Caniche French Bakery

Visited by: Heather Peter

Caniche French Bakery

346 Wilson St E, Ancaster, ON L9G 2C2

http://www.canichebakery.com/

Let’s all be real here… Ancaster isn’t really well-known for it’s variety of independent restaurants and food offerings. Since I grew up there, I have a special affinity for Ancaster, and I really wish more restauranteurs would see it’s potential.

Luckily for me, the brains behind Cavallo Nero and The Purple Pony (Ancaster staples), are branching out and have opened Caniche French Bakery!

Logo 

I have nothing negative to say about their logo. It’s got a French flair to it and it’s pretty. Apparently, Caniche means poodle in French, so this totally works.  What’s more French than a poodle?!

Food Reviews

From what I understand, they’ll soon be offering sandwiches and salads. At the moment, they have all different types of made-in-house bread, along with a large variety of pastries and sweets (including macarons). They also have Kusmi teas and Balzac’s coffee.

I picked up a crusty loaf of bread  and an almond and sour cherry tart.

The loaf of bread was perfection. At first when I got it, I was worried because it seemed a bit hard (I’m a soft bread kinda girl). There was no reason to worry! It was a lightly crusty outside and soft squishy bread on the inside. Loved it!

The tart was different from what I usually go for, but I love cherries so I was excited to try this one. I wasn’t disappointed! It was soft and sweet with a tart cherry flavour. I’d get this again, for sure.

Check out their detailed menu here: http://www.canichebakery.com/menu/

Atmosphere 

Adorable! The front room with all the bread, pastries, teas and coffees is quite small, but I promise you won’t be disappointed. When I stopped in, it was jam-packed with baked goods, so I was able to spend quite a bit of time browsing at all the yummy french pastries.

Being in Old Ancaster, the building has a lot of character and they really played off of this with the shop.

They also have a bright and sunny side room/cafe side, with a big window seat and greenery. I just want to hang out here all day.

Brand 

Their brand has really good vision. They know they’re a french bakery and they stick to this, right from the entirely french product tags, to the drinks, to their blue and white stripe aprons. It all fits and I love it!

Social Media Campaign 

For a bakery that has just started out, they’re doing pretty great on social media! Head on over to their social media pages and give them a *like*, because you’ll be blessed with some foodie delights for the eyes.

Website – http://www.canichebakery.com/

Facebook – Caniche French Bakery 

Twitter – Caniche_Bakery

Instagram – canichebakery

Suggestions

None really! For a business that just started up, they’re doing well on all fronts. They have a good brand, great customer service, and good online presence so far. I’d love to see them open on Sunday…but that’s just me!

Been to Caniche French Bakery? Review it with us in the comments below! 

Nellie James Too

Nellie James Too
164 James Street South, Hamilton, ON 
http://nelliejames.com/

Visited by: Heather

At Nellie James Too, the exact food I ate doesn’t matter – because the menu is ever-changing. Chef Ken is the master of culinary innovation, based on what’s available to him seasonally and locally.

Though the menu I sampled won’t be around (the menu changes each day), it will give you an idea of what to expect with Nellie James Too and superstar (in my eyes) chef Ken LeFebour.

Logo

I didn’t hear the story behind the name (or that of their original location – Nellie James Good Food To Go), but that doesn’t matter, because their logo hits it out of the park. It’s trendy and strong and has a tatto-esque feel to it. Thumbs up!

Food & Reviews

At the luxurious event Nellie James Too invited us out to, the menu was as follows:

• Roasted Foraged Mushrooms with Candied Garlic and Sheep Cheese, Red Wine Reduction

I was lucky enough to sit beside Pasha, who foraged the mushrooms from this dish herself. Seeing her passion for the food she supplied was probably my favourite part of this dish – even though the dish itself was enough to rave about. Most of the flavours in this dish were strong, but they all paired perfectly together.

• East Coast Smoked Haddock, Thai Coconut Broth, Charred Poblano Peppers, Cilantro Emulsion, Smoked Cheddar Touli

Since Nellie James Too had JUST opened when we visited, they didn’t actually have spoons for this dish. We ended up enjoying most of it using the carrot provided, and then slurping the rest. It added a casual element to the dish, which ended up actually kind of working out in a fun way! It was spicy balanced with a sweet coconut. I would order a huge bowl of this if I could.

