Get Poetic About Chicken: CONTEST WINNER!

Remember this contest we launched a few weeks ago in celebration of Mark's Healthy Shotglass Chicken Adobo recipe winning an award from Chicken Farmers of Canada?

Well, we have a WINNER!

Drumroll please... Our contest winner is: Melissa Hastie! Congrats!

Part V of V: Dolce - "The Edible City" Book Review + Upcoming Book Reviews

And the book comes to a close! To see all chapter reviews of The Edible City, click here.

Bert Archer kicks off the final chapter by talking about food waste. He focuses on retailers (some do a better job than others) who give food that's not suitable for sale a second life through programs like Second Harvest. Food waste is a travesty to me, but thankfully it's something we can, at least at an individual level, control - when I get groceries each week, I go with a list and know what I'm going to make, so I don't buy anything that isn't part of my recipes unless I can freeze it. It's just ridiculous that so many people go hungry, while others overbuy and end up throwing food out.

Sasha Chapman's story is particularly heartwarming, as it chronicles an Egyptian man's attempts (despite all the challenges) to plant a fig tree in his backyard in Toronto. The amount of love and dedication he has to the tree really shows how important food, especially the kind we grew up with, is to us.

In Brendan Cormier's piece, a strategy for Toronto to have "ubiquitous food markets" is laid out. This takes the farmer's market idea a step further (think pop-up food stalls, be it one or one hundred, at key points of intersection in our city like a subway entrance). Aside from requiring the City's commitment, it also would require a cultural change on our part of going from "stock-up" shoppers who grocery shop twice a month to "top-up" shoppers who shop once or twice a week and could conveniently pick up fresh and healthy items as we go about our daily lives.

Wayne Roberts ends the book with a story every Torontonian can be proud of. For all the shortcomings the book (rightly) points out, we have a lot to be proud of about our food scene, and Wayne reminds us of that through a historical look at how Toronto "found its food groove."

And with that, The Edible City concludes on a high note. But stay tuned - I have 3 new books in my possession for review!!!
Yours in food,
-Stacey

Click here to read our reviews of the other sections (antipasti, primo, secondo and contorno) of the book!

Part IV: Contorno - "The Edible City" Book Review

And the book review continues! One more part of The Edible City (dessert, to be exact) after this course!

In the second-to-last section, Amanda Miller gives a practical guide for seasonal food planting in Toronto's urban gardens, along with instructions for basic food preservation (drying herbs, making jams, etc.) and some general tips and tricks (i.e. plant mint alone, as their roots tend to choke out other plants). She also names useful Toronto resources for local gardeners.

Wayne Reeves looks at the rise, fall and resurgence of craft beer in Toronto. Like other areas, when Prohibition hit many brewers went out of business or changed their focus (one started producing vinegar, for example). He also includes a helpful "beer style primer" to help the reader understand the differences between pale ales, wheat beer, porters, stout, etc.

Kathryn Borel, Jr.'s strange encounter with a former chef she takes home after an evening out doesn't get very sexy, but at least it yields a good recipe for mussels in cream sauce with green apple and braised fennel!

If you want to know where to find exotic ingredients in Toronto, read Kevin Connolly's piece. He points out the multicultural gems in Toronto, like Danforth Variety and Fruit Market for West-Indian ingredients (think dasheen and Scotch bonnet peppers) to Fu Yao Supermarket on Gerrard for everything Thai, including the infamous Thai basil and tough-to-find Golden Mountain Sauce.

Rea McNamara talks about Caribbean and West Indian food in Toronto with a specific focus on its roti (Hindi word for 'bread') shops. She also touches on the desire of the diaspora to cook such pivotal cultural dishes at home, but sometimes the roti shops (especially in Toronto) do it best ;)

Damian Rogers gives an inside look at the movers and shakers and business exchanges that go down at the Ontario Food Terminal where an average of 5.1 million lbs of foodstuffs PER DAY pass through (if you've ever driven west on the Gardiner Expressway coming from downtown Toronto, you've seen it but, aside from the farmer's market attached to it, it's not open to the public).

