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Toronto Adventures: Georgetown and the Silvercreek Espresso Bar

12 Mar 2011 - Toulouse LeTrek

A work of art: the Elektra Belle Epoque

Last summer, while visiting with Pigcat in Toronto, I took a Go Bus that took me all the way to the village of Georgetown, north-east of Downtown Toronto.

Every summer, Georgetown celebrates its farming heritage and harvested bounties by shutting down its Main Street to vehicles and hosting a comprehensive market every Saturday during the summer. Shoppers can find anything from fresh fruit to locally made honey and artisan jewelry.

It wasn’t Saturday, but I still lucked out; it was Wednesday, the day of the “Little Market”, when venders of the Saturday Market sell their fresh produce on one of the main alleys facing historic Main Street. Perhaps it was the anomaly of seeing a little stuffed cat wandering the streets; or did they recognize Toulouse, the COOL Travel Cat; or were they just particularly jubilant that day: I got a bazillion offers from the various booths, which included tasting local pears, strawberries and delicious apples from Allison’s Farm Market and Andrews Scenic Acres or the Markiewicz Farm to a date with a local gal at the Shepherd’s Crook Pub for good food and live entertainment.

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Mrs Markeiwicz offers Toulouse a fresh apple sample

After all that fruit, I began to crave some fine cheese or pastry…and, of course, a nice coffee to go with it; I’m always in search of the “gold cup”. A few blocks down Main Street, I spotted the Silvercreek Café, the vision of Barbara Brown. It was an unassuming place but with some attractive outdoor seating. As soon as I entered, my big round eyes brightened and I knew I was in the right place: Nicolette, the barista, was just then creating a special coffee using an Elektra (Belle Epoque) Espresso Machine from Italy—a large nickel plated metre-high work of art made of filigreed copper and brass.

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Inside the Silvercreek Cafe

An eagle with outstretched wings perched on the polished dome summit of this stylish gleaming “steam-punkish” machine. The eagle faces the barista, I’m told, to keep an eye on her as she creates your treasured coffee. The machine resembled an elaborate spaceship conceived in the 1920s: luxurious Jules Vernean sort of contraption, complete with steaming spigots and multi-directional wands, gound gauge glass, elaborate drip trays and double access cup warming windows and surface. These beautiful machines regularly sell for around $14,000! It makes one fine cup of coffee!

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Nicolette and Toulouse blissfully enjoy the espresso experience

The Elektra Belle Epoque espresso machine was created around the turn of the Century, according to Nicolette. Elektra was founded by Umberto Fregnan in 1947 in Treviso, Italy. According to Coffeegeek.com, Elektra has been making the technology built into the Belle Epoque “since the late 1940s, when it was based on one of the “quantum leaps” in espresso technology of the time – the original Gaggia spring piston lever machine, the first espresso machine to provide high (7+BAR) pressure on a reliable basis in cafes and commercial settings. The spring lever piston was revolutionary in the world of quality espresso, and Elektra (then called La Tarvisium) was one of the forefront companies developing this technology. The equipment worked, and it has continued producing espresso the same way, right up to today.”

The Silvercreek Café bought the restored vintage Belle Epoque from the Zuccarini Importing Company Ltd. around four years ago. Zuccarini then trained the Silvercreek Café staff on how to best use the Belle Epoque to create their dark ambrosia.

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One gorgeous espresso!

Such a work of art deserved to be fed the best coffee beans, so I wasn’t surprised when Nicolette informed me that they use Fair Trade organic coffee beans brewed by the Brazillian Canadian Coffee Company and ground to order for each customer. Silvercreek Café coffee is “arguably the best coffee in Southwestern Ontario,” she proudly proclaimed.

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Rich "crema" ... mmm...

I was pleased to take her challenge and ordered a single shot espresso. She prepared the grind with snappy confident moves and loaded the machine wearing a Mona Lisa smile and a twinkle in her eyes; she knew I was staring at her. I sat mesmerized as the rich ochre-colored “crema” poured into the cup like ambrosia. Prize in my little paws, I sat outside on their patio facing downtown Main Street and took my first sip. Was it the quaint view? Was it my happy mood? Was it the pleasant sunshine warming my little grey back? Perhaps they all conspired. Or, perhaps, Nicolette was right! This espresso was arguably one of the best I’ve ever had. Elegantly smooth, and deeply rich, it sang in my mouth with a complex symphony of exalting flavors that lingered long after I’d swallowed.

