Food for Thought with Alex Bielak - Season’s Eatings: Comings and Goings Edition

Season’s Eatings: Comings and Goings Edition 

A couple of weeks ago my wife and I enjoyed 24 hours of food and drink unlike anything we’ve experienced in recent memory. Several of the experiences were private at the homes of friends, but there are two publicly-accessible highlights I particularly want to share.

Get yourselves down to Bolete in St Catharine’s. You’ll be glad you did, and glad you were still able to easily book a table and experience a creative menu that changes every week. The opening of this stunning new restaurant, helmed by Chef Andrew Macleod, has been one of the most anticipated in the region in years.

Readers will perhaps remember Macleod from past columns where I wrote about his talents as the chef at Spencer’s on the Waterfront, or perhaps winner of the Chef Street Fight at Centro Market a couple of years ago. Macleod won this year’s prestigious Garland Canada International Chef Challenge in PEI, and has been working hard to get Bolete open. His passion for great food and plating were in full evidence when we popped down for lunch.

Chef served a dish I had never experienced before, Ancient Grains and Inari was a clever play on a Japanese dish melded with a hint of Niagara flavour. Albacore tuna on warm quinoa was everything it could be, while Salt and Pepper Humbolt squid were reminiscent of what he used to do at Spencer’s. It was a simple dish, accompanied by ginger mayo, chili and cilantro, with a muslin-wrapped lemon, but just way nicer than I recall. All the food was reasonably priced, the atmosphere pleasant and the furnishings refined and beautiful. Above all it was wonderful to see Macleod back where he belongs and happy in his own space. This restaurant is destined for greatness.

Also in the category of extra-ordinary was a thirteen-course dinner organized by Chef Tobias Pohl-Weary (Full disclosure: my wife and I were invited to attend as guests of the chef). Pohl-Weary is someone I wrote about previously when he operated Red Canoe. At the time I described him as having “built a reputation as a master of innovative and modern Canadian cuisine based on a stellar culinary pedigree and thoughtful commitment to Ontario-grown food and wine.”

Pohl-Weary now runs Topowe Events a high-end catering company. In turn Topowe organized a seven-pop-up series called the Blue Dinghy Kitchen Series. It was more than just a dinner. It was part of an evolutionary series of multi-sensory events that have seen Pohl-Weary, return to doing what he truly loves. I sat down with Chef after the event and hope to share some of his thinking in a future column.

For now let me just say that I think there are very few chefs I know who would have attempted the menu he did, let alone (mostly) pulled it off in challenging circumstances. It included Sturgeon Marrow, Distilled Water Soup, Whelks with hay, and my, and Chef’s, favourite plate, smoked duck pastrami with stewed fruits nestled in a bed of grape leaves and live coals (really!). Each dish was accompanied by some rare liquid gems, some rescued from Red Canoe’s renowned cellar by Pohl’s partner and mixologist/sommelier Eamonn Kelly.

There is still an opportunity to participate in one of the event series: the final pop-up is December 3rd and there is also an after party that you can attend even if you don’t partake in the dinner. The dinner will see concepts from prior events in the series re-surface, and will be a collaboration with chefs from Born and Raised Restaurant in Hamilton.

Finally, two other items of note.

There’s a notable changing of the guard ongoing. Chef Stephanie Brewster has left the RBG’s kitchens, and will be following her dream of opening a new tapas bar, Fuego, on Lakeshore in Oakville. I’ve also heard one of Waterloo’s top culinary talents is heading to a gig in Hamilton. I’m not sure yet exactly where he’s landing (the RBG perhaps?), but anything involving Chef Mark Andrew Brown, the award-winning, young Executive Chef at the venerable Charcoal group in KW, will be worthy of note. He recently spent a one month stage with the 3 Michelin Star, Le Bernardin in New York, and it is a mark of Hamilton’s culinary ascendancy that he is headed to the Hammer.

