Taste Magazine

44 taste | spring 2012

in seasonasparagus

Creamy Asparagus SoupAsparagus with Bacon & Eggs

Asparagus & Prosciutto Sandwiches

Cucumber MartiniRed Sangria

Lemon Infused Gin

recipes:

sea, sand & chefs atCayman Cookout

D E L I C I O U S L I V I N G W E S T O F T H E C I T Y

VOLUME 1 NUMBER 1 SPRING • SUMMER 2012

D E L I C I O U S L I V I N G W E S T O F T H E C I T Ytaste

summer sippers

street food phenomenon

01_COVER_options.indd 44 12-05-15 12:18 PM

There’s no substitution for true beauty.Hunter Douglas is your fi rst choice for style and innovation.Don’t settle for anything less than our truly distinctive designs.

From May 1st to August 31st, 2012, ask us how you can receive a Hunter Douglas Manufacturer’s Rebate.

Scan with your smartphone.

905.827.8555 Showroom: 2464 Lakeshore Rd W, Oakville

Toronto Design Offi ce - 416.988.9450

• Custom Drapery • Sheers • Roman Shades • Valances • Swags • Bedding • Comforters • Coverlets • Pillows • Shams • Shutters • Shades

SPECIALIZING IN BEAUTIFUL CUSTOM DRAPERY. SAVE UP TO 33% ON SELECTED FABRICS.

Manufacturer’s

Rebate

Book a complimentary in-home consultation with

one of our designers:

Marie IannaceInterior Design/Décor

Drapery Specialist

www.shadesofhome.ca

Shades of Home.indd 1 12-05-10 3:42 PM

CONTENTS

asparagus

in every issue07 amuse bouchetasty bits for food lovers

10 booksthe latest cookbooks

11 grapesontario's world class wines

12 meet the chefmatt kershaw of the alex & rapscallion

44 edible eventsevents for food and wine lovers

46 have you triedkohlrabi

taste

SPRING • SUMMER 2012

14

Enjoy some of Ontario's finest while it's fresh and in season with these recipes.

gourmet getaway

Get your fill of sun, sand and celebrity chefs at Cayman

Cookout, the ultimate foodie event in Grand Cayman.

18street food phenomenon

Savour the latest food trend with these on-the-go gourmets.

29the cook's kitchen

Dream kitchens for the home chef.

32 summer cocktails

Tasty summer sippers to toast the season.

36

03_Contents.indd 1103_Contents.indd 11 12-05-14 2:44 PM12-05-14 2:44 PM


general managerDAVID HARVEY

director of publicationsVICKI DILLANE

editor-in-chief HOLLY CRAWFORD

[email protected]

art director SCOTT MACDONALD

editorial assistant CHRISTINA MACMILLAN

contributing writers SURESH DOSS, REBECCA DUMAIS

GORDON STIMMEL, SHERRI TELENKO

director of photographyRIZIERO VERTOLLI

photographersCHANTAL AYOTTE, STACEY NEWMAN,

BRIAN REILLY, NIKKI WESLEY

account representativesSUE BARTHOLOMEW, GERMANA CLEMENTI,

ADELE COSCO, ALISON LINK

production managerRHONDA RIDGWAY

editorial graphic designerBRIAN ROBERTS

advertising co-ordinatorLINDA CLEGG

contributing graphic designersDAVE KNATCHBULL, MARIA RODRIGUEZ

TANIA SAGRISI, CRAIG THOMSON

distribution managerALEXANDRIA ANCHOR

[email protected]

assistant office managers DONNA ALLEN

accounts receivable coordinatorSILVANNA BOGDANOVSKI

business managerSANDRA PARE

Metroland West Media Group Specialty Publications - a division of Metroland Media Group Ltd. - is publisher of West of the City, Taste, Shopaholic, Boatguide, Boating Business, PORTS Cruising Guides,

Carguide, World of Wheels, Canadian AutoWorld, Ideal Home.

Metroland Media GroupGroup Publisher - NEIL OLIVER

Director of Production - MARK DILLS

Statements, opinions and points of view expressed are those of the writers and do not necessarily represent those of the publisher,

advertisers or Taste.

Editorial and sales office:447 Speers Rd., Suite 4, Oakville, ON, L6K 3S7

Tel: 905.845.8536 • Fax: 905.842.4432www.westofthecity.com

Editorial contributions:We welcome submissions from writers and photographers, new or

established, but can assume no responsibility for unsolicited material.

Contents copyrighted:All rights reserved. Reproduction of any article, photograph or artwork without written permission from the publisher

is strictly prohibited.

Taste is published twice per year: Spring/Summer (May), Autumn/Winter (October)

V O L U M E 1 , N U M B E R 1 S P R I N G • S U M M E R 2 0 1 2

taste

182 Lakeshore Rd E • Downtown Oakville • (905) 338-0275 www.tosetatable.com

Cake Pops Baking Pan, available at:

379 Kerr St., Oakville 905-582-2664 www.jacsbistro.com

Italian French Bistrot li F h Bi t

In the heart of trendy Kerr Street Village

04-masthead.indd 4 12-05-14 2:45 PM

spring 2012 | taste 5

EDITOR'S letter

The first seeds of the idea for this, our first issue of TASTE, were sown nearly a year ago.

It was mid-June and in a summer lull we dreamt up plans to celebrate the tenth anniversary of our flagship title, WEST of the City Magazine. With our heads high in the clouds, plans for a huge celebratory year and the launch of a new title began.

Creating a magazine devoted to food had long been on our wish list, but the timing was never quite right. With a milestone approaching, and readers increasingly hungry for food and drink content, the planning went into high gear.

And so now, nearly a year later, we are pleased to present this premiere issue of TASTE.

We've compiled a "taste" of everything a gourmand might want for the summer months. A collection of recipes for both a seasonal local ingredient – asparagus – and delicious summer drinks. A sampling of new products and news, the latest cookbooks, a wine column by none other than Gordon Stimmel, a chef bio and lots of local events that celebrate food and wine.

I was honoured to be invited to the incredibly posh Cayman Cookout earlier this year to prepare an article for this issue. The weekend of cooking demos and tastings offered up by Chef Eric Ripert and a number of celebrated and celebrity chefs is what food lover's dreams are made of. If you didn't have a reason to visit Grand Cayman already, you will now. See the story on page 36.

While on that journey, I had the pleasure of meeting and travelling with fellow writer Suresh Doss. For those in the know, Doss' name is synonymous with the street food and food truck movement in the GTA. With food truck sightings becoming more and more regular, I went straight to the source for an article on the state of street food. See what Doss has to say, in his own words, on page 18.

This issue of TASTE has come to fruition with the assistance of two valued partners. To assist with the celebration of WEST of the City's tenth birthday and the launch of TASTE, we have partnered with the Cayman Islands to create a series of fine dining events. These evenings will be celebrations of fine food and wine, with Cayman flavour. The first event is planned for Thursday, September 20, hosted by Oliver's of Oakville. Save the date!

To assist in delivering TASTE into your hands, we are pleased to have Whole Foods Markets as one of our exclusive points of pickup for the magazine. You will find future editions of TASTE at Whole Foods Oakville and Square One locations.

I hope you’ll take a little time to savour this issue, and that you find something perfectly suited to your taste.

welcome to taste!

H O L L Y C R A W F O R De d i t o r - i n - c h i e f

h c r a w f o r d @ w e s t o f t h e c i t y . c o m

04-05_Letter.indd 504-05_Letter.indd 5 12-05-15 11:42 AM12-05-15 11:42 AM

THREE ISLANDS. ONE IDYLLIC DESTINATION.WHERE THE WORLD COMES TO DINE.

FOR INFORMATION CALL 1.800.263.5805 // VISIT WWW.CAYMANISLANDS.KY

SOME PLACES SAY YOU TRAVEL. ONE SAYS YOU’VE ARRIVED.

Working up an appetite.Rum Point, North Side.Cosmopolitan Grand Cayman.

The CAYMAN ISLANDS is

the Exclusive Partner of the

WEST of the City DINNER SERIES.

Save the date and don’t miss

this delectable evening of

food, wine, fashion and

the Cayman Islands at the

newly renovated

Olivers Of Oakville Restaurant.

