tag:blogger.com,1999:blog-37996262115872733712023-12-28T01:56:53.323-05:00a hungry man travels a blog for the hungry head and stomachGillianhttp://www.blogger.com/profile/03487359437657282314noreply@blogger.comBlogger263125tag:blogger.com,1999:blog-3799626211587273371.post-83879030077088026172019-01-15T08:38:00.000-05:002019-01-15T08:38:37.967-05:00Viva Vienna restaurant review - Sixta and the wonderful world of Schniztel!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezGJgxIAY_dJ9ByHXdW5EQAEbjSUXMV__7ipVtUftj5Pen0xAa8Do-Gj3U1FJ7PHCn-zRMU7tAg8hwkzgwRqAnFNOhUkffaGiYylW2V4YbdW8SGmc4ArkLCNnVxU0E-qpxRUMK69iVKs/s1600/Sixta.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezGJgxIAY_dJ9ByHXdW5EQAEbjSUXMV__7ipVtUftj5Pen0xAa8Do-Gj3U1FJ7PHCn-zRMU7tAg8hwkzgwRqAnFNOhUkffaGiYylW2V4YbdW8SGmc4ArkLCNnVxU0E-qpxRUMK69iVKs/s400/Sixta.jpg" width="293" height="400" data-original-width="360" data-original-height="492" /></a>
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<i>image courtesy of www.sixta-restaurant.at</i>
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One of the first job interviews I ever had involved heading to The Coffee Mill in Yorkville, a sorely missed restaurant (see obituary here) that remains embedded in my memories. That interview landed me a job, but what remained memorable was eating perhaps some of the best schnitzel in Toronto. This was where my love for schnitzel began and I knew when planning the trip to Vienna that schnitzel would be the number one culinary adventure for me on my personal Austrian food map.
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I won't mention Demel Bakery because, well, it merits a separate story, and this post is all about schnitzel.
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What is it about this deep fried breaded piece of meat - veal for purists, chicken for wimps, that wets the appetite and excites the taste buds? I was in the country that invented ‘Weinerschnitzel’ - the original Austrian name that means ‘Viennese cutlets’, and I wasn't about to miss out.
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If you research the dish, you'll find that it's origins are mired in controversy. Some claim it originated in Italy and was brought to Austria. Other food historians dispute that claim and say no such record exists about any Italian roots with the dish. Either way, this 19th century dish became extremely popular and remains so to this day.
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Weinerschnitzel is traditionally prepared using slices of veal, but chicken or pork is often used - mostly because it's a cheaper cut of meat than veal. For me, schnitzel is not schnitzel unless veal is used. I think I may have mentioned in previous posts my food purist tendencies?
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The meat is pounded into thin, flat pieces, slightly salted, and then rolled in flour, whipped(!) eggs and breadcrumbs. What I found fascinating about the recipe, is that the breadcrumbs shouldn't be pressed into the meat but instead, lightly dredged so that the crumbs stay as dry as possible so it can be "souffléd". The last stage of the cooking process includes the coated meat fried in lard or clarified butter until it is golden yellow. I love how original recipes insist that the Schnitzel must 'swim' in the fat, otherwise it will not cook evenly. Basically saying that the fat content must be quite high - I can almost feel the collective gasps of pain from nutritionists everywhere! The frying process also involves the Schnitzel being tossed around the pan, so that the fat coats every inch of the breaded meat. Are you drooling yet? You should be.
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With the recipe in mind, I began my search for the best Weinerschnitzel restaurant in Vienna. I knew the dish was popular, but I didn't realize just how difficult it would be to reserve a place to dine - mostly due to popularity. I should have known but after hours of searches, we finally found <a href="http://www.sixta-restaurant.at/">Sixta</a>, well known for it's exceptional schnitzel. I always find that when it comes to certain foods I love, my expectations for its preparation in restaurants are sky high. The aftermath of that lofty ideal is usually severe disappointment.
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Not this time.
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After arriving at this almost out of the way restaurant in central Vienna, my partner and I felt instantly at home. It's the kind of place that you just knew were mostly frequented by locals and that in itself led to an almost instantaneous homey atmosphere. We were served drinks while we perused the menu, but we knew what we wanted.
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For starters, my partner ordered the Kürbis-Kokos-Ingwer Cremesuppe - the Pumpkin coconut ginger cream soup, and I had the Getrüffeltes Gänselebermus, Aprikosenkonfitüre with Toast - Truffled goose liver pate with apricot jam and toast points. You could probably hear the slurping and chewing of our tasty apps. I LOVE pate, and this was exactly what I expected. Creamy, tangy, savory pate with sweet jam, spread on toast, just - wow. Hiss soup was the prefect blend of sweet-savoury that comes from great stock, perfectly pureed pumpkin and just the right addition of coconut cream that won't overwhelm the pumpkin but boosts the pumpkins nutty flavour.
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And then it came.
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Wiener Schnitzel vom Kalb, or veal Wiener schnitzel with mixed salad and potato. It was served with greens tossed with a sweetened vinaigrette dressing, and a warm potato salad. Words cannot described my joy as I tucked into a piece of the juicy, yet dry veal outlet, added a potion of the potato and greens to the fork, then shoveled it into my mouth. An instantaneous power punch of flavour enveloped my mouth. The tender meat, combined with the salt and sweetness of the vinaigrette mixed greens and potato made me shake with pleasure.
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A dessert of Apfelstrudel hausgemacht & Schlagobers or Housemade apple strudel with whipped cream followed our main course. Perfectly cooked apples sweetened with sugar and cinnamon, rolled in a house-made dough was delicious. But, I will add that I'd exchange the whipped cream for vanilla ice cream in a heartbeat. But the meal wasn't over yet.
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Once the dessert dishes were cleared, out came the schnapps - which turned out to be a surprising, but lovely (and enthusiastically welcomed) complimentary treat. Now Austrian schnapps are not a joke and the house schnapps at SIXTA packed a pretty powerful flavour punch. These flavoured liqueurs are not at all what your Grandmother in Canada or the US are drinking. The flavours, ranging from apricot to hazelnut are deep, luscious and I loved every bit of it. Oh how I wish I took a picture of the contraption that was the schnapps bottle. Whatever it was, it poured a perfect shot of the tasty liquid. I had the apricot and was drunk after one sip. No joke. Did I not mention above that these schnapps were not like what Gran has in Canada? The alcohol content is, well, high. Drink it and enjoy - with care!
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We left Sixta happy (drunk?) and very full, but also with a sincere promise to return the next time we had the chance to visit Vienna. Nothing makes me happier than when great traditional cooking meets my mouth, and Sixta hit all the right culinary notes enough to make a A Hungry Man highly recommend a visit if you ever find yourself searching for Wienerschnitzel in Vienna.
Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-3799626211587273371.post-73236624856061235102018-12-31T18:14:00.000-05:002018-12-31T18:14:40.666-05:00Viva Vienna! A trip to celebrate snow (and schnitzel)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRhJYDhQ0uyKQu8oufo89KMvUOQPeBWIyDg-xbR9oNCfeyyp272U5LjxcXJss4aP0bdaCjj3EbwyoA-jeEVBXmMX_26qit8Cu1V0dE_bFzufaWa4VDeUIL9fm0l0-dCbBsfDW04th0Tg/s1600/IMG_1953.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRhJYDhQ0uyKQu8oufo89KMvUOQPeBWIyDg-xbR9oNCfeyyp272U5LjxcXJss4aP0bdaCjj3EbwyoA-jeEVBXmMX_26qit8Cu1V0dE_bFzufaWa4VDeUIL9fm0l0-dCbBsfDW04th0Tg/s400/IMG_1953.JPG" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a><br>
<i>image courtesy of Stephen Wilson</i>
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I'll start this post with a declaration: sometimes Youtube can be great. I wrote that because thanks to Youtube, I've discovered Richard Ayoade, a British actor, comedienne and sudden inspiration. That man is directly responsible for my trek to <a href="http://www.viennasnowglobe.at/?___store=vienna_en&___from_store=vienna_de">The Original Viennese Snow Globe Factory</a> on my visit to the city of Vienna or Wien, in Austria (watch the episode of Richard Ayoade in Vienna <a href="https://www.channel4.com/programmes/travel-man-48-hours-in/articles/all/48-hours-in-vienna-the-guide/3898">here</a>).
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I've watched excerpts of his travel show on Youtube, and when he went to the Viennese Snow Globe Factory that was all it took for me to start planning my visit. Why? Because Richard Ayoade is my hero and 2? Because A Hungry Man love snow globes, or in my vernacular 'shakey up and down things'. Yes, it is a very simple (minded) description but it always make me smile when I say it, or hear it, particularly when repeated from my partner, friends or family. Yup, my words really will live on past me, not a bad legacy methinks?
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I will emphatically and enthusiastically state that I love, LOVE snow globes. I remember as a young boy of nine, one of my absolute favourite snow globes was of the Montreal's Notre Dame Basilica. It was given to me by a family friend when we visited the city and it became a treasured piece. It broke five days later thanks to my being a klutz. Despite my spasm, broken glass and water everywhere, the love affair began and remains to this day.
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As you can imagine thanks to the previous childhood story, my expectations for the factory were sky high. After watching Richard Ayoades show, he made the factory for me a 'must visit', especially when talking with the artist and designer of the factory's snow globes. It was exciting (to me), watching the artist discuss the tradition of snow globe creation but yet not revealing exactly what the snow was made of inside the globe - a personal mystery that I'm dying to know but refuse to find out - don't want to ruin the joy of the floating snow do I? Anyway, I was really looking forward to an experience that would match my entirely insane love for snow globes. But the question is, what can match insanity?
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Now in order to get to the factory of snow globes in Vienna, it's a bit of trek to the outer boroughs of the city. As you sit on the tram, watching it make it's way from the wholesome sterility of the inner city to the suburbs, my partner and I found ourselves surrounding by more locals and less tourists. It was this slow but significant trek that gave us - in my opinion, a true glimpse of Vienna that isn't a part of the official tourist photos. What amazed us later on was the trek to the factory ended up putting the city on our list of definite return visits. In that journey we felt less like tourists and more like visitors as we watched the beautifully scrubbed and/or renovated historic buildings give way to housing complexes, neighbourhood stores, banks and grocery stores, and locals just carrying on with their lives. Real life in Vienna.
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We got off the tram and made our way up a short but steep hill to the factory. When we arrived at the factory door and walked in, I was both happy and a bit dejected. Happy because I made it to the birthplace of the snow globe. Dejected because in my mind I truly believed the place would be much bigger. I mean c'mon, this is snow globes for God's sake. Everyone loves snow globes, don't they? Don't they?? And this is seriously the best you can do? C'mon , you're the 'original' snow globe factory , shouldn't the place be bigger, have more of a physical presence rather than a non-descript, small yellow building? Wait a minute - is that, yikes, a North American mindset coming through there? Hmmm.
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We entered the store and made our way down the main (and only) aisle, looking at various types and designs of snow globes. Some were museum piece quality that weren't meant to be sold - or touched as we quickly found out. As we walked around I was thinking "Damn, we came all this way for this"? I really believed that there was much more to it. Still, we managed to find a few snow globes to take home as a memento of our visit. Sadly, the poop emoji snow globe wasn't for sale. Trust me when I say that I was deeply disappointed about that!
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I left the factory completely dejected. Oh sure, I had souvenirs of the visit but my God I expected so much more. As we walked back to the tram staton, I asked myself what made it so disappointing for me. Was it the fact the factory was no bigger than a school classroom from the 1800's? Sure, that had an impact. Was it the fact that the coolest snow globes weren't for sale but were near items that were for sale thus making it very confusing and sad (pissed) when the thing you wanted were for display only? Oh yeah, definitely had an impact. Was it the fact that the place was called a factory rather than a museum, making it feel like items were less hand made and more mass produced? Yup, that particular thought wasn't far from my mind as we bought our globes. Was it the walk up the hill that left you (sorry, me) out of breath? Can't lie that that factored into the overall feelings of blah.
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Blah experiences can happen, that's part of a life as a tourist. But isn't it a bonus that when you go out looking for something, you can end up finding something else much more interesting? Believe me when I say that I understood that sentiment after seeing the same snow globes for sale at a Christmas market not ten minutes from our hotel. I couldn't help but shake my head at that discovery yet I had to admit that I was still glad I went to a less familiar side of Vienna. I had a chance to discover a much more interesting side of the city most tourists would probably miss.
