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Archive for the ‘Things to do in Toronto’ Category


There is a new Japanese restaurant in our hood and it’s called Kenkou Sushi. It literally took over the space of a previous Japanese chain called Sushi 2 Go and sadly, they still haven’t changed the signage (apparently, they are waiting for good weather). Personally, I think this is a mistake as Sushi 2 Go was expensive and inferior quality than the present family owned resto. For some bizarre reason, chain restaurants usually don’t do well in my little hood so this bodes well for Kenkou Sushi. I’ve been 3 times since the beginning of February and it’s been excellent each time. It’s not fancy, but the food is fresh, tasty and nicely presented and best of all, it’s quite reasonable. If you are looking for a good Japanese restaurant in Toronto’s west end, I suggest you pop in, it’s right beside Jolanta Interiors at the corner of Bloor and Willard, you’ll need to look for Sushi 2 Go until the weather gets nicer!

The restaurant is simply decorated, with the sushi kitchen lining the back wall. There are only 7 tables but they do takeout. I like a place a little fancier for dinner, but I’ll certainly do takeout for dinner.

We decided to have a late lunch and make it the main meal of the day, but I still couldn’t finish my entire Bento Box! Both lunches came with Miso Soup, Small Salad, 6 California Rolls, 5 pieces of tempura (including 2 shrimps) and glass noodles.  JT ordered the salmon teriyaki (because he is making more of an effort to eat more fish), sitting on a bed of sautéed veggies.  The salmon looked to be about 110-120 g (good solid 4 oz).

Salmon Teriyaki Bento Box $14.00

I ordered the Sashimi Bento Box that came with 10 pieces of very fresh fish. They are not specific what fish comes out, it depends on what is fresh each day. They were wonderful and flavourful. As I previously mentioned, I was unable to finish it all, so the leftovers (I did eat all of the raw fish) will be lunch tomorrow.

Sashimi Bento Box $16.00

It’s excellent value and I love that the family members work there. So if you’re in the mood for Sushi, give them a go.

Kenkou Sushi

2370 Bloor Street West
Toronto, ON M6S 1P5

Hours:
Everyday: 11:30 AM–10:00 PM

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ChoppedLogoLast summer I received a most welcome email from my dear blogger friend, Lorraine Elliot of the famed Not Quite Nigella blog. She was coming to Canada as a guest of the Canadian Tourism Commission and Tourism Yukon and she wondered would I be available to meet if she could arrange a slight diversion to Toronto! I was absolutely thrilled! Of course, I wrote back, who wouldn’t want to meet with one of their blogger heroes? I kept having to pinch myself! No, really!

I suspect that there were many arrangements to make/and subsequently change with the Canadian Tourism Commission so that Lorraine could be in TO for a couple of days. They booked her solid so it was a bit whirl-wind, but Lorraine made sure we had at least a half a day and it was awesome! (You can read about Lorraine’s Toronto experience here, here, here, here, and here). I had asked Lorraine to email me her Toronto schedule so that I could a) make the most of her time, and b) choose something to do that wasn’t on the Tourism Commission’s itinerary. I wanted to show her something unique.

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I’m not too good at taking selfies.

I am very fortunate to know or be acquainted personally with many culinary giants in Toronto, mostly through my past life as a Client Service Rep for a design firm that specializes in Food Packaging, but some because of my current vocation, so I got out my address book. I called Claudia Bianchi, a very close friend of a friend, and an accomplished chef, food stylist and producer of several Food Network Canada shows. I knew Claudia was in the midst of the taping of Season 3 of Chopped Canada and I wondered if there might be an opportunity for us to visit the set and even stay a bit to check out the taping. Claudia very generously put me in touch with Cary Mignault, the PR guy for Chopped Canada, Season 3. It was such an amazing experience, Cary was open and more than happy to make the set visit happen. And such perfect timing too, because as it turned out, the day we visited the set was the LAST DAY of taping the show! Can you believe our fortuitousness? Had Lorraine made arrangements for the day after, it simply could not have happened and I would have been up the creek without a paddle!

