Man Meal

As my wedding date draws ever closer it became apparent that I needed to get the groomsmen together and inform them of their responsibilities. Inevitably this took the form of a bbq. I had decided early on that if I was going to cook for the boys it would be a meal for men. (Read: all protein, no starch or vegetable and all grilled.)

So the menu..

Protein #1: Quail.
My mafioso overlords recently shot, or in some way "murdered up" some wild quail. The chefs offered it up to me and I couldnt resist. The key with this was to let it marinade for upwards of 3 days in a (very!) potent combination of chiles, red wine, balsamic, garlic and fresh herbs. Grill them up gently and baste with a honey/chipotle glaze.

Protein #2: Shrimp
Simple: marinade for 20 minutes in garlic, honey, tequila, smoked paprika, lemon and lime juice and grill quickly.

Protein #3 Merguez Sausage
A morrocan/ spanish style lamb sausage it has a great flavour of cumin, garlic and just a hit of smoke. Grilled quick they develop a great crusty skin while maintaining a moist interior. A perfect snacking sausage.

Protein #4 Sirloin Steak
Can't have a manly bbq without steak. These were restaurant quality, 36 day dry ages sirloins marinated over 5 days in garlic, chile and herb oil. There was very little I could screw up here.

Sauces:

Chimmichuri: Great all purpose condiment.

3/4 cup chopped parsley.
2 garlic cloves
2 chile peppers
1 tsp coarse salt
1 tsp black pepper
2 tbsp sherry vinegar
1/4 cup olive oil
1/2 tsp dried oregano

Macerate all in a mortar and pestle and let sit for 24 hours to allow flavours to come together. (good on the steak, and anything else grilled)

Honey Chipotle Glaze

2 gloves minced garlic
1 chile pepper
1 cup white wine
1/4 cup honey
1 tsp salt
1 tsp pepper
1 tsp butter

Cook the garlic off in the butter and deglaze with the white wine, mix in the honey, salt and pepper. Reduce by half and cool. This is perfect with the quail!

Mint Sauce

Macerate 3/4 cup of mint, 1 tsp sugar, 3 tsp white balsamic vinegar, 1 tsp garlic, salt and pepper to taste and chill in refrigerator for as long as possible--perfect with the sausage.

All in all a succesful event. The fact that this was bbq'ed in an outrageous thunderstorm, after copious beers and prior to the korean loading my dishwasher with hand soap....made the food quality irrelevant- but according to sober sources everything was enjoyable.

As a side note: the case of beer left by my groomsmen had no bottom to it, so when I attempted to move it 28 bottles of beer exploded all over the floor, leaked into the basment and flooded the cat. It was awesome.

Limes: not just for margarita's anymore

I love limes, they are an incredibly diverse fruit that can really span menu's from starters to desserts. Aside from that they are a great decor item (apparently?).

Yesterday I had the chance to cook a dinner for my cousin and her hubby and I thought that limes would be a great central theme, in tandem with a mexican/latino idea. So heres the menu:

Apps:
Tequila Lime Shrimp with Garlic & Honey

Uncooked 16-20 shrimp, marinated in 2 tsps garlic, 2 tsps honey, 1 tbsp lime zest, 1 tbsb lemon zest, 2 tbsb olive oil, 2 oz tequila, 1 lime juiced, 1 lemon juiced, 1 tbsb chopped coriander. Let marinade for 20 minutes and grill over med high heat for 2 minutes or until cooked.

Spicy Rib-Eyes,

*Measurements per steak*. In a mortar and pestle grind 1 tsb lime zest, 1/4 tsp dried chile's (ideally thai bird chiles). 1/4 tsp fleur de sel, 1/4 tsp cracked black pepper, 1 tsp olive oil, 1 tsp white balsamic. Rub each steak with this and let sit for up to 5 hours. Grill to your preferred done-ness and finish with a rough grind salt.

Jack'ed potatoes.