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up next: Viva Vienna food!Unknownnoreply@blogger.com26tag:blogger.com,1999:blog-3799626211587273371.post-62097329255274060132018-12-18T02:12:00.000-05:002018-12-20T04:34:38.980-05:00It's market time! Dazed and amazed at Budapest Central Market Hall<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnMXVR2Ivv_yRh0JdBLPSCMSKNNcsJz6m3-HqN4njQdnZ5RgdGt9tXka4bG2eyjjFA9QEcaC8_p1wahuGfQwppW7QXH4wv42k5vrrlqzUQmDK9Cp3YEbQET01TeaNiZJ4l0Ie5-n4P9I/s1600/IMG_1886.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnMXVR2Ivv_yRh0JdBLPSCMSKNNcsJz6m3-HqN4njQdnZ5RgdGt9tXka4bG2eyjjFA9QEcaC8_p1wahuGfQwppW7QXH4wv42k5vrrlqzUQmDK9Cp3YEbQET01TeaNiZJ4l0Ie5-n4P9I/s400/IMG_1886.JPG" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivkSAZNY0wbqlGIm1BuK94Tv75fXdpOLUtQZXnM0M7PRt2VnXDp1jSjTYgxYwlvQuVW0_neCKwSvZQmMbiCugsqs46gTKnWWE6GXIsISRC88C0b2KsdqvgkzAY9gGtH6gjhiymbktYdeo/s1600/IMG_1887.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivkSAZNY0wbqlGIm1BuK94Tv75fXdpOLUtQZXnM0M7PRt2VnXDp1jSjTYgxYwlvQuVW0_neCKwSvZQmMbiCugsqs46gTKnWWE6GXIsISRC88C0b2KsdqvgkzAY9gGtH6gjhiymbktYdeo/s400/IMG_1887.JPG" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a><br>
<i>images courtesy of Steve Wilson</i><br></br>
It's not difficult to understand why Budapest has become a serious food destination for a hungry crowd, and a Hungry Man. The explosion of nouvelle cuisine along with the honing of traditional dishes over the last decade has seen an increasing number of Michelin quality restaurants and the growth and exposure to new cultures thanks to immigration, has greatly changed the culinary landscape of this city.
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I've been here for about two weeks now, and already managed to make my way to a few big dining destinations in the city, but restaurants are just one way to get a taste of Hungarian cuisine. The other way? The food markets.
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The pictures in this post were taken inside what is called The Great Market or Central Market Hall - both describe the same marketplace in the centre of the city. It truly is a site to behold and the pictures do not give it justice. I'm serious. It is absolutely massive. I knew the minute I saw the front gates to the building that I would be completely bowled over by the eye popping range of foods on display. I walked in and yup, had an "oh my God where do I start?" moment pretty much immediately. I found myself standing there, slack jawed, in the middle of the main aisles thinking
"what do I do"? "Where do I start?" just completely overwhelmed by the sheer amount of food and other yummy treats just waiting to be tasted, cooked or bought. Throw in the fact that I speak Hungarian about as well as I play poker (I suck at it dear readers) I had to gear up for what would be a pleasant but baffling experience for this Hungry Man.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHmn2kfe1LxB1B2UU4ngEI1adO_UfUCKviQ2OeT-9hGTFvxh4r8DSeyKDjXx0_HtVm7U-DWPcQzP1H9gltiXJvHk88rM2inmaSuGyB4zGgwL3jA98IjBPNv8JYjVn2U-N_wYrutgRP1e4/s1600/IMG_1888.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHmn2kfe1LxB1B2UU4ngEI1adO_UfUCKviQ2OeT-9hGTFvxh4r8DSeyKDjXx0_HtVm7U-DWPcQzP1H9gltiXJvHk88rM2inmaSuGyB4zGgwL3jA98IjBPNv8JYjVn2U-N_wYrutgRP1e4/s400/IMG_1888.JPG" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbxHkvFmenAiGHLRM8-AvO7kkwUjMkCsFvwoJ4aB9VI7UObFWwDtMpkrRbiH-bKu0dRENRBU6V4hgEUjlmN0m5l793TyjgQu6Ko50KQ6Mbh90ckOgb73hZ87l7bczPcbAUJcFXrDcsOU/s1600/IMG_1889.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbxHkvFmenAiGHLRM8-AvO7kkwUjMkCsFvwoJ4aB9VI7UObFWwDtMpkrRbiH-bKu0dRENRBU6V4hgEUjlmN0m5l793TyjgQu6Ko50KQ6Mbh90ckOgb73hZ87l7bczPcbAUJcFXrDcsOU/s400/IMG_1889.JPG" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a>
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One of things I'm really starting to grasp in regards to Hungarian price awareness and cost, is that vegetables, fruit and meats are relatively cheap here in the city - it's one of the fews thing that is. It also fresh and purely organic, just a reflection of the way of life here and not a specialty aisle item as I would find back home in Canada. The eggs are not refrigerated and neither is the milk. The butter is a fresh and as tasty as you can imagine, but the salt content is very low and its tough to find salted butter. The meat seriously looks like it was freshly killed and then put on display. I have been vacillating whether to post the pic of the freshly killed chicken I bought. I mean this bird still had its innards, head and feet attached! But I came to the conclusion that although my culinary friends could probably appreciate it, my regular readers may not take kindly to that particular kind of reveal. I'll just leave it to your imagination.
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All of the vegetables, fruit, meats and baked goods that are on display, just in sheer abundance throughout the market, is a glorious sight to see. What's also glorious is knowing that you can fill your basket with all of that goodness and come out spending less than 40 dollars! That truly makes Central Hall a 'must' visit. I'm lucky that I live close to the place so the shopping trip is easy, but once again it's the navigation of the language that is really something I need to work on for 2019. Thankfully the language of food is universal so you manage to communicate somehow.
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I also took the elevator to the top floor of the market, just to check out the view and people watch. For about half an hour I sat there, took in my surroundings and just appreciated how massive the market place truly is. I'll also add that the market upstairs features mostly restaurants. I'm not sure if people actually eat there as it was early when I first visited and subsequent visits I never ventured upstairs again - Ill have to do a check next time I visit in the afternoon. There is also a grocery store in the basement and various places to buy Hungarian trinkets which I've been told not to do as it's not a real representation of what Hungarian culture is about. Always learning.
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Next up - Viva Vienna - a weekend trip to Austria!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3799626211587273371.post-27960398584782549862018-12-12T09:59:00.000-05:002018-12-20T04:28:17.238-05:00The true adventures of a lost evening: a night at Baraka <div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Image courtesy of Budapest Times</i>
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It was to be the start of something exciting, something promising, something adventurous and new - can you hear the Love Boat theme there? Those really were my true thoughts and good intentions as I headed out for my first night of fine dining in Budapest.
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But remind me again, what is it that they say about good intentions?
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Sometimes I worry that A Hungry Man Travels may have the potential to turn into A Hungry Man Moans - and not with pleasure. But I made a promise to myself, that the blog will continue to accurately reflect my thoughts and feelings, and you can choose to read or ignore, but it's my words and I stand by them.
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With that said, on with the show!
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It began with a walk on Váci utca (pronounced 'vah'- 'see' and 'ewwt'- 'kah', utca is street in Hungarian), a popular and busy shopping street in Budapest. Christmastime on Váci, particularly at night, becomes extremely, overwhelmingly popular, so navigating your way through all the people is akin to playing Frogger. When my partner and I finally arrived at Baraka, we were slightly flustered and a bit sweaty, but were warmly greeted by the front staff and manager. We were then directed towards the back of the restaurant where the main dining room was located - a stunningly beautiful room in its simplicity and elegance. Some of the diners get to face an open kitchen where they can watch the chef and cooks work on their meal. I've always been of two minds with open kitchens as I do with open concepts in homes, I understand the appeal but it has really become overly commonplace and annoyingly popular. Sometimes I just don't want to know what's happening back there. There is something to be said for separation and surprises, you know what I mean?
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It's at this point we begin "The Real Adventures of a Lost Evening".
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Once seated, my partner and I were greeted by Leonora, the floor manager and co-owner of the restaurant. She patiently explained the menu and the dining concept for the evening, in which the theme was 'chaos'. All the elements on the plate represented a form of chaos that would eventually tie the start of the meal together with the end in a chaotic fashion. Ok then. After some slight confusion over our reservation (apparently we weren’t in the system), we were presented with menus by an attentive waiter and maitre'd. We decided to chose the six course tasting menu with wine pairings.
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Now I should mention that Baraka is a fusion restaurant where Chef has taken French cuisine and partnered it with Asian , specifically Japanese, flavours. I absolutely love, almost worship French cuisine. I intensively studied it in cooking school and it is my go to choice for cuisine whenever and wherever I can find it. I was prepared that there would be potential hybrids of classic French dishes at Baraka, and as this was my birthday dinner and the restaurant was chosen by my partner, I purposely decided not to do any additional research about the place. This was his surprise and I was happy that he took into account my obsession with French food for our night out. My expectations were a bit high admittedly, and I could not wait to eat.
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My heart sank immediately the moment I opened the menu and noticed that with the tasting menu came an Asian-inspired soup - with shrimp, along with various other seafood dishes including lobster. This for me presents the difficulty of Asian fusion cooking with other international cuisines. Asian cooking often incorporates a great deal of seafood flavours, and thanks to a recently developed seafood allergy, a real blow to a self-confessed foodie, I can no longer partake in any dish with shellfish. After seeing and reading about the soup and its description - and it looked to me to be a rather tasty dish, I could feel the rumblings of discontent begin and it wasn't from hunger.
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As part of the six course tasting menu, you have the choice of ordering three starters, a main and a dessert with a cheese plate accompanying the meal. Now before you think the starters are of North American proportions, be forewarned that the dishes are amuse bouche (meaning small) portions. I do not have a problem with that - in fact, I prefer it when it comes to four or more course meals as long as the dishes are absolutely bursting with intense flavour. I chose mostly meat-based starters and not the soup because of the seafood. Now to be absolutely fair to the restaurant, they were willing to provide a vegetarian substitute of the soup, but for me that’s akin to getting less than half of a dish - by taking out the actual seafood element of a seafood flavoured soup, it's missing the point entirely of that dish. I opted out of that and instead chose a rabbit dish, a foie gras dish and a steak and scallop dish. All dishes would be accompanied by local and international wines.
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As I have mentioned before, this is a fusion restaurant that experiments with and attempts to marry French and Asian cuisines together for, again, what was promoted as a ‘chaotic’ mix of flavours. The first pre course amuse bouche arrived, and it was an interesting concept. Food placed inside of a fish bowl. There were pieces of chocolate and cheese, all artfully arranged on a pile of dirt. You didn't eat the dirt but I definitely loved the cheese. Not a bad start, but then came the starters.
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What I found - after I had finished the last of my three starters, was a confusing rather than chaotic mess of flavours that did not at all make me appreciate the fusion. I was really concerned after being disappointed with the third starter, which was a steak and scallop dish, that something was wrong with my mouth. I was seriously questioning whether my taste buds were compromised after having a cough drop two and a half hours earlier. But it wasn’t that - I just wasn’t enjoying the flavours of any of the dishes. Of three starters, the only one that did stood out was the rabbit terrine, and for entirely the wrong reasons. The rabbit on its own was beautifully prepared and Chef had married it with a wasabi ice. I absolutely did not enjoy the two components together. The ice was jarring compared with the soft warmth of the terrine, and when paired with the wine it just tasted bitter in my mouth.
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The wines that were paired with the starters were a completely different story. Wines ranged from a fabulous sauvignon blanc from New Zealand paired with the steak and scallop starter, to a local Hungarian Tokija wine paired with the foie gras, all were expertly and enthusiastically explained to us by the wait staff and sommelier as we had our starters. I made sure to get the names of all the wines that were paired with the meal.
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Back to the food. The main course arrived and my dinner featured a beautifully prepared Hungarian deer with a dark soy sweetened sauce. The plate looked stunning but once again, it felt like my taste buds were failing me somehow. I found the sauce that accompanied the perfectly cooked but bland meat was just too metallic tasting for my liking. I honestly thought at this point in the evening that I was going insane. I was asking myself what the hell is happening here? Why is this dinner going pear shaped? Is it me? My partner was absolutely raving about his individual dishes and I’m counting the minutes until we can leave. This can't be it, can it?
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But then the redeeming dish came out, in the form of a cheese plate. It was a truly fantastic mix of goat cheese (as an ice cream!), blue cheese in the shape of a mushroom as well as a creamy Brie all of which were supremely and utterly fantastic. There it is , I thought, this is the dish that made my dead taste buds finally came alive and jumped for joy. But here's the thing. I know why I liked it so much - because I could FINALLY taste the complexity of pure French cooking without it being waylaid or overwhelmed by additional Asian flavours, a sad and disappointing discovery I thought.
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The chocolate dessert was another big hit. I love desserts and always try to save room for it whenever I dine out. As the meal wasn't overly filling, I was eagerly looking forward to the chocolate delights that were to come my way and I wasn't disappointed. Creamy, semi sweet dark chocolate dessert that harkened back to the amuse bouche we received at the start of the meal was a pleasant and very tasty surprise in my mouth. Now do you see the overall theme of the dining experience coming through there?
