tag:blogger.com,1999:blog-27878989384860284122024-02-21T06:37:49.171-08:00Fooding AroundJason Mombourquettehttp://www.blogger.com/profile/11114251088196322920noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-2787898938486028412.post-72953469614192538132013-01-29T21:38:00.000-08:002013-01-29T21:38:41.810-08:00Carolina Heat Pulled Pork Sandwiches<span style="font-family: Calibri;">Ever since I first attended Ottawa’s Annual Chicken and Rib
Fest I’ve been an avid admirer of pulled pork.<span style="mso-spacerun: yes;">
</span>Pulled pork is a form of barbecue where a roast cut such as butt or
shoulder is cooked using a slow cook method.<span style="mso-spacerun: yes;">
</span>With the longer cooking times at low temperatures, the meat becomes
tender enough that it can be pulled apart or shredded.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><span style="font-family: Calibri;">Some of the more flavorful pulled pork I’ve sampled over the
years has been smoked.<span style="mso-spacerun: yes;"> </span><a href="http://www.fatmattsribshack.com/" target="_blank">Fat Matt’s Rib Shack</a> in
Atlanta Georgia or <a href="http://www.foodingaroundottawa.blogspot.ca/2012/08/this-must-be-place-that-toppled.html" target="_blank">Dinosaur Bar-B-Que</a> in Syracuse and <a href="http://www.smoqueshack.com/" target="_blank">The Smoque Shack</a> here in Ottawa
serve up some of the best!</span><br />
<div style="text-align: right;">
<br /></div>
<span style="font-family: Calibri;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEc8B_ruEeyfrU5zKOgP_NI2c1dkU_3zwAIfvqu2X04sNFlVA4L-A7NPtu44JbN-pr0fFjXeVbOzp1pf7JHAG_3mHPAckFVIJYjfCI71bU5xsVUVvmZKaDwpVaW7mWG51mJu1xULzUUAc/s1600/FM_Pulled_Pork.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEc8B_ruEeyfrU5zKOgP_NI2c1dkU_3zwAIfvqu2X04sNFlVA4L-A7NPtu44JbN-pr0fFjXeVbOzp1pf7JHAG_3mHPAckFVIJYjfCI71bU5xsVUVvmZKaDwpVaW7mWG51mJu1xULzUUAc/s320/FM_Pulled_Pork.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fat Matt's Rib Shack's Pulled Pork Sandwich</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcqWOhh0nmBncE-RXpqcUQRxjKm_eq06PySAhV8EgZWEtiBrbwXkP4_vNz882z3wiHQXwF-gkZ91wZ2CxHYfbhjhjijbaFKkwaXVJyR80i4-Z7ESX7A-u_Gc3tsKR6nbGhGzxfwI_YCk/s1600/DinoQ_PP.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcqWOhh0nmBncE-RXpqcUQRxjKm_eq06PySAhV8EgZWEtiBrbwXkP4_vNz882z3wiHQXwF-gkZ91wZ2CxHYfbhjhjijbaFKkwaXVJyR80i4-Z7ESX7A-u_Gc3tsKR6nbGhGzxfwI_YCk/s320/DinoQ_PP.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dinosaur Bar-B-Que's Pulled Pork Sandwich</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-LXPkKTEke6ltIZr_SKzNHkUOl99L1bOqqi_iPy7tR_FmIVxdEZQko3HtcCyWpv4CMe1sLOXFNxvn3bgCFsIJJ52DyTSuxX_EY7Fv-b3utmx01Bq0DouIMLXOFskQQWQwQOpTPNZ-5I/s1600/Smoque_PP.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-LXPkKTEke6ltIZr_SKzNHkUOl99L1bOqqi_iPy7tR_FmIVxdEZQko3HtcCyWpv4CMe1sLOXFNxvn3bgCFsIJJ52DyTSuxX_EY7Fv-b3utmx01Bq0DouIMLXOFskQQWQwQOpTPNZ-5I/s320/Smoque_PP.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ottawa's Own Smoque Shack's Pulled Pork Sandwich</td></tr>
</tbody></table>
<span style="font-family: Calibri;">With the cold weather that Ottawa has been experiencing as
of late, I was really craving some summer type food and pulled pork on a
Sunday afternoon was just what the doctor ordered.<span style="mso-spacerun: yes;"> </span>However, with my barbecue tucked away for the
winter and the colder temperatures, smoking the pork wasn’t really an
option.<span style="mso-spacerun: yes;"> </span>So I turned to my oven to see if
I could yield some equally good results.<span style="mso-spacerun: yes;">
</span></span><br />
<span style="font-family: Calibri;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb8aSGRI-49nYzBauQw3lPHru69u-CCgaw_xRdoim9gi5cYDOHTI0h338oib1Z7vDAjW17CFLvVCll_7hJjN2_PL99ESPEKf79glZBA6lT5iyszvCynTfLJYiSSf0eML4NCiRVItxvP7k/s1600/sandwich.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb8aSGRI-49nYzBauQw3lPHru69u-CCgaw_xRdoim9gi5cYDOHTI0h338oib1Z7vDAjW17CFLvVCll_7hJjN2_PL99ESPEKf79glZBA6lT5iyszvCynTfLJYiSSf0eML4NCiRVItxvP7k/s320/sandwich.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Carolina Heat Pulled Pork Sandwich</td></tr>
</tbody></table>
<span style="font-family: Calibri;">I must say, by roasting the pork in the oven at 300<sup><span style="font-size: x-small;">o</span></sup>F for
almost 5 hours (I could have even done it at 275 for a slower roast) and using
this amazing Carolina styled (mustard and vinegar based) BBQ sauce, one would
swear they were just served a true southern styled smoked pulled pork
sandwich!<span style="mso-spacerun: yes;"> </span>Give this recipe a try and I’m
sure you will agree!</span><br />
<span style="font-family: Calibri;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuGuBHPjLUaPGD6v1zQlUrfzojUGWHx8LRHIP_Rx7a7zys9g0pAOAYOvzV8rQJtc9-zVDglKg7RaPrG0sTAjy9329JEFj1N-nKOgMMJ_qam5MYf5dgbJUciyp32xOw8OGrFA5HEaFquY/s1600/roast.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuGuBHPjLUaPGD6v1zQlUrfzojUGWHx8LRHIP_Rx7a7zys9g0pAOAYOvzV8rQJtc9-zVDglKg7RaPrG0sTAjy9329JEFj1N-nKOgMMJ_qam5MYf5dgbJUciyp32xOw8OGrFA5HEaFquY/s320/roast.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork shoulder roast cooked to perfection</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWT-hUXagwV6mXJOKtLxB1jOYCUn70IaSrY1Pfu9WM5wqa7MwxDEuDfgOcFapSZidZYLrhfBnawU2GBSxY73YanULSk7cxUV9sfULb_CwUTRH_CusI7H2HBOn_uMOr_lwjlnAT2hkoq0Y/s1600/pulled.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWT-hUXagwV6mXJOKtLxB1jOYCUn70IaSrY1Pfu9WM5wqa7MwxDEuDfgOcFapSZidZYLrhfBnawU2GBSxY73YanULSk7cxUV9sfULb_CwUTRH_CusI7H2HBOn_uMOr_lwjlnAT2hkoq0Y/s320/pulled.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pulled and ready to be served</td></tr>
</tbody></table>
<span style="font-family: Calibri;"><strong>Carolina Heat Pulled Pork Sandwiches</strong></span><br />
<br />
<span style="font-family: Calibri;"><strong>Ingredients:</strong></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><strong>Dry Rub</strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">This stuff is absolutely amazing and I use it all the time
for grilling chicken or pork cuts on the grill.<span style="mso-spacerun: yes;">
</span>I’ve also used it to season chicken wings and roasted potatoes.<span style="mso-spacerun: yes;"> </span>I make this rub in bulk and keep it in a
sealed container in the refrigerator and use it whenever I need to.</span></div>
<ul>
<li><span style="font-family: Calibri;">2 tbsp coarse ground black pepper</span></li>
<li><span style="font-family: Calibri;">2 tbsp paprika</span></li>
<li><span style="font-family: Calibri;">2 tbsp onion powder</span></li>
<li><span style="font-family: Calibri;">1 tbsp brown sugar</span></li>
<li><span style="font-family: Calibri;">1 tbsp chili powder</span></li>
<li><span style="font-family: Calibri;">1 tbsp coarse salt</span></li>
<li><span style="font-family: Calibri;">½ tsp ground sage</span></li>
<li><span style="font-family: Calibri;">½ tsp ground nutmeg</span></li>
<li><span style="font-family: Calibri;">¼ tsp cayenne pepper</span></li>
</ul>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"></span> <span style="font-family: Calibri;"><strong>Carolina Heat BBQ Sauce</strong></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPukJ6WaioAqOIE5yzgTvwKygHuDvRErIsDMud4_ev9f9HGsX21Yi8U_VKq8yyPqoccQOhBN_lxtZoEMP6arZsaXcEOAkjuwiozgUVjZgA13fzwtg484Z21w9LROOoNpfFJ5dMtfzHQU/s1600/sauce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPukJ6WaioAqOIE5yzgTvwKygHuDvRErIsDMud4_ev9f9HGsX21Yi8U_VKq8yyPqoccQOhBN_lxtZoEMP6arZsaXcEOAkjuwiozgUVjZgA13fzwtg484Z21w9LROOoNpfFJ5dMtfzHQU/s320/sauce.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carolina Heat BBQ Sauce</td></tr>
</tbody></table>
</div>
<ul>
<li><span style="font-family: Calibri;">1 cup prepared yellow mustard</span></li>
<li><span style="font-family: Calibri;">½ cup sugar</span></li>
<li><span style="font-family: Calibri;">¼ cup light brown sugar</span></li>
<li><span style="font-family: Calibri;">3/4 cup cider vinegar</span></li>
<li><span style="font-family: Calibri;">2 tbsp chili powder</span></li>
<li><span style="font-family: Calibri;">1 tsp black pepper</span></li>
<li><span style="font-family: Calibri;">1 tsp white pepper</span></li>
<li><span style="font-family: Calibri;">¼ tsp cayenne</span></li>
<li><span style="font-family: Calibri;">½ tsp soy sauce</span></li>
<li><span style="font-family: Calibri;">2 tbsp butter</span></li>
<li><span style="font-family: Calibri;">1 tbsp liquid smoke (hickory flavoring)</span></li>
</ul>
<span style="font-family: Calibri;"><strong>Cole Slaw</strong></span><br />
<ul>
<li><span style="font-family: Calibri;">1 head green cabbage, shredded </span></li>
<li><span style="font-family: Calibri;">1 carrots, grated </span></li>
<li><span style="font-family: Calibri;">1 green pepper, grated</span></li>
<li><span style="font-family: Calibri;">½ onion, diced</span></li>
<li><span style="font-family: Calibri;">2/3 cup mayonnaise</span></li>
<li><span style="font-family: Calibri;">3 tbsp extra virgin olive oil</span></li>
<li><span style="font-family: Calibri;">2 tbsp sugar</span></li>
<li><span style="font-family: Calibri;">1 tbsp white vinegar</span></li>
<li><span style="font-family: Calibri;">¼ tsp salt</span></li>
<li><span style="font-family: Calibri;">½ tsp poppy seeds</span></li>
</ul>
<span style="font-family: Calibri;"><strong>Directions:</strong></span><br />
<ol>
<li><span style="font-family: Calibri;">Mix the paprika, pepper, onion powder, brown sugar, chili powder, salt, sage, nutmeg and cayenne pepper together in a small bowl. <span style="mso-spacerun: yes;"> </span>Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.</span></li>
<li><span style="font-family: Calibri;">Preheat the oven to 300<sup><span style="font-size: x-small;">o</span></sup>F. <span style="mso-spacerun: yes;"> </span>Put the pork in a roasting pan, cover and roast it for about 6 hours until meat is falling apart.</span></li>
<li><span style="font-family: Calibri;">While the pork is roasting, make the barbecue sauce. Combine the mustard, sugar, brown sugar, cider vinegar, chili powder, black pepper, white pepper and cayenne in a saucepan over medium heat. Simmer gently for 30 minutes stirring occasionally.<span style="mso-spacerun: yes;"> </span>Stir in soy sauce, butter and liquid smoke and simmer for an additional 10 minutes. Remove from heat and let it sit until roast is ready.</span></li>
<li><span style="font-family: Calibri;">To make the slaw, combine the cabbage, carrot, onion and green pepper in a large bowl.<span style="mso-spacerun: yes;"> </span>In another bowl, stir together the mayonnaise, olive oil, sugar, vinegar, salt and poppy seeds.<span style="mso-spacerun: yes;"> </span>Pour the dressing over the cabbage mixture and toss gently to mix.<span style="mso-spacerun: yes;"> </span>Chill for 2 hours in the refrigerator before serving.</span></li>
<li><span style="font-family: Calibri;">When the pork is done, take it out of the oven and let meat rest for 10 minutes.<span style="mso-spacerun: yes;"> </span>While the pork is still warm, take 2 forks and while using one of the forks to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a large bowl use the sauce to thoroughly coat it.</span></li>
<li><span style="font-family: Calibri;">To serve, spoon the pulled pork mixture onto the bottom half of a hamburger bun, and top with slaw.</span></li>
</ol>
Jason Mombourquettehttp://www.blogger.com/profile/11114251088196322920noreply@blogger.com0tag:blogger.com,1999:blog-2787898938486028412.post-16566495634683325622013-01-22T20:32:00.001-08:002013-01-22T20:32:30.228-08:00Hail To The King<span style="font-family: Calibri;">Happy New Year Everyone!<span style="mso-spacerun: yes;">
</span>I hope everyone enjoyed the holidays.<span style="mso-spacerun: yes;">
</span>Part of the appeal of the holidays is entertaining family and
friends.<span style="mso-spacerun: yes;"> </span>One of my favorite meals to
serve treasured guests is none other than the king of roasts, prime rib.<span style="mso-spacerun: yes;"> </span>There’s nothing that makes me drool faster
than slicing into a freshly cooked medium rare prime rib roast and savoring
that first mouth watering morsel.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>The flavors that burst through my go-to recipe
(with Dijon mustard, fresh rosemary and thyme) are absolutely delicious.</span><br />
<span style="font-family: Calibri;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCyfnCa79pyZSiKxpNXnbyDA2Bu8kHf0xFpPuQ62Xm0R2QqCg37Lp5eyeAhYu7TL4QZ3NXEMhrnt94e7FxG2EEr4SbVGte9-5sd-hELpnv1k-UFbNS6QeAgmKSQgdqiAyk6O-Xmv8yKc/s1600/Ottawa-20130101-00253.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCyfnCa79pyZSiKxpNXnbyDA2Bu8kHf0xFpPuQ62Xm0R2QqCg37Lp5eyeAhYu7TL4QZ3NXEMhrnt94e7FxG2EEr4SbVGte9-5sd-hELpnv1k-UFbNS6QeAgmKSQgdqiAyk6O-Xmv8yKc/s320/Ottawa-20130101-00253.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic Herbed Prime Rib, Mashed Potatoes and Gravy with <br />
Roasted Lemon Pepper Asparagus with Shaved Parmesan</td></tr>
</tbody></table>
<br />
<span style="font-family: Calibri;">If you’re looking for a big bold wine to pair with your
roast, I suggest none other than an Italian Barolo.<span style="mso-spacerun: yes;"> </span>I recently enjoyed a beautiful bottle of 2007
Matto Barolo while dining at <a href="http://www.foodingaroundottawa.blogspot.ca/2012/07/were-going-to-play.html" target="_blank">Play</a>.<span style="mso-spacerun: yes;"> </span>The blackberry,
cherry and spicy notes along with the not too prominent tannins would make this
Barolo a perfect choice for such a wonderful cut of red meat.<span style="mso-spacerun: yes;"> </span>If you cannot find Matto (crazy in Italian) at your liquor store
any Barolo from 2007 or older would be an excellent match.</span><br />
<span style="font-family: Calibri;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2YYJaVsHUdaJe3orm7eAOpy9rXQbdT1AAd61e36mOf3O292VgZa6PKBe4ZahonwzK8UBaj4sGVRGszrWj1nLWgUEvPtWp747Pa3C8-GvSzdC8BpYjEiiyZDdvIAqduhvRhU_KqZ4gjk/s1600/stem_0206.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2YYJaVsHUdaJe3orm7eAOpy9rXQbdT1AAd61e36mOf3O292VgZa6PKBe4ZahonwzK8UBaj4sGVRGszrWj1nLWgUEvPtWp747Pa3C8-GvSzdC8BpYjEiiyZDdvIAqduhvRhU_KqZ4gjk/s320/stem_0206.jpg" width="108" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Matto Barolo</td></tr>
</tbody></table>
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">So next time you’re hosting dinner, I hope you give this
great recipe a try.<span style="mso-spacerun: yes;"> </span>You guests will feel
like royalty.<span style="mso-spacerun: yes;"> </span>Bon appétit!</span><br />
<br />
<span style="font-family: Calibri;">Garlic Herbed Prime Rib Roast</span><br />
<br />
<span style="font-family: Calibri;">Ingredients (for 5 lb roast)</span><br />
<ul>
<li>
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">5lb prime rib roast with ribs cut from roast and tied back on</span></li>
<li><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">¼ cup Dijon Mustard<o:p></o:p></span></span></li>
<li><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">3 tbsp chopped fresh thyme<o:p></o:p></span></span></li>
<li><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">2 tbsp chopped fresh rosemary<o:p></o:p></span></span></li>
<li><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">2 tbsp olive oil</span></span></li>
<li><span style="font-family: Calibri;">3 cloves of garlic slivered</span></li>
</ul>
<span style="font-family: Calibri;">Directions:</span><br />
<ol>
<li><span style="font-family: Calibri;">Cut slits into roast and insert garlic slivers</span></li>
<li><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="font-family: Calibri;">Combine in small bowl mustard, thyme, rosemary and oil mix well then spread all over roast<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"> <o:p></o:p></span></span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Place roast, ribs down on rack in roasting pan.</span></span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Season and insert oven safe meat thermometer in centre avoiding fat or bone.</span></span></li>
<li><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="font-family: Calibri;"><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;">Cook uncovered in 325°F</span> to desired doneness (</span><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">20 mins per lb for Rare – Thermometer 135°F, </span></span><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">25 mins per lb for Medium - Thermometer 155°F, </span></span><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">30 mins per lb for Well Done - Thermometer 165°F)</span></span></li>
