Ontario Alive » Food

Sew Hungry 2012 Ottawa Street Hamilton.

admin — Sat, 12 May 2012 14:55:40 +0000

With over twenty food options available, how did we go without lunch? Tehya and I met our friend Marco to explore and sample some of the many tasty options at the recent Sew Hungry 2012 on Ottawa Street in Hamilton, but all we had were the Beaver Tails and not the street meat we went looking for. What turned out to be a beautiful Spring day, saw hundreds of food crazy people line the streets and as if hypnotized, they stood in long lines urged on by the tantalizing scents emanating from the many kitchen on wheels. Yes, it was a gathering of food trucks and if you’re a fan of the Food Network, you have an idea of the buzz such trucks create when they hit a street corner. This time there were over 12 of them, so you can only imagine the frenzy.

With free parking available at municipal parking lots it wasn’t hard finding a parking spot (if you knew where to look), so within minutes of arriving, we were already in the thick of things and scrutinizing where we would eat. With the variety of food options available, this was not as easy as you would think. Tehya and Marco decided on the pulled pork parfait (pulled pork layers with mashed potato and gravy/bbq sauce), but I wanted to try something different so I left them in line and went exploring.

Along with the food trucks, the local restaurants on Ottawa street also took part in the event, so this also added to my confusion as to what to have for lunch. I did stop to smell the pies, but they were plastic wrapped so that didn’t work out as I envisioned. I don’t think they would want me smelling their pies either. With live music and other playful events going on, you could tell there was some planning on the part of the committee who organized the event. With a heavy police presence, there were no issues with cars and pedestrians sharing the road way and crowds were well controlled as well. Makes me wonder if they should have closed off the street.. but that’s probably something they’ll look at, as this event grows.

If you’re wondering what you missed out on as far as which restaurants and food trucks took part, here’s a list..

Ottawa Street Restaurants:

The Cannon Coffee Company
Helen’s Restaurant
Poco Loco
Cafe Limoncello
Sestre’s Coffee Shop
Dora’s Delicatessen and Catering

Food Trucks

Gorilla Cheese
Sweetness Bakery
Cupcake Diner
Caplansky’s Deli
Hank Daddy’s BBQ
Beaver Tails
Blue Donkey Streatery
Dobro Jesti
Toasted Tangerine
El Gastronomo Vagabundo
Kool Jim’s Ice Cream
Shriner’s Kettle Creek Popcorn
Smoke’s Poutinerie
Bonfire Catering

We knew this would be a well attended event, but as I worked my way back to where I left Tehya and Marco in line I noticed that they did not move more than 5 feet. After 40 minutes in line and they were no-where close to being served. I’m sure from the pics above you can also tell that the lines were long everywhere. If you were on your lunch break and had the typical hour off.. you’d go hungry for sure. It would have been so much more efficient if the trucks had tables set up in front of each, where the actual purchase – serving took place. This way when an order was placed it could be quickly filled and have more customers served, faster. I’m sure they have a reason for prepping, cooking, selling and serving from within the confines of the small trucks (maybe a health concern?), but it simply wasn’t efficient. I see the same idea done with tables at the front of the main staging area, with a few servers working in conjunction with the “kitchen” at the annual Caribana in Toronto and you won’t believe how fast it all works.

The lines were just too long, so sadly I can’t comment on the actual ‘food’ at the event. I can say this though.. the prices were a bit more than what I would expect or call fair, but people were willing to pay. We headed out after an hour or so and the crowds were just getting thicker and thicker. A lovely event which certainly have captured the imagination and taste buds of Hamiltonians. Hopefully next year we’ll get a chance to actually enjoy some of the offerings.

Don’t miss – you have to make your way to the area where the police officers are based and take a pic of the horses. I’ve never seen such beautiful and grand animals.

Cooking Lesson At Ontario College of Health & Technology.

admin — Sun, 22 Apr 2012 18:34:30 +0000

I’m a huge fan of eating , cooking and food in general, so I can’t tell you how hyped I was when we had the opportunity to attend a recreational cooking lesson at the Ontario College of Health & Technology just outside Stoney Creek. However that excitement was soon diminished when we were greeted by the first channel of contact – the receptionist. After introducing ourselves on arrival it was met with confusion and rather ‘cold’ treatment, as if they had no idea we were coming or what we’ll be doing this night. We had made plans previously with one of the school administrators and was assured that we could come down to do this feature. Additionally I confirmed that in keeping with the format of this website, we’d be doing this as a family and there would be two of us, a few days before the actual cooking lesson. Our readers have come to expect the manner in which we do our features as they become part of our adventures… especially since many of our readers travel with their families and like knowing what to expect.

With a confused state we waited in the sitting area at the front, before we were told to go up to the class and ‘set up”. Quick introductions and we were chatting with the chef/teacher for tonight’s cooking class. A wonderful gentleman who showed passion in what he’s doing and very open to the questions we had. It was a few minutes before the class started so we could tell he was busy with his final preparations for the class itself.

The class is designed as teaching kitchen with a counter which doubles as the main staging area for the teacher and directly behind is a new stack of stove tops which didn’t show much sign of use. In front of it all are tables set up for students with space for four students per table (see pics below), which is brightly lit and very professional looking. During our chat we learned that the nightly recreational cooking class was somewhat new, but always well attended. At this point we asked where we should sit/stand for tonight’s class. Here’s where things got even more confusing as the instructor had a puzzled look on his face as if to say “you guys are part of this?”. It seems he wasn’t told that we were going to be part of the class (how else would we get first hand info to share with our readers?), so he said you guys can set up anywhere. At this point Caron could sense that we were not expected, so she headed back to the car. I wanted to make the most of this (gas is expensive these days), so I stuck around and took some pics and got a feel for the class itself, though I had my reservations about being here.

The cooking lesson this night was all about herbs and spices and how to implement then in your dishes successfully. With discussions on purchasing, storing and handling this part was very informative but seemed to move too quickly for most of the students. The class was indeed packed and every table was occupied, so this confirmed that our attendance was not registered or there was a break in communication somewhere.

