It was around -15 °C outside when my boyfriend and I left home; and we both felt that the acute coldness was absorbing into our bone marrows. We were both craving for some warm and hearty food, where we somehow trekked through the bustling bus crowd to arrive at the most famous Downsview Filipino restaurant called, the Sampaguita Village.We arrived at 2:10 p.m., hoping that the lunch rush would have calmed down. Surprisingly, the restaurant was jam packed with elders, parents, couples, teenagers and little kids. We both thought the wait for a table would be long, but after about ten minutes or so, the cashier promptly took us to a table.We ordered Yang Chow Fried Rice, Pancit Sampaguita (stir fried noodles), Lechon Kawali (crispy pork belly), Pinakbet (stirfried mixed vegetables), and Sinigang (shrimp soup). While we were waiting for our food, we enjoyed ourselves with perfectly chilled Molson Canadians with surrounding sounds of laughter, and a faint melody in the background.Food arrived promptly, and while I was busy taking photos of all the mouth watering food, my boyfriend would snatch pieces out of the Lechon Kawali dish with an adorable grin on his face. After dozens of captures, I was silently enjoying the different flavor profiles of each dishes. The Lechon Kawali pork skin was crispy in texture and dark gold in color, yet tender and juicy from the inside; and it was served along with a special house sauce. The Sinigang soup on the other hand, was an impeccable duet with the Lechon Kawali because it gave us a nice break from the fried pork, rice and noodles. The citrus lemon and sweet tamarind flavor from the soup allowed me to reminisce back in time to a happy childhood memory, where I plucked and ate from fresh tamarind trees back in Sri Lanka.The mixed vegetable dish (Pinakbet) was accentuated in stir fried, dark green bitter flavors which contained long beans, bitter melon, okra, and other vegetables. While the flavors of this dish may not be acceptable to some; it is comparable to acquired flavors in western dishes such as caviar and beer.Lastly, we tried ‘Halo Halo’: one of the most famous desserts among Filipinos. Even though it was blistering cold outside, I was determined to try one. The meaning of Halo Halo simply means ‘mixture of ingredients’ which can include evaporated milk, boiled sweet beans, cherries, jellies, shredded coconuts, and other sweet ingredients. Halo Halo, is then nicely topped off with a scoop of vanilla ice cream. This eye catching dessert was beautifully presented in a tall cup, and as the name suggested, all the ingredients should be thoroughly mixed prior to consumption in order to enjoy different texture and flavors from each spoonful.Conclusively, Sampaguita Village showcased their delicious and interesting flavours, and textures of their traditional cuisine, which makes me want to come back and eat more with my friends and families.
Restaurant Review: La Traviata Ristorante & Pizzeria – 852 Wilson Ave. – www.latraviata.ca – 416-635-8891
La Traviata has got to be one of the best Italian restaurants in all of Downsview. On a clear moonlit night I dined with my extended family, on my wife’s side, due to the awesome generosity of my beloved in-laws, who have hearts of gold. We have dined here on maybe ten to fifteen occasions. The restaurant never fails to impress, therefore, never disappoints.The restaurant is impeccably clean, and the white table cloths add charm to the décor. The grey walls exude a feeling akin to something from Architectural Digest.The wait staff is always congenial, warm, effervescent, and beguiling, which always wins us over. I would be remiss if I did not mention that it was, of course, mainly due to the awesome cuisine.The restaurant is very intimate but still affords patrons the opportunity to converse at an audible level. When there are lulls in conversation, there is some very appealing pop music which serenades you as you dine.Since we usually go with a party of eight, everyone habitually delves into different entrees. We usually forgo any appetizers or desserts due to the fact the entrees are of generous proportions.My wife habitually opts for the chicken parmigiana with penne -which she devours since it’s so delectable. My father-in-law and mother-in-law sometimes elect to choose shrimp arrabiata or veal parmigiana. Those two entrees are finger lickin’ good! My sister-in-law and her partner usually share two entrees. Their entrees of choice are eggplant parmigiana and the margherita pizza. Since they both share two options, their choices go much further in pleasing the palate. I waver between the chicken cacciatore and the shrimp arrabiata depending on what my gastronomic consciousness is instructing me. Our niece is very much inclined to either of the aforesaid shrimp arrabiata or the mussels arrabiata. Our nephew, who is six feet tall, opts for various things. On our last visit he and I were in sync and so he indulged in the amazing chicken cacciatore.Regardless of whatever you choose off the menu, all the dishes are winners! You won’t go wrong. Plus the bread which is served with olive oil and butter does its job by whetting the appetite.The overhanging lights illuminate the restaurant quite nicely, providing ample lighting for you to see your meal and your dining companions, not like some restaurants which have dim lighting.It’s fully accessible via TTC as there is a stop nearby. If you’re driving there is some parking in the front of the resto or on a nearby side street.The lavatories are always very clean but be careful walking down the stairs en route if you have to answer the call of nature. La Traviata is open seven days a week so you can go anytime to have a delicious and very appetizing meal!