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<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"></span><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Remove roast to cutting board and tent with foil for 10 – 15 mins to allow temperature to rise 5°F.</span></span></div>
</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-8MGLkdOAghqkMARrQBzPeuJB3nnYt5gAUK-sFnd4-prl4h3IhOQrfxVyJ8KGl38AfW_QBSJvEEendCw3-GGYWruCkf-EqL8XfAuqVPZg7xdBDk6sEYpsS-nXDAQ_3I1GGRONLNeY74/s1600/IMG-20130101-00245.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-8MGLkdOAghqkMARrQBzPeuJB3nnYt5gAUK-sFnd4-prl4h3IhOQrfxVyJ8KGl38AfW_QBSJvEEendCw3-GGYWruCkf-EqL8XfAuqVPZg7xdBDk6sEYpsS-nXDAQ_3I1GGRONLNeY74/s320/IMG-20130101-00245.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Dijon, Rosemary and Thyme Spread</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHf_Obn-15ixaA8oruPhVRrqfCCF89eNuDa1ckwqSNwEKKAVzQvUrwGz2ZCdzXnfwt9nHrVLahOYcbxjdymsxOUNuKP0ine929Q_ptoRQvT636g6WnqY590NTmBW5pYD33xKN7moSSnbM/s1600/Ottawa-20130101-00246.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHf_Obn-15ixaA8oruPhVRrqfCCF89eNuDa1ckwqSNwEKKAVzQvUrwGz2ZCdzXnfwt9nHrVLahOYcbxjdymsxOUNuKP0ine929Q_ptoRQvT636g6WnqY590NTmBW5pYD33xKN7moSSnbM/s320/Ottawa-20130101-00246.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to go!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDhAV9lpapBwpGkVmKc2ZJqz_cDS0kuTCYNEacaxzO7rUQiVNBASDUT-zdBWQCpeATaj0y6j0ARm802C6c5SXkzSfmnKJ4sNDw_nPiqtTGXY2murMrxviqmKs17m-j2IyCIgfXCFpB4ZU/s1600/Ottawa-20130101-00251.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDhAV9lpapBwpGkVmKc2ZJqz_cDS0kuTCYNEacaxzO7rUQiVNBASDUT-zdBWQCpeATaj0y6j0ARm802C6c5SXkzSfmnKJ4sNDw_nPiqtTGXY2murMrxviqmKs17m-j2IyCIgfXCFpB4ZU/s320/Ottawa-20130101-00251.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked to perfection</td></tr>
</tbody></table>
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<span style="font-family: Calibri;">Gravy<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;">:</span></span></div>
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<span style="font-family: Calibri;"><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"></span></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-list: l2 level2 lfo3;">
<span style="font-family: Calibri;"><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"></span></span><span style="font-family: Calibri;">Scrape drippings from roasting pan into a medium pot with
two cups of beef broth.<span style="mso-spacerun: yes;"> </span>Bring to a boil and
add 2 tbsp cornstarch with a ¼ cup of cold water.<span style="mso-spacerun: yes;"> </span>Repeat until you’ve reached desired
consistency<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;">.</span><span style="mso-spacerun: yes;"> </span>For extra flavor saute some mushrooms and add
to gravy before serving.</span></div>
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<span style="font-family: Calibri;">Roasted Lemon Pepper Asparagus with Shaved Parmesan</span></div>
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<span style="font-family: Calibri;"></span> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOE0J28oTgb9cu3ukr7iFiP4TmZB5udMO5z9HLo-oSBHtS9vhLgWutnjCJQyb2A-y05lUmjk5Lw0tXGAPLMvpEp3prjw2mnl6vxs0JOhk9pumjCMW9g2mFW3VNP_ug38lPin7g-A7sSY/s1600/Ottawa-20130101-00252.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOE0J28oTgb9cu3ukr7iFiP4TmZB5udMO5z9HLo-oSBHtS9vhLgWutnjCJQyb2A-y05lUmjk5Lw0tXGAPLMvpEp3prjw2mnl6vxs0JOhk9pumjCMW9g2mFW3VNP_ug38lPin7g-A7sSY/s320/Ottawa-20130101-00252.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Lemon Pepper Asparagus with Shaved Parmesan</td></tr>
</tbody></table>
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<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">So many times when eating prime rib I’ve been served steamed
carrots and green beans.<span style="mso-spacerun: yes;"> </span>While
delicious, they can be rather plain.<span style="mso-spacerun: yes;"> </span>So
next time you want to liven up a dish with some vegetables as a side, try this
lemon pepper roasted asparagus with shaved Parmesan.<span style="mso-spacerun: yes;"> </span>Roasting the asparagus this way really gives
it a rich flavor and doesn’t wilt it as much as steaming it might.</span></div>
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<span style="font-family: Calibri;">Ingredients (Serves 4):</span></div>
<ul>
<li>
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">1lb of asparagus</span></li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="font-family: Calibri;">1 lemon zested and juiced</span></li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="font-family: Calibri;">1 clove of garlic minced (optional)</span></li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="font-family: Calibri;">Coarse Salt and grown pepper to taste</span></li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="font-family: Calibri;">3 tbsp of extra virgin olive oil</span></li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="font-family: Calibri;">8 – 12 shavings of fresh Parmesan cheese to garnish</span></li>
</ul>
<span style="font-family: Calibri;">Directions:</span><br />
<ol>
<li>
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: Calibri;">Preheat oven to 425°F<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p></o:p></span></span></li>
<li><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="font-family: Calibri;">Toss asparagus in large bowl with olive oil, lemon zest and juice garlic.<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p></o:p></span></span></li>
<li><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="font-family: Calibri;">Place asparagus on parchment paper lined baking sheet and season with salt and pepper<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p></o:p></span></span></li>
<li><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="font-family: Calibri;">Bake in over for 8 – 12 minutes until lightly browned and tender when pierced with a fork.<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p></o:p></span></span></li>
<li><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="font-family: Calibri;">Garnish with Parmesan cheese and serve.<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p></o:p></span></span></li>
</ol>
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
Jason Mombourquettehttp://www.blogger.com/profile/11114251088196322920noreply@blogger.com0tag:blogger.com,1999:blog-2787898938486028412.post-65775279914621305392012-12-24T18:07:00.002-08:002012-12-24T18:10:22.569-08:00My Favorite Things<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Calibri;">Every
Christmas you will likely hear Julie Andrews sing about her
favorite things in The Sound of Music.<span style="mso-spacerun: yes;"> </span>I
was thinking about a fun way to show my appreciation to everyone for having taken
an interest in my blog and also write about my own personal favorites from
the past year. I give you, my version of “My Favorite Things”.</span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<span style="font-family: Calibri;">Scallops from Mistura sharing plates inside Play</span></div>
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<span style="font-family: Calibri;">Beckta’s fine menu, I could eat there all day</span></div>
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<span style="font-family: Calibri;">Eating DinoQ’s ribs is where my heart truly sings</span></div>
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<span style="font-family: Calibri;">These are a few of my favorite things</span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<span style="font-family: Calibri;">Trio’s mixed olives are so delicious to eat</span></div>
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<span style="font-family: Calibri;">BOM’s burgers so tasty chalk full of red meat</span></div>
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<span style="font-family: Calibri;">A sip of Barolo right after the glass “clings”</span></div>
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<span style="font-family: Calibri;">These are a few of my favorite things<o:p></o:p></span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<span style="font-family: Calibri;">Amatriciana so delish, with pancetta and cheese</span></div>
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<span style="font-family: Calibri;">Margherita from Lombardi’s I scarf down with such ease</span></div>
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<span style="font-family: Calibri;">Great food with great friends is what gives my soul wings</span></div>
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<span style="font-family: Calibri;">Sharing Fooding Around is my most favorite thing!</span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<span style="font-family: Calibri;">- Chorus -</span></div>
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<span style="font-family: Calibri;">When something bites<o:p></o:p></span></div>
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>When life gives a few
stings<o:p></o:p></span></div>
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>When I'm feeling sad<o:p></o:p></span></div>
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>I go enjoy some of my
favorite things<o:p></o:p></span></div>
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>And then I don't feel
so bad</span></div>
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<span style="font-family: Calibri;">Thank you
for giving me the privilege of sharing my epicurean adventures with you.
<span style="mso-spacerun: yes;"> </span>I hope you’ve enjoyed reading my
posts as much as I’ve enjoyed writing them. I look forward to sharing more of
my favorite things with you in 2013!</span></div>
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<span style="font-family: Calibri;">Merry Christmas,
and Happy New Year!</span></div>
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<span style="font-family: Calibri;">Jason Mombourquette</span></div>
Jason Mombourquettehttp://www.blogger.com/profile/11114251088196322920noreply@blogger.com0tag:blogger.com,1999:blog-2787898938486028412.post-56433047671020949582012-12-18T21:46:00.000-08:002012-12-19T19:44:57.215-08:00It all started with the olives...<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;">Up
until about 18 months ago, there was no way anyone would ever get me to eat an
olive let alone smell one. Putrid and salty, I never understood their appeal
until I had the pleasure of stepping into Westboro’s hidden gem, Trio Lounge.
I’ve been eating there practically every week since that fateful day. In fact,
just last Thursday I ordered two servings of them. Yes, they’re that good!</span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;">Trio
is a tiny little tapas-style restaurant that prides itself on not being
pretentious. You only have to look to the back of the menu for an amusing list
of possible infractions that could land you with the unsavory moniker of “douche.”</span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;">It is
a very chic lounge, featuring local art and a great iPod playlist (that they
are now raffling off) that pumps out great lounge style tunes. Seating is
limited with about a dozen bistro tables and four more seats at the bar.
Jennifer, Sarah and Trio’s chef de cuisine, Mike, have been leaving my taste
buds in awe since my first visit. </span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;">A
special feature of the bar menu is the “drink recipe box” where patrons provide
recipes for their own personal mixed drinks. It's such a unique concept you
really do have to try it at least once.</span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzFSCvEkqwM-2K02vGgx9MSvDGfFvBjFmx23DkXxaVvTmuDQVPIDjDgGXj2SzMZN76b5Y5UNXK4qLFzFF0LNRhkH9FPr7eLYJxlVv1SsChefksWg5ZmyijAGOhy3uxiRWTkx_jP0wOa8/s1600/watermelon_mojito.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzFSCvEkqwM-2K02vGgx9MSvDGfFvBjFmx23DkXxaVvTmuDQVPIDjDgGXj2SzMZN76b5Y5UNXK4qLFzFF0LNRhkH9FPr7eLYJxlVv1SsChefksWg5ZmyijAGOhy3uxiRWTkx_jP0wOa8/s320/watermelon_mojito.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Watermelon Mojito - one of the many fine drinks to be had at Trio</td></tr>
</tbody></table>
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;">I have
no idea how such delicious food can come from such a tiny kitchen. I’ve seen
walk-in closets bigger than Trio’s kitchen, yet the food that comes out of it
is among the best this city has to offer, especially for its price point. If
you don’t believe me, check out the some of the reviews on Urban Spoon giving
Trio a 90% average, or better yet, experience it firsthand.</span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;">Some
of my favourites are the marinated olives (obviously) which costs only $6.00.
I’ve never experienced such variety in flavor for such a simple ingredient. One
week the mix of black and green olives will feature a lighter lemon, lime or
orange citrus marinade, the next week, a more savory southern Mediterranean
blend of spices and red wine vinegar inspired marinade.</span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;">Their
“wholly fsck” baked cheese sandwich
features both cream and old white cheddar nestled between two garlic baguettes
with a side of house ketchup that has a hint of “bite” to it. One bite of this
sandwich and a plain old slice of processed cheese and two slices of bread will
never satisfy you again. The cream cheese helps take the bite out of the sharp
cheddar and blends seamlessly with the garlic toast and pairs very well with a
Ripasso or Cabernet Sauvignon.</span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgz0-SijO7vHuCFaSMbvON6VwFl9Ntegp4lDmCwCOfrJmnfPrK3Gs_VYXwtPZ-gdGfIo80_fd0Jt2lUjDv1I-0P0WxrQ8KdtCvV6lEG-h8gOvghyphenhyphenej6aEw2PDdoQWlpljWzowUm3Rmzs/s1600/wholly_fsck.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgz0-SijO7vHuCFaSMbvON6VwFl9Ntegp4lDmCwCOfrJmnfPrK3Gs_VYXwtPZ-gdGfIo80_fd0Jt2lUjDv1I-0P0WxrQ8KdtCvV6lEG-h8gOvghyphenhyphenej6aEw2PDdoQWlpljWzowUm3Rmzs/s320/wholly_fsck.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Wholly Fsck Baked Cheese Sandwich</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZ2MDnEso2WJ058xiFzOkNlWxhqNyLakvt-Z_oqbzdYXIbtFw2lUvKGW4i9lfLqTgTHFIWvA7GG5k-GIUAAWqegacMsHjAGZFnbuEIc41SiGpaR8zU0mdeLSyTC-DTxECMoHJ0CUmObQ/s1600/ketchup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZ2MDnEso2WJ058xiFzOkNlWxhqNyLakvt-Z_oqbzdYXIbtFw2lUvKGW4i9lfLqTgTHFIWvA7GG5k-GIUAAWqegacMsHjAGZFnbuEIc41SiGpaR8zU0mdeLSyTC-DTxECMoHJ0CUmObQ/s320/ketchup.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">House Ketchup</td></tr>
</tbody></table>
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;">Each
week Mike features a seared albacore tuna dish for $13.00 that changes regularly
depending on his mood and the ingredients available to him. Two weeks ago it
was an Asian themed dish featuring a kicked up blend of spices, sesame seeds,
wasabi and miso glaze. The plating as you can see below was top notch.</span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktCqhckgx54dQlZDyv6ltYiltSQQWL9fCiIpB1YBnkQJT0A44ZYwX4_cLEMcSX7w_fuK90itXhfPV5najL_CiJsJ2Q_YZkKle-myc1m_zIn02wUlY6OEPn6e610cd-GCZ9fV46AO5iCk/s1600/albacore_tuna.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktCqhckgx54dQlZDyv6ltYiltSQQWL9fCiIpB1YBnkQJT0A44ZYwX4_cLEMcSX7w_fuK90itXhfPV5najL_CiJsJ2Q_YZkKle-myc1m_zIn02wUlY6OEPn6e610cd-GCZ9fV46AO5iCk/s320/albacore_tuna.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asian Spiced Albacore Tuna</td></tr>
</tbody></table>
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;">Last
week I enjoyed the Malaysian Pork Belly Steak ($14.00) with fresh mushrooms, a
mountain of fresh cilantro and green onions. The pork belly was cooked to
perfection without having too much of a crispy bacon-like crust that others
tend to do. It melted in my mouth and I loved how the fresh cilantro gave the
bolder flavors of the meat a light refreshing dimension.</span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbq3SCstxLzEMo_GpAi5hUmbskt46gOYnr3dzKWXuyUQHhbY3InDc8lfqzQpMg-U3YjIwH21ELT1T8YilnBYrhIgLkezHtqdxbRQiLfKr9QLKyViyNlrW2ljqn2WuXg6qABCNHMfqE8NE/s1600/pork_belly.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbq3SCstxLzEMo_GpAi5hUmbskt46gOYnr3dzKWXuyUQHhbY3InDc8lfqzQpMg-U3YjIwH21ELT1T8YilnBYrhIgLkezHtqdxbRQiLfKr9QLKyViyNlrW2ljqn2WuXg6qABCNHMfqE8NE/s320/pork_belly.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Malaysian Pork Belly with Mushrooms and Cilantro</td></tr>
</tbody></table>
