My Two Cents on Chick-fil-A

In one of the most anticipated restaurant openings in recent memory, my hometown now has its very own Chick-fil-A restaurant. While my son and I have been looking forward to seeing if the hype about this place and its chicken products is worth it, my wife doesn't share our enthusiasm. After learning the company donated to anti-LGBTQ groups and what the company CEO said about same-sex marriage, my wife decided Chick-fil-A would never get any of her money. Many other people share this sentiment, and it will be interesting to see if this boycott will affect sales here. In Chick-fil-A's defense, the backlash and criticism they have received have caused them to stop giving money to some (but not all) of the controversial groups that people opposed. They have since pledged to donate to Black-led non-profits or those serving the Black community in the U.S.; to mark the opening of the new Ottawa restaurant, Chick-fil-A plans to donate $34,000 to a local non-profit organization through Second Harvest.  And for what it's worth, the claim that Chick-fil-A broke a promise to stop donating to anti-LGBTQ groups is just fake news that came out after the company pulled funding from the Salvation Army and the Fellowship of Christian Athletes after Chick-fil-A decided to change the areas of focus for their charities. I feel I can support the LGBTQ community and Chick-fil-A the same way I go to non-unionized Starbucks while being in a union. Distance will be the deciding factor on whether or not I ever eat from Chick-fil-A. I remember the long waits at Popeyes when they came to town. I'm not driving an hour, waiting an hour, and driving another hour back for a fried chicken sandwich anytime soon. Eating at Chick-fil-A doesn't automatically make you a homophobe any more than liking Kanye makes you an anti-Semite. I can understand why others may feel differently. In the meantime, I'll make do with the FCS I've been making for the times I don't want to go out to eat. I'm sure Chick-fil-A will be a huge success with or without my participation.

Treat Yo' Self on Yo' Birthday

This month marks the annual day my body has survived the Earth's rotation around the sun. I plan to celebrate this occasion by getting as much free food as possible. Using the world's most popular search engine, I checked how many places offer complimentary items on one's birthday or birthday month. Most places require you to sign up for an email list or download an app a couple of days before your birthday; start at least a month before the day you were born to get all that's coming to you. Below is a way to break down the offers available by type of meal - happy birthday to you.

AVOID AN UNNECESSARY HASSLE ON YOUR BIRTHDAY: BRING ID WITH YOUR D.O.B

BREAKFAST

• Kettleman’s Bagel - Downloading their app and joining their rewards club get you a dozen free bagels of your choice.
• Le Moulin De Provence KD (Metcalfe & Queen) - Get a freshly-baked pastry after proving it really is your birthday. Please note this offer is not valid at the Byward Market store for some reason. 
• Perkins - Three pancakes, two eggs made to order, and two pieces of bacon are a great way to start your birthday.
  
  Coffee fans probably already know Bridgehead and Starbucks offer a free birthday beverage if you sign up for their respective rewards programs. If not, make the most of those points that have been gathering dust on your profile.

LUNCH/DINNER

• Blue Cactus - With the purchase of another main course of equal or greater value, you can get a free entrée on your birthday. If you go during the month of your birthday you can get a free dessert.
• Harvey's - They may make your hamburger a beautiful thing but on your birthday, the best they can offer is free Frings (half Frech fries, half onion rings).
• South St. Burger - As a member of the Birthday Club, you can treat yourself and a friend to a birthday burger with their ‘buy one, get one free’ coupon. The best part of this deal is that it's good on your birthday and up until 14 days afterward.
• Tucker's Marketplace: Guess who's back...back again...Two years after closing during the COVID-19 pandemic, the former Mother Tucker's is back with its customary free birthday meal.
• The Works: A free burger with the purchase of any burger of equal or lesser value and a side is available to you. As someone who has been working his way through their menu, I would be doing myself a disservice for not suggesting you take advantage of their offer.

