Stephanie Dickison's Blog, page 37
January 17, 2021
Grocery fatigue? Bring restaurants home, one dish at a time
There’s never been a better time for takeout and delivery options.
🕒 14 min read
Remember how life used to be pre-COVID? It was filled with routine stops at your local haunts both on and off the clock, interspersed with injections of exhilarating new and farther flung destinations: stop at a cafe for your ‘usual’ on your way to the office, pick up lunch at a nearby eatery, head out for dinner and/or drinks at least a couple of times a week, and definitely on the weekend.
Now, nearly, if not all, of our daily dining habits have been replaced with selections from the supermarket. After months of assembling sustenance all day every day, no wonder we’re overwhelmed with cooking fatigue and sick of grocery shopping.
While it might seem like you can’t afford to do a lot of takeout and delivery right now, there is a way to satiate your craving for restaurant fare without breaking the bank.
Small changes, big impact
You’d be surprised at how economical it can be to order in these days. Local spots are whipping up everything from grab-and-go items and pantry essentials, to cocktail kits and beyond in price ranges that rival the grocer. And thanks to deep discounts – Up to 40 per cent off takeout and contactless curbside pickup orders! Free delivery! Buy one get one free offers! - you can still afford to order in, while skipping the labourious (and by now, monotonous) mealtime prep and cleanup.
Bonus: Avoid navigating long lines at the supermarket and liquor store, and help small businesses, local farms, and the hospitality industry at large. Win-win.
Take a look:
Main attraction
It can be hard to break the pattern of ordering a full-on meal from a restaurant, even for takeout, but it doesn’t have to be all or nothing. Grab a main - something you don’t want to turn the oven on for (a day off of kitchen duty feels akin to a spa treatment these days) or something you can’t replicate at home (rotisserie chicken, paella, sushi, salt-encrusted fish, gyros) or don’t want to.
It doesn’t have to be expensive either. Pick up a few sausages, samosas, falafels, empanadas or half a chicken or savoury pie. Add your own salad and/or sides and call it a day. (A pretty successful one, now. High five!) Having someone else doing the heavy lifting right now is everything.
Psst pasta lovers - get in on the action too. Your love of spaghetti o’s aside, you know the better quality noodles and sauce you buy, the more enchanting your experience is going to be. So skip the grocer’s 99 cent and “black label” varieties this time round and indulge in the real deal: handmade noods paired with a jar of slow-cooked housemade sauce that takes just minutes to heat up. Heaven.
Side hustle
Maybe a restaurant main is beyond your budget right now, or perhaps you stocked up at the store when there was a sale. Either way, you can pull together a quick yet spectacular meal with minimal effort, courtesy of a few humble (aka often overlooked and under-appreciated) accompaniments.
Simply pair your supermarket beef/chicken/fish/pasta/tofu with elevated sides from bars and restos in your nabe (or far-flung should you be out for an extended walk or drive). Think crispy Brussels sprouts slathered with gochujang, slow roasted carrots tossed with honey and pistachios, brilliantly composed salad with zesty dressing. Your basic repast just achieved next-level status.
Another stellar mealtime hack? Three or four pre-made sides equals a complete and utterly unforgettable mezze-style meal to be enjoyed anywhere in the house. On the floor even. Just add pillows, string lights, and up-tempo playlist.
Low-key effort with superb results? You could get used to this.
Super bowl
Soup is a saving grace in every way. This comfort food in a bowl can help stave off a cold, warm you on a cold day, and promptly transforms into a complete meal with a few swift additions.
Having a jar or two on hand made by a pro isn’t just a timesaver; it’s a lifesaver these days.
Note: Dumping a box of pre-washed greens into a bowl, ripping off a piece of baguette/French loaf/sourdough, and tipping the soup into whatever vessel is closest absolutely constitutes a meal.
Bonus: The jars and containers make great storage for any and all leftovers from the week. Since they’re gifted in the height department, they take up way less real estate in the fridge than traditional food containers.
Avoid the lines and shop your local haunts instead.
Above board
Charcuterie boards tick a LOT of boxes right now:
1. They come together quickly (because that new series isn’t going to watch itself)
2. It delivers a fancy-ish vibe without serious time/effort investment (as it now takes you all day to do something that used to take five minutes, this feels like a win)
3. Grazing instead of sitting down to a full-on meal fits in with your whole WFH athleisure look/vibe (we both know you didn’t go to the gym, but it looks like you could have done some planks/weights)
4. Eating with your hands? Customizing your meal to your current hunger level and/or dietary restrictions? The advantages are simply endless.
A slew of bars, restos, bakeries and breweries are doing their own charcuterie and their stellar housemade items require only a few simple accompaniments (often available onsite as well). Too complicated? Purchase a fully composed board and call it a day.
p.s. Don’t forget a bottle of wine, cans of beer, or batched cocktails to go*. What fun! It’s a veritable party/indoor picnic now. And welcome change from usual at-home mealtime grind.