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;">One of
my personal favourites is the Chef’s Tasting Board that features a sampling of
some of Trio’s best tapas dishes. It will often feature Mike’s homemade ricotta,
apricot humus, mushroom tapenade and many others for $24.00.</span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;">So if
you’re looking for a cozy place to enjoy an evening drink or bottle of wine,
some great food and friendly service, stop by Trio and tell Jenn and Sarah I
sent you. I promise you they’ll take great care of you!</span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;">Trio
Lounge</span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;">307
Richmond Road, Ottawa, ON<span style="mso-spacerun: yes;"> </span>K1Z 6X3</span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-hansi-theme-font: minor-latin;">(613) 722-3887</span>
<br />
<br />
<a href="http://www.urbanspoon.com/r/250/1432333/restaurant/Westboro/Trio-Lounge-Ottawa"><img alt="Trio Lounge on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1432333/biglogo.gif" style="border: currentColor; height: 34px; padding: 0px; width: 104px;" /></a>Jason Mombourquettehttp://www.blogger.com/profile/11114251088196322920noreply@blogger.com0307 Richmond Road, Ottawa, ON K1Z 6X2, Canada45.392803 -75.75233530000002745.392759500000004 -75.752414300000027 45.3928465 -75.752256300000028tag:blogger.com,1999:blog-2787898938486028412.post-21186859796628080592012-12-09T19:46:00.000-08:002012-12-09T19:46:17.571-08:00Delicious Sunday Meal<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2__tHojMLge01ZpfRfpIMUbjV9geYtMdenLzQbXehnLS7uRG2kOLOyKfvmZ1NS7zBKXUc1wMJyDQZes96LoNPulBthktq5fKkVrD1vyRCNC-OZE7vGs6iA2vHUR_b4vqRyL-3mTdPuo/s1600/meal.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2__tHojMLge01ZpfRfpIMUbjV9geYtMdenLzQbXehnLS7uRG2kOLOyKfvmZ1NS7zBKXUc1wMJyDQZes96LoNPulBthktq5fKkVrD1vyRCNC-OZE7vGs6iA2vHUR_b4vqRyL-3mTdPuo/s320/meal.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunday Dinner - YUM!</td></tr>
</tbody></table>
<span style="font-family: Calibri;">This past Friday I was trying to come up with a nice Sunday
dinner menu for my parents.<span style="mso-spacerun: yes;"> </span>I usually
like to cook a nice meal for them on weekends to show my appreciation for their
love and support.</span><br />
<br />
<span style="font-family: Calibri;">This weekend’s menu consisted of an arugula salad with
walnuts, pears, dried cranberries and goat cheese with a white wine
vinaigrette, pasta ala vodka with chicken and sun-dried tomatoes and some
tomato-garlic bread.</span><br />
<br />
<span style="font-family: Calibri;">I thoroughly enjoy this go-to salad of mine.<span style="mso-spacerun: yes;"> </span>It is light and easy to make.<span style="mso-spacerun: yes;"> </span>The vinaigrette has a sweet and tangy
flavor to it that just blends seamlessly with the pears and dried
cranberries.<span style="mso-spacerun: yes;"> </span>I frequently substitute goat
cheese with cambozola blue for this recipe depending on what I’m in the mood
for. </span><br />
<br />
<span style="font-family: Calibri;">I recently came across a
recipe for pasta ala vodka that uses sun-dried tomatoes and over a cup of Vodka in the sauce!<span style="mso-spacerun: yes;"> </span>Now before you worry about the alcohol
overpowering the flavor of the sauce, I can tell you that the vodka in this
recipe really gives the sauce an added depth of flavor to it without it being
overpowering. In fact, after the alcohol burned off, it really enhanced the
sun-dried tomatoes. The cream with the pecorino cheese gave the sauce a nice velvety
texture.<span style="mso-spacerun: yes;"> </span>Another interesting aspect of
this recipe saw a chicken cutlet placed atop of the
dish rather than cooking the chicken with the sauce.<span style="mso-spacerun: yes;"> </span>It was incredible and I was quite pleased
with my first attempt at cooking cutlets. </span><br />
<br />
<span style="font-family: Calibri;">I never would have thought to use tomato paste on garlic
bread spread, but a minute amount of it added to your average garlic spread gives
it an unexpected sweetness.<span style="mso-spacerun: yes;"> </span>I highly recommend you give it a try next
time.<span style="mso-spacerun: yes;"> </span>All it takes is a half teaspoon of
tomato paste to yield the desired effect.</span><br />
<br />
<span style="font-family: Calibri;">Last but not least, the meal was paired with a delicious
2006 Zenato Valpolicella Ripassa Superiore that a good friend of mine gave me
last week; thanks Jason!<span style="mso-spacerun: yes;"> </span>Ripasso wines
have become one of my favorites to enjoy with a meal or even on their own.<span style="mso-spacerun: yes;"> </span>They have all the full-bodied taste of an amarone
for half the price.<span style="mso-spacerun: yes;"> </span>The reason being is that ripasso
wine is made from “repassed” amarone grapes after they are used in the
production of amarone wine.<span style="mso-spacerun: yes;"> </span>As the production
of amarone wines has increased over the 21<sup><span style="font-size: x-small;">st</span></sup> century, so too has ripasso
as a “second-wine” offering to wine lovers.</span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">I dare say that at the end of the meal, my folks were thoroughly pleased with the results and I hope you are too; enjoy!</span><br />
<br />
<span style="font-family: Calibri;">Arugula salad with walnuts, pears, dried cranberries and
goat cheese with white wine vinaigrette</span><br />
<span style="font-family: Calibri;"></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIrVC9fb_2b2l75eRt74cixDABFq74wpIUqCEhr0gH8EkeD7_N5bxHXlPsRXPU6ttiD9enKasLi82MvVVTLZCgrQIFvkq6Ad_wWZp9d4UYcf-KBvIP6vM4NvdjqNWlt1PaJq_P-EfZT0/s1600/salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIrVC9fb_2b2l75eRt74cixDABFq74wpIUqCEhr0gH8EkeD7_N5bxHXlPsRXPU6ttiD9enKasLi82MvVVTLZCgrQIFvkq6Ad_wWZp9d4UYcf-KBvIP6vM4NvdjqNWlt1PaJq_P-EfZT0/s320/salad.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Calibri;">Arugula salad with walnuts, pears, dried cranberries</span><br />
<span style="font-family: Calibri;">and goat cheese with white wine vinaigrette</span></td></tr>
</tbody></table>
<span style="font-family: Calibri;">Ingredients (serves 4):</span><br />
<br />
<span style="font-family: Calibri;">Salad:</span><br />
<ul>
<li><span style="font-family: Calibri;">1 Red Bartlet Pear sliced</span></li>
<li><span style="font-family: Calibri;">150g of Arugula</span></li>
<li><span style="font-family: Calibri;">100g of Goat cheese or Cambazola Blue cut or torn into chunks</span></li>
<li><span style="font-family: Calibri;">Walnut pieces</span></li>
<li><span style="font-family: Calibri;">Dried cranberries</span></li>
</ul>
<span style="font-family: Calibri;">Dressing:</span><br />
<ul>
<li><span style="font-family: Calibri;">1/3 cup vegetable oil</span></li>
<li><span style="font-family: Calibri;">1/3 cup white wine vinegar</span></li>
<li><span style="font-family: Calibri;">2 cloves garlic, minced </span></li>
<li><span style="font-family: Calibri;">1 Tbsp. white sugar</span></li>
<li><span style="font-family: Calibri;">1/2 tsp. salt</span></li>
<li><span style="font-family: Calibri;">1 pinch ground black pepper</span></li>
</ul>
<span style="font-family: Calibri;">Directions:</span><br />
<br />
<ol>
<li><span style="font-family: Calibri;">Wash pear and arugula thoroughly and combine with cheese then garnish with walnuts and cranberries.</span></li>
<li><span style="font-family: Calibri;">Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend. <span style="mso-spacerun: yes;"> </span>Drizzle salad with 4 to 5 tablespoons of dressing or as desired.<span style="mso-spacerun: yes;"> </span>Store remaining dressing in the refrigerator for up to two weeks.</span></li>
</ol>
<span style="font-family: Calibri;">Pasta Alla
Vodka with Chicken Cutlets and Sun-dried Tomatoes</span><br />
<span style="font-family: Calibri;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aHHBrpecfIOzmrtKFZBmluySdexCr7qpQDgFJCqmgxohG250cUolTbFFZ-Xb_SxYCVpMPHoEfkWPSBCPERBSprieUI2CNiKHwIllkHWrioJLssaHp09XtxexZTNtU6w4pJnjCJyNf-o/s1600/pasta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aHHBrpecfIOzmrtKFZBmluySdexCr7qpQDgFJCqmgxohG250cUolTbFFZ-Xb_SxYCVpMPHoEfkWPSBCPERBSprieUI2CNiKHwIllkHWrioJLssaHp09XtxexZTNtU6w4pJnjCJyNf-o/s320/pasta.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Calibri;">Pasta Alla Vodka with Chicken Cutlets and Sun-dried Tomatoes</span></td></tr>
</tbody></table>
<span style="font-family: Calibri;">Ingredients (serves 4):</span><br />
<ul>
<li><span style="font-family: Calibri;">8 oz. dry pasta (campanelle, penne, or mafalda corta)</span></li>
<li><span style="font-family: Calibri;">1 cup fresh bread crumbs</span></li>
<li><span style="font-family: Calibri;">6 Tbsp. chopped fresh parsley divided</span></li>
<li><span style="font-family: Calibri;">4 boneless, skinless chicken breasts</span></li>
<li><span style="font-family: Calibri;">Salt and pepper</span></li>
<li><span style="font-family: Calibri;">1/2 cup minced oil-packed sun-dried tomatoes drained and oil reserved</span></li>
<li><span style="font-family: Calibri;">1 Tbsp. unsalted butter</span></li>
<li><span style="font-family: Calibri;">1 cup diced onion</span></li>
<li><span style="font-family: Calibri;">1 Tbsp. minced garlic</span></li>
<li><span style="font-family: Calibri;">2 Tbsp. tomato paste</span></li>
<li><span style="font-family: Calibri;">1 cup vodka</span></li>
<li><span style="font-family: Calibri;">1/3 cup low-sodium chicken broth</span></li>
<li><span style="font-family: Calibri;">3/4 cup heavy cream</span></li>
<li><span style="font-family: Calibri;">1/4 tsp. red pepper flakes</span></li>
<li><span style="font-family: Calibri;">1 cup shredded pecorino cheese</span></li>
</ul>
<span style="font-family: Calibri;">Directions</span><br />
<ol>
<li><span style="font-family: Calibri;">Cook pasta in large pot of boiling salted water according to package directions; drain</span></li>
<li><span style="font-family: Calibri;">Combine bread crumbs and 2 Tbsp. of parsley in a shallow dish</span></li>
<li><span style="font-family: Calibri;">Pound each chicken breast to about ½-inch thick between sheets of plastic wrap.<span style="mso-spacerun: yes;"> </span>Season with salt and pepper then coat in bread crumb mixture.</span></li>
<li><span style="font-family: Calibri;">Heat 3 Tbsp. of the reserved tomato oil in a sauté pan over medium-high heat.<span style="mso-spacerun: yes;"> </span>Place cutlets in the pan and cook until brown;,about 4 minutes per side.<span style="mso-spacerun: yes;"> </span>Remove cutlets and set aside tenting them with foil.</span></li>
<li><span style="font-family: Calibri;">Melt butter in the same pan, add onions and garlic and sauté until softened, about 2 minutes.<span style="mso-spacerun: yes;"> </span>Stir in tomato paste.</span></li>
<li><span style="font-family: Calibri;">Add vodka, and reduce by half for about 3 minutes.<span style="mso-spacerun: yes;"> </span>Add broth and tomatoes and simmer for another 3 minutes.</span></li>
<li><span style="font-family: Calibri;">Stir in cream and pepper flakes, reduce heat to low and simmer 3 more minutes.<span style="mso-spacerun: yes;"> </span>Add pasta, pecorino and remaining parsley, season with salt and pepper.<span style="mso-spacerun: yes;"> </span></span></li>
<li><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><span style="font-family: Calibri;">Divide pasta among four plates and top with cutlets.</span></li>
</ol>
<span style="font-family: Calibri;">Tomato
Garlic Bread</span><br />
<br />
<span style="font-family: Calibri;">Ingredients:</span><br />
<ul>
<li><span style="font-family: Calibri;">2 Tbsp. unsalted butter, softened</span></li>
<li><span style="font-family: Calibri;">2 Tbsp. extra virgin olive oil</span></li>
<li><span style="font-family: Calibri;">1/2 tsp. tomato paste</span></li>
<li><span style="font-family: Calibri;">1/4 tsp. minced garlic</span></li>
<li><span style="font-family: Calibri;">Salt and pepper to taste</span></li>
<li><span style="font-family: Calibri;">1/2 baguette cut</span></li>
<li><span style="font-family: Calibri;">Minced fresh parsley</span></li>
</ul>
<span style="font-family: Calibri;">Directions</span><br />
<ol>
<li><span style="font-family: Calibri;">Preheat broiler with rack 6 – 8 inches from element</span></li>
<li><span style="font-family: Calibri;">Combine butter, oil, tomato paste and garlic; season with salt and pepper</span></li>
<li><span style="font-family: Calibri;">Brush mixture onto bread and place on baking sheet then broil until toasted 1 – 2 minutes</span></li>
<li><span style="font-family: Calibri;">Garnish with parsley and serve</span></li>
</ol>
Jason Mombourquettehttp://www.blogger.com/profile/11114251088196322920noreply@blogger.com0tag:blogger.com,1999:blog-2787898938486028412.post-6455806864628973102012-12-02T19:23:00.001-08:002012-12-02T19:29:07.961-08:00Bucatini and Pancetta with Lemon Cream Sauce<span style="font-family: Calibri;">I love cooking with pancetta.<span style="mso-spacerun: yes;"> </span>I find whenever a recipe calls for bacon I
will substitute it with pancetta; it is so much more flavorful.<span style="mso-spacerun: yes;"> </span>I’ve used it in everything from sauces to Caesar
salads to even southern styled collard greens!<span style="mso-spacerun: yes;">
</span>I always try to have a package of <a href="http://www.sharemastro.com/new-products/#pancetta" target="_blank">Mastro’s cube-etti pancetta</a>.<span style="mso-spacerun: yes;"> </span>It tastes
great and it’s easy to find in any grocery store for about $5.69 per
package.<span style="mso-spacerun: yes;"> </span>I’m sure there are other
companies that sell it however Mastro’s seems to be what everyone carries
around Ottawa.</span><br />
<br />
<span style="font-family: Calibri;">I was also recently turned on to bucatini pasta.<span style="mso-spacerun: yes;"> </span>It is very similar to spaghetti but a little heartier.<span style="mso-spacerun: yes;"> </span>One of my favorite recipes for bucatini and
pancetta is Bucatini All’Amatriciana, but I’ll write about that another
day.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">I recently came across this very simple recipe
that can be made in 20 minutes or less depending on how you like to cook your
pasta.<span style="mso-spacerun: yes;"> </span>Personally I prefer my pasta al
dente.<span style="mso-spacerun: yes;"> The hint of lemon in the cream sauce combined with the saltiness of the pancetta and parmesan cheese makes for a deliciously light meal that can be made in minutes that will surely impress any dinner guest. Next time I make this recipe I might even try substituting the pancetta with another of my favorite Italian cured meats, prosciutto di Parma. </span>Enjoy!</span><br />
<span style="font-family: Calibri;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAY7nMz1F7xK-BkOV1Zqv8wciLC4adAXa7672owzYGhSAwhKWGhj-WMINoktAoorQLa1re6l6IyZt6pHKKKvFF1A2lk3lqMXDAkqiSqZ_jDsad_7Cgn8BIOcfL8rbbrtOJy737yFwJ2CY/s1600/lemon_bucatini.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAY7nMz1F7xK-BkOV1Zqv8wciLC4adAXa7672owzYGhSAwhKWGhj-WMINoktAoorQLa1re6l6IyZt6pHKKKvFF1A2lk3lqMXDAkqiSqZ_jDsad_7Cgn8BIOcfL8rbbrtOJy737yFwJ2CY/s320/lemon_bucatini.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bucatini & Pancetta with Lemon Cream Sauce</td></tr>
</tbody></table>
<span style="font-family: Calibri;">Ingredients (yields 4 servings)</span><br />
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">8 oz dry bucatini</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 pkg. (128g) “cube-etti” pancetta</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 Tbsp. unsalted butter</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup chicken broth</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup heavy cream</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 Tbsp. fresh lemon juice (1 lemon)</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 Tbsp. minced lemon zest, divided</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ tsp. grated nutmeg</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Salt and ground black pepper to taste</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup grated Parmesan cheese</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 Tbsp. minced fresh parsley</span></div>
</li>
</ul>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Directions</span></div>
