Yummy Chongqing: authentic spicy?

I walked into Yummy Chongqing by my friend’s recommendation in May. After the first try, this place always popped up when I was hungry in class.

Yummy Chongqing is located opposite the Chinese supermarket in the UW plaza, mainly serving Chongqing noodles. Chongqing, a southwest city of China, makes residents addicted to spicy food because of its timid weather. Hotpot is one of the most famous foods there. However, it is Chongqing noodles that permeates every corner of the city. I’ve never visited Chongqing. After having several bowls of noodles, I feel like I know the city better.

The chef insists on using pepper delivered from Chongqing to season the noodles. “A place where you live makes a man who you are. That’s the same for food.” He said. The basic seasoning ingredients, including ginger, green onion, garlic water (boiled water pulled into chopped onion), pepper oil, zanthoxylum, soy sauce, etc. is the core of Chongqing noodles. How chefs deal with these details differentiates the taste, and that’s why Chongqing locals tend to visit the same vendor every day- to stick with the right flavours for themselves.

In other words, there isn’t a so-called “authentic flavour”. I can’t determine whether Yummy Chongqing is authentic, but I see that the chef tries his best to align with the hometown taste. “Numbing spicy, hot spicy, umami, aromatic!” he uses four phrases to summarize the dishes.

noodles set!

I tried ground pork & pea sauce noodles and beef noodles, medium size. A large portion of round noodles at around 1-2 millimeters diameters is served on top of spicy seasonings, and the auxiliary foods are on the noodles. Before giving it a bite, we are told to mix all the foods throughout. Numbing and hot are two ends of the spice spectrum, unlike a dull spicy taste that only hurts the tongue. The pea is cooked to be very soft. The meat is seasoned properly. The noodles accompanied by these foods gives people layers of texture. Even the noodles itself won me over. It is al dente. When I ask the chef where he got these noodles, he proudly said that he bought them from a specific supplier. “The noodles we use in the hometown is different from those water-extracted noodles sold in the super market,” the chef explained.

The menu provides four spice levels from no spice to super spicy. And just like the way that Chongqing people eat noodles, we can choose with or without soup. Size is ranged from small, medium to large. If you can eat a lot, medium size can feed you really well. Or you can order small noodles with some snacks. I know the spicy steamed chicken is very popular. It’s a cold dish that fits with summer. The meat is tender and tastes a little sweet at the beginning, but eventually catches up with the spicy theme. The staffs are very considerate, who can notice whether you need more tissues without your explicit request.

Spicy steamed chicken

Traditional Chongqing dessert. Light, cold with brown sugar fragrance

For the downside, I would say there is limited vegetarian option. If you crave for large number of choices of meat, this is also not the right place. Basically, Yummy Chongqing sells the most localized and common noodles in Waterloo. Some people may deem it is greasy for them.

Overall, it is worth a try. If you want to refresh yourself with some spice after a busy day, go for it!

Canada’s 150th

This year Canada turned 150 years old, yayyy! As Canadians, we have a lot to celebrate and to be proud of. That being said, it was only this year that Canada day went out with a bang- and I don’t just mean fireworks. This year’s Canada wide celebrations were amplified with free family activities such as outdoor games and shows, in addition to free cake. To fully enjoy the long weekend, many Canadians visited featured attractions such as museums and historic sites, or went to the cottage for a quiet weekend. First Nation communities joined in on the celebrations by depicting their unique culture through dance, storytelling and crafts.

The region of Kitchener- Waterloo was no exception in the array of ways to celebrate Canada’s 150^th despite its relatively small size. Although most government buildings and shopping centers were closed for the long weekend, residents were able to enjoy a wide selection of foods from open restaurants. If you wanted a night filled with food, laughter and beer, bars and pubs were open as well. If you were looking for a way to turn up for the night, you could get drunk with friends at local clubs which had Canada day drink specials. With all the different activities taking place, some traditionalists still chose to end the day with fireworks. Most notable in Kitchener-Waterloo were the fireworks at Columbia Ice Field in Waterloo, and Victoria Park in Kitchener.