• Balsamic and Thyme Marinated Flank, Roasted Black Radish and Cheddar Cauliflower Pilaf

Hearing the excitement in Chef Ken’s voice as he told us the story about discovering a local Wagyu beef supplier was inspiring. It’s rare you actually get to hear that sort of passion in someone – and when it’s someone passionate about food, even better in my opinion!

I enjoyed everything about this dish. I generally like my beef more well done (ruining it, I know), but this beef was so high quality…how could I not enjoy it. Plus the addition of Black Radish, which I had never tried before, added an innovative flavour balance.

• Surprise Dessert

Chef Ken isn’t a fan of planning his desserts ahead of time. He likes to see what he has in terms of ingredients and create something wonderful from it.

We were spoiled with a freshly made cake – similar to carrot cake – and baked pears. I’m usually not a huge dessert fan….but YES, YES, YES!

Again, the menu is constantly evolving and changing, so while you won’t get these exact dishes, I guarantee your meal will be something to talk about!

Atmosphere

Nellie James Too is in the old Boo’s Bistro location, which means it’s somewhat a basement..or a lower level. The owners at NJT have warmed the place up with greenery, candles and dark rustic wood. You feel more like you’re in a restaurant in a fairytale forest, rather than in the heart of downtown.

Brand

Let me start off by saying that this was one of my very favourite culinary events that I’ve gone to. Nellie James Too invited local influencers, along with their farmers/producers/suppliers. We all sat at a communal table and were able to meet and discuss food. Everything from food on social media, to sustainable farming and eating locally.

This is a brand done right.

Since Nellie James Too is all about sourcing in season ingredients, an event like this was the cherry on top for driving their message home.

Social Media Campaign
Website – nelliejames.com
Facebook – NellieJamesToo 
Twitter – nelliejamestoo
Instagram – nelliejamestoo

Nellie James Too does well on all social media fronts. My only thought would be: if the menu is changing each day, post it! I’d love to know what I’m in for that day.

Overall, thumbs up!

Suggestions

I have no suggestions on how they present overall as a restaurant. NJT is destined for greatness.

I would love to see supplier/producer dinners that the public could take part in. It was such an awesome experience that really puts Nellie James into a special place in my heart.

Have you been to Nellie James Too (or NellieJamesGFTG)? Review it with us in the comments below!

Holiday Entertaining

Happy New Year!

Well, my food-loving friends… the Holidays have come and gone. I was so blessed this year to spend lots of time with family & friends, which in my world also means…food events!

I’m going to share a couple of my favourite things I enjoyed over the Holidays. Consider these as some ideas for future entertaining! I know I will.

Cheese

What’s a holiday party without a cheese tray? Still a Holiday party…but a more…lame version….

Okay bad joke.

What i’m really trying to say is If you don’t have a cheese platter at your party, please don’t expect me to come….

Okay, maybe a bit harsh.

Just make a cheese tray for cripe sakes. Udder Way Artisan Cheese can help you out.

A couple weeks ago I was invited out to check out the new factory of Udder Way Artisan Cheese.

Tor Krueger, co-owner of Cheese Shoppe on Locke, opened this new venture in the old Gos and Gris factory on the Stoney Creek Mountain (380 Highway 20 East).

It’s a new space for him to make artisan cheeses (including their specialty, Snow Peak Goat Cheese Pyramids).

At Udder Way, you can expect to find a gift shop/cheese store (think compact version of Cheese Shoppe on Locke), plus a small factory where you can get local, freshly-made delicious cheese.

I picked up some Snow Peak Goat Cheese (Udder Way) and Jalapeno Cheddar (Blyth’s)- I’d recommend both! They’re at either ends of the cheese spectrum (honestly, I just made this up) which makes them ideal for creating a balanced cheese tray (true though).

