The Dinner Guest

I Will Never Tell. Well, Maybe Just This Once. January, 2012

I slip into restaurants undetected and then proceed for the next few hours to dissect ingredients and techniques. Unveiling beautiful and sometimes horrific practices and people, it's about time the tables turned.
S. Dickison exposed:

- The amount of coleslaw, popcorn and pickles I can eat should have scored me a championship sash years ago, but I've got to work on my time. All that chewing slows me down. Got to work around that somehow. Note to self: watch hot dog eating contests and figure out how to chew less.

I Want to Live in the Jean-Talon Market December, 2011

As an avid cook and food shopper, I know exactly where to go for local fare: I get my meat from Fiesta Farms where it's labelled with the farm it came from and my vegetables from the St. Lawrence Market where farmers and purveyors from all around Ontario sell their fresh and prepared foods.

But what about when you're in a different city?

The Essentials November, 2011

At the beginning of many cookbooks, the author introduces you to their favourite tools. I think what your go-to-items are says a lot about you, much like what your wallet is like or the way you keep your office.

I thought I'd share my five essential tools, the things I rely on the most, as perhaps it may give you an idea of how to do something. After all, these aren't Stephanie originals - I picked them up along the way, cooking and reading, too.

1. A comfortable spoon

The Great Pumpkin October, 2011

A symbol of fall, Halloween and Thanksgiving, there seems no more perfect vegetable for the month of October than pumpkin.

Pumpkins begin to ripen in September, so by the time Canadian Thanksgiving rolls around at the beginning of October, it is the perfect accompaniment for both the grand holiday meal and the season to follow.

While many look forward to pumpkin pie, I go in search of savoury dishes to celebrate the most glorious season of the year. I get my ideas first from the restaurants I review and then try and recreate them at home.

Modern Mixology September, 2011

Despite being six volumes and 2,438 pages, Modernist Cuisine is selling like hotcakes. In fact, some places can’t keep it in stock, it’s flying off the shelves so quickly.

Great Scott August, 2011

While I’m an advocate for local and seasonal fare, as a restaurant reviewer, the seasons can get monotonous when you’re eating out as much as I am. After the second or third week of copious Spring Pea Ravioli, Chilled Pea Soup with Mint, Farm Toasts with Pea Puree, I'm looking for anything but peas.

Ted Reader’s World Famous BBQ July, 2011

I don't think you could get a car into Ted Reader's garage.

What looks like a high end tool box on wheels is an actually drawers full of various utensils (tongs, ice cream scoops) and a few toy trucks for his kids.

There is a fridge full of beer and other ingredients for cooking on his various grills, smokers and shelves of fun works in progress and finished products. The garage is his office and even the garage door has hand written recipes written on it (despite using a dry-erase marker, it remains put).

Salad Days Are Here Again June, 2011

Here's an embarrassing truth that only those closest to me know: For the last few decades, you can often find me having a whole romaine lettuce, chopped, to myself. A little dressing, salt and pepper and I'm in heaven. Like fine dining chefs digging into Big Macs and grilled cheese sandwiches on their days off, my home go-to treats are packaged Thai soup, grapefruits and honkin' bowls of lettuce.

A Taste of Cuba May, 2011

In 1994, I traveled to Varadero, Cuba for my first vacation as an adult without my parents. I went with a friend whom I no longer speak to; and once on the island, met a man who lived about 30 minutes from me back home. We went out for 7 years or so, but we don’t speak anymore either.

Charlie Sheen Might Just Need Some Eggs April, 2011

I know we’re supposed to be celebrating eggs this month, but I’ve gotta be honest - I’m not a fan.

Twice a year, I have a diner breakfast of fried eggs, homefries, bacon and toast. But I cover the eggs up with ketchup and hot sauce and use them as an excuse to indulge in greasy spoon potatoes and fat-laden pork strips.

But otherwise, I don’t eat egg salad, quiche or eggs Benedict. In fact, when I go for brunch, I’m the one person at the table mowing down on steak, chicken, stew, salad – anything but the breakfast items.

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The Dinner Guest