Cookie Day

I have had what might possibly be the best day ever. The only thing that could make it better would be if someone were to show up at my door with a huge tray of oysters.

I hauled my butt out of bed this morning and headed to my alma mater, George Brown College, to take part in the Peace of Cake event. Every year staff, students and assorted volunteers get together and back a thousand or so fruitcakes, cookies, brownies and other treats and then package them up to be given to needy families, youth centres and the veterans in the long-term care facility at Sunnybrook hospital.

As is always the case when I leave early to give myself time to get somewhere during a storm, I arrived a half hour early. I was given an apron straight away, though, and was quickly put to work wrapping fruitcakes in saran wrap. As more volunteers arrived, I was put in charge of a group of kids from a local high school.

Many of the cakes meant for the veterans have to be diabetic-friendly, but when the baking was taking place yesterday, someone didn’t label the cakes made from Splenda properly. All that hype about how it tastes “just like sugar” is not exactly true. Sugar doesn’t make your tongue tingle.

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An Open Letter To Councillor John Filion Regarding Street Food Carts

Dear Councillor Filion,

This morning, upon reading the news of the backtrack on the issue of funding street food carts, my husband said, prophetically, “He’s gonna fuck it up.”

While I think the idea for the city to purchase carts and rent them out to vendors is noble – that many potential vendors cannot afford the purchase of a new custom-built cart is a definite hurdle in getting this programme off the ground – I have an issue with your reasoning.

The Toronto Star quotes:

“We don’t want a repeat of what’s happened with hot dog carts,” said Filion. “We want a uniform look. We want something that’s good for branding the city as a food destination.

“We do not want a hodge-podge of carts that someone makes up in their garage.”

No. No, no, no, no. Please, can the city just once NOT look at something from a marketing perspective? Why do the carts all need to look the same? As long as they meet the safety and sanitation requirements, what does it matter if they ultimately look different? Doesn’t it make more sense to be able to tell the empanada cart from the pad thai cart at a glance?

 

You know who has a “uniform look”, Councillor Filion? Fast food chains where every meal is the same and the experience does not deviate whether you’re in Paris or New York or Halifax. If the push in getting food vendors onto the streets is to celebrate our diversity, then WHY would we want them to all look the same? “Branding the city as a food destination”??? Wait… I need a minute for my eyes to stop rolling around in the back of my head. You know what makes a city a great food destination? Great food!! Not the cart it comes from.

Please stop mucking around with the unnecessary details; as long as the vendors’ carts meet the safety and sanitation guidelines, the more creative they look, the better.

And finally, as for this idea about an official Toronto street food; let it be. Stop mucking with it. We have an official Toronto street food, and no matter how many carts hit the street selling noodles or tripe or kebabs, we are the city of the hot dog. That’s nothing to be ashamed of.

We at Taste T.O. have been enthusiastic supporters of the new vending cart initiative; we think it’s an important step forward in embracing our great cultural diversity, but diversity is the key word here. Your statements insinuate that Toronto needs to be Disneyfied in order to attract visitors, and that only those visitors matter in terms of street cart customers. It also assumes that visitors want some sort of bland uniformity that stifles anything unique about the individual cultures represented at the many food carts you hope to place on the streets. Can we not give both our visitors and our citizens more credit than that?

Certainly, safety and sanitation must be the priority, but beyond that, we are a city that embraces all languages, all colours, and all cultures. Why not all carts?

Revealing the Charms of the Windsor Arms

 

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The Windsor Arms
18 St. Thomas Street
416-971-9666

“The Windsor Arms has a reputation for being a bit stuffy,” said Executive Chef Stephen Ricci. And then I cocked my eyebrow. And then he caught me cocking my eyebrow. And then I was forced to explain.

 

Historically, while the 80-year-old hotel does have a reputation for being very “old money”, in recent years that reputation has changed from stuffy to a more modern take on high society, which roughly translated still means rich, but now comes with the glitter (or tinge, depending on your point of view) of celebrity. With a guest list that has included such non-stuffy names as Jennifer Lopez and Drew Barrymore, the Windsor Arms is still saddled with the reputation of being unattainable to the common folks; of being the type of place that everyone talks about, but that no one has actually been to.

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The Fake Shrimp

And I’m the shrimp,
The smallest of all,
They call me the shrimp
Because I’m not very tall.

Who knew that my theatrical claim to fame would be at the age of ten, singing a song about fish, and being photographed in a shrimp costume?

Our school, not having the money to pay for royalties for a more well-known Broadway-style musical, instead, for our annual play, performed a creation called Time Fog, a historical tour of the history of Nova Scotia, as written by the school’s music teacher. It dealt with the expulsion of the Acadians, the founding of the City of Halifax, and even Confederation. One scene explored Nova Scotia’s rich fishing heritage.

