Renka
-
Posts
132 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Renka
-
-
After Ami Pataki's review of the same http://www.thestar.com/artsentertainment/article/197460 I think I may wait a while before trying.
I had my experience at Colborne Lane not long ago and I'd recommend people to wait too.
Images and impressions of the meal:
Did the Tasting Menu (with wine pairings) at Splendido (return visit) shortly after and it was lovely. But that would be outside of the workable budget here.
My meal at Via Allegro was a first visit (Monday evening) and a highlight. It's workable with the budget given however it's a little out of the way. That visit is documented here:
-
I posted my visit there from February 2007 on my photostream not too long ago. You can find all associated comments for each dish we received in the two 7 course tasting menus we were served in the link below. Enjoy!
http://www.flickr.com/photos/sifu_renka/se...57600029526154/
Regarding what to eat, if you are fortunate enough to get the goose, that's quite nice. And if possible, see if you can get the Foie Gras "Waffle" course. I still dream of it.
Nice pics!
Thanks!
Looking forward to your report! When should we expect it?
-
Here's my little addition to jen c's (my "friend's"
) review. Images of all the dishes that were ordered and attached comments can be found here:
http://www.flickr.com/photos/sifu_renka/se...57600039253532/
Located on the Danforth, Globe Bistro is the next hottest place to visit for food aficionados, mainly due to the growing appeal of eating fresh and local. Upon entering the premises, one is greeted by a darkened lounge/bar area for casual drinks and chit chat. Passing through a narrow walkway, an open peek into the kitchen is offered before stepping into the full dining area. The main dining room consists of a lower and second story dining area with a 16 foot vaulted ceiling. Of interest, the floors still reflect its past life as a bowling alley. Helpful service is attentive when the dining room is relatively free, but hard to flag down as the evening progresses and when rushed for the next seating. We were happy to note that our server, Andy, was candid with us regarding evening recommendations, particularly when three of our dining companions wished to order the Oven Roast Black Cod. Not only did he mention that that was not a personal favourite, he also noted that there was apparently a plate that was just sent back to the kitchen. I already knew from another friend's experience at Globe that the cod was not a stellar dish, but the fact that Andy was kind enough to ensure that our dining experience was top notch by reiterating this personal opinion was a bonus.
Food wise, prime products are sourced mostly from Cumbrae Farms and La Ferme, where Chef Ben Heaton spins them into a respectable selection of land and sea. Although lacking oomph to propel Globe as one of the top dining destinations of Toronto, the attention Chef Heaton pays to showcase the best of the best is apparent and would continue to provide picky palates with much to laud about.
-
I posted my visit there from February 2007 on my photostream not too long ago. You can find all associated comments for each dish we received in the two 7 course tasting menus we were served in the link below. Enjoy!
http://www.flickr.com/photos/sifu_renka/se...57600029526154/
Regarding what to eat, if you are fortunate enough to get the goose, that's quite nice. And if possible, see if you can get the Foie Gras "Waffle" course. I still dream of it.
-
Give me a minute to wipe the grease from my fingers and open up the information folder ...(I've already started in on the chipotle lime; disturbingly delicious). Okay, the press release is dated March 26, 2007 and it says they're launching their Crunch brand of kettle cooked chips, Restaurante and Arriba brand tortilla chips throughout Ontario, Quebec and Eastern Canada starting THIS MONTH. So, I guess this means any day now. But the release also notes: "For the time being, Westerners can take heart that not everything Old Dutch that is sacred to them will be shared with everyone else. Some Dutch favourites, including the famous Old Dutch twin-pack box, will still only be available in Western Canada."
Now, I don't know what this whole twin-pack thing is all about, and why a box of chips is so sacred that they won't share it with the rest of us. But suddenly I want one real bad.
