Yuppie Supper Club #1

Some friends and I have recently started sharing meals and cooking for each other once a week. I have lovingly bestowed the name "Yuppie Supper Club" on this venture because it ends up being a ridiculous meal that ends in bellies full of delicious ingredients. On this particular occasion, I was the host. I was dealing with two ends of the spectrum- a friend who would eat anything, and one who refused to eat seafood (!) and who didn't enjoy the combination of sweet and savory (!!!!) And ya'll know how I love sweet and savory!

I started the night with little unconventional appy pizzas. Instead of the typical pizza crust, I used naan bread, slathered with creamy goat cheese, topped with meaty sundried tomatoes and generously drizzled with olive oil, cracked black pepper and hot chili flakes. Then, I put the ZAs under the broiler until the cheese was just slightly melted and even creamier.

I also made a potato pave of thinly sliced potatoes, tossed in melted butter, S&P and layered in a well-greased pan and baked at 350 until golden, about 25 minutes.

The main event contained the potato, steamed asparagus and chicken breasts on the bone - the only way to make them in my opinion - with a creamy oyster and portabello mushroom sauce.


The basics are pretty self explanatory; steam veg, rost chicken.

For the sauce:
1 lb mixed mushrooms; chanterelles, portobellos and porcinis
2 tbsp. butter
1/2 c. heavy cream

Saute mushrooms in butter until tender over medium heat. Add cream and reduce to low until thickened, and pour over chicken. See? Simps!

Cutting Edge Culinary Competition at Saltscapes Expo

This past weekend I was asked to be a judge in the Cutting Edge Culinary Competition at Saltscapes' East Coast Expo at Exhibition Park. A contact of mine at the Winery Association of NS called me, explained the role and the asked "So, do you think you'd be interested?" Think? Interested? I was over the moon with excitement, and honored that she would think me worthy to judge someone else's cooking!

The Cutting Edge Competition is very similar to an Iron Chef event with required ingredients and limited time! There were several rounds whereby chefs from across the province competed for top marks. Final scores for the competition were compiled based on a combination of the judges’ marks and votes from the audience. The chef with the highest score at the end of all rounds would be named the Cutting Edge Culinary Champion.

The chefs were given a 'Black Box' of Taste of Nova Scotia products and 45 minutes in which to create a meal using all three. They were then judged on the taste, originality and plating/presentation. The competing chefs were also paired with an audience member who acted as their sous-chefs. The competitions, hosted by Alain Boise of Saltscapes Magazine also opened the floor to audience's questions ranging from food preparations to the chef's favorite spices.

Participating chefs in this challenge included Chef Dennis Johnston of FID Restaurant, Executive Chef Alan Crosby of White Point Beach Resort, Chef Rick Ogilvie of Tin Fish Restaurant in Lunenburg, Chef Michael Howell of Tempest Restaurant in Wolfville, Executive Chef Shawn Zwarun of DesBarres Manor Inn in Guysborough, and Executive Chef Renee Lavalee of Five Fishermen.

I was to judge the Saturday afternoon competition pitting Chef Earlene Bush of Chanterelle Country Inn and Cottages in Cape Breton against Colin Stone, Executive Chef of O'Carroll's Restaurant here in Halifax. Their Black Box included pork tenderloin, maple syrup and yellow onion.

It was pretty thrilling for me, a new writer to sit on a judging panel with a Saltscapes writer and an Executive Chef who had won countless National culinary competitions. As we watched, we saw the interactions occurring between chef and sous-chef; the idea, the planning and the execution. There was also a camera above each chef's station so that we were able to see the process that went into preparing each dish.

Finally came the judging. I have to admit- I was a little self-conscious. I love food so much, that you have to really screw it up in order for me to refuse it! However, the food was plated beautifully, and tasted equally delicious. I considered the questions thoroughly and came to my decisions on each contestant's dish relying solely on my own culinary knowledge and my tastebuds!

On Sunday, after all rounds had been completed and judged, the winner of the Cutting Edge Competition was announced; Chef Renee Lavalee of Five Fishermen. I can only imagine how her dish tasted, as I know from experience that she does some fine work up in that Five Fish kitchen! I didn't see Renee's round, but I know that she, like the other competing chefs have a love of Nova Scotia's culinary products, and believe in using fresh, local ingredients as much as possible in their cooking.

Taste of Nova Scotia and the Winery Association of Nova Scotia were heavily involved in this event- both as sponsors as well as in the planning stages. What a wonderful way to show off NS's food and beverage products; making them fun and inventive, and giving them each a spot on center stage.

Mary's Bread Basket

Ah the irresistible appeal of a warm, buttery baked good. .. Last weekend at the market with my newbie to Hali friend Melanie, we tried crepes from the Creperie Mobile. Yesterday, I thought I'd show her Halifax's "best" Cinnamon Roll. Mel was pretty skeptical as to the assumption that she was really in store for such a treat, but once I showed her all the "Best of the Coast" awards, well, the writing is literally on the wall.

