A Toast to our Founding Fathers

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For one evening, we were asked to forget about the political negotiations and intrigues that led to the birth of Canada to reflect on a more important question: what did the Fathers of Confederation (and their female guests) eat and drink at the Charlottetown Conference of 1864?

Apparently, wine and extravagant meals played a vital role in convincing the Maritime provinces to join Confederation. Well, then.

A Toast to our Founding Fathers was the first event in the Canadian Museum of History’s series of tastings inspired by historical events.

Thanks to Audrey’s instigation and LP’s organizing skills, 15 of us were set to feast on a four-course dinner inspired by the Conference, prepared by the Museum resident chef Michael Lasalle (formerly at Chez Edgar).

To wash everything down, a wine tasting led by renowned sommelier Véronique Rivest, the first woman ever to reach the podium at the World’s Best Sommelier Competition. She informed us that champagne was the drink of choice at the Charlottetown Conference and that, therefore, we would sip bubbles all night long.

Between each course, historian Timothy Foran would regale us with his perfect diction and his lively accounting of the juicy culinary details of Charlottetown’s grand ball.
Arrival was set for 5:30, and we stood around near our tables, chit-chatting and wondering why there was no welcoming cocktail or, at a minimum, a wet bar of some sort while we waited for the event to start. At 6:10, we were informed that the other guests had gone on a tour of the exhibit, and that we were welcome to do so as well. It would have been nice to find out at check in. Oh well, we hung out in the Museum’s new signature space while waiting for the proceedings to begin.

The event started and the first course was served:

A Timbale of locally grown potatoes, poached northern shrimp and shaved asparagus, with sprigs of salicorne to garnish. What now? Salicorne is a seaweed that grows in salty marshes of the St.Lawrence. Fresh, it is crispy and a tad salty.

Timbale of Potatoes and Shrimp

This was the high note in the well-executed, if subtle, first course. The poached shrimp didn’t quite pop the way I enjoy them, but they were not overpowered by the very mild fingerling and purple potatoes. The asparagus brought some freshness to the dish.

The course was paired with the Domaine Vincent Carême Brut Vouvray – a sparkling wine from the Loire region of France. It is made with Chenin blanc and has a fairly intense yellow robe. A dynamic nose with scents of apple, pears and spices, with some mineral notes. A good start.

The second course was an Atlantic salmon, served on a bed of smoked pork hock, sautéed cabbage and spring peas:

Salmon and Pork

This dish could be divided in two parts. On top, a salmon pavé which was sadly overdone, hardened even. However, this was much to the delight of Ms. Waffle, who is not a fan of the pink-flesh fish and believes well-done is the way to go. She got what she hoped for.  Underneath, a delicious mix of cabbage and smoked pork, salty, earthy, with caramelized cabbage leaves to give it a hint of sweetness. There could have been more peas in the mix, because they were cooked perfectly and popped nicely amongst the softer mélange.

This course was paired with a Roederer Estate Brut Anderson Valley. My favorite of the evening, this American sparkling wine was  rich and buttery. You could taste the Chardonnay here. A medium straw color with a medium body, it had a nutty, apple flavour. It held well against the contrast of the fish and the pork.
The third and main course: Beef braised in red wine, lobster risotto and sautéed patty pans. A fun twist on a surf and turf!

Braised Beef

I probably could have eaten half a cow. That’s how good, melt-in-your-mouth, the beef was. The rich demi-glaze had you wanting more and more meat. The contrasting starch was rich, creamy and flavourful. Risotto is hard to make (so I very rarely try to make it… OK, I never make it) so this was enjoyable, the fact that it was lobstery made it even better.

To go along, a Domaine Bergeville Le Rosé Brut. I was skeptical when it showed up, with its raspberry pink color. I was even more while drinking it: fruity, sweet, sugary in fact. That’s why MP couldn’t help but remark that perhaps a Syrah or a Cab-Sauv would have been more enjoyable.

The dessert course was a Blueberry and Raspberry Clafoutis.

Clafoutis

Served in a mini clay pot, this classic french dessert is traditionally made made with black cherries. But variations abound, and small berries of all kinds are used quite often. The fruits are baked in a custard-like batter and garnished with powdered sugar. A good rendition here, creamy and fruity.

To accompany the dessert, a Castello del Poggio Brachetto, from the Piedmont region of Italy. Very festive colour, a hint darker than the rose but not quite red either. Spicy and fruity aromas. On the palate, some acidity hits you first, followed by floral notes, maybe rosewater. It is a light sparkling wine, surprising but interesting.
It was a very nice evening, combining good food, good wine and good stories.  For 95$, it was well worth the price.

