soupnancy

Interview with Toqué team after book launch www.montrealgazette.com/life/food-wine/Toqué+cookbook+Chowing+down+with+Normand+Laprise/7452457/story.html

Normand Laprise, personnalité de la semaine, chef de l’année – on parle de son livre, sa vision, son parcours..  http://www.lapresse.ca/actualites/regional/personnalites-la-presse/201210/29/01-4588080-normand-laprise.php

About wine and context: Bill, the non-snob of a somellier has another real life tidbit to share http://www.montrealgazette.com/life/food-wine/Bill+Zacharkiw+Context+counts+when+tasting/7456896/story.html

Good reasons to buy local AND fair-trade  They go hand in hand when you live in a Nordic country and care about quality, sustainability and community, and like an occasional imported treat.  Buy local what can be had locally and favour that.  But coffee, tea, bananas and etc. don’t grow here, and some countries can make a living off of it with fair trade. Why not nourish a global economy that makes sense alongside the local.  Fair-trade is necessary when it comes to dealing far from the source, especially in underdeveloped countries where the laws are sketchy and exploitation is common. http://www.visualnews.com/2011/10/12/going-local-vs-fair-trade-what-food-buy-is-better/

Grant Achatz’s note to self  ://www.cbsnews.com/video/watch/?id=50133217n

Avoiding wheat is not necessarily the solution to better health, unless you have celiac disease  http://www.wellnessletter.com/ucberkeley/feature/wheatophobia-will-avoiding-wheat-really-improve-your-health/#

Marc Vetri shares advice to young cooks – bang on! http://www.huffingtonpost.com/marc-vetri/advice-young-chefs_b_1939356.html

Cooks Illustrated, Christopher Kimball ‘Cooking isn’t creative and it isn’t easy..’ He should be revered for focusing on the basics - a great mag for beginners, or anyone wanting to get to the bottom of a recipe.  I bought it all the time as a young cook.

http://www.nytimes.com/2012/10/14/magazine/cooks-illustrateds-christopher-kimball.html?ref=magazine&_r=0

Foods to think twice about..  Most of these are givens for anyone connected to their food supply; I’m only reluctant to discourage Que apples for some ‘organic’ import. Again, it’s about choosing your producer (or supplier that isn’t more than a degree of separation away), the one who takes care with his mix of varieties and extra work to minimize inputs..  http://www.rodale.com/7-foods-you-should-never-eat?

Toqué’s book comes out Oct. 24^th  http://vimeo.com/43546384

A Top 50 Restaurant list not too many people agree with in Montreal..  http://www2.macleans.ca/2012/09/27/50-best-restaurants-in-canada/

And after the roohaha, a ‘make peace’ explanation on why best lists are problematic… http://www.theglobeandmail.com/life/food-and-wine/food-trends/why-best-restaurant-lists-are-necessary---but-silly/article4583208/

With that in mind..  Michelin Guide New York 2012 stars are out.  http://ny.eater.com/archives/2012/10/michelin_guide.php

Just leave your gnudi to sit in flour for a couple of days – voila seamless ravioli!  Kitchen progress is funny stuff.  blog.ideasinfood.com/ideas_in_food/2012/09/buried-in-sand.html

A cattle farmer’s story http://www.ajc.com/news/news/the-upstart-cattleman/nSHHK/

‘C'est sûr qu'on peut produire plus et mieux’ avec nos terres agricoles au Québec – c’est le temps que le MAPAQ s’implique aux enjeux importants.. Oui pour la diversité! http://www.lapresse.ca/actualites/201209/16/01-4574478-crise-alimentaire-imminente.php

Dans la rue taco party, the 9^th annual ‘’De la rue aux étoiles’’ benefit event will be held on September 27^th at the Montreal Science Centre where participating restaurants will make their fancy version of a taco. Tickets $125 ($100 receipt) 514.526.5222

Small farmers so essential to a healthy food system http://independentsciencenews.org/environment/america-becoming-a-land-without-farmers/print/

Eating meat/Food issues: stuff to chew on, many good links (French) http://www.mangersantebio.org/5707/alimentation-ethique-les-consequences-environnementales-dune-diete-carnee

Organic food isn’t necessarily proven more nutritious, (but it surely is when truly ‘organic’) and anyway, that isn’t even the point..  http://m.theatlantic.com/health/archive/2012/09/organic-food-isnt-more-nutritious-but-thats-not-the-point/261929/

More on that (yes, organic is better) http://www.ewg.org/agmag/2012/09/re-doubling-my-commitment-to-organic-food/

Reasons to buy organic -‘No pesticides and no antibiotics’ is good enough for me. I’ll let the science catch up on other health benefits.’ blog.ucsusa.org/reasons-to-buy-organic-let-us-count-the-ways/

Via Bittman, great list of links with more on the organic food (non)debate, food workers being underpaid, McDo’s first veg resto.. http://bittman.blogs.nytimes.com/2012/09/13/overdue-links/

Michael Stadlander at 400 coups in Mtl on the way to Cdn Chefs congress

http://www.montrealgazette.com/life/food-wine/Stadtlander+love+affair+with+land+food/7207827/story.html

Mtl Slowfood Conference Sept 22^nd  http://www.slowfoodmontreal.com/congres-mtl-2012/?utm_source=Slow+Food+Montreal&utm_campaign=c90a1ab149-Congres_2012&utm_medium=email 

Trees for inspiration and good living, not to be chopped down

http://www.nowtoronto.com/mobile/story.cfm?c=188387

Pesticides in Wine – maybe something to worry about, not the sulfites..  Good read! http://www.montrealgazette.com/life/food-wine/zesty+little+vintage+with+just+hint+pesticide/7207820/story.html

Montreal Food truck scene first Friday of the month at the Parc Olympique

http://www.facebook.com/photo.php?fbid=10151232154330522&set=o.142738069105086&type=1&theater

Charlie Trotter - About his restaurant closing, his legacy, all the ex employees miffed or humble and reverent..  

http://touch.chicagotribune.com/#section/-1/article/p2p-71981616/

Montreal Restaurant openings summer 2012 http://www.katerinerollet.com/restaurants/les-nouveaux-restaurantscafes-montrealais-de-lete-2012/

Bits & Bites August 2012

Canadian Chef’s Congress in Nova Scotia September  17-18^th http://thechronicleherald.ca/artslife/129118-chefs-show-off-their-talents

Martin Picard’s sugar shack (Pied de Cochon) open for apple season

http://quebec.huffingtonpost.ca/2012/08/23/la-cabane-aux-pommes-martin-picard_n_1825324.html

Antibiotics and Obesity - One more reason to be worried about prevalent food system blog.fooducate.com/2012/08/25/the-obesity-antibiotics-connection/

An old cartoon about healthy eating – simplistic and dated maybe, but not so far off the mark I don’t think – especially if all was produced naturally like back then..  Imagine the only carbohydrate worries being an excess of beans and corn! http://www.youtube.com/watch?v=58eFNxlLr5s

Celebrate the farmer – yes!  opinionator.blogs.nytimes.com/2012/08/21/celebrate-the-farmer/

Tapas gone wrong.  Small plates can be fun, but..  It’s true that sometimes, they don’t hit the spot, and sometimes sharing a bunch of plates not meant for sharing is messy and unsatisfying.  dinersjournal.blogs.nytimes.com/2012/08/21/the-big-problem-with-small-plates/

Le Murphy - Ian Perrault revamps La Moulerie in Outremont www.gourmet-galopin.com/le-murphy/

Some essential Julia Child: quotes, perspective, books etc. Always interesting and inspiring, I don't tire of this kind of nostalgia. http://www.oregonlive.com/foodday/index.ssf/2012/08/small_bites_the_julia_child_ed.html

An inspiring interview – follow through and read it or just the intro..  It’s true that teaching kids/people how to feed themselves/about the food system and how things grow is as, or more important than calculus!  http://www.culinate.com/newsletter/newsletter_2012/N20120822?noedit=true

Stop trying to control your oven, get to know it!  Love this, because a key in becoming a seasoned cook is judging temperature and mastering your stove.  The latest high tech models and 'smart' ovens supposedly make this unnecessary but being a dinosaur, I wouldn't trust one if I could afford it. http://mobile.slate.com/articles/life/food/2012/08/bake_at_350_degrees_oven_temperature_is_uncontrollable_and_we_should_stop_trying_to_micromanage_it_.html

