Gilead Cafe

It has been a while since I reviewed any restaurants. Mainly because waiters at fancy joints tend to frown on the whipping out of a camera during the meal. It elicits eye-rolls and huffs and frankly my palette isn't good enough to make the judgement worthwhile.

But this morning I had something so tasty I had to talk about it. On Fridays I treat myself to breakfast or lunch out and having had the pastries at the Gilead Cafe a try I thought I should try some of their other fare as well.

I order the yogurt with granola, hazelnut, honey and preserves and when I saw the serving size I bought a pain au chocolate as well (hey its a treat!). I got the office and dug into the yogurt and immediately realized there was no way I was going to be able to finish it in one sitting.

The yogurt was lovely and thick and the granola nut mixture added just enough crunch to make it satisfying. I believe the yogurt is actually made with coconut milk which would account for the texture. It was divine and is currently sitting half-finished in the fridge, waiting for my afternoon snack. At $4 its not a bad deal considering everything is made in house.

The recommendation to go the Gilead isn't actually a shocker, since it was the hip cafe when it opened and it still is but sometimes you need to hear it from a friend (like me, am I your friend?) before you try it yourself.

Coming soon - whole wheat pizza crust, better than any delivery.

Still Busy

So still I find myself insanely busy with work, moving, weddings and goingaways.

I haven't really made anything new in the last few weeks, and I keep on rehashing this recipe I saw on Organgette (originally a Jamie Oliver creation). If you are busy try it out, it is instantly comforting.

Sometimes the best parties are the ones where everyone contributes and such was the case with my friend Kinnon's going away party this past Saturday. One day (when she is done moving) I will badger my friend Mel for her biscotti recipe. They were still warm when they got to the party.

Can you guess where Kinnon is going?

I am actually proud of these photos, so less words, more pictures. Who thought I would ever say that?

An Ode To Snouts

Everyone has a favourite food.  For some it is as simple as a slice of pizza, others live for fois gras.  I can honestly say I can never get enough hot dogs.

That's right, hot dogs.

A girl who occasionally (sorry about that, wait am I apologizing to myself?) writes a foodie blog testing recipes and trying fancy restaurants, loves hot dogs.

A food rumoured (?) to be filled with the worst that meat has to offer.

Things at work have been silly and stressful and at home we have been busy getting ready for the big move (and all our friends big moves as well), but I knew last Friday would be one for the record books.  A few weeks ago we booked tickets to the Blue Jays "All You Can Eat" Hot Dog Game.  Technically, it was hot dogs, pop, popcorn, nachos and nuts.

The seats eligible for the "All You Can Eat" extravaganza were in the 200 level, which was PACKED.

Basically it was a free-for-all grab fest, so I got off to a heady start at 3 hot dogs.

Gone by the end of the first inning.

I ended up only eating four, but it was more than enough.  

Maybe it is the texture, maybe it is salt, but all I know is that I can't get enough.

I don't keep hot dogs at home really, but I have plenty of fond memories of late night street meat and summer BBQ's.  One of my most memorable birthdays was a champagne and hot dogs birthday friends threw for me a while back.  It was on our regular CSI night, and it was heaven.

Obviously everything in moderation, but once in a while a little decadence is divine.

Rasputin Vodka Bar

This week on a very rainy Monday, Kinnon and I headed to the opening party for a new bar in Leslieville, Rasputin Vodka Bar.

No the food community has not come hip to my influence, the invitation sort of came by chance. A few weeks prior I was there with Kinnon and Jenny (during the bar's "soft opening"). We were essentially the only people there, and as we were finishing the server asked if we wanted to attend the official opening.

The bar itself is furnished in many antique items, large ornate couches and chairs, some lower tables and of course the large party table at the back. It is dark and is lit by candles, adding a certain aspect of romance. The glasses to lent themselves to a feeling of going back in time, with the old style champagne glass you see above. The napkins however, had Kahlua printed on them (maybe they were being eco-friendly?). The music too is slightly odd considering the atmosphere, Michael Jackson, Brittney? But it worked to keep the energy up.

On to the most important part, the drinks! The drink menu is several pages long and offers variations on vodka drinks (naturally) but also some imported beers and wines. In my two visits I really only sampled the basics. The drink you see above it called the "Ahh (ohh?) those Russians" and is a small glass of sparkling wine with a vodka shot and a side of pickle. Yes, pickle. The pickle actually pairs quite well, same principle as the salt, lemon, tequila idea.