*Speaking of booze, if you’re heading out to the liquor store, shop your local haunts instead. Many restaurants, bars, and cafes have completely transformed into bottle shops, so you’ll get better selections – many sommelier-selected picks not available at the LCBO - at a great price. And before you dismiss it, I’ve got two words for you: Cocktail kits. Okay, two more: Boozy freezies.
Chip in
Fact: Your snacking intake has gone through the roof since all this *gestures wildly* started.
Fact: Your penchant for cakes/cookies/ice cream/popcorn/chips is unlikely to subside anytime soon, so might as well lean into it.
Fact: Snacks from a bar or restaurant are undoubtedly better than whatever you’re smashing right now, and will keep you from getting bored of convenience store fare (because no one messes with your Cheetos).
Solution: Play it safe and double (or triple) your order on whatever you’re currently jonesing for – sweet, salty, sour, spicy, savoury, or any and all of the above - on your next shop. You’re gonna need it.
Special sauce
Instead of purchasing yet another bottle of barbecue sauce from the supermarket (I see you. Also: I get it), turn your attention to the outstanding offerings from your local haunts, many of which have turned into badass bodegas and complete pantry salvations. Better to support local and get dynamite, made-from-scratch products for a similar price.
Gorgeous variations of chili crisp, chimichurri, romesco, tahini – all the serious flavour bombs that take your meals (even if it’s just a quickly slapped together sandwich or leftovers) to the next level - are available in an array of sizes and spice levels to fit every size budget and cupboard.
Breaking bread
If you’re not already getting your bread from a local café, bar, brewery or restaurant, try it just this once and see how elevated such a humble item can be.
Once you try one of their fresh, fragrant, chewy, nutty, tangy, crusty loaves, you won’t go back to the sugar laden, preservative-filled supermarket variety again.
Tip: That artisan sourdough out of your price range? Shop later in the day or the next morning when items may be reduced for quick sale.
Ordering in doesn’t have to cost an arm and leg.
Hot cakes
Have everything you need at home except dessert? Grocery store desserts leave a lot to be desired, so leave it to the professionals, support local, and enjoy your meal to the last bite.
A wave of top pastry chefs left their former resto posts to branch out on their own – either from home or launch a brand new biz - across town. This is where you want to be buying your desserts from now on. You won’t be disappointed. Guaranteed.
Pro tip: While Scandi practices such as hygge, lykke, and fika have become mainstream in recent years, I recommend lördagsgodis -the tradition of eating sweets or candies weekly on Saturdays. And you thought your weekend couldn’t get any better.
D.I.Y.
Instead of relying on big box meal kit co’s, look to your local eateries. Not only will it cost you the same or less than those “chef-driven” operations, the incredible ingenuity of cooks across the GTA is beyond. You can also choose your level of expertise, from “throw it into a pot wait awhile then ladle into a bowl” to full-on resto-style execution (though no fancy knife skills required).
What’s your pleasure: tacos, burgers, croque monsieur, roll your own pita, a pizza making party perhaps? The sky’s the limit and let’s face it, it’s a much needed break from the never-ending chore of grocery shopping.
Fri day
Burgers, pizza, tacos, fried chicken, donuts - whatever you normally order from big chains - make the switch to the same only better (and sometimes even cheaper) from one of your locals.
First, let’s get one thing straight: No one’s asking you to totally give up on your quarter pounder with cheese or spicy chicken sando - a quick glance at any At The Pass reveals even the pros have a serious soft spot for these greasy, cheesy delights. However, if you look outside these joints every once in awhile, you might just find something superior to your usual whopper/supreme burrito/nuggets/meatball sub/deluxe pizza/frosty order.
Made with quality ingredients and a whole lotta love, the GTA’s got you when it comes to your craving for handheld processed McWendy’s type fare. In fact, there’s never been a better time re: quality, choices, fast and convenient ways to get it to your doorstep… you just have to be willing to give it a try.
Holy mackerel
While supermarket sushi may be tempting, do yourself a favour and get it from a restaurant instead. It’s guaranteed to be a thousand per cent better, and likely cheaper too.
Case in point - Grocery store avocado roll: $5.50. Nearby spot: $4.95 less 20 per cent if you pick up and pay cash = $3.96. Bonus: They even throw in free edamame!
Not only is it cheaper, you get better ingredients, three times the avocado, and you’re supporting a family business. Sure you have to make an extra stop on the way home, but if not now, when? This is the time to explore your options, eat better, do better.
Support local restaurants and businesses whenever possible.
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Stay tuned. More tips and ideas on how to incorporate restaurant fare into your weekly shop without spending a fortune are on the way.