<ol>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Cook bucatini in a large pot of boiling salted water according to package directions, drain</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a large pan sauté pancetta in butter over medium heat until slightly crisp.<span style="mso-spacerun: yes;"> </span>When finished set pancetta aside in a bowl lined with a paper towel.<span style="mso-spacerun: yes;"> </span>Add broth, cream, lemon juice, 1 Tbsp of zest and nutmeg.<span style="mso-spacerun: yes;"> </span>Bring to a boil, reduce heat to low and cook for an additional 2 minutes.<span style="mso-spacerun: yes;"> </span>Season with salt and pepper and remove from heat</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Add bucatini, pancetta and Parmesan cheese to sauce then combine</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Garnish each serving with remaining lemon zest and parsley.</span></div>
</li>
</ol>
Jason Mombourquettehttp://www.blogger.com/profile/11114251088196322920noreply@blogger.com0tag:blogger.com,1999:blog-2787898938486028412.post-79530269160851901872012-12-02T11:50:00.000-08:002012-12-02T11:50:03.427-08:00Perfect Pickles<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCXhjV63MWJjzt-NGhopuRhOp7GNxU0qrkD7xRKBHVtO-zZw5dxqLJNRuoiBi3LIEbbVjKdMx2rBHPZIiHMe-OVBkK1SGoqGO0EOs9B3smThNYNkqFiaMU7dUgpmNMzUdtnfdk478Pv0/s1600/pickles3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCXhjV63MWJjzt-NGhopuRhOp7GNxU0qrkD7xRKBHVtO-zZw5dxqLJNRuoiBi3LIEbbVjKdMx2rBHPZIiHMe-OVBkK1SGoqGO0EOs9B3smThNYNkqFiaMU7dUgpmNMzUdtnfdk478Pv0/s320/pickles3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">7-Day Garlic Dill Pickles</td></tr>
</tbody></table>
<span style="font-family: Calibri;">One of my favorite culinary pastimes is pickling.<span style="mso-spacerun: yes;"> </span>For as long as I can remember, every fall my
mother would do some form of pickling whether it was pickled beets, pickled
eggs or my personal favorites her seven-day dills.<span style="mso-spacerun: yes;"> </span>I remember as a child going with my mother to
the Parkdale Market on Saturday mornings bright and early and wait for the
stands to open so we could get our pick of the best cucumbers.<span style="mso-spacerun: yes;"> </span>Once we brought them home I’d watch the process
she’d follow from this worn out piece of paper to make her dills with my
dad.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoOvA79olXoPdQhiROWDBDEB72UvBh5vSQrLa9zP0RNvIyI4UwHHOvNi0HHOSjakCdUpsFw806qkp04Wus4X0V9_e6Ex8DEDyl8sUOGxIoa1K1AfSkUZah3gEwiG_YFeM2eDqloKJJE4/s1600/recipe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoOvA79olXoPdQhiROWDBDEB72UvBh5vSQrLa9zP0RNvIyI4UwHHOvNi0HHOSjakCdUpsFw806qkp04Wus4X0V9_e6Ex8DEDyl8sUOGxIoa1K1AfSkUZah3gEwiG_YFeM2eDqloKJJE4/s320/recipe.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This hand written recipe is older than I am!</td></tr>
</tbody></table>
<span style="font-family: Calibri;">Later on as an adult, I started making them myself.<span style="mso-spacerun: yes;"> </span>One year I remember making over 50 large mason
jars.<span style="mso-spacerun: yes;"> </span>I’d give them away to friends and
family and everyone use to say how they were the best garlic dill pickles they
ever had. <span style="mso-spacerun: yes;"> </span>In one instance, a friend of
mine enjoyed them so much; he even drank the juice after finishing off the jar.</span><br />
<br />
<span style="font-family: Calibri;">I realize it is a bit late in the season to make these,
however if you ever come across some fresh cucumbers or next September give
theses a try.<span style="mso-spacerun: yes;"> </span>The secret is using #1 sized
cucumber and you can buy them at both the Parkdale and Byward markets starting
in September.<span style="mso-spacerun: yes;"> </span>It is also imperative that
after soaking the cucumbers of 6 to 8 hours in ice water to crisp them make
sure you dry them before stuffing them into the jar.</span><br />
<br />
<span style="font-family: Calibri;">7 Day Garlic Dills (yields 8 jars)</span><br />
<br />
<span style="font-family: Calibri;">Ingredients:</span><br />
<ul>
<li><span style="font-family: Calibri;">5 lbs of #1-size cucumbers</span></li>
<li><span style="font-family: Calibri;">1 bag of ice cubes or 4 to 5 trays of ice cubes in cold water</span></li>
<li><span style="font-family: Calibri;">16 small sprigs of dill</span></li>
<li><span style="font-family: Calibri;">16 cloves of garlic diced</span></li>
<li><span style="font-family: Calibri;">3 quarts (12 cups) of cold water</span></li>
<li><span style="font-family: Calibri;">1 cup pickling salt (for less salty taste, use ¾ cup)</span></li>
<li><span style="font-family: Calibri;">1 quart (4 cups) of white vinegar</span></li>
</ul>
<span style="font-family: Calibri;">Directions:</span><br />
<ol>
<li><span style="font-family: Calibri;">Rinse and scrub cucumbers thoroughly</span></li>
<li><span style="font-family: Calibri;">Place in large container or kitchen sink add ice cubes and water and soak 6 to 8 hours to crisp, drain and dry thoroughly</span></li>
<li><span style="font-family: Calibri;">Sterilize 8 large mason jars (approximately 1 quart in size) and place one sprig of dill and one diced garlic clove in each jar, pack cucumbers inside jar and place another sprig of dill and diced garlic clove on top.</span></li>
<li><span style="font-family: Calibri;">Make brine by boiling water, salt and vinegar for 5 minutes until salt dissolves.</span></li>
<li><span style="font-family: Calibri;">Pour hot brine into mason jars making sure there’s no air bubbles, seal mason jars tightly.<span style="mso-spacerun: yes;"> </span>As jars cools you may hear lids “popping” as they seal</span></li>
<li><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Store jars in cool area such as a basement or cold storage for seven days. <span style="mso-spacerun: yes;"> </span>The longer the jars sit the better the pickles will taste.</span></li>
</ol>
Jason Mombourquettehttp://www.blogger.com/profile/11114251088196322920noreply@blogger.com0tag:blogger.com,1999:blog-2787898938486028412.post-90373509010399424332012-11-24T21:30:00.000-08:002012-12-02T10:33:50.173-08:00"Convivial" to say the least...<span style="font-family: Calibri;">“(gah-zell-ig) Dutch adj. for convivial, cosy, or nice
atmosphere, but also belonging, general togetherness, or time spent with loved
ones.”<span style="mso-spacerun: yes;"> </span>This is what you’ll find printed
at the bottom of the menu and if I didn’t know the meaning of this difficult to
translate Dutch word before, I definitely know it now and even more importantly,
have just experienced it at 337 Richmond Road.<span style="mso-spacerun: yes;">
</span>Stephen Beckta along with Executive Chef Michael Moffat and Chef Che Chartrand
has hit a home run in Westoboro’s newest gem, Gezellig.</span><br />
<br />
<span style="font-family: Calibri;">Ever since I first <a href="http://www.foodingaroundottawa.blogspot.ca/2012/10/ik-kijk-uit-naar-mijn-bezoek-aan.html" target="_blank">wrote</a> about my excitement and
anticipation for the arrival of Steve’s third installment to Ottawa’s culinary
scene I’ve been salivating at the chance to sample its cuisine.<span style="mso-spacerun: yes;"> </span>Ever since the doors opened in late October,
the restaurant has been pretty much filled to capacity and tonight was no
exception; and with good reason.<span style="mso-spacerun: yes;"> </span>This
restaurant is a delicious as it is visually stunning.</span><br />
<br />
<span style="font-family: Calibri;">The space inside Gezellig is grand and open and yet still manages
to feel incredibly cozy and warm.<span style="mso-spacerun: yes;"> </span>It literally
feels like the great room of a beautiful home.<span style="mso-spacerun: yes;">
</span>I want the inside of my home to look like this.<span style="mso-spacerun: yes;"> </span>Sophisticated and inviting with warm colors
and plenty of wood accents; gorgeous.</span><br />
<br />
<span style="font-family: Calibri;">Like <a href="http://www.foodingaroundottawa.blogspot.ca/2012/07/were-going-to-play.html" target="_blank">Play</a> and <a href="http://www.foodingaroundottawa.blogspot.ca/2012/09/beckta-dining-wine-world-class-fare-and.html" target="_blank">Beckta</a>, the wine list at Gezellig is
stellar.<span style="mso-spacerun: yes;"> </span>Sommelier and resident wine
director Grayson McDiarmid, who I also found out teaches at Algonquin’s Sommelier
program and has taught some of the staff at Steve’s other establishments, has
put together an incredible collection of wines to pair with your meal.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span>Tonight’s choice was a bottle of Bordeaux-Superieur,
Pezat, Ch. Teyssier, 2008.<span style="mso-spacerun: yes;"> </span>The dry yet
fruity and full-bodied wine with a hint of spicy notes was the perfect choice
for what Chef Che had in store.</span><br />
<span style="font-family: Calibri;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKdsSLlop_D_XyL1SUOKA9h4i4QULzLNlQ7I5AgzbNx_rHplOlGFrDuyiF-aRTA15PfDLegfHyCv9hk59aQd8XVWds31mYtJIARFZ_slMmkpkx5r8UemA6hIppIINuuXAxUlbQYIfvSY/s1600/wine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKdsSLlop_D_XyL1SUOKA9h4i4QULzLNlQ7I5AgzbNx_rHplOlGFrDuyiF-aRTA15PfDLegfHyCv9hk59aQd8XVWds31mYtJIARFZ_slMmkpkx5r8UemA6hIppIINuuXAxUlbQYIfvSY/s320/wine.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Bordeaux-Superieur, Pezat, Ch. Teyssier, 2008</span></td></tr>
</tbody></table>
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Tonight’s meal started off with a romaine salad with roasted
tomatoes & squash topped with a maple-Vidalia vinaigrette.<span style="mso-spacerun: yes;"> </span>The aroma of the vinaigrette dressing was
incredible and after smelling it from the couple seated behind us, I knew I had
to try it and it didn’t disappoint.<span style="mso-spacerun: yes;"> </span>The
squash along with the squash seeds and oregano balanced out the sweetness in
the maple vinaigrette.</span><br />
<span style="font-family: Calibri;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5hHDFz7nJOsNgEGoy1Qwml0G4SR4MiwJ1Nyaqezc3eUMBorVFR6VqbOCvkeX7W-w6YuH6FkQPzaXFW2BixbURvP2Pla26K_ejDFrZvWlOP4bQ4QN6MCiaZswsf_fDgRT1O-ytBiR8Zo/s1600/salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5hHDFz7nJOsNgEGoy1Qwml0G4SR4MiwJ1Nyaqezc3eUMBorVFR6VqbOCvkeX7W-w6YuH6FkQPzaXFW2BixbURvP2Pla26K_ejDFrZvWlOP4bQ4QN6MCiaZswsf_fDgRT1O-ytBiR8Zo/s320/salad.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Romaine salad, roasted tomatoes & late squash,</span><br />
<span style="font-family: inherit;">maple-Vidalia vinaigrette, squash seeds, oregano</span></td></tr>
</tbody></table>
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Whenever I see beef tartare on a menu I just have to try
it.<span style="mso-spacerun: yes;"> </span>Ever since I first sampled tartare I’ve
been in love with the dish.<span style="mso-spacerun: yes;"> </span>The tartare
at Gezellig is among the best I’ve ever had.<span style="mso-spacerun: yes;">
</span>Topped with a fried egg and some toasted home baked sour dough bread, it
was bursting with flavor and melted in your mouth.<span style="mso-spacerun: yes;"> </span>The hint of lemon and mustard along with the
light garnish of chives complimented the meat perfectly.</span><br />
<span style="font-family: Calibri;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDNdvw5B0CSB7Vq9d6ccQSHylYI_b66ktHeOxTGLNhueJRbdS2fNfWa_Li2z1qGqiBqn7UMriqd02LvTYrXLWI3YY8t_a8neRfV7PHAbY9R70jabeV1eN1ibt3sPHOdwQ1zIVAO-YlUw/s1600/tartar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDNdvw5B0CSB7Vq9d6ccQSHylYI_b66ktHeOxTGLNhueJRbdS2fNfWa_Li2z1qGqiBqn7UMriqd02LvTYrXLWI3YY8t_a8neRfV7PHAbY9R70jabeV1eN1ibt3sPHOdwQ1zIVAO-YlUw/s320/tartar.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef tartare, lemon oil crostada, fried egg, puffed mustard</td></tr>
</tbody></table>
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">I’ve never been much of a fan of lamb.<span style="mso-spacerun: yes;"> </span>I’ve always found it to be gamey no matter
how it was prepared and I also never understood why one always paired it with
mint jelly.<span style="mso-spacerun: yes;"> </span>Chef Che dispelled that
misconception with his braised lamb shank with cinnamon spatzle, wilted coriander,
preserved lemon, ricotta and Frank’s Red Hot sauce roasted peanuts.<span style="mso-spacerun: yes;"> </span>It’s true some people really do put that sh*t
on everything!<span style="mso-spacerun: yes;"> </span>I’ve never enjoyed lamb
more in my life.<span style="mso-spacerun: yes;"> </span>It was hard to believe
I was eating lamb.<span style="mso-spacerun: yes;"> </span>This was the first
time I’ve ever eaten a braised meat and the shank was just bursting with the
red wine and spices it was cooked in and the meat fell off the bone.<span style="mso-spacerun: yes;"> </span>It was incredibly tender and flavorful.<span style="mso-spacerun: yes;"> </span>The cinnamon spatzle was also to die
for.<span style="mso-spacerun: yes;"> </span>It was my first time eating spatzle
and I’d eat it all again in a heartbeat.</span><br />
<span style="font-family: Calibri;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWL_6GCTi5_DBziTpoTINi2yzWluHcCRf5imKOPr-yKgRl8MgJ3yCuriNtz5WbQpu8FIeoBrZ1KqNguhUgbyvEi3AFE98Vd9D9rcDeNyGQtRk8x7Y1P4XK2fDD2nOd4WnoF7bg-IvFrFs/s1600/lamb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWL_6GCTi5_DBziTpoTINi2yzWluHcCRf5imKOPr-yKgRl8MgJ3yCuriNtz5WbQpu8FIeoBrZ1KqNguhUgbyvEi3AFE98Vd9D9rcDeNyGQtRk8x7Y1P4XK2fDD2nOd4WnoF7bg-IvFrFs/s320/lamb.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braised lamb shank, cinnamon spatzle, wilted coriander,<br />
preserved lemon, ricotta, Frank’s peanuts</td></tr>
</tbody></table>
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Not being satisfied with just tartare, I also sampled the Wellington
County shortrib steak with miso butter sauce, sautéed mushrooms and a side of parmesan
fries.<span style="mso-spacerun: yes;"> </span>Now before you ask yourself why
one would put parmigiano on fries, you haven’t lived until you’ve tasted these.<span style="mso-spacerun: yes;"> </span>These fries were by far the tastiest I’ve
ever eaten.<span style="mso-spacerun: yes;"> </span>The idea of using parmigiano
as a means to salt something is brilliant!<span style="mso-spacerun: yes;">
</span>People do it with sauces all the time and I also recently tried it in
soup.<span style="mso-spacerun: yes;"> </span>Seriously, don’t knock the latter until
you’ve tried it.<span style="mso-spacerun: yes;"> </span>I would go back to Gezellig
for these fries alone, they were that good.<span style="mso-spacerun: yes;">
</span>The steak was cooked to perfection and would rival Ottawa’s finest steak
houses.<span style="mso-spacerun: yes;"> </span>The medley of mushrooms sautéed in
the miso sauce made each bite tastier than the last.<span style="mso-spacerun: yes;"> </span>It reminded me of a dish at Beckta I enjoyed
called Mushrooms on Toast, which also used variety of mushrooms with differing
textures and flavors to create a unique experience in every bite.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGvriYcAC1ClGNzmimNAkbM3SwJQddIFhFgOHDwPGJ3pl0N6XgxjBuXhmsNKx8aYzvKI5s5SL7GDIh0ieMp0xoYzyMiUjXEY6bKRQgDe8Wt1NxR-LqPGraIIQ9ZZEDlO2l3LZilr73AM/s1600/steak.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGvriYcAC1ClGNzmimNAkbM3SwJQddIFhFgOHDwPGJ3pl0N6XgxjBuXhmsNKx8aYzvKI5s5SL7GDIh0ieMp0xoYzyMiUjXEY6bKRQgDe8Wt1NxR-LqPGraIIQ9ZZEDlO2l3LZilr73AM/s320/steak.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wellington County shortrib steak, miso butter sauce,<br />
sauteed mushrooms, parmesan fries</td></tr>
</tbody></table>
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">And that’s what I interpret Steve and Michael’s
goal with Gezellig - to bring the best of both Play and Beckta together to
create a unique yet familiar dining experience.<span style="mso-spacerun: yes;">
</span>Gezellig’s plates are every bit as delicious as both of its older
siblings and the presentation and quality of the dishes are far superior to the
“neighborhood restaurant” billing Steve and Michael would have you believe.</span><br />
<br />
<span style="font-family: Calibri;">Last but not least the meal ended with a decadent yet light “butter
finger” peanut butter, white & dark chocolate cake paired with a glass of
2007 Late Harvest Cabernet, Angel’s Gate desert wine from the Niagara
region.<span style="mso-spacerun: yes;"> </span>For anyone who loves chocolate
and peanut butter, this desert is for you. <span style="mso-spacerun: yes;"> </span>The late harvest Cabernet did not have that
overly sweet and syrupy flavor that most desert wines have and in fact, it was
a great way to cleanse the pallet before sinking your teeth into the cake and