I also tried the Rasputin size Martini (3 oz!). I never really went in for straight martini's before, but I have to say I may have converted. Perhaps it is the middle season we are in, still cold, but now sunny. The martini warmed me up without weighing me down. Olive garnish and again with a side of pickle!

They currently don't have their food selections printed on the menu, but I do hope that will change as the food was quite tasty. They follow the same sort of platter idea as the Comrade down the street. These ones though focus on somewhat heartier fare, lots of cured meats, breads and Bellini's. Not full meals but enough to satiate.

All in all the place is fun, though with patio season around the corner I am not sure how it will fare. It feels more like a winter spot to hang. Definitely worth checking out, just make sure you bring your big fur hat.

Kiss Me I'm A Pizza, Sorta

It's too bad that St. Patrick's Day falls on a Monday this year.  For us working stiffs it severely hinders the fun drinking potential.

With that in mind (as well as just missing them) I invited my friends Amber and Allan over for dinner on Friday night.  I hadn't seen them in a few months and since they had just gotten back from a trip to Cuba there was plenty to catch up on.

Amber and Allan actually lived in the UK for a few years after university and they are real anglophiles.  They are both up for just about anything food wise (except for pine nuts, which cuts out the salad from a few posts ago).

I decided to give a nod to St. Patrick's day while at the same time making something quick and easy.  With that I give you my version of the Reuben Pizza.  Another recipe stolen from Rachael Ray.  

I first made this about a week ago, and go so mad in trying to roll out the pizza dough in my tiny kitchen Tristan thought I had developed a minor case of tourrette's.  Then I had an idea. Instead of trying to divide the pizza dough and roll it out, I would just buy 2 Pillsbury pizza tubes and use one for the bottom and one for the top. It worked a treat!  

The picture above is from the initial try at the pizza when I was essentially trying to turn a rectangle into a circle.  The one from Friday basically looked like a rectangular version of what you see.  

Reuben Pizza Hilly's Short Cut Version

2 tubes of Pillsbury Pizza Dough

1 1/2 cups of shredded light Swiss cheese

1 pound deli sliced corned beef

1 cup sauerkraut rinsed.

1/2 tablespoon extra virgin olive oil

1/2 cup light mayonnaise (or whipped dressing)

2 1/2 tablespoons ketchup

2 tablespoons relish

1.  Position a rack in the lower third of the oven and preheat to 425.  Line a baking sheet with parchment paper.  

2.  Pop open one of the Pillsbury Pizza Dough tubes, unroll it and lay it on the parchment paper.  This may require some repair to the dough on your part, it can be finicky.

3.  Sprinkle half the cheese on top, leaving a 1 inch border all around.  Arrange the corned beef and then the sauerkraut evenly on top. Top with the remaining cheese.

4.  Pop open the second Pillsbury Pizza Dough tube, unroll it and lay it carefully on top of the filling.  Tightly crimp the edges together to seal.  Brush the top with the olive oil and cut 3 vents in the center.

5.  Bake the pizza until browned and crisp, 20 to 25 minutes.  Let cool briefly.

6.  Meanwhile, in a small bowl, stir together the mayonnaise, ketchup and relish.  Cut the Pizza into 4 pieces and serve with the sauce.

Needless to say the portions were HUGE when the pizza was in rectangle form.  Which was good because Amber and Allan brought two bottles of wine with them, in addition to the two bottles of wine I already had at my house.

Mayhem ensued.

Indulgence Redefined

On Wednesday the new restaurant Four opened. Since the SIR corporation is not hip to my influence on the food community (hey Osgoode Hall Cafeteria posted my review!), I was not invited to the official launch. But Biz Bash was and you can read their initial thoughts here.

Everything on the menu is fewer than 650 calories, making it ideal for someone such as myself who usually feels guilty after eating out.

I promise to post a review as soon as I can, though I assume the bookings are already stacking up if SIR's other restaurants are any indication.

Girls Night Out - Weezie

True confession, I am still friends with a good deal of the people I knew in high school.  Not just Facebook friends, but the kind of friends you can call when you have to be bailed of jail.  I consider this one of the proudest parts of my life.  My network of friends is varied and spread across the country. 

Now the ladies pictured above are not ones I knew in high school.  I met them in my first year of university, and we are still very very close.  But life is busy (careers, marriage and the other trappings) so we don't get to sit down just the four of us and kibbitz as often as we would like.

The last time we went out to dinner the conversation was stellar but the food was, well, not.