Amy,
Instead of jumbo chip bags, you can buy thin cardboard boxes (think the size of jumbo cereal boxes) of Old Dutch chips. When you open the box, you'd find two oblong bags (like the plastic bags that hold cereal but not as wide) of chips. So it's like two medium sized bags of chips contained in one box. That way, at parties, or when opening up a bag for home consumption, you kind of have a) portion control; b) less worry about not finishing up a large bag of chips before it all goes stale (because, really, you've only opened half the package). Was that too much info?
-
Growing up out west, Old Dutch was the norm. It was strange when I moved out east to find that it was Humpty's. I never grew up with Ringolos (I remember the shocked looks on my classmates faces and how they seemed to pity me. One girl even ran out to the vending machine and bought me a bag during the break!
) . Anyway, since then I've always craved the more puckering power of the Old Dutch Salt 'n Vinegar, ketchup and their version of All Dressed (it's the brand I first experienced this flavour with). However, my favourite (and one that left me with sweet breath during my junior high years) has always been Garlic & Onion! That flavour is salty, sweet, totally delicious and completely addictive. You just have to make sure you eat it alone or around people who like you enough to stick around after you finish the bag(s)/box. -
For great homestyle Japanese, I always go to Tokyo Grill at Yonge and Wellesley. The katsu don, sukiyaki, and fresh soba (every last Sat of the month) are faves. If you're looking for great ramen, TO's not really the place to go... I think Ematei is above average.
-
I'll chime in with another vote for Omi if you're sticking to the downtown core.
-
Renka,
Your packages are beautiful. Can you tell me more about the sizes and materials of packaging you used?
Marmish,
Thank you for your kind words. The packaging I used:
For the large tray: a two compartment plastic tray, various sized muffin cup liners (including petite bonbon liners ~1 inch diameter to hold i.e. the cranberry pistachio snowballs; jumbo, large and medium sized liners for the drop cookies; 4 1/2' liners for the square shaped cookies), plastic food safe bags that fit over the entire tray, and organza ribbon. In addition to the trays, I also used some 100% clear boxes with lid closures (not shown).
For the cookie bag: muffin cup liners as mentioned above (some with festive patterns), stiff flat bottom plastic food safe bags, and either organza ribbon or twine.
For the mini-coffee snack packs: muffin cup liners to separate some of the cookie layers, mini-gift boxes with windows (the packages I bought also came with inner plastic food safe liners that had twist tie closures) or clear cellophane wrap (food safe) and curling ribbon.
Much of the packaging material was bought at specialty stores that carry packaging material. If you do get similar material make sure the plastic bags, etc. are food safe.
Other than that, everything else is subject to your imagination. I know I'm eyeing some of the nice packaging ComeUndone had used for her cookies this year. -
My copy of La Patisserie de Pierre Hermé is the French/English version... a most wonderful birthday gift I received a couple years ago.
(not to be greedy as I've already this gem, but I'm awaiting the French/English translation of PH10!)
-
For this year, my annual Xmas cookie packages included the following:
Pierre Hermé's Sablés Florentines
(Florentin "Sablés")
Sweetened shortcrust
Florentin Mixture
Ghirardelli bittersweet coating
This is a favourite biscuit/cookie of mine to make. It always ends up looking and tasting lovely.
Florentines are my absolute favourite bar cookie! Is this recipe from one of his books, and if so, which one?
prasantrin, I followed the instructions in La Patisserie of Pierre Hermé.
-
Renka, that's fabulous! And your photos are gorgeous.
Abra,
Thanks for the encouragement. Still playing around to photograph photos as tasty as Ling.
-
For this year, my annual Xmas cookie packages included the following:
Pierre Hermé's Sablés Florentines
(Florentin "Sablés")
Sweetened shortcrust
Florentin Mixture
Ghirardelli bittersweet coating
This is a favourite biscuit/cookie of mine to make. It always ends up looking and tasting lovely.