This year I had an early start to the festivities by making a 10 am trip to St. Jacobs Market with a few executives from the uWaffle club to scout out the venue for an upcoming event. At the market, there were various venders selling local produce and food. Among the mix of produce were asparagus, tomatoes, strawberries and various herbs. The market was like a carnival because vendors sold poutine, funnel cake, pastries, deli meat and dairy products. After enjoying the morning with the other executive members, I proceeded to end my night at a local bar with a few friends. For me Canada day is more than just a long weekend but a time when we acknowledge what makes us unique as a nation and most of all why we call ourselves Canadians!

Hey! Creative Tacos

Two months have passed since I flew back from Cancun, but I feel like I never left that wonderful land. Did my mind go crazy after midterms? Or am I so busy working with matrices that I’ve forgotten where I live? The truth is, I went to the Taco Fest this weekend! If you want to scroll down to have a brief look, hope your stomach doesn’t rumble in the library!

There was a vendor selling ice cream tacos and nachos right beside the entrance! I must admit that the vendor is smart. Who can reject ice cream with crunchy taco-shaped cones in the hot weather? My friends and I immediately bought two servings (we should have walked around first. The strawberry funnel cakes were just around the corner.)

And then there were tacos.

Homemade corn tortilla with shredded chicken topped with onion, salsa, cilantro & lime

This was one of the cheapest tacos, but still tasted delicious! Despite the strange-coloured onions, the whole taco was in line with Mexican street-style tacos. The corn tortilla was heated to burst rich and authentic corn flavour. It was thinner and rough, which resulted in a better texture. A mouthful of shredded chicken released enough juice, while jalapeño salsa and cilantro excited the taste buds from time to time.

Bass fish marinated in signature batter mix served with cabbage

I also fell in love with this fried fish taco! Simple ingredients but much effort was shown in the marination. Normally fish has light flavour. The sour and spicy batter with sprinkle of herb gave this fillet a stronger taste to balance out the thicker and plainer bite of tortilla. Meanwhile, the original taste of fish stayed as the fillet was big enough.

Jerk fried shrimp, salsa roja, creamy coleslaw, pico de gallo, jerk aioli

Chunks of lobster claw and tail, pico de gallo, chipotle mayo, salsa roja

Here you can see more pictures of seafood tacos. There were mayo and coleslaw laid under both the jerk shrimps and lobster chunks. Personally, I would say that the coleslaw was more like salad that mixed two products into almost the same taste. Okay! All I want is more proteins on the taco next time!

Congratulations! As a loyal reader of UWaffle blog, you can now see the most popular taco from last year.

Carolina BBQ sauce, corn and tomato salsa, fried chicken

What! You don’t think this messy taco deserves the first prize? I thought so as well. But as I gave it a shot, I realized how satisfying it was to eat such a big fried chicken. Some details differentiated this taco with a fried chicken wrap. The coleslaw underneath was not dressed with mayo, which served some freshness in the right amount. What’s more, I love the beans and corns. Salted refried beans and corns are common side foods in Mexico. Here, the crispy fried batter was blended in with soft beans, and created a new eatery experience.

I can’t introduce every taco I ate here, just like how I ran out of money and space to try all the tacos. I really appreciate the diversity that tacos possess.  Pork belly, pineapple, mango curry, pull yam, etc., can all be found on the tacos in the Taco Fest.

Greasy pork belly~ I want someone to share it with me

Crunchy bread, mango curry marinated chicken, pineapple pico de gallo, fried onion!

We can always go beyond to create our own food combination. Once I ate burritos in Mexico. Bowls of guacamole, refried beans, caramel onions, jalapeño, and Mexican rice were served at the same time. It was like doing an experiment by mixing food instead of chemicals, and I think that was the moment I felt the spirit of freedom in Mexican food. Hope that my sharing will boost your creativity when you hold a taco night in the future!

Food, food, food! Even the bowls are edible

If you want to go to the Taco Fest next year… these are some final tips!

1. Look at the menu on Instagram before you go. You may not have time to find the tacos you want the most, especially if you only have a short amount of time to spend.
2. Seek for the most popular tacos before you line up for a random taco. You may get full quickly, so why not try something worthwhile?
3. You need to pay for the entrance ticket first and buy food tickets after entrance. Each taco ticket costs you two dollars. Most tacos require 2 to 4 tickets. Therefore, the tacos are more expensive than those sold in fast food restaurants.

