Spring Rolls: Hamilton, Ontario

Assorted Spring Rolls Platter

Among the many renovations currently taking place at Limeridge Mall on Upper Wentworth in Hamilton is the arrival of Spring Rolls, a Pan-Asian restaurant chain from Toronto. When I was living in Toronto, I had eaten at Spring Rolls a few times and while it was always enjoyable, it never blew me away. I was pleasantly surprised on my recent visit to their Hamilton location, both for the overall dining experience and the food itself.

Cashew Chicken

In a beautifully renovated space, the restaurant feels bright, welcoming and very modern. Unlike some of their Toronto locations, the tables feel spacious and we didn’t feel rushed or crammed in. They have a contemporary menu, with many options divided by type of cuisine – Japanese, Thai and Chinese – along with a few specialty items, soups, salads and desserts. There is a lot to choose from and I would imagine that almost anyone could find something on the menu to suit their tastes.

We started our meal with the assorted spring rolls platter. This came with a variety of hot and cold rolls as well as hoisin sauce and sweet chili sauce on the side. It also came with a good-sized portion of mango salad in the centre of the platter. The rolls all tasted very fresh and the salad was crisp and refreshing.

Singapore Noodles

For the mains, we ordered the Singapore noodles (with whole wheat noodles), the cashew chicken and the mango salad with chicken satay which came with a bowl of miso soup. Everything was delicious. The noodles came in a tasty curry sauce with shrimp and veggies. The cashew chicken was equally good with lots of nuts and big pieces of chicken. Everything tasted fresh and came out hot. While I likely would not have ordered the mango salad as a main had I known we were getting some with the appetizer, I still ate most of it and the chicken satay was a great addition; grilled skewered chicken breasts with a warm peanut sauce on the side.

Mango Salad with Chicken Satay

The portions were perfect for lunch – in fact we had some to take home – and we all thoroughly enjoyed our meals. The service was friendly and prompt and the food was fresh and filling. Is it my personal favorite Pan-Asian in the city? Probably not. But it is none-the-less an enjoyable dining experience with a lot of fresh menu choices and I would recommend it to anyone looking for a good meal after a day of shopping at Limeridge. 

Food TV: My Top 10 Favorite Shows That Are No More

As a long-time Food Network aficionado, I have witnessed the coming and going of many cooking shows and chefs. Some of today’s familiar faces have been around for as long as I can remember while others have been replaced or changed shows. While the actual food (cooking, preparation, etc...) aspect is obviously important, what really makes a successful cooking show is the chef; the way that they interact with the food and how they relate this to the viewers. Below is a list of my favorite cooking shows that are no longer being produced (but which I will continue to watch online and in syndication forever).

Coming up with this list was not easy; there have been so many wonderful shows that I have enjoyed watching over the years.  I have attempted to put these in order, though they are open for debate. Some are old, some are recent but they are all very good. Here it goes!

10) Yan Can Cook: This is a show I used to enjoy watching because of his sense of humour and speed. He had some mad really impressive knife skills and always kept his show lively and upbeat. Here is a video of Martin himself making tasty potstickers!

9) Kylie Kwong: Heart and Soul: A great show from Chinese Australian chef Kylie Kwong. I loved the style of the show and in particular, her interesting food creations. She utilized a variety of interesting and unique ingredients with skill and offered a slew of contemporary and traditional Chinese dishes. 

8) The Wild Chef: This show was sadly very short lived; you will likely remember it since it only debuted in 2008 and was still playing on TV until pretty recently. I really liked this show because it was something completely different. Martin was cooking in ways that no other chef on TV had up until that point – pickled sturgeon gizzard (recipe here), whelks in herb sauce, and the list goes on and on! While he has recently come under some scrutiny for his use of foie gras, I think he’s an impressive and creative chef doing amazing things (with maple and meat in particular).

7) Molto Mario: While the set-up of this show wasn’t my favorite – Mario Batali cooking for two to three people in a tiny, rustic-looking kitchen – his recipes always had a regional flare and he would often provide a story as to where in Italy they originated. Despite his orange crocs, I enjoyed watching him cook and it’s too bad that he isn’t on any shows right now (though he was until recently an Iron Chef). He did a collaborative cookbook with Gwenyth Paltrow a few years back and I could totally see them making a show together (beyond a tour of Spain). Here is his recipe for Spaghetti with Artichokes and Pancetta.