Curries on my Mind
The yellow colour of Asian curries is due to turmeric, a spice which appears often in health news.In India and in some other parts of south-east Asia, curries with turmeric are consumed daily and often more than once per day. In those regions, the incidence of degenerative mental conditions in old age is lower than here in North America, and some types of cancer are significantly rarer. Not surprisingly, turmeric and curcumin, an active component of turmeric, receive wide-ranging scientific study, more so than any other spice.Other benefits from turmeric that have been scientifically studied touch on cataracts, diabetes, M.S., HIV, and skin and liver problems. Unfortunately, many of the studies, though numerous and expert are small. It is hard to get research funds for major health research on foods because drug companies cannot easily put patents on a spice and raise the price.Another problem is quantity. Traditional diets that provide evidence of health benefits of curries are diets that include turmeric in very large quantities; that spice is not quick to absorb. Micro-grinding and cooking in healthful oil may turn out to help.So what does all this mean in practical terms? If you come to consult me in my Downsview clinic will I prescribe hot curries? Don’t count on that! But you don’t need any prescription to enjoy the curries.I started using turmeric in my kitchen around 2009. Now it is a family favorite. Consumption seems safe because millions of people eat curry more than ten times a week. For me, there is nothing to lose and a possible benefit to be gained. Turmeric as a simple curry and also in morning smoothies has become a very regular part of my cooking though it wasn’t part of my background. I don’t buy commercial curry mixes with salt and preservatives. I deeply admire and respect those who have mastered the complex, time-consuming, highly refined and elegant art of traditional curries made from scratch. I modestly experiment with simple turmeric and internet recipes. Try it. Learning new things is good for the brain. That is a scientific fact.We would be very pleased to respond to your health-related questions in this column. Write to nicole@IndividualCare.com. Nicole Constant is a registered Doctor of Naturopathy. Her website is: www.IndividualCare.CA. Before coming to Canada, she practiced as a medical doctor in Europe. She has lived in the Jane-Finch neighborhood since coming to Canada, where she has also been employed in social work and community development in addition to volunteer service in Mediation, Laughter Yoga and the Community Action Planning Group of York West.
Create a New Normal for the New Year
A New Year brings the opportunity to say yes to trying something new. Why not start by featuring a new ‘winter’ vegetable each week?Vegetables that thrive in cold-climates tend to be starchy, rooty, dense and bitter. Although, it is true that the colder months offer a more limited range of produce, winter boasts some surprising B-list superstars:Kohlrabi German for “cabbage turnip”, the greens and bulbs are edible and can be eaten raw or cooked. In fact, the bulb, which has a taste and texture similar to that of broccoli stems, tastes great once it is peeled, sliced and just sprinkled with some salt. The best way to eat the greens is to cook them just like you would kale. Kohlrabi needs to be thoroughly peeled before eating. Both the stems and the fibrous layer beneath need to be removed to reveal the edible crisp flesh underneath.Turnip They often have a cute blush of pink or purple near the top, where the sunlight hit the turnip while it was still in the ground. The larger the turnip, the more intense the flavour. Turnips are often squatter and rounder, with a brighter white colour. Cabbage There is good reason why the vegetable carries a pedestrian reputation: it is versatile, suiting itself nicely dressed up in a raw salad, braised in a savoury broth or just steamed. It is cheap and it lasts forever. This vegetable hates to go bad. And then there is sauerkraut and kimchee -giving a new purpose to the plant.Parsnips This hardy root vegetable enjoys cool climates – it requires frost to convert its starches to sugars and develop its sweet, nutty flavour. Although it bears a striking resemblance to a carrot, it has a pale, cream-coloured skin. Its tough, woody texture softens with cooking. They can be used in place of potatoes, sweet potatoes or turnips in cooking. They perform beautifully when roasted, pureed into soups, or mashed.Celeriac Also known as celery root, celeriac is not actually the root of celery stalks (although it tastes very similar). This plant grows underground, but the top is not edible. Purchase fat, globe-like types with rough-looking skin. The uglier, the better. The tough skin should not be eaten, but it helps keep the vegetable fresh. Store it with the skin on, next to your potatoes in a cool, dark place.Rutabaga Sweeter than a potato, and twice as creamy, this root can be mashed or made into oven "fries." Rutabagas are often coated in a wax seal when found in the grocery store. If this is the case, you must remove and discard it before eating. Keep rutabagas in a dark, cool place, along with the rest of your storage roots. They can also be refrigerated.Broccoli Rabe, also referred to as Rapini Is a more bitter, leafier vegetable than its counterpart, broccoli, but likes similar cool growing conditions. Look for leaves that are vibrant green, without any wilting or yellowing. Buds need to be unopened and stalks should be sharp and fresh looking. The vegetable can keep for five days in the refrigerator. Rapini can be added to an omelet, stir-fry or topped on pizza.Try some new vegetables in the kitchen this winter and do not forget – warmer temperatures will spring upon us soon.
