Food for Thought with Alex Bielak- Elephant Hunting

Rob Griffin would have been 46 this year.

Tragically, this cheerful, delightful go-getter, fellow-Rotarian and newlywed died on Boxing Day, 2003. It was not an accident.

He was returning in the wee hours from taking his mother to the Buffalo airport: a drunk driver, barrelling the wrong way on the QEW, hit his vehicle head on. The drunk walked away, Rob died.

Both sides of my family have experienced the pain and awful fallout from seeing a loved one do time for serial drunk-driving offences. With the holiday season upon us we all need to face the elephant in the room. It is our duty to speak up and prevent the overly-refreshed from taking the wheel.

It is clear that there are alternatives, and I want to mention two groups who are doing great work in raising awareness and providing solutions, one in Hamilton, the second in Burlington. You can even volunteer your services and win prizes!

The LCBO has added a new facet to its 4-year old “Deflate the Elephant” campaign. Stephanie Petroff, Senior LCBO Communications Consultant who leads their Social Responsibility initiatives, explained they are excited to have partnered with taxi companies in Toronto, Ottawa and, yes, Hamilton to “get people to plan ahead” to return home safely.

If you are in the downtown area (and particularly Hess village) between 9 p.m. and 2 a.m. this Saturday (21st) or next (29th), and spot an elephant on top of a cab, you are not seeing things. Flag down one of the two specially marked Blue Line cabs and you’re eligible for a free ride up to $10 value. 

Anthony Rizzuto is Vice-President of Blue Line, which is Hamilton’s largest cab company. When I asked him how they had come to be involved, he said “we thought it was great (to raise) city awareness of the problems of drinking and driving. The Elephant in the Room is a great message to get out.”

He told me that for “twice the meter” Blue Line’s “Home Run Service” (905 525 0000) will get both you and your car back home. He added bluntly “there are around 250 cabs available in Hamilton. With advances in service such as GPS and computerization, it is easy to get one and there is no need for anyone to drink and drive.”

While I guess the same message holds true for Burlington, a group of dedicated Operation Red Nose volunteers are also on tap to get folk home safely this Friday and Saturday (21st and 22nd) as well as Saturday 29th December.

If you are impaired, all you need to do is call 905-634-6665. Earlier in the evening they will service Oakville, Hamilton, Milton and even as far as Stoney Creek. As things heat up they deal mainly with clients in Burlington.

Gary Jack is the local Rednose Chair, and told me that they can still do with some volunteers to help out. (You can sign up via the website or contact him at 905- 516-1513 for information.) “We treat them like gold, and because of the generosity of local sponsors there are prize draws for the volunteers during the course of the evening.”

Gary also explained to me that while the service is free, donations are certainly appreciated. Nationwide, proceeds exceed a million dollars and are distributed to over 100 charities across the country.

And with that, dear Food for Thought readers, I send best wishes until the New Year.

Be well, stay safe and happy Elephant hunting.

Alex (Alex can be reached at fft@thehamiltonian.info ) or on twitter @AlexBielak

Food for Thought logo, designed and kindly donated by Ninka Bielak. Ninka can be reached at ninka.bielak@gmail.com.

Food for Thought with Alex Bielak- Loaves and Fishes

Stainless Steel

In my younger days I used to poison fish for a living. To learn why that bit of trivia is not quite as disturbing as it sounds, read on. This may give you pause for thought about your holiday baking and actually help you with your Christmas shopping.

In the seventies, I was a budding biologist working as part of team to find out whether nickel and chromium interacted at very low concentrations to become more toxic to rainbow trout than either of these metals alone at far higher levels. Cool eh?

This was one of my first real jobs, and so I have always felt an affinity for toxicologists and the important work they do to keep us and the environment, safe.

So I was very interested when I read in the December edition of my favourite environmental policy bulletin,

Food for Thought with Alex Bielak- Belgian Delights, Canadian lists

Pierre Marcolini - Grand Cru chocolate bar

Funny how things turn out: In addition to the desired professional outcomes, my recent four-day business trip to Belgium was full of unexpected culinary references and delights.

First off, the Air Canada in-flight magazine was the annual food issue. I love the breadth of content and the writing, and look forward to it each year: As usual En Route Magazine featured their take on the year’s best new Canadian restaurants. The top ten included no less than 6 eateries in Toronto, and two each in Calgary and Montreal. I really have to wonder, despite a long list of contributors to the deliberations (and a 2010 top ten place for Quatrefoil in Dundas), whether restaurants outside of the major metropolitan areas get sufficient consideration. 