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Shannon pouring the "crema"

Silvercreek Café’s baristas believe in giving their clients the best coffee experience, so they boldly counsel their clients on their first espresso experience by often suggesting a good Americano (shot of espresso and hot water) or a Latte to start. “One’s [first] espresso can be a bit of a shock.” It’s no wonder they can boast of a loyal clientele; so loyal, that several of them volunteered to help paint the café recently.

Of course, I had to return a few times for my great coffee fix and on one occasion I met the owners, Barbara and Gordon Brown. Both grew up in Georgetown and met in high school (he admittedly chased her). After living in Toronto for 35 years, they returned to Georgetown and found a niche-void that they felt compelled to fill: the “real coffee experience”. A gourmet coffee shop was born and the exquisite Belle Epoque purchased.

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Toulouse meets owners Barbara and Gordon

Gordon and Barbara invited me to their home, where I met their two miniature schnauzers…well, we said hello from afar. According to my friend in Indiana who is an expert on dogs, white schnauzers are unusual. Barbara is also an accomplished painter; her oils and watercolors have been featured in several shows and some of them grace the walls of the café.

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Barbara and Gordon with their dogs

When you’re next zooming west of Toronto on Highway 401, take a quality break and mosey along pastoral country roads into this quaint town; stroll into the past and enjoy a pastry and an exquisite coffee at the Silvercreek Café. Prove me wrong; or cheerfully agree. Oh, and say hi to Nicolette for me!

I’m Toulouse LeTrek, the COOL Travel Cat!

This site is powered by donations. For your reading pleasure I do not clutter it with advertizing; nor do I charge any of these fine establishments, events or places for my reviews. If you are a patron who enjoys my articles or at the receiving end of one of my reviews you can show your appreciation with a donation (see right top sidebar).

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Chicago Gourmet Chocolate: Vosges Haut Chocolat

11 Feb 2011 - Toulouse LeTrek

Vosges Haut Chocolate exotic truffles

“…And it *melts*, God forgive me, it melts ever so slowly on your tongue, and tortures you with pleasure.”—Ivette Marceau, Chocolat

I am Toulouse LeTrek, the COOL Travel Cat, epicurean, sommelier, and gourmet of all things wonderful. I adore chocolate. However, for someone who loves chocolate as much as I do, I indulge in very little of it. You won’t see me in the 7-Eleven or Walgreens buying an over-the-counter candy bar like Kit Kat (edible Kat? How disgusting!) or Cadbury’s Caramilk Bar. You might call me a chocolate snob. I’d prefer to call myself a chocolate gourmet.

I treat chocolate like I treat coffee (that’s right, you won’t see me buying coffee at the local gas station or helping myself to free coffee at the bank or Tim Horton’s—sorry TH coffee fans; though their donuts are another matter). Chocolate—like coffee—is meant to be celebrated. Chocolate is a sensual gift: to be anticipated with delight, joyfully embraced, slowly inhaled and caressed with your tongue.

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Vosges Haut Chocolat's Red Fire Bar

When I’m not adventuring in Switzerland, loitering at Sprüngli on Bahnhofstrasse or Café Schober on Napfgasse in Altstadt Zurich, or in Europe generally—in other words, when I am in North America—I continually find myself on a quest in the most unlikely places for something beyond the norm; something exotic. Something surprising.

I discovered such a gem at the Wine Store on funky Bardstown Road in Louisville Kentucky. There, on the front counter, along with other enticing wine accoutrements, sat a display of fine chocolate bars by Vosges Haut Chocolat. There was hope for good chocolate!

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Vosges Mountain Range in France

Vosges is the name of a mountain range in northeast France parallel to the Rhine River with rounded summits. But it’s also the name founder Kristina Markoff gave to her new chocolaterie that she opened in Chicago in 1998.