A Strike for Real Food and Real Jobs at York University
If you have ever bought food at York University, you likely didn’t spare much thought for the person serving you. We tend not to think much of the people serving us but they think a lot about us. At York, they even think of their customers as their kids, making sure that they serve good food and provide a good service. Customer service isn’t easy, with many hours on your feet to serve an often fickle public -it’s a job that can be made even worse with bad management. The situation at York illustrates this perfectly.Food service workers at the university are not directly employed by York and are not covered by any existing labour agreements with York employees. Instead, York has contracted out the operation of most cafes and restaurants on campus to Aramark, a company notorious for not paying employees for the hours they’ve worked and for firing food service employees for speaking out about unsanitary working conditions. It’s hardly surprising that many of these workers privately admit that they would never eat at an Aramark operated shop because of the number of health code violations they’ve seen on the job.The circumstances at York are hardly different, but at least they are members of a union. In addition to the health code violations, many employees who’ve worked there for over ten years are still not considered full time and are not even eligible for benefits. Unite Here, the union covering the workers, has also documented instances of Aramark managers using racist names for their employees, many of whom come from Caribbean countries. In at least one instance, a manager kicked an employee hard enough to leave a bruise on her shin. This employee was later suspended for being too loud – the fact that she is part of the union bargaining committee makes this management decision highly suspicious.The situation has deteriorated to the point that a strike vote taken in December passed unanimously – there were no members who voted against the measure. Real Food Real Jobs, a campus organization of students, faculty, and community members who work to aid the workers, has held information sessions so everyone on campus knows what’s at stake and what to expect.Not all shops on campus are operated by Aramark; sympathizers can visit the Real Food Real Jobs website or Facebook page to see which shops to avoid during the strike. Winter is a difficult time for a strike so let’s all show our support.
California Sandwiches: A delicious gem in Downsview
Tucked away in an industrial mall at the north-west corner of Sheppard Ave. W. and Chesswood Drive is California Sandwiches where they make the best hot Italian veal sandwiches on this side of mama’s kitchen.It’s a family business that reaches back into the history of Toronto and the heart of little Italy. In 1969 Christina and Giuseppe Papa opened a small grocery store at 244 Claremont Avenue between College St. and Dundas St. -a block away from where I grew up on Clinton Street. It was a typical mid-block grocery store that served the local neighbourhood.Their timing couldn’t have been worse. The area’s first supermarket, the Power Store, had just opened on Bloor Street and as more people bought cars and refrigerators their shopping patterns changed. The local mid-block grocery was dead. With seven kids to feed they had to do something to survive. The answer came out of Signora Papa’s kitchen. It was hot juicy Italian veal sandwich with a ‘to die for’ Sunday sauce that nobody could resist.They began making the sandwiches at the rear of the store. In the early days, Gina Severino, one of the five daughters (who now operates a California Sandwich shop in Woodbridge) remembers her brother hustling orders for sandwiches in pool rooms and at construction sites which she helped delivered on her bicycle.As the fame of the sandwiches spread, deliveries expanded with orders from as far away as the downtown area. California Sandwiches became a favorite of many Bay Street law firms. Toronto Council often ordered them when the meetings extended through the dinner break.In 1993, two of the sisters, Mary and Yolanda open a second California Sandwich shop here in Downsview which has been dishing out sandwiches: veal, chicken, steak, smothered in mama’s sauce, onions cheese and mushrooms, since that time.Before she died, their mother made them promise that the business would never be franchised. There are now 12 California Sandwich shops each one owned by a different member of the family. Everyone has their own unique décor but what they all have in common is the family recipe and a devotion to quality.So how is a California sandwich different from any other sandwich? Everything is made to order, fresh and from scratch. It doesn’t sit there waiting for you like a burger in a fast food chain: Each sandwich is made to your specs. You can order your sandwiches hot (spicy), medium, or sweet with a side of olives, rush it to your table and wash it down with a bottle of pop or an ice cold beer. Enjoy!
