It’s #AWESTRUCK preview night at NightMarketTO! We’ll be hosting a FREE preview of this weekend’s Awestruck event this Wednesday September 18, 2013 at The Night Market.
Featured Awestruck vendors include:
Jonny Blonde Food Truck, The Frankie Fettuccine Food Truck Co., Choco-Churros, Big Grill Catering & BBQ, La Brea Food, Samuel Adams, and car2go
Plus NM Vendors including:
Saha International Cuisine, Mad Mexican, Eudora’s Fine Foods, Smash Cake, All Mine Caramels, Dine N’ Dash, Dystynct Boutique, Tiger Lili Jewelry, Tocino Boys, Westend Food Co-Op and more!
Back again for a second year running, Canada’s original food truck awards mark their return to the GTA bigger and better than ever. This year there will be 50 (yes, FIFTY!) food trucks at the event. Awestruck takes place Saturday September 21, 2013 between 2-8 pm at Garrison Common, Fort York.
Tickets are $10 and are available now from:
The Culinary Adventure Company and Cheesewerks have partnered up to bring food and cheese lovers a series of exciting new experiences. The signature event is a food and film fusion series called Flix + Pix + Plates. The series will allow food lovers a chance to enjoy a unique dining experience inspired by famous feature films and other digital food media.
Launching September 17, the Flix + Pix + Plates series kicks off with Cheesewerks Kevin Durkee hosting and Chef Scott Savoie of the Culinary Adventure Co. designing a full evening of food and drink pairings to celebrate the 1991 classic Fried Green Tomatoes. Future instalments will include Ghostbusters in October and JFK in November. Flix + Pix + Plates will offer diners an all-inclusive 5-course meal with drink pairings for only $65/person or $120/couple (plus tax).
“Both our businesses are about the celebration great stories. Stories about food, stories about producers, stories about unique culinary regions and neighbourhoods. What better way to enjoy those than with a unique dining series centered around Film and Photography,” says Kevin Durkee, of Cheesewerks.
We had a chance to taste some of the offerings at a media preview recently held at Cheesewerks. The menu was based around the films that will be a part of the Flix + Pix + Plates program and included Parmesan Herb Truffle Popcorn, Southern Fried “BLT” on Crostini, Poulet a L’estragon, Mitch’s Coney Island Dogs, Tyson Shaw Slow Cooked BBQ Ribs, New England Clam Chowder with Grilled Cheese, Nova Scotia Smoked Salmon Pizza and Ratatouille Nicoise. The night was capped off with a S’mores Torching Station for dessert.
Along with the film dinner series, the new partnership will also be introducing some other culinary experiences throughout the fall.
Cheese + Cheers – Sunday School Series (Starts September 22)
- Enjoy a 3 hour afternoon classroom of learning, pairing and appreciating the best of artisan cheese, craft beer, wine, spirits and drink. $49/person.
Urban Ale + Cheese Trail – (Start Date TBD)
- A full day of craft beer and artisan cheese discovery across the GTA. Jump on our bus to meet local craft brew masters, cheese producers, and mongers before returning to Cheesewerks for a dining and tasting experience. $125/person.
Melt the Market – (Starts September 27)
- The most unique way to discover Canadian Cheese and the No. 1 food market in the world. Join Chef Scott to shop the market for incredible cheese and ingredients, then meet up with the Big Cheese Kevin to lean how to melt them into fondue, raclette and other incredible ooey gooey dishes. Full meal and pairings included. $125/person.
Energy abounds at Feast of Fields. Generous, enthusiastic and talented people make this event popular – from the hardworking organic farmers who grow our food year round, the imaginative chefs who create amazing dishes over a simple camp fire or gas barbecue, the wineries and breweries that continue to innovate with their products, and the many volunteers dedicated to the organic food movement. While intended to be a sumptuous leisurely experience, the underlying theme of the Feast of Fields is the connection between organic food producers and consumers.
The 24th annual Feast of Fields is the signature event of Organic Advocates. Originating in1989, as a modest walkabout featuring urban cuisine in a rural setting,it has become an eagerly anticipated annual event. Imagine strolling through a sweet smelling field, sampling dozens of fresh,succulent organic creations, accompanied by local wines and beers, and you will get a taste of Feast of Fields. Celebrated chefs participating this year include: Ted Reader, Carl Heinrich, Michael Stadtlander, Albert Ponzo, Emerie Brine, Brad Livergant, Wanda Beaver and our Night Market friends from new food pop up La Brea Food, plus many more. Drink vendors include beer from Mill Street, Lake of Bays, Spearhead, Steamwhistle and wines from Pelee Island, Lailey Vineyard, Sandbanks Winery, plus many more!