Chocolate dipped Pistachio Cardamom cookies
Ghirardelli bittersweet coating
Chopped organic pistachios
Pierre Hermé's Sablés à la Noix de Coco
(Coconut "Sablés")
Coconut "Sablés" Mixture
Chocolate dipped Candied ginger cookie
Ghirardelli bittersweet coating
Organic candied ginger
Chocolate Chip Cookies with Dried Apricots, Pears and Coffee
(Inspired by Seattle's Macrina Bakery and Café's Chocolate Chip Cookies with Dried Apricots and Espresso)
Bittersweet Callebaut Chocolate Chunks
Organic dried apricots and pears
Macadamia Kona Coffee
Biscuits Très Gingembre
(Inspired by Marks and Spencer's Ginger Stem Cookie)
Organic candied ginger
Toasted Oats
Fresh ginger root
White Chocolate, Cranberry and Macadamia Nut Cookies
And the non-cookie:
Rich Chocolate Cupcake with Caramelized Hazelnuts Cap
Altogether packaged, they looked like this:
Or like this on a tray:
(has also Cranberry Pistachio Snowballs)
and
-
I made one too... a Caramel-Pecan Bûche de Noël served with caramel sauce (inspired by the recipe from Dec 2006's Bon Appetit's version). I think the next time (if there is another time) I'll make sure that I add at least 2 cups of frosting inside the roll vs the 1 cup recommended in the recipe. It would make rolling the cake easier (as I wouldn't have to try and force a tighter roll which leads to potential cracks).
-
Wow. Thanks for all the replies, folks. And if I made it sound like I thought all eGullet members don't get how we review, I didn't mean to. I get the sense that in general you're a pretty informed bunch. I'm happy to be a member.
Best,
CN-S
The pleasure is ours to be in your company.
I have to confess that I've been a Toronto Life subscriber for many years and that the first things I usually turn to are the Dining and Restaurants sections. I also enjoy the guides that come out every month, particularly the food + wine and restaurants editions.
I'm glad to see that the expose from last month noted that there wasn't too much of a difference in food quality or general service between the staff knowing who you (or Mr. Chatto) were vs. being a regular customer (if anything, I suppose the slight difference in attention could be attributed to the comfort level that might be present when you've become a regular/friend to the restaurant or the alert attention they may give to someone who may be dining to give a review). We appreciate the premise for the article, and it was indeed fun to read.
-
I loved Omi. I went not long after going to Hiro...I feel like the differences between the 2 are such a matter of taste though (even more so than dining normally is). The food at Hiro is good, but I just like Chef Lee's departures and creativity more. And the vibe at Omi is totally different...louder music, people laughing, and Chef super pumped about everything, compared to the serene meditative experience at Hiro. I found it a really sharp contrast especially given that they're doing similar styles of cuisine.
my experiences at Korean Village have been kind of uneven. I liked the modeum bossam there -- a mixed cold meat plate with soon dae (blood sausage), jokbal (pig foot), and bossam (boiled pork belly) -- but the second time it didn't taste so fresh. I've since seen it on the menu at some place on that north Yonge stretch (Mandu Hyang? -- dunno if it has an English name), so I need to try that. Also (about KV), Korean places that also do sushi kind of irk me.
Endy': Totally agree with you on the Omi vs Hiro bit. Hence why I would choose to return to Omi over Hiro
Regarding KV, don't order the sushi then! (I know I don't.
) Let us know how you like the place up north on Yonge. Either way, they have to be more authentic than their Ninth Gate cousin.I juuust went to Hiro, enjoyed it, but I do like the vibe at Omi much more. Of the two, I would opt to go back to Omi first. I did, however, really enjoy Hiro's kitchen foods in the sense that they seemed a little more traditional than fusion. My perception only, I'm sure.I agree with you too. Now it's time to test out Kaiseki-Sakura and throw that in the mix, right?
-
Either way, I love dried seafood. When I was little, I used to take all the dried scallops that were broken, and munch on those.