Turducken

Echelon Foods was kind enough to reach out and contact me to see if I would be willing to try out their Turducken. Seriously, if there’s meat involved, you don’t even need to ask. I was finally able to check this bad boy off of my foodie bucket list.

If you’ve never heard of a Turducken – you are missing out. It’s a large-size turkey, deboned and stuffed with chicken, duck, and stuffing. Meaty, meaty goodness.

Echelon makes an Original Turducken with Chicken Apple Stuffing or Italian Sausage Stuffing, a Premium Turducken (no drumsticks or wings, just the roast) with stuffing and – get this – a Bacon Wrapped Turducken! As much as I would have loved to try the Bacon-Wrapped version, my family is not as meat-crazy as I am (boo-urns), so we went with the Original Turducken.

I ordered it online, easy peasy. It came within 3 business days…just in time for Christmas Eve! There was literally no prep on this. It just needed to be defrosted over 24 hours, then it was plopped into a roaster and was good to go.

This was the best-looking roast I have ever made. And it tasted perfect. Thanks Echelon Foods for making me look like a Food Network superstar in front of all my fam. *flips hair*

Crantini Jelly

Now, the Turducken was already beautifully flavoured (especially the stuffing), but I’m a creative lass and can’t help putting my own spin on things. SO I picked up some Wandering Locavore Crantini Jelly from my workplace, Christy’s Gourmet Gifts.

You can have the Crantini Jelly just on it’s own with crackers, but I ended up mixing it up with some olive oil and basting the Turducken with it. I mixed cranberries with root veggies and roasted them around the Turducken. It gave great additional flavour to this already mouth-watering meal.

Now that all the Holiday entertaining is over, we can move on to think about the new year – 2016!! 2015 was my best foodie year yet, and I expect 2016 to be even better!

Do you have a food goal for 2016? Perhaps to experiment with a new recipe ingredient or try a new restaurant?

Please share it in the comments below – I’d love to hear from you! 

Chef’s Plate Expands into Hamilton

www.chefsplate.com

If you live in #HamOnt, I’m sure you’d have noticed several company expansions into Hamilton lately. I know there are some Hamiltonians out there who feel pretty ho-hum about this, but personally I think it’s a good thing! We know Hamilton is the place to be, and other people are taking notice. Plus you can’t go wrong with more delicious food options in the city.

On that note, I was recently contacted by a Toronto-based company called Chef’s Plate. They expanded their reach into Hamilton this past Summer and wanted some Hamilton-based foodies to try it out. That’s me!!

Using Chef’s Plate is super simple. You check their website for the weekly menu, pick your dish choices for that week, and order them! In a few days time (they have specific delivery dates), a package arrives at your door  with all the ingredients needed + recipe cards to go along with them.

Pricing: $49.80 to $87.60 depending on the weekly package you choose.

Logo 

Their logo is simple, just like the idea behind the business. It’s memorable and I’m really a fan of the strong, single colour dark red that they’ve chosen. They use it throughout all their marketing materials, which is great for building brand awareness.

Food Reviews

When you’re first looking at their menu, you’re able to see pretty much all the info about the recipe. You find out the difficulty, prep time, calories per serving and exactly what they send you…so there’s no surprises.

I chose one recipe that was Easy difficulty and one that was Medium difficulty.

For my first order I chose:

Spinach Stuffed Chicken Breast with a Red and Golden Tomato Rice Pilaf – Medium Difficulty

This one turned out okay looks-wise. I made a bit of a mess with the Spinach Stuffed Chicken (hello Medium Difficulty), but it ended up tasting really good regardless of how it looked! I think the pilaf needed a tad more spice to it, but I’m a huge spicy fan. I just needed to add a bit of Sriracha from home and I was set!

Bavarian Sirloin Steak with Roasted Sweet Potatoes and Beet Greens – Easy Difficulty

Honestly, I found this one more than ‘Easy difficulty’, but only because of all the veggie cutting. I was a fan of how it turned out though. The Steak had a strong caraway seed flavour to it, while the sweet potatoes offered a nice sweet balance. I had never tried Beet Greens cooked before, which is what I love about companies like Chef’s Plate. You end up making things you never would have thought of on your own!

