Welcome Mi’hito Sushi Laboratory to downtown Toronto! I was given the privilege to attend a media event hosted by DKLO Events to explore this new sushi joint and all their offerings. Mi’hito opened up their first location in Mississauga (right next to Toronto) and were the first to bring the sushi burrito craze to the GTA (Greater Toronto Area)! I have actually dropped by this downtown location during their opening week and had the chance to try a few of their varieties but this event allowed me to try more.
One of the most exciting stops on my trip this time around was The American Visionary Arts Museum. Lauded by CNN as one of the best museums in the country this quirky, wonderful oasis features creations from self-taught artists and calls upon some of their favorites from all mediums to talk about FOOD! That’s right; I spent a delicious afternoon navigating the halls of AVAM learning and experiencing unique installations about our favorite topic. NOMS.
Upon entering this food phantasm, the walls are lined with some of the cheekiest confessions about how people counteract our cultural relationship with how much we acceptably eat, order, or what we clandestinely desire. If you’re familiar with Post Secret-they offered some of their most bizarre and fun food confessions as the four featured below.
Is this my Uncle? No, seriously, I think this might be a self-portrait.
Willie decked out in corn kernels.
Yes! The Swedish Chef is really one of my personal heroes THE SWEDISH CHEF made entirely out of The Easter Candy Peeps. He-a’ll nefer cetch oune-a ouff Gunzu’s fefurite-a cheeckens. Bork Bork Bork! Yes, I found a translator. And yes, absolutely waste the next ten minutes of your life using it. (more…)
Ebisu on Queen is a Toronto offspring of the Kamei Group, whom introduced Japanese cuisine in Vancouver, British Columbia. With five Japanese restaurants opened up in Vancouver, they decided to bring one over to Toronto! They just opened up in October 2016 and I had the opportunity to check it out with some foodie friends recently. The decor is very modern while the dishes are both modern and traditional that is bound to please anyone.
Beets are the root vegetable that are truly amazing to me. The colors are amazing and they are so versatile! Pickled, as a salad with goat cheese, roasted on their own… I just love them.
This roasted beet hummus takes hummus to a new level of awesome. The subtle beet flavor makes regular hummus not so regular and just look at that color! I also roast the garlic. This gives garlic flavor without having the harshness of raw garlic. Beet hummus is great on toast, as a dip with pea snacks or pretzels, on salad…really you could eat it with a spoon. After the roasting, it takes no time to whip up in your food processor. If you don’t have a food processor, get one. It’ll change your foodie life.
1 medium beet
4 large cloves of garlic
1 can chickpeas (drained)
1 1/2 lemon juice (fresh squeezed)
2 TBSP tahini
Sea salt to taste
Pepper to taste
Garlic powder to taste
Cayenne pepper to taste
Preheat oven to 400F.
Toss beets in a little olive oil and season with a pinch of sea salt.
Roast beets and garlic (leave skin on garlic) for about 15 minutes or until beets are soft.
Add roasted beets and garlic (skin removed) to food processor with chickpeas, tahini, lemon juice, spices and a few drizzles of olive oil.
As the processor works it’s mixing magic add more olive oil until it forms into the consistency you like.
Taste and add more seasoning as needed. That’s it! Enjoy!
Tip- To make smoother hummus put chickpeas in a medium bowl and fill up to where chickpeas are covered with about an inch of water. With fingers, mix around/roll and squeeze gently to remove skins from the chickpeas. Don’t squeeze hard enough to break the chickpeas, but just enough where the skin will slide off. You’ll quickly get the hang of it once you do a few. I get really OCD with this but don’t worry about getting every single one off! Voila! Smooth hummus!
I’m just a girl who loves food, making food and getting inspired by food I see on social media—especially when the food is being eaten by my favorite hero, the adorkably charming Chris Pratt. He has been posting his snacks on Instagram in a funny, tortured cause he has to get in shape kind of way, which I of course couldn’t help but watch. If you guys are not familiar with his little #WHATSMYSNACK videos then you need to go watch them like now. I’ll wait.