(1 potato per person) Using yukon gold potatoes (or another higher starch potato) slice into typical scalloped potato slices and par boil until just tender. Cook off 4-5 strips of smoked bacon, and using 1/4 of bacon fat sautee 1/2 of an onion until caramalized. In a casserole dish layer the potatoes, (seasoned with cajun seasoning, salt, pepper and dried coriander) bacon, onions, diced jalepeno's and shredded jack cheese alternately. Bake in a 350 degree oven until cheese crisps up on top.

Tri-Colored Salad.

So there may be more then three colors but what the hey..

Sautee 1/2 a red onion, 2 cloves garlic, 1 jalapeno. Add 1 can of (CANNED!!!) corn...i know--canned right? With olive oil pan fry for 3-5 minutes and then de-glaze with white wine. Remove from heat and let cool. Slice up 10-12 cherry tomatoes, 1/4 cup coriander, 2 avacadoes. Mix all together while cool. Dress with olive oil (1/4 cup) white wine vinegar ( 3 tbsp) salt, pepper & 1/6 tsp chipotle powder.

"Key Lime Pie"

So I don't regularly have access to key limes so I did some changes, and it was great!

Whisk 3 egg yolks until light and fluffy (3 -5 mins). Add 1 can of sweetened condensed milk, 2 tsps of lime zest, 1/2 cup lime juice and beat until smooth. In a PRE MADE! Graham Cracker pie crust pour in the mixture and bake at 350 for 12 minutes. Allow to cool and top with vanilla whipped cream.

I am pretty sure I used about 15 limes in making all this stuff because they were so dry so some key points in using limes:

1) Feel em before you buy em, - checking for juice content is key! but if you know you are going to zest a lime, dig you fingernail into one to see how far you get before you hit the white pith.

2) If you cant make key limes..ADD ORANGE JUICE! Seriously, when north americans in the know make thai food they add orange juice (fresh) to cut the acid of Persian limes (mexican and persian limes are your typical variety here)

3) Once you zest, DICE!. Stringly bits of lime


If all else fails, open a corona add lime and enjoy.

In Search of Chicken

As many of you know, my primary meat focus is Pork, with beef running a very close second. However both of these can run a fairly high price, and are not regularly available in take out format. So chicken oftern becomes a fixture...but I dont quite have the metabolism to process KFC on a regular basis.

My friend the chef always talks about grabbing take out on the way home. Actually, as far as I know he does not cook at home but rather lives exclusively by eating out (specifically I figure he is financially supporting the Rushton. But other then that he talks about the local portuguese chicken joint that he stops in at on a regular basis.

Growing up where I did it is shocking that there was never a regular "Portuguese Chicken Joint" aka churrasqueira that was busy. Most of the ones in town were fly by night operations that never lasted for more then a few years (except this one dodgy one that I never actually saw anyone leave with food from.) My significant other suggested the reason for this is that likely everyone was just doing it in their own style at home, which would explain the regular good smell of charcoal grilling that would drift around the neighborhood on a weekend evening.

So I felt the need to find my own "chicken place" and I will tell you it was not easy, the first two we looked to go to were both closed down...and then the other one we drove by didnt have a turning lane. But eventually we found one in Aurora that had a good reputation--it is no solidly our go to take out place. For a price comparable to two 1/4 chicken dinners at Swiss Chalet we got a whole bbq chicken (portioned) with a great piri piri sauce, sauteed veg, browned parisien potatoes and a killer caesar salad with what was clearly a home made dressing FULL of anchovies and garlic. All and all a great meal for what we paid.

I am planning on grilling my portuguese associates in the next day or two to find the home made "moms" recipe for piri piri sauce and will report back asap.

Duck

I realize it has been some time since my last post--purely technical issues I assure you.. ( a combination of the failure of our household computers as well as the fact that my IT department frowns on blogging on company time...)

I'll get right into it. I love duck, I love its byproducts (foie gras, duck fat etc) but I will be honest I still havent mastered the ability to cook it to my liking. I tend to think of duck cooked in two culinary traditions--both of which require fairly technical skillsets.