Second, I’ve been advised Taste of Burlington is evolving based on 8 years of success. The promotion – involving over 30 restaurants - will focus on a winter program running Monday February 20 - Sunday March 12, 2017. The popular launch party is set for Tuesday, January 24th, 2017. Tickets are available via their website and tend to go fast. It is nice to see a Burlington craft brewery tied to the event: Nickelbrook replaces long-time sponsor Cameron’s who were “making some changes with respect to their involvement in events” according to ToB’s Linda Cvetanovic.

If I don’t write again before the holidays I wish Season’s Eatings to all and to all a good time!

To see all past columns please see (and “like”) the Food for Thought Archives
Alex (Alex can be reached on twitter @AlexBielak)

Food for Thought with Alex Bielak -Treading the True Brew Path

Treading the True Brew Path

Craft Beer is exploding in Ontario. New breweries are bubbling up all over. Brew pubs and taverns are thriving, and beer festivals abound. Yes the Craft Beer industry is going gangbusters: according to the factsheet available on the Ontario Craft Brewers website the industry is growing market share and generating so many jobs that it has an annual economic impact of at least $600 million in our province.

In an interview I conducted for Grand Magazine earlier this year with Minto Schneider, the CEO of the Waterloo Region Tourism Marketing Corporation, I asked her how she'd capitalize on the explosion of craft brewing in an area almost defined by its Octoberfest, the largest Bavarian festival in North America.

She indicated “Craft brewing is a tough one. I was at a presentation to an American tour operator: most of the regions of the province were represented and everyone talked about craft beer. So we have to talk about it not as a destination, but as a part of destination.”

Adrienne Carter, Cultural & Partnership Manager, for the Hamilton, Halton, Brant Regional Tourism Association (aka the “Heart of Ontario”) is doing just that with a new promotion called the True Brew Path. (Full disclosure, Carter is my sister-in-law and I wrote previously about her in a piece related to the War e 1812 and a dinner she helped put together with General Isaac Brock.)

Carter says she’s implementing the brainchild of her Executive Director, Maria Fortunato, who saw craft breweries were a growing trend and wanted to offer something in the region on that theme. Carter worked to find “market ready” breweries, those open to the public for sales, with regular hours, tastings and tours, to include in the “Path”.


The six featured breweries are Cameron’s Brewing of Oakville (a long-time partner in the Taste of Burlington), Milton’s Orange Snail Brewers, Collective Arts Brewing in Hamilton, Nickel Brook Brewing Company in Burlington, the Bell City Brewing Company in Brantford and a new entry on the scene, the Shawn and Ed Brewing Company headquartered in the old curling and skating rink building in Dundas. (For a quick overview of all six breweries click here.)

Visit all of them, getting the back of your True Brew guidebook stamped, and you’ll receive the handsome limited edition glass featured in the cover photo of this column as a souvenir. Judging by reaction on social media the promotion is already a hit, with one dedicated enthusiast, @DrunkPolkaroo completing his mission just days after its launch.

Better yet, aficionados over 19 years of age can enter an online contest to win a $1,650 chauffeured tour for four to three of the breweries as well as accommodation and meals. But get your entries in by October 31st when the contest closes.

The True Brew booklet contains information on area restaurants, hiking, shopping, live music and other attractions. In tourism jargon the True Brew promotion is a trip motivator, designed to get people to come to the region, one whose growing culinary scene is attracting national attention, including from outgoing Globe and Mail restaurant critic Chris Nuttall Smith. Smith wrote in his final column “I’d wager that the restaurant scenes in more affordable places such as Burlington and Hamilton, Dundas, Vaughan, Ajax and Pickering will grow and improve in coming years, largely at Toronto’s expense.”

“We’re really trying to build a brand and a destination. The breweries are the catalyst for the trip” said Carter. Acknowledging that there is no particular differentiation from breweries in other areas she says the difference in what Heart of Ontario is doing is “putting them together in an easy consumable way for people to go and see the breweries in this area.”