Brand 

Chef’s Plate is all about making it easy to create yummy, healthy meals at home, without all the prep-work and planning. It’s all planned out for you and you just have to worry about the fun part!

Social Media Campaign 

Everything about their social media campaign is awesome. They have tons of yummy food pics of their menu each week, which is what people want to see. Plus they reach out to local influencers. That’s a big plus. Way to go, Chef’s Plate!

Facebook – chefsplatecanada

Twitter – chefsplateca

Instagram – chefsplate

Suggestions

Maybe this makes me seem like a lazy bum, but I’d love it if things were prepped a bit more. I’m so not a fan of cutting root veggies, and if I buy them personally, I’ll always buy the pre-cut stuff. The sweet potato they provided was massive and I found it really difficult to cut.

Other than that – I was pretty happy with the overall experience of Chef’s Plate. They’re also offering Two Free Meals to try it out. Just head on over to THIS LINK HERE to claim them.

Have you tried Chef’s Plate? Review it with me in the comments below! 

Feast ON Culinary Crawl with Niagara Parks

The Feast ON the Parkway Culinary Crawl had Small Fry Heather joined by a special guest co-poster, Jessica from Hoppily Ever After.

The folks at Niagara Parks invited us on a Culinary Crawl to check out the five restaurants of the Niagara Parkway. We accepted with excitement – as Winston Churchill once apparently said about the Niagara Parkway, it’s the “prettiest Sunday afternoon drive in the world”.

Along the Parkway, there are gardens, golf courses, attractions like the Butterfly Conservatory and Journey Behind the Falls, and – you guessed it – restaurants. The area is steeped in history and Canadiana, and the restaurants took that theme and ran with it. There’s strong focus on local food in all five (three of which are certified “Feast ON” restaurants).

Our first stop (joined by a troupe of Ontario writers, including fellow Hamiltonians Chanry, from the Hungry Gnome, and Kristin, from I Heart Hamilton) was Queenston Heights Restaurant, a two story primarily event-location perched on a hill with an amazing view of the river, meticulously tended gardens stretching all the way around, and War of 1812 battle history (we won this one).

The potato gnocchi carbonara (with double-smoked Ontario bacon, Hamilton cremini mushrooms, and baby arugula in pecorino romano cream) was to-die-for delicious. The gnocchi was filling without being heavy, the cheesy cream sauce was the stuff dreams are made of.The Chateau des Charmes Gamay Noir was the wine match, rich enough to match the cheese but light-bodied enough for the pasta. This was definitely our favourite dish of the night.

Whirlpool Restaurant at the Whirlpool Golf Course was next. We’re no golfers, but apparently this is a more traditional course, designed by a world-renowned golf-course creator (according to our awesome tour guide, Ryan Moran).

The club house matched the simple, traditional feel, and they had a pretty little area set up for us.

The soup and salad course at Whirlpool was a spicy butternut squash bisque and a spinach salad (with dried cranberries, toasted sunflower seeds, and mandarins topped with a sweet onion VQA riesling mandarin vinaigrette). It came with a “nosy goat” cheese crostini on the side, the perfect tangy offset for the sweetness of the fruit.

The accompanying wine was Hernder Estate’s Riesling, bringing back the sweetness full circle.

The third stop was to Legends on the Niagara, a large, newer, sweeping golf course with not one, but TWO 18-hole courses.

Again, the club house matched the feel: big, sweeping, rustic wood and stone with a beautiful, giant back porch overlooking the green vistas.

They served up braised beef short ribs wrapped in bacon, mixed Sledgers greens (a local farm), balsamic glaze, with a seared hot pepper on each tray. We were told it came from the chef’s garden. The meal was rich, the flavours complemented each other, and Peller Estates hearty Cab Franc was a perfect match.

The second to last stop was Edgewaters at Queen Victoria Place Restaurant. Downtown Niagara Falls, it’s a second floor patio restaurant with a pub-like vibe and an amazing view of the Falls – right across the street. On this night, the Falls were lit up in rainbows. It’s a seasonal restaurant though, since it’s an open patio!

