Montréalités Chefs

Kinka Izakaya: Warmest Greetings in Town

2015-04-03T16:53:28Z

Vegetarian-friendly: Yes

Licensed: Yes

Taste: Two thumbs up for bringing creativity and eclectic flavors to the table

Post-meal feeling: Pleasantly full and tipsy

Price range: $$. Appetizers - $3.50-$7, hot and cold dishes $6-$14, desserts $4-$7.50

Credit cards: MasterCard, Visa

Opening hours: Lunch - Sun.-Sat. 12 p.m.-3 p.m., Supper - Sun.-Wed. & 5 p.m.-11 p.m., Thurs. 5 p.m.-midnight, Fri.-Sat. 5 p.m.-1 a.m.

Website: www.kinkaizakaya.com

1624, St-Catherine St. W., Montreal, Quebec

]]> Walk into any izakaya and immediately be greeted with a hearty boisterous welcome. The highly energetic staff drops everything--literally--waves and shouts as soon as you come through the door; in fact, tradition has it that each and every customer must be given this type of greeting as they walk in. Forget something in the restaurant on your way out? Expect the same animated treatment all over again as you step back inside (I know from experience). It all sort of feels like Kramer from Seinfeld just boomed into Jerry's apartment, except you're Jerry and the staff is Kramer.

Montreal fell in love with the homey Japanese pub experience. The welcoming customer service coupled with the long met need for reinvented Japanese cuisine is what catapulted these Japanese-style gems into the spotlight of Montreal's restaurant scene. It's the kind of place you come to if you're looking to meet new people, engage in vivid conversations and have a few sake bombs over delicious shareable tapas-style dishes--and that's why we love them.

Izakaya fans rejoice. Kinka Izakaya comes with a smile and years of experience brought to you by the Kinka Family, the team behind Toronto hotspots Guu Izakaya and Guu Sakabar. The latest and greatest of the Kinka Family formula, Kinka hit downtown Montreal a few months ago and continues to be a hub for sake, soju and Japanese food aficionados. The impeccable sleek feel revisits key elements of the Guu design--geometric patterns, long shared tables (perfect for lining up those sake bombs), exposed light bulbs and black-tiled walls combined with intricate inlayed wood accents. The open-concept kitchen provides extra entertainment as the talented chefs cook over the biggest flames they can muster. If you happen to be seated near the front window once the sun sets, the bright green, yellow and red lights from 3 Amigos across the street will make your experience all that more festive.

While the Kinka atmosphere is definitely the prime attraction, the food is just as worthy of mention. First up, the seaweed and tofu salad. I won't lie, when I first received the dish, I thought I was being served salad with what seemed to be two pieces of soft cheese; however, they turned out to be some of the smoothest tofu I've ever had. The dressing was on point, the ingredients were more than fresh, and I was left with an overall refreshing taste in my mouth.

Next was the gomaae, a mixture of blanched spinach and green beans topped with flavorful sesame and soy sauces. The sauces created a sort of sweet and salty combination that complemented the greens perfectly. Had my mom used similar sauces when I was younger, I would have probably eaten all of my veggies--yes, even the Brussels sprouts.

The takoyaki, deep-fried octopus balls drizzled with tonkatsu sauce and karashi mayo, left me a little disappointed; not because they weren't tasty, but only because I was expecting a little more crunchiness. Other than that, I enjoyed the general presentation of the dish, as it came with a toothpick for easy eating, nice touch.

...

Although I'm not particularly a fan of oysters, the kakimayo ended up being my personal favorite. The dish consists of two large baked oysters with spinach, mushrooms, garlic mayo and cheese, a sort of rich Japanese-style play on Oysters Rockefeller. Forget eating these with your hands, they're served with a giant spoon so you could scoop up the deliciousness.

Second on my favorite list was the oshizushi, Atlantic salmon pressed sushi. The sushi came in perfect little rectangles, topped with fresh pieces of charred salmon. I particularly enjoyed the distinct smoky flavor in every bite. The dish was a nice taste of something different, rather than what we typically find in Montreal sushi restaurants nowadays.

Kinka has a little something for everyone, even those who wish to steer away from the main menu. I opted for the toro calu, albacore tuna belly carpaccio with wasabi ponzu, featured on their special menu and was pleasantly served pieces of tuna that practically melted in my mouth. Dishes that include the word "belly" in their description don't always strike me as a must-have, but I'm glad I decided to try it.

After having indulged in all of these delicious flavors, I--surprisingly--had no more room for desert. However, I did have my eye on the baked matcha green tea cheesecake and the kabocha senzai, sweet kabocha pumpkin puree with rice cake, red bean paste and ice cream... I know what I'll be ordering on my second visit at Kinka.

I washed it all down with an exquisite sake mojito, and it was really difficult not to order another five. They also have a large selection of sakes with tasting notes, as well as Sapporo on tap, an essential touch to any Japanese pub experience.

Many Montreal izakayas have seen the light in recent years; however, Kinka does it really well. From tapas-style dishes to communal tables and boisterous greetings, authentic Japanese tradition pervades every element of this Montreal hotspot. It's an experience you'll want to share with some friends, colleagues, your significant other, or anyone else who's willing to get a taste of true Japanese culture.

As the kind staff at Kinka would say, jaa ne! (See you!)

Follow them on Facebook, Instagram or Twitter @kinkaizakaya.

Photos by: LIKĀ Photography

Restaurant Da Emma: Capturing the Authentic Italian Experience

2015-03-05T23:51:49Z

Emma showcasing some of her popular dishes.

(Photo: Montreal Gazette)

If there's one thing this city isn't lacking in, it's restaurants. In the last few years, Montreal's roster of trendy and diverse eateries has skyrocketed--traditional, fusion, tapas, comfort food--you name it, we've probably got it. Attracting some of the biggest players in today's culinary scene, Montreal never ceases to bring new and unexpected flavours to the table. However, the thing with trends is that they often die out just as quickly as they spread. Rare are the restaurants that stay open for decades, still delivering the same quality dishes and serving them by the hundreds. Amongst these rare gems is Montreal's famed Italian restaurant, Da Emma.

]]> Named after chef and co-owner Emma Risa, Da Emma first opened back in 1993 and was originally located on the corner of Saint-Laurent Boulevard and Saint-Viateur Street. The owners were and still are Emma and her husband Lorenzo Aureli, both of whom started off their careers in the restaurant business back in their native soil: Rome, Italy.

When in Rome, you'll never have to worry about being able to find a place that serves great food. From family-run trattorias and pizzerias to fancy à la carte restaurants and trendy hotspots, leave it to the Romans to perfectly satisfy your hunger. Simple, yet rich in flavour, typical dishes include fresh vegetables, meats and tasty deep-dried appetizers, such as salted cod and filled zucchini blossoms. Since the age of the great Roman Empire, the artichoke has been considered the king of vegetables and is served throughout the year, often with meat or fish. Pasta, a staple dish for every Italian, comes garnished with generous amounts of delicious pecorino cheese. As for desserts, you can't go wrong with a bite--or five--of traditional ancient Roman ricotta cake. Modern Roman cuisine is still deeply intertwined with its roots, reflecting old traditions through almost every dish.