So this time we wanted somewhere that was comfortable and consistent. 

Initially I suggested Terroni, they have a new trendy location but the same great food. 

However, when I went to make a reservation I was told that they don't take reservations after 6pm on Fridays.  Well, I knew that the place would have a line up out the door by the time we got there and we would be forced to cram by the bar.  

Then Kinnon suggested that we hit up Weezie, a place that I had totally forgotten about. And we couldn't have been happier with the results.  I started with the poutine topped with braised beef and gravy.  Wonderful and hearty, exactly what I needed on an extreme cold alert day.

My main was actually another small plate, the beef tartar with toasts.  Forgive the picture, the flash gives it that extra touch of well, redness. But it tasted so good, with just the right amount of spice.  It (along with every else's mains) was gone within seconds. 

With a great menu filled with adaptations of comfort food, Weezie is a great place.  Other dishes consumed that evening were the Mac and Cheese, Burger and Steak Frites.   It is located at 354 King Street East (at Power) and I would recommend reservations, especially if dining on a Friday or Saturday night.  In addition to fun girls nights it is also great for a date, you can ask for the "romance" table to make it extra special.

Are You there God? It's Me, Tomato Sauce

Attempting to make your own tomato sauce is sort of a right of passage.  Since I am not exactly a trained chef I decided to consult a few recipes and then develop my own out of what I had on hand.

The result was actually pretty good!  I made it on a week night just to prove how easy it can be, but if I had more time obviously I would have let it simmer for longer (maybe even all day).

I paired mine with whole wheat pasta (the only kind I use) and topped it right before serving with Grana Padano cheese.  To store the cheese after first use wrap wax paper tightly around the cheese and then wrap that in plastic wrap.  Store it in the veggie crisper to keep it longer.

I also threw in some green olives for good measure, again just before serving.

Here I offer you a recipe adjust at will according to taste.

Have Fun!

Hilly's Week Night Pasta Sauce

3 Shallots Minced

2 Cloves of Garlic Minced

Olive Oil (enough the saute the shallots and garlic)

14 fl oz can of diced tomatoes

7 fl oz can of reduced sodium chicken stock

Salt and Pepper to Taste

Italian Seasoning to Taste

4 oz of tomato paste

Heat Olive Oil in sauce pan.  Add Shallots and Garlic and saute until soft.  Add Diced Tomatoes and Chicken stock.  Stir.

Add Seasonings and Tomato paste and bring to a boil.  Reduce the heat and simmer to taste.

Keep tasting and adjust seasoning as necessary.

Makes about 4 or 5 cups.

Why I Love Food

Lately I have been doing a lot of thinking about food and why a few years ago I became somewhat obsessed with it. I graduated with a degree in Technical Theatre and throughout university I was proud if I made Kraft Dinner that didn't have lumps in it.

So why did I become a "food enthusiast"? How do you get from margarine and noodles to fois gras?

About 3 or so years ago I was diagnosed with Irritable Bowel Syndrome. This was after a battery of tests confirmed that I was healthy enough to go into space. Really, those were the words the doctor used. I was lucky that I had a male doctor that really did believe there was something wrong and referred me to a specialist; a gastroenterologist.

The gastroenterologist was one of the most abrupt people I had ever met, he also had a bit of a tact issue, but I guess if you are talking about fecal matter all day your boundaries may be a bit different. For example, one of his questions in our relatively short pre-diagnosis interview was "Were you abused as a child?" Wow. I later found out why he was asking that, but still.

Within a few minutes of our first visit he looked at me and said "We don't need to run anymore tests, you have IBS, and I am sorry no one caught it sooner." After he explained what it was, we talked about treatment options. IBS is not cureable (though some claim it is, I don't believe it) but it is manageable.

In addition to leaving what was at the time a high stress job, I also started taking prescription medication. Eventually it stopped working and it was quite expensive without a health plan. I started exercising but didn't really change my eating habits too much. Then in early 2006 while I was working at an actor's agency one of the clients recommended the GI Diet. It made me look at food in a whole new light.

It meant not dieting but more watching what you were putting in your body. That food serves a very real and essential purpose in life. I also started reading French Women Don't Get Fat which taught me about how to savour food and how it can tie into passion and emotion.

