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!

The Gravy Days pt.II: "La Fameuse" Duck confit Poutine by Lucky's Food Truck

Expectations. One of the most dangerous words in the English language (or any language for that matter) when put upon the eventualities of everyday life. We apply them to almost everything: The blind date, our next meal at a swanky restaurant, the new movie opening on the weekend, even test results -academic or otherwise. Having expectations isn't bad in and of itself. Hell, they're part of human nature. Having them knowing the risk of them not being met, however, is the real issue.

So you understand my trepidation at the prospect of eating this poutine. Duck confit, foie gras gravy, sweet potato fries...This seemingly perfect combination could easily have been a recipe for a major letdown. I can happily tell you that this met every expectation I tried not to have!

This was one creation I was looking forward to try ( there they go again. Expectations!). I mean seriously, Duck confit AND gravy made of Foie Gras? Seriously?? I'm getting ahead of myself...

Lucky's Truck, for those who aren't familiar, is at the forefront of the innovative food truck culinary craze that has (FINALLY) swept up here in our beloved city. For the winter season, popular watering hole, Abreuvoir in the Quartier Latin is holding mess hall for Lucky's wares. With their signature gourmet take on street food, I had every reason to hold lofty expectations for their offering.

This, at the risk of hyperbole, was an experience akin to seeing a very beautiful woman walk in a room. You remember every detail about her and your surroundings, but the most important detail is that your surroundings importance instantly melt away and it becomes all about her. My friend and I were seated at a booth in this quintessential, downtown bar, with all the elements you'd find in such an establishment. We were engaged in conversation- her with a Rum with a twist of lime, and me with my pint of cider- when we were suddenly interrupted by a smell that I can only describe as "Richness". The vapors from the poutine on the table next to us literally dug a hole in my stomach rendering me hungrier with every whiff, and all concentration evaporated. Then we got to lay our eyes on it...

The waitress appears from the back of the house with two neat individual bamboo cutting boards on which the poutines are expertly layered. It's as though, she put out 2 picnic tables with a mountain of obscene goodness. Decorum kept me from diving in face first like a pig at a troff. It was like an ode to gluttony: Sinful, irresistible; much like that woman who walks in and commands a room.

Now, the fellas know that looks, as important as they are, aren't as important as what she has to offer, what she has to say. What makes her different? What will keep you there now that you've gotten the nerve to approach her? I know for myself, depth and complexity always keeps me hanging around; and "La Fameuse" has depth and complexity to spare. They start with Sweet and regular potatoes and already there's a contrast in between the starches. Then there's the caramelized onions, complimenting the sweetness of of the sweet potato. Together they offered a great counter to the saltiness of the duck, cheese and gravy. Complexity!

The Duck- part garnish, part statement- was just soo right. Beautiful strands of shredded succulence  towering over the messy pile. This is expertly crafted only because they managed to add one of the most decadent food items around to a Dish that defines richness. Yet in no way is this heavy or overpowering. Yes a food coma ensued as soon as i stepped in the house, but it was still a short one and most importantly, no regrets the next day!

Much Like the hangover poutine from M:brgr, the star of the poutine was the gravy. Now I'm not trained enough to even contemplate how that is even concocted, but it is as sexy and unctuous as it sounds. Smooth, hot, deep and rich with flavor and NO LUMPS! The liquid gold was nicely draped over the works. A foie Gras Cloak, if you will.

As stated before, this was an experience. All Senses where engaged and it captivated you from the instant you smelled the perfume and all you you had left to do is create the perfect bite, over and over again. "La Fameuse", So nice to meet you!

The Gravy Days: the final day. Philly Bomb poutine.

PAULO & SUZANNE.
PHILLY BIMB POUTINE.
LET'S GO.

Preview: Gravy Days pt.ll: Duck confit poutine

Me too...they had me at "duck". Lucky's truck is our next destination, later today, kids...I may need confession after this one. STAY TUNED!!

