La Carta de Oaxaca, Hot Cakes Molten Chocolate Cakery &

Follow Me Foodie Legend

No diamond – Not recommend (Under 29%)
– Okay, not necessary to try. (30-49%)
 – Good, with some hits and misses. (50-69%)
– Very good, dining itinerary worthy. (70-89%)
– Excellent, make a trip out for it. (90-100%)
 – Follow Me Foodie Must Try! (Bonus marks! 100%+)

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: FMF Must Try!

Follow Me Foodie to Hot Cakes Molten Chocolate Cakery!

Restaurant: La Carta de Oaxaca
Cuisine: Bakery/Desserts/Pastries/Pies
Last visited: July 21, 2013
Location: Seattle, WA (Ballard)
Address: 5431 Ballard Ave NW
Phone: (206) 782-8722
Transit: NW Market St & Ballard Ave NW
Twitter: n/a
Price Range: $10 or less

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Menu features/highlights: Popular favourites are the Banana Cream Pie and the coconut macaroons, but I didn’t try the macaroons.

Pros: Clean, comfortable, fast, healthy options, local ingredients, good variety, affordable, family friendly, open late
Cons: The signature item wasn’t too impressive and the healthy aspect sacrificed the flavour a bit.
Tips: Grab a taco at La Taqueria just a few stores away.
Overall Rating: 

Follow Me Foodie to Hot Cakes Molten Chocolate Cakery!

Restaurant: Tartine Bakery & Cafe
Cuisine: Bakery/Desserts/Pastries/Pies
Last visited: July 21, 2013
Location: San Francisco, CA (Mission)
Address: 600 Guerrero St
Phone: +1 415-487-2600
Transit: 18th St & Guerrero St
Twitter: @tartinebaker
Price Range: $10 or less, $10-20

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Menu features/highlights: Popular favourites are the Banana Cream Pie and the coconut macaroons, but I didn’t try the macaroons.

Pros: Clean, comfortable, fast, healthy options, local ingredients, good variety, affordable, family friendly, open late
Cons: The signature item wasn’t too impressive and the healthy aspect sacrificed the flavour a bit.
Tips: Grab a taco at La Taqueria just a few stores away.
Overall Rating: 

Where do I start?! I’m infatuated with India. It’s one of the cuisines I feel least comfortable speaking about; and oddly enough, the more I learn about it the more uncomfortable it gets. I am a forever student. It’s my first time in India and I’m starting in  the romantic city of Udaipur – The City of Lakes.

I only have one and a half days here so I have to make the most of it, and part of me just wants to spend it all at The Leela Palace – Udaipur – one of the most beautiful properties in Rajasthan. The hotel experience is very much part of experiencing India and it was the most elaborate, romantic, culturally satisfying, and royally over-the-top welcome. Since it’s India, the dining choices can’t be too adventurous (unfortunately foreign stomachs might not handle it well), but if I’m going to “hotel dine”, I want to do it here.

India thrives on tourism and it’s set up for this, and The Leela Palace in Udaipur has one of the top upscale restaurants. Travel + Leisure named it the “World’s Best Hotel” and that comes with incredible hospitality, on-site activities, and cuisine led by top chefs. Don’t miss the open air fine dining Indian restaurant Sheesh Mahal, which overlooks Lake Pichola and specializes in Ragasthani cuisine. The Laal Maas, a lamb curry made with onions, tomatoes, and red Mathania chillies is special to the region, and the dal makhni made with whole black lentil, red kidney beans, butter and cream is literally fit for the king.

Amritsar, India

You don’t have to be religious to get emotional or spiritual at the Golden Temple in Amritsar, India. In fact, you don’t have to be anything here, or you can be everything. There is no judgement, and it is a place honouring respect, humanity, equality and peace. Everyone is welcome and everyone is served.

Besides being one of the oldest worship places for Sikhs, it is also the largest free kitchen in the world. Millions of followers, many from Indian villages, donate their time to cook, clean and serve over fifty thousand meals (langar) a day at the temple. Over 85% of the people who work here are volunteers and they peel garlic, cook, serve tea, wash dishes and prepare roti in the on-site community kitchen.