Chef Michael Stadtländer at Les 400 coups pre Canadian Chefs Congress - Le projet autobus par The Northern Light à Montréal le 11 Sept. Menu quatre services 60$ par personne, accord vins 30$.. About the tour : http://blogs.ottawacitizen.com/2012/08/08/famed-chef-michael-stadtlander-coming-to-cook-at-fraser-cafe/

Putting up summer’s bounty another way – an ancient idea, shrubs - somewhere between a syrup and a drinking vinegar based on fruit & herbs, wherever you want to take it.. http://www.culinate.com/articles/features/shrub_love

Omnivore food fest in Montreal Aug.17-20 http://www.montrealgazette.com/life/Omnivore+food+festival+goes+global+with+stop+Montreal+this+weekend/7089180/story.html

Books I want to read!  Some interesting looking picks if you’re into food writing and sustainable food..  http://grist.org/food/cant-miss-summer-reading-for-sustainable-food-fans/

Dans le Noir NYC - Pretty amusing replay of a dinner in the dark.. Makes me wonder, is O’Noir Mtl still in operation?  I was never that curious about eating in the dark.  http://ny.eater.com/archives/2012/08/dans_le_noir_3.php

Latest MTL guide according to Dave & Fred (Joe Beef) http://www.gq.com/food-travel/restaurants-and-bars/201208/chefs-frederic-morin-and-david-mcmillan-montreal-guide-short-order

A thoughtful piece on cooking and beans  http://www.culinate.com/mix/dinner_guest/full_of_beans

Bits and Bites July/June 2012

Montreal’s blossoming food truck scene (only during festival season for now..) http://www.montrealgazette.com/life/growing+street+food+scene+city+mobile+dining+scene+shifting+into+overdriveas+number+roadside+trailers/6993567/story.html

Eleven Madison Park takes a new turn and twist  Despite peak popularity in foodiedom, they are changing the format, taking it more high end and theatrical, to mixed reviews.  I don’t generally get into reading comments from who knows who, but in this case, yes.  It just goes to show how different everyone is.. There is room for all kinds of restaurants if they are true and well done, especially in NYC.  www.nytimes.com/2012/07/28/dining/eleven-madison-park-is-changing-things-up.html

How to picnic at the Olympic games..  I sympathize and totally dig the creative thinking here, finding myself doing the same anytime I stray from home and want to eat&drink well in face of regulations and constraints, be it at the Olympic games, at a convention or camping.. Hence the olive oil in my purse.

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/jul/27/olympic-park-picnic-olympic-games

On milk and why we drink the milk we do  http://www.slate.com/articles/life/food/2012/07/why_don_t_we_drink_other_animals_milk_the_dairy_of_camels_buffalo_pigs_sheep_and_goats_.html

On the CA foie gras ban, a thoughtful article  But still, perspective is needed.  As I have often said before, this should be a non-issue in the big picture..  Given that it is a specialty item that few people eat a few times a year on tradition amidst the loads of feedlot beef, industrial chicken, eggs, and sketchy foodstuffs  that most people consume daily without a thought. http://m.theatlantic.com/national/archive/2012/07/has-californias-foie-gras-ban-gone-too-far/259809/

Some questioning and backlash is necessary in this era of throwing food facts around, be it in championing some new berry or dissing dairy and gluten – all on heresay and marketing, without sufficient evidence or research.. No matter how much  I respect Mark Bittman, he’s bent.. http://www.huffingtonpost.com/culture-magazine/mark-bittmans-milk_b_1671505.html?utm_hp_ref=food

Marion Cunningham and Alice Waters, a conversation – fun reading if you know and respect these two new-world food icons.. RIP Marion.   www.sfgate.com/bayarea/article/A-Cooking-Kinship-Marion-Cunningham-and-Alice-2915480.php

Winneburger (Nouveau Palais) joins the controlled but burgeonning Montreal food truck scene, no doubt worth checking out!  http://www.facebook.com/events/382759751779082/

We need dirt and the bio-diversity of micro-organisms that go along with it – more reason to embrace gardening and farm-fresh food!  http://www.nytimes.com/2012/06/21/opinion/lets-add-a-little-dirt-to-our-diet.html

Ten essential cookbooks - happy to see the new generation embracing the classics! http://www.food52.com/blog/3777_first_kitchen_your_10_essential_cookbooks_and_why_they_still_matter

Special diets make it a challenge to entertain Yes, it’s quite annoying that so many people seem bent on taking the fun out of eating.  When I’m convinced that simply avoiding industrial junk and favoring ‘real’ food and cooking is all most people need to not have to worry about the details..  http://mobile.nytimes.com/2012/07/01/fashion/rsvp-ps-no-gluten-fat-or-soy-please.xml

Umami, the fifth taste we all know and love; if you need it explained or not, good piece to read http://www.artofeating.com/umami.htm

Sustainable fish& seafood – Taras Gresco (author of Bottomfeeder, a must read btw, more relevant than ever) simply reminds readers of the main points to consider when serving up fish & seafood for your summer feasts.  www.theglobeandmail.com/life/food-and-wine/food-trends/a-canada-day-seafood-feast-from-the-bounty-of-our-own-national-waters/article4377902/

Super bugs from an (industrial) farm to you..  Cheap meat is just bad, people have to stop buying the stuff.  Wish we didn’t need simplistic/silly info-graphs like this, but anything to get the message across I guess.. Because all the published articles, books, documentaries, activists and chefs haven’t had much of an impact. www.foodandtechconnect.com/site/2012/06/29/infographic-of-the-week-superbugs-from-farm-to-you/
 

Fruit and Veg; If you’re worried about pesticide residues, these are the ones to buy organic.. http://www.ewg.org/foodnews/list/

Some bizarre menus out there - young chef owners trying to be cool no doubt.. http://ny.eater.com/archives/2012/06/9_weird_menus_floating_around_nyc.php

A call for a quality local food truck scene from Normand Laprise`; No doubt, it’s coming..  http://blogues.lapresse.ca/avenirmtl/2012/06/18/normand-laprise-%C2%ABosons-la-cuisine-de-rue-autrement-%C2%BB/

36 hrs in Montreal - a NYTimes article with a different take: variety and bargains on the food front and art, shopping, bars.. http://travel.nytimes.com/2012/06/17/travel/36-hours-in-montreal.html

Do’s and Don’ts in the food writing business from a sassy food writer shamelessly promoting her new book.. http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/06/ten-things-you-should-know-abo.html

Montreal Restaurant lists – here’s another one among many, not the most up to date, but certainly more so than my own, pretty basic, comprehensive.. http://pierre-bellerose.tourisme-montreal.org/2012/06/mes-30-restaurants-preferes-de-montreal-version-2012/

Acheter Local – tellement de bonnes raisons pour, mais ce n’est pas encore toujours une priorité pour les Québécois qui sont conditionné de regarder le prix avant la qualité, l’environnent etc.. http://blogues.journaldemontreal.com/benoitgirouard/actualites/lachat-localquossa-donne/#.T9X26O9X9sc.facebook

Previews from the new Maison Boulud in the Ritz  http://www.katerinerollet.com/restaurants/maison-boulud-et-ses-artichauts-croustillants-aioli-au-nipitella/

On playing with other cultures’ food in modern cuisine - an interesting, thought provoking dialogue between two ‘chinamen’ on a trend that isn’t going away in this global reality http://www.gilttaste.com/stories/5367-is-it-fair-for-chefs-to-cook-other-cultures-foods

Plus de ‘food-trucks’ à Montréal ici et là – vive l’été!  http://voir.ca/voir-la-vie/gastronomie/2012/06/07/vive-lete-nourrir-la-rue/

Clio, Bravo  15 yrs in the restaurant business on the high end, or on any end for that matter, is worthy of reconnaissance..  True to memory, this is a menu to make one dizzy, but no doubt delivers..

http://blog.ideasinfood.com/ideas_in_food/2012/06/clio-15-years-in-the-making.html

Transition to sustainable agriculture key to global food security, UN

(via Mindful Table):  http://www.commondreams.org/headline/2012/05/30-0#.T8bIESGVNac.facebook

Bits and Bites

The future of food  Depressing.  Maybe I'm a romantic, but the further we stray from 'real food', the sadder our sort.  http://www2.macleans.ca/2012/04/20/tomorrows-food/

My François des Bois wins the Renaud Cyr, at the culinary chef/producer Oscars of Quebec; for being a pioneer - after a lifetime of picking and 25 years of eking out a living in the market of wild greens and mushrooms, introducing them to chefs and the general public, he certainly deserves the recognition.. http://www.hrimag.com/spip.php?article6631