Charles Z. Levkoe and Airin Stephens talk about school meal programs that go beyond being just, well, school meal programs. The kids at George Harvey Collegiate Institute (in the diverse Keele-Eglinton area) are part of such a program, where, to quote a student, "in just one day I could be helping write a funding proposal for the food program in an English class, work outside in the [school's] gardens in Leadership, cook the food in Food and Nutrition and then write a speech in my Public Speaking class about food security." The food citizenship these programs instill in students is priceless.

Chris Hardwicke details the ongoing revival of St. Andrew's Market in the King-Spadina neighbourhood.

Chris Ramsaroop and Katie Wolk focus on discrimination and financial/legal issues migrant workers, many of whom harvest Canadians' fruits and veggies, face. Their ultimate ask is "can we achieve racial equality in the food security movement?"

Chris (and can I just note how strange it is that the last three stories in this chapter are all by someone named Chris?) Nuttall-Smith starts by reminiscing about his childhood on his dad's hobby farm, eating fresh eggs tasting deliciously like "cut grass and butter and the sun." He then turns his focus in the story to present-day rebel egg and milk production in Ontario.

That's it for this course - stay tuned for dessert!
Yours in food,
-Stacey

Click here to read our reviews of the other sections (antipasti, primo, secondo and dolce) of the book!

CONTEST ALERT: Chicken Poetry!

Listen up, people -- we're having a contest, and it's as simple as commenting on this post with a hilarious poem about chicken! Try a haiku! Do an acrostic poem! It doesn't have to rhyme! As long as it has something to do with chicken and makes us laugh, you have a chance to win!

So why are we having a contest? Well, its all thanks to the Chicken Farmers of Canada, who've told us we have an AWARD-WINNING chicken recipe!

Mark entered his Healthy Shotglass Chicken Adobo recipe into a Chicken Farmers of Canada contest. All submitted recipes were cooked and tasted by a judging panel, and guess what? Mark's recipe won! We won a Cuisinart® Griddler® and we want to pass it onto our lovely readers!

The top 5 most hilarious chicken poems will become finalists, and the final winner will be chosen by random draw. You've got until 5:00 p.m. on May 24, 2010 to write your poem, but we urge you to post it right here right now... We're waiting --- make us laugh!!!

Yours in chicken,
-Stacey

Contest closes May 24, 2010. Open to residents of Canada 18 years or older excluding Quebec. Entry: Comment on this post with a poem about chicken. Prize to win: One (1) Cuisinart® Griddler® valued at approximately $100. One entry per person. Odds of winning depend on number of eligible entries received. Mathematical skill-testing question to be correctly answered to win. No purchase necessary. Full rules below.

Tasting Toronto Chicken Poem Contest
The Tasting Toronto Chicken Poem Contest (the “Contest”) is open to residents of Canada who are 18 years or older, excluding residents of Quebec.
The Contest Period starts on May 10, 2010 at 9:30 a.m. and ends May 24, 2010 at 5:00 p.m. No purchase necessary. All times are Eastern Times.
HOW TO ENTER – Comment on this specific blog post with a poem about chicken. Only one (1) entry per person.

PRIZE – Entrants are eligible to win one (1) Cuisinart® Griddler® valued at approximately $100.

FINALIST ROUND AND FINAL DRAW – The names of the top five entrants whose poems Mark and Stacey find most hilarious will be entered into a random draw. That random draw by a representative of Tasting Toronto will be made May 24, 2010.
The names of the winner and the four runners-up will be posted May 25, 2010 via a Tasting Toronto blog post. The winning entrant is responsible to verify if he/she has been selected. Selected entrants must make themselves known by 9:00 p.m. on May 28, 2010 draw by contacting tastingtoronto@hotmail.com.

If a selected entrant fails to make him/herself known by 9:00 p.m. on May 28, 2010 or to claim the prize as instructed, incorrectly answers the skill-testing question, declines the prize, fails to sign a Release of Liability as may be specified by Tasting Toronto or fails to present valid ID, entrant will have forfeited the opportunity to claim the prize and Tasting Toronto reserves the right, at its sole discretion, to select another entrant or to cancel the prize.