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As the dinner came to a close, over coffee my partner and I were discussing the food and he mentioned that maybe the reason I wasn't enjoying the meal was because I prefer a traditionalist approach when it comes to French cooking. It was a fair argument to make, but the truth is I love adventurous cooking, in any style. In fact, I recall when I was in Ha Noi, Vietnam, I found this fabulous Vietnamese /French fusion restaurant which was truly one of the most remarkable meals I ever had. It was ‘real’ fusion that I found actually worked beautifully with French cuisine. But what I despise with some fusion cooking, is that it can often feel like a fight for flavour dominance with certain dishes.
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The food adventure was over and I surveyed the state of the evening. The service was absolutely incredible, the staff took their time with us and were nothing but warm and professional. Still, I hadn’t felt this badly after eating in what is considered one of the top dining establishments in the city, in a very, very long time. I left the restaurant thinking was I out of my culinary comfort zone going there? Should I be furious that a considerable amount of money was paid for a meal that I barely enjoyed? No, what I thought was that I can chalk it up to just having a seriously off night, but more importantly, accepting that it was simply a case of just not enjoying what I had eaten and knowing that there is no shame in admitting that it sadly did not appeal to me.
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I wrote this review in the afternoon on Sunday, December 9th. Tonight, I’ll be dining at another Budapest restaurant called Chess, and hopefully there will be some true gastronomic retribution awaiting me!
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Update: December 11 - There wasn’t, it was bafflingly awful too. Not writing a review about that but will say that despite the food, the service was absolutely wonderful!
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3799626211587273371.post-33386408603467883722018-12-04T04:05:00.000-05:002018-12-04T04:05:19.458-05:00Hungry for Hungary? Part 2<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvK5T11IvBSlG9ReDyki7W9E8yzYlrgg8dM4nFiAGxGbxzd0shzmpG-a1sH_7GMvWFJ0bsvJk2zUjErk1bA9NBIXX8xizbehEYSiWj3689mEVms211zRa6laQ8jSQSBGCle5ui2P6KiY/s1600/IMG_3177.jpeg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvK5T11IvBSlG9ReDyki7W9E8yzYlrgg8dM4nFiAGxGbxzd0shzmpG-a1sH_7GMvWFJ0bsvJk2zUjErk1bA9NBIXX8xizbehEYSiWj3689mEVms211zRa6laQ8jSQSBGCle5ui2P6KiY/s400/IMG_3177.jpeg" width="400" height="300" data-original-width="640" data-original-height="480" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBidiczodUGGkTcR0jvecd3wPw6rekc62kgkfidBk5rvLXElYX4Fm3FscjDEhboGWQ9KetWEfOmjheoZqhqxpHK-JB2oeti6ZBDUYuIKVQJXBb9BjMiUUM7fhMAUjTdvQ3vmczl5NqRY/s1600/IMG_3180.jpeg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBidiczodUGGkTcR0jvecd3wPw6rekc62kgkfidBk5rvLXElYX4Fm3FscjDEhboGWQ9KetWEfOmjheoZqhqxpHK-JB2oeti6ZBDUYuIKVQJXBb9BjMiUUM7fhMAUjTdvQ3vmczl5NqRY/s400/IMG_3180.jpeg" width="400" height="299" data-original-width="640" data-original-height="478" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1I7RUMgvGJX-wmP_dtu162Ndk6zVpsvjkhpLQe5g62rP9ZE2JkFm20TuZpL_E4z8CRxUxAOcxzbH24r1yuT6PfRCo1roLGZdZBtZjQizLuR6lCQwY639tIRWnorYcOBfDR-wWwKde4g/s1600/IMG_3211.jpeg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1I7RUMgvGJX-wmP_dtu162Ndk6zVpsvjkhpLQe5g62rP9ZE2JkFm20TuZpL_E4z8CRxUxAOcxzbH24r1yuT6PfRCo1roLGZdZBtZjQizLuR6lCQwY639tIRWnorYcOBfDR-wWwKde4g/s400/IMG_3211.jpeg" width="400" height="300" data-original-width="640" data-original-height="480" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRAdgA-xjoTW7ZtAEIvFA7dC9izjp3ATwFZRXSRczrins7pbEG1u53ci4nLbpWJTLzADqwLMczjCosDmoHD4rYQOXCZEmNSXLIsBkDovteuYPa89bL3q9Sonr6sDl1FhbO7TzYlBEPK5k/s1600/IMG_3171.jpeg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRAdgA-xjoTW7ZtAEIvFA7dC9izjp3ATwFZRXSRczrins7pbEG1u53ci4nLbpWJTLzADqwLMczjCosDmoHD4rYQOXCZEmNSXLIsBkDovteuYPa89bL3q9Sonr6sDl1FhbO7TzYlBEPK5k/s400/IMG_3171.jpeg" width="300" height="400" data-original-width="480" data-original-height="640" /></a>
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pictures courtesy of James Mauro
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I'm overthinking this.
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Isn't that always the way? And the truth is that overthinking is the main reason why people tend not to do the things they want to do. This new adventure is happening and I'm excited to see - and write about this new journey.<br />
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One other thing: I know that my blog has been neglected these past few years. I know that I've lost people who have faithfully followed in the past, and I honestly don't know if this teaser will bring them back. It's been a long time since I've felt I had anything to say or write about. I felt badly for my poor, neglected blog - but maybe, just maybe, things are going to change. Maybe this is exactly what was needed to bring it back to life. I'll admit that it sure does feel good to write again - and more importantly, I will endeavour to focus more on the food aspect of the blog! hey, maybe I'll even make an attempt at podcasting <i>(ed: don't get ahead of yourself Stephen) </i>
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<b>A hungry man is in Hungary</b>!! Sounds nutty but it's happening and if you don't think it does, just take a stroll and scroll through the archives of this blog, and then re-read this post. Now think about how my attempts with understanding or even learning the notoriously difficult Hungarian language will turn out. That alone should be enough of a reason to come back and visit the blog Nem ('Nem' means no in Hungarian - do you see how I'm trying?)<br />
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Next up,. a stroll through a Hungarian market and I had to review the flight I took to get to Budapest. The food was shockingly good! I was blown away and I have to tell you about it! And why wouldn't I, this is a food and travel blog is it not? Viszontlátásra' or 'szia' (goodbye) for now!!!
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Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-3799626211587273371.post-63290570577483820992018-12-03T15:37:00.000-05:002018-12-03T15:37:02.265-05:00Hungry for Hungary? Part 1<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWSLxVHPUkLTH_3a2oNc-IXY4-y-q7xnRkgCmB3kksOpxpAedCkaBBFeOTC_0onq-wYXCl2JcsI8ZhErr9Vx46d2VQHtCidTUvWhCTm2dpvEeM1ocqO8SII5oQ6T5D1lMDSIqrHnuF98/s1600/budapest-poster.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWSLxVHPUkLTH_3a2oNc-IXY4-y-q7xnRkgCmB3kksOpxpAedCkaBBFeOTC_0onq-wYXCl2JcsI8ZhErr9Vx46d2VQHtCidTUvWhCTm2dpvEeM1ocqO8SII5oQ6T5D1lMDSIqrHnuF98/s400/budapest-poster.jpg" width="350" height="400" data-original-width="460" data-original-height="526" /></a>
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'Jó napot' everyone!
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Ok so as not to lose people before I even get started, I'll translate that for you. It's "Hello" in Hungarian, and you say it like this: yo nah p-oh-t. Easy right? Not really, Hungarian is notoriously tough to learn and it's taken ages just to get hello to stick in my head, but that's another story.
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As you can see, I'm trying out Hungarian-related headlines (a side note: to all the people who get just how weird I am or can be, and whom would have no trouble understanding how this ridiculous headline became an actual reality, welcome back! For any new readers? Welcome to my world!)
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So now that you're here, you must be wondering what could be the reason for the return of the groan-inducing headlines?
I'll share a bit of news with you: I have moved to Budapest, Hungary! That's right dear readers, a hungry man is back on the road - well, at least for the next ten months or so.
Now do you see the connection? Hungry for Hungary?? Get it? Ok, lets move on.
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Truth be told, it's definitely an odd move for the hungry man and his blog, especially since the blog has not exactly been an active place to visit for the past few years. But, with my partner working on a new TV series in that country, it was either stay in Toronto alone, or pack up and try a new life - AND a new opportunity to write about it. Not just sad attempts at learning the language, but hopefully new culinary experiences and potential life-changing adventures to share. What - did you really think I'd say no to that? Have you read this blog?
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I'll be honest in saying that I had some trouble processing the move. As with anything in life, there are stories behind the scenes that usually lead to decisions that become "life-changing". It wasn't exactly a surprise that an opportunity to work abroad would eventually happen to my partner, but in light of some recent local changes in our lives, it was definitely unexpected timing-wise. My partner and I just bought a new place and almost immediately after we moved into the apartment, we're packing up and leaving to go to a new country. So I've been asking myself a LOT lately how this will turn out, and in return I'm basically receiving silence as an answer.
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But here's the thing, I really believe that every now and then a good life shake-up is needed. I'm not talking about doing what I'm doing, basically saying piss off to your old life and just packing up and leaving what you've built with your life. It's been said so many many times before that life is short, and unless there are serious or, maybe comfortable reasons for staying put, why not give something new a chance? What is stopping you (i.e. me?)?
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It's a four letter word. F-E-A-R.
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Ah yes, fear is a huge reason why people don't embark on life changing adventures and God knows I am not immune to that feeling. It took a great deal of therapy to realise just how much fear can dominate your life, especially when you get older. That sense of wanderlust when you're younger can get buried as you get older, and is often replaced with "oh my God what if I don't have this or that with me?" What if I can't find this or that?" I have everything I need right here in ....<place your house, home town, country here> and now, we just get up and leave it?" What will happen to me? To us?" As your head slowly expands with all of those questions, growing steadily until it's ready to explode!
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But you do it - because it's also something you absolutely do not want to miss out on.
It's time to overcome fear and get moving... question is, what do I do when I get there?
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<b>To be continued... </b>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3799626211587273371.post-1792626326689589742018-01-17T12:22:00.000-05:002018-01-17T12:23:19.615-05:00A (late) New Years Message from a hungry man<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7cIYO8yRGia_IgNSM69DDe_C5X_RKfMZ7y7bCtvt4arHPiwNG_J6J2peoyjPDNJaBPGXtedYcvfP_YdXW5KNU6smynMKqNEEhnSzxtfWaDqI_0uH9GAg_tjPlOK2CW7kpDfA_rx7l1iw/s1600/2018.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7cIYO8yRGia_IgNSM69DDe_C5X_RKfMZ7y7bCtvt4arHPiwNG_J6J2peoyjPDNJaBPGXtedYcvfP_YdXW5KNU6smynMKqNEEhnSzxtfWaDqI_0uH9GAg_tjPlOK2CW7kpDfA_rx7l1iw/s400/2018.jpg" width="400" height="200" data-original-width="1024" data-original-height="512" /></a>
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image courtesy of www.calvary.edu
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Greetings, Feliz Navidad, Joyeux Noël and Buon Anno from my ghost town of a blog. I realize that my zest and zeal to write (babble) on this site has definitely waned, but I still like to keep it around. The blog to me is that comfy, kind of moth-eaten but still wearable sweater that you know you should chuck but just can't bring yourself to do it.
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Life has continued on as it does, thank God, and I genuinely am so much happier with the way things have gone on with my life personally. Professionally, I think it's safe to say it's still an ongoing work in progress. I am forever vacillating between "Am I really going to meet my personal goals?", to "Yes Steve, you ARE kicking ass and you will achieve what you set out to do!" Yup, I really do spend an enormous amount of time talking to myself.
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My health is improving after a health scare and setback last year (which was another reason I haven't been able to update the blog as often as I would like),but I am happy to face 2018 with a far healthier state of being - mentally anyway. Physically? Well, I know that the gym is beckoning but that pint of rum raisin ice cream won't eat itself. Are you seeing/feeling my dilemma?
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I have stated in past New Years messages that I don't know what's going to happen with my life or in particular, this blog, but that I look forward to the adventure of finding out. That outlook has not changed. If the will and desire is still inside me, then <i>A hungry man blog </i>will continue to move forward, discover new things, reflect but not linger on the past and embrace 2018 with a fresh feel and vibe.
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Alright 2018, lets see what you got!