DESSERT

If you have a sweet tooth, you've hit the motherlode on your birthday. The following locales will satisfy that craving by comping your dessert with the purchase of a meal:

• The Bad Alibi
• Big Rig
• Flapjack’s Canadian Diner - They offer a birthday cake milkshake which is exactly what it sounds like, a piece of birthday cake blended into a milkshake.
• Host India
• Lone Star Texas Grill
• Mamma Teresa Ristorante (300 Somerset Street West) - BONUS: A song is also served with your dessert.
• Marble Slab Creamery
• Mia’s Indian Cuisine
• Pelican Fishery & Grill Restaurant

The Year That Was 2021

With the threat of another lockdown upon us with the Omicron variant running rampant, 2022 is beginning to look and feel a lot more like most of 2020. As we head into the new year, let's take a moment to look back on the food-related events that made 2021 the year that it was.

Ketchup package shortage
Takeout usage was higher than ever because of COVID in-house dining restrictions throughout the year. This created a severe shortage of the carryout version of the popular condiment. It got to the point where a thriving market for ketchup packets on eBay existed, with prices going for anywhere between 50¢ to $5; you'd think they were TimBiebs boxes or something. I would have thought investing in a bottle of ketchup would negate any packet shortage, but I guess that would mean going to the grocery store.

Air fryers

The adult E-Z Bake Oven that is the air fryer is still as popular as ever with it taking up counter space in kitchens across the country. With an air fryer, it is possible to make healthier alternatives to deep-fried foods, but people need to keep in mind that frozen chicken nuggets don't magically become healthier because less oil is used - the nutrition value of the food doesn't change. My old-school deep fryer still works so I'm not in the market to upgrade. Plus, I'd rather get a full-sized convection oven, and I don't have the space for an air fryer because I already have last year's must-have kitchen appliance.

Buttergate
When people fill the large amount of the time on their hands that the pandemic has given them with baking, they start noticing something is wrong with the butter they're using. Early in 2021 people claimed that Canadian butter no longer softened at room temperature. People claimed this "hard" butter was because of an increased use of palmitic acid, a byproduct of palm oil, commonly added to cow feed. Gripes about hard butter took a more serious turn when reports out of British Columbia about non-foaming milk lead to discussions about whether dairy farmers should even be feeding palm fats to cows and the lack of transparency about the process in the daily industry. The Dairy Farmers of Canada says there's no reason to be concerned but they will look into the matter further to reassure consumers and stakeholders. I hadn't noticed anything different about the butter I've used in the past year, but if "Buttergate" leads to better dairy products, it will be worth all the drama around it.

Popcorn salad
Molly Yeh had no idea she would create the year's most controversial dish. On her Food Network show "Girl Meets Farm", Yeh introduced the popcorn salad and promptly broke the internet. This isn't her first daring take on the classic American salad, having created a pizza salad (think a deconstructed pizza in a bowl), and a chocolate bar salad (!)  in the past. I'm not much of a salad eater, so I'll assume it's the combination of popcorn and vegetables that have people up in arms. To satisfy your curiosity about popcorn salad, try the recipe below :

Ingredients: Molly Yeh’s Popcorn Salad

1/3 cup popcorn kernels
vegetable oil, as needed for popping
white Cheddar popcorn seasoning
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon sugar
2 teaspoons Dijon mustard
1 shallot, thinly sliced
Kosher salt and freshly ground black pepper to taste
2 cups sugar snap peas, strings removed, cut crosswise into thirds
1 cup shredded carrot
1 cup chopped celery plus 1/2 cup tender inner celery leaves
1 bunch watercress, trimmed and torn into bite-size pieces

1. Pop the popcorn in a popcorn maker according to the manufacturer's instructions. While it's still hot, sprinkle with the white cheddar popcorn seasoning to taste. Let cool completely.
2. Whisk the mayonnaise, sour cream, cider vinegar, sugar, and Dijon together in a large serving bowl. Stir in the shallot. Season with salt and pepper.
3. Add the snap peas, carrot, and chopped celery and toss to coat. Add the popcorn and toss to coat the kernels in the dressing.
4. Pile the watercress on top and sprinkle with the celery leaves. Serve immediately.