Now that you are all caught up with what I am talking about, the snacks he is posting actually look pretty tasty. I was drawn to the cucumber egg roll. Now I have no real idea what is in his but I figured I could recreate a version and make my own #WHATSMYSNACK.
Without further ado… Here is my Chris Pratt-inspired cucumber egg roll snack.
I have journeyed back to the historical land that is Philadelphia to further explore the city and its many food offerings. First stop was National Mechanics, a spot I hit up last time but while researching the ‘hood discovered that, during brunch, it has its very own DIY Bloody Mary Bar. I mean… how can I not? This eatery is unique, utilizing old wooden church pews for booths and showcasing fun bug collections, mounted bison skulls, and cute displays of plants.
We have to have a scoop (or 2… or 3) every night while we binge on Netflix shows. Since this is Easter weekend, we plan on watching all the stand-up comedies we fell behind on. I found the perfect, personalized accessory to celebrate this holiday weekend.
First off, the personalization is just adorable! Second, these bowls come with a big handle for clumsy couples like Aaron and I. No more spills! Third, it’s porcelain, which helps helps to keep ice cream extra chill. It also comes packed with ice cream toppings!
Aaron and I had some serious belly laughs with Louis C.K.’s new special last night. I had cherry ice cream with sprinkles and he had birthday cake with sprinkles too. You now what they say about great minds…
I was given the opportunity to attend a media event hosted by #jojoinstameets to preview the celebrations for Soi Thai’s 2nd Anniversary and Songkran (Thai New Year) which will occur on Thursday, April 13. Songkran is the biggest and most memorable water festival in Thailand! Traditionally, Thais pour water over friends and family to symbolically wash off the misfortunes from the old year and to welcome the new year with a fresh start.
Hong Shing Chinese Restaurant is family owned and is celebrating 20 years of operation in downtown Toronto! This restaurant is the most modern but traditional Chinese restaurant that I have ever came across, and that is why it’s my favourite! Just over a year ago, they modernized their sign from your typical old school Chinese Restaurant neon sign to this beautiful modern design. In addition to the modern exterior, they have updated their “Specials” board with lettering created by local artist, @angelita_gel.
On a recent trip to the Texas Hill Country I chowed down on some amazing onion rings. “Onion rings?! Big deal!” Well, they are a big deal; especially in Texas. Not all onion rings are created equal and there is more than one kind of onion ring. Fill up the car with some gas because you will be wanting to hit the road soon to try these two.
Harper, Texas is home to the Longhorn Cafe. They are known for their good food. Look at those onion rings. I’ll wait…..They look delish don’t they? They were. The sweet onions were dipped in a cornmeal-based batter. The batter here is substantial and the onion slices have to be big enough to handle the batter. There is nothing worse than biting into an onion ring and having all the crispy batter crumble to bits or worse yet, bite into the onion rings and have the hot onion slide out of the crust and burn your chin. No worries here. Each bite of these onion rings left me with a perfect ratio of batter to onion. No crumbles. No burnt chin. Don’t forget the ranch for dipping. Yep, we have a winner here.
Spring is in the air, which means St. Patty’s Day isn’t too far behind. Though I’m not huge on going out and drinking all the whiskey (my liver isn’t Irish, I can’t hang), I am a fan of hosting a little shindig at my place.
I was trying to think of yummy Irish treats to make that didn’t involve corned beef, ham or any other meat-related item. I also didn’t want to mess with any food coloring to turn things green. I wanted something savory and something I could eat with my hands. Oh, and leaning more towards the healthy side. I know, I didn’t make it easy on myself! Then it hit me. Potato pancakes! That’s an Irish tradition I can get behind. How do I make those healthy you ask? Well instead of a traditional potato I used a sweet one. I wanted to incorporate something green so I grabbed a Granny Smith apple. Hmmm… what else could I add to this concoction? I looked at my fruit/veggie basket and saw a sweet onion. That will work! Trust me, I know those things do not sound like they go together and at this point I was just winging it, but surprisingly enough they turned out AMAZING.