The Spoke Club

Dinner at The Spoke Club does not happen everyday for me. The reason is simple: The Spoke Club is a members-only establishment and I'm not a member. So yeah, I'm not gonna lie, it felt pretty great when Executive Chef Rob Klunder invited me there for a tasting the other night because let's be real, I don't think I'll ever be able to afford a $1000 annual membership fee there, at least not in the near future. One day perhaps? Never say never? *Fingers crossed*

Even if you haven't heard of The Spoke Club (Twitter: @TheSpokeClub, Facebook: The Spoke Club) I'm pretty sure you have walked by it if you frequent the King West area. It is discreetly nestled in a hundred-year-old building on the corner of King and Portland (the same building as the bier markt if that makes it any easier). The exclusive club has four floors where members can host private functions / dinners, business meetings, enjoy casual drinks and nibbles at the lounge or a nice meal in the dining room. It even has a rooftop patio with a panoramic view of the city and a screening room where members can preview films. Pretty cool, huh? I should also note that when you become a member at The Spoke Club you'll also get access to their reciprocal clubs in New York, Dublin, London, Budapest, Shanghai, Tokyo and Hong Kong. 

Once I arrived at The Spoke Club I took the elevator to the 4th floor. As much as I would like to visit the gorgeous rooms and art galleries the restaurant is really where it's at (in other words I was starving so nothing else matters).

This simple yet elegant space is cozy and welcoming with large gallery windows letting in ample sunlight. The 50-seat restaurant is open for lunch and dinner on weekdays, and dinner on Saturdays.

Rather than serving what's normally on the menu chef Klunder (Instagram: @rkbones) prepared a special tasting menu for us. I'm pretty confident that after seeing my dinner you'll agree that it's a shame that we can't all dine at The Spoke Club:

GUANCIALE CROSTINI
Porter Stout Cheddar, Preserved Brandy Cherries and Triple Crunch Mustard

RACK OF RABBIT

Beet Salad, Blue Cheese, Celery and Candied Walnuts

SNAILS AND SHRIMP IN FILO

Garlic Butter and Pickled Red Cauliflower

Byblos: Eastern Mediterranean in King West

One of my favourite spots right now, one that I can't wait to go back to, is Byblos (Facebook: Byblos, Twitter: @ByblosToronto). Serving Eastern Mediterranean cuisine in the heart of Toronto's Entertainment District, the upscale 120-seat Mediterranean restaurant by Charles Khabouth and Hanif Harji of Icon Legacy Hospitality and Ink Entertainment was recently ranked #5 in Globe & Mail's list of "Top 10 new Toronto Restaurants of 2014" (the restaurateurs also own NAO Steakhouse, Weslodge, and another one of my favourites - Patria). Byblos' Executive Chef Stuart Cameron (@chef_stucameron) focuses on making ingredients in-house and sourcing as many products as he can from the Middle East. 

"Using time-honored classic cooking techniques and modern methods, Executive Chef Stuart Cameron has created dishes that showcase the regionally-specific spices and flavours of the Eastern Mediterranean seaboard. The menu is a true coastal and cultural mosaic, served family style in a convivial atmosphere."- Byblos

The 2,000 sq. ft restaurant opened its doors in March of last year in the 170-year-old Storys Building. I was eager to sit in the main floor dining room (which I heard is gorgeous) but unfortunately, the main floor was closed off. Upstairs, the large dining room has shiny gold and copper panels, aged white walls, and oiled wooden floors flanked by Persian style rugs.

The large bar area.

