Simply Snacking: Nature's Path Love Crunch and Qi'a Superfood Snack Bar

Posted on Wednesday, February 08, 2017 by

After three decades, I’m starting to develop a sweet tooth. Thankfully, it’s still in its infancy; about three times a week I have a persistent craving for dessert – something unhealthy and satisfying like cake or ice cream. Over the holidays, it was easy to tame the beast with a slice of pie, scoop of ice cream, or the occasional fried pastry. However, after the momentous New Year came and went, a healthier long-term substitute was in order.

As luck would have it, that’s when a box of Nature’s Path products arrived at my door. A variety of organic granola, cereals, and snack bars found at major retailers globally. If you like to root for home grown family-run companies, Nature’s Path fits the bill: started in British Columbia (where the headquarter remains) in 1985, the company remains family-run despite having over 150 products in its roster.

While this is admirable and noble, what really matters to me is the taste - if it doesn’t leave me wanting more the company could be run by a group of disadvantaged nuns in my house and it wouldn’t matter.

Of everything I’ve tried, two dark chocolate and peanut products were the best substitute for desserts. Both the Love Crunch and Qi’a Superfood bars are relatively newer products launched in 2011 and 2012, respectively.

The Qi’a Superfood snack bar is the easiest: as soon as it’s unwrapped, you can bite into the soft chewy bar that ever so lightly melts in your mouth (thanks to the tapioca and brown rice syrups mixed with peanut butter). The chia seeds and coconut flakes add a cake-like texture, the roasted peanuts crunch, and chunks of dark chocolate a balanced sweetness.    

Let’s be honest, it’s not cake. Yet, a satisfying replacement and so good that I forget I’m consuming ingredients like chai and hemp seeds.

The dark chocolate and peanut butter Love Crunch takes a bit more work. Sure, you can eat the crunchy clusters straight out of the bag, but it tastes even better when combined with something creamy.

Generally, a hefty sprinkling of the granola over thick Greek yoghurt is how I’ve consumed it. The peanut butter and dark chocolate chunks provided enough sweetness that dissipated the tanginess of the plain dairy product. I’m a person who loves contrasting textures – the crunchy rolled oat clusters, creamy chocolate, and smooth yoghurt is a great combination. 


That blend already left me satiated. Then I heard the Love Crunch is even better with ice cream, which makes sense, as it could easily make a delicious parfait. That’s when I ventured to get a cup of soft serve, to see if the topping would be delicious enough to replace my favourite hot fudge syrup and crunchy peanuts.

Although I won’t be trading it in for a chocolate sundae yet, the combination is tasty when topped sparingly. It can get a little sweet when you get a spoon with a huge granola cluster, so save the smaller pieces that fall to the bottom of the bag for a more suitable topping.


For so long I’ve prided myself for being able to turn down dessert. After all, I eat out so often that some restraint is needed to keep from ballooning up. Hence, when the nagging sugar craving developed in 2016, I felt disappointed and almost betrayed by my desires. Thank you Nature’s Path for coming to the rescue, my waist-line thanks you for it. 

 Disclaimer: The above snacks were provided on a complimentary basis. Rest assured, as noted in the mission statement, I would never promote something I didn't actually enjoy.
MORE: Back to Simply Snacking

How To Find Them 
 Website: Most Canadian retailers
 Approx. Price:  $1.79 for Qi'a bar and $4.99 for the Love Crunch

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CLOSED: Parcae (Toronto)

Posted on Sunday, February 05, 2017 by
The day I heard Monk Kitchen was being shuttered was a sad day. Course after course of what Chef Roberto Fracchioni was churning out at the Chef’s table was fantastic – everything tasted great, for sure, but it was friendly behind-the-scenes view of the kitchen (and bantering) that made the experience incredible. I’ve since tried Flor de Sal, Fracchioni’s new restaurant; everything about the dinner is fancier, but the magic isn’t there.  

Hence, after hearing the initial reviews on Parcae, which now occupies the former Monk Kitchen digs, I had reservations already … the use of offals in a brilliant manner, but ultra-small portions. It sounded hoity toity, nothing like the warm hearty creations of its predecessor.    

It wasn’t until Winterlicious that I decided to give Parcae a chance – even if the dinner wasn’t fantastic, I’d be out $38, a manageable sum. On this visit, the restaurant was much easier to find (firstly, there was a board with the restaurant’s name out front) and I knew go to the left of the lobby and down the stairs to actually get to the dining room.

Our waiter, tatted with gorgeous geometric forearm tattoos, was just as friendly as the Monk Kitchen chefs. I took a deep breath… maybe this will be amazing, why had I waited so long to try Parcae? Certainly, the $7 glass of wine (another Winterlicious special) helped, the balanced Syrah coaxing me into comfort.

