Best Bites
Let’s Eat: Bread. Ingredients. Heat. The panini hits all the right notes
This week’s Let’s Eat looks at the origins of the toasted sandwich adored by more than Italians Sandwiches were popularized in England in 1762 by John Montagu, none other than the Earl of Sandwich. As legend has it, Montagu had a considerable passion for gambling, which had him spending countless hours playing cards. During one…
Let’s Eat: Atmosphere café + etc. adjusts and pivots during a difficult time
‘It’s been a curious balance of distress and sheer adrenaline, peppered with deep appreciation for the clientele the restaurant has fostered over the years It was March 17 of last year when Nicole Hogg sat down to write layoff notices to her staff. She was in tears. Her staff were like family, and in one…
BEST BITES: In praise of the precious pierogi
Pierogi came to North America with waves of Polish and Ukrainian immigrants arriving throughout the late 19th and 20th centuries Almost every culture and country has some form of dough stuffed with meats, fish or vegetables. From Chinese dumplings, Japanese gyoza and Cornish pasties, to empanadas, ravioli, samosas, and tamales, it really is a handy…
BEST BITES: Hot, sour and very very, tasty
This edition of Best Bites takes a look at the delicious hot and sour soup at one of the longest-serving restaurants in Guelph It’s a shiny Lunar New Year and the hardworking metal Ox reigns supreme for 2021. As with previous Best Bites columns thus far, I’ve been hyper-focussed on comfort. Covid continues to demand…
BEST BITES: A local offering of historic Lebanese sujek
BEST BITES: Celebrating the tourtière, a French Canadian holiday classic
The tourtière that we know today was first written about in the 1840 French-Canadian cookbook, La Cuisiniere Canadienne For many, there’s very little that flavours this season more perfectly than a tourtière. It certainly continues to reign supreme as a traditional dish in Québec for Christmas Eve’s night-long celebration, le réveillon, and New Year’s Eve meals. To…
BEST BITES: The simple, warm embrace of comfort food
Naruemon Verspagen of Na Ha Thai’s Kitchen goes back to her childhood with sticky rice and mango. “In the uncertain ebb and flow of time and emotions much of one’s life history is etched in the senses.” ― Banana Yoshimoto, Kitchen I’ve been reflecting on the comforting nature of food during these curious COVID months…