The Byblos menu is divided into "small", "large", "sides" and "rice", and they are all meant to be shared family-style. The four of us shared five small plates, two large plates, one rice dish and five desserts:

CRISPY EGGPLANT ($12)

Tahini Aioli + Bayildi Sauce + Basturma

Atelier, Ottawa

12-course tasting menu at Atelier ($110)

Optional wine pairing ($75)

Executive Chef, Marc Lepine (bio from Atelier's website):

"After 3 years of culinary school, Marc Lepine spent time working in Toronto, France, and Italy, before accepting his first executive chef position with Bartlett Lodge in Algonquin Park in 1998. Marc decided to move to Ottawa in 2001 with the intent to eventually open a restaurant. He received his sommelier certification from Algonquin College and spent 6 years working as executive chef for the Courtyard Restaurant, where he was twice named 'Ottawa Chef of the Year' by the Canadian Culinary Federation. Marc decided it was time to open Atelier in 2008, and while the restaurant was preparing to launch, Marc went to work with Grant Achatz at Alinea Restaurant in Chicago. In February 2012, Marc was named the Canadian Culinary Champion after winning gold at the finals in Kelowna, BC."

CONFIT RABBIT LEG TERRINE (amuse)

SRIRACHA FOCACCIA (amuse)

"SPLAT!"

Roasted red beet puree, thinly sliced beets compressed in yuzu, cherry tomatoes, cucumbers, radishes, shallots, purple cauliflower, baby radish, edible flowers, wood sorrel, carrot sprout

The Forth in Greektown

Located at 629 Danforth Ave. just south of Pape is The Forth, the newest project from chef Chris Kalisperas (formerly of Brassaii) and his investors, The Signature Group. This ambitious new restaurant is a multi-story, 8,000 square foot space decked out with copious lighting and enormous floor to ceiling windows. With two separate dining areas - one on the main floor and the other on the second floor - the entire restaurant can accommodate up to 160 seats. Suffice to say there's ample seating here.

Despite the fact that chef Kalisperas' background is Greek and The Forth (Twitter: @TheForthTO, Facebook: The Forth) is in the heart of Greektown, you won't find anything Greek on the menu. Rather, The Forth offers contemporary Canadian cuisine with Mediterranean influences. Kalisperas also emphasizes on sourcing locally and seasonally (which usually means the menu will change often). 

 A massive wine wall separates the kitchen and the first floor dining room.

Oh, and forget the stairs. Take the elevator to the second floor where you'll find more seating space and a lounge area. There's no doubt about it - you can really feel the grandeur and elegance of the The Forth once you're up here. Take note of the cool duo projection screens showing black and white historical photos of the city (they are also visible from the main floor).

Easy & Delicious Jammin' Recipes

Have you ever thought of using jam as more than a condiment? More than just a spread on bread? Sure, peanut butter and jelly sandwiches will forever be awesome but, for one reason or another, many people fail to realize that jam is also a fabulous ingredient in many recipes! I felt particularly inventive over the weekend and experimented with different flavours of jams, pairing them with foods to create some pretty tasty recipes. Take a look :)

PEACH, PROSCIUTTO AND BRIE GRILLED CHEESE

This super easy grilled cheese is hard to beat. It is simple and quick enough for weekday lunch yet can also pass for the dinner table. I love the addition of the peach jam since it serves as a "glue" between the sweet, creamy Brie and the savoury prosciutto. I made this tasty grilled cheese on Saturday for lunch.

Ingredients

2 slices of bread

1 tbsp of melted unsalted butter

2 oz Brie, thinly sliced

2 tbsp of peach jam

2 oz prosciutto

Heat a large pan over medium-heat. Brush half of the melted butter on one slice of the bread, and lay it down on your prep area, butter-side down. Spread 1 tbsp of jam onto both slices of bread, then layer on the cheese and the prosciutto. Place sandwich in the warm pan butter-side down, and press down every now and then while it cooks. Brush the rest of the butter on the top of slice first before flipping the sandwich. Grill on each side for about 3 minutes each, or until the bread has thoroughly crisped and the cheese has started to melt. Makes one sandwich.

STRAWBERRY BANANA YOGURT SMOOTHIE

If you love strawberries and bananas, you will be delighted with this smoothie. Not only does it taste like dessert it is also extremely healthy. Loaded with calcium, potassium and vitamin C, this perfect combination of fruit and dairy is a guarantee hit in the summer. This glass of cold, refreshing smoothie was exactly what I needed after spending an entire day of running errands.