They both inspired me to take a hard look at what I was eating and that it wasn't really that hard to eat healthier (look at the recipes I adapt on this site). As a side bonus to both the exercise and the new eating I dropped 20 pounds, it took a little over a year but I did it (The Last 10 pounds Boot Camp can kiss my butt). This was also spurred on by the Gastroenterologist saying I could stand to lose a few pounds (no I wasn't offended, it was true, my BMI was high)

After spending a long time on the GI Diet I try to stick as close to it as I can, but I don't let it stop me at restaurants, especially gourmet ones. I gained a new appreciation for chefs as people who have a real chance to make an impression on someone's life through the food they serve them.

I now know more what foods and situations can trigger me feeling "not so great," and I do the best I can. I have come to terms with the fact that this will never go away and sometimes it will just act up even if I am meditating and eating only pure foods.

So that is the first and hopefully last time I will mention the word bowel on this site. But hopefully it gives you a bit more of an insight into my love of food. Hit the link above if you want to learn more about IBS or think you might have it.

You are what you eat.

The Winterlicious Post

There are two schools of thought on Winterlicious (and Summerlicious). One is that it is a great thing, giving people the chance to explore restaurants they may not be able to afford normally. It breaks down social barriers and makes the Toronto dining scene not seem so "snobby."

The other school of thought (mainly from those in the industry), is that it is like suffering two successive weeks of non-stop root canals. In other words, it is pure hell. Waiters get lower tips, restaurants are booked solid and instead of getting to be creative in the kitchen chefs are stuck with churning out the same few dishes each night.

I understand both schools of thought, but I still participate. In some ways I use it to pick and choose which restaurants I want to go back to and pay full price. And I am lucky to have friends and a boyfriend who are "good drinkers" and "good tippers," so we do it up right.

This time around I was only able to make it to one (work, dear friends, work) and luckily it was a gem.

As you can tell from above it was the iconic Bistro 990. This is the kind of restaurant that is ideal for Winterlicious, it has a fun history of celebrity attendance and a great atmosphere that makes you feel special just being there. Bistro 990 has a menu of classic bistro fare with a provencal influence. I went with folks who appreciate a good meal.

To start we were split half and half. Jenny and I each had the Bistro Pate with Quince and Red Onion Marmalade. It came with an ample basket of bread crisps and was rich and dare it say it creamy. The Marmalade helped to cut some of the richness.

Homer and Meg had the Mushroom soup, which was hearty and had a nice dose of cream. Thankfully the baguette kept coming in order to sop it up.

For the mains we all opted for the AAA Flank Steak with Blue Cheese, Mash and Bordelaise Sauce. We felt no guilt about ignoring the other option of Tuna Nicoise as it was so damn cold outside. The only thing that would do was red meat. The steak was great but the real star was the Blue Cheese Mash, the next time I make mashed potatoes I am definitely going to try to replicate this.

By this point my control tops were begging for mercy but I had to soldier on because it was dessert time. Again we were spit with Meg and Jenny ordering the Individual Pavlova with Raspberry Mousse and Chantilly. It was nice and light and probably what I should have ordered. I instead went for the Chocolate Ginger Pot de Crème, which was accompanied by a biscotti that also had ginger flavour. It was creamy and rich and put me over the edge.

Accompanying the meal was a nice bottle of Cote du Rhone which was affordably priced at $39. While we were there I had a look at the regular menu and to be honest it wasn't out of this world. I would go back for a fancy dinner any time.

I hadn't been out for a fancy dinner in a little while and I love the occasion of it. There is still a week left so if you can get in anywhere make a night of it, even a Wednesday night.

Be well and tip well.

Cheesy Beef Potpie

I admit it, I love Rachael Ray. Well at least I love her recipes...her personality at times I find a bit too self-deprecating even for my taste. This recipe is an adaptation of her Beef and Cheddar Potpie with healthier ingredients. I like this because it you can make it and then freeze it for up to 4 months. Just cover it with plastic wrap and freeze. Then to reheat discard the plastic wrap, cover the potpie with foil and bake at 375 for 1 hour; uncover and bake for 15 minutes more.

Here come da recipe:

4 servings (umm more like 6 servings)
Prep Time: 40 min
Bake Time: 35 min


6 tablespoons margarine (low cal), chilled
1 small onion, chopped (pretty fine, nobody like a big chunk of onion)
1 1/2 pounds extra lean ground beef
1 28 -oz can diced tomatoes; drained
1 cup low sodium beef broth
Salt and pepper
1 1/2 cups whole wheat flour
2 teaspoons baking powder
2 cups shredded cheese (RR recommended sharp cheddar, I used Pizza blend)
1/2 cup skim milk

1. Preheat the oven to 375. Grease an 8-by-12 inch baking dish and set aside. In a large skillet, heat 2 tablespoons margarine over medium-high heat. Add the onion and cook, stirring, until softened but not browned, 3 to 5 minutes. Add the beef and cook, breaking it up with the back of a spoon, until no longer pink, about 5 minutes. Stir in the tomatoes and beef broth and season with salt and pepper. Lower the heat and cook, stirring occasionally, until most of the liquid has cooked off, about 20 minutes. Pour into the prepared baking dish and spread evenly.

