and has created a brilliant concept at her restaurant and catering company in OSFM.

Vanja was golfing in Palm Dessert. Mom and Dad were in Vegas. I was dog sitting my baby sister, Penny. Did I need a night out, or what? Karlynn felt the same, so lucky me! I had a date for a night out to investigate Brittany Watt’s newest brain child: her Market Dinners featuring the food and producers of Old Strathcona’s Farmer’s Market.

The cafe at the market has been a Saturday morning institution there, and a great gathering place where people usually didn’t buy the cafe food, but enjoyed a visit over coffee. It was a glaring juxtaposition to what the market offers in fresh regional produce, as the cafe food was not from the market and not worth discussing.

However, it is now! Brittany Watt, the Harvest Chef, has taken over the restaurant there and breathed life back into it. The ripple that started throughout the early market coffee drinkers about the incredible breakfast and lunch offerings there now has become a tsunami! People that don’t usually shop at the market are turning up for the food at the little humble cafe restaurant at the end of the market. Business is booming on Saturday mornings, and if you haven’t been over to sample the fare there, you are truly missing an authentic Northern Alberta taste experience. Get thee to the market!

Now, that she has had time to get that up and running, she has implemented phase two of her plan: Market Dinners. Kevin Kossowan wrote about her first one. This is her second. She hosts 16 people in a surprisingly intimate setting considering the vastness of the space and offers a Northern Alberta Food Experience. She creates a meal with the food of the market and you enjoy the flavours on the plate while partaking of the meal and the experience with the food producers. The conversation is warm and casual. The food is thoughtful and carefully prepared. The produce used is top notch.

This would be a great setting for company parties, tourist visits and on and on. Suffice it to say that Karlynn and I had a lovely evening and I will be back. The following five photos are sadly, much better than my own and are Karlynn’s. (Thank you!)

An assortment of market tapas

Platters of Irving Charcuterie and pates with accompaniments

Steve and Dan’s Hazelnuts in a scrumptious Harvest Chef Pesto

Steve and Dan’s pears with Brittany’s Berkshire Boar Heart (from Irving’s Farm) Parfait topped with the pesto on a cracker was my favourite paired taste of the evening!

Braised pork tongue

Sylvan Star Grizzly with the apple chutney (below) was Karlynn’s favourite.

Smoky Valley mountain tomme with quince jelly which is sadly, not photographed. The cheese was softer than usual and deadly! The quince jelly was a lovely compliment to the tang of the goat cheese.

The Cheesiry Rustico cheese with shaved cucumber, apple, basil, pear and micro radish greens tossed in a hazelnut cider dressing with a beet granite was brilliant. The granite was clean and bright and sweet and the icy cold texture supported the crunch of the sweet basil and bitter radish greens. The clean cucumber and creamy texture of the cheese coupled with its depth of flavour made this salad addictive. Such a refreshing plate after the rich cheeses and unctuous meat bites.

Braised pork shoulder with winter mushrooms and kale in a brandy cream sauce with walnut gnocchi and topped with the Cheesiry Pecorino

The poached pink lady apples were extremely tart but the sweetness in the rooibos tea ice cream and pumpkin bread paired perfectly with them and the caramel garnish could have been completely shattered over mine and I would have still said, “More, more!” It added a delightful sparkle to the plate and palate.

The salad and dessert photo are Karlynn’s too.

Thank you for a lovely evening and for elevating the real food opportunities in our city, Brittany.

All Tickets can be purchased from the concession stand on Saturdays, located in the Old Strathcona Farmer’s Market at the North Side of the building.

A new year is here and we know it will be another delicious one for all.  Sunjeeta kk from Lite Bite organized this wonderful virtual party #Welcome2012 and I am late, late, late! But, I have arrived! And boy do I have a impressive recipe to share with each of you to kick of 2012. More importantly, a story of friendship all wrapped up in a wonton!

I met Ming last year when she enrolled in one of my Taste Tripping Cooking Classes with her friend Edyta. This was the first time I met someone that I didn’t know that really reads my posts carefully and thoughtfully. It was so vitalizing. And, then, she is such a lovely person. It is rare to meet someone so like-minded and so attention-to-detail oriented. Guess what happened next? She came to another class! At this class she and my mom got visiting and I got wind of an offer from her to teach us how to make Wonton Soup.  Due to our busy schedules, the invitation was issued for a day during the holidays, and what an inspiration it was.

Ming also invited her dear friend, Edyta, and then took us on a fieldtrip to TNT at West Edmonton Mall to shop for ingredients. That was also an eye-opener for me, even though LeQuan had taken me for a full day tour in Edmonton’s China Town; that day, we weren’t shopping for a specific recipe. This was very helpful as I am now fully confident that I can shop for the ingredients and make this recipe again completely on my own: maybe not as delicious as Ming, but certainly, yummy!

Ming then volunteered to “be me” at Eat Alberta (an event that I founded and am chairing for the first three years) as I needed someone to shadow me and possibly take over my responsibilities due to the severity of my asthma at the time. I had full confidence in Ming by then. I hadn’t spent much time with her, but I knew her well (as a teacher knows a student). Ming was tenacious and possessed an insatiable appetite for knowledge. Her attention to detail was second to none, and to top it all off, she was kind. She would be perfect (far better than any “me”)! I was truly blessed. I found through my time with her at this event that I had actually underestimated her capacity to take initiative and to understand what needed to be done. She surpassed my fervid expectations. She provided a calming influence and a clear head. She was a gift. And, as every unforgettable student does, she taught her teacher so much.

Ming is the quintessential team player. She carefully considers any responsibility she accepts and then takes each very seriously. She will be there. Her work will be done. It will be exceptional. The more I got to know Ming, the more I found there was to know and appreciate and learn. When Ming invited my mom and I to her home to learn how to make Wonton Soup, I knew it would be an exceptional experience, yet it was more than that.

Arriving back at Ming’s house, groceries in hand, we began slicing and dicing: each of us given a different task. Ming even had a package of Nature’s Green Acres ground pork to contribute to our shared belief: buy locally. It cannot always be achieved, particularly when making an ethnic dish; however, even here, she had this special locally farmed pork. The BBQ pork that we had just picked up at TNT was really delicious. Pick up the duck and the pork fresh from the barbeque first thing in the morning. (Well, around ten am when they get it all out of where they cook it.) There is no comparison in the flavour and texture of the meat purchased at this time of day: tender perfection!

Once the scallions, ginger, shrimp and pork were in the bowl, Ming began combining the mixture with the most appropriate tool for this task: chopsticks!

And, instead of a shot of Sherry in the traditional Wonton filling, Ming adds her own zing: tequila! And, the aroma, once added, was unquestionably and irrevocably scrumpdillyicious! Actually, the tequila added a significant, yet subtle depth to the surprisingly fresh aromatic scent in the bowl. Corn starch was added to bind all together and then more mixing until the concoction combined completely and becomes light and loose and fluffy, or as the Chinese would say: “fa”.

The broth was made another day. That is the only way to make homemade stock or broth. This was a delicate, subtle broth with a light burst of flavour. Ming made hers from this site though wasn’t happy with the fact that hers was somewhat cloudy. I thought it was beautiful, but she says that the best Wonton soup is made with a clear broth. I’m not sure mine will ever be clear, but it is good to know.

Do you remember seeing these old Tupperware utensils? Somewhere deep in my memory archives there was a flicker of recall. Ming had three and proclaimed them to be the best utensil for wonton making. Can you imagine coveting a Tupperware utensil? You can use the end of a spoon or anything similar, really. She made it look so easy that it actually was easy! The hardest part was not putting too much filling into each wrapper.

I completely understand the grandmothers of old who used to get together at one house, then the next, and the next, to prepare food for the winter. We had ours done in less than an hour and enjoyed such frivolity in the process: so unlike making these at home, alone, for hours. They freeze beautifully, too, so you can make enough for the entire season and have a delicious, nutritious and economical meal in minutes on a cold night when you don’t want to cook!

It was really hard to monitor the size of the wontons without a standard sample. Ming’s advice was “about 1/2 teaspoon full, or a little less.” You can clearly see that I started making mine far too big.

Ming had a couple surprises up her sleeve, and one was that she was now going to teach us another way to make wontons: deep frying them! To do this, in Ming’s words, “They need to be pretty.” Each of these wontons is shaped to look like an ancient Chinese coin called a Yuan which is a symbol of good luck! Each looked like a hat or a little boat. Gorgeous.

We still had quite a bit of filling left because the package of wrappers we had purchased had less in it than usual. It would have been perfect for two of those packages, or one of the more common wrapper packages at the grocery store.

Ming had reconstituted only two large dried shitake mushrooms. I have never seen such lovely ones. She had them sliced and ready for the soup along with a carrot, a bit of broccoli, and some slices of barbecue pork. At this point, the vegetables went into the broth to cook or blanch, but for only a few minutes: there is to be a bit of a crunch left along with the vivid colour. The water the mushrooms were reconstituted in was also added to the broth sans the grit.

At the same time, we started deep frying our won tons.

The pork was already divided into each bowl; the cooked vegetables were divided into the bowls and the wontons replaced them in the broth.

When they float to the top, they are done. It doesn’t take long! The wontons were also divided into each bowl, too!

We certainly had very generous servings of pork, vegetables and wontons! I was not complaining. There is nothing like fresh homemade wonton soup! The steamy fragrant broth was gently ladled over each bowl that was finally topped with slivered scallions. The colours, aroma and pillowy visual appeal had us each sink into a chair without invitation, big spoon in hand.

Kai Fun! (or Bon Appetite)

MMMM! MMMM!

My friendship with Ming is wrapped up in a wonton. What a wonderful place for it to be! I will, forever more, think of Ming whenever I make or eat wonton soup. What a gift. I certainly hope we will enjoy many more culinary adventures together, but for now, this was a deliciously unconditional labour of love bundled in little pillows of joy!

Thank you, Ming! xox

After Slow Food Edmonton’s amazing Canning Bee, Maria and I zoomed over to The Tomato Fare at Salisbury Greenhouse. Yes, we missed the incredible pygogie dinner celebrating the end of a great day of canning at St. Josephat’s, but I believe the tomato is the perfect food. I am a tomato fan: a tomato afficianado. I adore tomatoes and if I had to pick only one food to eat for the rest of my life, this would be it! So, The Tomato Fare, it was.

I heard about it first, last year, through Twyla’s blog, and she tweeted a reminder this year.

Let it be said: I was really looking forward to this event. What would you think one of the most basic elements of a Tomato Fare would be?

Food, yes. But, I mean even more basic. Fundamental. What do you think it would be? Think about it a bit.