YOU ARE INVITED

TO AN EXCLUSIVE

CAYMAN DINNER

THURS, SEPT 20, 2012

Air Canada and WestJet offer non-stop service from Toronto to Grand Cayman, with easy connections from other Canadian cities. Book today at AIRCANADA.COM or WESTJET.COM

Cayman Islands.indd 1 12-05-03 3:28 PM


amuse

BOUCHEP R O D U C T S , T I P S & T R E A T S F O R F O O D L O V E R S

Sweet and Salty SnacksWhen it comes to snacking, healthier options also tend to be the least flavourful, and when you want to satisfy that sweet or salty craving that just won’t do. With Popcorn, Indiana, you won’t have to choose between nutritious and delicious, just between sweet and savoury. Made in real kettles, popcorn is naturally low in fat while being gluten and cholesterol free as well as being a high source of fibre and whole grains. Popcorn, Indiana is all-natural, with zero trans fat, no artificial flavours or preservatives and is available in a variety of artisan flavours including Original Kettle Corn, Bacon Ranch, and Cinnamon Sugar. Also try Popcorn, Indiana’s Chip’ins, with all the benefits of popcorn, and the chip crunch you crave. Popcorn, Indiana popcorn and Chip’ins are available for $4 to $5 at major grocery stores. popcornindiana.com

07-09_AMUSE BOUCHE.indd 7 12-05-14 3:48 PM


Handy Helper Stand mixers do what most hand mixers can’t, but some jobs are perfect for the handy little tool. Thanks to Breville’s new Handy Mix Digital you will no longer have to sacrifice quality for counter space. With a 200W motor offering 16 speed settings and a turbo button for a quick burst of power, the Handy Mix Digital comes equipped with a built-in timer to ensure your ingredients are never over-mixed. A mixing guide, conveniently located on the side of the body, ensures that you mix ingredients at the ideal speed, while the three attachments, including flat beaters, dough hooks and a wire whisk allow you to properly mix the unique ingredients that make up your at-home culinary masterpieces. Available across Canada for $100. breville.ca

Cake Pops at HomeThe latest trend in tiny baked goods is the cake pop, a little morsel of cake served on a lollypop stick. Make your own at home with ease with a cake pop baking pan. Simply use your favourite batter, pour in one half of the pan, attach the top half of the pan and bake. Batter bakes into a perfectly rounded shape, ready to decorate. Nordic Ware Cake Pops Baking Pan, available at To Set a Table, Oakville.

Harbourside Organic Farmers Market movesHarbourside Organic Farmers Market will now take place every Saturday from June 16 through October at Whole Foods Market Oakville. Visit the Oakville Whole Foods Market terrace at the south entrance for delicious organic and local produce. Harbourside is the only organic farmers’ market in Oakville, promoting sustainable, healthy foods and environmentally friendly products, all while helping to promote the local economy. wholefoodsmarket.comoakvilleorganicmarket.com

{

A M U S E B O U C H E TA S T Y B I T S



Made in Canada condimentsSpice up your condiment rack with homegrown chutneys,

jellies and spreads made in Manitoulin Island, Ontario. The century-old Hawberry Farms produces a wide variety

of gourmet products including jams, flavoured oils, honey, hot sauce and nut butters. Shown Caramelized Onion

Chutney, Curried Pineapple and Ginger Chutney, Fruit Tomato Chili Sauce and Red Pepper Jelly.

From $6 each, available at Dietrich’s Meat Warehouse, Oakville.

Ravine Vineyard’s newest ChefRavine Vineyard Estate Winery is pleased to welcome Chef Nathan Young to their culinary team. Formerly the Sous Chef at Hillebrand Winery Restaurant, Young brings with him an esteemed past, working in highly regarded kitchens such as Kitchener’s Walper Terrace Hotel, Langdon Hall in Cambridge, Gidleigh Park Hotel in Devon, England, and Toronto’s Canoe Restaurant. Ravine Vineyard is a family owned organic winery located in the St. David’s region of Niagara, and named as one of the Worlds 20 Best Winery Restaurants of 2011 by Wine Access Magazine. “Cooking is an art,” says Young. “The lessons taught to me over the years, and my own passion will be reflected in the canvas that is Ravine.” And we can’t wait to taste what he has in store! ravinevineyard.com

Rock SaltFor those who love exotic finishing salts, the next step in flavour are blocks and bowls of solid Himalayan pink salt. Created by Salt Rox based in Lexington, Kentucky, the company makes large flat blocks used to cook food on, as well as shot glasses, bowls and serving blocks. They suggest using a large Salt Rox right on the BBQ to grill meat, seafood or veggies. Available at To Set a Table, Oakville; saltrox.com

A Culinary Experience in IndiaCook, taste, shop, and explore your way through India with Liberty India Travel’s Culinary Experience. Go on rickshaw tours with a spice expert through ancient spice markets, take part in hands-on cooking at The Spice Route and Lodi Restaurant, and even get the chance to go live on Indian TV, one of the country’s most popular food-focused shows, to take part in a cooking demonstration. From September 21 until February, 2013, travelers will have the opportunity to take advantage of this amazing package, valued at $7,625 US per person with double occupancy, including all luxury heritage accommodations, tours, most meals, culinary experiences, ground transportation, and internal flights within India where indicated.libertyindiatravel.com



B O O K S F O R C O O K S

Garde Manger by Chuck HughesMontreal’s Chuck Hughes, star of Food Network Canada’s Chuck’s Day Off, won the silver award for Garde Manger in the French-language cookbook category of the 2011 Canadian Culinary Book Awards. Now released as Hughes’ first-ever English-language cookbook, those of us who are not bilingual can finally revel in the wondrously laidback culinary masterpieces seen both on television and tasted in person at Garde Manger restaurant in Montreal. Unique dishes like Lobster Poutine accompany homemade works such as Hughes’ mother’s famous Pecan Pie. The chapter titled “Amaaazing!” includes 19 dishes Hughes describes with the word used when “a culinary expression surpasses my expectations.” Beautifully photographed, inspired by local ingredients and a passion for cooking with a laid back mentality. $24.99, harpercollins.ca

In My Mother’s Kitchen by Trish MagwoodEarly century recipes like Tomato Butter and Crab Apple Jelly blend harmoniously with modern meals like Mock Butter Chicken and Miami-Style Barbecued Beef Short Ribs in Trish Magwood’s second

cookbook. Based around familial values, old classics and new favourites are combined to help preserve the tradition of the family table. Inspired by her father’s garden, Magwood celebrates a fresh take on local ingredients with easy recipes and recipe card visual appeal. $24.99, harpercollins.ca

BOOKSCanadian Living: The Barbeque Collection by The Canadian Living Test KitchenCanadian Living’s highly regarded test kitchen is back with an updated cookbook based entirely around our warm weather favourite: the barbeque. Containing exciting new recipes and old favourites, the 500+ page book contains more than 150 mouthwatering colour photos, tips and advice, and a full nutritional analysis of each recipe. Each chapter is broken down into a specific type of grilled food such as Brochettes & Kabobs and Fish & Seafood, and contains skill levels from beginner to expert. Prepare a time-honoured favourite or experiment with expert-level recipes to prove who really is the top chef in your kitchen. $32.95, randomhouse.ca

Beerlicious

by Ted Reader with Tasting & Pairing Notes by Roger MittagFrom classic beer can chicken (Foster’s King Can Turkey to be exact), to the unexpected Beerlicious BBQ Cake, Ted Reader has your barbequing bases covered with his latest cookbook Beerlicious. The award-winning chef and food entertainer uses bold photos and easy to understand recipes to help promote one of the best aspects of summer: barbequing with a cold beer in hand. Using a different beer for each recipe, this playful cookbook breaks recipes into easy to manage sections such as Sides, Birds, Sandwiches and Desserts and Breads, to only name a few along with tips on grilling and aiding you in makingyour own rubs and sauces. $29.99, mcclelland.com

Smoking Meat: The Essential Guide to Real Barbeque by Jeff PhillipsSmoking meat, however delicious, can be a bit overwhelming. With the help of Jeff Phillip’s well known website, smoking-meat.com, lovers of this classic barbeque item have been inspired to get grilling. For the first time, Phillips’ expertise is available in a convenient book, Smoking Meat: The Essential Guide to Real Barbeque. With step-by-step instructions on how to choose, set up, and modify your own charcoal, gas or electric smoker, Smoking Meat covers all areas including tried-and-true recipes for everything from chicken and ribs to quail and frogs’ legs. $29.95, whitecap.ca

Cook, grill and smoke your way through summer with these new releases

10 - books.indd 10 12-05-15 3:23 PM


G R A P E S O N TA R I O' S B E S T

ONTARIO'SB Y G O R D O N S T I M M E L L

Ontario now produces world-class wines with prices to match. In tasting through 265 local wines recently, both as a judge and wine critic, six emerged that can go toe-to-toe with the best from around the globe. The latest trend is to capture “somewhereness” in wines, our equivalent of the French word terroir. The producers are dedicated to showcasing wines that express the exact soil, microclimate and natural conditions that make a single vineyard unique. These are our ultimate wines of distinction.

worldly wines91RATING

93RATING

92RATING

+

91RATING

+

Flat Rock Cellars 2007 Sparkling BrutThe Flat Rock is a sleeper among Ontario’s sparklers made using the real Champagne method. It shows yeasty, lemony lime and slivered roast almonds aromas, and a full-bodied, lemony hazelnut and biscuit-flavoured core that is absolutely seductive. The finish is rich and long with a hint of peach and a super fine bead of bubbles. $35, winery only or online. Only 174 cases produced. Rating: 91

2027 Cellars 2011 Fox Croft Vineyard RieslingVirtual winemaker Kevin Panagapka – although he doesn’t yet own a winery of his own – is making stunning Rieslings. This single vineyard example is gorgeous, with aromas of jasmine, white peach and lemon drops. The flavours dish up lime candy, pine nuts, peach and candied ginger leading into an extremely long finish of candied citrus, lime blossoms and minerals. $25, available online at 2027cellars.ca Rating: 92+