My gaze swept the bold selection of Vosges chocolate bars whose exotic names triggered reveries of world travel and adventure; names like Black Pearl, Red Fire, Oaxaca, Blood Orange Caramel, Goji, and Woolloomooloo. I let my gaze finally rest on the Marzipan Bar, made with Sicilian almond marzipan, amaretto and dark chocolate (62% cacao and at least 38% cacao solids). Marzipan is made by grinding sweet and bitter almonds with sugar to create a dense paste. Germans create a pig-figurine in the New Year to give them good luck and Italians often sculpt the paste into fruit shapes. Marzipan—good marzipan that is moist and smooth and not overly sweet—is an “Old World” confection that breathes out a complex and elegant sensual experience of aroma, taste and texture.

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Toulouse with his prize: Vosges Marzipan and Rex Hill

Curious about a North American’s version of a confectionary dominated by Europeans, I bought a bar along with a Rex Hill Pinot Noir and took it home to enjoy. I have to admit I was delightfully surprised: this chocolate bar was every bit as good as its foreign counterparts including Niederegger Lubeck Marzipan Classic, Schluckwerder Chocolate Covered Marzipan Loaves, Mozart-Wurtel Schocolade mit Marzipan, and the Anthon Berg marzipan line. I felt my whiskers tremble at the complex fusion of almond, amaretto, and buttery smooth cacoa. The moist almond paste and amaretto enveloped in smooth dark chocolate sang an elegant symphony of flavors in my mouth. My nose twitched with pleasure and my little pink tongue licked my lips, gathering every last bit of heaven. I couldn’t help it. I thought: Oh, now I must go try Mo’s Dark Chocolate Bacon Bar, made with applewood bacon and alderwood smoked salt plus 62% dark chocolate! It is apparently the rage with chocolate lovers in North America, besotted with Vosges. Expect the unexpected with Vosges.

vosges haut chocolat katrina Chicago Gourmet Chocolate: Vosges Haut Chocolat

Owner/Chocolatier Katrina Markoff

If you live in Chicago you are indeed fortunate! Vosges Haut Chocolat set up shop in Chicago, with stores located on 520 North Michigan Avenue, 951 West Armitage Avenue and 2211 N Elston Ave # 203, and O’Hare Airport. Chicagoans can simply walk into a Vosges and drool over the shelves of exotic truffles (e.g., with exotic fillings of the essence of violets, curry, paprika, ginger and wasabi, coconut, Kirsch and star anise), drinking chocolates, soft bacon caramel, and flying chocolate pig. Vosges have since put stores in New York and Las Vegas.

Owner/Chocolatier Katrina Markoff takes her chocolate seriously. So seriously that on every chocolate bar, she prescribes a full-bodied sensual recipe on how to fully enjoy an exotic it. Her recipe on the marzipan bar went like this:

See: there should be a glossy shine to the chocolate bar indicating a tight bond between the cocoa butter and the cocoa mass.

Smell: rub your thumb on the chocolate bar’s surface to help release the fruity, cacao laden aromas. Inhale deeply.

Taste: place a small piece of chocolate on your tongue and press it to the roof of your mouth. Within thirty seconds the chocolate square will melt, releasing a bouquet of candied almond and vanilla amongst the finish of dark chocolate.

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Mo's Bacon Chocolate Bar

Katrina personally chooses every rare spice, flower and premium chocolate flown into their Chicago kitchen and utilizes the original methods of French confectionery artistry, which she learned during her training at Le Cordon Bleu in Paris. Vosges chocolates have exotic influences of an “East meets West” theme. Their mission is to create a luxury chocolate experience rooted in a sensory journey of bringing about awareness to indigenous cultures through the exploration of spices, herbs, roots, flowers, fruits, nuts, chocolate and the obscure. Written on each 100% recycled chocolate bar wrapper is a unique story behind the exotic and often surprising mixture of spices and flavors that showcases an indigenous culture or people.

Seeing that we are fast approaching Valentine’s Day, here’s my suggestion: if there is a place in your town that sells Vosges Haut Chocolat, buy this cocaine of chocolates and offer a piece of this ambrosia to a loved one, even if it’s yourself. Your loved one will love you for it. And if that’s you, well, you’re going to love yourself all the more!