fully appreciating its decadence.</span><br />
<span style="font-family: Calibri;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgai-mtg58N8fGgUHXyqNbMdmxD-dqdfhf6k-6r2IUnJLU0puLfdOYqmfAWCN3A0MOZniMoKHlgOj3WDk-9NgZ-eVQiVxsdOMfRbnB4Tsy4NIzInIif4N67221YF055In3JnMhA3HrgpvI/s1600/desert.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgai-mtg58N8fGgUHXyqNbMdmxD-dqdfhf6k-6r2IUnJLU0puLfdOYqmfAWCN3A0MOZniMoKHlgOj3WDk-9NgZ-eVQiVxsdOMfRbnB4Tsy4NIzInIif4N67221YF055In3JnMhA3HrgpvI/s320/desert.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">“Butter Finger,” peanut butter, white & dark chocolate</td></tr>
</tbody></table>
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">And what would be a Stephen Beckta restaurant without the 5-star
staff.<span style="mso-spacerun: yes;"> </span>Gerry along with everyone at
Gezellig was stellar, thoughtful and attentive.<span style="mso-spacerun: yes;">
</span>Even on a busy night like tonight, I was able to take a few minutes of
Chef Che’s time to thank him for the incredible meal.<span style="mso-spacerun: yes;"> </span>He was an absolute joy to meet and very
gracious and down to earth.</span><br />
<br />
<span style="font-family: Calibri;">And that is what is at the heart Gezellig’s appeal.<span style="mso-spacerun: yes;"> </span>At its core lies an unpretentious, friendly
and inviting restaurant where the staff, food and decor absolutely make you
feel cozy, warm and among loved ones.<span style="mso-spacerun: yes;"> </span>It
is “gezellig” in name and definitely in spirit.<span style="mso-spacerun: yes;">
</span>I can’t wait to go back again!</span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;"><a href="http://www.gezelligdining.ca/" target="_blank">Gezellig</a> </span><br />
<span style="font-family: Calibri;">337 Richmond Road</span><br />
<span style="font-family: Calibri;">Ottawa, ON</span><br />
<span style="font-family: Calibri;">613-680-9086</span><br />
<span style="font-family: Calibri;"><a href="mailto:info@gezelligdining.ca">info@gezelligdining.ca</a></span>
<p>
<link alternate=xxx><a href="http://www.urbanspoon.com/r/250/1705616/restaurant/Westboro/Gezellig-Ottawa"><img alt="Gezellig on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1705616/biglogo.gif" style="border:none;padding:0px;width:104px;height:34px" /></a>
</p>Jason Mombourquettehttp://www.blogger.com/profile/11114251088196322920noreply@blogger.com0337 Richmond Rd, Ottawa, ON K2A 0E7, Canada45.3921326 -75.75401245.3907386 -75.7564795 45.393526599999994 -75.751544500000008tag:blogger.com,1999:blog-2787898938486028412.post-88169154313800452822012-11-08T19:40:00.001-08:002012-11-08T19:43:19.997-08:00But Baby It's Cold Outside...<div style="text-align: center;">
<span style="color: black; font-family: inherit;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/2Rhvtzzmq-Y?feature=player_embedded' frameborder='0'></iframe></span></div>
<span style="color: black; font-family: inherit;"></span><br />
<div style="text-align: left;">
<span style="color: black; font-family: inherit;"> </span></div>
<span style="color: black; font-family: inherit;">
</span><br />
<div style="text-align: left;">
<span style="color: white; font-family: inherit;">I love this song; especially on a chilly night.<span style="mso-spacerun: yes;">
</span>The sound of Dean Martin and Doris Day going back and forth playfully
throughout the song is just so heartwarming ‘cause there is nothing like the
company of a loved one all snuggled up in front of a fire and a nice glass of
wine on a nice chilly night.</span></div>
<div style="text-align: left;">
<span style="color: white; font-family: inherit;"> </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: white; font-family: inherit;">Even
better with that loved one is sharing a nice bowl of hearty soup.<span style="mso-spacerun: yes;"> </span>One of my favorites to make when it’s cold outside
is this dead simple French Onion Soup au Gratin.<span style="mso-spacerun: yes;"> </span>With the temperatures slowly dipping down
throughout the past week, I decided to make some tonight to warm me up.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: white; font-family: inherit;">The
recipe calls for both chicken and beef broth.<span style="mso-spacerun: yes;">
</span>I use low-salt store bought stocks, but I can only imagine how much
better this recipe would be if one had homemade stock.<span style="mso-spacerun: yes;"> </span>So if you have a favorite stock recipe I’d
recommend trying that.<span style="mso-spacerun: yes;"> </span>If not, Paula Roy,
an Ottawa based freelance culinary writer, recently posted a great stock recipe
on her new blog “<a href="http://constantlycooking.wordpress.com/2012/11/05/soupercharged-stock/" target="_blank">Constantly Cooking</a>”.<span style="mso-spacerun: yes;"> </span>I can’t
wait to try this soup using her stock.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><span style="color: black; font-family: inherit;">
</span>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGlyyiEL4dgEXJSZS2WG1-qwTIV6DZ-lx6Z5Q7Fw59YxGiBtHfBKH5Frwzn_LVsEFUVq0KnF3P-1wIDhw6K172X2Jf8fqhqv1RIvplg38jff3MxZh3l1M301dhy1-3I1GJDufpoWMTQt0/s1600/soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGlyyiEL4dgEXJSZS2WG1-qwTIV6DZ-lx6Z5Q7Fw59YxGiBtHfBKH5Frwzn_LVsEFUVq0KnF3P-1wIDhw6K172X2Jf8fqhqv1RIvplg38jff3MxZh3l1M301dhy1-3I1GJDufpoWMTQt0/s320/soup.jpg" width="320" /></span></a></td></tr>
<span style="color: black; font-family: inherit;">
</span>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black; font-family: inherit;">French Onion Soup au Gratin</span></td></tr>
<span style="color: black; font-family: inherit;">
</span></tbody></table>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: white; font-family: inherit;">Ingredients
(Serves 4):</span></div>
<ul><span style="color: white; font-family: inherit;">
</span>
<li><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: white;"><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span> 4 tablespoons butter</span></span></div>
<span style="color: white; font-family: inherit;">
</span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="color: white; font-family: inherit;">1 teaspoon salt</span></div>
<span style="color: white; font-family: inherit;">
</span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="color: white; font-family: inherit;">2 large red onions, thinly sliced</span></div>
<span style="color: white; font-family: inherit;">
</span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="color: white; font-family: inherit;">2 large sweet onions, thinly sliced</span></div>
<span style="color: white; font-family: inherit;">
</span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="color: white; font-family: inherit;">1 (48 ounce) can chicken broth</span></div>
<span style="color: white; font-family: inherit;">
</span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="color: white; font-family: inherit;">1 (14 ounce) can beef broth</span></div>
<span style="color: white; font-family: inherit;">
</span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="color: white; font-family: inherit;">1/2 cup red wine</span></div>
<span style="color: white; font-family: inherit;">
</span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="color: white; font-family: inherit;">1 tablespoon Worcestershire sauce</span></div>
<span style="color: white; font-family: inherit;">
</span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="color: white; font-family: inherit;">2 sprigs fresh parsley</span></div>
<span style="color: white; font-family: inherit;">
</span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="color: white; font-family: inherit;">1 sprig fresh thyme leaves </span></div>
<span style="color: white; font-family: inherit;">
</span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="color: white; font-family: inherit;">1 bay leaf</span></div>
<span style="color: white; font-family: inherit;">
</span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="color: white; font-family: inherit;">1 tablespoon balsamic vinegar</span></div>
<span style="color: white; font-family: inherit;">
</span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="color: white; font-family: inherit;">salt and freshly ground black pepper to taste</span></div>
<span style="color: white; font-family: inherit;">
</span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="color: white; font-family: inherit;">4 thick slices French bread</span></div>
<span style="color: white; font-family: inherit;">
</span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="color: white; font-family: inherit;">8 slices Le Gruyere cheese slices</span></div>
<span style="color: white; font-family: inherit;">
</span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="color: white; font-family: inherit;">1/2 cup shredded Asiago cheese</span></div>
<span style="color: white; font-family: inherit;">
</span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: white;">4 pinches paprika <o:p></o:p></span></span></div>
<span style="color: white; font-family: inherit;">
</span></li>
<span style="color: white; font-family: inherit;">
</span></ul>
<span style="color: white; font-family: inherit;">
Directions: </span><br />
<ol><span style="color: white; font-family: inherit;">
</span>
<li><span style="font-family: inherit;"><span style="color: white;">
Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook approx. 10 minutes, stirring frequently, until onions are caramelized and almost syrupy.<o:p></o:p></span></span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><span style="font-family: inherit;"><span style="color: white;">Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.<o:p></o:p></span></span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><span style="font-family: inherit;"><span style="color: white;">Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.<o:p></o:p></span></span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><span style="color: white; font-family: inherit;">Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.</span></li>
<span style="color: white; font-family: inherit;">
</span>
<li><span style="color: white; font-family: inherit; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!</span></li>
<span style="color: black; font-family: inherit;">
</span></ol>
Jason Mombourquettehttp://www.blogger.com/profile/11114251088196322920noreply@blogger.com0tag:blogger.com,1999:blog-2787898938486028412.post-5573153750124389182012-10-08T12:47:00.000-07:002012-12-02T10:35:22.400-08:00Ik kijk uit naar mijn bezoek aan GEZELLIG!<span style="font-family: Calibri;">I’m brushing up on my Dutch as Stephen Beckta prepares to
make the nation’s capital a little more gezellig.<span style="mso-spacerun: yes;"> </span>It’s a Dutch word that is said to be
virtually untranslatable (according to <a href="http://en.wikipedia.org/wiki/Gezellig" target="_blank">Wikipedia</a>), but is at the heart of Dutch
culture as the Dutch tend to love all things <a href="http://www.heardutchhere.net/Dutch/gezellig3.MP3" target="_blank">gezellig </a>(click on the word to
hear how it is pronounced).<span style="mso-spacerun: yes;"> </span>The word
generally means something that is comforting, relaxing or enjoyable to someone
who is gregarious. If you don't believe me, listen to the Ambassador to Canada from the Kingdom of the Netherlands, Wim Geertstell tell you all about it!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/vV6sMd5FM6g?feature=player_embedded' frameborder='0'></iframe></div>
<br />
<span style="font-family: Calibri;">If this is in fact what Beckta (who lived in Amsterdam for
about a year and a half) is trying to achieve with his third installment of
culinary delight when Gezellig opens its doors in November at the
corner of Richmond road and Churchill avenue, yours truly cannot wait to
venture inside and see what Executive Chef Micheal Moffat and Chef Che
Chartrand have in store for patrons.<span style="mso-spacerun: yes;">
</span>Chartrand, who sold his business Chez Eric in Wakefield to become the
Chef de Cuisine at Gezellig, is learning the ropes at Play to prepare when Gezellig
opens.</span><br />
<span style="font-family: Calibri;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimSN376C9xG1pllC6d0HXhu26vpsZfFjuXe-12KmplJ2dLvx3lyPytIFK6k8106ggwlzIcI3vgDGEMqI29_ZGvfdn3H6mYaoaFsNzmYZ3HLOgOWfEP7muNfi2q4z3p8XgMDL-kWZxwFxE/s1600/outside.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimSN376C9xG1pllC6d0HXhu26vpsZfFjuXe-12KmplJ2dLvx3lyPytIFK6k8106ggwlzIcI3vgDGEMqI29_ZGvfdn3H6mYaoaFsNzmYZ3HLOgOWfEP7muNfi2q4z3p8XgMDL-kWZxwFxE/s320/outside.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Outside of Gezellig, inside Stephen Beckta was busy working away.<br />
He is the epitome of hard work and dedication. One minute<br />
overseeing the operation of Play or Beckta and serving patrons their dishes<br />
to passing a shop vac.</td></tr>
</tbody></table>
<span style="font-family: Calibri;">So with Beckta being haute cuisine and Play being more of a
informal yet upscale tapas styled restaurant, what can we expect from Gezellig?<span style="mso-spacerun: yes;"> </span>Both Beckta and Moffat have said that their
third installment will be more of a neighborhood type restaurant with a more traditional
menu consisting of appetizers, main courses and desserts but that patrons of
Play and Beckta will still see some influences from the former with some sharing
plates. Judging from the articles that I’ve read thus far I believe that Gezellig
will take the best of Play and Beckta and make it homey, familiar and
comforting that will quickly become a gem in the heart of Westboro.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2PLjwBAxfgq-_duXUj9d6IRpyKfBQX3m2Fp1400-6Tfs5r79wEXpCpP4SnIsVY4ORO2Qe_3p4-4VQaf3YHIGamLHYa-VY0j0pHeMSNaKd95ZqJ6nqx3PYe0KZ-L2jPNl1LEf3D0b5a6k/s1600/inside.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2PLjwBAxfgq-_duXUj9d6IRpyKfBQX3m2Fp1400-6Tfs5r79wEXpCpP4SnIsVY4ORO2Qe_3p4-4VQaf3YHIGamLHYa-VY0j0pHeMSNaKd95ZqJ6nqx3PYe0KZ-L2jPNl1LEf3D0b5a6k/s320/inside.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Early photos of the inside renovations of Gezellig. Photo courtesy of ottawafoodies.com</td></tr>
</tbody></table>
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">The restaurant is to be an open concept with two floors and
a total of approximately 100 seats, with one third of them in the upper
mezzanine and the rest on the main floor for a total of about 2500 square feet
of dining space with the main kitchen under the mezzanine and a preparatory kitchen and wine cellar in the basement.<span style="mso-spacerun: yes;"> </span>I remember that building as the Toronto
Dominion bank when I was a child growing up in the area and remember how dingy and
claustrophobic the space felt.<span style="mso-spacerun: yes;"> </span>I can’t
wait to see how that has changed.<span style="mso-spacerun: yes;"> </span>I’ve
driven by on numerous occasions trying to catch a glimpse of what it will look
like inside.<span style="mso-spacerun: yes;"> </span>From what I’ve seen to date
it will be stunning.</span><br />
<br />
<span style="font-family: Calibri;">Menu prices should be fairly reasonable with main dishes
averaging in the $20 dollar range.<span style="mso-spacerun: yes;"> </span>One
thing that I’m really looking forward to is Beckta’s take on brunch as Gezellig
plans to serve brunches on Saturdays and Sundays.<span style="mso-spacerun: yes;"> </span>Beckta hopes that his neighborhood styled
restaurant will bring in regular diners on a twice-a-week basis.<span style="mso-spacerun: yes;"> </span>I have no doubt that he will, given the
talent he will have in the kitchen and on the floor.</span><br />
<br />
<span style="font-family: Calibri;">As everyone knows I love all things Stephen Beckta.<span style="mso-spacerun: yes;"> </span>Play and Beckta are my two favorite
restaurants in this city; not only for their food but also their service.<span style="mso-spacerun: yes;"> </span>Both of which, if I’m using the word
correctly, are pretty gezellig as it is.<span style="mso-spacerun: yes;">
</span>I can only imagine what his latest neighborhood resto is going to be
like and I hope to be one of the first to walk through Gezellig’s doors when it opens.<span style="mso-spacerun: yes;"> </span>Hmmm maybe I
should camp out a night or two before just to make sure.<span style="mso-spacerun: yes;"> </span>Stay tuned for my review of my gezellig
experience until then my homework for my readers is to come up with a sentence
using the word “gezellig”.</span><br />
<br />