Plant-based eggs

Plant-based meat never really took off as a lot of people hoped. As close to meat as it was, it still wasn't enough like the real thing for most consumers. But that didn't stop the makers of Just Egg, a mung bean-based product known for its ability to mimic the look and texture of cooked eggs. I think these will go over huge with the fast-food crowd, or at least better than those plant-based sandwiches that silently fell off a lot of menus. And speaking of fast-food sandwiches...

Subway's legal problems
Having barely survived the fallout of having Jared Fogel as a spokesperson, Subway continues to be plagued with accusations of selling fake meat. After winning the right to proceed with a defamation lawsuit against the CBC after a story from the show "Marketplace" in 2017 claimed about half the DNA in Subway chicken was soy, the sandwich makers had to deal with a similar claim about what's really in their tuna sandwiches. With claims that their seafood is not "100% tuna" as advertised, Subway owners must long for the days when the biggest worry they had was complaints about the foot-longs not being 12 inches in length.

Restaurant worker shortage
Not surprisingly, the restaurant industry has encountered unprecedented difficulties over the past two years. With numerous restaurants forced to shut down in 2020 restaurants found it hard to get employees back when they reopened in 2021. Some people blamed CERB payments and a lack of work ethic in today's workers; a lot of people blamed low wages and poor working conditions for the lack of interest in working in the service industry. This may change now that the minimum wage has increased this year, but don't be surprised if your favourite restaurant is closed more often than it used to be. 

Price increases and shortages
If you went to the supermarket at any point last year, you noticed that if what you wanted was in stock, it now costs more than it used to. Supply-chain bottlenecks, labour shortages, product shortages, strong demand - there were lots of reasons why grocery bills were high. Reports of shortages of turkeys and liquor may have been a bit premature, as I saw plenty of both available through the Christmas season. As food gets more expensive, people will adapt their diets according to their budgets. Luckily, this can be done without sacrificing dietary concerns or flavour.

What does 2022 have in store for us? Stay tuned...

Magic Molecule: Turning Science Into Ice Cream

The first warm spring weekend of the year sent the Franklins out in search of ice cream. With the lines at downtown ice cream parlours out the door, a lot of other people had the same idea as well. It looked like we were going to have to enjoy the sunshine with freezer-burned frozen treats from a convenience store until I remembered Magic Molecule. Part of a chain based in Hong Kong, it's a place I've been wanting to visit ever since I heard they use liquid nitrogen to make ice cream. Nitrogen is odourless and non-toxic, and at a temperature of -196℃ in liquid form, it can rapidly freeze fresh milk, cream, and flavorings into ice cream. Watching the man nonchalantly fill his pressurized canister with LN₂ as misty vapour surrounded him didn't diminish how exciting it was to wait for our orders to be made. My wife Dawn went with a scoop of hazelnut while our son decided on two scoops of their mango ice cream. Both of them enjoyed their choices, saying their ice cream was smooth, light, and refreshing. I considered ordering a cone of some sort for myself until I saw the sign for their Dragon's Breathe dessert. Intrigued by food that comes with a warning and specific eating instructions, the plastic cup of liquid nitrogen enhanced cheese puffs I received was the most fun food I've eaten in decades - it's as much fun as slurping up spaghetti was for the first time. This unique establishment is worth a visit if you ever liked watching Bill Nye do science experiments on television or if you're looking for a different take on your next sorbet, bubble tea, or waffle cone.
   

Dining Out Redux

If I had known how long it would be before I could sit in a restaurant again, I would have ordered something to eat.