A film with Charest Champlain of Bistro à Champlain, Quebec’s larger than life wine aficionado film Champlain

A food truck scene in Montreal this summer – a start!

http://www.lapresse.ca/vivre/cuisine/restaurants/201205/04/01-4522129-la-restauration-mobile-demenage.php

Top 100 world restaurant list shuns Montreal/Canada, who cares

http://www.montrealgazette.com/life/groan+another+restaurants+list/6570519/story.html

Six essays on the Ethics of Eating Meat – Very interesting, very important!  http://www.nytimes.com/interactive/2012/04/20/magazine/ethics-eating-meat.html

Dandelion tea to fight cancer http://www.cbc.ca/news/canada/windsor/story/2012/04/20/wdr-dandelion-tea-research-grant.html

Revolution culinaire à Terre Neuve http://fr.canoe.ca/artdevivre/cuisine/article1/2011/09/16/18695356-24h.html

Veganism is not/ should not be an easy choice http://www.nytimes.com/roomfordebate/2012/04/17/is-veganism-good-for-everyone/a-choice-with-definite-risks

Big Ag farming does not work – nature rules; when will we learn that we have to work with nature and not against it..  Smallish, diversified, organic farms (and wild) is the only way to go.. http://e360.yale.edu/feature/the_folly_of_big_agriculture_why_nature_always_wins/2514/

Pink Slime – not a bad idea when dealing in industrial meat & derived products, but really we shouldn’t need/want this.  http://opinionator.blogs.nytimes.com/2012/04/03/the-pink-menace/?ref=opinion

On Fake meat  http://www.nytimes.com/2012/03/11/opinion/sunday/finally-fake-chicken-worth-eating.html?_r=2&hp   Not against it, but me, not so in.  Why can’t we just eat less, better humanely raised meat?  And more real food in general; there has to be a way.

Worried about all the plastic wrap in the modern kitchen? www.chow.com/food-news/107898/cooking-sous-vide-in-plasticis-it-safe/  Certainly worse for the environment than for us.

The Wonderbag – an eco slow-cooker and lifesaver in the developing world, cool http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/mar/09/can-slow-cooking-change-lives

No more stars for LA Times restaurant reviews – makes sense http://latimesblogs.latimes.com/dailydish/2012/03/stars-are-out-at-least-for-restaurant-reviews.html

 La Cabane Mtl is open in Old Montreal with Chef Martin Juneau – the reinvented sugar shack en ville! (in French) http://www.lacabane.ca/  Nice menu: http://www.lacabane.ca/menu.html

Interview with Anne Sophie Pic – top French chef  http://www.lepoint.fr/gastronomie/anne-sophie-pic-les-hommes-sont-meilleurs-avec-des-femmes-en-cuisine-08-03-2012-1439176_82.php 

Favourite quotes from the article:

Vous avez donc beaucoup douté au début ?  Bien sûr ! Ça m'a empêchée d'avancer. J'étais inquiète à l'idée de pouvoir commettre des erreurs. J'avais peur de ne pas être digne de l'héritage laissé par mon grand-père et mon père. Ça m'a inhibée pendant longtemps. C'est comme si j'avais l'impression de ne rien connaître. Ce qui a été une faiblesse est désormais devenu une force. La cuisine est une question de maturité. Elle évolue sans cesse. Il faut être en éveil en permanence, se remettre en permanence en question.

Vous essayez de féminiser votre brigade ?  Les hommes sont meilleurs avec des femmes en cuisine. Ils font plus attention à ce qu'ils disent. La complémentarité est vraiment très intéressante. 

Japanese hot spots in Montreal that aren’t about sushi – to try!  (in French)

http://fr.canoe.ca/artdevivre/cuisine/article1/2012/03/09/19480806-ca.html

15 Femmes Chefs – a new cookbook out on female Que chefs 

http://fr.chatelaine.com/blogue/billet/19897-coup-de-coeur-pour-15-femmes-chefs

Pied de Cochon maple cookbook launch at La Cabane PDC to much fanfare

Overview, photos and JG interview http://cabanepdc.tumblr.com/

First article out in English http://www.theglobeandmail.com/life/food-and-wine/trends/trends-features/shareTweet/article2352911/

Gazette slideshow http://www.montrealgazette.com/life/food-wine/Photos+Martin+Picard+launches+book+Pied+Cochon+Sugar+Shack/6254416/story.html

Review in French http://www.cyberpresse.ca/vivre/recettes/201203/02/01-4501822-nouveau-livre-du-chef-martin-picard-le-pied-du-sucre.php

Inferno – a new restaurant in Little Italy to check out

http://www.cyberpresse.ca/vivre/cuisine/restaurants/201202/23/01-4499067-inferno-le-3e-cercle-de-lenfer.php

Following recipes or not  http://www.eatyourbooks.com/community/cree-le-favour

This article resonated with me because I approach recipes in this way and have a similar dishwashing-recipe following boyfriend.  I have always had a love/hate sort of relationship with ‘recipes’; the spelled out version bothers me, but of course I’ve relied on them too.. And still, I wrestle with the importance of writing things down or following a new baking recipe to a tee (which I never do) as opposed to just going with the flow with uneven results.  (Until I write my own article, this girl says a lot of it probably better).

Why Tibetans like yak (meat) – Great article! http://www.nytimes.com/2012/02/22/dining/momos-tibetans-forbidden-special-treat.html

Bits and Bites Feb 2012

March 5^th, Kate & Julio (Tuck Shop) cook up a storm at the Nouveau Palais – A brilliant concept headed by Gita Seaton, chef owner at Le Nouveau Palais, who opens her kitchen to line-cooks the first Monday of every month for a 30$ menu highlighting the guest chefs cuisine in a convivial setting http://mixeur.tv/actualite/cookies-unite

Le Sinclair, the makeover in the Sulpice hotel, is a new Montreal restaurant to visit!  To rediscover Stelio’s cuisine, or because M.C. Lortie (and Alan Richman ) say so..  I am listening. If he has his way despite a hotel setting, there is no doubt that he is in the tops when it comes to flavour & finesse without excessive portions, protein and fat, nor too much trampoline - my style of food.  http://www.cyberpresse.ca/vivre/cuisine/restaurants/201202/16/01-4496673-le-s-est-mort-vive-le-sinclair.php

Seaweed – a biofuel solution  Ok not the end-all, but promising among others if you can get past the GMO’s?  http://www.canadafreepress.com/index.php/article/44272

Gordon Ramsay and Laurier BBQ break up, so what http://www.montrealgazette.com/news/Laurier+cuts+ties+with+star+chef/6159135/story.html

Background on Belgian Cuisine for Montreal Highlights festival starting Feb 15^th  http://www.cyberpresse.ca/vivre/cuisine/201202/10/01-4494738-le-charme-discret-de-la-cuisine-belge.php?utm_categorieinterne=trafficdrivers&utm_contenuinterne=cyberpresse_B4_vivre_452499_section_POS2

Spots left  http://www.cyberpresse.ca/vivre/cuisine/201202/10/01-4494741-montreal-en-lumiere-les-choix-deve-dumas.php?utm_categorieinterne=trafficdrivers&utm_contenuinterne=cyberpresse_vous_suggere_4494738_article_POS1

Barbara Lynch, a dynamic chef I admire (and not only because I did a stage in her kitchen), but there’s another reason to read the article – a mention of the ironic discrepancy between the worlds of cooks and those they serve..  http://www.nytimes.com/2012/02/11/us/11iht-currents11.html

China in your grocery basket more than you think – beware (in French)..  It just does not make sense!  So stop buying the cheap stuff – garlic, frozen strawberries, snow peas, mesclun, even apple juice!!  http://www.cyberpresse.ca/international/201202/10/01-4494958-gros-volume-a-bas-prix-la-chine-dans-votre-assiette.php

Grumman tacos at the Faubourg!  http://blogs.montrealgazette.com/2012/02/08/this-just-in-grumman-78-tacos-at-the-faubourg-food-court/

There’s something to be said for friendly service  Of course professional and knowledgeable is important on the high end, but nothing beats a warm smile, real hospitality.. http://www.7x7.com/eat-drink/customer-service-san-francisco-dead

If you’re interested in Beer and on Twitter  http://voir.ca/pierre-luc-gagnon/2012/02/09/top-10-des-comptes-twitter-quebecois-relies-a-la-biere/

Chocolate recipes – for Valentine’s  http://www.food52.com/the_piglet/judgement/51

Factory pig farming http://motherjones.com/tom-philpott/2012/01/piglets-factory-farm-video - People need to ‘in your face’ know what’s behind their packaged supermarket meat if anything is ever going to change.

