Archive

October 22 , 2006
Here’s The Buzz

There is nothing worse than taking visitors to a favorite restaurant only to be embarrassed by the lack of service or experiencing a disappointing food venture. Thankfully this time round no one was disappointed. We visited a restaurant in our home city of Ottawa with some forum friends from the US. (Cynthia & Jim)

The Buzz was the restaurant we chose as myself and Chris had visited there before and had a great meal. Our guests immediately appreciated the sleek black furnishings and open brick walls. Soft warm jazz music filled the air. The server was pleasant and attentive which added to this memorable dining experience.

Starting with the calamari served with a parmesan roasted garlic dipping sauce, praise was all we had for these fresh crisp delights. Their pasta dishes were perfectly cooked and filled with rich flavours. A pasta dish called “Seashells by the Seashore” was a huge hit at our table. Seashell pasta with tiger shrimp, scallops and mussels in a pernod cream sauce. Chris enjoyed a burger with blue cheese, caramelized onions, lettuce and tomato with sweet potato fries on the side.

The bonus about this great restaurant is that it can fit any budget. Check out The Buzz.

Cheers
Catherine

August 24, 2005
We're Starting to Grow!
As you can see from a couple of the featured articles on this page, we've just added two new features to TheGourmetLife.com.

Our hunt is on for the absolute best recipes you have in your kitchen repertoire. We've added a recipe submission form to make it easy for you to share your favourite delights and your passion for food and cooking.

One of our goals in starting this website was to create an online community of food lovers; people we can chat with, exchange ideas, and learn from. To meet this end, we've finally opened our Forum. Registration is FREE!

Best of all, if you submit a recipe or register in our forums, you'll be entered into our monthly draw to win great kitchen items or a best-selling cookbook!

Cheers!
Chris

August 16, 2005
You Can Be a Healthy Gourmet
Today, in a rush and worried about my waistline, I grabbed a meal-replacement bar at the drug store. To say that it tasted like particle-board would be insulting to wood products! Why would I want to assault my palate when there are so many healthy, delicious, REAL food solutions?

With a little planning and preparation, you can prepare quick, simple meals in advance. For example, instead of watching reality TV on Sunday night, spend 1 1/2 hours creating lunches and snacks for the week. You'll probably need to freeze a couple of them, but the time it will save during the week will be worth it. Be a health-wise gourmet-on-the-go.

Cheers!
Chris

August 11, 2005
The Best Food Of The Season
One of the most exciting things any would-be chef can do is visit a local market to find the freshest ingredients that the season has to offer. I love leaving the house at dawn, the modern-day "hunter/gatherer", to source-out the best items for my seasonal menus.
Think of the market stalls as your gourmet painter’s palette that allows you to combine not only brilliant colors, but also textures and tastes.
Summer is here and the market awaits you! Remember, using the best ingredients one can find is the soul of gourmet cooking.

Cheers!
Chris

September 04, 2005
Balsamic Vinegar - Authenticity Comes at a Price
It’s difficult to say that something like balsamic vinegar is a hot item for gourmets, only because it’s been around for centuries. I know that 20 years ago I would have been hard-pressed to find anything other than white and possibly wine vinegar in my grocery store aisles, but now balsamic can be found everywhere… Well, almost everywhere.

Many bottles you find in supermarkets contain balsamic “style” vinegar. The real deal only comes from Modena and Reggio in Italy and is controlled by very strict government standards. Genuine balsamic, a splendid nectar, comes at a steep price. A 3-ounce bottle can sell from $60.00 to $400.00 depending on the age. I would recommend searching online balsamic vinegar retailers to find your best price. Look for “Aceto Balsamico Tradizionale di Modena” to determine authenticity.

Add a delicious spark to any recipe (or recipes!)!