Restaurant Review: The Mandarin -1027 Finch Ave. West
Welcome to Mandarin! This restaurant chain is always very busy due to its delectable and vast panoply of foods it offers. I have patronized Mandarin well over seventy times during the past thirty years. It never disappoints. This particular location I have been to maybe twenty five times.Be forewarned: before going to any Mandarin, you must make a reservation. The effervescent hostess who answers the phone usually gives you an alpha-numeric reservation code. Not sure why it has to be alpha-numeric but I guess it’s a system that works for them.As soon as you walk into Mandarin they have a large waiting area resplendent with TV monitors and a fish pond. Some of the gold fish appeared to have been overfed because they are impressively huge!When you are led to your seats you bypass the cornucopia of foods on display for your buffet dinner. That being said, you can order a la carte but most patrons usually opt for the buffet. If you choose the latter, you certainly won’t go wrong.The magic of Mandarin is the food. It will keep you coming back again and again. I believe it’s probably the most successful restaurant chain in the GTA.The servers are always attentive. Be sure to not drink too much water, ergo, you will have more room for all that delicious food. If you love crab legs, please note: it is only served during the dinner hours, not at lunch. That might give you a more strategic approach to your reservation.Now for all that fabulous food: they have two stations of hot food; one cold salad bar augmented with their sweet and sour and won ton soups; one roast beef station; one station for sushi; and finally a long station for scrumptious desserts. The desserts are fit for a king!Here are some of the cuisine you might expect to dine on: shanghai noodles; sweet and sour chicken; chicken balls; beef with beans; vegetarian fried rice; assorted vegetables; onion rings; kung pao chicken (very spicy!); steamed broccoli; French fries; crispy fried chicken; and servings of pork plus more offerings. They are all mouth-wateringly good!Each meal is preceded with hot towels. As you can see Mandarin adheres to cleanliness. To top off every meal you’re always presented with sagacious and delicious fortune cookies. Always a great treat.So go with a date, a group of friends, or your entire extended family. Mandarin is always a winner in any epicurean’s book. You won’t regret it!For more information visit: www.mandarinrestaurant.com or call 416-736-6000 (Dufferin and Finch location)
Restaurant Review: Mr Greek in Downsview
Mr. Greek at 1000 Finch Ave. West, Phone: 416-661-2300Opa! That seemed like the only fitting way to commence this review of a genuinely fine restaurant. I’ve dined there on several occasions such as birthdays and also for lunch. It has never disappointed.The wait staff are mature and respectful. There is parking out front (after paying you can ask for it to be validated by the concierge). The washroom facilities are always kept very neat, tidy, and clean. The décor is typical of Greece which gives the restaurant some excellent ambience.Most of the staff are up on current events so it’s wonderful to exchange a few convivial words before your meal and beverage orders are taken. The restaurant is very spacious and has an event space which can be used for wedding receptions or baby showers (for those with deep pockets), of other private affairs.Since I usually attend with a large contingent, we like to do some food exploration. For appetizers we order long platters of hummus, spanakopita, and Greek Kalamari. All the upturned corners of mouths and the licking of lips are positive proof that the appetizers all have a great desired effect.If you are counting your calories you can opt for authentic Greek salads, with feta cheese, black or green olives, all dressed down with Greek or Italian dressing. Um, um, good.When it comes to visiting an authentic Greek resto, souvlaki is a go to option. Take your pick: you have succulent chicken, delicious pork, or tasty lamb. To augment your protein, you have the choice of one: their famous salads, rice, or vegetables. I would suggest go the salad and rice! But, that’s just me.A dinner date at Mr. Greek typically won’t break the bank. It’s great for business lunches, to catch up with an old friend, meet up with a sibling, to while away the hours with your lover or spouse, or to capture the great nightlife Toronto is already famous for with great food and libations.Major credit cards are accepted and if you need to split the bill using debit or credit, no problem! For the sports enthusiast there are a few flat screen monitors located near the bar so you don’t miss the latest replay.It’s not exactly like being in Greece but it’s the closest you will get without having to pay the expensive airfare and enduring the long flight!
