Tag Archives: Montreal

Home By Five, Eat By Six

This is my dad and I. I was clearly having fun playing a little joke on him. I wonder who took the picture??

This is my dad and I. I was clearly having fun playing a little joke on him. I wonder who took the picture??

I’ve met so many people who have trouble getting a meal on the table at the end of the day. Maybe it’s a lack of experience or knowledge of how to cook. Maybe it’s a need to follow a recipe. Maybe having one more thing to do at the end of the day is overwhelming. Maybe there just isn’t an example to follow.

When I was growing up, my mom made dinner every night. She stayed at home when we were really little, but then went back to work as a high school teacher. Every night, I helped her with things like peeling carrots and potatoes and setting the table. I was the youngest in the family, so it seemed the easiest place for me at that time of day was in the kitchen with my mom. I loved it, and remember having my own step stool so I could be at the same counter height. I learned funny things like how to butter bread all the way to the corners, and how to chop walnuts like a pro.

We didn’t eat the same things all the time, and there wasn’t a menu on the fridge to follow. She just decided what we were going to have and then made it. Sometimes she asked us what we wanted, but not very often. Things didn’t come out of a package. There wasn’t a microwave. I remember meals like ‘corned beef hash with an egg on top’ or ‘spaghetti with meat sauce’ or ‘creamed chicken on toast’ or ‘pancakes’. I know, we wouldn’t necessarily make those choices today, but they were all made from scratch, they all filled up our bellies, they were all tasty, and they were all on the table by 6.

What I learned, and practice with my own family, is that eating together is important. And feeding your family is a pleasure, not a chore. I also know that a lot of relationship building happens around food. My kids sit at the kitchen counter, on the laptop, while I make dinner. They play me music I’ve never heard before, and tell me stories, and read to me about crazy things they find on the internet. They see me cook, and they learn by osmosis. My younger son can make crepes from scratch without a recipe, and he’s been inspired to just try — he makes amazing pasta carbonara, or spaghettini with olive oil and capers.

The most important thing is to have confidence, and be inspired by what you know. My dinner plans come together in one of three ways. Either I start thinking about it before I get home – “man, I’m hungry…what should we have for dinner? …what’s in the fridge??”, or when I get home, I open the fridge and get inspired by an ingredient. Or if I’m particularly organized, I would have already prepared something from the night before or in the crockpot. (The third option is rare)

One way or another, there is not much time to make dinner. When I get home, everyone is starving. I’m the kind of person that just keeps going after work. I immediately start multi-tasking and getting things done. I prefer to get all those things done, then when I sit down to relax, I don’t feel guilty and I’m done for the night.

As the kids got older, many times we were rushed for dinner so everyone could get to their activities – swimming, Scouts, school plays, soccer. And when I’m hungry…or my kids are hungry…we all get pretty surly. Now my kids are older, 16 and 19 (both boys), and they love to eat. Personally, I think it’s the food that keeps them coming home on time and looking forward to seeing me.

If all else fails, before you get frustrated at the end of a busy day. Before you give up and go to the drive through, have a yogurt and chill out for a few minutes before getting dinner on the table. But my advice, and my modus operandi, is to just keep moving until it’s all done.

 

I Love Sushi

This is me at a fantastic sushi joint in downtown Montreal. I’m always impressed by the food presentation, and the tiny touches of ‘extras’ on the plate. I can’t remember when I first tried sushi, probably 10+ years ago with my first California roll. Now I can eat pretty much anything, and as long as it’s a good sushi place, I’m usually in for the long haul. There’s nothing like a good hit of wasabi, and a full belly!

Bevo Pizza and Le Bremner in Old Montreal showcase truly authentic cuisine

Yesterday afternoon, we met Giovanni the chef at Bevo in Old Montreal. He made sure that we tried his homemade capicolo and fresh cheese, with warm flatbread. With just a little sea salt and some watercress, it was the perfect afternoon snack. They make their own charcuterie which is very good…not too salty. The cheese is made fresh daily and you can pull it apart with your fingers. Next, Giovanni brought out a saffron risotto riceball with his homemade ragu. He said he should pay his mom a royalty for every one he sells. It was spectacular, and I would pay his mom!! He finished the afternoon off with a warm Nutella pizza….wow, so good.

Giovanni was kind enough to walk down the street, and secure us reservations at Chuck Hughes’ restaurant Le Bremner. We thoroughly enjoyed ourselves at this restaurant. From the first cocktail, a vodka with their home made tonic, and homemade ginger syrup with peach bitters, to the oysters from New Brunswick, to the tuna and tahini sashimi, to the incredible snow crab with Kimchi…everything was absolutely authentic, perfectly seasoned, innovative and just plain yummy! We also had a bottle of French Pinot Noir which they privately import, very very nice. To end the meal, we enjoyed a toasted coconut banana cream pie and an espresso.

Both of these chefs are passionate about food. There is nothing fussy or pretentious about either place. Danny Smyles chef from Le Bremner is friendly and clearly loves what he does. Chef Giovanni is a true Montrealer, with an immediately friendly attitude, and really great Italian food.

I have to make a special note about our bartender Vito at Le Bremner. We left having made a new friend, and inspired to give whatever you do for a living 100%. Thanks Vito!

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The Mechant Boeuf is tres Mechant

This weekend I’m in Montreal for the International Jazz Festival. Last night we thoroughly enjoyed a dinner of oysters and a trio of tartare’s at a restaurant called The Mechant Boeuf. The food was amazing. The oysters were shucked right in front of us, nice size (not too big, not too small), and a nice sauce with cilantro. We also got a trio of tartare’s…salmon, beef, and bison. They were all super fresh and yummy. This place has the coolest vibe. It’s a restaurant with about 30 4 top tables, another bunch of stand up tables and a great bar. The d.j. Played classic rock mixed with dance or funk, the bartenders were friendly and fun. I loved it!!! It remi des me that how you feel while you’re eating might be as important as the food itself.

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Anthony Bourdain’s boozy trip to Montreal — I think I love him!

I grew up in Montreal, and I still visit as often as I can.   I have to say, Anthony Bourdain does it right.   For anyone who hasn’t seen the Quebec episode, you’re in for a treat.  Warning, you’ll be hungry and you’ll be left with a feeling of longing for Montreal and it’s resident’s ability to enjoy life, food and friendship.