St. Lawrence Market

Markets have been around for countless centuries. They have served as venues for people to gather, to sell, to satisfy the craving for a good bargain or, simply, just to look around. Each town in every country has its own spinoff: the tiangge, the farmers' market, the swap meet, the market square, etc. And in Toronto, there's St. Lawrence Market.

Considered by Food & Wine magazine as one of the 25 best markets in the world, St. Lawrence Market is situated in the heart of historic Old Town Toronto -- just a short walk from Union Station. Established in 1803, its three buildings have functioned as the city's social center, city hall, and market place throughout its history. At present, it houses more than 120 specialty restos and shops that sell all sorts of foodstuffs, from fresh seafood to pastries to Canadian souvenirs.

Being pressed for time, I was only able to go to the South market (shown in the picture). Its impressive full-brick architecture made it a dream to look at. As i went inside, the adrenaline rush kicked in... A cheese shop here, a meat shop there, a bakery at the center, and more stuff downstairs!!! As the saying goes, too much things to sample, so little time!

Before buying anything, I decided to have a look around first.

A small crowd from the market tour makes a stop at Scheffler's Deli and Cheese, which offers a huge array of antipastos, gourmet world cheeses, salads, fresh truffles, all kinds of olives, the largest selection of prosciutto in the city, and soooo much more. It feels like a busy, jam-packed, homey Santis deli.

As i descended the stairs, the comforting smell of apples and cinnamon lead me to Yianni's kitchen, a stall which sells Greek fare and is known for its apple fritters.

Beside Yianni's is Mustachio, from which i got my first taste of a veal eggplant sandwich ($7.50):

A huge slab of veal (dipped in batter then deep fried) with a huge slice of aubergine (dipped in batter then deep fried as well), smothered in herby tomato sauce and placed in an equally huge bun (4x as big as my fist). If not for the unfriendly store owner, i would've given this burger five stars.

After finishing half of this big-ass sandwich, i went back upstairs to look for some coffee to wash it down.


Tucked in a corner of the upper level (in front of Paddington's Pump), Luba's Gourmet Coffee and Tea Boutique boasts a wide selection of... you guessed it, coffees and teas. Ate Edith, the nice and friendly Filipina manager, gave me some of her home-cooked peanuts (with all its oily, garlic-y and salty goodness) to go with my aromatic hazelnut coffee ($1.75). Then I had a hankering for something sweet.


Future Bakery: the bakeshop at the center of the South market. One side features various pastries, the other sells breads and cakes.
I tried their Pistachio Baklava: TOO sweet. 'Nuff said.

I went back to Ate Edith and asked her where i could get yummy pastries in the Market worth my money. She told me to go back downstairs, go around the staircase, and head straight to the back. She couldn't remember the name of the shop, but according to her, it has the freshest baked goods in the market.

So I followed her directions and ended up in Stonemill Bakehouse.

Their stuff are made in-house, so that's a plus point for them. I tried their apple streudel ($1.56): PRO - not too sweet! CON - not fluffy and light enough. But not too hard, either. It isn't the best streudel i've tasted (blueberry streudel from the 400 Market is still the best, hands down), but it has potential.

Despite taking a few wrong turns (food-wise), St Lawrence Market is definitely a must-see for travellers to Toronto. If you have a day -- and money -- to spare, go and visit this unique establishment. Join their 2-hour guided food and history walking tours ($25) if you can.


St. Lawrence Market
92 Front St E (at Jarvis)
Toronto, ON M5E 1C4

HOURS:
South Market
T - Th: 8am to 6pm
F: 8am to 7pm
Sat: 5am to 5pm

Farmers' Market
Sat: from 5am onwards

Table 31

As a "Welcome to Philly!" and pre-exam treat to myself, I walked from the 30th Street Blue Line Subway station to the Comcast Center and entered Table 31, a [relatively] fancy restaurant in a modern building juxtaposed with historic architecture of Philadelphia's Center City. Looking very out of place with my plaid shorts and huge backpack, I slowly walked into the lounge -- in my mouselike way, of course -- and was greeted by Michelle, the friendly bartender, who brought me to a table near the bar.

These are some of their lunch prix fixe selections ($26 for three courses):

Farfalle Pasta
Bowtie pasta with Italian sausage, baby tomatoes, and some unknown green vegetables. It's a bit on the salty side...