A similar list recently published by Macleans (The 50 Best Restaurants in Canada) had 12 restaurants in Toronto listed, with another two in Ottawa completing their list for ALL of Ontario! That may say something about the ascendance of Toronto as a

Food for Thought with Alex Bielak- Object of Desire #1

Object of Desire #1 – The Thermomix

Dear Santa,

Just saying, Christmas is coming and I feel I’ve been really nice. I’ll keep my list short: I want a Thermomix.

A couple of years back, one of my cooking buddies, Tom, gave me a great present. It was a book by René Redzepi, the chef behind the Noma cookbook. That might not mean much to you Santa, but Noma in Copenhagen had just been rated the top restaurant in the world in the prestigious San Pellegrino awards, knocking the iconic El Bulli off its perennial perch. It was clearly a well-merited award as they made it a hat-trick this year.

The book, “Time and Place in Nordic Cuisine” is a feast for the eyes. It’s filled with stunning photos and recipes calling for eclectic ingredients such as truffles from Gotland, hay (yes, you read that right – the reindeer would feel at home), complete chicken skins, Swedish goats butter and goosefoot leaves (whatever they are). The instructions are precise and many recipes call for processing in a Thermomix.

Bruce Springsteen in Hamilton

By the third song, Bruce Springsteen had already lept into the audience, singing while on his back, being supported by a wave of fans as he was transported through the audience and back to the stage. It took a remarkably short period of time for "the boss" to whip the audience into a fevered pitch as he plunged into "Out in the Street". His performance only got more interesting, intense and fascinating from there.

During one period in the show, it was as though you were in a baptist church in the south , listening to a charismatic preacher delivering a sermon from the pulpit. Springsteen talked about ghosts and spirits of loved ones, how he was convinced they were in the room, and how he knew because he could "hear it in your (the audience's)  voices" - who had been singing along with the songs at every turn. Complete with "sermon gestures" and other forms of symbolism , Springsteen seized the "congregation" and took them  to an almost hypnotic state.

Moving from what seemed to almost be a spiritual experience, he played his new songs and classics, proving that the new stuff belonged right alongside the classics. The intensity of the delivery was unmistakably "Bruce".  Wrecking Ball, Jack of all Trades and others songs were delivered with such intensity that the transference of emotion to the audience was seamless. 

Dancing with audience members, having children from the audience sing with him on stage, then hoisting them up on his shoulders,  were all a spontaneous and natural part of the show. Taking hand made signs from audience members and propping them on stage throughout the show, allowed Bruce an audience driven intro to songs he performed. Even toward the end of the show,  when he fell up the stairs en route to the stage, Bruce laughed at himself sat down and kept blasting out the music.

And blasting out he did. Playing primarily his infamous Fender Telecaster guitar, often times hoisting it behind him while he interacted with the audience, Springsteen and band pulled no punches. His vocals were blistering, packed with emotion and completely unreserved. Unlike many other artists who will often times take a lower octave note or the harmony note, in a difficult part of a song, Springsteen took no such exits and hit the notes as originally written.  And certainly he didn't need the autotune crutch.

The band raged with, as Springsteen put it  "new, old and very old faces" in it. Jake Clemons, nephew of the late great "Big Man" Clarence Clemons, did a respectable job in filling in his uncle's shoes and playing sax.

As is customary for Bruce, he played a long encore, including songs such as Dancing in the Dark, Born to Run, Rosalita and Tenth Avenue Freeze Out with the house lights on. The audience embraced it all, often times in a trance or in a frenzy, doing the wave, jumping up and down, dancing or otherwise finding themselves unable to keep still from the sheer energy of the performance. 

The night was magical. Staff at the event did a great job of delivering such a significant event and Hamiltonians who attended, we are sure, will forever remember- as the crowd referred to him,  "Bruuuuuuceeee"

The Hamiltonian

Food for Thought with Alex Bielak - Local Bytes

It may surprise you dear readers, but sometimes these columns don’t come easy. There are so many things to write about, but sometimes, like a roast, they just need to marinate a while before they’re ready for the oven. So it was with this piece. The individual elements were there, but they needed to sit together awhile before they melded. And I needed to find that perfect last touch to make it all sing. 

I’ve been reading (an overstatement as I only manage a page or two before I fall asleep) a book called ”The Locavore’s Dilemma – in praise of the 10,000-mile diet” by Toronto-based “globavores” Pierre Desrochers and Hiroko Shimizu. The book has attracted its fair share of controversy, but I believe it makes a compelling, heavily-footnoted, case for why many hard-core and uncritical locavores (proponents of the SOLE (Sustainable, Organic, Local and Ethical) and/or 100-mile or less diet) are misguided.

