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Vanessa L.

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Everything posted by Vanessa L.

  1. The Art of Eating quarterly by Edward Behr. Not for 'industry' per se, but for anyone who is serious about in depth food and wine writing this little gem is a MUST!
  2. Thanks so much Merlin. These are great. My parents were old-school Montreal as well, but definitely loved the fine dining scene more than anything else. Le Caveau, The Cube at the St-Paul Hotel (when it was great, sigh!) Da Emma in the old port, Lucas, Rib and Reef. My mom loved Chasse et Peche the last time she was in town. She even got into the scene at Garde Manger afterwards (kind of a new place if you haven't been to the city recently). They are young at heart and usually willing to try anything, except Indian food. My dad absolutely will not budge on that one. Don't ask me why. Thanks again for all the help, will send you our reviews of any experiences.
  3. My parents just moved to Calgary and were big fans of the fine food scene in their old hometown of Montreal. Is there any sign of life out here for those who love to dine out? Thanks!!!
  4. Does anyone feel inclined to give me a rundown of who they think are the most interesting on this panel and why? I'm really unfamiliar with most of them with the exception of Boulud and the chef from Pastis. But time and money must be spent wisely in February. Any tips and tidbits would be greatly appreciated. PM me if you feel so inclined.
  5. Glad to see you are finally getting your photos up. Did you end up getting one of the marrow Fred served us at Joe Beef that night? Yum, I'm drooling just thinking about it. Keep up with the stories and let us know when you're back in la Belle Province.
  6. The French Laundry cookbook set is beautiful, but I would never have the heart to cook with it around, I feel like I would have to photocopy the pages lest they become full of smut. More practically, Great Good Food by Julee Rosso.
  7. Next time you're in the city you should make your way to Da Emma's. This place serves the best pork roast (with a healthy layer of fat on top) that I've ever had in a restaurant. Fantastic Italian cuisine. Other meat meccas in our great city that should be frequented include Moishe's (on the top end of the pricing scale) and Magnan's (on the lower end).
  8. Thanks for the help guys. Apple cider doughnuts? Do tell.
  9. Anybody know anything about the origin or history of doughnuts? Fried dough is such a universal dish served in hundreds of ways, but someone has asked me about who the inventor of the doughnut hole was. I have been unable to find a definitive answer. Little help....?
  10. I'm just getting off the "fat is bad for you" train myself and returning to omnivore status after about two years of insanity with my food habits and I've never felt or looked better. No more crazy sugar cravings or being in a constant state of hungryness. This was a fantastic excerpt. Eating natural whole foods is just as cheap if not cheaper than the junk you can get on the run. I can't wait to read the whole book.
  11. There's a diner I used to have breakfast at almost every morning that had a strawberry and basil omelette. It was the weirdest combo I'd ever seen so I inevitably ordered it. It was delicious! Given, I have a penchant for all things sweet and salty together. When they came out with those chocolate dipped pretzels I was in heaven.
  12. I guess it really depends on what kind of travelling you're talking about. If we're talking North American road trip I stick with fruits, bottles of water and BEEF JERKY! It is a haven of protein in the sugar and starch world of unsatisfying snack foods. If we're talking backpacking: peanut butter, Veggiemite, a bottle of the local hot sauce and green tea are what usually end of filling my pack. For the long bus trips in Latin America my boyfriend and I would stop by a local bakery (called the panaderia) and stock up on both savoury and sweet. I can still remember their cheese pastries and palmiers. Yum.
  13. Ditto on the diagram. The bonfire description is fairly certainly a no-no. It's not a barbecue after all. How long are you smoking the chickens for? I'm asking a pro-smoker as we speak (he does chickens too, don't feel bad) and hopefully he'll have some answers.
  14. I'm so proud to see a few Quebecois microbrews in there (#33 and #45 particularly) but everything they have from "La Belle Province" is strong and dark. I'm a big fan of the Unibroue white beer called Blanche de Chambly. Dieu du Ciel should be really proud. Their constantly new concoctions are always well balanced and yummy.
  15. From the Canadian circuit, I finished Gina Mallett's book Last Chance to Eat a while ago. Very informative read on some of the "endagered" foods of our time like unpasteurized cheeses, slowly disappearing fish, produce and traditionally prepared dishes. There is far less of a strong narrative, than, say Garlic and Sapphires, but the sheer density of the information alone keeps you reading. I absolutely recommend it.