Grilled Flatiron Steak
With mashed potatoes, carrots, and tomato vinaigrette -- the tartness of which complemented the steak well. Try this with a glass of 2004 Syrah from Napa, and you're all set.

Vanilla Bean creme brulee
Not too sweet and not too creamy... everything about this dessert is just right.

The bill made a significant dent on my imaginary piggy bank, but the steak and wine were worth every penny. If you're headed to Philly and in the mood for something other than a Philly cheesesteak (which is HEAVENLY and a must-try, by the way!), give Table 31 a heads-up.


Table 31 at the Comcast Center
1701 JFK Boulevard
Philadelphia, PA
215.567.7111
http://www.table-31.com

Heavenly Chocolates

When I was still studying, we had this group called Chocoholics Anonymous. Well, it's not really anonymous (haha) -- my friends (headed by Ging Zamora-Racaza) and I met occasionally for dessert and we just named ourselves. Am not really a chocoholic; I just enjoy the company. And a bit of dark chocolate. :D


For the true-blue chocoholics out there, Heavenly Chocolates is definitely one of Quezon City's best-kept secrets. (Not anymore, I hope!) Situated in a nondescript building along A. Roces Avenue, you wouldn't notice it at first glance when you pass by. You'd probably go, "Oh, that's a chocolate place right there." BUT... it has the smoooothest chocolate I've ever tasted.

My first encounter with Sachi Nama (ie. fresh) chocolate: Ivan and Thale went, "Try mo 'to." I went up to the guy giving us a free sample. He gave me a 1 x 2 x 2 cm chunk of pure heaven. No gritty stuff, just... honest-to-goodness, rich, velvety dark chocolate. Made using the strictest quality control and Japanese technology, Sachi chocolate comes in lots of flavors: Milk, Bitter, Bittersweet, Macha, Mint, Rum, Champagne, and others. Two downsides, though: 1. It doesn't come cheap (Php 350 for a box of 15 chunks); and 2. More importantly, its storage temp should be between 1 and 10 degrees Celsius. So... it's either you wait for winter to come to Manila, or you eat it with a group of friends in the chocolate bar itself so it doesn't melt -- unless you want to eat them by yourself and feel sick in your stomach afterwards. Nonetheless, tasting a bit of Sachi chocolate is an experience worth the trip.

This chocolate bar doesn't just offer bittersweet goodness from Japan; it features desserts (including the infamous Montezuma, the chocolate pasta) and a wide selection of cocoa from various parts of the world -- Ghana and Ivory Coast, to name a few. We decided to try a pot of hot chocolate from Ecuador... "Wonder in a cup" seems to fall short in describing that smooth liquid. How's this: imagine yourself involuntarily closing your eyes and breathing deeply as you savor even just one gulp. (I'm not a chocolate connoisseur, so i can't comment on the taste technicalities.)

So, if you've just had lunch or a light dinner with a group of friends (or a date) in the Morato area, try to drop by. Bring a laptop as well (it's a Wi-Fi spot). A few critics have said that they've had better, but I say... Judge for yourself.


Heavenly Chocolates
127 A. Roces Avenue (off Tomas Morato), Quezon City
666-2208
Open from 1 pm - 10 pm

(Sorry... I'm still figuring this out. Kindly drag the map to the Philippines, and click + or - to magnify or pan. Thanks!)


View Heavenly Chocolates in a larger map

Katre

Katre /KAH-tre/ n. A Turkish term for [a] drop or gout; a Filipino word for "bed"; and, a two-floor Mediterranean-fusion restaurant in a white structure along the side streets of Tomas Morato. Newlyweds and I hopped and skipped to the other side of the city to try some of its fare, as praised by our favorite blogger Anton and our friend Lala.

It's 12:20pm. As we entered the restaurant, we felt a sense of airiness and minimalism, just as you probably would when you step into a house in the Greek Isles (or something). But wait... where is everybody? There's no one downstairs to greet you -- no diners as well -- but you see a waiter or two as you look up. We went, "Ah... so this is where the people are". A couple sat in a nook, and a group of friends ate and chatted by the window. We noticed a secluded area which could probably be used for small parties, then sat at our reserved table (in the middle of the dining area).