The gravy days pt.I: The Hangover Poutine from M:brgr

 From the 1st ot the 7th of February. For the first time, 30 restaurants around Montreal are going to be making a special poutine at a special price, exclusively for the week of Semaine de la Poutine Week MTL. 10$ for a big one, 5$ for a smaller version. The Realcity Epicurean will sample 3 different inspirations this week. First up: The Hangover Poutine courtesy of M:brgr.

 

It has finally arrived foodies! Poutine Week Montreal! I've been talking about it ad nauseam  since last week, it's been in the papers, you've seen the website; and now it's here! A week in which we can indulge in creative variations on something so familiar and uniquely delicious. I'd me remiss if I didn't dive into the festivites. So I rounded up some of the Best Professional eaters I know ( Shout out to Frank, Mihn, Sze, Gab, Nareg and Mike!)and we straight crashed M:brgr! well maybe not crash exactly, we just didn't have reservations, but I digress.

 

This is all about the Poutine, and for a first experiement, what the Good folks at M:brgr have concocted is nothing short of remarkable. The Hangover is very much in keeping with the philosophy adopted by the restaurant: Adding a gourmet flare to the every day and familiar. It's felt in the minimalist and clean decor, and in their signature burgers. They've taken what some could consider pedestrian and given it a certain elegance, all the while maintaining it's simplicity; and simplicity is that line between elegence and pretension.

Now I could go on about the fries and how they were cooked to perfection and how they married so well with the cheese. I could tell you about the french fired onions and how they were an unexpected surprise and added depth to the dish's texture. I could also tell you about the grilled all-beef salty goodness of the salami that added another dimension to the poutine, and how inspired that addition is. I could tell you all these things and still not do it justice. You know that, as with any poutine, the real magic lives in the gravy; and boy is this Gravy ever magical!! 

As we were devouring our respective plates, I turned to my bretheren and asked, what they liked, what stood out, and unanimously they all said "the gravy".  They could quite put their finger on it, but they knew it was like no gravy they've had in recent memory, especially in a poutine. The Portabello mushroom sauce lovingly drapped over the works gives it balance, complexity and that elegance I stated earlier that defines the establishment itself. You'd think that with the Gravy, cheese and salami that it would be overly salty. Quite the opposite. The dish is crafted harmoniously where nothing is overpowering, but evry component shines.

If you're looking to participate in Poutine week MTL, M:brgr offering is an excellent start. The poutine you remember but something else. it's like the the girl next door come back from college and has grown up. Nicely!

Live blog post: The hangover poutine.

Here's the bad boy!! Grilled salami, Portobello gravy, parsley....

Live blog post: The hangover poutine.

Here's the bad boy!! Grilled salami, Portobello gravy, parsley....

Live blog: #Poutineweekmtl live from M:brgr

Getting the festivities kicked off here  @ M:brgr to sample the Hangover poutine. IT'S. ABOUT. TO GO. DOWN. Stay tuned for live updates, pics and reviews.

Live blog: #Poutineweekmtl live from M:brgr

Getting the festivities kicked off here  @ M:brgr to sample the Hangover poutine. IT'S. ABOUT. TO GO. DOWN. Stay tuned for live updates, pics and reviews.

General (Tao) musings: Big Weekend, Bigger Menu

We made it foodies! Its the weekend! And what a weekend it's shaping up to be ladies and gents! We got Sports, snacks, wacky food fests, birthday shindigs, lions and tigers and bears and partridges in pear trees! All playing out on YOUR new favorite blog. So while I partake in some Sichuan fare, here's rundown:

● As I've excitedly broadcast ed earlier this week, today is the kickoff to MTL poutine week! The fine folks who brought you MTL Burger week are back at it, along with partners such as Globe, Bevo and Mechant Boeuf, dedicating the next seven days to the Quebec staple. Specialty poutines will be brilliantly crafted for your tasting pleasure and proceeds of the event go to the Montreal Canadiens children's foundation. Good food, good cause. Now check the website and stuff your face! Oh! and look out for my take on the festivities...
● Tonight I'll be headed to my new fave spot for drinks and beats, En Cachette located in Quartier Latin. As it happens it will be the subject of the 1st review. Considering that it's my new "fave spot" you kinda know how its going down. But check out the review anyway. The devil is in the details!
●And lastly, we can't escape big sports weekend with the Habs playing Back to Back Matinees, Rudy Gay's debut with the Raptors and of course all of it culminating with the Godfather of sporting events : THE SUPER BOWL. Now we won't kid ourselves into believing that big sports weekends aren't an excuse to eat like adolescents. So in keeping with this long standing tradition, the recipe box has some suggestions for snacks and gameday grub for puck drop, kick off, get down or whatever else you got going on Sunday.

On that note kids, enjoy the weekend and make it count. Cuz in less than 48hrs, it's  Monday *wipes a tear*.

WINNING!!

Montreal is a much much better place when the Habs are doin' the damn thing!! Let's make it Five in a Row!! Oh, and Let's put a Lid on that P.K Flavored Hate-o-rade Please!  Go Habs Go!!  Look out for the newest post: Big Sports Weeknd, Big Menu!

POUTINE: The cure for the common identity crisis

Foodies, we live in a place that is in constant identity crisis. This by no means is a new issue for us in La Belle Province. That being said, it seemed the "identity question" made a feverish comeback this past year: Expansion of bill 101, Randy Cunnyworth, the supposed theory of Montreal as an english settlement and even a botched assassination attempt. It seems that where you were born, raised and educated doesn't cut it anymore to determine, at its most basic level, who you are...
But fear not brave citizens! We have a champion to remedy our plight! The humble poutine.
Beyond hockey, maple syrup and potholes,  is there anything more quintessentially Quebecois than our beloved poutine? Much like us, there is something unique about the poutine. From humble beginnings, it has made a name for itself a lot like the Quebec people over time, and now, it's world class. If you've traveled a bit- or even if you haven't - you can feel that je ne sais quoi in the streets and the people. That same je ne sais quoi is manifested in our national dish. Yeah, we've seen fries with gravy before but none quite like this. Add the squeaky texture of the cheese curds and...magic!
The poutine, at first glance, isn't the most elegant dish. "Weird Al" Yankovich was once quoted as saying, upon having poutine for the first time "I don't know if I'm about to puke or if I just did". The quip notwithstanding, the truth is that the true beauty of this amalgamation resides in the combination of differently sourced, simple ingredients that create a nicely layered and subtly  sophisticated whole. Hot crispy fries, soft cheese and onctious gravy just work! Just like us anglos and francos and natives and immigrants living, working together. We make it work.
So in in these next seven days, partake in the ubiquitous concoction with not only gluttonous abondon but with a bit of national pride. With all the ethnic variations of the poutine and how it's both at home in the pedestrian as well as the classic, this week should be seen not only as a great local culinary experience, but a pilgrimage of self discovery. Poutine, we hardly knew ya!

3 little words...

 UPDATE: Below , you'll find a link to MTL Poutine Week

MONTREAL. POUTINE. WEEK.

Some of us spend our lifetimes not hearing these words that truly mean so much!

 Check out the link below courtesy of Urban Expressions and the super blog This Is Why We're Fat.

http://www.urbanexpressions.ca/food/story/poutine-week-montreal
 http://www.poutineweekmtl.com

Recipe Box: Cognac infused Apple Crumble with Irish cream Custard

  Let's be real Foodies. This past week Mother Nature has waged a full scale assault on warmth. Meteorologists are tossing buckets of hot water into the air to watch it crystallize before it hits the ground. Peoples' sense of style has completely been hijacked by layers upon layers of tacky colorful wool, outdated vintage coats and things called "long johns". This week my breath tried to shimmy its way back into my lungs, talkin' 'bout "how can you let me escape in this ungodly weather??". True Story.