The first is the french style (as with most foods..) Duck A'lorange: that behemoth of french gastronomie--surprisingly, still good. The french style tends towards an oven roasting style, using surrounding heat to bring the duck to a tender ending with a still crisp (though not crackling) exterior.

The second, increasingly more prevalent is the Asian style (ubiquitously refered to as "peking" or "cantonese") These are the whole roasted ducks hanging in your neighborhood chinese/korean/cantonese bbq hole in the wall. (for those of you who know where I live I clearly mean YOUR neighborhood joint not mine). Crispy orange skin, heads still on this is the perfection of thousands of years of duck loving culture.

I have yet to be able to replicate either the depth of flavour imparted in the french style, or the smashingly crisp skin of the peking brand. But recently I came as close as I ever have. The trick suggested by my friend Chef was a pre roasting boil. In a large pot put 6 tsp of honey as well as salt, pepper and herbs de provence. Boil for 15 minutes and then remove the duck and allow to dry. Zest 2 large oranges and crush in a mortar and pestle with fleur de sel, cracked black pepper and black garlic. Rub the now dry duck thoroughly- and stuff the cavity with quartered oranges and onions. Turn on one side of the bbq and place the duck on the indirect heat side, glazing with a mixture of garlic, onions, honey, orange juice, and vinegar. Cook for 3 hours at a very low heat until the skin becomes crispy. DO NOT, I repeat DO NOT THEN TRY AND PUT THE DUCK OVER DIRECT HEAT TO "CRISP THE SKIN MORE" --that is how I ruined the duck (not totally, just enough to piss me off.)

Also--use any leftover fat to fry anything and everything you have at hand.

The next level of Fusion

Today we went to perhaps what is the most overpriced grocery store in Toronto- Mcewans, even more pricey then Pusateri's (shocking I know).

This place has it's own sous chef- one featured regularly on T.V. It claims to make over 800 of its own products in house, provide butchery services to one of the Cities most expensive catering programs, and generally triple the pricing of even the most expensive grocery stores I have ever encountered.

That being said--seeing what is available inspires an incredible greed in me. Rows upon Rows of 20 year old balsamics, first press olive oil, wagyu beef, and most importantly-Foie Gras!

There are very few places that I inhabit where I can buy my penultimate indulgence (in terrine, rillet, or whole lobe form.) And I am almost totally unable to say no.

So clearly I purchased a few generous portions as my splurge of the month, but then had to find something else to eat for dinner. Wading through their butchery and fresh fish areas I realized that there was very little I would be able to afford. I settled on a cryo-packed boned-out whole chicken 3 days marinaded in traditional jerk spices. (I also folded for duck prosciutto, prosciutto salami, cloth wrapped cheddar from PEI and some gifts). But-Dinner was Set!

Can I tell you that there is no more classic combination in my repetoire now then seared foie gras on brioche with sea salt, followed by dirty rice (short grained rice, caramalized onions, garlic, bacon-slow simmered in white wine and blended with sea salt and cracked pepper) and slow barbequed jerk chicken.

We laughed that this was an incredible mis-match in tastes but we agreed that the simple seared foie, with the basic chicken and rice was a great and hillarious combination.

The only downside was that I lost so much precious duck liver to the high heat searing!

I think I should call Martin Picard, and Rob Rainford..get some sort of collaborative project together....

Anthony Bourdain

I am not going to lie, this guy is one of my culinary heroes. I cant really condone his early life and rampant drug use but I have to admit that my most dog eared books are his Kitchen Confidential, The Nasty Bits & a Cooks Tour.

What I like about the guy is his total sensual indulgence in food, he speaks clearly of his first true foodie moments. His first taste of vichyssoise, his first oyster, his first irreverent glass of vin ordinaire (watered of course, he was 14 or something) Relating to that on my level is easy. My first fondue, my first beef carpaccio, my first foie gras and my first glass of new zealand sauvignon blanc- which unfortunately turned me on to wine.

Total culinary sensualism cant be a bad thing, when you look at Bourdains travels he has literally made an attempt to be killed by food at least 5 times (4 of which ended in gastroenteritis) and you have to admire that. I hope that one day, having established myself I will attempt food induced coma's at every opportunity....