Have you tried the individually packaged dried scallop "candy"? It's the best, especially the ones from Japan. When I get my hands on them, I finish so many little packets at a time. If only they weren't so expensive. I hit jackpot one year in HK when there was a buy one get one free promotion, and I bought 2 giant packs of scallop "candies" (more like preserved scallops, still mosit and oh so tasty). I won't go into detail about all the other snacks I bought (dried dance fish sheets sandwiching sesame seeds, egg roll cookies with pork floss and sesame seeds, bags of beef jerky "candies", etc). In Shanghai, I was so happy to buy many packages of preserved duck gizzards and duck tongues! YUM!
I am notorious for snacking the solids found in the bottom of Yank Sing's XO sauce - salty, hot goodness,
I do that too! Taking a fork and eating a jar of XO sauce (minus the oil). I also would take a jar of the pickled spicy radish and do the same. Crunchy, munchy and spicy. No rice or anything needed. Straight from fork to mouth!
Geeze, with all the things that have been listed here, I must sound very strange, as everything above is "normal" for me to snack on.
Just some examples of my extreme snacking... I must shamefully confess that I'm notorious for being the snacking queen to all of those around me(loaves of bread or half dozen bagels, box of cereal in one sitting sort of craziness). But what really makes me happy are Asian snacks, i.e. hot five spice beef jerky nuggets, satay pork jerky shreds, containers of crispy beef floss with sesame seeds and seaweed (eating a whole can of fish floss is a little too powdery and salty vs a whole plastic container of the pork/beef floss), preserved prunes, lemongrass preserved licorice apricots, dried preserved papaya shreds or lemon peels, thai spiced cuttlefish or Hokkaido style grilled shredded squid, wasabi flavoured seaweed, etc.
Just a few examples for those wondering what I'm talking about:
http://www.flickr.com/photos/sifu_renka/282858419/
http://www.flickr.com/photos/sifu_renka/153391600/
http://www.flickr.com/photos/sifu_renka/310848179/
http://www.flickr.com/photos/sifu_renka/310848183/
BTW, pork/beef floss is also great between slices of soft white bread. Talk about bad nutrition, sodium overload on top of nutrient deprived processed grains. But oh so tasty!
(edited to add links)
-
Just my comments about Ninth Gate a couple months back:
I can write in superfluous details regarding the modern décor of Ninth Gate; about its nouveau approach to reinvent a rustic, no frills, home style cuisine to a society that's attracted by bells and whistles and the next big trend; the attention to westernizing everything Asian, including the use of wait staff (and no doubt kitchen hands) who were anything but; or even its strategic location to be in an area that is both away from its cuisine's cultural origins and hence, competition to provide great value and/or flavour to a crowd demanding true authenticity.
Or I can say simply, it was a decent experience for what it was worth, in an area where you couldn't really expect any more for a restaurant of that calibre, and the place had pretty colours.
To note, I've only been there a total of ONE time(s) so it's really not fair to write a review of a restaurant based on one meal. I had the dolsot bibimbap with brown rice and EXTRA chili paste (how I like it) and it was fine. I didn't get that many crispy rice bits at the bottom of my bowl (no searing sounds when I was mixing my rice and toppings with the sauce). It could be because the stone pot wasn't hot enough, or the fact that there WASN'T AN EGG in my dish at all (I looked at my dolsot dish, and it had some enoki mushrooms on top and not the shredded omelet that my friend got). It's just funny as I did inquire about the "egg" that was supposed to be in our dish. No matter. I'd recommend the place if you like places like Spring Rolls. 
if you haven't been yet, HARUBANG!! SW corner Finch/Yonge (below Twister if you know where that is). Seriously, best Korean food I've tried in Toronto, and I've been on a Korean-food kick for quite some time now.I personally like Korean Village on Bloor best. Even after a recommendation to try Sarawon I still like Korean Village a lot more.
(checked out your flickr site Endy' and saw you went to Omi. Don't you just love it?
I suppose it's related to this link as Chef Lee is Korean. BTW, I like how you dine. I'd do the same if I were to stick around after an omakase meal. ) -
Avenues has been added to AAA's list of 5-Diamond rated Chicago restaurants. This now brings to 7, the number of 5-Diamond rated restaurants in Chicago -- more than any other city . . .