Ingredients

2 tbsp of plain yogurt

2 tbsp of strawberry jam

1/2 ripe banana (peeled)

1 cup of milk

3 or 4 ice cubes

In a blender, process all ingredients until smooth and frothy. Makes one large smoothie.

ORANGE MARMALADE CRESCENT ROLLS

Whether you're hosting a casual get-together at home or preparing an after-school snack for the kids, everyone will love these delicious and fluffy orange marmalade crescent rolls. With only two ingredients there's really no excuse not to make them! Served warm, I had these light crescent rolls for breakfast Sunday morning with a bowl of cereal. 

Ingredients

1 tbsp of orange marmalade

1 (4 oz.) package of refrigerated crescent rolls

Preheat oven to 375°F. Unroll crescent roll dough into 8 triangles and spread orange marmalade onto each triangle. Roll up each loosely, starting at shortest side of triangle, rolling to opposite point and curving each into crescent shape. Place on lightly greased cookie sheet. Bake 8 to 10 minutes until golden brown. Makes 8 crescent rolls.

Smucker’s Pairings are a simple, easy way to create delicious food combinations with jam and other ingredients, designed help you discover how flavours mingle together for mouthwatering results. Each pairing has 5 ingredients or less, and is ready in less than 15 minutes. Because with a name like Smucker’s, it has to be good. For specific information on our jam flavours and varieties, please visit www.smuckers.ca 

Disclosure: This post was brought to you by Smucker’s Foods of Canada via Mode Media Canada. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Smucker’s Foods of Canada. 

Sunday Brunch at Langdon Hall

After spending most of Saturday afternoon strolling around the hotel's property, then treating ourselves to a fantastic Chef's Tasting Menu in the evening, you may wonder what we ended up doing Sunday at Langdon Hall (Twitter: @Langdon_Hall, Facebook: Langdon Hall Country House Hotel & Spa). How about the same thing all over again?! Well not exactly, but close enough. 

Feeling rejuvenated after a great night's sleep (in our beautiful room nonetheless) we woke to marvelous weather; there wasn't a cloud in the sky. Taking full advantage of this and the few hours we have before checking-out, we took one last excursion on the estate's herb and water gardens, fields, and manicured lawns. 

We would rest on the benches between our walks every now and then just so we can take a mental picture of the gorgeousness surrounding us. Life could not be better at that moment.

. 

Oops, actually it can! Enter Sunday brunch, outside, underneath a big beautiful tree, with a view of the Langdon Hall gardens!

STAR FRUIT MARGARITA ($18)

Star Fruit Syrup combined with Cointreau and Sauza Gold

MOCKTAIL ($6.50)

Cucumber and Beet Syrup Soda

The Senator: Toronto's Oldest Restaurant

When it comes to food options there is really not much "personality" or "character" happening in the Yonge & Dundas area. Most restaurants at or within walking distance from Dundas Square / Eaton Centre are large chains - Joey's, Hard Rock Cafe, Milestone's, Johnny Rockets, Spring Rolls, The Pickle Barrel, Baton Rouge, etc. Next time you find yourself in the vicinity I highly encourage you to take a very short walk (three minutes from the Eaton Centre at most) to 249 Victoria Street because tucked away and hidden in the shadows of all those corporate giants you will find the Senator, the city's oldest restaurant (Twitter: @TheSenatorTO, Facebook: The Senator).

The Senator is Toronto’s oldest restaurant, dating back to 1929 when it was just a house at the very same address. Since then it has became a Toronto landmark under the guidance of Bobby Sniderman. Bobby purchased the Senator in 1984 after a successful run at Sam the Record Man.

The restaurant is focused on using locally sourced ingredients as much as possible (i.e. beef from Cumbrae’s Farms and organic milk from Sheldon Creek Dairy). They also have a commitment to only use organic wherever possible. The Senator makes their own fresh-squeezed orange juice, stocks, sauces, and batters.

By the way it's funny how new restaurants these days strive for the retro / diner look while the Senator achieves this effortlessly. Love it!