<span style="font-family: Calibri;">Eet smakelijk!</span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Gezellig</span><br />
<span style="font-family: Calibri;">337 Richmond Road</span><br />
<span style="font-family: Calibri;">Ottawa, ON</span><br />
<span style="font-family: Calibri;">613-680-9086</span>
<p>
<link alternate=xxx><a href="http://www.urbanspoon.com/r/250/1705616/restaurant/Westboro/Gezellig-Ottawa"><img alt="Gezellig on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1705616/biglogo.gif" style="border:none;padding:0px;width:104px;height:34px" /></a>
</p>Jason Mombourquettehttp://www.blogger.com/profile/11114251088196322920noreply@blogger.com1337 Richmond Rd, Ottawa, ON K2A 0E7, Canada45.3921326 -75.75401245.3907386 -75.7564795 45.393526599999994 -75.751544500000008tag:blogger.com,1999:blog-2787898938486028412.post-32869939869720274252012-09-14T21:10:00.000-07:002012-09-14T21:20:20.951-07:00MMMMMMMM Burgers!!!<span style="font-family: Calibri;">There’s nothing quite like a fresh juicy burger to satisfy
one’s carnal craving for meat.<span style="mso-spacerun: yes;"> </span>For years
hamburgers have been the quintessential Americana comfort meal for
millions.<span style="mso-spacerun: yes;"> </span>I remember when I was a child
and the slogan under the golden arches read “millions served”.<span style="mso-spacerun: yes;"> </span>That total was a count of the number of
burgers served from 1969 and as of 1993, those signs were permanently set to read “99
billion served” as there was no room on the sign to go to 100.<span style="mso-spacerun: yes;"> </span>And now out of those signs that are still in
use, the slogan reads “billions and billions served”.<span style="mso-spacerun: yes;"> </span></span><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavzdzto8jxjzAoaeb6Or6Yq4nw6grkpUkTwn5lp9ObyslHLqLjek1OnN7-RnxLNJUYWazpvb4GZHmVzCnWJt-8YNejTNqt7nQmRdC_hCEcaVBJRtbE-p0Vr72yaYU2qdrmsLR3bnWFcU/s1600/mcd_sign.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavzdzto8jxjzAoaeb6Or6Yq4nw6grkpUkTwn5lp9ObyslHLqLjek1OnN7-RnxLNJUYWazpvb4GZHmVzCnWJt-8YNejTNqt7nQmRdC_hCEcaVBJRtbE-p0Vr72yaYU2qdrmsLR3bnWFcU/s1600/mcd_sign.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">McDonald's sign circa 1993</td></tr>
</tbody></table>
<span style="font-family: Calibri;">I have no doubt in my mind I’ve made a
considerable contribution to that total since I was a child.<span style="mso-spacerun: yes;"> </span>One night I even downed four, yes you read
that right, four big macs in one sitting.<span style="mso-spacerun: yes;">
</span>The cashier was even disgusted with me after going back for the third
time.<span style="mso-spacerun: yes;"> </span>McDonald’s lists the Big Mac as
having 550 calories; you do the math.<span style="mso-spacerun: yes;"> </span>I haven’t
been able to repeat that feat since.</span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The Ottawa burger scene has flourished as of late with
places like Ottawa's <a href="http://www.hintonburger.ca/">Hintonburger</a>, which took “Best burger in Ottawa” honors this
year, to the Washington born <a href="http://fiveguys.ca/en">Five Guys Burgers and Fries</a>.<span style="mso-spacerun: yes;"> </span>Both of which are absolute sloppy delicious
gems to behold, where a patron can get anything from relish and onions (ala one
Dan Mombourquette a.k.a. “dad”) to pickled turnips and humus.<span style="mso-spacerun: yes;"> </span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNb_KBxAHtSXZLVUvXQZY2op0HgfsrO0lR5gyFipryPug2kABne1vdZ6DSTebI7_sQU5MP58SVxLAObVBjrWvootpyzOyPwXEpB1Q1OqJqIQ3xnMbtxY_z1m2xMUcIS3pZQh3m4Ruzkco/s1600/5_Guys.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNb_KBxAHtSXZLVUvXQZY2op0HgfsrO0lR5gyFipryPug2kABne1vdZ6DSTebI7_sQU5MP58SVxLAObVBjrWvootpyzOyPwXEpB1Q1OqJqIQ3xnMbtxY_z1m2xMUcIS3pZQh3m4Ruzkco/s320/5_Guys.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Five Guys Burger</td></tr>
</tbody></table>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Trust me visit either of these joints and you’ll
be an instant addict.<span style="mso-spacerun: yes;"> </span>I took my parents
for the first time to Hintonburger last Friday and they’ve been back twice. <a href="http://www.urbanspoon.com/rph/250/1535505/974950/ottawa-hintonburger-hintonburger-photo">Click here to see why</a><span style="mso-spacerun: yes;">. </span>Before that, a trip to Five Guys was at a
minimum a bi-weekly venture for my parents and I.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Rachael Ray’s “<a href="http://www.rachaelray.com/books/bookofburger/">The Book of Burger</a>”, a collection of more than
200 recipes for burgers, sliders, sloppies, slides and fries, was released this
past summer in time for BBQ season.<span style="mso-spacerun: yes;"> </span>The “Big
Spicy Mac” featured on the cover was my first attempt and for some reason what
I managed to create was significantly bigger than the cover.<span style="mso-spacerun: yes;"> </span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gfEoHYEtY7-13XrTNb1z1x0YtenNUW_RdnKlJX2VjyWtMzfxC8pWQrJSeTmo5ANwXHG4w90V38lf_n04y1WSaaN_njD9fycmKtOLnzzmKbkSBvuZItZOiKm_vzcPk6UmLMBYGtjHd9o/s1600/mac_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gfEoHYEtY7-13XrTNb1z1x0YtenNUW_RdnKlJX2VjyWtMzfxC8pWQrJSeTmo5ANwXHG4w90V38lf_n04y1WSaaN_njD9fycmKtOLnzzmKbkSBvuZItZOiKm_vzcPk6UmLMBYGtjHd9o/s320/mac_1.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My attempt at Rachael Ray's "Big Spicy Mac"</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8AZzQz7H78YE_eVPA1gCMdmLhCcT1mIl0Kj9NjLFXC6SLCCFemaCnyb1mXWyIxDM9pDt_Mn-kBSZAWNOw7iRtqWq3PaZMKTzxBJZuZUgqlEcpKlQf7ckA5jMARHMTB9W5kMI0T2X9v4/s1600/mac_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8AZzQz7H78YE_eVPA1gCMdmLhCcT1mIl0Kj9NjLFXC6SLCCFemaCnyb1mXWyIxDM9pDt_Mn-kBSZAWNOw7iRtqWq3PaZMKTzxBJZuZUgqlEcpKlQf7ckA5jMARHMTB9W5kMI0T2X9v4/s320/mac_2.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My dad needed a knife and fork</td></tr>
</tbody></table>
<div align="left" class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhcCqVurY1Z8ylL96p_0SREGxnxnWHpVdDNwrCPf_LxVVncHqT4NdxDn4m3e44lcd3L75w-WS9M6q9l9G0GtfaJTcxbCzhql6rCypPARQL7a7DpoFW12U5RRRWuy8HsJEoQdcm4Dsiaw/s1600/mac_3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhcCqVurY1Z8ylL96p_0SREGxnxnWHpVdDNwrCPf_LxVVncHqT4NdxDn4m3e44lcd3L75w-WS9M6q9l9G0GtfaJTcxbCzhql6rCypPARQL7a7DpoFW12U5RRRWuy8HsJEoQdcm4Dsiaw/s320/mac_3.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">But he eventually got through it!</td></tr>
</tbody></table>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">“Rach’s” take on the “special
sauce” had a nice bite to it that really complemented the coriander and cumin
flavor in the patty giving it a real international flavor to the meal.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Another burger I tried after reading an Ottawa citizen article
entitled “<a href="http://www.ottawacitizen.com/life/food/Keep+sizzle+simple+with+video/6632341/story.html">Keep the sizzle simple</a>” had a great recipe from Ottawa’s “Burger on
Main”, which I have plans to try someday soon.<span style="mso-spacerun: yes;">
</span>Their “BoM Signature Sauce”, featuring Dijon as well as regular mustard and
Cajun spice really gave this simple burger added flavor that put it among one
of the best tasting homemade burgers I’ve ever eaten.<span style="mso-spacerun: yes;"> </span>I can’t wait to see how much better the
restaurant’s is.<span style="mso-spacerun: yes;"> </span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh763INy8ydLAINbHP6bJDo49fq0un294S0cM2os1ETpF1_ZhZoVru3nAY09PLDac656OguY18210YXsVN5h_LEm7qGjFWt4mgQ5yYwfMRJ_rnvDGBuZUJo3s2jR6MNGw4IfEJZwxYcbgs/s1600/Bom.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh763INy8ydLAINbHP6bJDo49fq0un294S0cM2os1ETpF1_ZhZoVru3nAY09PLDac656OguY18210YXsVN5h_LEm7qGjFWt4mgQ5yYwfMRJ_rnvDGBuZUJo3s2jR6MNGw4IfEJZwxYcbgs/s320/Bom.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My "BoM" burger</td></tr>
</tbody></table>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">But if you don’t have the time to make delicious patties
from scratch, but still want to enjoy grilling your own burger, there really isn’t
a better place than Farm Boy’s gourmet burgers ($1.99 each).<span style="mso-spacerun: yes;"> </span>These ready to grill patties are made fresh daily
and come in a variety of flavors such as Thai turkey burgers, Greek feta, blue
cheese and bacon, black olive and sun dried tomato, and my personal favorite, double-smoked
bacon and cheddar. </span></div>
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<span style="font-family: Calibri;">Burgers have really come a long way since I was a kid.<span style="mso-spacerun: yes;"> </span>Long gone are the paper thin cardboard patties
with mustard and ketchup nestled inside a stale bun.<span style="mso-spacerun: yes;"> </span>Nowadays, diners have a number of options to choose
from whether it be eating out at one of the city’s many wonderful establishments
or eating in.<span style="mso-spacerun: yes;"> </span>So next time you feel like
a burger, don’t just settle for your usual big chain and give something a
little with a little more home made flavor a try!</span></div>
Jason Mombourquettehttp://www.blogger.com/profile/11114251088196322920noreply@blogger.com0tag:blogger.com,1999:blog-2787898938486028412.post-39121018305717639242012-09-05T21:16:00.002-07:002012-12-02T10:35:48.160-08:00Beckta Dining & Wine: World Class Fare and Service <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJtfaF9eBiI1pnPRLFhljBncRyrEXpldW0bXRn_QQdhds2enJhcvirBDXbmNC7SiO72Pgvg3A1aBX2dwlEz_C6IcagPO2Bv2JrurOIAs5vqtRDUCC_Bum0veVA5G0DXjP7NGMAVPFUvs/s1600/Outside.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJtfaF9eBiI1pnPRLFhljBncRyrEXpldW0bXRn_QQdhds2enJhcvirBDXbmNC7SiO72Pgvg3A1aBX2dwlEz_C6IcagPO2Bv2JrurOIAs5vqtRDUCC_Bum0veVA5G0DXjP7NGMAVPFUvs/s320/Outside.jpg" width="311" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beckta Dining & Wine</td></tr>
</tbody></table>
<br />
<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;">I don’t
like to think that I’m very special or above anyone else in life.<span style="mso-spacerun: yes;"> </span>It’s been a quirk of mine for a very long
time.<span style="mso-spacerun: yes;"> </span>When I became a team lead in high
tech and subsequently a supervisor and then a manager in the government, I was
very reluctant to have formal meetings with my direct reports often trying to
favour a less formal approach to meeting with them.<span style="mso-spacerun: yes;"> </span>I would very rarely speak in terms of “my
employees” or “yes he/she works for me” favouring the idea of we were all
colleagues rather than being in a superior / subordinate working dynamic. </span></span><br />
<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;"></span></span><br />
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;">This notion
often transcends my day-to-day life, particularly when eating at restaurants. <span style="mso-spacerun: yes;"> </span>I was never comfortable with the idea that I
was being “served” by a waiter and even more so when I’m referred to as “Sir”.<span style="mso-spacerun: yes;"> </span>Like at work, I am more attracted to a dining
experience whereby the evening is an engaging and unpretentious experience among
colleagues or better yet friends.</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span lang="EN-CA" style="mso-ansi-language: EN-CA;"></span><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;">Dining at
Beckta really is that idea incarnate.<span style="mso-spacerun: yes;"> </span>Steve
Whittaker, the restaurant’s manager as well as frommager (more commonly
referred to a cheese sommelier) is Beckta’s front door.<span style="mso-spacerun: yes;"> </span>Once a reservation is made, Steve will send
an email or more often will call you personally to greet you and thank you for
your reservation and ask if you have any special requests.<span style="mso-spacerun: yes;"> </span>If you’ve elected to try the tasting menu, he
will ask if there are any dining restrictions as well.</span></span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"></span><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;">Over the
years of dining at Beckta I’ve gotten to know several of the staff members, in
particular, Tristan (who sadly no longer works there) and more recently
CJ.<span style="mso-spacerun: yes;"> </span>CJ is hands down the very best at
what he does.<span style="mso-spacerun: yes;"> </span>From the moment you sit
down you feel like you’re reconnecting with an old friend you haven’t seen in
years and he really does make you feel like you’re the only person in the room.<span style="mso-spacerun: yes;"> </span>His broad smile, infectious friendly demeanour
and last but not least his intimate knowledge of the evening’s menu and wine
pairings are second to none.<span style="mso-spacerun: yes;"> </span>CJ and
Steve are the very embodiment of the experience I yearn for when going out for
dinner.</span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQbxdfwO3I9OeK1fbRwXQCq1_WbbKJ31464I6vVXmhpD294ekKLwn4aEl17m1vCA10T_jGZcTKV4Pb1-4tfPeixK5UryBgGrxjlEMbCqWyHjKaDuzsvArW32UypxtNIgLNB0if4ZSzxI/s1600/Menu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQbxdfwO3I9OeK1fbRwXQCq1_WbbKJ31464I6vVXmhpD294ekKLwn4aEl17m1vCA10T_jGZcTKV4Pb1-4tfPeixK5UryBgGrxjlEMbCqWyHjKaDuzsvArW32UypxtNIgLNB0if4ZSzxI/s400/Menu.jpg" width="308" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Souvenir Menu</td></tr>
</tbody></table>
<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;"></span></span><br />
<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;">The décor
at Beckta is minimalism at its best.<span style="mso-spacerun: yes;">
</span>From the natural wood tones, and warm paint colors with sparse artwork
to the simple place settings and white table linens with subdued background
music, Executive Chef Michael Moffatt and his team’s creations can take front
and center stage.<span style="mso-spacerun: yes;"> </span>Dining at Beckta is
intimate dining at its best regardless of how busy it is.<span style="mso-spacerun: yes;"> </span>One never gets the sense of a crowded room
full of boisterous conversations.</span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dWbRvbL6rwq2FXxK0GI6V2JMhTUDaM-WpXTGnrisj4EFvByRRExEz8pnU-kEXouELGcKgMm6odVYuzJv1IsK-o9kQIbrlGGdiAFCaFULNl9-Eia4-BTeOMoI3YZeUOKOWOKYtzHSF5I/s1600/Inside.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dWbRvbL6rwq2FXxK0GI6V2JMhTUDaM-WpXTGnrisj4EFvByRRExEz8pnU-kEXouELGcKgMm6odVYuzJv1IsK-o9kQIbrlGGdiAFCaFULNl9-Eia4-BTeOMoI3YZeUOKOWOKYtzHSF5I/s320/Inside.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dining Room</td></tr>
</tbody></table>
<span lang="EN-CA" style="mso-ansi-language: EN-CA;"></span><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;">Out of the
half dozen times I have had the pleasure of dining at Beckta, the most
memorable visit was the 8-course tasting menu with wine pairing.<span style="mso-spacerun: yes;"> </span>At $110 plus an additional $75 for the
optional wine pairing per person, this meal really is a once in a lifetime even
for the average diner.<span style="mso-spacerun: yes;"> </span>As I write this I
can practically hear the reader’s gasp in shock at the price however make no
mistake; if you enjoy fine dining and want to sample the cooking of one of
Canada’s top restaurants, it is well worth it.<span style="mso-spacerun: yes;">
</span>I’ve eaten in more expensive New York City restaurants serving similar
tasting menus for nearly double the price and it wasn’t nearly as
enjoyable.<span style="mso-spacerun: yes;"> </span>The tasting menu at Beckta
is, as they say, pound for pound the best tasting menu dining experience for
your money you will ever have.<span style="mso-spacerun: yes;"> </span>If the
idea of consuming eight courses of food is too arduous, Beckta also serves a 5-course
tasting menus for $85 with an optional wine pairing for an additional $39.<span style="mso-spacerun: yes;"> </span>Diners can also enjoy an optional cheese
course for $16, where they will be treated to Steve’s impeccable taste and
knowledge in cheese and will likely sample some special in-house enhanced or
made chesses by Steve himself.<span style="mso-spacerun: yes;"> </span>If a la
carte dining is more to your liking, the average prices for appetizers are $17
and mains are $36.</span></span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"></span><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;">The
evening’s adventure began with hamachi sashimi with a nori vinaigrette and
ponzu paired with Champagne Brut “Cuvé Saint Flavy” Georges Gardet, France N.V.