Five hundred thousand rotis are made a day by hand and machine, and everyone is invited to eat in the 5000 seat dining hall which opens 24/7, 7 days a week. The vegetarian meal consists of roti, dal/channa/paneer, veggies, rice and kheer, and ingredients are bought via donations. Even though there are 5 rounds of washing, eat at your own risk if you’re not used to the local water. Also don’t forget to come back to the Golden Temple at night. It transforms into another beauty. This monument is not only breathtaking, but awe-inspiring and a humbling experience.

**Travel tip: I only had 2 precious days in Amritsar and it’s worth flying for. I recommend staying at the Hyatt Regency Amritsar which is the closest 5 star hotel to the Golden Temple and Jalliawalla Bagh (4.2km away or 10-20 minutes drive depending on traffic). There are even complimentary shuttles to the temple which makes it very convenient.

New Delhi, India

The national capital of India and the home for government. Here you’ll get a mix of everything and it is the most modern city of the three I visited. It’s a lot more lush than I expected and the traffic is just as I expected. Luckily I had help with navigation from India Driver Tours who offers private day tours and transportation services in Delhi, Agra, and Jaipur.

There are two parts of Delhi – old Delhi and New Delhi and both are worth exploring. New Delhi is manageable on your own, although I still suggest hiring a tour guide and driver to help navigate at least for one day. Old Delhi, on the other hand, I would not recommend doing alone. It’s chaotic, dusty, historic, and for safety reasons, it is best to go with a driver and guide. Again I used India Driver Tours to set up a guided tour to both areas which was educational and ideal.

Agra, India  (Taj Mahal)

Love immersing myself in the culture of a new place and it came easily in India. There is no place like home and no place like the Taj Mahal, one of the Seven Wonders of the World. There were only a precious few days left and Taj Mahal was top of list, but I saved it to the end. I didn’t even have time to stay overnight in Agra, so I did a day trip from New Delhi starting at 6 am (arriving back in Delhi at 7 pm).

I highly recommend India Driver Tours who was reliable, professional and safe. Try to request Bhoopi as your tour guide too. He doubles as a historian as well as a solid photographer (he directed this shot and knows all the good places). He’ll tell you the love story of this white marble mausoleum inlaid with precious and semi-precious stones, which took 22 years to build. Not much more to say because no words can do the Taj Mahal justice. A must see for all the reasons you’ve been told and more.

**Tip: Have lunch or dinner at Peshawri at ITC Mughal in Agra. It’s an outlet of Bukhara which is the trademarked original at ITC Maurya in Delhi. Bukhara can draw hour lines ups daily without a reservation, so this is your next best bet if you want to try it out. It’s excellent.

The last time I was in France (about 10 years ago) I was researching navettes and bouillabaisse in Marseille, croissants and beef bourguignon in Paris, and Nicoise Salad in Nice. I still have the same passion, but it’s translated differently. Mind you, I’d still go back to Paris and research the same things, but on this occasion I shifted my focus away from Paris. Paris, was only where I landed, and Lyon was where I was going.

The whole trip started when I was in Alba, Italy last year with “the world’s most extreme foodies“. We were discussing plans for 2017 and where our next reunion food trip would be. We were throwing out exotic locations and obscure restaurants, until we finally came to the conclusion of not messing around and doing things traditionally. By “traditionally” I mean forgetting about the fads, trends, fashions, and “hot” restaurants, but to go back to basics and visit those who started it all. So France, in particularly Lyon, was the answer.

Gastronomy is part of France’s identity, especially in Lyon, and they have a reputation to uphold. French cooking is arguably the backbone to all cooking, and it is in France where we find many culinary godfathers inspiring generations.

These culinary masters and “fathers” of the cooking world are getting older, and have either passed their restaurants onto their sons or apprentices, so I wanted to prioritize the trip and visit sooner than later.

I’ve always associated Lyon with Paul Bocuse because I’ve been following the Bocuse d’Or competition for the last 5-6 years. It’s perhaps the most prestigious cooking competition for an individual and considered the “Olympics” of the culinary world. I said I would go to Lyon one day in support of the chef representing Canada. The competition only happens every two years though, and “why wait?” and “life is short” were messages running through my head. I was craving more than the food, it’s the education, history and culture behind food that actually drives me, so it had to be done.