Their offering was a pepper berry rubbed northern rainbow trout (another Canadian staple), curried seven grain salad with cilantro yogurt. We didn’t find the fish too strong in flavour, so the strong tastes of the curry and light yogurt matched it well. Malivoire’s Lady Bug Rose was a good complement for trout.

The final stop was Elements on the Falls, even closer to the water than Edgewaters (and we didn’t think that was possible). It’s a closed-in restaurant, so it’s all-seasons, and it sits right on top of the top edge of Niagara Falls. Obviously, the view is phenomenal.

First they served grilled muscovy duck on shoal lake wild rice (an authentically Canadian rice), pinge capicola crisp (salty and crispy, portioned out with each bite of the silky duck), covered with sweet cherry glaze. It was paired with an Inniskillin Niagara Series Pinot Noir, which matched the meal element for element. No pun intended.

Finally, it was time for dessert, and Elements certainly doesn’t disappoint. Our dessert was a display of a poached Bartlett pear in Cab Franc, with Maple Mousse Cream in a chocolate cup, and honey tuile crisp. Gorgeous and delicious!

Though you may not want to do every restaurant in one day, (like we did on this Culinary Crawl) we recommend checking out the Niagara Parkway on a day trip or weekend getaway. It’s right in our backyard, and you’ll find a lot of character in this place of natural wonders.

Have you been to any of the Niagara Parks restaurants? Review them with us in the comments below!

 

Guest co-poster: Jessica Peter is one half of Hoppily Ever After, a Hamilton-based craft beer blog. She’s a #HamOnt super-fan with a passion for local shows, local food & drink, trying to see the whole world, and writing kind-of-strange novels in her spare time.

 

 

Upcoming Restaurants in #HamOnt

Hamilton is now a foodie city. There’s no denying it. There’s an awesome food joint on every corner and there are new ones opening each day.  With the recent sneak peek of the new Nellie James Too we attended – blog post coming soon – (officially opened Thursday Oct 15th!), along with the grand opening of Serve Ping Pong, we thought we would compile a list of soon-to-be eateries in Hamilton. We’re excited for what’s on the horizon for #HamOnt. We want you to be excited too!

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HAMBRGER
49 King William Street
Hamilton, Ontario, L8R 1A2

“People are going to spell our name wrong and they’re definitely going to question the choice. Our response will be simple. Simplicity applies to all things and burgers are most definitely not an exception. We get right to the point at HAMBRGR, giving our guests the perfect combination of fresh ingredients, locally brewed and new to market craft beer, culinary artistry and of course, one of the most memorable experiences one can possibly muster in the enriching restaurant culture sweeping over downtown Hamilton. We have all of the elements we need to keep true to our name, now all we need is you. We’ll see you soon, Hamilton.”

Estimate Opening Date: Monday October 26th, 2015.

Follow them on Social Media:
Instagram: @hambrgrhamilton
Twitter: @hambrgrhamilton
Facebook: /hambrgrhamilton
Website: No website as of yet.

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Pokeh
Located in the Hamilton Farmer’s Market  (lower level west corner next to Eat Industries, Naked Lunch, Henry Browns Ice Cream – turning into the food corner!)

From the people who brought us MeatVentures; “Pokeh is going to be Canada’s first Poké bar, serving fresh and healthy Poké bowls with a selection of our signature combinations or the option to build a totally custom bowl just the way you like it. A Poké bowl is a combination of raw ahi tuna or other seafood, soy sauce, sesame oil, green and white onions, and more, over top of rice.  That’s the classic version, and we’ll have a lot of different options and twists that use traditional ingredients as well as seasonal local produce from the Farmer’s market.  We’ll have vegetarian, vegan, and gluten-free options available.”

Estimated Opening Date: Early November 2015 (no firm date yet)

Follow them on Social Media:
Instagram: @pokehbar
Twitter: @pokehbar
Facebook: /pokehbar
Website: pokeh.ca

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Jonny Blonde Kitchen (Brick and Mortar)
664 Concession Street
Hamilton, Ontario

Jonny Blonde food truck is now expanding into a brick and mortar!