We are delighted to be returning to Cold Creek Conservation Area. The location was a hit for the last three years.Every year the event gets bigger and bigger. As the organic, local food movement is raising consciousness of the food we eat and drink, more and more people are making the event a staple of their fall outings. – Chef Daniel Gilbert, Event Founder.
$100 Tickets may be purchased online or by calling 905-859-3609.
Impromptu takes a look at the redemptive power of food, wine, music and love through the eyes of a modern man. Chuck is in his element, cooking and listening to Chopin with his baby daughter, imagining what he will say to his wife Sylvie once he can get her to slow down long enough to have a real conversation. All goes awry when Sylvie spontaneously invites a group of colleagues over to celebrate a work victory. The festivities begin to spiral out of control, and Chuck must find his way through a planned diner à deux that has turned into pandemonium.
Filmmaker Bruce Alcock continues in the fine tradition of beloved food films such as Babette’s Feast, Big Night and Like Water for Chocolate, using the preparation of a meal as a vehicle for exploring the grand themes of love and life. The loosely flowing movements of his simple and colourful line drawings suggest Alexander Calder wire sculptures come to life. Like the piano impromptu from which the film takes its name, the animation embodies the fleeting occurrence of those inner eureka moments that carry us forward—and bring order to the chaos of life’s rich pageant.
The film is cute and quirky with a whimsical, unique style of 3D animation, inspired by filmmaker Bruce Alcock’s fascination with the 1080 Recipes cookbook. Bruce shares one of his favourite recipes for lamb below.
Best with a frenched rack cut into lambsicles, also works with regular chops. Broil or barbeque on high heat.
- frenched rack of lamb, cut into lambsicles
- 4 cloves garlic
- coarse salt
- 1 teaspoon of cardamom seeds
- a dozen juniper berries
- pinch of chipotle
- olive oil
- dry white vermouth
- juice of half a lemon
- fresh rosemary
- fresh bay leaf
- Crush with a mortar and pestle into a coarse paste: 4 cloves garlic, coarse salt, peppercorns, a teaspoon of cardamom seeds, a dozen juniper berries, a pinch of chipotle.
- Combine in a mixing bowl with 3 big glugs of olive oil and the same of dry white vermouth, and the juice of half a lemon or tangerine. Add two big sprigs of rosemary and a bay leaf (fresh is best).
- Squish around the lamb chops until well coated and leave them to sit, the longer the better the taste and more tender the chops. I like about 6 hours, but even no sitting time will work.
- BBQ high for 2-3 minutes a side and serve.
Are you a foodie and a film fan? Be sure to catch the world premiere of Impromptu when it screens at TIFF 2013:
- Wednesday September 11 @ 9:15 PM / TIFF Bell Lightbox 2
- Thursday September 12 @ 2:30 PM / TIFF Bell Lightbox 4
For more information, visit Impromptu on NFB.ca.
A growing trend, sous vide cooking (pronounced “soo-veed”) involves using submerging vacuum-sealed food in pouches into a precisely-controlled water bath held at a constant temperature. The SousVide Supreme is the world’s first water oven designed specifically to bring the extraordinary sous vide cooking method into the home kitchen.
We recently had a chance to try out the sous vide method of cooking at home using the SousVide Supreme from Cedarlane Culinary (the Canadian distributor). We decided to give it a try using bone-in rib steaks. Our triple AAA steaks were thawed from frozen and 1.5″ inches thick. We powered up the SousVide Supreme, and set the temperature to 57 Degrees Celsius. While the machine got up to temperature, we seasoned the steak with the montreal steak spice. We placed the steak into the provided vacuum seal pouches, along with a piece of butter. We sealed the steaks using the provided SousVide Supreme Vacuum Sealer. Once the Supreme reached temperature, we submerged the steaks into the water bath, set the timer on the unit for 60 minutes, and placed the cover.
After an hour, the timer went off and the meat was ready to be removed. We pull out the steak from the water bath, and cut open the pouches. The meat came out looking extremely tender and perfectly cooked. One thing about SousVide cooking is that unlike traditional methods it doesn’t brown or sear the meat. As a result, although ready to eat, the meat can sometimes look unappetizing. A quick sear will easily remedy this.
We chose to sear our steak on the grill. With the barbecue set at 500 degrees Fahrenheit, we placed the steak on the grill for just a few minutes to make grill marks and a perfect sear. Although not required by the SousVide cooking method, we let the steaks rest for a few minutes before cutting into them.