During a quiet moment between a Thursday lunch and dinner service, Emma welcomed us with open arms into her second home. She insisted that we head back to the kitchen, where she immediately spoiled us with delicious meatballs, eggplant parmesan and a little wine. With the Feyenoord-Roma soccer game playing in the background, we sat with Emma, Lorenzo and their daughter, Olga, and discussed life, food and their many encounters with some of today's most famous celebrities.

Emma and I discussing over a glass of red wine, cheers!

(Photo: Jessica Crisafi, Edited by: LIKĀ Photography)

Lorenzo's family once owned one of Rome's most renowned and historic Italian restaurants, as it dated back to 1898. This was where Emma learned how to cook the authentic Roman dishes that she now happily shares with anyone who is lucky enough to taste them. Although life was very nice there, love is what brought them to Montreal. Both Emma's sister and daughter fell in love with Italo-Canadians and moved to Montreal to be with them. In 1992, Lorenzo and Emma also took the leap so that they could be with their family. One year later, they opened Da Emma on Saint-Viateur Street.

Emma and her daughter, Olga.

(Photo: Jessica Crisafi, Edited by: LIKĀ Photography)

In 1998, Da Emma moved to Old-Montréal, in a beautiful nineteenth century brick building that was once Montreal's first women's prison. As soon as you go down the stairs, walking past the wall of photographs depicting Emma alongside a number of celebrity diners, and into the 130-seat basement restaurant, you know you're about to dine in a chic and discreet piece of Montreal history. From tables dressed in simple white linen, to low-beamed ceilings, stone walls and wooden accents, the cozy and intimate design is orchestrated perfectly, down to the very last detail. In the summer, you could enjoy your meal or sip on a glass of Italian vino on their intimate 70-seat outdoor terrace. It's one of the only places in the city where you could find yourself sitting next to Bradley Cooper on one side, and a large Italian family celebrating a communion on the other.

Da Emma's main dining room.

(Photo: Jessica Crisafi, Edited by: LIKĀ Photography)

"It all started with George Clooney," said Olga. "He was the first to ask if he could meet and personally thank my mother. Then they all suddenly began asking if they could come in the kitchen to meet and thank her, foreign and local celebrities alike. My mother only speaks Italian, so I often translate for her."

Celebrities add to the restaurant's trendiness, creating a clientele any restaurant owner would die for. Along Da Emma's continuously growing wall of fame, you'll see hundreds of famous faces, such as Leonardo Di Caprio, Johnny Depp, Penélope Cruz, Angelina Jolie and Montreal's very own Jean Pascal.

"Johnny Depp calls my mother Mamma Emma. He would ask her to babysit his daughter back in the day. She wanted to learn how to make meatballs, so one day, my mother showed her and they made a huge platter for the Depp family. They were so happy," continued Olga.

Emma pointing to her and George Clooney on Da Emma's wall of fame.

(Photo: Jessica Crisafi, Edited by: LIKĀ Photography)

Da Emma's renowned meatballs are only a glimpse of what you'll find on their mouth-watering menu. From gnocchi to pork to rabbit to a variety of Roman specialties, such as trippa and saltimbocca, the restaurant serves nothing but authentic Italian cuisine. Emma prides herself in serving "cibo come in Italia" (food just like in Italy). Her many fridges are filled with top quality ingredients, all imported directly from Italy.

"I'm here as of 8:30 a.m. every morning," said Emma. I prepare everything fresh daily. The meatballs are very popular, so I sometimes have to prepare those even twice per day if we're really busy. They're made with 100% veal, just like in Rome. I also prepare my tomato sauce every day, as well as other dishes like the eggplant parmesan or the pork, which I let marinate for hours in white Italian wine."

Olga stresses the importance of sticking to the authenticity of a recipe. She explains that many of today's restaurants ruin simple Italian dishes, such as pasta alla carbonara, by adding ingredients that just don't belong in the dish. "There's only one way to prepare an authentic plate pasta alla carbonara, and that's how we do it here."

Emma stirring a fresh batch of her famous meatballs.

(Photo: Jessica Crisafi, Edited by: LIKĀ Photography)

Captivated by the family's rich history, interesting anecdotes, and the inviting aromas coming out of the kitchen, we completely lost track of time. It was already 4 p.m. and the rest of the famiglia was beginning to prepare for the dinner service. They all happily greeted each other and it was clear that they all shared great chemistry both in and out of the kitchen.

"Family is important. We all help out in the restaurant. Lorenzo and Olga are often here, my nephew handles the business in the front and I'm actually teaching my son Luigi how to cook," said Emma while hugging one of her kitchen helpers.

Over the past 22 years, Da Emma's popularity has remained just as consistent as its delicious authentic Italian food. Combined with the cozy and intimate decor, the welcoming staff transports you back to Rome, treating you just like family. You'll feel like your own nonna is cooking in the kitchen.

Buon appetito!

Da Emma

777 Rue de la Commune O.

Montréal, QC H3C 1Y1

514-392-1568

Montreal's Culinary Mosaic: A Simple Guide to Food & Wine Pairing

2015-02-06T23:19:57Z

Photo: Ron Fletcher Photography

Wine--a combination of richness, depth, balance, textures, flavors and aromas, all of which ever so perfectly appeal to the senses. Since its ancient beginnings, this lavish beverage has been a regular accompaniment to meals all around the world, and with so many varieties available, it's easy to feel overwhelmed when it comes to pairing a meal with just the right wine. Do you ever walk up and down the aisle and stare at the wines not knowing where to start? The minute you step into an SAQ, or any other liquor store, a number of questions come to mind: Red or white? Dry or sweet? Bold or light? While the process may seem daunting at first, it's actually pretty simple.

I've been working at the SAQ for almost five years now, acquiring quite a bit of wine expertise along the way. Needless to say, I've become a sort of go-to person for anything wine-related among my friends. Let's face it, Montrealers love to wine and dine, so I'll regularly get text messages come lunch or dinner time: "We're going to that new Japanese hotspot, will this wine go well with sushi?" or "We're having Mexican tonight, should I go for a white or a red?" All of this got me thinking about the one thing Montreal is guilty of lacking: a simple and easy-to-use guide to food and wine pairing... À la Montréal.

This is where Jonathan Thivierge comes in. Jonathan, 32, eats, sleeps and breathes wine, and has been working at the SAQ since 2003. A co-worker and true wine connoisseur, I chose to recruit his help in order to provide you with memorable wine recommendations that should leave you more than satisfied. If you're looking to purchase some wine and happen to be in Montreal's Plateau Mont-Royal area, look out for the guy with the new corkscrew tattoo on his left forearm!

Montreal, this one's for you. We're taking you on a journey to discover the world's best cuisines, combining all of their particular flavors with those of our wine suggestions--but wait, there's more. We've paired our top picks, all of which are available for under $25, with dishes you'll easily find in some of Montreal's most popular bring your own wine restaurants. Once you've read this guide, all you'll have to do is decide where you're eating and head over to the nearest SAQ before enjoying wine and food combinations that were practically made for each other. Simple, isn't it? Now, let's begin!

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Rule #1 - Determine the origin of your dish. Research the cuisine. Do they make their own wine in this country? Local alcoholic beverages may pair better than wine (there are some exceptions, of course).

Rule #2 - Don't let the wine overpower your dish. Flavors should harmonize, rather than clash. When you pair a light wine with a heavy dish, the taste of the wine gets lost, and vice versa. A wine that is too bold, acidic or high in alcohol will not complement the main ingredients of a light dish. For this same reason, you should never pair a spicy dish with a wine that is high in alcohol, as doing so will only increase spiciness.