Restaurant Review: Moxie’s Grill & Bar
Yorkdale is probably one of the best malls in Canada. In the GTA, it just might take the crown. It has a fairly new food court which is spacious and illuminated well. The many retailers in the mall add to its eclecticism, and proves it has a very vast expanse when it comes to its offerings. What it also has is a great Moxie’s!Located just south of the Indigo Books and Gifts store, it’s a wonderful, mouth-watering restaurant. I had patronized one of its locations in Brampton for family birthdays, then had the awesome idea of trying out the one at Yorkdale. It did not disappoint.I’ve lunched there a few times, later followed by a couple of dinners. The wait staff are mostly millennials. I have to say one thing, they have personality – both the males and females. The ones which I have dealt with have social skills which are par excellence! They know how to engage patrons, and try not to be superficial in their way of serving. Not sure if they are trained like this or if it’s their million dollar personality which gets them the job.The uniforms of the wait staff are classic black. In this case noir is the new black. Moxie’s is more family-oriented and the uniforms give the wait staff a very elegant touch.If you’re dining with your family there are some booths – which are made of leather or leatherette, not sure which – that can feasibly fit a family of four or five. If your family is more plus size it might be a tighter squeeze. There are some stand-alone tables which would be able to accommodate you.The food is delicious. During several trips to Moxie’s I’ve never been disappointed. The portions are very generous. If you are dining with your spouse, or significant other, and don’t have large appetites, I would suggest you get two appetizers and one entrée. It would leave you both satisfied.The last trip my wife and I had their spectacular bruschetta and chicken wings. Heavenly. Every bite was better than the last. It’s that good! My wife elected to opt for a Coke when it came to her beverage, I tried their Virgin Caesar. They really know how to make a Virgin Caesar! Be careful if you order one – it comes with a jalapeno pepper.The main course we dined on was fries and fish tacos. Moxie’s has one of the best fish tacos on this side of the universe! From the first time I tried it, I could not resist it on subsequent trips. One other dining companion opted for their burger. He was mightily impressed.Their restrooms are also a sight to behold with their flat screens and haute sinks. A very nice touch.Moxie’s is ideal for feasting any day of the week.Address: Yorkdale Shopping Centre, 3401 Dufferin St.Phone: (416) 787-7600Website: www.yorkdale.com/stores/moxies-classic-grill
Greener Acres at Downsview Park
World Food Day, celebrated on October 16, mobilizes action around hunger and the disproportionate impact of hunger on the world’s most vulnerable populations.The 2016 World Food Day theme, “Climate is changing. Food and agriculture must too,” has been chosen to raise the profile on food security. The world’s poorest, many of whom are farmers, are being impacted the most by higher temperatures and increased weather-related disasters. At the same time, the global population is growing and is expected to reach 9.6 billion by 2050. To address these realities, agriculture will need to adapt and become more resilient to the adverse effects of climate change.Food security suggests that people can obtain safe, nutritious, culturally appropriate food through a sustainable food system. Growing food in a sustainable way means adopting practices which produce more with less in the same area of land and using natural resources wisely. It also means investing in better post-harvest handling and management along the entire food supply chain that will increase returns to farmers.Farming is no longer confined to rural areas. Food is now being cultivated in dense urban areas on unused space. It is hard to get more urban than Fresh City Farms. Founded in 2011, Fresh City Farms combines three things: a farm, a delivery system and a grocery store. The six acre urban farm and greenhouse, on the western edge of Downsview Park, grows organic, high-value per square foot produce and sources from more than 80 farmers and food makers across Ontario and beyond. The social enterprise also provides 15 member farmers with a starter plot where they learn to farm as a career. Making agriculture urban - against the backdrop of traffic from Keele Street - is a constant reminder that this model can work. Fresh City now serves 2,000 customers and delivers almost 4,000 orders monthly through its bag delivery system.“The hyper-local approach to growing food means it is fresh, it is accessed easily and we are encouraged to eat in season,” says Fresh City Farms manager Hannah Hunter.This fall, celebrate World Food Day by supporting small-scale urban farmers. To learn more about Fresh City Farms, visit freshcityfarms.com.