Piglet award –Joe Beef book wins, Alice Waters reluctant There is no doubt that Dave & Fred’s book deserves awards, and I know those boys know how to cook and have a reverence for good ingredients even if they have their favourite trashy loves and they are true.  But I agree with Alice that its sad that the epitome of cuisine, what’s hot seems to revolve around big portions of meat and fat, that processed foods as ingredients are cool.  http://www.food52.com/the_piglet/judgement/51

Lufa farms, a year-round CSA and more – Urban agriculture in Montreal http://www.ediblecommunities.com/toronto/winter-2011/lufa-farms.htm

Quebec ice wine hurdles - we should be able to market our ice wine without such complications; obviously we need a new appellation.  If there’s something that China shouldn’t take over, it’s this. http://www.montrealgazette.com/life/food-wine/Quebec+icewine+Frozen+national+standard/6097295/story.html

The debate over the virtue of Natural Wines – Yes, making good ‘natural’ wine is trickier, but no doubt better.  So if we encourage producers whose wine we like, than all the better!  But personally, I have not snubbed conventional wines yet even if my food is clean.  http://www.decanter.com/news/wine-news/529697/chapoutier-pours-scorn-on-natural-winemakers

Bits & Bites January 2012

5 à 7 Slow le 15 Février | Vins naturels au Pastaga, le nouveau restaurant de Martin Juneau, 17:30 - 19:00  Une soirée de dégustation de vins naturels au nouveau restaurant de Martin Juneau (3689 St-Laurent).  A déguster avec bouchées :Oenopole, Glou, Wards & associés, La Face cachée de la pomme, La Q.V, Planvin et Rezin vous feront déguster chacun 3-4 cuvées naturelles.  Pour réserver: http://www.eventbrite.com/event/2865734489/

Star butcher coming to Mtl north  http://online.wsj.com/article/SB10001424052970204616504577172490313584140.html

An excerpt from Paul Leibrandt doc, and a typical minute in a (high end) kitchen  http://www.dailymotion.com/video/xicwqs_clip-a-matter-of-taste_lifestyle

Buy local!  Ok, no matter how much putting up and freezing you do, it is hard to do without a few imported fruit and veg here in winter but it’s also easy to do with a lot less.  When it comes to cukes, tomatoes, greens, there actually is good stuff available locally if you shop in the right places, and its about being ultra aware once the growing season starts when there is so much dumping of cheap imports hampering local farmers.  It’s a mind set that doesn’t need to wait for summer.  Check this out.  http://www.facebook.com/photo.php?v=10150582507585605

Scary stuff – Mosanto and their new mother pesticide plan to follow Round up, all to wreak more havoc  http://motherjones.com/tom-philpott/2012/01/dows-new-gmo-seed-puts-us-agriculture-crossroads

Brown fat – naturally stored fat that burns other fat and keeps us warm; it seems that youth, leanness, exercise and the cold stimulate its production http://www.nytimes.com/2012/01/25/health/brown-fat-burns-ordinary-fat-study-finds.html?_r=1&hp

Honeybee problem becoming critical  http://grist.org/food/2012-01-13-honey-bees-problem-nearing-a-critical-point/

Evidence for a Vegan diet  http://www.theatlantic.com/health/archive/2012/01/the-evidence-for-a-vegan-diet/251498/   However, I stand by a varied diet heavy on fruit, veg & grains, void of processed foods, but with a moderate amount of natural meat; there is no need for any kind of special diet or veganism - just choice ingredients as per the old fashioned way (local, organic), real food from mixed farms, cooked at home.  It’s easier than a special diet, good for you and for the planet.

McDo’s producer campaign hard to swallow  Because however ‘real’ their ingredients are, they are inevitably all industrial, mass produced - a whole different story from most other businesses and restaurants hitherto mentioning their producers http://www.adweek.com/adfreak/mcdonalds-tends-fields-ads-about-growers-137430

Big Organic in bed with Mosanto  http://rickthehealthsleuth.blogspot.com/2011/01/whole-foods-sells-out-to-monsanto.html

Why it’s so hard to find good chicken, milk or eggs

http://www.theglobeandmail.com/life/food-and-wine/trends/trends-features/why-you-cant-find-heritage-poultry/article2290035/?utm_source=facebook.com&utm_medium=Referrer%3A+Social+Network+%2F+Media&utm_content=2290035&utm_campaign=Shared+Web+Article+Links

Truffles, a hot commodity in decline, big black market  http://www.youtube.com/watch?v=JUVcxa-wGcE

Feedlot beef vs Grass-fed, see the difference  http://politicsoftheplate.com/?p=1112

Bits and Bites: December-November 2011

Charlie Trotter closing iconic restaurant after 25 yrs  http://www.suntimes.com/9725535-417/charlie-trotter-to-close-his-world-renowned-chicago-eatery.html

New York mag’s list of 101 best NYC restaurants updated http://ny.eater.com/archives/2011/12/platt.php

Sam Sifton’s top ten new restos in 2011 www.nytimes.com/2011/12/28/dining/sam-siftons-top-10-new-restaurants-of-2011.html

Tendances culinaires de l’année: http://www.lemonde.fr/m/article/2011/12/23/snobismes-culinaires-de-l-annee_1621804_1575563.html

L’année de A à Z selon Marie Claude Lortie http://blogues.cyberpresse.ca/lortie/2012/01/01/lannee-gourmande-de-a-a-z/

Les cinq meilleurs nouveau restaurants à Montréal selon Katrine Rollet  http://www.katerinerollet.com/restaurants/5-meilleurs-nouveaux-restaurants-a-montreal-en-2011/

Macdonald’s farmwashing = false advertising Nothing makes me more mad than big companies corrupting terms like ‘farm to table’, ‘local’ or ‘sustainable’, ‘organic’, ‘artisanal’ and etc…  http://www.grist.org/food/2011-12-19-mcdonalds-rings-in-2012-with-farmwashing

Anthony Bourdain's The Layover in Montreal - 24hrs of indulgence and sightseeing with JoeBeef, Martin Picard & co..  http://www.youtube.com/watch?v=pXki2s0E_HM

Dreaming of vacation: top restaurants in the world  http://www.wbpstars.com/top-60.html

Montreal resto and trend overview (in French) http://voir.ca/voir-la-vie/gastronomie/2011/12/22/bilan-2011-des-chefs-qui-bougent-qui-bougent/

L’Orignal team opens Le Gros Jambon in Griffintown  http://www.montrealgazette.com/life/Casual+Dining+Gros+Jambon/5868075/story.html

Culinary Promise, despite everything – same in Canada..  Well said by Ideas in food: http://blog.ideasinfood.com/ideas_in_food/2011/12/culinary-state-of-america.html

Quebecois vodka a prize winner  - if you’re into vodka http://www.cyberpresse.ca/vins/autres-alcools/201110/11/01-4456139-pur-vodka-lune-des-meilleures-vodkas-au-monde.php

Stop thinking organic & sustainable farming methods can’t feed a growing world population, it’s simply not true! http://www.theatlantic.com/life/archive/2011/12/organic-can-feed-the-world/249348/

Stelio at Sinclair in the St-Sulpice in Old Montreal, now open http://www.facebook.com/RestaurantSinclair

David Lebovitz’s cookbook list – I like – books that are more than cookbooks, that tell a story www.davidlebovitz.com/2011/12/best-favorite-cookbooks-of-2011/

And another holiday list of books about cooking http://www.nytimes.com/2011/12/04/books/review/cooking.html

True that Que restaurant liquor licence laws are screwy and in Ontario, makes more sense http://www.montrealgazette.com/alcohol+conundrum/5804655/story.html

Mushroom benefits  Many jumping on the mushroom bandwagon for health benefits and natural msg..  Long ago turned on to mushrooms thanks to François’ foraging, but for me it was always about taste (and ie. the umami factor), all the medicinal/nutritional properties are just bonus!  We’ve been using (and selling) various mushroom (and powders) forever, so don't mind that people are getting into it.  http://www.cyberpresse.ca/vivre/sante/nutrition/201112/01/01-4473592-les-champignons-louanges-pour-leurs-bienfaits-pour-la-sante.php?utm_categorieinterne=trafficdrivers&utm_contenuinterne=envoyer_cbp