Paul Bocuse’s Restaurant – L’Auberge du Pont de Collonges

I don’t have a list of “50 Things to do before I die”, but this is something to live for. A visit in Lyon is simply incomplete without a visit to the (culinary) pope of French cuisine, chef Paul Bocuse. This is a reason to come to Lyon, France alone, and not necessary for his restaurant, but to understand the impact this legend has made on French cuisine.

His Three Michelin Star restaurant just outside of Lyon, in Collonges-au-Mont-d’Or, is an institution. Signature dishes include: Scallop of Foie Gras, Pan-Seared with Verjus Sauce, Soup with Black Truffles and Foie Gras, Turbot in Champagne Sauce, Pigeon in Puff Pastry with Young Cabbage, Poultry of Bresse in bladder “Mother Fillioux”, Sea Bass in Pastry with Sauce Choron, and “President” Chocolate Cake by Maurice Bernachon. The experience in itself is respectfully a “Culinary Disneyland” – playful, comical, and over-the-top. Take it for what it is.

Also make a visit to Les Halles de Lyon Paul Bocuse, the upscale covered artisanal market named in honour of Paul Bocuse. First class producers include Trolliet for meat, Mme Sibilia for sausage, and La Fromagerie Mons and Mother Richard for cheese. These are favourite suppliers for Lyon’s top restaurants, including Paul Bocuse.

The stereotypes of traditional French and Lyonnaise cuisine is heavy and indulgent with lots of sauce, cream and butter. I’m not necessarily disputing it, but there is more to it. The food is absolutely rich, but they don’t eat like that every day. It’s a little bit here and there and modern restaurants are turning towards a lighter approach.

Lyon has over 3882 restaurants in the metropolis, about 94 Michelin-starred chefs, and around 21 Michelin starred restaurants. Paul Bocuse‘s restaurant has received Three Michelin Stars for over 50 years (it’s more or less “grandfathered in”), and missing it would be like missing the Mona Lisa in Paris – you don’t. However I wouldn’t spend my time exclusively chasing stars, because missing out on Bouchons Lyonnaise, restaurants serving traditional Lyonnaise cuisine, would be a crime.

Daniel et Denise – a traditional Bouchon Lyonnaise

For an authentic bouchon, a typical restaurant found in Lyon, Daniel et Denise is respected. It’s a certified bouchon serving traditional Lyonnaise cuisine including a signature pâté en croûte, quenelles (ground fish dumpling in crawfish sauce, reminiscent of Chinese fishballs but no bounce in the bite), bechamel pasta, confit potatoes, and hen’s egg with red wine sauce. For dessert there is an apple tarte tatin with pralines and an Ile Flottant (floating island made of meringue) with pralines.

**Correction: Brasserie Georges is 180 years old, not 280.

Chocolate Sève by Richard Sève

Brasserie Georges

I was a bit hesitant with Brasserie Georges and its 500+ dining hall, but it’s one of the most iconic brasseries in Europe (since 1836). They are known for charcut, sauerkraut, beef tartare and their Baked Alaska for Two. The sausages are produced at another facility with their house recipes. It offers comforting brasserie dishes served in generous portions, so I recommend coming with a group and preparing for a feast.

Le Loges at Hotel Cour de Loges

One of my favourite dining experiences in Lyon was at One Michelin Star, Les Loges, a gem inside my historic hotel Cour des Loges. My tasting menu by chef Anthony Bonnet, who earned his one star at the age of 29 in 2012 after leading the kitchen at 25, included a fantastic sous vide Mediterranean shrimp with a shrimp and tomato bisque. My favourite was the Lakefish confit in cacao infused olive oil lacquered in sweet onion cream sauce, and the “duck l’orange” (foie gras baked inside an orange with rhubarb, sweet onion and bread) served tableside. The pigeon with mushrooms is a take on Paul Bocuse’s pigeon, but not a copycat. The Bresse Hen leg confit with pasta would make Italy jealous, and the fresh sheep’s cheese with the hotel’s rooftop honey and fresh cream (Lyonnaise specialty) is truly a treat. Lastly was pine honey and matcha chocolate dessert and Venezuelan chocolate mousse with smoked juniper. This hotel is a win for the restaurant alone.