  All in all, this week has been trying. Thus we deserve a treat for our toil...a Sweet, warm Alcohol laced treat! This recipe hits all these notes and then some. Like a perfect hug, this apple crumble is perfectly warm, humble and familiar. The notes of clove, cinnamon and Star anise, however, gives it complexity and a little sophistication. Add our Irish friends Hennesy and Bailey's and we're in business!  Serve this in a big tea cup to share with mom or a cocktail glass for date night. It suddenly got a little warmer in here! ;o)

Ingredients:

Apple Filling:

• 4 to 5 Royal Gala or Granny Smith Apples (peeled, cored and cut into medium wedges)
• 1/2 cup dark packed brown sugar
• 1/2 tbls ground cinnamon
• 1/2 tbls ground ginger
• 1 tsp fresh ground nutmeg
• juice of half a lemon
• pinch of salt
• 1/2 cup of Hennessy or any Cognac or Brandy you have on hand
• 4 whole cloves
• 4 star anise 
• 2 cinnamon sticks
• 1/2 tbls vanilla

Crumb topping:

• 3/4 cup dark brown sugar
• 1 cup rolled oats
• 1  cup chopped praline almonds
• 3/4 cup AP flour
• 8 tbls (1 stick) unsalted butter, in pieces, softened

Custard:

•  3 larges egg yolks at room temperature
• 12 tbls fine granulated sugar
• 1/2 cup 2% or 1% milk
• 1 3/4 cup heavy cream
• 1/4 cup Irish cream 

Preheat oven at 375 degrees F.

In a large Bowl, combine apples with lemon juice to prevent browning. Add sugar, spices, salt, vanilla and liquor. Mix well. Add Cinnamon sticks, cloves and star anise, pour in 9x13in. baking dish and set aside.

In another bowl, combine Oats, flour, almonds and  sugar.  Incorporate butter. Work mixture by hand until well incorporated and mixture has a crumbly texture. Spread over apples and bake the dish for 45 min. or until crumb topping is golden brown.

Meanwhile, whisk egg yolks and half or the sugar in a stainless steel bowl until the yolks have doubled in size. Set aside.

In a medium sauce pan, heat the milk and cream till just before simmer. Make sure the Milk and cream are well blended BEFORE adding the Irish cream or it won't incorporate properly. Add the Irish cream and let simmer to just before boiling. Remove from heat and add half the cream mixture gently to egg mixture. Whisk in slowly to temper the eggs. Too rapidly and the eggs will scramble. Pour egg/cream mixture back into the sauce pan and return to medium heat and cook till the mixture has thickened just enough to coat the back of a wooden spoon. DO NOT OVER COOK. If you run a line on the spoon with your finger and the custard doesn't run, then the custard is ready. Let custard and apple crumble cool slightly then serve warm.

TIP: This custard recipe is works also as an ice cream base, just refrigerate for at least 4 hrs and make Ice cream per ice cream machine instruction. Apple crumble...A la Mode! Happy cooking Foodies!

Allow me to Reintroduce myself...

Welcome, one and all, to the Rebirth of cool. The Rise from the ashes. The Return....
After a long hiatus to rework and refocus myself and the brand ( yes! there will be a RealCity Brand), it is back! *drum roll*...

REALCITY EPICUREAN 2.0!!

That's right folks, another attempt at becoming your fave new blog stop for  everything Different and Delicious. A little reassessment was needed to truly put forth the kind of info, musings and random thinking that I would be interested in and hopefully so will you.

This new and improved version will feature recipes(original or otherwise); restaurant reviews including a monthly series where a hitchhike pilgrimage to a brand-new never before tried restaurant in town; recount of my experiences at culinary school ( classes start April 30th, Stay tuned!), and whatever else tickles my fancy in the pop culture/culinary world.

So please enjoy as I share my passions with you...Take a bite!.