I recently sent my good friend Pigcat in Toronto a Vosges Haut Chocolat Marzipan Bar for Valentine’s Day, along with some gourmet coffee. I await her rapt response. Apparently, you cannot get Vosges chocolate in Toronto, to the great lament of many Torontonians. Perhaps someone should tell Katrina to open a store there…

The Search for the Best Chocolate in the World…

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Fleur de Sel caramel chocolate

Some professed chocolate experts adamantly insist that any search for the best chocolate in the world start with France. What makes France so important? They have a point: as with all things relating to food, the French government strictly legislates the production of chocolate. Regulations prohibit the use of any vegetable or animal fat in French chocolate and only pure cocoa butter is authorized. French chocolates must also contain at least 43% cocoa liquor, and a minimum of 26% pure cocoa butter. Most French chocolates now contain well above the government’s minimum of cocoa liquor. The best French chocolates boast up to 80% of dark rich cocoa liquor. And, since cocoa liquor gives chocolate its rich taste, it’s not surprising that French chocolates remain some of the best in the world. Names such as Valhrona, RICHART, Maison du Chocolat, Pascal Chaffet and Michel Cluizel come to mind.

Because the flavor and nuances of chocolate also depend on the quality and origin of the cocoa beans used to make it, it makes sense to see who uses the best chocolate beans. The best chocolates beans come from Venezuela, Brazil, the Ivory Coast, Madagascar, Central America and the Caribbean. Two of the top chocolatiers (e.g., France’s Valhona and Tuscany’s Amedei, both of which have won Gold Medals by the Academy of Chocolate in London in various categories for Best Chocolate in the World) use cacao beans from a small town in Venezuela called Chuao.

Why Chocolate is Good for You…

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Mayan chief protecting his pot of hot chocolate

Besides the sheer pleasure chocolate gives us, it’s also good for your health—if eaten in moderation (like all good things in life). Some researchers found that chocolate, eaten in moderation, can also lower blood pressure. Cocoa or dark chocolate can help your circulatory system. Chocolate may prevent coughs, act as an antidiarhoeal and anticancer agent.

Chocolate may also stimulate brain activity. A study reported by the BBC showed that melting chocolate in your mouth increases brain activity and heart rate more intensely than a passionate kiss, and the effect also lasts four times as long. Cocoa solids contain alkaloids like theobromine and phenethylamine, which have physiological effects on the body. These have been linked to seratonin levels in the brain.

Too much chocolate can lead to obesity. And, because chocolate absorbs lead from the environment during production, some types of chocolate—if eaten in great quantities— may contribute to mild lead poisoning—as well as obesity. Well, the solution to that is a no-brainer, folks.

Ok… some of you might be wondering how a cat like me could enjoy chocolate when it’s been proven that theobromine in chocolate is toxic to dogs and cats, who can’t metabolize it. But, I’m no ordinary cat! I’m Toulouse, the COOL Travel Cat. I’m stuffed with wonder, coolness and fluffiness. Meow!

Happy Valentine’s Day!

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Ness and Pigcat clutch their prize

p.s. It’s Valentine’s Day today and I wanted to share what the Vosges chocolate I sent did to my dear friend Pigcat and her Auntie Ness! LOL! You can see some of Ness, Jenni and Pigcat’s reactions in the comments section too.

“Unfolding the foil, I was captivated into an aroma of dense, rich sultry chocolate. It took my imagination to a far off place: the rain had just fallen, the grinding of the cocoa bean, the warmth of the resting sun, while the sound of the ocean was like a quiet heartbeat.

Ness in haut chocolat extasy

“As the senses of smell and taste came together, the flavor began to reveal all the characteristics of something rich. Dancing notes of almond, exquisite with notes of soft sugar resting nicely but not overpowering. I had to close my eyes and both taste and sense came together. I have never tasted something so refined, unless it was of course a wine that has been perfectly aged with great care.