On what was my last Friday working from an office downtown, I was in a meeting that March afternoon listening to the plans for dealing with a virus that days before wasn't considered a cause for concern. We were told those who could work from home should prepare to do so for the following week; those like myself who weren't set up for remote work (they wouldn't let me telework because I was on loan from another department) were to receive instructions on Monday about whether or not to come into the office. Heading home, I decided to stop at Bier Market on a whim; I guess subconsciously I knew it was going to a while before I would be downtown again. That week, there were fewer people than usual milling around the area of Metcalfe and O'Connor, with the lack of toilet paper and hand sanitizer being a major topic of conversation. There were a  handful of patrons scattered throughout the eating area, no 5 o'clock rush to speak of.  I sat at the bar and ordered a Lagunitas IPA while watching sports highlights. As dead as it was, I assumed business would pick up as the afternoon turned into evening. Feeling good enough to face the clusterfuck that is waiting for a bus at Blair station during rush hour, I paid my tab and went to Parliament station to go home, thinking I'd stop in again within the next few weeks. That was four months ago - and a lot has changed since then.

We have only recently begun Stage 3 of the province's reopening plan. This allows nearly all businesses in the city to reopen, including gyms, movie theatres, and bars and restaurants for indoor dining; buffet-style dining is still prohibited. Health officials have said we can "safely enjoy the loosening of restrictions" as long as we continue washing our hands, covering our faces, and physical distancing. While the efforts our government put in place to flatten the curve are working better the ones the orange goblin in the United States chose to use, every story about new cases of COVID-19 rising in parts of the U.S. that opened their restaurant doors before we did makes me wonder if the rush to Stage 3 is happening too soon. Still, my curiosity about how local eateries are handling the new dine-in protocols got the best of me, so I made my way back to the last restaurant I went to before Ottawa went on lockdown.

It was around six Sunday evening when I drove downtown. I parked close to World Exchange Plaza, the first time I’ve been near the place since March, as working downtown stopped being an option when I was sent back to my home department where I was set up to work from home. I know that during the best of times you could shoot a cannonball down Sparks and not hit anything for minutes, but it seemed unusually quiet for a summer evening. There were patios set up at some of the restaurants on the way, but no one sitting and eating. With so little foot traffic it was hard to tell if some restaurants decided to close early, or not open at all. I was beginning to think I should have called to see if Bier Market was open, and was relieved to see a table of two on the patio and two hostesses in masks standing by the entrance, with various public health or social distancing warnings on the door to the restaurant behind them. I was asked if wanted to eat outside or inside. Even though the wind was starting to pick up, I chose outside. Viruses like COVID-19 spread through droplets that come out of our bodies when we open our mouths and drop to surfaces or the ground within two metres of us, and then circulate around a room. This isn’t a problem when outside as the droplets are diluted by the atmosphere. This is why Ottawa Public Health suggests we should wear face coverings and why the prime minister suggested we should refrain from speaking moistly back in April; it’s not as stupid sounding when you know why...no, actually, it still sounds cringeworthy. Let’s move on...

I was lead to my table after it was set up at the end of the patio several metres away from the table of two already there. Once seated, I was asked for a contact number for COVID-19 track purposes. Understandable, given we’re still in a pandemic, but still offputting - privacy advocates, take note. Having scanned the menu ahead of time, I went with the Drunken' Duck Wings, and the porter my masked server recommended, the Deschutes Black Butte. Heading inside with my mask on to use the facilities, I was surprised by the social distancing in the men’s room. One person at a time, with no urinals available for use, and only one stall available for both #1 and #2. I’ll assume it’s a similar setup in the ladies’ room, and I can’t see how this isn’t an issue in either toilet when it’s busy. On my way back to my table, I noticed only a face-masked bartender standing behind the bar, with not one person sitting inside eating.

Soon my duck wings arrived with the beer. I didn’t really get any of the “bier” flavour for something that was advertised as beer-braised, and the golden BBQ sauce wasn’t as spicy as I thought it would be, which was disappointing. I did enjoy the porter, the sweet dark bitterness was a nice change from the IPAs I usually drink. While eating, a party of seven came in to celebrate a birthday, but because of the new 6 people per table rule, they had to be split into two tables across from each other. After settling up, I sat and enjoyed being outside on a patio for a bit for a little while longer, then made my way home.