Tawse Quarry Road Vineyard 2010 ChardonnayHeady aromas of toasted hazelnuts and almonds, with lemon drop, fresh golden apple and minerals that captivate the senses. The flavours show refined lemon meringue, spiced apple and a gently buttery and silky citrus-rich texture. The prolonged finish unveils wet stones and lemon zest. Created from a vineyard rich in limestone on the Vinemount Ridge. $34.95, replaces the 2009 (#111989) at Vintages stores. Rating: 93

Stratus 2008 WhiteThis vintage dropped Riesling, opting for an exotic melange of 37 per cent Chardonnay, 28 per cent Semillon, 23 per cent Sauvignon Blanc and 6 per cent each of Gewürztraminer and Viognier. Aromas of buttery creamed corn, coconut and golden apple are quite bewitching. The flavours unfold with big butterscotch, yellow apple and white peach, overall, simply delicious. $44.20, Vintages (#660704) or winery. Rating: 91+

Closson Chase 2009 Churchside Pinot NoirAs with many Prince Edward County reds, this is light in style, but very flavourful. Aromas of beetroot, black cherry, vanilla and exotic earthy spice. The flavours are inviting with lilacs, black cherry, cedar and vanilla in a mellow style marked by gentle smoky finesse. Tiny production from famed winemaker Deborah Paskus. $49.95, available at the winery or online. Rating: 91

Hidden Bench Terroir Caché 2008 MeritageThis Beamsville Bench winery has luxury wines above this level, but this 47 per cent Merlot, 22 per cent Cabernet Franc, 21 per cent Cabernet Sauvignon and 10 per cent Malbec Bordeaux style blend is available and luscious. Big black cherry, tar and blackberry aromas lead into mellow cherry, vanilla and cedar accented flavours with a hint of charcoal on the finish. A marvel with charred meat from the barbecue.

$35.20, Vintages and the winery. Rating: 91

91RATING

91RATING

11-WINE.indd 11 12-05-14 4:17 PM


F O O D M E E T T H E C H E F

meet the

CHEFMatt Kershaw is that new breed of 30-something chefs and restaurateurs: easy going, understated, and remarkably confident that his innovative ideas about dining out and foodie tastes will be successful.

There’s a remarkable lack of pretension at The Alex, Kershaw’s dinner/bistro blend restaurant on Brant Street in downtown Burlington – somewhat surprising considering frogs legs, pickerel cheeks, braised lamb shank and ox tails are practically staples on the menu. Some might say this former Hamilton Golf and Country Club chef who apprenticed at the Royal York in Toronto followed in the footsteps of his brother, owner of the posh Rousseau House in Ancaster. But food lovers would likely argue that he’s forged his own path, rejecting stemware and table clothes for a down-to-earth love of all things perfectly peeled, poached and prepared.

The Alex is about loving to eat – not scarfing down large quantities – and savouring smaller portions for reasonable prices, allowing patrons to sample a number of offerings, tapas style, rather than committing to one entree per evening. Now the meat-centric Rapscallion, a self-proclaimed “rogue eatery,” on Young Street in Hamilton further embraces Kershaw’s culinary passionate and irreverent dining concept.

Considering you grew up in Hamilton and worked as a chef in Toronto, why choose Burlington as the site of your first solo endeavour?The Alex has been in Burlington for about two years. I first wanted to open in Hamilton. When I was looking for locations, I sat in my car for hours watching people go by and asked myself, “Can I picture these individuals walking into my restaurant?” It wasn’t encouraging. Then I came to downtown Burlington and realized this is a happening place. I did the same thing: watched everyone walk by and realized about nine out of ten people I saw would walk into the type of restaurant I had in mind. So I renovated an existing space, keeping the booths to maximize

Matt Kershaw, The Alex and Rapscallion

PHOTOS BY CHANTAL AYOT TE

B Y S H E R R I T E L E N K O

12-13_MeetTheChef.indd 12 12-05-14 4:37 PM


seating. I did end up opening Rapscallion in Hamilton as well, primarily because the buildings there are so affordable.

When you eat out, what do you order?When I go to other restaurants I look for something I haven’t had before, or something prepared in a different way. I have a tendency to choose the meatiest, fattiest dish that is most unhealthy like short ribs or anything with bacon. I’m not kidding.

What is your favourite dinner party dish?I don’t get invited out for dinner much. People seem to think my expectations will be too high. But the truth is, I grew up on over-cooked lamb with potatoes and gravy and that’s still one of my favourite dishes. So is macaroni and cheese... When I cook for people at home, I don’t care about burning anything. It’s more about having fun. The first time I invite

people over they might expect an over-the-top menu, but they soon learn it’s more about the company.

Have television shows improved customers’ food education?Definitely. Yes. I literally have kids come into the restaurant and order medium rack of lamb and know what they’re talking about.

What was the most important lesson you learned at chef’s school? I’m not a fan of going to school to learn how to cook. Are you the right person for the job? Do you love food? Who did you cook under? These are questions asked when hiring chefs... Do you have a natural love for food and – it sounds corny – but can you add that ingredient to the dishes you create? School is ok, but you only do everything once. I encourage people to get paid to learn, because if you’ve done something for 10,000 hours, you know how to do it.

What’s next?Possibly a food truck. I’m going to Niagara Falls next week to look at one. Will it happen? I don’t know. But I love the idea.

Two dishes from The Alex menu: the trio known as Bacon Wrapped Bacon and Mango Slaw with Cashew Crusted Shrimp (background).

12-13_MeetTheChef.indd 13 12-05-15 10:56 AM


ASPARAGUSin season

The best time to enjoy asparagus is now! The tender green On-tario crop of asparagus is at its peak, perfect to enjoy in a vivid green soup or salad or simply grilled with a drizzle of olive oil and lemon juice. Asparagus packs a nutritional punch of vitamins A and C and is a great source of folacin. One-half cup contains only

24 calories, so pile on a side of green. Look for straight crisp spears with tight heads, and use within a few days. Store in the refrig-erator with ends wrapped in damp paper towel and the bundle tightly wrapped in cling fi lm, or standing in a few inches of water. To prepare, rinse under cold water and snap off the woody ends.

F O O D A S PA R AG U S

14-16_ASPARAGUS.indd 14 12-05-15 11:27 AM


Ontario Asparagus with Bacon & Eggs with Herb Dressing

Grilled Goat Cheese, Asparagus & Prosciutto Sandwiches

Three Mushroom & Asparagus Risotto

Creamy Spring Asparagus Soup



MAY 2012

Grilled Goat Cheese, Asparagus & Prosciutto Sandwiches

1 pound asparagus, trimmed and halved crosswise 1 tbsp extra-virgin olive oil 1/2 tsp fi ne sea salt 1/4 tsp freshly ground black pepper 1/4 cup prepared basil pesto 16 slices Health Starts Here® Whole Grain Bread 1/4 pound thinly sliced prosciutto (8 slices) 1 (8-ounce) log Wellspring™ Creamery Cranberry Orange Goat Cheese Olive oil spray

PREHEAT oven to 425°F. On a large baking sheet, toss asparagus with oil, salt and pepper, and then roast until just tender, about 10 minutes.

SPREAD pesto onto 8 slices of bread, and then spread goat cheese onto remaining 8 slices. Top goat cheese with prosciutto and asparagus and then with pesto-covered bread. Generously spray sandwiches on both sides with olive oil.

HEAT a large skillet over medium heat. Working in batches, cook sandwiches, fl ipping halfway through, until golden brown and hot throughout, 6 to 8 minutes total. Transfer to a cutting board, cut in half and serve.

SERVES 8.

MAY 2012

Creamy Spring Asparagus Soup

1 tbsp butter 1 large leek, white and light green parts only, cleaned and cut into 1-inch pieces 4 cups low-sodium chicken broth 1 medium Yukon gold potato, peeled and cut into 1-inch pieces 1 bunch asparagus (about 1 pound), woody stems snapped off and discarded, spears cut into 1-inch pieces 1/3 cup low-fat sour cream 1/2 tsp sea salt Ground black pepper 2 tbsp chopped chives

MELT butter in a medium pot over medium low heat. Add leeks and cook, stirring often, until ten-der, about 10 minutes.

ADD broth and potatoes and bring to a boil.

REDUCE heat to medium low. Add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes.

REMOVE pot from heat and set aside to let cool slightly. Carefully transfer soup to blender in batches and purée until smooth. Return soup to pot and bring to a boil. Remove from heat, whisk in sour cream and season with salt and pepper. Ladle soup into bowls, garnish with chives and serve.

SERVES 4.

TIP Serve this delightful spring soup with crusty bread or top with homemade croutons.

MAY 2012

MAY 2012

Ontario Asparagus with Bacon & Eggs with Herb Dressing

24 spears asparagus 4 soft boiled eggs 4 slices smoked bacon 3/4 cup + mayonnaise 2 tbsp Freshly chopped herbs (chives, parsley, tarragon) Olive oil Salt & pepper

POACH four eggs and season with salt and pep-per. Keep warm.