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3799626211587273371.post-39234384543569727132017-05-07T14:01:00.002-04:002017-06-25T14:08:19.949-04:00 La route vers français (the road to French)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2nwr5yUQDe_JT4mO7k9mdL81i1IQBA9KCeSzOgb-DKQSFC4LWZGem062Wc7lX0_sC3qVA-u0yB_YjnuoME5kBMEQDwDAs64qydj56uShbdSZlir2PDxRihxMHVXVLTqg-YJPgy_imYE/s1600/learning+french.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2nwr5yUQDe_JT4mO7k9mdL81i1IQBA9KCeSzOgb-DKQSFC4LWZGem062Wc7lX0_sC3qVA-u0yB_YjnuoME5kBMEQDwDAs64qydj56uShbdSZlir2PDxRihxMHVXVLTqg-YJPgy_imYE/s320/learning+french.jpg" width="320" height="320" /></a><br>
<i>image courtesy of www.diskuto.com</i>
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Bonjour tout le monde, regarder et lire. So lets say you decide that you are going to learn a new language, and lets say - for example, that it's either going to be English or French, or both if you're feeling particularly bold. What do you think you will need to remember when it comes to knowing how to understand the differences between the languages? Here is a teaser:<br></br>
<i>Learning English: don't forget to dot your i's and cross your t's!<br></br>
Learning French: don't forget to dot, diaeresis or circumflex your i's, grave accent or circumflex your a's, grave accent, acute accent, cedilla your c's, diaeresis or circumflex your e's, circumflex your o's, grave accent or circumflex your u's and cross your t's !</i> Oh mon dieu!!!
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That quote above, courtesy of website <a href="http://you-had-me-at-e-flat-major.tumblr.com">you had me at e flat major</a>, is a simplified comparison, but it often reminds me of the crazy road I have been on since <i>jJ'ai étudie le français</i>!
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J'ai fini le cour français part deux (2) a l'université de Toronto, et j'ai continué avec le cours français - part trois (3)! What can I say other than what started out as an adventure to expend my linguistic knowledge has become an intense, tough but sorely needed wakeup call to what I thought would be a casual walk down a french lane. I will admit that it truly feels good to head back to school to (re)learn French, but it turns out the early years (nee Elementary and High School) of my French education were complete turned on its head.
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Regurgitating verbs and pronouns and adjectives you thought you would never have to see again has not been a joy. The upside though, is that amazingly, I have gotten a bit better. So now when my professor starts speaking to us in rapid-fire French, I am actually understanding her (albeit leaving class with a slight headache from having to completely concentrate)!
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All of this just proves "Oui, vous pouvez enseigner à un vieux chien de nouvelles astuces!" (you can teach an old dog new tricks!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3799626211587273371.post-74023981579241745902017-02-04T23:27:00.000-05:002017-02-04T23:27:27.157-05:00You'd better Belize it!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bhztRC7_LB5nk01Qb2LYFNZp4kg7opr_TeoHp8jo1_tHDNDo3GGRlepnVHnIbDZd5fWu1iKGaNVi-wFL1t04zA3MOFunLGFIK4D9bC9MNK-2C1OFi1XjDT-jUQR75M0d7ASVreXMugM/s1600/IMG_1650.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bhztRC7_LB5nk01Qb2LYFNZp4kg7opr_TeoHp8jo1_tHDNDo3GGRlepnVHnIbDZd5fWu1iKGaNVi-wFL1t04zA3MOFunLGFIK4D9bC9MNK-2C1OFi1XjDT-jUQR75M0d7ASVreXMugM/s320/IMG_1650.JPG" width="240" height="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitg4QzLTNnK2woIuka5umVvODwYId7ovZdP5yKkiI0TZk2No_ScAFtpK1qJLzlsAEB9mAYGCgdNsQXNIrhokiev1n1cYFQ8ViHD9WSg61vwIdw7FT-wZsM2Oi9Pi8j0TNbudfKsDJLL5A/s1600/IMG_1658.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitg4QzLTNnK2woIuka5umVvODwYId7ovZdP5yKkiI0TZk2No_ScAFtpK1qJLzlsAEB9mAYGCgdNsQXNIrhokiev1n1cYFQ8ViHD9WSg61vwIdw7FT-wZsM2Oi9Pi8j0TNbudfKsDJLL5A/s320/IMG_1658.JPG" width="240" height="320" /></a>
<i>pics courtesy of Stephen Wilson</i>
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That headline had to be written. Trust me, it's not even close to some of the more memorable ones you will see if you just happen to visit Belize, nor does it match the eye-roll inducing moments of some of my previous blog headings. But, you have to appreciate the cheeziness right? No? Ah well, how about we focus on the pics above then shall we? Beautiful, and yet not really a fair idea of what to expect should you drop books, work and trousers and run to the heat, sun and sand of Belize.
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Before any holiday vacation, my partner and I always do a fair bit of research. We have our criteria: we usually prefer adult-only resorts on the smaller scale - if it is private, even better. We love clear, warm water and direct access to the breach. I will also add in exceptional cuisine. Pretty easy right? Ok, maybe not, but we do try to aim for the best our budget will allow us.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQD35lnIBZK4zcFBJc9xRTzHpkugFCYFO6OACV-41jt_KcuaWW6re7jVo1TNCkJKD72ViPGh6O3tUaPb38SYrVgYNIjwY0jOauB4QuvHKZqRdspqNSppGh-GZlEdwEDA_YeFXgvl8D7Oc/s1600/IMG_1668.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQD35lnIBZK4zcFBJc9xRTzHpkugFCYFO6OACV-41jt_KcuaWW6re7jVo1TNCkJKD72ViPGh6O3tUaPb38SYrVgYNIjwY0jOauB4QuvHKZqRdspqNSppGh-GZlEdwEDA_YeFXgvl8D7Oc/s320/IMG_1668.JPG" width="240" height="320" /></a>
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It sounds like a typical search most couples would do, but as a gay, interracial couple we need to think not only about our dream wish list, but things people generally don't have to consider. We add in to our research what countries are truly LGBTQ-friendly, what resorts or hideaways will except gay couples, and thoroughly read as many reviews as possible. We even take the extra steps to dialogue with staff at whatever resort we chose, to find out as much as we can, and maybe to also prepare the staff for our arrival.
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I understand how it reads: two high maintenance, grandiose travel snobs being overly precious about a trip. But let me be clear - all of this done for safety reasons. Please remember that a majority of countries within the hot sun and white sand zone tend to view homosexuality from either an illegal perspective, or just plain, outright hostility. Safety is of paramount importance to us, which is why all of these extra precautions can add an extra hour or ten to what should be a typical search for a vacay holiday.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHarhMCXFv2v37lG6KqPyOVR1x8D9FwUk4EDbQO0P271-u64haJgzUoKLluSXkxwKXkc5gIvS7EhAkdUg0hQo9NN57FoV_SHP8U8APnGDBVmOXeJE64gpNTG94PWIa7REzQY7TWBfSqoU/s1600/IMG_1666.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHarhMCXFv2v37lG6KqPyOVR1x8D9FwUk4EDbQO0P271-u64haJgzUoKLluSXkxwKXkc5gIvS7EhAkdUg0hQo9NN57FoV_SHP8U8APnGDBVmOXeJE64gpNTG94PWIa7REzQY7TWBfSqoU/s320/IMG_1666.JPG" width="320" height="240" /></a><br></br>
After all of our research, we decided on Belize. It checked off all of our precautions and wish lists, and the resort we chose - <a href="http://www.matachica.com/homepage/">Matachica Resort</a>, had everything we wanted and then some. As this blog is a Hungry Man travels, what else would I babble about but Belize cuisine?
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There are two food stories here: the resort and the country. The two do meet, but tend to oftentimes run parallel to each other. How is that possible? I'll explain.
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The resort works very hard to provide its guests with the best quality and variety of food. Most resorts want to make sure that its food will please a variety of people, and Matachica does not differ from that viewpoint. The food at the resort is delicious, fresh and beautifully presented, but I found that local dishes on the menu tend to either be buried or not provided at all - unless of course, you ask for a local dish to be made (which Chef will happily comply to when asked and within reason).
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The resort menu is mostly focused on fresh seafood, and why not? With the ocean literally beside the kitchen, Chef has to/must take full advantage of that access, plus - who would say no to fresh seafood? What I did find slightly disappointing, was that the food at the resort tended to be Italian influenced - pizza, calamari, pastas. Now I love Italian cuisine, and I didn't mind prior to the trip that it was so heavily featured on the menu - we knew what to expect about the resort cuisine before we picked it. After a few days, however, I started craving a bit more of a Belizean taste in my mouth.
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There is hope though my fellow foodies. If you are looking for an escape of resort eating, and crave the true taste of the country, ditch the resort and head to town. As Matachica Resort is located close to the town of San Pedro, we took advantage of the proximity and went for lunch. With Caribbean and Latin influences on the cuisine, there are some great choices in town - from fresh shrimp tacos to Jamaican jerk chicken. We stumbled on <a href="https://www.facebook.com/pages/Caprice-BarGrill/364516880252364">Caprice Bar and Grill</a>, and I am so glad we found it - the restaurant provided, hands down, the best meal I had on the entire trip. I had asked for and received a true Belizean local dish - red beans and rice cooked in coconut milk; the most succulent, delicious curried chicken, and beautifully prepared fried plantain.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd3WkWV-bABiMsoY2r0orsldfnbEcAL-PrdkGhwgFY92QlxnclXyJBeD_wuFWXchf9lkD-9av8GQ6UPSrTGGbh3iRZbNZSHO0Pm2jAl1TmZ2mjJjVXXQU7Phj06O2fdNs_bbTrTKgU-2I/s1600/rice+and+beans.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd3WkWV-bABiMsoY2r0orsldfnbEcAL-PrdkGhwgFY92QlxnclXyJBeD_wuFWXchf9lkD-9av8GQ6UPSrTGGbh3iRZbNZSHO0Pm2jAl1TmZ2mjJjVXXQU7Phj06O2fdNs_bbTrTKgU-2I/s320/rice+and+beans.jpg" width="320" height="180" /></a>
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<i>pic courtesy of TA</i>
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Plantain is from the banana family, but unlike bananas it cannot be eaten raw. The best way to cook it is to fry it, although it can be boiled too. Either method softens the fruit and releasing it's sweet taste. Most people would squirm knowing that the best plantains to cook are the ones that are overly ripe. When the fruit skin is black, soft and squishy, that is when it is ready to cook. Peel it, slice it and fry it, and you'll be in sweet, tasty heaven.
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With great food, excellent and personalized service at Matachica, not to mention meeting and interacting with incredibly friendly locals, a cabana right on the beach with direct access to the gorgeous, warm blue water you can see in the pics above. We really hit the jackpot, and after a week of hanging out, we started to think about planning a new trip to the country in the new year.
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Heading to Belize was the prefect way to end what was quite a craptastic year last year. While I was there, sunning it up and trying to keep my mind in the lazy zone, I couldn't help but think about the future of this blog. I have not been keeping it up to date, but it's still a part of my life.
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I may have to change the settings from occasional blog postings to the odd time to time post. Eventually, I know I'll get to the point where I will close it down. But there are lots of adventures to be had, and I do want to record it. So I'll keep going - for now.