Is it worth going out to eat now? Depends on how badly you want someone else to cook and serve you your food and the food you are eating. Like everything in 2020, dining out means adapting to new rules. Outdoor eating is only a viable option a short time of the year, with staff already noticing the threat of bad weather will keep people from leaving home. Being indoors at a restaurant means having your face covered in some way, and it is expected that you will have a mask on when you're not enjoying your meal. If that is an issue for anyone, they should strongly consider the take-out option. A special dinner date or night out for drinks can be done if everyone follows the protocols put in place. My trip to Bier Market did a lot to alleviate my concerns about what going out to eat in the new normal would be like, but it also reminded me that being in Stage 3 doesn't mean we're out of the woods just yet. It will take a lot of effort on everyone's part before we're back to how things used to be.

Dining During The Coronapocalypse

It took only a matter of weeks for the coronavirus to go from being a punchline about Mexican beer to panic about a global pandemic. With quarantines and self-isolation being recommended by health officials as ways to control the spread of the virus, an industry that thrives on people getting together like the restaurant industry does is encountering a serious problem. The colder months are usually a slow period at the best of times, and in an industry known for low-profit margins, there is a good chance that one of your favorite eateries may not outlast the outbreak. Some establishments have adapted by no longer accepting reusable cups in an effort to help prevent the spread of COVID-19; some places are moving to digital payment only; a lot of restaurants who don't already have some sort of delivery may be forced into doing so. As dining establishments adjust to these extraordinary circumstances, we must change as well. Here are some tips to help guide us through this new normal:

• People working in restaurants have a tendency to work when they're sick - please don't do this now. I understand that people need to work to order pay their bills, but if someone shows symptoms of the coronavirus and they still head out to work, they aren't helping anyone, especially themselves. If you are in such a position, tell team members who are not feeling well to stay home (yes, I know it's not easy running a restaurant, let alone one with less staff, but remember I'm just some asshole who doesn't want to get sick when he goes out to eat, so cut me some slack). Any restaurant that forces its employees to work when they are ill should be outed and shamed on social media -  the internet never forgets.
• Tip generously if you are dining out. Remember, a lot of people in the food service industry make minimum wage, and as fewer people head out to eat, everyone’s paycheque is going to be smaller. 
• Don't no-show your reservations at the restaurant you booked. If you can’t make it, call the restaurant and cancel; this is just good etiquette, like washing your hands, and covering your mouth when you sneeze or cough.
• Consider buying a gift card from your favourite local coffee shop, or restaurant. It's a great way to show you're there for them now and in the future. If you’re torn between a chain restaurant and your favourite smaller spot, consider supporting a local business. Chances are that burger or fast food joint will be able to survive a few months of slumping sales, that little place around the corner you go for brunch at, not so much.
• Start lobbying the municipal, provincial, and federal government for whatever payroll and tax breaks for small businesses they can give you. Politicians always say they work for the people, now is as good a time as any to start holding their feet to the fire about that promise.
• Finally, let's remember that the people who cook, serve, sell, or deliver our food are human beings who are dealing with the stress of this epidemic too. There's no reason to get mad at your server or the delivery person because all the stores are out of toilet paper. If you know anyone who’s struggling during this time, reach out and show care and concern. The only way we're going to get through this is by sticking together and helping each other.

Table 85: The Secret Is Out

Table 85
610 Bronson Ave (NOW CLOSED)

