Food for Thought with Alex Bielak- Sips and bites July 2013

Cornerstone Winery - Jerry and Nina Kopanski

Sips and Bites - July 2013  A great deal is going on and while I present some highlights here, I’d invite readers to mention other events in the comments section.

The July 18-24, 2013 edition of Hamilton’s View Magazine is their annual “Best of Food 2013” Edition and you can see the winners (located in both Hamilton and Burlington) on the website or simply extract the double fold ratings from the print edition for future reference. While there are some well-deserved victors, I’m frankly surprised at who’s missing from the list, but who am I to argue with the voters?

I’m always astonished at the number of categories people get to vote in, and thankful the ratings here are simple (gold, silver) rather than the confusing categorizations I’ve seen elsewhere and which I suspect are made up to further maximise advertising revenue. (Do we really need four sandwich categories over and above subs and pitas? Who knows if Platinum trumps Gold but not Diamond?)

A possible future contender when it opens in late summer (Sept?) may be the 28 Lister Chophouse Grill

Food for Thought with Alex Bielak

Vinexx marks the spot - A Hamilton-based fine wine business

The façade of the Kirkendall-neighbourhood house belies what lies within. This is not just a gracious residence, but the ground floor is the headquarters of Vinexx, a Hamilton wine business employing about ten people and turning over a respectable $5 Million a year in a competitive market dominated by big brands.

Somehow, years ago, I found myself invited to a tasting of wines in Oakville which is where I first met Vinexx Special Projects Manager, Johanne Desautels. She organized the event: I had fun, ate some nice nibblies and tasted some decent wine.

Over the years it was always a pleasure to hear from Johanne about an upcoming tasting. I always enjoyed the events, and occasionally ordered a wine or two that I particularly enjoyed from her. The beauty of the events was the reliable mix of wines. Different varieties, at different price points, some available by private order, but many listed at the LCBO. Instant gratification, more or less.

In March, 2013 I found myself at Seasons Restaurant in Oakville, again tasting a variety of wines and

Food for Thought with Alex Bielak - Hamilton Tastebuds

Hamilton Tastebuds – 23,000 breakfasts a day, and counting

In my last column I wrote about the jarring contrasts one can find on the streets of our city. Of juxtaposition and dissonance: of wealth and poverty. This piece showcases a remarkable collaborative effort to address the latter and to provide a nutritious breakfast to all children in Hamilton’s schools.

“Hamilton Tastebuds Student Nutrition Collaborative,” to use its full name, is the brilliantly re-branded Hamilton Partners in Nutrition (HPIN). It’s shepherded by the not-for-profit Social Planning and Research Council (SPRC) of Hamilton and managed by Senior Social Planner, Deirdre Pike.

To put it in perspective, Hamilton Tastebuds helps deliver 23,000 breakfasts a day at 144 venues, about 80% of them schools, and most of those in the inner city. That leaves almost another 100 schools without a program. (To find the current venues see the map on the old HPIN website that is slowly being folded into the new Tastebuds site.)

While those are stunning numbers for you to consider as your read this with Timmies in hand, or online at your local Starbucks, the program is not just about feeding kids in need; it is also about ensuring all children get a nutritious start to the day.

I’d first come across Pike when we were both part of the Spec’s Community Editorial Board, and recently became interested in an initiative proposed by SPRC to foster links between the breakfast program and local farmers. So I was delighted when she invited me to participate in a HPIN event, held in April, to honour volunteers in the program. It was wonderful to see the enthusiasm of the large crowd and chat with some of the many partners (too many to list here) who have come together to make the program a success.

To say that giving Pike a microphone is like pouring gasoline on a fire is an understatement. It might be her

Food for Thought with Alex Bielak- Juxtaposition, Dissonance, Approval

Juxtaposition, Dissonance, Approval

This column was supposed to be a profile of Dave Hanley, the driving force behind the Hamilton Dishcrawl. It’s not. He’ll understand.

It is about the James St. North Dishcrawl held May 28th. It’s Hamilton in 200 meters.


4:45 a.m. May 29th

It’s about the thoughts that come at dawn, and a very different piece thrashing itself awake. I’m thinking of the food we ate. And then the beggar in Jacques Prévert’s poem “La grasse matinée”. (Read a decent full translation here.)

Food for Thought with Alex Bielak- Kewl Kitchen, Part 2

Kewl Kitchen Kit – Part 2

In the last column I promised to write about some of the kitchen gear I’ve had the opportunity to use recently.

At the SIAL food marketplace held recently in Toronto, among the myriad products the Cookina stood out. A free sample of this re-usable, 100% non-stick alternative to aluminum foil, parchment and wax paper was immediately put to use by the bakers in my family. Good to 500°F, it is one of a line of several related products and available online, or at local Metro stores.

Though I have a full complement of pots and pans, two of the new Nordic Ware line of cast aluminum enamel-coated Traditions cookware I mentioned in Part 1 have quickly become favourites for certain tasks. Manufactured in the US since the mid-1940s (and available at 100 Sears locations in Canada), they obviously don’t hold the heat as well my (far heavier) cast iron standbys, but they do heat up faster. They also require no seasoning and because of the “texture fuse non-stick interior” cleanup has been a snap.

I used the 4 ½ quart braising pan to make 3 racks of ribs: Having earlier applied a dry rub I popped the ribs

Food for Thought with Alex Bielak - Kewl Kitchen Kit (and the ethics relating to free stuff) – Part 1

I am going to tell you about some interesting kitchen equipment I’ve come across recently, but before I do so I think it’s important you be aware of why and under what conditions I am writing about this stuff.

In my last column I noted I had attended the first Food Bloggers of Canada conference. It had been organised by a talented and committed trio who worked their collective buns off to deliver a superb event. For a treat – but only after you’ve read the rest of MY column – do check out their wonderful blogs: Eyes Bigger than my Stomach by Melissa Hartfield; Eat.Live.Travel. Write by the Macaron Queen, Mardi Michels; and Feeding Ethan by Ethan Adeland.

The conference was held at Hockley Valley Resort which as you can see in the photos has its own giant charcuterie display fridge, thus qualifying as an official foodie haven Although I paid full freight to participate in this kaleidoscopic introduction to the food writing world, registration came with a bunch of unanticipated benefits: The bag of swag awaiting us was so large the contents filled the table in the laundry room for days as I sorted through it. All during the conference representatives of a number of brands were on hand to talk about their wares.

For instance Canada Beef, the presenting sponsor, hosted the first dinner and had a number of their