Be Sherlock Holmes in the Grocery Store

For those of you who love food and cooking, visiting a grocery store must be a refreshing experience. Colours and sweet smells of fruits and breads hit my nose whenever I walk into Sobeys or Zehrs. I believe that everyone has faced a problem like “how to take the best fruit home?” before. So, follow me! I will turn you into a fruit expert, a useful companion for your roommate in the supermarket.

• Be the best quality supervisor when picking up avocados

Believe it or not, avocados are one of the most versatile fruits in the world. You don’t want your “butter of the forest” blackened or unripe.

1. Look for dark green or black avocados with the most rough surface at first glance. It’s better to be entirely rough than having glossy skin.
2. Make the most out of your fingers. Take the firm and heavier one among those with similar size.
3. Be generous with your avocado. Leave it room to have some softness. Then you can taste the creamiest fruit immediately at home. Hard avocados usually take 1-2 days to ripen in room temperature.
4. The stem tells you about the inside! If you dare, take apart the little stem at the bottom of the avocado. Yellowish-green area under the stem means it is healthy and ripe, while dark colouring means the avocado is closer to rotting.

   

   The right one is better

One last little tip for avocado-savvy people! Have you ever hesitated to buy one when that single avocado costs you 2 bucks or more? Go and look for a bag of them! A bag of five avocados is priced cheaper for its weight.

$4.99/bag

$2.49/each

• Don’t be afraid of taking a whole watermelon home

Summer is ahead. Pure iced watermelon juice, watermelon smoothie, salad, jelly… just think of all the different foods it can provide. You may want a whole watermelon and give it a bite!

1. Knock your watermelon? Wait and take a look at it first. Every watermelon has a yellowish filed spot where it touched soil. Choose the creamier one and you will be rewarded with sweetness.
2. The rounder the better. A uniform shape without sudden lump is result of receiving consistent “love” like water and sunshine. These make your watermelon sweeter!

   

   I found her!

3. Having regular strings of green on the skin is good.
4. Prettier melons are not always more delicious. Try the melon with more brown patterns on the surface: they are signs of pollination and sweetness.
5. Weigh the watermelons. Like avocados, a heavier melon tastes better than a lighter melon if they’re the same size.
6. Okay! If you want to look more professional, knock the watermelon. Listen for sound of tenor instead of dullness, since firm watermelon flesh makes a higher pitch. Isn’t it a fun application of physics knowledge?

Bauer Kitchen

This restaurant is known to some as a gem in the Kitchener-Waterloo region and upon entering the establishment I could see why. It was tastefully decorated in a rustic yet chic manner: the ceiling was lined with stylish exposed light bulb fixtures, and a whole wall dedicated to their extensive wine collection that screamed this place is priced beyond your student budget. Looking at the menu their food was not outrageously priced – not to be confused with cheap. The dinner selection was not very extensive and was even more limited in vegetarian and vegan options. I managed to make do by ordering a salad which was everything I expected in regards to flavour, but disappointing in terms of serving size.  I got the “All Kale Ceasar” salad and the others ordered:

All Kale (salad) – crisp and baby kale, bacon lardons, sherried lentils, white anchovies, croutons, Parmigiano, classic dressing

Confit Duck Wings – chili hoisin glaze, toasted sesame seeds, cilantro

Bauer Burger – antibiotic and hormone free burger, pickled onions, cheddar, tomato jam, iceberg lettuce, bacon marmalade

Seared Atlantic Salmon – local asparagus, spinach and fennel salad, preserved lemon vinaigrette, pickled rhubarb chutney

Pulled Chicken and Fontina (pizza) – spinach, leeks, jalapeños, roasted garlic crema

The Bauer Burger looked great but according to others it did not live up to its appeal, neither did the Pulled Chicken Pizza which left much to be desired. The pizza was lacking in cheese and flavour according to the person who ordered it and the chicken was under seasoned. The person next to me ordered the Seared Atlantic Salmon which looked great and had a reasonable amount of vegetables; as for flavour I am not sure but it seemed quite filling. My sentiments on the salad stand at tasty but small. Duck wings were definitely the overall winner of the night. They received rave reviews and everyone agrees that it was probably their “Bauer’s best dish”. Overall, would I recommend this place to a friend? Yes, if they didn’t have any dietary restrictions and loved wine.