People like getting something they think only certain people have access to. We like having secret knowledge about things, of being "in the know". This is what's appealing about hidden restaurants, and you can't get any more concealed than Table 85. I didn't know this restaurant existed despite working only five minutes away from the place; I used to regularly park next to the building it is situated in for years.  I recently met a friend of mine for lunch there, and after we exchanged greetings, we headed into the bowels of the nondescript building to eat. As we walked down the stairs, the look on his face told me how skeptical he was that we were going to an actual restaurant. He was even more uncertain when we rounded a corner and walked into a room with some communal tables, separated by an area where the cooking was done. A TV blared on the wall across from the menu on a dry-erase board; employees from the real estate office upstairs milled in and out through the dining area to get to a meeting room off to the side.  In terms of decor, it was as basic as you can get; you would think it was a pop-up restaurant that someone forgot to shut down at the end of the night. But like those guerrilla eateries, what Table 85 lacks in ambiance, they make up for with their food. I had heard a lot of good things about the fried chicken here, but it takes more time to prepare than I had for lunch, so I went with the shrimp fried rice. My friend ordered the fire seafood noodle bowl.  Both dishes came within a reasonable amount of time, allowing my friend and I a chance to chat and catch up for a bit, but once the food arrived at our table, all conversation stopped. The smell of food was spicy and pungent, and the vegetables in our respective bowls popped with brightness. The fried rice was the best I had eaten in a long time, and the shrimp and vegetables were cooked perfectly. My friend feared he wouldn't be able to handle the heat of his choice, but the fire in his fire seafood noodle was enough to open up his sinuses while still being flavourful. With its food and its location, Table 85 defines the term hidden gem - if you're a fan of Korean cuisine, seek this place out at all costs.

Foreground, shrimp fried rice, $13.99
Background, fire seafood rice, $13.99

Carpe Diem Eating - The Land Sea and Air Burger

"Part of the secret of a success in life is to eat what you like and let the food fight it out inside."

Mark Twain

Carpe Diem Eating is about food combinations that shouldn't work but do; food creations that work so well, you're amazed they haven't been done before; and food creations so extravagant and extreme that you owe it to yourself to at least try it once. Today, the focus is on the various customer-created food hacks of the posted menu offerings at certain restaurants, such as...

The Land Sea and Air Burger

Description: This burger is comprised of every McDonald's protein - beef (the Land), fish (the Sea), and chicken (the Air).

Creation: Order a Big Mac, a Filet-O-Fish, and a McChicken. Put the McChicken and Filet-O-Fish patties inside the Big Mac along with however many buns you want, depending on how wide your mouth can open.

Cost: $14.87, plus tax; extra if you order fries with all that.

Comments: Thirty minutes afterward, I felt stuffed and slightly queasy from the tartar sauce - yes, I'm blaming the tartar sauce. Recommended for anyone needing to satisfy a large craving for Mickey D's.

For the Love of Popeyes Chicken

Most people when they hear the name "Popeye", they think of the lovable spinach-eating sailor man from Saturday morning cartoons, but it makes me think of my favourite fried chicken fast food restaurant. Established in 1972, Popeyes Louisiana Kitchen has been making mild and spicy fried chicken along with sides such as red beans and rice, Cajun fries and mashed potatoes that beat anything that the Colonel has to offer. The first time I ate at the apostrophe-free Popeyes was back in 1991. I was in New York visiting my cousins, and we stopped there before going to see "Boyz in the Hood". I remember loving how tasty and non-greasy the chicken was, and lamenting that we didn't have a restaurant like that back home. I didn't get another taste of "Louisiana Fast" until over a decade later when I discovered there was a Popeyes in Toronto during a visit with my future wife. She too became a Popeyes convert. I made more converts when I took a trip to Detroit with some friends sometime later when we were visiting a friend living in London at the time; to this day, one of my boys says he'd take "a bullet in the ass" for some Popeyes. My love of this place may have caused me to oversell its greatness, as some friends of mine who have tried the food there didn't think it was as amazing as I described it, but even then, they agreed that it was better than the chicken they had at KFC (or Dixie Lee, or Church's for that matter). But now that Ottawa finally has a Popeyes location, with another now at Orleans location to taste for yourself. (Updated: Feb. 12, 2015)

NOTE: I have not been paid by AFC Enterprises to produce this blog entry, but if Popeyes Louisiana Kitchen wants to send some free food my way because of this, I won't object.

St. Martha’s Brasserie - The Best Restaurant in Orleans

Early last week was my birthday, so my wife and young son took me out for a celebratory lunch. I am pleased to report that they took me to a place I've been wanting to try ever since I saw it out of the corner of my eye when I was leaving Place Centrum a few months back. St. Martha’s Brasserie is my favourite restaurant in Orleans. I know that's not saying much what with all the fast-food and corporate restaurants that litter the suburb, but that shouldn't be held against this place. This restaurant would be a standout in any of Ottawa's trendier neighbourhoods.

