PDC

In a brilliant stroke of scheduling, this show in on in the US on the Fine Living Network, also owned by Scripps (same folks who own Food net). When is it on? Sundays at 11pm. Right after Rocco, so you can flip right over if you have the channel.

It's in the main market building that has the various food stalls and shops downstairs and the local art exhibits upstairs. The name escaped me, but I googled it and came up with this from http://www.bywardmarketsquare.com/merchants/index.htm CONTINENTAL BAGEL Tel: (613) 789-5262 Traditional Montreal Style Bagel, Hand rolled, Boiled, then Baked in a Wood-Burning oven 20 Varieties I'm about 90% sure this is it.

Just to throw a curveball in here...some of the best Montreal-style bagels I ever had were bought from a shop (with wood-burning oven) in the Byward Market building in Ottawa. Better than just about anywhere in Montreal, save Beauty's (who probably get theirs from St. Viateur, I would imagine). As for NY, I simply can't get a good bagel within easy walking distance of my job in midtown. Some okayish, decent ones but nothing high-end. I wonder if the tourists buy those giant fluffy things from the street carts on 6th ave between Rock Center and Times Square and think they're getting a "real New York bagel". It truly gives one pause.

Favorite beer? Well, like you hear so often with food, I think the approach is to consume locally and in season. "In season" meaning IPA's in the spring and fall (and summer if not too hot), Weissbeers and pilsners in summer, Mai Bocks (or Oktoberfests, basically the same) in late spring and fall, Stouts in fall and winter, and Bocks and barleywines in winter. If you're not sure of what's "in season", consult your local brewpub. If it's of any quality whatsover you should be able to tell what's in season by what they have on tap. Of course, there can be exceptions to the rule - like it's nice to have a good chocolate stout or barleywine with dessert year-round, or if I happen to be eating Southwestern food in the winter I'll still get an IPA with it, etc. That said, in a pinch I'll get a Sierra Nevada Pale Ale when I'm in a restaurant in my hometown since that's pretty widely available in NYC. If not, Yuengling or Rolling Rock is just fine.

It's really funny how, shall we say "bargain" beers are now the hipster thing. I believe some folks bought the old Rheingold name here in NYC and are trying that same approach. Which is actually too bad because a few years ago they tried re-launching Rheingold with the "original recipie" (who knows if it was) and it actually had a slightly hoppy character to it and was interesting. With the new "hipster swill" approach it seems like they've dumbed down the recipie again, plus they're now selling it in clear bottles which is absolutely HORRIBLE for beer since it'll go skunky quicker. I wonder when someone in Maryland will try to revive National Bohemian?

I bought a new house last summer, and it came with a second fridge in the basement so I'm never out. Real pain is varying the temperature setting depending on what I've got in there, though. Anyway, the last 12 pack that I was down to was St. Ambrose Pale Ale that I brought back from my last trip to Montreal a month ago. But I'm having a bunch of people over this weekend so that's been supplemented by 12 Dogfish Head 60 minute IPA's, 6 River Horse Hop Hazards, and 6 River Horse Summer ales. As for the upstairs fridge, well, it's not really a beer but I do have one of those scary Skyy Blue things rolling around for about. oh, the last 9 months or so. Maybe I can pawn it off on someone Sat...

Edible but not great. "Poutine Italienne" is basically "pizza fries", fries with tomato sauce and mozzarella instead of the unripened cheese curds the real stuff uses. I'm surprised nobody's mentioned the Peel Pub on Peel and St. Catherine. It's my favorite poutine place when I'm up there. Although the La Belle Provence outlet right near the Centre Molson, sorry, Centre Bell is good too. Also, if you want to make it at home, just stop at any ol'IGA or Provigo and you can get canned St. Hubert poutine sauce and cheese curds which keep for quite some time if you have a nice cold refrigerator (I keep 'em wrapped up in something or in a small cooler for the drive back to NYC). I know using a canned sauce is probably blasphemy, but I've never been able to recreate the unique flavor of poutine gravy and doing a poultry, pork or beef gravy just doesn't taste the same.

Well, other than saying it takes NINE hours to drive from NYC they did OK. I live in NYC and usually can do it in less than seven hours and that includes three bathroom/gas breaks and the line at customs. As for the food changes at the festival...does that mean there won't be those hot dog grills run by the friendly but not-too-quick college kids anymore? Those come in handy after a couple of Blues, (sorry, Bleues) at the Blues stage.