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i8tonite: A Cheat Sheet to Eating in Condesa and Roma Norte, Mexico City

Guest Writer and Mexico City travel expert Katja Gaskell is the co-founder of globetotting.com, a website for adventurous family travel. She is a firm believer that you can – and should! – take your children everywhere and anywhere no matter what age they are. Prior to life on the road with kids, Katja wrote across a range of titles for Lonely Planet and tried and tested luxury hotels for the British boutique hotel guide Mr & Mrs Smith. She is currently based in Mexico City with her husband and three children. Find her online: Twitter, Facebook, and Instagram

Mexico has long had a reputation for good food, but these days its culinary clout goes far beyond tortillas and tacos. Nowhere is this more evident than in Mexico City, where new dining experiences have helped catapult the capital onto the worldwide gourmet scene.

This is an exciting place to eat, with dining options to suit all palates and all budgets. From a simple torta stand to some of the world’s best restaurants, Mexico’s capital is foodie heaven.

This is, however, also one of the world’s largest cities and finding your way around can take some time. To make things easier, we have focused on two neighbouring colonias, Condesa and Roma Norte, both home to some of the city’s most exciting eateries.

Breakfast: Lalo!

Owned by chef Eduardo García of Maximo Bistro fame (one of the capital’s best restaurants), Lalo! is a lively, colourful café and pizzeria. But this is not your average breakfast joint (nor your average pizza parlour). Lalo! boasts an innovative menu that will have you dithering over what to order. Diners sit side by side on one long communal table overseen by a mural of bright caricatures. It’s fun, tasty, and a great way to start the day.

My suggestion: The Croque Madame is, without doubt, one of the best breakfast dishes in the capital. A large slab of brioche bread, a generous helping of ham, mountains of cheese and an egg on top. Have one of these and you won’t have to eat again all day.

Hours: 7am – 11pm (closed Mondays)
Address: Zacatecas 173, Roma Norte
Phone Number: +52 55 5564 3388
Website: www.eat-lalo.com

Second Breakfast: Panaderia Rosetta

Owned by Chef Elena Reygada, named Latin America’s best female chef in 2015, this hole-in-the-wall may not look like much but it serves the best breads and pastries in Mexico City. Reygada is particularly well known for her baking skills, and Panaderia Rosetta provides bread for restaurants across the city. Among the many pastries on offer are croissants filled with fig, rosemary flavoured buns, and cinnamon. Grab a coffee at the counter or order to take away and sit in the nearby Rio de Janeiro park instead.

My suggestion: You can’t go wrong with any of the pan dulces (pastries) here but there’s no denying that Reygada’s light and fluffy doughnuts are unparalleled.

Hours: 7am – 8pm Monday – Saturday; 7.30am – 6pm Sunday
Address: Colima 179, Roma Norte
Phone Number: +52 55 5207 2976
Website: www.rosetta.com.mx

Lunch: Tres Galeones Taquería de Puerto

This small, retro-styled taquería is great for a quick lunch and is almost always packed. The chalkboard menu offers seafood dishes such as pescado estilo baja (white fish, battered, fried, and served in a light tortilla with toppings) and taco de pulpo al pastor (octopus dressed in a tasty red sauce). Also on offer are tostadas, sopes, and burritos. Grab a table outside if you can.

My suggestion: The pescado estilo baja are excellent as is the caldo de camarón, a shrimp amuse bouche offered to all diners. It’s worth going to Tres Galeones for this alone.

Hours: 11am – 5.30pm Monday to Saturday
Address: Calle Jalapa 117, Roma Norte
Phone Number: +52 55 5419 3964
Website: www.tresgaleones.com

Coffeeshop: Espressarte

Coffee is serious business at Espressarte, a small artisanal café in Roma Norte where a plethora of coffee-making gadgets and gizmos line the walls. The café even has their its own micro-roastery. Everything from a simple Americano to a Japanese-style slow drip coffee is served. No bells, no whistles, just very, very good coffee.

My suggestion: You can’t go wrong, choose your favourite coffee and enjoy.

Hours: 7.30am – 9pm Monday – Friday, 8am – 8pm Saturday, 9am – 5pm Sunday
Address: Monterrey 151, Roma Norte
Phone Number: +52 55 4171 1969
Website: https://www.facebook.com/espressartel/

Happy Hour: Condesa DF

The rooftop terrace at boutique hotel Condesa DF is a great place to watch the sun go down with a drink in hand. This hotel is part of the Habita Group, an edgy brand that has been responsible for some of the city’s most innovative hotels in recent years. Condesa DF is no exception and this hip hideaway is a magnet for the city’s beautiful people. Don’t let that put you off, however, the view – and drinks – are well worth it.

My suggestion: When in Mexico drink Mescal, either straight or in a cocktail. The Cucumber Mescal Mojito, with mescal, mint, lemon, and cucumber is particularly good.

Hours: Sun-Wed 2 pm – 11 pm; Thurs-Sat 2 pm – 1 am.
Address: Veracruz 102, Condesa
Phone Number: +52 55 5241 2600
Website: www.condesadf.com

Dinner: La Capital

A modern take on the traditional Mexican cantina, La Capital is a fun dining space with a tasty menu. Watch the chefs at work in the open kitchen and order plates to share; crispy tuna tostadas, shrimp tacos, and flautas (a type of friend taco) are just some of the house specialities. Not forgetting the guacamole, which is sublime.

My suggestion: The tacos cochinita pibil (pulled pork) are simply delicious. This slow-roasted pork dish originates Yucatán and is served with corn tortillas and onions marinated in sour orange.

Hours: 1.30pm – 12pm Monday to Wednesday, 1.30pm – 1am Thursday – Saturday, 1.30pm – 6pm Sunday
Address: Nuevo Leon 137, Condesa
Phone: +52 55 5256 5159
Website: www.lacapitalrestaurante.com

Pin for later:

Pinnable photo: Flickr user Alexxx C; Feature photo: ProtoplasmaKid / Wikimedia Commons / CC-BY-SA 4.0; Condesa DF photo flickr cc: scaredykat; Espressarte and Tres Galeones photos: Katja Gaskell; All other photos: respective restaurants

June 13, 2016
i8tonite with Manhattan Beach’s Doma Kitchen Chef Kristina Miksyte & Recipe for Borscht
A cursory internet search on Lithuanian chefs yields one or two male names located in Europe. Narrowing the searching to California leads us to San Francisco’s East Bay and the Los Angeles’ Annual Lithuanian Festival, which recently celebrated its annual event in the city’s Silver Lake neighborhood. Digging a little deeper brings us to Doma (which means “home” in Lithuanian) Kitchen in Los Angeles County’s coastal community of Manhattan Beach. It’s a delicious neighborhood bistro with a heavy focus on Eastern European foods using seasonal California ingredients. In other words, going to Doma Kitchen is an enlightening travel experience without having to leave the county.

Owned by three people, Chef Kristina Miksyte and entrepreneurial couple Angelika Corrente and Stanislav Mayzalis, Doma Kitchen brings together a taste of Lithuania to the Southern California food scene. The latter was already a working chef in her homeland before winning the green card lottery and becoming an American citizen.

Having attended a culinary school in her hometown of Vilnius, the capital of Lithuania, like so many immigrants, Miksyte’s dream was to live and cook in the United States. She says, “I love my country but it didn’t give me the opportunities to work. In Los Angeles, I have a restaurant, I am married, and I cook what I want.”

Lithuanian food is characterized by the cooking of potatoes, beets, pork, barley, berries, and mushrooms. The use of indigenous herbs such as dill, caraway, and juniper mimic their Eastern European neighbors (Uzbekistan, southern Russia, Latvia, Poland, and Belarus). And Doma Kitchen’s menu reflects this rich, fragrant cuisine with plov (braised rice or rice pilaf), kasha (braised barley or buckwheat-like risotto), and vareniki (similar to pierogies).

However the food isn’t all relegated to the “stans” of the world; Chef Miksyte makes liberal use of other Mediterranean ingredients, such as burrata, basil, tomato, and walnuts to showcase her global tastes. “I wanted to come to the States to become a better cook and learn more of what the world offers,” says Doma Kitchen’s stove director.

Los Angeles is all the better for it.

Chef’s Questionnaire (with a nod to Proust):

How long have you been cooking?
I’ve been cooking for almost twenty years.

What is your favorite food to cook?
I love to bake and also enjoy cooking good meat

What do you always have in your fridge at home?
Fresh veggies and fruits, fresh meat or fish, few cheeses and salami. Almost nothing in the freezer. Basically I’m stocked with produce for all meals, something for breakfast, snacks and for a nice dinner.

