About pat

Photographer and writer. I love taking pictures of food that make it look irresistible. Prime interests is field-to-table food, closely followed by gardening and urban nature.

Terroir 2013

I had the good fortune of photographing Terroir 2013 a week ago Monday. I heard about the opportunity through a tweet from Ontario Culinary Tourism Alliance, who I interned with in the fall.

Smaller versions of my photos are online on Flickr.

So far, I’ve received  photo credits in the Buffalo News, The Montreal Gazette, and images will be showing up in a number of online blogs and newsletters.

Selsi spices at the Delicious Food Show

I had to highlight them. They’re another place I usually go to at the Saint Lawrence Market — I’ve got green peppercorns I bought fresh from them on the stem. Hmm, I should check on those: they’ve been in brandy for about a year now.

Selsi combines spices with the lovely containers I’m used to seeing at Lee Valley Tools, and put them together as spice kits that are visually appealing, and I’m sure would help get a novice using spices. They have two sizes:

Selsi spice kit #1

And a smaller sampler:

Selsi spice kit #2

Support your local purveyors!

I love Kozlik’s.

They’re at the Delicious Food Show. I hope more people try Kozlik’s mustards and horseradish. They are my absolute favorite purveyor of those items.

Kozlik's mustard

I usually buy their products at the Saint Lawrence Market. I’m a huge fan of their horseradish: it’s got heat and flavour. Totally clears out the sinuses. Has taste and works well in a Bloody Caesar as well as being served alongside a hunk of prime rib, or mixed in with some applesauce to go with pork (think I got that trick from the Joy of Cooking).

One of my favorite mustards is the triple crunch: it’s the caviar of mustards. Three different types of seed — makes a beautiful visual. Has an awesome flavour. Your teeth bear down on a seed that’s been softened and expanded with vinegar, and it explodes in your mouth with pure flavour, the way a fish egg does. It’s awesome. Put some on a slice of aged cheddar and eat it. Your toes will curl with pleasure.

One of the big reasons I love Kozlik’s is their customer service. My father can’t eat sulphites, and for years, this has meant the only mustard he could eat was the Keen’s powdered mustard, which my mother would add water to and make a paste.

I called to find out if any of their mustards or horseradishes were sulphite-free, and got a phone call back (I think it was Jeremy who called), and had a superb conversation. I couldn’t get my Dad a pure horseradish (it requires sulphites to keep it) but I could get him a horseradish mustard (wow, was it tasty). I was also given the names of two other mustards I could get him that were sulphite-free.

You treat a customer well, it’s remembered forever.

Major Craig’s Chutneys at the Delicious Food Show

Major Craig should be proud of his great-great-grandson, who is selling his chutneys at the show.

Major Craig's great-great-grandson

Sir, your great-great-grandson told me that you started as an employee of the East India Company, then became part of the private army, then a Major in Queen Victoria’s army, and continued provisioning. And he’s using your recipes (plus some new ones).

The chutneys are delicious — I bought the Northern India Chutney. Heck, it will work on ice-cream, with cheese, beside a hot curry. It’s a go-to chutney.

Tracy’s drizzles, spreads, and jellies

Tracy knows what she’s doing.

Tracy of Tracy's

Her booth attracted me because it was clean, well-laid out, organized. Her food was all there for sampling.  She reeled me in with a taste of her *no sugar added* bumbleberry spread, which was absolutely delicious.

Delicious menu of spreads

Bonus on the spreads!

She makes beautiful food. Look at this trio of drizzles.

Tasty trio at Tracy's

And she recommends what to do with them. Sometimes it’s things I wouldn’t expect. Like… use the drizzles on meatballs. Genius. And the picture makes them look mouth-watering.

Use with meatballs

Then I had to sample more things.

So many choices.

Treats of tastiness

Even more choices.

More choices

Delicious, jewel-like jellies. She uses Niagara wines, adds fruit, and reduces them.

Beautiful refractions

I left with a Vidal icewine jelly and port jelly for myself, and a gift pack for my sister-in-law’s parents at Christmas (shhhh! don’t tell them!)

 

Get your freshly shucked oysters! At the Delicious Food show

Larger and smaller operations are both at the show.

In the larger category, think Rodney’s, truly the eminence gris of Toronto fresh seafood. Once in the basement on Richmond Street by Jarvis (old time, I know) they’re now on King West just west of Spadina.

Rodney's Oysters!

In the smaller category, think Oyster Boy, on Queen West near Trinity Bellwoods park.

Oysterboy shucks on!

Good prices for fresh seafood. Now that they’ve had the chance to scope each other out, they may have the same price. Yesterday, Oyster Boy was definitely the price winner!

Goat butter — yes, in Ontario!

One item I bought in Florence that I’ve wished I could get in Toronto is goat butter — it has more flavour to it than cow butter. It isn’t as strong as the barnyard flavour in a goat cheese, but there’s a hint of that same taste. At the Delicious Food Show, Stirling Creamery was there — and I had the opportunity to sample the goat butter. Delicious!

Stirling butters

The list of retailers included Chris the Cheesemonger at the Saint Lawrence Market in Toronto. You can bet (if they’re not already carrying that product) that I’ll be asking them for it!

Chef Challet and interesting things at the Delicious Food Show

Chef Challet is demonstrating the use and versatility of cocoa butter that has been reduced to a particle size. He recommends using it instead of the standard fats we use to cook foods in the kitchen. It has a high flash point: 200C. What’s different about it?

Mycryo. Amazing.

You don’t put it in the frying pan to melt, come up to temperature, and then add the food to be cooked. You  sprinkle it on the raw food (or coat the food, like you would with bread crumbs) and then put the food directly in the frying pan. It sears, it preserves flavour, it reduces cooking time, and is cholesterol free.

Mushrooms sauteed in Mycryo

Sounds interesting, and these mushrooms tasted very good.

Tasty they are.

Chef Challet is coming to Leslieville in the very near future — the old Leonidas chocolate store (gone, alas) is his new venue. He’ll be selling bread items (pain au chocolat, croissants, bread) and prepared food items (boeuf bourguignon, lobster bisque, for example). He expects to be open in about a month — I’ll hit the store when it’s open and post about it!

Do you love shoes? Do you love chocolate? at the Delicious Food Show

Get both!

Chocolate shoes

Yes, ladies, all of these shoes are made of chocolate: dark chocolate, milk chocolate, white chocolate. And they have a limited supply, so you need to get your tail over there if you want one.

Close-up on a white chocolate shoe

Each of these shoes is $30.00; I asked what the weight was, and couldn’t get a complete answer… probably in the neighbourhood of 175 grams each.

They have non-shoe chocolates, too:

Chocolate variety

At the chocoStyle booth.