Food for Thought with Alex Bielak- Sips and Bites- March 2013

“Sips and Bites – March 2013”
Well I certainly did get your attention! The previous column (Are we a culinary wasteland – Part 1?) attracted a lot of comment. Based on that, the time I need to digest the thoughtful input of individuals I’ve interviewed for the piece (including ebullient Hamilton Dishcrawl Ambassador, Dave Hanley), and the Easter holiday, I’m deferring the second part of the piece till next time around.

Before I tell you about a few upcoming events I’ll begin with a curious piece I found in my local newspaper, the Flamborough Review, about a food and drink

Food for Thought with Alex Bielak- Are We a Culinary Wasteland? – Part 1.

Are We a Culinary Wasteland? – Part 1.

I hope I have your attention! When I started this column last May (FFT01 – The first steps in our journey), I had a feeling we were missing some critical gastronomic element in Hamilton and Burlington.

Sure, there are some fine restaurants, talented chefs, great produce, well-stocked kitchen stores, and individuals passionate about food, amongst an almost-overwhelming presence of fast food outlets and chain restaurants serving undistinguished fare.

I’ve written in the past that the Oakville-to-Niagara area should merit attention at the national level, and in rankings such as the En Route guide to top restaurants (FFT 21 – Belgian Delights, Canadian Lists). I’ve also suggested that something bold might help put us on the map (FFT13 – High Flying Food).

Food for Thought with Alex Bielak- Heat in the Kitchen

We all know the adage “If you can’t stand the heat get out of the kitchen.” I can imagine it being yelled at the height of a dinner service in a French restaurant in the days of Escoffier. The yeller would have been Chef, immaculate in his whites and toque; the yellee some hapless apprentice wilting at the stovetop as a result of his exertions during a long shift.

The title of this week’s column is a nod towards the remarkably-titled book by Bill Buford, “Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany.” It’s a great read, and gives true insight into what passions can drive those who are obsessed with food.

My nephew, a talented pastry chef, once told me that when he was cooking in a Michelin-starred restaurant,