What do you cook at home?
I’m constantly experimenting and messing around with new recipes. Often go back to authentic recipes either from Russia, Lithuania, or Persian. Weekends are BBQ.

What marked characteristic do you love in a customer?
I love to make my customers happy through eating my food. When I see the excitement after first look at the food followed up with “Wow,” “OMG,” “This looks so good and tastes even better.” The love is mutual between us – I love to cook and they like to eat.

What marked characteristic do you find unappealing in a customer?
I hate when the customer changes the ingredients in my dishes. It’s basically changing the whole dish completely, and creating a new dish.

Tupperware, Rubbermaid, or Pyrex?
Pyrex

Beer, wine, or cocktail?
Wine

Your favorite cookbook author?
My Grandma

Your favorite kitchen tool?
Knives

Your favorite ingredient?
Fresh herbs and dill, of course!

Your least favorite ingredient?
Don’t have one

Least favorite thing to do in a kitchen?
Wipe down and polishing the dishes

Favorite types of cuisine to cook?
Central Asian, Middle eastern, and whatever that’s on my mind

Beef, chicken, pork, or tofu?
Beef

Favorite vegetable?
Fresh cucumbers from my mother’s garden

Chef you most admire?
Egidijus Lapinskas in Lithuania

Food you like the most to eat?
Good piece of meat, sushi, or fish

Food you dislike the most?
Overly spicy food that you can’t taste anything else.

How many tattoos? And if so, how many are of food?
I have two tattoos. No food tattoos to date.

Recipe: Doma Kitchen’s Borscht

Doma Kitchen Borscht recipe

Ingredients
- 1 lb Lamb, stew meat, or whatever kind of beef you like, bone-in or boneless
- 1 Tbsp salt + more to taste
- 2 large or 3 medium beets, washed, peeled and grated
- 4 Tbsp olive oil
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp butter
- 1 medium onion, finely diced
- 2 carrots, grated
- 2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces
- ½ head of small cabbage, sliced
- 2 tomatoes, peeled and diced (**see note)
- 2 bay leaves
- ¼ tsp freshly ground pepper
- ¼ cup chopped fresh parsley and dill
- 2 cloves garlic, pressed
- Garnish: Sour cream and fresh sprigs of parsley or dill.
Instructions
1. Wash meat in cold water, cut into 1″ pieces and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam crud as soon as it boils (if you wait, it will be hard to get rid of the crud as it integrates into the broth and you’d have to strain it later). Reduce heat, partially cover and simmer 45 minutes – 1 hr, periodically skimming off any crud that rises to the top.
2. Grate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and sauté for 5 minutes, then reduce heat to med/low and add 1 Tbsp sugar. Mix thoroughly and sauté until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside. In the same skillet (no need to wash it), Sauté onion in 1 Tbsp butter for 2 min. Add grated carrot and sauté another 5 min or until softened, adding more oil if it seems too dry.
3. Once the meat has been cooking at least 45 min, place sliced potatoes into the soup pot and cook 10 min, then add cabbage, sautéed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.
4. Add 2 bay leaves, ¼ tsp pepper, and more salt to taste (I added another ½ tsp salt).
5. Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld.
The End. Go Eat.
June 7, 2016
i8tonite with Napa’s Chef Sean O’Toole of TORC & Recipe for Sumac and Za’atar Roasted Chicken

Sean O’Toole, the chef/owner of critically acclaimed TORC in downtown Napa, developed a passion for locally farmed produce early on in his cooking career. Originally from Massachusetts, O’Toole has a broad understanding of global cuisines and techniques as well as a deep appreciation of locally sourced, artisanal foods.

Over the course of his cooking career, O’Toole cooked at San Francisco’s Ritz Carlton hotel, Restaurant Maximin in France, and Tabla Restaurant and Café Boulud in New York City. He cooked as Sous Chef at San Francisco’s Fifth Floor restaurant and Masa’s, Chef de Cuisine at Alain Ducasse’s Mix in Las Vegas, the Culinary Director of San Francisco’s Mina Group, Executive Chef at Bardessono in Yountville, and Chef/Director of Kitchen Operations at San Francisco’s Quince and Cotogna.

O’Toole is culinary focused on cooking with the region’s bountiful selection of fresh products, forging longstanding relationships with the people that produce, forage, and glean them. His combination of experience, passion, and culinary skill define O’Toole’s ingredient-driven cuisine at TORC — a very personal endeavor that reflects his family heritage, and the culinary influences and mentors that have shaped his career.

Chef’s Questionnaire (with a nod to Proust):

What is your favorite food to cook?
Any

What do you always have in your fridge at home?
Straus greek yogurt

What do you cook at home?
Mostly meats and grilled vegetables

What marked characteristic do you love in a customer?
People who know what they want

What marked characteristic do you find unappealing in a customer?
Indecisiveness

Tupperware, Rubbermaid, or Pyrex?
Pyrex

Beer, wine, or cocktail?
In that order: beer, wine, cocktails

Your favorite cookbook author?
Currently David Thompson

Your favorite kitchen tool?
Microplane

Your favorite ingredient?
Any mushroom wild and foraged

Your least favorite ingredient?
Ripe papaya

Least favorite thing to do in a kitchen?
Direct unmotivated people

Favorite types of cuisine to cook?
French infused American

Beef, chicken, pork, or tofu?
Beef

Favorite vegetable?
Artichoke

Chef you most admire?
Currently Chef Jean-Francois Piège

Food you like the most to eat?
Chicken wings

Food you dislike the most?
Ripe papaya

How many tattoos? And if so, how many are of food?
One!

Recipe: Sumac and za’atar roasted chicken with roasted vegetables

Recipe serves 4 people

Ingredients:
3 tablespoons butter
1 teaspoon finely chopped parsley
1 teaspoon ground sumac
2 teaspoons za’atar (Eastern Mediterranean spice blend containing thyme, cumin, sumac, and sesame seeds)
1 clove garlic, peeled and finely chopped
Finely grated zest of 1 lemon
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
1 2 1/2- to 3-pound chicken, wings and wishbone removed

Preheat the oven to 350° F. Soften 2 tablespoons of the butter to room temperature and combine with the parsley, sumac, za’atar, garlic, lemon zest, salt and pepper in a mixing bowl. Fill a small disposable piping bag (or plastic bag with a corner snipped off) with the mixture and reserve.
Place the piping bag under the skin at the top of the breast and squeeze the butter mixture under the skin. Using your hands, spread it out to cover the whole breast. With butchers twine, make a loop below the knee joints on the drumsticks. Pull the neck skin underneath the bird and tuck the drumettes. Using the twine looped around the legs, tie a knot.
Coat the outside of the chicken with the remaining tablespoon of soft butter, and season with salt and pepper. Place the chicken in a hot cast iron pan. Cook the chicken in the oven for 50 minutes, basting with the renderings every 10 minutes. Remove the chicken to rest and reserve the pan and the renderings to roast the vegetables.
Roasted vegetables:
1 piece fennel bulb, cut into quarters and cored
6 white pearl onions, peeled
6 small potatoes, cut lengthwise into quarters
Finely grated zest of 1 Meyer lemon
10 Taggiasca olives, pitted
1 teaspoon finely chopped parsley
Salt and freshly ground black pepper, to taste

Increase the oven temperature to 425° F. Toss the potatoes and fennel in the pan that was used to roast the chicken, so that they are coated with chicken renderings. (You may also choose to roast the vegetables in a clean pan, tossed in the renderings and additional butter or olive oil, if needed.) Roast for 15 minutes, then add the pearl onions and cook for an additional 10 minutes. Drain the excess renderings from the pan if necessary, then toss with the zest, olives and parsley. Season with salt and pepper to taste.
To serve, quarter the chicken and cut the legs in half, at the joint between the drumstick and thigh. Serve the chicken and vegetables together on individual plates, or pass family-style.

The End. Go Eat.

June 1, 2016
i8tonite with Elia Miami’s Chef Dimitri Harvalis & Recipe for Papoutsakia

Born in Athens, Greece, Chef Dmitri Harvalis followed his mother to New York City at the age of seventeen. He never went back. Although not fond of the Big Apple, he had already started a love affair with Miami. It was the warm air and white sand of the North American peninsula that captured his young expatriate heart.

Starting in Hollywood, Florida, Harvalis began working his way up in Taverna Opa, a group of Greek restaurants starting as a server. Over the next several years, he worked his way up the restaurant ladder. From waitperson to bar, assistant manager to manager, learning the ways of running a successful eating establishment.