Most of all I appreciate the in depth look at my daily life. The grind of cooks, the shitty side of waiting tables, the importance of working a 60 hour week without a word of complaint. Heed his advice about when to eat seafood in a restaurant, the perils of mussels anywhere, why never to order a steak well done, the true importance of quality knives & heavy bottom cookware and truism that if you ever screw with someones mise en place (their general cooking items from salt & pepper to towels to oil, wine, herbs, chiles etc)you deserve to be shot.

This guy has got me back into cooking many times in the past few years, every time I read his books I want to be better in my industry.

BBQ-A Request

A good friend of mine (who once managed to make his way through a marquee performance of "walking in memphis" whilst literally gallons of beer flew through the air with a crowd of 100 screaming along) asked me recently to discuss what I am most often known to be an afficianado of---Barbeque.

I realize that for much of what I do, BBQ is not the technical term- I do more high heat grilling (steaks, chops, chicken etc) but on a day when I have the time and inclination there is a sweet simplicity in cooking low and slow, with a nice bit of smoke. So for the next few posts Ill throw up some of my favorite bbq/ grilling recipes to get us out of these winter blahs. To start, the basics- the rub and the sauce! (my general all-purpose recipes)

First: The RUB

Key to the rub is the balance between salt, sugar, heat and umami (as with all cooking) but really you need to watch these flavours as well as keeping in mind how things will brown while cooking.

BBQ Rub for Ribs, Pork, Chicken etc (makes a lot)

2 tbsp peppercorns (whole)
2 tbsp kosher or other large grain salt
1/2 tsp smoked paprika
2 tbsp garlic powder
2 tbsp "Presidents Choice" Mesquite Rub
2 tbsp Onion Powder
2 tbsp Brown Sugar (Raw sugar actually works great for this)
1 tsp Oregano
2 tbsp Cajun Spice
1/2 tsp nutmeg (whole)
4 Coffee Beans

Put everything into either a food processor, or in my case a mortar and pestle (big ass one) and grind/ work it into a fairly smooth consistency. This is my go to!

BBQ Sauce

There are many different ways to go with BBQ sauce, all which owe their traditions to the southern US. These can focus on vinegar bases (East Carolina), tomato focus (west carolina), heavy smoke (kansas style, or heavy spice (texas). I would say my sauce falls between a east carolina and a kansas style. I love the smokey sweet vinegar flavours.

BBQ Sauce (Good Amount)

1 Large White Onion, Fine Dice
3 Cloves Garlic, Fine Dice
1 Shallot, Fine Dice
1 Thai Bird Chile (dried and crushed)
1/2 Cup Jack Daniels (or other rye whiskey)
1 Cup White Wine
500ml (tall boy) India Pale Ale
1 Cup Chicken Broth
2 tbsp of the above Rub
1 small can tomato paste
1/4 cup white wine or cider vinegar
1 tbsp brown sugar
A few drops "liquid smoke" or other commercial smoke flavour.
1 tsp maple syrup.

Method:

In a large saucepan, add about 2 tbsp butter and an equal part olive oil. At low heat cook off the onions, then add the shallots and garlic, just before they start to brown add the rye and flambee!! Put out said fire with the stock, then the wine, then the beer, then the vinegar. Let that cook for 10 minutes or so-allowing the harsh alcohol to burn off. At that point incorporate all the remaining ingredients and knock the heat down to low. Simmer until you get a consistency just a little thinner then your average off the shelf bbq sauce.

So there, I have given you the secrets of my bbq....maybe next time ill expound on the importance of using specific woods to smoke different meats!!

Oh when the saints...

I like to think that it was my decision to cook creole food last week that directly lead to the Saints taking the superbowl..and I don't want to hear anything to the contrary.