2. Meanwhile, in a large bowl, combine the flour, baking powder and 1/2 teaspoon salt. Using your fingertips or a pastry blender, blend in the remaining 4 tablespoons butter and the cheese until the mixture resembles coarse crumbs. Pour in the milk and stir quickly with a fork to form a dry, shaggy dough. Gather the dough together and knead lightly in the bowl. Transfer to a floured work surface and roll or pat into a large, 1/2-inch-thick round. Using a 3 inch cookie cutter, cut out 8 biscuits (as you can see, I got a few more). Gather the scraps of dough, form into a new round and cut out more biscuits. Continue until all the dough has been used up.

3. Place the biscuits on top of the beef mixture as close together as possible and bake until lightly browned, about 35 minutes.

Eye Weekly Poll

I hope that you will go and vote in the Eye Weekly Reader's Poll for the best bars and restaurants.

Polls like these can help smaller restaurants gain exposure and maybe even give you an idea of a new place to try.

Hit the Link!

Lasagne The Easy Way

It doesn't take a rocket scientist to know that in winter's cold we crave comfort food.

Lasagne is one of the world's ultimate comfort foods. It's got meat, cheese and delicious delicious carbs. Again I have turned to Kraft for the recipe but I decided to take to make it a bit healthier (are you noticing a theme)using some lighter ingredients and whole wheat noodles.

This recipe has noodles cooked right in the sauce, and after doing it this way it would take a very convincing person to convince me to go back to cooking the noodles separately. So much easier. If you want to make it even easier go buy yourself one of those disposable 8x12 roaster/lasagne pans.

Tuck in!

Lasagne

Prep: 20 min
Total: 1 hour 50 min
Servings: 12 (1 slice each)

1 lb (450 g)extra lean ground beef
2 1/2 cups part skim mozzarella shredded cheese (divided)
2 cups light ricotta cheese
1/2 cup light Parmesan grated cheese (divided)
1/4 cup fresh parsley, chopped (I used half the amount but dried)
1 Omega Three egg, lightly beaten
1 jar (700ml) calorie reduced pasta sauce
1 1/2 cups water
12 whole wheat lasagne noodles, uncooked

Preheat oven to 350F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside.

Drain meat; return to skillet. Stir in pasta sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended.

Spread 1 cup of the meat sauce onto the bottom of baking dish; top with layers of 3 lasagne noodles, one-third of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining meat sauce. Sprinkle with remaining 1 1/4 cups of mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.

Bake 1 hour. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve.

Prohibition/Booze: What's in a Name?

Much like the rest of Queen East I was intrigued in watching the signage change leading up to Prohibition's soft opening. I thought it was a PR stunt at first, but it was then reported that the name change was actually due to an order by the AGCO.

The story goes that the licensing officer “found that the name implied promoting the immoderate consumption of liquor.”

Unfortunately, the name is one of the only interesting things I can say about this self-described gastropub. While the drinks are delicious and plentiful, the food did not entirely live up to the restaurant's hype.

We started with the Calamari ($8.95), which had good texture and flavour. The spicy dip added punch – a great bar snack.

The next dish was the Chicken ($12.95). While the presentation was great and the chicken was quite tender, the sides left something to be desired. The kitchen had switched out the listed green beans for asparagus (without notifying me). The other side of mashed potatoes arrived at a temperature much colder than the chicken and asparagus. Pouring the side of gravy over them warmed them a bit.

We moved on to a more whimsical dish, the Grilled Cheese ($8.95 plus $1.50 extra for a Caesar Salad). The sandwich was described as having apple smoked cheddar, but it essentially tasted just like regular cheddar cheese. The salad gets points for using real bacon, not bacon bits, but it was coated in too much parmesan and dressing to the point of being soggy.

I have been to Prohibition a few times, and each time they seem to be out of something – be it cheese, onion rings, or, at points, entire appetizer dishes (which to me says some items are coming in pre-fabricated).