“In 1997, I left to join the nightclub industry,” says Harvalis. “I worked as the General Manager for Nikki Beach Group, then one of the most popular entertainment and dining companies in South Beach.” Nikki Beach transcended the beach club concept by combining Southern European elements of music, dining, entertainment, fashion, film, and art into one. Essentially, Ibiza came to Miami. This lead to Harvalis becoming an entrepreneur. Over the next three years, he was a co-owner of RokBar, one of the area’s leading nightclubs. At the height of its status, the velvet rope swung open for movie stars (Josh Hartnett, Mickey Rourke) and music acts (Courtney Love, Tommy Lee).

Around 2012, Harvalis was having life-changing moments. Marriage. A daughter. The nightlife scene wasn’t fitting into his growing-up. “I took the decision to change my life,” he says. “I had never owned a restaurant and always wanted to have one.” So, he looked back to his Mediterranean roots and opened Elia (meaning “olive” in Greek) Miami.

Using his grandmother’s (Yiayia) recipes, Elia Miami serves fresh locally sourced ingredients with a Grecian flair. Baklava and Galaktoboureko (a native Greek custard pie) are served up for morning and afternoon repasts, but the main courses are where diners experience the flavors of Harvalis’ childhood with a mezze platter, housemade hummus, and freshly baked pita. The healthful yet delicious Mediterranean diet is at work with smatterings of tomato, extra virgin olive oil, lemon, and olives.

Tricolor quinoa and fresh avocado stack with sort steak and fresh pesto dressing

Harvalis’ says, “I’m not just the chef of the restaurant. I have a great reverence for my Grandma’s recipes and Greek flavors. That’s what I like, and that’s what I want to serve.”

Oven baked filet of salmon served with Mediterranean couscous and crème fraiche

Chef’s Questionnaire (with a nod to Proust):

How long have you been cooking? Professionally 4 years / amateur all my life

What is your favorite food to cook? Greek, of course

What do you always have in your fridge at home? Feta & Kalamata olives

What do you cook at home? Lots of pasta dishes (my kids love pasta)

What marked characteristic do you love in a customer? When they allow me to get creative with their meal, no questions asked

What marked characteristic do you find unappealing in a customer? When they change a recipe of mine

Tupperware, Rubbermaid, or Pyrex? Pyrex

Beer, wine, or cocktail? It all depends on the mood, but wine always gets me creative

Your favorite cookbook author? My grandmother (she never wrote a book, but she is the reason everything started)

Zucchini fritters

Your favorite kitchen tool? My knives

Your favorite ingredient? Olive oil… 4, actually – salt, pepper, oregano, olive oil

Your least favorite ingredient? Don’t have one

Least favorite thing to do in a kitchen? Clean onions

Favorite types of cuisine to cook? Mediterranean / Asian

Beef, chicken, pork, or tofu? Beef, by far

Favorite vegetable? Tomato

Chef you most admire? Anthony Bourdain

Food you like the most to eat? Anything with meat

Food you dislike the most? Okra

How many tattoos? And if so, how many are of food? 7, working on 8 & 9 (9 will be a combination of my favorite kitchen tool and heritage)

Bacon wrapped dates

Recipe: Papoutsakia

The meal is called PAPOUTSAKIA ( it means a little shoes in greek )
2 large eggplants
2 pounds ground beef or turkey
1 small white onion
1 tomato
salt / pepper/ oregano/ olive oil
a small amount of fresh parsley
1 lb dry shredded mozzarella
6 potatoes

Cut the large eggplants in half long ways.
Use a small spoon (or tool) to empty the eggplant heart without damaging the skin (do not open a hole).
Once finished, use a small amount of olive oil to coat the inside of the eggplant and place in the oven for 10 min (350 F).
In the meantime, take the eggplant that was removed, the onion, tomato, and parsley, and fine chop all of them.
Take a skillet and drizzle a small amount of olive oil and place it on the stove on high. After one minute, carefully add all the chopped ingredients, adding a pinch of salt, pepper, and oregano.
After about five minutes, add the ground meat of your choice and stir all of them until the meat is cooked ( usually no more than 5 – 6t minutes do not overcook it ).
Once, ready use a spoon and add the mix to the eggplant until its filled.
Top it off with the mozzarella cheese, and place in the oven on bake until the cheese turns to golden brown.
Take the potatoes and cut them in quarters long ways ( skin on or off, your choice). Place in a pan with a bit of olive oil, salt , oregano, and pepper; toss them around until seasoned, and place in the oven for 20 minutes. It can also be served with yellow saffron rice.
Oonce everything cooked, serve it with a nice glass of Cabernet and GO EAT !!!!!

The End. Go Eat.

May 21, 2016
i8tonite with St. John’s, Newfoundland Chef Mark McCrowe & Seafood Chowder Recipe

Chef Mark McCrowe at Food Day Canada 2015

I first met Chef Mark McCrowe at RANL‘s Food Day Canada event in St. John’s, Newfoundland, on my very first day in town. Held in a large ballroom, the event showcased several dozen chefs from around Canada – and some extraordinary local dishes. Newfoundland is in the middle of a culinary renaissance – so much good food, so many excellent and creative chefs, and an eat local ethic that is impressive, given the northern Atlantic locale on an island called The Rock.

I was impressed with his presentation and flavor of his dish – a salt beef and potato crusted cod with mustard pickle puree, collard greens, and a whelk beurre blanc sauce. It was the perfect introduction to Newfoundland.

Mark was born and raised in St. John’s, NL. Growing up around simple Newfoundland dishes, using fresh seafood and wild game, inspired an appreciation of the local style of food and where it comes from. After studying culinary and baking and pastry arts in British Columbia and working in some of Van city’s best kitchens, he returned home to further his own individual style as a chef. Mark opened his first restaurant, Aqua, at the age of 26 and his second more casual gastropub, The Club, at the age of 29. Mark is living his dream: cooking the food he loves to cook and doing it in the place and for the people that mean so much to him…………Happy cooking!!

Find him in St. John’s, Newfoundland, at EVOO in the Courtyard.

Chef’s Questionnaire (with a nod to Proust):

How long have you been cooking?
Since I was about 13. I would record all the Wok With Yan episodes on VHS and recreate them for my family. Still my favourite show!

What is your favorite food to cook?
I’m obsessed with the wide variety of flavours and ingredients in Asian food, but I like to work my way around the globe though ingredients without ever spending the money to travel :p

What do you always have in your fridge at home?
I use way too much sambal olek and sriracha.

What do you cook at home?
I’m a one pot wonder kinda guy. I like simple flavourful food and dislike doing the dishes.

What marked characteristic do you love in a customer?
I like when customers are having fun and are just plain into what they are eating. Life is too short to be a stuffy loser.

What marked characteristic do you find unappealing in a customer?
You never know what kind of day someone has had or what they may be going through in their personal life, but there is never an excuse for treating a server like garbage.

Tupperware, Rubbermaid, or Pyrex?
I’m all about the ziplock, baby.

Beer, wine, or cocktail?
All of the above, please.

Your favorite cookbook author?
Jacques Pepin is and always will be.

Your favorite kitchen tool?
My hands

Your favorite ingredient?
Pork and pork related products

Your least favorite ingredient?
Kiwi (I’m allergic)

Least favorite thing to do in a kitchen?
Inventory

Catching Capelin

Favorite types of cuisine to cook?
I adore so many types of food. What really interests me is the simple recipes using local Newfoundland ingredients that my grandparents would use. I always like applying them to modern day cooking.

Beef, chicken, pork or tofu?
Pork with tofu, if I could

Favorite vegetable?
Onion

Chef you most admire?
Shaun Hussey of Chinched bistro in St.John’s, Newfoundland. He’s a good friend and the type of chef that is always pushing himself. The real deal.

Food you like the most to eat?
I like anything you have to get into and eat with your hands…like a platter of Newfoundland seafood with lobster and crab.

Food you dislike the most?
I hate food that looks to pretty to eat and is too smart for its own good. Sometimes a tomato is nicer than a tomato gel.

How many tattoos? And if so, how many are of food?
I do have “Jiggs dinner” tattooed on my forearm. It is the quintessential Newfoundland one pot meal that involves salt beef and root vegetables. It’s my death row last meal and by far the most popular dish from Newfoundland, but my Nan makes it the best, so everyone else is out of luck!

