Showing posts with label Event. Show all posts
Showing posts with label Event. Show all posts

Hurry before Niagara's Sip and Sizzle month is over (Niagara-on-the-Lake)

Posted on Tuesday, May 23, 2017 by

On weekends in May, Niagara-on-the-Lake is getting tastier as they host their annual Sip & Sizzle event. Twenty four wineries across the region offer a signature grilled dish with wine pairing. Purchase their wine pass ($54.24) or designated driver’s version that includes a non-alcoholic drink ($31.64) and you’re entitled to a taste of food and drink at each of the participating wineries.

With no one wanting to be a designated driver (why miss out on the fun?), my husband and I solicited the services of a local Niagara transportation company to drive us around for a day. We ended up at ten wineries and certainly got our fill of food and drinks.

Since Peller Estates was one of the first stops, we were spoiled by the full-sized wild boar sausage – you’re not leaving hungry. The gaminess of the wild boar was mellowed with grainy maple Dijon mustard and the salty crispy shallots were an excellent addition. With an equally generous pour of the 2015 Private Reserve Gamay Noir ($19.95), which pairs nicely with the meatiness of the dish, we could have stayed at the winery longer if they had tables to lounge in.


Two Sisters also featured a sizeable cod potato fritter with their 2016 Sauvignon Blanc ($34). Both the crisp citrusy wine and salty warm fritter were good on their own, but together the wine’s acidity was a tad sharp and caused an almost bitter fishiness to occur. To be fair, the wine did go better with the grilled zucchini, tomato and basil salad – so I’d suggest having the wine and salad first, leaving the cod fritter by itself to end.


On the other hand, Château des Charmes had the most optimal pairing, in my opinion. Their 2016 Sauvignon Blanc ($14.95) was not quite as tart and mellow in a refreshing way. The creaminess of the citrus aioli on the cold sweet grilled shrimp and the strong herbs in the shoot and sprout salad went nicely with the light wine.


The participating wineries are a diverse mix: from the massive well known Jackson-Triggs to the new Small Talk there’s vineyards to discover whether you’re a beginner to the region or visited in the past.

For larger groups, Jackson-Triggs is definitely a good choice as the brightly lit tasting room holds long communal tables where guests can sit and talk. Also, having three people at the station helped ensure you received a glass of their 2016 Grand Reserve Riesling ($18.95) and takeout container of the beef tataki with soba noodles in no time. It’s hard to describe, but I found their wine sweet without feeling sugary and matched the teriyaki soy used on the cold lightly seared beef. The soba was also a good choice and would have been even better if the noodle weren’t overcooked – luckily there were plenty of vegetables to keep it crunchy.  


Despite having been on a handful of professionally and self-led tours, there were still wineries I visited for the first time including Two Sisters, Rancourt, and Small Talk.

Although I don’t agree that the 2013 Small Talk “Goodnight” Cabernet Sauvignon-Merlot ($14.95) would be a good Netflix and pizza drink – the tomato sauce would likely be too acidic for the oaky wine – the winery did nail their pairing. The charcuterie cup was small but mighty in terms of flavours – the crunchy cracker filled with sweet grape jelly, a gherkin, salami and cheese. Yum, I could have polished through at least four of these.


For children, Small Talk’s winery must look like storybook wonderland with the Dr. Seuss like tasting room, pink archway, and bright tram parked by the vineyard. For adults, the wine and cider makes all visits magical.


Rancourt’s friendliness is what won me over – that and their warm braised BBQ chicken wing really hit the spot. Normally, I wouldn’t have thought to pair saucy chicken wings with wine, but their 2013 Signature Cabernet Merlot Blend Noble Rouge ($14.80) really holds up against the stronger sauce – oh and make sure to take a whiff of it before sipping as it has such a lovely essence.


Pondview’s 2016 Carnet Franc Rosé ($16.95) also had an awesome aroma … the wine exudes a strawberry essence. Their Asian slaw dog, although nowhere near the size of Peller’s sausage, was still a sizeable bite, with half a chicken dog topped with a crunchy hoisin lime slaw. Don’t pick off the large pieces of cilantro, it goes really well with everything – who would have thought to use cilantro on hot dogs?