BLANCH asparagus, drizzle with olive oil and season with sea salt and cracked black pepper.

GRILL or fry bacon until very crisp.

MIX mayonnaise with chopped herbs and thin out with water to reach proper dressing consistency. To serve, arrange 6 pieces of asparagus fl at on each plate, place egg on top and coat with mayon-naise, then lay the bacon on the egg.

SERVES 4.

-courtesy Whole Foods Market, Oakville & Mississauga

PHOTO BY: ASHLEY WESSEL

PHOTO BY: ASHLEY WESSEL

PHOTO COURTESY: WHOLE FOODS MARKETS

PHOTO COURTESY: WHOLE FOODS MARKETS

-courtesy Spencers at the Waterfront,Burlington

-courtesy Whole Foods Market, Oakville & Mississauga

Three Mushroom & Asparagus Risotto

1 medium or half one large portobello mushroom, sliced 6 small oyster mushrooms, sliced 8 small button mushrooms, sliced 1 tbsp (15 mL) unsalted butter 2 tsp (10 mL) red onion, diced 1 tsp (5 mL) sundried tomato, diced 1 cup (250 mL) vegetable stock 2/3 cup (175 ml) long grain rice 2 tsp (10 mL) basil pesto 10 asparagus tips salt, pepper to taste 1 tsp (5 mL) white truffl e oil1/4 cup (60 mL) padano parmigiano shavings, or to taste

-courtesy The Open Cork, Mississauga

SAUTE mushrooms and onion in butter until ten-der, about 2 minutes.

ADD sundried tomato, vegetable stock and rice, and stir to blend. Cover pan, and cook until rice is tender, about 6 to 8 minutes.

ADD pesto and asparagus, and season with salt and pepper, to taste.

SERVE immediately, drizzled with white truffl e oil and sprinkled with padano parmigiano shavings. Serves one. Recipe may be doubled.

T A S T E R E C I P E





Follow the fox to WINEFOX.ca

I take caviar withChampagneand tacos with whatever is open.

See why pairing wine with food is so easy, even a fox can do it.

Wine Fox.indd 1 12-05-14 9:52 AM

A lineup of eager patrons at the SEW Hungry food truck rally last summer in Hamilton's Ottawa Street area.

18-20 Food Trucks.indd 18 12-05-15 10:59 AM


About 15 minutes into the fi rst Food Truck Eats event, I realized that we were in for a roller coaster ride.

July 2, 2011, a few minutes before 11 a.m. in the sun-soaked Distillery Dis-trict space, I directed the last truck into its spot. It was a cupcake vendor, Cup-cake Diner, and since all of Natalie Ravoi’s goods are prepared in advance in a commercial kitchen, she just pulls up, opens the order door, and is ready to go. Ironically, an hour later, all her cupcakes were gone. All 1,000 of them. For the fi rst Food Truck Eats event, we expected about 800 people to show up. Instead, the numbers were close to 3,800. It was chaotic. The food truck phenomenon had arrived to Toronto.

“Post-recession inspired eating” has swept through America in the last six years as chefs of all culinary interests have taken to the road, opening mobile eateries to offer elevated, affordable street food without compromising on fl a-vours and ingredients. Food trucks have been around since the ’50s in the U.S., but this was different. It was globally-inspired, cheap, inventive, and it piggy-backed on another social phenomenon: social media. Twitter and Facebook drove foodies mad as they scrambled to track down these trucks. It spread like most culinary trends; fast and ferocious. Los Angeles, Portland, Miami, Austin, New York, Cleveland, Philadelphia, Boston, Baltimore. The unique landscape of each state also played a pivotal role with the trucks as some cities have room for curb side trucks, some don’t. The “food truck rally” concept took things to the next level as groups of trucks banded together and took over parking lots and other spaces. These rallies not only allowed the masses to plan their attack ahead of time, but they also gave foodies the opportunity to understand food truck culture city to city.

F E A T U R E F O O D T R U C K S

B Y S U R E S H D O S S

T H E

STREET FOOD phenomenon

If you want to know about the state of street food in Ontario there

is just one person to ask. Suresh Doss, a food and wine writer and

publisher of Spotlight Toronto, has become the doyen of gourmet

to-go for those looking to buy, and sell. Skillfully spreading the

word via social media and navigating city permits, he has become

a beacon in the culinary darkness, and red tape. Here he tells it

like it is, and how it should be where street food is concerned. - HC

1PHO

TO B

Y: C

LAU

DIO

CU

GLI

ARI

18-20 Food Trucks.indd 19 12-05-15 3:26 PM


Food Truck EatsAfter being inspired by Miami, I hosted Food Truck Eats (FTE) last July at the Distillery District in To-ronto. A month prior, The Toronto Star unveiled my plans for a three-part festival, something the coun-try had never seen before. I had a specifi c idea in mind when planning the event: food trucks and res-taurants (and popups) sharing the same space and celebrating the diversity of Ontario with good street food. In one case a city employee said that the idea was “completely ridiculous, no one wants anything other than hotdogs for street food in Toronto”.

Thankfully, the response was anything but. In a city so restricted by what’s available on the street to eat, we drew a large crowd. The #foodtruckeats hashtag trended nationally within 10 minutes, and continues to be used on a daily basis. Subsequent FTE events have attracted anywhere from 2,000 to 20,000 attendees and we’ve taken the trucks to cities like Mississauga and Stratford to demonstrate that trucks can co-exist with restaurants and the chang-ing landscape.

City Red TapeThe criticism from the city represents the general tone on street food. While neighbouring cities like Hamilton, Burlington, Mississauga, and Kitchener are planning to implement some sort of street food program, the city of Toronto is still recovering from the bitter aftertaste of the "A la Cart” fi asco. The program was put in place to increase the variety of street food on Toronto streets, and to foster en-trepreneurial spirit. Instead, it was overregulated and riddled with red tape. Sadly it was a poorly

executed initiative that resulted in large amounts of debt and bankruptcy for the vendors. As a result of this embarrassment, the city is still very sensitive about anything street food related, and no new ven-dors (trucks or carts) are allowed to set up on public property or curb side.

So instead, we rally on, and the trucks are draw-ing large crowds that other cities in Canada can only dream of. There are currently more than 15 active food trucks in Toronto with another dozen expect-ed to pop up in the GTA. “We’re not going to wait for the City of Toronto to change its rules. There’s enough action to go around,” seems to be the gen-eral response I get when I encounter a new food truck owner. Between weddings, private events, corporate functions, and food truck rallies like Food

Truck Eats and SEW Hungry in Hamilton, everyone wants to be in the presence of a food truck.

More DiversityFood Truck Eats has also functioned as a platform to see how far we can take street food. With a prov-ince as multicultural as ours, it’s important – and fun – to think about how great our street food scene can be. Personally, I’d love to see a food truck that specializes in Filipino food, South Indian or vegetar-ian fare. We’re starting to see this, as the new breed of trucks this year will offer oysters, ceviche, lobster rolls, Jamaican street food, and raw foods.

What’s missing? For city hall to pay attention to the consumer, step back, and give the entrepreneurs the opportunities to push food forward.

Upcoming EventsOntario Craft Beer Week with Food Truck Eats, June 2 and 3, Distillery District

Food Truck Eats The Tuneup, our summer end party, September 9, location to be announced

F E A T U R E F O O D T R U C K S

1

{street eats by the numbers

Food Truck Eats 1: 3,800 peopleFood Truck Eats 2: 10,000 peopleFood Truck Eats 3: 20,000 people

Food Truck Eats Mississauga 2011: 800 peopleFood Truck Eats Stratford: more than 2,000 people

Currently there are more than 15 trucks but only a few operate in Toronto.

Average price of a food truck eats item, $6.

Best way to attend FTE. Bring threefriends, divide and conquer.

PHO

TOS

BY: C

LAU

DIO

CU

GLI

ARI

The Gorilla Cheese truck; signs to help the crowd at SEW Hungry; and the Cupcake Diner truck.

18-20 Food Trucks.indd 20 12-05-15 10:59 AM

Discover a variety of new tastes, ideas and sensations in a spectacular grocery shopping experience!

LOOK INSIDE FOR A

OF WHOLE FOODS MARKETTASTE TASTE

M a r k e t i n g S p o t l i g h t

WFM-TASTE SPRING 2012_NEW.indd 1 12-05-14 3:52 PM

a taste of whole foods market®


Devotion to quality is what sets Whole Foods Market apart. Every day, our Produce team selects and hand-stacks our fruits and vegetables to ensure they’re are at their peak and meet our rigorous standards of fl avour, appearance, quality and freshness.

Our buyers seek and support local produce suppliers, traditional family farms and growers who use sustainable methods. We are committed to expanding the market for organics and are proud to allocate more space to organic produce than any other supermarket.