Rule #3 - The sweeter the dish, the sweeter the wine. For example, a sweet dessert will generally pair best with a Port or dessert wine.

Now that you've learned the fundamentals of food and wine pairing, let's see how these three simple rules apply to cuisines of the world. Please follow the links below to find out more about pairing wine with the cuisine of your choice:

Mediterranean cuisine

Asian cuisine

Latin American cuisine

Carribean cuisine

Middle Eastern cuisine

Vegetarian cuisine

Montreal cuisine

There you have it, Montréal. A simple go-to guide to wine & food pairing according to your favorite bring your own wine restaurants! Keep in mind that, when it comes to wine, everyone has different tastes and each wine offers something special. The above rules and pairings are meant to serve as general guidelines. Don't forget to check the availability of each product via the SAQ website before heading out! I'll leave you off with a list of some of my current personal favorites, enjoy!

Marqués de Cáceres Excellens, $17.95

Tedeschi Capitel dei Nicalo Appassimento, $18.20

Sebastiani Sonoma County Cabernet-Sauvignon, $21.75

6th Sense Syrah, $24.20

Belle Glos Wines Meiomi, $26.95

Planeta La Segreta, $17.25

Oyster Bay Sauvignon Blanc, $19.85 and it's cousin New Harbor
Sauvignon Blanc, $16.50

Errazuriz Fumé Blanc, $15.20

Francis Coppola Diamond Chardonnay 2013, $22.20

Yalumba The Y Series Viognier, $17.20

Domaine du Ridge Champs de Florence, $15.90

Pairing Wine with Mediterranean Cuisine

2015-02-06T19:11:41Z

When you think of Mediterranean cuisine, the first thing that comes to mind is a sea of fresh flavors--grilled seafood and meats, vibrant vegetables and melt-in-your-mouth cheeses. Mediterranean dishes are often high in salty, acidic or citrus tastes, which you'll want to balance out with a slightly salty, unwooded white wine such as a Chardonnay. The Mediterranean diet does not include many dairy products, other than cheese and yoghurt. Strong cheeses require bold wines, whereas mild cheeses, such as bocconcini, require light Italian grape varieties including Soave or Trebbiano. Also popular are grilled meats. Although Portugal is not geographically a Mediterranean country, Portuguese cuisine does feature Mediterranean influences, mostly focused on grilling. Due to the great deal of similarity between the two cuisines, red Portuguese wines will inevitably suit Mediterranean-style meat dishes. Exuding spicy, floral and fruity aromas, a red Chaminé is most definitely an interesting candidate.

Italian

Photo: Lili Koi

Pasta with tomato sauce and basil - You can find a similar dish at Il Piatto Pieno:

Trimbach Pinot Blanc, $17.90 - Fresh and crisp with subtle minerality and light floral aromas.

Zenato Bardolino, $14.05 - Simple, light and velvety. Best served slightly chilled.

Photo: Roman Espiritu

Pizza Mediterranea (fresh tomatoes, olives, onions and feta cheese) - You can find a similar dish at Restaurant Deuxlux.

Tsantali Agioritikos, $16.60 - Fresh with minerality and pear/floral aromas.

Taurino Riserva Salice Salentino, $16.95 - Dry and fruity with refreshing acidity and prune/fig aromas.

TIP: The toppings make all the difference when it comes to pairing pizza with wine. For meatier pizzas, select a dry and fruity red resembling a Chianti Classico. Vegetarian pizzas will pair well with light and fresh white grape varieties, such as Sauvignon Blanc, Muscadet or Trebbiano.

French

Photo: Oddur Thorisson / Via mimithorisson.com

Boudin maison - You can find a similar dish at Les Canailles.

Chardonnay Campagnola Veneto i.g.t., $13.65 - Dry and unwooded with hints of ripe green apple and pear.

Domaine Langlois-Château St-Florent Saumur, $17.55 - Light and fresh with soft, yet present tannins. Red pepper and red fruit aromas with a subtle spicy note.

Photo: Crissy

Filet mignon tartar - You can find a similar dish at La Prunelle.

Albis, $12,95 - Very light with low acidity and floral and fruity aromas.

Château Nénine, $19.95 - Slightly woody with fruit and vegetable aromas.

Greek

Photo: This is Why We're Fat

Souvlaki pita with tzatziki - You can find a similar dish at La Brochetterie Parthenon.

Kourtaki Retsina of Attica, $10.55 - Light, very refreshing and strongly acidic; perfect for tzatziki!

Boutari Naoussa, $15.60 - Light and slightly woody with spicy and fruity aromas. Nice acidity and soft, yet present tannins. Best served slightly chilled.

Portuguese

Photo: 1773

Braised lamb shank in a Port wine sauce - You can find a similar dish at Bitoque.

TIP: We do not suggest pairing such a dish with white wine; however, if you really must, choose a rosé or better yet, our suggestion featured below.

Carmen Chardonnay, $13.75 - Dry with pleasant acidity. Fruity, buttery and woody notes.

Barco Negro Douro, $15.95 - Bold with fairly present tannins. Refreshing acidity and fruity aromas.

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GLOSSARY

Aroma: Commonly used to describe the smell of a relatively young, unevolved wine. Ex: spicy, floral, fruit etc.

Floral: Red and white wines can have floral aromas.

Dry: Red or white wines that lost all residual sugar during fermentation. Somewhat subjective to what tasters perceive as sweet.

Fresh: Freshness is a good quality; it comes with acidity.

Balance: One of the most desired traits in a wine. When then concentration of fruit, level of tannins and acidity are in complete harmony.

Light: Red and white wines that contain minimal alcohol. Such a wine will also feel light in your mouth.

Bold: Having richness and intensity of flavor or aroma.

Acidity: All wines naturally contain acids, but they should always be in harmony with the fruit and other components. Sufficient acidity gives liveliness and crispness, and can preserve a wine's freshness.

Spicy: A wine with aromas reminiscent of spices such as clove, mint, cinnamon, or pepper.

Soft: Delicate wines with gentle fruit. They can also be low in acidity.

Vegetal: Red or white wines with a subtle vegetable garden smell.

Woody: Red or white wines with excessive aromas of wood. Common to wines aged overlong in cask or barrel. Opposite of unwooded.

Minerality: Wine's buzzword. It would be best described as the meeting point between dry and wet. Mineral wines generally have a slightly salty character and flavors of slate or wet stone. This aroma or flavor comes from grapes grown in intense, rocky, mineral-laden soils.

Velvety: Smooth and rich in texture.

Crisp: A wine giving the impression of freshness, usually with high acidity.

Lively: A wine giving the impression of freshness and vitality.

Fruity: Descriptive of unevolved, light wines in which the fruit is dominant. Refers to the aroma and/or flavor of the grape, as well as other fruits flavors, such as apple, blackcurrant, cherry, pear, citrus fruits, peach raspberry or strawberry.

Buttery: Richness and smoothness of a wine, somewhat akin to the oiliness and flavor of butter.

Jammy: Wines with great intensity of fruit from excellent ripeness. Very concentrated, flavorful wine.

Rich: Full flavor, body and aroma.

Sweet: Both red and white wines can be considered sweet. Indicates the presence of residual sugar, retained when the grape is not completely converted into alcohol.

