tag:blogger.com,1999:blog-54893231705537718582024-03-19T13:30:17.222-04:00Miss.Adventure @HomeMiss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.comBlogger445125tag:blogger.com,1999:blog-5489323170553771858.post-42662807406571783362012-11-01T13:26:00.000-04:002012-11-01T13:26:00.300-04:00Taunte Maria's Mennonite Restaurant (Saskatoon, SK)<i>8-1724 Quebec Avenue</i><br />
<i>Saskatoon, Saskatchewan</i><br />
<i>306.343.3334</i><br />
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I really wanted to try a Mennonite restaurant while I was in Saskatchewan as there is a large population in the province. I was lucky enough to get a chance to have lunch at <i>Taunte Maria's</i>, only open for breakfast and lunch.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/8078720430/" title="Taunte Maria's Mennonite Restaurant"><img alt="IMG_0637" height="375" src="http://farm9.staticflickr.com/8188/8078720430_b73affced4.jpg" width="500" /></a>
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<i>Taunte Maria's Mennonite Restaurant.</i></div>
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With a large menu and so many things to try, I felt a bit overwhelmed. I decided to start with the <i>kommst borsch</i> ($3.95). Unlike the more commonly known Polish borsht, which is a beet soup, Mennonite <i><a href="http://en.wikipedia.org/wiki/Borscht">borsch</a></i> is a cabbage soup, whose origin come from the Mennonites in Ukraine and Russia. I enjoyed the simple cabbage soup. There was also a <i>summa borsch</i> with potatoes, onion, dill and sausage that I would try next time.<br />
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/33020404@N08/8078728379/" title="Kommst Borsch"><img alt="IMG_0641" height="375" src="http://farm9.staticflickr.com/8475/8078728379_e773ed081a.jpg" width="500" /></a>
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<i>Kommst borsch.</i></div>
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The reason I did not order the <i>somma borsch</i> was that I also ordered the <i>Unkel Yakob </i>($5.95), a farmer sausage on a bun with relish, onion and zesty dressing. It was not what I expected at all. The sausage was clearly homemade and made a nice accompaniment to my soup.<br />
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/33020404@N08/8078728259/" title="Unkel Yakob"><img alt="IMG_0642" height="375" src="http://farm9.staticflickr.com/8326/8078728259_432c1ec9d4.jpg" width="500" /></a>
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<div style="text-align: center;">
<i>Unkel Yakob.</i></div>
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While in Saskatoon, I really wanted to try Saskatoon berries. Unfortunately, I was unable to find any. I even inquired at this restaurant for Saskatoon berry pie. No luck, but was convinced to try the strawberry crisp with ice cream. Yums!<br />
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<a href="http://www.flickr.com/photos/33020404@N08/8078720026/" title="Strawberry Crisp"><img alt="IMG_0643" height="375" src="http://farm9.staticflickr.com/8470/8078720026_faa70cb4eb.jpg" width="500" /></a>
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<div style="text-align: center;">
<i>Strawberry crisp.</i></div>
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All the food at <i>Taunte Maria's Mennonite Restaurant</i> is simple homemade food, just the way I like it. The prices were good and the staff very friendly. I hope I get a chance to visit again and discover other Mennonite dishes.<br />
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<div style="text-align: center;">
<a href="http://www.urbanspoon.com/r/281/1432322/restaurant/Lawson/Taunte-Marias-Mennonite-Restaurant-Quebec-Ave-Saskatoon"><img alt="Taunte Maria's Mennonite Restaurant (Quebec Ave.) on Urbanspoon" src="http://www.urbanspoon.com/b/link/1432322/biglink.gif" style="border: medium none; height: 146px; padding: 0px; width: 200px;" /></a></div>
Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com10tag:blogger.com,1999:blog-5489323170553771858.post-35690310074313691802012-10-30T13:22:00.000-04:002012-10-30T13:22:00.060-04:00Truffles Bistron (Saskatoon, SK)<i>230 21st Street East</i><br />
<i>Saskatoon, Saskatchewan</i><br />
<i>306.373.7779</i><br />
<i><a href="http://www.trufflesbistro.ca/">website</a></i><br />
<br />
While working in Saskatoon, I stayed near the Saskatoon office near the airport. One evening, I ventured out to downtown Saskatoon to walk along the <i>South Saskatchewan River</i>, look at art for free at the <a href="http://www.mendel.ca/">Mendel Art Gallery</a>, and have a nice meal all by my lonesome. I don't travel very often for work, and usually just pick up some food, or eat at the hotel when I'm on my own. I thought I would go out of my comfort zone and experience eating a nice meal on my own.<br />
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<i>Truffles Bistro</i> specializes in French fare. I decided on this restaurant for dinner because it is known for sourcing its food locally. It is located in the historic Birks building, and boasted very high ceilings and an open kitchen in the back.<br />
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<i><a href="http://www.flickr.com/photos/33020404@N08/8066549438/" title="Truffles Bistro"><img alt="IMG_0621" height="320" src="http://farm9.staticflickr.com/8170/8066549438_fb5db8e264_n.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/33020404@N08/8066549156/" title="Truffles Bistro"><img alt="IMG_0624" height="320" src="http://farm9.staticflickr.com/8312/8066549156_fa0a1138d4_n.jpg" width="240" /></a></i>
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<i>Truffles Bistro.</i></div>
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Complimentary chips and aioli first came to the table. While I apprciated the freshly fried chips, I think they were slightly overdone, giving them a slightly burnt taste. First time ever that I did not finish chips placed in front of me!<br />
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<a href="http://www.flickr.com/photos/33020404@N08/8066547995/" title="Chips and aioli"><img alt="IMG_0627" height="375" src="http://farm9.staticflickr.com/8316/8066547995_3153e0e84d.jpg" width="500" /></a>
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<i>Chips and aioli. </i></div>
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For my starter, I ordered the <i>pan seared local chicken livers</i> ($12). I really enjoy chicken livers and so if I see it on the menu, which is rare, I will likely order it. The server seemed to approve of my choice, and understandably so. The livers, cooked with lardons, were served on two slices of toasted baguette, topped with greens and a Dijon vinaigrette. The acidic vinaigrette worked very well against the fatty lardons and creamy chicken livers. I was very happy with my dish.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/8066548187/" title="Pan seared chicken livers"><img alt="IMG_0625" height="375" src="http://farm9.staticflickr.com/8450/8066548187_a5ed6c7240.jpg" width="500" /></a>
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<i>Pan seared local chicken livers.</i></div>
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For my main, I ordered the <i>grilled Saskatchewan pork loin chop</i>. The perfectly cooked chop was served on top of a creamy corn tarragon purée, with a side of Dijon potato salad. The chop was also well seasoned with a dry rub. The potato salad was studded with bacon and good but I slightly wished it wasn't a cold salad. One of my favourite components of the dish were the pickled cucumber slices and onion. I recently discovered that I am a sucker for freshly made pickles!<br />
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<a href="http://www.flickr.com/photos/33020404@N08/8066548370/" title="IMG_0629 by Miss.Adventure, on Flickr"><img alt="IMG_0629" height="375" src="http://farm9.staticflickr.com/8040/8066548370_78fcdbd912.jpg" width="500" /></a>
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<div style="text-align: center;">
<i>Grilled Saskatchewan pork loin chop.</i></div>
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I was very happy with meal at Truffles Bistro. I think I picked well. The staff at <i>Truffles Bistro</i> were very nice and friendly,
maybe even slightly more attentive because I was on my own.
Unfortunately, I think I felt a bit awkward and acted like a skittish cat. I realize
there was no reason to feel this way, and hopefully, I will feel more
comfortable dining on my own once I have a few solo dinners under my belt.<br />
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<a href="http://www.urbanspoon.com/r/281/1430880/restaurant/Downtown/Truffles-Bistro-Patisserie-Saskatoon"><img alt="Truffles Bistro & Patisserie on Urbanspoon" src="http://www.urbanspoon.com/b/link/1430880/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a>
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Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com3tag:blogger.com,1999:blog-5489323170553771858.post-59381084999685253132012-10-28T13:20:00.002-04:002012-10-28T13:23:31.103-04:00Schryer's Smoked BBQ Shack (Saskatoon, SK)<i>2830 Millar Avenue</i><br />
<i>Saskatoon, Saskatchewan</i><br />
<i>306.649.2830 </i><br />
<i><a href="http://www.schryers.com/">website</a></i><br />
<br />
I spent a week in Saskatoon for work in July, and so had a chance to try some local food. Near the office was <i>Schryer's Smoked BBQ shack</i>, which allowed me to have some BBQ for lunch.<br />
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<i>
<a href="http://www.flickr.com/photos/33020404@N08/8049164168/" title="Schryer's BBQ Shack"><img alt="IMG_0591" height="375" src="http://farm9.staticflickr.com/8313/8049164168_9ef0e176d0.jpg" width="500" /></a> </i><br />
<i>Schryer's Smoked BBQ Shack.</i></div>
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I ordered the <i>hickory smoked pulled pork sandwich combo</i> ($8.95), which came with fries and a fountain soda drink. The pulled pork was topped with homemade BBQ sauce, that was not overly sweet - often a problem when it comes to pulled pork. I had my sandwich also topped with coleslaw. It was a delicious BBQ mess to eat.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/8049164008/" title="Pulled pork sandwich combo"><img alt="IMG_0592" height="375" src="http://farm9.staticflickr.com/8309/8049164008_3993d3d4e3.jpg" width="500" /></a>
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<i>Pulled pork sandwich.</i></div>
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If I ever have to come back to Saskatoon, I know where I'll be stopping for lunch. They also offer chicken and ribs, but I may have to stick to the tried and tested pulled pork.<br />
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<a href="http://www.urbanspoon.com/r/281/1441104/restaurant/North-Industrial/Schryers-Smoked-BBQ-Shack-Saskatoon" style="margin-left: 1em; margin-right: 1em;"><img alt="Schryer's Smoked BBQ Shack on Urbanspoon" src="http://www.urbanspoon.com/b/link/1441104/biglink.gif" style="border: medium none; height: 146px; padding: 0px; width: 200px;" /></a></div>
Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com0tag:blogger.com,1999:blog-5489323170553771858.post-71621842276009927712012-10-24T21:20:00.000-04:002012-10-28T13:25:20.371-04:00Smoke Meat Pete (Ile-Perrot, QC)<i>283 1ere Avenue</i><br />
<i>L'Ile-Perrot, Québec </i><br />
<i>514.425.6068 </i><br />
<i><a href="http://www.smokemeatpete.com/">website</a></i>
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<br />
After a hard workout of kayaking in Huntingdon with<i> <a href="http://www.kayaksafari.ca/">Kayak Safari</a></i>, Elle, E (<i>who started her own <a href="http://sweetthing-e.blogspot.ca/">sweets blog</a></i>) and I went searching for food. Elle suggested<i> Smoke Meat Pete</i> which was on the way back to the city. <i>Smoke Meat Pete</i> has had the title of best fries in <i>Montréal</i> and we wanted to check it out. It did give me a chuckle to see the newspaper clipping from years ago.<br />
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/33020404@N08/8106020365/" title="Smoke Meat Pete by Miss.Adventure, on Flickr"><img alt="Smoke Meat Pete" height="375" src="http://farm9.staticflickr.com/8043/8106020365_780e2eb06c.jpg" width="500" /></a>
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<i>Smoke Meat Pete.</i></div>
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Elle and I shared an order of smoke meat sandwich, fries and coleslaw. Honestly, I don't have any comments to how this smoke meat differentiates itself from other Montréal smoke meat, specifically <a href="http://missadventureathome.blogspot.ca/2010/10/schwartzs-deli-montreal-qc.html"><i>Schwartz's Deli</i></a>. I remember the smoked meat being satisfying and that's all I wanted.<br />
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<img alt="Smoke Meat Pete - sandwich" height="375" src="http://farm9.staticflickr.com/8328/8106033582_4cd4efa1fb.jpg" width="500" />
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<i>Smoke meat sandwich.</i></div>
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Same thing with the fries. Would I say they're the best in the city? Probably not. Did they hit the right spot? Sure did. There are two main categories of fries (<i>that I can think of right now anyway</i>): the super thin and crispy fries, and the fatter fries that are soft in the middle. These were definitely excellent ones from the latter group. I remember buying the same type of fries for $1, served in a paper bag, by <i>Côte-Vertu métro</i> that were just as satisfying.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/8106020745/" title="Smoke Meat Pete - fries by Miss.Adventure, on Flickr"><img alt="Smoke Meat Pete - fries" height="375" src="http://farm9.staticflickr.com/8196/8106020745_144a1ed160.jpg" width="500" /></a>
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<i>Fries!</i></div>
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Would I recommend driving all the way to Ile-Perrot for smoke meat and fries? No. Would I recommend stopping by if you're in the neighbourhood? Definitely.<i><br /></i><br />
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<a href="http://www.urbanspoon.com/r/67/1495842/restaurant/Montreal/Vaudreuil-Soulanges/Smokemeat-Pete-LIle-Perrot"><img alt="Smokemeat Pete on Urbanspoon" src="http://www.urbanspoon.com/b/link/1495842/biglink.gif" style="border: medium none; height: 146px; padding: 0px; width: 200px;" /></a></div>
Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com0tag:blogger.com,1999:blog-5489323170553771858.post-25364510092977701892012-10-23T21:20:00.000-04:002012-10-28T13:24:59.190-04:00Maestro S.V.P. (Montréal, Qc)<i>3615 Boulevard St-Laurent</i><br />
<i>Montréal, Québec</i><br />
<i>514.842.6447</i><br />
<i><a href="http://www.maestrosvp.com/2010/">website</a></i><br />
<br />
My friend Cee is obsessed with oysters and asked me if I wanted to check out Maestro SVP to have their oyster special: a dozen <i><a href="http://www.oysterguide.com/maps/new-brunswick/beausoleil/">Beausoleil oysters</a></i> from New-Brunswick for 16$.<br />
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/33020404@N08/8098242301/" title="Maestro SVP"><img alt="Maestro SVP" height="375" src="http://farm9.staticflickr.com/8045/8098242301_d13af20fa8.jpg" width="500" /></a>
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<i>Maestro S.V.P.</i></div>
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I'm no oyster expert but the small oysters, accompanied with lemons and a mignonette, were briny and tasted of the sea, just as they should be.<br />
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/33020404@N08/8098249536/" title="Maestro SVP - oysters"><img alt="Maestro SVP - oysters" height="375" src="http://farm9.staticflickr.com/8054/8098249536_d3aca54e06.jpg" width="500" /></a>