6) Emeril Live: This was a great show! Tell me you didn’t ask your parents for a trip to the Emeril Live studio every year for Christmas growing up? Emeril had a live band, he said “BAM” and other hilarious expressions and loved to kick it up a notch. He was my favorite chef for a long time growing up and I miss his show and his enthusiasm for his work. Here is the recipe for Emeril’s Essence as well as a video of him in Chicago back in 1999.

5) The Surreal Gourmet: They probably could have just called this show the Toastermobile because it is easily the most memorable aspect of the show. Watching Bob Blumer cook in a tiny mobile kitchen, sometimes with up to two people in there, was lots of fun and the food was always interesting. Bob has this great, chill personality and he knows how to speak to his audience. He made some really interesting meals and always kept it fun and light. Was this the first ever food truck? Probs. Did he once have an episode entitled "Carb Your Enthusiasm"? Yup!

4) Food Jammers: Super cool Canadian show with three young guys who made one-of-a-kind contraptions to use in cooking and brewing! It was a funky show that featured great indie music and lots of local sights in Toronto.

Side note: Once I saw Nobu Adilman, one of the food jammers, riding his bike around Kensington market. I instantly froze and was totally star struck.

3) Iron Chef (Original Japanese version): The original Iron Chef first premiered in 1993 and was eventually dubbed and aired in Canada. A LOT of Friday nights growing up (elementary through to university) were filled with staying up late to watch Iron Chef. I loved the Chairman’s enthusiasm, the incredible ingredients and of course the commentators (i.e., Fukuisan!) I actually haven't been able to get into the American version because, though fun and entertaining, just doesn't compare.  Here is a clip of this classic!

2) The Urban Peasant: Oh The Urban Peasant… this show will always have a special place in my heart. This show played when I got home from school on the CBC and I watched it religiously. I loved watching James Barber messily move about the kitchen, joking with his audience and often receiving guests (like the mailman a la Mr. Dressup). Plus there is something about his Canadian/British accent that I find so endearing and comforting. This show played a big role in my love of food (and food TV) and I hope Mr. Barber is happily resting in foodie heaven.

1) Two Fat Ladies: This is my number one because it is just such a great show on so many levels. Have you ever seen it?  The premise is basically two ladies, namely Clarissa Dickson Wright and Jennifer Paterson who drive around on a motorcycle with a sidecar across the United Kingdom, cooking historical and unique meals for groups of people. They detest grocery stores, Jennifer always has her nails perfectly manicured and they will cook with virtually any ingredient. They make jokes about men and always finish the episode with a casual conversation and a beverage (though never alcoholic for Clarissa). Their friendship comes through in their cooking and in their conversation. 

They loved food, all kinds of food and I will always love watching their show.  

Happy Jack's: Fort Erie, Ontario

The Patio @ Happy Jack's

Having grown up in Niagara with friends in Fort Erie, Happy Jack's was always the go-to spot whenever we had a craving for Chinese food (and/or a restaurant with a super fun name). I recently went back for the first time in a few years and it was exactly the same – in fact, the décor might very well be the same since it opened in the 60s. Very traditional, somewhat dark but cozy inside with a beautiful relatively new patio outside that faces the Niagara River. 

Happy Jack's Special-
Pineapple Cocktail

Located on Niagara Blvd., Happy Jack's is something of a Fort Erie staple. While many other businesses have come and gone in the area, they have been around since 1967 and are consistently busy. No, their food isn’t going to blow you away with crazy re-interpretations of classic dishes and odds are you won’t find foodies snapping pics of their meals (except me, obviously!). What you can depend on, however, is classic Chinese fare done well with a lot of selection, fresh ingredients and excellent service. Since I was with my Mom and brother, we opted for the Dinner for Three (only $39.95) with a few additions (namely Jaa Doo Chicken Wings, which are my fave and Singapore noodles for Mom).

Minestrone (jk: it's obviously
Won Ton Soup)

Dinner for Three starts off predictably with a bowl of won ton soup. The soup is hot, salty and the won tons are meaty, not chewy. 