We arrived to warm welcomes and friendly faces at Salisbury and walked into a sauna teeming with people.

A Blue Flame Kitchen cooking demonstration was happening on the stage that was filled to capacity. It looked like a great demonstration… but the heat was almost incapacitating. The room was a square, with the stage at one end, two other sides lined with food booths, the middle with tables and chairs, and the entrance side had the wine and beer booths.

There was one booth selling lovely fresh tomatoes.

Can you think of what else you might have expected? That fundamental happening at a tomato fare? What would you expect to be at a celebration of summer harvest tomatoes?

Last year, participants were handed a menu. This year, food items were posted on huge (not very attractive or “tomatoey”) posters atop each booth. It was nice to see a variety of our local brews. That is definitely something Edmonton is very good at!

The Blue Fame Kitchen Stage and Display Tables were great. They are a consumer oriented group: great timely handouts and very eager and engaging people.

We could eat or watch the Blue Flame demonstration. It was full. All of the eating tables were full. The room was jam packed. It was 4:30. The event started at 4.Clearly, organizers had underestimated the interest in this event. It was packed!

People were walking by with this amazing looking salad so we followed our nose…

What a lovely booth with lovely produce for sale, and a very tasty salad. So tasty, that I asked for the recipe. The dressing was unforgettable and “new”. The flavours in the salad were so fresh and so perfect for this time of year. Not only a bow to our lovely tomato harverst,  but lmost every garden vegetable made an appearance, finely chopped and piled on a gorgeous flavourful tomato slice. What was in the dressing? Hmmm? The gal told me she would send me the recipe if I wrote her for it. I did. She did. It was the black currant juice in the dressing! Really, really yummy! Tomorrow I am posting the salad and the recipe!

I was completely enamoured with Cafe Haven’s gusto! Their retro Tomato Soup Cupcake was scrump=dilly-ishious and definitely gave way to many more fresh tomato cupcake and muffiny ideas! I love savoury and sweet.

The savoury tomato bread pudding was really creative, a variety of textures and flavours all bathed in deep rich tomato flavours. I cannot wait to try this at home.

D’lish served up a wonderful soup. Swimming though the humidity to get there, I still ordered a bowl knowing I had to experience the wonders of the dish I heard everyone raving about. “The tomato soup is the best thing here!” Very worth it. Not a great experience in the suffocating heat, but definitely one of the best tomato soups I have ever eaten, and I make a pretty mean one, myself!

Voilà!

I can still lick my lips recalling the flavour of this soup.

There were other venues and more food. Nothing that was very appealing or innovative to me, except for the lovely ladies serving up Fried Green Tomatoes! That would be a dish to hope for at an event celebrating tomatoes! And the gals were charming! I will definitely make these, but hot!

They were rightfully proud of the tasty creamy sauce to accompany the fried green tomatoes, and their tomato tree!

It was fun to see herbs being sold for two food tickets: a great midsummer price!

And finally, Barr Estate Winery joined the fray.

After tasting a few “tomatoey” dishes, Maria and I sat down to take in the Blue Flame Kitchen demonstration (mainly to get a sample of what they were making).

I sat uncomfortably for a minute. The gal presenting was delightful! Maria was sweltering. I was more clammy than a clam.

I looked at her. She looked at me. We raised our brows together, got up in unison and left.

Ah!!! Fresh air! Whoo-hoo! What a feeling!

We had been inside for less than an hour. The Edmonton Regional Tourism Group made a huge effort with mega money invested in gorgeous print material. It is a great concept and was clearly market very well to have such a crowd just 30 minutes after opening. But, somebody erred on two fronts.

First: why was this inside without any air ventilation on such a hot day? Why was it inside at all?

Second: There was a fundamental aspect of what should be the focus of any tomato fair missing. Can you now figure out what it was? I will be back in 48 hours with my answer to this idea and we will see if you agree with me. I would definitely like to hear your ideas, first, and I believe the Edmonton Regional Tourism Group would, too.

This is a brilliant concept. Let’s celebrate the tomato and our beautiful country mid-summertime harvest! Let’s have a summer event outdoors with an indoor back up plan… and, you absolutely must…. (what is it?)

This time there is a prize to a local participant: One jar of my homemade tomato sauce hand delivered to your door! To non-local participants, I will mail you a jar. Yest, I will. But, I am a blogger and a home cook. So, you are winning a homemade product.

You don’t have to agree with my idea, or share it. You just have to guess what it is.

Closed 5 pm Mountain Standard time Wednesday, August 24, 2011.

Prize Disclaimer: I have to make the sauce, first. It will be posted or delivered before September 29, 2011.

Bundled into the dog sled, high in the Rocky Mountains, breathing in Northerly crystals…

…the blue sky was filled with light.

Behind the tall thicket of trees climbed the quiet eruption of precipitous mountains praising the frozen golden sun.

Howling skinny dogs did not break the silence of my space this morning. I was there in that moment.

I am there again, now. Edified completely.

I do not get outdoors enough. This past year, I have recognized that the moments I do, are palpable.

Palpable moments. Make more happen.

Knowledge + Experience = Wisdom (one hopes) and as I engage in that quest, I realize that time has become the prime factor in this equation. I am no longer young.

Everything I was going to do “when I grew up” is not going to happen. This was a startling revelation. And, an important one.

I was born with an inquisitive mind. This past year I have been blessed with the opportunity, again, to travel extensively: London, Paris, Bosnia, Serbia, Jasper, and Banff.

Dinner at The Fat Duck was not just a meal; it provided a window inside of my being and reconfigured my relationship with food. I was there in that moment. Completely.

I am there again, now. Edified.

Working dough at The Bertinet Cookery School in Bath UK was a dream realized. I made it happen. Cradling my coffee in the rustic warm café that morning as the wind howled and the sleet whipped at the windows, the anticipation inside of me was tangible. Every moment of that day is vivid and filled with colour and light and the fragrant aromas of dough and yeast and the crunch and tastes of crusty breads. The gregarious warmth and passion of Richard’s personality was worked into each loaf, and always will be.

I am there again, now. Edified.

The three Paris cooking classes I indulged myself in have also left a rich tapestry of impressions within me. I can relive the height of the hot fervor inside as I attended the class at Lenôtre to honor my quest of mastering the art of the elusive French Macaron. Another dream realized.

The Bastille Day Cooking Class with Vanja at La Cuisine is a spirited kaleidoscope of sensual recollections. I triumphed and learned more than I had hoped. The “I can do it myself” feeling is second to none!

... and I brought home the piston from Dehilleren's, too!

The bread making Atelier at Le Cordon Bleu was so past the possibilities of my imagination, I had not even dreampt it. I savoured each step to its hallowed halls and vividly recall standing across the quiet side street in Paris looking at its understated exterior imagining “those who came before” walking down the street. I cherished that moment. Chef Walters passion and love and humour wound around my heart.

I am there again, now. Edified.

Sausage making in Bosnia coupled with lessons from Vanja’s mother and Elsada have each nestled within and become a part of me.

And so have my relationships with so many of you, this year.

Changing to WordPress (from the Godforsaken and despicable windows.spaces.live platform) offered me the opportunity to share my experiences and to learn from yours!

Appreciation is a wonderful thing: It makes what is excellent in others belong to us as well. Voltaire

I realized my goal of getting to know my local food and blogging community through attending or planning various local functions like our first annual Winter Solstice Supper, the dinner with David Adjey, A Local Foodie Meet-up hosted by Sharon, and my Taste Tripping Party, the Summer Solstice at Vince and Colleen’s, and the Dairy Farm Field Trip. Each and every new relationship has truly enriched my life and taught me so much. (I did not attempt photos of all of you!)

... and no one ate the head!

Personal highlights of my culinary achievements this past year were:

• Making Foie Gras au Torchon inspired by our dinner at The French Laundry
• Involving my students in the Grilled Cheese Olympics (and they won People’s Choice and SECOND place in their category)
• Learning how to make a beautiful Brioche!
• Crushing our apples and making our own Nectar of the Gods!
• Rendering my own leaf lard, and making pastry from it
• Foraging high bush cranberries and making the “stinky socks” sauce and jelly.
• Acquiring veal bones that enabled me to make my first veal jus!
• Curing and preparing pork belly confit (yet to be posted) with (my own rendered lard) that was too yummy for words.
• Learning how to cook sous vide and making the most incredible ribs Vanja has ever eaten.
• Tastings: purposeful engagement in Tastings has taught me so much about my palate and food!
• Judging: for So Nice Soya World’s fantastic contest and for the Rotary Club
• Invitation: to Fresno California (all expenses paid) to visit Pom Wonderful’s farmers and factory (but then I got sick, and did not get to go!!!)

Christmas in November at the Fairmount Jasper Park Lodge was a gift. The splendour of my mountains and the opportunity to embrace them cannot happen enough. Meeting Chef Derek Ingraham, Chef Brett Yasukawa, Michael Smith, Anna and Michael Olsen and Bal Arneson would have been unimaginable at this time last year. Another miracle.

My new business: Taste Tripping has already a class filled and others almost full with travel tours coming out soon. This is definitely a retirement dream that has grown from my love for travel, my quest for learning new things, and from getting to know the talent within this community and wanting to provide a platform to share it. Our first two classes are this month! The Greek Escapes Class is full!!! The Pyrogie Class has openings (sign up!) and the Apple Pie Class seems to be timely as many predicted a new trend in pies for 2011. (only TWO spaces left!)

My mother’s 80^th birthday, my father’s 80^th birthday and their 60^th wedding anniversary were all celebrated this year. To have them here, together, so busy and so happy is the ultimate gift.

My eldest daughter is marrying this July and full of love and the promise her new future brings; my younger daughter is sailing through life passionate about all she undertakes.

My Christmas gift to Vanja this year found us celebrating 2011 at the Banff Springs Hotel. It was pure white magic. A nature walk at -23 in a wonderland of swirling and twirling ice crystals, snowdrifts, quiet forests, and the ultimate Canadian dog sled ride (that most Canadians have never experienced) and a quiet game of scrabble to bring in the New Year. How perfect is that?

Make it happen.

That has been my mantra and will continue to be. This New Year holds a secret in its hands.  I am retiring from my 31 year career as a teacher with Edmonton Public Schools. That has been my life and one of the most profound loves of my life. It is very hard to let go of such a triumph and what I have been so passionate about forever.

So, I am refocusing. I am reflecting. I am shifting and growing and changing. I am developing experiences. I thirst for knowledge.

I am now on the quest for wisdom. It is time.

(… and though Beavie is way too young at heart to “get” all of this, he is definitely along for the ride!)

...and without clever little me, she would be so frustrated!