But in honour of that great underdog victory (of which I saw almost nothing as I was working the floor) I thought I would cook something rarely seen. A HEALTHY Cajun meal. We have all seen Emeril Lagasse, Paul Prudhomme, and the Queen of Butter Paula Deen and lets just say that their food isn't exactly health conscious. On the contrary its actually the embodiment on all that I love! Fried, spicy, mixing a variety of protiens and most of all- lasciviously thick with cream, butter, and starches.

Think of some of the signature dishes. Broiled Gulf Shrimp in Cajun Butter (to die for) Gumbo- That combination of meat, seafood, tomato and served with grits, Po Boy sandwiches( Meat & FRIED SEAFOOD!) This is a culture that lives for food, and it’s not surprising.

When you look at the history of the Cajun cuisine you see a crossroads of some incredible culinary traditions. Take the natural ingredients of a southern state: crawfish, gulf shrimp, corn wheat and rice, catfish, and easy access to the produce of the bounty of Texas (for livestock) and Florida, Alabama & Georgia (incredible produce and local ingredients). Then you add the confluence of cultures: the spices and rich flavours of Africa, the indigenous recipes of the Acadians, and the massive influence of classic French Cuisine. In my mind the equation is as follows: fantastic ingredients + bold flavours + local know how+ particular European refinement & techniques= a culinary culture unlike any other place.

But, I digress. My healthy meal in brief:

Panko blackened Catfish (using ground panko crumbs and Cajun seasoning you get the crispy fried texture without the total immersion in oil)
Cajun Fried Spinach: sautéed baby spinach, crushed dried cayenne peppers from the garden, and minced garlic

Tomato Baguette: a slow simmered tomato sauce incorporating the Holy Trinity (bell peppers, celery and onions) cherry tomatoes and garlic-blended into an emulsified butter and spread onto Parisian baguette.

I think this bbq season will see an increasing foray into the styles of southern cuisine: focusing on slow cooking, enjoying the company of friends and beverages and focusing on a true- home cooked flavour over pretentious presentations and ingredients.

Parings

Been a while since I came up with anything new, apologies on that one but the days off have been few and far between lately (and the last one full of cleaning...) But I thought I would resume with a post about pairing wine and food (which is I guess the basis of my job?) But I thought I would take it a bit of a different way...usually I spend my days off cooking some elaborate meal, but lately am having more fun with putting together a few smaller simpler dishes to enjoy (at a significant saving!) So heres what were having tonight.

Mini Smoked Chicken Panini's: my favorite part of this is the smoked chicken, a 1/2 chicken smoked for three hours with hickory wood and mesquite spice (it currently smells amazing) I then pair this with sharp cheddar, caramalized onions, and mixed greens. Add a light bbq/chipotle mayo and grill in the panini press. To pair: I suggest a Graham Beck Chardonnay Voignier (South africa, about 12$) The chardonnay smoke will blend well with the chicken while the zest of the voignier will cut the cheese and mayo.

Grilled Garlic Pita Chips with Caramalized Onion Dip: simple dish great as a snack, side or munchie. Slice onions and caramalize in butter salt and pepper on low for an hour until deep brown, meanwhile grate garlic and poach in butter on very low temp for 45 minutes until golden. Cool the onions and stir into a ratio of 3 parts sour cream 1 part cream cheese until you have the desired consistency. Brush the pita with the garlic butter and grill until crisp, serve with the dip at room temperature. To Pair: Beer! a great snack deserves a great pint, one of my favorites? Tecate- the beer of mexico with a german eagle as its logo. Not overly hoppy or agressive it is a great beer to enjoy with a simple snack.

Coconut Shrimp: 16-20 count shrimps, shaken with a combination of panko bread crumbs, unsweetened shredded coconut, flour, lime zest, salt, pepper and cayenne. Then shallow fry in peanut oil and serve with sweet chile sauce. People will think your a proper cook with almost zero effort....to pair Cava. I actually prefer Cava to a lot of proseccos and non-vintage champagnes. Slightly dryer then prosecco and at a better price point, try this dish with a glass of Segura Viudas Brut Reserve and you cant go wrong!

Total cost of food enough for 4 with leftovers: $21
Total cost of two bottles of wine and 4 tall cans (substantial leftovers!): $36

So for $57 you can put on a fun three part meal with pairings in a short afternoon of cooking!