Gluten allergies on the rise, and two Gluten-free Montreal restos

http://www.montrealgazette.com/life/food-wine/Gluten+free+easy/5714724/story.html?cid=TheGazetteFoodandWineNewsletter_December2011

An optimistic view of the local food movement and the mix of different models at work http://opinionator.blogs.nytimes.com/2011/11/29/making-local-food-real/

Terre Madre with Slowfood Montreal - Dec.10^th, a conference/potluck to mark the international Slowfood holiday  http://www.slowfoodmontreal.com/2010/12/jour-yul-terra-madre/

Many Montreal restaurants do not recycle, absolutely pathetic but true..  And I think it's wierd not to compost.  Granted that's easier in the country (but on the other hand, no one picks up my oil) and the eco-centre is far.  We all have to do our bit, but it will always help if the municipality makes it convenient. http://www.montrealgazette.com/technology/dirty+secret+Montreal+restaurants/5776377/story.html

An interview with Tom Colicchio – good little tidbits for young cooks, like how Patience is key, that it takes 10 yrs of working hard to be a ‘chef’.. among other reflections on the world of food and his history.  http://blogs.villagevoice.com/forkintheroad/2011/11/tom_colicchio_o_1.php

There is such a thing as good Turkey  - With the holidays ahead, you might want to consider ditching the factory farmed turkey!  Plan ahead, find a small, local farm that does things right and order a heritage (real) turkey..  As with factory farmed chicken, feedlot beef and all that crap, it is sketchy from A to Z, from the methods of breeding and raising these big fat turkeys so unnaturally fast and the inhumane close confines (which is why they have to cut off their beaks and load them with antibiotics), then there is the horrific ways of transport and slaughter.  Stay clear of those bargain birds. http://www.ethicalocean.com/content/anatomy-genetically-modified-turkey

Ferme Morgan has wild turkeys available the first week of December.

On a more humorous turkey note, check out this video ‘Just put the f-ing turkey in the oven’  http://www.youtube.com/watch?v=foA0MGUbYH0

I agree with the message here.  But contrarily stand by the fact that there is such a thing as good Turkey, but no you don’t necessarily need to truss it or get all fancy or complicated.. 

Celebrity chef cooks his favourite pretentious foodie meal – I generally wince at digs at local & sustainable, but sadly, the way these terms are thrown around has become annoying in terms of marketing, so yes this is funny.  But the thing is, when for real, it isn’t all bullshit!   If you’re breaking your back growing/raising natural veg and meat, cooking and sourcing this way - for quality & taste, for heritage & community, for the environment, because it’s the way it should be, it should be noteworthy because it isn’t normal anymore.  Ingredients with a pedigree, a direct link to the producer, organic labels are signs of quality and food ethics – both important to me as a consumer. What kills is that those who are full of shit talk have made it all meaningless and brought on the cynicism.  So yes, have a laugh, but don’t forget about the real issues!  This kind of thing only encourages chefs to keep sourcing the industrial system, importing cheap shit as opposed to supporting their local growers and artisans, alongside customers that don’t value the difference.  That being said, nothing wrong with a good laugh..  http://www.youtube.com/watch?v=RMUDw4_e93Y&feature=share

Dairy farmer Michael Schmidt and his battle for raw milk; sign the Slowfood petition

http://www.slowfood.com/rawmilk/eng/news/67/canadian-dairy-farmer-schmidt-strikes-to-defend-raw-milk

http://www.slowfood.fr/bulletin/manifeste-au-lait-cru.pdf

‘Best Before’ dates on packages to be used as a guideline for peak quality – not an absolute expiration date.  Take a sniff before chucking it out! http://www.grist.org/food/2011-11-18-use-by-dates-a-myth-that-needs-busting%22

Michelin leaves out Chicago restaurant Next – too complicated, their outside the box

http://chicago.grubstreet.com/2011/11/michelin_couldnt_get_next_rese.html

Seasonal veg tempura  I often like my veg straight up with a bit of olive oil and/or butter, s&p, but tempura is a good trick to pull out every now and again – it works with just about any veg (par-cook the tough ones) and everyone loves it!  It’s my goto for harder-to-love wild veg like milkweed broccoli which has great flavour but is mushy after the necessary cooking. 

Serve a dipping sauce if you want, but I don’t think it’s necessary.

http://leitesculinaria.com/77061/recipes-vegetable-tempura.html

Next New York Times dining critic is Pete Wells..  http://ny.eater.com/archives/2011/11/pete_wells_999_confirmed_as_new_times_critic.php

Torrisi branching out and doing history inspired menus – cool http://ny.eater.com/archives/2011/11/torrisi_4.php

Bits and Bites

What's ahead in dining, 2012  latimesblogs.latimes.com/dailydish/2011/11/heres-whats-coming-in-2012-dining.html

Cuisine Canada Culinary Book Award Winners  http://www.lib.uoguelph.ca/resources/archival_&_special_collections/the_collections/digital_collections/culinary/cuisine_canada/winners.html

We don't want Big Harry in our food basket - do something if you care about local food, fish & environment - Govt backed petrol industry setting up in the lower St-Lawrence - we are worried about all the wild marine greens and fish from there we are so lucky to have, and the livlihoods of our people.  Learn more here, sign the petition at least.  But it will take more media attention - so crazy that no one is talking about this..  http://soupnancy.squarespace.com/blog-journalessays/2011/11/10/trouble-in-the-lower-st-lawrence.html

More info in French  http://www.coalitionsaintlaurent.ca/

Food links via Mark Bittman - on rats and Trader Joe's, lots of interesting stuff here.. http://bittman.blogs.nytimes.com/2011/11/04/faboo-food-links/

Obviously, you should just follow him.  I feel like a chump for posting so many of his links, but out of the many I read in a day, his are often the most interesting, I have to pass them along..

Local food is not elitest, it is what should be'normal' http://markbittman.com/local-food-is-not-elitist-its-american

S.A.T. food lab - there’s something happening here..  I think this new concept is great.  Food and art and community, a different sphere of culinary pursuits, bonus for Montrealers and passionate chefs who can operate outside the restaurant biz.. http://www.montrealmirror.com/wp/2011/10/27/high-art-high-food/

Odd Bits n' Bites Sunday Lunch Jennifer McLagan @ Grumman 78 in collaboration with Appetite for Books Sunday, Nov 20th 1pm; $45 for a 4 course lunch cooked by Jennifer McLagan at Grumman HQ http://grumman78.com/en/.   To Purchase Tickets, call Appetite for Books at 514-369-2002

Gold medal plates Montreal - Gildas Meneu’s round-up (in French)  http://www.gourmet-galopin.com/des-chefs-en-or/ 

Eight foods to avoid, foie gras is not on the list..  Like I’ve been saying forever with respect to battery chicken and feedlot beef, industrial food in general, farmed salmon, fair trade coffee and chocolate, and picking one’s battles when it comes to foie gras..  But here is a nice little neat slideshow – an easy list of the worst culprits; maybe this works better than words.  http://blogues.cyberpresse.ca/lortie/2011/10/19/8-aliments-a-interdire-avant-le-foie-gras/

My first (and 2nd) foie gras rant from way back when it first became fashionable to get all up in arms about foie gras..

 http://soupnancy.squarespace.com/blog-journalessays/2007/7/22/foie-gras.html

http://soupnancy.squarespace.com/blog-journalessays/2009/2/3/enough-about-foie-gras.html

Prizes thanks to Food Day Canada, for me! – a four day culinary tour of  Nova Scotia for my lobster dish, weehoo!  Thank you to The Taste of Nova Scotia! http://fooddaycanada.ca/the-taste-of-nova-scotia-lobster-award/    And I a beautiful bag from Roots came in the mail – my new portable office, all for my use of chickpeas – Thanks to Pulse Canada and their Healthy People-Healthy Healthy Planet award.  http://fooddaycanada.ca/awards/the-healthy-people-healthy-planet-award/  You see, not only is Food day Canada a great event for celebrating local food allround, apparently it pays bonus to be a participating chef!