Recipe: Newfoundland Seafood Chowder with Roasted Fennel, Dill, and Evaporated Milk

Newfoundland Seafood Chowder

This chowder is a canvas to show off some of the Rock’s best seafood. You can use whatever you have available here. The flavors of roasted fennel, dill, and lemon really make it special – and by using evaporated milk, you really get that authentic chowder flavour.
Serves: 10-12 portions

FOR THE CHOWDER
½ cup unsalted butter
½ cup all purpose-flour
1 onion (diced)
2 stalks celery (diced)
2 heads fennel (diced)
2 potatoes (diced)
¼ cup Pernod
1 cup dry white wine
1 litre fish stock
½ litre heavy cream
2 cans evaporated milk
½ cup chopped dill
5 tbsp lemon juice
3 dashes Tabasco
3 dashes Worcestershire
Salt
Cracked black pepper
1 cup cold water shrimp (peeled)
1 lb fresh cod
½ lb mussels
½ lb clams
1 lb cooked lobster meat
½ lb cooked snow crab meat

In a large roasting tray, mix the diced fennel with 4 tbsp of olive oil, salt, pepper and roast in a 400 degree oven until lightly caramelized. In a large heavy bottomed pot, melt the butter and flour together, forming a roux, and cook for 2 minutes.

Add all of the vegetables and cook them for roughly 5 minutes or until translucent. Add the roasted fennel and deglaze the pot with the pernod and white wine while stirring constantly.

Add the remaining liquids, bring to a boil, and reduce to a simmer to cook slowly for roughly 30 minutes or until the vegetables are soft and the soup has slightly thickened. Season with salt, pepper and add all the seafood to cook for just a couple of minutes. In a separate pan, cook the mussels and clams with 2 cups of the chowder base until the shells open, then add back into the main pot. At the last minute before serving, add the fresh dill and adjust the seasoning.

Recipe: Lemon Pepper Smoked Cod and Crispy Britches with Mint, Lemon, and Green Pea Risotto

Lemon Pepper Smoked Cod and Crispy Britches with Mint, Lemon, and Green Pea Risotto

Cod britches are the roe sac of a female cod and are named for their resemblance to a pair of baggy trousers. In this dish, we smoke cod loin with lemon zest and cracked pepper, fry the cod britches till crispy, and serve it on top of a creamy mint and pea risotto. So good!
Serves: 4

FOR THE LEMON PEPPER SMOKED COD
1-8 oz cod loin
1 lemon (zested)
Sea salt
Cracked black pepper
1 cup wood chips (soaked in water)

To smoke the cod loins, put the woodchips in the bottom of a frying pan or wok and put it over a burner on medium heat. Once it starts to smoke take the cod loin and sprinkle it with the lemon zest and cracked pepper. Place on a rack that can fit in the frying pan. By this time there should be quite a bit of smoke, so you want to cover it tightly with tinfoil to capture all that smoke. Let them go for about 10-12 minutes, then take them off the heat. The cod should be flakey and cooked through.

FOR THE CRISPY BRITCHES
2 cod britches (cut into small pieces)
Sea salt
Cracked black pepper
1 cup all-purpose flour
Canola oil for frying

Season the cod britches and dust them in the flour, shaking off any excess. Fry them in a household deep fryer set at 375 degrees until golden brown. Drain on paper towel and season again with sea salt.

FOR THE MINT, LEMON, AND GREEN PEA RISOTTO
5 to 6 cups fish stock
4 Tbsp unsalted butter
1 onion (finely diced)
Sea salt
2 cups arborio rice
1/2 cup dry white wine
2 cups frozen peas
1/3 cup chopped fresh mint
2 Tbsp fresh lemon juice
1 Tbsp finely grated lemon zest
1/4 cup freshly grated Parmigiano Reggiano

Heat the fish stock in a saucepan over medium-high heat until very hot and then reduce the heat to keep the broth hot.

In another heavy saucepan, melt 2 Tbsp of the butter over medium heat. Add the onion and a generous pinch of salt and sautée, stirring occasionally with a wooden spoon, until the onion softens and starts to turn lightly golden, 3 to 5 min. Add the rice and stir until the grains are well coated with butter and the edges become translucent, 1 to 2 min. Pour in the wine and stir until it’s absorbed, about 1 min.

Add another generous pinch of salt and ladle enough of the hot broth into the pan to barely cover the rice, about 1 cup. Bring to a boil and then adjust the heat to maintain a lively simmer. Cook, stirring occasionally, until the stock has been mostly absorbed, 2 to 3 min. Continue adding broth in 1/2-cup increments, stirring and simmering, until it has been absorbed each time, at intervals of about 2 to 3 min. After about 16 to 18 minutes, the rice should be creamy but still fairly firm.

At this point, add the peas and another 1/2 cup broth. Continue to simmer and stir until the peas are just cooked and the rice is just tender to the tooth, another 3 to 4 min. Stir in another splash of broth if the risotto is too thick. Remove the pot from the heat and stir in the mint, lemon juice, lemon zest, the remaining 2 Tbsp butter, and the Parmigiano. Season with salt to taste.

Serve the risotto immediately with a sprinkling of chopped mint and grated lemon zest. Top with some crispy britches, flakes of the smoked cod loin and Bob’s your uncle.

-The End. Go Eat.-

March 2, 2016
i8tonite with Phoenix’s Barrio Café Chef Silvana Salcido Esparza & Chiles en Nogada Recipe

There is no doubting Chef Silvana Salcido Esparza’s immense impact in the Phoenix restaurant world. Ask any chef currently with a restaurant in the Valley of the Sun about Esparza, and they will respond, “Oh, she’s the best. She’s tough, but she is one of the best.”

A second generation Mexican American, Esparza was born as a hija de las panaderias (baker’s daughter) in Merced County, California, America’s Salad Bowl. In her early teens, she already started using her entrepreneurial skill set and cooking acumen to fashion her first carnecaria, serving up grilled meats next to her parent’s bakery. She worked a variety of well-paying jobs as a broker, Aramark and executive chef at a variety of Arizona hotels before opening Barrio Café.

Currently, she has four restaurants and another one on the way, Barrio Café Gran Reserve, opening in downtown Phoenix, on Grand Avenue, a hipster spot. Esparza came to Valley of the Sun prominence in 2002 with Barrio Café, serving central Mexican food with European influences, tableside guacamole, and real south of the border sauces. Her dishes include 12 Hour Roasted Pork and Posole Verde. In The Yard, a large complex housing four restaurants, Esparza created Barrio Urbano, a hipper, millennial friendly experience, which also serves breakfast, and two in the Sky Harbor International Airport. Esparza is undeterred in her quest for making the best Mexican that she can make, as she says, “I will not resort to using yellow cheese.”

Ezparza is an outspoken, leading advocate on immigration and LGBTQ causes. To showcase the creativity the Mexican American population has brought to Arizona, she, along with other community leaders generated a non-profit organization called Calle 16, dedicated to showcasing various arts, food, and other Mexican exports to the Valley of The Sun.

Chef’s Questionnaire (with a nod to Proust):

How long have you been cooking? Since I was six years old.

What is your favorite food to cook? Italian

What do you always have in your fridge at home? Condiments, demi-glaze, anchovies

What do you cook at home? Barbeque.

What marked characteristic do you love in a customer? I love when they are enthusiastic.

What marked characteristic do you find unappealing in a customer? When they lack enthusiasm. I don’t want them to be dead fish.

Tupperware, Rubbermaid, or Pyrex? Tupperware.

Beer, wine, or cocktail? Cocktail.

Your favorite cookbook author? Patricia Quintana

Your favorite kitchen tool? Molacajete

Your favorite ingredient? Chile

Your least favorite ingredient? Lavender

Least favorite thing to do in a kitchen? If I have to…wash dishes.

Favorite types of cuisine to cook? Italian

Beef, chicken, pork or tofu? Pork

Favorite vegetable? Chayote

Chef you most admire? Patricia Quintana

Food you like the most to eat? Italian, barbeque.

Food you dislike the most? Fried chimichanga. Fake Mexican. Yellow cheese.

How many tattoos? And if so, how many are of food? Too many.