Where to stay:

I stayed in Vieux-Lyon (Old Lyon) at the 5-star historic hotel Cour des Loges which opened in 2000. It’s one of the finest hotels in Old Lyon and discrete from the outside. The inside looks like a restored 16th century renaissance castle in Italy with high ceilings and friendly staff. The check-in desk has housemade madeleines at all hours and it houses an exceptional One Michelin Star restaurant, Les Loges, by Chef Anthony Bonnet. There are only 12 tables and one seating a night, so reservations are highly recommended. Also, what’s more convenient than a stellar restaurant inside your hotel?

If you prefer something ultra luxurious and modern, but still charming with character, I recommend 5-star boutique hotel, Hotel Le Royal Lyon by Sofitel. It is the home of Restaurant-école at l’Institut Paul Bocuse and they offer private cooking classes and a student operated upscale restaurant.

La Mère Brazier

The famous Bresse chicken cooked whole in a pig’s bladder “balloon” is a replicated dish in Lyon, but this is the original. This one at Mere Brazier is served two ways: breast and chicken oysters (my favourite) with tarragon cream sauce (served hot), and crisp leg with salad and white wine vinaigrette (served colder than room temperature, but warmer than chilled).

Most think chef Paul Bocuse made this dish famous, but his version is actually in honour of his mentor, Mere Brazier. Everyone has a teacher, and this was his. Her name isn’t nearly as celebrated or remembered as many culinary “godfathers”, but she is as deserving and a legendary “Mere Lyonnaise” (“Mother of Lyon”).

Mere Lyonnaises were women, typically home cooks, who quit their domestic jobs to open small restaurants.

Eugenie Brazier is an icon in Lyon and arguably the first woman to receive Three Michelin Stars in 1933 after opening her first restaurant in 1921. La Mere Brazier is now a Two Michelin Star run under chef Matthieu Viannay.

Signature dishes include Spider Crabs with Osetra caviar, Artichokes and pan fried foie gras, Wild Mushroom Ravioli with fresh herbs, spring almonds and savory juice, Veal sweetbreads and lobster with green peas and “Racy Juice” or coral juice,
Crispy Pike Mousse with Crayfishes and Nantua sauce (my favourite course here), and Bresse Poultry cooked in a bladder in two services for two people.

France considers this specialty free range chicken from the town of Bresse, near Lyon, the best in the world. The flavour is not as distinct as its firm texture.

For dessert I had the signature Grand-Marnier Souffle, Caramelized Mille-Feuille with pear and Jasmine cream, and Baked Alaska with whisky, apricots and almonds.

To see the rest of my culinary trip in France, see the following videos:

Canada’s Illustrious Culinary Competition Returns
With New Host and Expert Panel of Resident Judges

Television Personality Eden Grinshpan Hosts Alongside Head Judge Chef
Mark McEwan and Esteemed Panel of Resident Judges: Renowned Food
Critic Chris Nuttall-Smith, Food Blogger Mijune Pak,
and Powerhouse Restaurateur Janet Zuccarini

Top Chef Canada: All-Stars Premieres
Sunday, April 2 at 10 p.m. ET/PT on Food Network Canada

From left to right: Chris Nuttall-Smith, Mijune Pak, Mark McEwan, Eden Grinshpan, Janet Zuccarini.
Photo credit: Food Network Canada
For images visit the Corus Media Centre

Watch to learn more about the Top Chef Canada: All-Stars host and judges’ panel

To share this release socially use: bit.ly/2lx25Ea

For immediate release

TORONTO, February 23, 2017 – Top Chef Canada is back for its fiercest season yet! Turning up the heat for a brand-new season of Canada’s most prestigious and high stakes culinary competition, Top Chef Canada: All-Stars kicks off its return by introducing an all-star roster of talent to the judges’ table. Le Cordon Bleu-trained chef and television personality Eden Grinshpan (Chopped Canada) joins as host alongside Head Judge Chef Mark McEwan. Esteemed Resident Judges rounding out the panel include acclaimed restaurant critic and writer Chris Nuttall-Smith; Mijune Pak, food writer and creator of Follow Me Foodie; and powerhouse restaurateur Janet Zuccarini. For the first time in Top Chef Canada history, chefs from past seasons return to face cutthroat challenges and bold critiques from Canada’s most refined palates as they battle for the title that has eluded them all. Top Chef Canada: All-Stars premieres Sunday, April 2 at 10 p.m. ET/PT on Food Network Canada.