I picked Lorraine up at the hotel at 7:30 am and we drove across town to Leslieville where they were taping Chopped Canada, Season 3. As soon as she stepped into the car, we talked and talked and talked, it was as if we were long lost friends! I can attest that Lorraine is as lovely, kind and sweet in person as she is on Social Media. Cary met us in the parking lot and we entered the building. To say this is a huge production is an understatement, there is even an enormous refrigerator/prep room filled with full-size refrigerators! And the set is outstanding, sparkly and new, filled with the latest gadgets and appliances, it is a cook’s dream!

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The Fridge and Prep room

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The off set Prep area.

Claudia met us on set and took us for a little tour, this little slide show includes some of the photos sent to me by Cary. Earlier this year, I had the opportunity to chat with Claudia about the show, so here are some insights:

There are a total of ten judges who participate on the show, but there are only 3 seats actually on the show, the judges alternate depending on availability (read about the judges here). The judges are not just there to assess and evaluate the participants but their interaction also provide mentorship to each culinary participant. I enquired how the secret basket of ingredients are determined and Claudia said that she gets her inspiration from many places…it could be a trip to the market, a weekend at their cottage or perhaps her husband’s restaurant (Actinolite) or even some of the judges! And the ingredients need not be Canadian! I asked what ingredient was sourced from the furthest place, sadly she could not mention it as the show had not aired! As you can see from the slide show below, the on stage pantry is exceptionally stocked (here is a link to some great pantry photos (BTW, my friend the designer Kim Sewell, designed most of the labels because they were not permitted to have branded product on set!)).

This slideshow requires JavaScript.

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SushiThai_first

It’s been awhile since I’ve posted a restaurant review. It’s not that we haven’t been going out (not the case at all) but I’ve been relatively uninspired, not by the restaurants or meals, just kind of an overall humdrum feeling. Night falls far too early and the days seem to be full of grey, mostly. On the plus side, it hasn’t snowed…yet. Most of the leaves have plummeted to earth and the birds and squirrels are running around frantically looking for food. The bird feeder needs refilling almost every two days; those little sparrows eat quite a bit! Speaking of eating…

Last spring I purchased a couple of Groupons for Sushi Thai on Bloor, a restaurant in our hood so that my Hungarian relatives could experience Thai food. We’ve been to Sushi Thai several times but I wanted to get as many plates for them as possible to vary their experience, hence the Groupon. What I completely forgot was that you can only use ONE Groupon per table and we weren’t going to sit at separate tables, so I had an extra Groupon left over for a lunch JT and I had recently.

I’m always surprised that this little place isn’t busier, the décor is contemporary Asian with some tasteful Thai embellishments; it has flattering lighting and the service is good with authentic Japanese staff with a reasonable command of English. The Sushi is fresh, delicious and often creatively prepared (piped mayo, toasted sesame or rice puffs etc. and decoratively laid out on a white plate). Both Thai and Japanese foods are also very good. Complimentary tea is not offered.

A delicious bowl of soup and salad.

A delicious bowl of soup and salad.

We both ordered the lunch specials ($11 each) that came with a small bowl of miso soup and a typical Japanese-style salad made with iceberg lettuce, a few shavings of carrot and beet, thinly sliced cucumber and radish and a slice of tomato dressed with a thousand island-style vinaigrette (it has been my experience that almost all the Japanese restaurants in Toronto make a salad like this, some better than others). The miso was warm, with lots of dashi and small cubes of soft tofu garnished with green onion. Some misos can be salty but this one was not. We both commented that it could have been warmer, of course, the day was one of the first of the colder days so we were still stinging!

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Just the perfect amount for lunch.

I ordered the Sushi plate which came with 11 pieces of tasty sushi. There were 3 salmon rolls, 3 tuna rolls, and 5 pieces of Nigiri: Tuna, Hamachi, Salmon, Shrimp and Surimi. I could do without the Surimi but it seems to be prevalent on the more budget conscious restaurants. The fish was fresh with a lovely soft texture and the wasabi was pungent!

A decent lunch portion.

A decent lunch portion.

JT ordered the Chicken Teriyaki which came with a good amount of thigh meat in a light teriyaki sauce and a reasonably large mound of rice and a few broccoli florets, all garnished with some white sesame seeds. The chicken was tender and all of the fat had been properly trimmed off (you’d be surprised at how much fat and grissel JT leaves in some places). All in all we both really enjoyed our choice. We did not have dessert.