Cheers

Of Chicken Wings & Local Things

I'll be honest, I have an inherent weakness for Chicken Wings. Good ones, bad ones, ones that may not even be chicken; after about 2 pints I would eat them all. I used to be ashamed of this-someone who enjoys fine and wordly cuisine indulging in such a fast food trend. But then I noticed how regularly chef's cook chicken wings for themselves. Crispy, tender and a perfect vehicle for whatever sauce you care to toss them in-they are the perfect snack food.

The downside of course is that they are most often deep fried-ergo not exactly a health conscious option. And as such while I currently fight the winterly battle of the bulge, I try to lay off chicken wings whenever possible (I even had a salad last time they were up for staff meal!) Today as I walked through town to run some errands I must have walked past three pizza & wing joints, two restaurants that serve wings, and two more sports bar. And as I did I swear I could smell sweet sweet bbq sauce on the winds. But I thought I will not give into temptation! trudged to the butchers for some chicken breasts, and instead bought a lb of fresh chicken wings. However I decided to lightly toss them in seasoned flour, and bake then instead of frying, so at least it was a partial victory? I did notice however, the difference between these and normal wings.

1) They were huge, clearly the leftovers from trimmed whole chickens these were like miniature drumsticks!
2) They weren't fatty (the local butcher uses free range chickens with a beautiful yellow skin instead of the white bunched up fat)
3) there was still feathers in some....mmm fresh.

I enjoyed them immensely. But what I also enjoyed was the conversation I overheard while at the Butchers. An older gentleman was having a rambling conversation with the proprietor and it turns out that, once every two weeks this guy drives for an hour and a half just to stock up at this butcher. He had been a loyal customer for years and the Butcher will now cut and portion some odd cuts of meat just for the man and his wife, cutting down on their waste and food costs. That really impressed me, as did the knowledge that the butchers son is taking business courses while apprenticing with his father in hopes of taking over the family business.

I can't afford to always shop for my meat here, but you can be damned sure I am going to do it more often now!

Double Meat Flavour

In my time cooking I have often wondered why chefs amateur and professional pigeon-hole themselves into keeping one protein on the plate...when there are so many fantastic classic dishes that involve a blend of proteins to complement each other.

An easy combo is anything surf and turf- the natural umami flavour of beef will always offset the combination of a shellfish. But have you thought of venturing outside the pale? Incorporating foods not usually paired together. A few great combinations.

1) Pork & Prawns: Inevitably I have to bring up pork in this blog--but here it really does work (and in a number of ways!) Perhaps my favorite is to contrast the textures, grilling a brined pork chop with a mesquite rub while lightly frying the prawns (heads on!) in a simple Aglio e Olio dressing. The beauty here is when you have the lingering taste of the crisp pork and then add the subtle sweetness of the prawns-Magic.

2) Vitello Tonnato: ya--veal and tuna, it sounds terrible doesn't it? Honest truth, it's fantastic. Slow braised veal, thinly sliced and then topped with a creamy sauce of tuna, anchovie, chile pepper, and lemon it is a phenomenal throwback dish.

3) Scallops & Bacon: 'Nuff said? I suspect so. Basically- the incredible fat and smokey flavour of the bacon envelopes the scallop and offsets it's slightly soft texture. Try a new take: authentic Day Boat Scallops, double smoked bacon, pernod, all slow baked on the half shell- incredible.

It is clear we can combine the fruits of the earth and the fruites de mer, I welcome additional off the wall combinations of the two!

Cheers!

Pork

"Pork - no animal is more used for nourishment and none more indispensable in the kitchen; employed either fresh or salt, all is useful, even to its bristles and its blood; it is the superfluous riches of the farmer, and helps to pay the rent of the cottager.”
Alexis Soyer 19th century French Chef

"Mmmmm Bacon"
Homer Simpson- 21st century gastronome.