The wine and beer selection is impressive, something one would expect at a place originally named Booze. I wouldn't give Prohibition a complete miss, but come for a drink (or two) and stick to the lighter fare. But for the love of God do no get the antipasto plate totally over priced and not even worthy of a photo.

Slow Cooker Pulled Pork

I recently had my friend Kinnon over for dinner and I wanted to make something that would allow me to actually visit with her instead of rushing around in the kitchen.

So I thought why not break out the Slow Cooker

I decided to take a Kraft Canada Pulled Pork recipe and make it slightly healthier. It is also incredibly economical, coming out to about $2.00 a head for the sandwiches. Since it serves 12 it would be great for a crowd.

Here's the recipe, try it for yourself!

Slow Cooker Orange-BBQ Pulled Sandwiches

Prep: 10 min Total: 8 hours and 10 min

1 cup Kraft Calorie Wise BarBQ Sauce
1/4 cup Kraft Pure Orange Marmalade (I used PC 50% more fruit brand)
1 boneless pork shoulder (3lb/1.35kg)
1/2 cup low fat PC mayonnaise
12 sandwich rolls split, toasted (I used a multi-grain variety)

Mix barbecue sauce and marmalade. Place meat in slow cooker; top with barbecue sauce mixture. Cover with lid.

Cook on low for 8 to 10 hours (or on High for 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork (I did this in a big roasting pan). Return meat to slow cooker; stir until meat is evenly coated with the barbecue sauce mixture.

Spread dressing onto the sides of the rolls. Fill rolls evenly with meat mixture.

Makes 12 servings or 1 sandwich each.

If you don't use all the pulled pork in the sandwiches you can freeze it. You could also use it in other ways. I made pulled pork quesadillas!

Osgoode Hall Cafeteria

When it was recommended that I check out the Osgoode Hall Cafeteria, I braced myself for what I thought would be reminiscent of cafeterias from my past. I pictured food that only a lunch lady could love, full of fun loving trans fats.

Thankfully the Osgoode Hall Cafeteria is nothing of the sort. When I speak of the cafeteria I am not talking of that other little known gem the Osgoode Hall Restaurant this truly is a cafeteria meant for more day-to-day dining than a special occasion lunch. The Executive Chef Adam Foley oversees the food for both, accounting for good quality at cafeteria pricing.

The only hurdle to overcome is actually finding the cafeteria. You enter through the door labeled Law Society of Upper Canada accessed via the laneway on the east side of the building (between Osgoode Hall and Nathan Phillips Square).

Once inside you turn right at the security desk and proceed down the stairwell to the cafeteria, simply follow the signs and you’ll get there. There are no security checkpoints along the way.

The cafeteria itself is bright and basic, with plenty of seating and a few added armchairs for comfort. The large screen TV blares CP24 so that you can keep current while you eat.

The cafeteria serves both breakfast (8:30 am-10:30 am) and Lunch (12:00pm-2:00pm) from Monday to Friday. There are good deals and quality food to found at both services.

On the day I dine for lunch I select the Hot Value Meal ($7.00), which includes the protein main, starch/vegetable side, soup or salad and a drink. Today’s special is Chicken with Wild Mushroom Sauce, Penne Pomodoro and Blond Onion Soup.

The food is simple but executed wonderfully. You truly are getting bang for your buck at this restaurant. Indeed, I get 2 chicken breasts in my order. There is some inexplicable cheese on the chicken, which could have been omitted, but otherwise the chicken is incredibly moist and the sauce is seasoned perfectly.

The penne also serves as the vegetarian hot meal option; the sauce is light with chunks of real tomato, so it doesn’t overload the fairly creamy sauce of the chicken.

The hot specials change daily, as do the soup and salad offerings (Sandwiches $4.00, Salads $2.50). If you are in the mood for a sandwich they have all the regular options (made fresh), which can be ordered a la carte or as part of a combo.

Breakfast offerings include hot specials in addition to muffins, bagels etc. They also happen to make my favourite fruit salad ($2.50), containing more strawberries that you can shake a stick at.

If you are looking for a healthy and fresh alternative to the fast food cuisine in the area I encourage you to check out the Osgoode Hall Cafeteria.

The first post, so important. So crucial.

This blog will talk about all things food, restaurants, recipes, cookbooks, you name it.

It was mainly (though not entirely) started after I had a falling out with blogTO about my photos for the restaurant reviews I was posting.

That and I had some issue with the content they were producing. But I digress, if you want the whole story just let me know in the mean time...on with the show!