Japanese Recipes Anyone Can Make

Every anime lover has had a moment of wanting to eat alongside their favourite characters.This compilation of Japanese recipes you can make at home makes it possible. These recipes are not my own and are not used for the sake of profit, just for the use of spreading the deliciousness. Have fun making these and enjoy them alongside your favourite characters.

Onigiri:

• Rice (Cooked)
• Salt

Optional:

• Nori – seaweed used to wrap up sushi
• Furikake – Also known as rice seasoning (nori, sesame seeds, and flavoring)
• Soy sauce

Fillings:

• Any kind of pickled vegetable or fruits
• Avocado
• Cucumber
• Anything
• Plain – no filling

1. Put a scoop of cooled cooked rice in the middle of a sheet of plastic wrap and wrap it up.
2. Hold the wrapped up rice in your hand, and cup your hand so it looks like a “U”, then cup your other hand, perpendicularly, on top of it tightly.
3. Gently squeeze the rice into a triangle, then rotate the rice ball in your hands, so a different point is pointing downward and repeat.
4. If you want to add a filling, sometime near the end of forming the onigiri, press a dent in the middle of rice with your thumb.  Add your filling, and cover the hole with more rice, and continue forming.
5. Take the rice out of the plastic wrap and form it a few times with your bare hands.
6. Place it on a plate and sprinkle some salt on them.
7. Cut up the nori. It can be large enough to cover the entire onigiri, or a small little rectangle for just on the bottom, or some cute shapes, etc.
8. In addition to the salt, you can sprinkle some sesame seeds or furikake on top, and press it into the rice.

Onigiri Variation: yaki onigiri, or grilled onigiri

1. This can be made on a small grill or in the oven. Just heat your oven up to a low heat, brush some soy sauce onto one side of the onigiri, place it on a cookie sheet, and put it in the oven.
2. In 10-20 minutes, flip the onigiri over, and brush some more soy sauce onto the other side, and cook it again. Just keep an eye on it, and cook it until it’s slightly crispy on both sides.

 

Omurice:

• 1 ½ cups of cooked white rice
• 2 mushrooms
• ½ onion
• 1 garlic clove
• 2 tablespoons ketchup
• 2 tablespoons soy sauce
• 2 large eggs, beaten
• Salt
• Vegetable or olive oil

1. Chop up the mushrooms, onions, and garlic.
2. Heat up some oil in the pan (Use a pan that’s just a little smaller than the size of your plate. This is important for the egg.) to medium low. Once the oil is hot, add the vegetables with 2 teaspoons of the ketchup and 2 teaspoons of the soy sauce.
3. Once the onion becomes clear, add in the rice, and the rest of the ketchup and soy sauce.
4. Mix everything together. Once the rice is hot and thoroughly mixed with the other ingredients, put it all in a bowl and set aside.
5. Put a small amount of oil in the pan, and then pour the beaten eggs into the pan. Lift up the pan and tilt it around in a circle so that the egg covers all sides of the pan.
6. Let the egg cook, occasionally lifting up the egg from the sides of the pan to make sure it doesn’t stick. If you can manage it, flip the egg sheet over to cook on the other side. If you can’t, then just turn the heat down to low and wait for the egg to cook all the way through.
7. Once the egg sheet is cooked, place it onto your plate. Move it so it is only on one-half of the plate (it should be falling off the edge. Just fold it over or roll that part up for the time being).
8. Place the rice in the middle of the plate, over a bit of the egg sheet. Then fold the egg sheet over the top of the rice, and tuck it under the other side of the rice.
9. Put some ketchup on your finished omurice if you’d like.

