Ik kijk uit naar mijn bezoek aan GEZELLIG!

I’m brushing up on my Dutch as Stephen Beckta prepares to make the nation’s capital a little more gezellig.  It’s a Dutch word that is said to be virtually untranslatable (according to Wikipedia), but is at the heart of Dutch culture as the Dutch tend to love all things gezellig (click on the word to hear how it is pronounced).  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!

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.  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.

Outside of Gezellig, inside Stephen Beckta was busy working away.
He is the epitome of hard work and dedication.  One minute
overseeing the operation of Play or Beckta and serving patrons their dishes
to passing a shop vac.

So with Beckta being haute cuisine and Play being more of a informal yet upscale tapas styled restaurant, what can we expect from Gezellig?  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. 

Early photos of the inside renovations of Gezellig.  Photo courtesy of ottawafoodies.com

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.  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.  I can’t wait to see how that has changed.  I’ve driven by on numerous occasions trying to catch a glimpse of what it will look like inside.  From what I’ve seen to date it will be stunning.

Menu prices should be fairly reasonable with main dishes averaging in the $20 dollar range.  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.  Beckta hopes that his neighborhood styled restaurant will bring in regular diners on a twice-a-week basis.  I have no doubt that he will, given the talent he will have in the kitchen and on the floor.

As everyone knows I love all things Stephen Beckta.  Play and Beckta are my two favorite restaurants in this city; not only for their food but also their service.  Both of which, if I’m using the word correctly, are pretty gezellig as it is.  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.  Hmmm maybe I should camp out a night or two before just to make sure.  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”.

Eet smakelijk!

Gezellig
337 Richmond Road
Ottawa, ON
613-680-9086

MMMMMMMM Burgers!!!

There’s nothing quite like a fresh juicy burger to satisfy one’s carnal craving for meat.  For years hamburgers have been the quintessential Americana comfort meal for millions.  I remember when I was a child and the slogan under the golden arches read “millions served”.  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.  And now out of those signs that are still in use, the slogan reads “billions and billions served”.  

McDonald's sign circa 1993

I have no doubt in my mind I’ve made a considerable contribution to that total since I was a child.  One night I even downed four, yes you read that right, four big macs in one sitting.  The cashier was even disgusted with me after going back for the third time.  McDonald’s lists the Big Mac as having 550 calories; you do the math.  I haven’t been able to repeat that feat since.

The Ottawa burger scene has flourished as of late with places like Ottawa's Hintonburger, which took “Best burger in Ottawa” honors this year, to the Washington born Five Guys Burgers and Fries.  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. 

Five Guys Burger

Trust me visit either of these joints and you’ll be an instant addict.  I took my parents for the first time to Hintonburger last Friday and they’ve been back twice.  Click here to see why. Before that, a trip to Five Guys was at a minimum a bi-weekly venture for my parents and I.

Rachael Ray’s “The Book of Burger”, a collection of more than 200 recipes for burgers, sliders, sloppies, slides and fries, was released this past summer in time for BBQ season.  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. 

My attempt at Rachael Ray's "Big Spicy Mac"

My dad needed a knife and fork



But he eventually got through it!

“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.

Another burger I tried after reading an Ottawa citizen article entitled “Keep the sizzle simple” had a great recipe from Ottawa’s “Burger on Main”, which I have plans to try someday soon.  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.  I can’t wait to see how much better the restaurant’s is. 

My "BoM" burger

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).  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.

Burgers have really come a long way since I was a kid.  Long gone are the paper thin cardboard patties with mustard and ketchup nestled inside a stale bun.  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.  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!

Beckta Dining & Wine: World Class Fare and Service

Beckta Dining & Wine

I don’t like to think that I’m very special or above anyone else in life.  It’s been a quirk of mine for a very long time.  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.  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.

This notion often transcends my day-to-day life, particularly when eating at restaurants.  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”.  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.

Dining at Beckta really is that idea incarnate.  Steve Whittaker, the restaurant’s manager as well as frommager (more commonly referred to a cheese sommelier) is Beckta’s front door.  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.  If you’ve elected to try the tasting menu, he will ask if there are any dining restrictions as well.

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.  CJ is hands down the very best at what he does.  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.  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.  CJ and Steve are the very embodiment of the experience I yearn for when going out for dinner.

Souvenir Menu

The décor at Beckta is minimalism at its best.  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.  Dining at Beckta is intimate dining at its best regardless of how busy it is.  One never gets the sense of a crowded room full of boisterous conversations.



Dining Room

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.  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.  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.  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.  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.  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.  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.  If a la carte dining is more to your liking, the average prices for appetizers are $17 and mains are $36.

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.   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.

Hamachi Sashimi with Nori Vinaigrette and Ponzu

 

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.  The rillette was so light and fresh.  I’ve never tasted ramps before.  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.  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.

Rabbit Rillette with Ramp Paint and Mustdard

Following the rabbit we were served BC spot prawns with hiyashi wakame and togarashi hollandaise paired with a Greek Assyrtico “Thalassitis” wine.  This was a really interesting dish as it paired Japanese cuisine with a Greek wine.  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.

BC Spot Prawns with Hiyashi Wakame and Togarashi Hollandaise

 

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.  The risotto was done to perfection and the creaminess of the home gave the risotto even more richness in flavor and texture.  The Pinot Noir was an excellent segue for our palates as we prepared for the next dish.