Great as this promotion is, there seems to be some disconnect among the various institutional players involved. For instance, NOSH, Hamilton’s Culinary Week, beginning on the 17th of October does not even mention the True Brew Path. That disconnect is a legacy of the somewhat laissez-faire way the Province let the Regional Tourism Organizations (RTOs) develop their mandates when they were created in 2009.

During the interview mentioned at the outset of this piece, Minto Schneider – who heads a Destination Marketing Organization - told me “The Province gave very little direction as far as their responsibilities and objectives were (and) each RTO went their own way and created their own by-laws, brand and objectives. That was a challenging time for a lot of DMOs like us in the (Waterloo) Region that were working under the RTOs. The Province essentially brought the RTOs in so that they could gather the DMOs within regions under the RTO and have a better communication from the provincial marketing organisation through the RTOs to the DMOs.”

That’s clearly still a work in progress, one that needs close collaboration if all in the Region – however it is defined - want to tread the same path and truly capitalize on the burgeoning foodie scene. 

To see all past columns please see (and “like”) the Food for Thought Archives
Alex (Alex can be reached on twitter @AlexBielak)

A special shout out to Alex, congratulating him on this, his 100th Food for Thought article! We are very fortunate to have such a talented writer and expert chef and"foodie". 

Food for Thought with Alex Bielak - Sips and Bites

Sips and Bites: A is for ANNA, B is for BIG HEAD, BLACKTREE & BUNDT, and C is for CHILIFEST 

Here is an exciting grab bag of upcoming and recent events for readers.

A is for ANNA: The wonderful Anna Olson (lately of all those Home Hardware ads on TV and print, and truly an extremely talented chef and baker) will be at Springridge Farm, near Milton, Saturday, September 24 at 2pm. She’s releasing her new book, Bake with Anna Olson, and to participate in a meet and greet with her sign up on the website. While there you can also check out the October 1st event with perennial visitor, and tallest chef in Canada, Michael Smith. A prodigious author, with a great

From the Lens of Ron Ogulin

Click on pic to enlargen

Ron Ogulin is a talented local photographer, who specilaizes in shooting by Hamilton shorelines.  Enjoy this shot by Ron. 

If you are a photographer who would like to submit a picture for consideration, please send to admin@thehamiltonian.info

Food for Thought with Alex Bielak - The Top Ten New Restaurants in Canada?

The Top Ten New Restaurants in Canada?

Sadly the top ten new restaurants in Canada, as defined by EnRoute Magazine, won’t include any from the swath of the Golden Horseshoe, from Mississauga through Oakville, Burlington and Hamilton to St Catharines. The last time a “local” restaurant cracked that list was in 2010 when Quatrefoil in Dundas was deemed worthy. (I’ll suggest some possible reasons for why that might be in a moment.)

The good news is two excellent restaurants, Backhouse in Niagara on the Lake, and The Berlin, in Kitchener, both within relatively easy reach of Hamilton, stand a very good chance of making the list. Your online vote for them, or 34 other candidates for the top 10, might also be rewarded with a trip for two to a nominated restaurant of your choice, plus some spending money.

Interestingly both spots have something in common apart from great chefs and a focus on local, seasonal food: It’s a whomping great adjustable woodfire grill on which many of their dishes are cooked. I’ve eaten several times at both spots and they’re worth the detour, and worthy of your vote. In fact I reviewed The Berlin for the Waterloo Region Record and it attained the highest fork rating I’ve awarded to date.

En Route’s annual list is hotly awaited by foodies across Canada: always a pleasure to read, it is not

Food for Thought with Alex Bielak -Taste Burlington, Nosh Hamilton

Taste Burlington, Nosh Hamilton (FFT-097)

This column features a long-standing event in Burlington and an important new initiative, championed by Ward 4 Councillor Sam Merulla, in Hamilton.