Overall rating of Sushi and Thai (in my opinion): Decor 3.5/5, service 3.5/5, food 4/5, Value 4/5, Noise: 5/5 (1 being very noisy, and 5 being very quiet).

Disclaimer: We purchased our meals for full price and my opinions just that, my opinions.

Sushi Thai on Bloor

2279 Bloor St W
Toronto, ON
M6S 1P1

Tel: 647-347-6826

Monday to Thursday 11:30 am-10:00 pm

 

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We’ve been to The Good Fork a few times now and I thought it was time to do a Kitchen Inspirations review. The folks at The Good Fork were incredibly generous around the Christmas holidays when Toronto experienced wide-spread blackouts and JT and I were without charging power for our phones for a couple of days — they let us plug in! The Good Fork is located just on the cusp of the Western edge of Bloor West Village and because it’s on the cusp, sadly it’s pretty easy to forget about it; I’m glad that on that cold December day we didn’t!

It’s about 1.6 km from our house which makes a good walk but there is street parking usually close by. I would recommend reservations if you’re going with a group because it does fill up quickly and there isn’t a bar to wait at. If you’re going for brunch, like we did, make sure you arrive before 10am because you’ll have to wait for a table if you arrive later!

The folks are very nice at The Good Fork and we have found the food to be very good quality. I like that their menu is not huge but what they do is very tasty and the prices are not bad. The portions are a good size and if you’re not starving you may even find it enough to share with an extra salad. The Good Fork is fully licensed and serves VQA wines and beers from Canadian micro breweries. The decor is modern and simple and there are many spacious booths. Their second floor can be rented for events. 

JT and I visited The Good Fork for brunch; I ordered the Nova Scotia Benny ($13.00) which came with two poached eggs, a generous serve of smoked salmon, cream cheese, preserved lemon and fresh dill on Gordy’s gorgeous house-made bun (it was so good that even I found it difficult to resist eating the top!). I chose a side salad instead of home fries and although the salad was very tasty, it was over dressed for my taste which is a mistake I find many restaurants make (note to self, ask for dressing on the side next time).

A delicious combination of flavours.

A delicious combination of flavours.

JT ordered a slightly more decadent dish: The Pulled Pork Benny ($13.60) topped with crispy fried shallots and a delicious slaw on the same house-made bun. The pulled pork had fantastic flavour and the crispy fried shallots added the much needed textural contrast to the sweet and tangy pulled pork. JT also ordered the salad as the side and it too was over dressed. Overall, I would say that both dishes were winners and we will order them again (perhaps to share next time).

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Succulent pulled pork and a very tasty house-made bun.

 

Overall rating of The Good Fork: Decor 2.5/5, service 3/5, food 4/5, Value 3/5, Noise: 5/5 (1 being very noisy, and 5 being very quiet).

Disclaimer: We purchased our meals for full price and my opinions just that, my opinions.

 

The Good Fork

2432 Bloor St. West
Toronto, ON M6S 1P9

 

Hours:

Monday and Tuesday 9:00 am-4:00 pm
Wednesday, Thursday and Friday, 9:00 am-10:00 pm
Saturday 9:00 am-4:00 pm and 5:30 pm-10:00 pm
Sunday 9:00 am-5:00 pm

 

Contact

647.352.5955
ALI@goodfork.ca
TOLGA@goodfork.ca

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My good friend Barb (Profiteroles and Ponytails) and I recently took a Sushi making workshop at Wabora Sushi in the Thompson Hotel on Wellington Street in Toronto, we got the deal on Groupon for $40 ($100 regular price) so I thought I would share my experience with you.

Wabora offers a blend of Japanese and Korean foods with some of the well-known North American Asian dishes (From the About page on their website). The restaurant is dimly lit and decorated in a contemporary Asian style. It’s reasonably comfortable and offers enough soft surfaces which help absorb the lively conversations. Because this was a sushi making workshop we all sat at the back of the restaurant nearest to the sushi kitchen. When the workshop began, the lights at the back of the restaurant were made brighter so we could see what we were doing (a little too bright, perhaps!)

The $40 Canadian did not include $5.20 tax so we had to pay that when we arrived. Beverages need to be purchased and if you are hungry enough you may even wish to purchase additional things off the menu (I had a glass of wine for $15). We were taught to make two decent-sized rolls which worked out to about 8 pieces each. It was reasonably filling which gave me the opportunity to take four of the pieces home with me so JT could try it too.