Sake Bar Kushi (Kushi Izakaya) in Midtown

Sake Bar Kushi opened quietly this past summer on 257 Eglinton Ave. just east of Avenue Rd. The restaurant, with a name which boldly states its specialties as being kushi and sake, is actually selling itself short. How so? Well if taken literally, one would think that the restaurant offers merely kushi (Japanese for skewers used to hold / pierce food for grilling and frying) and sake...but don't be fooled guys! After my dinner at Sake Bar Kushi (Facebook: Sake bar Kushi) last week I realized that this midtown Japanese restaurant offers much, much more than just skewers and sake...

...But more on that later. Lets take a look at Sake Bar Kushi's decor. I love all the dark wood here, every bit of it. I know some of you may think it's too dark but really, it works, especially with the long straight lines and wide panels. The warm lighting also brightens up the space so it's not dark at all and is in fact, quite cozy. The statement piece in the room is definitely the communal table in the middle which separates the semi-private booths on both sides. The display of sake and beer bottles dividing the table is also attractive and fun.

I call this wall "The Great Wall of Kushi"!

Following the The Great Wall of Kushi will lead you to Sake Bar Kushi's party room at the back. With three long tables stretched across, the room can comfortably accommodate 30 people. This is really great for birthdays and private parties.

Destingo: Casual Italian on Queen West

Opened six months ago in July, Destingo currently occupies the former Pavillion space on 741 Queen St. W. (FYI the furniture store has now been relocated to 42 Gladstone Ave). Open seven days a week serving breakfast, lunch, dinner and weekend brunch, this new Italian eatery means business! For breakfast expect to find homemade muffins, eggs, bacon, pancakes, omelettes, eggs benny, etc. whereas for lunch and dinner the menu turns casual Italian with salads, pastas, pizzas and meat and seafood mains. 

The shades of grey, deep brown, rustic green and the overall decor at Destingo (Twitter: @destingoTO, Facebook: Destingo) reminds me of an Italian villa 

I like Destingo's large and roomy bar but definitely not a fan of those flatscreens.

La Joie de Vivre aux Chocolat - A Sweet and Savoury Chocolate Tasting Dinner

On November 18th I was invited to a very special sweet and savoury chocolate tasting. Hosted by Abbey Sharp of Abbey's Kitchen (Twitter: @AbbeysKitchen, Facebook: Abbey's Kitchen), this intimate six course chocolate dinner held at Playful Grounds showcased the talent of husband and wife team Chef Eyal Liebman and Sommelier Rebecca Meir. The duo successfully showed guests that chocolate - often viewed as one of the worlds most luxurious and desired foods - doesn't just belong in dessert.

Inspired by the founding fathers of French cuisine, Israeli-born Pâtissier Eyal Liebman is a culinary artisan whose creations are at once grounded in tradition and influenced by his middle-eastern roots. Having joined the Canadian culinary circle in 2008, Eyal studied under Maître Cuisinier de France Didier Leroy at Didier in Toronto. He has since further cultivated his craft at Pâtisserie Sebastien, Black Moon, Pain Perdu, 417 Restaurant+Lounge, Harbour Sixty Steakhouse, and is now the co founder of L is for... (Twitter: @EyalPastryChef, Facebook: L is For) with his wife, Rebecca. With seven years of experience in the hospitality industry in Canada and abroad, Rebecca enjoys pairing Eyal's pastry oriented food with local and French wines that compliments Eyal's style of cooking. Rebecca is currently working as the assistant sommelier at Oliver & Bonacini's Luma.

We were treated to a sophisticated sweet and savoury tasting menu where Eyal utilized Valrhona chocolate in all his six courses. Each course was also paired with Stanners Vineyard (Twitter: @StannersWines, Facebook: Stanners Vineyard) wines which were hand-selected by Rebecca. 