Vegetarian Okonomiyaki (cabbage pancake):

• Japanese mayonnaise (or a mix of 1 teaspoon of rice wine vinegar added for every 1/4 cup of normal mayo)
• Canola oil for frying
• 1 bunch scallions, trimmed and chopped (you can save some for garnish too)
• 2 cups shredded cabbage
• 1/3 cup all-purpose flour
• 1 teaspoon sea salt
• 1 teaspoon sesame oil (other oil can be used as well, but it won’t taste quite the same)
• 2 teaspoons vegetarian dashi (or soy sauce) – recipe in on the bottom
• 5 large eggs
• Okonomiyaki sauce – recipe is on the bottom
• For pescetarians: Katsuobushi (dried bonito flakes), for garnish (optional)

1. Whisk together eggs, dashi, oil, and salt.
2. Slowly add flour, whisking all the while to avoid clumps
3. Add cabbage and scallion; gentle fold both into the batter using a mixing spoon or silicone spatula.
4. Generously coat the bottom of a large frying pan with oil and set on medium-high.
5. Once the oil is hot and glistening, ladle the batter into the pan as you would regular pancakes.
6. Cook for about 3 minutes, until golden brown on one side; flip and repeat.
7. Serve warm pancakes with okonomiyaki sauce slathered on and drizzled with Japanese mayo. Sprinkle with katsuobushi or scallions if you want.

Okayu (Rice Porridge):

• ½ cup white rice (preferably short grain, but medium is fine)
• Water
• ½ teaspoon salt

Optional ingredients:

• Eggs
• Onion
• Green onion
• Kimchee
• Umiboshi (sour plum)
• Mushrooms
• Sesame seeds
• Soy sauce
• Just about anything else you might want!

1. Rinse the rice thoroughly.
2. Once the rice is clean, add in 3 cups of water and the salt and let the rice soak for at least 30 minutes.
3. Bring the rice to a boil over medium-high heat, and then turn the down the heat to low and cook, covered by a lid, for 30 minutes.
4. After that, turn off the heat, and let the rice sit for 10 more minutes.
5. Pour/scoop into a bowl, and top with whatever you want! For eggs, I suggest poaching the egg in hot water first, but not for too long if you like the yolk runny.

Supplemental Recipes – 

Veggie Dashi:

• Two 14-square inch pieces of kombu (seaweed)
• Four dried shiitake mushrooms
• 8 cups cold water

1. Soak kombu and shiitakes in water for 20 minutes.
2. Place on medium heat and bring to a rolling simmer.
3. Reduce heat and keep at a low simmer for 4 minutes.
4. Remove from heat and take out the seaweed and mushrooms.

Okonomiyaki Sauce:

• 2 Tbsp. Japanese Worcestershire-style sauce
• 1 Tbsp. and 2 tsp. honey
• 1 ½ tsp. ketchup
• ½ tsp. grated ginger

1. Mix together.

Kenzo Ramen: The Best in Town

With its convenient location, close to both the University of Waterloo and Wilfrid Laurier University, Kenzo Ramen is a must-try ramen house for all ramen lovers. I have gone to the restaurant several times and each time I walk out mentally and physically satisfied. Their menu is not packed with variety but they are one of those restaurants that value quality over quantity. Every item on their menu is simply delicious and flavourful. Additionally, they have the spicy noodle challenge. If you finish the highest level (level 3) within thirty minutes, you are entitled to a free drink at the restaurant. I’ve tried the level 2 and it was Hell, but if you’d like to challenge yourself then Kenzo is open with wide arms.

Their overall waitress/waiter service is great. They are usually university students and they are very friendly and love to have a conversation with you. There is also a 10% discount if you pay with cash and a free candy at the end. Unfortunately, I have not yet visited the washroom stalls at Kenzo but I do know that washrooms are available there. Overall, I would recommend this restaurant to anyone who is willing to spend a couple of bucks ($8-$12) to eat some great food and have a great time.

Aloe Drinks, My Newest Addiction!

As with many first years, coming to university changed me in several ways. I made new friends, had new experiences but most importantly, I discovered aloe drinks. It all started when one of my friends suggested that I had one. To be honest, I wasn’t too keen on trying it since it didn’t seem very appetizing but eventually they convinced me and my life was changed forever. At one point, I was having like 3 of these a day. I also knew that I wasn’t the only one addicted to this aloe drink since the cafeteria at REV would run out of aloe drinks within a few days of them being restocked. Every time I noticed that they restocked the drink, I needed to buy like five and horde them.