“Jonny and Layal, the worker bees behind Jonny Blonde, are currently planning the opening of Jonny Blonde Kitchen at 664 Concession St., a new take out spot, which will also operate as their catering kitchen. They are starting with serving lunch from Tuesday to Friday 11-3pm, eventually extending the hours to serve dinner and open on Saturdays. Stay tuned to social media for October’s schedule – Jonny Blonde food truck will be serving a limited curbside menu for lunch from 11-3pm on select weekdays throughout October and November until the storefront is open. Including some familiar favourites (aka. the Peachy Blonde), the menu will offer a selection of salads, soups and sandwiches on Jonny’s homemade breads, as well as handmade pasta features.”

Estimate Opening Date: Mid November 2015

Follow them on Social Media:
Instagram: @jonnyblondefoodtruck
Twitter: @jonnyblonde
Facebook: /JonnyBlondeFoodTruck
Website:  JonnyBlonde.com

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Mesa
255 James Street North

Hamilton, ON

When Mex-I-Can closed their doors on James St N, a collective groan was heard across the #HamOnt art district. Luckily for all of us, they’re launching a new venture on the street with ‘Mesa’! Mesa’s menu offerings will be similar to the old favourites at Mex-I-Can, but with a few tweaks. They chose the name Mesa – which means table in Spanish – because they’re all about welcoming everyone to the table. They plan to be gluten free friendly, as well as vegan, vegetarian and halal. Now that’s something we can get behind!

Estimate Opening Date: To be announced
Follow them on Social Media:
Instagram: @mesahamont
Twitter: @mesahamont
Facebook: /MesaHamilton
Website: None as of yet

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Born + Raised
244 James Street N

Hamilton, ON

More information coming soon!

Estimate Opening Date: Opening 2016. Official date to be announced
Follow them on Social Media:
Instagram: None as of yet
Twitter: None as of yet
Facebook: Born and Raised Restaurant, Hamilton
Website: http://www.bornandraised.restaurant/

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Do you know of any restaurants opening in the Hamilton area that we didn’t mention? Share them in the comments below!

Which restaurant are you most excited for?

Butcher and the Vegan

Butcher and the Vegan

61 Barton Street E

Hamilton, ON 

After visiting Butcher and the Vegan on our first Hamilton Food Tour, we couldn’t stop thinking about and planning our next visit. Shout out to their Beet Fries and their Mushroom Crostinis! We were impressed and ready for more. Lindsay was all about celebrating Friendship Day with her besties, so three of us (Small Fries + Brittany) ended up celebrating the day foodie-style at Butcher and the Vegan.

Logo

Butcher and the Vegan has two different forms of their logo. The ‘B&V’ seen outside and the written out version. They mesh well – black on white, bold fonts.

B&V is making an impact on their neighbourhood. It only makes sense that their logo would be impactful as well.

Food & Reviews

For the table we chose:

Lindsay’s go-to, Beet Salad. She is crazy about Beet Salad and orders it at almost every restaurant. Seriously, tweet her for the best Beet Salads in Hamilton. She will eat all of them. And she’ll post about them. You won’t be disappointed. Anyways, we digress.

This beet salad was definitely up there in the ‘best of’ list. But really, we would have ordered it just for the food porn. Look at how colourful this freakin’ plate is!

Steak Frites with Asparagus. Lindsay ordered this main. The steak was slightly overdone for her taste, but it was still amazing nonetheless. She didn’t complain, but we’re 100% positive they would have given her a new one if she had. But the flavours were mouth-watering. Just writing this makes her want to get it again. Like .. right now…

Anywho, her only complaint was that there was too much (yes, we said too much) food on the plate. It was hard to cut the steak because it was piled on the fries.

Fig, Duck and Arugula Flatbread Pizza. Brittany had this butcher’s pizza. I mean – look at it. That’s what we really love about B&V – the food not only tastes amazing, it looks amazing. It had this delicious sweet taste to it. It was also really good cold the next day.