My greatest “achievement” this year has been the new local relationships I have developed within our food community. Some very personal and very special.

And yours? What was your greatest achievement this past year?

As you see, Beavie is propped ready for take off on the judges table: attending our first culinary judging experience together was a given! Service above Self is the Rotary International Motto. Isn’t that a great credo to live by? Compassionate service or a gift of time is a critical value that I have woven into the fibre that underscores the foundation of my life. I have attended a variety of Rotary functions throughout the years and also value their four way test and use it in my personal life:  Of the things we think, say or do:

1. Is it the TRUTH?
2. Is it FAIR to all concerned?
3. Will it build GOODWILL and BETTER FRIENDSHIPS?
4. Will it be BENNEFICIAL TO ALL CONCERNED?

Thus, when I was contacted my Mary Ellen of Greens Eggs & Ham to be a judge at this event, I was tickled pink! Judy Wilson then contacted me with the details.

The Southeast Rotary Club and their President,  Chinwe Okelu (and Ward 11 city council candidate), put on a dynamic affair to showcase the varied talents of our local foreign chefs that have made Edmonton their permanent, or temporary home.  This group of  Filipino and Sri Lankan chefs have found work  at Chili’s, Tim Hortons,  Uncle Albert’s and at the Sawmill restaurants throughout Edmonton. Like many of our immigrants, they have come to Canada for a better life and this event is a fundraiser that supports and celebrates the relationship that this Rotary Club has developed with these chefs and their families. Rotarian Victoria Ewart spearheaded and chaired this competition last Saturday at the Sawmill Banquet Hall.

Esteemed judges were led by NAIT cooking school head Stan Townsend and included myself (blush), Parklands After Dark Rotary Club president, Kyle Laliberte, MacEwan University president, Dr. Paul Byrne, Graham Hicks, from the Edmonton Sun and fellow food blogger, Kevin Kossowan. Whew! There was a lot of us and why not? Spread the joy! What a pleasure it was.

Kevin and I arrived and enjoyed a heady and intense chat with Stan Townsend about food and culinary schools and cooking and judging. I was under his spell. He has a lot to offer my need-for-knowledge quest chest. So does Kevin, therefore it was fun to share this evening with him after the garden tour and tasting (dinner with his family) such a short while ago. The criteria had us all sit up straight. It was intense!

We did honor all of the work that went into preparing the criteria, but simplified the marking scale so that we could handle it. After all, we were about to sample 6 full three course meals and then judge each one!

The hall was festive. People were excited. The chefs were coming in with trays of partially prepared goods, and the Cocktail Reception had begun.

The judges were conferring about how to do what we needed to do. We decided to judge what were now 5 teams (as one team was unable to attend at the last minute) by teams of two judges. Each team would stagger visits to the challenging tables filling out one evaluation between per team. We would attempt to reach consensus. I was happy that Kevin was my partner!

Mary Ellen and Andreas arrived and Jackie Hobal was also there! She is the new District Governor and my past Principal from Mary Butterworth School. How truly wonderful to reconnect with her! I cannot wait to have her and Wayne over for dinner! There are so many unexpected rewards when volunteers to do something!

Now was a time for wandering and watching the chef’s do their carvings. Apparently, last year’s event featured only the carvings. This year, they wanted a more intense challenge. These chefs carved their sculptures within about 30 minutes. Some were faster. It was really fascinating to watch these artisans at work.

I was also captured by the precision and level of skill within some of the teams. The yam, below, is mandoline perfection by Team Holiday. I would like a slicer like that. Then, they started to form petals.

Team Paris brought in a variety of edible baskets: a rice noodle basket, caramelized sugar basket, and a tuile.

A member of Team Paris sculpting.

Team Asia Minor sculpting their watermelon. They also worked with Lo Bok and Beets to create cactus flowers on butternut squash cacti.

Team Safari amazed both Kevin and I as their work was very different than the others and told a story. It was obviously theme related and the carving demonstrated surprising dexterity, comfortable confidence and ingenuity. They really had a big mess around them. They will have to keep it cleaner when they work, next year (wink)! Seferino Bernal and Jasmine Mendoza set the mood for the evening with their songs and music (below, right).

Gum paste roses were effortlessly spun on the spot by Team Paris, and Team Holiday decorated their Tiramisu with text cut out of a piece of note paper with a razor blade. I definitely learned something watching this process! Both Kevin and I were dying to taste that cake!

So, we had all made the rounds, chatted a bit with the guests, and were anticipating a sensational experience heightened by all of the tantalizing tidbits we had seen on the back burners! Beautiful Mary Ellen feeds Beavie coffee? She had said she wanted a photo with Beavie. Beavie was all excited, and then, there he was, nose stuck in her coffee. What was that all about, he asked me? I told him to ask Mary Ellen. You know Beavie. He always wants centre stage!

Mary Ellen with Judy Wilson enjoying their wonderful samplings from the vast Sawmill buffet.

Everyone had been welcomed by Judy and introduced by Victoria; dinner commenced and judges were also invited to dine. We did, too! Judging didn’t start until 8, so tummies were growling. The food was delicious. There was nothing the Sawmill left off this buffet!

Teams had just positioned all sculptures before the meal and then took a moment to relax and fill their tummies, as well.

Time for Judging; all contestants were participating in four categories:  appetizer, main, dessert and a fruit and/or vegetable carving each within keeping of their chosen theme.  Kevin and I started at Team Paris’s table.

Team Paris: (not in the correct order) Ricky Bombase, Rodolfo Solleza, Dominador Doroin, and Jocelyn Bombasi

Appetizer: Stuffed Prawns that were novel and gorgeous, but hard to eat and had prickly things in them. They looked so delicious. Maybe next time more focus on flavour and less on presentation(wink)? But, honestly, who would complain? This dish was a brilliant concept and won the “Best Appetizer” award.

Main: Asparagus Stuffed Beef with Red Wine Reduction and some really delicious mashed potatoes (I would love the recipe for those!). Isn’t this a pretty dish? I love stuffed and rolled mains because we don’t get them often and they shake up the palate to a heightened state of anticipation! I found this dish needed to be seasoned and the reduction didn’t add that depth or excitement to the dish that it could have if it was made with veal jus. Still, a little salt and pepper would have taken this dish a long way and if that is the only complaint, well done!

Dessert: or desserts, rather! Far too huge for a one person serving, but artful and yummy. The Punpkin Pie was creamy and tasty, the New York Cheese Cake was the same, but the Molten Lava cake was not molten. You can see that they did not edit their work. Look at all of the goodies on this tray! Oh, my. This would be a complete meal.

Carving: Stan Townsend was very impressed with the skill level this team displayed. I saw only one team member doing the carving and was looking for a team effort. But, everyone was busy in this team. You can see that. A fantastic presentation by Team Paris. Standing Ovation!

Team Safarai: George Paje, Eric Brillantes, Jose Suapengco, and Lamberto Cadang (not in the correct order)

Appetizer: Crab Salad on a Bed of Lettuce. The novel aspect of this salad was how it fooled the eye, and then the palate. It looked like a slaw on top of the greens, so the texture and flavour stunned the senses until I realized it was crab. The crab was delicious and the julienne cut was exact. The entire salad was just too simple.

Main: Shriimp, Rice and Veggies. The Fried Veggie Tangle was yummy and crispy. Probably not very healthy, but a great textural and flavour contrast to the rice and frozen vegetables. (Don’t use frozen vegetables, chefs. Use fresh, delicious and nutritious in-season vegetables!) The idea was so pleasing to the eye. I love stacked plates.

Dessert: A white cake with a gelatin cream filling layered with meringue and topped with fresh fruit. It was yummy! And look at the bright green spun sugar! Judges felt that this was the Safari’s best dish.

Carving: This group rocked in the carving area! All team members participated and the carving incorporated such a variety of familiar vegetables in such unexpected ways that it tickled us all to examine it! Team Safari won the award for the “Best Carving”.

Team Asia Minor: (not in the correct order) NatalioNavarro, Vince Garcheturena, Ismael Duay, and Joseph Zapata

This team won for “Best Overall Team” and you can see why as you scroll down and breath in their amazing meal.

Appetizer: Diver’s Scallops with Roasted Eggplant Pepper Roll and a Slaw. The scallops were cooked perfectly and seasoned well. The roll was a burst of unexpected lively flavours. The slaw was unnecessary.

Main: Rack of Lamb with Minted Cream Cheese with Vegetable Fries. This meat was melt in your mouth tender and the scent of mint was an unexpected pleasure that really worked. Chef Townsend didn’t care for the cheese in the rack, but both Kevin and I were completely taken by it. We wanted to eat more (and I don’t even eat meat!). This team won the award for the “Best Main” dish. Bravo!

Gorgeous presentation!

Dessert: This Tapioca Brûlée was an unexpected surprise. It was the texture of very sticky rice and ultra-sweet. The torched top was a welcome foil to the soft centre, but the show stopper was the knob of dry ice inserted into the egg shell with a cloud of icy fog swirling from it. I am a sucker for gimmicks. It was such a blast, yet I was expecting something to dig out of the egg and eat. It surprised me that it was decor only.  Dinner at The Fat Duck has truly spoiled me!.

Carving: Ta-Da! All of those individually carved watermelons magically became a giant Dragon: so unexpected! Do you see the cacti with lovely flowers on it in the background? This was a close second for some of the judges.

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Team Sri Lankaran: (not in the correct order) Doowalage D. Gunarathne, Hastumuni Saysa, and Pathmasiri Salpadove

This team came in “Second Overall”.

Appetizer: Shrimp and I apologize for not recalling the entire dish. The presentation took our breath away. Both Kevin and I looked at one another incredulously. My photos do not do this team’s appetizer justice. And, it was really tasty. The anticipation of this plate was absolutely met with a burst of succulent flavours and textures. The sauce was a nice compliment to the plate. Embarrassingly, I picked up what was apparently just garnish and shared it with Kevin. We learned from Chef Townsend later that the head of the shrimp wasn’t meant to be eaten. Woops! I guess I will eat anything. It was nice to know, though, because it tasted like the tami of a lobster which I don’t have a palate for!

Main: Rack of Lamb in Pastry with Deep Fried and Battered Pecans, Rice and Vegetables. This dish was outstanding! It was gorgeous, and novel and thoughtful and delicious. It was definitely in the running for the main dish award.

Ogle…ogle….ogle!

Dessert: This team offered a trio of desserts as Team Paris had, but these were well portioned as each was a miniature dessert. Still, there was ample on this plate. The chocolate was the star for both Kevin and I. The caramelized rice pudding was a privilege to taste as it is a traditional Ski Lankan dessert and I love tasting traditional cultural food. Yum!