After a quick demo on seasoning a chicken breast with fresh herbs and spices and how to pan cook it on the stove. An Asian inspired roll was prepared for the ‘students’ to see and duplicate. With a lovely and simple accompanying sauce prepared to tie everything together.The students then paired up and collected what they needed to prepare what they just saw. I felt it was time to ride out… after-all, my partner was sitting outside in the car and I could feel as sense of uneasiness with the students as I took pictures and video clips.

I tried my best not to be over-critical (even though you may think different as you read this post), but I hate it when we’re not treated with any sort of professionalism, as it shows a lack of respect for what we do. We were quite clear as to what we were hoping to accomplish this night, in our correspondence to school officials and even confirmed this days before our visit.

Overall the concept is a good one and the chef/teacher was excellent in his delivery of the content. However I could not quite grasp who this cooking lesson was designed for. With the wealth of info and the speed at which it was meant to be digested, I feel the everyday person who wants to learn to cook may get overwhelmed. But again, I was only there for the first 30 minutes of the class, so one can only hope the pace settled down a bit as the class progressed. Personally I would do a sort of ice-breaking exercise as is done first day of school, so the students get to know each other and simmer down the tense vibe I got at the start.

If you’re interested in any of the cooking lessons offered at Ontario College of Health & Technology, with dates, classes offered, pricing and making reservations, check out there website at: http://www.ocht.ca/culinary-courses.php

You can also contact then at:

1040 South Service Rd | Stoney Creek, Ontario L8E 6G3

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BTW, with your registration comes a free apron or a discount on another cooking lesson at the Ontario College of Health & Technology.

Dinner At Red Lobster Burlington.

admin — Wed, 18 Apr 2012 13:10:13 +0000

What was supposed to be a lovely birthday celebration dinner at Red Lobster in Burlington Ontario, turned out to be a bitter disappointment. And though the manager did take one of the dinners off the bill, we left with dinner regret. Originally we had called to try and make reservations as there would be a party of seven of us, but (not sure if this was a sign of things to come this night) we were told that they don’t take reservations at Red Lobster. So we decided to meet for 7 pm and hope for the best. We were running a bit late so the birthday girl and her family had a drink at the bar as they waited to be seated and for us to arrive. We weren’t there at that point, but in conversation after we were told that the bartender was rather rude/non polite. To the point where our friend had to ask if he hated his job and would rather be somewhere else.

Luckily by the time we arrived we already had a table and everyone were digging into the buttery biscuits which Red Lobster is supposed to be so famous for. Personally, I didn’t see the big deal, but they were nice to snack on while we chat and waited for our dinner.

With drinks and dinner ordered, we did enjoy some good conversation and it seems it was a night of celebrations as table after table we could hear “Happy Birthday” being sung around us. It’s funny how you don’t pay attention to time, but we arrived at around 7.10 and the food didn’t make it to the table until about 8 pm. And then we still had to wait for two dishes to be corrected.

I’ll quickly go though what we ordered, our thoughts and some final words on our dinner at Red Lobster.

Two of us ordered the “Ultimate Feast” which came with “A tender split Maritime lobster tail, steamed Canadian snow crab legs, savory garlic shrimp and Walt’s Favourite Shrimp. @ $29.75“. Caron got the Grilled New York Strip Steak “A juicy 12 oz. New York Strip, lightly seasoned and grilled to your liking. @ $26.75 “. Which she asked to have medium/well done. The other steak order was the New York Strip and Rock Lobster Tail, “A lightly seasoned, fire-grilled 12 oz. New York Strip and our oven-roasted rock lobster tail @ $39.75” which was supposed to be well done (absolutely no sign of pink). And after seeing hundreds of tv commercials for Red Lobster and this being my first time (those commercials make the food so tempting), I decided on the Lobster Tail, Skewered Garlic Shrimp, Broccoli and rice pilaf which was about $24.

The two Ultimate Feast platters were beautiful presented and thoroughly enjoyed.. but it went down hill after that. Originally Caron wanted to have the fish and chips, but we were told that they were out of chips (really?), so when her steak arrived and it was still alive, she was disenchanted. One slice and it was apparent that this was not medium/well done. The other steak order was just as terribly cooked. What was supposed to be well done was medium. Now if I were having steak, I would be in my glory but for a person who can’t stand any pink.. Richard was as mad as Caron.

With a quick signal to our server for the night and she had both steak dinners taken back to the kitchen for improvements. As they waited for the return of their meals, they were presented with some lovely cocktail shrimp to pass the time by the manager. Nice touch.

With eager excitement (still recall those tv commercials) I started on my mini platter. Not to be over critical, but this was absolutely terrible. The lobster tail was rubbery and though the serving portion of the shrimp (2 packed skewers) were plentiful, they just didn’t taste right. With the shrimp placed over the rice pilaf, I think they poured the garlic butter sauce over it and made the rice very soggy. I’m a fan of butter, but Red Lobster got it wrong this time. I could easily squeeze the rice and get butter pouring out like a stream. The only thing I found edible was the steam broccoli, which wasn’t overcooked and still had a ton of flavor and a bit of crunch to them. Red Lobster is supposed to be a fish specialty (lobster and shrimp) restaurant, so when the steaks came and they were not as expected I didn’t give as much thought to it. However, when my lobster tail and shrimp disappointed me… I had to search deep for a reason why I would ever dine here again. if you can’t get what you’re supposed to specialize in correct, something is very wrong.

As we were handed the dessert menu we were told to ignore the cheese cake, since they ran out of that as well. We ended up with a free slice of key lime pie for the birthday girl… which wasn’t too bad. A good balance of lime flavor and creaminess, with a packed crust which helped this dessert stand out a bit.

Our server did try to be as accommodating, but wasn’t as astute as we’ve come to expect when dining out. Red Lobster must stress on their employees that dining out is not just about the food, but the experience. Whenever we wanted a refill on drinks we had to search out our server, at no time did she notice that my plate was still full, even when she asked if she could clear the table and she was overly apologetic without actually finding solutions. After our experience with dealing with the terrible steaks, I didn’t bother with mentioning anything about my order. Very unlike me, but I chalked this experience up to poor quality and overall dining experience.

The manager did come out to ask about the steaks after they were redone, but with his sort of mumbling… we had no clue as to what he was saying. We shook our heads, smiled and agreed with whatever he said at that point.