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3799626211587273371.post-48136821333223815742017-01-25T15:19:00.002-05:002017-01-26T14:26:52.139-05:00New York Picture Post<div dir="ltr" style="text-align: left;" trbidi="on">
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An ode to New York City, because, well, why not?<br></br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCSzerIGiv7UidBjQgXWETsk0CfWU58apgtzm_1XKNE42UZdTngNaw-QhQe09Tyy1x27ptisbE8DTiU0LIvWrtLTQ2x3vHWQJLmu0gYZLc1y7DAptLf-ihF9Dsqj1wNGVjgK_sCRnnoSw/s1600/2016-10-10+16.56.17.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCSzerIGiv7UidBjQgXWETsk0CfWU58apgtzm_1XKNE42UZdTngNaw-QhQe09Tyy1x27ptisbE8DTiU0LIvWrtLTQ2x3vHWQJLmu0gYZLc1y7DAptLf-ihF9Dsqj1wNGVjgK_sCRnnoSw/s320/2016-10-10+16.56.17.jpg" width="240" height="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tk2qNCYq3dW_V0tB1zfJpFbysV-D1D59tmetaMLK0rMnwbb7ZYWLHdfvOUzyYujOWtQQy9n9uqZAVuoslpfXf9NLpoaAze_ZE6TN9LOvKDMi5IpmOYbVwJ-hqrEzkl_dKrZRQcLlhJ0/s1600/2016-10-10+13.18.01.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tk2qNCYq3dW_V0tB1zfJpFbysV-D1D59tmetaMLK0rMnwbb7ZYWLHdfvOUzyYujOWtQQy9n9uqZAVuoslpfXf9NLpoaAze_ZE6TN9LOvKDMi5IpmOYbVwJ-hqrEzkl_dKrZRQcLlhJ0/s320/2016-10-10+13.18.01.jpg" width="320" height="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyvJZISZE4HH1hVNPhdjaU3HeLscV1oPuml2UOBmu4llFoIRf4kV6oMDK61B3iYz3AHEzi9v1X78HBPghM4J-lDUHIW3HUCrfRq-J4GmX0Gkzz4o_YocU9VGqiUbwG4memUQdOIRjdJ8/s1600/2016-10-10+12.15.23.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyvJZISZE4HH1hVNPhdjaU3HeLscV1oPuml2UOBmu4llFoIRf4kV6oMDK61B3iYz3AHEzi9v1X78HBPghM4J-lDUHIW3HUCrfRq-J4GmX0Gkzz4o_YocU9VGqiUbwG4memUQdOIRjdJ8/s320/2016-10-10+12.15.23.jpg" width="240" height="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwOoDcTpiC782oax3WUwiQ5KQjvp1G4R9rOtBtQ9yvJ9WY2N9r_5kb_h3YE_GprmWViAiiK1CexDY4b58frFZsDl2dCA-9mylMgXIlKBSCXuI8iYY4zy5aaZ0ZcGSP9mDuwW8VFOR1YKw/s1600/2016-10-09+14.39.04.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwOoDcTpiC782oax3WUwiQ5KQjvp1G4R9rOtBtQ9yvJ9WY2N9r_5kb_h3YE_GprmWViAiiK1CexDY4b58frFZsDl2dCA-9mylMgXIlKBSCXuI8iYY4zy5aaZ0ZcGSP9mDuwW8VFOR1YKw/s320/2016-10-09+14.39.04.jpg" width="240" height="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARSYQz3MXiA-sAKjB_NjyBspGP1luQTJmAOgVUf_gayAd4dZ9p7xvLvYEsP6PbameFtzu4ht52Tjir8ssXlS7v_4pZPiUnX5_fGeBbayS4LGRg8qJHWdiEUCgC3BBAhD4QYSDWYDE1IM/s1600/New+York+Street+2.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARSYQz3MXiA-sAKjB_NjyBspGP1luQTJmAOgVUf_gayAd4dZ9p7xvLvYEsP6PbameFtzu4ht52Tjir8ssXlS7v_4pZPiUnX5_fGeBbayS4LGRg8qJHWdiEUCgC3BBAhD4QYSDWYDE1IM/s320/New+York+Street+2.JPG" width="240" height="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcMeYx8Z_u8FAeSCRdbSMewDyI4QF9hxaeipnTo6sa6Bwl7iS3eEFdQtBbYi-ATyzZak9q77wXK6e36nxY5FKhWIMwY6D_ZpjDBCBt_0Jlc4bWmtsWWgPXcDmG58BIYIWuKm8RL_j_oc/s1600/New+York+Street+3.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcMeYx8Z_u8FAeSCRdbSMewDyI4QF9hxaeipnTo6sa6Bwl7iS3eEFdQtBbYi-ATyzZak9q77wXK6e36nxY5FKhWIMwY6D_ZpjDBCBt_0Jlc4bWmtsWWgPXcDmG58BIYIWuKm8RL_j_oc/s320/New+York+Street+3.JPG" width="320" height="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6YxdxnrcMIJuZkDziLDcKr4hrthm9Id7yYSBLrBFjCcrsutUVtIvwGuQU81hcD86i1uYCtR60NM1jSPs66jf_LuN-wd1_BsnHRAzt0T4fNGaqkPftzy10m25JdCf2gaGwC9RGz3chIk/s1600/New+York+Street+4.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6YxdxnrcMIJuZkDziLDcKr4hrthm9Id7yYSBLrBFjCcrsutUVtIvwGuQU81hcD86i1uYCtR60NM1jSPs66jf_LuN-wd1_BsnHRAzt0T4fNGaqkPftzy10m25JdCf2gaGwC9RGz3chIk/s320/New+York+Street+4.JPG" width="240" height="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7l7jwwLtnpkd1prhWXGsNTE4Ey2vTbjvcmvneui0vs_GhtP97xybyA8PIZ0DgO2hZ4moRNkfFVNoVVZ0p0UWO8bhw-kQYL6W-_DVetuPiBXmDFn3ULhyKZLoJchhegeHuFki5_-12TPc/s1600/New+York+Street.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7l7jwwLtnpkd1prhWXGsNTE4Ey2vTbjvcmvneui0vs_GhtP97xybyA8PIZ0DgO2hZ4moRNkfFVNoVVZ0p0UWO8bhw-kQYL6W-_DVetuPiBXmDFn3ULhyKZLoJchhegeHuFki5_-12TPc/s320/New+York+Street.JPG" width="240" height="320" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3799626211587273371.post-61703734057150992712016-09-12T13:17:00.000-04:002016-09-12T13:19:04.203-04:00Mon Dieu, it's back to school!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr19dF0k3DVTSvQVnTaAp5x0F5wQh_qe_rHhFj-PSR77xCfJLybOd651fcWLcPmr2NrjKl2TjysbJbfm3XKX5oXuQQJgy5yVDl2wL-jQ-PBUpP0UQqTM0ZlUDfHYUfDAPGdtRh1fxqkuA/s1600/got_french_greeting_card.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr19dF0k3DVTSvQVnTaAp5x0F5wQh_qe_rHhFj-PSR77xCfJLybOd651fcWLcPmr2NrjKl2TjysbJbfm3XKX5oXuQQJgy5yVDl2wL-jQ-PBUpP0UQqTM0ZlUDfHYUfDAPGdtRh1fxqkuA/s320/got_french_greeting_card.jpg" width="320" height="320" /></a>
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<i>image courtesy of www.cafepress.com</i>
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We often hear plenty of stories about self-made men and women who forgo a higher education and hit the 'real-world' road to success in the workplace. And to them I say congratulations! For the rest of us however, we can't really rely on our less-than developed life skills to navigate the professional world. So what do we do instead? We put on our big-kid clothes and head out to be taught the fundamentals of life in colleges and universities. This September, as the kids head back to the classrooms and schoolyard to learn as much as they can about life, lets also give a warm hand to all the adults who are essentially doing the same thing - heading back to school. Adults that also include me.
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Yes, once again, the ever learning life of a hungry man now currently involves expanding his language skills by enrolling in the French Languages certification program at the University of Toronto.
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Heading back to the classroom after already obtaining my degree is not new territory for a hungry man. I have returned to the classroom in culinary management program to re-acquaint myself with the world of chefs and kitchens. I've hit the books once more to receive my public relations certification. But despite these achievements (or insanity depending on who you talk to), you may now be thinking, "really?" "Back to school?" "Again?" "Aren't your current educational achievements working for you?" I can honesty answer that with an uncertain yes, but at the moment it's not. So I am ready once more for another challenge - a shake-up so to speak, and learning a new language will definitely fulfill that need. I'll also add that it doesn't hurt to have a bilingual background in our increasingly global work world.
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But here's the deal - I'll admit that with this new educational cycle, I find myself increasingly nervous as the first day of classes approaches. My current French skills - other than a few choice phrases here and there, is quite - ok, severely limited. And I'll also admit to being somewhat older than when I first started to learn the language (I was eight years old!), so I wonder just how this ahem 'older' brain is going to handle all this information received in a language that clearly isn't his mother tongue.
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Regardless of those fears, I am very eager to see where this will lead, and in preparation for this new journey I've already began to practice and memorize my new motto: "C’est en forgeant qu’on devient forgeron" - translation: we learn by doing (including making mistakes)!
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And remember to keep checking the blog as I get deeper in the course - à la prochaine!
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3799626211587273371.post-16410512100494196582016-08-10T12:19:00.001-04:002016-09-11T19:23:49.239-04:00Talking Italian in Montreal<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vXq4IhHoGhEFoUl2P4Ki0icEZiCxQA4U6g8XBlYb3b-Np1Y85Vh77KJhYtyunU8dYAXlpJZastwJlvgE2dVthHecODtUms-t3KirJH1uSgbD1mq4SBnF6I_ojJH9UWSFkWlQD_FIplE/s1600/Fierte+Montreal.png" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vXq4IhHoGhEFoUl2P4Ki0icEZiCxQA4U6g8XBlYb3b-Np1Y85Vh77KJhYtyunU8dYAXlpJZastwJlvgE2dVthHecODtUms-t3KirJH1uSgbD1mq4SBnF6I_ojJH9UWSFkWlQD_FIplE/s320/Fierte+Montreal.png" width="320" height="204" /></a>
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<i>image courtesy of manoirsherbrooke.ca</i>
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I'll admit that life has been a bit of a blur lately. The winter blahs have left, summer has come and finally, the heat is totally on outside. It has been an incredible summer so far, there is no doubt. Yet, I am admitting to being somewhat MIA, particularly with the blog. I definitely can't blame the summer sun for that. So what exactly has a hungry man been doing since his last posting? Well, besides renovations and re-designing our home with my partner, there has also been the oh so wonderful dealings with personal illness that I am finally starting to feel back to normal again. Ugh, being sick is the worst but nothing that a little rest, relaxation and healing by a pool won't cure. And of course travel, which is something else that can soothe the aching soul - and stomach.
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Something else has changed the life and affected the musings and babble of a hungry man blog. It's been almost a year since I have met my significant other and in that blur of time my life has gone through some upheaval - some of it absolutely necessary, some totally unpredictable, all of it needed. He has turned my life completely upside down, inside out, and continually excited to see where this path takes us. He has also introduced me to more family in one year than I ever thought existed outside of TV and films. Oh, have I not mentioned that he is Italian? He is, hence the quite large, or I should say super-large, extended family.
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Since the start of us, there has been what seems like an endless (but what I am told is completely normal) parade of family events, and this summer has been no exception with a marked increase in various social gatherings. I have to laugh at myself because I used to think my bi-monthly visits to my parents home was more than enough and now I can't help but feel a little bit guilty about that. Anyway it just came time for us to breath a bit on our own, which is why we are taking off to Montreal for a bit - just the two of us, to enjoy the city and also to celebrate Pride en Français .
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What seems to become a habit with us when it comes to travelling (and may I add completely NOT the norm of my usual hyper- planning nature) is that we really didn't have anything planned for this holiday other than our stay (Hello again <a href="http://www.legermainhotels.com/en/montreal/">Le Germaine</a>) and of course hitting the Pride parade and checking out Pride events. I did plan one thing for us, and that's to eat our faces off starting at <a href="http://crownsalts.com/gardemanger/index_en.php">Garde Mange</a> one evening, and a visit to <a href="http://cabane.aupieddecochon.ca/?lang=en">Au Pied de Cochon</a> which translates to "Pigs Trotter" - yeah I know how it reads but don't turn your nose up just yet, believe me, this place promises and is noted to be a serious gastronomic delight, so much so I am literally salivating with excitement as I type this.
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Although I literally won't be parlé(ing) Italiano dans la ville de Montréal as stated in the post headline, I will however, be taking in some serious culture et cuisine de français with the absolute best Italian company.
<br></br>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3799626211587273371.post-8743295878449176352016-06-12T17:01:00.001-04:002016-06-14T16:55:29.628-04:00Tragedy in Orlando: Strength and Solidarity<div dir="ltr" style="text-align: left;" trbidi="on">
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRy_IM5-fl-ZQGiOTFFziUQsNx5pWbCYt8pru5VHwFc3a6h0s-9KXqbkghiXo-VWDsHZLcr5xfWCQGo85MJavAj9gL8fg0ge17u28qWGGBKbr262B4O6rtUeQS7vQnQsRXu1Tp93kIcE/s1600/IMG_1444.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRy_IM5-fl-ZQGiOTFFziUQsNx5pWbCYt8pru5VHwFc3a6h0s-9KXqbkghiXo-VWDsHZLcr5xfWCQGo85MJavAj9gL8fg0ge17u28qWGGBKbr262B4O6rtUeQS7vQnQsRXu1Tp93kIcE/s320/IMG_1444.JPG" /></a>
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<i>image by Stephen Wilson</i><br></br>
A madman decided that the lives of the LGBTQ2 community in Orlando, some of whom were out on a Saturday night enjoying life on their own terms, should die because of who they are. Someone woke up and decided - that day, that night, that they simply weren't fit to live on this planet, breathing the same air as him. Someone - and he will not be named in this post, made that terrible decision and stuck by it with deadly resolve. This wretched, twisted, sad excuse of a human being, killed and injured people celebrating life in their own space, in the sanctity of their own world. These men and women were not in a public space, they were safe in their world with others just like them. I should rephrase that last paragraph and say that they were 'supposed' to be safe in their world. He took away that safety. As a member of the LGBTQ2 community, you look for that space, you crave that space, that shelter from a (very) hostile world. To be free, with others just like you. The gunman massacred these men and women, and took that safe shelter away from them and so many others.
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Thoughts and prayers are not enough. There are not enough words, gestures and actions to help understand just how awful, how horrific this incredibly selfish, evil act of pure, unadulterated hate is, particularly to the LGBTQ2 community. The emotional and physical damage the outcome of this act will do to the community, to families and friends, the shockwaves as it reverberates around the globe, is overwhelming. But it is a reminder that for every victory we in the LGBTQ2 community make in the world, for every step forward we take, there are people who are just as determined, just as vigilant to see that we are pushed back, that want to see us die for who we are, who we fight to be, every single day of our lives.