I even discovered something new while making return visits given the Sip and Sizzle tastings were often held in areas separated from the traditional tasting rooms. The best location goes to Ravine Vineyards: guests head downstairs to cellar’s private dining area where curing meats hang in a climate controlled room and barrels filled with aging wine line the walls.


Ravine’s 2015 Cabernet Rosé ($22) leans more towards the red front, but is light enough to still go well with the nutty grain salad. The nugget of harissa grilled chicken thigh could be spicier, but the hot chicken and cold salad was a nice combination. I overhead it’s a special menu item you can’t even get at their restaurant.


Similarly, a return visit led me to the upstairs tasting room of Pillitteri Estates, which overlooks their vineywards. Their 2015 Debbie Travis Pinot Grigio ($15.95) was a tad sweet for my taste, but was appropriately paired with a caramelized grilled peach and burrata crostini. The piece of candied prosciutto was an excellent addition adding a slight saltiness to the bite.


Of all the wineries, Stratus is the one I wish my home could resemble. Their sleek architectural design makes me want to turn into a minimalist and they even had a cool special addition bottle on display – sadly this wasn’t the wine being featured at the event.


Nonetheless, the 2013 Kabang Red ($24.75) was really good, enough for us to get two bottles, and has a surprising twist. Despite being sweet and fruity to the nose, it tastes rich and oaky without being overpowering. Just watch out, the nut and spice mixture on top of their grilled caponata and salsa verde crostini is messy. I made the mistake of trying to bite through the bread … Kabang, the nuts flew everywhere.


Don’t worry, with so many to choose from, you have the entire month to visit. So, break it up into a weekend or even a handful each week … although wouldn’t it be fun to try to fit in 24 tastings all in one day?

Disclaimer: The Sip and Sizzle passes were provided on a complimentary basis.Rest assured, as noted in my mission statement, I will always provide an honest opinion.
 
How To Find Them
 Location: Niagara-on-the-Lake, Canada

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Have you heard about TOCA's Tastemaker's Series?

Posted on Saturday, May 13, 2017 by

With the rise of social media and almost every element of travel experiences being shared, travelers are expecting more from their vacations. At times, Air BnB offers the ability to travel like a local, gleaming intelligence from hosts. So, it’s no surprise hotels are also stepping up their game, and now offer unique events for guests (or locals alike).

TOCA, located in the Toronto’s Ritz Carlton, has begun to curate a Tastemaker’s event series where culinary delights await guests. Their May Pio Cesare and Chef Oliver Glowig dinner ($195) has already sold out with just word-of-mouth promotion as diners are treated to a 5-course meal concocted by the Michelin starred chef with rare wine pairings from Pio Cesare’s family cellar.

Having had a glass of the Pio Cesare Barbera D’Alba DOC, I can see how the rich but smooth red can hold up against the acidity of tomatoes. It went wonderfully with TOCA’s signature ravioli capresi, which holds a golf ball sized sphere of soft chewy cacciota cheese in each pasta.


If you’re disappointed about the May dinner, Chef Glowig will be returning for five days at the start of November for TOCA’s alba white truffle week. Diners will have an option between a black and white truffle dinner ($150) or if you want to splurge and sit at the chef’s table in the kitchen, there’s a limited white truffle only menu ($300).

If the menu’s anything like the media preview, expect a bit of whimsy. An hour glass beaker-like apparatus is brought table side for the soup course. As the roasted chicken consommé is heated, it flows through to the top of the glassware to get infused by lemon, ginger, celery, and mushrooms becoming even more aromatic.


Afterwards, the consommé is finished off with plump agnolotti stuffed with ricotta and truffles (wow these were good) and black truffle shavings over top! Oh yes, it’s a fragrant soup that lingers on your tongue.


What really sounds interesting to me is the offsite picnics that TOCA partnered with Culinary Adventure Tours to run.

Every Thursday during the summer, guests will paddle to the Toronto Islands on a huge 18-person canoe ($150 regularly with a special Canada Day edition for $195). The trip from the downtown core to the islands should take 20-minutes and then there will be another 20-minute tour around the islands, including viewing the bird sanctuary.

After working up an appetite, diners head ashore for a locally sourced outside picnic. Think cheese and charcuterie boards, terrines, chicken roll-ups, bread, salad, and more.  Make sure to get a piece of the smoked cooked salmon – it’s such a great combination of a slight candied crust and smokiness.