Tannins: In a nutshell, tannins are what leave your mouth feeling dry once you've tasted an unevolved red wine. They come from the skin, the seeds and the stalks of grapes. They can also stem from the maturing process in oak barrels. Why don't white wines normally contain tannins, you ask? Well, the juice is left to macerate with the skin and seeds of the grapes, the parts that contain the tannins. This is not the case for white wines. Good tannins bring structure and balance, and are essential to red wines. They are also particularly important in the conservation of wine.

Pairing Wine with Asian Cuisine

2015-02-06T18:11:25Z

The vast continent of Asia is home to several cultures that have over the years each developed their own ethnic cuisine, often characterized as a blend between traditional and contemporary flavors. To the northeast, you'll generally encounter dishes including rice, noodles, seafood, soybeans, vegetables and sushi. Light white wines, such as Mirassou, Kung Fu Girl or any white wine produced in the Alsace region of France, will generally pair well with the dominant flavors of these dishes. However, for sushi, you'll want to select a white wine with a little more acidity. Let's not forget the sake! Sake and food pairing requires a bit of imagination; however, within reason, it's hard to have a total miss. Naturally, there are some foods that will most likely not go well with sake, such as red meats, intensely spicy foods and richly flavored sauces.

TIP: Sake can be enjoyed in a variety of ways; however, it's always best to serve it cold. Heating it can potentially destroy its flavors, leaving you with nothing but the taste of alcohol.

Northeast Asian cuisine also emphasizes the use of sweet, salty and often spicy sauces when cooking--but remember--the sweeter the dish, the sweeter the wine. Who can resist the deliciousness of fried dumplings drenched in peanut butter sauce? If you're in the mood to try something different, don't be afraid to pair this dish with soju, a Korean plum wine made with soju and honey. Spicy food lovers, remember to avoid all wines that are high in alcohol.

Southeast Asian cuisine is all about discrete spices and seasonings, and a delicate balance of cooking methods including stir-frying, steaming and boiling. A classic, unwooded chardonnay is ideal for sipping or with the world-famous pad Thai. Red wine does not typically pair well with Northeast and Southeast Asian cuisine; however, if you really must, select a light red, such as a Pinot Noir or a Barbera d'Asti; served chilled of course.

Finally, Southwest Asian cuisine generally harbors some rather intense flavors brought upon by frequently used spices, such as chili pepper, cardamom, cumin, turmeric, curry etc. It is rather difficult to pair any wine with these flavors; however, beer is definitely a go-to option. A light refreshing beer will compliment the spiciness of your dish without overpowering it.

Korean

Photo: Ruocaled

Korean seafood pancake - You can find a similar dish at La Maison de Seoul.

Pfaff Gewurztraminer Cuvée Bacchus, $20.20 - Semi-dry with refreshing acidity and notes of honey, lemon and ginger. Very aromatic.

Mirassou Pinot Noir, $15.95 - Semi-dry with jammy fruit aromas, low acidity and soft tannins. Best served slightly chilled.

TIP: If you're feeling a little adventurous, pair this dish with soju or makkoli, a milky rice wine.

Japanese

Photo: Zeetz Jones

Any type of sushi - You can find a similar dish at Yuukai.

Domaine du Salvard Cheverny, $17.55 - Crisp with lively acidity, citrusy notes and aromas of honey and tropical fruits. Nice minerality.

Domaine Thymiopoulos Jeunes Vignes de Xinomavro Naoussa, $18.60 - Light, fruity and refreshing with hints of minerality. Best served slightly chilled, and perfect with red tuna sushi!

Indian

Photo: Mila

Butter chicken - You can find a similar dish at Bombay Mahal.

Marcel Cabelier Arbois Chardonnay, $19.70 - Your go-to wine for butter chicken! Almond aroma and buttery notes that will gohand-in-hand with the creaminess of butter chicken.

Domaine Champs Perdrix Bourgogne Pinot Noir, $19.30 - Light and refreshing and pinot noir with soft tannins and strawberry/cherry aromas.

TIP: Beer remains our number one suggestion for butter chicken. Try it with Damm Inedit.

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GLOSSARY

Aroma: Commonly used to describe the smell of a relatively young, unevolved wine. Ex: spicy, floral, fruit etc.

Floral: Red and white wines can have floral aromas.

Dry: Red or white wines that lost all residual sugar during fermentation. Somewhat subjective to what tasters perceive as sweet.

Fresh: Freshness is a good quality; it comes with acidity.

Balance: One of the most desired traits in a wine. When then concentration of fruit, level of tannins and acidity are in complete harmony.

Light: Red and white wines that contain minimal alcohol. Such a wine will also feel light in your mouth.

Bold: Having richness and intensity of flavor or aroma.

Spicy: A wine with aromas reminiscent of spices such as clove, mint, cinnamon, or pepper.

Soft: Delicate wines with gentle fruit. They can also be low in acidity.

Vegetal: Red or white wines with a subtle vegetable garden smell.

Woody: Red or white wines with excessive aromas of wood. Common to wines aged overlong in cask or barrel. Opposite of unwooded.

Velvety: Smooth and rich in texture.

Crisp: A wine giving the impression of freshness, usually with high acidity.

Lively: A wine giving the impression of freshness and vitality.

Buttery: Richness and smoothness of a wine, somewhat akin to the oiliness and flavor of butter.

Jammy: Wines with great intensity of fruit from excellent ripeness. Very concentrated, flavorful wine.

Rich: Full flavor, body and aroma.

Sweet: Both red and white wines can be considered sweet. Indicates the presence of residual sugar, retained when the grape is not completely converted into alcohol.

Pairing Wine with Caribbean Cuisine

2015-02-06T16:11:29Z

Caribbean cuisine instantly takes you to sunnier climes--simmering stews, fresh seafood, chicken, and steak--all prepared with the colorful flavors of the islands. Generally very bold and spicy, these dishes involve a fusion of traditional ingredients and seasonings, often influenced by the types of cuisine in the many homelands of this region's population. Pairing wine with Carribean cuisine is no easy task; however, beer is generally a great match. A light refreshing beer will balance out the pronounced tastes of these dishes without overpowering them, and will be perfect for toning down the spicy heat without compromising any flavors. Typical dishes including ingredients, such as white fish, chicken and coco milk, will pair well with a medium-dry white wine from the Alsace region of France. Also popular are sweet additions such as the BBQ guava sauce. For any dish involving papaya, guava, or any other sweet fruit, opt for a fruitier wine like a Viognier. If you choose a red wine, it's best to keep it light. Pairing a bold red with any of these dishes can modify, or potentially destroy, the vibrant flavors brought on by the variety of spices and seasonings.

Jamaican

Photo: Clint McMahon

Jamaican jerk chicken - You can find a similar dish at Anancy.

Irurtia Gewurztraminer, $14.80 - Dry and refreshing with notes of pear, pineapple and honeydew.

Paolo Conterno Bricco Barbera d'Alba, $19.50 - Dry with soft tannins and spicy, floral and fruity aromas.

TIP: This dish is extremely spicy! We suggest pairing it with a light refreshing beer, such as Red Stripe.

Photo: Paul Douglas

Ackee & cod - You can find a similar dish at Anancy.

Torres Vina Sol, $12.50 - Dry and refreshing with floral and fruity aromas.

Jean-Paul Brun L'Ancien Beaujolais, $20.40 - Dry, light and fruity with lively acidity. Best served slightly chilled.