I didn’t play the Shrimp in the stage version, I was a mere extra, but the play had gotten such a huge amount of coverage in the local news that the school was asked to create a recording and slide presentation to send around to other schools. The kid who played Shrimp was sick on recording day, and being the first person in the line of sight of the music teacher (being able to fit into the shrimp costume didn’t hurt) I was the lucky gal who got to wander through the school to the set, trying to keep the other kids from pulling off my many legs.

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Flipping the Hunter Gatherer Misconception at Coca

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As is the case in any field where an individual demonstrates an area of expertise or even interest, this area of interest can become what that individual is known for, whether they like it or not. This is especially true of chefs who pioneer certain ingredients or techniques. Martin Picard of Pied de Cochon in Montreal will always be known as “that foie gras guy”, just as Ferran Adria will always be known as the pioneer of molecular gastronomy.

Based on the reviews I had read of Coca (783 Queen Street West), and the general trend of tapas (or small plates, if the restaurant isn’t serving specifically Spanish dishes), I had always assumed that Chef Nathan Isberg was one of those chefs who was all about the meat. I’d actually never eaten at Coca because I assumed the menu was heavily meat-reliant. So I was surprised to run into Isberg at the Green Carpet Series – An Evening of Local Cuisine last month, standing proudly behind a table of vegetarian tapas.

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Going Local

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One of the biggest complaints about local food is that it’s hard to find. Sure, farmer’s markets are popping up in many neighbourhoods, but the issues involved in getting local food to local tables, particularly restaurant tables, are many and diverse.

As part of the Royal Agricultural Winter Fair, a panel discussion and networking event that connected farmers and chefs took place on Monday, November 5th. Panel members included moderator Lori Stahlbrand from Local Food Plus; Tobey Nemeth, Chef de Cuisine at Jamie Kennedy Wine Bar; Elizabeth Harris, organizer of the Brickworks Farmers Market; Mark Trealout of Kawartha Ecological Growers; Dan Taylor, Economic Development Officer of Prince Edward County; Paul Finklestein from the Screaming Avocado and Food Network Canada Show, Fink; Barry Monaghan from Fresh Start; and Sasha Chapman of the Globe and Mail.

Each participant took a few moments to discuss the question, “What is the most important thing farmers can do to address local food opportunities?”

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The Royal We Goes to the Fair

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It probably makes me a bad Torontonian, but after living here for 2 decades, this is the first year I’ve been to the Royal Winter Fair. I’m not sure why I’ve never bothered before, other than as a young adult it just didn’t have enough punk cachet, and as a vegetarian, it made me sad. But this year I had an excuse, so off we went on Saturday evening to check it out.

In many ways, it was not what I expected.

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Eating Well in the Afterlife

I loves me some Mexican food, so the first thing we did when we hit the Day of the Dead festival at Harbourfront Centre yesterday was to grab some grub. Our favourite folks from El Jacal were there serving up their awesome nachos, which meant we ended up ignoring the tasty-looking tacos from Mariachi’s, but we were just too full to eat any more.

Seating indoors was packed, so we ended up on an outdoor patio in the cold, but even that couldn’t quell our desire for nachos and tortillas and flautas and oh… the lovely wonderful churros. They weren’t hot from the fryer and I had to ward off hungry sparrows, but they were still amazingly fluffy and sweet, rolled in cinnamon sugar and doused in chocolate.

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Taking a Walk on the Green Carpet

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Normally, the north building of St. Lawrence Market is the focus of local food only on Saturday mornings as farmers and food producers fill tables with all things edible and Torontonians descend upon the place in search of tasty treats. This past Tuesday evening, the market building was a bastion of local food again as a number of chefs and wineries offered samples of their wares as part of An Evening of Local Cuisine, one of the many events put on by The Green Carpet Series.

Attendees had the opportunity to wander the space sampling food from local restaurants that had been paired with wines from Ontario wineries. Participating chefs and restaurants included Chef Ben Heaton from Globe Bistro, Chef Marc Breton from the Gladstone Hotel, Chef Nathan Isberg from Coca, and Chef Anthony Rose from the Drake Hotel. Participating wineries were Henry of Pelham, Frogpond Farm, Flatrock Cellars and Vineland Estates Winery.

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It’s Hip to Be Square

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Art Square Café
334 Dundas Street West
416-595-5222
brunch for two with all taxes, tip and coffee: $33

I have a thing for tiny little tucked away cafés. They’re the kind of place I’d open if I ever became a restaurateur; someplace cute and cozy with great food and no pretension. The only problem with cute little tucked away cafés is that it’s hard for people to find them. Hidden behind a bright gallery space, Art Square Café likely gets overlooked more than it should.

We arrive for brunch on a Sunday morning to find only about half of the dozen or so tables occupied. Of the customers, all are students frantically studying for the last of their mid-terms.Every occupied table holds at least one open laptop amidst cups of coffee and plates of crepes in various stages of consumption.

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