Whether you’re looking for old favourites—like apples—or something exotic—like mizuna—you can count on Whole Foods Market to bring you the very best in-season produce from around the corner and around the world.

produce: a visual FEAST OF COLOUR

Photo: Whole Foods Market sources at least 20% of its products from local producers, like Pfennings farms.




Everything on our shelves supports the reputation we’ve carefully built on quality, purity, passion for food and being responsible to our planet.

Pick up any package in grocery, and more than likely you’ll be able to pronounce every single ingredient. That’s because everything we sell is created without artifi cial sweeteners, additives, colourings or preservatives. And don’t worry; our team of experts does the homework for you.

Whole Foods Market’s grocery aisles offer the highest quality pantry items, from the very best in quick and easy frozen dinners and organic chips and salsas to artisan pastas and delectable sauces. This is in addition to ecofriendly cleaning products, bulk items, housewares and pet food.

Our aisles are also home to a passel of products created for people on special diets. Whether you’re a diabetic, gluten-intolerant or simply choose to follow a vegan diet, we have a selection of products you won’t fi nd anywhere else.

DISCOVER WHAT ISN’T in our groceries

Photo: From chips to sandwich breads and condiments, our Grocery department offers the best ingredients at everyday low prices.




Welcome to your neighbourhood fi sh market, featuring our incredible selection of wild caught and farm raised, fresh and frozen seafood.

All of our seafood is under close scrutiny from the water to our seafood case to ensure we create solid partnerships with farmers and fi shermen who are committed to using sustainable methods. Once the seafood hits our stores, our passionate fi shmongers take over. They will:

• Educate you about seafood choices• Provide cooking tips and recipes • Marinate your seafood while you shop• Expertly fi llet your fi sh to your specifi cations• Suggest marinades, sauces, seasonings, herbs

Best of all, we recently stopped selling wild-caught seafood from unrecommended fi sheries, demonstrating our commitment to sell responsibly caught seafood, through collaborations with the Marine Stewardship Council (MSC) and SeaChoice. Stop by our seafood counters to learn more.

show your OCEAN DEVOTION

Photo: Now you can take home delicious seafood and peace of mindthat you are doing your part to ensure fi sh for future generations.




At Whole Foods Market, we’re dedicated to helping you make informed choices about the food you eat. All our beef, poultry and pork are raised with no antibiotics, no added hormones and no animal byproducts.

Recently, we’ve taken a step further by adopting Global Animal Partnership’s 5-Step™ Animal Welfare Rating, which outlines specifi c welfare practices in steps 1–5+. This innovative program is transforming the industry, encouraging producers to improve their welfare practices to attain higher step ratings.

Interested in learning more? Our meat counters combine quality products with superb customer service. Whether you’re looking for more information about the 5-Step system, a special cut or cooking tips, our butchers are prepared to help!

committed to animal welfare FROM RANCH TO PLATE

Photo: We’re here to help you make informed and healthy meat choices.




Whether you’re looking for a quick meal on a busy weeknight or to feed an army for weekend brunch, Whole Foods Market is here to help.

Our chef’s case and catering department make a wide variety of appetizers and meals perfect for any occasion.

Plus, all the ingredients are natural or organic and many are locally grown. That means no artifi cial fl avours, colours, sweeteners, preservatives or

trans fats, just food that is pure, fresh, fl avourful and just plain wonderful.

Also, all of our prepared foods are created by trained Team Members under the supervision of experienced chefs. They’ll work with you to ensure you get exactly what you need. This can include a visit to our cheesemongers to fi nish off your meal with a variety of local Ontario cheeses.

Did that whet your appetite? Welcome to Whole Foods Market, now grab a fork and dig in.

Photo: Looking for cheese to complement your dinner? Both our Prepared Foods and Specialty Departments carry only the fi nest.

delicious foods MINIMAL ASSEMBLY REQUIRED

All natural, 100% fruit,not from concentrate

Flavour combination isunique to the category

Bursting with irresistibletropical taste

Pineapple Coconut




At Whole Foods Market, we know you have discerning tastes. Our breads, pies, muffi ns and cakes are crafted by hand with the freshest ingredients, including cage-free eggs, natural butters and the best quality unbleached, unbromated fl our.

Our Bakery departments also feature outstanding selections from the top pastry shops in the country. As always, everything we sell is free of trans fats and artifi cial colours, fl avours or preservatives—so you can relax and enjoy truly great baked goods.

We are passionate about providing our customers the best cup of coffee in the world. Our buying experts taste hundreds of samples before choosing just one or two coffees from the top growing regions.

Photo: Pairing our delicious pastries with our fresh coffee is a perfect match.

baked goods and coffee: A MATCH MADE IN HEAVEN


Whole Foods Market offers the highest-quality products that are sourced locally whenever possible.

Beyond just selling the highest-quality natural and organic foods,

• we believe that food in its purest state – without artifi cial sweeteners, additives, colourings or preservatives – is the best tasting and most nutritious food available

• we are passionate about offering only the freshest, most healthful, minimally processed products

• we believe that organic food is better for the environment and the sustainability of our farming communities

• we have an exceptional customer service team and a variety of experts, including chefs, fi shmongers, butchers, bakers and specialty food buyers

Whole Foods Market is passionate about great tasting, quality food and the pleasure of sharing it with others. Visit our stores, and taste the difference.

WHOLEFOODSMARKET.COM

SQUARE ONE155 Square One Drive, MississaugaFacebook–WFMSquareOne • Twitter–WFMSquareOne

OAKVILLE301 Cornwall Road, OakvilleFacebook–Whole Foods Market Oakville • Twitter–oakvillewfm

YORKVILLE 87 Avenue Road, TorontoFacebook–Whole Foods Market Yorkville • Twitter–yorkvillewfm

the world’sleadingNATURAL AND ORGANIC GROCER



Things have come a long way since we were awed by Mrs. Brady’s kitchen, with the built-in wall oven and fancy Formica island. Granted, built-ins are still extremely popular, but what I wouldn’t give to trade my had-its-heyday microwave shelf for a coffee cen-

tre, a pullout recycling station or a microwave drawer. People are now looking for transitional kitchens: not too modern, not too traditional. It features clean lines, professional appliances and gives the space the look of being fi lled with furniture.

F E A T U R E K I T C H E N S

the cook’s KITCHEN

B Y R E B E C C A D U M A I S

1

29-31_COOKS KITCHEN.indd 29 12-05-15 11:02 AM


"Contrast is a big feature – lights and darks, nothing in between," says Brenda Baranowski, Kitchen and Bath Designer of Selba Kitchens Inc., in Oakville. "I think because people are using their kitchens more every day, so they're looking for that furniture feel so it blends with the rest of the house," she says.

By incorporating a light kitchen with an ele-ment such as a dark island it adds a more restau-rant feel into the kitchen. Each piece looks more like elegant furniture rather than cabinetry. "Lots of people are bringing the chandelier look into

F E A T U R E K I T C H E N S

1

Above: soft gray tones in the floor tiles soften the contrast of rich, dark woods and creamy white in this elegant kitchen.

Left: a large dining table plus seats at the island offer loads of seating and a view to the television in a kitchen made for family entertaining.



the kitchen, something that at one time would have been reserved for a dining room," she says. When it comes to entertaining and everyday liv-ing in such a fi ne space, Baranowski says many clients save space in their kitchen, such as a wall, to mount a fl at screen TV.

Kitchen cabinetry is featured in rich, darkly stained wood, but Baranowski says that they are using more exotic woods such as zebra and wenge (African Rosewood). Wenge is a tropical wood, very dark in color and a strong partridge wood pattern. Zebrawood (looks just like it sounds) features blond and dark stripes. “When we stain it in a dark colour it has a tone on tone look but more of an exotic feel," says Baranowski. Slab doors and glazed fi nishes are also popular.

Long-gone is the appliance garage, replaced by hutch cabinets that extend down to the counter-top. "You still have that storage at counter level. It gives you additional storage and sometimes you can bring them out a little deeper than the rest of the cabinets," comments Baranowski. It's a great place to store small appliances that you don’t want to exhibit on the counter. "Many people are going with higher-end, stainless steel appliances and keeping them on the counter as fi xtures," she adds.

Glass cabinet doors are implemented in various looks: wire mesh doors, clear glass, beveled, frost-ed, glass with a waterfall effect, and reeded glass. What's different now is the interior fi nish behind the glass: a white kitchen with a dark chocolate-coloured island might feature glass doors with a chocolate interior.

Cabinet hardware varies, says Baranowski. "It’s really personal. There's still a lot of stainless steel to compliment the appliances – some with more of a brushed antique fi nish, a lot of oil-rubbed bronze." Polished chrome is becoming more pop-ular as well as clear glass knobs.

Kitchen islands are now a fully functioning, independent part of the kitchen. "A fl ush style is the most popular because it gives you the biggest prep area rather than having a tiered island with a raised breakfast bar," notes Baranowski. "They're great for entertaining and putting out appetizers. A lot of people are making the island more a part of their kitchen and getting rid of their table and chairs and incorporating a family-style eating area within the island." The addition of chunkier posts and decorative toe-kicks imparts the up-

scale furniture look.Large islands can also accommodate a prep

sink with a gorgeous polished chrome faucet. What may be even more desirable are the options in microwaves with and under-counter or micro-wave drawer options. "For people with less of a budget, microwave drawers are amazing," she says. Think pot drawer that opens easily for you to put your food in, heat and remove.