My first impression was that there were a lot of people, in fact so many people that there were not enough work stations for the entire group to prepare the sushi at once, so we had to do it in two groups, Group A and Group B. The tables were nicely laid out with all of the required materials and food and the surfaces were clean. We were provided with disposable plastic gloves to wear during the preparation which were cumbersome and far too large which made some of the steps a little more difficult than they had to be. There were two sushi chefs who demonstrated at each end of the long tables before groups were called up to execute. The restaurant manager provided commentary for the demonstrations and it was easy to understand. My only complaint for the demonstration component was that there were too many people gathered around and it was difficult to see exactly what the chefs were doing (there were taller people standing in front of me). The commentary was helpful even if it was difficult to see.

The chefs remained available to help where they saw necessary and answer some questions. One thing that surprised me was that the standard size sushi sheets are cut in half so that they are rectangles and not squares. We were instructed to put the rice on the rough side so that it sticks better.

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This is a chicken teriyaki roll with Grilled chicken breast, cucumber, Japanese pickled carrot (gobo), avocado, omelette pieces and seaweed garnished with blonde miso sauce and teriyaki sauce.

The Chicken Teriyaki roll was certainly a new twist on the California Rolls that use surimi (imitation crab). We started with the seaweed, rough side up with the longest side facing us. We added the sushi rice (which was cooked and cooled Japanese rice with the addition of rice vinegar and sugar) and were told to spread it out evenly on the sheet to three sides, leaving one long side without rice for about 1 cm (0.5 inch). Then we added the chicken, avocado, cucumber, pickled carrot and omelette horizontally onto the long end, being careful not to over stuff. The chicken I had was a little dry and if I were to make this at home, I would definitely leave the chicken slightly thicker to avoid drying out. We rolled the seaweed up from the long end and finished it off by shaping it with a plastic covered sushi bamboo mat, tapping the ends in. We then cut the roll into eight even slices and plated them. We drizzled white miso and teriyaki sauces over the plate. The garnish of the white miso and the teriyaki sauces complimented each other well, but I would definitely not call this sushi. Roll #1 was disappointing.

Roll #2 was called a Spicy Salmon roll and it was made ‘inside out’ meaning that the rice was on the outside of the roll. For this roll, we began with the seaweed rough side up with the shortest side facing us. We added the rice and spread it out evenly to every side, then we flipped the sea weed over so that the rice was facing down on the table. We added shredded surimi (imitation crab), avocado and cucumber to the short end and rolled it up tight. Then we covered the roll with a piece of plastic wrap and we shaped the roll using an uncovered bamboo sushi mat, tapping the ends in. Then we removed the plastic wrap and added the mixture of the ‘secret recipe’ of spicy raw salmon to the top. Then another sheet of plastic wrap was draped over the roll and we shaped it again using the bamboo matt. Leaving the plastic on the roll, we cut cut the roll into 8 even slices using a dipped sushi knife. Then we removed the plastic, plated the rolls and drizzled a spicy mayo on the top and then crispy-fried potato strings. The spicy salmon had a wonderful taste and texture but I was disappointed that the recipe for it was secret, I thought it was a workshop on how to make sushi?

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Spicy Salmon Roll with crispy fried potato strings

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This one was definitely more flavourful and full of texture.

I had a really good time with Barb and it was lovely to catch up. The sushi making workshop was OK value for $40 and had I paid $100 I would have been enormously disappointed — it’s definitely not worth $100 to make two rolls, particularly since neither used that expensive ingredients. I would definitely like to come back to Wabora and sample more of their dishes in the future and leave the sushi making to the experts.

Overall rating of Sushi Making Workshop in Wabora (in my opinion): Decor 3/5, service 3/5, food 3/5, Value 2/5, Noise: 2.5/5 (1 being very noisy, and 5 being very quiet).

Disclaimer: We purchased the workshop and wine ourselves and my opinions just that, my opinions.

