Mary Luz Mejia's Blog
Posted by Mary Luz Mejia
If the thought of hitting the malls right about now makes you dizzy, sit down, and log onto www.epicureal.com. This gourmand’s paradise has everything every food lover could want. From Coconut Palm Sugar from Bali to Black Truffles from Perigord, owner Yves Farges has you deliciously covered.
A recent peruse netted some serious finds including one of my all-time favourite chocolatiers, Michel Cluizel’s 1er Cru (or first growth) deliriously good Plantation Chocolate. The Los Anconès bar (67% cocoa) from the Caribbean’s Santo Domingo is a dark chocolate lover’s fantasy- smooth and complex like a good glass of red without being the slightest bit bitter. I’ve read it’s got a “bouquet of licorice with flavours of red currants.” I caught some of these nuances, but mostly, I got lost in the reverie of wondering how I might be able to get to where this cocoa comes from.
Heading to another part of the world where some of the finest sea salt comes from is Ile de Ré, France. There, The Salt Merchants cultivate white salt crystals created “by the evening breeze” (sigh). An ideal finishing salt for a good cut of steak, or those frites you blanched and carefully fried until golden crisp.
For those looking for something more exotic, there’s the Royal Command branch of Qualifirst’s gourmet products. One such ingredient might include the Royal Command Seed of Paradise, a spicy hot seed that’s also called a malagueta pepper. Part of the ginger family, it’s spicy and floral overtones lends a unique flavour to sauces, soups and meat dishes.
And here’s the bow on top of the present- right now there’s Free shipping with $75 purchase to select Canadian cities or $15 shipping rebate to other areas. Merry Christmas and bon appetit!
Posted by Mary Luz Mejia
I saw this one coming. I always wondered about how the Food Network USA "looked the other way" when some of their big names made tons of money based on their own lines of goods- and if this bothered the network or made them monetarily covetous. I once read that Mario Batali made about $150K /year from the Food Net, and millions more in his many side interests, including food stuffs, appearances and accessories.
A recent NY Times article has recently demystified this. The Food Network will now be crafting different contracts in which they become a bigger player in any endorsement deal their on-air talent is offered.
The article states, "About a year ago, the Food Network began aggressively trying to change that with new deals that were 'way more onerous' from the stars’ point of view, said a person who has been affected by the changing strategy, by insisting on a stake in book deals and licensing ventures, and control over outside activities."
According to the piece, the first of much merchandising revenue will start with Bobby Flay's line (it will be Food Net endorsed) and sold across the US at Kohl's. It's an interesting time for the network because many of their stars are branching out and leaving. Anthony Bourdain has a show on the Travel Channel, and soon, Mario Batali will have a show with Mark Bittman on PBS. The article posits that "they're being hit by all sides" and that the most successful show in recent ratings has in fact been a BRAVO Production- Top Chef. It will be interesting to see which way the network goes (Batali says they're already catering to what he refers to "The Wal-Mart Crowd") and if their Canadian counterpart follows suit in any way.
Posted by Mary Luz Mejia
I LOVE Tapas. And by that, I mean the kind consumed in tapas bars in Spain. All over the country, tapas are a prelude to dinner, and more recently, as the main event itself, hopping from one tapas bar to another to enjoy each bar's specialties. One tapas haunt may serve the best grilled calamari, another, the best patatas bravas in their own secret hot sauce. Flitting from one bar to the next is half the fun- since in many cities in Spain, several stand-up bars line streets, one butted up next to eachother.
So what's my problem? It's this- in North America- particularly in Toronto, the "tapafication" of dishes means something completely different. And no, I'm not a purist who believes that everything named "tapa" should be Spanish in every ingredient and preparation. I'm referring to a recent dinner in Toronto where for $120 (two glasses of wine included), my husband and I walked out a little hungry- and I have a good appetite, but I'm not a HUGE eater.
In Spain, the same 4oz. piece of fish we had as one of our tapas for $15 here, would have cost about 3 Euros in Spain. The Torontonian take on patatas bravas for $8 would have been around 1-2 Euros. My point is this- the morphing of our dishes in North America is ridiculous- we don't need a mountain of fries and 16 oz. steaks to feed ourselves. Hence part of the reason behind our obesity problem. But I also don't agree that offering up "small plates" and charging full price makes any sense either. I have no problem with spending money on good food- but let's make it worth our while. As customers, we know when we're getting soaked AND we vote with our wallets. I know I will!
Posted by Mary Luz Mejia
When I first met Ingrid Läderach Steven, I thought, "what an elegant lady." I had no idea that this enterprising Swiss woman once aspired to be an opera singer and that a cruel twist of fate would mean her life's path would change forever. Today, Ingrid is the owner of one of Toronto's most enduring chocolate shops called Swiss-Master Chocolatier. She ensures that everything she imports from Switzerland is the very best- and that means she's personally chosen four Swiss lines of truffles and confections worthy of her clients.
A welcoming red awning shelters a charming window display of a busy Santa climbing a ladder surrounded by a mini winter wonderland. This is the kind of place that's as fun for children as it is for adults. My nieces devoured the chocolate Santas I brought them- all hand painted and crafted in Switzeralnd. My husband and I devoured the mind-blowing truffles, including the liqueur-filled "boules"- he especially enjoyed the Griotte (more on that in my upcoming piece about Swiss-Master Chocolatier).
There is literally something for everyone at Swiss-Master Chocolatier and best of all, you won't be paying an astronomical price for a truffle. Ingrid offers ready-packaged selections or you can choose your own and receive a beautiful red and gold box housing your picks that's striking enough for another kind of bauble!
When it's old-world European quality you're after, look no further than this gem tucked away in a strip mall by the Bridle Path. And have a snack or a meal before entering or just like at the market, you may end up with a whole lot more than you bargained for because everything I sampled at Swiss-Master was certainly ooohhh and ahhh worthy! On second thought- go hungry- then you definitely have an excuse to share!
Posted by Mary Luz Mejia
Yes indeed, this year, the venerable Michelin Guide has awarded not Paris, but TOKYO, Japan top honours for "top city for good eating." Perhaps the most surprised are the Japanese themselves- numerous commentators and food experts went on record saying that they didn't think Tokyo had the chops to take the title.
Well, that's not what Michelin guide director Jean-Luc Naret said. "Tokyo is becoming the global city with the finest cuisine, the city in the world with the most stars," said Naret.
Just how many stars? According to a recent online article posted on the BBC website, restaurants in Tokyo were awarded 191 stars- that's nearly twice as many as Paris! And here's the ultimate rub for the poor Parisians who must be wondering how this all happened, three of the top eight restaurants in Tokyo serve FRENCH food! Ouch!
Here's the breakdown of stars (three stars by the by equals excellence in food and service- to quote the Michelin Guide itself: three stars means "exceptional cuisine, worth a special journey"):
- 8 of the city's restaurants earned the coveted three stars
- 25 Tokyo based restaurants were awarded 2 stars ("excellent cooking, worth a detour")
- 117 restaurants received one star ("a very good restaurant in its category")
This is the decades' old guide's first foray into an Asian city where the majority of star winners serve traditional Japanese haute cuisine and high-end sushi. Now watch foodies and the food-obsessed everywhere make a B-Line to Tokyo, a city that will make fine dining in London or New York seem like a relative bargain in comparison. Bon Appetit!