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<i>Beausoleil oysters.</i></div>
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A dozen oyster wouldn't fill me up, so I orders two dishes from their small plate section: crab cakes ($13) and bruschetta ($5). Although they were meant to be small plates, I was rather disappointed by the size for the price. The crab cakes were good but small. The bruschetta was just one toast. Cee ordered a salad and roasted asparagus that only consisted of 4 stalks. asparagus</div>
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<a href="http://www.flickr.com/photos/33020404@N08/8098242669/" title="Maestro SVP - crab cakes"><img alt="Maestro SVP - crab cakes" height="375" src="http://farm9.staticflickr.com/8465/8098242669_d5920ec3dd.jpg" width="500" /></a>
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/33020404@N08/8098249954/" title="Maestro SVP - bruschetta"><img alt="Maestro SVP - bruschetta" height="180" src="http://farm9.staticflickr.com/8326/8098249954_c8eace784c_m.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/33020404@N08/8098250138/" title="Maestro SVP - asparagus"><img alt="Maestro SVP - asparagus" height="180" src="http://farm9.staticflickr.com/8467/8098250138_f96c080785_m.jpg" width="240" /></a>
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<div style="text-align: center;">
<i>Crab cakes, bruschetta & asparagus.</i></div>
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Maestro SVP offers the best oyster deal in Montréal. So if you're an oyster lover, go check it out. Otherwise, the dishes that I ordered were rather on the small size for the corresponding price.<br />
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<div style="text-align: center;">
<a href="http://www.urbanspoon.com/r/67/721755/restaurant/Plateau-Mont-Royal/Maestro-S-V-P-Montreal"><img alt="Maestro S.V.P on Urbanspoon" src="http://www.urbanspoon.com/b/link/721755/biglink.gif" style="border: medium none; height: 146px; padding: 0px; width: 200px;" /></a></div>
Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com0tag:blogger.com,1999:blog-5489323170553771858.post-71151390437677062252012-10-22T21:20:00.000-04:002012-10-28T13:24:40.755-04:00Burger de Ville (Montréal, QC)<i>59 Westminster North</i><br />
<i>Montréal-Ouest, Québec</i><br />
<i> 514.564.9902</i><br />
<i><a href="http://www.burgerdeville.com/">website</a></i><br />
<br />
Once in a while, either I or Elle will get a burger craving. Not sure whose craving it was that brought us to <i>Burger de Ville</i>, but there we were one summer evening. Elle had already been to their Saint Laurent Boulevard location, but it was my first time at this burger joint.<br />
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<i><a href="http://www.flickr.com/photos/33020404@N08/8040866500/" title="Burger de Ville"><img alt="IMG_0570" height="240" src="http://farm9.staticflickr.com/8038/8040866500_6f27dcf871_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/8040861903/" title=" Burger de Ville"><img alt="IMG_0564" height="240" src="http://farm9.staticflickr.com/8457/8040861903_b07149b0db_n.jpg" width="320" /></a></i>
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<div style="text-align: center;">
<i>Burger de Ville.</i></div>
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I ordered the <i>bacon burger</i> ($5.50) and asked for some harissa mayo on the side for our order of spicy fries. They added the mayo into the burger instead. There is a generous list of free toppings, including caramelized onions and sauteed mushrooms. One can make quite a burger with the free toppings offered. <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/33020404@N08/8040869140/" style="margin-left: 1em; margin-right: 1em;" title="IMG_0566 by Miss.Adventure, on Flickr"><img alt="IMG_0566" height="375" src="http://farm9.staticflickr.com/8319/8040869140_51667c1b48.jpg" width="500" /></a></div>
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The fresh burger patty - "Always fresh, never frozen" being the motto - is sandwiched between nicely grilled poppy seed buns.<br />
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<i><a href="http://www.flickr.com/photos/33020404@N08/8040867514/" title="IMG_0568 by Miss.Adventure, on Flickr"><img alt="IMG_0568" height="375" src="http://farm9.staticflickr.com/8462/8040867514_91e98ded0d.jpg" width="500" /></a></i>
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<div style="text-align: center;">
<i>Bacon burger.</i></div>
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Elle ordered the <i>Saint-Paulin burger</i> ($7.00) for the added cheese. Otherwise there are not too many other burger options as you can build your own but there is a vegetarian option that sounds tasty with grilled vegetables and goat cheese. Since there is no combo, we shared a plate of spicy fries ($3.00) that was plentiful for even more than two people. The spiciness came from the seasoning; the spicy fries were great dipped in the harissa mayo.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/8040861659/" title="Spicy Fries"><img alt="IMG_0565" height="375" src="http://farm9.staticflickr.com/8450/8040861659_c82a0d6482.jpg" width="500" /></a></i>
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<div style="text-align: center;">
<i>Spicy fries.</i></div>
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<i>Burger de Ville</i> offers fresh burgers at a great price point.Why go to fast food joints for burgers when such options exist in <i>Montréal</i>?<br />
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<div style="text-align: center;">
<a href="http://www.urbanspoon.com/r/67/1483029/restaurant/Montreal/C-te-Saint-Luc/Burger-de-Ville-Montreal-Ouest"><img alt="Burger de Ville on Urbanspoon" src="http://www.urbanspoon.com/b/link/1483029/biglink.gif" style="border: medium none; height: 146px; padding: 0px; width: 200px;" /></a></div>
Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com0tag:blogger.com,1999:blog-5489323170553771858.post-46954057293670040782012-10-21T21:20:00.003-04:002012-10-28T13:24:22.818-04:00Boris Bistro (Montréal, QC)<i>465 McGill Street</i><br />
<i>Montréal, Québec</i><br />
<i>514.848.9575 </i><br />
<i><a href="http://www.borisbistro.com/bb/index.php">website</a></i><br />
<br />
This summer, I met up with my friend Cee and others for lunch. She picked <i>Boris Bistro</i> while searching for a restaurant with a great outdoor space. Boris Bistro's outdoor setting cannot be beat. Shaded tables in a not very small nook make it a perfect space for an outdoor lunch in <i>Montréal</i>, well reputed for its terrasses.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/8040869920/" title="Boris Bistro"><img alt="IMG_0553" height="240" src="http://farm9.staticflickr.com/8316/8040869920_143b5dac5f_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/8040863463/" title="Boris Bistro terrasse"><img alt="IMG_0548" height="240" src="http://farm9.staticflickr.com/8172/8040863463_d4495e732e_n.jpg" width="320" /></a></i>
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<i>Boris Bistro.</i></div>
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I started out with a refreshing sparkling apple drink. I drank it very quickly as it was hot.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/8040863141/" title="IMG_0549 by Miss.Adventure, on Flickr"><img alt="IMG_0549" height="320" src="http://farm9.staticflickr.com/8029/8040863141_8504fa4223_n.jpg" width="240" /></a> </div>
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<i>Sparkling apple drink.</i></div>
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I decided to order two starters as I like variety. I had a trio of tapenade that included an olive tapenade, an artichoke mixture and a cheesy dip. All this accompanied by two very small, very thinly sliced toasts. It was rather disappointing as the tapenade was salty and needed more bread. The other two components were good, but it was slightly deceitful to call them tapenade. This is no longer on the menu, replaced by a wild mushroom toast that sounds potentially better.<br />
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<i><a href="http://www.flickr.com/photos/33020404@N08/8040870412/" title="IMG_0551 by Miss.Adventure, on Flickr"><img alt="IMG_0551" height="375" src="http://farm9.staticflickr.com/8178/8040870412_f4c027985d.jpg" width="500" /></a> </i></div>
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<i>Tapenade trio.</i></div>
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I decided to indulge and order the potatoes fried in duck fat. The fries were very good but I'm not sure I noticed that they were better than any other fries, i.e. not sure I noticed the duck fat.<br />
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<i><a href="http://www.flickr.com/photos/33020404@N08/8040862389/" title="IMG_0552 by Miss.Adventure, on Flickr"><img alt="IMG_0552" height="375" src="http://farm9.staticflickr.com/8180/8040862389_2c38f314d4.jpg" width="500" /></a> </i></div>
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<i> Fries in duck fat.</i></div>
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You can't beat the location at <i>Boris Bistro</i>. I may not have ordered well, and admittedly did not order a main. The food I did order was good, but not extraordinary, and on the pricey side for the portions porvided. You're paying for where you are sitting so enjoy the setting and bask in the sun.<br />
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<a href="http://www.urbanspoon.com/r/67/720327/restaurant/Montreal/Old-Montr-al/Boris-Bistro-Montreal"><img alt="Boris Bistro on Urbanspoon" src="http://www.urbanspoon.com/b/link/720327/biglink.gif" style="border: medium none; height: 146px; padding: 0px; width: 200px;" /></a></div>
Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com0tag:blogger.com,1999:blog-5489323170553771858.post-18603976168555462692012-10-17T22:24:00.001-04:002012-10-28T13:24:08.716-04:00Imadake (Montréal, QC)<i>4006 St-Catherine West</i><br />
<i>Montréal, Québec</i><br />
<i>514.931.8833</i><br />
<i><a href="http://www.imadake.ca/">website</a></i><br />
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My first outing at <i>Imadake</i> was a few months ago, after my friend Cee's return from Australia, for dinner dinner and catching up. I wanted to go to <i><a href="http://missadventureathome.blogspot.ca/2011/04/kazu-montreal.html">Kazu</a></i> but they were closed for a few weeks for vacation. I guess even cooks have to take a break! After surfing different sites, and at Elle's recommendation we headed out to <i>Imadake</i> for an early Saturday evening dinner.<br />
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<i><a href="http://www.flickr.com/photos/33020404@N08/7482699812/" title="Imadake"><img alt="IMG_0450 (1024x693)" height="338" src="http://farm9.staticflickr.com/8015/7482699812_79c77d45d4.jpg" width="500" /></a></i>
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<i>Imadake.</i></div>
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The restaurant was not too busy when we arrived but according to the waitress many of the tables were reserved. After staring at her table set up map, she sat us at a very large and long table, as long as we were out by 8 pm. <br />
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<a href="http://www.flickr.com/photos/33020404@N08/7482699442/" style="margin-left: 1em; margin-right: 1em;" title="IMG_0451 (1024x766) by Miss.Adventure, on Flickr"><img alt="IMG_0451 (1024x766)" height="374" src="http://farm8.staticflickr.com/7117/7482699442_6ddb6746c3.jpg" width="500" /></a></div>
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To start with, Cee and I shared the <i>beef tataki with ponzu sauce</i> and <i>white fish carpaccio</i> (which I no longer see on the menu). The beef was just slightly seared and sliced thinly. The white fish was topped with a bit of roe. Both made for great light starters.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7482699152/" title="Beef tataki"><img alt="IMG_0452 (1024x748)" height="240" src="http://farm9.staticflickr.com/8025/7482699152_26f0843291_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/7482697920/" title="White fish carpaccio"><img alt="IMG_0456 (1024x768)" height="240" src="http://farm9.staticflickr.com/8012/7482697920_6459d8d6d3_n.jpg" width="320" /></a>
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<i>Beef tataki and white fish carpaccio.</i></div>
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After reading about the black fish cod on <i><a href="http://www.bouchepleine.com/2012/05/04/imadake-fondre-pour-un-pub-japonais-a-montreal/">La Bouche Pleine</a></i>, we each had to order our own portion. Just as it was described, the fish was perfectly cooked and flaked in pieces that melted in your mouth. I loved the miso on the fish and the caramelized skin.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/8040645075/" style="margin-left: 1em; margin-right: 1em;" title="Black Cod"><img alt="IMG_0783" height="375" src="http://farm9.staticflickr.com/8462/8040645075_f827664ddc.jpg" width="500" /></a></div>
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<i>Miso black cod.</i></div>
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To accompany my cod, I ordered some grilled mushrooms which were mainly oyster mushrooms. Cee ordered a salad, which was accompanied by a decadent peanut dressing.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7482697618/" title="Grilled mushrooms"><img alt="IMG_0459 (1024x768)" height="240" src="http://farm9.staticflickr.com/8010/7482697618_c38d8dafed_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/7482698624/" title="Salad"><img alt="IMG_0453 (1024x766)" height="240" src="http://farm8.staticflickr.com/7109/7482698624_b18d0141ef_n.jpg" width="320" /></a>
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When my friend Tee came into town, I took her to <i>Imadake</i> for dinner (while her hubby stayed home with the kids). We ordered a few small plates to share, including the the black cod obviously.<br />
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The edamame ($3) was a nice salty snack. The vegetable tempura ($6) was well fried and crispy. I wish the pieces were smaller as they were not well sized for sharing. The pork gyoza were fried but still juicy on the inside. Finally, the <i>karaage</i> - fried chicken ($8) were nicely crispy, served with a wasabi mayo. I really liked the chicken but would have preferred less fatty pieces of chicken. I had to pull out some pieces of fat.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/8040709874/" title="Edamame"><img alt="IMG_0782" height="240" src="http://farm9.staticflickr.com/8170/8040709874_8d86b5e6b0_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/8040701035/" title="Vegetable tempura"><img alt="IMG_0784" height="240" src="http://farm9.staticflickr.com/8176/8040701035_61b545aa7b_n.jpg" width="320" /></a>
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<a href="http://www.flickr.com/photos/33020404@N08/8040700743/" title="Pork gyoza"><img alt="IMG_0785" height="240" src="http://farm9.staticflickr.com/8312/8040700743_3fcfdab8d5_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/8040700511/" title="Karaage"><img alt="IMG_0788" height="240" src="http://farm9.staticflickr.com/8310/8040700511_6d1fc9ed64_n.jpg" width="320" /></a><br />
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<i>Imadake</i> is a fun place to eat. Their menu of small plates is conducive to trying different dishes. It was busy both times I visited. Don't be startled by chants from the tiny Japanese waitresses of "when I say sake, you say BOMB, Sake BOMB, sake BOMB".