The Jack Fruit Cream Tart in a White Chocolate Cp was also a traditional dessert. I am completely unfamiliar with Jack Fruit, so savored that opportunity, as well. This team won in the dessert category. Hands down: “Best Dessert”. Hurrah!

Carving: This team blew our socks off in every course, but their carving was very simple compared to the others. This was their only weakness, and still, look at it!

Team Holiday: (not in the correct order) Arthur Parilla, Ernesto Tabia, Edmar Fajardo and Michael Abansado

This team went home without an award. That was unfortunate, but not because they are untalented. Their food was very special and there were some definite highlights from this table that were strongly contending with the award winning teams.

Appetizer: Chicken Wonton Purses. These were crispy and flavourful. The dipping sauce was “homemade” and it tasted just like the sauce you can buy. To me, that was impressive as I don’t know how to make it. They lost out on creativity, but won big on flavour. YUM!

Main: Roasted Chicken Stuffed with Peppers and Cream. This meat dish was perfectly cooked; it was exceptional and for me, the winner of the lot. However, the vegetables and potatoes it was served with did not do it justice. The carrots were rubbery and the potatoes were, well, boiled potatoes. That would have been fine, and maybe even perfect, had the complimentary vegetables actually complimented the dish and been properly cooked. I am seeking the recipe for this chicken. I asked for it. I know someone has it as the team told me they handed it in to “Paul”. Paul, if you read this, will you please send it to me? Spectacular!

Isn’t it so pretty?

Dessert: Tiramisu. This dessert was disappointing. If you have eaten Tiramisu, and are serving one that is different, it must be as good as, or better than the traditional Tiramisu. And Mascarpone cheese is an essential ingredient. It is not an option when making a Tiramisu. This team used cream cheese. They didn’t use lady fingers, they used chocolate cake. I couldn’t taste coffee or liqueur. Sorry, fellows, but you need to work on your dessert. Kevin and I appreciated the lettering lesson, though, and the first two courses from you were exceptional!

Carving: This floral display was as innovative as Safari’s. It just wasn’t as elaborate, but we loved it. The precision of the cutting and the shaping of the taro root and the lo bok and the yam and squash was stellar. Kevin and I were both moved by the piece and this was second place in the carving arena from our point of view.

Finale! Awards were announced and prizes given. Celebrations were had. Photos were taken and the room packed up.

Suddenly, everything was over and everyone was gone. It was like magic. The Ski Lankan Team asked me to take a photo of them with Kevin. I thought that was hilarious. Well, odd? And, flattering. They must have taken a shine to him. Kevin left with his raffle prize. He won the Safari Sculpture. Won’t his gals have fun playing with it? He was the perfect person to be taking that home to his wee daughters.

Then I saw the Sri Lankan Team ask for a photo with Dr. Byrne and Stan. Graham and Kyle had left. Beavie and I were miffed. Was it my smile? My gender? My manners? We decided that they were still our personal favourite even if they didn’t want a picture with me! (Are judges allowed to have favourites and declare them in public? …maybe only when they didn’t take your picture!)

I got married the first time when I was still wet behind the ears: twenty-two. Had my birthday in August and was married in September. We packed up everything we owned (it all fit into a car and a small hitch covered wagon behind the car) and moved to Lethbridge in Southern Alberta. One thing I knew when we arrived: it was fall and I should be harvesting. I am a city slicker. I have said it too many times, but my roots are buried deep in this prairie earth and my grandma Maude had definitely taught me the value of gardening.  The following Spring, the first thing I did was rent a massive garden plot with another young couple from a sweet elderly woman. Breathing in that youth is intoxicating.

I remember the carrots. We planted Sweet Nantes. They are still my favourite (though not great for the root cellar). I over-planted on purpose. Thinning them was a joy. The tenderlings were crunchy and juicy and flavourful washed under the sputtering hose in the heat of the hot sun. As they got bigger, I pickled my first batch. It was flawless and effortless. The carrots didn’t take much scrubbing and the work went fast. There is nothing like the satisfaction acquired through the production of one’s own food supply. I learned that at a very young age.

The second batch was an entirely different story. The little carrots came out of the ground riddled with groves that were embedded with dirt that scrubbing did nothing to dispel. Throwing them away would have been blasphemous. Easting them wasn’t possible like this. I had to use a very small knife, and clean carefully around every single grove so each looked perfect for pickling. It took hours and hours and hours. I wasn’t happy. But, no one was making me do it. I was driven to achieve my goal of pickling all of these baby carrots. I had planted far too many to do this with. We had far more than we could eat. We could not afford to give any away. It had to be done and I would stop only when it was. There is a very fine line between mental illness and sanity. I also learned that at a very young age! It was such a gruelling experience that I never made the carrots again. Ever. Would that not be the quintessential irony?

In later years, I would buy the carrots pickled with a little sugar and hot spice at The Old Strathcona Farmer’s Market. They are delicious and ten dollars! Mind you, I wouldn’t sell them for less if I made them to sell. It’s just that they are so easy to make and so incredibly delicious and nutritious. There is no reason to not “bother”. This year, when I read Kevin’s post about pickling his carrots, the primordial feeling of preparing for winter, harvesting, and the urgent necessity to do more flooded through me… as well as the memory of me sitting in that expansive Lethbridge garden, 8 months pregnant, cleaning carrots one by one until each was pristine. Side aching. Skin sunburning.

I need to do more. Kevin has initiated a project where he is visiting local farmers and doing little “Blogumentaries” about each of his visits. One of my favourite booths at The City Market downtown is Sundog’s Organic Farm. I even wrote a sonnet (it is in perfect iambic pentameter with the correct rhyme scheme and will hopefully make you laugh… then go buy their garlic) about their amazing garlic last summer. When I watched the piece Kevin put together of them, I was particularly struck by Jennifer when she said that people really need to look at preserving more in our winter prairie climate. I need to do more.

The following day, a huge box arrived in the mail from Kerri Birtch, a Digital Consultant with Hill and Knowlton, courtesy of Loblaw’s Corporation. It included a Superstore gift card as well as a Bernardin Home Canning Kit, organic sugar, vinegar and measuring cups to push off their Grown Close to Home canning promotion. Kerri had asked if I was interested in learning more. I always am interested in learning more, and then I received this massive package. All were messages to me: get preserving, Valerie!

So, I decided to start with the pivotal carrots.

Any of my regular readers knows that I am a staunch Slow Food member and activist. That I support buying local and preparing one’s own food. However, I do use a supermarket, and have said so many times. Most recently in my last post in search of the best eggs. The Real Canadian Superstore has always been my supermarket of choice. It is not my first choice: that is the farm or farmer’s market. It is not my second choice: that is The Italian Centre Shop, and other independent grocers like The Budapest Deli.  It is, however, my third choice, and where I buy almost all of my non-food grocery and home care items. We spend a lot of money there every month. Too much. It should be spent locally, but I take solace in knowing that this is a Canadian store. The growing close to home is a great initiative: “Loblaw proudly offers a selection of up to 180 different varieties¹ of high-quality, fresh and affordable Canadian-grown produce that in some instances are in store within 24 hours of harvest,” says Mike Venton, senior vice president, Produce, Loblaw Companies Limited. “We have excellent relationships with more than 400 Canadian growers – some more than 40-years strong – which allows us to offer customers outstanding products with the convenience of shopping at their Loblaw banner store.”

I have watched Food inc. Have you? It is about the American Food economy. It is an important movie for any foodie to watch. Get it. Watch it this weekend.

As a part of Loblaw’s Source with Integrity corporate social responsibility pillar, Loblaw works with vendors to provide customers with quality products, while considering the economic, environmental and social impact of those products. The Grown Close to Home™ event puts area growers front and centre during the months of July and August, with approximately 40 per cent of produce found in stores during this time sourced from Canadian growers.

That is not enough, is it? Forty percent. However, I understand why farmers would rather sell their own produce directly to the user instead of to a distributor. And, I understand the problems of a distributor. The problem is, we need to buy local and eat local and use local. It is not easy to do. I struggle with it all of the time and am just working toward change. I guess Loblaws is, as well, as only “…approximately 27 per cent of Loblaw’s year-round produce purchases are Canadian².

I didn’t grow carrots in my city lot this year. I do not have room. However, there were many vendors selling gorgeous carrots at all city area Farmer’s Markets the past couple of weeks. The bags were selling between four and five dollars depending upon the vendor. If you are buying to pickle, it pays to look first. It always pays to look first. I bought some beautiful little bags of baby carrots. But, I did grow my own dill. I cannot tell you how good that little effort makes me feel. The jars were ready, my Sun Dog garlic was ready. The vinegar was ready… and I just stepped outside and selected my dill: “better if young rather than mature-seed-like” Kevin advises. I assumed young seeds and not just fronds. I hope I was right, but I used just flowers in one jar to test.

Did I tell you this was easy? Clean the jars, clean the garlic, clean the carrots (all takes just minutes) then fill the jars. That is it. Oh, boil some water to top it off and boil the lids in another little pot at the same time. You know the drill. If not, the little flat part of the lid with the rubber on it needs to be boiled for 4 to 5 minutes just before the boiling water is poured into the jar and sealed.

I only made five jars, each costing about 3 dollars. Obviously, not cheap as I bought everything except the dill (the vinegar and the jars were in the Bernardin package, but I calculated their cost). But, I couldn’t buy them anywhere for cheaper, and certainly not healthier. That is a win-win for me. Growing my own would make them under a dollar a jar. Preserve! These are addictive.

Other ideas for preserving at this time of year:

• Oven Roasted Tomatoes (I freeze these; they are deadly)
• Apricot Jam (the season is almost over)
• Roasted Red Peppers and Ajvar (I freeze the peppers and can the Ajvar)

Kevin’s Mom’s Pickled Baby Carrots Recipe

Ingredients Per Pint:

1 clove garlic,

1 head dill [better if young rather than mature-seedlike]

1/4 cup white vinegar

1 tbsp pickling salt

Instructions:

1. Stuff jars with dill head and garlic, then carrots; pack the jar reasonably snug,
2. Boil the flat part of the lid with the rubber in water for 4-5 minutes immediately before using
3. Add the salt and vinegar: top with boiling water
4. Make sure that there is nothing on the rim of the jar or on the rubber of the lid when you place the rubbered side of the lid onto the top of the jar; holding the flat lid secure with one finger, gently screw the other part of the lid onto the jar
5. Tighten the lids the next day, and store (You may hear popping as the pickles cool and contract the air inside of the jar, pulling the thin lid down into the jar in a concave position; that’s a good thing!)
6. Waiting a few weeks improves the overall product

I love gnawing on carrots. It's good for my teeth!