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I am saddened and absolutely heartbroken at the loss of life of my LGBTQ2 brothers and sisters. But for me, I won't be cowed or made to feel afraid to be who I am. He won't win because we are strong, I am strong, and made stronger by the show of love and solidarity both within and outside the community.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3799626211587273371.post-49599777424963678082016-06-08T17:38:00.001-04:002016-06-09T22:13:42.742-04:00New York: a visual feast for the senses<br>
Just as there are people who would lap this video up, there are individuals out there that would think the sounds and sights of this video are anything but a visual feast. I think that's the point. You can absorb New York, and then you can decide whether the noise, the constant movement, the frenetic energy are things you want to handle, or remove from your system.
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I run towards this energy. I soak it up. I want to be in that New York state of mind, and this video is my visual bookmark whenever that state of mind beckons.
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Oh, and a suggestion? You must put this video's audio on blast to truly feel the magnificence that is New York!
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<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/uTuwqjBP8go" width="459"></iframe>
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<i>video by James Mauro and Stephen Wilson</i>
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Stay tuned - New York stories and pics on the way!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3799626211587273371.post-20958575482971538132016-05-19T15:51:00.001-04:002016-05-19T15:51:22.468-04:00Escape to New York<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZUfOrFZDXTlk-9c63OIOssPvL6iAtNbf9NIXqAZfNUiQFqlJ3culzgKIZ6YxonqMrITxZotf0qnnXWnSjEi2dSDcIivNNvqC_cuIX6eg_oowQysMX_ex8Vmwes-l0MUZ_1G2fw2HwLI/s1600/New+York+1.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZUfOrFZDXTlk-9c63OIOssPvL6iAtNbf9NIXqAZfNUiQFqlJ3culzgKIZ6YxonqMrITxZotf0qnnXWnSjEi2dSDcIivNNvqC_cuIX6eg_oowQysMX_ex8Vmwes-l0MUZ_1G2fw2HwLI/s320/New+York+1.jpg" /></a>
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<i>image courtesy of Stephen Wilson</i>
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It's that time of year again. It's that time to hit the road and partake on an eagerly anticipated journey. It's that time for A Hungry Man to once again leave familiarity and escape to the concrete canyons of New York. Oh, how I relish trips to the Big Apple, almost like a cake lover licking the plate after a particularly delicious strawberry shortcake dessert. Great, now I want cake!
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Last year was so much fun being re-introduced to the city that I had sadly lost touch with for over ten years. That is a crazy amount of time away from a city that I love more than my own hometown. Now although it's a reunion of sorts, this year promises to be different, not only with a change of travelling partners (goodbye sister dear and hello there partner Jim!), and there will be more of an emphasis on the theatre side of New York than the culinary, but no need to fret, the opportunity to experience all that is New York food will definitely be covered. Yup, I see you there Eatily and don't you worry, I'm coming to see you too.
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Look for posts to come over the next few days, and in the meantime how about you take my hand and we'll take a trip down memory lane with last years visit to New York - click <a href="http://www.ahungrymantravels.com/2015/06/a-gotham-odyssey-food-tripping-in-new.html"><b>here</b></a> and <a href="http://www.ahungrymantravels.com/2015/06/part-2-gotham-odyssey-food-tripping-in.html"><b>here</b></a> to read all about it! Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3799626211587273371.post-24222429780650329052016-04-21T18:39:00.000-04:002018-12-20T04:18:22.229-05:00I Wish U Heaven Prince Roger Nelson <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMTX1IXo0OvarofUVYu-2ufkV8wUDBXkbEXWI9LIWPQEN3WOzKMf3sxckm7nRtMleFGgjnMhSSP2b7CWMQw74Pm53uP_i3wczBSB0TDf3bYbBXIVY0_MS5Gh5Fsrj9kUzYKZhBJSn_0k0/s1600/Prince.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMTX1IXo0OvarofUVYu-2ufkV8wUDBXkbEXWI9LIWPQEN3WOzKMf3sxckm7nRtMleFGgjnMhSSP2b7CWMQw74Pm53uP_i3wczBSB0TDf3bYbBXIVY0_MS5Gh5Fsrj9kUzYKZhBJSn_0k0/s320/Prince.jpg" /></a><br></br>
<i>image courtesy of fandeprincemj.skyrock.com</i>
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It's never really been my thing to talk about the deaths of celebrities, especially on this blog. Life is hard enough without having to report about something or someone that you barely knew other than the image they choose to present to the public.
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But when it happens to someone who played a key part of your formative years, you can't help but mention, remember and honour the memory. With the recent deaths of David Bowie, Michael Jackson, Whitney Houston and now Prince, all legends, all incredible accomplished musicians and artists, it honestly feels like a constant punch to my childhood and teenage heart.
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Prince was a big part of my teen years, and with my friends we went crazy when 'Lets Go Crazy' hit the radio. We danced every New Year to '1999', and still do. 'When Doves Cry' is implanted in the brain. And 'Purple Rain'? It was THE song of the 80s. It was played at every school dance, it was all over the radio, it was the song of a generation.
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As I grew older and really began to check and collect his extensive back music catalogue, there are so many funk/R&B jams that stand up to anything played today. I was and still am, very sorry I didn't have the opportunity to attend one of his amazing concerts, but I will always have the music.
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He has left one hell of a musical legacy behind, but it's one that I will continue to honour and treasure.
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Prince Roger Nelson
June 7, 1958 - April 21, 2016Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3799626211587273371.post-50986719565553293122016-03-23T11:00:00.002-04:002016-03-23T11:00:20.890-04:00Adios Mexico: See you next sunset<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwDnvaCsgT0rFmWXjUv1ZAVe_8b65mOFISQLOGf95RYYTuU3-9hPluz_SGH46qUYxCEyqAY4fguJqmcWdLn5oQvG7DprHx1TMwYmth2_VpPzodq8hnIwTeGDIRixzD8eggdRL8tn7b0I/s1600/Mexico+Sunset+1.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwDnvaCsgT0rFmWXjUv1ZAVe_8b65mOFISQLOGf95RYYTuU3-9hPluz_SGH46qUYxCEyqAY4fguJqmcWdLn5oQvG7DprHx1TMwYmth2_VpPzodq8hnIwTeGDIRixzD8eggdRL8tn7b0I/s400/Mexico+Sunset+1.JPG" /></a><br>
<i>image provided by Stephen Wilson</i>
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I woke up on my last day in Mexico to the sounds of the ocean. From my room I had direct access plus the incredible view of the Pacific thanks to patio doors that opened wide and let in the sights, sounds and very fresh air. You can either sleep well to that, or wonder to yourself; "Just how angry can an ocean get?" Or both. In this case, I chose to think of it as a peaceful sound, and it is truly gorgeous to watch the waves crash onto the beach.
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Now I had mentioned a few posts back about sharing a story that involved my swimming in that same water. Or trying at the very least to attempt to swim in it. I will state that the first few attempts were disasters. The surf is not fun when the waves are high and strong. Oh it's great for surfers, but for regular folks? Not so much. Tell me who enjoys being tossed around like rag dolls or worse that literally sinking feeling that you might just be pulled out into the deep, dark waters? I shivered myself just reading that. Truly not for the faint of heart.<br></br>
So it was on the last day in Mexico that one more attempt was made to navigate the waters. I am happy to report that my partner and I did it and even better? We survived! The surf was very calm that day and wow, what a change to the swimming environment. It was enjoyable, refreshing and a reminder to make sure, in the future, to swim in a place that has a quieter surf. After that experience, I just had to ask the staff at Rancho Pescadero if swimming is encouraged at the resort because we all know what it means to assume something. Short answer? Not really recommended. Apparently if you walk a few kilometers up the beach from the ranch there is an area suitable for swimming. Oh well, live and learn right? Holidays are not just about fun but also about mistakes. And learning from them. I think.
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Another part of the trip that was oh-so-pleasurable was waking up to a basket at our front door. Just a basket you might be asking yourself? That was pleasurable? Boy you’re an easy to please traveller aren’t you. But wait, not so fast. This wasn’t just any basket. Inside the beautifully hand woven basket contained a delectable light breakfast of Mexican coffee, a plate of fresh fruit with watermelon, melon and pineapple slices and a freshly baked scone. Trust me, enjoying the contents of that basket on your private patio, with the warm wind and a view of the ocean is just about the greatest way to start any day. Leave the room? Ha! Not with this sort of treatment, but leave you must and it was worth it, if only to just sit by the beach, listen to the waves, watch the whales in the distance(!) and just gather your thoughts
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To revisit a theme, I have to reiterate my thoughts about travel and in particular, my personal view that it is as much about learning as it is to have fun. Travelling means you will have highs and lows, but the most important question you should ask yourself is this: what did you learn? Did you pick up a language, or even just a simple phrase? Did you sample the cuisine, or just taste a local delicacy? Did you engage with the local population, get to know the people, who they are, what they do and what they think of their country (and you visiting it). It's a chance to expand your boundaries, your knowledge, and to see that life is not just confined to your front door or the trips from home to work and back again.
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Live life. Eat life. Change your life and escape to something new, something exciting when the chance arrives. I know that when sun, sand and sea beckons, my bags are packed and my mouth is ready to say “Hola Mexico!“ Until then, Adios, until I see you again.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXSZDkqj_MlGZRQtGH5O4G8a75oUrucCiCCWejEcUOS2k-PzXfN8pjmmvKPvZ3Q_mAHG6xZPyQDPzn_NfgL0-UJy7gi3WSPbAQl9odwqOjHJhsV8X3o40u7fzM_AvVctHiL-ck5EQSum8/s1600/Mexico+footprints.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXSZDkqj_MlGZRQtGH5O4G8a75oUrucCiCCWejEcUOS2k-PzXfN8pjmmvKPvZ3Q_mAHG6xZPyQDPzn_NfgL0-UJy7gi3WSPbAQl9odwqOjHJhsV8X3o40u7fzM_AvVctHiL-ck5EQSum8/s400/Mexico+footprints.JPG" /></a><br>
<i>image courtesy of James Mauro</i>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3799626211587273371.post-11255207197201354552016-03-21T18:05:00.001-04:002016-03-21T18:38:29.593-04:00Baja Mexico, a beautiful short (video)<div dir="ltr" style="text-align: left;" trbidi="on">
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Whenever I play this video, I instantly relax. Try it and see for yourself. I guarantee after a hard day at work, one view of this short video and you'll want to grab the sun block or tanning lotion. Or if you're at home, a margarita!<br>
Check it out:
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<iframe width="560" height="315" src="https://www.youtube.com/embed/t9D6rW1bJEg" frameborder="0" allowfullscreen></iframe>
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<i>video courtesy of Stephen Wilson and James Mauro</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3799626211587273371.post-17128287715545595332016-03-07T14:52:00.000-05:002016-05-19T15:28:06.034-04:00Hola Mexico - the culinary post: "Yo no como avocados"*<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>*The translation above reads "I don't eat avocado." Now check out a few of the fabulous, mouthwatering, incredibly fresh dishes I was dining on in Mexico, for example.<br></br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiBYqLYsKZeD74aplLFTzlEecqrcak1mdt1xb0L5LXz4z26AQLzkBJFDvc1siE-kNYG9CXVcoJgiREtSI8xju5p0mYCsR56GQnCYIVonM_kZr4j-ZI6S9Q17Ywa5oOKQdosF-rLmRVkEc/s1600/MexFood1.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiBYqLYsKZeD74aplLFTzlEecqrcak1mdt1xb0L5LXz4z26AQLzkBJFDvc1siE-kNYG9CXVcoJgiREtSI8xju5p0mYCsR56GQnCYIVonM_kZr4j-ZI6S9Q17Ywa5oOKQdosF-rLmRVkEc/s320/MexFood1.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbToeq4shxD3s4F-mrMjTvrF2J6k7rd3cn6EuP04fMKfxKrBr8Y4GNjkcxmQ9ogMH_cgDK1H2sRhNNEFSzpKSHMs7s-t540dgH4KFnvYeZx3RcU76M4zRiZI-xACKHdKV7pxhnwhU5c7I/s1600/Mexfood2.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbToeq4shxD3s4F-mrMjTvrF2J6k7rd3cn6EuP04fMKfxKrBr8Y4GNjkcxmQ9ogMH_cgDK1H2sRhNNEFSzpKSHMs7s-t540dgH4KFnvYeZx3RcU76M4zRiZI-xACKHdKV7pxhnwhU5c7I/s320/Mexfood2.JPG" /></a>
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Looks good eh? Notice the abundance of avocado? Yes, a mind has the power to change, particularly when it involves avocado! Read below to find out how.</i>
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Tell the truth they say. The truth will set you free they preach. So easy to say, yet much, much harder to actually accomplish. Most of us try our very best to tell the truth, but only when it's safe, or when it's necessary or even when it might just be the right thing to do.<br></br>
So with that said, I have decided to share with you something difficult, something that is very hard to admit but definitely a home truth, and here it is. <br></br>
I hate avocado.<br></br>
Did I hear a collective gasp out there? That's not surprising when that little nugget of information escapes my lips. I think what slays me the most is that whenever I happen to mention my distaste for it, I get the most insane reactions like: <br></br>
What? WHAT? You don't like avocado? Again, what? Why? What's wrong with you? No, seriously, what's the matter with you?