Recipe: Chiles en Nogada

Chiles en Nogada Recipe

Ingredients
Chiles:
1 tablespoon canola oil
2 boneless skinless chicken breasts, diced small
2 teaspoons diced onion
1 teaspoon diced apple
1 teaspoon diced dried apricot
1 teaspoon diced pear
1 teaspoon raisins
1 clove garlic, minced
2 teaspoons tomato paste
1 cup red wine, preferably Cabernet
Kosher salt and black pepper
4 poblano peppers, roasted and peeled

Nogada Sauce:
1 tablespoon canola oil
1 shallot, minced
1 clove garlic, minced
1 cup white wine, preferably Chardonnay
2 cups heavy cream
Kosher salt and black pepper
1/4 cup almonds, roughly chopped
Fresh cilantro leaves, for serving
Pomegranate seeds, for serving

Directions
For the chiles: Heat a large skillet over high heat. Add the canola oil when hot. Add the chicken and saute until the chicken starts to turn white, 7 to 8 minutes. Add the onions and continue to saute until the onions are translucent, 3 to 4 minutes. Add the apple, apricot, pear, raisins and garlic and saute until they begin to soften, about 1 minute. Add the tomato paste and stir so the paste coats all of the ingredients. Add the red wine and cook until the chicken is tender, about 5 minutes. Season with salt and pepper and let cool slightly. Remove the seeds from the peppers by making one long slice down the sides, stuff them with the chicken-fruit mixture and keep warm until ready to serve.

For the nogada sauce: Heat the oil in a saute pan over medium-high heat, add the shallots and saute until translucent, about 3 minutes. Add the garlic and continue to saute until the garlic has turned a light caramel color, about 1 minute. Add the white wine and reduce until almost gone, 3 to 4 minutes. Add the cream and simmer until reduced by half, 5 to 7 minutes. Season with salt and pepper and finish with the almonds.

For serving: Place each stuffed pepper on a plate and spoon some of the nogada sauce over top. Garnish with the cilantro and pomegranate seeds.

Note: This recipe was originally published by Chef Silvana Salcida Esparza at http://www.foodnetwork.com/recipes/chiles-en-nogada.html

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– The End. Go Eat. –

February 17, 2016
i8tonite: A Cheat Sheet to Eating in Stratford, Ontario

The famous Stratford Swans on the Avon River

Shakespeare, swans, shopping, and spectacular eats – where are you? You’re in Stratford, Ontario!

This small town is one of the most vibrant arts and food towns I’ve ever visited – and like many who visit, I long to move there. Stratford is known for being a theatre town – it’s the home of the Stratford Festival, one of the best theatre festivals in the world (which runs from April through October each year). There are Shakespearean Gardens to meander through; make time to see the swans along the Avon River – the 24 swans are well-cared for and have an annual parade each spring! Be sure to tour the Costume Warehouse and see the tens of thousands of costumes used in the productions, and stop and shop at Bradshaw’s, a fantastic kitchen store.

Stratford Costume Warehouse

This town is a foodie town. There’s the Stratford Chef School and a plethora of extraordinary restaurants. The prevailing theme is locally grown/sourced, organic, fresh foods – you can see this when you talk with chefs, or shop the weekly farmer’s market. It’s amazing, and progressive, and just lovely.

A variety of sizes for your fresh eggs at the Stratford Farmer’s Market

Freshly baked bread at the Stratford Farmer’s Market

Explore the Savour Stratford food trails – Bacon and Ale, Chocolate, Pumpkin, Maple, and other seasonal trails that offer food and food items at stores all throughout town. Purchase trail passes at the Visit Stratford office downtown – it’s a great way to explore local food – and local stores.

I was completely surprised by the quantity of excellent food and great restaurants here – you will be, too. For a small town, Stratford just explodes with art, theatre, museums, and fine dining. The choices overflow – it was hard for me to narrow this down!

Please note all prices are in Canadian dollars.

Breakfast: The Bruce

Buttermilk & caramelized apple pancakes with bacon, courtesy of The Bruce

My suggestion: We ate breakfast at our B&B, so I asked my foodie friend Cathy Rehberg, of Visit Stratford, for a suggestion. She made me hungry! Here’s what she recommended: “Chef Arron Carley, who will be featured on Food Network TV’s Chopped Canada, describes the vision for his new menus: “Looking into our past and understanding our roots as well as looking forward into the undiscovered wilderness of our nation we will forge New
Canadian Cuisine.” Now he is offering the Bruce-alicious menu which offers excellent value. Take a look at the fall and winter breakfast menu. Everything I have had there has been so good! And, it comes with a lovely view of the gardens just south of Upper Queen’s Park and a 5 minute walk to the Festival Theatre.”

Price: Bruce Breakfast Sandwich: Perth pork sausage, Avonlea cheddar, duck egg, tomato, awesome sauce, flaxseed bun, crispy spuds – $15
Hours: Restaurant: Thursday-Saturday plus Sunday Brunch; Lounge open every day.
Address: 89 Parkview Drive
Phone Number: 855-708-7100
Website: www.thebruce.ca

Second Breakfast: Rheo Thompson Candies

I have a soft spot in my heart for Rheo Thompson – not only for their extraordinary chocolates, but for the fact that we both came into this world in 1969. I adore this chocolate shop – and so does everyone who’s been to Stratford. It’s a must-visit. If you go on Savour Stratford’s Chocolate Trail, Rheo Thompson is one of the options.

My suggestion: While all of the chocolates I have ever gotten from Rheo Thompson have been delicious, try to snag some Dark Chocolate Covered Marshmallows. They are homemade marshmallow pillows, square, drenched in a thin coating of luscious dark chocolate. Yes, they deserve all of those adjectives.

Price: inexpensive
Hours: Monday-Saturday, 9am-5:30pm, closed Sunday
Address: 55 Albert Street
Phone Number: 519-271-6910
Website: https://www.rheothompson.com/

Lunch: Mercer Hall

I absolutely LOVE this restaurant. Chef Ryan O’Donnell is the epitome of a chef that cares about locally grown, sustainable food sources, while being a great mentor and boss, AND bringing his creativity to the table.

Mercer Hall also serves hot tea from Canada’s first tea sommelier, Karen Hartwick (visit her shop, Tea Leaves, while you are in town), so be sure to order a pot.

My suggestion: House smoked beef dip sandwich, seasonal slaw, fries & jus – I can’t resist a great sandwich. This one was incredible.

House smoked beef dip sandwich, seasonal slaw, fries & jus

Price: lunch mains $12-$17
Hours: Monday-Thursday, 11am-9pm, Friday and Saturda, 11am-10pm, Sunday 11am-8pm
Address: 104 Ontario St
Phone Number: (888) 816-4011
Website: http://www.mercerhall.ca/

Coffeeshop: Revel Caffe

Because there are many great coffeeshops in town, it’s hard to recommend just one. But I’ll try. Revel’s tagline notes: “independent coffee for a revolution home of direct trade coffee, delicious pastries & revelers” – indeed, this is the case. We walked into a bustling cafe – the sounds of the crowd were so happy and joyful – like old friends meeting up. Revel offers delicious baked goods and a variety of coffees and teas.

My suggestion: We went for lattes and a chocolate croissant. Heaven.

Price: large latte – $4.70
Hours: Monday – Saturday, 8am-6pm, Sunday 9am-5pm
Address: 37 Market Place
Phone Number: 519-305-1600
Website: http://www.revelcaffe.com/

Happy Hour: Revival House

A restaurant and bar in an old church? It works! You walk in to this gorgeous space, and immediately want to sit down and cozy in. There is sometimes a band at the front of the hall! Revival House uses fresh, local, seasonal ingredients in their menus. While we were there, we saw large families, couples, mother-daughter teams (us!), and more… This is a fun, upscale place that is hopping.

My suggestion: I don’t drink, so take your pick from their extensive drinks menu. What I will suggest is the charcuterie board ($27, to share) to tide you over until dinner.

Just look at that!

Hours: Wednesday-Sunday, 11am-1am. Closed Monday and Tuesday
Address: 70 Brunswick Street
Phone Number: 519-273-3424
Website: www.revival.house

Dinner: Pazzo

Located on the main corner of Stratford’s downtown, this is the perfect place to stop in for dinner. BE SURE to make reservations if it is theatre season. If you’re not going to see a play that evening, make it after 7:30pm, so the theatre rush is done and you can relax in the large, comfy dining room. Chef Yva Santini, in her 9th year at Paazzo, received the Ontario Hostelry Institutes Top 30 under 30 award in 2014. She’s creative, friendly, and a genius in the kitchen. I love how she comes out into the dining room herself, to deliver the mains and chat with customers.

My suggestion: I could eat just off the appetizer menu, honestly. My favorite is the Burrata with balsamic roasted cherry tomatoes and pesto, $13. But there is much to recommend on the mains menu, including the unlimited hand made pasta special – enjoy as much of Chef Yva’s daily pasta as you like, $20, or try the Taverna fondue (!!!).

Burrata at Pazzo

Price: $$
Hours: Sunday, Tuesday-Thursday, 11:30am-10pm, Friday and Saturday 11:30am-12am, closed Monday
Address: 70 Ontario St
Phone: 519-273-6666
Website: www.pazzo.ca

Pazzo Taverna Dinner from One O Six Media on Vimeo.