Wabora Toronto

550 Wellington St. W
Toronto, ON M5V 1H5
(416) 777-9901

Hours

Sunday – Wednesday 11am-11pm
Thursday – Saturday 11am-12pm

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Hello everyone! I am so sorry I was not able to post last week but I was booked the entire week for food styling assisting! I can’t believe it has taken off so well; of course, I take nothing for granted and keep pounding the pavement for my next job. Many of you have been interested in what this new position for me entails, well let me tell you. I met with the food stylist on Monday morning and we went over the recipes and shopping list. Of course, being the type of person I am, I had asked him to send me the list the week before because I wanted to prepare myself and practice if need be. Well, there was a need, BIG TIME! Of all the things to be prepping that week was CANDY! Now I’ve had some experience with candy making, but few and far between. I know some of the basic rules but I haven’t made a lot of candy. But the prepping wasn’t all of it, there was shopping to be done.

I had touched on shopping in a previous post so I’ll keep it brief this time; it’s gruelling. It’s about buying the most beautiful fruit/vegetable when it isn’t even in season! Next time you’re at the market, take a look at off season fruits/vegetables, the pickings are slim and what’s there isn’t even pretty. So it’s dragging your butt all over the city to buy the perfect beet is exhausting. But I do love grocery stores, so it’s not as bad as it sounds.

The shoot last week was on location, which for this particular situation meant it was at a home. Sounds like fun? Think again. The downtown home is chosen for the shot, and nothing else, particularly not the kitchen. Small, unknown (appliances); it’s a challenge. And then there was the parking issue — there was NO parking, hence the $30 ticket kindly left on my windshield by some thoughtful parking police person (thank you by the way)! But it went well and we’ll all see the results next year.

I also wanted to thank you for your kind wishes and your encouragement, it’s not easy starting out something new, but to do it at my age is even scarier; your encouragement and kind words have been paramount in my confidence and I can’t thank you enough. I would also like to thank you for not ostracizing me for failing to comment recently, I’ve been swamped and I’m just trying to get my balance back. I’m reading your blogs, I just haven’t been able to comment on my phone (usually reading in the middle of the night!), so I thank you.

Now back to the usual programming…

We were finally able to get into Gusto, a very popular restaurant on Portland in Toronto, but just. We decided that waiting in line for dinner was not our bag so we thought lunch might be more forgiving. We scored the last table on a recent visit with my niece (a newly graduated lawyer) and her botanist beau! You may recall that I got a bit ahead of myself and made their famous Kale Salad site unseen or palate tested! It turned out that I had it pretty close but their version was a tad sweeter — I have modified my recipe.

The restaurant itself is a very cool, contemporary warehouse design. Lots of super hard surfaces makes it very noisy and I suspect I wouldn’t like it as well at night because it was reasonably noisy at brunch when there isn’t as much boozing. Our server was friendly and attentive without being over bearing and was knowledgeable about the food. The courses were brought out with reasonable timing which made it an event instead of a rushed meal that some places offer. There was absolutely no attempt to rush us from our table and the place was packed.

I was happy to sees that the salad was served in a similar Christmas tree shape that I served our's in as so many of you commented. :-)

I was happy to see that the salad was served in a similar Christmas tree shape that I served our’s in as so many of you commented. 🙂

I thought I had taken photos of the other dishes we all ordered, but sadly they are no where to be found so I shall review only the Kale Salad which we ordered for the table and the Popilo which was my lunch dish.

The Kavolo Nero ($13.95)  was macerated with lemon juice and honey decorated with toasted pine nuts (the short Italian kind), Pecorino cheese and currents. Since I’ve tasted the real thing I have increased the honey a touch in my recipe and have switched up the currents for either dried cranberries or dried sour cherries. Parmesan can also be substituted for the Pecornino.

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Tender Grilled Octapus

The Polipo ($14.50) was a char-grilled octopus with an olive tapinade and a celery root cream with baby zucchini, chorizo all harmonized with a delightful sherry smoked paprika vinaigrette. It was wonderful and my mouth is still watering as I type this review. It was a decent portion as were all the other dishes at our table.

Overall rating of Gusto 101 (in my opinion): Decor 3.5/5, service 4/5, food 4/5, Value 4/5, Noise: 1.75/5 (1 being very noisy, and 5 being very quiet).

Disclaimer: We purchased our meals for full price and my opinions just that, my opinions.