But what really is this aloe drink and most importantly what does it taste like? Well, the brand that I drink is from a company called Koya and it comes in three flavours: regular, mango and pomegranate. If you’re going to try this drink, just go with the regular flavour as the other ones aren’t as good. The drink itself is just the right level of sweetness but what makes this interesting is that it has crushed aloe vera in it. It might look a little off-putting, but that’s what sets this drink apart from the rest. Overall, I would highly recommend trying it if you’ve never had an aloe drink before.

If you’re still not convinced, maybe you will be after you hear about the health benefits it has. We’ve all seen numerous health products that have aloe vera in it used for a variety of things. That being said, aloe vera juice similarly has health benefits such as improving immunity and skin health. Even the caption for this aloe brand is “the nature’s drink”. All things considered, at the end of the day it’s still a soft drink that’s loaded with sugar, so it’s probably not the best idea to have too many of them, but having one every now and then might even give you some health benefits.

As of right now, I get my supply of aloe from the REV and V1 cafeterias, but most Asian supermarkets will carry some brand of it. Also, as aloe drinks become more popular, larger grocery stores will start to carry them. Over reading week, I even discovered that the FreshCo right by my house carries a few different brands of aloe drinks.

So, the next time you see an aloe drink try it, I really think they’re worth it!

Vincenzo’s: Taste of Italy in Uptown Waterloo

What is Vincenzo’s?

For all lovers of Italian food, fine cheeses, fresh pasta, freshly baked bread, and other tantalizing commodities, I recommend that you visit this Italian grocer in uptown Waterloo. It’s got a mix between an European small-shop atmosphere and a street vendor’s allure.

Entering Vincenzo’s for the first time felt to me like returning to Israel for a shopping trip. The place is packed with goodies and has displays of fresh pastas, sweets, salads, etc. around every corner. At the same time, it also sells hot food in-store. It’s really the perfect morning or afternoon getaway. You can casually browse its many isles and discover Italian brands and Vincenzo’s store brand goodies.

A Little Walkthrough

Cheeses & Dips:

First, let’s talk dairy.

As nice as fine cheeses are, they can get expensive expensive. When I discovered Vincenzo’s, however, it changed the way I go about shopping. It’s cheaper than other grocery stores I’ve been to and has much more variety.

Vincenzo’s has their fresh dips and fine cheeses. Their dips are homemade and much more fresh than you’ll get at any other grocery store nearby; I think this is a worthwhile investment.

Next, their cheese collection has two serve-yourself fridges, as well as a walk-up service counter. They have so many types of cheese that it’s really quite hard to choose what you want. To top it off, they have several types of some of the cheeses.

Favourite Dips:

My favourite dips to get at Vincenzo’s are their fresh cream cheeses and their chipotle aioli. Fresh cream cheese is easier to spread than brand-name cream cheese sold at grocery stores, and it tastes better to boot! I highly recommend trying it, even if it’s just the one time. My previous roommate didn’t even like cream cheese, but she once tried some from Vincenzo’s and fell in love. You can honestly taste the difference. As for the chipotle aioli, I occasionally add it to my sandwiches for a bit of spicy goodness. It can also be used as chip dip or as pizza dipping sauce. This aioli isn’t necessarily for everyone, as it’s not overly spicy and has a sweet tang to it, but I personally love it.

Favourite Soft Cheeses:

These goat cheeses aren’t Vincenzo’s in-store brand, but I really like the garlic & herb and garlic goat cheese. They also have dill goat cheese, and that’s generally my next go-to (unfortunately sold out on my last trip).They have plenty of variety, so you could try something new every time.

Vincenzo’s also carries a fantastic Queso Fresco. It’s very fresh and tastes fantastic. Also, it saves you the time of making your own from scratch if you enjoy doing that. I’ve made some on occasion, but it was never quite as good as the Vincenzo’s Queso Fresco, so there’s really no point when there are specialists willing to sell it for a decent price.