Absolute perfection and highly addictive.”

p.p.s. BACON + CHOCOLATE??? The next day, I just had to try Vosges’ provokative Dark Bacon Bar… Not sure whether I’d like this admittedly strange combination of salty, savory and sweet, I did precisely as Katrina suggested: I closed my eyes, inhaled deeply, putting myself in the present moment. I rubbed my paw over the chocolate bar, releasing the aroma of smoked Applewood bacon flirting with Alderwood smoked salt and seductive dark chocolate. I snapped off a tiny piece, put in my mouth and let the “lust of salt and sweet” coat my little pink tongue. Yes, it was wonderful. A surprise. Katrina admits that she’d started experimenting with chocolate and bacon at the tender age of six. The wisdom of children, eh?… :-3

This site is powered by donations. For your reading pleasure I do not clutter it with advertizing; nor do I charge any of these fine establishments, events or places for my reviews. If you are a patron who enjoys my articles or at the receiving end of one of my reviews you can show your appreciation with a donation (see right top sidebar).

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Walking Trendy Yaletown Vancouver

30 Dec 2010 - Toulouse LeTrek

Yaletown waterfront

After my cockapoo friend Oli travelled across Canada from the Maritimes to trendy Yaletown in downtown Vancouver on the west coast, I knew I had to find an excuse to go visit. My opportunity came early when my good friend, SF writer Nina Munteanu, flew to Vancouver for Christmas. So, I tagged along and as Nina visited with family and friends in various suburbs, I hung out with Oli in hip Yaletown.

Yaletown got its name in the 19^th century when the Canadian Pacific Railroad moved its rail yards and repair facilities from Yale in the Fraser River canyon to the north shore of False Creek—now called Yaletown. Called Vancouver’s little “Soho”, this old industrial part of town experienced a face-lift in the 1980s and emerged as downtown’s trendiest residential neighborhood of urban professionals. The popular seven-block area now provides a landscape of quality restaurants, cafés, boutiques, spas and galleries to local yuppies who live in industrial-retro studio flats and tourists who like to eat great food, experience a health spa or visit an avant-gard art gallery. Old brick warehouses have morphed into lofts and railway loading docks now serve as patio space for martini bars.

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Yaletown with view of Vancouver Library

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The Vancouver Public Library

Oli lives in a high-rise condominium on Homer Street with a view of the avant-garde coliseum-style Vancouver Public Library. He introduced me to his new friend, Slimey (a rather limp and lanky but well-stuffed frog who was soon to become much leaner).

“This is my new friend, Toulouse!” Oli barked between a mouthful of green slime. We greeted one another in the way that stuffed animals do—with a slight nod of respect. Slimey was Oli’s Christmas present and it looked like Oli had already introduced Slimey to the place—in the Oli way; I noticed little fluffy bits of stuffing here and there and it looked like Slimey was developing a sore throat.

That was when I suggested we go for a walk. Oli danced around the apartment, overjoyed to show me his new neighborhood and the sites. He proudly took me down the elevator to the street and we struck left into the heart of Yaletown.

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Toulouse drinks exquisite hot chocolate at Blenz

We strolled past the crowded Blue Water Café & Raw Bar on Hamilton Street, which serves a delicious selection of seafood from raw oysters to bouillabaisse. Oli pointed out Milestones Grill & Bar, George Lounge and Capones, which serves great spicy pizza. We stopped at Blenz Coffee on Helmcken Street, one of Oli’s favorite places. Besides a generally decent coffee, Blenz offers a nice heated patio where we sampled one of the richest hot chocolates in the country.

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Oli introduces me to Slimey

Further down the street, near the corner of Davie Street, I pointed out the Hapa Izakaya to Oli. He stared. “Hapa what?”

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Oysters at the Oyster House in Yaletown

I laughed. “It’s a Japanese bar that serves finger-snacks, something like a tapas bar but with liquor.” Izakayas are the hottest new style of Japanese eating establishment in North America and sprouting in all the trendy parts of cities in North America. They focus on visiting and socializing; a style that is growing in trendy parts of town.