Prize must be accepted as awarded and are not transferable, redeemable, refundable or exchangeable for cash. Tasting Toronto reserves the right to substitute a prize of at least equal value in the event of the unavailability, for whatever reason, of the advertised prize.

To be declared a winner, selected entrants must first correctly answer, unaided, a time-limited, mathematical skill-testing question at the time of claiming the prize and may need to sign a Release. Contest judges' rulings are final and without appeal in all matters related to the promotion and the awarding of prizes.

By entering this Contest and/or accepting a prize, entrants consent to the use of their entry and name for publicity, advertising or informational purposes carried out by Tasting Toronto in any medium or format without further notice or compensation.

The Contest is subject to all applicable federal, provincial and municipal laws and regulations.

Odds of winning depend on the number of eligible entries. All entries that are incomplete, illegible, damaged, irregular, do contain offensive material or inappropriate content, have been submitted through illicit means, using any robotic, automatic programmed method that artificially increases the odds of winning or do not conform to or satisfy any condition of the rules may be disqualified by Tasting Toronto. Tasting Toronto takes no responsibility for lost, stolen, delayed, damaged, misdirected, late or destroyed entries, or for typographical or other production errors. Tasting Toronto is not responsible for any errors or omissions in printing or advertising this Contest. All entries become the property of Tasting Toronto.

Tasting Toronto is collecting personal data about entrants for the purpose of administering this Contest. No further informational or marketing communications will be received by entrants.

By entering this Contest, entrants release and hold harmless the Contest Sponsor (the “Releasee”) from any liability in connection with this Contest or, if declared a finalist or a winner, the prize.

This Contest will be run in accordance with these rules, subject to amendment by Tasting Toronto. Entrants must comply with these rules, and will be deemed to have received and understood the rules by participating in the Contest.

Say hello to Toronto's first Irish steakhouse!

Okay, so Toronto has Irish pubs obviously (a good chunk of which Gavin Quinn's family owns, in fact) but last night Mark and I visited Toronto's first Irish steakhouse: Quinn's Steakhouse & Irish Bar.

This place is serious about its whiskey - Quinn's has about 150 different types! But if whiskey isn't your thing, there are quite a few beers on tap and some great cocktails - I really enjoy the Corcair (Gaelic for "Purple") which has Chambord, Smirnoff Vodka, cranberry and pineapple juice.

In terms of food, here are the highlights:

• Smoked Clare Island Organic Salmon on Irish Soda Bread: The salmon is smoked in-house and the soda bread has a nice sweetness to it - the texture was neat, it sort of melts in your mouth. You can find soda bread dishes like this nearly anywhere you go in Ireland - very authentic.
  
  
• Irish Beef & Guinness Stew: Love the flavour the root veggies bring in, especially the parsnips. Meat is very tender. Guinness taste is not as noticeable as I would've liked, but the dish was tasty overall.
  
  
• Prime Rib au Jus: Mark ordered this dish and, upon reflection, we think we would've liked the New York Striploin better, but we can't complain: The portion size is good and the multiple accompaniments that come with it are nice touches. The roasted garlic mashed potatoes are smooth and flavourful - I'm Irish AND obsessed with mashed potatoes and I really enjoy Quinn's take on them.
  
  
• Cheese Board: We sampled both Irish and Canadian cheeses - in the Irish camp there is Cashel Blue, Dublin Cheddar and Guinness Cheddar. In the Canadian camp there is Blermite, Ewenity Cru (a sheep's milk cheese) and Firecracker Horseradish Cheddar; the latter is our favourite. It is soft and spreadable, and has a nice horseradish bite to it. The board also has some truffled honey drizzled over walnuts - the truffled honey must be what gives such a unique flavour, and it goes nicely with the cheeses.
  
  
• Chocolate Brownie: It has a chocolate espresso glaze and a raspberry sauce - probably one of the best brownies I've ever tasted. The chocolate was rich and the brownie was dense - very decadent!
  

Did I make you hungry? :)
Yours in food,
-Stacey

Maple Madness at the Drake

Spring is here (sort'a)! What better way to celebrate the changing of the season than to partake of that most quintessential symbol of Canadianness, maple syrup? We sauntered to the Drake Hotel for their Maple Madness Festival, featuring boundless maple goodness.