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– The End. Go Eat. –

All photos courtesy and copyright Jessie Voigts, except where noted

February 15, 2016
i8tonite with Hope, BC’s 293 Wallace Chef Hiro Takeda & Cacio e Pepe Recipe

Chef Hiro Takeda

Inspired by his father, who was a chef before he became an ice carver, Hiro Takeda began his career at Newlands Golf and Country Club, completing his three year apprenticeship before the age of 20. Working at the Fairmont Hotel Vancouver and Diva at the Met gave him valuable experience in Vancouver, and a job at Squeah Camp and Retreat Centre brought him out to Hope.

noma

Opening 293 Wallace Street Restaurant in May of 2013, Hiro has since completed a 3 month internship at restaurant noma in Copenhagen, Denmark. Using local suppliers and foraged ingredients, Hiro focuses on providing his guests with a mixture of comfort food as well as creative tasting menus, while sharing his philosophy and providing mentorship to his young team.

at noma

I first met Hiro a few years ago, through a mutual friend, the Maplemusketeer. I will tell you that anyone that is a friend of Jordan’s is a friend of mine – and so here we are today, years later, chatting about food and sharing a delicious, easy recipe. I’m impressed with Hiro’s work with local foraging and ingredient sourcing, as well as his creativity and sense of humor. I think you will be, too.

You can find him online at:

www.293wallace.com
Instagram: chefhirotakeda
Facebook: 293 Wallace Street Restaurant
Twitter: 293wallace

Cheese crackers at 293 Wallace, Hope, BC

Chef’s Questionnaire (with a nod to Proust):

How long have you been cooking?

About 12 years

What is your favorite food to cook?

I have a soft spot for seafood, fish, but have lately been enjoying cooking with foraged greens.

What do you always have in your fridge at home?

Sriracha, Japanese mayo

What do you cook at home?

Instant noodles…mi goreng is the bomb

butternut squash panna at 293 Wallace, Hope, BC

What marked characteristic do you love in a customer?

Someone who just gets it, understands the work that goes into the food, is willing to get out of their comfort zone to try things they’ve never tried before.

What marked characteristic do you find unappealing in a customer?

Those who are rude to our staff. We don’t tolerate that.

Tupperware, Rubbermaid, or Pyrex?

Tupperware

Beer, wine, or cocktail?

All of the above. Gin and Grapefruit is king right now.

Your favorite cookbook author?

creme brulee at 293 Wallace, Hope, BC

Too many to count! Off the top of my head, Rene Redzepi or Ferran Adria.

Your favorite kitchen tool?

Chopsticks or utility knife

Your favorite ingredient?

Scallops, or pine mushrooms

Your least favorite ingredient?

Chicken breast

Least favorite thing to do in a kitchen?

Repeat what I’ve already said.

Favorite types of cuisine to cook?

Indian, and, well, anything that requires foraging and using wild foods.

Beef, chicken, pork or tofu?

Beef

Valentine’s dessert by Chef Hiro Takeda

Favorite vegetable?

Sunchokes

Chef you most admire?

Lars Williams, head of Research and Development at noma.

Food you like the most to eat?

Ramen or Japadogs

Food you dislike the most?

Uninspired food…or roasted/baked potatoes

How many tattoos? And if so, how many are of food?

A glimpse of one of Chef Hiro Takeda’s tattoos…

Seven, and just one…a little chef on my hand…. Well and I have koi on my leg…I guess that counts, if you cook it.

Recipe: Cacio e pepe with a couple extras

Cacio e Pepe

Cacio e pepe is a really simple recipe, with black pepper and pecorino. Pasta is easy for home cooking, filling and easy to pair with other things.

Take pasta, whatever shape you like, and cook in boiling water with olive oil and salt until al dente.

At the same time, in a fry pan, start with a touch of canola oil and add minced onions and garlic. Sweat until onions are translucent. Deglaze with white wine, add lots of freshly cracked black pepper. When pasta is done, toss into the fry pan, along with a touch of pasta water. Grate pecorino into pasta; add some whole butter, chopped chives, and a touch of lemon juice to finish. Season with kosher salt. Put it into a bowl, then grate pecorino on top.

The End. Go Eat.

February 3, 2016
i8tonite: A Cheat Sheet to Eating in Milwaukee

The largest city in Wisconsin, Milwaukee is perhaps best known for beer and a great Midwestern immigrant tradition (think delicious Polish and German food!). Today, you can celebrate those cultures with food, events (Irish Fest and German Fest, an 11 day music festival, the largest Bastille Day celebration in the US – it’s a city of festivals), and entire neighborhoods that represent immigrant communities (hello, South Side!). All of this – plus an extremely beautiful location, right along Lake Michigan, mean that this is a place that is serious about food, culture, and enjoying the best of life with friends and family.

There’s so much to do, from visiting the Milwaukee Art Museum and the Discovery World science center to shopping the Milwaukee Public Market to sports galore. But let’s be honest – we’re all about the food and beverages here.

Did you know that Milwaukee has historically been famous for beer? Yes, that strong German tradition carried over across the pond, and Milwaukee was the #1 beer producing city in the US for many years, with local breweries Schlitz, Pabst, Miller, and Blatz being the largest in the nation. The only large brewery still in town is Miller (you can see their impact all over town, notably with Miller Park, home of the Milwaukee Brewers baseball team). But in keeping with that brewing culture and tradition, as well as a diverse population and close proximity to Chicago, there is SO MUCH to eat, drink, and explore here. It’s not just about the beer any more.

What surprises visitors most is the quality and diversity of great eats here. You can find global meals, innovative American cuisine, a fantastic public market, and traditional Friday Fish Fries.

What are you waiting for?

Breakfast: Blue’s Egg

A perfect way to start the day is a meal at Blue’s Egg, a brunch spot serving traditional items as well favorites with a modern twist, with an emphasis on from-scratch cooking and locally sourced ingredients. If you’re looking for something more traditional, choose a dish from the “basics” section of the menu: a stack of fluffy buttermilk pancakes; thick French toast with sausage or thick-cut cherry wood bacon; or two eggs any style with choice of meat, slices of toast with butter or jam, and fresh-cut hash browns (with just the right amount of crisp).

Florentine Benedict: poached eggs, fresh spinach, beefsteak tomatoes, house-made English muffin, and hollandaise. Photo: Blue’s Egg

In addition to the classic eggs benedict, Blue’s Egg offers the Dubliner (corned beef, leeks, rye toast, paprika aioli) and the Florentine (fresh spinach, beef-steak tomatoes, English muffin, hollandaise sauce). Menu standouts include the hoppel poppel (scrambled eggs, cream, sausage, bacon, caramelized onions, shredded potatoes, spinach, toast, hollandaise sauce); the blue crab cake (mixed greens, poached eggs, pickled peppers, challah toast, remoulade sauce); and corned beef hash made in-house (the best ever). A lunch menu is available Monday to Friday in addition to the brunch items and offers burgers and sandwiches with hand-cut fries, soups, and salads, but once you see the overflowing plates of eggs, bacon, and toast being delivered to other tables, you will want to stick with the brunch menu. Blue’s Egg also serves creative cocktails, wine, local beers, fresh squeezed juices, and coffee and café drinks to enjoy with your meal.

Look at those hash browns! at Blue’s Egg

My suggestion: The restaurant is spacious but fills up quickly on weekends, so arrive early or consider having a seat at the counter. Take home some monkey bread, coffee cake, or cookies from the front case (if there is anything left).

Price $6-13
Hours every day 7am-2pm
Address 317 N 76th St, Milwaukee, WI 53213
Phone (414) 299-3180
Website http://bluesegg.com/

Second Breakfast: Clock Shadow Creamery

Wisconsin is home to cheese – so of COURSE I’d suggest you stock up on some cheese snacks over at Clock Shadow Creamery. This is an urban cheese factory that uses local milk (some of their cows are at the ZOO!) and creates fantastic cheeses. I won’t be lying when I say that when I walked into their clean, bright storefront, I felt like a mouse in Switzerland. I just wanted to EAT ALL THE CHEESE. But there’s a back story – with local founders, an extremely green and clean building, and a strong environmental and community commitment.

Fresh quark and cheese at Clock Shadow Creamery

Yelp Haiku by Rachel F
Urban cheese-making/
Flavored cheddars everywhere/
Lemme at that quark!