So, probably because I’m reading about the dilemma, I’m attuned to the topic and I’m noticing it everywhere. There was a good piece called “From Field to Table” by Andrew Vowles in the October 2012 Urbanicity all about seeking out local fare. Meanwhile, in the October 18th, 2012 edition of my local paper, the Flamborough Review, Catherine O’Hara has a column about ethical local eating and supporting area farmers.

Food for Thought with Alex Bielak - Aure Wines - Beamsville

Wineries are a bit like wild mushrooms. They can be quite beautiful and appear to spring up when you’re not looking. Some pop up off the beaten and windswept path where you might not expect them. And each has a story… 

A few months back my wife and I had the pleasure of attending a dinner at Aure Winery in Beamsville. (Readers - not to mention the owners - will be glad that I resisted the obvious – “Auresome!” or “In Aure” - settling for a more prosaic title.) 

Though a bit out of the way at the top of the Escarpment , it is a beautiful and welcoming family-run operation, with some interesting wines as well as a fine young chef in the kitchen of the Silo Bistro. (Kristin Allin is also Niagara-grown, or more accurately Niagara-trained as she was raised in Kilbride.)

Food for Thought with Alex Bielak- Food for Thought with Alex Bielak October 6th, 2012 Title: Aure Wines, Beamsville Wineries are a bit like wild mushrooms. They can be quite beautiful and appear to spring up when you’re not looking. Some pop up off the beaten and windswept path where you might not expect them. And each has a story… A few months back my wife and I had the pleasure of attending a dinner at Aure Winery in Beamsville. (Readers - not to mention the owners - will be glad that I resisted the obvious – “Auresome!” or “In Aure” - settling for a more prosaic title.) Though a bit out of the way at the top of the Escarpment , it is a beautiful and welcoming family-run operation, with some interesting wines as well as a fine young chef in the kitchen of the Silo Bistro. (Kristin Allin is also Niagara-grown, or more accurately Niagara-trained as she was raised in Kilbride.) Kristin and her team turned out a fine six course meal to feed a bunch of critical but appreciative foodies. A pea soup shooter was followed by a summer salad with fresh Mozzarella and fava beans. It was accompanied by the 2010 Aure Riesling ($15.20). This wine is available at the winery only and it’s described on the website as “straw coloured and zippy (…) refreshing green apple and citrus flavours, with a floral hint on the nose. “ A salmon tartare, with Ontario smoked perch and pickled cucumber, was coupled with the 2011 Aure Rose ($14.50) which I found had hints of berries and melon on the nose. Some other local and not-so-local wines came with the three final courses (Roasted rabbit wrapped in pancetta with mushroom ragout and parsnip purée, a game pie with superb, jus-enhanced mashed potato, and – as someone who knows about these things – a very fine fruit trifle.) The winery easily accommodated our group of about 30. It is a soaring barn-like two storey space with a cozy library at one end overlooking the tasting area and wine outlet. The walls are graced with photos taken by the owners’ son, James Hoare. Another son, William runs the sales and promotion end of things, while daughter Sarah sous chefs for Kristin. But, ultimately, it’s the owners, David and Annette Hoare, and their vision that are really interesting: as is the story behind the logo on the bottles and the name of the winery itself. As Annette, a colourful and enthusiastic presence at the winery tells it, they moved from London, England to Moncton to set up a North American arm of their electronics company. That was 17 years and three kids ago. While on a tour in Niagara’s wine country, it was William, aged 16 at the time, who said, “You know we could do this!” “Don’t be silly, we can’t do this!” said the parents. It was several days “and many Tim Horton’s stops” later that Annette came to the realisation that they could in fact do it, building on the skills and passions each of the family members brought to the table. For instance, Dave brought the Engineering and Production skills, Annette HR and psychology, and William had wanted to own a restaurant or hotel since age 8! The Hoares originally found a going concern in Prince Edward County, but came to realise they wanted the challenge of building something from scratch themselves. Eventually they found the present 50 acre site where they began their new journey by ripping out the Concord grapes. They replanted vinifera varieties: currently twenty-two acres are under vine, with Gamay, Riesling, Cabarnet Franc, Marechal Foch and Vidal featured. To build their dream, and incorporate many of the environmental features they wanted, they had to tear down most of the existing structures. Many of the materials were repurposed, stone from the barn walls was used in the patio and in low decorative walls, and barn beams became tables. Passive solar features, a rainwater diversion system to feed the washrooms, and a living roof were all incorporated in the design. At the same time, Dave and Annette also wanted to find the perfect dinner service for their own house. (In truth I suspect Annette wanted the perfect dinner service.) Casting around, they realised they wanted something rooted in Edwardian England. “Like Downton Abbey” said Annette. Finding the perfect match they built their own house around a teapot! Thinking about a logo for the winery they came to a similar conclusion. That is how a telephone booth teapot, quirkily combining elements of Dr. Who and Alice in Wonderland, came to grace Aure Wine’s labels. As for the origin of the name Aure, Annette traces things back to 1068, when William of Normandy was awarded a white feather signifying his bravery in battle. The name Hoare also came to represent white (think hoarfrost), and eventually also became associated with both a place marker, and the term “breath of air.” Ultimately, the Aure was a wind spirit. “We thought that was very appropriate as it is always windy up here”. Indeed, a spirited name for a spirited winery.