The next event is to Commemorate the 173rd anniversary of the Franklin Expedition’s departure with rum tasting, Arctic snack and a rare glimpse of artifacts from the famous shipwrecks are on the menu.

Although the Franklin Expedition ended in tragedy, what could possibly go wrong with rum tasting?

Trudeau lose his Chef

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Looks like Prime Minister Justin Trudeau is searching for a new Chef.

After a 15-month stint at 24 Sussex, where the PM doesn’t live while he waits the residence to repair itself, Katie Brown Ardington is going back to the private world and is becoming the Executive Chef at Steve Beckta’s three sister restaurants: Beckta, Play Food & Wine and Gezellig.

As a teenager, Ardington got started in the food industry as the “dish pit” at the Isaac Brock pub in Brockville (now known as The Union Jack pub). She moved on up the pub’s food chain, becoming prep cook, garde manger, and then fry cook.

She joined the culinary management program at Algonquin College, and cut her teeth at the same time at the Keystorm Pub in Brockville, at Smugglers’ Run restaurant in Ivy Lea and at Flying Piggy’s.

Upon graduation, she was hired by Beckta, starting as garde manger and then working once again her way up the food chain, working as sous chef at Play, before returning to Beckta as the top chef.

As Executive Chef, Ardington will also oversee the changes Beckta is making to its fine-dining experience: come dinner time, Beckta will now be offering an a-la-carte menu in addition the their five-course tasting menu. Gone is the three-course prix-fixe menu.

As an appetizer, you can currently choose the Alberta Lamb Tartare or the New Brunswick Caviar. As a main course, maybe some Red Fife Tagliatelle or some Poached Scallops.

With Ardington’s comeback and Spring in the air (for real!), you can expect more changes to the menu in the coming weeks.

Rubio’s surfing above the competition

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We were shoe shopping in Mesa. Time flies when you shoe shop with kids. Because nothing matches the cross-specifications required by Ms. Waffle and Mini Waffle – and when it does, the shoe doesn’t fit.

Suddenly, a Spiderman shoe seemed to fit the bill. Alas, I noticed that the left shoe’s blinking light wasn’t working (a clear specification). In order to convince Mini Waffle to agree to the non-blinking Mickey Mouse snickers, Ms. Waffle tried to bargain lunch at a restaurant of his choice. He picked St-Hubert. Unfortunetaly, the closest one is a 37 hour drive away. Back to another pair of blinking Spiderman, previously rejected by Ms. Waffle because they were too heavy.

But admitting defeat on shoes meant she got to pick lunch, and selected Rubio’s Coastal Grill.

Rubio’s Coastal Grill, formerly known as Rubio’s Fresh Mexican Grill, is a fast food chain surfing on the growing “Fresh Mex” trend, like Chipotle and Mucho Burrito. Rubio’s specialty, however, is fish tacos – hence the Coastal Grill frame. And decor, which is meant to bring you to Baja.

The first Rubio’s restaurant opened in 1983 in San Diego. As a college student and son of a Mexican immigrant, co-founder Ralph Rubio used to make regular pilgrimages to Baja California’s beaches. Ralph discovered fish tacos at seaside taquerias and years later, brought them to America.

Today, there are more than 200 Rubio’s in Arizona, California, Colorado, Florida, Nevada and Utah. Its headquarters are in Carlsbad, a northern suburb of San Diego.

While the Original Fish Taco is still the flagship of the chain, the menu has grown to include grilled seafood options, steak or chicken served in tacos, salads, bowls, and burritos.

The kids love Mexican food, so they were quite happy. Though the Waffle Jr. was being difficult – she wanted a taco with nothing on it. What? She ended up settling for a Chicken and Cheese Quesadilla. Mini Waffle picked the Steak Tacos. Both kid meals came with two sides – Ms. Waffle picked the corn chips and unsweetened apple sauce for them. Speaking of her, she ordered the Steak Burrito Especial. I ordered two Original Fish Tacos with a large side of Mexican rice. Turns out, one of the Lunch Specials was two Original Fish Tacos and a regular drink for $6.99. Sweet. We ordered at the counter and found a booth to settle down.

While waiting for our food, I went to get our drinks. On top of the usual fountain pop from the Coca-Cola family, Rubio’s serves unsweetened, fresh brewed iced tea! There was a selection of black tea, passionfruit, and mango green tea. Good stuff. I then explored the Salsa Bar. With everything made home fresh daily, it was a nice touch.

