Shakespeare's Petruchio left Verona en route to Padua, Italy to meet his Shrew; "I come to wive it wealthily in Padua", he declared. He left Verona on an empty purse and an empty stomach confident Padua would fill both. Padua would certainly have a lot to offer Petruchio but can it match Verona, a city famous for certain indiscrete elopers and pizza topped with mushrooms and Prosciutto crudo?
Image source: Flickr.
By Tania Romito
Fabergé, defined as a breakfast restaurant and lounge, first opened its door during the Summer of 2010, at 25, Fairmount W. It is the success project of brothers Devin and Chaz DeSousa and their friend Costa Darsaklis, three men in their mid to late twenties. Located in the vibrant heart of the Mile End, Fabergé is as refined and modest as the inhabitants of its neighborhood. A mural of the city's landmarks, designed by local artist Howie Dewitt, runs along the walls and ceiling, exemplifying Montreal's unique ability to be trendy in keeping with an underground vibe. As I sit and sip my cappuccino on a Friday morning, Bugs Bunny is featured on the several television screens and the Black Keys is playing in the background; the restaurant is buzzing with style.
hor Heyerdahl, a Norwegian explorer, set sail from South America to prove that it was possible to have navigated to Polynesia in pre-Columbian times in a raft. The raft made out of tree trunks tied together with hemp rope carried six men and only materials existing or available at the time. Heyerdahl did bring a radio and maps but brushed it off when questioned if this tainted his claim that the trip was at all possible before Columbus set sail in 1492. He merely pointed out that the 1947 trip's main goal was to prove the raft itself could cross the Pacific.
Interview: Ariane Beaumont
Co-owner, Arhoma Bakery
Ariane Beaumont, originally from the Eastern Townships, is co-owner of Arhoma Bakery. A fresh new bakery/coffee shop situated deep in Hochelaga-Maisonneuve. It is located in an area certainly not renowned to foodies or to most Montréalais. Just east of Pie IX and below Sherbrooke St, Arhoma sits in Place Simon-Valois, a concrete park in a new condo development. It recently has doubled in size splitting into a bakery and coffee shop. In front, green tables and chairs invite you to sit down for a coffee, croissant or just people watch. This is where I sat down with a somewhat exhausted Ariane on a warm, sunny November afternoon. Her hair and jeans white with flour welcoming the chance to sit, with a smile of content that wanted to yell out loud, "I am fine right here." Unfortunately, Jerome Couture, her partner and baker, could not join us.
Image source: Flickr Montée de Lait
Slowly
ailing from the fog, hovering over the St-Lawrence river, a boat could be seen,
at first distant and calm modeling its shape revealing to be imposing and
grandiose in all its might, this boat made of woods with sails engulfed with
hopeful winds softly calling for a new world and life, was carrying in its
storage the culture that would become the proud and unique Quebecois way of
life. This boat not only carried a culture but culinary items from the
homeland, France. Fast forward this picturesque scene and sit at the Banquise
restaurant on the St Laurent Blvd. with a poutine to master and conquer, you
will notice that food has definitely a nature of its own in this beautiful
province. The French refuse to identify the hybrid Canadian-European varieties,
much like a bastard child out of wedlock. Whereas French food has evolved from
a sophisticated, rich and refined cuisine that can be considered as snobbish,
so heavy with various protocols and etiquette to the point of losing your
appetite.
When comparing Quebecois to French food, we should understand that food in this case has two altered meanings for these territories. In the French traditions, cuisine is cherished and affiliated with different regions each carrying its different amounts of sunlight and richness of soil. Properly divided, we can recognize a dish's flavour by its use of herbs, spices and meats. To add, dishes are arranged in a way that would make impressionist painters blush with envy. We can recognize ounces of colors, vibrant contrasts, subtle touches of artistry, conveying the recipient of dish to a magical journey of history and masterful storytelling through the palate. In deep contrast with France's artistry and regional traits, the Quebecois cuisine is more practical.
The
Experience of a cupcake is the visual delight in the design, the feeling of the
icing against your tongue, the sprinkles covering your lips after a big bite,
the softness of the cake melting in your mouth; it is the glory of one minute
in sweet heaven. In Montreal City, where the culture is diverse and the food
must suit all pallets, two cupcake shops stand out as the best. Cocoa Locale
and Les Glaceurs each strive to be the best, but each has something different
to offer cupcake fanatics and casual eaters. A perfect cupcake shop is based on
the quality of three factors: the location, the shop interior, and the
cupcakes. A perfect cupcake is based on two factors: the icing design and the
cake base. The cupcake shops, Les Glaceurs and Cocoa Locale each fulfill these
five important factors in unique and varying ways.
As the clock turns to 2:45, the bars
and clubs on Crescent Street begin to close their doors to late night party
animals. Around the corner, Boustan and Amir, two Lebanese eateries are beginning
to turn their ovens on high in anticipation to the exodus of hungry bar hoppers
alike. With only about 200 feet separating the two it seems that a decision
must be made between which one to dine. While Boustan has great ambiance and
superior food quality, the Amir franchises offer consistent food combos with a
greater variety of food items to choose from.
When you walk into a Second Cup to order a coffee,
even before you enter it, you can predict everything. First, you expect that
the cashier at the counter will not greet you but say "yes?" Secondly, You have to know what you want to order by the time
it is your turn in line or else you will feel very bad to make everybody behind
you wait, and then the cashier will make you feel twice as bad by rolling his
or her eyes. But wait a minute, why do I have to feel bad? I am a customer in a
coffeehouse; I am the one getting money out of my pocket; and I should be
treated like a princess!
From Monday to Sunday, from opening to closing time, you will not get a table without reservations; but you can squeeze in at the bar, between Martin, the eccentric owner and a likely French couple, and enjoy a delicious appetizer of "cochonailles" along with an expensive but carefully chosen glass of red wine. Surely, it is the beginning of a long night at Le Pied de Cochon, one of Montreal's few traditional restaurants. Indeed, authentic Quebecois restaurants are rare and incredibly expensive in Montreal. Because of the high price of local products, fruits, vegetables, meat and dairy, less and less restaurant owners dare to serve traditional Quebecois meals.