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Food for Thought with Alex Bielak- Sips and Bites

Sips and Bites

I’ve recently returned from an extraordinary couple of weeks of eating fine food and tasting top-flight wine in BC, as well as cooking with friends more locally (Thanks for the pix Ross). This has not done anything positive for my waistline. It has, however helped me develop my palate a bit more, and afforded me the time to reflect on what is on our own doorstep.

While we might not have the variety and abundance of extraordinary ultra-fresh seafood available to left coasters, we have nothing to be shy about in the local wine and food department, nor any lack of culinary talent to transform it. For instance I had the opportunity to cook earlier this week under the watchful eye of Anthony Greco. He’s the talented new Chef de Cuisine at Zest Restaurant in Fonthill.

Our menu included locally-produced foods, with tasty elements such as fall berries, the first (oh so flavourful)

Food for Thought with Alex Bielak All Things Delicious

It’s funny the way these food connections work and snowball. A few months back I hosted an event at the recently-refurbished Sheraton Hotel in Hamilton. I had the pleasure of dealing with a couple of lovely Italian ladies who provided me with great advice for the food.

Recently, I caught up with one of them: Andreana Hudson, is now enjoying a new gig at HECFI, and she had an interesting idea for Food for Thought. She then put me in touch with Paula Perri, her colleague and Convention Centre Entertainment Programmer who is running what sounds like a great series of events over the coming months.

To get to the point, “All Things Delicious” is a three-part event billed as a “Celebration of Culture, Community and Cuisine”. When I got the promotional materials from Paula, my eyes were drawn to the list of sponsors that include the Hamilton Farmer’s Market (celebrating its Dodransbicentennial this year – that is its 175th anniversary to you and me) and Peter Mielzynski Agencies, Canada’s leading Wine & Spirits Agency.

PMA represents some of my favourite tipples, including many fabulous varieties of Appleton Estate Jamaica

Food for Thought with Alex Bielak- Dead Soldiers

Dead Soldiers

It is not every day that one gets invited to dine with a General. Particularly one who fell on the field of battle two hundred years ago!

It was just such an invitation I received from my sister-in-law, and of course accepted with alacrity. Thanks Adrienne. With a grandish title herself (Regional Project Manager for the Western Corridor War of 1812 Bicentennial Alliance), she was down to film some morning show segments with Lori DeAngelis for CHCH TV, as well as ensure that Major General Isaac Brock got to all the events during his historic walk from “Muddy York” (aka Toronto) to Port Dover.


The dinner in question held in the Round Room at the Temple of the Scottish Rite of Hamilton was warmly hosted by the Hamilton Branch of the United Empire Loyalists, many of who turned out in period costume. I sat between the General and a Captain of the Caldwell Rangers (played by Zig Mistiak, Chair of the Brant County War of 1812 Committee.)

The charming Bob Rennie UE (the initials after his name mean he can trace his lineage to colonists who

Food for Thought with Alex Bielak- Simply Simon's

Matsuri Sushi - Simply Simon’s

I distinctly remember the first time my wife (my exceptional first-line-of-defense-editor-in-chief) and I went to Dundas for Sushi about seven years ago. Yes, really. While the combination of Dundas and Sushi in a sentence may seem incongruous, bear with me.

I suppose we may have noticed the restaurant sign when we were doing our weekend shopping at Cumbrae’s, an expensive but excellent old-style butcher. We decided to pop across the street for an impromptu lunch. As we entered we were greeted by a loud “Namaste” from a bespectacled gentleman who was efficiently slicing fish of some kind behind a refrigerated display.

While there were tables available, we opted to sit at the counter. Putting ourselves in his hands may have endeared us to the Chef, Simon Wong as our relationship has blossomed since then. Over the course of our meal – and as he prepared a steady stream of orders - he

Food For thought with Alex Bielak - High Flying Food

  High Flying Food

An aerial theme this week, as well as a couple of more earthly delights for you to consider.