Sara Jenkins on life a year in - she says it like it is.. Starting again every day to deliver the same quality, with passion, creativity and energy, is an overt challenge. Easy and sweet in theory, difficult in practice.  http://www.theatlantic.com/life/archive/2011/10/one-year-after-opening-porsena-its-chef-shares-a-few-lessons/246663/

Persay’s 4 star review, Sam Sifton’s last as the NYTimes critic;  I especially like the last line.  http://www.nytimes.com/2011/10/12/dining/reviews/per-se-nyc-restaurant-review.html?pagewanted=2&_r=1

A great article about Joe Beef (Dave Macmillan,  Fred Morin and Alison Cunningham) and their book, the Art of Eating – impossible to not love them and Montreal

http://www.montrealgazette.com/life/food-wine/Beef+good+life/5513791/story.html

Food pairing trees based on the aromatic components present, dabbling in science – what François Chartier does with wine pairing.  This is fascinating stuff, but you know what, all you have to do is cook and eat and drink and pay attention and all these flavour associations are instinctive.  This tree did not show me anything I did not know.  François Chartier has though with the odd chemical link that makes you try something you would never have thought of – rosemary with Alsace wine?

http://www.foodpairing.com/en/the-science-behind/

Forget about Wall Street, or even protesting – there are better investments http://www.grist.org/article/2011-09-30-as-the-99-percenters-gather-1-percent-could-make-a-difference

 Michelin Stars NYC http://ny.eater.com/archives/2011/10/michelin_guide_unleashed_three_stars_for_eleven_madison_park_brooklyn_fare.php

Michael Pollan answers common food questions - nothing groundbreaking if you know about food, but worth reading for anybody.  He is so smart!  http://www.nytimes.com/interactive/2011/10/02/magazine/29mag-food-issue.html?src=tp#/pollan

Farm to Table Movement making a difference economically too  Duh.  And yay.  http://www.entrepreneur.com/article/220357

New Book on Jean Talon Market hits stores Oct.4th: Marché Jean Talon, Recettes & Portraits by Susan Semenak  http://lejournaldemontreal.canoe.ca/journaldemontreal/votrevie/saveurs/archives/2011/09/20110927-100701.html

Is Junk Food Really Cheaper? Not!!  An excellent article by Bittman

http://bittman.blogs.nytimes.com/2011/09/24/is-junk-food-really-cheaper/?smid=tw-bittman&seid=auto

Musical chairs on the Montreal resto scene (FR)

http://www.cyberpresse.ca/vivre/cuisine/restaurants/201109/23/01-4450740-fourneaux-musicaux.php

Menu cards at Romero in NYC – over the top precious/ridiculous..  But still, this is the kind of thing I want my waiters to be able to say off the cuff when the clients show interest or ask questions. Ha.  Printing up cards is much easier if you’re not changing your menu every day, but it’s too much information for most people anyway, destination restaurant or not. And even if not gussied up with adjectives and too much fluff, the anatomy of an haute cuisine dish can sound silly/pretentious spelled out. It’s better to just have them eat and find it delicious without knowing the pedigree of every little ingredient and the thought process behind it.  But it’s also nice when clients notice the extra input and wonder about it.  When they see and value the difference between artisanal and industrial ingredients, when they see the work behind the food and understand they’re getting something special, even a deal, and like it, it’s definitely more rewarding for everyone.  Especially when it doesn’t take cards.  Not that there is anything wrong with it.  I’m sure the foodies are in heaven at Romero.

http://ny.eater.com/archives/2011/09/a_look_at_romera_and_its_pretentious_menu_cards.php

What does commitment mean? A Shuna rant that hits so many marks – for aspiring cooks, a must read  http://eggbeater.typepad.com/shuna/2011/09/what-does-being-held-accountable-mean-what-does-commitment-mean.html

Interview with Thomas Keller – always inspirational; although I found him even more so in his tougher early days..  http://www.kcet.org/shows/master_chef_thomas_keller_uncorked_a_socal_connected_special_presentation/thomas-keller-uncorked.html

To honour Joe Dressner (a well respected wine importer who passed), Gazette Wine critic Bill Zacharkiw shares his favourite post – humourous, pointed wine commentary http://www.datamantic.com/joedressner/?1778

Voir review of newish Old Montreal hotspot Bremner http://www.gourmet-galopin.com/bremner/

Gazette review  http://www.montrealgazette.com/life/food-wine/Fine+Dining+Bremner/5444915/story.html

Elizabeth Gilbert on the creative process – I know this sounds flakey, but honestly, it is very good; worth the listen if you have ever toiled in the artistic domain..  Thanks Ideas in Food.

http://www.ted.com/talks/lang/eng/elizabeth_gilbert_on_genius.html

Celebrity chefs G9 summit - Yes, maybe a reality check is in order.  Such a high fallutin’ affair with chefs wanting to change the world might seem silly.. But these are all chefs that have made/can make a difference..  Still, chefs really have the most impact in their local communities cooking, encouraging local farmers and artisans, feeding and making people happy day to day, which is where they should be.

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/sep/13/reality-check-please?CMP=twt_gu

Another take, with hope that haute cuisine can help build a sustainable food system

http://www.theatlantic.com/life/archive/2011/09/planting-thoughts-how-chefs-can-help-to-save-the-world/245345/

Sam Sifton leaves Dining Critic post for NYTimes

http://ny.eater.com/archives/2011/09/nyt_needs_new_critic_as_sifton_moves_to_national_desk.php

Good mousseux from Nova Scotia – very interesting! http://www.montrealgazette.com/life/food-wine/Wine+Rethinking+hybrid+grape/5373084/story.html

Feature on Joe Beef,  and Montreal’s beloved Dave McMillan and Fred Morin in Food & Wine

http://www.foodandwine.com/articles/the-radical-french-canadian-food-of-joe-beef

Gordon Ramsay’s Laurier BBQ chicken the same as supermarket battery chickens, yup, the same industrial chicken on most menus, in most households..  Because ‘free-range, grain-fed’ means nothing much in Quebec.  I think this is a good article because I realize so many people don’t seem to know.  Organic is a must when it comes to chicken, or from some local farmer you know is doing it right.  A chicken is not supposed to cost 7$.  http://penseravantdouvrirlabouche.com/2011/08/31/la-poule-aux-oeufs-dor/

Shark’s fin soup – the good side of Gordon Ramsay http://www.youtube.com/watch?v=r65FgUYdBOc&feature=player_embedded

Oh Irene.. A hurricane or even the threat of one means a lot to fishermen..

 http://www.projo.com/news/content/IRENE_APPROACHES_08-25-11_LIPUL83_v12.40f0a.html

Harold McGee and Michael Rulman have both been known to leave their stock out on the counter, to no ill effects.. (two highly knowledgable food experts in case you don't know them)  My parents did it too, as does François' family.  They do not throw out leftovers from a buffet either.  And I fight with all of them.  I am careful about proper food handling, bacteria and etc.  But still all alive and healthy, there is no doubt that everyone could relax abit about bacteria with a few basic rules in mind - washing hands, clean cutting boards and towels to avoid cross contamination/properly reheating food.  Bending the rules on bacteria and food safetyl

It’s Book Award Season:

Cuisine Canada short lists (winners announced Nov.7)

http://www.lib.uoguelph.ca/resources/archival_&_special_collections/the_collections/digital_collections/culinary/cuisine_canada/shortlist.html

Details Magazine: Top ten Cookbooks of the year

http://www.details.com/style-advice/food-and-drinks/201109/best-cookbooks-of-the-year#slide=1

Eating bugs to save the planet  Ok, I’m all over the wild stuff, but I’m not there yet.  Mainly because it seems like a lot of trouble, but maybe one day, why not?  But I’ll wait til my customers have no problem with bunny and lamb testicles..

http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear

Forget about GMO’s and industrial ag for salvation 

http://www.grist.org/industrial-agriculture/2011-08-20-why-gmos-wont-save-world-nina-federoff-new-york-times

A better long term solution is building local sustainable farming communities..

Paying more for better quality, eating less crap.