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<a href="http://www.urbanspoon.com/r/67/1581250/restaurant/Downtown/Imadake-Montreal"><img alt="Imadake on Urbanspoon" src="http://www.urbanspoon.com/b/link/1581250/biglink.gif" style="border: medium none; height: 146px; padding: 0px; width: 200px;" /></a></div>
Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com0tag:blogger.com,1999:blog-5489323170553771858.post-39080888090664198042012-10-11T22:12:00.000-04:002012-10-28T13:23:54.072-04:00Cabane aux Pommes Au Pied de Cochon (Mirabel, QC) <i>11382 Rang de la Fresnière</i><br />
<i>St-Benoît de Mirabel, Québec</i><br />
<i>450.258.1732</i><br />
<a href="http://cabaneasucreaupieddecochon.com/reservations.html"><i>website </i></a><br />
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While there is a huge backlog of food posts (<i>short trip to Saskatchewan, long trip to Hawaii, and regular eating in Montréal</i>), I am breaking the chronological order of posts to write about our recent visit to <i>Cabane à sucre Au Pied de Cochon</i> for their autumnal apple menu <i>'Tombe dans les pommes'</i>. I thought a timely post was in order as the PDC site advertises there are tables available on Thursdays at 5:30 PM and 6 PM. So if you're interested, reserve RIGHT NOW! <br />
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<a href="http://www.flickr.com/photos/33020404@N08/8068289134/" title="Cabane à Sucre Au Pied De Cochon"><img alt="IMG_1527" height="375" src="http://farm9.staticflickr.com/8040/8068289134_01c28a144b.jpg" width="500" /></a>
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<i>Cabane à Sucre Au Pied De Cochon.</i></div>
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After reading about the first edition of Cabane aux Pommes on <a href="http://www.shutupandeat.ca/2012/09/17/cabane-aux-pommes-au-pied-de-cochon/"><i>Shut up and eat</i></a>, Elle was able to snag us a table on a Friday evening (<i>we were also lucky enough to enjoy the <a href="http://liveetlearn.blogspot.ca/2012/03/cabane-sucre-au-pied-de-cochon-mirabel.html">sugar shack meal</a> earlier in the year</i>). Joining us for the fall feast were her hubbie D and our friend MJ.<br />
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We got there early and decided to walk up a trail to see the maple trees that produced the syrup we enjoyed earlier in the year. As we waited for a tractor to come down the trail, D pointed out that Martin Picard himself was driving the tractor. WHAAAT? Not only was he there, but actually doing work! (<i>Personally, I'm on a roll with celebrity chefs appearing at restaurants recently. The other one involves an Iron Chef and will be coming up once I write my posts on Hawaii!</i>)
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<a href="http://www.flickr.com/photos/33020404@N08/8064381263/" title="Pumpkin patch at cabane PDC"><img alt="DSC_4070" height="333" src="http://farm9.staticflickr.com/8312/8064381263_16cdaa11f6.jpg" width="500" /></a>
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<i>Pumpkin patch in front of the Cabane.</i></div>
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Our group of four was seated with a group of 5, who seemed to already have demolished a jar of cornichons at the table. If we weren't so last minute, it would be really fun to organize a group of 10 to go to the cabane, and slightly less awkward.<br />
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To start out with, the girls ordered the specialty apple drinks while D preferred his beer. MJ and Elle ordered the <i>apple slush</i> made up of crushed ice, apple juice and spiced rum. They loved their sweetly spiced drink. I ordered the <i>apple martini</i> and it was way too strong for a lightweight like me.<br />
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The first set of dishes meant as starters quickly came out: la<i> tête fromagée</i>, <i>squash soup</i> and <i>sheep yogurt</i>. The now infamous <i> tête fromagée </i>was topped with head cheese and underneath it were two charcuterie maison, made with locally sourced pork: <i>jambon vieilli</i> similar to prosciutto and a bacon like one from the pork belly. The charcuterie was even better accompanyied<i> </i>by the apple mustard, the replenished cornichons, the homemade pickled eggplans and corn relish. I have a complete obsession with homemade pickles now!<br />
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<a href="http://www.flickr.com/photos/33020404@N08/8064382229/" title="Tête fromagée"><img alt="DSC_4076" height="333" src="http://farm9.staticflickr.com/8173/8064382229_f30750928a.jpg" width="500" /></a><br />
<i>Tête fromagée.</i><br />
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<a href="http://www.flickr.com/photos/33020404@N08/8068289805/" title="Selection of pickles and relish"><img alt="IMG_1535" height="240" src="http://farm9.staticflickr.com/8317/8068289805_458b3b9a44_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/8068289499/" title="Pickle and relish tags"><img alt="IMG_1549" height="240" src="http://farm9.staticflickr.com/8032/8068289499_a2c44bbd21_n.jpg" width="320" /></a>
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<i>Assorted pickles.</i><br />
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<i></i></div>
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One of our favourites of the night was the <i>squash soup gratin</i> with Gruyère and
Emmenthal cheese, apple slices and topped with amaretti cookies. We were
encouraged to add olive oil to our own bowls. The savouriness from the cheeses, the sweetness from the squash and the unexpected crunch from the amaretti worked so, so well together we couldn't get enough. I had a tiny second helping, even though I knew I would pay for it later.</div>
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<a href="http://www.flickr.com/photos/33020404@N08/8064381651/" title="Squash Soup"><img alt="DSC_4073" height="333" src="http://farm9.staticflickr.com/8033/8064381651_19298a79c8.jpg" width="500" /></a>
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<i>Squash Soup.</i></div>
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Lastly came the <a href="http://www.davidlebovitz.com/2009/01/caille/"><i>caillé de brebis</i></a> <i>avec miel en rayon, brunoise de pommes, copeaux de terrine de foie gras et salade de pousses</i> - a sheep's yogurt with apple brunoise, flaked foie gras terrine topped with a honeycomb. It paired well with the freshly made bread. Every one at the table was in love with the bread, airy on the inside and crusty on the outside. The bread also made for a perfect vehicle for the homemade apple butter.</div>
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<a cheese="caillé de brebis" href="http://www.flickr.com/photos/33020404@N08/8064385096/" title="caillé de brebis"><img alt="DSC_4079" height="333" src="http://farm9.staticflickr.com/8173/8064385096_00cf7664c2.jpg" width="500" /></a>
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<i><i>Caillé de b</i>rebis.</i><br />
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<i> </i> </div>
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As our group was small, we didn't get the show that is the pasta dish made in a large Parmesan wheel but we witnessed it numerous times at other neighbouring tables (<i>including, I'm 85% sure, an old organic chemistry professor, Dr. Lysy?</i>). The pasta, consisting of <i>cavatelli</i> and <i>raviolis au foie de volailles liquide</i> (<i>liquified poultry liver</i>), are added to the wheel, Parmesan cheese is grated in as seen below, sous vide foie gras is added to the pasta and mixed into the sauce.The pasta is then served in the omnipresent multicoloured <a href="http://www.lecreuset.ca/"><i>Le Creuset</i></a> pots.</div>
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<a href="http://www.flickr.com/photos/33020404@N08/8064385766/" title="Pasta in Parmesan wheel"><img alt="DSC_4083" height="333" src="http://farm9.staticflickr.com/8450/8064385766_b06bf877a0.jpg" width="500" /></a> </div>
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<i>Pasta tossed in a Parmesan wheel.</i><br />
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The liver ravioli was meant to be eaten in one bite, with the molten liver exploding in your mouth, reminiscent of the <i><a href="http://gastronomyblog.com/2011/07/12/au-pied-de-cochon-montreal/">foie gras cromesquis served at the restaurant Au Pied de Cochon</a></i>. The sauce was sweetened with apple sauce and flavoured with rosemary. I made the mistake of going for a second ravioli, when one really was enough.</div>
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<a href="http://www.flickr.com/photos/33020404@N08/8064385372/" title="Pasta"><img alt="DSC_4080" height="333" src="http://farm9.staticflickr.com/8169/8064385372_ffd3e609e1.jpg" width="500" /></a>
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<i> Cavatelli and liver ravioli, topped with foie gras.</i> </div>
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The first main dish consisted of PDC's version of <i>surf and turf</i>. The surf consisted of warmed Malpeque oysters from PEI and the turf a beef shoulder with carrots, cepes mushrooms (<i>we only found one!</i>) and caramelized onions braised in white wine. The beef was fall of the bone tender.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/8064383813/" title="Surf n Turf"><img alt="DSC_4085" height="213" src="http://farm9.staticflickr.com/8459/8064383813_7bc01610b1_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/8064388078/" title="Surf n Turf"><img alt="DSC_4089" height="213" src="http://farm9.staticflickr.com/8172/8064388078_51926c9a89_n.jpg" width="320" /></a></i>
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<div style="text-align: center;">
<i>Surf n Turf.</i></div>
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The<i> salmon en papillote</i> was stuffed with apples, basil, onion, garlic and lemon. The accompanying sauce was made up of braised endives, buccin (sea snails), clams, bacon, potatoes, cider and cream, and was very reminiscent of a clam chowder. Boston lettuce leaves were served on the side, to make lettuce wrapped beef or salmon rolls, at the diner's desire.<br />
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<i><a href="http://www.flickr.com/photos/33020404@N08/8064384089/" title="Salmon en papillote"><img alt="DSC_4086" height="213" src="http://farm9.staticflickr.com/8033/8064384089_a219294fb0_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/8064384457/" title="Escargot, clam sauce"><img alt="DSC_4087" height="213" src="http://farm9.staticflickr.com/8454/8064384457_ecc9787733_n.jpg" width="320" /></a></i>
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<i>Salmon en papillote.</i></div>
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The final main, but definitely not the least, were eggplant pancakes with broccoli and hazelnut paste. The chef recommended topping an oyster with caramelized onions on the pancake. We unanimously loved this dish. It was very creative and unique, and the broccoli with hazelnut paste, similar to a peanut sauce, was completely addictive.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/8064387498/" title="Eggplant crepes with hazelnut broccoli"><img alt="DSC_4088" height="333" src="http://farm9.staticflickr.com/8449/8064387498_11ea070456.jpg" width="500" /></a>
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<i>Eggplant pancakes with hazelnut broccoli.</i></div>
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As we were taking respite from food before dessert, the chef himself <i><a href="http://fr.wikipedia.org/wiki/Martin_Picard">Martin Picard</a></i> started to work the room. He talked to the diners at the bar first, and then went from table to table to say hello. He even graciously took individual pictures with the people from the table behind us, which might have gotten an eyeroll from me. PEOPLE: if the chef is nice enough to take pictures with you, just take one or two and let him move on! We mentioned to him that we saw him riding his tractor and he replied that's when he's at his most relaxed. I also showed him I was wearing sweatshorts (<i>that Elle nicely cropped off</i>) to comfortably stuff myself and he said that was a very good strategy!<br />
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<a href="http://www.flickr.com/photos/33020404@N08/8064386295/" title="Martin Picard"><img alt="DSC_4090" height="335" src="http://farm9.staticflickr.com/8179/8064386295_2737723687.jpg" width="500" /></a>
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<div style="text-align: center;">
<i>With none other than Martin Picard.</i></div>
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Finally, when we didn't think we could eat much more, it was dessert time. Apple pie was served with marbled ice cream, consisting of apple sorbet and vanilla honey ice cream. A <i>sticky toffee pudding</i>, with a base of plums and apples, was cooked in and served from a can (<i><a href="http://gastronomyblog.com/2011/07/12/au-pied-de-cochon-montreal/">like the duck in a can!</a></i>). The pudding was then drizzled with a homemade caramel sauce.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/8064388994/" title="Apple pie"><img alt="DSC_4092" height="213" src="http://farm9.staticflickr.com/8456/8064388994_666e9ed6f1_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/8064389342/" title="Apple sorbet"><img alt="DSC_4093" height="213" src="http://farm9.staticflickr.com/8170/8064389342_451c9ea6b9_n.jpg" width="320" /></a>
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<a href="http://www.flickr.com/photos/33020404@N08/8064391034/" title="Pudding"><img alt="DSC_4094" height="213" src="http://farm9.staticflickr.com/8177/8064391034_62a7c31210_n.jpg" width="320" /></a><i> <a href="http://www.flickr.com/photos/33020404@N08/8064394114/" title="Pudding"><img alt="DSC_4096" height="213" src="http://farm9.staticflickr.com/8175/8064394114_0500cb616c_n.jpg" width="320" /></a></i>
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<i>Apple pie, ice cream and toffee pudding.</i></div>
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The final dessert and final dish of the night, were <i>soufflés with caramelized apples and chocolate ganache</i> at the bottom. I could barely eat, so honestly only had a few bites but it was delicious. The soufflé itself was light and airy, and all that one would want from a <i>soufflé.</i><br />
<br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/33020404@N08/8064394460/" title="Soufflé"><img alt="DSC_4100" height="500" src="http://farm9.staticflickr.com/8449/8064394460_ba1a5700f7.jpg" width="332" /></a>
</div>
<div style="text-align: center;">
<i>Apple soufflé.</i></div>
<br />
Everyone enjoyed our meal at the first <i>Cabane aux Pommes</i> and thought the $50 was well worth it. From our experience with <i>Cabane à Sucre</i>, we brought our own Tupperware to bring leftover food home.<br />
<br />
Having gone to both, Elle and I agreed that if we had to choose, we preferred the fall edition of the cabane. For this year anyway. For me, I think I liked the addition of produce (the pickles, the squash soup and broccoli). For a locally focused menu, it makes sense that there is more produce on hand in the fall compared to the winter. I have a feeling that Chef Martin would rock a vegetarian meal. Maybe when hell freezes over. Elle liked the more simple menu compared to the over-the-top items in the winter.<br />
<br />
[We weren't the only bloggers who got to enjoy this feast. Read about it on <i><a href="http://montrealbreakfastreview.com/pied-de-cochon-apple-season-how-bout-them-apples">Montreal Breakfast Review</a></i>, <i><a href="http://www.thisiswhywerefat.ca/home/2012/10/5/au-pied-de-cochon-sugar-shack-apple-season-2012.html">This is Why We're Fat</a></i> and the aforementioned <i><a href="http://www.shutupandeat.ca/2012/09/17/cabane-aux-pommes-au-pied-de-cochon/">Shut up and Eat</a></i>.]Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com0tag:blogger.com,1999:blog-5489323170553771858.post-27138006189018996412012-09-01T22:45:00.000-04:002012-09-01T22:45:00.022-04:00Chocolate PavlovaI had Elle and her husband D for dinner at my condo. We had <i><a href="http://missadventureathome.blogspot.ca/2011/07/lobster-ravioli.html">lobster ravioli</a></i>'s (<i>homemade and frozen</i>), and I had to think of an easy dessert. With pints of fresh raspberries in my fridge, I thought a pavlova was the perfect idea. Elle had mentioned having a chocolate pavlova, and I thought I would try my hand at it since I have gainfully mastered <i><a href="http://missadventureathome.blogspot.ca/2010/08/blueberry-pavlova.html">pavlova</a></i>'s in the past.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7716535220/" style="margin-left: 1em; margin-right: 1em;" title="Chocolate Pavlova"><img alt="IMG_0542 (1024x765)" height="374" src="http://farm8.staticflickr.com/7252/7716535220_7b4ee5a5df.jpg" width="500" /></a></div>
<div style="text-align: center;">
<i>Chocolate Pavlova.</i></div>
<br />
<u><b>Chocolate Pavlova (Serves 3-4)</b></u><br />
<i>I halved this recipe and adjusted the baking time accordingly.</i><br />
<i>From <a href="http://www.joyofbaking.com/PavlovaChocolate.html">Joy of Baking</a>.</i><br />
<br />
<u>Pavlova</u><br />
<a href="http://www.flickr.com/photos/33020404@N08/7716536708/" title="IMG_0531 (1024x767) by Miss.Adventure, on Flickr"></a>
* 3 egg whites, room temperature<br />
* ⅛ tsp cream of tartar<br />
* ½ cup sugar <br />
* ½ tsp white vinegar<br />
* ½ tsp pure vanilla extract<br />
* ½ tsp cornstarch<br />
* 1-½ Tbsp Dutch processed cocoa powder<br />
* 1 ounce semi-sweet or bittersweet chocolate, chopped<br />
<u><br /></u>
<b>Preheat</b> oven to 250 degrees F and <b>place </b>rack in center of oven.<b>Line</b> a baking sheet with parchment paper and draw a 6 inch circle on the parchment paper.<br />
With electric egg beaters or by hand, <b>beat</b> the egg whites until foamy. (<i>The trick here is that the eggs should be at room temperature. Warm the eggs up in a bowl of hot water. Also, make sure absolutely no yolk has tainted the egg whites. Break the eggs one at a time, transferring successful separated egg whites.</i>)<br />
<b>Add </b>the cream of tartar and continue to <b>beat</b> on medium-high speed until they hold soft peaks.<br />
<b>Start</b> adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds stiff peaks. (<i><b>Test </b>to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers</i>).<br />
Using a large rubber spatula, <b>fold</b> in the vinegar and vanilla extract.<br />
In a small strainer, <b>sift</b> the cocoa powder and cornstarch over the top of the meringue and, with the rubber spatula, <b>fold in</b>.<br />
Lastly, <b>fold </b>in the chopped chocolate. (<i>I chopped it fine but would leave bigger chunks next time to created gooey pieces of chocolate within the pavlova.</i>)<br />
<b>S</b><b>pread</b> the meringue inside the circle drawn on the parchment paper, smoothing the edges.<br />
<b>Bake</b> for about 1 hour or until the outside is dry. (<i>The outside of the meringues will feel firm to the touch, if gently pressed. There will be cracks and you will see that the inside is soft and moist.</i>)<br />
<b>Turn</b> the oven off, <b>leave</b> the door slightly ajar, and let the meringue <b>cool</b> completely in the oven.<br />
The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.<br />
Just before serving gently <b>place</b> the meringue on a serving plate.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7716536992/" title="Beaten Egg Whites"><img alt="IMG_0530 (1024x768)" height="180" src="http://farm9.staticflickr.com/8289/7716536992_39b8a7a2f8_m.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/33020404@N08/7716536708/" title="Chocolatey Egg Whites"><img alt="IMG_0531 (1024x767)" height="180" src="http://farm9.staticflickr.com/8293/7716536708_b272ce1f45_m.jpg" width="240" /></a></i>
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7716536360/" title="Adding chocolate"><img alt="IMG_0532 (1024x754)" height="180" src="http://farm8.staticflickr.com/7257/7716536360_5c028abe67_m.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/33020404@N08/7716535992/" title="Pavlova"><img alt="IMG_0533 (1024x768)" height="180" src="http://farm8.staticflickr.com/7114/7716535992_f1c786b0bc_m.jpg" width="240" /></a></i>
</div>
<div style="text-align: center;">
<i>Making the pavlova.</i></div>
<br />
<u>Topping</u><br />
* ½ cup heavy whipping cream<br />
* 1 Tbsp granulated white sugar<br />
* fresh fruit of your choice - raspberries are lovely with chocolate<br />
* powdered sugar <br />
<br />
<b>Whip </b>the cream until soft peaks form. (<i>The
trick here is that the cream should be cold and ideally, the bowl too.