[SIDE BAR: While I was eating my soup I was suddenly very distracted by the drinks being delivered to the table next to us (read: at the other end of the dining room). I didn’t know what they were but I wanted one because it came in an adorable porcelain lidded pineapple. I immediately tracked down our server to get one (still without knowing what it was). It turned out to be the Happy Jack's Special, a delicious pineapple cocktail, which I really enjoyed!]

Following the soup were crispy egg rolls. While the egg rolls themselves were pretty standard, the real treat was the homemade plum sauce – a somewhat thick, sweet version with pureed plums that went very nicely with the rolls.

Chicken, Vegetables & Almonds

The server returned to clear the plates and brought over fresh hot plates. I’m not sure if I’ve mentioned this before but I really love when restaurants warm your plate. It makes a big difference in the overall meal and shows that they are taking that extra step to ensure you enjoy your food.

We then received the rest of the meal – big heaping plates of breaded shrimp, Goo Loo Yuk (Cantonese style sweet & sour pork), chicken and vegetables with almonds, barbecued pork fried rice as well as our Singapore noodles and wings.

Goo Loo Yuk

Goo Loo Yuk: Good sized pieces of pork that were breaded and coated in a tangy sweet and sour sauce. The dish also had pieces of pineapple and fresh slices of tomato. While the breading was a bit heavy, the dish overall was quite good and I added the tangy sauce on pretty much everything on my plate.

Chicken and Vegetables with Almonds: This was probably my favorite dish from the Dinner for Three selection; cooked yet crisp pieces of broccoli, carrots and celery, sautéed with mushrooms, onions, chicken breast and almonds in a light garlic sauce. Savoury, warm and comforting.

Breaded Shrimp: These were probably my least favorite. They basically take large shrimp, batter them and fry them. While this may sound okay, the problem here is that the batter to shrimp ratio is way off – too much batter and not enough meat.

BBQ Pork Fried Rice

Barbecued Pork Fried Rice: While many Chinese food restaurants tend to overcook and dry out their fried rice, this version was particularly moist and flavorful. The rice was a dark brown and speckled with pieces of bbq pork.

Singapore Noodles: You can’t really go wrong with this dish. Thin egg noodles are coated with a mild curry sauce and fried up with mixed veggies and tiny little shrimp. The noodles weren't mushy nor were they too crunchy from being fried (aka: Goldilocks approved).

Jaa Doo Chicken Wings

Jaa Doo Wings: This is my favorite kind of chicken wing – crispy fried, no sauce, and super salty. The wings were pretty tiny, but deep frying them kept them tender and juicy beneath a nice coating of crispy, salty goodness.

Happy Jack's is the kind of place where you will see mostly regulars who know exactly what they want as well as a lot of takeout. While they aren’t serving up anything fancy or mind-blowing (except for those pineapple drinks!) there’s a reason people have been coming back for over forty years. All in all, a very satisfying meal with leftovers to last for days!

Rapscallion: Hamilton, Ontario

Without sounding like a broken record, I have to agree with everyone who’s ever been to Rapscallion - it is a great restaurant and a truly wonderful dining experience. Located on the corner of John St. and Young St., Rapscallion is drastically raising the bar for restaurants in Hamilton. While their hours can be a bit of a challenge (Thurs – Sunday only), I can assure you that it is worth the effort. Did I mention that I had spam and loved it?

Foie Gras Torchon

This cozy restaurant packs a small list of bold menu items that are original yet feel like comfort food at the same time. By combining classic dishes with unusual ingredients, the unsuspecting diner is sure to be happily surprised with their meal. They offer up a selection of small plates, encouraging you to order 2-3 items per person. Their wine list is short and they only had one VQA option - a Reif Estate Pinot Grigio, which I ordered. My boyfriend had a Mickey’s, a little green-bottled beer from Milwaukee, which was the only beer available. Although I was initially somewhat disappointed by the lack of selection, I pretty much immediately forgot about that as soon as our first order of small plates arrived. 