Not a large place by any means, the Brasserie makes the most of the space it has. The dark wood interior made the restaurant feel warm and inviting. The three of us sat under the mirror near the spotless stainless steel diner seating overlooking the equally spotless kitchen.  For a Tuesday afternoon, there were a lot of people there for the lunch rush, but it was cozy and not cramped.

Lunch for me started with steamed mussels served with a white wine cream sauce, Pernod and bacon, garnished with fennel and roasted garlic, served with a side of hand-cut frites with a garlic aioli.

The mussels were cooked well in a delicious broth, and the frites were as tasty as their reputation has claimed. That was followed with confit de canard; Dawn had the pasta and sausage lunch special while young Master Franklin nibbled on chicken taken off skewers and frites from the children's menu.

The confit was nicely done, crispy from the pan-searing, and made even sweeter with the honey and apricot sauce it was glazed with. I would have preferred more of the roasted vegetable than the crispy corn polenta that came with it, but it did add an interesting texture to the meal. Dawn enjoyed her meal, saying the pasta was simple and satisfying.

Overall, we found that St. Martha’s Brasserie's concept of "classic French brasserie fare within an Ontarian context" surpassed expectations. With its traditional fare, as well as vegetarian and gluten-free options available, we highly recommend this restaurant to anyone in Orleans, or to anyone willing to drive out to Ottawa's east end.

Top food stories of 2012 - Commentary

This entry is dedicated to the memory of Velda Franklin (1935-2012).

We're already more than halfway through the first month of 2013, what better time to look back at the year that was 2012.

• Rising costs: It's not just you, the cost of filling your grocery cartt went up this past year. The summer drought devastated farmers and drove up food prices around the globe. As prices don't look like they will fall anytime soon, now is as good a time as any to start clipping coupons.
• Pink slime: Whether it was called lean finely textured beef, boneless lean beef trimmings, or finely textured meat, when people discovered this filler product was being used in their ground beef and beef-based processed meats, they did not like it. Though pink slime has been approved for human consumption since 2001, and is no more unappetizing than other things that are routinely part of hamburger, concerns about package mislabeling, and the use of ammonium hydroxide in the production of pink slime has caused some grocery retailers to stop selling products that contain it, and some food manufactures to stop using it in their products.
• Soda size: Soft drink sizes made the news after the mayor of New York City moved to regulate portion sizes of soft drink serves. An editorial in the Canadian Medical Association Journal has supported this move saying “...(b)ecause sugary drinks are the leading source of dietary calories in North America, New York City’s latest measure is a rational strategy to combat obesity on a population level”. This brought on cries of too much government interference in people's lives from the easily excitable, who also were demanding more from the nation's food inspectors during the last beef recall. Go figure.
• The Twinkie Panic: Hostess Brands went out of business in 2012, and snack cake fans lost their minds at the thought of the sponge cake stuffed with creamy filling disappearing from stores forever. While I would regret never tasting the deep-fried version, the loss of the Twinkie wouldn't bother me, but fans of the treat can take solace in a similar pastry now on the market, or wait until the brand is sold to a competitor.
• Hot restaurants that opened in Ottawa: Union 613; 327 Wine Bar; Hintonburg Public House; and Town
• Kale is out, beets are in, and foie grie is as illegal to sell as crack in California.
• Food trucks and pop up restaurants were extremely popular in 2012. Not surprisingly, Ottawa was late to follow the food truck trend, but the announcement of 45 new food truck licenses will add to a tasty collective that already includes vendors such as Trailer Pork Boys, Stone Soup Foodworks,  Bite This, Relish and the Flatbread Pizza Co. Many foodies hope more chefs follow Matthew Carmichael's lead and start up a pop restaurant in one of Ottawa's other distinctive establishments. Picture a sudden supper club suddenly appear in the Laff one weekend? It could happen in 2013...
• Celebrity chefs behaving badly include Paula Deen, for revealing her struggles with diabetes after lining up a drug endorsement deal; Guy Fieri, for earning the worst possible review for his new Times Square restaurant; and Gordon Ramsey, for picking fights with Mario Batali, and Jamie Oliver just because he can.
• Hot cookbook for cooking nerds: "The Science of Good Cooking".