Oli then led me down Davie Street, past Urban Fare, Yaletown’s gourmet grocery store, to the waterfront: one of his favorite places. And I knew why… I’d never in my life seen so many well-dressed dogs in one place! Yaletown is known for its yuppy canine population. Go check out the gourmet pet stores!

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Gourmet groceries at Urban Fare

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The cafe walk in Yaletown

Upwardly mobile and preppy in their bright and filigreed walking outfits, these ritsy dogs carry some serious “attitude”. Oli had come a long way from his Maritime roots in Mahone Bay, Nova Scotia. He’s still learning the ropes, I pondered, as a little chiwawa in a red cashmere turtleneck chased Oli in circles. Poor git; he’ll get it eventually. It’s a whole other culture.

After his typical exercise of chasing birds and introducing me to some of his extremely well dressed dog friends, Oli asked me if I wanted to take the little ferry boat across to the Granville Island market.

I was tempted. Granville Island is a feast for the eyes and the taste buds. But just watching Oli had tired me out. We called it a day and went back to Oli’s flat to drink Fonseca Porto, eat brie and croissants and re-stuff Slimey for another day.

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"Where'd Slimey go?" asks Oli...

I’m Toulouse the cool travel cat.

: Refurbished industrial buildings house shops and bistros

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Toronto Adventures: Get Sizzling at the Hot House Café

28 Aug 2010 - Toulouse LeTrek

The Hot House Cafe with view of Flatiron Building

Shortly after I reached Toronto, I looked up an old British friend of mine, Pigcat—now residing near High Park in West Toronto. She invited me to the Hothouse Café next to the St. Lawrence market in downtown Toronto for lunch and to reminisce over a classy “hot” meal; she knew my tastes in food!

Pigcat isn’t her real name. Her human companion, Vanessa, calls her “Cat Teddy”. But Vanessa doesn’t know about Pigcat’s old friendship with me, and the endearing nickname she’d come by in her community due to the obvious…(little cat grin). I’d met Pigcat during my travels, when she was still in the UK, living in Brighton, West Sussex, where our mutual passion for travel, fine dining and dark chocolate cemented a long-lasting friendship. I was overjoyed to see her again here in Toronto.

Elinor, the smartly-dressed and graceful Maitre-d and general manager, welcomed us with a warm smile and took us to

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Toulouse meets an old friend

our seats in the enclosed patio beneath one of the colorful umbrellas with a view of the historic Saint Lawrence neighborhood. After a lively discussion about cats, loyal companions and Stonehenge, Elinor left us to make our choices.

As Pigcat peered intensely at her menu, I gazed past the diaphanous fan of black locust trees to the rust-colored four and a half-storey Gooderham Building (Flatiron building), a wedge-shaped work of art that stands at the apex of Front, Wellington and Church Streets like the bow of a great ship. Designed by architect David Roberts Jr., the building was erected in 1892 to house the headquarters of George Gooderham’s large industrial and commercial empire. This Victorian building reflects a gothic revival and Romanesque style and predates the iconic Flatiron Building in New York by a decade. It is arguably the most photographed building in Toronto. Prominent features include the copper roof, decorative dormers, tower with ogee arch windows, textured façade and zig-zag fire escape stairway, which reminded me of the Chelsea district of New York City. My eyes were drawn to the contrasting but pleasing backdrop of the modern Toronto skyscraper skyline with the trendy retro funk of Old Town, one of the best-preserved 19^th century commercial blocks in the city. What an ideal place to dine, I thought, and was reminded of a café’ I used to frequent at Place Saint-Michel in Paris with a view past plane trees to the fountain of Saint-Michel slaying the devil.

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Toulouse savors his delicious meal

Krystel, our waitress, took our order. I chose the Sicilian Gnocchi, elegant hand-made potato dumplings with cremini mushrooms and pancetta bacon, swimming in a gorgonzola cream sauce that married elegant flavors with the zest of garlic and basil. The gnocchi came with a colorful mixed vegetable dish, cooked to perfect texture. I selected a 2008 Fontamara Pinot Griggio (Abruzzo, Italy) from their eclectic wine list. The Fontamara, with its sweet aroma and notes of peach and apple on a fresh acidic backbone, was ideal for the warm sunny day. Pigcat ordered the Black Aberdeen Angus Rib Eye steak, grilled to her exact specification and topped with a slab of porcini butter. She wisely chose a Guinness with it. I had fun watching her meow little sighing breaths with each juicy bite she took. It was the best steak she’d had in years—possibly ever! declared Pigcat. The café staff pride themselves on the consistent excellence of its signature soups, salads, entrés, pastas, gourmet pizettes, sandwiches and burgers and vegetarian dishes. Oh, and exquisite deserts and coffees!