With the microwave moved off the counter and into the island, what other options are avail-able? "A lot of people are looking for secondary ovens, whether that's a range with a wall oven or a double wall oven," says Baranowski. And imag-ine starting your morning at your kitchen's cof-fee centre. "It basically an espresso machine that's built into a wall oven-type cabinet." Garage recy-cling centres, pantry pullouts, rollouts and com-post bins are becoming somewhat of a standard. A pot-fi ller faucet above the stove is an excellent option for foodies who want to avoid the hassle of carrying heavy pots of water from one end of the kitchen to another.

Counter depth, fl ush fridges pair well with the transitional kitchen. The sacrifi ce in depth is made up for in width and or height. "More people want a wider fridge – starting at 36 inches, going up to 42, even 48 inches," reveals Baranowski. Those with larger kitchens may appreciate a full fl oor to ceiling fridge and full freezer side by side.

Warm grays are the hot tones for kitchens now, whether it's in a stain, a glazed fi nish or a solid colour. "The focal direction is moving out of beige tones and into the warm gray tones," says Ba-ranowski. "Tiles that have a gray undertone but still have browns and beiges mixed with it. In that way the kitchen still goes with any other beige tones throughout the home.”

Granite still remains the most popular choice for countertops, however Baranowski says quartz is coming on strong. It offers durability that you won’t get from a natural stone. Backsplashes are being fi nished in Calcutta marble or glass tile mixed with natural stone. What’s more, tile is no longer just for the backsplash; it can also be carried over to the range and placed all the way up the wall to create a focal point. "You can use backsplash tile to fi nish an entire wall spaces,” states Baranowski. Even a separate wall in the kitchen might have the same stone and mount a fl at screen TV.

exotic woods, professional-grade appliances and elegant design converge for the

ultimate cook's kitchen.

Enjoyed in all the fi nest

backyards

1260 Speers Road, Unit 13Oakville • 905.847.5295


SIPPERSsummer

Patio season has arrived and with it a thirst for creative cocktails. Embrace your inner mixologist and stir – or shake – up a batch of tasty tipples with your favourite fl avours. My go-to summer drink is often a mojito, tweaked with fresh ginger or melon. Be ready for summer entertaining with your own version by keeping a stash of

simple syrup in the fridge. Just bring to a boil equal parts of water and sugar in a saucepan, cool and store in an airtight container in the refrigerator. Add roughly chopped fresh ginger root to the hot mixture to steep (don’t forget to strain) and you’re on the way to an easy ginger-infused cocktail.

D R I N K C O C K TA I L S


32-34_SUMMER COCKTAILS.indd 32 12-05-14 4:57 PM


Lemon Infused Gin

Red SangriaCucumber Martini

19th Hole Martini

S



MAY 2012

Cucumber Martini

2 oz gin 1 oz Sour Puss Apple Liquor 1/2 oz sour mix or fresh lime juice 1/4 oz simple syrup 4 slices cucumber

MUDDLE three cucumber wheels with sim-ple syrup in the bottom of a martini shaker.

TOP with ice, spirits and lime juice or sour mix.

SHAKE and strain into a sugar-rimmed martini glass.

GARNISH with cucumber slice and enjoy.

TIP Prepare simple syrup by mixing equal parts water and sugar. Bring water to a boil, add the same amount of sugar. Once the sugar has dis-solved, remove from heat and let cool.

MAY 2012

19th Hole Martini

1oz Sky Vodka or Gin ½ oz Dry Vermouth ½ oz Cointreau Crème de Cassis

ADD all ingredients to a cocktail shaker fi lled with ice and shake.

ADD a splash of Cassis, and pour into glass.

GARNISH with a twist.

MAY 2012

MAY 2012

-courtesy Lowville Bistro, Lowville

PHOTO BY: CLAUDIO COUGLIARI

PHOTO BY: STACEY NEWMAN



Lemon Infused Gin

4 Lemons 2 cups Victoria Gin 1 cup sugar

SLICE the lemons in 1/2-inch slices, place in a large glass jar with a sealable lid, add sugar and pour gin over the top.

SEAL and store in a cool dark place, turn or roll the jar occasionally. This would be ready in as little as 12 hours, but could be left longer for more lemon fl avour.

SERVE in a collins glass over ice, topped with soda water and garnished with a lemon slice

TIP This recipe requires some planning to make the lemon-fl avoured gin in advance, but is well worth the effort for the fresh citrus taste.

-courtesy Tipicular Fixins’ & Victoria Gin

Red Sangria

2 blueberries 1 orange slice 2 raspberries 1 lime slice 1 strawberry (cut in half) 1 blackberry ¾ oz Pama Liquer ¾ oz Triple Sec 4 oz red wine ¾ oz orange juice ¾ oz pineapple juice Lemon lime soda

FILL a large wine glass half full with ice.

ADD fruit.

POUR liquids slowly over the fruit and ice in this order.

TIP If you build your sangria like this you should reach a beautiful sunrise layered effect.

-courtesy Ten Restaurant & Wine Bar, Mississauga





-courtesy Purple Heather Gastro Pub, Burlington


gocooking.ca

GoCookingThe reason we have five senses...

Enjoy an intimate evening in

our state-of-the-art kitchen, and

watch one of the area’s leading chefs prepare a

delicious custom menu before your eyes.

Savour a sample plating of each course,

perfectly paired with a beverage tasting,

hand-picked by our professional sommelier.

Go Cooking is all about enjoyment of great food, beverages,

learning and entertainment.

See, touch, taste, smell, hear and love

every amazing second!

Go Cooking is featured by, and located at, The Hamilton Spectator, 44 Frid Street, Hamilton

Go Cooking.indd 1 12-05-03 2:40 PM


36-43_Cayman Cookout.indd 36 12-05-15 12:12 PM


It’s mid afternoon of another perfect day in Grand Cayman. I shift in my beach chair and nudge my sunglasses back into place. It’s then I notice Eric Ripert strolling along the water’s edge –

not 10 metres from my spot in the sand – casually walking the beach, taking an occasional puff from his cigar.

What is uber-chef Eric Ripert – best known for New York’s La Bernadin – doing on this Caribbean beach? This is where Chef Ripert mans the helm of Blue, the fi ne dining marquis at The Ritz-Carlton Grand Cayman. And on this particular day in January, Ripert, along with some of his closet chef pals and culinary ce-lebrities, are hosting the ultimate posh foodie getaway: Cayman Cookout.

I’ve visited Grand Cayman in the past, and found it lived up to its reputation as a gourmet mecca stocked to the gills with fi ne dining restaurants and some of the best wine cellars in the Carib-bean. So when the invitation arrived to check out the Ritz-Carlton and Ripert’s interpretation of a food and wine event, I started packing.

Cayman Cookout is a four-day food extravaganza. And that’s putting it mildly. The weekend is a food and wine lover’s para-dise, where the only thing in more abundance than the Cham-pagne is the celebrity chef sightings.

G O U R M E T G E TA WAY T H E C AY M A N I S L A N D S

B Y H O L L Y C R A W F O R D

Sea, sand

A N D T H E

CHEF Soaking up sun and celebrity sightings

in Grand Cayman

1

Oysters prepared by Chef Richard Blaise. The "pearls" are tequila frozen with liquid nitrogen.

PHO

TO B

Y: D

AVID

AN

D M

ELIS

SA W

OLF

E



The event is in its fi fth year (2013) and is a joint partnership of the Cayman Islands Department of Tourism, The Ritz-Carlton and Food and Wine Magazine. Chef Ripert hosts and invites a few of his closet friends, who happen to be Anthony Bourdain and José An-drés, along with a changing cast of all-stars from the culinary uni-verse. For the 2012 event invitees included Richard Blaise, April Bloomfi eld, Laurent Gras, Cindy Hudson, Ray Isle, Ron Jacobson, Francois Payard, Andrea Robinson, Michael Swartz, Aldo Sohm and Chris Hanmer. A Canadian chef also made the roster with Rip-ert tapping Chef Paul Rogalski of Calgary’s Rouge Restaurant.

So with the day’s itinerary reading like a Food Network pro-gramme guide, I set out for the fi rst of a slew of seminars and tast-ings on the schedule.

Seminars, demos and tastings are hosted in a variety of locations across The Ritz-Carlton’s massive grounds, but many occur in a pair of beach pavilions on the hotel’s stretch of Seven Mile Beach. Two huge white canopies dot each end of the beach, each fi tted with all the gadgets and tools the chefs will need, plus sound and video feeds so each guest can hear every word, and see each stroke of the knife. Guests walk to the beach pavilions with bare feet, and so do the chefs.