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January 14, 2021
Open/Closed: Toronto Restaurant News January 14-20, 2021
Photo courtesy of Dave’s Hot Chicken.
🕒 8 min read
On Tuesday, Premier Ford announced a state of emergency and stay at home order for the province of Ontario, effective today until at least February 11.
A few things to know:
1. Bars, restaurants, and other food and drink establishments are exempt from this order. Thus, they are allowed to remain open for takeout, delivery, and drive-thru. Please support them as often as you’re able.
2. All this being at home (if you weren’t already, ensconced in a semi-permanent blanket-work-fort of some kind) means you’re going to need some stellar fare at your side. Lucky for you, this week’s 17 arrivals have got you covered.
And though it doesn’t happen often, every once in awhile certain foods dominate my weekly findings. My current discoveries are an avalanche of pretty much just fried chicken, burgers and dumplings. Which is actually pretty great. I mean, is there a more fitting combo for the middle of January when we’re stuck indoors for the foreseeable future? Didn’t think so.
Here’s the very latest:
OPEN
Mi Taco Taqueria’s new onsite concept, Bubba’s Crispy Fried Chicken (247 Queen St W. and 521 Bloor St W.) features the usual suspects, but keeps it original with a chocolate and mango selection (¯\_(ツ)_/¯) and crunchy vegan sarnie featuring housemade seitan.
Thai eatery Chiang Mai (171 E Liberty St. , Unit 141) touched down in Liberty Village a few months back, but you can still enjoy 20 per cent off takeout orders. Cool fact: Heading up the kitchen: the chef of Markham’s Chiang Rai Thai Kitchen & Bar, est. fall 2019.
Crowne Plaza Toronto Airport (31 Carlson Crt.) is back after a $20M reno. In addition to 528 redesigned rooms (half of which boast king size beds and walk-in showers) Chef Tony Fernandes of The Cannery Kitchen & Social, updated the menu to “reflect a fresh and healthy take on Canadian food favourites.”
The first international Dave's Hot Chicken has arrived, thanks to hotshot owner John Bitove (Founder of NBA’s Toronto Raptors) and daughter Blair. Find the famous Nashville Hot Chicken in Parkdale at Queen and Sorauren where Pete's Corner Grill (1582 Queen St. W.) stood until recently. Grand opening festivities kick off tomorrow at 11am.
Work your way through Gladiator Burger & Steak’s extensive menu - 20 varieties of burgers and five steak sandos, alongside sides, drinks, and extras - one juicy bite at a time at their newest eatery (5165 Dixie Rd.) in Mississauga.
Despite its name, Grandone Chicken (16 Mallard Rd.) in North York, offers more than fried chicken. Notably, selections of fried seafood: fish, shrimp, and squid.
Eva's Original Chimneys has entered the popular vegan taco game with Happy Taco, available at both their Toronto (454 Bloor St. W.) and Port Credit (53 Lakeshore Rd. E.) shops.
Cute name? Check. Adorable digs? Check! The city’s newest food truck, Home Appliances Food Co., specializes in all your stay-at-home essentials: burgers, fried chicken, and donuts. Grand opening celebrations took place Boxing Day.
When the first Canadian outpost of Jollibee arrived in April 2018 at Scarborough’s Kennedy Commons, the lineups were insane. And the frenzied excitement lasted for months. Since then, the fervor has died down only slightly, as six locations - make that seven (334 Yonge St., Yonge & Dundas) as of December 13 - have cropped up across the GTA, making it easier to get your hands on their Crispy Chicken, sweet Jolly Spaghetti, Palabok Fiesta, and notorious Peach Mango Pie.
Maeli Market (18 William Sylvester Dr.) in North York solely sells Taiwanese products, including freshly cooked fare.
Dim sum, Cantonese stir-fries, seafood – what’s not to love? Moon Palace Cantonese Cuisine (40 Dundas St. W.) replaced Spring Rolls at the Atrium at Dundas and Bay. (Tip: enter through the mall if you’re going in person.)
With the arrival of so many fried chicken joints this week (I’ve already lost count), how does Rowdy Bird Juicy Chicken stand out from the crowd? Two words: Halal chicken. Their latest spot in Scarborough at Kennedy and Sheppard (4053 Sheppard Ave. E.) debuted Boxing Day.
Keep the new year celebrations going: Burger joint Rudy debuted their fifth location (1466 The Queensway) Monday.
Shinyi Handmade Dumplings (641 Yonge St.) took over where famed Roberts Gallery stood for almost 60 years. How fitting then, that they form dumplings in every colour in the rainbow by hand.
Tsuchi Café (688 College St.) in Little Italy may still be in soft opening, but they’ve already stocked an impressive array of housemade plant-based to-go items, including: Rum Raisin Cheesecake ($7.80), Mmm.. Matcha Tiramisu ($8), Sobu Choco Granola ($18), Chef’s Mabo Tofu ($10), Demi-Glace “Hamburger Steak” ($12), and “Oyster” Sauce ($10).