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GLOSSARY

Aroma: Commonly used to describe the smell of a relatively young, unevolved wine. Ex: spicy, floral, fruit etc.

Floral: Red and white wines can have floral aromas.

Dry: Red or white wines that lost all residual sugar during fermentation. Somewhat subjective to what tasters perceive as sweet.

Fresh: Freshness is a good quality; it comes with acidity.

Balance: One of the most desired traits in a wine. When then concentration of fruit, level of tannins and acidity are in complete harmony.

Light: Red and white wines that contain minimal alcohol. Such a wine will also feel light in your mouth.

Bold: Having richness and intensity of flavor or aroma.

Spicy: A wine with aromas reminiscent of spices such as clove, mint, cinnamon, or pepper.

Soft: Delicate wines with gentle fruit. They can also be low in acidity.

Vegetal: Red or white wines with a subtle vegetable garden smell.

Woody: Red or white wines with excessive aromas of wood. Common to wines aged overlong in cask or barrel. Opposite of unwooded.

Velvety: Smooth and rich in texture.

Crisp: A wine giving the impression of freshness, usually with high acidity.

Lively: A wine giving the impression of freshness and vitality.

Buttery: Richness and smoothness of a wine, somewhat akin to the oiliness and flavor of butter.

Jammy: Wines with great intensity of fruit from excellent ripeness. Very concentrated, flavorful wine.

Rich: Full flavor, body and aroma.

Sweet: Both red and white wines can be considered sweet. Indicates the presence of residual sugar, retained when the grape is not completely converted into alcohol.

Pairing Wine with Latin American Cuisine

2015-02-06T16:11:27Z

Tortillas, tamales, tacos, fajitas, quesadillas, guacamole, pico de gallo, chimichurri, and some flaming chilli pepper--when you bite into a Latin American dish, you know you're in for a fiesta of fun, delicious flavors. Most Latin American countries fabricate and drink beer, making the latter the perfect option for a perfectly balanced dining experience. However, don't entirely rule out a Gewurztraminer from Uruguay when it comes to finding the ideal match for your fresh guacamole. Served chilled, this white will enhance the richness of the avocado. If you're in the mood for a simple dish like grilled vegetables and chicken with chimichurri sauce, opt for a very light and fresh white wine.

Nothing embodies Latin American cuisine quite like an authentic taco. Tacos generally have a wonderful clash of flavors, so they can be difficult to pair with wine. Let's use the beef taco as an example. In this dish you'll find cheese, peppers, onions, guacamole and sour cream; however, the spicy salsa definitely dominates. You'll want to go with a light red, such as a Pinot Noir, Barbera d'Asti or Beaujolais. Keep in mind that Latin American cuisine is definitely spicy, so you'll want to select light reds and whites in almost any case.

Peruvian

Photo : Brenda Benoît

Seafood ceviche - You can find a similar dish at Madre.

Domaine Gerovassiliou, $19.80 - Refreshing with spicy, floral and fruity aromas. Nice acidity and some minerality.

Les Deux Clochers, $14.70 - Very light red with fresh acidity, soft tannins and floral/fruity aromas. Best served slightly chilled.

Mexican

Photo : Betty Crocker Recipes

Chicken Burrito - You can find a similar dish at El Amigo.

Rapitala Catarratto/Chardonnay, $13.75 - Dry with low acidity and fruity aromas.

Donnadieu Cuvée Mathieu et Marie, $17.80 - Dry with intense spicy and fruit aromas. Firm but pleasant tannins.

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GLOSSARY

Aroma: Commonly used to describe the smell of a relatively young, unevolved wine. Ex: spicy, floral, fruit etc.

Floral: Red and white wines can have floral aromas.

Dry: Red or white wines that lost all residual sugar during fermentation. Somewhat subjective to what tasters perceive as sweet.

Fresh: Freshness is a good quality; it comes with acidity.

Balance: One of the most desired traits in a wine. When then concentration of fruit, level of tannins and acidity are in complete harmony.

Light: Red and white wines that contain minimal alcohol. Such a wine will also feel light in your mouth.

Bold: Having richness and intensity of flavor or aroma.

Spicy: A wine with aromas reminiscent of spices such as clove, mint, cinnamon, or pepper.

Soft: Delicate wines with gentle fruit. They can also be low in acidity.

Vegetal: Red or white wines with a subtle vegetable garden smell.

Woody: Red or white wines with excessive aromas of wood. Common to wines aged overlong in cask or barrel. Opposite of unwooded.

Velvety: Smooth and rich in texture.

Crisp: A wine giving the impression of freshness, usually with high acidity.

Lively: A wine giving the impression of freshness and vitality.

Buttery: Richness and smoothness of a wine, somewhat akin to the oiliness and flavor of butter.

Jammy: Wines with great intensity of fruit from excellent ripeness. Very concentrated, flavorful wine.

Rich: Full flavor, body and aroma.

Sweet: Both red and white wines can be considered sweet. Indicates the presence of residual sugar, retained when the grape is not completely converted into alcohol.

Pairing Wine with Middle Eastern Cuisine

2015-02-06T15:11:31Z

So much cultural diversity seeps into Middle Eastern cuisine. Some commonly used spices include cinnamon, cumin, coriander and black pepper. Garlic, parsley and mint are also popular ingredients in many dishes and salads. You'll rarely encounter seafood; instead, you'll find several varieties of meat and vegetable dishes rich in the above-mentioned spices and fruits such as dates or figs. Over the past few years, Lebanese wines have gained much popularity. Now internationally acclaimed, they come in many different styles, each displaying profound and complex character. When it comes to pairing Middle Eastern dishes with just the right wine, you know you can't go wrong with a flavorful red from Lebanon. If you prefer white wine, your best bet would be to go with very a light refreshing grape variety, such as a Saumur, Muscadet, Soave or Trebbiano.

Tunisian

Photo: Marta

Couscous - You can find a similar dish at Les Deux Oliviers.

Les Frères Couillaud Domaine De La Ragotière
Chardonnay, $14.75 - Delicate with refreshing acidity and floral/fruity aromas.

Massaya Classic, $16.80 - Dry and spicy with refreshing acidity and firm tannins. With 15.5% alcohol, this wine definitely comes with a kick, so it's best served slightly chilled.

Maroccan

Photo: Ramon

Lamb tajine with dried fruit - You can find a similar dish at L'Olive Noire.

Gerald Et Philibert Talmard Mâcon Uchizy, $20.05 - Dry with refreshing acidity and floral/fruity notes.

Château St-Thomas Les Émirs, $17.95 - Dry with soft tannins and spicy/fruity aromas. A must with lamb!

Lebanese

Photo : Via Canadian Living

Unfortunately, Montreal does not have a bring your own wine Lebanese restaurant; however, if you're planning on enjoying dishes including hummus, tabouleh, falafels etc., the wines below are perfect options.

Bouchard Père & Fils Bourgogne Aligoté, $17.65 - Dry with light floral, fruity and mineral scents. Delicious with hummus or tabouleh!

Clos St-Thomas Les Gourmets, $14.70 - A softer version of its cousin Château St-Thomas Les Émirs. Dry and fruity with refreshing acidity. Great with falafels!

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GLOSSARY

Aroma: Commonly used to describe the smell of a relatively young, unevolved wine. Ex: spicy, floral, fruit etc.

Floral: Red and white wines can have floral aromas.

