Maple Leaf Forever.

August 21st, 2011 § 0 comments

HG loves Canada. The cities. The farmlands. The mountains. The waters — the Atlantic and the Pacific and everything in between. Most of all, the people. Sane. Rational. Accepting. Of course, HG is most influenced by the fact that that BSK, the love of HG’s life, is a Canadian.

SJ informed HG today that Canadian food is having “a trendy moment in New York.” (see Robert Sietsema’s fine Article on the Subject HERE)HG is puzzled. Of course, there is wonderful food in Canada and chefs who take advantage of great seafood, beef, lamb, organic vegetables. Vancouver, Toronto and Montreal are world class foodie cities. But, the predominant influence in Vancouver is Asiatic. Toronto is international and eclectic. Montreal is very French, of course, but there are Jewish influences and some restaurants that feature hefty Quebec dishes (a lot of fat and maple syrup as befitting a climate that can get super chilly). The only uniquely Canadian food HG knows is poutine, a mixture of cheese curds and gravy usually served over French fries. It is ubiquitous in Montreal and the entire Francophone region. It is even on the menu at McDonald’s. How does it taste? Vile. Montreal gourmets are proud of Montreal bagels (totally inferior to New York’s H & H product). They also tout Montreal smoked beef, mentioning it as a competitor of New York pastrami.They must be kidding.

HG’s favorite taste of Canada is the huge array of oysters at Rodney’s Oyster Bar (Vancouver and Toronto). Perfectly shucked. Served with freshly grated horseradish. Nicely priced wine list. Canada at its natural, unpretentious best.

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