08.10.10
Foodie Classic. Ahead of its time. Many imitators, few successes. For true culinary epicureans Fergus Henderson is the standard for “total utilization.” He was doing offal when it was taboo, while others were gaining stardom and Michelin Stars serving truffles, foie gras, and fillet mignon. Henderson would not give way to trends and fads, staying true to his vision of a craftsmanship by elevating “alternate cuts” of meat on his menu. I’ll finish this post by quoting well known chefs who would be humbled in his presence.
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08.04.10
Lemon Tart you stole my title, Great Beginnings, even though you thought of it first and I hadn’t even experienced a moment that needed that title. Nonetheless a title theft. All kidding aside great post, well titled (said with a hint of jealousy).
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posted by
Al Dente on 2010.07.21, under
food,
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Video07.21.10
Just had the pleasure of stumbling on to Avec Eric on YouTube. I was searching through YouTube related searches with Bourdain, Batali, Reichl, and Richman.
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07.14.10
A couple days ago I made this salad and have been looking to give it a name. Having not come up with anything myself I was hoping to reach out and get some ideas from fellow foodies…
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07.12.10
Yesterday I had written out this blog entry only to erase it before publishing, so here I go again…
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07.02.10
I have recently come across a moral and culinary dilemma, one that has me going through the pros and cons of a heavy decision. Thanks to this blog and by extension Rob (the admin), I can get this of my chest and maybe hear from people if they have experienced their own loyalty issues in this business.
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06.24.10
The Hoof Cafe, located along Dundas St. W. right across from the Black Hoof, the flagship, has in my opinion become in its own right a very good lunch destination.
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06.21.10
This is a post a long time coming, I had the pleasure of being on Dundas West a while ago having lunch at Hoof Cafe (a post for another time) with my uncle. After our meal Paul mentioned that there was this sausage store just down the street that has a great reputation in the neighbourhood. It’s about a 2 minute walk west from Hoof Cafe, the sausage store is called Superior Sausage specializing in Polish sausages. Has a very good variety of sausages from pepperoni, kielbasa, and bologna to mortadella, knublewurst, summer sausage. Also plenty in between. All those have variations available to taste.
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05.31.10
I recently made this dish at home after searching and talking to a local meat shoppe producer in Paris, Ontario.
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05.02.10
Gus and Guidos is quote “A Greek Italian Experience.”
An experience is definately what you get when you walk through the doors and sit down to have dinner at this establishment. My experience has left me wanting to drive into Toronto and get the taste of this terrible meal from my palette by eating at a actual Italian or Greek restaurant. Brantford has a long long way to go before it’ll have a Italian or Greek restaurant. It begs the question of why would you fused this two cuisines? Greek and Italian are in my opinion, two of the great cuisines in this world. So I can see the appeal of trying to fuse both under one roof but from this “experience” I now know that it should never happen, or be left in better, more capable hands. I’m really lost on where to begin, but i suppose that I should just got back to the beginning.
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