Eating less meat  http://www.grist.org/sustainable-food/2011-08-16-safe-organic-food-too-expensive-eat-less

Joe Beef gets 4 stars (in the Montreal Gazette) - If ever there was a good review, this is it.  I haven't eaten there in years (how unhip am I) but I don't doubt they deserve it.  So many years under the belt doing real food in numbers making people happy - always authentic, tasty and decadent yet quality driven.. Beating to their own drum, forward thinking, serious about wine too, and so truly Quebec/Montreal. Cheers to Dave, Fred and equipe!

http://www.montrealgazette.com/life/food-wine/Fine+Dining+Rare+four+star+rating+Beef/5247070/story.html

A fisherman tries to figure out where all the mackerel have gone..  Shit, and I thought mackerel were sustainable..  There must be fishermen like this all over wondering what the f! is going on.  For sure, over-fishing is the main cause, but..  In any case, our fish future is bleaker every day.

http://www.guardian.co.uk/environment/georgemonbiot/2011/jul/08/jellyfish-overfishing-ocean-acidification

SAQ a barrier to 'natural' wines  http://www.vinquebec.com/node/8736

C'mon, the worst that can happen is you don't like the wine. A stomach ache maybe instead of a headache from the sulfites? Not even.  Everyone is so afraid of real food it drives me crazy.  Given the industrial food system (90% of the population eating crap daily) and governmental/societal green light to everything ultra sanitized, sterile and denatured, it's not like I'm surprised..  But its AFU! Really!

On Eating Alone  I guess I'm that sort of self-indulgent person - I enjoy making myself careful, sumptuous feasts regularly (often at 2am), my reward after a long day.  And one of my best tasting menu meals was alone (at No.9 Park in Boston).

http://www.denverpost.com/food/ci_18406550

Food Irradiation - not necessarily a bad idea..  But still not necessary! In a traceable, non-industrial system.  Ok maybe for certain things - dried spices that travel long distances; but I don't want to have to irradiate our tisane or dried mushrooms even if it would make the MAPAQ happy. http://opinionator.blogs.nytimes.com/2011/07/26/irradiation-and-the-ick-factor/?smid=tw-bittman&seid=auto

Le Cirque's 'family tree' - cool idea; in Montreal, we could start by Toqué..  http://ny.eater.com/archives/2011/07/le_cirque_6.php

The better sort of pig - should be the only sort of pig! 

http://opinionator.blogs.nytimes.com/2011/07/19/a-better-sort-of-pig/?ref=opinion

Montreal's farmers' markets - For those of you stuck in the city, you can still profit from the local summer bounty

http://www.mindfultable.ca/2011/07/montreals-urban-farmers-markets/

Celebrate Food Day/La Journée des Terroirs with chefs and food lovers across Canada on July 30^th

What is Canada food day?  A celebration of Canadian food and cooks, and eating local www.foodday.ca

Our menu at Les Jardins Sauvages

http://jardinssauvages.com/index.php?nom=menu&res=m&m=23canada11en

We thank the old world for the weeds they dropped off here, not complaining   

Due to different nomenclature, I don't recognize many of the plants he mentions on paper, but no doubt I would in life.  So many of the treasures we harvest come from seeds dropped from European settlers, remnants of their gardens; some settled in as wild and sporadic, others as invasive weeds.  Think day lily! Which we use profusely.

http://www.nytimes.com/2011/07/01/opinion/01mabey.html?src=me&ref=general

Montreal's first taco truck  Grumman 78, this innovative crew of cooks found a way to operate in Montreal - good for them and for us!

http://www.montrealgazette.com/life/food-wine/Montreal+first+taco+truck/5017275/story.html

About the fish and seafood situation in Quebec (In French) - a series of articles about what stocks are healthy (and which aren't), and why it is so hard to get a piece of the catch..

http://blogues.cyberpresse.ca/lortie/2011/06/27/ou-sont-les-poissons-du-quebec/

Flavoured pearls/Everything caviar- Elbulli knock-offs hit the mainstream..

Is this something people want?  I wonder.  I’m all for many of the modernist cuisine techniques but spherification never won me over because the hydrocolloids mask flavour.  Neat, but most of the time a chopped fresh tomato is better than tomato ‘caviar’.

http://www.theglobeandmail.com/life/food-and-wine/trends/products/el-bulli-at-home-flavoured-pearls-in-a-jar/article2069510/?utm_medium=Feeds%3A%20RSS%2FAtom&utm_source=Food%20&%20Wine&utm_content=2069510

Bits and Bites May 2011

Artisanal Canadian Gin tasting withVictoria Spirits June 6^th  

with canapés, 8pm-midnight, At Jane, 1744 Notre Dame O. rsvp@victoriaspirits.com

Article on Ramps in Gazette – we took her out to meet some ramps

http://www.montrealgazette.com/life/food-wine/Precious+dwindling+Quebec+wild+leeks/4798594/story.html

Bacon nitrite heresay  http://ruhlman.com/2011/05/the-no-nitrites-added-hoax/

Celery dessert 

http://www.nytimes.com/2011/05/08/magazine/mag-08Eat-t-000.html

The kind of Royal talk that interests me – Forget about the wedding, Prince Charles on food and farming  http://www.chewswise.com/chews/2011/05/forget-the-wedding-prince-charles-delivers-remarkable-talk-on-food-and-farming.html

Tips for a top restaurant – very funny/true, which makes me want to do everything but..

http://ny.eater.com/archives/2011/05/a_guide_to_everything_you_need_to_start_a_hot_nyc_restaurant.php

A great article by Chris Schlosser on why being a foodie isn’t elitest – quite the opposite.  But Agribusiness just doesn’t want anyone to think about where their food comes from. http://www.washingtonpost.com/opinions/why-being-a-foodie-isnt-elitist/2011/04/27/AFeWsnFF_print.html

Another side of Tilapia, the perfect factory fish  Like battery chicken fed on corn and soy, not so nutritious or environmentally friendly afterall  http://www.nytimes.com/2011/05/02/science/earth/02tilapia.html

Voting on Food Policy – how the parties compare; Basically only the Conservatives don’t want change, propping up the industrial system even more..  And the NDP has the most extensive plan with regional systems and help for small farmers.

http://www.theglobeandmail.com/news/politics/something-to-chew-on-a-party-by-party-breakdown-of-food-policy/article1979351/

Bits and Bites April 2011

Epic Meal time parody- for those of you who don't know, this makes fun of a couple of very popular Anglos Mtlers who make bacon heavy, meat laden, over the top dishes to eat, on the web..  Love this because I don't love them.

http://www.youtube.com/watch?v=w8QYtfy7Qrk&feature=player_embedded

Meat empowerment  http://www.culinate.com/books/book_reviews/meat_books

A smart way to eat meat in Mtl

http://www.montrealgazette.com/life/food-wine/Conscientious+carnivores/4675858/story.html?cid=TheGazetteFoodandWineNewsletter_May2011

Food raves – quelle bonne idée!  Especially the sans permit/excessive bullshit part.  Just adventurous eaters and passionate cooks communing to make small-batch economics work, like in the good old days.  http://www.nytimes.com/2011/04/15/us/15rave.html

More Daniel Boulud openings in NYC – Boulud Sud, a restaurant-bar and an Epicerie  http://ny.eater.com/archives/2011/04/boulud_previews_latest_boulud_sud_before_may_opening.php

Spending on life’s little indulgences makes you happy - more than a car, house or big bank account.  And there’s a term to explain it - hedonistic adaptation.  I love it when any ‘research’ tells me I’m right.. 

http://www.chatelaine.com/en/article/26544--why-it-s-ok-to-splurge-on-life-s-little-indulgences

Big news!  Daniel Boulud coming to Mtl to take over the Ritz kitchen

http://www.montrealgazette.com/life/French+chef+Boulud+open+Montreal+resto/4611219/story.html

http://www.cnw.ca/en/releases/archive/April2011/13/c3986.html

Chef memoirs : Grant Achatz’s Life on the Line and Gabrielle Hamilton’s Blood, Bones and Butter

http://ruhlman.com/2011/04/achatz-life-on-the-line.html

I’ve already talked about Blood Bones and Butter, which I also devoured. 

Like Michael Ruhlman says, Grant’s book is a whole other beast - less over the top passionate, revealing and gritty, but just as personal and engaging in his own style. He probably wrote less and was edited more.  His business partner is intricately involved; he actually makes him shine and brings quite a bit to the story.  I feel that Grant’s personality comes through in his accounts; no matter how devastating, they are always more orderly, fact and timeline driven.  I have to say I enjoyed this memoir equally.  He might deliver with less pizzazz than Gabrielle but that’s him; he can be overly young and cocky, but that’s him too.  He wouldn’t have gotten where he is otherwise.  His story is ultimately interesting, and the book is well written.