The Salsa lineup had four offerings: the Mild, the Tomatillo, the Picante and the Roasted Chipotle. On top of that, two hot sauces: the Diablo and the Jalapeño Citrus. From left to right, starting with the top row:

  • The Tomatillo Salsa was fresh, light and a little tangy. Tomatillos, jalapeños, cilantro, garlic, and onion, Ms. Waffle couldn’t get enough of this – she even scooped some to bring home.
  • The Picante was not as good. You could feel the heat from the toasted, crushed red chiles, but it had a bitterness to it that wasn’t pleasant.
  • The Diablo Hot Sauce is not as hot as you would expect, but it was still the hottest offering. On top of the usual Red Chili Peppers, you could get a hint of Thai Chilies as well.
  • The Mild Salsa has a rich tomato flavor, with white onions, cilantro and a hint of jalapeño heat. The Waffle Jr. loved it with the corn chips.
  • The Roasted Chipotle Salsa was smoky and spicy, with a hint of lime tang. It had a rich, deep flavour, as you would expect.
  • The Jalapeno Citrus hot sauce was very nice – a hint of heat, a hint of citrus, good balance. Great with the rice.

Our food was delivered quickly, but not too quickly. There is some care here.

First, a general comment: the quality of the tortillas and taco shells was remarkable. They were fresh, thickly made with quality ingredients, allowing for a nice crispy surface and a chewy bite.

The kids ate all their food very quickly and were appreciative. The Steak Tacos, served in a warm corn tortialla, was made with marinated grilled steak, chopped, not ground meat. The steak was delicious, smoky, meaty. It was topped with guacamole, salsa fresca, chipotle white sauce, cheese and crisp romaine lettuce. The Chicken Quesadilla was made with a toasted flour tortilla with juicy grilled chicken and a melted blend of cheeses. No guacamole, no salsa fresca, no sour cream though – as requested.

Ms. Waffle’s Burrito Especial was a big one.

It was filled with the marinated grilled steak, fresh guacamole, citrus rice, black beans, lettuce, roasted chipotle salsa, salsa fresca and the chipotle white sauce. It was nicely wrapped in a gently toasted flour tortilla and served with a (small) side of tortilla chips. A very good burrito.

My two fish tacos looked pretty good. Rubio’s original fish tacos are made from Alaskan pollock, which is not very Mexican. Now, to be fair, it is sustainable and wild caught. Still. The fish is dipped in a beer batter and fried. I admit, it was cooked to crispy perfection, while remaining fluffy and fishy.

The tacos were topped with chipotle white sauce, mild salsa and fresh cabbage, which brought a nice texture contrast. Again, the stone-ground corn tortillas were just great.

The Mexican rice was alright, I guess.

The texture was fine, the flavour was quite mild – some tomato in there, some garlic. I used it mostly as vehicle for the salsa.

Overall, this was quite a pleasant discovery. I wouldn’t be unhappy to go back there for a quick lunch – and none of the Wafflers would complain, I reckon.

Rubio's Menu, Reviews, Photos, Location and Info - Zomato

A mulligan at Western Skies

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After my first round of golf of the year (which brought down my handicap, surprisingly) at the Western Skies Golf Club in Gilbert, Arizona, our foursome settled down on the patio at Mulligan’s to share a pitcher of Bud Light. I know.

Mulligan’s is branded as the neighborhood bar & grill, it is a typical 19th hole. Nothing fancy, but it still has 14 HDTV’s, which were broadcasting either the PyeongChang Olympics or the Honda Classic golf tournament, where Tiger Woods seemed to be the only player the camera could find on the course.

The patio is overlooking the practice facility, which is too bad because #1 features a nice water fountain.

I was hungry after the round, so I picked up a menu. It featured the typical after-golf fare, with a Southwestern twist: chicken wings, nachos, short rib tacos, burgers, hot dog, etc…

The Cubano sandwich looked interesting, but I felt a little far from Cuba. I opted for the Green Chile Mac ($9).

 

It came quickly and looked appetizing.

Cavatappi is type of macaroni – and also Italian for corkscrew. It is hollow, of course, and longer than your usual macaroni noodle. It was a great choice, was cooked perfectly to aldente and therefore had an enjoyable chew to it.

The cheese sauce was, flavourwise, delicious. It is clearly home made, with green chile, as per the name. It had a nice smokiness to it and a hint of spice too. Still, I added a good helping of Cholula Original Hot Sauce – as one does. The sauce was, however, a little too runny – I like my cheese sauce thicker.