Wild Mushroom Risotto – Our fabulous waiter suggested we order the risotto, which was his personal fave that week. We went with the non-vegan version – you can get it made either way – which was made with cream and some sort of cheese. We were so happy we went with this suggestion.

Risotto is often hit and miss, and often will be crazy strong with wine or cheese. This one had a perfect balance. It was rich and creamy. With the earthy flavour of the wild mushrooms and the sweet crunch of the carrot (?) topping, this was a perfect dish.

Watermelon Sorbet – While we were there we also heard that one of the kitchen staff had been working hard on perfecting his Sorbet recipe. Of course, this meant we had to get dessert. (Right….that’s the reason..;)…)

Yum. This sorbet was like eating a frozen watermelon. Only way classier. Heather ordered it, but being friendship day, shared with Lindsay and Brittany as well.

Atmosphere

When you think of where to find higher-end, local culinary gems – Barton and John isn’t exactly the first place that comes to mind.  (Though a renaissance is beginning!)

In our minds, Butcher and the Vegan is not the norm for when you think of Barton street. It’s a cute little space decorated in bright colours. With mismatched chairs, mahogany wood and blackboard signs, it’s lowkey and comfortable. B&V is a diamond in the rough.

Brand

Butcher and the Vegan has a strong focus on bringing all ingredients in from a 100 mile radius. This means you may pay a bit more for your meal, but we promise – it’s worth it. You’re eating fresh, you’re eating local, and you can feel good about it.

B&V’s aim is to make a space that is meatatarian, vegetarian and vegan friendly. If you bring a group to this resto, you’re going to be able to order a proper meal for everyone.

Oh, and they try to make you really feel at home. Which is why you can find action-figures and other toys on every table. Check out Brittany and cold Spidey!

Social Media Campaign

Facebook – Butcher and the Vegan

Twitter – BandtheV

Instagram – butcherandthevegan

No complaints on the social media front. Whoever manages the B&V social media accounts, they’re doing a great job. They have enough posts to be engaging, without overwhelming their online community. Plus there’s tons of menu info and some great food porn!

Suggestions

We don’t have many suggestions for Butcher and the Vegan, to be honest! If they keep doing what they’re doing – ROCKIN’ IT – we foresee that word of mouth will get them far!

Have you been to Butcher and the Vegan? Review it with us in the comments below!

RECAP: Milestones Red Hill Tasting Event, “Our Story”

Milestones Red Hill

787 Paramount Drive

Hamilton, ON

During the Summer, Hamilton Small Fries was invited to an exclusive menu tasting at Milestones in Stoney Creek. Along with other Hamilton food bloggers and media, we were showered with delicious sneak peeks of appetizers, starters, mains, dessert and wine pairings.

Even though this was a Milestones event, we are still going to structure this review the same way we do any of our Hamilton restos!

So first lets talk logo…

Logo

Their logo is chic, stylish and bold – just like their food and their decor. We dig it!

Food and reviews

Mango Chili Shrimp
with Asian slaw and mango dressing
Served with Kim Crawford Sauvignon Blanc, Marlborough – New Zealand

This was definitely a dish we would both order again. The shrimp was crispy and coated in a mouth-watering mango dressing. Paired with the light salad, it’s a dish you won’t feel guilty about devouring.

Smoked Chicken Bucatini Carbonara
Double smoked bacon and sweet peas
Served with The Dreaming Tree Chardonnay, North Coast – California

Bacon? Did someone say bacon? Well actually, this carbonara was topped with speck – a smoked, prosciutto-like bacon. The thicker pasta noodles were a nice change from the typical spaghetti noodle. It was creamy and filling and we will definitely be going back for more.

Ahi Tuna Tataki Salad

Arugula and mandarin orange salad
Served with Mark West Pinot Noir, California

This was Lindsay’s favourite dish on the menu and Heather’s least favourite. Ha, do you think we’re different or what?

Heather is not a tuna fan, while Lindsay loves it so much she is close to starting a Facebook page dedicated to it. A little much? Not for this arugula and mandarin orange tuna masterpiece.