It turns out Food for Thought has a fan in Los Angeles. Deborah Bryan made the link between the Hamiltonian having a political bent, as well as a food and wine column.

She sent a link to a video titled “Flying Kitchens over parliament - Happy Beefgiving.” Produced for Meat & Livestock Australia, it pokes fun at two Australian politicians, Prime Minister Julia Gillard and Leader of the Opposition, Tony Abbott.

Deborah wrote they “rarely get along,” but my Australian contacts (thanks Andrew and Fin) were basically a lot less polite about the two and the havoc they are wreaking down under.

I got the sense from them that even the rock bottom of the Chretien/Bouchard or Harper/Duceppe relationships would not be a match: So watch the video’s punch line and imagine our PM and the retired Bloc leader soaring over our Parliament, or perhaps, given the recent news, the Premiers of Alberta and B.C. spiraling over the oil sands.)

In more prosaic and culinary vein, the video features several chefs grilling over an amazing, and soon to be airborne grill. I want one!

Food for Thought with Alex Bielak- Fringe Food

Fringe Food


This week we are talking about Food in Theatre. (Or perhaps it is Food as Theatre, you be the judge.) The Hamilton Fringe Festival features two shows related to food and another that teases with a culinary expectation. (The three shows run Friday 20th to Sunday 29th July. See the Fringe website for all showtimes.) 

The one I am heading to first is “The Cooking Show” (at the Hamilton Theatre) directed by Hamilton’s own Ray Rivers. “It’s a spoof of sorts on the Food Network,” says Rivers who is Playwright, Producer, and Director for the show, as well as appearing in it as the Maitre d’ and Musician. It’s a real multi-tasking family affair as his wife, Jean, is Stage Manager, and deals with props and costumes as well.

The show promises “humour, romance and intrigue (in a) comedy with a surprising ending.” It includes “extra-curricular activities,” real recipes, and thoughts about lamb and wine. It also features a trip to the first restaurant in France that Julia Child ate at, one that inspired her culinary career. (It was 1948 at “la Couronne” in Rouen, and she loved the sole meunière.) 

Ray – who dabbled for a couple of years as a vegan, but is now a devoted meatie – is also politically active

Food for Thought with Alex Bielak- A Dining Divide: The Alex and Rapscallion (Part 2)

Matthew Kershaw at the pass. 

A Dining Divide: The Alex and Rapscallion (Part 2)

During our interview (for Part 1 see last week’s column), Chef Matthew Kershaw, co-owner of “The Alex” and “Rapscallion” in Burlington and Hamilton respectively, told me some of his own favourite dining had been at places like Black Hoof in Toronto and au Pied du Cochon in Montreal. (Both are known for their relatively informal, snout-to-tail approach to cuisine.)

“I love fat, I love flavor and I love meat, so that’s what we wanted to do for Rapscallion”. The best meal he’s had in the last two years was at Chasse et Pêche in Montreal, with its hunting and fishing lodge theme, and renowned for its use of local meats.

He makes around half the charcuterie for his restaurants, including duck prosciutto, bresaola, and pancetta. Things that take longer (e.g. lonza, prosciutto) he sources from Woodbridge and Niagara. There’s a charcuterie board at the Alex which is at a very reasonable price point ($16), but Kershaw says it’s really a teaser for the one at Rapscallion which has a “much broader array…seven items (of ten) on any given day” ranging from “spicy soft salami you can actually spread on bread, foie gras, terrines, chicken liver brulé parfait and other smoked meats.”

Food for Thought with Alex Bielak- A Dining Divide: The Alex and Rapscallion (Part 1)

Chef Matthew Kershaw

A Dining Divide: The Alex and Rapscallion (Part 1)

I first met Chef Matthew Kershaw during the Hamilton Food and Drink Fest earlier this year. If you’ve been following this column, you may remember I mentioned Kershaw - who together with his girlfriend and partner, Erin Dunham, owns Burlington’s “The Alex” and Hamilton’s “Rapscallion” - was part of a “culinary nexus that bears watching.”

I finally had the opportunity to eat at the Alex recently. It was during the Burlington Sound of Music Festival. My wife and I joined another couple (let’s do it again soon, Chris and Anne) for dinner at the “small plates” restaurant on Brant Street before going to enjoy Matt Anderson. (The great Maritime blues man was singing in soaring counterpoint to the Hamilton Symphony.) More on the interesting food we enjoyed will await a future column, once we have a chance to get to Rapscallion too.

After dinner we were able to sit and chat at length with the Chef about how he had come to be running the two establishments and what distinguished them. Bespectacled and with a ginger beard, he’s a big guy who at first take appears a bit diffident. Once he gets going, however, the words tumble out and his passion becomes evident. Good thing I recorded the interview so I could catch the plethora of rapid-fire thoughts and opinions, one atop of another.