On October 14th, you can join the restaurant as they bring guests around the Don Valley to forage their own wild mushrooms and edible plants ($85). Upon returning to TOCA, you’ll learn pick through them and ensure they’re suitable for consumption before the ingredients are transformed into a meal.

Who knows what you’ll find. But, if you happen to get a medley of mushrooms, hopefully the chef will sautée them with butter and combine them with a crisp crostini topped with shaved parmesan. It’s simple but delicious.  

Even though I live in Toronto, these events still sound like a unique experience. I imagine myself paddling around Lake Ontario (like the early settlers) and feasting on local eats (I’m sure more luxurious than the early settlers). Or I could harness my inner doomsday prepper and learn how to live off the Don Valley. And if anyone needs a guest to join them at the Chef’s table in November, you know how to contact me.

 Disclaimer: I attended a media event to sample the above food. Rest assured, as noted in my mission statement, I will always provide an honest opinion.
How To Find Them
 Location: Toronto, Canada
 Address: 181 Wellington Street West

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CONTEST: Win 1 of 5 pairs of passes to the Lobster Clam Jam (Toronto)

Posted on Wednesday, May 10, 2017 by

The crack of a shell, whiff of sea salt, and the briny sweet juices... these are things I envision with seafood. The vibrant red lobster, glistening oyster, or pale pink scallops - how does food look so beautiful?

This Victoria Day weekend, Lobster Clam Jam is pulling up at the Cabana Pool Bar and hulling  a bounty of seafood for all ages. The outdoor food festival prides itself with being family-friendly with children activities (think bouncy castles and face painting) along with adult pleasing libations.


Although Lobster Clam Jam is making its Toronto debut in 2017, it’s been held in Montreal for the past four years and even proclaimed by Food Network Canada as “one of the top Canadian food festivals to visit this summer”.

Guests will sample seafood creations from restaurants in Toronto and Montreal. Having dined at Patria, Weslodge, Blowfish, Buonanotte and the O&B restaurants, they certainly have a lot of shellfish dishes. Other participants include Jae Anthony of Seasoned Dreams, Notre Dame Gourmet, Queue de Cheval Steakhouse and Raw Bar, Buster’s Sea Cove, The Food Dudes, Bac Ky Pho and more.  

To wash down all the seafood, aside from beer and wine, they will also be selling signature mojitos and bloody Caesares. When you need a break, dance to music spun by DJ Eddie Lewis and DJ Chris Laroque. 

Interesting in going? Here are the details:

  • May 20 & 21, 2017  
  • $25 for an admission ticket, but free for children 12 years of age and under
  • Clam tokens can be purchased for $3 each and redeemed for food dishes (between $6-$12) or drinks ($6)
  • Portion of proceeds will be donated to the Starlight Children's Foundation and Sick Kids

Great news! INK Entertainment has given me FIVE pairs of tickets to giveaway to Gastro World readers, where you and a guest will receive FREE admission to the event for a day of your choosing (valued at $25). It does not include any of the Clam tokens.

Entries will be accepted until May 15, 2017 at 12:00 AM. Sometime the following day, I will contact winners through email with further details. Accordingly, please make sure you enter a valid email address in Rafflecopter contest site. Good luck!



How To Find Them
 Address: Cabana Pool Bar
                 11 Polson Street


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29 Février's Don't Forget the Date Event

Posted on Monday, March 13, 2017 by

Thoughts of maple syrup, for me, always revolved around its taste (a rich complex sweetness), how it’s made (collecting the sap of maple trees during cold months and painstakingly boiling it until it reduces many times over), or its tie-in to Canadian cuisine.

Then, in February, 29 Février held an event to launch their Don’t Forget the Date campaign - the occasion now adds fighting Alzheimer’s to the mix. Although studies researching the prevention benefits of the sweetener is still beginning (in 2016 two studies found maple syrup extract prevented damages to certain proteins found in brain cells), purchasing maple syrup from 29 Février will benefit the cause: 5% of Maple-in-a-Tree product sales will be donated to the Canadian Alzheimer Societies.