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Ridiculous reactions but not at all surprising in what is a very pro-avocado world.
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It's not as if I've denounced the lives of children, but I know that the reactions are really all about personal preferences and a real love of avocado. For me, avocado and I just aren't into each other. The texture, the taste and just the look of it has turned me off it for years. Even though I practically grew up with it being a regular part of my dinnertime as a kid and avoiding it wholeheartedly as an adult, it's presence lingers - usually on the periphery, but I still see it.
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The avocado dilemma really put into question whether I'd be on my way to a culinary pleasure zone in Mexico, or sentenced to eating imported American crap - I see you there Burger King. It turns out I had nothing to worry about, because I embraced all that was Mexican cuisine, and even did a side foray into Mexican-Italian, and it was worth it.
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At Rancho Pescadero, they are serious about providing guests with a complete culinary experience. There is a huge emphasis on providing locally sourced food. The resort contains massive gardens where they grow their own vegetables - including lettuce and tomato, herbs like cilantro and mint, and beautiful ripe strawberries. May I add that there is almost nothing like a fresh, strawberry margarita to cure a long, leisurely day in the sun?
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The menu for lunch, breakfast and dinner is created and coordinated by Executive Chef duo Jeff and Susan Mall, whom hail from another food paradise - Sonoma Wine Country in California. They have taken great pains to provide guests and visitors to the resort with the true taste of Mexico. The images above are only a few of the luncheon snacks available for guests including fresh fish tacos featuring freshly caught yellowtail fish direct from the Pacific Ocean, in house made tacos and burritos with guacamole. Of course.
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Ah, guacamole, I knew you would make an appearance. Having spent a great deal of this post talking about my dislike of the fruit, Chefs Mall come along and provide what was an extremely fresh, creamy and luscious dish, making me question whether my dislike of avocado was truly warranted. That shocked me to the core, but it truly was a satisfying addition to what was already a very tasty taco dish.
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I must admit that it felt a bit like home seeing avocado accompany so many meals on my plate. Whether it was lunch, dinner or breakfast, there it was - as seen below:
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBDT8L9T4W9LFbUAyHLETbFAr8l0ENK4DqWFrudQnz1-LcBLYPCcYjBSQblScDJWEZWBuYvxvf1dam4MzbAASuZt-_SEjZC7TW6G_CNqlNN_3bPpjboBYrSrkZXaVZUOtJltWGpxMoAI/s1600/Mexfood3.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBDT8L9T4W9LFbUAyHLETbFAr8l0ENK4DqWFrudQnz1-LcBLYPCcYjBSQblScDJWEZWBuYvxvf1dam4MzbAASuZt-_SEjZC7TW6G_CNqlNN_3bPpjboBYrSrkZXaVZUOtJltWGpxMoAI/s320/Mexfood3.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaUQk804UlYfw99LDhyKFQeWazhZGC7KCAaDmFSeC7OUxCqTjdHkUndl3xOqt2C4fQaF4hafyCFA5VZTpNv77gDOeI6db2gxvVLaq1sC1tavrhaUvWEvsYAvmlZ2_eUohrQDeZh5IVybA/s1600/Mexfood5.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaUQk804UlYfw99LDhyKFQeWazhZGC7KCAaDmFSeC7OUxCqTjdHkUndl3xOqt2C4fQaF4hafyCFA5VZTpNv77gDOeI6db2gxvVLaq1sC1tavrhaUvWEvsYAvmlZ2_eUohrQDeZh5IVybA/s320/Mexfood5.JPG" /></a>
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<i>images by Stephen Wilson</i>
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But it was the promise of fresh ingredients, fresh home-style authentic Mexican cuisine that delivered the most satisfying feeling. There is a reason why Ranch Pescadero was featured on Conde Nast Traveller Magazine's <a href="http://www.cntraveler.com/hotels/mexico/todos-santos/rancho-pescadero"><i><b>best resorts list</b></i></a>. If the promise of a beautiful resort, stunning beach and gorgeous weather isn't enough for you, then a carefully planned, amazing food fest not only at the resort, but in the accompanying town of Todos Santos - where I feasted on Italian food that truly was the best I've ever eaten this side of Italy - thank you <a href="https://cafesantafetodossantos.com/">Santa Fe Cafe</a> and your super-fresh fritto misto dish, and house made ravioli!
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Or just come for the guacamole. If it has managed to turn a confirmed avocado grouch into at least a sampler - albeit on a minor scale, than you know you are in for a true, Mexican culinary adventure.
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Up next: Adios Mexico!
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3799626211587273371.post-30163781151545034062016-02-26T14:16:00.002-05:002016-04-29T13:10:21.696-04:00Hola Mexico: Rest, rejuvenation and Rancho Pescadero<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>image courtesy of James Mauro</i>
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It is unbelievable that its taken a hungry man almost 20 years to make his way to Mexico. Twenty years! So while sunning myself on the white sandy beach of Pescadero, I had some time to reflect and ask myself why it took so long to make the trek. I shocked myself with the number of reasons and excuses I came up with including:<br>
<br>*Maybe it was too far away? A ridiculous notion considering it is about a five hour direct flight from Toronto AND I've travelled round the world so that didn't work.
<br>*Maybe the possibility of an avocado overdose greatly increased my hesitation (I am admittedly not the biggest fan of avocado, and since it a significant part of Mexican cuisine, well, hence the legitimate hesitation).
<br>*Maybe I just didn't want to go?
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There actually may be some truth to all of those excuses, but what it really came down to was that I waited for the right time to partake in what turned out to be a truly magnificent adventure - culinary, culturally and personally.
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What becomes of a man when he falls in love? What true passions and feelings are unleashed when the realization sets in that it is no longer just a flirty relationship but a full blown love affair? How do you really handle yourself when something or someone you love just fits you like a glove?
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Honestly, all you can do is just embrace it and enjoy the journey, which is what happened as my partner and I drove up Highway 19 from Los Cabos International Airport to our villa at Rancho Pescadero, located in the small town of Pescadero, Baja (pronounced Bah-ha) California peninsula. Now a Hungry Man has travelled a great deal in his life, and in all of his journeys he has never actually driven anywhere on his own. Shocking I know but it's true. I have been exceptionally spoilt by opting for transportation services and guides, but I found out just how much I was missing out by taking the journey in Mexico by my own hands and being in complete control of it.
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Mexico is a developing nation. There are precautions you need to take when travelling as you would anywhere else in the developing world, but by putting those precautions in perspective, there is no reason to fear the idea of renting a car and hitting the (very) open road). Thanks to our good friends at Cactus Car Rentals at the airport (I am not attached to this company in any professional or personal manner, but do not hesitate to use this company as they are truly the best in what could be a very lawless situation when it comes to car rentals), they made that portion of our trip trouble free.
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Driving through the desert in this part of Mexico is both eerie and so beautiful. It's quiet, and the vegetation - when you see it, is unlike anything you've seen before, yet is strangely familiar. The cactus trees, the shrub land and the mountains are a stunning sight to behold. Unfortunately the sad sight of seeing garbage along the roads tends to mar that gorgeous landscape.
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You pass by citizens in trucks and cars - emissions tests are clearly still in the early developmental stage in Mexico as gas and oil fumes belch from some of the vehicles. You look out and drive by various taco and food stands or gift stores. You see various types of construction - some finished , most of it unfinished.<br></br>
And then you see it.<br></br>
The highway glides oh so tantalizingly close as you look out and see the stunning blue vista of the Pacific Ocean, lapping up against the shoreline. Actually, more like roaring up against the shoreline. This coast is famous as a surfers paradise and the waves are not a joke. A sorry story of me and my sad attempt to swim in those same waves will appear in a later post.
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We pull up to the door of the resort, Rancho Pescadero. What a beautiful, welcoming sight.<br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQSp3BtzJEfVcC5BKnB8NclHkvrTr15dp89dBDvJhfcH8kVDK76zY1FX-LEKaJBAycidPM2KVHuaz4_bve-Ql9yB7HrqAzm4ELqCnyuwzHb_t-RN6XNBzcb16hib1B7-2Aiw9MIBkZD8/s1600/Ranchoentrance.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQSp3BtzJEfVcC5BKnB8NclHkvrTr15dp89dBDvJhfcH8kVDK76zY1FX-LEKaJBAycidPM2KVHuaz4_bve-Ql9yB7HrqAzm4ELqCnyuwzHb_t-RN6XNBzcb16hib1B7-2Aiw9MIBkZD8/s400/Ranchoentrance.JPG" /></a><br></br>
I'm hot, sweaty and need a drink. A slight mistake on the road turned into a slightly longer road trip through Cabo San Lucas and additional half hour to an already long trip, but we made it safe and sound.
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We sit at the bar as the attendants get our room in order, and as I watch the bartender make me a margarita, I look across the pool, staring first at my luxurious but comfy surroundings, and then over at the shoreline in the distance, watching the sun set over the beach. I can't help but smile, totally relaxed as the margarita kicks in, loving my first day in Mexico which is already locked in my memory banks as the best first date ever.
<br></br>Next up: Getting over my avocado aversion. Somewhat.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3799626211587273371.post-91482965414647486182016-02-10T18:03:00.000-05:002016-02-11T22:42:48.647-05:00Hey, hey Olé - Bound for México!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji4WhjkjnGUw69BQPdXzd9YQoB47urGqy_hzlt475Da5DL7CHSWxS6_OERt5RE5wkA8-IZFbvYCo5NdVlZHzhDI08SBTQFqx1hYlXMByG4t8ezGqT0XipbIx4iVe1wGM_1bL_xrlFmr9U/s1600/rancho+pescadero.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji4WhjkjnGUw69BQPdXzd9YQoB47urGqy_hzlt475Da5DL7CHSWxS6_OERt5RE5wkA8-IZFbvYCo5NdVlZHzhDI08SBTQFqx1hYlXMByG4t8ezGqT0XipbIx4iVe1wGM_1bL_xrlFmr9U/s320/rancho+pescadero.jpg" /></a>
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<i>image courtesy of www.ahotellife.com</i>
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So the weather has finally become what a true Canadian winter is all about - frigid, mind-numbingly cold with snow, which means it's officially time to 'vámonos' from the frigid temperatures and head for the sun and sand. Now I hesitate to say this, but I had actually hoped that it would get colder as my holiday time approached because it just isn't the same heading to a warm climate if your country is experiencing (almost) the same weather as your destination right?
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Yeah, I know how that reads but tough, it's the way I felt!
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So as of this posting, I'll be heading off to México for a little holiday relaxation and culinary adventures. Truth be told, the one ingredient in Mexican cuisine that I've always had trouble with is avocado.Why? Im not sure what it is, but I generally feel unwell whenever I eat it. So we shall see just how well I can adapt to a cuisine where I may have some difficulty fully participating in it. It's fine though, I love a challenge!
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Of course, keep following a hungry man for the all the highlights, and misadventures. It's me, and if you've been following this blog you will know that no matter where I go, I can't seem to travel without something weird happening.
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Hasta Mañana! (I'm sorry, I just can't seem to stop myself with my very sad - but still noteworthy, attempts at Spanish!) Oh and yes, the picture above is a small shot of the place my partner and I will be heading off to.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3799626211587273371.post-60355864717799051302016-02-09T19:08:00.000-05:002016-03-28T14:56:49.167-04:00Food PR talk: Crafting culinary messages<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>image courtesy of worthofagape.com</i>
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There are a few simple road rules to creating a message.<br>
1) Keep it short.<br>
2) Keep it simple, and <br>
3) Make it stick like toffee to the tongue.<br>
Sounds easy, but when you put it in a food context, how do you create a broad food message that can easily fit into one mouth?
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It is achievable but not without serious, extensive background work. Communication practitioners understand the trials and tribulations of this task, but knowing that our ability to grab the average consumers attention currently stands at less than 8 seconds according to a Microsoft Corp. study, places a great deal of pressure in an already pressure cooker atmosphere.
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This is the current food world as of 2016. If you've been following the news, checking out Instagram, Twitter or any other social media outlet, or just simply watching humans function, you would or should be aware that there are people who can easily afford that super-refreshing, dark kale and muesli cleanse, while there are others who can only imagine what it would be like to just taste an apple. It's that sort of disparity that can make the creation of a simple across-the-board food message a task akin to finding Waldo.
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But it can be done.