Pickled Pork Shoulder
and Triple-Cream
Brie Grilled Cheese

I ordered the foie gras torchon, one of their menu staples. The server (who was extremely informative, personable and friendly) informed us that this was the last night you could get it served cold because they would soon be serving it warm and seared. I’m really, really glad I ordered it. On my plate was a small round serving of soft housemade foie gras. It was light and creamy and didn’t leave an oily residue in my mouth. It was topped with a sprinkling of coarse kosher salt and homemade ice wine jelly that looked like little yellow diamonds. On the other side of the plate were port-soaked grapes and slices of soft homemade brioche. The creamy saltiness of the foie gras went perfectly with the sweetness of the grapes while the brioche added a lovely texture to each bite. My boyfriend ordered the grilled cheese with pickled pork shoulder, triple-cream brie and carmelized onions. It was grilled to perfection, greasy from the butter and the flavors were incredible. Salty, juicy pork with creamy brie, all thoughtfully rounded out by the sweet flavor of the onions.

Cobb Salad

We then split their version of a cobb salad, a perfect example of how there are taking a common dish and transforming it into something unique and memorable. A traditional cobb salad goes something like this: shredded lettuce, diced veggies, boiled eggs and bacon.   The Rapscallion cobb has diced tomatoes, cucumbers, avocado and sugar snap peas in sections on a plate surrounding a small pile of dressed lettuce in the centre (my inner OCD was smiling at the organization and presentation). There are strips of fried spam on one side and on top is a fried quail egg. They drizzle their homemade  creamy dressing over the whole thing and it is perfect. We inhaled the salad, afraid that the other might get an extra bite.

Lamb Parmentier

Tongue and Cheek

Next on our list was lamb parmentier for me and tongue and cheek for my boyfriend. The tongue and cheek came served on a homemade potato pancake, with rich, savory gravy and asparagus. The veal cheek basically looks and tastes a lot like a very tender piece of roast beef and the tongue was similar. While I had previously tasted cured deli-style cow tongue at Vineland Estates Winery, this version was very different in that it was a whole piece of tongue. My boyfriend loved it and the gravy and potato pancake were well-suited to the dish. The lamb parmentier came in a small cast iron ramekin, piping hot from the oven (or more likely the salamander). When I stuck in my fork, I found a layer of tender lamb, topped with buttery mashed potatoes and goat cheese. The lamb was braised, pulled and stewed then baked into this little pot. The potatoes were creamy and mashed with goat cheese which, when baked, gave it a beautiful golden top. It was a warm and comforting dish.

Lemon Curd Crepe

Last but not least: dessert! When the server told us that they had sugar pie on the menu, I instantly knew that was what I would order. Have you ever had sugar pie? My aunt from Québec makes it for me whenever I visit because it is my favorite (well, it is one of my favorites… I have a lot of favorites). Sugar pie, or tarte au sucre as it is known in my family, is a simple pie with lots of brown sugar and often maple syrup. Rapscallion made a traditional version of the pie, serving it warm and à la mode with homemade ice cream on top and lots of maple syrup underneath. My boyfriend ordered the lemon curd crèpe, which came with fresh berries and a deliciously tart lemon filling! They were two very different and very delicious desserts. 

Sugar Pie

I will absolutely, 100% be going back to Rapscallion A.S.A.P. and would recommend it to anyone! (Though, perhaps not to vegetarians since pretty much everything on the menu has meat in it). 

Happy MEating!

Oast House Brewers: Niagara-on-the-Lake, Ontario

Oast House Brewers

What is an Oast House? A few weeks ago I went to Niagara-on-the-Lake’s Oast House Brewers to find out for myself. Nestled in NOTL’s wine country at 2017 Niagara Stone Road is one of Ontario’s new craft breweries. I had been dying for a visit and when I showed up I was lucky enough to receive a private tour by Kevin Somerville, the brewmaster and one of the owners. Having studied at the World Brewing Academy, Kevin knows the world of beer inside and out and was able to break it down for me in a way that any non-science major could understand.

Painting of an Oast House

The Sampling Bar 

An Oast House is a type of barn that was popular in the 1800s in Kent, England and was used for drying hops. The whole idea of using that as the inspiration for their name was to keep a rustic, barn-like, rural feel, consistent with the area and with their brewery. They are located in an old red barn and used scrap copper and barn board inside and along their bar. With a big open space and beautiful wood floors, they have given themselves enough room to host events for up to 70 people with a small kitchen to boot. The staff are all extremely friendly and helpful and full of information about their unique products.