I waited over 20 years for my first visit to red Lobster and I can say with all certainty.. it will never make my dining list again. Not even their famous buttery biscuits can get me in a red Lobster again. According to Caron.. the steak was bland and she could make a better steak (someone who doesn’t even grill).

You can check out the Red Lobster menu at http://www.redlobster.ca/menus/default_cn.asp, including their occasional specials and discounts.

To contact Red Lobster Burlington:

2423 Fairview Burlington, ON L7R 3N6
(905) 637-3454

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Lunch At The Pickle Barrel Sherway Gardens.

admin — Mon, 09 Jan 2012 15:46:15 +0000

What was supposed to be an exciting and appetizing lunch at The Pickle Barrel restaurant at Sherway Gardens, turned out to be a bit of a disappointment for the most part. Tehya had previously dined at another Pickle Barrel location a few months back, so she was excited when we decided to have lunch after a hectic day of shopping at Sherway Gardens Mall in Etobicoke.

Since we wasn’t prepared for doing a feature on the Pickle Barrel, you’ll notice that there are no pics of our dining experience as we would normally have. However we did have the flip camera with us so there’s a brief video clip below for your enjoyment.

After a short wait to assign us a table we were comfortably seated in a booth to the rear of the restaurant. As we worked our way to our table we could not help but notice that the restaurant was not busy, so having us wait 10-15 minutes to be seated was a bit of a mystery. On checking in I asked three times if they supply crayons and coloring paper for kids as all the other similar restaurants do and was told yes. Though we didn’t have any ‘kids’ with us, I didn’t expect to be ignored after asking three times for a set. Was this a sign of their listening skills and customer service?

We ordered our customary pop, ice tea, lemonade and I had to have my decaf coffee (which was quite good) after walking though that mall like a rat following the pied piper for hours. Ladies and shopping.. what was I thinking when I decided on coming along?

I’ll briefly tell you what we each ordered, followed by our comments on the meal and finish up on some general thoughts on the overall experience and service. But first, here’s the short video clip we took at the Pickle Barrel, Sherway Gardens.

Tehya had a severe craving for eggs Benedict, so she opted for the Traditional Eggs Benedict (Poached eggs and your choice of peameal or regular bacon on an English muffin, topped with hollandaise sauce. Served with sautéed mini potatoes and fresh fruit) According to her, the eggs were a bit overcooked, but was good the first 4-5 minutes (while it was still warm). Then the hollandaise sauce got thick and the texture of melted cheese which got cold. The fruit was quite attractive, but lacked any flavor or sweetness.

Dan, who’s been our partner in crime the past few months had the Famous Deli Sandwich (served with French fries and coleslaw) He decided on the roast beef brisket served on rye and for a $1 more he made it into the “Big One”! A massive sandwich indeed, which was quite tasty according him. He also got a side of of BBQ sauce for dipping, which he highly recommends. The fries wasn’t anything special and tasted as if they came out of the freezer.

Caron finally decided on getting a burger as the menu is very attractive (and beautiful as well..well laid out) sounding and making up your mind can be a challenge. P.B. Deli Burger (Premium, Certified Angus Beef seasoned and char-broiled, on a sesame seed bun with grilled onion and tomato) She got hers with the french fries and coleslaw as Dan did with his meal. Be prepared for a huge burger with a large potion of fries and it’s a good thing the coleslaw was bland, as I’m sure Caron would not have had room for it. I have a weakness for coleslaw, so when Caron couldn’t finish hers.. I went to work. Yea, I had to side with Caron and say that the coleslaw was nothing special.

I love trying new dishes, so when I came across the free-range roasted chicken with the cranberry chutney and medley of roasted root vegetables (the picture in the menu does not do this justice) I just had to give it a go. I believe this is on their seasonal menu, so don’t go causing problems if you go to The Pickle Barrel and not find it on the menu. Absolutely one of the best meals I’ve enjoyed in 2011 when it comes to dining out. I really wished they had gone crazy with portions as they did with Dan’s sandwich and Caron’s burger combo, as I didn’t want my meal to end. There is a huge difference in this type of “organic” chicken when compared to everyday chicken you get at the grocers and it shows in the texture and overall flavor of the meat. The chutney was just perfect with it’s sort of tart taste and complimented both the roasted root vegetables and chicken perfectly. Hats off to the chef for producing a chicken breast which was succulent and a dish which was a good reflection of ‘fall’ in Ontario.

Normally by now I would have already commented on the service as I done in past features we’ve done on restaurants, but this time it was a bit perplexing. Our server was there, but really wasn’t. We appreciate it when servers give us the privacy to enjoy or meal and company, but we felt that she was a bit to scarce. With a sort of blank expression on her face (not very welcoming) she went about her ‘job”. As I mentioned earlier the restaurant was not very busy, so I don’t think it was a matter of being overworked… but I guess I’m assuming here.

Overall the Pickle Barrel at the Sherway Gardens location is a lovely space, tastefully decorated and perfect lighting, but we wasn’t impressed by the overall service and though the menu sounds delicious, for the most part it was poor. On the way out I once again asked about the crayons and with a sort of “I don’t care” look, the hostess rolled her eyes.I just shook my head and went our way. We had more shopping to do.

The Pickle Barrel Sherway Gardens.
Sherway Gardens, 25 The West Mall, Etobicoke
Phone: 416.621.4465
Hours of Operation: Sun – Thurs 9am – 10pm
Fri – Sat 9am – 11pm

Before you go we’d love for you to leave us your comments below, even if it’s just to say hello. And don’t forget to join us on FaceBook (for our latest updates, including discounts, coupons and more pictures from our time at the Pickle Barrel restaurant) and do tune in to our videos (escapades!) on our youtube channel we’ve created.

U SHAO Korean BBQ Restaurant.

admin — Sat, 07 Jan 2012 23:45:57 +0000

Hamilton is alive with culinary culture and U SHAO BBQ, Hamilton’s first Korean BBQ is just another wonderful addition to our ever-expanding culinary landscape. Last weekend my friend Marco and I were invited down to the grand opening of U SHAO BBQ at the corner of John and Main Street East for a BBQ experience unlike any I’ve had before. At first I found myself asking why would I go to a restaurant to cook food for myself, but within the first fifteen minutes I wanted to grill everything in front of me. And I think I did.. poor Marco had piles of food on his plate.