Favourite Aged / Fine Cheeses:

As a cheddar person, Vincenzo’s doesn’t disappoint with their variety. My favourite full-bodied cheddars are their Charwood, Double Smoked, and Maple Smoked Cheddars. My go-to is the Maple Smoked Cheddar, but they were sold out on my last trip. The Double Smoked is a good replacement for its smokey sibling, but not quite the same. The Charwood cheddar is something I’ve never seen outside of Vincenzo’s. Its hearty applewood flavour is quite addicting, and the paprika only adds to its charm. I highly recommend it to all cheese lovers. The Pine River Caramelized Onion Cheddar is a more subtle-flavoured cheese, but still quite nice. It makes a great grilled cheese, and Vincenzo’s always keeps a steady supply.

Another really nice cheese they keep on stock is their Rosemary and Olive Oil Asiago. Although I didn’t get it this time around, the cheese is a staple for all cheese and cracker lovers. It’s mild, but the rosemary and olive oil give it a nice twist.

Meat products: 

Vincenzo’s carries many different meats, but since I’m vegetarian, I can hardly comment on them. There is a picture of some of their meats in the Dairy section above.

Pastas:

Vincenzo provides both fresh and dried pastas. As dried pastas can be bought anywhere and for cheaper, I’ll focus on their homemade pastas, which are far cheaper than boxed fresh pastas you might find at other grocery stores. To highlight this, I bring you the cheapest but best fresh pastas to buy on a budget.

The Spinach, Sundried Tomato and Basil, and Garlic pasta bundles are $0.99 per 100g and delicious. They don’t cost much and are a nice luxury every now and then.

There is also ravioli and tortellini in the store, as well as fresh gnocchi.

Bread:

Vincenzo’s breads are nice and fluffy within and nice and crusty on the outside. The exception to this is their Ciabattas, which are generally fantastic. The herbed ciabattas were gone, but “Hamburger Ciabattas” were still in stock. The Ciabattas are a must at any Italian bakery, and Vincenzo’s is no exception. They also have other international breads, such as the baguettes hiding in the corner of the store. Even their pizza crusts (on the bottom shelves in the picture) are worth getting every once in a while. Freshly baked buns sell out quickly, so come early if you like those.

International Goods, such as Salads, Sushi, Pastries, and Olives:

Vincenzo’s also has other products you may not have thought of. They sell sushi, which is surprisingly good for an Italian place, but there isn’t much variety. What they lack in variety in the sushi isle, however, they make up for in the olive department. Vincenzo’s has an entire self-serve counter for olives. With this much choice, olive connoisseurs are sure to be pleased. Vincenzo’s also offers a salad bar. Pasta, couscous salad, and food such as savoury baked goods are offered at this counter. You’ll wonder if you’re at an Italian grocer or an international food store.

P.S. The samosas are pretty good too.

Hot Food:

Vincenzo’s has a variety of hot food stalls throughout the store. The one I most recommend is their hot sandwich bar. You can get any sandwich under the sun with their in-store brand cheeses, meats, breads, and veggies. The lineup for sandwiches can get pretty long; fortunately, you can order a sandwich on Vincenzo’s website and pick it up without waiting in line to order. There are also other hot foods such as veggie lasagna, which is excellent.

Sweets and Hot Drinks:

You can finish your afternoon of shopping or eating with Vincenzo’s bakery’s sugary goods or their collection of teas and coffee mixes/beans. There are mini cakes and tarts available for purchase. My friends have bought some and have assured me that they are fantastic.

Something I have allowed myself to indulge in is the tea collection. There are many brands and types of tea available. For example, I am the proud owner of a tin of Strawberry Chocolate tea from Vincenzo’s. It’s a caffeine-free Rooibos which I highly recommend to all dessert tea lovers.

As a tea lover and abstainer from coffee, I can’t talk much about their coffee collection, but it is extensive as well.

Finally, one of the cash registers happens to be the Vincenzo’s Cafe register, where you can get treats – including gelato! There are seats available where you can sit and eat. Their gelatos are great, and my favourite is the basic chocolate.

