Food With A Point

It’s wrong to be prejudice and even more so when it comes to wine. Beaujolais gets a bad rap because of a few mediocre products in the mainstream, just like Chianti gets its bad image from fiascos (click here). So when the city’s fanciest restaurant decides to offer a tasting menu with Beaujolais, it’s probably because a shift in opinion is due.

Les Importations Rézin and Toqué propose a five-course meal, paired with six wines from some of Beaujolais’ best producers: Lapierre (Morgon) and Pacalet (Moulin à vent). Book your seats early, at $140 – this meal is sure to be a spectacular and fulfilling.

Where: Toqué Restaurant, 900, Place Jean-Paul Riopelle

Call: 514.499.2084

When: May 27^th 2008, 6:30pm

Reserve directly at the restaurant.

For more information: www.restaurant-toque.com

The Renoir Restaurant in the Sofitel Montreal, Les Vins Philippe Dandurand and Food With A Point are collaborating to support Team In Training marathoner Patrick Pressoir in his fundraising efforts benefiting The Leukemia & Lymphoma Society of Canada.

On Tuesday May 20^th and Wednesday May 21^st 2008 between 4pm-7pm , you are invited to enjoy an afternoon on the terrace of the Renoir Restaurant at the Sofitel Montreal. There, for $30 per person , cash or cheque, you will enjoy a flight of three specially selected wines represented by Les Vins Philippe Dandurand, paired with three generous tapas by Renoir Executive Chef Deff Haupt. Your entire $30 payment goes directly to Team In Training, every single penny.

In order to contribute to this fundraising effort and indulge in fabulous food and wine, simply present the completed invitation (available in my Take Away Section: FWAP_TNT_Invitation.pdf) when arriving at the terrace. All those who wish to participate must fill in an invitation, as it will also serve to contact you in order to send you a tax receipt. So once again:

• Food & Wine to raise funds For Leukemia Research
• $30, paid in cash or by cheque
• Payable to La Société de leucémie et lymphome du Canada 
• Tues. May 20^th & Wed. May 21^st 2008, from 4pm – 7pm
• Contact Elias Chakhtoura at Restaurant Renoir – 514.788.3002  - for your reservation
• Restaurant Renoir, 1155 Sherbrooke St. West (in the Sofitel Montreal) , metro Peel

The public markets of Montreal have just made available one of the most useful documents I have seen in a while. Once you access their site, go to the “At Your Service” section and click on “Seasonal Produce”. This will allow you to download a 2-pagers with the seasonality of many fruits and vegetables. Genius. Now you can flow with the seasons and ensure to get your produce at its best and not risk purchasing out of season and not so tasty items.

http://www.marchespublics-mtl.com/  

A few years ago, I picked up a book called The Devil’s Picnic by Taras Grescoe. The journey around the world and the plate that I took with this book not only enlightened me regarding the origins of some foods and the laws they inspired but also about the political implications food can have. Grescoe, a native Montreal with a sharp wit and a sharper pen, has recently released a new book, this time on commercial fishing entitled Bottomfeeders. In his quest to find an ethically marine meal he exposes the truth about the fish we so casual order, cook and consume. Food for thought this is going to be and I look forward to meeting the author in person when he will be at Bon Appetit Cookbooks on May 10^th at 2pm to speak about his recent release. This is a free event but those who wish to attend as asked to RSVP in advance.

For more information: http://www.bonappetitcookbooks.com/classes.php

To RSVP, call Bon Appetit Cookbooks at 514.369.2002

In high school, I always had history classes. Although the theme was different, grade 10 for example was Quebec history, grade 11 was World history, it was always about how people and places shaped the world. After reading Cod by Mark Kurlansky, I can now confirm that fish and food should also be considered as a significant factor. A look at any newspaper today will reveal that wheat will certainly influence the world of tomorrow… But back to under the sea.

Kurlansky’s book starts with a snapshot of the cod industry today, via the eyes of Canadian fisherman, and it isn’t a happy picture. He then traces the origins of cod fishing, as far back as the Viking era all the way to the over fishing and battles over proprietary sea areas of the modern era. We learn that throughout history, the impact of cod has been quite strong. Dried or fresh, this glorious fish has lead to wars, famines, slavery and cookery. Peppered between the pages of the book are recipes of the historical epochs discussed and we see how cod preparation hasn’t really changed much. However the process of how cod gets to the market, what determines it’s form in the market and who gets access to it certainly has.

An interesting read for those who are looking for a more historical perspective on food without the anthropology or the sociology. Cod remains the linking ingredient that demonstrates how beyond the treaties and key political moves, the appetite of the people and their access to food sources, such as cod, has had more influence than we may even have been aware of.

Cod by Mark Kurlansky

Vintage Canada, 294p.

Available on www.amazon.ca