Though he grew up in Ancaster, his formative time was in Hamilton where he was Chef at the Hamilton Golf and Country Club. He always wanted to open up his own place, and once he had the time and money and felt comfortable doing it, he looked “for the longest time” for a place in Hamilton.

Food for Thought with Alex Bielak - Roseto Catering - Just like Mama makes…

Roseto Catering - Just like Mama makes…

I had noticed the small sign for Roseto Catering and Culinary Services on the heritage building at 22 Mill St. South in Waterdown and kept meaning to stop to investigate; but each time I passed it before I knew it, heading down the curve into Smokey Hollow. When I did finally manage to drop in to pick up some items for supper (they are next door to the American House and have plenty of parking), I was warmly greeted by owners Anna Hansen and her mother Elizabeth Vespa.

While waiting for my order, I was particularly taken by an orange toffee biscuit on offer. “As with many things that are so fabulously delicious they’re really simple to make.” Anna said. Ingredients are butter, brown sugar, toffee pieces and a bit of sea salt to balance out the sweetness of the caramel. “Adding orange gives such a nice essence to the cookie” she added. She and Mama also sell cannoli made from scratch stuffed with a subtle white chocolate filling or, alternatively, chocolate, lemon, strawberry and peach.

I went home that day with some lovely Eggplant Parmigiana and Arancini di Riso for our family supper as

Food for Thought with Alex Bielak - The Pasta Man Can

Vinnie and his pastas

The Pasta Man, can

To take a liberty with the words of the famous song that became Sammy Davis Jr.’s signature tune:

“Who can take a sunrise and sprinkle it with cheese

cover it in sauces and a herb or two

The Pasta Man

Oh the Pasta Man can

The Pasta Man can

'Cause he mixes it with love

And makes the world taste good”

Last week I ended up my piece on Odessy Olive Oils and Vinegars asking what a perfect complement might

Food for Thought with Alex Bielak

Rob Lalla holding
 a stainless steel "Fusti"

Odessy: a voyage into oils and vinegars.

There is nothing more frustrating than finding a wonderful source for a go-to staple of my pantry has disappeared. So I was delighted to find Odessy Olive Oils and Vinegars still in place when I visited the Hamilton market to shop for a friend’s birthday dinner. (Many happy returns again Kim!)

In truth, I had wondered, since it seemed such a specialised niche when it opened just after the Market renovation, and really, just how much balsamic can one cook go through? A fair bit as it turns out.

When I asked owner Rob Lalla how it had been going, he said “Since the renovation, numbers at the Market have been down a bit, but week by week it’s picking up… As time goes on, and as more vendors come with different product offerings, it makes the market a more exciting place to shop.”

For his own business he adds, “People are spreading the word that we’ve got all kinds of different olive oils and balsamics, and they can incorporate that into their everyday cooking.” Born in Hamilton of Italian parents, Rob worked many years in retail before deciding to start his own business. He looked at what would complement the selection of products already at the Market and decided on olive oils and vinegars.

Food for Thought with Alex Bielak- Sips and Bites June 2012

Sips and Bites - June 2012

The festival season is upon us! No, I don’t mean music, comedy, theatre or the ever present marathons! This week I’m alerting you to some upcoming culinary events.

If you don’t yet have plans this weekend (June 9-10), you could go "Graze the Bench" between 12-5 pm each day. $25 gets you in to all activities at seven wineries in the Beamsville area. The pass also gets you tasty treat from one of the participating restaurants and a glass of wine poured in a premium Schott-Zwiesel crystal wine glass that’s
yours to keep. You can get a refill and additional food pairings for another $7 each.

Among the wineries is Angels Gate, celebrating its tenth anniversary this year. It’s a lovely location from which you can see all the way across to Toronto on a clear day. Also participating is the wonderfully named Organized Crime Winery. There’s a great story about the name told on the bottle labels and also in animated text on the website.

Still on this weekend (June 9th and 10th) but a bit further down the QEW in Niagara on the Lake, my “home winery” Strewn is releasing their 2011 white wines. From 11am to 5pm each day, you’ll be able to taste seven different wines from their ultra-premium (and delicious) Terroir series.

Along with the five whites from 2011 and one from 2010, they’re serving a 2011 Cabernet Rosé, their first rosé in a couple of years. I’m looking forward to tasting that one! Best of all there is no charge for the event, but they do ask you to call at 905-468-1229 or email info@strewnwinery.com to confirm your attendance. For more information on this and their other June – August happenings see their events page.