Fresh cheese curds at Clock Shadow Creamery

My suggestion: While there are tons of cheeses, made by Clock Shadow and others, I’d get a tub of fresh quark to slather on crackers or bread, and a bag (or five) of fresh cheese curds to snack on all day. If you are in Milwaukee in winter and won’t be long, you won’t need a cooler (we just use our cars as freezers). In the summer, bring a small cooler so you can enjoy your chilled cheese curds all day long. Squeak squeak!

Price inexpensive. A bag of cheese curds is under $7
Hours Monday-Saturday, 10am-6pm. Closed Sundays
Address 138 W Bruce St, Milwaukee, WI 53204
Phone (414) 273-9711
Website http://www.clockshadowcreamery.com/

Lunch: Vanguard

Finding great sausages in Milwaukee is easy. However, Vanguard

Sausages, poutine, fries, cheese curds from Vanguard.

takes it a step further – these are, hands down, some of the best sausages I’ve ever eaten. The flavors are both traditional (brats, dogs, cheddarwursts, super fun toppings) and creative – look at the KHING KHAN (Lamb, Pork, Galangal, Chilis & Lemongrass Sausage, topped with Red Curry, Carrots, Cilantro, and Jalapeños)! Whether you go hot or mild, traditional or creative, you’re bound to be happy. They also serve local and global beer, spirits, and have delicious sides (fries, a variety of poutines, baked potato balls, corn, deviled eggs if you get there before they run out). Be prepared to spend a bit of time talking while you wait – the chefs take their time grilling and assembling the sausages with love.

Thai Breaker – pork sausage, lemongrass, ginger, cilantro, topped with peanut sauce, carrot, lettuce, and some fun crunchy bits at Vanguard

My suggestion: I absolutely loved the Thai Breaker – pork sausage, lemongrass, ginger, cilantro, topped with peanut sauce, carrot, lettuce, and some fun crunchy bits. Get a side of cheese curds, no matter what else you order.

Price $5-9
Hours every day 11am-2am
Address 2659 S Kinnickinnic Ave, Milwaukee, WI 53207
Phone (414) 539-3593
Website http://www.vanguardbar.com/

Coffee: Anodyne

If you’ve followed my instagram, you know I can’t get enough good coffee. And frankly, Anodyne is the best. Let’s start with the Walker’s Point location (one of three) – an historic industrial building, turned warm and inviting inside with enormous round mirrors over the coffee bar, a stage, and plenty of honey-colored wood. Splashes of red for accents highlight the red A in the labels and Anodyne logo.

Anodyne – the menu at the Walker’s Point location, and coffee roastery in back.

This place? It freshly roasts their coffee in the back – you can view the roasters from the counter, and if you don’t see the kind you want to purchase in bags, they’ll head back to see if there is some freshly roasted and not bagged up yet.

The friendly baristas, relaxed environment, and delicious coffee

Sumatran pour over at Anodyne Coffee

make this my favorite in town. The menu features brewed to go, lattes and cappuccinos, a honey bee (honey latte with milk), a my buddy (almond and vanilla cappuccino), mochas (including additions of frosty and turtle – mint and caramel, respectively), espresso, Americano, red eyes, and seasonal apple cider.

My suggestion: A pour over. I love Ethiopian, but the Sumatran was also excellent. Get a slice of layer cake from the Cake Lady to accompany your delicious brew.

Price 12 oz pour over $2.75, 20 oz mocha $4
Hours Monday-Friday, 6:30am-9pm; Saturday 7am-9pm; Sunday 7:30am-9pm
Address 224 W Bruce St, Milwaukee, WI 53204
Phone (414) 763-1143
Website https://anodynecoffee.com/

Happy hour: Lakefront Brewery

Come for the microbrews and riverfront seating, stay for the polka. Yes, this true Milwaukee brewery features a polka band on Friday nights for the fish fry. With a rich family history in beer, Lakefront started in 1987, and has won over 200 awards over the years. You can take an informative, hilarious tour ($9-10) of the Brewery with samples (!)– check the website for details.

Lakefront Brewery Beer Hall. Photo: Lakefront Brewery

My suggestion: try the beer flights to ascertain which you love best.

Price pint $5, flight $8
Hours Monday-Thursday, 11am-8pm; Friday 11am-9pm; Saturday 9am-9pm; Sunday 10am-5pm
Address 1872 N Commerce St, Milwaukee, WI 53212
Phone (414) 372-8800
Website http://www.lakefrontbrewery.com/

Dinner: Fortune Chinese Restaurant

At Fortune, you’ll have the option to peruse two different menus.

Salt and Pepper Squid at Fortune.

Get the red menu – it offers more authentic dishes. Try to go with as many people as you can round up, so you can order more dishes (they are served family style). You’ll see large families sitting around large, circular tables. This is to take advantage of the lazy susan in the middle of the table, to scoot the food around so everyone can reach it. The food is delivered as it is made, so it’s hot and fresh. Milwaukee’s Chinese community likes to get together there for family gatherings and special events.

Plenty of delicious food at Fortune Chinese Restaurant

My recommendation: dumplings, of course – with a thick wrapping and flavorful meat, they are scrumptious. The crabmeat rangoons are hot, crispy, and delicious. My favorite entrée is the Salt Chicken – crispy, salty skin, tender, juicy inside. Love at first bite. We also get the salt and pepper squid (served with jalapenos) and the fried pork intestines (a dish my husband loves) and the tender, gently sautéed pea shoot leaves with garlic.

Price $11-30
Hours Sunday-Thursday, 11am-10pm; Friday and Saturday, 11am-10:30pm
Address 2945 S 108th St, Milwaukee, WI 53227
Phone (414) 328-9890
Website http://www.fortunerestaurant.net/

Late night dessert: Kopp’s Custard

A visit to Milwaukee is not complete without indulging in frozen

Peach melba and butter pecan custard at Kopp’s.

custard, and Kopp’s Frozen Custard serves some of the best. A Milwaukee institution since 1950, Kopp’s scoops up vanilla and chocolate custard daily, but the real standouts are the specialty flavors. Each month, Kopp’s posts a Flavor Forecast so customers will know when to stop in for their favorite custard (there are two specialty flavors each day). The flavors are irresistible and include tiramisu (espresso flavored custard with fudge swirl and pieces of ladyfinger cake), peach melba (chunks of peaches and raspberry swirl), macadamia nut (loaded with whole nuts), Sprecher root beer float (highlighting soda from a local brewery), and cherry amaretto cheesecake (cherries and chunks of New York cheesecake). Specialty sundaes, floats, malts, and shakes are also available.

Haven’t tried frozen custard yet? It’s rich, smooth, and has a creamy texture – I like it more than ice cream! Kopp’s doesn’t freeze their custard, so it’s not hard packed when served, like ice cream – it’s served up straight out of the frozen custard machine. If you’re looking for lunch or dinner or a heartier late night snack, Kopp’s serves delicious burgers and chicken, fish, and grilled cheese sandwiches – just remember, there’s always room for dessert.

My suggestion: Try the flavor of the day!

Price 2 scoop cone/dish: $3.45 (they price it up to 6 scoops!!!)
Hours every day 10:30am-11pm
Address 7631 W Layton Ave, Greenfield, WI 53220 (two other locations in the metro area – check the website for addresses and phone numbers)
Phone (414) 282-4312
Website https://www.kopps.com/

We couldn’t narrow it down. Here are 12 more of our favorites!

The End. Go Eat.

All photos courtesy and copyright Jessie Voigts, except where noted

Photos

February 1, 2016
i8tonite: A Cheat Sheet to Eating in Kalamazoo

You may have heard of Kalamazoo from one of the many popular songs about the city – from Glenn Miller to Ben Folds Five to my favorite, Walt Kelly’s Deck Us All with Boston Charlie – or poems, including one by Carl Sandberg. Kalamazoo has many nicknames, including Windmill City, Celery City, Mall City, and Paper City; it is the home of the Kalamazoo Promise, which offers college tuition to Kalamazoo Public School students. It is a city of entrepreneurship and hard work, including Upjohn Pharmaceuticals, The Peppermint King, Checker Cabs, Gibson Guitars (this is a very musical city), paper mills, and medical innovations, like those of orthopedic surgeon Dr. Stryker, who invented the cast-cutting saw and a turning bed frame.

History of Kalamazoo at the Kalamazoo Valley Museum

The name Kalamazoo is a Potawatomi Indian expression, meaning boils like a pot (one look at the surface of the Kalamazoo River and you will nod your head in agreement). This is a vibrant small town with more diversity than you’d expect, thanks to the large corporations in town, as well as Western Michigan University and Kalamazoo College. That means good food! There’s a fantastic farmer’s market, and plenty of great food trucks (both at the farmer’s market, and downtown at Bronson Park during lunch and events).

