Food Trends

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!