The Drake Hotel – Sheryl Kirby

BBQ and Temaki Too – Fall Food Promotions at the Drake

Word spread like wildfire last week when the Drake Hotel (1150 Queen Street West) announced they would be shutting down their Drake Scoops + Tees ice cream shop located a couple of doors east from the hotel proper and replacing it with… the Drake BBQ shop. Featuring sandwiches made with Carolina-style pulled pork and Texas-style beef brisket, and open Thursday to Saturday only from 6pm (starting October 22nd), the shop will offer counter seating and is geared towards the club crowd looking for a quick bite. Although I fully expect that, living a few blocks from the hotel, it will also become a quick and easy dinner option for Greg and I when we don’t feel like cooking.

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Market Mondays – Radishes

The first root vegetable of spring is also the most under-used. Besides putting them in a salad, what do you DO with radishes anyway?

Related to the mustard plant, radishes come in several varieties, ranging from sweet to spicy and peppery in flavour and from white to vibrant red, and even grey and black in colour. They are a favourite of the home gardener because they’re easy to sow, grow quickly, and offer an early sense of accomplishment. Cultivation of radishes dates back to Roman times and records suggest that the plants were domesticated somewhere in Europe.

Which begs the continued question – why do we mostly eat them raw in salads? A perusal of the Internet led to me recipes for pickled radishes, roasted radishes and one in which the roots are boiled until tender and then tossed with butter and brown sugar, much as you’d do with carrots or parsnips. Having tried this, I think I know why we prefer to eat the things raw – boiling saps out all of the lovely crisp peppery flavour.

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Tasty Tasty Iceland

What do you know about Iceland? If your first thoughts are snow, fermented shark meat and Björk, then you’re probably about on par with the typical North American. But Iceland is, in fact, a gorgeous country full of waterfalls and hot springs, unique artists and musicians, a cool underground music scene and a fair number of hip shops and restaurants, especially given that the population of the entire nation is about 300,000, less than that of metropolitan Halifax.

And while Iceland should be on everyone’s travel wish list, in the meantime, it might just be easier to head down to the Drake Hotel later this week, where they’re throwing a big ol’ festival called A Taste of Iceland. Along with music by Icelandic musician Mugison and his band, film screenings and an art installation, there will be food. Of course.

Innovative Chef Thorarinn Eggertsson of Orange in Reykjavik will be in the house from March 17th to 20th, teaming up with the Drake’s Chef Anthony Rose to offer a 4-course taste of Iceland.

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I Could Appreciate Art More if There Weren’t so Many People Standing in Foont of It

I guess I’m late to the party in posting Nuit Blanche photos. For those not aware, Nuit Blanche is an all-night art event in Toronto (copied from a number of European cities), where art installations, galleries and clubs are open from sunset to sunrise the next day, and it’s all free.

This year’s event supposedly attracted almost 1 million people over the course of the evening. The events were divided into three “zones” and since we live smack in the centre of one, we decided to stay close to home and only do what we could walk to.

It was an enjoyable evening, with only a few disappointments. We walked along Queen West, but didn’t go into any of the galleries that were open because they were all just too packed with people. We also didn’t stay out all night, although we did consider getting up early and returning to the nearby stadium for the mascot exhibit, just to see how many of them were still dancing 12 hours later.

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Not So Many Fish in the Sea

seachoiceoysters

There’s an old cliché that goes “there are plenty of fish in the sea”. This is meant to convey options and opportunities, but nowadays, it’s not a particularly apt analogy. Because fish stocks are dwindling due to poor husbandry and overfishing, and there aren’t a lot of fish in the sea anymore.

SeaChoice is a program by Sustainable Seafood Canada designed to mobilize consumers and industry to buy sustainable seafood, which is caught or farmed with consideration for the ocean’s ecological balance and the long-term viability of the fish. SeaChoice offers guidance to restaurants and consumers on what to buy and what to avoid.

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Taking a Walk on the Green Carpet

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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The Official Dinner

Living just a couple of blocks from both the Gladstone and the Drake hotels, it’s not uncommon for me to be strolling along Queen Street West and come across something that sets my eyes rolling back into my head in annoyance. More and more often, my neighbourhood is too damned pretentious for its own good.

So it was an ominous feeling in the bottom of my gut as Greg and I headed to the Drake hotel on Wednesday night and a block away we could hear bagpipes. As we approached, we could see that the sidewalk was blocked with a carpet and red velvet ropes. In the curb lane in front of the entrance were two Royal Mounted Police officers in the full dress uniform worn when presented to royalty (black serge and pith helmets as opposed to the traditional red serge and stetson), atop two gorgeous horses.

We stood on the sidewalk; confused, embarrassed and guiltily gleeful. If those officers and bagpiper weren’t actually there for us, I’d have growled about how pretentious the neighbourhood is getting. But all I could actually do was give the horses a scratch on the nose, and smile self-consciously as the piper piped us in to the Official Dinner.

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