Their cuisine boasts of an array of subtly Mediterranean dishes fused with French, Italian, and other influences. It's not overtly spicy -- a plus for foodies averse to hot things. Here's a list of what we got:

Cream of wild mushroom soup (Php 160)
A thick, chunky, bowl with tortilla crisp, tomato brucoise, and parsley.
Not too earthy, on the salty side, but you can taste the wonderful melding of cream and mushroom. The serving size can be deceiving, though... the amount may look just enough for 1 person, but due to the rich flavors, it can be shared by three!

Field Green Salad (Php 165)
A crisp and refreshing hodgepodge of lettuce, grapes, capers, kalamata, balsamic vinaigrette, and bleu cheese!
(Just a hint of the cheese, though, so it's good for non-bleu-savvy gourmands.)

Trilogy (Php 275)
A sampler of three kinds of bruschetta: the Traditional (with Boursin cheese, Tomato Salsa, and Pesto), the Tuna Ceviche (with Uni and Wasabi Aioli), and the Foie Gras with Grilled Chicken (with cranberry sauce, mango puree, and pesto) --> the best among the three.

Navarin of Lamb with Couscous (Php 395)
Wonderfully tender lamb shoulder, stewed with sofrito of garlic, onion, and peppers, in cinnamon and other Moroccan spices.
Oooh. Probably the best among the three entrees we got. (just writing about it now gets my stomach growling). The flavors did not overpower each other, and the couscous was cooked perfectly.

Grilled Mahi-mahi (Php 355)
A moist fillet with fricasse of calico scallops, olive oil, garlic, tomato, capers, and peppers. The creamy taste of the fish went well with the mildly flavored sauce.

Pasta ala Katre (Php 320)
A cream-based sauce with a hint of bleu cheese, olive oil, garlic, and pesto, with heaps of vegetables and mushrooms. A bit on the rich and creamy side, but again, it's good for non-bleu-savvy people.

Thale got their specialty drink (Pandan iced tea), and Ivan got a bottle of 2004 South Australian Shiraz from Dinelli (a gourmet store few blocks away). Their corkage was Php 300 -- perfect. (Not that their wine selection was bad... we were just pinching pennies :D)


If you want to eat in the Tomas Morato area and are looking for something new, this is probably one of the places to check out. It's a refreshing sight in that strip laden with restaurant chains. Pros: flavors are not too foreign, service is relatively fast, and you can bring your wine without much penalty :D Pseudo-cons: a bit of a dent on the piggy bank, and the flavors don't pack a mean punch. But, if you're into fusion cuisine, this is a great place to be.


Katre Mediterranean Fusion Restaurant
103 Scout Dr. Lascano Street (off Tomas Morato)
Brgy. Laging Handa, Quezon City
For reservations: (02) 373-4705
Hours: 12-2 pm, 6-10 pm (Tues to Sun)
Parking: in front of the restaurant

Pre-wedding/Pre-exam mini-party

For the past couple of weeks, it's been hard to drag me out of the house (people who know me should know why). Because of this, my good friends Ivan and Nathalie (plus Ivan's sister Rosette) visited me at home and ate/drank our way through the night.

They brought 2 kinds of wine (but still had a crate or so in the car, haha), cheese, crackers, fruit, chopping board and knives, and Jollibee spaghetti for Rosette.

Clockwise from bottom left: Magic Flakes crackers, Stilton cheese, pickled onions, pitted green olives, oranges, Manchego cheese, Parmigiano Riggiano cheese, sweet grape

I have been hearing rave reviews about Stilton cheese from my blue-savvy friend Thale, but haven't gotten around to tasting it myself. Hailing from England, Stilton has been around since the early 18th century, and has been made in the same way since then. Here's an excerpt from The Home of Stilton Cheese:

"Quintessentially English, Stilton has its own Certification Trade Mark and is an EU Protected Food Name. This means that:

- it can only be produced in the three Counties of Derbyshire, Nottinghamshire and Leicestershire
- it must be made from locally produced milk that has been pasteurised before use
- it can only be made in a cylindrical shape
- it must be allowed to form its own coat or crust
- it must never be pressed and
- it must have the magical blue veins radiating from the centre of the cheese."

The first crumbly bite was... utter heaven. A half centimeter cube was PACKED with the distinctive blue cheese flavor. That heady, robust aroma sneaking up from your mouth... yum.

