat’s Colombia episode, in the Los Arrieros Colombian restaurant segment where host Ali Rizvi and I go into Doña Laura’s kitchen as she prepares a typical Bandeja Paisa from my neck of the woods- the Antioquia area of the country. The show airs Sunday, Jan. 20th at 6pm on SUN TV in the GTA (or channel 15 in Toronto). If you catch it, drop me a line and let me know what you think! Posted by Mary Luz Mejia If you love the now ubiquitous Dulce de Leche (aka Cajeta in Mexico, or Arequipe in Colombia), then there are some sweet treats awaiting your discovery amongst the Colombian baked goods repertoire. I met with Toronto Star Food Editor Jennifer Bain and her delightful Zimbabwean friend last Sunday for a round of baked and deep-fried treats along with a hot chocolate and a hot Milo at Columbus Bakery on Dufferin. Jennifer is working on a piece about Colombian pastries and the shops that sell them throughout the Greater Toronto Area- so it was with great delight that she asked to meet with me this gray Sunday morning to chew over a few food memories. One of my favourites has to do with the consumption of three treats - the first is a Colombian buñuelo (not to be confused with the Mexican dessert by the same name) - deep fried cheese balls that combine the salty/sweet flavour profile Colombians love so well and that pairs perfectly with a good cup of hot chocolate. The second is the flaky and fabulous Pastel de Gloria- puff pastry filled with Arequipe and built to win over dessert lovers anywhere. The third is the #1 favourite- the Oblea- a sweet wafer (that looks like a giant Holy host) that's layered with arequipe of course and topped with another oblea wafer. Happiness in every bite! Columbus also offers wonderful empanadas (deep fried and with a crunchy cornmeal crust, not baked the way the Chileans prefer their version), pan de queso, pan de yuca and papas rellenas for some authentic Colombian flavour. The best part of the day? Seeing Jennifer's pal's eyes light up when she bit into a Pastel de Gloria and declare, "Oh No! Now I'll really be craving these from now on." Job done! |
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