  16. I think the "unamerican" level of hygiene in ethnic markets really reflects the way most of the unwesternized world views and purchases food. I travelled through Latin America last year and had my eyes opened wide to how clinically sanitized our supermarkets are. Even the large commercial supermarkets in major cities like Cancun and Mexico City lack some of the standards that we have become used to, particularly with regards to their meat. I distinctly remember going to what would have been the equivalent of a Safeway or Loblaws in Cancun and being shocked when I came upon an open refrigerated bin where you could scoop chicken hearts into a plastic bag as if you were choosing cherries! My feeling is that you should look at both these markets, as well American supermarket standards with a critical eye. In the end, if you are that uncomfortable with the condition of a certain food, don't buy it or eat it. You won't be able to enjoy it if all you can think of is how sick it's going to make you.
  17. So glad that someone else said June-i. The tartare I had there two weeks ago was easily one of the best. Two very distinct flavour combinations, both fabulous. I was pleasantly surprised to find a sushi joint with such am in depth appreciation of red meat.
  18. This may sound a little forward, but I'm trying to start my own small business putting together culinary tours of Montreal. I would be happy to come up with a suggested itinerary for you just for the feedback and experience. Let me know if you're interested or just want to ask me a few questions first. The upstairs bar at the W Hotel is a fun little 5 a 7 place. (Happy hour if you will). All the communications industry types and other good looking Old Montreal hipsters come here, especially Thursday and Friday. But stay away from the lower bar unless you're into the "I'm way too cool for you" crowd.
  19. I'm a bigger fan of Continental than L'Express. It's not far up the street and I find the quality of the food for the price you pay to be far better. Their wine list is also outstanding, but for some reason this place just doesn't get the same 'press' as L'Express. The ambience is a little less crowded but holds the bustling bistro feel with a good bar and lots of good looking patrons. If you're hanging out in the Plateau go to St-Viateur or Fairmount bagle and maybe Chez Claudette for the down-home Quebecois meal. At breakfast (which you can get all day) they give you the option of replacing your hashbrowns with poutine! A little too harcore for my tastes, but once again "a chacun ses gouts." If you're getting out of the Plateau, head to Gibeau's Orange Julep on Decarie. This place is a huge orange concrete sphere that serves this wonderful concoction called Orange Julep that's a mixture of orange juice, eggs and sugar (I think). The recipe is some sort of closely guarded family secret. In the summer (maybe by May) you can get served at your car window by girls on rollerblades and on Wednesday nights all of Montreal's vintage car owners bring their babies out for show freshly washed and polished. A real experience.
  20. Pinoli Pizza on Monkland makes the best pizzas. Be it just cheese or their gourmet combos. The Margherita (fresh tomatoes, sundried tomatoes,bocconcini, fresh basil) is a wonderful gift to anyone's tastebuds. It really depends on what kind of pizza you like though. Are you a deep dish lover or a thin crust type? I am a strictly thin crust kind a gal.
  21. Definitely a Quebecois thing. The catering company I do coordination for hosts a lot of Bar-Mitzvahs. One of "stations" that the kids love is "Ironed Grilled Cheese". We cover the ironing board in silicone paper and set the iron to 'cotton' as well. It's less messy than a frying pan and always turns out perfect and flat. (Very important.) Don't try using healthier ingredients either. White Weston bread (Wonderbread in the US I think) and Kraft Singles (the orange kind). Margarine on the bread if anything. All things that I will refuse to use for any other purpose, but together somehow they're comfort food.
  22. Montreal. Mainly because I'm hopelessly biased. But I think there's a wonderful food culture in this city that gets overshadowed by multi-culti New York, but there so much about Montreal that's original and all it's own. Also Chicago. I'm acutally fairly surprised it's not there.
  23. The Picard Pommard was outstanding. I catered for the LCC boys the previous evening and the Grand Marnier rep. had us making cocktails with that Navan Vanilla stuff. I think they were serving the same ones at the show. I found the cocktails too sticky-sweet, but cold, on its own the stuff is pretty good. As for that Tequila Rose, the girls would have been less out of place at the bar and beverage show a few months ago, or on St-Laurent waiting to get into Buona Notte. Did you taste the stuff? It made me think of the ear infection medication you used to get as a kid. Yuck! Thanks for the wine picks. I agree, they should definitely have that show once a year. One more excuse to drink in the middle of the afternoon.
  24. The fish soup (not a bouillabase) at Chez Levesque on Laurier O. is great. Very authentic, comes with a wonderful rouille and shredded cheese. Soooo good.
  25. Any highlights from this weekend's wine show at the Palais des Congres? I went but am far from knowing what to look for. Anyone really excited by what they saw or tasted?
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