Oast House Brewers in
Action

Oast House is using primarily Canadian hops that are grown in the prairies and get malted in Montreal. They are also planning on growing some of their own hops in the summer in collaboration with local farmers. Unlike most beers, their products take about 2 months from start to finish – 1 month to ferment, 3-4 weeks to referment and 5-7 days in a cooler to let the yeast settle. The refermentation of the beer is a significant step for Oast House because it both makes the beer bubbly and traps some of the esters, adding subtle flavors to their brews. They have a year-round refermentation room and are one of (if not the only) brewery in Ontario doing this year round.

Oast House Brewers on Tap

These efforts on the part of their brewmaster go a long way in producing unique, quality beers that have already received high praise in the region and beyond. They are currently putting out four products and I had the pleasure of tasting each (including a sneak preview of Bière de garde, the newest member of the Oast House family).

Bière de Garde: Darker, maltier and fermented at a cooler temp to essentially “allow the ester to take a step back and the malt to take a step forward” (according to Kevin).

The Finished Product

Saison: Belgian style farmhouse brew – farmers in the Bologna region of Belgium would make this style of beer during the colder months so that it would be available for their day labourers (“saisonniers”) in the summer. Originally it was just used as a thirst quencher when beer was safer than water and eventually became a beer used in celebrations and other special occasions.

Barn Raiser: A really floral nose with bright citrus flavors. While fruity and perfect for Spring/Summer, the complexity of the flavors that linger after each sip puts this beer in a totally different category. This was my favorite beer.

Smokey Irish Stout:  Equally distinctive, using chocolate malted hops and smoked hops to produce a dark, smoky brew. While I am not typically a fan of stouts, the smokiness really rounded out the bitterness and I quite enjoyed it.

The Oast House is a great addition to the craft brewery scene and I would recommend it to any beer enthusiast or to anyone visiting the area. The atmosphere, the people and of course the beer are exceptional and I can’t wait for their product to hit the shelves at the LCBO!

Rose City Pizza: Welland, Ontario

While I am all for trying new restaurants and interesting recipes, there is none-the-less something to be said for simplicity in cooking. In this case that something is yum. Rose City Pizza isn’t doing anything fancy but what they are making is delicious, saucy, greasy pizza that I always come back to. Located on Thorold Rd. in Welland, your only option is to order delivery (on a Friday night this can take over an hour due to high demand) or squeeze your car into their ever-jammed parking lot to pick up.

Rose City Pizza is without a doubt my favorite pizza place in Welland and is definitely in my all time pizza favorites. Whenever I go home to visit my family, it’s hard for me to resist grabbing a slice (read: entire pizza). They have been making the exact same amazing pizza since I was in elementary school, when we would order it on Friday for lunch.

There is something special about food memories and this pizza is no exception. The taste, the smell and even the look of the pizza (pieces bought individually in the pizzeria are sold in long rectangles - the perfect size really) are all happy reminders of my childhood. Although I could of course be falling victim to the "Goonies effect"*, I really do think that anyone looking for a good, saucy, pepperoni and cheese pizza would enjoy Rose City.

Delicious pep 'n' cheese from Rose City Pizza.

THE PIZZA

Super saucy, cheesy and thin.

I typically like my pizza loaded with toppings (most especially green olives) but for Rose City pizza, it’s gotta be pepperoni and cheese exclusively.

The sauce is simple with a nice sweetness to it. They put a ton of sauce on their pizzas so that when you bite down, you can actually feel the sauce come right out from under the cheese and into your mouth. It’s easily the best part. The sauciness even makes it amazing as cold pizza breakfast the next day (whereas, I personally find that most cheese and pep’s don’t make a quality leftover pizza unless they are warmed up because they tend to become hard and tasteless. Not this guy). The cheese comes out golden with lots of little salty and crispy pepperoni all over.

The pizza is greasy and tasty and highly recommended if you’re looking for a good, simple yet tasty ‘za in Welland!

