Monday morning musings...

Couldn't have said it better myself...
Dominick Gauthier: «Montréal doit retrouver le goût de gagner...»

RealCity Reviews: Faberge: Breakfast by Champions

I am an admitted early bird. For most of the people I know, this is  considered a character flaw, but I am a firm believer that the early bird does get the worm. In this case, the worm being a kick ass breakkie, as the young folks say. (My God am I really at that stage in life?).
As any upstanding Montrealer will tell you, our fine city has been a hotbet for a "breakfast renaissance" if you will.  The emergeance of places like Eggspectations, Tutti Fruttti and the ever present Chez Cora have turned the oft taken-for-granted meal and lifted it to prominence. However, the ubiquitous nature of these eateries has rendered them pedestrian and cookie-cutter. Face it, the Eggs benny with the mountain of fruit on the side has kind of lost its novelty. Breakfast has become so routine, you might as well whip up something at home and forego the experience. Luckily there's a spot in Mile-End still serving up a great experience along with a great breakfast.

Faberge is another of the Mile-end's culinary gems (pun intended) serving up affordable, expertly crafted morning fare in an atmosphere that is as different as any place I've visited; and that is truly it's calling card.

A lot of restaurants make the claim that their environments cater to everyone. Seldom, however actually put it in practice. Faberge, is the first joint I've been to where people from all walks of life  are easily, comfortably catered to, while fitting perfectly in the offered setting. There were couples on a brunch date, a small groupe of 8 people, the business man reading his paper along with his freshly brewed coffee, those on a solo mission eating at the askewed bar, and people like myself taking in a late brunch with a couple of close friends. All becoming intricate elements of the easy going atmosphere. Once passed the velvet Curtains keeping the cold air from permeating the space, I  was welcomed by the perculating beans, mild chatter, 80's cartoons on the big screen tv's ( Transformers was on in my case. WIN!) and the most fitting selection from the Legendary Philly band The Roots, "What they do", piping through the speakers. In the time it took me to canvas the area, I was taken back to my childhood, my teenage years and present adulthood. That takes a well thought out vision; but to execute, that takes finess.

Now on to the star of the production: the Food. As stated before, the offerings from most of the breakfast spots in town are a little redundant: Eggs, any style; pile of fruit; buttered toast, bacon etc. Hold the personality. Faberge is all about personality. You be must if you're playing The Roots on a Saturday morning! That being said, you do find that ecclectic, soulful energy synonimous with the neighborhood within the food and the staff (Shoutout to my waitress Audrey!).
Being in the mood for anything but mundane, I set my sights on their take of the southern staple Chicken and waffles; a dish I have long wanted to experience. Happy to say this was an amazing experience.
At a reasonable 14.99, Faberge gives you a heaping helping of grub with  some fruit ( I know), coleslaw, a spicy ketchup to complement the ABSOLUTELY PERFECT crispy potatoes, and warm maple syrup to go with aformentioned Chicken and waffles. The waffles were wonderfully fluffy and light with that ever so light crisp when you bite into them; The warm maple elixir nestled in the nooks and crannies. Heaven.
The Real star of this event is the chicken. I have to give special praise and ask the God Lord to bless the hands that fried the cutlets to a crispy seasoned nirvana. A lot of people can be turned off by fried food due to its stigma of being unhealthy, or heavy. Let me say that the cooks at the helm of this dish raise the technique of frying to the level of fine art. The crackling salty texture of the skin insolating the perfectly cooked meat was a wonder; and when the works just melt in your mouth, you want to rush out and get the finest fryer at Home Outfitters and try to duplicate what transpired. The Devil is in the details, and Faberge is all about the details: A peice of the chicken  with the maple drenched waffle dipped in the spicy ketchup make for a bite so perfect, it makes you doubt the possibility of happenstance. This HAS to be calculated.
I leave in the east end, and this is definately worth the trio down. On a beautiful crisp saturday Morning, seeing a (still) great city in its morning glory on my way to meet great friend for an Even better brunch at a very Special Place. Thank you Faberge, Breakfast is once again an the most important experience of the day.

Saturday night stories. ..

http://instagr.am/p/WqABamO5NX/
Let the wknd begin!!

Reasons to love Mile-End...

Adventurous brunch at Lawrence...
Kedgeree. A delicious and filling amalgamation of rice, curry, eggs, herring, spinach, lemon and various spices. Yay for the wknd!!

Saturday night stories...BBQ, Seoul style!!