The Mac was topped with Cotija, which is a salty Mexican cheese, dry and firm and is often used crumbled or grated as a topping. Here, it was a little lost.

The dish was garnished with a scoop of fresh and zesty Pico de Gallo and two slices of bacon.  If it made the dish look good, bacon as a garnish is not as good as when embedded with the Mac N’ Cheese. It wasn’t, also, super warm. But it was good quality bacon, and was nicely crispy. Perhaps I should have crumbled it on top of the Mac.

Finally: the portion was a little on the small side. I was left wanting more.

But don’t get me wrong. Flavourwise, this dish was pretty good overall. It was interesting and far from being bland. I engulfed it all, quickly. I didn’t regret my choice – even though Bruce’s Par 3 Burger looked pretty good – and his french fries were crispy and quite good.

I ‘m just nitpicking. But hoping for a mulligan.

Mulligan's Grill Menu, Reviews, Photos, Location and Info - Zomato

Don’t mess with Texas… so why did you?

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I hadn’t been to the Clocktower in quite some time. But since Philippe and I were meeting for lunch, it made sense to meet there, basicially at the halfway point between or geographical locations.

The Clocktower is a brew pub chain that now has 6 locations across Ottawa. The original brew pub, on Bank street at Isabella, has a clock tower. It opened in 1996.

So yes, they serve their own home brews. The Kölsch, the Raspberry Wheat, the Wishart’s ESB, the Bytown Brown, the Whalesbone Oyster Stout and the Clocktower Red. To that, you can add a selection of seasonal beers, such as the Beerista, the Knifewear Tongue Cutter West Coast IPA, the Clocktower Pumpkin Ale, the United A.P.A., the Pucker Up Sour Cherry!, the Ottawa Pale Ale, the Pint of the Living Dead, the 38th Battalion Ale, the CT Vienna Spring Ale, the Empty Netter Ale, the East Coast IPA, the December Dark Ale, the Clocktower Kriek and even The Final Frontier, a licensed Star Trek-themed beer.

The menu is a little more eclectic than the usual pub fare, offering interesting variations and ingredients. Their salad section includes a Jamaican Kale salad. You’ll find a Wild Board Poutine and Kimchi Fries in their apps. Their mains feature a Five Spice Honey Salmon. A Turkey Basil Dip in the sandwich section; six burgers made with your choice of Beef, Turkey or  Veggie.  The Clocktower also usually offers a Feature Menu, bringing some more variety to the menu.

Currently, it is Cooking with Craft Beers, featuring Cheeseburgers Tacos, Pulled Pork Triple Grilled Cheese, Beer Braised Short Rib, Cali Flatbread and my pick for today, the “Don’t Mess with Texas” Burger.

The description was interesting, I thought: Rootbeer BBQ sauce, crispy onions, smoked cheddar, bacon, deep-fried jalapeños.

Although I wasn’t sure about the BBQ sauce. I mean, it could be delicious. But what does Rootbeer have to do with Texas?

Hires was created by pharmacist from Philadelphia, Pennsylvania. Barq’s was created by the Barqs brothers in the French Quarter of New Orleans, Louisiana. Roy Allen opened his root beer stand in Lodi, California, which led to A&W. IBC Root Beer was founded by the Griesedieck family in St. Louis, Missouri. Mug was originally produced by the Belfast Beverage Company in San Fransico, California.  Frostie was originally produced in Catonsville, Maryland. Dad’s Root Beer was created in Chicago, Illinois.

With a little research, you’ll find some traces of Root Beer in Texas, but let’s just agree it’s not a State Staple.

Now, Texas Barbecue Sauce however, is a famous style. It is often known as a mop sauce, for the tool usually used to apply it. Usually, it is a thinner sauce than most other barbecue sauces, because it is a basting sauce. Most often, it is applied as a glaze to smoked meats, notably briskets, in order to keep the meat moist and add deep flavors as it smokes. Common ingredients may include things like pepper, chili powder, cumin, salt, garlic powder, onion powder, salt, vinegar, ketchup, Worcestershire sauce, and hot sauce. But, more importantly, classic Texas barbecue sauce has a base of beef stock, or, preferably, meat drippings. Some will go as far as to include chopped-up chunks of the crispy, seasoned brisket fat bits. Not root beer, though.

The burger arrived, and it looked very good. On the side, their salad was more substantive than the “greens” moniker they attribute to it. Veggies were fresh and crisp.

I took a bite. Oh, man. Overdone, overcompacted meat. Unfortunate. It wasn’t super dry or burned, but still. Read more!