Below is a recap of La Joie de Vivre aux Chocolat - A Sweet and Savoury Chocolate Tasting Dinner:

OYSTER & VALRHONA GRUE DE COCOA

Cascumpec bay oyster & coca nibs infused tequila mignonette

Los Azulejos tequila

SHRIMP & VALRHONA MANJARI

Black tiger shrimp, pure Madagascar chocolate mole sauce, frisee cucumber & mixed greens salad

Pinot Gris 2010

RABBIT & VALRHONA TAINORI

Rabbit terrine with pure Dominican Republic chocolate, Celtic Blue (Lancaster, ON), chocolate lavash

Pinot Noir 2011

The Whippoorwill Restaurant and Tavern

At the corner of Bloor and Lansdowne is The Whippoorwill (Twitter: @WhippoorwillTO, Facebook: The Whippoorwill Restaurant & Tavern), a new brunch / happy hour / dinner / bar spot that took over Bloordale Pantry last November. Co-owners of the new rustic restaurant are friends Shawn Creamer (also owner of The Dakota) and chef Tyler Cunningham (formerly of Mildred's Temple Kitchen). In a span of ten days, the duo transformed the previous Pantry space into a homey, retro restaurant that has now attracted the attention of the Bloordale brunch crowd (brunch is available from Friday, Saturday and Sunday). My friend Karen, who lives in the neighbourhood, invited several of her friends, including moi, to The Whippoorwill for dinner recently. Why? Because Karen fell in love with the restaurant ever since it opened and really wanted more people to know about the fantastic food and cocktails there.

The red booths, red bar stools and the black and white checkered floors give the space a very cool, vintage vibe. 

An old Detroit tire shop sign is now part of the bar at The Whippoorwill.

At the back is a painting of The Dale, the restaurant which occupied the space before Bloordale Pantry.

Brunch Preview at Earls

Starting this Saturday, August 3rd, Earls on 150 King St. W. (Twitter: @earlskingst, Facebook: Earls King Street) will be offering a brand new weekend brunch service (other Earls locations to start brunch service on Saturday, September 14th). Opening a half hour earlier than weekdays, Earls will serve brunch Saturday, Sunday and holiday Mondays from 11 am until 3 pm alongside their regular menu. Thanks to Jacque from Earls, I was invited to preview their new brunch menu yesterday.

Beautiful day. Perfect weather for a patio brunch.

Earls’ new fresh sourdough bread is really the star of their brunch. Rising slowly and naturally from an in-house grown sourdough starter, the dense, chewy new bread make its début on the brunch menu. Each of Earls restaurants has a starter of their own that they need to nurture and feed twice a day. 

Complimentary house made brioche cinnamon buns brushed with cream cheese icing for each table. 

El Catrin

Out goes Boiler House, in comes El Catrin, a large scale modern Mexican restaurant in the Distillery District that promises authentic traditional and modern Mexican cuisine. Recruited from Mexico to head El Catrin's kitchen is chef de cuisine Olivier Le Calvez, previously an instructor of Asian cuisine, fusion cuisine, Mexican and French cuisine at the Cordon Bleu Mexico Culinary Institute. A tapas-style menu incorporating chef Olivier's interpretation of both traditional and modern Mexican cuisine and flavours, you can expect staples such as ceviches, tacos, burritos and tostadas at El Catrin. Aside from its large ambitious food menu, another highlight of El Catrin is their impressive list of tequila and mezcal - boasting over 120 brands (some which have never before been offered in Canada) it is currently the country's biggest tequila and mezcal collection.

My first thought when I arrived at El Catrin's grand opening party on Tuesday was "Whoa this place is huge!" then quickly followed by "Whoa this place is beautiful!" The grandeur, the pure gorgeousness of El Catrin (Twitter: @elcatrinca, Facebook: El Catrin) is really something else. Take for example, the stunning forty-foot by twenty-two foot high mural (pictured below) created by Mexican street artist Oscar Flores; the sheer size of it is just mind-blowing. 

Paying homage to Mexican cantinas, El Catrin's decor was inspired by the Mexican traditions of La Loteria Mexicana, Papas Picado paper art and urban street art. The space is designed by Munge Leung, a local firm responsible for designig Gusto 101, La Societe and Weslodge. 

 El Catrin's massive fifty foot long bar constructed from The Distillery’s old whisky racks.  

One of two private dining rooms at El Catrin.

(Photo credit: El Catrin)