And so, fortunately, we arrived just as a piping hot batch of rolls were coming out of the oven....It might seen anti-climactic, but I actually don't have a photo of said culinary wonder. I opted for a pumpkin-poppyseed scone, by far MY personal favorite at Mary's. The scone is a rich, butty mix of sweet pumpkin and crunchy poppyseeds. Slathered with even more butter, and I am one happy gal!

Mel thoroughly enjoyed her bfast as well. I love introducing people to good stuff and watch their reactions; the eyes brighten up and a slow smile spreads across their faces. It's what I like to refer to as the "Hell yeah- that's good" face...we were both wearing those faces this week.

Late Night Feed at Hamachi Sushi

Last Wednesday, I went out for drinks with a friend at the Economy Shoe shop on Argyle. Between several pints of my favorite patio beer Stella Artois (well, favorite beer in general really), I informed him of the little known deal that occurs at Hamachi Sushi on Morris St. every night.

The secret, my fine friends, is this: after 10 pm, every single night, Hamachi Sushi has "Happy Maki" whereby a good portion of their appetizer and maki menu is cheap, cheap, cheap! The term maki describes the sushi rolled around or inside nori, aka, seaweed. I love late-night sushi, especially when the contents of my stomach consists solely of beer.

And so, we maneuvered ourselves down to Hamachi, at 11:30 on a school night, scored a comfy corner table and set to work making our choices. I chose a plate of the Tempura Vegetables; zucchini and sweet potato in tempura batter and deep fried. The veg selection did, admittedly leave something to be desired, but what can you expect at almost midnight?

Tempura Vegetables

We then moved on to the real good stuff; Spicy Salmon rolls flanking the Rainbow roll, a new one for me, but absolutely a favorite from now on. The Rainbow roll is a culmination of the popular California roll consisting of crab and avocado wrapped in MORE crab and avocado along with salmon and tuna. Yummers!

Welcome to the NEW "with bite" !

Hello all-

Last night I cam home from dinner at CUT with a fellow social media/blogger/twitterer and was instantly inspired to shake things up a little! So here it is, the NEW "with bite" with a new look and a new address.

That's right, I've gone straight up .ca! Don't fear, you'll be redirected from the old address www.withbite.blogspot.com, but bookmark www.withbite.ca for the future!!

Happy eating!
Kristen

Creperie Mobile

Last Saturday morning after Friday night's revelry, I was feeling a bit...shall we say, under the weather. I was feeling the need for a little bit of grease in my system when my friend called to see if I wanted to go to the Farmer's Market. As this is my general Saturday morning routine, I found it hard to say no, so I dragged myself out of my apartment, into the sunshine and trotted down to the Hollis Street entrance.

My friend having just moved from Newfoundland, this was her first market experience, and I'd be dammed if my hangover was going to lessen the adventure for her. As I said though, I needed grease, not healthy fruit and veg, or an amazing baked good- nope, I was going for sustenance of the unhealthy kind. But where do you find something of that nature at the market where freshness abounds and artery clogging, deep fried is nowhere to be seen? You don't!

After I had dragged my awed friend through the maze of food, jewelry, clothing and crafts, she mentioned that "I hear you can get really good crepes here." Ding, ding, ding- sold! As I said, the breakfast that I had in mind was impossible to find at the market- so I set my sights on an even better option; a crepe from the Creperie Mobile!

This was just what the doctor ordered. I decided on a Ham and Cheese Buckwheat crepe, with a touch of mango chutney. The warm savory crepe encompassing the salty ham and melted cheese did the trick to turn me right side up. I wasn't at all in the mood to deal with a knife and fork scenario, so I rolled my crepe up burrito-style and attacked. That poor crepe didn't stand a chance!

Talay Thai

Talay Thai is one of those random little restos in my hood that I always noticed, but never ventured into- BIG mistake! This place is one of those little gems that, once you've eaten there, it'll end up on your "go-to restos" list. At least I have one- doesn't everybody??

I went with a friend of mine and we decided to share two distinctly different curries. He also indulged my desire for grease when I declared my need for something deep fried. We shared two spring rolls that were only slightly greasy, delightfully crispy and ridiculously delicious!

Spring rolls

We shared the two curries that were freakin amazing, and an order of basmati rice. I have to say, it's a little humbling when you out eat your date, but I'm over it because this food was so delicious. The Duck Curry had big chunks of meat in a sweet and spicy sauce accompanied by tomatoes, red grapes and pineapple, while the Cashew Chicken, a little milder had loads of peppers and crunchy, buttery cashews.

Duck Curry

Cashew Chicken

I love trying little spots that are just around the corner. There's no shortage of fine dining, ethnic cuisine or greasy goodness in my SOSG hood (South of Spring Garden, although it doesn't have the same ring as SOHO). Dammit! Anyway, these all contribute to my stomach being satisfied, and when you think about food as much as I do, that's my #1 priority.