Four days later and we were back down At U SHAO BBQ for a delightful family night out. As soon as Tehya and Dan heard about my experience the Sunday before they were excited to come along and now that Caron is quickly coming out of her dining “shell”.. she was game as well. Little did she know that she had to do the cooking, something she abhors.

A modern interior with clean lines and a sort of minimalistic feel, U SHAO is very inviting and the vibe you get from the staff compliments that warm and inviting feel. If you’ve never been to a Korean BBQ as I was the first visit, you’ll find it strange to see a grilling surface centered on every table in the house. With both sides of the restaurant dedicated to individual tables (could easily work for larger parties and handicap seating) and the middle of the restaurant is filled with ‘booth’ like seating. These booths can accommodate up to four people as is a bit of tight fit once the food starts to arrive. With the grill in the middle of each table, your leg room is a bit compromised with the gas and other pipes which feed and vent the grill. If you have tall or heavey people in your group, I would suggest getting one of the outer tables.

After ordering our drinks, we settled in to complete the order form. Basically all you’re doing is saying how many orders of each item you’re interested in eating, in the little boxes next to each item on the menu. By his time our waiter had already cranked-up the fire under our grill and we could already feel the radiating heat of the flame. The grill is designed in such a way that there are vents on the side to suck all the smoke and any sort of grill scent away from the restaurant itself so you don’t leave smelling like grilled meats.

Since the list of items to order is huge, I’ll try my best to remember what we ordered. I must also mention at this time that when Marco and I first went, we ordered 2 of each meat and vegetable we wanted to try.. we struggled to finish it off. So I would suggest if you’re a party of 2, get 1 of each item you want and as you go along you can get more. Since there were 4 of us, we got 2 of the following… chicken, lamb, short ribs, beef, shrimp, fish, pork, mushrooms, pineapple, onions, green peppers and I got a single order of sticky rice. If I recall correctly there was also, calamari, tofu, lettuce, kimchi, beansprouts and few other items on the menu. The grilled pineapple was a hit with the ladies so you may find that you’ll want to order more.

When the waiter arrived he was carrying stacks of perfectly marinated meats for us to get grilling. The head chef is very proud of his marinades and rightly so. The thinly sliced pieces of meat is marinated perfectly and with the grilling over the flame, all the sugars and flavors are only heightened. Dining at a Korean BBQ is a sort of community effort, as everyone gets involved in the cooking process.

I’m sure you’ll find what works for you, but we loaded our grill with a full assortment of meats and vegetables and allowed that to cook. Since they’re sliced very thin they don’t take long to cook. Trying not to cross contaminate we used the tongs for handling the raw meats and our chop sticks for the fully cooked food (ask for forks if you struggle with chop sticks) … we then moved the fully cooked meats onto our plates. As we dined we added more raw food onto the grill so at no time were we ever out of cooked food. Be sure to ask for the hot sauce and the sort of sesame oil / soy sauce combo they created inhouse. Remember that if you run out of anything you’re free to ask fro more… it’s all you can eat. Your waiter may ask if you want your grill changed.. if you find that it’s coated with burnt meats etc have them change it.

It’s great fun grilling at your table, something I didn’t appreciate until I actually tried it and the food is simply outstanding. Hats off to the chef for some amazing marinades which are all uniquely different, but compliment each other. Don’t forget to leave room for the frozen desserts which also come as part of your dinner and be sure to try the mango ice cream.

I strongly believe that not only is U SHAO BBQ a spot to dine out when you’re ready to try something international, but it’s an experience in itself and I love the concept. The staff are very friendly and always at your call so don’t feel intimated if it’s your first time. With wide aisles, automatic doors and tables which can accommodate people in wheel chairs and other mobility devices, they’ve thought about everyone at U SHAO BBQ.

Look for a lunch menu in the coming weeks and we were told that they’re working very hard at a take out menu which will also be released in the coming weeks.

U SHAO Korean BBQ Restaurant

27 John St. South Hamilton Ontario L8N 2B8
905 521 8880 (for reservations)

Before you go we’d love for you to leave us your comments below, even if it’s just to say hello. And don’t forget to join us on FaceBook (for our latest updates, including discounts, coupons and more pictures from our time at U SHAO BBQ) and do tune in to our videos (escapades!) on our youtube channel we’ve created.

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Teddy’s Restaurant Sports Bar Grimsby.

admin — Fri, 06 Jan 2012 17:34:32 +0000

I’ve seen it happen countless times on episodes of Cheers and as we walked though Teddy’s Restaurant Sports Bar in Grimsby we got the feeling that everyone there knew our names and were about to shout it out. As on the popular tv series from the 90′s. Sandy (owner) had invited us down on their famous ‘wing night’ and from our brief chat on the phone, I could already tell that this was not your typical bar, but a sort of meeting place for locals with their family. We’ve been searching high and low for the past few years for wings that stood out.. like the ones we would get back when Caron and I were dating, at Grapes And Things in downtown Hamilton. So wing night was an eager anticipation for us and we hoped that Teddy’s would deliver.

Seems during the day (Thursday) the main street in Grimsby (in front of Teddy’s) is closed off to local traffic and there’s a festive sort of open-air market where local farmers would sell their produce. Really wished we had gone down a bit earlier in the day so we could get some pics to share. With the street still blocked off, we parked about half a block away and walked over. Typically, you’re able to find parking directly in from of Teddy’s and we didn’t realize that there was also free parking at the rear of the building.

After a brief introduction by Sandy and our waiter for the night, we settled in to enjoy our drinks (the coffee is excellent) and await the massive onslaught of food we were not prepared for. Since it was wing night, we had come with a craving appetite for succulent wings, drenched in good sauce and we were not disappointed. It took about 10 minutes from the time we placed our order for the entire feast to be sitting in front of us, even though the restaurant was packed.
We started off with the deep fried pickles (Tehya’s recommendation) and the to-die-for Bruteddy bread. This is absolutely one of the best starters we’ve ever had a bar/restaurant. Garlic bread topped with sauteed onions, green peppers, tomato, bacon and a ‘secret’ sauce.. then finished with melteda cheddar and mozzarella. You could easily fill up on this tasty treat as the portions at Teddy’s restaurant comes in one size – massive and it’s alluringly tempting.