François Décarie, 29 Février’s President, was inspired to support the cause after his mother was affected by the disease. He recognized the toll it has on their loved ones, leaving him wanting to do something to give back. My own grandmother has recently been touched by Alzheimer’s, although, thankfully, it’s still in its infancy and she’s still able to live an independent and fruitful life. Nonetheless, hearing the diagnosis was scary and my mother and her siblings have definitely re-arranged their lives to ensure their mother has additional support. I get it, I’ve experienced it, and I’m glad Décarie’s doing something to help.


Having the launch event at DISH Cooking Studio was the ideal venue to make us think outside the pail. Sure, maple syrup tastes so good with desserts, but just like any other sweetener, it can be incorporated into a plethora of recipes. Even before we began eating, the lightest golden maple syrup made its way into the cocktails: topped with Prosecco and squeeze of lemon or added to whiskey to temper down a Manhattan.       


For hors d'oeuvres, it was used to caramelize pineapples and brushed onto roasted golden beets to further enhance the ingredient’s natural sweetness. Adding savoury elements like gorgonzola and pistachio dust helped to keep the bites from getting overly sugary.


To end, Head Chef Gabriela Neda, whipped up a popular maple main: seared salmon glazed with the syrup (in this case combined with grainy mustard) and topped with a caper aioli to keep it savoury. The sweetness of the syrup just goes so well with the oily fish.


As luck would have it, the event was held on Pancake Tuesday so we also experienced the four varieties with its favourite companion. For desserts, François suggests using the amber variety that has a deeper taste, but is still light enough as to not overpower the dessert. Indeed, this is also my typical go-to syrup to have around the house.   


As you switch to the darker grades, the molasses taste starts to shine through followed with a lasting after taste. These are generally used to marinade meats or as a glaze on seafood but would also make a fantastic rich caramel sauce for some desserts. Having tasted the ‘very dark’ – the newest grade that was previously only sold to restaurants given the small quantities made – it has such an intense and almost earthy flavour that it’d be perfect for brisket and other heavy meats.

Before the event, I assumed that darker syrups were simply boiled longer causing the sugars to caramelize further. Although the dark ones are cooked a little longer, François explains that it’s really tied to when they harvest the sap: the earliest batches create the golden syrup while the last taps makes the very dark. Live and learn, who would have known that not only the terroir of the tree matters, but the timing as well?

I must admit, now that a can of the amber Maple-in-a-Tree sits on my counter, I’m more inclined to trigger the tap and use the maple syrup (rather than having in jumbled with the multitude of other condiments in the fridge). It’s a reminder of our Canadian staple and Février’s action against Alzheimer. Don’t forget the date. 
How To Find Them
 Price: $39.99 for one or $139.99 for all four
 Website: http://29fevrier.ca/dont-forget-the-date/?lang=en or through Costcos for members

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Tasting Thai food with Thai Select Canada

Posted on Sunday, September 18, 2016 by
I love all the influences that Thai cuisine integrates: Chinese due to the origins of the early migrants who moved from southwestern China to Thailand bringing chilies and the stir-frying techniques; Portuguese when the Europeans first discovered the country adding seafood and coconuts; and India as traders brought many of the lovely spices and curries we enjoy today.

While Thailand’s population is over 65-million strong, according to Toronto’s Thai Trade Centre, there’s only about 11,000 people in Canada. Despite the small Canadian population, restaurants are well represented – especially in the metropolitan areas. Thailand’s government aims to protect the reputation of their food by instituting the Thai Select program, which endorses the authenticity of a restaurant (in terms of food and hospitality) and encourages those who don’t meet the qualifications to change their techniques.


If you see a restaurant bearing the Thai Select logo, it essentially certifies
  • a minimum of 60% of the menu is authentic Thai dishes; and
  • the cooking methods used are similar to what’s done in Thailand.
Restaurants awarded the premium status create dishes of a “premium” quality and also takes into account the overall décor and experience. Food isn’t just prepared authentically, it’s presented authentically with intricate decorations (as seen by the beautiful sculpted vegetable carvings).


I’ll admit, until being invited to the Thai Trade Centre, I’ve never recognized the Thai Select logo. I’m likely not alone, although 88 restaurants in Canada have already earned the certification, the general public knows little about the prestigious program. To change this, the Thai Trade Centre enlisted EatNMingle’s help to organize a Taste Thailand Tour.

