The Scholium Project isn’t your average Napa winery. Instead of a posh tasting room, the unheated rental of a barn is filled with bladder presses and stacked barrels with names like Polupous (Octopus in Greek), Sally Field and “lees poop.” Only the first of those is for … [Read more...] about The Wine Whisperers, Part 1: Budweiser Wine, Foot Yeast and Carbonated Sparkling at The Scholium Project
Archives for September 2016
Everyday Chinese Stir-Fried Chicken with Bok Choy and Snow Peas
Look at those peas. Aren't they gorgeous? Those peas and bok choy were not bought in a grocery store. I picked those myself, and felt almost bad stir-frying them until I saw how bright green and delicious this recipe made them. The recipe is incredibly simple, and it's not … [Read more...] about Everyday Chinese Stir-Fried Chicken with Bok Choy and Snow Peas
Greek Dolmades: Vegan, Healthy and Local (if you Forage the Vine Leaves)
I'd walked past the vine leaves outside my community garden hundreds of times, but I'd never put them to use in my kitchen until now. I know they're good for two things: pickling cucumbers (they supposedly keep the pickles firmer without adding any chemicals) and dolmades (Greek … [Read more...] about Greek Dolmades: Vegan, Healthy and Local (if you Forage the Vine Leaves)
Living for Charcuterie, Chicken and Chenin at La Buvette Chez Simone
How do you define Montreal as a food city? We have a little of everything, but we specialize in a very open interpretation of French-inspired cuisine. We're grazers – a little of this and a little of that, all accompanied by a glass of wine or a beer. And we enjoy a place for … [Read more...] about Living for Charcuterie, Chicken and Chenin at La Buvette Chez Simone
Omnivore Grill and the Story of the Plateau Work Lunch
Has Yotam Ottolenghi taken over the world? Perhaps not, but he's certainly a big reason that Middle Eastern cuisine is big right now. And with a strong Syrian community in Montreal (and proud reps from the rest of the Middle East), the city isn't lacking hummus. Damas, Sumac, … [Read more...] about Omnivore Grill and the Story of the Plateau Work Lunch
Life-Changing Lemon Chicken, Homemade Hoisin and Everyday Chinese
I read an article in the Globe & Mail a little while ago called "Chop Suey Nation" about why Canada has so many Chinese-Canadian takeout restaurants in small towns from BC to Fogo Island. Not regional Chinese places making hand-pulled wheat noodles in bone broth soups or … [Read more...] about Life-Changing Lemon Chicken, Homemade Hoisin and Everyday Chinese
Cheater’s Risotto with Turbot, Dill and Capers
Here's how you make awesome seafood risotto: Buy a whole fish. Get the fishmonger to filet it. Ask him or her to toss the skin but save you the bones and head. Put these flavourful bits in a pot covered with water and bring them to a simmer for 30 minutes. Strain. Eat the fish … [Read more...] about Cheater’s Risotto with Turbot, Dill and Capers