Up next were piles of onions rings, fries and the reason everyone goes to Teddy’s Restaurant in Grimsby on a Thurstan night… the chicken wings. Caron and the girls got the mild, medium and hot. But had we known how delicious the “Teddys Style” was, it would have been the only dressing we would have opted for. A perfect balance of sweetness, heat and undertones of richness made this sauce absolutely perfect for wings. At last we found wings we could recommend.

As we fought our way through the appetizing pile of food in front of us, we could only gasp when the rest of what we order arrived. Indy got the chicken fingers with.. yes more fries and I was convinced that I ‘had’ to try the TJ Deluxe burger. Two massive beef patties stacked with an assortment of cheese and all the fixings of a classic burger… even fried onions. What looked like a skyscraper of a burger was perfectly cooked and very challenging to finish due to it’s enormous size.

With piles of food still watching us menacingly from the crowded table we simply had no room for dessert, but I must admit that the brownie delight did sound tempting. We hung around to people-watch a bit and it was clear that this was indeed one of those “family friendly” restaurants we seem to be losing to those chain restaurants which are popping up at every street corner. The fellow diners, staff and general feel at Teddy’s is not one that’s pretentious or stuffy. The food is excellent and probably some of the best wings we’ve had in years. The portions are massive and probably the best bang for your buck in Southern Ontario, as far as dining out is concerned.

Special thanks to Sandy, her brother and all the wonderful staff at Teddy’s Restaurant And Sports Bar in Grimsby for not only making us feel so welcome, but for the amazing atmosphere you’ve created for people looking for good food, at prices they can afford and in such a positive vibe. You’ve perfected the art of making people comfortable.

To contact Sandy or anyone at Teddy’s…

Teddy’s Food, Fun & Spirits
30 Main Street West
Grimsby, Ontario
Canada
L3M 1R4
905-945-5013

Before you go we’d love for you to leave us your comments below, even if it’s just to say hello. And don’t forget to join us on FaceBook (for our latest updates, including discounts, coupons and more pictures from our time at Teddy’s Food, and Spirits) and do tune in to our videos (escapades!) on our youtube channel we’ve created.

Check out the quick video clip from our evening at Teddy’s:

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Being Creative In The Kitchen At Supper Works Ancaster.

admin — Thu, 17 Nov 2011 14:28:24 +0000

Creative and Kitchen are two words which could easily be used when describing myself, but when it comes to Caron… let’s just say that’s just not the case. Caron is one of those people who need a step by step recipe, along with every ingredient mentioned in the recipe. There’s no substitution and I don’t blame this on not being creative, but rather the fear of the dish not turning out as it’s supposed too. However Caron found a “new love” according to her own words (see the video), when we visited Supper Works in Ancaster Ontario a few weeks back.

On arriving at Supper Works (Ancaster location) we were under the impression that all the ingredients for what we ordered via their website would be provided but we would have to do the necessary peeling, crushing, chopping etc, but Stacey soon explained how things worked. Here’s a basic breakdown… You either place your order via their website, call in or place your next order when you’ve completed putting together your order in-store. Stacey is one of those manager/owners who seem to revel in dealing with people and it showed as she took the time to chat with us during the entire hour or so we were there. We spoke about sourcing the ingredients, the freshness of it all, the services Supper Works offers beyond what we were here for and why so many people are repeat customers.

At the Supper Works website you first find the location you’d like to go to (in our case Ancaster was the most convenient), you then choose from the entrees and sides they have, finally you select a scheduled time you’d like to go into the actual store/kitchen to put the meals together. Once you get to Supper works, you get a sort of spreadsheet (like an invoice) with the items you’ve pre-ordered and you’ll find the different stations already prepped and waiting for you to begin.

You start off by heading to the wash station where the taps are controlled by foot pedals, so at no time are you making contact with the taps with dirty fingers. It was also explained to us that between each food station you’re required to wash your hands as well so there’s no cross-contamination . Supper Works is all about cleanliness and hygiene and you’ll find the entire kitchen spotless and shiny from the use of stainless steel. Even as you work your way through stations, we noticed Stacey behind us cleaning up.

Each station is clearly marked with the name of the dish on your list as well as instructions on how to put them together. At Supper Works all you’re doing is putting together the meals and the actual cooking is done at home at your convenience. In our case the first dish we were about to put together was the flat iron steak (which also happened to be the first one we cooked as well). Since I was busy with the cameras, Caron took over with the assembling. In a huge freezer lock bag you place the steak as in our case, then using the instructions you start assembling all the other ingredients. Here’s the beauty of this part.. all onions, garlic, ginger, everything you need is already prepped for you (chopped, diced and grated). All spices and other ingredients as also provided. So basically within 10-15 minutes (depending on how fast you work) you have a complete entree prepared and ready for the oven, stove top or grill. This is one of the reason’s why Caron love Supper Works so much! The convenience, ease of putting together, freshness and knowing exactly what’s going into the meals you prepare for your family.

After you’ve completed an entree it’s time to label the bag with the cooking instructions (printed labels provided), place then into your assigned bin the freezer, wash your hands and move on to the next.

I’m very comfortable in the kitchen as many of you may know who are familiar with my Caribbean Cooking Blog and since I work from home, getting out to do the groceries and hit Costco is my time away from my “office”, but Caron works twelve hour shifts which are very demanding, so dealing with crowds and insane shoppers is not her thing. But I must confess that like her, I too love the concept of all the shopping and prep work is already done when you arrive at Supper Works.

Additionally, I found that having spices that we wouldn’t normally purchase readily available was quite convenient. I hate having to purchase a container of spice to use a teaspoon in a recipe, after which it sits in the cupboards for months. Never seeing use again. With the amount of people who order through Supper works, you know you’re also getting fresh herbs and spices along with everything else.

With our girls at an age where they should already be cooking for themselves (and us) it’s very easy for them to thaw one of the entrees and cook according to the instructions on the label. So not only do they have the ability to cook for themselves if they wanted, we as parents know EXACTLY what went into their dish/meal.