Cheers!
Chris

September 26, 2005
Michelin Stars - Want One? Are You Sure?
Take months of culinary training, mix in several more years of experience, and add the prestige of one or more Michelin Stars and what do you have? One would think you have a definite recipe for success. This is not always the case. Surprisingly, a few chefs are (figuratively) giving back their Michelin stars! Many chefs strive to excel in their field with the hope that one day they will receive this prized recognition, but in reality the business of owning a restaurant must come first.

In a article published by the Associated Press last week, it seems many chefs share the predicament. Chef Philippe Gaertner clarified the matter by stating that competition was high in his Eastern corner of France and combined with a slow down in tourism, it wasn’t economically feasible to maintain the Star. The very exacting standards of the Michelin Guide require a great financial investment. The pressure was simply too great and several establishments, some two and even three stars holders, have followed suit.

The highly regarded Michelin Guide maintains the coveted stars are a quality indicator for their readers and there is nothing for a chef to give back. I hope to be able to follow up this story in a few months to see if there are regrets about giving stars away! Maybe we can buy them on eBay?

Cheers,
Chris

November 11, 2005
Trivia and Fun Facts: Lots To See In Our Forums!

Food trivia has been a fun and educational aspect of The Gourmet Life. Since we are food and trivia geeks, it made sense to put forth both in our forums.

Do you know another name for Alligator Pear or what type of poisoning is Ciguatera Poisoning? Test your knowledge, add your own trivia or answer the already posted threads. Share any knowledge you might have about our trivia topics since this aspect of our site is meant to share information. We look forward to seeing you in the forums!

Here's a sample of what you'll find:

What is a Scoville Unit?

In 1941 M&M's Plain Chocolate Candies debut in six colors; what are they?

Scott Lee founded his new baking company in Chicago during 1949, naming it after his 9 year-old daughter. What company is it?

Cheers,
Catherine

April 2, 2006
Spring has Sprung

Finally, the snow has disappeared!!!

We took out our patio furniture today, cleaned the barbecue and began to ponder some great recipes for the grill. I love the smell of a barbeque when I'm out for an early evening walk. With the help of Thomas Edison, Henry Ford invented the charcoal briquette in 1920.

Let your imagination run wild while grilling this season. There are so many options for barbecuing other than steak and chicken. Perhaps Lamb Chops with Garlic and Tarragon , Grilled Thai Shrimp or just throw some large pieces of red pepper or asparagus on the grill to enhance your plate.

Enjoy your barbecue, be creative and have fun!!

For some great Tips for Maintenance, Convenience and General Cooking check this this link.

Cheers
Catherine

June 29, 2006
Picnic Pleasures

Picnic, means “eating alfresco” (in the open air). Picnics date back to the middle of the 19th century and continue to be a pleasurable dining experience all around the world. Whether out in the woods or by a lake it’s a great way to bring your family together to enjoy a meal.

I remember Christopher surprising me one morning and packing a wonderful breakfast picnic basket and heading to a local bocci field where we enjoyed assorted bagels and cream cheeses and played bocci for the morning. Very memorable day!!

Picnics don’t have to be ham and cheese sandwiches. Create some beautiful salads and inventive sandwiches to fashion your alfresco meal. For a romantic picnic, bring a great wine, pate, cheese, a French loaf and perhaps plan it at a location where there is beautiful sunset view.

Cheers
Catherine

August 9, 2006
Gourmet Club

What a great way to learn about food and enjoy the company of other food lovers.

I get together with 5 friends every couple of months to share a dining experience which we simply call The Gourmet Club.

Each dinner we rotate locations, which means we each will host dinner once per year. Before dinner, the upcoming host will select the menu. Sometimes the dinners are based on themes, great recipes or just a recipe you were always curious to try. The recipes are passed around and each person selects a recipe to make for the next dinner party. The host never needs to cook but supplies the wine and location for our dining experience.

Questions are asked of each other as courses are served about the difficulty of the recipe or where they got certain products for their recipe. This is a fun and educational way to learn about food and share your kitchen experiences.

Cheers
Catherine