Top Chef Canada started Monday, April 11^th

Not that I will be tuning in on a regular basis, but I’m voting for the Quebecois from Lumiere of course..  Only because he seems to be head and shoulders above, the best cook  http://www.foodnetwork.ca/topchefcanada/photos/gallery.html?id=4360015#1

Anne Sophie Pic – World’s Best Female Chef

http://www.independent.co.uk/life-style/food-and-drink/french-chef-named-worlds-best-female-chef-2266307.html

Exciting new restaurants in Montreal:

Icehouse, Nick Hodge of Kitchenette’s latest outpost on Roy – fine tuned tex-mex in a casual setting http://www.montrealmirror.com/wp/2011/03/24/lone-star/

Les 400 coups, Patrice Demers and Marc André Jetté find their stride with their own place – finally a fine dining addition to the scene, as opposed to more heaping plates of decadent food  http://www.montrealgazette.com/life/food-wine/Fine+Dining+Coups/4578915/story.html 

Le Filet - marine inspired, by the Chasse & Peche team, on Mount Royal   http://www.lefilet.ca/

Gorgeous food photography via Ideas in Food http://www.edandersonphoto.com/#a=0&at=0&mi=2&pt=1&pi=10000&s=11&p=1

Understanding pig and pork today.  Still important, years after the appearance of this article, even if Chipotle was motivated to encourage humanely raised meat. http://www.chipotle.com/Media/the_art_of_eating.pdf

M.Wells, with chef-owner Hugue Dufour (formerly of the Pied de Cochon in Montreal) getting attention in New York http://www.nytimes.com/2011/04/06/dining/reviews/06rest.html

Kids should learn to cook 10 dishes from scratch – a school prerequisite http://www.culinate.com/articles/the_culinate_interview/mark_winne

Bits and Bites March 2011

What about Trotter?  Just what I was wondering.. 

http://www.nytimes.com/2011/03/30/dining/30trotter.html

Some important perspective on food spending; in Canada, I think it is just as ridiculously low at 9% because we don’t pay the real cost of food in the industrial system http://civileats.com/2011/03/29/mapping-global-food-spending-infographic/

Aphrodiasac science from University of Guelph, a glimpse

http://blogs.laweekly.com/squidink/2011/03/weird_science_saffron_ginseng_spices_up_your_sex_life.php#

Mario Batali’s Eat Italy soaring – wildly popular, now with an ambitious roof top addition; I don't understand but hey he's laughing http://ny.eater.com/places/eataly

Not sure Bacon will ever jump the shark  I love it as much as the next cook/eater but I have been trying to ignore it (or at least not focus on it) for years now..  I don’t want to be sick of it.  With smoked duck fat, I hardly need it so much. http://ny.eater.com/archives/2011/03/new_yorks_most_insane_new_bacon_dishes.php

Six things to feel good about on the food front; change is slow but there is hope http://opinionator.blogs.nytimes.com/2011/03/22/food-six-things-to-feel-good-about/?smid=tw-bittman&seid=auto

Congratulations to Chuck from Gardemanger for taking on Iron Chef Bobby Flay and winning!  With a lobster guedille, bloody Caesar, poutine and jerk lobster, hard to imagine, but whatever that means, good on him.. http://community.foodnetwork.ca/blogs/hostsinterviews/archive/2011/03/14/chuck-hughes-on-battling-bobby-flay-iron-chef-america.aspx

L’Alliance des Femmes Professionelles des Métiers de Bouche (AFPMB) has a website – sign up or read the journal ‘Pleine Vapeur’ http://www.afpmb.ca/Journal.aspx

Gilda Meneu’s handy recent restaurant round-up

http://www.gourmet-galopin.com/les-restos-de-la-semaine-3/

Quebec terroir products, a dated and generalist overview when you consider all the other little speciality producers breaking ground today, but still.. 

http://www.lactualite.com/culture/35-produits-pour-savourer-le-terroir-du-quebec

Modernist Cuisine – Michael Ruhlman gives a practical overview of this massive, cutting edge tome on cooking, focused on the latest techniques, exploring old and new in light of recent scientific understanding and modern chef’s creativity http://www.nytimes.com/2011/03/09/dining/09modernist.html

A more biting critique with many good points amidst the griping

http://www.esquire.com/blogs/food-for-men/john-mariani-grant-achatz-031811

David Chang on future openings in TO

http://www.theglobeandmail.com/life/food-and-wine/trends/trends-features/megachef-david-chang-dishes-on-why-hes-setting-up-shop-in-toronto/article1935590

The Welsh celebrate March 1^st, Saint David’s Day with Leeks; I love this photo..

http://leitesculinaria.com/68535/writings-saint-davids-day.html

Cooking with coconut oil, a vegan replacement for butter and like all saturated fats, not so bad for you after all

http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=1&_r=1

Lesley Chesterman’s take on the Montreal Highlights Festival showcasing Women Chefs

http://www.montrealgazette.com/life/food-wine/High+Lights+Festival+year+women/4378806/story.html

A Great quote from Bill Zacharkiw’s wine column in the Gazette on female winemakers..

But is there a difference if a woman or a man makes pinot noir in one of the most demanding wine regions of the world? In what might be the quote of the week, she said: “Mothers probably make better pinot noir because we are more open to our kids not turning out exactly like we may want.”
Read more: http://www.montrealgazette.com/life/High+Lights+Festival+Women+bring+subtlety+World+wineries/4379025/story.html#ixzz1GB4Jn2o9

Bits and Bites February 2011

Montreal en Lumiere: Anne Sophie Pic at Toque - a  big hit

http://blogues.cyberpresse.ca/lortie/2011/02/19/montreal-en-lumiere-un-fort-joli-debut/

http://blogues.cyberpresse.ca/lortie/2011/02/20/un-festin-de-photos/?utm_categorieinterne=trafficdrivers&utm_contenuinterne=envoyer_blogues

Martin Juneau of Montreal’s Newtown #1 at Canadian Culinary Olympics following his Quebec Gold Medal Plates win

http://jameschatto.com/2011/02/the-canadian-culinary-championships/

Ten Chef Favourites that are now Mainstream Hits (in the US)..  None of these are strange to me or most of my customers, apart from any wild stuff I throw into the mix, but I agree that most of them are winner, even timeless (pretzels are certainly stanger on a menu to me than tongue or wild greens).  http://ny.eater.com/archives/2011/02/10_dishes.php

Kosary – an Egyptian ‘poutine’ with macaroni, lentils, fried onions, tomato, chili and vinegar, fuelling the people on the streets in Cairo

http://www.seriouseats.com/2011/02/egypt-revolution-cairo-tahrir-square-food-what-are-they-eating-koshary-feeding-a-revolution.html

Bits and Bites January 2011

Montreal’s new Chinatown http://www.montrealgazette.com/life/Montreal+Chinatown/4185210/story.html

Up to date FAT facts in case you haven’t been paying attention

http://www.culinate.com/articles/features/new_awareness_about_fats?page=1&pageSize=1

Slowfood Montreal's monthly 5à7 will be held at Le Comptoir Wednesday, Feb.2 at 6pm.  On the menu:  Ségué Lepage's charcuterie with wine.  Reservations necessary.  

http://www.slowfoodmontreal.com/2011/01/5a7-slow-de-fevrier-a-la-decouverte-des-charcuteries/

The relevance of Michelin

http://www.guardian.co.uk/lifeandstyle/2011/jan/18/star-wars-michelin-at-100

Martin Picard pulls out of Winterlude when asked to hold the foie gras

http://www.montrealgazette.com/life/Montreal+chef+withdraws+from+Ottawa+dinner/4093490/story.html

3 basic recipes for non-cooks to start cooking and eating real food - for better health, economy and sustainability

http://www.nytimes.com/2011/01/02/weekinreview/02bittman.html



Bits and Bites December 2010

Eating your X-mas tree http://eater.com/archives/2010/12/27/of-course-rene-redzepi-wants-you-to-eat-your-christmas-tree.php

Top ten round-up  http://ny.eater.com/archives/2010/12/rounding_up_the_year_end_top_ten_lists_an_eater_primer.php

Food trends for 2011

http://cookingwithamy.blogspot.com/2010/12/2011-food-dining-trends.html

Neat prizes for chefs cooking creatively with local foods; University of Guelph Innovation Award

http://foodday.ca/foodnews/the-fairmont-hyper-local-award-2010/

http://www.uoguelph.ca/news/2010/12/inaugural_food.html

Montreal en Lumière 2011 – from Feb.17 to 27: Women chefs step into the spotlight

http://www.montrealenlumiere.com/volets/table/invites_en.aspx

Top menu trends in NYC

http://ny.eater.com/archives/2010/12/new_yorks_10_new_ubiquitous_menu_items.php