Do you not find it odd that there is nothing so in vogue right now in restaurant kitchens as the humble hog? Shocking when at least two of the most populous religions in the world consider it inedible verging on sacriligeous. That being said it appears that after years of the big ticket item being some sort of beef filet, the rage now is all towards braised, stewed, seared, and grilled pork.

My personal taste suits this just fine! The beauty of pork for me is the tender, meltingly sweet layer of clean fat that sits on the exterior of most cuts- and in the best directly between layers of moist flesh.

Bacon is king, and vicariously pork belly is queen. Crisp bacon has no comparison in the world of breakfast food. However, as named in the Toronto Star, Globe & Mail and Food & Wine magazine it is also the hot taste of the year-showing its glory in everything from lunch, to ice cream, to alcohol (no I am not kidding). Pork belly also seems to be de rigeur on most menus, often in a tasting of pork (for which I am eternally greatful to those chefs who can pull it off). My only qualifications are thus; If you are putting pork on your menu thou cannot commit the following sin

1 ) Thou shalt not serve me rare pork liable to give me trichonosis
2) Thou shalt not serve me pork similar in taste to sawdust (how can you screw it up with all that fat?!)
3) Though shalt not try and pair pork and a dessert (leave it to breakfast, brunch, lunch or main--please!)

So to close, it is clear my love of pork is absolute (via the image at the header of this blog) and I will elaborate the facets of this animal I crave!...the succulence of brined pork chops...the satisfaction of crisp bacon....the indulgence of Martin Picard's Pied de Cochon...the simplicity of roast pork and apples...the glory of braised pork belly...and finally--the joy of pork crackling..

So in the words of the worlds pork producers: "Get pork on your fork!"

Poutine

I thought that my first post on actual food should include that much maligned though suddenly chic French Canadian Classic Poutine. Why? Because this is the food that I associate my most recent great memories with. A staple of late night university post-bar debauchery it most often came in plastic tubs, slathered in gravy (and yes-I will admit I often commit the penultimate sin and put ketchup on mine). Many a hillarious stumble home and terrible hangover were accompanied by the squeaky crunch of cheese curds! A more (slightly) refined memory is that of eating Martin Picards Foie Gras Poutine at his beast of a restaurant Au Pied de Cochon. This glory of crisp fries, classic gravy mounted with normandy butter and foie, and then topped with foie was some sort of epiphany for me-and I am fairly sure the only reason my Fiance agreed to marry me! Recently poutine has gone mainsteam-topped with braised shortribs, chile, sour cream and in an oddly comforting return to Quebec classic- Bacon & Maple Syrup at torontos Poutini.

Will Poutine be another quick culinary fad? no question it will be...but whenever I have had a few too many glasses of vino my inevitable craving will be for that homely concoction of frites, gravy, & cheese curs. (and ketchup...)

First Post

A blog? Really? Never would have predicted this one. But at least its about my favourite subject-food, wine and all things consumable.

Spending the majority of my time talking about food I figured I may as well start keeping track of it all in an easily defamable forum where the general public can criticize my every thought (who ever said a bit of sadism was a bad thing?) So without further adieu a bit about myself.

I would say I am a mixed product of the Food Network Generation and a Food Loving Family. Do I have a rich culinary history to draw on? Special tales of learning to make orichette by nona's side or tasting my first perfect oyster with Grandpere? Absolutely not. Do I have fond memories of food? Absolutely- they were my first favorite meal (chicken tempura oddly) and my least favorite (some sort of casserole of ground beef my mother was supposed to top with crushed corn flakes but made a less then stellar substitution of corn pops).

After attending University I had aspirations of Law School, political office etc but school loans quickly kaiboshed those lofty dreams and instead I followed what I new and got into the Biz. Currently I am still there- in the wonderful world of Country Club food operations (more hillarious stories and anecdotes to follow).

To sum up what I hope this blog to be? (besides a massive success that will lead to some sort of book deal) It will be a regular rant on what I am eating, cooking, drinking, thinking in the world of food, wine, spirits, service and life. So should anyone read this I hope you will enjoy my take on my favourite topic.

Cheeers