You can whip the cream over a second bowl of ice water to help.</i>)<br />
<b>Sweeten</b> with the sugar and <b>spread</b> the whipped cream over the meringue.<br />
<b>Arrange</b> the fruit on top of the cream.<br />
<b>Serve</b> immediately as this dessert does not hold and once you add the cream and fruit the meringue will start to break down.<br />
<b>Dust</b> fruit with powdered sugar. <br />
<br />
We grabbed 3 spoons and dug into the pavlova without cutting it. It was amazing. The pavlova was crunchy on the outside, but still chewy on the inside. With the whipped cream and the fresh raspberries, it was a heavenly combination!<br />
<br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/33020404@N08/7716534314/" title="Chocolate Pavlova"><img alt="IMG_0546 (1024x767)" height="375" src="http://farm8.staticflickr.com/7277/7716534314_ec5789be69.jpg" width="500" /></a></div>
Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com0tag:blogger.com,1999:blog-5489323170553771858.post-12201394080523763462012-08-30T22:45:00.000-04:002012-08-30T22:45:00.640-04:00Grumman '78 (Montréal, QC)<i>1616 Sainte-Catherine St W</i><br />
<i>Montréal, Québec</i><br />
<i>514.290.5125
</i><br />
<i><a href="http://grumman78.blogspot.ca/">website</a></i><br />
<br />
Elle has been talking about Grumman '78, a food truck that offered food on special occasions (<i>since food trucks are not legal yet in Montréal</i>), for a long while. We were never able to track it down but lucky for her, Grumman '78 opened a brick and mortar location at <i><a href="http://www.tourisme-montreal.org/Cuisine/Restaurants/le-faubourg-sainte-catherine-restaurants">Le Faubourg</a></i>'s food court. While it's pretty quite at <i>Le Faubourg</i>, the addition of Grumman '78 makes it a good place to stop for affordable and original food. (<i>We haven't written a post but head to <a href="http://www.urbanspoon.com/r/67/1615584/restaurant/Downtown/Yuki-Ramen-Montreal">Yuki Ramen</a> for hand pulled noodles</i>).<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7570702336/" title="Grumman '78"><img alt="IMG_0436 (1024x767)" height="375" src="http://farm9.staticflickr.com/8291/7570702336_bc58f5be98.jpg" width="500" /></a></i>
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<div style="text-align: center;">
<i>Grumman '78.</i></div>
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After walking around downtown and shopping (<i>what else would we be doing?</i>), we shared a sip-sac of jugo verde ($3), which was made up of celery, pineapple and parsley. Unusual combination of ingredients, but refreshing nonetheless. The juice is served in bags to replicate street food in Asia (or elsewhere); Elle observed with amusement that the juice is poured through a funnel, rather than directly poured in bags by the deft hands of Asian street vendors.<br />
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<i><a href="http://www.flickr.com/photos/33020404@N08/7570700892/" title="Grumman '78 - Jugo verde sip-sac"><img alt="IMG_0440 (1024x766)" height="374" src="http://farm9.staticflickr.com/8157/7570700892_cf3e2ac78c.jpg" width="500" /></a></i>
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<div style="text-align: center;">
<i>Jugo verde sip-sac.</i></div>
<br />
As a general rule, if there is something deep fried, I will order it so I convinced Elle to share a portion of fried chicken ($4). The chicken drumstick was fried into golden perfection and slathered with truffled honey. Now I love truffle, but I find that not only does it often find itself on a menu unnecessarily, but you can't really taste it, just like this instance. Not sure they truffle was necessary. The drumstick was served with a side of creamy potato salad that both Elle and I also enjoyed very much.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7570701230/" title="Grumman '78 - Fried chicken"><img alt="IMG_0439 (1024x759)" height="371" src="http://farm9.staticflickr.com/8155/7570701230_8297ce2687.jpg" width="500" /></a></i>
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<i>Fried chicken.</i></div>
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<i>Grumman '78</i> specializes in non-traditional tacos. Having had it on her first visit, Elle highly recommended the <i>pork banh mi</i> ($4). We're Vietnamese so we can't turn down <i>banh mi</i> when opportunity arises! The pork was roasted to a pulled pork consistency, and combined well with the pickled carrots and daikon. You can't go wrong with <i>banh mi</i> inspired food!<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7570701956/" title="Grumman '78 - Taco Banh mi"><img alt="IMG_0437 (1024x741)" height="362" src="http://farm9.staticflickr.com/8160/7570701956_c130d7f5b5.jpg" width="500" /></a></i>
</div>
<div style="text-align: center;">
<i>Taco Banh Mi.</i></div>
<br />
For our second taco, we ordered the jerk chicken taco, mainly being attracted to the idea of jerk chicken. I should have read the description more carefully because I was surprised to see a cucumber, dill and yogurt garnish. The taco was also stuffed with rice. The taco was good but didn't meet the idea I had of spicy jerk chicken. It seemed a bit more Mediterranean influenced.<br />
<br />
<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7570701640/" title="Grumman '78 - Taco Jerk Chicken"><img alt="IMG_0438 (1024x765)" height="374" src="http://farm8.staticflickr.com/7269/7570701640_5fdd24e8d8.jpg" width="500" /></a></i>
</div>
<div style="text-align: center;">
<i>Taco Jerk Chicken.</i></div>
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On Elle's previous visit, she also had the <i>Papas Grumman</i>, fried sweet potatoes, which she raved about. I will have to try it next time! Our friend E (<i><a href="http://sweetthing-e.blogspot.ca/">who has started her own blog</a></i>) had a vegetarian taco of red kidney beans and feta. If you want to have tacos with a spin, <i>Grumman '78</i> offers an affordable menu. I like that each item is well-priced so you get to try different things.<br />
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<a href="http://www.urbanspoon.com/r/67/1610035/restaurant/Golden-Square-Mile/Grumman-78-Montreal"><img alt="Grumman '78 on Urbanspoon" src="http://www.urbanspoon.com/b/link/1610035/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a></div>
Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com1tag:blogger.com,1999:blog-5489323170553771858.post-36034057295732794332012-08-28T22:45:00.000-04:002012-08-28T22:45:00.394-04:00Amaranto (Montréal, QC)<i>5974 Monkland</i><br />
<i>Montréal, Québec</i><br />
<i>Notre-Dame-de-Grâce</i><br />
<i>514.510.1225</i><br />
<br />
With no plans for dinner, Elle texted that she craved Mexican and suggested trying out <i>Amaranto</i>. Conveniently, the restaurant is walking distance from my condo so we headed out to try some authentic Mexican fare. Amaranto is located on a less busy part of Monkland Avenue, on the West side. <br />
<br />
Elle and I first sat at one of their outside tables but it was rather
windy so we went into the basement level restaurant. It's a spacious
space with a small number of tables. The kitchen is open so you can see
what's cooking. There's also a wall offering specialty Mexican food for
sale, such as <i><a href="http://en.wikipedia.org/wiki/Nopal">nopales</a> </i>(cactus) and Mexican herbs.<br />
<br />
<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7482666668/" title="Amaranto"><img alt="IMG_0415 (1024x764)" height="373" src="http://farm9.staticflickr.com/8145/7482666668_bc06313dcc.jpg" width="500" /></a></i>
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<div style="text-align: center;">
<i>Amaranto.</i><br />
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<div style="text-align: left;">
I drank half of my <a href="http://en.wikipedia.org/wiki/Agua_de_jamaica">hibiscus tea</a>, or <i>agua de jamaica</i>, ($2.75) before I remembered to photograph it. The juice is made of dried hibiscus flower. It had a sweet and tart taste, reminiscent of cranberry juice. Elle liked it so much she bought a pack of hibiscus flowers to make for herself at home.<i> </i></div>
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<a href="http://www.flickr.com/photos/33020404@N08/7482663954/" title="Amaranto - hibiscus iced tea"><img alt="IMG_0429 (768x1024)" height="500" src="http://farm9.staticflickr.com/8008/7482663954_62f9d4fa77.jpg" width="375" /></a>
<br />
<br /></div>
We were served complimentary tortilla chips with two salsa's. There's no better way to my heart than free food! Even better, when it's fried chips with great salsa's. The green salsa, made with <a href="http://en.wikipedia.org/wiki/Tomatillo"><i>tomatillo</i></a> and <a href="http://en.wikipedia.org/wiki/Habanero"><i>habenero</i></a>, was my favourite because of its spicy kick but the red tomato and <i><a href="http://en.wikipedia.org/wiki/Chipotle">chipotle</a></i> salsa was also tasty.<br />
<br />
<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7482666216/" title="Amaranto - Tortilla"><img alt="IMG_0419 (1024x758)" height="370" src="http://farm9.staticflickr.com/8160/7482666216_093b82ac01.jpg" width="500" /></a></i></div>
<div style="text-align: center;">
<i>Tortilla chips.</i></div>
<br />
Elle and I decided to share a starter and ordered the <i>cazuelita de queso fundido</i> <i>with chorizo</i> ($8.25). When we topped a soft tortilla with the <i><a href="http://en.wikipedia.org/wiki/Queso_Oaxaca">Oaxacan cheese</a></i> mixture, the cheese was ooey-gooey, stringy and stretched for miles it seemed. The combination of the cheese and chorizo reminded me of pizza topping. How could one go wrong with that?<br />
<br />
<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7482665760/" title="Amaranto - cheese and chorizo"><img alt="IMG_0424 (1024x721)" height="225" src="http://farm8.staticflickr.com/7262/7482665760_c508bccb20_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/7482665310/" title="Amaranto - cheese and chorizo"><img alt="IMG_0425 (1024x768)" height="225" src="http://farm8.staticflickr.com/7267/7482665310_22dd7a4f37_n.jpg" width="320" /></a></i>
</div>
<div style="text-align: center;">
<i>Cazuelita de queso fundido </i><i>with chorizo.</i></div>
<br />
Elle was very intrigued by the <i>avocado soup</i> ($4.99). The soup was as delicious as it was unique. Made of chicken stock, the soup had a generous amount of avocado purée in the middle, was dotted with pomegranate seeds and topped with crispy tortilla crisps. The soup was slightly tart from lime juice. The avocado in the soup was a wonderful and unexpected combination. My favourite part was the little pops of flavour that came from the pomegranate seeds. Outstanding soup and so original!<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7482676710/" title="Amaranto - Avocado soup"><img alt="IMG_0420" height="375" src="http://farm9.staticflickr.com/8146/7482676710_9b4d13b71a.jpg" width="500" /></a></i>
</div>
<div style="text-align: center;">
<i>Avocado soup.</i></div>
<br />
We also shared four <i>tacos de pastor ($9.99). </i>The marinated pork tucked in soft corn tortillas was delicious. The tacos were generously topped with coriander and onion, with a side of lime wedges. The tacos were quite satisfying.<br />
<br />
<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7482664390/" title="IMG_0427 (1024x768) by Miss.Adventure, on Flickr"><img alt="IMG_0427 (1024x768)" height="375" src="http://farm9.staticflickr.com/8004/7482664390_6d7dd939c1.jpg" width="500" /></a></i>
</div>
<div style="text-align: center;">
<i>Tacos de pastor.</i></div>
<br />
Finally, we were in a mood to try out more new food so we decided to have dessert, and ordered the <i>fried plantains </i>($3.50). Sour cream and condensed milk were drizzled and cinnamon was sprinkled on top of the plantains. The condensed milk nicely sweetened the plantains while the cinnamon gave the dessert a nice kick.<br />
