Back At It

It's been a long time since my last blog post. Too long. I've wanted to write about the fabulous food I've indulged in, but lacked the creative motivation to write. They always say you find inspiration where you least expect it, right? Well, I just returned from the trip I'd been dreading for years... the one to Toronto to bury my Grandpa. But during those heavy but meaningful days, I found my inspiration, so I'm back at it! Death brings intense perspective you could say.

Per usual, when my parents and I travel to Toronto, we try a few hot spots since we're all foodies and need some balance to our trips, which were mostly spent in a nursing home and visiting with extended family. The former being emotionally exhausting, we found solace in the latest delicacy... and a bottle of wine ;)

After my parents picked me up from the airport we headed for a mellow dinner at Fabbrica, an Italian spot my parents frequented on previous Toronto trips located in the Shops at Don Mills. Naturally we nestled up to the bar, ordered a bottle of wine and a few small plates to share.

The food was comforting and full of flavor. We weren't that hungry so we just ordered a few bites, the highlight being the Fregola and sweet corn charred with chili and dill. I love the meatiness of fregola. The char brought the dish together under a thick, spicy blanket and the chilis packed a punch to finish it off. I could have eaten the whole dish myself!

We also split a prosciutto and arugula pizza. Homemade tomato sauce oozed out of each bite and the salty prosciutto paired perfectly with the peppery arugula and silky mozzarella.

Hard to believe, but the highlight of this evening wasn't the food, it was Abby, Fabbrica's fabulous General Manager. Her upbeat positive personality was infectious. She befriended us, danced us through the cocktail menu, showed us their house infused liquors (below) and made some fabulous restaurant recommendations for while we were in Toronto.

She recommended a few other spots for us to try: Burger's Priest for Toronto's best burger, Rock Lobster for Cesar drinks with a lobster tail, Guu for Japanese tapas and a few more, most which we put on  our list (see future posts!).

We found ourselves back at Fabbrica for lunch with cousins on our last day in Toronto. Couldn't get enough!

I'm a huge steak salad fan so had to order it. Loved the use of celery leaves sprinkled in, which added a freshness and tartness. I've also recently become a huge fan of celery leaves (thanks to Osteria Mozza) and now use the stalks to juice and the leaves for a salad!

Fabbrica. Toronto, Canada.

Beets Galore

Indulging in the beet salad at Father's Office in Helms Bakery. Yum!

Yes, Chef

Marcus Samuelsson. A Chef I’ve watched on every Food Network show, it seems, and a Chef whom I wished had a restaurant in LA. 

When I read that Chef Samuelsson, of Harlem’s Red Rooster, was coming to LA to promote his new book, Yes, Chef, and would be cooking at Son of a Gun, I picked up my phone and dialed as fast as I could to grab a coveted rezzie. Score!

We nestled into the perfect table by the window and were warmly greeted by the friendly and humble Chef Samuelsson. You could drink in his excitement for cooking and meeting everyone who was eager to eat his food.

Helga’s Pea Soup, Mint, Ginger

Fried Misty Point Oyster, Addis Remoulade

When the spoon hit my mouth I was surprised to be greeted with a cold liquid. Novice me was expecting hotness. I dunked the fried oyster into the thick cool broth and savored the smooth spiciness. Definitely unlike any pea soup I've tasted.

Gravlax, Mustard, Pickled Fennel

Tokyo Salad, Mizuna, Yuzu-Shishito Vinaigrette

This put every lox, bagel and cream cheese bite I had growing up to shame. The combination of pristine gravlax with tart homemade mustard and pickled fennel was sinful.

Fried Yard Bird, Collard Greens, Rooster Sauce

Sweet Corn Salad

Out. Of. Control. Some of the best fried chicken I’ve had. The chicken was so moist and buttery contrasted with the thick, fried buttercream crust. I wanted another piece. Ok, maybe two.

You can tell I didn’t like it ;)

Sweet Potato Donuts, Fennel Ice Cream

The donuts were more doughy that typical doughnuts, which I embraced. I was nervous for fennel ice cream but it was quite good. Didn't taste like much, but that's much better than tasting like fennel!

We were given a copy of Yes, Chef, which I can’t wait to read, and schmoozed with Chef  Samuelsson, who was nice enough to pose for a pic with my crew. 

Overall a lovely evening, although I have a beef with Son of a Gun who charged way too much per glass for mediocre white wine. And my pics did not turn out that good.

Adventures in Juicing

Passover in the Desert

Almond-Raison Matzo Kugel with Brandy Glaze 

The table is set!

Matzo plate circa 1986 ;)

Mom's Matzo Ball Soup

Gotta make the gefilte fish look good ;)

Brisket... BOOM!