=R=
Avenues and Chef Bowles make my heart smile. I visited the kitchen bar not too long ago and was wow-ed. Avenues deserves the 5-Diamond designation, and I'd highly encourage others to experience it for themselves.Much thanks to ChefGEB and his team for an exquisite meal and for making the entire experience so wonderful!
-
Moto is where I bring friends whom I really wish to impress with the possibility of cuisine.
<snip>
Our group of four decided on the Grand Tasting Menu. This is not the choice that I would have preferred. Once one knows the range of Chef Cantu’s abilities, he seems more accomplished working on the larger plates of the five-course menu. However, my three companions were Moto-virgins, and we selected the twenty course tour.
<snip>
Moto is a restaurant to treasure and to revisit. When I wish to persuade friends that some meals will never be forgotten this is where I take them. There are many worse things than to be known as the man from Moto.
gaf,
Thank you for hosting this dinner and for introducing the three of us Moto-newbies to the joys of dining under Chef Cantu's care. In retrospect, I do agree with you that a 5, or at most 10, course menu would probably have been best for an evening of great dining, however I must confess the anticipation of "what will we be presented with next?" kept my endurance up for the 5.5 hours of dining. Of course, great company helps too.
My recommendation for anyone interested in dining at Moto is to expect it to be a meal of diner interaction with the food. Moto may not be a place of four star cuisine, but one would certainly be greatly amused in the whimsical nature of each course and find much to talk about (a video recorder to document the reactions of Moto virgins would be neat too - I recall our child-like giggles when we popped in the cotton candy bomb!).
Lastly, my favourite courses of the evening were the Maple Squash Cake (just lovely), the Passion Fruit and Crab (perfection in flavour when all the components were consumed together), the Rabbit and Aromatic Utensils (that reminded me of Chinese BBQ pork
), and the Chili-Cheese Nachos (so cleverly deceiving and tasty - a perfect contrast in taste, colour and texture). It was a great pleasure to meet you and I look forward to the potential of dining in your company in the near future.
-
Just a quick post regarding the lovely dinner (yes, the tour) I just completed at Alinea. Besides being in a room that ended up being filled with Canadians (and a few pride and joys of Toronto sitting at the "rock star" table next to mine), having the attentive and wonderful service of Olivia and Jason (and Eric
), I was treated to a special first edition/made for me (the person allergic to chocolate) Butternut Squash dessert (to replace the chocolate course). Butternut squash:
Honey and brioche puree
Toasted brioche crumbs
Grapefruit pulp and gelee
Raisin verjus sorbet
Chilled brioche soup
Kudos to Chef Achatz for coming back to the Alinea kitchen after a long day and participation at the Food & Wine Expo and for being so attentive to my allergy/dessert replacement request. Chef Achatz's creativity and effort at a moment's notice from this first experience of mine, deems him much respect in my (amateur) opinion.
-
that makes me wonder, has anyone noticed a sudden change in service after starting to take pictures of their food?
about comped food...do you think that would really factor in to the decision? Especially since the magazine pays for meals anyway, so in neither case does Chatto pay out of his own pocket. I just figure if you dine out that much, you're going to be less impressed by "hey, it's free" and look to evaluate the food itself.
You know, I'd say that the photo and note taking might have contributed to some stellar service (extra tasting courses i.e. a 3 courser becoming nearly 18!; 5 wait staff serving me; meeting with the chef) I experienced a couple years ago in Tokyo. But then again, that was the sister branch of a Michelin 2 Star-ed restaurant. Besides French Laundry, I'd say the service I had there has not been surpassed. I remember being asked at the beginning (after I inquired if it were gauche to take pictures (no flash)) if I was a food critic. That was funny. However, I believe that the attention given to me probably came from the fact that I was a female, "young-ish", dining at a high end establishment alone, taking pictures and notes that signaled to the kitchen and staff that I was there for the food. I've no complaints. That was a superb experience.