<br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/33020404@N08/7482674354/" title="IMG_0432 (1024x768) by Miss.Adventure, on Flickr"><img alt="IMG_0432 (1024x768)" height="375" src="http://farm9.staticflickr.com/8016/7482674354_21bcdaf100.jpg" width="500" /></a>
</div>
<div style="text-align: center;">
<i>Fried plantains for dessert.</i></div>
<br />
We were very happy with our meal at Amaranto. It's nice to know that you can find authentic Mexican food in Montréal. If you've never had the pleasure of having authentic Mexican food, Amaranto should be your next destination!<br />
<br />
<div style="text-align: center;">
<a href="http://www.urbanspoon.com/r/67/1513754/restaurant/Notre-Dame-de-Gr-ce/Amaranto-Montreal"><img alt="Amaranto on Urbanspoon" src="http://www.urbanspoon.com/b/link/1513754/biglink.gif" style="border: medium none; height: 146px; padding: 0px; width: 200px;" /></a></div>Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com2tag:blogger.com,1999:blog-5489323170553771858.post-66778203345974930172012-08-26T22:45:00.000-04:002012-08-26T22:45:00.422-04:00Pasta Casareccia (Montréal, QC)<i>5849 Rue Sherbrooke</i><br />
<i>Montréal, Québec</i><br />
<i>Notre-Dame-de-Grâce</i><br />
<i>514.483.1588</i><br />
<a href="http://www.pastacasa.ca/restaurant.html?Itemid=5"><i>website</i></a><br />
<br />
I got back from my BC trip and headed straight to my new condo. I hope to have some <i>before and after </i>posts soon-ish! During the following week, with help from my family, the condo was cleaned and painted. After one of these cleaning sessions, Elle and I went searching for food in my new neighbourhood of <i>Notre-Dame-de-Grâce</i> (NDG) - also my old neighbourhood as this is where I grew up. We walked down Sherbrooke and went to one of Elle's favourite restaurants for pasta.<br />
<br />
<i>Pasta Casareccia</i> has a great reputation for pasta because it makes its own pasta in-house. Not only is it a restaurant, but also offers Italian goods, including fresh homemade pasta to bring home. We sat down at one of the outside tables and admired the herb planters on the tables.<br />
<br />
<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7482220362/" title="IMG_0385 (1024x762) by Miss.Adventure, on Flickr"><img alt="IMG_0385 (1024x762)" height="372" src="http://farm8.staticflickr.com/7275/7482220362_940619d7e7.jpg" width="500" /></a></i>
</div>
<div style="text-align: center;">
<i>Pasta Casareccia.</i></div>
<br />
Elle and I both started with a <i>Cesar salad</i> ($6) each. The dressing tasted homemade but the anchovies flavour was a tad strong for my taste.<br />
<br />
<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7482219716/" title="Pasta Casareccia - Cesar salad"><img alt="IMG_0387 (1024x768)" height="375" src="http://farm8.staticflickr.com/7258/7482219716_f9396f350b.jpg" width="500" /></a></i></div>
<div style="text-align: center;">
<i>Cesar salad.</i></div>
<br />
The menu offered a few pasta and sauce choices that patrons can combine to their liking. In an attempt to have a light dinner, we decided to share the <i>medaglioni di ricotta</i> ($16) because Elle was intrigued by this unfamiliar pasta. The dish consisted of 4 large medallions that we shared.<br />
<br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/33020404@N08/7482219254/" title="Pasta Casareccia - Medaglioni di ricotta"><img alt="IMG_0388 (1024x754)" height="368" src="http://farm9.staticflickr.com/8009/7482219254_f3627cac2d.jpg" width="500" /></a></div>
<div style="text-align: center;">
<i>Medaglioni di ricotta</i>.</div>
<br />
When we sliced into the medallions, we were amazed by the thin layers of pasta alternating with ricotta and spinach filling. We tried to figure out if the pasta was cooked before putting the medallions together, or if the pasta was rolled uncooked and baked. We couldn't figure it out. We also agreed that it would take a lot of skill to spread a very thin layer of filling and roll it into such a nice medallion. We might have to try our hand at <i>medaglioni's</i>! The medallions were topped with tomato sauce.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7482218250/" title="Pasta Casareccia - Medaglioni di ricotta"><img alt="IMG_0390 (1024x768)" height="375" src="http://farm8.staticflickr.com/7263/7482218250_5fec774e34.jpg" width="500" /></a></i></div>
<div style="text-align: center;">
<i>Delicate layers of pasta.</i></div>
<br />
I am very excited to further explore my new neighbourhood, and <i>Pasta Casareccia</i> was a great start! I can't wait to go back and try other homemade pasta. It's also good to know that I have access to great pasta nearby. This will be very convenient if I ever have to throw an impromptu dinner party.<br />
<br />
<div style="text-align: center;">
<a href="http://www.urbanspoon.com/r/67/722109/restaurant/Montreal/Notre-Dame-de-Gr-ce/Pasta-Casareccia-Montreal"><img alt="Pasta Casareccia on Urbanspoon" src="http://www.urbanspoon.com/b/link/722109/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a></div>Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com3tag:blogger.com,1999:blog-5489323170553771858.post-79596027094520979672012-08-24T22:45:00.000-04:002012-08-24T22:45:00.186-04:00Skinnytato (Victoria, BC)<i>615 Johnson St</i><br />
<i>Victoria, BC</i><br />
<i>250.590.6550 </i><br />
<i><a href="http://www.skinnytato.com/">website</a></i>
<br />
<br />
The culinary highlight of my trip to Vancouver Island came during my last meal in Victoria. We decided to try <i>Skinnytato</i>, a small Polish restaurant, that has quickly become popular since its opening. Trapezista and I met some of her friends for dinner there. While a few tables were free, many of them were reserved, so the owners scrambled to find place for us and another large party.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7482200784/" title="Skinnytato"><img alt="IMG_0138 (819x1024)" height="500" src="http://farm8.staticflickr.com/7115/7482200784_116fd82727.jpg" width="400" /></a></i>
</div>
<div style="text-align: center;">
<i>Skinnytato.</i></div>
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We each ordered different dinner items that included a daily soup, which was borscht on the day we visited. I am not the biggest fan of beets but it's a food I want to learn to enjoy. I actually very much enjoyed the borscht.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7482200404/" title="Skinnytato - Borscht"><img alt="IMG_0307 (1024x768)" height="375" src="http://farm9.staticflickr.com/8150/7482200404_caefc9d94f.jpg" width="500" /></a></i></div>
<div style="text-align: center;">
<i>Borscht.</i></div>
<br />
Trapezista ordered an extra large potato pancake, stuffed with sauerkraut and Polish sausage ($15.95). She seemed to really enjoy her pancake and the accompanying four salads. <i>Skinnytato</i>'s menu boasted about its four vegetarian and gluten free salads (two cabbage salads, a potato salad and a beet salad).<br />
<br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/33020404@N08/7482199946/" title="Skinnytato - Potato pancake"><img alt="IMG_0309 (1024x768)" height="375" src="http://farm9.staticflickr.com/8163/7482199946_6fdc6ca4fc.jpg" width="500" /></a>
</div>
<div style="text-align: center;">
<i>Large potato pancake.</i></div>
<br />
I ordered the vegetarian platter ($14.95) that included 3 small potato pancakes, 4 perogies and 2 salads. You can select the perogie of your choice, depending on what is on hand. I got 2 cheese and potato perogies, and 2 sauerkraut and mushroom perogies. I absolutely loved the crispy pancakes that were well seasoned. While the cheese and potato perogies were good, I was blown away by the sauerkraut and mushroom ones. What an usual combination! The mushrooms' earthy flavour went well with the pickled sauerkraut. Finally, I also really liked the <i>Nature's gift salad</i>, a red cabbage salad but felt indifferent toward the potato salad.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7482199488/" title="Skinnytato - Vegetarian Platter"><img alt="IMG_0312 (1024x747)" height="365" src="http://farm9.staticflickr.com/8161/7482199488_d55c201846.jpg" width="500" /></a></i>
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<div style="text-align: center;">
<i>Vegetarian platter.</i></div>
<br />
Personally, a great meal for me involves well cooked food and discovering something new. <i>Skinnytato</i> introduced me to food I was unfamiliar with, and was a lovely way to end my BC trip. In addition, the Polish couple who owns the restaurant could not be sweeter, giving us coupons and encouraging us to check out their <a href="http://www.facebook.com/pages/Skinnytato-Polish-Restaurant/180623615321029">Facebook page</a>. If you're in Victoria, <i>Skinnytato </i>is well worth a visit!<br />
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<div style="text-align: center;">
<a href="http://www.urbanspoon.com/r/317/1576319/restaurant/Downtown/Skinnytato-Polish-Restaurant-Victoria"><img alt="Skinnytato Polish Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/link/1576319/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a></div>Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com0tag:blogger.com,1999:blog-5489323170553771858.post-49706032727339934842012-08-22T22:45:00.000-04:002012-08-22T22:45:00.475-04:00The Pointe Restaurant at the Wickaninnish Inn (Tofino, BC)<i>500 Osprey Lane</i><br />
<i>Tofino, BC</i><br />
<i>250.725.3100 </i><br />
<i><a href="http://www.wickinn.com/">website</a></i><br />
<br />
For a nice treat, Trapezista and I headed to the <i>Pointe Restaurant</i> at the <i>Wickaninnish Inn</i> for breakfast. The restaurant offers a killer view of the ocean. We were able to enjoy breakfast while watching waves breaking and surfers braving the rain and cold.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7481639642/" title="The Pointe Restaurant"><img alt="IMG_0270 (1024x767)" height="375" src="http://farm9.staticflickr.com/8001/7481639642_5d93954af5.jpg" width="500" /></a></i></div>
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<i>The Pointe Restaurant Dining Room.</i></div>
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7481641468/" title="The Pointe Restaurant"><img alt="IMG_0265 (1024x1024)" height="500" src="http://farm9.staticflickr.com/8024/7481641468_a73abbc4ca.jpg" width="500" /></a></i>
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<div style="text-align: center;">
<i>Instagramed view from the restaurant.</i></div>
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As we sat at our table, we were asked if we wanted juice. Why yes, please! Even for the steep price of $3.75, the juice was worth it. It was a mix of peach, lime and basil and tasted exquisite. With the peach preserves I'm planning to make, this is another recipe I want to try back home.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7481642026/" title="The Pointe Restaurant - Peach juice"><img alt="IMG_0263 (768x1024)" height="500" src="http://farm9.staticflickr.com/8014/7481642026_6c3f49742f.jpg" width="375" /></a></i></div>
<div style="text-align: center;">
<i>Peach juice.</i></div>
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If you've been reading this blog, you might notice that I order eggs and bacon 90% of the time for breakfast, and this time was no different. Both Trapezista and I ordered the <i>Pointe Breakfast</i> ($19), which included two eggs, housemade Cumberland sausages, a potato rosti and tomato jam. The potato rosti was an original touch, but I'm not sure if I like my potatoes whole for breakfast better. The sausages were very good, and not too fatty.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7481640094/" title="The Pointe Restaurant - The Pointe Breakfast"><img alt="IMG_0268 (1024x768)" height="375" src="http://farm8.staticflickr.com/7266/7481640094_03ba2f4dd9.jpg" width="500" /></a></i>
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<div style="text-align: center;">
<i>The Pointe Breakfast.