Come on, Valerie.... I can't breath! You're taking this preserve thing too far !

I like to start every post with a picture of food, but this time, the location seemed most appropriate. I had reserved a month or so before we left and we had to re-confirm the day before. Reservations are only accepted for the 6:30 seating which is when the restaurant opens. The night we were there was a Saturday; there was a line up of people with reservations waiting for the opening, but when we left, there was no one waiting to come in.

We actually walked right by it the night before walking back to our hotel from the Musée d’Orsay which made finding it this evening easy. I had wanted to eat one night in an exceptional Parisian restaurant. I knew of Jöel Robuchon and of Alain Ducasse and did as much research as I had time for to find out about other great places. I was looking for Michelin Star Chefs. In the end, Alain Ducasse at the Dorchester closed for the summer and the Thursday we were there would be their last night open for a month. I booked us in. It looked spectacular. Then thought about it. I really wanted to have dinner out on the last night, so it was L’Atelier that got out business. It is a unique project of Robichon’s where he wanted to restaurant built around the kitchen so the diners could enjoy a personal interaction with the chef and the experience would be a much more intimate one for the diners. I love visiting the kitchens of incredible restaurants. I always ask and they do expect that, and have always welcomed taking us back to thank the chef for our meal. At least, that has been my experience. The opportunity to dine while watching the chef cook was a tremendous appeal to me.

There is a prix fix tasting menu here as well as other menus to order from. Most reviewers have said that this is a place for tasting and not for eating. I just loved that Vanja didn’t have to have the prix fix menu. He could order whatever he wanted and not worry about having to eat something that didn’t appeal to him. However, because they have such an extensive menu (and it is extensive for this kind of restaurant), they are very happy to replace any part of the prix fix menu with an alternate option. All places are, but it is actually advertised here.

Before we entered, while standing in line, I was disillusioned. I cannot help but compare this experience (the one waiting for me) to ours at Thomas Keller’s The French Laundry and Heston Blumenthal’s The Fat Duck. We waited for quite some time in the garden at The French Laundry for the restaurant to open and were so impressed by the respectful formality and attention to detail we observed through the windows of every staff member preparing for opening. I am sure most were completely unaware we were there. At The Fat Duck we were greeted like family.

Yet, here, the staff was clearly aware of the crowd gathering outside. The hostess sat (in a rather revealing pose) and chatted and laughed on her cell phone through the glass for all to see. The cleaning lady was still scrubbing the floors with the blinds open and it was not a pretty sight. At all. She was not careful about where she put her dirty rags. I was truly surprised that there was not any attention paid to us and the impression that this kind of work might make upon us: right in front of us, the casual and unappealing, almost disrespectful manner the workers carried out their opening tasks in. It was clear they were being watched and they were completely irreverent.

And, yes, once again, we were first in line. We had only been 20 minutes early. The restaurant opened 10 minutes late. We were greeted by that same young woman who had been on the phone without her even looking at us. A young man checked off our name, and she guided us to the very back corner to the last two chairs (above right). It was far too dark there for any good photos of food, so I asked if we could please sit here (at the corner of the bar, by the front). Hmmm… Well, she would have to rearrange her seating plan. The man behind the bar told her it would be fine and to do it. She was very flustered and did allow us to sit where I wanted, but was not happy about it. Too bad. We were the first ones in and everyone was to sit around the kitchen. Someone else could have that dark back corner.

We were sitting in high bar stools. I was excited as I perched on my stool and peered into the darker room looking for the kitchen. Where was it? There was a man instantly in front of us asking us what we wanted to eat. I said I would have the prix fix menu and then Vanja decided to, as well. He had had quite some time to think about it outside. He asked for options for the caviar course. The young man suggested the langoustine, and so that was it. And to drink? Water, please. We had decided after out experience at The French Laundry when three glasses of wine totalled 150 US dollars to just enjoy the food at these kind of restaurants and drink at others. The bread appeared on the upper bar counter immediately, sans butter.

And where is the kitchen. We were clearly sitting at the bar. Everyone was. I got up, and walked to the other side of the restaurant. When you come in, there is an opening into the kitchen that you can stand at and watch the kitchen from, though it is still a bit away, and the hostess is right there with her table. There are then two doors: one to the right and one to the left and each side of the restaurant is exactly the same. There is an L- shaped bar on the left side, and the reverse L-shaped bar on the right side. Both sides surround the bar. The kitchen is at the back and very difficult to see much from any position.That was really disappointing.

The restaurant website even explains the concept as a kitchen opened on a circular bar with 36 seats that allows clients to follow the service, to watch the succession of dishes, and to compose their own meal according to their appetite, as the menu offers all the great classics to taste in small, tapas-style portions. A large choice of carefully selected wines is available by the glass. Attentive service, warm and casual ambience and impeccable cuisine directed by Joël Robuchon.

Below, I am taking the photo from our set at the corner of the bar. If you look carefully, you can see the 5 legs of ham hanging from the ceiling inside of the open walls of the kitchen. It is lined with the jars of vegetables . Can you see it there? In the middle, at the bottom, is a leg of prosciutto in a cutter and a blurry man moving behind it. That is one of the cooks. But, most of them are down where the photo ends. That is where they are working. And, if you are looking from the other side, it is the same. So, during the dinner, you cannot see anyone preparing your meal, at all. Vanja, and some of the dinners, could see the Chef de Cuisine  standing directly behind the opening by the front door expediting all of the food in the kitchen. He was the only one talking. I could not even see him. The other chefs and cooks were behind the open dividers filled with objects that made it very difficult for anyone to see them.

To say the service was fast would be an understatement. Honestly, we hadn’t even sipped our water or said anything to one another before the amuse bouche appeared. It was presented to us at the top of the bar and we were told it was the amuse bouche. When I asked what it was, I was told, “Cold Soup.”  I think it was a butternut squash soup. It was a tasty non-descript, non-memorable taste. I really wanted to know what was in it. Our waited spoke English very well, but there was very little desire to ensure he had answered my question as he turned to chat with another guest in the middle of answering me. This was basically how the entire meal went, but, I will go on.

First, before the young man turned away, I did ask for butter with our bread. His helper heard me. That is always a treat for Vanja and I and we very much enjoy butter with our bread when we are out for a nice meal. We never have it at home and it is just such a pleasure. The butter was placed on a piece of slate and also served on the high bar in front of us where the bread was sitting. Our water was just behind that bar within the reach of who I supposed was our waiter. The butter was also non-descript. The I still recall the two butters served at The French Laundry: the salted one, and the none salted one with the detailed description of where each was from which I really did appreciate. And the butter at The Fat Duck was equally as memorable. This butter was not. But, it was only butter. The amuse bouche was beautiful. Both Vanja and I admired the presentation and the delicate tuille standing in it. I was still aglow with anticipation!

The couple next to me, around the corner of the bar, were exceedingly friendly: on vacation from Australia and had a wealth of information for us from their Paris experiences. Alas, it was out last night, but I was still listening intently. Isn’t the paprika sprinkled on the plate an artistic touch (below, left)? You can get an idea of how high the serving bar was on the photo below. It was very similar to a kitchen where there is the high bar and the eating bar in front of it.

I am not kidding you when I say as I put the spoon into my empty cup from the last bite that one waiter was whisking it away while his helped was standing behind him with our first course when was in front of me within 15 seconds of my spoon hitting the bottom of the cup. It looks so gorgeous. I am crazy over caviar! I have had some really good caviar in my life. Never eaten Beluga caviar yet, but it is on “the list”! What kind of caviar is this? I ask. “It is from China.” I do not lie. That is what he said. What kind of caviar from China? I question further. “From a fish from China.” I just looked at him, in shock, actually. At that point, he turned and said something to another fellow behind him and the answer came back: “Osetra: a kind of Sturgeon.” I didn’t dare ask what kind of Osetra caviar at that point. The dish was called simply: Le Caviar. The first part of the menu, describing th ecomponents of this dish and the first half of the menu, is below. You will notice we didn’t get what we were supposed to, and I only noticed that after, as I was looking so forward to the soft shelled crab that never arrived!

But, at this moment, the caviar had no flavour. I know that is hard to believe, and I am now sounding like a pouting child, but it is true. There was no flavour in it. Nothing fishy. Nothing salty. It was like eating water bubbles. The texture was nice. I was very confused as I would have thought it would be impossible for caviar to have such indiscernible flavour.

It looked lovely. Below is the first half of our prix fix menu which was very loosely followed throughout the evening.

Vanja got his langoustine and both were succulent and buttery and wonderful. I had a very small taste and the plump and succulent texture played an important role in the pleasure. What was the green leaf salad accompanying it? We asked, but there never was an answer. The waiter got interrupted by his helper and we did not find out. It was tasty and something like a Brussels sprout.

Next, we were both served the most gorgeous and flavourful heirloom tomato salad either of us has ever eaten. The glass dish does not do the presentation justice on the wooden counter. This dish was a work of art both in presentation and in the powerful simplicity of the flavours the dish delivered. Incredible tomatoes. Fruity and full bodied olive oil. A drizzle of the most lovely Balsamic and seasoned to perfection. We would have both licked our plates, but the food was coming at us so fast we almost felt we should duck! We had decided to leave enough food on our plate to play with for a few minutes. It was hard. This was the star of the evening for Vanja and a scintillating highlight for me.

I still get so much pleasure from just looking at it. This is when flavour and taste and texture are so important in a dish. When I study this dish, my taste memory instantly recalls the fleshy sparkle of the tomato oozing with its thick tangy gelée swirling into the savoury fruitiness of the rich olive oil lifted with the depth of the Balsamic. The herby leaves and peppery flowers added such an unforgettable mouth feel and fresh flavour explosion that I am enjoying it again, almost as much, right now.

Next came the foie gras. I have wanted to try foie gras with cherries as it is accompanied with them so much. What a gorgeous dish. Crisp tart sticks of crunchy green apple perfectly complimented the unctuous flawlessly caramelized foie. The deep and earthy sweet firm cherries and the fresh young toothsome almond was another thrill and the foie became a completely different dish when eaten with this accompaniment. I could not get enough. It was oh, so lush and flavourful and sumptuous. My feet were swinging under my bar chair as I celebrated this moment quietly in my chair. Mmmm! The leaf garnish was very beautiful, but not flavourful. Does anyone know what it is? This dish was my favourite. The cherry glaze was light, but bright, and perfect with the foie. My only complaint is that I had a lot of veins in my piece. This was not pleasing. It was actually disturbing.

Isn’t it gorgeous? I knew by now not to ask what kind of cherries they were. Out waiter was spending endless time laughing and visiting with a couple a few chairs down (the woman was very loud and very drunk) and we had to wave a helper down for some water. Below is the remainder of our menu.