<span style="mso-spacerun: yes;"> </span>The hamachi (also known as Japanese
Yellowtail or amberjack) simply melted in your mouth and the nori (edible
seaweed) vinaigrette complimented the dish perfectly with the champagne capping
off this delectable play on sushi.</span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhslAOJ5R8Od301oa1HwUgPC-eFtjrpizPFViusoo2LiQi7K-_RqiiP9VHcu9QikrJtKQRgwAjD88730Ab4ffjErXVoy8zr2loG7BOCHzYKslHDyfLq8qjd9o_DsV_Z0pB7LZHSFkJwbSo/s1600/hamachi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhslAOJ5R8Od301oa1HwUgPC-eFtjrpizPFViusoo2LiQi7K-_RqiiP9VHcu9QikrJtKQRgwAjD88730Ab4ffjErXVoy8zr2loG7BOCHzYKslHDyfLq8qjd9o_DsV_Z0pB7LZHSFkJwbSo/s320/hamachi.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hamachi Sashimi with Nori Vinaigrette and Ponzu</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"></span><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;">Next up was
a rabbit rillette with a ramp paint and homemade mustard paired with a 2008
German Riesling Kabinette by Daniel Vollenweider named “Wolfer Goldgrube.<span style="mso-spacerun: yes;"> </span>The rillette was so light and fresh.<span style="mso-spacerun: yes;"> </span>I’ve never tasted ramps before.<span style="mso-spacerun: yes;"> </span>Ramps are a variety of wild leaks that have a
pervasive garlic flavor and strong onion odour and in Canada are considered a
rare delicacy as they are mostly found around South Carolina up through
Canada.<span style="mso-spacerun: yes;"> </span>The ramp pain really
complimented the rabbit and combined with the mustard and the sweetness of the Riesling
definitely left me wanting more of it.</span></span><br />
<span style="font-family: Calibri;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUTLJWiSBzlmWK4dRemo0OZbOI5Q_jFTjFPsLH1ZkWHWBKWCBKr7m9aLZyVLmWn9MztgrnlTFS39_Z_s2KMV9sd9bK96HiDkwHfvv1Hg3Zf9gC68HyANSNdJzdOQoe_GMRGV2eyE1NoY/s1600/rilette.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUTLJWiSBzlmWK4dRemo0OZbOI5Q_jFTjFPsLH1ZkWHWBKWCBKr7m9aLZyVLmWn9MztgrnlTFS39_Z_s2KMV9sd9bK96HiDkwHfvv1Hg3Zf9gC68HyANSNdJzdOQoe_GMRGV2eyE1NoY/s320/rilette.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rabbit Rillette with Ramp Paint and Mustdard</td></tr>
</tbody></table>
<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;"></span></span><br />
<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;">Following
the rabbit we were served BC spot prawns with hiyashi wakame and togarashi
hollandaise paired with a Greek Assyrtico “Thalassitis” wine.<span style="mso-spacerun: yes;"> </span>This was a really interesting dish as it
paired Japanese cuisine with a Greek wine.<span style="mso-spacerun: yes;">
</span>The flavour of the Japanese seaweed salad (hiyashi wakame) infused with
the hint of heat from the togarashi (Japanese for chili peppers) hollandaise
married perfectly with the dryness of the Assyrtico with a hint of sweetness.</span></span><br />
<span style="font-family: Calibri;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhULMAKVcgpmCEqzHCDxirGJKaOORS-CL0wKbLuTdcoDJgWqamDxqtiGcZsoeoKYKIXm35i7sASJkQEluizGyoDtp13sETYBI0BvWoQBQRZIE_CVQIo1AmBQ80ZSk93JBcrB7W-Jaalug4/s1600/shrimp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhULMAKVcgpmCEqzHCDxirGJKaOORS-CL0wKbLuTdcoDJgWqamDxqtiGcZsoeoKYKIXm35i7sASJkQEluizGyoDtp13sETYBI0BvWoQBQRZIE_CVQIo1AmBQ80ZSk93JBcrB7W-Jaalug4/s320/shrimp.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BC Spot Prawns with Hiyashi Wakame and Togarashi Hollandaise</td></tr>
</tbody></table>
</div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"></span><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;">Our palates
were then teased with a 7 grain risotto with snap peas, fresh goat cheese and
camelina oil that was paired with an exquisite 2008 Pinot Noir from Voss
Vineyards in Martinborough New Zealand.<span style="mso-spacerun: yes;">
</span>The risotto was done to perfection and the creaminess of the home gave
the risotto even more richness in flavor and texture.<span style="mso-spacerun: yes;"> </span>The Pinot Noir was an excellent segue for our
palates as we prepared for the next dish.</span></span><br />
<span style="font-family: Calibri;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiktixrweyMeNInWpEPSs78DOjSd4Cr52kN4nR28RgNLxl2K3vhdJngIhoVj0QZ5-lqC4EdC3MgE85wwSFP3aQeTzfJf_CTKU4uPVf7yTcf7FKm8_YkZ-aeBKGIiJGwsui_7QbOIUtN7oA/s1600/risotto.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiktixrweyMeNInWpEPSs78DOjSd4Cr52kN4nR28RgNLxl2K3vhdJngIhoVj0QZ5-lqC4EdC3MgE85wwSFP3aQeTzfJf_CTKU4uPVf7yTcf7FKm8_YkZ-aeBKGIiJGwsui_7QbOIUtN7oA/s320/risotto.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">7 Grain Risotto with Snap Peas, Fresh Goat Cheese and Camelina Oil</td></tr>
</tbody></table>
</div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"></span><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;">Speaking of
New Zealand, if one were to compare this expansive meal to a flight from Ottawa
to Martinborough New Zealand, right now we’d be flying over Hawaii…</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span lang="EN-CA" style="mso-ansi-language: EN-CA;"></span><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;">The second
half of this journey began spatch-cockerel (young male rooster aged between 4
to 12 months) in a brandy cream jus with chanterelle mushrooms and white
asparagus paired with a 2007 Cabernet Franc from one of my favourite vineyards,
Stratus VQA from Niagara-on-the-Lake.<span style="mso-spacerun: yes;">
</span>This was the first time I’ve ever tried rooster and I can honestly say I’ve
never eaten a tenderer piece of foul in my life.<span style="mso-spacerun: yes;"> </span>The mushrooms and asparagus were also cooked
to perfection and definitely enhanced the smoky pepper aromas from the Cabernet
Franc.</span></span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"></span><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;">I have
never really been a big fan of lamb, however I was blown away with Chef Moffatt’s
“tagine” styled lamb in preserved lemon with grilled potatoes and truffle oil
that was paired with a glass of Tuscan Petra Quercegobbe (an Italian Merlot)
from 2006.<span style="mso-spacerun: yes;"> </span>The lamb simply melted in
your mouth.<span style="mso-spacerun: yes;"> </span>The most interesting thing I
noticed about this dish was the lack of the gamy bold flavor that has turned me
off of lamb in the past.<span style="mso-spacerun: yes;"> </span>This lamb was
succulent and ate like a top notch cut of filet mignon.<span style="mso-spacerun: yes;"> </span>The boldness of the Merlot was a welcomed
surprise and enhanced the steak like properties of the lamb without the strong
tannins that one would typically find in a robust tasting wine.</span></span><br />
<span style="font-family: Calibri;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtbxKaCyoVVq3gSAZgHU_Rr6BzLy4f4VRNQY6QP3f8m6RCI6ZjMqyBOEubgZbnRcqcm8HTGv_CR5nV4imORJt9IKFud5doGH6nOUPwePNDneh9gceGfFm8pVitpSTQhk9eCkYKR1BEmY/s1600/lamb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtbxKaCyoVVq3gSAZgHU_Rr6BzLy4f4VRNQY6QP3f8m6RCI6ZjMqyBOEubgZbnRcqcm8HTGv_CR5nV4imORJt9IKFud5doGH6nOUPwePNDneh9gceGfFm8pVitpSTQhk9eCkYKR1BEmY/s320/lamb.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb "Tagine" with Preserved Lemon, Grilled Potatoes and Truffle Oil</td></tr>
</tbody></table>
</div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"></span><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;">After such a
savory assault on our senses, our palettes were “cleansed” with a trio of
sorbets (buttermilk, ginger and avocado) that were accompanied with some homemade
macaroons and yuzu (a strongly aromatic citrus fruit indigenous to East Asia,
most akin to a grapefruit).</span></span><br />
<span style="font-family: Calibri;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqJawcgTMLJ_fhEDk-6erdUcgy4GV_vmAnxVm8DV0J8HxcUJX8cJj2s8PK_EnJaDrOk2P-gOYJ99XcfQifmHlRks3HBMlTFvgnyBY243lxYCe3YOWE48rnwU4FP6-Xwj6NNkiemI1ZJE/s1600/sorbets.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqJawcgTMLJ_fhEDk-6erdUcgy4GV_vmAnxVm8DV0J8HxcUJX8cJj2s8PK_EnJaDrOk2P-gOYJ99XcfQifmHlRks3HBMlTFvgnyBY243lxYCe3YOWE48rnwU4FP6-Xwj6NNkiemI1ZJE/s320/sorbets.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buttermilk, Ginger and Avocado Sorbets</td></tr>
</tbody></table>
</div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"></span><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;">Last but
not least our journey ended with a chocolate sour cherry brownie with cognac
pudding and lavender “soil” that was paired with a medium bodied 2003 Tawny Port
from Delaforce in Portugal.<span style="mso-spacerun: yes;"> </span>The variety
of aromas and flavors that were experienced from this desert were sheer joy.<span style="mso-spacerun: yes;"> </span>There were even homemade marshmallows in the
shape of mushrooms that really made the presentation of the dish pure art. <span style="mso-spacerun: yes;"> </span></span></span><br />
<span style="font-family: Calibri;"></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaUa7EjMKJiq03hKIqM4hrJk41eyN-C_UNveGQjyXrADpkQJxWldoKiH-DO5rtLfhthhHWP-VUlbaicekP5yjP57sNBMEjdHiEooGkyueSIPTRQhtwUCI1kb3jWOD6LGNSOJOH4I_6A4/s1600/dessert.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaUa7EjMKJiq03hKIqM4hrJk41eyN-C_UNveGQjyXrADpkQJxWldoKiH-DO5rtLfhthhHWP-VUlbaicekP5yjP57sNBMEjdHiEooGkyueSIPTRQhtwUCI1kb3jWOD6LGNSOJOH4I_6A4/s320/dessert.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Sour Cherry Brownie with Cognac Pudding and Lavender Soil</td></tr>
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</div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span></span><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;">I cannot
say enough good things about my dining experiences at Beckta.<span style="mso-spacerun: yes;"> </span>I’ve had the pleasure of dining at Stephen
Beckta’s flagship restaurant several times and have enjoyed both the 5 and 8
course tasting menus along with items from his incredible a la carte menu.<span style="mso-spacerun: yes;"> </span>My favourite is by far their Quebec Magret
duck served with sun dried Cherry Gnocchi, Arugula, Summer Succotash,
Chanterelle Mushrooms and Fresh Cherry Cumberland Sauce.</span></span></div>
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;"></span><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;">If you want
to experience the very best in service, hospitality and fine dining that this
city has to offer, I would give Steve Whittaker at Beckta a call and make your
reservation today.<span style="mso-spacerun: yes;"> </span>Make sure you ask for
CJ and tell them I’ve sent you.<span style="mso-spacerun: yes;"> </span>I
promise you will be treated to a culinary adventure you won’t soon forget!</span></span><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Calibri;"></span></span></div>
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;"></span><br />
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<span lang="EN-CA" style="mso-ansi-language: EN-CA;">Beckta Dining & Wine<o:p></o:p></span></div>
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<span style="font-family: Times New Roman;">
</span><span lang="EN-CA" style="mso-ansi-language: EN-CA;">226 Nepean Street, </span><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><span style="font-family: Times New Roman;">O</span>ttawa ON</span></div>
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<span style="font-family: Times New Roman;">
</span><span lang="EN-CA" style="mso-ansi-language: EN-CA;"><a href="http://www.beckta.com/">http://www.beckta.com</a><o:p></o:p></span></div>
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</span><br />
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<span style="font-family: Times New Roman;">
<link alternate=xxx><a href="http://www.urbanspoon.com/r/250/1344260/restaurant/Centretown-Downtown/Beckta-Dining-and-Wine-Ottawa"><img alt="Beckta Dining and Wine on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1344260/biglogo.gif" style="border:none;padding:0px;width:104px;height:34px" /></a>
</span></div>
Jason Mombourquettehttp://www.blogger.com/profile/11114251088196322920noreply@blogger.com0226 Nepean St, Ottawa, ON K2P 0B8, Canada45.4166622 -75.699174645.4152692 -75.7016421 45.4180552 -75.696707100000012tag:blogger.com,1999:blog-2787898938486028412.post-90172297006061359802012-08-18T18:40:00.001-07:002012-12-02T10:36:11.902-08:00Misty-eyed over food, that must be a first...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqwXsbBrT0yUeJkpZiqOhFyfykK2j4YUnbmgaj6EjcjPszn47YWEoVVqNAop8__Iq9oii-sZBQlpHAVbZrF_CnBY6chJqrOHNA1WFq7v-D8IkCZwNTFiFCd9VPdemJqAcV1Nj2bQiqNk/s1600/mistura.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqwXsbBrT0yUeJkpZiqOhFyfykK2j4YUnbmgaj6EjcjPszn47YWEoVVqNAop8__Iq9oii-sZBQlpHAVbZrF_CnBY6chJqrOHNA1WFq7v-D8IkCZwNTFiFCd9VPdemJqAcV1Nj2bQiqNk/s320/mistura.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mistura</td></tr>
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<span lang="EN-CA" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-CA;">I recently travelled to Toronto and decided to eat at Chef Massimo
Capra’s Mistura having been recommended as something I had to try and having
seen Chef Massimo on Cityline and seeing him on the food network I decided to
go.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijetoxwNPh8hJYavDoPNeTduFhWyb_ezJhDH0iRsl3rE-7QmDqPK1NervNjhKGK4oan55v8XX-MIc-JB3vzU2C2XRsbNWh1DYN9ySf-REoNUCcdg3pMOxQ3Cx0242jYivD9A1iuuYsPoQ/s1600/massimo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijetoxwNPh8hJYavDoPNeTduFhWyb_ezJhDH0iRsl3rE-7QmDqPK1NervNjhKGK4oan55v8XX-MIc-JB3vzU2C2XRsbNWh1DYN9ySf-REoNUCcdg3pMOxQ3Cx0242jYivD9A1iuuYsPoQ/s1600/massimo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Massimo Capra</td></tr>
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<span lang="EN-CA" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-CA;">To say that Mistura was a religious experience is a gross
understatement.<span style="mso-spacerun: yes;"> </span>From the moment I walked
through the doors I knew I was in for a very special experience.<span style="mso-spacerun: yes;"> </span>The restaurant is spectacularly decorated,
the staff exemplary, attentive and friendly and never have I seen such attention
to detail.</span></div>
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<span lang="EN-CA" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-CA;">Our meal began with Buffala Mozzarella and Carpaccio Di Manzo, both of
which I have had many opportunities to sample elsewhere, however nothing on
this scale or exquisite flavour.<span style="mso-spacerun: yes;"> </span>When I savoured
the very first bite of my carpaccio, it quite literally brought tears to my
eyes and took my breath away.<span style="mso-spacerun: yes;"> </span>Never have
I’ve eaten something so incredible, I wish I could have frozen that very moment
in time and replay it over an over again.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC3EBJUPgZF9Jx_K8HQT0FkWgM4AzSeLGNB50T24wHovgMLlHgRK-amDfY8-X0jIPuIlVfRp6XN1QJdNakl3xIYFfqFyJqTUdG89G9iob9R4vlqXU7jgEsLtjsgYkUT9TiMTEIJ8bjH7c/s1600/carpaccio.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC3EBJUPgZF9Jx_K8HQT0FkWgM4AzSeLGNB50T24wHovgMLlHgRK-amDfY8-X0jIPuIlVfRp6XN1QJdNakl3xIYFfqFyJqTUdG89G9iob9R4vlqXU7jgEsLtjsgYkUT9TiMTEIJ8bjH7c/s320/carpaccio.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carpaccio</td></tr>
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<span lang="EN-CA" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-CA;">My dinner companion was equally taken aback by the taste of her Buffala,
she exclaimed with bright eyes opened wide that never had she eaten something
so delicious.<span style="mso-spacerun: yes;"> </span>The presentation of the
dish along with the attention to detail right down to the jellied balsamic vinegar
and grilled eggplant was nothing short of heavenly.<o:p></o:p></span><br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLaGMzHpp3W8sZRK1g2GqTppNDFlgtZMu46ePWqD6mL3FFw5W7CDYEOyoBYUC0GQoXD2jCzi6An9p1R2u974NRzOHW5OmqKbcc-5vQarDtVU9-RCncaKEEnFg_X3OqqC9hNEyZJk0OswU/s1600/buffala.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLaGMzHpp3W8sZRK1g2GqTppNDFlgtZMu46ePWqD6mL3FFw5W7CDYEOyoBYUC0GQoXD2jCzi6An9p1R2u974NRzOHW5OmqKbcc-5vQarDtVU9-RCncaKEEnFg_X3OqqC9hNEyZJk0OswU/s320/buffala.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buffala Mozzarella wrapped in grilled eggplant</td></tr>
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<span lang="EN-CA" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-CA;">Next we enjoyed a pasta dish with sweet sausage in a tomato based sauce
and Capesante (scallops).<span style="mso-spacerun: yes;"> </span>Again we were
brought to our knees at the incredible flavour that the kitchen had prepared
for us and savoured every last morsel.<span style="mso-spacerun: yes;">
</span>My friend, who is not normally a huge fan of sausage, marvelled at how
delicious her meal was and even stated how she wished she could eat it all over
again.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjksScPpSbvQACOxMyVxR7r10ySj4FwnC0-z5Jg1KHBR8svPjqWCvNTB5KehjG2ElDCqSxYAjP7RA1-OdYSF6nzskmNM56_yoq2hAKf69fSgCxK93JJgHien1bFubqPFbeHWxqpUJJZl-4/s1600/pasta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjksScPpSbvQACOxMyVxR7r10ySj4FwnC0-z5Jg1KHBR8svPjqWCvNTB5KehjG2ElDCqSxYAjP7RA1-OdYSF6nzskmNM56_yoq2hAKf69fSgCxK93JJgHien1bFubqPFbeHWxqpUJJZl-4/s320/pasta.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta with sweet sausage in tomato sauce</td></tr>
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<span lang="EN-CA" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-CA;">I am a huge fan of scallops and have been ordering them on a more frequent
basis trying to satisfy my craving for that perfectly prepared dish.<span style="mso-spacerun: yes;"> </span>I had even hesitated ordering them at Mistura
due to the fact that I had so often been disappointed with them everywhere else
that I had.<span style="mso-spacerun: yes;"> </span>I’m so glad that I did as I
shudder to think what I would have missed out on.<span style="mso-spacerun: yes;"> </span>The first thing I was in awe of was the sheer
size of them.<span style="mso-spacerun: yes;"> </span>Never have I seen such
massive scallops seared to utter perfection.<span style="mso-spacerun: yes;">
</span>The presentation of the dish was such a delight it was a travesty to
even taste it. <span style="mso-spacerun: yes;"> </span>Again when I took in that
first heavenly bite, it stopped me dead in my tracks and I sighed in relief
proclaiming “finally, this is what I’ve been looking for.”<span style="mso-spacerun: yes;"> </span>And again my eyes began to tear up as I took
in every millisecond of that bite.<span style="mso-spacerun: yes;"> </span>The
dish was nothing short of genius and having all of this paired with the
