Food for Thought with Alex Bielak- Dishcrawl , A win for Hamilton

What an extra-ordinary few weeks culminating last Tuesday in Hamilton’s 2nd-ever Dishcrawl in Hess Village. 

On the heels of my 60th birthday, and retirement from my day job, I had a broad variety of culinary adventures that will be grist for reflection and future columns. I attended the inaugural (and, for me, life-changing) Food Bloggers of Canada conference. What I learned on many fronts will help improve how I write about food and wine: if you want a taste of what went on see this recap of recaps by a variety of attendees.

I also: got to use some serious molecular cooking equipment at Cedarlane Culinary; took in a demo of Cutco knives and cookware; and participated in the Hamilton Partners in Nutrition volunteer recognition luncheon (they feed breakfast to ~23,000 kids A DAY!). I also survived an Icarus-like cooking disaster in my own kitchen, but that’s another tale…

I’ve mentioned Dave Hanley, the man behind the Dishcrawls, in recent columns about the Hamilton food scene. When I got to the gathering place for the Hess Street event, Koi Restaurant, Dave was there in his pork pie hat greeting guests, and seeing to last minute logistics.

The basic outline of a Dishcrawl is this: Guest stump up a paltry $60 online (actually $71.79 after taxes and processing) to secure their spot. This includes all taxes and tips but not drinks. 48 hours prior to the event participants are notified where to gather. After some introductory remarks by the restaurant owner or chef they are fed. The next location is then disclosed and the crowd decamps. This is repeated again and again, with each of the four restaurants seemingly determined to outdo the others. The atmosphere is great,

Food for Thought with Alex Bielak - Are we a culinary wasteland?– Part 2.

Are we a culinary wasteland – Part 2?

YES, Anonymous, I was being a “provocateur,” and it’s clear the answer to the question is NO we are not a culinary wasteland. Food for Thought readers responded vigorously to part one of this column, offering many opinions and suggestions. One thoughtful commentator wrote (sic):

“I love the Hamilton that is not like everywhere else. Most great things about Hamilton have come about despite (and perhaps because of) nothing comes easy. Diversity rising out of adversity, a cultural Galapagos largely ignored and spurned by the rest of the country. I could give a toss whether we rate alongside Toronto or Montreal on some fabled "culinary roadmap … Could things be better? Absolutely. Celebrating and supporting what we have and not wasting too much time bemoaning what is not seems like a good place to start.”

I think we can build on that sentiment and the passion evident in various other responses. I wrote earlier “we