7 Grain Risotto with Snap Peas, Fresh Goat Cheese and Camelina Oil

 

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…

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.  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.  The mushrooms and asparagus were also cooked to perfection and definitely enhanced the smoky pepper aromas from the Cabernet Franc.

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.  The lamb simply melted in your mouth.  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.  This lamb was succulent and ate like a top notch cut of filet mignon.  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.

Lamb "Tagine" with Preserved Lemon, Grilled Potatoes and Truffle Oil

 

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).

Buttermilk, Ginger and Avocado Sorbets

 

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.  The variety of aromas and flavors that were experienced from this desert were sheer joy.  There were even homemade marshmallows in the shape of mushrooms that really made the presentation of the dish pure art.  

Chocolate Sour Cherry Brownie with Cognac Pudding and Lavender Soil

 

I cannot say enough good things about my dining experiences at Beckta.  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.  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.

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.  Make sure you ask for CJ and tell them I’ve sent you.  I promise you will be treated to a culinary adventure you won’t soon forget!

Beckta Dining & Wine

226 Nepean Street, Ottawa ON

http://www.beckta.com

Misty-eyed over food, that must be a first...

Mistura

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.

Chef Massimo Capra

To say that Mistura was a religious experience is a gross understatement.  From the moment I walked through the doors I knew I was in for a very special experience.  The restaurant is spectacularly decorated, the staff exemplary, attentive and friendly and never have I seen such attention to detail.

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.  When I savoured the very first bite of my carpaccio, it quite literally brought tears to my eyes and took my breath away.  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.

Carpaccio

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.  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.

Buffala Mozzarella wrapped in grilled eggplant

Next we enjoyed a pasta dish with sweet sausage in a tomato based sauce and Capesante (scallops).  Again we were brought to our knees at the incredible flavour that the kitchen had prepared for us and savoured every last morsel.  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.

Pasta with sweet sausage in tomato sauce

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.  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.  I’m so glad that I did as I shudder to think what I would have missed out on.  The first thing I was in awe of was the sheer size of them.   Never have I seen such massive scallops seared to utter perfection.  The presentation of the dish was such a delight it was a travesty to even taste it.  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.”  And again my eyes began to tear up as I took in every millisecond of that bite.  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.

Seared scallops over white bean purée, crispy duck prosciutto,
pea shoot salad & brown butter brandy sauce

Huge scallops!

Last but not least, we treated ourselves to Tortina Dark Chocolate Brownie with amarena cherries, praline ice cream and salted caramel.  I am a huge fan of brownies despite not having a very sweet tooth.  Again we were rendered speechless at the flavours that burst forth as well as the sheer artistry of the dessert.  Thankfully no one was injured when fighting over the last few delectable crumbs.

Dark Chocolate Tortina "Brownie" with amarena cherries, praline ice cream & salted caramel

I have no doubt that Chef Massimo probably receives many compliments from many patrons to his establishments and is no stranger to praise.  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.  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.

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.  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. 

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.  Grazie mille per la bella serata!

Mistura

265 Davenport Road
Toronto ON
M5R 1J9
416-515-0009
http://www.mistura.ca

This must be the place that toppled the Flintstone’s car…

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.  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.

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.

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.

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.   It doesn’t matter what time of day it is or what month during the year, the place is always packed.  I knew right away when I saw the massive line-up there must be a good reason for it.

Inside you’ll find a mish mash of biker bar / roadhouse / family restaurant.  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. 

In the later hours the restaurant turns into a blues bar featuring all kinds of great bands.  If that is your scene, visit the website to find out what acts are scheduled to play before you go. 

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.  I particularly enjoy their Wango Tango BBQ’ed chicken wings followed by a half rack platter of ribs.   The ribs are smoked to perfection with a great crust and the mouth watering meat falls off the bone.  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.

The side dishes are great also.  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.

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.

Dinosaur Bar-B-Que is a great place to go any day of the week at any time.  The food is fresh, the staff is great and the price is right.  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.   

I enjoy this place so much, I’d gladly drive the three plus hours to Syracuse just to go for an evening out.  But then again I’m kinda crazy like that.

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.

Dinosaur Bar-B-Que

246 W. Willow St.
Syracuse, NY 13202
http://www.dinosaurbarbque.com

“We’re going to Play”

That was all the information I was given as to where I was being taken to shortly after my life took a sudden turn.  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.  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.

You see, up until then, I had never really experienced any type of “foodie” restaurant.  My usual fancy night out consisted of a meal at you average big chain restaurant.  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.  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.

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.  The staff is second to none, attentive to your every need without being pretentious or stuffy.  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.

The restaurant itself is simplistic in its décor with two levels to seat guests.  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.  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.

Speaking of which, the real star of Mr. Beckta’s restaurant is the food.  From the first bite of the ever changing seasonal menu you know you’re in for a real treat.  One simply has to look at the tapas sized dishes artistically plated before them to know how fresh and wholesome the ingredients are.

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.  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. 

All the dishes were wonderfully aromatic and simply delicious.  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.

Whether you’re new to the whole foodie culture or you have a refined palate.  Play Food and Wine has something to please everyone and is a dining event that should be experienced at least once by everyone.  

Play Food and Wine