For the first time in several years I missed the summer launch event for the Taste of Burlington. The popular promotion – prix fix meals at some of Burlington’s best restaurants – runs July 17-31, 2016. I’m told about 350 attendees enjoyed some great food and drink.

Earlier this year I wrote predicting success for the Holiday Inn’s Alloro. They placed second then in the People’s Choice award at the Winter launch, and this summer upped their game to win in that category, and also the “Best Taste” with what sounds like a great dish: jalapeno infused bacon wrapped scallop served over coconut rice with a lemon aioli and mango/grilled pineapple chutney.

Taste Co-ordinator Linda Cvetanovic wrote “In the “Best Taste” category only a half point separated the top 3 with Chef Stephanie Brewster [about who I wrote effusively at the end of April] from the Greenhouse Café at the Royal Botanical Gardens securing the runner up spot (and 3rd place in for People’s Choice) with her goat cheese pannacotta with hibiscus gelee, passion fruit and pomegranate. Just a quarter of a point away was third place winner Chef Doran Abra of Water St. Cooker with a smoked trout crostini with radish-cucumber salad and Old Bay aioli.

Chef Mitchell Lamb of Stonehouse – surely one of the most consistent and innovative chefs in the region - repeated his third place finish in winter with a smoked paprika marinated tiger shrimp, jalepeno and cheese curd sausage, curried mango chutney and chimichurri.

In Hamilton, the remarkable upswing in the culinary scene over the past five or so years has led to the development of NOSH, a week-long celebration, formally supported by Council, that will take place during National Small Business Week (October 17-23, 2016).

Merulla, who is the NOSH Honourary Chair, said in a press release “Hamilton's emergence on a national scale is in part attributable to the rising food scene we have in the city – and it’s time to show that off.”

Despite an acronym that only a committee could have created (“NOSH stands for North Hamilton - including lower city, Outlying communities - former municipal entities, South Hamilton - including Binbrook, Glanbrook, and Mount Hope”) the intention is wonderful. It’ll be a showcase of Hamilton's culinary scene from Winona to Waterdown and is anticipated to have a selection of paid and free events for the community and visitors in which to participate.

I look forward to sharing more with readers as information becomes available.

To see all past columns please see (and “like”) the Food for Thought Archives
Alex (Alex can be reached on twitter @AlexBielak)
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In Honour of the late Mahesh Butani

The Spectator's tribute to Mahesh can be found by clicking here, or buying June 24th's paper. 

Mahesh Butani was a passionate individual who was steadfast in his convictions. His love for Hamilton was second to none, and we are deeply saddened to learn of Mahesh's passing.

We thought it most fitting to honour Mahesh by reposting an answer he gave to a question we once asked him in The Hamiltonian:

If you had the undivided attention of all Hamiltonians, including city council, what would you say to council, and what would you say to Hamiltonians, in terms of advice on how we can better succeed as a city?

To the Council:

Endeavour to meet at least one other councilor and their family for an informal dinner once a week through the term, in spite of conflicting agendas and schedules.

Always be wary of forming a quorum at barbeques, games and chat rooms.

Stay the course on the vision of making Hamilton a ' People's Place' as per the internationally recognized definition of the term, in spite of conflicting agendas.

Hand over the baton with grace when you feel you have given your best to the community and have nothing more to contribute to the ever evolving public good in rapidly changing times.

To Hamiltonians:

Form new Citizens Talent Banks and not new Watch Groups.
Start trading in innovative ideas amongst different talent banks and the Council.

Collaborate with your Councillor to achieve your aspirations for Hamilton.

Don't be afraid in forming a quorum at barbeques, games and chat rooms.

Stay the course on the vision of making Hamilton a 'People"s Place' as per the internationally recognized definition of the term, in spite of conflicting agendas.

Mentor with grace those who you feel are capable of leading the next guard to enhance the ever evolving public good in rapidly changing times, and show up to vote for them when your time comes to take a stand.

Rest in Peace Mahesh. You will be missed!