Sales:

As of writing, Vincenzo’s still has their Christmas items in, and is currently having a 50% off sale. I’ve bought some of their Christmas chocolates on the way out, and although ’tis no longer the season, the chocolates still tasted great.

This brings us to the end of our shopping trip. Perhaps we will have a dine out at Vincenzo’s soon so that you could see for yourself whether a short trip uptown is worth a little taste of Italy.

Winterlicious 2016 Suggestions

Winterlicious is a culinary event that rounds up Toronto’s best restaurants to produce a temporary fixed price menu for the short two weeks of January 29th – February 11. And yes, it is already going on and this guide is a little late. As there are quite a few  new restaurants on the list, I will only mention the ones I have tried and liked over the years. However, for those who are running through #the6ix, woes or not, I hope these tips will help you and your friends, family, co-op buddies and tinder dates.

First things first, when I pick Winterlicious/Summerlicious restaurants, I tend to avoid the restaurants linked to hotels. I have yet to taste a delicious, well-rounded menu from any hotel restaurant in this bi-annual event throughout the years. The ones that I have tried do not offer a menu that strays far enough from their usual menu to interest me enough for a return visit.

For those who are dipping their toe into Winterlicious go on your food adventures with friends. It is even  more fun with the right restaurant atmosphere, whether you are doing date night or going in a group. Good scenery to go with your delicious food is part of the experience, aside from service and the company you are with. Looking closely at most Winterlicious menus, you will find that the dinner and lunch menus often overlaps. Many restaurants in this year’s list have views that are oh-so-instagram worthy, but since this guide is a little late, places like Canoe are probably already fully booked. Instead, give Horizons at the CN Tower a try for lunch specifically, the view is better on a bright winter day. After all, there is nothing better for your instagram photos than natural lighting!

On the other end of the spectrum, some cozier, darker restaurants include Trevor, which is in a basement by the financial district, or Bannock on Queen Street West inside of the Hudson Bay building is also a good choice for mood restaurant. (By the way, Bannock poutine is excellent, worth a try to heal those tongues that are stiffened by the salt in Smokes Poutine.)  A french restaurant on Baldwin Street called Bodega is also a good choice as a mid-range price for Winterlicious newcomers. It also has a completely different appetizer and main course selection for lunch and dinner! Chatter is welcome at the Oliver and Bonacini at Bayview Village. And, I must say, this restaurant’s Winterlicious menu has evolved as the years gone by: serving food with more local ingredients and introducing foreign cuisine . For those who are not as interested in contemporary fusion items, I would suggest Il Mulino, an Italian Mediterranean restaurant that does wander too far away from red wine and olive oil palettes. The wide range of these fixed menus on the Winterlicious list definitely offers something for everyone.

If you are looking for a $25 dinner menu, the one I recommend for Winterlicious, is an asian only menu, the squishy Momofuku Noodle Bar. Slide down on one of the benches and order their peach beer before the pork bun appetizer comes. I recommend it for a small group of three or four friends. They provide just enough food to allow swapping and tasting if everyone orders a different item on the menu.

For the $35 dinner menu, I would choose either Bodega or Bannock, depending on if you enjoy contemporary Canadian food or not. In the $35 category, there is a wide range of cuisines and simply choosing one is doesn’t do justice to the selection. Bodega has a flexible environment for family and friend groups as well as dates with its cheerful atmosphere. Bannock on the other hand, a Canadian food restaurant , is excellent for a relaxed, casual meal at the end of a work day as an in-between before hitting up some bars on King street.

A restaurant that I keep on returning to, after I tried it a few years back for Winterlicious, is Wildfire Steakhouse. It was a complete surprise to find such an amazing place at random and really it sets the bar for me in the $45 price range. Though I have yet to try Ruth and Chris Steakhouse, Wildfire is the place I go to when other Winterlicious/Summerlicious restaurants disappoint me. For all the guys out there, score bonus points with your date by dropping by Butter London across the street.

When trying multiple restaurants this Winterlicious, mixing up the cuisines and restaurant styles each time are definitely fun and part of the experience! Stepping out of your comfort zone is the point of this event so push yourself to experience Toronto’s gastro scene this winter! Bundle up and discover some new favourites this winter!

 

By: Stephanie Wong