</i></div>
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Prices are on the expensive side at <i>The Pointe Restaurant</i>, but you can't beat the view, the food was great and the service impeccable. I think it should be considered a special treat, and we all deserve special treats sometime!<br />
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<a href="http://www.urbanspoon.com/r/85/1493461/restaurant/British-Columbia/The-Pointe-Restaurant-at-the-Wickaninnish-Inn-Tofino" style="margin-left: 1em; margin-right: 1em;"><img alt="The Pointe Restaurant at the Wickaninnish Inn on Urbanspoon" src="http://www.urbanspoon.com/b/link/1493461/biglink.gif" style="border: medium none; height: 146px; padding: 0px; width: 200px;" /></a></div>
Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com0tag:blogger.com,1999:blog-5489323170553771858.post-2170411313294623622012-08-20T22:41:00.003-04:002012-08-20T22:55:17.532-04:00Cyn at Night (Ucluelet, BC)<i>1536 Peninsula Rd</i><br />
<i>
Ucluelet, BC</i><br />
<i>250.726.2449</i><br />
<i><a href="http://www.facebook.com/cynatnight">website</a></i><br />
<br />
After hiking the <a href="http://liveetlearn.blogspot.ca/2012/06/vancouver-island.html">Wild Pacific Trail</a>, Trapezista and I had dinner at <i>Cyn at Night</i>. We read about the restaurant on the <a href="http://feastbc.com/restaurants.html">FEAST! Tofino festival site</a>. We were slightly surprised to find a coffee shop that turns into a makeshift restaurant at night. It took a while for someone to greet us and one of the patrons gave us a menu. No one came to see us for another while which was surprising since there weren't that many patrons. When the server finally got our order, she was very knowledgeable and answered our questions very well. It was a bit disappointing though to see patrons come in after us, and be told of specials that no one shared with us.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7481384406/" title="Cyn at Night"><img alt="IMG_0253 (1024x748)" height="365" src="http://farm8.staticflickr.com/7129/7481384406_6da2ba76c2.jpg" width="500" /></a></i>
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<div style="text-align: center;">
<i>Cyn at Night.</i></div>
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The menu on the FEAST! Tofino site, which was to <a href="http://feastbc.com/events.html">highlight spot prawns</a>, was not offered, and no one seemed to really know about it. So we ordered from the regular menu, which changes depending on what food is available locally. Trapezista and I decided to share the <i>scallop and shrimp</i> ($13), served with rosemary bread. I had been very curious about spot prawns and the server informed us the shrimps were not spot prawns but were smaller shrimps, fished nearby. The shrimps were very tasty and sweet and I very much liked the herb seasoning. It was disappointing to only get one scallop for $13. It would have been nice to at least get two.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7481383942/" title="Cyn at Night - Shrimp and Scallop"><img alt="IMG_0257 (1024x736)" height="358" src="http://farm9.staticflickr.com/8167/7481383942_454f62916c.jpg" width="500" /></a></i></div>
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<i>Shrimp and Scallop.</i></div>
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For her main, Trapezista ordered the ribs ($16) which were chosen as the best ribs in BC and Saskatchewan in 2010. She really liked her ribs but the ribs were more on the dry side than a saucy one. I tried her dish and my absolutely favourite item was the homemade pickles. They were just pickled enough to have bite but they weren't over-pickled and so still crunchy.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7481383260/" title="Cyn at Night - Ribs"><img alt="IMG_0258 (1024x768)" height="375" src="http://farm8.staticflickr.com/7262/7481383260_e27e650583.jpg" width="500" /></a></i></div>
<div style="text-align: center;">
<i>Ribs.</i></div>
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I debated between the <i>BBQ pulled pork</i> and the <i>pulled pork & polenta</i> dishes. The server shared that the two dishes were very different and I decided to go with the <i>Bolognese style pulled pork with seared polenta</i> ($14). I tried the pork first and thought it was under-seasoned. I then tried the polenta, which was generously salted. So I figured if I ate both together it would balance out. The pulled pork was well cooked and fell apart. I really appreciated the originality of the dish.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7481382780/" title="Cyn at Night - Pulled pork and polenta"><img alt="IMG_0259 (1024x757)" height="370" src="http://farm8.staticflickr.com/7112/7481382780_a506347ec3.jpg" width="500" /></a></i></div>
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<i>Pulled pork & polenta.</i></div>
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While we felt a bit neglected when we came in, the chef did come out a few times close to the end of our meal to check on us, so that was very nice.<i> Cyn at Night</i> is relatively new, so I think they still have to work out a few kinks. I do love all these BC restaurants who focus on offering a local menu.<br />
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<a href="http://www.urbanspoon.com/r/85/1682300/restaurant/British-Columbia/Cyn-at-Night-Ucluelet" style="margin-left: 1em; margin-right: 1em;"><img alt="Cyn at Night on Urbanspoon" src="http://www.urbanspoon.com/b/link/1682300/biglink.gif" style="border: medium none; height: 146px; padding: 0px; width: 200px;" /></a></div>
Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com1tag:blogger.com,1999:blog-5489323170553771858.post-86788821413931856892012-07-22T13:14:00.001-04:002012-08-20T22:55:05.879-04:00Old Town Bakery (Ladysmith, BC)<i>510 1st Ave</i><br />
<i>Ladysmith, BC</i><br />
<i>(250) 245-2531</i><br />
<i><a href="http://www.facebook.com/pages/Old-Town-Bakery/108449185876719">website</a></i><br />
<br />
Trapezista and I headed up the coast to check out <i>Ucluelet</i> and <i>Tofino</i>. On our way there, we stopped at <i>Old Town Bakery</i> in Ladysmith. Trapezista had heard that their cinnamon buns were a must try.<br />
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/33020404@N08/7479409358/" title="Old Town Bakery"><img alt="IMG_0194 (1024x732)" height="222" src="http://farm9.staticflickr.com/8158/7479409358_455157e9b8_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/7479408838/" title="Old Town Bakery"><i><img alt="IMG_0196 (1024x709)" height="222" src="http://farm9.staticflickr.com/8143/7479408838_9e8838efc1_n.jpg" width="320" /></i></a> </div>
<div style="text-align: center;">
<i>Old Town Bakery.</i></div>
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Trapezista got the renown <i>cinnamon bun with sliced almonds and cream cheese icing</i>. I<i> </i>don't remember how much it was, but definitely under $3, which makes the giant bun a steal. She really enjoyed her bun. There were other flavours, such as a berry one and a peanut butter cream cheese one.<br />
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/33020404@N08/7479408252/" title="Old Town Bakery - Cinnamon Bun"><i><img alt="IMG_0197 (1024x767)" height="375" src="http://farm8.staticflickr.com/7130/7479408252_66faa18f9f.jpg" width="500" /></i></a> </div>
<div style="text-align: center;">
<i>Cinnamon Bun. </i></div>
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I was a wimp and was overwhelmed by the ginormous cinnamon bun so I ordered the <i>blueberry and white chocolate scone</i> ($1.85) instead. It was quite good and still big. I did eye her bun and wondered if I should have stuck to the bakery's specialty.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7479407876/" title="Old Town Bakery - Blueberry Scone"><img alt="IMG_0198 (1024x758)" height="370" src="http://farm9.staticflickr.com/8001/7479407876_021f2754ab.jpg" width="500" /></a></i> </div>
<div style="text-align: center;">
<i>Blueberry scone.</i></div>
<div style="text-align: center;">
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<div style="text-align: left;">
<i>Old Town Bakery</i> seemed to be busy on a weekday morning. Their other baked goods include large square shaped muffins, cookies and freshly baked breads. There was also a small lunch counter with salads.</div>
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<div style="text-align: center;">
<a href="http://www.urbanspoon.com/r/85/1557146/restaurant/British-Columbia/Old-Town-Bakery-Ladysmith"><img alt="Old Town Bakery on Urbanspoon" src="http://www.urbanspoon.com/b/link/1557146/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></a></div>
Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com0tag:blogger.com,1999:blog-5489323170553771858.post-11370648121096826752012-07-14T09:44:00.001-04:002012-08-20T22:54:43.513-04:00Salt Spring Island Cheese (Salt Spring Island, BC)<i>285 Reynolds Road</i><br />
<i>Salt Spring Island, BC</i><br />
<i>250.653.2300</i><br />
<i><a href="http://www.saltspringcheese.com/">website</a></i><br />
<br />
Before taking the ferry back to Vancouver Island, we had to stop at <i>Salt Spring Island Cheese Company.</i> The company specializes in non-dairy cheese, i.e. goat cheese and some sheep cheese. <br />
<br />
<a href="http://www.flickr.com/photos/33020404@N08/7478476978/" title="Salt Spring Island Cheese"><img alt="IMG_0183 (1024x767)" height="240" src="http://farm9.staticflickr.com/8157/7478476978_60300a0644_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/7478477364/" title="Salt Spring Island Cheese"><img alt="IMG_0182 (1024x766)" height="239" src="http://farm8.staticflickr.com/7114/7478477364_1d3f1fcf27_n.jpg" width="320" /></a><br />
<br />
Inside was a large spread of different cheeses to try out. They offer a variety of soft goat cheese (<i>or chèvre</i>), which is topped with different ingredients to serve with crackers. The <i>chèvre</i> that stole my heart was the white truffle one (<i>and I have one in the fridge right now!</i>). There were other flavours like the spicy chili oil <i>chèvre</i> and the lemon <i>chèvre</i> that combined very well with a sweet preserve.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7478478328/" style="margin-left: 1em; margin-right: 1em;" title="Salt Spring Island Cheese"><img alt="IMG_0176 (1024x768)" height="480" src="http://farm9.staticflickr.com/8026/7478478328_aea6967639_z.jpg" width="640" /></a></div>
<div style="text-align: center;">
<i>Salt Spring Island </i><i>chèvre.</i></div>
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They also had some hard cheeses like the <i>Montana</i>, an aged sheep cheese, reminiscent of <a href="http://en.wikipedia.org/wiki/Manchego">Manchego</a>, and <i>Chevaro</i>, the goat version. Surprisingly, the sheep cheese was milder than the goat cheese. Another one that I brought home was the Juliette, which tastes like Camembert.<br />
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/33020404@N08/7478477902/" title="Salt Spring Island Cheese"><img alt="IMG_0178 (1024x718)" height="224" src="http://farm9.staticflickr.com/8018/7478477902_77351e961c_n.jpg" width="320" /></a> <i><a href="http://www.flickr.com/photos/33020404@N08/7478477644/" title="Salt Spring Island Cheese"><img alt="IMG_0179 (1024x768)" height="224" src="http://farm9.staticflickr.com/8158/7478477644_5c4622f69b_n.jpg" width="320" /><br />
</a>Hard and surface ripened cheeses.</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
If you ever do visit Salt Spring Island, a stop by the Salt Spring Island Cheese Company is definitely worth it. There's nothing better than to try a product that is made right on the spot. I can't wait to try the cheese, with some BC wine that I've brought back.</div>
Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com0tag:blogger.com,1999:blog-5489323170553771858.post-62507112447812866362012-07-12T21:05:00.000-04:002012-08-20T22:54:30.677-04:00Auntie Pesto's Cafe (Salt Spring Island, BC)<i>2104-115 Fulford Ganges Rd</i><i>Salt Spring Island, BC</i><br />
<i>250.537.4181</i><br />
<i><a href="http://auntiepestos.com/">website</a></i><br />
<br />
Trapezista, her friend C and I took the ferry to <a href="http://liveetlearn.blogspot.ca/2012/06/vancouver-island.html">Salt Spring Island to go camping</a>. In the morning, we went searching for breakfast in the town of <a href="http://en.wikipedia.org/wiki/Ganges,_British_Columbia">Ganges</a> and found <i>Auntie Pesto's Cafe</i>.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/33020404@N08/7445204226/" style="margin-left: 1em; margin-right: 1em;" title="Auntie Pesto's Cafe"><img alt="IMG_0169 (1024x757)" height="473" src="http://farm9.staticflickr.com/8021/7445204226_7287650743_z.jpg" width="640" /></a></div>
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We picked <i>Auntie Pesto's</i> for their early bird special (from 8 to 9 am) of 2 eggs, bacon, potato, toast & coffee for $8.99. An old hippie patron (<i>it seems there are a lot of hippies in Ganges</i>) also came out while we were looking at the menu outside, encouraging us to come in. Had it been warmer, we would have happily sat outside and had breakfast by the water.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7445205972/" title="Auntie Pesto's - outside"><img alt="IMG_0166 (1024x768)" height="480" src="http://farm8.staticflickr.com/7113/7445205972_766b81c1fb_z.jpg" width="640" /></a><br />
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A nice warm cup of coffee was served. I was impressed by the quality of the foamy coffee that was included in the early bird special.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7445206298/" style="margin-left: 1em; margin-right: 1em;" title="Auntie Pesto's - Coffee"><img alt="IMG_0165 (1024x768)" height="480" src="http://farm8.staticflickr.com/7250/7445206298_1039c92201_z.jpg" width="640" /></a></div>
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The early bird special was quite good. The 3 slices of bacon were crispy. The potatoes were well seasoned and cooked with slices of onion. I seemed to not have photographed my favourite part of the meal. The accompanying fresh peach preserves. It was quite delicious, with large chunks of peaches, and made me want to try my hand at preserves this year!<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7445205532/" style="margin-left: 1em; margin-right: 1em;" title="Auntie Pesto's - Early bird special"><img alt="IMG_0167 (1024x768)" height="480" src="http://farm8.staticflickr.com/7124/7445205532_e45c226e22_z.jpg" width="640" /></a></div>
<br />
<br />
While waiting for breakfast, I got tempted by the scones
sitting on the counter. We decided to share the walnut and chocolate
chip one to end our meal on a sweet note. The scone was nicely warmed up and buttered for us.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/33020404@N08/7445205128/" style="margin-left: 1em; margin-right: 1em;" title="Auntie Pesto's - Choc and walnut scone"><img alt="IMG_0168 (1024x709)" height="443" src="http://farm8.staticflickr.com/7266/7445205128_42fd75ec82_z.jpg" width="640" /></a></div>
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<br />
Auntie Pesto's was a perfect stop for breakfast. They seem to offer a very ambitious dinner menu, not something one would necessarily expect in a small town.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.urbanspoon.com/r/317/1554532/restaurant/Victoria/Gulf-Islands/Auntie-Pestos-Capital" style="margin-left: 1em; margin-right: 1em;"><img alt="Auntie Pesto's on Urbanspoon" src="http://www.urbanspoon.com/b/link/1554532/biglink.gif" style="border: medium none; height: 146px; padding: 0px; width: 200px;" /></a></div>
Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com0tag:blogger.com,1999:blog-5489323170553771858.post-58981265761912595162012-07-10T22:29:00.002-04:002012-08-20T22:54:13.725-04:00Sooke Harbour House (Sooke, BC)<i>1528 Whiffen Spit Road</i><br />
<i>Sooke , British Columbia</i><br />
<i>250.642.3421</i><br />
<i><a href="http://www.sookeharbourhouse.com/victoria-fine-dining-seafood-restaurant/">website</a></i><br />
<br />
While researching restaurants near Victoria, I read up on <i>Sooke Harbour House</i>, which offers a <a href="http://www.sookeharbourhouse.com/tag/sooke-harbour-house-friday-local-dinner-special/">3-course local seasonal menu for $49</a> on Friday and Sunday evenings. So I made reservations a few days after I booked my flight to Victoria for myself and Trapezista. Like <a href="http://liveetlearn.blogspot.ca/2012/06/red-fish-blue-fish-victoria-bc.html">Red Fish Blue Fish</a> (<i>our earlier meal in the day</i>), Sooke Harbour House has a <a href="http://www.foodnetwork.ca/topchefcanada/">Top Chef Canada</a><span id="goog_801502957"></span><span id="goog_801502958"></span> connection. This season's winner, Carl Heinrich, <a href="http://www.sookeharbourhouse.com/2012/06/05/carl-heinrich-top-chef-canada-2012-congratulations-from-our-team-at-sooke-harbour-house/">is from Sooke and worked at this restaurant</a>! (<i>A propos, just because Trapezista and I loved TCC.</i>)<br />