The meat was perfectly cooked, succulent, tender, and juicy. We served it alongside roasted potatoes, eggplant parmigiana and caesar salad. The SousVide is an easy and precise way to cook meats, fish, vegetables and more, perfectly every time. Looking forward to cooking with the SousVide Supreme again!
The SousVide Supreme kit we used was the SousVide Supreme Deluxe Promo Package (which retails for $549.00). The promo package includes everything you need to start cooking sous vide today, including the SousVide Supreme water oven, vacuum sealer, pouches, the Easy Sous Vide cookbook, and more. The push-button simple SousVide Supreme allows anyone to prepare meals with maximum flavour and nutrition that will be cooked to perfection and ready when you are. The result is food of incomparable taste and texture: steak perfectly cooked edge-to-edge, vibrant vegetables, juicy tender chicken breasts, and ribs with the meat literally falling off the bone.
The steps to sous vide cooking are simple: season and vacuum-seal your food, drop it into the SousVide Supreme at the desired temperature, and walk away. Unlike the hostile high temperatures of stovetop, oven, or grill, the SousVide Supreme gently and precisely cooks food to its perfect serving temperature and cannot overcook. Foolproof gourmet results with push-button simplicity.
SousVide Supreme Features:
- Hands-off, time-saving meal preparation. Just set it and walk away
- Easy and foolproof. Never overcook a meal again. Perfect results, every time.
- Gourmet taste. Capture the full, TRUE flavor of foods
- Saves you money. Tenderizes inexpensive cuts.
- Added nutritional value. Natural juices and nutrients are retained in the food-safe vacuum seal bag.
- Easy clean-up. No messy pots and pans. Just empty and wipe down the interior with a soft cloth.
- Energy-efficient operation. Uses energy equivalent to a 60W light bulb once at target temperature. Quiet operation.
- Precise temperature control to 1 degree Fahrenheit (0.5 degrees Celsius)
SousVide Supreme Tips and Tricks:
One of the best things about the SousVide Supreme and sous vide cooking in general is that it is very simple to create gourmet meals at home with minimal hands-on time and almost no risk of overcooking! Cedarlane Culinary shares a handful of tricks and tips that will help you cook SousVide successfully one your very first attempts.
Cooking Times and Temperatures
- Pork chops or tenderloin at 60 degrees C for a couple of hours at least.
- Steaks and Chicken breasts can do for an hour. Medium rare steak is 57 degrees C and Chicken should be done at 64 degrees C.
- Beef roast at 57 or a couple degrees higher if you like a bit more well done. Do for 4-8 hours.
Sealing & Cooking Liquids and Liquid-Rich Foods
- If the liquid or sauce is freezable, put it in the freezer beforehand to solidify it and add it to your pouch of food while in it’s frozen state. It won’t take long to start melting once the pouch is in your SousVide Supreme and it won’t give you any issues during sealing.
- Our preferred method is to take advantage of all 3 button on the vacuum sealer (Vacuum seal, Cancel, and Seal Only). Prepare your pouch as you normally would and hit the Vacuum Seal button. Once the majority of the air is removed you will start to see the liquid being pulled up the pouch. At this point quickly press the ‘Cancel’ button, followed immediately by the ‘Seal Only’ button. This will maximize the amount of air removed while stopping the suction before the bag is sealed and before any liquid can reach the top of the pouch.
- A third option is to use the Archimedes Principle of Water Displacement in which you fill your sink or container with water, and submerge the pouch before using the ‘Seal Only’ button to close the pouch. If you’re feeling adventurous you can also combine Tips 2 and 3 to remove as much air as possible before sealing.
Sealing ‘Bone-In’ Meats
- If you’re having trouble sealing meats with the bone left in because the bone is puncturing the pouch, use some tinfoil to wrap around the exposed bone area before sealing. This will protect the pouch from any sharp edges that may pose a concern.
- One thing you want to remember after you remove the food from the pouch and before searing on the grill, in a pan, or with a blowtorch, is to pat the surface of your food with a paper towel to remove the moisture on the exterior of your food. You want to sear it for a very short amount of time (20-30 seconds per side) on very high heat and if there is a lot of moisture on the exterior of the food, it will take longer to evaporate this moisture and you will need to sear it longer to achieve the exterior browning you desire. This added time can quickly start overcooking the interior and can ruin the amazing results you just achieved by cooking it sous vide.
For Sous Vide Recipes, Cooking Tips, Industry News and more like Cedarlane Culinary on Facebook and follow them on Twitter. If you are interested in purchasing a SousVide Supreme or learning more, please contact Cedarlane Culinary.