I'll probably have to wait until after this week's journey to Avenues, Moto and Alinea to see if the picture/note taking and dining with (or through the connection of) those who know the chef really does make a difference in order to be able to comment further on this. Seriously though, as a paying patron, I really hope to have memorable food and service. However, having connections, I would assume, ensures things will be great overall.
-
of the style of food that Asian Legend serves, xiao long bao / siu long bao is probably the most standard. They're probably called something like steamed pork dumplings on the menu.
<snip>
other stuff there that you won't find elsewhere: there's some kind of "beef in onion pancake" that's not bad. Also a "glutinous rice roll" (it's not a normal rice noodle roll) that has a dough fritter inside.
<snip>
I'm guessing at all the English names here, so hopefully you can find the items on the menu...
Being the food nerd that I am, I do have a copy of Asian Legend's (takeout) menu (I'd recommend eating in the restaurant though). Although I frequent their Chinatown/Downtown location more, I have to admit that the North York location appears to have a couple more dishes (and in general, the food tastes better).
Look for the Northern Chinese Dim Sum portion of the menu and you'll see the "soup filled meat dumplings" which is what Endy' was referring to. I also find that the "steamed crab pork dumplings" are good if you want to spluge (only because it doesn't taste much diff from the standard soup filled meat dumpling). Endy' was also referring to the "Onion Pancake Roll Filled with sliced Beef" and the "Glutinous Rice Rolls". These are excellent suggestions, and if I were to order the glutinous rice rolls I would ensure it's the savory one with the shredded dried pork. These are, in essence, logs of sticky rice wrapped around a deep fried Chinese dough stick (something you might normally find that is served with congee), crispy shredded dried pork and some preserved radish. Super yummy, and excellent when made fresh. The restaurant will also cut them into portions for you, wrapped in plastic, for easy handling. If you were to get this, I would also suggest getting a bowl of "hot soy bean milk (sweetened or salty)," although my preference is for the sweetened version (as the savory one is unappetizing to me...). I'd also recommend ordering the "Chinese Silver Bun (Steamed or Deep fried)," which are nostalgic and fun to eat (strands of fluffy dough hidden beneath a thin layer of dough) that's usually served with sweetened condensed milk. Mmmmm! If you've never tried it, "Shredded Radish Pan Cake" is really nice too. Think of a pan fried flakey pastry surrounding a tasty shredded daikon radish center.
Other items I would suggest include the "Deep Fried Tofu," that's just so piping hot and crisp, with a spicy garlicky soy dressing and the "Wonton in Hot Chili Peanut Sauce."
For noodles/substantial entree items, try the "Noodles with Braised Chunk Beef" (although I find it's not as good anymore) or "Dan Dan Spicy Noodles."
For dessert
, make sure you give yourself time to order the "Red Bean Pancakes" AND/OR the impressive "Mashed Red Bean Paste with Egg" (think giant fluffy clouds of meringue batter enveloping an oozy center of red bean paste, deep fried and covered with granulated sugar). As you can see, it's always best to go as a group. That way you can order more dishes and try them all. Happy eating!
-
Isn't it funny that Mid-Autumn Moon Festival is fast approaching and some of the mooncakes (more of a dessert/tea time item) out there have a savory animal product mixed in with the sweet filling. i.e. cured ham in lotus paste (which isn't bacon per se), traditional salted duck egg yolk in lotus paste. I don't really think this is what Ling was thinking of honoring when she came up with this suggestion (my guess is that she had great success during her week of blogging in Seattle with that duck fat pastry).
Depending on how you look at it, some other Asian bakery or dim sum items could be considered dessert like.
Just a few minor suggestions if you're really stuck, gfron1. In no way do I envy your position!
a "splurge" meal in TO
in Ontario: Dining
Posted
Just in case anyone is interested in the Splendido meal, the image set from that night can be found here.
canucklehead, have you thought of trying George?