Gusto 101

101 Portland Street, Toronto
eat@gusto101.com
General inquiries: 416-504-9669

Mon: 11:30 am – 10:00 pm
Tue: 11:30 am – 11:00 pm
Wed: 11:30 am – 11:00 pm
Thu: 11:30 am – 1:00 am
Fri: 11:30 am – 1:00 am
Sat: 11:00 am – 1:00 am
Sun: 11:00 am – 10:00 pm

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Thank you to everyone who voted, the pumpkin carving contest was a close call, Witchy Pumpkin took the lead by a mere 8 points. YAY! Witchy pumpkin was my creation and JT carved Scary Pumpkin! I ended up carving two more on the day of, these one’s tested my skill in Surface Carving, and my only casualty was jabbing the exacto-knife into my forefinger! I only noticed when I was dotting blood all over my iPhone! Silly me. I really enjoyed carving these pumpkins so next year I’m upping the ante!

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Hooter. The pattern wouldn’t stick to the pumpkin
so I had to eyeball it!

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Mumford

On Friday October 25, JT and I went to the Delicious Food Show at the Better Living Centre at the CNE in Toronto. This show is only two years old but it’s really taken hold of the foodies in the city! Tickets for this show are $20 which would be expensive for a show, but if you take into consideration that there are no additional costs for the presentations, I think it’s a pretty good deal.
We didn’t really plan our visit and were very pleasantly surprised that we arrived in time to see Martha Stewart doing a live demo of her Raspberry Swirl Cheesecake, a recipe from her new cookbook called Cakes! You could purchase the cookbook and have her sign it but frankly there were too many rules to review and I got bored and moved on. While walking away, we practically bumped into Food Network Canada’s hottie, of Chuck’s Day Off, Chuck Hughes! I also found out that my friend Claudia was assisting him all day, sorry I missed you.

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Martha Stewart and her assistant making a raspberry ripple cheese cake from her new Cakes cookbook. It’s her 81st cookbook.

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Although the auditorium wasn’t large, they had two enormous monitors so you could see close up what she was doing.

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Chuck Hughes is a Montréal Chef with two restaurants and a very cool show on Food Network Canada called Chuck’s Day off.

There were many wonderful exhibitors and although you could definitely buy food to eat, there were lots of free samples to be had. There were also cocktails and although in Ontario the LCBO makes it illegal to give away booze for free, Wine Country Ontario was giving free wine samples in the form of a tasting which was very nice.

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A show about deliciousness.

There are far too many exhibitors to talk about in a reasonable length blog post so I’ll highlight a few.

Ice Syrup was one of our first stops. Ice syrup is a delicious syrup made from ice wine grapes. Use it drizzled on sharp cheeses like very old cheddar or blue cheese, last night we drizzled it over a pesto, prosciutto and goats cheese pizza, it was delicious!
Kosliks Canadian Mustard Klosiks makes the most morish mustard you can imagine, it makes you want to eat it by the spoonfuls! They were also showcasing organic chocolate with mustard seeds which were rather interesting.

Stirling Creamery makes the most delicious French style butter. Although there is only 2% difference in the fat to regular butter, it makes the butter very creamy. We bought 225g for the show price of $4, I believe it’s normally $6!

Remember my very first giveaway? Kristy (Eat, Play, Love; our family food adventures) won some Just a Pinch salts. President Mario Di Giovanni was working the show and JT and I had a lovely chat with him. His passion for his product and company really showed through, it was inspiring. His rubs are family recipes that he diligently copied down while watching his mother cook. Just a Pinch and my very first giveaway.

By late afternoon we started feeling a bit peckish and coming across Green and Blacks Organic Chocolate was perfect. Their free samples were generous and very delicious! I was disappointed that they didn’t have bars to sell at the show as they are often $8-9 dollars for a 100g bar. We hung around that booth for a while.

My dear friend Chgo John (From the Bartolini Kitchens) wrote about sustainable fish in his last post so I was very pleased to come across this booth who website clearly defines what fish are properly farmed in a humane and sustainable way.
Ocean Wisei sustainable seafood

Last June I purchased a unique cutting board from a Québec artisan Planet Creations what’s unique about their cutting boards is that the are all end grain, which makes for beautiful designs but practically speaking they do not dull your knives! They are works of art and I was very happy to see them at this classy show.

And last but not least, Sprucewood Brands was the booth that the inspiration for my next post came from. Their savoury shortbread cookies are perfect for the upcoming holiday season.

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