Lapointe's: Not the Catch of the Day

For someone who calls himself a foodie, I don't go out to restaurants as much as you would think. When I do, it would be to celebrate an event of some kind, or as part of a date night. On one of those date nights a few years ago, my wife and I, after wandering around the Market for a while, decided to try Lapointe's Fish Market Restaurant. We enjoyed the food there that day and we both added Lapointe's to our list of favorite restaurants. Unfortunately, this is not now the case for either of us.

The first time we were there, I ordered the halibut fish and chips, and Dawn had the calamari. I’m not a big fish eater, but I enjoyed my order, the batter was crispy, the fish was nicely cooked, and the tartar sauce was so good, I only used the ketchup for my fries. Dawn liked her plate of calamari, saying it was the best she had ever eaten, neither rubbery, or over-fried, served with a spicy dipping sauce. Even though it was a busy Friday night, we received our orders in a reasonable amount of time. We both looked forward to our next outing at what we thought was our new go-to restaurant for seafood.  When that Friday night come around sometime later, we again went with the fish and chips with some calamari as an appetizer. Our meal was good, but it didn’t blow us away as it did the first time. We both chalked it up to an off night in the kitchen, and we still considered Lapointe's a good place to go for a meal. That all come to an end during our next outing there.

Unlike the previous times, we went on a weekday as we were celebrating my birthday. Even though there were few people in the restaurant, we still had to wait five minutes to be seated. Once we were seated, there was another long wait to get our drink orders placed, and another long wait to get our water glasses filled. Then for whatever reason, despite there being plenty of empty tables throughout the place they seated another patron so close to us you would have thought it was a table for three. The final straw came when a group of people came in, and were seated and got their orders placed before us. We got up and left. Someone who I assumed was the manager asked us in passing if everything was alright, and I told him “No, it isn’t!” as we made our way up to street level. The evening was salvaged when we decided to go across the street to Coasters Seafood Grill. The difference was like night and day. Even though it was busy and we had to wait for a table, we were served drinks from the bar in an area off to the side of the entrance. When we got our table, the wait staff didn’t think it was beneath them to actually do their jobs, and took our order. The experience at Lapointe's turned Dawn off seafood for the evening and she ordered the cheeseburger platter. As I was still in the mood for something from the sea, I went with the all-you-can-eat mussels served in a garlic and white wine sauce. We were both satisfied with our choices, and have gone back to Coasters since then. Fortunately neither the food nor the service declined in our subsequent visits.

I have never had as bad an experience at a restaurant as I did at Lapointe’s before or since that evening. When Dawn called the restaurant to complain the next day, the manager apologized profusely, and mailed us a gift certificate for a complimentary meal. That free meal voucher was included with the gift we gave to a couple we knew who were getting married. Despite learning the restaurant is under new management since our last visit, we have not been back to the York St. location, nor have we gone to any of Lapointe’s other locations. As far as I’m concerned, when a restaurant allows its standards to fall off the charts this badly, they should never be given a second chance. I’m not expecting a perfect time every time I go out to eat at a restaurant, but I shouldn’t leave a place with that bad a taste in my mouth without even getting served one forkful of food. This restaurant is definitely the one that got away.

Ottawa chefs in Top Chef Canada

A big Franklin on Food shout-out goes out to Jonathan Korecki, the head chef at Sidedoor restaurant, and Curtis Luk, the sous chef at The Courtyard restaurant for making the cut to appear on the second season every Canadian foodie's favourite show, Top Chef Canada. Check out there audition tapes below. Go get them boys!

Jonathan Korecki's Top Chef Canada Audition


Curtis Luk's Top Chef Canada Audition