If you’re wondering what the prices are like, I’ll have to say this… just before heading over to Supper Works In Ancaster we purchased some fast food (wings and fries) for our daughters and that bill came to $30. Knowing that it’s deep fried food, with tons of fat and who knows what else, we were alarmed to know that one of these healthy meals we just put together were around the same price. A few dollars more, but think about this for a second…

- fresh ingredients
- we knew exactly what was going into each meal
- convenience (no shopping, chopping, dicing, CLEANING)
- entrees were big enough for the 5 of us and we still had a little left over the next morning
- tasty recipes
- huge list of entrees to choose from
- home cooked meals

Speaking about convenience… Stacey explained that there’s also the service they offer where for a very small fee they even assemble the meals for you. I could only think in the back of my head as she explained, that this would be great for seniors, people on the ‘go’, and for those of us who may be stuck at work all day and heading up to the cottage for the weekend and want some meals already prepared for them. Imagine getting up to the cottage for a break and you don’t have to worry about what to cook? If you’re wondering if the size portions may be a bit to big for a small family, you have the option of splitting any of the entrees into 2, if you so desire.

Supper Works is a dream come through for people who want to eat well, but just don’t have the time or patience to deal with shopping, worry what to cook and if what they cook will taste good. As I type this we’ve got the pulled chicken going in the oven (didn’t have a slow cooker) and the entire house smells delicious. Caron’s at work and I’ve been in my office all day behind this computer, so it would be nice to enjoy a lovely meal of pulled chicken sandwiches when she gets home.

BTW, if you’re planning a girls night or having an event and you’d like to have it hosted at Supper works… the sort of cafe seating area would be perfect. And you’re even encouraged to bring along the wine! I must also make mention of the level of after sale customer involvement with Supper works. I’ve received two emails to date asking us about our experience at Supper Works and as an online marketer I must confess that I was very impressed. Too often do companies treat us as a one-sale client and never bother to follow-up. Kudos to Supper works!

Supper Works Ancaster

21 Panabaker Dr
Hamilton, ON L9G 3K9

Before you go we’d love for you to leave us your comments below, even if it’s just to say hello. And don’t forget to join us on FaceBook (for our latest updates, including discounts, coupons and more pictures from our time at the Supper Works Ancaster) and do tune in to our videos (escapades!) on our youtube channel we’ve created.

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Delicious Food Show Toronto.

admin — Mon, 31 Oct 2011 18:28:17 +0000

Kudos to the people at the Food Network for raising the culinary bar on food shows in Ontario, with the Delicious Food Show this past weekend at the Better Living Centre in Toronto. Caron and I were invited to the gala opening last Thursday night and from the time we stepped onto the posh pink carpet, the inner VIP in us revealed itself… I even got a chance to whisper in the ear of Julia Childs (Miss Conception). She not only greeted attendees with her bubbly personality (could be the glasses of vino?) and huge smile, she took time for the paparazzi in us to catch a pic or two.

We’ve been to a number of food and wine shows in the region, but this is the first time we saw the true potential of all that Ontario has to offer when it comes to the culinary industry. Unlike other shows where there always seem to be more focus on ‘wine’ than other aspects of the culinary landscape, the Delicious Food Show was a very comprehensive presentation for food lovers. In a welcoming environment where celebrity chefs and everyday foodies enjoyed beverages, tasty treats and good conversation. I believe there were also live cooking demonstrations, but with ‘sampling’ to be done.. our focus was elsewhere.

Speaking about celebrity chefs, we got the opportunity to meet and chat with Mark McEwan (I’m a huge fan of his work), Corbin Tomaszeski (you’ll see a pic below with Carom and Corbin) and Rob Rainford. BTW though these guys are classed as celebrities, they’re very approachable and took time to chat with us briefly. Mark even jokingly tried to get me to purchase 10 of his books.

Armed with something for everyone, even those concerned about “gluten free”, “organic”, “eco friendly” and “biodegradable” the Delicious Food Show is not just for the everyday foodie like myself. From booth to booth you’re captivated by something or the other. Be it the launch of the individual pie maker, the largest selection of hand carved pepper mills we’ve ever seen or the playful antics of the two Italian guys at the espresso station (check the video), you’re sure to fill the free reusable shopping bags which were handed out on entry with some goodies.

Being the opening night we went with the expectation that there would be a huge crowd and from what we saw waiting when we arrived to pick up our media passes, we were spot-on! However even during the peak hours, it didn’t seem crowded or did we see overly long lines for sampling. The layout, wide aisles and what seemed like specific placement of booths giving out samples allowed for an even and steady flow of guest traffic. The longest line was probably the one where the guy was shucking oysters… where else in the city were you about to get freshly shucked oysters at a price everyone could afford? FREE! I could see the disappointment on the fella’s face when people would top their oyster with hot sauce, cocktail sauce or anything else. I could hear him repeating to samplers “don’t add any topping, they’re best naked”… no one paid him much attention.

By far the most floor space were dedicated to cakes (especially cup cakes which to be quite honest – it’s time for that fad to die) and chocolates. Don’t get me wrong, they were very delicious and the creativity was simply amazing, especially the the ones which were shaped like designer pumps (shoes)… but I was more impressed with the variety of exotic sauces, wines and not to be outdone… the caramel apples (first time in all my years I had this) which were amazing.

The exhibits, demonstrations, sampling and overall spirit of the Delicious Food Show was truly unmatched from our personal point of view. Hey we even got to meet celebrities!

To learn more about the Food Network’s Delicious Food Show in Toronto, check out their website and make plans (mark it on your calendar) to visit the show next year. When I’m sure they’ll come out even bigger and better than this year’s show.

For tickets see : http://deliciousfoodshow.com/tickets

Tandoori Flame Indian Restaurant Brampton.

admin — Thu, 20 Oct 2011 20:27:49 +0000

Indian cuisine is one of those dining experiences which may seem a bit intimidating to many, especially with it’s reputation for being overly spicy. However, with our recent dinner date at Tandoori Flame in Brampton Ontario, we’re about to set the record straight for all of you who’ve not given the Indian dining experience a try. Caron isn’t as daring as Tehya and I when it comes to trying foods she didn’t grow up on, but she was game this night. Kieana and Indy didn’t accompany us to the Tandoori Flame, billed as the largest Indian buffet restaurants in Ontario as they had other plans.