Our first stop was the Drake's General Store next to the hotel to try some Maple Cotton Candy. The cotton candy had the most intense maple smell you'll find. Spinning maple sugar does wonderful things that tickle your senses. Mmmm, that would definitely bring out the kid in anyone. A touch of heaven in clouds of sugar with with a twist.

Into the hotel we go for some cocktails and our maple meal.

We had an Apple Jack Rabbit (Calvados, fresh lemon and orange juice + maple syrup), and a Maple Me Tipsy (fresh ginger, maple syrup + bourbon). Both drinks were yummy and went well with the food, though Stacey insists that the Maple Me Tipsy was a "man drink" due to the definite kick of Jack.

The most decadent sandwich I have ever tasted comes in the form of the BSBFG (brown sugar, bacon + foie gras). Anything with foie gras is an uber-delight anyway, but this takes fat and sugar worship to new heights. I couldn't help but think this sandwich was giving me a foie gras.

Oh and the dip. The BSBFG came with a really dark, sweet and rich maple syrup, which must've been reduced since I've never had it that strong.

Nom, nom, nom. Speechless... speechless!

For the main course, if you could call the previous item an app!, we had Maple Glazed Brisket (w/ three cheese mac n cheese). Brisket is one of those cheap cuts of meat that is really not good enough for haute cuisine, but ironically offers the most satisfying flavour. You gotta love the fat! If a croissant were made of meat, it would be brisket. Honestly the meat was a little dry, but who am I to complain when I my palate was being bombarded by sweet maple and melt in your mouth bovine fat with a thin bittersweet crunchy crust.

Dessert was Maple Sugar Pie (molasses + maple syrup). It looks a la mode, but it's not. We figure that white stuff was probably sour cream with either whipped egg whites or mascarpone. An interesting contrast of sweet and sour, although judging by sweetness of the rest of the meal, maybe dessert should've been the first thing to be served and the BSBFG last.

Wow that was good. Time for a leisurely walk along Queen West to assuage the guilt and stave off duck liver nightmares.

Maple Madness: Thursday, April 1 to Sunday, April 18, 2010

Click here for more photos at The Drake Hotel

The Drake Hotel is located at 1150 Queen Street West (between Dovercourt and Dufferin). Visit http://www.thedrakehotel.ca or call 416.531.5042 for more information.


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Part III: Secondo - "The Edible City" Book Review

I got a chance to put my reading hat back on - thus I now bring you my summaries/thoughts on the current Toronto food book I'm reading called "The Edible City."

If you want to catch up and read about the book's launch + part I and part II of my "The Edible City" reviews, click here. Also note I've had to stop tagging every authour 'cause my blog engine doesn't like over 200-characters worth of tags! LOL

The next section of the book kicks off with John Lorinc describing his family's walks around town, mostly in pursuit of Hungarian food given his background. He helps in part to document which Hungarian restaurants in which parts of the city were best, which are gone, and which are still around (Country Style at Bloor/Bathurst being the most notable). He also says something about the urban experience that I fully agree with: "The only way to properly experience a city is to walk its streets, because only the pace and perspective of pedestrian movement allows one to absorb the tastes and smells of an urban neighbourhood, with its workaday shops, the easily overlooked quirks of its architecture and what Jane Jacobs describes as the 'ballet' that occurs on the sidewalks."

Gary Wilkins looks at how the Toronto and Region Conservation Authority has had to change its mandate to stay relevant - no longer can it do short-term leases of land plots to traditional farmers. It is being revamped to find a way to relate to the near-urban landscape it serves (i.e. community gardens, summer employment for students, and more). What I found particularly interesting is how TRCA looks at community gardens from a multicultural perspective - so rather than planting "traditional" cash crops like corn, soybean, etc., their urban agriculture project in Brampton is growing okra and chilies to serve the South Asian community that lives there. Very cool in my opinion!