Breakfast, blogs and barbershops

Watch "The Roots - What They Do (No Subtitles)" on YouTube

Happy weekend foodies!! It's been a hectic coupke of weeks but we here at RealCity Epicurean are back in the fullest effect for thus weekend's getdown!... So here's the rundown: Kicking things off with a tremendous brunch at famed breakfast eatery Fabrege in Mile-End. It was a spur of the moment thing and I had two old friends tag along. And that my friends is usually the recipe to a good time. Great company and GREAT food. Stay tuned for the review; the link to The Roots will be explained... Tonight we got Nuit Blanche, major event in town as part of the Montréal en Lumiere festival that popped off last week. Nightowls and insomniacs can revel in a host of activities that are being held in, around and underground town. From fireworks to choirs to salsa dancing to art exhibits, and yes, even a cooking workshop lots to do all over town all night! Best part: most of these activities are free AND, for added convenience, the Metro runs all night! check out the website or download the free app for iPhone or Android. So tonight, a little Korean BBQ and some nocturnal adventure... For those not enclined to step out, it back and enjoy the prowess of the home team who's been on a bit of a run lately as they have a back to back against the Penguins and dastardly Bruins. BIG shoutout to my beloved Canadiens... Lastly as mentioned in a previous post, I'm embarking on a path in the culinary arena by attending culinary school. And this week things have become official as I'm finally registered for classes in the spring! I want to thank any and all who showed support along the way. Promise I will not let you down! Happy weekend people! As always, make it count...its less than 48hrs till Monday!

Saturday night stories: MTL ♥ J. Dilla

Watch "Common w/ The Roots, DJ Jazzy Jeff, Queen Latifah - "Medley" - Live in Philly July 4 2012" on YouTube

Whiskey sour and my wing man. Dilla bumpin hard courtesy of SIMAHLAK. Saturday is lookin up!
I'm from the Golden Era of hip-hop so, if your like me you feel somewhat lost in today's musical landscape. Tonight at The Belmont, it's a safe haven for dep grooves and familiar yet intricate melodies...and the drinks are goood!
I appreciate clean air as much as the next cat, but my wing man made a great point: not some 15 yrs ago, when this music reigned supreme,  this type of joint would be foggy with cigarette smoke. Adding a whole other mystique. Those where the days....
More to come!!

Saturday night stories: MTL ♥ J. Dilla

It's the weekend friends and foodies!!
This week has kinda been like the weather: a mixed bag. Details to come with some good news on a personal note!
Tonight we got the MTL ♡ J.Dilla tribute night at the venerable Belmont on Saint-Laurent. DJ'S Simahlak and Scott C will be holding it down. We celebrate the life and work of one of hip-hop's most creative and highly underrated producers ever. Your favorite rappers facorite producer drom Common to Busta Rhymes. Full rundown of the evening's proceedings coming up! In the meantime, RIP Dilla

Happy Valentines day!!

Stay tuned for my take on this infamous holiday...in the meantime, this is for the lovers!!

Recipe Box: Shrimp Creole

Six weeks. That's how much longer we have to endure the winter. I don't know about y'all, fellow foodies, but I feel that winter should end right after the Holidays. The song specifically says "I'm dreaming of a white Christmas" not "a white Ashe Wednesday". Yes, spring break is coming next month, but what to do for some warmth when one hasn't fully recovered from all that holiday spending? You EAT! Cooking is the most inexpensive trip you can take. So today's passport stamp: New Orleans, Louisiana.

Having Haitian roots, I have a certain affinity for "Nawlins" as the natives say ( although I have yet to go). The French Quarter, Mardi Gras, the history, and of course the Food! Today's recipe box selection, is a very simple but bold ,spicy, and very flavorful dish- kinda like the people: Shrimp Creole. Laissons le bon temps rouler!!

Ingredients:

• 1lb Tiger shrimp, peeled and de-vained
• 2 large cans diced tomato
• 1 cup shrimp or fish stock
• 1 large onion, diced
• 2 green bell peppers, diced
• 2 stalks of celery, diced
• Spinach
• 2 Andouille sausages cut in chunks; if not available, spicy chorizo will do
• 1 tbs olive oil
• 2 tsp worcershire sauce
• Salt and fresh cracked black pepper to taste
• 2 sprigs thyme
• bay leaf
• 2 tsp Crushed red pepper flakes, more or less depending on the amount of heat you want
• 1/2 tbs Cajun seasoning
• 2tsp Old Bay seasoning

In a large stew pot,  heat the oil on medium heat and cook the sausage till some of the fat has rendered and oil has changed color,  about 5 min. Remove cooked sausage and set aside. Saute Onion, peppers and celery in same pot until soft and aroma is given off, about 7-8 minutes. Add diced tomatoes, worcershire sauce, and spices' let cook 10 minutes. Reincorporate sausage, and add herbs and stock. Reduce heat to medium low, cover and let simmer for about 45 minutes. Near end of cooking, add shrimp and spinach and let cook till the spinach has wilted and shrimp becomes pick in color. Discard bay leaf and serve with rice or plain with your favorite crusty bread. Bon Appetit!