Then a bowl of house fried bread arrived – a genius concoction – balls of hot crispy goodness. The hard crust cracks to let you into the soft but chewy dough in the middle. Each morsel is covered with salt and grated pecorino crotonese cheese to give it a strong savoury burst. It even sits in a pool of olive oil, which thankfully doesn’t soak into the bread. The only “healthy” element is the thyme leaves dotted within the batter. Give me two bowls of these with wine and I’d be happy.

Feeling adventurous, I started with the cervelo or deep fried lamb brains. Even as the server sets down the appetizer, she warns that it’s best to eat them with a bit of the vinegary greens and plump mushrooms. The first bite (with all the condiments) is actually great – since the cervelo is piping hot, all you can taste is the crunchy crust and creaminess before everything’s swallowed to avoid a second degree burn to the tongue.


Then as the temperature drops and the meagre greens and mushroom supply depletes, the creaminess finishes with a gamey aftertaste and my once gung-ho feeling starts to wane. It starts to feel heavy … the creamy bite that just slid down my throat has turned to sludge. Truthfully, I would have given up every brain fritter for just another ball of fried bread. Oh well, I’ve tried it and have briefly supported the nose to tail movement.

Continuing on the lamb journey (if I’m going to eat the head part, I may as well benefit from indulging in the meat part of the animal as well), I chose the lamb parpadelle as the main. Aside from the bread (I know quit harping on the bread), the pasta was the best dish of the evening. The ribbons were thin and silky and the sauce closer to an au jus consistency so it just clings to the pasta. Then you lift the ribbons and little strands of scamorza cheese pulls apart. It’s a great dish - if only there was more lamb and it didn’t arrive in a kid-sized portion (seriously, the kid-menu fettuccine alfredo at Earls is comparable).


I almost felt bad taking a bite of my friend’s duck raviolo; after all, the lone thing at the bottom of the dish already seemed so meagre. Yet, our friendly waiter had raved about them, so a bite was in order. Although the rest of the table loved the raviolo, something about the creamy mascarpone sauce ruined the otherwise delicious braised duck filled pasta. Maybe it was the hazelnut pieces (why ruin a hearty pasta with nuts?!) or the lack of crispy duck skin as promised on the menu. The raviolo was no parpadelle.


After an exciting starter of lamb brains, my dessert waffle seemed so safe– it’s not overly thrilling, but it’s also hard to mess up. Parcae had the requisite eggy batter and crispy edges and the waffle neutral enough that the sweet Nutella ice cream wasn’t overpowering. But then the chef adds a shaving of frozen foie gras on top: that one ingredient made the dish, adding a creamy saltiness to everything.


Following such a nicely balanced dessert, a taste of the pudding chômeur felt like someone pumped a syringe of maple syrup into my mouth. Soaking cake in syrup already makes for a sweet dessert, so adding banana and peanut butter ice cream to it seems over the top. Something simpler like an unsweetened Chantilly cream would have been better and not leave me reaching for water.


Perhaps even a spoonful of the buffalo ricotta “pannacotta” would suffice. After all, it was watery enough to melt into the chômeur. Someone must have forgotten to add gelatin to the dessert as what arrived is more fittingly described as creamy cottage cheese with poached cinnamon quince (like a firm pear), this can’t be a pannacotta?


A meal that started strongly slowly waned at the end. Parcae certainly offers interesting options, but some things are just too hoity toity for its own good: the toppings on the duck raviolo is overly fussy and desserts like the chômeur simply overpowering. And don’t think the portions have shrunk in lieu of the Winterlicious special – judging by regular reviews, it’s always this small. So, unlike other three course meals, you’ll leave yearning for something more. One guess what I was yearning … of course, those genius fried bread balls.

Overall mark - 6 out of 10
Is Winterlicious worth it (based on my meal selection)?
Winterlicious - $38
Regular menu - $38 - cervelo ($12), parpadelle ($16) and dessert ($10)
Savings - $0 

After contacting the restaurant to understand why there was absolutely no savings for dining there during Winterlicious (something I thought the City of Toronto requires), they responded that the fried bread served at the beginning normally costs $5. There you go: you get complimentary shared bread. Parcae is the worst value I've ever calculated for a Winter/Summerlicious experience.
How To Find Them
 Location: Toronto, Canada
 Address: 348 Adelaide Street West (inside the Templar Hotel)

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____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

Is That It? I Want More!