A lot is also going on June 23rd, including my dear friends’ 25th anniversary. As he’s one of my cooking buddies and a gourmand, the food promises to be very fine. Sadly, I won’t make that or the other two events below as I’m going fishing. (All the best Tom and Liz, I’ll raise a glass to you from the river.)

For those of you without such obligations you could start your day at Puddicombe Farms, which is hosting the Ontario Festival of Cider I mentioned in my last column. Then you could go on to a fun-sounding event beginning at 6:30 p.m. at 13th Street Winery near St. Catharine’s. They are organizing something called Street Fight 2012: the Smackdown in Grapetown.

Beer goes head to head (so to speak) with Wine. The Mill Street Brewmaster is pitted against the winery’s Sommelier, and Indian food will go three rounds against Thai. Music and Door Prizes round out the mix. If you go to this one, please let me know how it goes! It sounds fabulous.

On the Canada Day weekend (June 29 – July 2) check out the Oh Canada Ribfest at Memorial Park in Waterdown. Organized by friends from the Rotary Club of Waterdown and Rotary Club of Flamborough AM, this four-day community-driven event is getting better every year.

This third edition features 7 ribbers, Nickel Brook Beer, and has some great entertainment for adults and kids alike. Brian Melo as well as the 905 Band are among the musical headliners, while a movie night and all sorts of fun activities await the young ‘uns. All capped with an excellent fireworks display.

Incidentally, the organizers are always ready to welcome additional sponsors, and very importantly, volunteers to take on shifts. My wife and I spent a few hours slinging beer during the inaugural event and it was a lot of fun. To sign up visit the website.

Finally, for anyone interested in charcoal grilling, mark your calendars now for the Niagara Eggfest on August 19th. I attended last year, and will be talking more about it (and my Big Green Egg) in a future column.

If I’ve missed your event or something else you think might tickle the palate, please email me with information and/or invitations, or add a comment below. I’m always glad to hear from other foodies! My address is below. Have a great weekend!

Alex (Alex can be reached at fft@thehamiltonian.info )

Food for Thought logo, designed and kindly donated by Ninka Bielak. Ninka can be reached at ninka.bielak@gmail.com.

Food For Thought with Alex Bielak- Hamilton's Wineries

Lindsay Puddicombe

Hamilton’s Wineries

Who knew? All this time I’ve been under the impression I had to get to Beamsville, or beyond, to be in wine country.

In a conversation with Mayor Bob Bratina a few weeks ago, he stated categorically that Hamilton had at least one winery within its city limits, if not two. To make the point he ducked back into his office, emerging with a bottle of 2004 Merlot Reserve from Puddicombe Estate Farms and Winery.

I called Murray Puddicombe, President of the Winery (clearly a family run enterprise) who confirmed their #8 highway location in Winona is indeed part of the City of Hamilton. He also volunteered that Ridge Road Estate Winery, just up the hill from Puddicombe,

Food for Thought with Alex Bielak - Rolly Rockets BBQ

I’m sure there is a saying somewhere that on matters of food it is often worth listening to a man who looks well fed. Such a recommendation, from a largish chap I met in the course of my work, saved my butt the other day. I had kept my family waiting at the end of a long work week finishing up “just one more thing”. They were justifiably grumpy, and we all wanted something to eat. Fast.

So it was we found ourselves at Rolly Rockets BBQ located at 470 King St West, corner of King and Locke St. Don’t be fooled by the Google Street view which shows an uninviting view of a walled-up, for-lease GP Grumpy’s Sport’s Pub and Grill. There is now a patio, seating about 30, and the inside “décor” is a mix of high definition TVs and picnic tables covered with bright red and white plastic, seating about 100.

Food for Thought with Alex Bielak

Chef Dan Megna

Research! 

In my last piece, I wrote that I’d had the chance to spend some time thinking about potential topics for this column. My “research” included a couple of outings to the 7th Annual “Food and Drink Fest” at the Careport Centre in Hamilton in late March. (see additional pictures by clicking here) 

The visits were facilitated by Shannon Tew, Event Manager for the Festival. She informed me that about 10,000 visitors were expected to attend what has become “the region’s largest food and beverage show of its kind.”

Food for Thought - Barbara Caffe

Giilia and Joe DeLuca

I mentioned in my inaugural column I’ve tended to stick close to home in terms of eating out. So when the Hamiltonian’s Publisher, Teresa DiFalco, suggested we have an initial meeting to discuss the idea of a food and wine column at a Stoney Creek location I had to actually consult the GPS!

In 20 minutes or so I found myself down the QEW (or “Highway Q” as the GPS voice insists on calling it) at 387 Barton Street, Barbara Caffé. The meeting with Teresa was delightful, and even more so as we were served an attractive antipasto platter to nibble on.