Five minutes later, the suave and charming owner of the cafe, Andrew Laffey—a young Cary Grant look-a-like —arrived with a beaming smile.

“I just had to meet Toulouse!” he said, extending his hand in greeting.

Between the main course and dessert, he and wife, Elinor, the general manager of the café, treated me to a tour of their cool—well, hot!— restaurant.

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Owners Andrew, hostess Aaron and Elinor enjoy lively discussion with Toulouse

They had commissioned architect Dermet Sweeny to create the Hot House Café with a spacious art-nouveau European look, including multi-levels and high ceilings with drop lights and hardwood floors. The café was brightly elegant, from the stylized “clean”art of Russian artist Leon Belsky on the walls to the avant-garde interior design of Mary Winefield that included displays of vintage wines and spices, rich furniture and colours with clean lines. The place blended nicely into the “persona” of the trendy Old Town/art-nouveau look of the St Lawrence Market neighborhood.

During my tour, Elinor took me round to the back of the restaurant, which housed several elegant rooms used for lunch meetings , workshops and mini-conferences. We then sidled past the bar run by the indominable Kevin, who can serve up practically anything from a Taylor Fladgate 20 year old Tawny Port to a HotHouse Martini, which consists of pomegranate and green tea liqueurs, pomegranate blueberry juice and fresh lemonade. Now, that’s HOT!

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Elinor gives Toulouse the special tour

Returned to the patio, I rejoined the patient Pigcat and we rounded out our culinary experience with a coffee and dessert. I ordered an espresso with the dessert we decided to share. It was a toss up between the tiramisu and the molten chocolate cake and guess which won out. Yup. Drizzled with fresh raspberries and a fudge sauce, Pigcat and I proceeded to dig into our delicious chocolate “volcano”. The inside scintillated with a molten chocolate lava that flowed over dark cake into a sea of fudge. OMG! … Meow… :-3

Now I know why it’s called the Hot House Café! The Hot House Café is open for lunch, dinner and late nights, serving up consistently wonderful food and an eclectic choice of wines and beers by friendly and efficient staff. Known particularly for their awesome Sunday brunches and pasta dishes and desserts, their clientele ranges from the Bay Street set to Leafs fans, area residents & theatre patrons. What’s there not to like! Go check it out and agree… meow… Oh, and say hi to Andrew, Elinor, Aaron and Krystel for me!

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Toulouse enjoys a "molten" experience

I’m Toulouse LeTrek, the COOL Travel Cat!

Contact Information: The Hot House Café is located on the corner of Church and Front Street in Market Square (35 Church Street) Toronto, Ontario; 416-366-7800; www.hothousecafe.com. The Hot House Café is open from 11 am

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Toulouse shares molten ambrosia with Pigcat

until 11 pm on weekdays and 1:00 am on weekends, including from brunch (9:30 am) to 11 pm on Sundays.

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Trendy Italian Cuisine Zurich Style: Ristorante Cucina

14 Apr 2010 - Toulouse LeTrek

Pizza Meister Saritas enjoys his craft

We’d been strolling Zurich’s trendy Kreis 5 neighborhood, along Heinrich-Strasse (our destination was eventually the Abaton Movie Theatre), when my nose—and practiced eye—caught sight of Ristorante Cucina, situated on a quiet corner of Luisenstrasse and Heinrich-Strasse. We weren’t in a hurry and my tiny tummy decided to “purr” loudly. Nina smiled and nodded. Within a moment she was climbing the small staircase and opened the great wooden door. Cucina’s stylish Mediterranean interior of crimson walls and leather chairs invited us in and we found a table by the window facing Heinrich-Strasse.