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<i><a href="http://www.flickr.com/photos/33020404@N08/7428915818/" title="Sooke Harbour House"><img alt="DSC_3008 (1024x679)" height="332" src="http://farm8.staticflickr.com/7278/7428915818_79d0848be8.jpg" width="500" /></a></i></div>
<div style="text-align: center;">
<i>View of the back where the dining room is.</i></div>
<br />
Sooke is a little town by the water in the south of Vancouver Island. It has its own garden and uses a lot of its own produce for its menu. Unfortunately, when we arrived it was raining so we did not get to spend a lot of time outside. <i>Sooke Harbour House</i> also offers a great view of the water, that would make a perfect romantic night out.<br />
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<i><a href="http://www.flickr.com/photos/33020404@N08/7428915548/" title="Sooke Harbour House"><img alt="DSC_3013 (1024x679)" height="332" src="http://farm6.staticflickr.com/5192/7428915548_53beebd171.jpg" width="500" /></a></i></div>
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<i>View from the dining room.</i></div>
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The menu changes daily. To start, Trapezista picked the <i>smoked beet, leek & potato soup</i>. I had a taste of the soup. The smokiness of the beets added another layer to the soup while not overpowering it, which is always a risk with smoke. I ordered the <a href="http://www.oysterguide.com/maps/british-columbia/stellar-bay/"><i>stellar bay Kusshi oysters</i></a>, a small size West Coast oyster. I enjoyed the small oysters and the toasted dill seed mignonette. Trapezista tried her first oyster and was not too impressed by the texture.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7428918116/" title="Sooke Harbour House - Smoked Beet Soup"><img alt="DSC_3018 (1024x663)" height="207" src="http://farm6.staticflickr.com/5071/7428918116_66421b21b0_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/7428917962/" title="Sooke Harbour House - Oysters"><img alt="DSC_3020 (1024x679)" height="207" src="http://farm8.staticflickr.com/7111/7428917962_b47d394a39_n.jpg" width="320" /></a></i></div>
<div style="text-align: center;">
<i>Starter: Beet soup and oysters.</i></div>
<br />
For the main course, Trapezista ordered the grilled Berkshire pork tenderloin, that looked perfectly cooked. Trapezista thoroughly enjoyed the locally sourced pork, on a bed of spaetzle and accompanied by cauliflower. She also ordered a glass of the <a href="http://www.lakebreeze.ca/the_wines/reds/"><i>2009 Meritage, Lake Breeze</i></a> that was the recommended wine to the pork dish.<br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7428917660/" title="Sooke Harbour House - Berkshire pork tenderloin"><img alt="DSC_3028 (1024x640)" height="313" src="http://farm8.staticflickr.com/7112/7428917660_3cf1ffd8c7.jpg" width="500" /></a></i>
</div>
<div style="text-align: center;">
<i>Grilled Berkshire pork tenderloin.</i></div>
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I ordered the <i>panfried <a href="http://www.ats-sea.agr.gc.ca/sea-mer/4833-eng.htm">silver grey rockfish</a></i>, which our server informed us was quite ugly but delicious. The server also recommended the <a href="http://www.joiefarm.com/jfmobile/joiefarm_noble_blend_2010_spec_sheet.pdf"><i>2010 Noble Blend, Joie</i></a>, for a fruity white wine that I thoroughly enjoyed – I even bought a couple of bottles to bring back home. He described it as a perfect summer wine, that tasted similarly to Gewrustamminer. While I did enjoy the fish, my favourite part of the dish was the smoked tuna, potato and quinoa fritters. The smoked tuna really added a nice smokey touch to the fritters and quinoa makes for an interesting filler for fritters. I also really liked the asparagus and bok choy as accompanying vegetables.<br />
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<i><a href="http://www.flickr.com/photos/33020404@N08/7428917394/" title="Sooke Harbour House - Rock fish"><img alt="DSC_3029 (1024x679)" height="212" src="http://farm8.staticflickr.com/7137/7428917394_c7c32d00a8_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/7428917178/" title="Sooke Harbour House - Rock fish"><img alt="DSC_3031 (1024x679)" height="212" src="http://farm8.staticflickr.com/7254/7428917178_7def72e2fb_n.jpg" width="320" /></a></i>
</div>
<div style="text-align: center;">
<i>Panfried silver grey rockfish.</i> </div>
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For dessert, Trapezista ordered the crème brulée that was infused with<i> <a href="http://www.backyardgardener.com/plantname/pd_b382.html">mable grey geranium</a></i> with a strawberry square. When I tasted the crème brulée, I thought it tasted like lemongrass and we remembered the geranium infusion; I didn't realize geranium had such flavour. (<i>On a side note, I think lemongrass could be an interesting touch to crème brulée, just like the <a href="http://liveetlearn.blogspot.ca/2012/04/nonya-montreal.html">pandan flavoured one at Nonya</a></i>).<br />
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<i><a href="http://www.flickr.com/photos/33020404@N08/7428916978/" title="Sooke Harbour Hous - crème brulée"><img alt="DSC_3034 (1024x635)" height="310" src="http://farm9.staticflickr.com/8004/7428916978_28e07fea50.jpg" width="500" /></a> </i></div>
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<i> Crème brulée and strawberry square.</i></div>
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I debated between the <i>dark chocolate butter sponge cake</i> and the <i>cheese plate</i> since the desserts didn’t interest me much. The dark chocolate cake and bittersweet chocolate ice cream was good but didn’t wow me. Complimentary sweets were a nice end note.<br />
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<i><a href="http://www.flickr.com/photos/33020404@N08/7428916804/" title="Sooke Harbour House - Chocolate Cake"><img alt="DSC_3035 (1024x678)" height="212" src="http://farm6.staticflickr.com/5456/7428916804_ddebbcb7c1_n.jpg" width="320" /></a>
<a href="http://www.flickr.com/photos/33020404@N08/7428916620/" title="Sooke Harbour House - Sweets"><img alt="DSC_3039" height="212" src="http://farm6.staticflickr.com/5120/7428916620_5959b98839_n.jpg" width="320" /></a> </i></div>
<div style="text-align: center;">
<i> Dessert.</i></div>
<br />
I really liked that <i>Sooke Harbour House</i> focuses on serving local food and sources from their own garden. All the dishes looked very nice and were well executed. The restaurant is quaint and the views cannot be beat and is a great place for a special dinner. The four course menu is offered daily I believe for $74.<br />
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<a href="http://www.urbanspoon.com/r/317/1429385/restaurant/Victoria/Sooke-Harbour-House-Sooke" style="margin-left: 1em; margin-right: 1em;"><img alt="Sooke Harbour House on Urbanspoon" src="http://www.urbanspoon.com/b/link/1429385/biglink.gif" style="border: medium none; height: 146px; padding: 0px; width: 200px;" /></a></div>
Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com0tag:blogger.com,1999:blog-5489323170553771858.post-27227951368233774942012-07-05T20:12:00.002-04:002012-07-05T20:25:46.072-04:00Red Fish Blue Fish (Victoria, BC)<i>1006 Wharf Street</i><br />
<i>Victoria, British Columbia</i><br />
<i>250.298.6877</i><br />
<a href="http://www.redfish-bluefish.com/"><i>website</i></a><br />
<br />
During my first full day in Victoria, my old roommate, aka Trapezista, showed me around downtown Victoria. Before heading out to the wharf area, we saw a (relatively) short line before opening hour at <i>Red Fish Blue Fish</i> and decided to give it a try (and wait). <i>Red Fish Blue Fish</i> is an outdoor eatery in an up-cycled cargo container that has been featured on <a href="http://eatst.foodnetwork.ca/tvshow/featured_cart/25/red-fish-blue-fish/"><i>Eat St</i></a> and its owner was also <a href="http://www.redfish-bluefish.com/2012/03/high-stakes-cookoff-2/">a competitor on the latest Top Chef Canada</a>.<br />
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<i><a href="http://www.flickr.com/photos/33020404@N08/7427982664/" title="Red Fish Blue Fish"><img alt="IMG_0076 (1024x768)" height="375" src="http://farm8.staticflickr.com/7123/7427982664_1c0423a500.jpg" width="500" /></a></i> </div>
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<i>Red Fish Blue Fish.</i><br />
<i> </i> </div>
The wait still ended up being 50 minutes, and we were unfortunately followed by two very loud-speaking obnoxious people. It was slightly amusing at the beginning, as listening in to strangers’ conversations can be, but quickly grew annoying. Snippets of conversations included gems such as “girls who date online are 90% princesses of everything” and “you could totally date a younger girl and it would not be creepy”. Sometimes I really wonder about people…<br />
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<i><a href="http://www.flickr.com/photos/33020404@N08/7427983058/" title="View from the pier"><img alt="IMG_0079 (1024x768)" height="375" src="http://farm9.staticflickr.com/8165/7427983058_c45c547996.jpg" width="500" /></a></i></div>
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<i>View from the pier.</i></div>
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Onto the food… I had my heart set on ordering the <i>BBQ Qualicum scallop tacones</i> but was very disappointed to find out it was not available on that day. After pondering it for 50 minutes, I made up my mind to order the <i>chipotle shrimp tacones</i>. When we got to the ordering counter, I asked how the shrimp was cooked and was told it was served cold. This did not appeal to me so I ordered my third choice of<i> tempura cod tacones</i> ($5). I was very happy with my choice; you can never go wrong with ordering deep fried fish and I liked the combination of the slaw, pea shoots and chili adobo sauce.<br />
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<i><a href="http://www.flickr.com/photos/33020404@N08/7427983704/" title="Tempura cod tacones"><img alt="DSC_2998 (1024x679)" height="332" src="http://farm8.staticflickr.com/7131/7427983704_3fd19434e7.jpg" width="500" /></a></i> </div>
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<i>Tempura Cod Tacones.</i></div>
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Trapezista ordered the <i>BBQ salmon tacones </i>($5) as British Columbia is well known for salmon. She didn’t love her choice of fish.<br />
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<i><a href="http://www.flickr.com/photos/33020404@N08/7427984290/" title="BBQ Salmon tacones"><img alt="DSC_2994 (1024x679)" height="332" src="http://farm8.staticflickr.com/7131/7427984290_282abb2c5c.jpg" width="500" /></a></i></div>
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<i>BBQ Salmon Tacones.</i></div>
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We decided to share a serving of <i>sweet red-curry slathered chips</i> ($6.00). The chips were very good and we wished we had ordered them on their own. I had imagined a spicy Thai red curry but the sauce was an overly sweet tomato sauce that caused our chips to become soggy. We were sorely disappointed by our chips choice.<br />
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<i><a href="http://www.flickr.com/photos/33020404@N08/7427983968/" title="Red curry chips"><img alt="DSC_2997 (1024x679)" height="332" src="http://farm8.staticflickr.com/7113/7427983968_e036c4038d.jpg" width="500" /></a></i></div>
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<i>Red Curry Chips.</i></div>
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I love that Red Fish Blue Fish prides itself on only serving local fish. It also set up a station so organic waste could be composted and plastic trays reused. It is very popular so expect a long wait, at least an hour on a beautiful sunny day!<br />
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<a href="http://www.urbanspoon.com/r/317/1349017/restaurant/Downtown/Red-Fish-Blue-Fish-Victoria" style="margin-left: 1em; margin-right: 1em;"><img alt="Red Fish, Blue Fish on Urbanspoon" src="http://www.urbanspoon.com/b/link/1349017/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 200px;" /></a></div>Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com1tag:blogger.com,1999:blog-5489323170553771858.post-24881064642815158902012-06-30T10:10:00.002-04:002012-08-20T22:53:47.268-04:00La Dépense (Montréal, QC)<i>7070 avenue Henri-Julien</i><br />
<i>Montr</i><i>é</i><i>al, QC</i><br />
<i>514.273.1118</i><br />
<i><a href="http://www.epicesdecru.com/en/">website</a></i><br />
<br />
Elle has been raving about the <i>accras</i> and <i>bahji</i> at <i>La Dépense</i> in the Jean Talon market. Unfortunately, they only offer the fried treats during the warmer months and so I was only able to try them in May. <i>La Dépense </i>is a specialty spice store in the market. Elle gifted me with six different spice blends one year. The package also came with a little recipe booklet and I made very good <i><a href="http://missadventureathome.blogspot.ca/2011/08/corn-and-shrimp-fritters.html">corn and shrimp fritters</a></i>.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7427667210/" style="margin-left: 1em; margin-right: 1em;" title="La Dépense"><img alt="IMG_2978 (1024x745)" height="364" src="http://farm9.staticflickr.com/8156/7427667210_465da476e4.jpg" width="500" /></a></div>
<div style="text-align: center;">
<i>La </i><i>Dépense.</i></div>
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A sign on a table outside right outside the store announces that hot <i>bahjis </i>and <i>accras</i> are back. You have to head into the store, and your order is taken at the cash. One portion is $3.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7427668304/" style="margin-left: 1em; margin-right: 1em;" title="Accras and bahjis are back"><img alt="IMG_2976 (751x1024)" height="500" src="http://farm8.staticflickr.com/7265/7427668304_0c80bafa99.jpg" width="367" /></a></div>
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After you pay, the cashier gives you a token and you head to the back where all the magic happens.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7427668720/" title="Bahji token"><img alt="IMG_2965 (1024x731)" height="357" src="http://farm6.staticflickr.com/5034/7427668720_4e965ff90b.jpg" width="500" /></a>
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<i>Bahji token.</i></div>
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We decided to order the bahjis, which are made with carrots, leeks and lentil flour.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/33020404@N08/7427670906/" style="margin-left: 1em; margin-right: 1em;" title="Bahji"><img alt="IMG_2975 (1024x753)" height="368" src="http://farm9.staticflickr.com/8164/7427670906_fc1fb0c8ce.jpg" width="500" /></a></div>
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<i>Bhaji.</i></div>
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You can then head back outside where there is a variety of sauces to eat your <i>bhajis</i> with. <br />
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<div style="text-align: center;">
<i><a href="http://www.flickr.com/photos/33020404@N08/7427670558/" title="Bhaji"><img alt="IMG_2983 (1024x768)" height="375" src="http://farm8.staticflickr.com/7126/7427670558_96f2e8102d.jpg" width="500" /> </a></i></div>
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<i>Bhaji close up.</i>
</div>
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They're a perfect treat after doing your shopping at the market. Next time you visit Jean Talon market, make sure to leave some room for some fried treats!Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com0tag:blogger.com,1999:blog-5489323170553771858.post-21551080781914916682012-06-28T21:26:00.002-04:002012-08-20T22:53:21.530-04:00Tasso Bar à Mezze (Montréal, QC)<i>3829 Rue St-Denis</i><br />
<i>Montréal, Québec</i><br />
<i>514.842.0867</i><br />
<a href="http://www.tassobaramezze.com/menu/"><i>website</i></a><br />
<br />
My sister Elle has been crazy about online group coupons: <a href="http://www.groupon.ca/">Groupon</a>, <a href="https://www.livingsocial.com/">Living Social</a>, etc. This time it was a $69 tasting menu at Tasso on <a href="http://www.tuango.ca/">Tuango</a>. Elle purchased the coupon for her and her hubby, but a few days before
the coupon was to expire, and her hubby still in Iceland, I got to taste