Inside the Kalamazoo Public Library

Speaking of Bronson Park, so much surrounds this public space – my favorite library, the Institute of Arts, the Civic Theatre – and it was the center of a deadly tornado, in 1980. Town founder Titus Bronson slept here in 1831, on his first night before settling in and founding the town; President Lincoln spoke here, as did Stephen A. Douglas, William Jennings Bryan, Theodore Roosevelt, and both John and Robert Kennedy. Today, you’ll hear bands in the bandshell and see kids splashing in the fountains in summer, and in winter, you can walk among the holiday lights.

Be alert when driving around town – you might catch a glimpse of the famous Banana Car! Kalamazoo is about 140 miles from Detroit and Chicago, and less than 35 miles from South Haven, if you’d like to see Lake Michigan on Michigan’s Sunset Coast.

It was extremely difficult to narrow these categories down. Kalamazoo is a food town, I’m lucky to say. I’m sure this won’t be the last you’ll hear this from me.

Breakfast at Nina’s cafe.

Breakfast: Nina’s Café
Since 1998, locals have been flocking to Nina’s café for their excellent, home-cooked breakfasts and friendly atmosphere. You’ll find people of all kinds here, but there’s one thing they have in common: they love a good breakfast. It’s a small diner-type restaurant, with under a dozen tables and some stools at the counter. Most of the bread is homemade, so ask when you order. They also serve lunch, but I’ve never tried that – WHO CAN RESIST a breakfast menu?

My Suggestion: Anything with hash browns. They are crispy, crunchy, and oh, so delicious. Eggs of any form are delicious, and be sure to try the biscuits and sausage gravy if you love them (ahem, me). Or the corned beef hash (ahem, me). And the homemade toast? Yes…

Price $5- $10
Hours 6:30am- 2:30pm every day except Sunday, 8am-2:30pm
Address 1710 W Main St
Phone (269) 373-6462
Website http://www.ninas-cafe.com/

Second Breakfast (Bakery)
There’s only one place to send you, and I hope that you’ve worked off breakfast, because Sarkozy’s Bakery is extraordinary. I’ve eaten their oatmeal bread my entire life, and their pastries are the epitome of deliciousness. On weekends, you’ll find live music from local musicians, and definitely pop in during Art Hop. If you’re coming to the area, sign up for Judy Sarkozy’s email list – it’s not only interesting, and a behind-the-scenes look at running a bakery, but you’ll also learn about local ingredients and and special offerings (paw paws this fall, paczkis for Fat Tuesday). You can get meals, too – quiche, soups, etc. – but save room for lunch!

Sarkozy Bakery’s apple pies

My Suggestion: I can’t decide. So I will give you several. The Chocolate Croissant is luscious. The Almond pastry – divine. The Cookies. The Apple pies, crisp flaky, with a tender Michigan apple filling with just the right amount of cinnamon and crunchy turbinado sugar. Hold on, I’ll be right back…

Price pastries are $2-4.
Hours Monday-Friday7:30am –5pm, Saturday7:30am–4pm, Sunday 8am–2 pm
Address 350 E Michigan Ave
Phone (269) 342-1952
Website under construction, try http://www.yelp.com/biz/sarkozy-bakery-kalamazoo-2

Lunch: Saffron
Let’s just pause a minute for the joy that is freshly baked naan. Now, pause another minute for this gorgeous salad with pomegranates. Do you want to eat anything else? The answer, at Saffron, is a resounding yes.

Composed salad at Saffron’s lunch buffet – look at those pomegranates!

My Suggestion: When you walk into Saffron and view the wonder that is the lunch buffet, you know you won’t need a menu. EVERYTHING on the buffet is delicious. Highlights for me are the composed salad that we definitely need a recipe for, tandoori chicken, chicken curry, and many other delicious dishes, but best of all, finishing up with a creamy rice pudding studded with my favorite spice, cardamom.

Price buffet $11, entrees around $15 at lunch
Hours M-Th, 11:30am-2pm, 5-9:15pm; F 11:30am-2pm, 5-10pm; Sat 12-2:30pm, 5-10pm. Closed Sundays
Address 1710 W Main St (yes, just a few doors down from Nina’s)
Phone (269) 381-9898
Website http://saffronkzoo.com/

Coffeeshop: Something’s Brewing
There are several contenders for this spot (Black Owl, my favorite coffee in town, but closes at 3pm ; Water Street, crowded at times but open late; Chocolatea, but far down in Portage). The one that rose to the top like foam atop steamed milk is Something’s Brewing. Located just across the street from the main library, this is a small coffeeshop with a big heart. Kalamazoo’s original coffeeshop (opening in 1994), the shop has new owners in the last few years, and they know how to bake. I tell EVERY SINGLE PERSON about their homemade cinnamon pop-tarts. They have luscious chai latte ice cream smoothies in summer (!), and delicious drinks year round. The barista is so friendly that you feel welcome every time. Plus, she can turn a great espresso.

Something’s Brewing menu board. I know, so hard to choose…

My Suggestion: Frankly? Anything on the menu; I especially love the mochas. Our daughter gets the peanut butter peppermint mocha and swoons. I like their atmosphere (it’s small!) and the comfy chairs at the back, or the outside seating in the summer. If you like iced coffee, they use coffee ice cubes – a genius trick for not watered down iced coffee. Check their facebook page (their only web presence) for the baked goodies of the day. If you see the cinnamon pop-tarts, RUN. They sell out fast.

Price under $5
Hours M-F, 6am-5pm, Saturday 8am-1pm, closed Sundays
Address 120 W South St
Phone (269) 349-1295
Website https://www.facebook.com/SBCoffeeKzoo/

Happy Hour
Kalamazoo is the center of Michigan’s craft brewing scene, so if you love beer, you can’t go wrong in this town, annually named as a top beer town in the US (here’s a beer map to all 14 breweries). Perhaps the most recognized craft brewery is Bell’s (try their Oberon Ale, in the summer). But with a slew of breweries, where to go?

Arcadia Ales

My Suggestion: Head to Arcadia Ales. Located a few blocks east of downtown, and on the Kalamazoo River, Arcadia Ales offers more than a few beers. I took a Yelp Elite tour of the brewery, and came away amazed. Started in 1996, Arcadia Brewing offers year-round, seasonal, specialty, and draft only beers. Here’s the thing that will make you happy (besides the outdoor patio) – the smokehouse. HOLY SMOKES, this is good stuff (ha! see what I did there?). While I love the brisket the most, I also enjoy the house made sausage, dry-rubbed spare ribs, and mac and cheese. All meat is locally-sourced. The smokehouse offerings make the beer even easier to drink – it’s a complete package. Try a flight of beers if you can’t decide!

Price Beer flights $10-15
Hours Tues-Saturday, 11am-11pm, Sunday 11am-9pm, Closed Mondays.
Address 701 E Michigan Ave
Phone (269) 276-0458
Website http://arcadiaales.com/

Dinner: Food Dance
I recommend Food Dance for more than their delicious food. They embody a farm to table ethos that goes a bit further: “We support artisans who practice craft food processes that have been around for generations—growing, raising, preserving, curing, aging, pickling, butchering and more.” Not only can you get that at the restaurant, but also at the small shop outside of the restaurant, where you can purchase artisanal meat/bread/etc. The restaurant annually wins awards, and it’s easy to see why – elegant atmosphere, attentive waitstaff, and extraordinary food.

My Suggestion: While the entirety of the menu is delicious (or so my

Ultimate Mac & Cheese, Food Dance. Photo: MLive

family says), I would drive 24 hours straight to get their ultimate macaroni and cheese. This, too, wins awards for best Macaroni and Cheese in Michigan – take a look at the ingredients: rustichella d’abruzzo rigatoni, grafton aged cheddar, cream, caramelized onions, house made bacon, fresh spinach, toasted bread crumbs, field greens salad. You’ll thank me. I get it EVERY SINGLE TIME. Note: try the ginger mint lemonade – it’s scrumptious.

Price Ultimate Mac & Cheese, $19. Entrees range from $20-30
Hours Monday-Thursday 7am-10pm, Friday and Saturday 7am-11pm, Sunday 8am-3pm
Address 401 E Michigan Ave #100
Phone (269) 382-1888
Website http://fooddance.net/

Pin for later:

Downtown, in Kalamazoo’s Bronson Park

The End. Go Eat.

All photos courtesy and copyright Jessie Voigts, except where noted.

January 22, 2016