Dry: Red or white wines that lost all residual sugar during fermentation. Somewhat subjective to what tasters perceive as sweet.

Fresh: Freshness is a good quality; it comes with acidity.

Balance: One of the most desired traits in a wine. When then concentration of fruit, level of tannins and acidity are in complete harmony.

Light: Red and white wines that contain minimal alcohol. Such a wine will also feel light in your mouth.

Bold: Having richness and intensity of flavor or aroma.

Spicy: A wine with aromas reminiscent of spices such as clove, mint, cinnamon, or pepper.

Soft: Delicate wines with gentle fruit. They can also be low in acidity.

Vegetal: Red or white wines with a subtle vegetable garden smell.

Woody: Red or white wines with excessive aromas of wood. Common to wines aged overlong in cask or barrel. Opposite of unwooded.

Velvety: Smooth and rich in texture.

Crisp: A wine giving the impression of freshness, usually with high acidity.

Lively: A wine giving the impression of freshness and vitality.

Buttery: Richness and smoothness of a wine, somewhat akin to the oiliness and flavor of butter.

Jammy: Wines with great intensity of fruit from excellent ripeness. Very concentrated, flavorful wine.

Rich: Full flavor, body and aroma.

Sweet: Both red and white wines can be considered sweet. Indicates the presence of residual sugar, retained when the grape is not completely converted into alcohol.

Pairing Wine with Vegetarian Cuisine

2015-02-06T13:11:33Z

Traditional vegetarian/vegan dishes are all about freshness and the perfect combination of spices. If you plan on having rice, salad, grilled vegetables, tofu, grilled squash or eggplant, you'll want to go with light and refreshing white grape varieties, such as an unwooded Saumur, a Muscadet or a Trebbiano. Salads come in all shapes and sizes; however, if you're in the mood for a quinoa salad, opt for a classic Carmen Chardonnay, or something a little funkier like a great Robertson Winery Chenin Blanc. Any and all grilled vegetable dishes will pair phenomenally with L'Orpailleur, a delicious Quebec white wine. Grilled Portobello mushrooms, or any mushrooms for that matter, are perfect with a woody white wine. The wild and somewhat woody aromas of the mushrooms will exquisitely complement those of the wine. With all things chili, choose a red Louis Roche Saumur Champigny. The wine's vegetable notes will impeccably reflect the flavors in the chili. Tomato-based dishes, such as bruschetta or again chili, require a light red wine. Go-to options include the Zenato Valpolicella Classico Superiore, the Canti Barbera d'Asti Superiore or the Beni di Batasiolo Langhe. Last but not least, the vege burger. You'll definitely want to go with a chardonnay from France's Burgundy region for this one. Although many varieties exist, the Albert Bichot Chardonnay Vielles Vignes will suit the flavors of the burger to a tee. Unfortunately, Montréal does not have any bring your own wine vegetarian/vegan restaurants, but you can definitely pick up some of these ingredients and stop by an SAQ to test out our suggestions with a home-cooked meal!

Photo : Aleksandra

Photo : Cathy Chaplin

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GLOSSARY

Aroma: Commonly used to describe the smell of a relatively young, unevolved wine. Ex: spicy, floral, fruit etc.

Floral: Red and white wines can have floral aromas.

Dry: Red or white wines that lost all residual sugar during fermentation. Somewhat subjective to what tasters perceive as sweet.

Fresh: Freshness is a good quality; it comes with acidity.

Balance: One of the most desired traits in a wine. When then concentration of fruit, level of tannins and acidity are in complete harmony.

Light: Red and white wines that contain minimal alcohol. Such a wine will also feel light in your mouth.

Bold: Having richness and intensity of flavor or aroma.

Spicy: A wine with aromas reminiscent of spices such as clove, mint, cinnamon, or pepper.

Soft: Delicate wines with gentle fruit. They can also be low in acidity.

Vegetal: Red or white wines with a subtle vegetable garden smell.

Woody: Red or white wines with excessive aromas of wood. Common to wines aged overlong in cask or barrel. Opposite of unwooded.

Velvety: Smooth and rich in texture.

Crisp: A wine giving the impression of freshness, usually with high acidity.

Lively: A wine giving the impression of freshness and vitality.

Buttery: Richness and smoothness of a wine, somewhat akin to the oiliness and flavor of butter.

Jammy: Wines with great intensity of fruit from excellent ripeness. Very concentrated, flavorful wine.

Rich: Full flavor, body and aroma.

Sweet: Both red and white wines can be considered sweet. Indicates the presence of residual sugar, retained when the grape is not completely converted into alcohol.

Pairing Wine with Montreal Cuisine

2015-02-06T12:11:35Z

Montréal is all about authentic comfort food. We're in the cold for more than half of the year, so we like to stay warm by eating heavy--burgers, poutines, smoked meat sandwiches, you name it. With over 20 active breweries, we also know how to make great beer, so it comes to no surprise that beer would be our go-to choice for pairings with the above-mentioned dishes. Come spring, we flock to rural sugar shacks to indulge in fatty, yet oh-so-delicious sugar shack-style meals drenched in maple syrup. You'll want to balance out the sweetness of the maple syrup in such dishes with an oaked white wine like the Château St Jean Chardonnay. With its finish evoking notes of maple syrup, this wine is sure to make a wonderful pairing. Pork dishes are also very popular in Montréal. For these, you'll want to go with a neutral white wine like a Chardonnay, a Saumur or a Bourgogne Aligoté. Last but not least, we also enjoy adding our Montréal twist to meals typically enjoyed by our cousins in France--braised red meats, stews and anything with gravy. With such dishes, opt for a red Bordeaux like the Château Pelan Bellevue.

Classic hamburger with cheese - You can find a similar dish at Terrasse Lafayette.

Château St Jean Chardonnay, $19.95 - Bold with woody and fruity aromas.

Dupéré Barrera Côtes du Rhône Villages, $19.50 - Nice acidity, floral aromas and notes of pepper, chocolate and jammy black fruits. A sure shot every time!

Photo : Glenn Keefer

Grain-fed veal chop - You can find a similar dish at Le Quartier Général.

Château Pajzos Tokaji Furmint, $14.05 - Dry with refreshing acidity and floral, fruity and floral notes.

Pont Neuf Vin De Pays Du Gard, $16.50 - Organic. Dry with spicy, fruity and vegetal aromas, refreshing acidity and smooth tannins.

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GLOSSARY

Aroma: Commonly used to describe the smell of a relatively young, unevolved wine. Ex: spicy, floral, fruit etc.

Floral: Red and white wines can have floral aromas.

Dry: Red or white wines that lost all residual sugar during fermentation. Somewhat subjective to what tasters perceive as sweet.

Fresh: Freshness is a good quality; it comes with acidity.

Balance: One of the most desired traits in a wine. When then concentration of fruit, level of tannins and acidity are in complete harmony.

Light: Red and white wines that contain minimal alcohol. Such a wine will also feel light in your mouth.

Bold: Having richness and intensity of flavor or aroma.

Spicy: A wine with aromas reminiscent of spices such as clove, mint, cinnamon, or pepper.

Soft: Delicate wines with gentle fruit. They can also be low in acidity.

Vegetal: Red or white wines with a subtle vegetable garden smell.

Woody: Red or white wines with excessive aromas of wood. Common to wines aged overlong in cask or barrel. Opposite of unwooded.