* The Goonies Effect: The Goonies is a popular movie that was released in 1985 chronicling the adventures of a few young kids on the hunt for treasure. If you didn't watch the movie as a kid when it came out and subsequently tried to watch it as an adult, odds are you didn't get it. You'll never have the same unconditional attachment that all your friends have nor will you understand related inside jokes. You won't get super pumped when it comes on T.V. and anyone else you know born in the 80s who did watch it as a kid, will automatically judge you when you say that you don't love it. 

Bread Bar: Hamilton, Ontario

Whenever I have friends or family visiting from out of town, my frequent go-to restaurant recommendation is Earth To Table Bread Bar in Hamilton. It is well situated in a bright, open space at the South end of Locke Street. The food is consistently good, often great, and the service is always friendly and prompt. While the tables can feel a bit cramped together depending on where you are sitting, it is none the less one of my favorite places to eat and drink in the city.

Here is a breakdown of why Bread Bar is awesome:

1) In addition to their regular menu, they are always making daily specials as well as variations on their loaded fries. While there are classic go-to menu options that I always come back to, I often cannot resist trying their daily french fried creation! My two favorites so far are:

Smoked meat with sweet mustard and cheese

Homemade cheese sauce with salsa fresca and
sour cream

World's Best Mac & Cheese

2) The mac & cheese. Amazeballsing. I recommend this above all else at Bread Bar. It is honestly the most perfect mac & cheese that I have ever tasted. Perfectly cooked elbow noodles – first boiled, then baked and always al dente. The sauce is rich and thick – you can taste the roux base and the creaminess of the aged cheddar. They throw in sautéed onions and smoky bacon in big pieces, adding the perfect flavor and texture contrast to the cheese sauce. It gets baked in an individual dish and topped with only a small sprinkling of breadcrumbs. In my mind this simple version of the standard dish is ideal. The breadcrumbs add just the right amount of texture, without making the dish taste overly dry, and the richness of the sauce ensures that every bite is gooey and amazing. 

3) They have a great drink menu. With a variety of local and international wines and a decent selection of local craft beers, you’re sure to find something to wet your whistle. When I visited a couple of weeks ago, I had the rare treat of getting to taste Dillon’s gin, a fresh creation from Niagara’s newest and only craft distillery.  Served in a cocktail with sparkling Riesling and blood orange puree, the gin added a very subtle flavor kick to the drink. It was bright red, light and sweet – a very nice way to start the meal.

4) Pizza.

Vampire Slayer

I guess I should be more specific. Have you ever watched Buffy the Vampire Slayer? Well, I do and I am a huge fan. HUGE fan. Here at Bread Bar they have a pizza called “The Vampire Slayer” and it is necessarily loaded with roasted garlic. I love the idea of a Buffy-themed pizza (even though that show in particular may not be the inspiration to them, it is in my head) and my boyfriend and I order it often.  Their homemade pizza dough is topped with a creamy béchamel sauce, brie cheese and roasted garlic. It is finished with fresh arugula, grated lemon zest and more garlic. Since I am not a huge arugula fan, I often find it a bit overpowering to the otherwise subtle flavors of the pizza. That being said, it is none-the-less one of my favorites and I could totally go for one right now.

Butterscotch Pudding

5) Dessert! I always save room for dessert. I have a small area in my stomach (right, lower portion) which I never fill while eating, leaving it empty specifically for dessert. You definitely want to use this technique next time you are at Bread Bar because they have many tantalizing dessert options.  For example, you can enjoy their amazing monkey bread (think cinnamoney, cakey, goodness in cupcake size) or one of their daily pies. Last time we went we ordered a slice of their rhubarb pie, which was a tart, moist dessert with a crumble topping. Another option is the homemade butterscotch pudding.

Rhubarb Pie

They fill a mason jar with a very light almost cappuccino-coloured homemade butterscotch pudding. This gets topped with a layer of caramel followed by a pillow of fresh whipped cream. They finish it off with candied pecans - crunchy and salty and perfect. Eating this was one of those moments where I don't think I actually said one full word but rather uttered a series of low moans and/or animal calls.

The Bread Bar is one of those places that I’m sure will stick around for a long time. They’ve developed a significant and dedicated following in the area and they are definitely setting the bar high for local restaurants and cafes.

Who wants to grab a bite?