I grew up eating a fair amount of spicy food in the Caribbean… many of which had a strong Indian influence. But the only other time I had anything close to authentic Indian cuisine was back when I went to Germany for the World Cup in 2006. With that teaser in mind I went with an eager anticipation.

After a warm welcome when we arrived, we headed over to our table where we met with our waiter for the night (a pleasant, but quiet gentleman) who offered us drinks and gave us some tips on what we must try off the menu, being it was our first time at the Tandoori Flame. The restaurant itself is very modern and does not really have the sort of motif I thought we’d see at an Indian restaurant. Brightly lit, well staffed and roomy enough for those who may require the use of a wheelchair or other assistance in moving about.

After our first trip up to the salad bar we could already tell that the restaurant was getting packed. As we walked pass the entrance back to our assigned table, we could see a huge line of eager diners waiting to be seated (that line grew bigger as the night progressed). This was a Saturday night so we assumed it would be their busiest, so you may to keep this in mind when planning your trip to the Tandoori Flame.

Not only was the restaurant packed as I mentioned above, there was a huge cross-section of people in attendance and not only people of Indian heritage. I got into chatting a few times while in the line at the grill area and the one thing the other diners all raved about was not only the wide variety of dishes they could choose from, but the quality of food they’ve come to expect from the Tandoori Flame.

Caron and Tehya started off at the salad bar where they went into overload with all the tasty options there were attractively displayed and well stocked. Since I’m not much of a soup or salad person I immediately headed pass the pizza area and went directly to the sizzling sound of the tandoori oven. The rich aroma of the seasoned meats as they’re introduced to the heat of this unique cooking method was just captivating.

I could not wait to get back to my table to try the assortment of grilled vegetables, chicken kebabs and tandoori chicken. With the bright colors, Caron mentioned that my plate looked like “Christmas”. Little did she know I was like a kid at Christmas with this delicious assortment of food daring me to dig in.

If you recall I mentioned that Caron can be a bit conscientious when dining out, but she was quite impressed by the many options that she could identify with. As we all know part of the dining experience is the way food looks, so some of the curry sauces were not as appealing to her as it was for myself and Tehya. Additionally, the dishes were not overpowering, but rather a nice blend of spices, mild heat and richness from the cremes and yogurt used in Indian cuisine. If you’re a really fussy eater you can certainly keep away from the curry dishes and still have what would be a full menu at other restaurants to choose from. An unexpected surprise as I mentioned above was the pizza station with some mouth-watering options… but we we’re not here for pizza! However, I did see some of the kids in the dining room indulge to the extreme.

With regular visits by our waiter and his assistants who cleared the table as we made our way through the many trips to the buffet and to top up our glasses with water, we felt well looked after without being overwhelmed. Please note that there are no free refills on soft drinks.

I’m one of those people who’s always aware of my surroundings and sometimes I can be a bit nosy. I noticed the guys sitting one table away from us were eating this sort of puffed pastry-like thing, that had the shape of a ping pong ball which they were dipping into an interesting sauce. Using their spoon, they would crack it as you would the shell of an egg, then scoop up the sauce which they seemed to be really enjoying. Not only did my curiosity got me into a conversation with them, they also explained what it was and how to eat it. Yup…guess who was breaking, dipping and crunching minutes later?

To be honest, it wasn’t anything special and I really didn’t care for the sauce it came with. This and the spinach dish I tried were the only two things I didn’t really like of all the dishes available. It wasn’t so much the taste of the spinach dish, but the texture which just wasn’t to my liking.

It was time for another round at the buffet, so I sampled the Chicken Biryani, Butter Chicken, Goat Curry, Daal, Palak Paneer and Matter Paneer all of which was quite satisfying.

We’re not ones to have wine or other alcoholic beverages with our meals, but I must mentioned that there’s an attractive bar as you enter the restaurant with a small lounge attached, which looks very inviting if you were waiting for friends to arrive for dinner. With a couple huge T.V.’s, I’m sure you could catch the game or just sit back and enjoy some drinks. I’m not sure if you could dine in this area, but it would be appealing. Additionally there’s bar service at your table in the main dining room.

Surrounded by satisfied faces, it was time for us to call it a night as there wasn’t much room left though we didn’t even sample half of the offerings. However I had to make room for the delicious mango ice cream and gulab jamun that called out to me temptingly to give them a try. Caron and Tehya settled for some of the fresh fruit and pastries and watching them eat I could only think what a paradise this would be a for vegetarians.

This night we learned that Indian food is not only very creative and full of amazing flavours, but the idea that everything is curried or heavy on the spices is a bit misleading. From young to old, accents which represented a sort of global village…everyone was enjoying the dining experience at Tandoori Flame.

We finished off the night by taking advantage of the complimentary Mehndi as there was no way Tehya was about to leave without having a henna design placed on her hands. Seems this was a hit with many of the ladies in attendance as well, as there was a short line, but the efficiency of the talented lady applying the artwork meant the lines went relatively fast.

The Tandoori Flame is a wonderful place to dine and a good introduction to Indian food as you have so many options to choose from. The only thing I wished they did was to have a sort of info ticket posted near each dish to not only tell you the ingredients and how it was prepared but how to eat it. Maybe it’s something their waiters could do? I mean, if one dish is usually paired with another it would be nice to know. The few regular diners we spoke with only had good things to say about the food and service…we even spoke with people, who like me, were born in the Caribbean and love coming here to explore authentic Indian cuisine.

For more info on the Tandoori Flame restaurant in Brampton Ontario, check out their website.

TANDOORI FLAME
8150, Dixie Rd,
Brampton, L6T 5N9

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Turtle Jack’s Muskoka Grill Upper Centennial Hamilton.

admin — Thu, 22 Sep 2011 19:42:40 +0000

It’s always a pleasure when our girls join us on our adventures, but their moody ways and typical tardy teenage profile almost saw us late for our reservations at Turtle Jack’s Muskoka Grill Upper Centennial in Hamilton. Kieana, Indy and Tehya were supposed to be with us, but Tehya wasn’t feeling well (ended up having surgery a couple days later), so Felicia, (Kieana’s friend) joined us for dinner.