Velvety: Smooth and rich in texture.

Crisp: A wine giving the impression of freshness, usually with high acidity.

Lively: A wine giving the impression of freshness and vitality.

Buttery: Richness and smoothness of a wine, somewhat akin to the oiliness and flavor of butter.

Jammy: Wines with great intensity of fruit from excellent ripeness. Very concentrated, flavorful wine.

Rich: Full flavor, body and aroma.

Sweet: Both red and white wines can be considered sweet. Indicates the presence of residual sugar, retained when the grape is not completely converted into alcohol.

Rising Homegrown Talent: An Interview with Chef Alex Lucarino

2014-12-17T19:31:26Z

With restaurants, bars and cafés popping up on almost every street corner, it comes to no surprise that Montreal's vibrant culinary scene has been booming lately. Over the past few months, I've had the opportunity to go behind-the-scenes in some of Montreal's busiest kitchens. In a city that seamlessly brings together top chefs and rising stars--combining a vast array of cultures, textures and tastes--I can certainly vouch for the fact that Montreal chefs go beyond ingredients and recipes and give life to some of the most inventive dishes imaginable.

Up-and-coming chef Alex Lucarino has made no secret of his love for anything food-related. Lucarino, 24, graduated from a cooking institute less than a year ago and he's quickly moving up the city's culinary ladder. He is currently working on the line alongside renowned chef Marie-Fleur St-Pierre at Montreal hotspot Tapeo Bar à Tapas.

On a snowy Thursday evening in Montreal, we caught up with Alex at the Jean-Talon Market to shop for some fresh veggies and discuss life, career plans and some of his experiences in Montreal's profoundly competitive food scene.

]]> Montréalités: What sparked your passion for cooking?

Lucarino: My Italian heritage has a lot to do with it. I was always in the kitchen as a child. I loved to watch my mother cook... and my grandparents too! I loved it when they would cook up those large Italian feasts. The fact that my mother was diagnosed with cancer also played a large role in my decision. She hated her job for the longest time and I felt like I could relate. I was in engineering before I began attending culinary school and I didn't like it at all; I wanted to do something that I'd love. Also, one thing my uncle said stuck with me: "Choose the right career or you'll wake up miserable every morning." So I looked at my mom's situation in a positive light and took my uncle's advice, and now I'm here. I can also happily say that my mother is now cancer-free.

Montréalités: How would you describe your style of cooking?

Lucarino: I'm definitely a perfectionist, especially when plating. Presentation is very important to me. I like to create new things.

Montréalités: What are your favorite ingredients?

Lucarino: Kale, garlic, mangos and Pablano peppers are my favorite ingredients at the moment. It also depends on the season.

Montréalités: I'm going to put you on the spot a little bit, Alex. Unexpected guests are arriving in 30 minutes and you need to whip up something delicious as fast as possible, but you only have the ingredients you just mentioned. What dish would you put together?

Lucarino: Good question! I'd make a three-layer dish. I'd start it off with a lemon roasted chickpea puree, topped with sautéed kale, chicken and Piri-Piri sauce. I'd then use the Pablano peppers to make a spicy mango chutney.

Montréalités: What is your current specialty?

Lucarino: If I had to pick one, I'd have to say that pasta alla carbonara is the one dish that I've completely mastered. I enjoy making purees and I also make this special BBQ sauce using applesauce, ketchup, brown sugar, lemon juice and paprika. I like to put it on steaks.

Montréalités: When and where did you complete your culinary training?

Lucarino: I graduated from St. Pius Culinary and Business Centre back in January 2014. Pius gave me a lot of opportunities. I recently went to Toronto on behalf of the school in order to participate in the Canadian Student Chef Competition.

Montréalités: What was that experience like and what did you learn from it?

Lucarino: It was sort of like Top Chef, except for recent culinary graduates. I finished second in all of Canada. It definitely opened my eyes to a different aspect of cooking. I began to look at it from a more artistic point of view. I also got to meet some really talented chefs. In this industry, the more people you know, the better.

Montréalités: Do you plan on participating in more cooking competitions in the near future? If so, which ones?

Lucarino: I would love to eventually go on Chopped. I always watch it and wonder what I would do with their baskets. Top Chef Canada would also be a great accomplishment for me.

Montréalités: You currently work at one of Montreal's hotspots, Tapeo. What is your position there?

Lucarino: I'm on the line with the sous-chef and the chef. I usually work lunches. I also work at the restaurant in the Marriott Hotel near the airport, as well as at Bombardier occasionally.

Montréalités: The job interview process can vary depending on the position you are applying for. When applying for a chef position, what does a job interview involve? You can describe your experience applying at Tapeo.

Lucarino: I went in during a regular service and they gave me a few things to do. I had my own dishes to prepare. It's all about speed, if you're not quick in this industry, you get killed. You're given one shot to prove yourself. If they like you, they hire you on the spot. In my case, I was given the job right after the service.

Montréalités: Tapeo has been drawing crowds since it first opened. How would you describe a busy night in your shoes?

Lucarino: It's an extremely fast-paced environment, especially since we serve tapas. A table of two can have up to 11 different dishes, you know. It's definitely stressful for at least two hours, generally between 6:30 p.m. and 8:30 p.m. The kitchen is also small, so we help each other out. We're like a little family.

Montréalités: What are your top 3 chef suggestions on Tapeo's menu?

Lucarino: I definitely suggest the Albacore tuna. We also have bacon-wrapped scallops with applesauce, which are delicious, and fideos, a sort of chopped spaghetti dish with mushrooms, shrimp and chorizo.

Montréalités: Who is your biggest inspiration when it comes to cooking?

Lucarino: I had the pleasure of working with Chef Raphaël Podlasiewicz, the private chef for the CEO of Bombardier. His plating skills are outstanding. I also look up to Chef Chuck Hughes; he's charismatic and successful. Those are key skills within this profession.

Dish prepared by chefs Raphaël Podlasiewicz & Alex Lucarino. Photo taken from Alex Lucarino's personal Instagram account.

Montréalités: What future adventures do you have planned in order to further your culinary knowledge?

Lucarino: I would definitely like to go into food styling. I'd love it if other chefs could take me under their wing so that I could learn from them, sort of like what Raphaël did for me at Bombardier. Also, working alongside Marie-Fleur at Tapeo is already a great learning experience.

Montréalités: What are your future plans as a chef? Would you like to eventually open your own restaurant? If so, what type of cuisine would you specialize in?

Lucarino: I met a food stylist when I went to Toronto and he really inspired me. We spoke about what he does and I think I would love it. I would also love to become a private chef, similarly to what Raphaël does. If I had to open a restaurant somewhere other than Montreal, it would definitely be Florida. I've always dreamt of having a place near Ocean Drive. I'd specialize in tapas.

A young Montreal chef simmering with talent and ambition, I definitely expect a bright future for Alex. Remember his name, you'll be hearing a lot more about him. Get a glimpse of what he's been stirring up via Instagram @alexlucarino.

Tapeo

511 Rue Villeray, Montréal, QC H2R 1H5

514-495-1999

Photos by: LIKĀ Photography

Icehouse's Nick Hodge: The Southern Boy

2014-11-01T21:10:06Z

Texas: land of chicken-fried steak, dry rub BBQ, Frito pie and Tex-Mex cuisine.