In a piece on Colony Collapse Disorder and what a decline in bees means for the way we eat, Stéphanie Verge says Canadian hive losses have nearly doubled over the past few years. Why is this a problem? Well, honeybees represent $1.7 billion to the Canadian fruit/veggie industry. If their populations continue to decline, pollination will decline, and thus fruit/veggie production will decline. Stéphanie also discusses "urban beekeeping" - though banned for any areas in Toronto that are within 30m of a residence, some Torontonians are still giving it a shot, like The Royal York's executive chef David Garcelon. His garden/apiary is on the rooftop of the hotel, so it satisfies the 30m rule.

Mark Fram looks at greenhouses and market gardens past in Toronto and says nowadays it's not just real-estate values that doom the local veggie patch - market gardens/orchards and greenhouses are classified as industries (and/or environmental hazards) and as such are not allowed near where people live. His piece includes a comprehensive business directory map of where these "market gardens" were once located and he makes the point that some adaptation of the market garden concept would make it relevant to folks today.

Iara Lessa and Cecilia Rocha, both immigrants from Brazil, assess the role food plays in the lives of new immigrants to Toronto. Their lens is particularly interesting (click their names for more info on them): they look at food's role in narratives of loss and longing, and in the practices by the diaspora to re-root. They also mention food (w)as something that singles new immigrants out (ridicule in the workplace over lunches, etc.) Luckily nowadays, given Toronto's multicultural make-up, I'd say most ethnic ingredients are easy to find in the city and people in Toronto are actually interested in these foods and actively seeking them out, no matter what their background. So was it tougher 50 years ago for immigrants to re-root? I'd guess yes - they had less of their key ingredients available to them and were certainly "singled out" more for their food choices, to use terminology Iara and Cecilia might use.

Kate Carraway and Peter Maynard write about Toronto's generally poor front-of-the-house staff doing a disservice to our talented kitchen staff and points to this as one of the reasons Toronto feels insecure and is unable to compete as a world-class restaurant city. It's also difficult to get a service standard when there is no rating system to guide good service, and when restaurants and cultures vary so much that service is all relative.

Hamutal Dotan was a vegetarian for 3 months until a good burger came along and turned him into a carnivore again. But he developed a set of rules for the meat he ate: it had to be local, free-range, and void of antibiotics. So rather than thinking the only way to be "moral" about meat was to not eat it at all, Hamutal applied a set of rules to meat that made it an ethical alternative to vegetarianism. He also takes a look at abbatoirs in the Toronto area and the pressures they are under to produce.

Jason McBride talks about the end of the "food bank" as we know it using The Stop Community Food Centre as a primary example - though it started as one of the first food banks in Canada, it is now much more. Essentially it is a non-profit that has programs to fight poverty through food and believes access to healthy, tasty food is a basic human right. In fact, just last year The Stop opened The Green Barn, a sustainable food production and education centre with a 10,000-square-foot greenhouse, commercial kitchen, classroom, sheltered garden and composting facility.

Shawn Micallef declares that eating out is as much about the experience as it is about the food. Through analyzing the way restaurant architecture in Toronto has evolved over the years, Shawn is able to explain how architecture and interiors influence a diner's experience. His story particularly focuses in on how restaurants like The Keg Mansion on Jarvis St. and the many Spring Rolls restaurants are meant to look "high end" but ultimately offer the common diner relatively affordable access to a higher-end experience. One fun fact I learned from his story: Bangkok Garden on Elm St., a restaurant I enjoyed the two times I've been and am itching to go back to, was blessed by actual monks when it was opened!

The chapter ends with RM Vaughan's "I, Rat" - a quirky and playful narrative from a local rat's perspective. Ultimately it aims to, ummm, build better relations between people and rats? Jokes, jokes - Essentially I *think* the authour is getting at humans making a truce with nature - we'll all be in trouble "when the very dirt stops making grain" as RM says, and are going to need to set some kind of "truce" with all living things, which the rat in the story offers up. Whether or not I interpreted the message of "we're all in this together" correctly, the rat becomes a character to me, with a funny language that's actually kind of cute, and the eclectic tone and illustrations are a refreshing way to end the chapter.

Click here to read our reviews of the other (antipasti, primo, contorno, and dolce) of the book!