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Canyon Creek for Winterlicious (Toronto)

Posted on Saturday, February 04, 2017 by
Few chain restaurants are part of Winterlicious, except for Canyon Creek who has regularly made the roster. I can see why, it’s hard to argue with value - their lunch menu is a steal at $18 (refer to the end of the post for calculated savings). Plus, their “upscale casual” menu is approachable while still interesting, although mains such as pho and bibimbap seem out of place at an establishment that use to label itself as a chop house.

Hence, the Southern fried chicken sandwich seemed like a safer choice at Canyon Creek. Even though the breaded chicken breast was tender and moist, despite being a thick piece,  something was missing. Perhaps it’s the promised buttermilk jicama slaw that should in the sandwich – shouldn’t I taste a lovely refreshing crunch? Why did it seem like someone simply slathered guacamole on instead, which in itself isn’t terrible, just tired and disappointing.


Or it could be the sandwich lacked a spicy kick from the chipotle mayo or jalapeño that’s listed as  ingredients. In the end, it’s good for a “Southern fried chicken sandwich”, but weak for a “Southern fried chicken sandwich with jicama slaw, chipotle mayo and jalapeño”.

On the other hand,  the candied Atlantic salmon appetizer surpassed expectations. At first, hearing there were golden beets and “candy” in the dish, I was apprehensive whether it’d would become overly sweet. Luckily, the sugariness was counteracted with sour elements (pickled onions and crème fraiche), using smoked salmon that gave a savoury quality to the dish, and incorporating horseradish for an unexpected zesty hit.


The peach crumble is everything you’d expected from the classic dessert: warm so it was comforting, the cinnamon sugar streusel topping, and a scoop of cold vanilla ice cream that melts into the  peaches creating a caramel cream sauce. It’s a satisfying dessert, canned peaches notwithstanding.


It’s a shame that taking an hour and a half break for lunch isn’t easier on a weekday, as the Winterlicious choices offer amazing savings. You’ll leave full and satisfied … and in desperate need for an afternoon nap.   

Overall mark - 7 out of 10
Is Winterlicious worth it (based on my meal selection)?
Winterlicious - $18
Regular menu - $32.35 - candied salmon* ($12.45), sandwich ($12.95) and dessert* ($6.95)
Savings - $14.35 or 44%

* Based on the coconut shrimp and double chocolate brownie
How To Find Them
 Location: Toronto, Canada
 Address: 156 Front Street West

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

Is That It? I Want More!

Other Gastro World posts similar to this:

Canyon Creek Menu, Reviews, Photos, Location and Info - Zomato

CLOSED: Weslodge (Toronto)

Posted on Sunday, January 29, 2017 by

While restaurants like Cactus Club Café are known for their pretty approachable waitresses, at Weslodge, the scales tip in favour for the ladies where dapper young men sling the food instead. Dressed in tailored jean shirts, some even complete with leather suspenders, I’m guessing they’re supposed to resemble cowboys … very clean and tailored cowboys.

Despite the upscale saloon environment, their menu is more adventurous than steak and potatoes. There’s items from the sea and non-American risottos; of course, there’s still beef, but it’s braised and served with jus.  

During Winterlicious ($38), I’m happy to see their special price fixe menu includes renditions of their normally available dishes, such as the smoked trout and crisp potato cake starter. It’s a superb dish, the fish cooked through but still having the smoked flavour and aroma, which is balanced out with thinly sliced cucumbers and tangy crème fraiche. The potato base is not the shredded pancake or latkes version, rather a square of non-creamy potato gratin that flakes apart just like the fish.

The braised beef cheek was prepared to my liking: fork tender yet still has a meaty texture and just enough fat for moisture. Generally I’m skeptical about fruit sauces, but Weslodge’s huckleberry version had an appropriate level of fruitiness to cut against beef’s richness without reminding me of a fruit salad. Yet, the most surprising part of the dish was the sunchokes - cut into wedges and roasted so well they were creamy and encapsulated in a lovely crispy caramelized crust.


The meal was delicious to the end. The apple tarte tatin incorporated a thick layer of thinly sliced apples, nice and soft with crunchy butter graham clusters for contrast. With the light Ontario cider sorbet on the side, the dessert was positively refreshing. If only the tarte was warmer, it would have been perfect.


Looking back at the evening, it was a great experience: the friendly banter, attentive service, and delectable food. It wasn’t always like this. My last visit to Weslodge, when it first opened, was a stark contrast – our group of six was crammed into a table for four, it took forever to get a cocktail (even longer for food), and the burger was just a step above Jack Astors (no offense Jack Astors). Oh, how the tumbleweeds turn for I’ll be back … and it’s not because of the hot cowboys.