From the moment you walk into Icehouse, you know you're in for an authentic finger-licking good Texan experience. Large wooden picnic tables, wall-mounted brown paper towel dispensers and a ceramic sink filled with shellfish are only a small fraction of this joint's fittingly grungy decor. If you look past the huge chalkboard menu and into the open kitchen, you might find Nick Hodge serving up all of the dishes himself. However, don't expect to eat off of plates, and forget using a fork and knife, Hodge prides himself on keeping things fun, messy and downright delicious.

]]> I recently went to Icehouse and had the great pleasure of meeting and interviewing Hodge about his passion for cooking and future career plans--he was clearly in his element.

Having grown up in a large farming family in Texas, much of Hodge's life revolved around food. If they weren't planting or harvesting, they were canning, preserving, processing and eating. Besides that, his mother was a chef and had a busy catering company, and other family members were butchers, grocers and BBQ shackers. Hodge's passion for cooking was officially sparked at the young age of 9, as he was stirring his mother's famous gumbo. He admits having learnt a lot from her: delicious recipes, cooking techniques, the art of simplicity, and above all, the importance of hard work.

Hodge studied literature and philosophy, but his passion for food quickly took over. He soon opened a small coffee shop, serving sandwiches to fellow students. He then decided to travel, working in restaurants and bars all around Spain, Ireland, Alaska and the United States. During those years, he refined his cooking talents, sharing in turn what his mother had taught him.

In 1996, Hodge packed up all of his expertise and settled in Montreal. He helped found what is one of today's most prominent coffee shop chains, JAVA U, and started up his own catering company. Although he no longer runs any of the latter, his culinary career was propelled on a swift upward trajectory when he and his current wife, Nathalie Doucet, opened up the upscale Texas-style eatery Kitchenette, and later on, the more casual Icehouse. After almost 6 years of great success and several positive reviews, they sold Kitchenette to focus on Icehouse, which continues to be a Montreal hotspot. A proper Montreal Tex-Mex joint, their newest creation has been drawing lineups and serving it down-and-dirty since it first opened back in 2011.

When it comes to cooking, this born and bred Texan loves to stay close to his roots; in fact, Hodge opted to name his new eatery after some childhood memories. A South Texas tradition since the 1920s, icehouses were used to store and sell large blocks of ice to the public before refrigeration existed. With time, these barn-type houses expanded into small local eateries, selling anything from iced beer, to home-style food, to maybe even some groceries. They quickly became a vital part of every day local culture, a cool spot where people went to sit, talk, have some chicken wings or dance. Hodge describes his Icehouse as exactly that, a stylized restaurant that is very rowdy, casual and friendly; a place where people can eat some comforting and delicious food over a pitcher--or two--of bourbon lemonade.

Hodge's great success in Montreal is mainly due to the ever-growing popularity of his versatile menus. A sort of cross between Quebec and Texas gastronomy, he describes his cooking style as New Southern Ex-pat Cuisine--think authentic Texan dishes made with the best local ingredients. Hodge takes pride in purchasing ingredients that come with a story or background, portraying the producers, farmers and fishermen behind the produce. He believes in keeping things simple and buying from people he knows and loves. According to him, the fewer ingredients the better, as long as they're prepared and cooked to perfection. The food that comes out of his kitchens equally represents both of his homes.

Having been on a number of Quebec television shows, such as À Couteaux Tirés and Les Touilleurs, Hodge's great beard got plenty of camera time. You may have also heard of him through The Gazette's Chef Smackdown! series back in 2011, where Hodge and fellow celebrity chef Chuck Hughes squared off over the best chili.

You can also catch him hosting cooking classes at Mezza Luna Cooking School on Dante every once in a while. If you're looking for a great way to spice up your holiday recipes, check out his Southwestern Christmas Dinner class scheduled for November 24^th of this year.

Hodge's laid-back vibe blends in perfectly with anything he cooks up. Known for Texan dishes ranging from crunchy chicken-skin tacos to fried oyster po'boys, to barbecued octopus and chili con carne, Hodge easily adapts his Texan ways to Montreal-style cuisine, making him one of the most unique chefs in the city. Look out for new Icehouse locations; they're in the making...

Icehouse is open Sunday - Thursday, 5 p.m. - 11 p.m., and Friday - Saturday, 5 p.m. - 1 a.m. You can also scope out some of their dishes and stay up to date with events and promotions via Twitter @icehousemtl.

51 Rue Roy Est, Montréal, Québec H2W 2S3

514-439-6691

Photos by: LIKĀ Photography

Art, in All Its Forms

2014-10-05T23:09:50Z

I've always been drawn toward art. Some consider it a hobby, I like to think of it as a life necessity, as an opportunity to create and open my flow of inspiration. I often daydream about all the beautiful sceneries that I could paint right here in my hometown, Montreal. I imagine Mount-Royal come wintertime, the Old Port at sunset, or a narrow street in the Plateau filled with Montreal's iconic spiral staircases. I've spent the last few years travelling South America and Europe, seeking inspiration for my next series of paintings. I found that each and every one of these locations stood out for their own reasons--the people, the architecture, the culture and finally, the food. A passion for art can lead to a great appreciation for food preparation and presentation.

]]> My passion for art has been the one consistent thing in my 24 years of life. As a child, my family always knew what to get me when my birthday rolled around--crayons. I'd hurriedly unwrap the present, let out a yell of joy and run off to the nearest table to try them out. I've been told that the living room walls were my very first canvas. I don't quite remember this moment, but I'm sure my mother wasn't too happy about it.

My parents quickly noticed my love for art and it wasn't long before I received my first drawing table, with its perfectly round top, crayon-shaped legs and matching chairs. I spent hours, days and weeks seated at that table, drawing freely upon my wild imagination. Pink elephants, rainbows, castles fit for a princess, dragons, and hearts of every color, shape and size... The possibilities were endless. On those warm and sunny days, my mother would always say, "Go out and play!" I would eventually give in and run to my friends like any normal child my age would do, but it always took a while before I put the crayons down--I mean, how could she expect me to put them down instantly, right?

This table marked the beginning of hundreds of my drawings. Soon, my mother's work desk became overpopulated with them, the kind where I would scribble "I love you mommy" and make a cute attempt at drawing her while she was cooking dinner. She'd occasionally end up having three eyes, but hey, it's the thought that counts. I gave some to my cousins, to my grandparents, to my aunts and uncles; I became the family's little artist.

I was always artistic, but my love for painting came a bit later. As years went by, my crayon-shaped table saw me evolve as an artist. My next art adventure became paint by number kits--I was obsessed. I'd be set to paint for hours on end with every new kit, making sure every line was crisp and straight. Once it was complete, I'd hang it proudly in my room.

I eventually outgrew this table and I am now looking for a bigger and better one, one that will help me launch my career as an artist. I began taking painting lessons and hope to host my own vernissage in the near future.

Needless to say, art is who I am. I let my creativity bloom through anything that I do, whether it be painting, writing or even cooking. If I'm preparing dinner, I'll spend that extra 20 minutes making sure my presentation is beautiful. If I'm baking a cheesecake, you can expect all of the strawberries to be perfectly aligned. I believe that food is art in every way, shape, or form. For my next piece, I will be writing about the life and works of Montreal's top chefs. I've been following several of them through social media and they don't get nearly enough credit for turning dishes into beautiful works of art.

Photos taken from Montreal chef Antonio Park's personal Instagram account @chefantoniopark.