I settle into a seat for the fi rst demo of Cookout Day One: Canada Meets Cayman with Paul Rogalski. What becomes apparent from this fi rst demo is that the chef seems to honestly be having a good time. I learn later that each chef has travelled with family members and is staying at The Ritz for a few extra days. So, relaxed and tanned, with the stunning blue sea making a backdrop behind him, Chef Rogalski charms the crowd, talks about Canada and Rouge, all the while whipping up delicious dishes for the crowd to sample.

The impeccable service and choreographed timing that is a hall-mark of everything with the name Ritz-Carlton made its way onto the beach to support the chef. Refreshments are offered as quickly as each guest chooses a seat, and as Rogalski completes a dish on-stage, a team of servers delivers an individual plate of the creation to each guest.

With the demo drawing to a close, attendees are sent away with a thoughtful token of the islands. Some Cayman Sea Salt on this morning, on other occasions some spices or a fragrant parcel of wood chips for grilling.

My next stop during Cookout Day One is lunch. This time off the grounds of The Ritz, a handful of events are hosted at nearby restaurants. The Imperial Lunch is being hosted by The Brasserie


1

1

The chefs pose at The Ritz-Carlton pool for the official Cayman Cookout 2012 photo. José Andres, Eric Ripert, Francois Payard, Paul Rogalski, Chris Hanmer, Laurent Gras, Anthony Bourdain, April Bloomfield and Richard Blaise.

PHO

TO B

Y: D

AVID

AN

D M

ELIS

SA W

OLF

E



Clockwise from top left: a sweet treat on the dessert table; Chef Ripert and Anthony Bourdain during their popular beach chat; Chef Ripert during a ceviche demo; Chef Richard Blaise during a demo; the souffle created by Chef Paul Rogalski during his demo.

PHO

TO B

Y: D

AVID

AN

D M

ELIS

SA W

OLF

E

PHO

TO B

Y: D

AVID

AN

D M

ELIS

SA W

OLF

E

PHO

TO B

Y: S

URE

SH D

OSS




must tryOsetra BayThis elegant, fashionable restaurant is a little out of the way, but well worth the cab fare. Cool SoBe style décor compliments a stellar menu created by Canadian Chef Joseph Watters.

LucaWorld-class Italian fare inside the beachside luxury condo hotel the Caribbean Club. Impeccable menu and wine list and service to match.

Blue by Eric RipertThe Ritz-Carlton Grand Cayman's fi ne fi ning restaurant Blue by Eric Ripert should not be missed when visiting the island. Ripert sets the tone for Cayman Cookout and this is where his work is at its fi nest.

Chef Eric Ripert with the day's catch on the beach in front of the Ritz-Carlton.At right: the chefs, including Anthony Bourdain man the grills to serve guests at the highlight of Cayman Cookout events: Barefoot BBQ.



Elm Hill Cookies is a handmade cookie shop located in Oakville. Our cookies are created in a unique square shape as a reflection of our “no corners cut” philosophy, from how they are made to what we put in them, to what we leave out.

Our beautifully wrapped cookies make a wonderful:

hostess gift

thank you gift

custom wedding favour

corporate gift

We invite you to drop by and pull up a seat at our cookie and milk bar, we look forward to seeing you.

250 kerr street, oakville 905 582-7400

www.elmhillcookies.com hours tues to sat 10-5 sun 11-4

no c

orne

rs c

ut

and Moet & Chandon and transportation has been seamlessly arranged by the hotel. It seems like the staff knows where I am going before I do. So a quick drive to this local sea-food restaurant, and I have my fi rst glass of Moet in hand as we explore the restaurant’s garden. Believing in local and sustainable products, La Brasserie’s garden is growing ev-erything from radicchio to rhubarb. Another twist to their menu is that they have their own fi shing boats and catch fresh fi sh each day for service.

The fi rst formal meal of Cookout is nothing but spectacular, with each course paired with a different vintage from Moet & Chandon. Starting with Cayman Spiny Lobster Cannel-loni, then moving to Cayman Sea Salt Crust-ed Snapper and fi nishing with Local Apple Banana Mousse with a delicious pineapple beignet, the meal is marvelously Caymanian. Along with the Champagne pairings, the only word to describe the meal is indulgent.

I am known to be a bit of a baker, fi nd-ing simple satisfaction in turning out perfect pastry crust and delicately lofty cakes. So, I rush back to The Ritz to make it to Chocolate Epiphany with Francois Payard. The French master did not disappoint, turning out a demo on the beach in searing Caribbean heat with the requisite butter, eggs and chocolate. With my toes digging into the warm sand, I enjoy every scrumptious bite of the chocolate cookies that are served. A Payard creation containing no fl our or butter, made lofty by egg whites beaten into sweet submission.

There’s just time for a quick swim and a

little refreshment at Bar Jack, the hotel’s pool-side bar, before getting ready for what is ru-moured to be the best event of the weekend: Barefoot BBQ.

I have been told it will be the best party of Cookout, and simply, it was. Hosted by Tiki Beach and packed with revelers come to enjoy the food, the wine, the chefs and the destina-tion; Barefoot BBQ did not disappoint. Guests strolled barefoot in the sand from station to station, sampling food, wine and cocktails. Needless to say the biggest crowds were for grilling stations manned by the three big guys themselves: Ripert, Bourdain and Andrés. The convivial spirit – and chefs – kept the crowd happy and enjoying the scene well into the night.

Oddly, due to the previous night’s engage-ment, the fi rst stop of Cookout Day Two is a 10 a.m. talk entitled Good vs. Evil: Anthony Bourdain and Eric Ripert. The two friends, af-ter a late night, begin the day entertaining fans with shoptalk and sarcasm, as only Bourdain can. This seems to be the weekend’s hot ticket, seats packed and some standing to eavesdrop on the hour-long conversation. They put each other in the hot seat, take questions from the audience, slam Paula Dean and end it all with a rousing round of applause.

Lunch on Cookout Day Two is courtesy of Chef Laurent Gras. Served at Periwinkle, on the inland side of the resort (overlooking the man made bay and boat launch) Gras prom-ises a few lucky guests a taste of his seafood mastery. Gras, a Michelin-starred chef has sold out guest engagements in New York

1

1

PHO

TO B

Y: D

AVID

AN

D M

ELIS

SA W

OLF

E




in just 60 seconds.I’d like to say the dishes were the highlight of this meal, but

Gras’ star faded beside Ripert’s. A stunning starter of Conch with Fresh Coconut and Caviar became secondary when Ripert decid-ed to join the media table for lunch. Suddenly a dozen journalists from across Canada and the U.S. were spellbound by the warm smile – and I think the French accent didn’t hurt – of Chef Ripert. Sorry Chef Gras.

Cookout Day Two is topped off by a huge dinner party hosted concurrently by three restaurants at Camana Bay, a lovely out-door shopping and entertainment centre a few minutes from The Ritz. The entire community of Camana Bay is taken over by the event, with outdoor cocktail and hors d’oeuvre service along with

book signings by Bourdain and Michael Schwartz prior to dinner.Chef Rogalski and his crew have moved into the kitchen at

Abacus for the night’s service. They have brought along a num-ber of uniquely Canadian and personally meaningful ingredients with them, as Rogalski explains to diners with each course. The highlight of the meal is the main of Wapiti Tenderloin with Oxtail Perogie and Sweet Corn Panna Cotta (that’s elk for the uniniti-ated). Or it was the highlight until Rogalski sent guests off with a snow cone of Knob Creek Bourbon and Canadian Maple Syrup.

A massive chocolate buffet ends the evening, with guests sip-ping Champagne and sampling the tiny, perfect creations in the warm night air. My Cayman Cookout comes to a close, but the memories are delicious enough to savour for a lifetime.

1

Want a Taste?For a taste of Grand Cayman, reserve your seats for an exclusive Cayman dinner at Oliver’s of Oakville presented by WEST of the City and the CAYMAN ISLANDS. Save the date: Thursday, September 20. Watch for more details in WEST of the City and westofthecity.com

{

Clockwise from top left: Fruitwood cooking chips and sea salt produced in the Cayman Islands; Chef Eric Ripert sharing a laugh during lunch at Periwinkle, at the Ritz-Carlton; Tortuga rum.

PHO

TO B

Y: S

URE

SH D

OSS



gourmet TAKEAWAYSCayman Sea SaltThis salt is made from two of the islands most abundant resources: sea and sun. Made by a family-owned and operated business, the salt is derived from purifi ed and solar evaporated seawater. The new-est offering of the company is a smoky-sweet BBQ rub. caymanseasalt.com

Cayman SmokeCreated from the dead branches of the sea grape tree, this fruity wood chip adds smoky taste and aroma to your BBQ. The product of resident of Little Cayman and barbecue champion Elizabeth McCoy.