How to serve it? Well, the simplest way is to just eat it right after opening your package from the deli. But here are some ways (again, from The Home of Stilton Cheese):

• Blue Stilton is a versatile and easy to use ingredient in a variety of starters and main courses - a little goes a long way.
• Like all good cheeses Blue Stilton is best served at room temperature (20 degrees C or 68 degrees F). Try to get your cheese out of the fridge an hour or so before eating so as to let the flavour of the cheese develop.
• Blue Stilton is a must for any cheese board - serve with crackers or traditional plum loaf
• Unlike most cheeses, Blue Stilton may be frozen. Wrap in several layers of cling film and a layer of foil and keep in freezer for up to 3 months. Defrost overnight in the fridge and allow to reach room temperature before serving.
• Blue Stilton goes well with any wine -- simply experiment. (but they say that sweet wines -- like port or any dessert wines -- go best with Stilton)


While Stilton is all about potency of flavor, Manchego is subtle. Produced in wheels in Don Quixote's land of La Mancha, it is made only from the whole milk of Manchega sheep. It IS marvelous in its own way. Subtle, yes, but the creamy flavor sneaks up at you.

They say Manchego is great with Spanish crackers, salmon, or lamb. It is often eaten with dulce de membrillo, a firm paste made of quince (a fruit native to Southwest Asia). Manchego also goes rather well with a medium-bodied beer.



Some trivia about Parmigiano-Reggiano:
1. It CAN be eaten by itself (i.e. not just grated over pasta).
2. It has the highest glutamate content of all cheeses, which explains its umami flavor (like Ajino-Moto) and why Easterners love it.
3. According to legend, the Parmigiano was created in the 13th-14th century in the province of Reggio Emilia. Soon, its production spread to the Parma and Modena areas.
4. It is hard, fatty, salty, and granular, but nonetheless flavorful, heady, and delicious.
5. It is a cousin of Grana Padano (my favorite), which has less fat and is being produced in the town of Lodi.

A glass of 2008 Angove Butterfly Ridge Shiraz-Cab (from South Australia) compliments our mini-meal. Here's how i described it to Ivan (pardon the nerd talk, i'm studying!): its burst of sweetness is akin to the action potential of pacemaker cells.

Thanks again, guys! Enjoyed your company, as always.



References:

www.stiltoncheese.com
www.en.wikipedia.org
www.pdphoto.org

Aubergine

One not-so-hectic Friday night, a girl with a single kidney, a girl with renal artery stenosis, and two people in need of consoling went to Aubergine, a French bar and resto at 32nd and Fifth. Everything, and i mean EVERYTHING, was good. No patibongs. We spent a fortune, but for the stuff we ate? Definitely worth it.

Compliments of the Chef: Breaded feta cheese with mango and cilantro

Duck foie gras and smoked duck breast sampler
A whole lotta ways to enjoy ducks.

Wild mushroom froth with truffles
Yummm. My kind of mushroom soup (ie. tastes like the earth)

Prawn Tagliolini (with marscapone cheese and zucchini)
Oh, this was great. On the rich side, but awesome.

Surf n' Turf
Grilled Lobster, Beef Tenderloin, and Seared Duck Foie Gras with port wine sauce and potato gratin.
One of two house specials. Two words: oh, man.

Pineapple glazed Australian rack of lamb with port wine tamarind jus, potato gratin, and green beans
The other house special. They did justice to the lamb.

Tiramisu with creme Anglaise and Arabica coffee-infused ice cream

Green Tea creme brulee, Flourless chocolate cake, Sugarless ice cream, and Cointreau-marinated berries

Calamansi sorbet
A perfect way to cut the meal into two parts, or to just simply end it. Adds a big ZING!!!! to the meal. Very refreshing to the palate.

We enjoyed our feast with glasses of Wolf Blass Red Label Shiraz/Cabernet Sauvignon, Santa Carolina Cabernet Sauvignon, and Cinzano Asti Spumante. The reds had a "perfect long finish", by the way.


Aubergine Restaurant
32nd and Fifth Building, 5th Avenue cor 32nd Street
Bonifacio Global City, Taguig 1634
Philippines
+63-2-8569888

Parking:
1) below 32nd and Fifth Bldg, behind HSBC
2) across the Bridgestone building