We were greeted by the friendly hostesses who directed us to a very roomy booth which was perfectly situated at the rear of the restaurant, directly in front of the beautiful stone fireplace. With my customary decaf coffee ordered, soft drinks for the girls and Caron was intrigued by the Pineapple Smash Martini (blueberry vodka, pineapple and blueberry juice with a splash of amaretto) so after consulting with our server Cassandra, she knew she had to give it a try. Forget elephants, Cassandra has one of the best memories we’ve ever witnessed. At no time this night did we see her write down anything we ordered and we were amazed that she got everything perfect. Keep in mind it was a table of five people.

With Caron going on how delicious her martini was in the background, we were busy sorting through the appetizer menu. We decided on getting the nacho platter, cheesy bread, Caesar salad, and I was eager to try their coconut shrimp. Ever since my experience earlier in the year with coconut shrimp in Jamaica, I’ve been on a mission to find a source closer to home. I’m not much of a nacho person, so it’s not something we would normally order…when it arrived at our table we knew we were in for a long night. This is a supposed to be an “appetizer” but it seems the kitchen didn’t get the memo… this thing was built like a volcano. It was a tower of layers of nachos, cheddar and mozzarella cheese, jalapenos, seasoned beef, olives, shredded lettuce, tomatoes, green onions and salsa.. baked, then drizzled with sour cream. Even with my help, the ladies had a difficult time leveling it. Though I’m not into the nacho thing, I crave a good guacamole and the side order we got hit the spot. Freshly made (no discoloring), with non of that bitter-oily after taste you tend to get at most restaurants. A blend of smooth and chunky avocado, with just the right amount cilantro and other ingredients.

The coconut shrimp was a bit over-battered for my liking, and had the look of chicken wing drumettes, but the accompanying Thai dipping sauce was on point and the Asian coleslaw was quite refreshing. A good balance of exotic flavors, crunch was an amazing partner for the coconut shrimp.

After continued attempts to make a real dent on the Nacho Extravaganza, we had to raise the white flag and concede. Watching the ladies struggle with the appetizers I knew they wouldn’t have any room for the entrees, but held back commenting until they were faced with the task at hand. Once again we were impressed by the courteous nature of Cassandra and we were silently hoping she would screw up one of orders so we could say “should have written it down eh!”. She’s as professional as they come and proves that she knows the menu front to back.

By this time we could hear live music emanating from the bar area (I didn’t get up to see) and we learned that there’s usually a live musician every Thursday… which was quite entertaining while we enjoyed a fantastic meal. Felicia had the Buffalo Chicken Wrap (crisp fried chicken tenders tossed in your choice of wing sauce.. then rolled into a flour tortilla with cheddar, lettuce, diced tomato and ranch dressing), which as I expected (with everyone else) she struggled to finish. Seems that big portions is the common theme at Turtle Jacks and from our experience we could safely say that just about everything on their menu could easily be shared by two people.

Kieana opted for the 1/2 rack ‘award’ winning baby back ribs (Cassandra mentioned that they won some award for their ribs) and from the reaction by Kieana and when I took a sample off her plate, we could see why. Not just your fall-off-the-bone -tender ribs, but well basted with a truly exciting BBQ sauce. Breaking away from her traditional baked potato, with her choice of side she got the coleslaw and fries. Kieana isn’t much of a coleslaw person, but she did mention that it was a bit on the vinegar side.

After many attempts by Indy to sneak a sip of Caron’s Green Apple Martini (another recommendation by Cassandra), she gave up and decided it was time to tackle her platter of chicken fingers. According to the menu it’s freshly breaded chicken tenders which was marinated in buttermilk… then deep fried to a crispy finish. Not only was this seriously good (according to Indy), Caron took the leftovers to work for lunch the next day and she came home raving how good they were too. The platter also included fresh cut fries, coleslaw, carrots and celery sticks. Take note that this is not the baby size chicken strips you’d normally get off a kids menu… parents would know what I mean.

I forgot to mention that my customary decaf coffee was excellent. I’m not sure how it’s achieved but for decaf to have this much body and flavor is something you’d expect from good regular coffee. It was so good I forced in a couple cups even though I was stuffed from all the tasty dishes.

Caron decided on the New York strip loin with fresh cut fries and coleslaw, which was surprisingly tender even though it was a bit overcooked from the medium-well she requested. The menu is one which will cause confusion as there are many appetizing sounding options, so after much inner debate I decided on the sort of surf and turf with the shrimp and scallop sirloin in a garlic wine cream sauce. This one was a hit out of the park! Not only was my steak perfectly cooked to medium rare as I had requested, the shrimp and scallops in that garlic sauce was simply delectable. The accompanying garlic mashed potato complimented the steak perfectly, but the dirty rice which was quite tasty on it’s own.. was a poor choice by me.

With good food on the table, live music in the background and tons of laughter and good times being had by all.. it was an overall excellent dinner. with no room for dessert, but thinking about our readers we sacrificed our bursting stomachs and ordered the “Fire ‘n Ice” (vanilla ice cream rolled in a cinnamon crust, fried and drizzled with caramel and chocolate syrup. A bit heavy on the cinnamon, but an absolutely delicious dessert to end the night.

After dinner I walked over to the bar area which seemed like a good spot to grab a bite, enjoy a few beverages and watch the game if you’re alone or with a buddy. There’s a nice vibe to this area and like the rest of the restaurant, there’s a comfortable feel to it all.

If you’re looking for a generally good dining experience, with friendly and accommodating service that’s not overly priced, be sure to check out Turtle Jack’s Muskoka Grill on Upper Centennial in Hamilton and remember to ask for Cassandra (try to get her to forget what you ordered). And according to Caron, you MUST try the Pineapple Smash Martini which according to her, is out of this world.

Turtle Jack’s Muskoka Grill

125 Upper Centennial Parkway
Hamilton, Ontario L8J 2T7
Tel: 905-662-3120

For a full list of all Turtle Jacks locations, see http://www.turtlejacks.com/locations

Before you go we’d love for you to leave us your comments below, even if it’s just to say hello. And don’t forget to join us on FaceBook (for our latest updates, including discounts, coupons and more pictures from our dinner at Turtle Jack’s Muskoka Grill ) and do tune in to our videos (escapades!) on our youtube channel we’ve created.

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