“It’s a thrill to release a new, heart-stopping season of Top Chef Canada. As the country’s premiere culinary competition it’s one of the network’s long-standing fan-favourite series,” said John MacDonald, Senior Vice President, Women and Lifestyle Content, Corus Entertainment. “We’re excited to have Mark McEwan back as head judge, and welcome new host Eden and resident judges Mijune, Chris and Janet – all top talent in Canada’s elite culinary field, each with their own unique area of expertise.”

“We are so excited that Top Chef Canada is back and this time we are bringing the All-Stars!,” said John Brunton, Executive Producer for Insight Productions. “Top Chef Canada was a life changing experience for these chefs the first time around and now we can’t wait to see what they cook up for Chef Mark McEwan and our new panel of experts. Viewers won’t want to miss a single dish.”

Meet the Top Chef Canada: All-Stars host and judges’ panel:

Eden Grinshpan, Host: Graduate of both cuisine and pastry at Le Cordon Bleu, Eden is a judge on Chopped Canada and hosted her own food adventure series Eden Eats on Cooking Channel in the U.S.

Mark McEwan, Head Judge: Mark is a revered chef and restaurateur. As a leader in Canada’s food scene, Mark is owner of One Restaurant, Bymark, Fabbrica and McEwan Foods.

Chris Nuttall-Smith, Resident Judge: Chris is a critically-acclaimed food writer and restaurant critic, most recently spending 10 years as a columnist for the Globe and Mail.

Mijune Pak, Resident Judge: Mijune runs culinary adventure blog Follow Me Foodie, is a published author and regular food contributor for a variety of Canadian news outlets.

Janet Zuccarini, Resident Judge: Janet is a well-known Toronto restaurateur, owning Toronto hot spots Café Nervosa, Gusto 101 and PAI Northern Thai Kitchen.
This season, returning all-star chefs unpack their knives and come back to fight for a chance to win a $100,000 grand prize courtesy of Interac Flash and a Monogram kitchen valued at over $25,000. Stay tuned for more information on which all-star chefs are slated to compete in this must-see event.

To learn more about the series, catch up on past seasons and watch episodes online after they premiere, visit www.foodnetwork.ca.

Top Chef Canada is the homegrown version of the hit Emmy Award-winning NBCUniversal Series Top Chef and is produced by Insight Production Company Ltd. in association with Food Network Canada. Executive Producers are John Brunton, Barbara Bowlby, Mark Lysakowski, and Supervising Producer is Eric Abboud.

**Taken from press release

To be honest I’ve never celebrated National Pizza Day, but with the help from Delissio I hosted a pizza night with friends. I’m all for making pizza doughs from scratch, but there isn’t always time, and with premade and assembled pizzas it makes this a lot easier. And with the crazy amount of snow in Vancouver this year, nights at home don’t look so bad!

For my pizza night at home I decorated their Rustico stone-baked thin crust pizzas with some of my favourite toppings: spicy soppressata Calabrese, Prosciutto Di Parma, capicollo, grana padano, fior di latte and burrata and anchovies to start.

The pizzas actually come with a fair amount of toppings already, so I ended up eating most my toppings as is. The good thing about these toppings is that it’s good quality charcuterie so enjoyable alone.

The Delissio Rustico pizzas are available in eight flavours:

1) Greek – A taste of the Mediterranean on a stone-baked thin crust. Feta-style cheese, cherry tomatoes, zucchini, black olives and red onions. A pizza night just for you.

2) Four Cheese – A Tuscan hillside getaway is only 12 minutes away… at 425ºF. The perfect blend of mozzarella, emmental, parmesan and blue cheese.

3) Mushroom – A slice of this stone-baked thin sourdough crust with mushrooms and our finest cheeses (edam, provolone and parmesan cheeses) is perfect for you… and your jammies.

4) Tuscan Chicken – Some nights are meant to be spent with a glass of white, your favourite show, and a slice of stone-baked thin sourdough crust topped with marinated chicken, roasted red peppers, red onions, green onions, and mozzarella.

5) Fresh Spinach – A Tuscan hillside getaway is only 12 minutes away… at 425ºF. Crisp spinach, red onion, mozzarella and provolone, all on a stone-baked thin sourdough crust.