Interestingly, we did not get the soft shelled crab, or the egg on the posted menu (and the menu above was presented to us and the one we chose to have); there was no mention of any replacement or any apology or conversation about allergy or preference when the alternate dishes were presented. This was just sat in front of us without any explanation. What is this, please? I knew I wasn’t expecting anything like this, though I couldn’t recall what I was expecting. “An espuma of mushroom: layered with a mixture of parsley on the bottom, followed by a light cream, a layer of sautéed mushrooms, topped with the mushroom espuma [mushroom foam]. We suggest you spoon to the bottom and eat a little of each layer together.”

Isn’t it a pretty dish? I love layered food. I was enamoured with the idea of this one. I dug to the bottom with delight and eagerly put the spoon in my mouth when I heard Vanja’s “Mmmm!” The mushrooms were really delicious butter sautéed mushrooms suspended in a light liquid that looked like cream but didn’t taste like cream. It tasted like a very light warm milk. The mushrooms were a really scrumptious bit of butter ssautéed mushrooms in an unexpected presentation. There was no additional texture sensation as could have happened with a thick cream at the bottom. Even if the warm milk had a thicker texture over the soupy parsley, it would have added interest to the dish. Vanja (bless his silly palate) hates parsley, and ate his layer without a problem. It was a vibrant green, but had no other flavour than mushrooms.  A beautiful dish of light and tasty fried mushroom soup. I was disappointed as it had so much more potential. I am not being spoiled here. I am really very easy to please. This is a two Michelin Star restaurant, and Jöel Robichon is the chef that currently holds the most stars of any chef. As I am writing, I am pouting. I have never had a soft shelled crab. It is on my list and I am really disappointed that it was substituted without any explanation. The staff here could really learn a lot from the staff at The Fat Duck or at The French Laundry, and many other places I have been that are not three star restaurants. Truly. I have learned to expect respect (a demonstration of value) and information from my servers when eating at such acclaimed places.

However, I am also a very positive person. We are in Paris, for goodness sake! We are out eating at a lovely restaurant and have some very interesting company. I find a big smile crawling back across my face!

Below, you will see how we were all seated. There were 18 seats on each L shape: 10 on our side, 5 across the front, and 2 just across from us. (…an L-shape with room for 3 on one end.)

You can see the space across from us, below, and the preparation space on the bar. Notice the smoked salmon on the white platter just waiting to be served? The gal from Australia beside me ordered that for her appetizer, earlier, and was raving about it. It was served with an herbed créme fraiche and a triangular waffle-iron shaped potato galette. She insisted I taste it. I said “No, thank you.” three times. Then, I succumbed. (Vanja was embarrasses!) It was absolute heaven! Now, that was a dish to write home about. Simple. Unexpected (the galette shape and flavour) and a deadly combination. Also, very simple. I can do this! And, I will!

I loved that little sharing. She also had the Special of that night which was poached Blue Lobster (presented live on a large platter for each guest not ordering the prix fix to see) and though it was extremely small when prepared (quite surprising considering the one on the tray appeared to be almost two kilo), she was very satisfied with it, as well. I was so entertained seeing their plates come to them and talking about their choices. She was clearly a foodie. They were very kind regarding me photographing my food. They didn’t laugh, but were clearly amused. And who wouldn’t be. I was amused, myself!

I keep trying to check out the action in the kitchen. Now you can see, above the jamon leg (left centre, below), one of the Chefs working, again. There were about 9 cooking when I went into the kitchen at the end of the evening. I asked who the Chef de Cuisine was this evening and was told something I couldn’t understand. I asked if the name could please be written it down. I was told I could check the website: the names are all there.

I found the following video on YouTube that really represents our experience well. Our food was different, but the presentations were similar and it is an excellent depiction of the setting.

http://www.youtube.com/watch?v=RjL5goLzgs8

Honestly, it may sound like I am a demanding and high maintenance guest, but truly, I am not. We took very little of our server’s time compared to other guests. I had our waiter’s assistant write the name of the Chef de Cuisine down for me. It reads: Axel Manes (not noted on the website but a lot of information can be found about him through a basic Google search), and Pastry Chef (also different than the one on the website): Olivier Bagnolt. I tried to find such a person. None exists. François Benot is the only name anywhere similar that I found as a pastry chef, and the one listed on their website. (There was no Olivier as a pastry chef, though there certainly is an Olivier Limousin as an important right hand to Chef Robichon. I was told there are three Chef de Cuisines and that they alternate shifts, but that one is not “above” the others.

See the massive magnum of wine, above, right? I thought it was a decoration. But, it is not. Several glasses of red were poured from it throughout the evening. It did not seem to fit.

Another dish appeared in front of us. I was very full by this time. Vanja wasn’t. It looked superb. The plating is another work of art. I couldn’t eat it at all. Don’t even ask what it was. I tried. I know I should have known better by now but my desire to know what I was eating and to learn about the food here exceedingly surpassed the possible (probably?) embarrassment of asking what I was eating every time I was served something. It was a kind of white fish. Maybe halibut. Maybe sea bass. I know they are very different in texture and flavour. This was more like sea bass, but it was still really hard to tell. The fish tailed tuille of parmesan was stunning though it is said one is never to serve cheese with fish. It was a lovely touch to me. The olives were a bright compliment, too. I was ready for their briny goodness and really enjoyed nibbling them with the crunchy stalks on the green garnish.When I didn’t finish, the assistant was clearly concerned. I was in the washroom and Vanja told me that he didn’t want to take my plate. He was then worried I didn’t like it and wanted to get the waiter to solve the problem. This was nice to hear.

I was frustrated with the culture in this restaurant. I sat in my chair starving for the answers to my questions. What was I eating?

There was a choice of three items for what we were told was the main course. I wondered how I could manage. I chose the quail with truffled potatoes and was so happy to see how small the serving was. The potatoes were divine. I have never had a shaved slice of truffle before. This was my first one. It was a summer truffle and I would guess one similar to what MoNa foods had on display at Indulgence, 2010. It was a very mild truffle. Nothing like the fragrance of the ones shaved into the soup of our neighbouring table at The French Laundry. I could smell the aroma across the room that evening. This dish was light and lovely. I have cooked quail before. It is a rich and full bodied lovely little bird with succulent dark meat. These bites were lovely. I had tastes and gave it to Vanja. I ate all of the potatoes. Somehow, they fit. Yum.

Vanja chose the veal sweetbreads. I had adored the sweetbreads we ate at The French Laundry with the rabbit. I have enjoyed them other places, as well. These looked sumptuous. Vanja said they were really delicious. Remember, he loves liver and kidneys, so this was really no surprise. I could no longer taste anything. I was just too full. I love how flavourful these appear with their tasty jus artfully strewn on the plate. It looked like it was served with cooked Romaine which Vanja said was “tasty”. I love deep fried sage leaves. I did eat those!

We had really slowed down our plate cleaning by now. But, the staff was not pushing us, or frustrated by this. There was no one waiting for a chair. It was comfortable to take our time. Without realizing it, I was ready for dessert. When these wild strawberries appeared, I sat up straight in my chair. I am crazy about them. The Limoncello gelée was really fun. It was bouncy and chewy and powerfully citrusy! Perfect with the sweet forest morsels in their edible wrapping. The quenelle of Fromage Blanc ice cream was heavenly with these berries and the bouncy citrus fun.

Vanja wasn’t impressed. He thought it was an easy gimmick.

The Australian gal next to us had been moaning throughout her chocolate dessert. It was about two times bigger than the one below, but I knew we were getting a tasting of the same and I was really looking forward to it. I would like to have all of the information of the layers involved in this pot of complex chocolate perfection. I can only tell you what I tasted and that will be difficult. You can see there is something in the bottom that I was really unaware of. That would be a rich chocolate sauce. Maybe two. Then, there was a huge dollop of ganache with a molton bowl of thick pudding-like chocolate decadence sitting inside the ganache. There were Valrhona chocolate pearls with crispy centres floating inside of this. This was all topped with a crunchy mound of goey chocolate crumble and surrounded by a flat two toned donut disc of dark chocolate. Oh, my. What a finalé!

I almost always want a coffee in a place like this as it is such a pleasure to savour the evening we have just participated in and linger a bit more before departing. I did not even think of a coffee after eating this. Did you notice I suddenly had room for dessert? Two desserts? Somehow, the sugary goodness of these desserts had no problem finding a place in my tummy.

I wanted another Le Chocolat Tendence. But, we got up to leave, and as we did, I took pause at the window into the kitchen at the doorway and asked the hostess if I could take a photo of the kitchen. At that very moment, Chef Axel Manes turned and saw me with my camera. “May I take a picture of you?” I asked. “Yes, but come around to the kitchen, and we will have one together! I really did not want a photo with him. I wanted one of him. For some reason, every time I get a photo with a Chef, I hate it. I have one with Todd English of Olives when we were there, in Boston, and I have others. I don’t want me in the photo. But, I can never decline such a kind offer, so there we were, being led back to where we had sat and completely around the bar to the very end to enter into the kitchen area.

Below are the photos I took from the window before Chef Manes turned around. I didn’t have my camera set for movement, but you get the idea.

And here we are. I cut myself out of the photo. Chef Manes was gregarious and warm and confident and welcoming. And has a great pose, don’t you think? It is similar in other photos I have seen of him. He was so young and so capable. I asked him where he was from and found out that he hails from Brussels. English came easily to him. He asked where we were from, and then said that one of his Chefs was also from Canada: from Montreal. All were working intently with their heads down, but the restaurant was definitely no longer at peak flow. Most diners were on dessert and a couple of seats only were on second seating. (It was 9: 20.) The Chef from Montreal raised his head and looked at us and smiled, then continued what he was doing. It was all a bit of a blur.

Chef Manes then insisted that Vanja also get in the photo and had a staff member take the photo. When we got home, there wasn’t one there.

I was actually happy to meet the Chef and get a closer look at the kitchen, though it was quite a blur. We didn’t expect to be there. We had our photo. I hadn’t asked for a tour and it didn’t seem appropriate to go back to the door and watch some more. Though. I did want to.

We stepped out into the fresh evening air, sun setting and looked at one another. Vanja was still hungry. He was disgusted by the bread crumbs all over his eating space throughout the entire meal and by the clearly awkward serving arrangement. I could not disagree.

What was your favourite dish? he asked. I had to think, and I remembered the flavourless caviar, first. “I don’t know? What was yours?” The tomato salad. And I think its sad when the tomato salad is the highlight of the evening at a restaurant like this, he added. Again, I could not disagree. “The foie gras!” I loved it. “And the chocolate dessert!” Ok. He said. The dessert should definitely be that high on your list with this kind of tasting menu. Again, he was right. Sadly, some of the dishes were completely forgettable.