The platter featured prosciutto, salami and “giardiniera” (pickled cauliflower, peppers and spicy eggplant), 3 cheeses, including a lovely tomato bocconcini, all accompanied by a tasty fresh bruschetta. Oh, there were olives too, although I’m generally not a fan.

As we sketched out what I might write about, I took in the surroundings, including the colourful mural. (Take a look at the photo of Teresa and I in her intro, or travel down to the Caffé.) The business began as a gift shop almost 24 years. Founder Joe DeLuca still runs things, with the assistance of daughter Giulia, and the vibe is clearly one of regulars dropping by.

That’s hardly surprising since, shortly after it opened, the shop quickly became a hangout for Joe’s friends. Being a hospitable sort, he made them coffee. It wasn’t long before a few tables were added to accommodate a growing clientele. In turn beans, and a few other deli items, were stocked for sale.

Giulia relates how her Mother used to make her school lunches in the back of the shop. Apparently the smells were so tantalizing customers clamoured for sandwiches to be added to the offerings. As a result, larger premises were required, so they eventually moved into a bigger location next door, and the current business was born.

Now they have a full display of fresh cakes and pastries and, in addition to serving meals to their loyal, regular clientele, Giulia says they also do a great deal of catering for weddings, stag parties, private dinners and other functions.

On Thursdays and Fridays, weather permitting, the barbeque is on outside the Caffé. Giulia’s Nonno (Joe’s father) still makes the sausage that is charcoal grilled along with other meats like chicken burgers and lamb spedini. (I didn’t get to try any as I was leaving, but the smell of the sausage was delicious.) See additional photo's of Barbara Caffe here.  

To learn more about the menu see the review by Dan Kislenko in the Spectator ten months ago. I hope reading the review will also help illustrate how Food for Thought will differ from other restaurant reviews: As I said in my first column, in addition to talking about the food, I’ll try to give more of a flavour (no pun intended) of the places I visit, along with some back story about the parties involved.

At the end of March I was lucky enough to spend a couple of days doing “research” for future columns at the “Food and Drink Fest” held in Hamilton. There is much going on in our region: I believe Hamilton has considerable potential for being at the epicenter of a much needed culinary renaissance in the “905”.

More on that in future columns. 

Alex

Food for Thought - The first steps in our journey

Food for Thought – The first steps in our journey…

May 7th 2012.

Welcome to my introductory column. I see it as a first step in a shared culinary journey with you, the readers of the Hamiltonian.

Whatever my bio may say, at the heart of it, I love everything about food. I love shopping for it, prepping ingredients, cooking and of course sharing a meal with family and friends. I love talking about it, and I love a glass of wine, though I still have much to learn in that department. What don’t I love? My wife will tell you I’m not so besotted with everything about food that I embrace tidiness or washing up!

Ultimately I'm very much a foodie with eclectic tastes from Gorilla Cheese to Blacktree! (And if that means something to you then you’ll have an inkling why, as Publisher, Teresa was so enthusiastic about this new venture for the Hamiltonian.)

Though we’ve been in Waterdown for over a decade, and have eaten out our fair share, the truth is we’ve

Introducing Food for Thought, with Alex Bielak

Alex Bielak and our Publisher, Teresa DiFalco

I am pleased to announce a new feature on The Hamiltonian entitled "Food for Thought". As you may have guessed, Food for Thought will  be all about the art of wining and dining, related advice and tips, and places to go in and around our great city.


I am very fortunate to have enlisted  Alex Bielak, and true to our motto "Powered by Hamiltonians", Alex has donated his time and expertise. Here is a little bit about Alex.

Alex Bielak comes by his passion for food honestly. From an early age he spent most weekends and holidays working in his father’s wonderful delicatessen in London, England. At home, he grew up with a loving fusion of French and Polish cooking. He learned how to cook the perfect steak from his father and how to make a meal out of a few leftovers from his mother. Widely travelled, he developed a deep appreciation of European cuisine that quickly spread to all food once he came to Canada over thirty years ago.

As a keen amateur chef, who appreciates good wine and spirits, Alex loves to entertain. He is a member of both the International Wine and Food Society and Les Marmitons, a “social club of gentlemen who share a common interest in fine food, wine and the culinary arts.” He shares his kick-ass kitchen with his wife, two daughters, and grudgingly, two cats. He loves cooking gadgets and toys of every description.

If you would like to contact Alex, you can reach him at fft@thehamiltonian.info We are very much looking forward to Alex's column.

Welcome Alex!

Teresa DiFalco

Publisher, The Hamiltonian