CLOSED
Everest (642 Danforth Ave.) arrived at Pape and Danforth summer of ’19.
NEWS
Asokan Rasiah, chef and owner of Peartree Restaurant in Cabbagetown, has passed away.
RIP Mashud Siddique, owner of Vena’s Roti in Bloordale.
A man tried to break into Trecce on the Danforth, but was confronted by three sisters who own the joint. Guess who won?!
Yang’s Sushi says DoorDash owes them $67K.
You can help Sweaty Betty’s from closing its doors forever.
AMPM, the folks behind one of city’s top noodle bars, Maggie Chu’s, are raising money for one of their hardest workers, MAMA.
The Ace has new owners. Welcome to Roncy, Maggie and Rafael Stackpole.
ICYMI
Donna’s Nuka Batsaikhan recently came round on a certain gumbo ingredient, got hooked on a popular quarantine pastime, and has a family member to thank for his career choice. Discover this and much more in this week’s At The Pass.
If you haven’t already subscribed to the newsletter, now’s the time. Get The Tip Off, a sneak peek at the upcoming Open/Closed (because who doesn’t want to be the first to know?), and fab deals and special offers from restaurants and local businesses (because who doesn’t want to save money?), all exclusive to subscribers.
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Life moves fast. Catch up on previous editions of the Open/Closed.
Things change quickly these days. Follow Toronto Restaurants on Instagram and Facebook for breaking news, updates, interviews + more.
Hear of a place that’s about to open or just closed? Have an upcoming food or restaurant event? Need help to spread the word about your business without spending $$$? Get in touch.
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January 11, 2021
At The Pass with Nuka Batsaikhan
🕒 5 min read
At The Pass is a weekly series showcasing Toronto’s best chefs. You won’t find any celebrity chefs featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight.
Currently
Cook/Kitchen Manager, Donna’s
Formerly
La Palma, Pinky’s Ca Phe, Fat Pasha, Rose and Sons, The Drake Hotel
Favourite dish to make right now
Meat pies, veg pies, sweet pies.
Last cookbook purchase
Ratio by Michael Ruhlman.
Have you read it/tried any recipes
Yes, I read it to get some guidance and ideas. I like to use ratios in anything applicable such as sauces, dough, fillings... I find it easier to understand the food composition rather than following a recipe word for word.
One dish or ingredient you’d like to see gone from menus
Gold flakes.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
I wasn’t sure about okra for a very long time, but recently I learned how to cook them and they are amazing.
Biggest influences
Right now it’s Jed Smith and Peter Jensen. In the past: Julian D’Ippolito, Leemo Han, Ihn Huh, Kevin Gilmour, Christopher Sanderson, Jeremy Gries and Anthony Rose.
If you could eat at any restaurant in the world
Midnight diner in Tokyo.
Last thing you ate
Rice bowl with chicken, eggplants, and tomatoes.
Three must-have ingredients always in your fridge
Butter, lemons, and parmesan.
Guilty pleasure
Fast food and instant coffee.
Quarantine bread project.
Top 3 favourite Toronto restaurants
Loga’s Corner, House of Gourmet, Edulis.
Top 3 favourite Toronto bars
I like all the bars Ihn and Leemo create: Hanmoto, Pinky’s Ca Phe, Seoul Shakers. The most recent one was Shaker’s Club. They didn’t have a chance to fully open the space, even though it’s been my drinking place after work during the pandemic. Looking forward to the next one.
Go-to drink
Light beer.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Sometimes I have a bad habit of forgetting to set timers for time-sensitive projects. Thankfully, I get saved by my teammates or a sudden rush of realization and it still comes out good, almost always.
We even have an acronym for it in the kitchen – FTP, which stands for Forgotten Timer Perfection.
And one habit you have in the kitchen that will inspire young chefs
Having an attitude of eagerness, openness, lack of preconception when learning or re-learning something. After cooking for over 10 years, sometimes I still feel like a beginner.
Hidden talent
My partner said I have a green thumb.
Best career advice you ever received
I wasn’t sure what I was gonna do with my life after high school. My mom suggested trying out cooking school because she thought I was good with my hands and with food. That brought me here today. Thanks Mom.
Worst career advice you ever received
I have nothing.
Your advice for a young cook starting out in the business
Don’t be afraid of making mistakes. Later, they will turn out to be your biggest lessons and you will love them. Be kind to yourself and the people around you. Go with your gut, there are many ways of doing things. Most importantly, enjoy and have a good time.
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In order to support chefs during this time, the monthly At The Pass series is now WEEKLY. Know someone in Toronto or GTA who should be featured? Submit their name for consideration. And yes, you can nominate yourself.
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