The Hamiltonian

In tribute to Reverend Brother Michael Baldasaro

There was no-one quite like Michael Baldasaro, except perhaps Walter Tucker, his long time friend. Michael was a true original with a unique spirit and was a relentless passion for the causes he believed in.

If one did not know Michael, you might have found his appearance rather offputting. But Michael was a brilliant conversationalist, a bright and learned man and a man blessed with life experience and wisdom. 

He was fearless as he stormed our country's highest courts to stand up for his beliefs. As leader of the Church of the Universe, Michael held fast to his spirituality.

Michael will be dearly missed by Hamilton and by Hamiltonians. He was truly, "The Baldasaro".

Rest in Peace Brother Michael. 

The Hamiltonian

Please feel free to post your tributes and recollections on the life Michael.

From the Lens of Ron Ogulin

Click on pic to enlargen

Ron Ogulin is a talented local photographer, who specilaizes in shooting by Hamilton shorelines.  Enjoy this shot by Ron. 

If you are a photographer who would like to submit a picture for consideration, please send to admin@thehamiltonian.info

Food for Thought with Alex Bielak - New RBG Chef Reaches for the Moon

Chef Stephanie Brewster in New Kitchen

New RBG Chef Reaches for the Moon

I’ve written previously about the ‘Luna’ re-launch events for the rejuvenated Crown Jewel of the Royal Botanical Gardens’, the stunning David Braley and Nancy Gordon Rock Garden. More on that below, but the real long-term foodie story here is of a new chef with serious cred that has been enticed from London, Ontario to take over culinary operations at the RBG. I believe Chef Stephanie Brewster is going to transform RBG’s culinary operations for the better.

Hailing from Fanshawe College, where she was a popular professor in the culinary program, she was the winner of the very first episode of Chopped Canada, impressing chef judges Michael Smith, Vikram Vij and Anne Yarymowich. Along with some other food writers I had the opportunity to meet her (again in my case) at a walkthrough of the new facilities at the Garden.

Brewster with her great attitude and ready chuckle is easy to warm to. She has quickly immersed herself in the local culinary scene. Clearly relishing competition, she went head to head with three other chefs in a recent Popup Hamilton Showdown where she produced a stunning dessert pairing for a Peller Estates Icewine she was assigned to match up with.

She told me, just having returned from Italy, and with only six weeks in the Burlington/Hamilton area

Brit Floyd Captures Hamilton Place Audience

Pink Floyd tribute band Brit Floyd, once again delivered a stunning show at Hamilton Place. You may recall that the band last played in Hamilton in April 2015. Our review of that particular show can be read by clicking here.

This time around Brit Floyd again dazzled the audience and delivered a memorable evening of Pink Floyd classics flawlessly. The erethral presentation of the music itself, the dazzling laser light show and constant images being projected on a large circular film screen over the stage, transported the audience into a dream-like state. Spontaneous standing ovations were again earned, and the band continued to churn out complicated pieces with precision, passion and energy.

If you are a Pink Floyd fan, or simply interested in masterful performances, Brit Floyd is well worth seeing. To learn more about the band, click here.

Food for Thought with Alex Bielak - Sips and Bites – In like a lion edition

Sips and Bites – In like a lion edition 

March certainly came in like a lion, so perhaps our early Easter will be full of crocuses, daffs and baa lambs. One can hope. In this edition of Food for Thought, a quick look back at the Living Rock Soupfest, and some May dates for your calendars at the RBG.

The real winners at the Rock’s Soupfest are of course the youth-at-risk supported to the tune of well over $50K raised by the generous sponsors and almost 5,000 attendees. Truth be told, while the chefs and restaurants contribute hugely to this too because they want to support a worthy initiative, at heart they are competitive as heck and vie hard to win bragging rights by scooping the top awards.