Having been to a number of blogger events, there’s always latecomers who arrive halfway through. Not on this day! The eight of us (so thankful to be selected for such a small group) were so excited that everyone was early, eager to begin our travel from Toronto to Kingston and then Ottawa. Along with members from the Thai Trade Centre, Chef Nuit (Thai Select’s Canadian Ambassador), and Chef Jeff Regular (of Pai restaurant in Toronto), we set off… on time!

On board the bus, a breakfast from Patchmon’s Thai Dessert staved off our hunger. Inside, two flaky pastries (one filled with curried potato and the second encapsulating taro and mushroom) and delicious pineapple cookies.


Indeed, it’s a heavy breakfast. Similar to other East Asian cultures, breakfast in Thailand generally tends to be a substantial meal. Items like congee, fried dough and noodles are frequently consumed to give everyone the necessary energy throughout the day. Patchmon’s puffs consisted of delicate crispy layers – the curried potato akin to a lighter samosa, while the taro and mushroom an interesting earthy combination.


Given my day was all about eating, I didn’t need that much sustenance, so saved the pineapple cookies for the following day. If you’re familiar with the Tawainese pineapple cakes, Patchmon’s cookies has a similar thin soft crust and centre, except less sweet and not as heavy. I loved the pineapple slivers you could still see and taste inside the pastry and its chewy sticky consistency, similar to a fig newton.


Another treat for the day was visiting the Thailand Ambassador for Canada, His Excellency Mr. Vijavat Isarabhakdi, at his family’s home in Ottawa. A beautiful property, located on a quiet residential street, the pale blue and white decor throughout the house was utterly tranquil.


Yet, there were so many interesting photos, beautiful sculptures and intricate flower arrangements that I didn’t know where to look first! All while sipping on the most delicious sweetened coconut water with young coconut pieces.



Settling into the dining room, an elegant afternoon tea was laid out. As much as I love scones with Devonshire cream, savoury foods steal my heart, so I’ll opt for the Thai afternoon tea any day. The thoong thong are rice paper sachets filled with a chicken, shrimp and crab mixture and tied together with a spring onion. Resembling a filled coin purse, the crisp golden bites were the perfect bite sized hors d’oeuvres.


While the tod man gai is traditionally made with fish, His Excellency’s chef switched the protein for chicken instead. Made into a paste with red curry, kaffir lime leaves, and micro fine pieces of green beans, the skewers were almost like meat balls, except pan fried. Despite being dunked into a sweet sauce, the glaze was very light and with the crisp vegetables was rather nice.


A modern take on Thai cuisine was served - the same spicy salmon salad that won a competition hosted amongst the other Embassy chefs. Salmon is rare in Thailand, but the sashimi style fish dressed with lemongrass, chili, lime juice, mint and avocado was delicious.


The sole sweet was a coconut sticky rice topped with Thai custard. Normally, the warm sweet and salty rice dessert is served with fruits. This rendition took the dessert to the next level by adding a luscious smooth palm sugar and egg custard. You could eat each layer separately and be satisfied, but together the contrasting textures were fantastic.   


During the tea, we learnt all about the Thai Select program and His Excellency’s love for food. Moreover, he shared that since 2017 will be Canada’s 150th birthday, all Embassies have been invited to host an event at the pavilion in Ottawa. Of course, Thailand will be showcasing their warm culture and delicious food as well.


It wouldn’t be a tasting tour without restaurant visits, we sampled so much that our lunch at Thai House Cuisine and dinner at Sukhothai became posts of their own (click the names for the corresponding review).

Looking back at the meals and reading Thai Select’s website, they describe the tradition best: “A popular way to savor the delight of the Thai meal is dining together with a group of friends and share the many dishes together. It's always a hearty feast filled with fun and fiery flavors of Thai culinary creations.”

What started out as a group of individuals, many who didn’t know each other, ended as a night of mischievous laughter (thank you to His Excellency for gifting us bottles of pad Thai sauce that made for an interesting KFC popcorn chicken rest stop cooking experience). As we proceeded through each meal, we certainly savoured the feasts, but also connected and bonded over the dishes.


Seize the day! Grab a group of loved ones and do a Taste Thailand Tour across Canada of your own. You even have a navigator: just visit Thai Select and let the help guide your journey.  


How To Find Them

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