6) Margherita – A simple “me-time” pizza night deserves a simple and delicious slice of pizza. Sun-ripened tomatoes, our finest mozzarella, provolone and aromatic basil, all on a stone-baked thin sourdough crust.

7) Pepperoni Diavolo – Experience a pizza so inspired by Italy you can almost taste the accent! We topped a stone baked sourdough crust with pesto, grated mozzarella cheese, thinly sliced pepperoni, and sweet red peppers.

8) Grilled Vegetables – Nothing says movie night pizza night like a slice of stone-baked thin sourdough crust topped with grilled peppers (red and yellow), zucchini, chopped onion, hot peppers, edam, mozzarella and parmesan cheeses.

Share your #PizzaNight with @Delissio on Instagram.

This post is sponsored by Delissio.

Celebrating the Year of the Rooster With a Playful Twist on Cereal and Milk!

Pretty cute huh?! I want one now!

So how am I celebrating Chinese New Year with cereal milk ice cream? Well good question, but wait until you see this!

*Gasp!* Not quite the box you grew up with huh? Don’t worry, the original box is still there and the recipe hasn’t changed, but for a limited time Kellogg’s Corn Flakes is introducing their special Year of the Rooster box to celebrate Chinese New Year. It’s a playful way to play with the Corn Flakes logo, and although they’re crisp and enjoyable on their own simply with a bowl of milk, I also decided to have fun with the cereal. It’s a new year, new box, so why not try a new recipe?

Cereal milk ice cream is made “famous” by Christina Tosi at Momofuku Milk Bar in New York. I’ve had it numerous times especially since many places replicate it now, but hers is arguably the original.

Cereal Milk Ice Cream

Recipe adapted from Recipe Hack

This post is sponsored by Kellogg’s.

Ingredients:

2 cups kale
2 stalks of celery
1/2 cup parsley
1/2 small beet
1/2 cup pineapple
2 green apples (use red for sweeter flavor)
1 small orange
2 sprig fresh mint
1/2 lemon, peeled

Method:

1. Combine all ingredients in the Philips MicroMasticating Slow Juicer.

This post is affiliated with Philips.

Philips MicroMasticating Slow Juicer

Definitely been doing some of this since the holidays… heck, who am I kidding? I’m a glutton. I shouldn’t pretend I’m only “binge eating” during the holiday season. Mind you I’m getting older now and fitness and health are becoming more of a concern, if it is the same for you, Here are the safest testosterone boosting supplements. So that’s where this comes in!

I’m not a juicer, although I have one. I bought an affordable one that’s easy to clean a few years ago, but stopped using it after I did more research on juicers. The type of machine really makes an impact on the quality of juice, and with high speed juicers I am pretty much introducing sugar to my body without the maximum nutritional benefits from ingredients.

I’ve been researching slow juicers for the last year and had my eye on a couple models, but the investment didn’t really make sense unless I was opening a juicing business. Juicing isn’t part of my daily routine or lifestyle, but if I’m going to start doing it more often, then I want to do it right.

I am actually new to the line of Philips kitchen appliances and this is the first item from them I’ve tried. The Philips MicroMasticating Slow Juicer is not a juicer I am familiar with, but after testing it out, I already like it better than my old one.

It is slightly intimidating to put together, but it looks nice on the kitchen counter top and does a good job extracting juice. It actually even extracts nuts, so you can use it to make almond, walnut and other nut mylks.

The MicroMasticating design extracts up to 90%* of the fruit leaving behind relatively dry pulp. It does not rip through the delicate cell walls of fruits and vegetables which contain the most vitamins and nutrients. Instead the MicroMasticating technology opens up the cell walls by slowly squeezing it through a uniquely designed spindle and multiribs. This means cutting the fruit up into fairly small pieces to feed into the machine, but with quality comes patience. 

Pros

• MicroMasticating technology
• Has a drip stop
• Limited waste, dry pulp
• Looks nice
• Safe for all ages to use

Cons

• Comes with many pieces, so bit intimidating to set-up and take apart
• Fruit must be cut quite small to feed through juicer
• Medium noise level

Retail value around $400 CAD

This post is affiliated with Philips.