I was honoured to be a judge last year (see a report on that here) and once again late in February. My fellow judges were again blogger Chanry Thatch and Amanda Kinnaird, now a communications advisor to Mayor Fred who participated in the as a celebrity soup server. We were joined this year by the lovely and knowledgeable Jane Allison, Manager of Community Partnerships at the Spec.

We blind-tasted 21 soups in all, and whereas last year the judges settled on the simplest of mushroom soups as the “foodies choice” winner, this year we were unanimous in our choice of a soup that was complex beyond belief. Soup specialists, Burnt Tongue won for their Cheeseburger and Fries soup that we described as “a spot on recreation of a cheeseburger in soup form. It was a creative, risky and complex dish.”

Our first runner up was the hearty white bean and sausage ribollita, by perennial winner/finalist Chef Nina Ruelens of the 4th Course Bistro at Copetown Woods. Chef Matt Kershaw, heading up the Except for Kenneth team was 2nd runner up for a balanced potato pecorino truffle soup. We gave a technical mention for a coconut dessert soup by the My Thai folks too. Each soup was a standout in its own way.

The full list of winners can be found here, including the People’s Choice, by Fishers Pier Eatery for a very good Jalapeno Popper soup. See the photos section to get an idea of the scope of the event and view some of the colourful soups we tasted.

Judging is inevitably subjective, and our scoring grid was complex. What is always surprising to me is how easily the judges are able to identify the top contenders. Frankly all the top contestants are worth a visit, and I’d encourage folk to support them. Go for the soup and stay for lunch or dinner. And tell them that you came BECAUSE they supported Soupfest. I’m already looking forward to taking up the invite to serve as a judge again next year…
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I wrote in a previous column about upcoming re-launch events proposed for the Royal Botanical Gardens. I’ve just heard from the organizer that the dates of the two flagship foodie events have been set. Darlene Bennet-Howes notes she has met their “new Executive Chef Kim Sutherland, to discuss our short list of Burlington/Hamilton Chefs and get the chef invites out there.”

So mark your calendars for the “Land of Luna” Grand Opening Celebration Family Event May 14th, from 6-10 pm. They promise “wizards, magicians, fairies, jesters, fire jugglers, and more (will) celebrate Spring’s return to the new David Braley & Nancy Gordon

Rock Garden.” If you want to celebrate in more adult fashion, the Thursday May 19th event is for you. Tickets for both events will be on sale April 1st via www.rbg.ca.

And who knows, by then, perhaps some of those spring lambs might be on the menu with a side of foraged ramps!

For more pictures click here
To see all past columns please see (and “like”) the Food for Thought Archives
Alex (Alex can be reached at fft@thehamiltonian.info or on twitter @AlexBielak)

Food for Thought with Alex Bielak -A Taste of Spring

A Taste of Spring

It’s February, and decidedly wintery. But it’s getting lighter out, and a sure sign of spring being around the corner, the winter edition of Taste of Burlington is set to run at a couple of dozen Burlington restaurants, February 21 – March 13, 2016. Based on dishes I sampled at the launch event, held at the Performing Arts Centre earlier this month, diners are in for a treat. And, nice to see, several participants are new to the promotion this year.

Before I dived in, sipping on an intense Bodhi Bar organic cold-pressed beet juice with cinnamon, ginger carrot and apple, I enjoyed visiting with Kim Hartley, the nice lady at the Visit Myrtle Beach booth, particularly as I’m planning on a visit to South Carolina next year. You can win a trip for two to this upcoming culinary destination when you eat at a participating “Taste” establishment.

About half the participating restaurants were present at the launch, with the Holiday Inn’s Alloro, a welcome newcomer. They pulled out the stops with a mushroom-stuffed, herb-crusted veal tenderloin, red roasted garlic mash, served in a mini Yorkshire pudding with brandy demi-glace. In thanking the organizers for the invitation I predicted they would be in the running for top honors along with dishes from a couple of past winners.