We looked at each other again. “It was disappointing, wasn’t it?” I said. No doubt about it was his matter-of-fact response.  I know there were bright moments in the evening. But, overall, it was very disappointing. I felt very sad. It was a very strange feeling. I wanted so much to celebrate the triumphs of this restaurant and our experience here. But, it just was not possible.

We were up early, as we always are on a travelling holiday. Neither of us can stand the thought of missing a precious thing! In the breakfast room daily at 7 am just as the night clerk was just lifting his head off of the desk awakened by the aroma of the strong and fragrant French coffee. There is nothing like it! “Café? Orange? Chocolat?” Yes, please. All.

Seriously, I adore French coffee with a little milk and a little sugar. Once I have had a cup, I am transformed into my “French” mode: à la élégant! And not the croissant, but the baguette with butter. Yes. The butter is important on a holiday.

This is the first breakfast in all of my travels in France that I have been served Orange water instead of Orange juice. Everything else was great, but I really missed a good glass of orange juice in the morning!

And, by 7:20 we had departed numéro 11 and walked over to the Seine, about 2 minutes away. Voilà: Notre Dame! Vanja has never been inside, so this will be something we accomplish sometime today (or tomorrow).

This grand structure is truly breathtaking and worthy of many touristy photos!

It is 7:30 (see the clock, above, right) and we are waiting for the bus (instead of the metro (stop apparent by the stand, below, right). We bought a 7 day transportation card for 30 Euro that was perfect. It covered all 5 zones (all the way to Euro Disney, should we have been so inclined) and all modes of transportation. The bus would be a nice change to see where we are going this morning. Yes, the distance is definitely withing walking distance, but we will be walking a lot through the day, and I have an appointment waiting for me at Lenôtre: a French Macaron Making Class!

The little locked up green boxes (above, left) line the Seine around Notre Dame and are filled with art work and old books to buy during peek hours of the day, or year.

We are already off of the bus just past the Tuelieries Garden at Place de la Concord. You can see the gold-leaf covered Egyptian obelesque in the centre of the Place de la Concord to the left, above in the photo. To the right, is the Eiffel Tower and to our immediate right is the little garden (below) that will take us to the Champs Elysée.

Even the signs in the garden are charming!

After the Macaron Class at Lenôtre in the morning (from 9 to 1), Vanja met me at Lenôtre, as planned, and we continued with a stroll half way up the Champs Elysée toward the Arc de Triomphe. I am usually surprised at how it is so much the same, but this time, I was shocked at how much had changed in such a little time.

Usually, there is one strolling side, and one business side on the Champs Elysée. The last time I was here was in 2007 and Lacoste and Louis Vitton had massive store fronts on the banking side, but that was all. This time, there are restaurants (including Ladurée) and stores much of the way up what I have always called the banking side of the street. Everything on the Champs Elysée was all decked out for Bastille Day which was the day following.

I had to stop at my favourite little candy store, Glups, and was devastated to see how empty it was of confectionery delights. Is it going out of business?  I tried to ask, but the clerks were so busy giggling with one another they did not even look up when I passed my money to them. Yes, lucky me, what I came for was there: little hard candied violets. Oh, how I love them! (I did find some prettier ones in a little shop window in Venice and have never seen anything similar, since.) It has become a little ritual of mine to buy a bag of these little sweets every time in Paris. YUM! I save them. Now I can eat the bag I bought last time! (I am so excited because I found the most incredible violette essence at G. Datou to use for baking. But, that will have to wait for another post.)

Amazingly, look what is across the street! Wouldn’t lunch there be lovely, Vanja? (I don’t look at him as I know his version of lovely is a grilled steak and there won’t be one of those at The Laduree Tearoom.)

We cross the street. Perfect photo opportunity! Everyone does it.

We actually stood and laughed at a few doing exactly the same thing before we did it. I forgot to look to see those laughing at us! I try to do every touristy thing at least once!

The menu was definitely priced on the high side for a lunch menu. I had forgotten to look at the menu at their tearoom at Harrods’ in London. I would say that the prices would be the same as a British High Tea menu.

This could have been a bank. I wonder what it was? There is a gorgeous and very modern bar at the back of the patisserie service bar. You can also access it from a discreet door outside on the east of the building. The menu is exactly the same. The decor is phenomenal and there are fresh roses on every bar table and around the bar. I could not take a photo inside of it. I did somehow find a rather dark image of the long and incredibly gorgeous (in person as the colouring is not even close to true form in the blurry, but better-than-none photo below) pâtisserie bar that one faced immediately upon entering. The line up was equally as long, and never ending, as well.

We sat in the sunroom and it was really beautiful. Photos are not allowed, so I asked for a brochure. There was none. I was allowed to take photos of my food and of each other. Vanja moved out of the photo quickly a time or two so I could catch a little of the surrounding. I did want to be respectful, so I hope there is enough here to fill your imagination. The first image is the outside of the sunroom.

I was not at all hungry after baking all morning, but I was very hot and very thirsty. I hadn’t eaten anything (except one macaron), but that is always how I feel after making food. Full.

I ordered the Cold Tomato and Pistachio Soufflé. I was thrilled to have my first ever cold soufflé – and, in Paris! Vanja ordered an omelet as he hadn’t had any breakfast, so it was a perfect spot after all! Why is it that something so simple can look so completely lovely? Bread and Butter. And it was more lovely than it looked. Beautiful cold, sweet and creamy unsalted butter shaped in an unexpected baton. And the bread? Well, I think this is why I keep taking courses in bread making. I make my own all of the time, but always marvel at the variety of bread that can be made with flour, water, yeast and salt. Incredible!

The waiter was charming and I was definitely charmed!

There were little rooms everywhere. Outside of the sunroom was a dark, very rustic bar area quite unlike one would expect to find at Laduree. Upstairs (on the way to the bathroom to wash my hands), there was room after room after room of small rooms to choose to eat in. And most had a table or two filled with people eating. Each had a little different décor. All were in 19^th Century French style.

The lady was waiting for me at the bathroom! “Bonjour, Madame!” And she waived me royally in. I definitely flowed in royally. The first room was a washing hand room with a lovely grand pedestal sink. Around the corner were some huge beautifully dressed windows open to let in the breeze. A massive fresh and formal bouquet adorned the counter beside the mirror dressing mirror. Each toilet space was very ample. I later learned that this was for both men and women. I am accustomed to “keepers of the toilet” in certain countries, but did not expect this, so was very grateful for the rare loose change in my pocket.

Oh, my goodness gracious! Look at this work of art! The colour of the cold tomato purée is brilliant and the egg-white soufflé wrapped perfectly with the tongue of peeled tomato flesh is stunning. And look, a little crispy fish on top made with roasted tomato!

I was fed, completely, without taking one bite. Truly.

There was a leaf of parsley on top, and some crumbles of pistachio. Inside, there was a layer of delicately cubed tomato flesh and a scant brushing of finely ground pistachios. It was light and like a giant savoury marshmallow. The impact of this dish was in the texture, the mouth feel and the delicately flavoured tomato. On this very hot day, this was the perfect afternoon delight.

And Vanja? He was very satisfied, as well! He doesn’t like surprises in his food and nothing could be more straight forward than this!

Look at the thickness of the lush egg wrap around the mushrooms and cheese and vegetables! This is definitely one way to get Vanja to eat his veggies.

I have definitely noticed that the French use eggs everywhere in everything, far more than at home. They honor the egg. They revere the egg. It is the perfect food. It is beautiful and delicately flavoured, yet can develop a depth of flavour possible no other way, produce a variety of amazing textures as well as create volume and gloss. Culinary art is most definitely apparent everywhere regarding the acquisition of mastering the power of the egg: French Magic!

After I ate, while Vanja finished his coffee, I stood in the big and long line at the Patisserie Bar to buy a dessert (or two) to take back to our room and enjoy. We were too full to enjoy one now, and truly, most were three Euro cheaper to buy and take with you than to eat in the restaurant. This was similar to what I started to see in London UK in March, and is still shocking me. How can all of the beautiful packaging the sweets are wrapped in be cheaper than a plate to wash?

Anyway, I wanted to take it with us. So hard to choose. I had read recommendations from Paris Patisseries and had made very specific and special notes that I brought with me on the trip, but did not have on hand this day. All I could do was recognize what I had read about, but not whether it was good, or bad. So, I bought three: one that I was pretty sure got a bad review, but had raspberries with roses, both which I love; another with pistachios and strawberries that I was sure had a good review, or I would have never picked it; the last definitely did not get any review and I bought it because it was clearly a traditional French pastry called a Réglisse I had never eaten and it was violette in flavour! (it took quite a little tumble, though I thought I was careful, in the box on the way home!)

(Definitely, take a look at his site. It is incredible! Subscribe! He writes about every pastry imaginable, in detail: macarons, and he did write about the raspberry and rose pastry I bought, as well as the pistachio and strawberry one. I wanted to link you to his posts here, but just searched his site, and the posts are no longer accessible!)

Oh, I also got four macarons and a canelé and a financier because I do recall Heavenly Housewife recommending one to me as “they were “heavenly”, and often overlooked. (Was this the right one, HH?)

Back to the hotel we went for a short nap before going out for the evening. I woke up earlier than Vanja, so sampled my half of the sweets! To be honest, only the macaron half on this evening, and the others, the next late afternoon.

All I can tell you, is I can never get enough. Well, I can. They are very filling, actually: after, about 8! The cassis one was really delicious. The white one was to have a violette flavour, and it was a disappointment. Can one say that about a Ladurèe sweet, or is that just too self indulgent? The pistachio was incredible, as always; the mandarin was really lovely and fresh. MMMMmmm. I can still recall the sensation of pleasure that tickled through me. Yummy!

I thought I had a canelé before. I have a memory of the shape and texture being delicious, but maybe it was not a canelé as this one tasted really terrible. I know that beeswax is used to coat the pan and that they are crusty and crunchy and dark on the outside and soft and beautiful and light on the inside: exactly like this one. And, this was a canelé at Ladurée. Yikes. I just bought all three sizes of the molds and they were very expensive (but cheaper than at home). I did not like the taste at all and have no frame of reference from which to describe it: not appealing? It was not repugnant, but it was surprisingly awful, to me. The financier was chewy and delicate all at once as it was packed with almond flour. Not sweet at all. Really a lovely bite.