incredible bottle of 2007 Amarone red wine made it that much better.<o:p></o:p></span></div>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6lCwOYYsjD1pqtQS5qY5Ze2BiDqcd6ogeB5szAKtBKYgPjB6ggmunOouKMAqkgus6o8Z9lD_u8SfoWEjI1m8F-KBigUc2S0Li_LelrlIXhEo4GlYYx1TALUc3roEnd8xDzxhQW5zpjY/s1600/capesante.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6lCwOYYsjD1pqtQS5qY5Ze2BiDqcd6ogeB5szAKtBKYgPjB6ggmunOouKMAqkgus6o8Z9lD_u8SfoWEjI1m8F-KBigUc2S0Li_LelrlIXhEo4GlYYx1TALUc3roEnd8xDzxhQW5zpjY/s320/capesante.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seared scallops over white bean purée, crispy duck prosciutto,<br />pea shoot salad & brown butter
brandy sauce </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPgzVdMsiT1vr-pyE1bROVaCvDHSQu5Ek9rwOMQ6Ei3BBecTfkX2DQJG65FBT42B_0ola9RDNFpCBE-10036Ui1g6p_yjvzJU1u6bGxC67mH08QsEvoC-bhDQULZOWPURKODx7pOLGxA/s1600/huge.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPgzVdMsiT1vr-pyE1bROVaCvDHSQu5Ek9rwOMQ6Ei3BBecTfkX2DQJG65FBT42B_0ola9RDNFpCBE-10036Ui1g6p_yjvzJU1u6bGxC67mH08QsEvoC-bhDQULZOWPURKODx7pOLGxA/s320/huge.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Huge scallops!</td></tr>
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<span lang="EN-CA" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-CA;">Last but not least, we treated ourselves to Tortina Dark Chocolate
Brownie with amarena cherries, praline ice cream and salted caramel.<span style="mso-spacerun: yes;"> </span>I am a huge fan of brownies despite not
having a very sweet tooth.<span style="mso-spacerun: yes;"> </span>Again we were
rendered speechless at the flavours that burst forth as well as the sheer
artistry of the dessert.<span style="mso-spacerun: yes;"> </span>Thankfully no
one was injured when fighting over the last few delectable crumbs.</span><br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrV6aKnzMj3P37qMthkAc7zTXu4DeLfoesxfpQmKh-F8QmcY3wg5OGoGPWwMCpCeiiLVEkSL6oONsE6CEYsMYBOlxxsLUdYlaMH8nfYKgSKAaaufEC7OochYP90n1MIU0iSS5FmeKHyQ/s1600/tortina.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrV6aKnzMj3P37qMthkAc7zTXu4DeLfoesxfpQmKh-F8QmcY3wg5OGoGPWwMCpCeiiLVEkSL6oONsE6CEYsMYBOlxxsLUdYlaMH8nfYKgSKAaaufEC7OochYP90n1MIU0iSS5FmeKHyQ/s320/tortina.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dark Chocolate Tortina "Brownie" with amarena cherries, praline ice cream & salted
caramel</td></tr>
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<span lang="EN-CA" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-CA;">I have no doubt that Chef Massimo probably receives many compliments
from many patrons to his establishments and is no stranger to praise.<span style="mso-spacerun: yes;"> </span>I am by no means a VIP calibre patron, but at
the same time I do enjoy a good meal and often do take advantage of the various
fine dining establishments both at home and when I travel.<span style="mso-spacerun: yes;"> </span>I can say without a shadow of a doubt that
our experience at Mistura was quite simply the best dining experience we have
ever had the privilege of taking in; so much so that I couldn’t possibly in
good conscious ever order scallops or carpaccio ever again anywhere else as truly
believe no one could come close to what Mistura was able to create.<o:p></o:p></span><br />
<br />
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<span lang="EN-CA" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-CA;">I enjoyed the meal so much that I would not hesitate to travel the 4
hours to Toronto just to have dinner at Mistura and drive home afterwards.<span style="mso-spacerun: yes;"> </span>I will definitely return and my only hope is
that I will get to Meet Chef Massimo Capra in person to thank him and tell him
first hand how incredible his restaurant truly is.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
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<span lang="EN-CA" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-CA;">I hope my words here today have done a fraction of the justice to Chef
Massimo, his restaurant and his staff deserve for a truly special night.<span style="mso-spacerun: yes;"> </span>Grazie mille per la bella serata!<o:p></o:p></span></div>
<br />
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<span lang="EN-CA" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-CA;">Mistura<o:p></o:p></span></div>
<span lang="EN-CA" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-CA;">265 Davenport Road<o:p></o:p></span><br />
<span lang="EN-CA" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-CA;">Toronto ON<o:p></o:p></span><br />
<span lang="EN-CA" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-CA;">M5R 1J9<o:p></o:p></span><br />
<span lang="EN-CA" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-CA;">416-515-0009<o:p></o:p></span><br />
<span lang="EN-CA" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-CA;"><a href="http://www.mistura.ca/">http://www.mistura.ca</a><o:p></o:p></span><br />
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<a href="http://www.urbanspoon.com/r/10/133565/restaurant/Yorkville/Mistura-Toronto"><img alt="Mistura on Urbanspoon" src="http://www.urbanspoon.com/b/logo/133565/biglogo.gif" style="border:none;padding:0px;width:104px;height:34px" /></a>
Jason Mombourquettehttp://www.blogger.com/profile/11114251088196322920noreply@blogger.com0265 Davenport Rd, Toronto, ON M5R 1J8, Canada43.6742947 -79.398225143.6735767 -79.3994591 43.675012699999996 -79.396991100000008tag:blogger.com,1999:blog-2787898938486028412.post-7451752025048805832012-08-12T17:57:00.001-07:002012-12-02T10:36:33.913-08:00This must be the place that toppled the Flintstone’s car…<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-b4Y8l6rXoy2IAhzDIXb8daqJiJLjNrZ7KBAE-uOU9gOvw7bN29nRdxWkJuqwQadksu0K1ae4Hk-qO3LsuG4D6J076SMZyz10s-EIqvLQhJsTxc35NKAipkGh9np72pZlvXHW4kB29M/s1600/flintstones_ribs2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-b4Y8l6rXoy2IAhzDIXb8daqJiJLjNrZ7KBAE-uOU9gOvw7bN29nRdxWkJuqwQadksu0K1ae4Hk-qO3LsuG4D6J076SMZyz10s-EIqvLQhJsTxc35NKAipkGh9np72pZlvXHW4kB29M/s320/flintstones_ribs2.jpg" width="320" /></a></div>
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<span style="font-family: Calibri;">Ask anyone who knows me about my deep love affair of all
things BBQ and they will tell you right away how fanatic I am about grilled
meat.<span style="mso-spacerun: yes;"> </span>So obsessed am I with BBQ that for
the longest time I was having my sauce shipped to me from a little place called
Fat Matt’s Rib Shack in Atlanta Georgia after I had stumbled upon it looking
for a quick dinner while on a business trip. </span><br />
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<span style="font-family: Calibri;">Since then I have searched far and wide for a BBQ joint that
didn’t require me to hop aboard a plane and fly to the southern US to satisfy my
insatiable cravings for ribs and chicken smothered in so much sauce that I’d need
to shower after having stuffed myself into a coma.</span></div>
<span style="font-family: Calibri;">So when my good friend Laura told me I had to try Syracuse’s
famous Dinosaur Bar-B-Que, I had to give it a try and I am so glad I did.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1oXRZ9nZNlVj8FKZlzYHwCsyye2QqCeuBqA4f6xBMtfMYeuJ2jDNTvrxRrl8x_EyAPFi1yp_L8k3cUBk4qIjhGOes5iwopjpwnJiGxpIcr3vw4ZMoxDoNAyIlvzAfS_wKyhXexeofWvI/s1600/outside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1oXRZ9nZNlVj8FKZlzYHwCsyye2QqCeuBqA4f6xBMtfMYeuJ2jDNTvrxRrl8x_EyAPFi1yp_L8k3cUBk4qIjhGOes5iwopjpwnJiGxpIcr3vw4ZMoxDoNAyIlvzAfS_wKyhXexeofWvI/s320/outside.jpg" width="320" /></a></div>
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<span style="font-family: Calibri;">The first thing you’ll notice when you pull up to the
massive restaurant on the corner of West Willow and North Franklin Street (the
first of five locations throughout New York and New Jersey State) is the
line-up of patrons patiently waiting for a table.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>It
doesn’t matter what time of day it is or what month during the year, the place
is always packed.<span style="mso-spacerun: yes;"> </span>I knew right away when
I saw the massive line-up there must be a good reason for it.</span></div>
<span style="font-family: Calibri;">Inside you’ll find a mish mash of biker bar / roadhouse /
family restaurant.<span style="mso-spacerun: yes;"> </span>If you have the
kiddies with you I’d recommend getting a table away from the bar area as it can
get pretty crowded and loud while people wait for their tables and it is hard
to hear yourself think let alone have any semblance of a conversation.<span style="mso-spacerun: yes;"> </span></span><br />
<br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;">I</span></span><span style="font-family: Calibri;">n the later hours the restaurant turns into a blues bar
featuring all kinds of great bands.<span style="mso-spacerun: yes;"> </span>If
that is your scene, visit the website to find out what acts are scheduled to
play before you go.<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: Calibri;">Now let’s talk about the food; what can I say other than WOW
this stuff is good and the portion sizes are large enough to satisfy Hazard Co.’s
Boss Hog on his hungriest of days after chasing the General Lee.<span style="mso-spacerun: yes;"> </span>I particularly enjoy their Wango Tango BBQ’ed
chicken wings followed by a half rack platter of ribs.<span style="mso-spacerun: yes;"> </span>The ribs are smoked to perfection with a
great crust and the mouth watering meat falls off the bone.<span style="mso-spacerun: yes;"> </span>Plus if you are a lover of a good BBQ sauce,
not to worry, you can have all the extra sauce you want thanks to the bottles
they provide at each table for you; regular or their spicier Wang Tango sauce.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9ubu4GuIgp4TSjWvjeTu8NBMU3V1SqPYWru4DZrnD1ixoxGd2S6q1RC9ZI23Zj9cZtJRnb9TJmnLHSemYTv-sGCMSrulPUgBSrfRyp5yE83pn3ZG9TMFVxjFsXGLBA2CF9McnzOVEeM/s1600/ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9ubu4GuIgp4TSjWvjeTu8NBMU3V1SqPYWru4DZrnD1ixoxGd2S6q1RC9ZI23Zj9cZtJRnb9TJmnLHSemYTv-sGCMSrulPUgBSrfRyp5yE83pn3ZG9TMFVxjFsXGLBA2CF9McnzOVEeM/s320/ribs.jpg" width="320" /></a></div>
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<br /><span style="font-family: Calibri;">The side dishes are great also.<span style="mso-spacerun: yes;"> </span>The mac n’ cheese is phenomenal and extra
cheesy with a great breadcrumb crust and their corn bread as well as coleslaw
would make even the most season southerner think they were back home at their
mamma’s house for a family feast with Sweet Home Alabama blaring in the
background.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5gceefpbhnDodnF-mqMsT_Z_VsSBVxEw58UWFiWGXEs9S7326JvyFHW8xUPpVU0m_RLWj6aMToDzrJpSuzNkRXmj1IDECYXkD9LToeYpyb4BFUOUXZBvJ3GlUnRulDNdTqkdP3uZws0/s1600/wings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5gceefpbhnDodnF-mqMsT_Z_VsSBVxEw58UWFiWGXEs9S7326JvyFHW8xUPpVU0m_RLWj6aMToDzrJpSuzNkRXmj1IDECYXkD9LToeYpyb4BFUOUXZBvJ3GlUnRulDNdTqkdP3uZws0/s320/wings.jpg" width="320" /></a></div>
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<br /><span style="font-family: Calibri;">Prices are more than reasonable with a half rack including
two side dishes plus corn bread will set you back $15.95 and trust me, you won’t
be able to finish it all.</span></div>
<span style="font-family: Calibri;">Dinosaur Bar-B-Que is a great place to go any day of the
week at any time.<span style="mso-spacerun: yes;"> </span>The food is fresh, the
staff is great and the price is right.<span style="mso-spacerun: yes;">
</span>This is a great place to go whether you’re taking the kids out and
sharing a full rack of ribs with the family or looking for a fun place to take that
first date to break down those walls by getting your face and fingers all
sticky then cutting loose on the dance floor.<span style="mso-spacerun: yes;">
</span></span><br />
<br />
<span style="font-family: Calibri;">I enjoy this place so much, I’d gladly drive the three plus
hours to Syracuse just to go for an evening out.<span style="mso-spacerun: yes;"> </span>But then again I’m kinda crazy like that. </span><br />
<br />
<span style="font-family: Calibri;">So whether you’re travelling through Syracuse or going there
for a weekend shopping trip with your family or friends, make sure you stop by Dinosaur
Bar-B-Que for an experience you won’t soon forget.</span><br />
<br /><span style="font-family: Calibri;">Dinosaur Bar-B-Que</span><br />
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<span style="font-family: Calibri;">246 W. Willow St. </span><br />
<span style="font-family: Calibri;">Syracuse, NY 13202</span><br />
<a href="http://www.dinosaurbarbque.com/"><span style="color: blue; font-family: Calibri;">http://www.dinosaurbarbque.com</span></a></div>
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<a href="http://www.urbanspoon.com/r/299/1267167/restaurant/Dinosaur-BBQ-Syracuse"><img alt="Dinosaur BBQ on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1267167/biglogo.gif" style="border:none;padding:0px;width:104px;height:34px" /></a>
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Jason Mombourquettehttp://www.blogger.com/profile/11114251088196322920noreply@blogger.com0246 W Willow St, Syracuse, NY 13202, USA43.052407 -76.15490443.050956500000005 -76.1573715 43.0538575 -76.152436500000007tag:blogger.com,1999:blog-2787898938486028412.post-74487455305240486722012-07-28T00:08:00.001-07:002012-12-02T10:36:55.632-08:00“We’re going to Play”<span style="font-family: Calibri;">That was all the information I was given as to where I was
being taken to shortly after my life took a sudden turn.<span style="mso-spacerun: yes;"> </span>As I racked my brain trying to guess where we
were going and unsuccessfully pulling hen’s teeth to get some type of hint as
to our final destination, I never would have guessed that going to “Play” literally
meant that.<span style="mso-spacerun: yes;"> </span>As we strolled up to the
front entrance of Stephen Beckta’s Play Food and Wine located in Ottawa’s
downtown market, I looked over to my friend as she smiled back to me and simply
said “welcome to my world” and I’ve never looked back since.</span><br />
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<span style="font-family: Calibri;">You see, up until then, I had never really experienced any
type of “foodie” restaurant.<span style="mso-spacerun: yes;"> </span>My usual fancy
night out consisted of a meal at you average big chain restaurant.<span style="mso-spacerun: yes;"> </span>However all of that changed that October
evening back in 2010 as my eyes were opened to a whole new gastronomical world
that I never knew existed let alone accessible to someone like me.<span style="mso-spacerun: yes;"> </span>As she sat across from me nervously wondering
if I would enjoy the menu, her anxiety quickly faded as she saw my eyes light
up with every bite.</span></div>
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<span style="font-family: Calibri;">That was 2 years ago and since that initial visit I have
made it a point to dine at Play least every couple of months.<span style="mso-spacerun: yes;"> </span>The staff is second to none, attentive to
your every need without being pretentious or stuffy.<span style="mso-spacerun: yes;"> </span>They are all very knowledgeable in the dishes
being served and provide sommelier level guidance of the extensive wine list to
help make your meal that much more enjoyable.</span></div>
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<span style="font-family: Calibri;">The restaurant itself is simplistic in its décor with two
levels to seat guests.<span style="mso-spacerun: yes;"> </span>The second level
can be a bit noisier during dinner time but the tradeoff of seeing the chefs
working away creating your meal in the open concept kitchen is a splendid
tradeoff and makes for great conversation.<span style="mso-spacerun: yes;">
</span>One of the highlights of the main floor dining area is the antique meat
slicer behind the bar used to carve some of the items from charcuterie menu.</span></div>
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<span style="font-family: Calibri;">Speaking of which, the real star of Mr. Beckta’s restaurant
is the food.<span style="mso-spacerun: yes;"> </span>From the first bite of the
ever changing seasonal menu you know you’re in for a real treat.<span style="mso-spacerun: yes;"> </span>One simply has to look at the tapas sized
dishes artistically plated before them to know how fresh and wholesome the
ingredients are.</span></div>
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<span style="font-family: Calibri;">My most recent visit to Play began with a “play” on a
classic caprese salad followed by a curried butternut squash soup and some exquisite
homemade gnocchi with fennel, radicchio and black olives.<span style="mso-spacerun: yes;"> </span>The wine chosen was a 2009 Gruner Veltliner
Smaragd Loiber Berg by F.X. Pichler who’s crisp, yet surprisingly full bodied flavor
with a creamy finish was an excellent match for the meal.<span style="mso-spacerun: yes;"> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGH87Hhz5PtrpMbdz6IbH3T0ARBrC7ClKVKS_xB8df9on8HV-MX-4rsE1ekbtR5yNJ87U-PzBVhmZ4dp7FQyt6MzdPUTY1aRYLx1N-8HPDoKdX6V70JFs49U0y4p_TX0UVnjQsIsL3z4/s1600/298.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGH87Hhz5PtrpMbdz6IbH3T0ARBrC7ClKVKS_xB8df9on8HV-MX-4rsE1ekbtR5yNJ87U-PzBVhmZ4dp7FQyt6MzdPUTY1aRYLx1N-8HPDoKdX6V70JFs49U0y4p_TX0UVnjQsIsL3z4/s320/298.jpg" width="238" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhOwCh9Xfane_jQ7BKTBJ1Njms_-T-dAJICAbt4vuIcyPZErNQYHK5BEVlRf5xG1rkjKNIz_pA3sdmxL-r8ewTVOCVYd1yfMPBzty7Ve_-YvxGhF3g_xiQo6CDp-UwvLfDZ2AaA3_NaE/s1600/190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhOwCh9Xfane_jQ7BKTBJ1Njms_-T-dAJICAbt4vuIcyPZErNQYHK5BEVlRf5xG1rkjKNIz_pA3sdmxL-r8ewTVOCVYd1yfMPBzty7Ve_-YvxGhF3g_xiQo6CDp-UwvLfDZ2AaA3_NaE/s320/190.jpg" width="238" /></a></div>
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<span style="font-family: Calibri;">All the dishes were wonderfully aromatic and simply
delicious.<span style="mso-spacerun: yes;"> </span>The fact that all the plates
were small enough and specifically designed to share made lunchtime at play,
where guests can eat two plates for $20, an affordable alternative to the usual
fare that one might find around town.</span></div>
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<span style="font-family: Calibri;">Whether you’re new to the whole foodie culture or you have a
refined palate.<span style="mso-spacerun: yes;"> </span>Play Food and Wine has
something to please everyone and is a dining event that should be experienced
at least once by everyone.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"><a href="http://www.playfood.ca/">Play Food and Wine</a></span></span></div>
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Jason Mombourquettehttp://www.blogger.com/profile/11114251088196322920noreply@blogger.com0