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The first step is figuring out who encompasses your audiences. There will no doubt be distinct groups within that audience, but it will be your job to determine what is the common denominator that unites all of these groups. Trust me, if you do your research, a common fact, issue or characteristic can be found if you look hard enough.
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Next, cut out the crap and get straight to the point. Crafting a message that can appeal across the board needs not only to unite, but also be all the things mentioned in the opening paragraph. Short, sweet, and tasty to the mind and tongue.
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Finally, test it out. Does your message hit all the required buttons of success? Is it getting through? Surveys, or just ask questions to find out if you've hit the hunger spot.
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Crafting a culinary message need not be any different from the creative steps taken in various other professions and fields. It requires significant amounts of time researching and understanding the people you would like to reach, but most importantly, it requires excellent listening skills. People won't open their ears and minds to receive your message if you don't give them a very good reason to like what they are swallowing.
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3799626211587273371.post-74947209303440490452016-01-21T19:36:00.000-05:002016-04-27T22:06:48.159-04:00Review: Jamie Oliver's Italian Restaurant, Toronto<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>picture courtesy of www.toronto.com</i>
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What would immediately come to your mind when a world-famous chef decides to open a restaurant far away from an expected downtown location, and plunks it in a suburban mall? Is your response a side-eye glance? Did you murmur a suspicious "hmmm" to yourself? Did you wonder what Chef was smoking to come up with that decision?
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Regardless of your reaction to the news, it seems that Chef Jamie Oliver has ignored what traditionally or typically should happen with celebrity chef restaurant openings, and instead has opened a place far away from the downtown madding crowd.
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There is little doubt regarding the many incredible accomplishments of Mr. Oliver. I have heard nothing but great things about his restaurants in London, and I personally think that he's a fantastic chef and cook. Come to think of it, I am a big fan of anyone who has the guts to tell Vegans to knock it off and just enjoy food. So believe me when I say that it was a shock when I heard that Jamie Oliver's first foray into the Canadian culinary scene would be at Yorkdale shopping centre - an upscale mall located about 40 minutes away from the downtown core.
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But in a mall? Oh I get it now Mr. Oliver. With this first restaurant in Canada, clearly you're goal is to become a chain. Well congratulations and good luck on that venture. Ah well, we'll soon find out if there is a method to his madness.
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As with anything he does, there is definitive strategic thought and value to opening up a restaurant in a mall, but especially at that particular mall. Yorkdale is one of the busiest shopping centres in the country, and caters to a wide variety of shoppers from all income levels. It is practically a guaranteed spot to have a hit restaurant, unless of course the food being offered does not live up to the celebrity chef who is creating and hyping up the menu.
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And that's the rub. Jamie Oliver's entry into the Canadian culinary world landed with a thud. I sincerely hate the following word 'meh', but nothing else came to mind after my dining experiences. Not even just 'meh', but a decidedly, definitive, no confusion whatsoever 'meh'.
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Are you ready to find out why? Good, then lets begin the journey of 'meh'.
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Now generally when a restaurant decides to locate in a shopping mall, you're going to get an entirely different type of dining experience and in particular, a different type of professional service pool than you would find in a typical, mid to higher end downtown establishment.
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Now I don't know about you my fellow reader, but I always find it disconcerting when there are four or five staff clustered at the front entrance of a eating establishment. I think to myself, either too many employees or not enough customers - or both, which is not necessarily a good sign. What makes things more confusing and irritating to an already uncertain opening restaurant experience, is a reservation policy that works well in theory, but is utterly worthless in practice.
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Here is my question to you Mr Oliver - why bother even having a reservation policy if you're staff are plunking people in spots that are horrible despite having made reservations' weeks in advance to avoid exactly that issue? Is it fair that "walk in's" seem to be directed to some of the better tables in the house? And worse, when you ask to be moved from a location that guarantees a cold air draft as you're seated next to the front door, only to proceed to punish the people by putting them in an even worse location? Surely you are you aware that people talk and remember slights like this.
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And then here comes the waiter. If this was a downtown location, come to think of it, ANY location I'd have him fired. Yes, he was THAT type of waiter, you know the kind. Less than enthused when it's a table of couples, or God forbid a single person, but give him a table filled with pretty, young women? Well didn't he just come to life.
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Clearly I was very annoyed by this point in my culinary foray at Jamie's restaurant, and the food was not even ordered yet. So I was hoping that the food would raise the dining experience that has so far been pretty dismal.
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We started with some 'nibble's: Arancini Margherita, which was stuffed and tasteless risotto rice balls that contained piri piri chillies, a drab tomato sauce, mozzarella and Parmigiano Reggiano cheese. You would think with all of those ingredients that it would not be lacking in flavour, but it did, rendering it a dull, boring and bland dish. I was sincerely at the point where I was this close to eating our waiter with some fava beans and a nice chianti, but my dinner companions preached the gospel of patience. So I took a sip of wine and patiently waited for the mains to arrive.
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Thankfully my sausage pappardelle saved what was truly an underwhelming start to the meal at Jamie's Italian Restaurant. Perfectly cooked al dente pasta with a gorgeous, velvety sauce made of sausage and fennel, made my eyes pop and my mouth water. I'm not a huge fan of fennel, and it was slightly overwhelming the dish for me, but I was told by my Italian friends that this is exactly the way it should be. My dining companion ordered the crab spaghetti, and after exclaiming how bored they were with the appetizer, again, the word 'meh' came up to describe their feelings about the pasta. The dish contained garlic, capers, chilli, fennel, parsley, anchovies, lemon & olive oil, but yet when I tasted it, it seemed to have very little actual crab flavour.
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We had ordered fried polenta chips as a side dish. Resembling fritters more than fries (which really didn't matter), it turned out to be the best thing I ate so far that night. With the rosemary, olive oil and drenched in Parmigiano Reggiano cheese, the flavours melded together beautifully, and we all sighed with delight so much that it almost made us forget that we had to remind our waiter to bring it to the table. Almost.
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A fabulous dessert of lemon meringue cheesecake followed our Mains. When I asked the waiter if it was made in-house, I was told that it was provided by Dufflets bakery - a local Toronto favourite, but it was Jamie's recipe. Again, it didn't matter at that point in the evening whose recipe it was or whom even created, it was absolutely fantastic. A wonderful way to end what was truly a disappointing meal.
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So with that last statement, you might still be wondering why I called my overall experience at Jamie's 'meh'. Well, that's mostly because a few good dishes doesn't save the fact that crappy service, a hard to get to location, plus an environment that truly screamed "this is a mall restaurant", all conspired to make a trip to Yorkdale Mall the dullest culinary travel experience I've had in a long, long while.
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3799626211587273371.post-34671053857803045742016-01-05T21:29:00.003-05:002016-01-05T21:29:21.338-05:00A New Year for a hungry man!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDvWbcjiatUI0AHMg_SQ7DXWzy2lgWhsx3LvS0sYZ6DucPY_ZXP6gO1saPRFKkPbN72wHpZiqruxMlMcAaTdB1wjcQCobYUE52quqqcT22SK2St21pZVYLKvvLvKisIVexZMaRfpKsoQ/s1600/Goodbye+2015.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDvWbcjiatUI0AHMg_SQ7DXWzy2lgWhsx3LvS0sYZ6DucPY_ZXP6gO1saPRFKkPbN72wHpZiqruxMlMcAaTdB1wjcQCobYUE52quqqcT22SK2St21pZVYLKvvLvKisIVexZMaRfpKsoQ/s320/Goodbye+2015.jpg" /></a>
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<i>image courtesy of wondrouspics.com</i>
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As the blog moves forward into 2016, I will continue to share some great stories, food trends and reviews. Now I've mentioned in a previous post that I've been trying to build a new home for this site, which has been equally annoying and frustrating, but I also know that eventually it will be launched.
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In the meantime, keep popping on to the site to see whats happening in a hungry man's world, because 2016 is going to be an interesting, chaotic, and very eventful year!
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And now, the new adventures begin...Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3799626211587273371.post-42621276466122130882015-11-19T16:06:00.000-05:002015-11-19T16:06:22.667-05:00Review: North of Brooklyn Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHGHa3wVmhYvTWM3GrqeSrJi0a35kPcYlwzXZY0uKZb430Zzt9InKDZK3hXIc2N31ljs0pImWxmUA0pokj2Jq5hNsUs-bQEoWFYccu-KqoDxHmSB8QttME2AI4G7PT2musGGSzb6htfU/s1600/north-of-brooklyn-pizzeria.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHGHa3wVmhYvTWM3GrqeSrJi0a35kPcYlwzXZY0uKZb430Zzt9InKDZK3hXIc2N31ljs0pImWxmUA0pokj2Jq5hNsUs-bQEoWFYccu-KqoDxHmSB8QttME2AI4G7PT2musGGSzb6htfU/s320/north-of-brooklyn-pizzeria.jpg" /></a>
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<i>image courtesy of jordangc.com</i>
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Question: what do you do when the pizza is outstanding, but the process of ordering it is akin to peeling your fingernails, slowly, one by one, off of your hand? Think about that for a minute.
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I personally don't know a soul who doesn't love pizza. Mind you, I am sure there are a few folks who don't like it, but they aren't worth knowing or mentioning. They just don't understand just how delicious great pizza really can be.
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Now I have had my share of pizzas from around the world: Italy, Japan, New Zealand and of course, right here in my hometown of Toronto. I've run the pizza tasting gamut from mouthwatering to barf-bag inducing, but I stand by all of my pizza testings and tastings. You have to do it in my world, and that includes my recent head-shaking, momentary lapse of judgement of delving into the world of commercial pizza - as in those discs of cardboard created by some of the bigger food companies found in grocery stores. My excuse was that I was starved, STARVED I tell you, for anything but Pizza Pizza or Dominoes or any of that crap. I just wanted pizza. So (un)naturally, I ran to my frozen food aisle to briefly satisfy that craving.
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Oi Vey.
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Well, after recovering from that bout of idiocy, I was still looking for a place I could call upon whenever that pizza craving hit me. A place that didn't require me to leave my home in order to get it (hello there Pizza Libretto or Terroni), or somewhere that didn't test my gag reflexes (that's you commercial pizza and the bigger pizza chains). So it was serendipitous that my partner introduced me to a new world of fabulous pizza. And the name of the pizzeria that raised my hopes of great pizza in Toronto? A little place called North of Brooklyn. A clever name, non? A little wink and a nudge to our American neighbours whom have a plethora of awesome pizza available, always, 24/7, right at their fingertips and footsteps.
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Well, after tasting this pizza, I thought we Torontonians had finally hit the good pizza life too, thanks to this little gem of a pizzeria. Actually, I shouldn't say it's little, there are three locations in the city. But again, you would think we'd be celebrating that fact, but I was wrong. You see, I did have the chance to taste the pizza, ordering a mouthwatering margherita pizza. The simple, but classic tomato sauce was piping hot. The mozzarella cheese was the real deal, traditional Italian home-made discs of melted goodness baked into the sauce. The crust was thin, charred and chewy, just fantastic.
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But, despite the pizza love, there was a problem.
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In order to get this mouth-watering pizza, I had to deal with the people running the pizzeria, and that alone nearly put me off of it completely. In all of my long years of contacting various pizza delivery places, I don't believe I have ever dealt with such compete indifference to customers than North of Brooklyn.
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My first attempt to get the pizza resulted in me contacting the place that was closest to my home. A simple thing anyone could do right? Wrong. I barely got the address out before I was rudely interrupted and told to call another location that was apparently closer to my place. Fine. I agree that it makes sense to do that, but did you have to hang up before I even got the chance to ask any additional questions? First time caller here, I may have an extra question or two.
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It doesn't end there.
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I call the next recommended location and Holy God what an attitude I encountered with the guy taking the order. I had to practically beg for delivery. Seriously? Here's the deal boys - if it's going to be an issue every-time someone asks you for delivery, don't offer the service!!!!
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The things is, I get why the people who work at North of Brooklyn are behaving in such a shitty way. This isn't a case of bad timing or a bad day for the employees. The sad truth is that they know we want their pizza. Desperately. They know they are one of the best and therefore, can afford to treat their customers in a less than reverential way because we will still call them. Often. We want good pizza in this town - badly. We are starving for it. So we'll swallow the shit delivered by the guys who work there because we're starving.
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When I tried to call again recently (yesterday), the phone went right to voice mail. You see, I made the huge mistake of calling an hour before delivery officially ends. Yeah, it seems they don't want to pick up the phone an hour beforehand, because God forbid that might mean doing some work before closing. I swear to God, I'd never call this place again if the pizza wasn't so damn good.
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So there you have it. Stuck with amazing pizza and absolute shitty service. I am just waiting for another team, hopefully made up of former disgruntled workers to open up locations right beside North of Brooklyn. All it would take - besides offering great pizza, is a friendly voice AND delivery after hours and they'd be raking it in.
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Until that happens, the fingernail removal will have to continue.Unknownnoreply@blogger.com0