Sticky Toffee CakeRich, decadent cake studded with choc-olate and dates. Packaged in a gift box with extra toffee sauce. This was eaten so quickly we didn’t get any photos! It’s that good. stickytoffeecake.com

Tortuga RumTortuga Rum Cakes have been produced and sold to visitors for close to 25 years. Visit one of the retail outlets for private label rum, the infamous cakes, and other gourmet products including coffee, jellies and chocolates. tortugarumcakes.com

Seven Fathoms RumA premium rum crafted in small batches in Grand Cayman. The twist is the rum is aged in oak barrels underwater. The makers believe the constant push and pull of the tides “massage” the rum into a better tasting spirit. TIP: Toast the island farewell with a “Fathom Rum Punch” at Owen Roberts International departures lounge. sevenfathomsrum.com

Cayman Cookout 2013The next Cayman Cookout takes place January 17 to 20, 2013 at the Ritz-Carlton Grand Cayman. Joining Chef Eric Ripert for this cookout are Anthony Bourdain, José Andrés, Anthony Giglio, Ray Isle, Daniel Humm, David Kinch and Top Chef Canada winner Dale MacKay. More guest and details to be confi rmed as date approaches. Visit caymanislands.ky for updates.{



BREAD & HONEY FESTIVALJune 1 to June 3

Village of Streetsville

breadandhoney.ca

Back again for the 39th year, Streetsville’s Bread & Honey Festival will feature live entertainment, a large selection of games and rides, and of course, free bread and honey! Start your festival experience with a Rotary Pancake Breakfast, followed by the infamous village-wide parade, and numerous hands-on educational demonstrations across three stages. This free event off ers fun for the whole family.

Boutique Catering Services, menus and pricing to suit any occasion.

Looking for something unique?Make your next event one to remember!

905-633-7185www.grinninggourmand.com

y

Grinning Gourmand

The

Follow us on Facebook for a chance to win a gourmet food basket.

NIAGARA NEW VINTAGE FESTIVALJune 16 & 17 / June 23 & 24

Various Niagara Wineries

niagarawinefestival.com

The Niagara New Vintage Festival is so impressive that it had to be spread across two weekends. Sip internationally acclaimed wines, nibble on fresh produce, all while getting an exclusive preview of the 2011 vintage. Witness a demonstration of what buying local really means, and realize the bounty that we have right in our own backyard.

OAKVILLE FAMILY RIBFESTJune 22 to June 24

Sheridan College, Trafalgar

Road Campus,

1430 Trafalgar Road, Oakville

oakvillefamilyribfest.com

The Rotary Club of Trafalgar in Oakville is hosting its inaugural Ribfest on June 22 to 24 at Sheridan Col-lege. Organizers are expecting more than 15,000 to attend the weekend-long event featuring international ribbers, celebrity judges, children’s village, artists, live entertainment and more. Park-ing, admission and entertainment are free thanks to the Budds’ Group, the event’s Platinum Sponsor. Donations welcome at admission gate.

GALLERY IN THE GARDEN & STRAWBERRY FAIRJune 3

Benares Historic House,

1507 Clarkson Road North, Mississauga

museumsofmississauga.com

Once the Strawberry Capital of Canada, Clarkson carries on the tradition with Gallery in the Garden & Strawberry Fair. Delight in strawberry shortcake while wandering the beautiful grounds of the Benares Historic House and taking in the artwork of various local artisans. From jewellery to blown glass, woodcarving to pottery and so much more, the works featured in Gallery in the Garden will be showcased as well as up for sale. Admission is free.

1000 TASTES OF TORONTOJune 9 & 10

The Distillery District

luminato.com/

events/1000tastes/

As part of Luminato's opening weekend, Presi-dent's Choice and the City of Toronto take the city's best chefs to the streets. Highlighting Toronto's unique and diverse food culture, 1000 Tastes of Toronto will feature hand-crafted food made for on-the-go eating, priced at just $5.

THE GREAT CANADIAN CHEESE FESTIVALJune 1 to June 3

Crystal Palace at the Picton

Fairgrounds, 375 Picton Main

Street, Prince Edward County

cheesefestival.ca

Showcasing cheeses from across Canada, The Great Canadian Cheese Festival lives up to its name. Talk, taste, buy, and learn about one of diaries most diverse food products, discover de-lectable cheese-based recipes, and learn how to master the art of cheese and drink pairings.

01june

16june

22june

03june

09june

01june

EDIBLEevents

E V E N T S S P R I N G / S U M M E R

44-45_Events.indd 44 12-05-15 11:04 AM


TASTE OF BURLINGTONJuly 22 to August 6

various Downtown

Burlington locations

tasteofburlington.ca

Experience the eclectic styles and fl avours of the world, as several of Burlington’s fi nest restaurants will again be off ering prix-fi xe lunch and/or dinner options during this exciting program drawing pa-trons from near and far. Lunch and dinner menus include an appetizer, entrée, dessert and coff ee/tea. Reservations highly recommended.

LAKESIDE À LA CARTEAugust 12; 1 p.m.

Spencer Smith Park,

Burlington

lakesidealacarte.com

Delight in your favourite local chefs and vintners at Burlington’s Lakeside à la Carte as white tents take over Spencer Smith Park housing delicious dishes and wonderful wines. Alongside the mouthwater-ing culinary items fi nd your chance to bid on silent auction items and enter for the chance to win Air Canada or Via Rail tickets!

THE MOVEABLE FEAST: BRUNCH ON THE BENCHJuly 22; 10 a.m. to 2p.m.

Ravine Vineyard Estate

Winery, 1366

York Road, Saint David’s Bench, Niagara

coolchardonnay.org

More than 10 mouthwatering food stations and 24 exceptional cool chardonnays round out this event, back for its second year. Wander the grounds of Ravine Vineyard Estate Winery and interact with purveyors while breathing in the comforting, aro-matic smell of freshly baked bread, baked on-site in the stone oven. Fire-pit roasted meats will please the lovers of a well-smoked meal while lovers of organic fruit and veg can relish in the fresh pro-duce picked from the on-site garden while artisan cheeses, cured meats, and specialty sweets round out the meal. Only 250 tickets are available for this event so buy your tickets today to ensure you don’t miss out on the great Moveable Feast.

SUMMERLICIOUSDaily from July 6 to July 22

150 restaurants across

Toronto

toronto.ca/summerlicious

Sample a wide variety of deli-ciously diverse cuisine at Toronto’s Summerlicious. In its 10th year, the beloved event features more than 150 restaurants across Toronto as a way to cel-ebrate the city’s ever-growing restaurant industry. Prix fi xe menus off er the best value from top res-taurants ranging from $15 to $45 per meal, based on the restaurant. Participating restaurants and menus to be announced.

HOT AND SPICY FOOD FESTIVALJuly 20 to July 22

Harbourfront Centre,

235 Queens Quay West,

Toronto

harbourfrontcentre.com/summer/hotandspicy

Food, music, dance, and fi lm are just a few of the things that make the Hot and Spicy Food Festival the sizzling event that has delighted GTA residents for the past 15 years. This year’s highlights include the 9th Annual Iron Chef Competition, a performance by French-Chilean hip-hop artist Ana Tijoux, and the Taco Takedown Competition, where festival-goers choose Toronto’s best tacos.

165 LAKESHORE RD. E., OAKVILLE • 9058422000

Just an Olde Fashioned Butchery and Seafood

No compromises. No bullQuality driven since 1986

Bill Rechter

24TH ANNUAL CANADA DAY STRAWBERRY FESTIVALJuly 1; 10 a.m. to 4 p.m.

Caledon Fairgrounds,

18297 Hurontario Street, Caledon Village

caledonfairgrounds.ca

Celebrate Canada’s birthday and the start of the strawberry season with the 24th Annual Canada Day Strawberry Festival. Run entirely by commu-nity volunteers since its launch in 1988, the fes-tival features a strawberry pancake breakfast, tea room, and a food booth that include hamburg-ers, strawberry shortcake and more. Along with the foodie aspects of this festival, there will be a Canada Day celebration ceremony, silent auc-tion, car show, crafts, vendors and so much more. Admission is free.

01july

22july

12august

06july

20july

22july

44-45_Events.indd 45 12-05-15 11:04 AM


KkohlrabiKohlrabi, German for "cabbage turnip" is a member of the cabbage family. About the size of an orange, it's easily recognized by its pe-culiar shape: a bulbous base covered in offshoots that grow in all directions. Large leaves grow from the base, and are also edible. Kohlrabi can be very light green, white, or crimson. It is covered

with a thin edible skin. The fl esh is sweet and crunchy and tastes a little like radish, stems taste like cabbage. Choose kohlrabi that is smooth and has no spots, if the leaves are attached they should be fi rm and richly coloured. It can be eaten raw or cooked, and is in season in Ontario in July and August.

46_HaveYouTried.indd 46 12-05-15 11:05 AM

KITCHENS & BATHS • 2501 Third Line, Oakville • Tel 905.825.0575

www.selba.ca

Selba.indd 1 12-05-03 8:36 AM

Gluten-free never tasted “so good”

Organic, Dairy-free, Peanut-free, Egg-free, Soy-free...soon to be Kosher Certifi ed

www.kellychilds.com

399 john street (at lakeshore just east of brant street)|905.637.2700 |burlington

KindFood.indd 1 12-05-11 4:27 PM

Date post:	07-Mar-2016
Category:	Documents
Upload:	holly-crawford
View:	220 times
Download:	3 times

Taste Magazine

Documents