Our waiter, Johir, who comes from Bangladesh and has lived in Zurich for eight years, took our order and served us bread and olives. We selected the Cami 2006 Amarone red wine dela Valpolicella, a robust full-bodied and aromatic wine that just fills your mouth with elegant pleasure and lingers with fine scents of dried fruit. The

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Toulouse enjoys the ambience of Cucina

elegant roundness and sense of adventure of Amarone makes it one of Italy’s wine treasures and a great choice to go with a flavorful Italian meal. We’d first ordered a glass each, but after a sip, Nina looked at me and we both nodded: we needed a bottle.

The combination of dark and green olives with artichoke hearts and exquisite wine sent us both spinning into a sensual paradise. According to Johir, the olives are olive oil-cured with fine herbs and presented with artichokes. The green olives were likely French provencal (imported from France); recognized for their excellent association with bread and cheese. The dark olives were likely the petite French niçoise olives blessed with a sweet nutty flavor, and known for their delicious pairing with bread and wine (fancy that! Just what we had). They may also have been Italian ligura, gaeta, or lugano olives. Either

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Toulouse eyes the olives

way, they were exquisite and we just had to ask for more of them too.

Nina poured some Fiorucci aceto balsamico di Modena into a golden pool of extra virgin olive oil (Cubrol oro) and let the bread soak up the delectable mixture. As she gazed up in distracted euphoria I stole several more olives.

The award-winning restaurant (open since 1994) is best known for its brick-oven pizza, lovingly made to perfection by Herr Pizza Meister Saritas and his team of pizza makers. It’s no surprise that the Zurich Radio 24 cited Cucina as the best pizza place in Zurich, and possibly all of Switzerland! Saritas, who bakes with gusto and penache, invited me to oversee his team make their pizzas. Oval individual-sized pies are imaginatively created on a table by the oven then baked in the Cucina wood-burning stove and served on wooden cutting boards. The imaginative variety of pizzas is immense. The choice occupies at least two pages on their menu that includes antipasti, zuppe (soup), salatoni (salad), pasta fatta in casa (house-made pasta), risotto, carne (meat dishes) and pesci (fish dishes). Their pizzas al forno a legno (from wood burning stove) include a delectable variety of over thirty choices (that I counted on the menu) such

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Toulouse and Meister Saritas discuss oven-baked pizzas

as the Genovese (tomato mozzarella, ricotta and pesto), the Carnivora (tomato mozzarella, herb butter and sliced veal) and the Vichinga (tomato mozzarella with salmon and rocket lettuce). Intriguing ingredient selections include truffle oil, reisencrevettenschwanze, capers, raw rindshuft, rucola, rocket and eggplant.

Of course, being who we are, we didn’t order pizza. Instead, we both ordered something from their hausgemachte pasta. Nina ordered Tagliatelle (noodles) ai funghi porcini (noodles with mushrooms in a Weisenwein sauce—oohlala! It was fun and zesty with a lingering sweetness). I chose the Cannelloni alla fiorentina (Cannelloni filled with ricotta and spinach with mozzarella baked on top in a creamy rose sauce—“Perfeto!” or as they say in Switzerland, “Ausgezeichnet!”). This “comfort food” pinged all the sensual pleasure sites in my brain and sent my whiskers curling with the elegantly married tastes of cheese, spinach, pasta and sauce. The Italians have made the “marrying” of flavors an art and this dish was the equivalent to a Rembrant. We shared and congratulated one another on our “ausgezeichnet” choices then fell into eating in a reverent silence

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Toulouse drools over his Cannelloni alla fiorentina

punctuated only by sighs and deep breathing. In both cases, the meals paired exquisitely with the wine and the olives.

We had no room for desert (having filled on second-helpings of antipasti) but the ristorante serves some wonderful deserts according to the menu. Meals are advertized as going on average of 55 CHF when you count all the dishes and wine. Main dishes average 21.50 to 24.50 CHF.

When you’re in Zurich, treat yourself to a dinner and a movie on Heinriche-Strasse. Go check out Ristorante Cucina and say hi to Meister Saritas from me. :-3

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