Two offerings, in particular, stood out from the pack. The Queen’s Head produced a steak and wild mushroom Wellington, with a splendid gorgonzola and double smoked bacon cream sauce. Big props to them: they’re clearly not missing Chef Will Edsall who helmed the pub to serial victories in the past. Parenthetically, I gather Edsall is now in Toronto, having scored a gig as Sous-Chef in the new Susur Lee restaurant, Fring’s, in Toronto. It’s a collaboration between Lee and Drake, and you don’t get many higher profile placements than that!

Chef Mitchell Lamb (Stonehouse) played to his strengths again, countering with a compactly and prettily-layered apple-braised pork shank, with a chorizo and smoked cheddar cornbread and a beautiful morel mushroom foam. It was the dish of the evening for me, the first I finished every last morsel of. But that was because the pastry on the Wellie was a bit soggy, otherwise it would have been a tie. (My wife disagreed, ranking Queen’s Head first and Alloro second, so there you go.)

There was much else to enjoy (see photos) and the winners were ultimately deemed to be as follows: The Judges’ top honours went to the Queen’s Head, with Stonehouse and West Plains Bistro 2nd and 3rd respectively. I gather the result was close, with less than a 1/3rd of a per cent separating first and second. I hope there was a recount!

West Plains was one of my stronger contenders: I liked their potato-crusted salmon with a lemon aioli, but, not being a fan of olives I was less keen on the sundried tomato and green olive tapenade that came with the dish along with a potato chip and lemon-dressed arugula.

The coveted People’s Choice Award also went to Queen’s Head, with Alloro in the runner up spot. Third was a tie between Stone House and West Plains. A special mention (by me) for the key lime, ancho chili-spiked crème fraiche by Ivy Bar and Kitchen: it was right up there with the sauces by Queen’s Head and Stonehouse.

A final note. Tourism Burlington organizes the launch event and has done since 2008. With approaching a decade of experience, the affair goes from strength to strength under the watchful eye of Linda Cvetanovic, who deserves huge kudos for sweating the details. A fun evening that usually sells out, it draws guests from Oakville to Stoney Creek; the organization really is spectacular and seamless, at least from the perspective of someone invited to partake of and report on the goings on.

No detail is overlooked. There are clear descriptions of the food in the program, and all the pertinent social media information is readily to hand, a wonderful green crew provide efficient cleanup and re-cycling (I still want to write about Burlington Green, you guys!), loyal local beer (Cameron’s) and Coffee (Lakeshore Coffee House) sponsors, great communication, and manageable queues.

One small thing for the organizers to consider. How about putting the dessert folk together in one area, perhaps alongside Lakeshore Coffee? I began my evening by inadvertently sampling Pepperwood Bistro’s sticky toffee bread pudding. Though it was declared by my wife as, and I quote, “mmmmm,” I could have done without it being my first bite of the evening. But that’s a small quibble, and I know many, whose mantra is “Life is uncertain, eat dessert first,” would vigorously disagree.

For more pictures, click here. 

To see all past columns please see (and “like”) the Food for Thought Archives

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

Food for Thought with Alex Bielak-Riding along with “Sharp My Knife”

Sharp My Knife - Checking the blade

Riding along with “Sharp My Knife”

Iron Chef Morimoto is quoted as having said “A kitchen without a knife is not a kitchen.” With due deference, I’d add one word to that: “A kitchen without a SHARP knife is not a kitchen.”

Knives are one of the leading causes of injuries in the home, with dull blades counter-intuitively more dangerous than well-honed steel. A dull knife requires greater pressure to slice through meat or vegetables and the chances of the blade slipping, and slicing your finger instead of your celery, are far higher.

As someone that uses his knives a lot, over the years I’ve filled drawers with complex, time-consuming or largely-useless knife sharpening gadgets, before finally settling on a Chef’s Choice electric sharpener, consistently a “Cook’s Illustrated” best choice. I’ve been pretty satisfied with it, but it’s an expensive solution for most people.

Many readers will have heeded the siren bell, handing over their lawnmower blades and garden