the 7 services menu instead. I neglectfully brought my camera without a memory card, so all pics were taken with Elle's i-phone.<br />
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<i>Tasso Bar à Mezze</i>, located in the <i>Plateau Mont Royal</i> neighbourhood, specialises in seafood and small plate mezzes. The restaurant has a Mediterranean by the sea vibe. We were served complimentary grilled bread with olive oil to dip, bonus points for the nice char on the slices. Then came out the amuse bouche; the first was smoked mackerel and rémoulade and the second one was sea urchin and beets. Nice start to our seafood meal.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7420970902/" title="Tasso - grilled bread"><img alt="IMG_0012" height="239" src="http://farm9.staticflickr.com/8153/7420970902_755b586863_n.jpg" width="320" /></a> <i><a href="http://www.flickr.com/photos/33020404@N08/7420971888/" title="Tasso - amuse bouche"><img alt="IMG_0013" height="239" src="http://farm6.staticflickr.com/5349/7420971888_04c1228ce4_n.jpg" width="320" /></a></i>
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<i>Complementary bread and amuse bouche.</i></div>
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The server explained to us that there were going to be five courses, mainly focused on seafood and meat at the end. The mezzes came out in pairs. Somehow, Elle understood that there were 5 dishes in total and convinced me of this. It was only halfway through our meal when we thought we were near the end that we realized there were still more dishes to come, for a total of 10 mezzes to share.<br />
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The first course consisted of a tartar of plaice and a shrimp salad over a chilled cucumber soup. Elle loves all fish or seafood tartars and this one with shaved fennel served on a cracker was no exception. We both thought the perfectly cooked shrimp salad was well seasoned, and a good combination with the fresh cucumber soup.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7420972598/" title="Tasso - Tartar"><img alt="IMG_0014" height="239" src="http://farm9.staticflickr.com/8161/7420972598_449b9fbb86_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/7411164066/" title="Tasso - shrimp salad"><img alt="IMG_0015" height="239" src="http://farm8.staticflickr.com/7134/7411164066_3a0d28a1fd_n.jpg" width="320" /></a>
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<div style="text-align: center;">
<i>First course: tartar and shrimp salad.</i></div>
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The second courses were two similar fish dishes. One was a grilled porgy served with beans. I really liked the combination of creamy beans with fish. The second was a pan seared fish with cauliflower.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7411166392/" title="Tasso - grilled porgy and beans"><img alt="IMG_0016" height="239" src="http://farm8.staticflickr.com/7111/7411166392_af864d7419_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/7411166962/" title="Tasso - pan seared fish with cauliflower"><img alt="IMG_0017" height="239" src="http://farm8.staticflickr.com/7257/7411166962_34db0a1096_n.jpg" width="320" /></a><br />
<div style="text-align: center;">
<i>Second course: grilled and pan seared fish.</i></div>
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The third course included grilled sardines with a mackerel potato salad. Our absolutely favourite dish of the meal was a fried red-skinned fish on top of a polenta cake. It was one of the best polenta I ever had because it was creamy and smooth. When I asked the server what was in the polenta, he laughed and said polenta. I specified that it tasted like there was cream and eggs possibly, to which he replied he would check in the kitchen. He came back and said my guesses were spot on. This is good to know for the next time I attempt polenta.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7411167580/" title="Tasso - grilled sardines"><img alt="IMG_0018" height="239" src="http://farm8.staticflickr.com/7263/7411167580_0abbcaf366_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/7411168022/" title="Tasso - fish with polenta cake"><img alt="IMG_0019" height="239" src="http://farm6.staticflickr.com/5156/7411168022_308da1f972_n.jpg" width="320" /></a>
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<i>Third course: grilled sardines and fish on polenta cake.</i></div>
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The fourth course consisted of cedar plank roasted black cod on a risotto croquette with eggplant caviar. The black cod was good but the dish was too similar to the previous fish on polenta cake. The accompanying mezze was clam chowder originally combined with braised pork, which added a smokey dimension to the chowder, and fingerling potatoes. I appreciated the fresh clams used.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7411168542/" title="Tasso - black cod with risotto cake"><img alt="IMG_0020" height="239" src="http://farm9.staticflickr.com/8151/7411168542_17896b79c6_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/7411169042/" title="Clam chowder with braised pork"><img alt="IMG_0021" height="239" src="http://farm8.staticflickr.com/7251/7411169042_4cc6c24b50_n.jpg" width="320" /></a>
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<i>Fourth course: black cod with risotto cake and clam chowder.</i></div>
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The final course focused on meat. Unfortunately, we were so focused on the challenge of finishing our meal like champs that we forgot to take pictures. The meat mezzes were braised duck and date purée in a phyllo pastry, and a smoked quail served with cabbage and squash.<br />
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Finally, the dessert course were a squash cake with caramelized apple purée toopped with cream cheese frosting and a flourless chocolate cake with orange marmalade and white chocolate frosting. Both desserts were a solid end to our meal.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7411169530/" title="Tasso - Squash cake"><img alt="IMG_0022" height="239" src="http://farm8.staticflickr.com/7270/7411169530_3915a42615_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/7411170006/" title="Tasso - flourless chocolate cake"><img alt="IMG_0023" height="239" src="http://farm9.staticflickr.com/8017/7411170006_099ea25f53_n.jpg" width="320" /></a>
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<i>Dessert.</i></div>
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Elle and I really enjoyed our meal at Tasso. The service was a bit funny with the server laughing at my polenta question, and having too ask multiple times for a spoon, and then a second spoon, even though we were clearly sharing our mezzes; but the food made up for it. Although the coupon was a good deal ($69 for a $152 value), it was still an expensive meal after the drinks, taxes and tip (on the whole value). So I would save this for a special occasion outing.<br />
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<a href="http://www.urbanspoon.com/r/67/1470853/restaurant/Plateau-Mont-Royal/Tasso-bar-a-mezze-Montreal" style="margin-left: 1em; margin-right: 1em;"><img alt="Tasso bar à mezze on Urbanspoon" src="http://www.urbanspoon.com/b/link/1470853/biglink.gif" style="border: medium none; height: 146px; padding: 0px; width: 200px;" /></a></div>
Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com0tag:blogger.com,1999:blog-5489323170553771858.post-71097932309232830212012-06-25T20:53:00.003-04:002012-08-20T22:52:53.457-04:00Le Valois (Montréal, QC)<i>25 Simon Valois Place</i><br />
<i>Montréal, Québec</i><br />
<i>514.524.2292</i><br />
<i><a href="http://www.levalois.ca/">website</a> </i><br />
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After my tennis match with MC on a Sunday morning, we grabbed breakfast at <i>Le Valois</i> in the Hochelaga-Maisonneuve neighbourhood. The HoMa neighbourhood had sparked my interest when I read about <i><a href="http://www.lakejane.com/2012/04/homa-with-my-homies.html">ArHoMa</a></i> on <a href="http://www.lakejane.com/"><i>Lake Jane</i></a>. <i>Le Valois</i> also happened to be in <i>Place Valois</i>. We were nicely surprised that it offered a beautiful terrace so we could enjoy breakfast outside.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7389868274/" style="margin-left: 1em; margin-right: 1em;" title="Le Valois"><img alt="IMG_0017 (1024x768)" height="375" src="http://farm9.staticflickr.com/8165/7389868274_00cd5ba725.jpg" width="500" /></a></div>
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<i>Terrasse at Le Valois.</i></div>
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After our workout, we both enthusiastically ordered a fresh juice to hydrate ourselves. The <i>Elixir </i>($4.95), a blend of mango, orange juice and strawberry juice was quite refreshing. We also noticed other patrons ordering sangria, maybe an idea for next time.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7389876858/" style="margin-left: 1em; margin-right: 1em;" title="The Elixir juice"><img alt="IMG_0012 (1024x1024)" height="500" src="http://farm8.staticflickr.com/7075/7389876858_6030e2300d.jpg" width="500" /></a></div>
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<i> The refreshing Elixir juice</i>.</div>
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MC was intrigued by the <i>croquette de chèvre</i>, served with a beet sauce ($9.50). While she enjoyed the fried croquette of goat cheese, she was disappointed by the small portion. It would have been nice if it had come with a more filling salad, or a piece of bread.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7389877128/" style="margin-left: 1em; margin-right: 1em;" title="Croquette de chèvre"><img alt="IMG_0013 (1024x733)" height="358" src="http://farm6.staticflickr.com/5239/7389877128_caae01895d.jpg" width="500" /></a></div>
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<i>Croquette de chèvre.</i></div>
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I ordered the <i>Spécial du Valois</i> ($8.95), which consisted of 2 eggs, sausage, bacon, a baguette and potatoes. I had assumed correctly that “oeufs miroir” meant sunny side up. Good to know for next time as I don’t like my eggs that runny. The special was quite enough to fill me up, having both bacon and sausage on the dish. My favourite part was the <i>pommes de terre rissolées</i>; they were well cooked, well seasoned with a good amount of onion.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7389868618/" style="margin-left: 1em; margin-right: 1em;" title="Spécial du Valois<"><img alt="IMG_0016 (1024x744)" height="363" src="http://farm8.staticflickr.com/7233/7389868618_36899da613.jpg" width="500" /></a></div>
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<i></i><i>Spécial du Valois.</i></div>
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<i>Le Valois</i> is a good place for breakfast, especially if you’re looking to sit on a terrace on a sunny morning. They also offer a late dinner special that would be nice to check out one day. Place Valois seems to have a lot offer when it comes to food. I’ll just have to come back to check out <i>ArHoma</i> another time (<i>and fine sausages at <a href="http://www.williamjwalter.com/SitePages/Home.aspx?mobile=0">William J. Walter</a></i>).<br />
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P.S. this post is my first post using my i-phone and Instagram for pictures. This might be my preferred means of taking pics as it is much more convenient than carrying a camera all the time!<br />
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<a href="http://www.urbanspoon.com/r/67/1441604/restaurant/Hochelaga-Maisonneuve/Le-Valois-Montreal" style="margin-left: 1em; margin-right: 1em;"><img alt="Le Valois on Urbanspoon" src="http://www.urbanspoon.com/b/link/1441604/biglink.gif" style="border: medium none; height: 146px; padding: 0px; width: 200px;" /></a></div>
Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com0tag:blogger.com,1999:blog-5489323170553771858.post-81172983589498472532012-06-23T08:12:00.001-04:002012-08-20T22:52:34.667-04:00Sain Bol (Montréal, QC)<i>5095 rue Fabre</i><br />
<i>Montréal, Québec</i><br />
<i>514.524.2292</i><br />
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As mentioned previously, brunch seems like the quintessential weekend activity here in Montréal. The blog <i><a href="http://montrealbreakfastreview.com/">Montreal Breakfast Review</a></i> even focuses on brunch and breakfast only in Montréal! This time, our friend E picked <i>Sain Bol</i>, in the east end of town, to meet up for brunch with Elle, Em and J.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7328601374/" style="margin-left: 1em; margin-right: 1em;" title="Sain Bol"><img alt="IMG_2953 (1024x768)" height="375" src="http://farm8.staticflickr.com/7102/7328601374_62ac6aac87.jpg" width="500" /></a></div>
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Upon coming in, we were served complementary chai tea with almond milk. Not only was it a nice way to warm up to the rather still chilly spring air, the almond milk was a great compliment to the chai – I did not miss coffee at all. It was also nice that they refilled our mugs for free. We all thought the little crushed mugs too cute.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7328596550/" title="Chai tea"><img alt="IMG_2943 (1024x768)" height="240" src="http://farm9.staticflickr.com/8025/7328596550_0b6e4174f3_n.jpg" width="320" /></a> <a href="http://www.flickr.com/photos/33020404@N08/7328592516/" title="Chai tea"><img alt="IMG_2944 (1024x768)" height="240" src="http://farm9.staticflickr.com/8019/7328592516_237ae311f1_n.jpg" width="320" /></a><br />
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Sain Bol offers a small menu, that offers both savoury and sweet items. I ordered the combo ($14.95) that allowed me to taste nearly the whole menu (except for the grilled cheese) in small portions. While I appreciated that the gravlax was homemade, everyone who ordered the salmon thought it was too strong; it might have helped if the gravlax had been sliced a bit more thinly. I did really like the accompanying olive focaccia. I loved the yogurt parfait; it had pieces of honeycomb that added a nice sweetness against the tart yogurt. Finally, the goat cheese omelette with Portobello mushrooms was topped with fresh sprouts.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7328588168/" style="margin-left: 1em; margin-right: 1em;" title="omelette, gravlax, yogurt"><img alt="IMG_2948 (1024x688)" height="336" src="http://farm8.staticflickr.com/7221/7328588168_8b2b081da4.jpg" width="500" /></a></div>
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<i>Combo: gravlax with olive focaccia, yogurt and omelette.</i></div>
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The French toast came in a perfectly sized small portion to end the brunch on a sweet note. It was topped with pineapple and plums.<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7328579298/" style="margin-left: 1em; margin-right: 1em;" title="French Toast"><img alt="IMG_2951 (1024x653)" height="319" src="http://farm9.staticflickr.com/8004/7328579298_516b80f43c.jpg" width="500" /></a></div>
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<i>French toast.</i></div>
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Everyone else got an item from the menu as individual portions: gravlax on focaccia ($12.95) and the French toast ($10.95).<br />
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<a href="http://www.flickr.com/photos/33020404@N08/7328583406/" style="margin-left: 1em; margin-right: 1em;" title="IMG_2949 (1024x718) by Miss.Adventure, on Flickr"><img alt="IMG_2949 (1024x718)" height="351" src="http://farm8.staticflickr.com/7091/7328583406_192524c74d.jpg" width="500" /></a></div>
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<i>Individual size gravlax with a side salad.</i> </div>
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If you’re looking for a small local place for brunch, that is vegetarian and vegan friendly, <i>Sain Bol</i> is a great place to check out. <i>Sain Bol </i>is a small place, so call for a reservation if you want a table and note that they only accept cash.<br />
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<a href="http://www.urbanspoon.com/r/67/1618057/restaurant/Plateau-Mont-Royal/Sain-Bol-Montreal" style="margin-left: 1em; margin-right: 1em;"><img alt="Sain Bol on Urbanspoon" src="http://www.urbanspoon.com/b/link/1618057/biglink.gif" style="border: medium none; height: 146px; padding: 0px; width: 200px;" /></a></div>
Miss.Adventurehttp://www.blogger.com/profile/12816858493861712911noreply@blogger.com0