Overall mark - 8 out of 10
Is Winterlicious worth it (based on my meal selection)?
Winterlicious - $38
Regular menu - $58 - trout ($18), beef ($30) and dessert ($10)
Savings - $20 or 34%
How To Find Them
 Location: Toronto, Canada
 Address: 480 King Street West


 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

Is That It? I Want More!

Other Gastro World posts similar to this:



CLOSED: Peking Duck Kitchen 東成酒家 (Toronto)

Posted on Saturday, January 28, 2017 by

In my opinion, some of the best restaurants are small family run affairs; Peking Duck Kitchen seems no different with father and son in the kitchen and mom and other son running the front-of-the-house. Food may arrive slower and dishes don’t arrive with serving cutlery, but good things come to those who wait.

Trust me, their Peking duck ($48.99) is worth the wait. Despite listing only two dishes on the menu, it actually arrives as four:

Think of the first as a paid amuse bouche: six bite-sized slices of the thickest skin served in sugar. My husband describes it as duck candy, which may sound odd, but the crisp skin and bit of oil that leaks out goes nicely with the sugar – like a duck skin timbit.


Next, the main course, where the fowl’s skin and meat is sliced and arrives with steamed flour wrappers. The duck’s skin is crispy despite not being fried (you can monitor the cooking process with their open kitchen and the oven on display) and there’s a bit of spice added to the bird so by itself there’s already flavour.


Even the wrappers are outstanding, so translucent and thin, but strong enough to withstand being pulled apart and filled with three slices of duck. Nothing fell apart and I happily bit through each sweet (thanks to the hoisin) and crispy bite. Plenty of skinless cucumber and scallions are included to help cut through the fattiness of the duck. Having had my fair share of Peking ducks in Toronto, it was one of the tastiest.

The lettuce wraps were average, there’s enough seasoning and contrasting textures, but too much fried vermicelli – a bit is good, but when there’s too much it tastes like you’re eating bits of Styrofoam.


Lastly, the duck bones. By now there’s very little meat left on them, given everything has been sliced off and even the meat around the carcass is shredded off for the lettuce wraps. Nonetheless, you can jazz them up – for an extra $4.99 the chef stir fries them with salt and pepper to give it interest. If only the restaurant has television screens playing sporting events … imagine the viewers who’d love to nibble on these while drinking cold beers (they have mini kegs available).


Peking Duck Kitchen isn’t a one dish wonder. Everything else we tried was solidly executed. I had doubts about ordering sweet and sour pork ($9.99) at a Beijing restaurant, but was pleasantly surprised with the outcome. The sauce was balanced in terms of flavours and consistency (not too thick that it became slimy but thick enough to cling to the ingredients). Each bite of pork had enough batter to develop a crispy exterior but you could still taste the meat. The bell peppers remained crunchy and even in the dead of winter the pineapples were fresh as opposed to the canned variety.


Another popular Sichuan dish is boiled fish filets in hot chili oil ($14.99). It’s one I’m generally not ecstatic about as it becomes a chore to try to pick out all the chilies – especially the smaller Sichuan pepper that releases a bitter taste and numbs your tongue. Luckily, the wire mesh helps extract the fish easier and I like that the soup underneath wasn’t a clear broth, instead incorporating something sweet (perhaps bean paste or oyster sauce) so that the fish has taste even without the peppers.


If you’re wondering what the garlic A dish ($8.99) is, the “A” denotes the A choy, a leafy green vegetable that has the whispy leaves of romaine lettuce and the crunchy stalk of Chinese broccoli (or gai lan). Sometimes the vegetable can have a slight bitterness, but this wasn’t evident at all at the restaurant, maybe due to the abundance of garlic in the dish.


Some Chinese restaurants give complimentary soups, a custom they don't follow at Peking Duck Kitchen. Nevertheless, their menu has plenty to choose from and the prices are reasonable. We settled on the hot and sour soup ($7.99 for a medium) that was large enough for a table of six. The restaurant certainly doesn’t skimp on ingredients with plenty of slivered vegetables, tofu and black fungus.

The soup’s taste, although still enjoyable, was a little off for me. The “hot” came from adding tons of cracked black peppercorns to the broth instead of chili, so the soup tickles your throat as consumed. Meanwhile, the “sour” really wasn’t prevalent – something I personally enjoy – but could be the missing flavour for someone else.

Mom and pop restaurants always have a special place in my heart. The décor may not be picturesque and the service less polished, but I appreciate that many stick to dishes they can execute well and at Peking Duck Kitchen you can’t go wrong with the duck.

Overall mark - 8.5 out of 10
How To Find Them
 Location: Toronto, Canada
 Address: 1 Glen Watford Drive


 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

Is That It? I Want More!

Other Gastro World posts similar to this:


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