I was counting on the post from Paris Patisserie to remind me of the name of this pastry. There absolutely is one. I did not write them down. This was lovely, and light and Vanja’s favourite. I missed the pistachio flavour. I could hardly taste it. But, how can I really complain? It was delicious. And, the raspberry and rose concoction? Well, with the macaron base and the rose butter cream with fresh berries, I was happy. Very, very happy. YUM!

I love playing with my cookies. I enjoy seeing how they were made and investigating each part, then tasting each bit as much as eating it. Do you have to do anything to fresh raspberries? They are perfect from the bush, so sitting them on a macaron shell was putting two perfect creations together. The rose? You have to like it, and I do.  I do because it is French and I first had it in France and it reminds me of that moment and of my grandmother and of her garden. Perfect.

Did I save the best for last? No. The violette flavour was perfect, but I will never indulge in a Réglisse again. I am glad I did. I now know what they are: flavoured cream filled choux (heavily filled) with very sweet flavoured icing on top. This is a pastry that is not for me. There was no crunch or interesting texture except a wallow of cream. Deliciously flavoured with violette essence, but too much of everything, I think.

Just around the corner, as we were leaving Paris on Sunday morning, look what I spotted?

Believe me, it took a lot of self talk to not buy more macarons! I just told myself , “No more!” And, that was that. But, I truly did regret not buying the cookbook I had seen. Should I take one more little look? “I’ll just take a little peek!”

It made great reading all the way to Beograd: en Français, of course! Anyone want to come over and make French Macarons when I get home? I would love a cooking partner!

So, the moral of this story is: when one goes to The Ladurée Tearoom for lunch, that will just be the beginning of a life long love affair.

http://www.youtube.com/watch?v=yCoYlaUqIlg

I had to send back the Sous Vide Supreme today. I was expecting to learn a lot, enjoy the visit, and send it home without any longing. I was wrong. Though the necessary use of plastic deeply concerns me, the amazing quality of food produced through this water oven has gained precedence. I will definitely be buying one. Not right away. I will see if it arrives in the mail, as a gift, first. But, honestly, I no longer see my kitchen without it.

I have posted the following sous vide cooking experiences and recipes:

• Sous Vide Duck Confit
• Sous Vide Scallops and Key Lime Pie
• Sous Vide Ribs
• Sous Vide Pulled Pork
• Sous Vide Brisket
• Sous Vide Steak and Pork Chops
• Sous Vide Chicken Marsala
• Sous Vide Soft Boiled Hen Egg with Green Asparagus

I wanted to do so much more, but I teach school full time, and this was during year end: report cards, school celebrations and awards. I will have to wait for my own machine to arrive.

Why do I want my own?

• experience is priceless, really, and without this two week cooking experience, I would not know what I was missing: I learned a great deal and want to continue in that learning process
• the flavour of the food is intensified as it is distilled by not escaping through the air or into a pan
• the texture of food in the water oven is, at times, a completely new experience
• the food is more moist as the control of time and temperature is preset
• the nutritious value of the food is increased as the low temperature does not destroy vitamins and nutrients; they do not evaporate, either
• I am guaranteed an excellent product with little effort: to be honest, that is a great thing, and a bad thing. Most of us like to have control over our cooking and take the credit for the knowledge we have gained over the years. This is different. There is a time to use more traditional cooking techniques and there is a time to use the sous vide technique. That was very apparent in my duck confit post. However, I do need to measure the difference between the electricity used with the oven on for 8 hours compared to the 110 volt plug in of the sous vide machine for 12 hours. And, the traditional confit was cured differently. I would need to cure the sous vide confit in that same manner to have a true test comparison. That being said, sous vide cooking is a method that lends itself to some specific foods and preparations, more than others.

Drawbacks:

• This is not a drawback on owning the machine, but the information that comes with it is not thorough enough regarding food handling and food safety.
  • it is critically important that you follow the directions precisely, particularly the food cooling process, and handle all meat with very clean hands, etc. as with any cooking; if the cooling process, or the cooking temperatures are fiddled with (too low) there is a danger of food poisoning. (This is a danger with cooking anything, but this is a new kind of cooking, and it is important to not be careless.)
  • food will seal better in a vacuum bag if cold; I only learned this from other sources and it would be important for this information to be included with the machine and in all recipe instructions (As this is the case, it is a good idea to per-heat the machine to a higher temperature as the temperature will fall considerably when cold food is placed in it; then adjust accordingly.)
• The temperature controls the heat of the water bath within one degree, and to most home cooks, that is hardly an issue; however, one degree can make a big difference when cooking some items over time (and one cannot stand beside the machine for 24 or 72 hours plopping in ice cubes when the temperature rises)
• Everything must be cooked in a plastic bag; plastic is not biodegradable.
• The vacuum machine needed for sous vide cooking is one that is considerably better than the company sells; I didn’t evaluate it as mine was not working upon receipt of it, but the Foodsaver Vacuum machine I have is of considerably greater value in size and ability, and was almost not good enough for the kind of pressure and control over the vacuum consistency I wanted.

Five Simple Steps for Easy Meal Preparation (provided by Sous Vide Supreme):

1. Season: Season the food as desired using anything from simple salt and pepper to combinations, such as seasoned butters, broths and fresh herbs. Because sous vide cooking magnifies flavours by locking in seasonings and oils, a small amount of seasoning goes a long way.
2. Seal: Vacuum seal the food in food grade plastic pouches approved for cooking. Pouches can be sealed using common kitchen vacuum sealers or hand pumps, widely available for a range of prices in stores everywhere.
3. Simmer: Submerge the food inside a SousVide Supreme water oven that has been brought to the targeted water temperature by filling with water, entering the temperature on the control panel, and pressing “start.” Allow 15-20 minutes for the water to heat. Less time will be needed if you start with hot tap water. Once the food is in the bath, put the lid in place and relax! For most recipes, setting the timer is unnecessary. Food can cook for several hours without overcooking. Some foods can cook for several days. There is no need to adjust the food, stir the water, or regulate the temperature—the SousVide Supreme maintains the target temperature with a high degree of accuracy and within a narrow one-degree range.
4. Sear or Sauce: While some foods, such as vegetables, are ready to eat as is, meats typically benefit from a quick sear on the stove or grill, or with a heat torch. After removing food from the pouch, searing it for just a minute or two caramelized and browns the surface, providing a traditional appearance, taste, and texture on the outside. A separately–cooked sauce can be used to complement your culinary tour de force.
5. Serve: Dish up the sous vide meal, and enjoy. You can remove the food when you are ready to eat. There is no risk of overcooking or drying out the food, even if you leave it in the SousVide Supreme for hours past the planned cooking time. Working overtime? Guests late to arrive for the party? With the SousVide Supreme, your meal will always be on time and cooked perfectly.

This is how simple it is to use the machine!

http://www.youtube.com/watch?v=bwLkR5obGVM

A promotional gift from The Real Canadian Superstore through this alliance and some thoughts In Defense of Food.

I am not in this cookbook. I joined this wonderful organization of food bloggers right after it was published. It is still selling with all profits going to feed the hungry. I did participate in the organizations fund-raising efforts to send money to the survivors in Haiti. I vehemently believe in working to make a difference in my little corner of the world, and the food we put on our plate can leave a very deep and dangerous footprint on our planet. I am learning to be a better steward daily.

Then, unexpectedly received a massive parcel in the mail. Who doesn’t love parcels? Vanja picked it up and brought it home for me. We were both very curious. Look at what was in it!

My name is Valerie, and I AM Canadian! I am a proud Canadian as we are a multi-cultural people that actively promotes tolerance and understanding. It is a part of our constitution. We are a microcosm of the world. I learn about international living from my varied neighbours daily. And, I do appreciate our big mega Real Canadian Superstore. I appreciate it because it is Canadian and enables me to buy items that I cannot buy any other way locally.

But, I am not wanting to justify my shopping at Superstore. I am wrestling with how to present the “goodies” that I received in my very generous gift package. Superstore has always been a bit ahead of the pack as a mega-store way, environmentally. They charge for their bags. They encourage you to bring your own… and on and on. But, they are still a mega-store. A significant portion of the so-called food items in the middle of the store, up and down the aisles are over processed and often no longer even real food, but food substitutes. They are certainly not alone in this practice. But, it is a scary situation for all of us feeding our families at this time in history, and we need to really understand what it is we are putting on our plates, and what the impact of it is upon the environment and upon the health of one’s family.

The apron and 10 dollar gift card was a surprise. I am taking the apron to school and will use it in my classroom.

And what is the quintessential junk food and hot dog accompaniment at any summer children’s event? Potato chips. Why are hot dogs so good? More importantly, why do we serve our children such unhealthy “treats”? These ballpark frank flavoured chips reminded me of a mixture of salt and vinegar and ranch or all dressed chips mixed. They were thick and substantial and not as seemingly soaked in fat as many that dissolve on your tongue without any chewing necessary.

The Slider Thins were fun. Not very tasty, but OK. They are definitely designed as a shortcut to an appealing and trendy summer appetizer or small plate. They have the big ones at the store, too. They are dense and moist and would be quite lovely with some fresh local and tasty ingredients inside of them. The first several ingredients are wholesome, but there is a considerable list of preservatives that are in this product and those preservatives, while edible, are not food products.

The new summer drinks are packed with natural flavourings and real juice with a carbonated soda. They get my vote for this season regarding their nutritional value and flavour. Vanja found the drink too heavy and too sweet. I drink juice, so found it light and refreshing. There is no sugar added to the natural fruits.

I was happy to see an EVOO from “another world”. This product is from Chile and is very grassy in flavour, as many great quality olive oils are. I prefer the fruity flavoured olive oils, but this is a really good oil from Chile. Hopefully the production of this product is increasing the standard of life for the people there. I will use it, but I have still not found a better “go-to” cold pressed EVOO than Superstore’s regular red topped one in the dark green bottle from Tuscany.

I didn’t try the other items. I am passing them on to the Food Bank in the spirit of BloggerAid, with the wonderful and fun summer bag. Hopefully, a young family will find these items helpful.

Free food is hard to pass up. Yet, as a global citizen with a responsibility to walk my talk, I am often torn. Habits, cravings, desires, and the very basic fabric of our culture all weave their way through to my behaviour. I am definitely a work in progress and in process. This was a very thought provoking parcel to receive. As a food writer, an educator, a mother, and a home cook, I have to face issues like this on a daily basis: What do I do with this package? Where does it fit within who I am? What can I say about it?

And, I leave you with a little background on where I am coming from (and hopefully, going to) through the following two videos from Michael Pollen speaking about one of my favourite books of all time: In Defense of Food.

http://www.youtube.com/watch?v=BmaPax4U2os

http://www.youtube.com/watch?v=LWg0cCNAB-M

Beavie was all over the good stuff! He is a clever little fella!