Tomato Sugo Halibut
Quinoa pilaf and smoked tomatoes
Served with Kim Crawford Pinot Gris, Marlborough – New Zealand

Okay so this was Lindsay’s least favourite dish. There was just the right amount of spice but nothing much else. We thought it was the most bland of all the dishes with quinoa, halibut and chickpeas – though you could tell it was made with fresh, real ingredients…which we love!

Filet Mignon
Pesto cheddar potatoes, red wine jus
Served with The Dreaming Tree Crush, California

Heather’s favourite! The pesto cheddar mashed potatoes were to-die-for. Heather has proclaimed she could eat them all day!

The steak was high quality and cooked to perfection with the red wine jus that accompanied it. We would have preferred a bit less spice on the steak, but we would order it again and again for the potatoes alone.

Peanut Butter & Jelly Pot Au Creme
Dark chocolate and chantilly
Served with coffee or tea

Heather is not a PB&J fan, so Lindsay will cover this review. The creamy peanut butter and jelly dessert with dark chocolate was the perfect way to end this 6 course meal. It was a heavy dessert so probably not the best choice for after a big meal. Our advice: order something lighter and end the night with this sweet treat.

Atmosphere

The atmosphere at Milestones is classy and upscale. It’s contemporary and unique design make it the perfect place for dates and work dinners.

Brand

Hamilton Small Fries usually only reviews local Hamilton restaurants – you know, more of the mom and pop shops. We typically don’t review chain restaurants. But at the end of the day, this is still a Hamilton restaurant providing jobs to Hamiltonians with local owners. Their brand is clearly laid out – this is a place to ‘celebrate all of life’s milestones.’ Their guest-centric attitude and stylish decor make it a go-to for anniversaries, birthdays, dates and more!

Social Media Campaign

Twitter – https://twitter.com/milestones5242

Facebook – https://www.facebook.com/pages/Milestones-Bar-Grill/167197003299550?fref=ts

 Suggestions

We loved the work they were doing on twitter, and the fact that they were reaching out to the Hamilton blogging community. We noticed they seem to have petered out on the tweeting quite a bit. Our suggestions would be to boost that back up and claim the Facebook page! The folks of Hamilton want to hear what you’re up to!

Side note: They also gifted us with these cute little presents when we left. How did they know we were tea lovers?! Thanks Milestones Red Hill!

 Been to Milestones Red Hill? Review it with us!

Samuel Adams Social

Samuel Adams Social

March 23rd, 2015

Radius Restaurant

151 James St S, Hamilton, ON L8P 2A2

Hamilton Small Fries took a small break for a while – businesses were started, life changed and Lindsay started eating meat again. Needless to say, a lot has been going on.

But we are excited to get back into the swing of things and what better way to hit the pavement, than with a party!?

Though we haven’t done a post on Radius yet – stay tuned! – we consider it to be a staple in the Hamilton restaurant scene. One we both frequent often, especially when trying to impress our guests! If you haven’t been to Radius since their new reno, you need to get there! 

And it’s not just us! Others are taking notice of their foodie ingenuity and brand, including craft beer revolutionaries, Samuel Adams.

Last week, we were lucky to be invited to the Samuel Adams Social taking place at Radius restaurant. This is a part of their Restaurant Takeover Series which was developed to further strengthen the connection between chefs and customers in the food community.

So clearly, we were all over it! You know how we feel about building strong communities and relationships with #HamOnt. And of course, we love the opportunity to catch up with our blogger friends like I Heart Hamilton’s Kristin!

The Samuel Adams social was a night of mingling and eating. Our fav thing to do of course. The night’s dishes were mini fish & chips with house tartar (you know we love our fries!), pretzels and beer cheese, mozzarella sticks with Nona’s gravy (Heather’s most absolute fav), house kettle chips and Sam Adam’s all day onion dip and beer braised chicken flat bread with jalapeno, arugula, diced tomato, red onion and garlic yogurt. Was it delicious? Let’s just say we made sure we sat by the food the whole night.

The star of the night though was Sam Adam’s Boston Lager – which they call their go to beer. This is the brew that started it all, and we can understand why they have been able to build their fan base with this Lager. It’s sweet and light and goes down easy. The perfect beer for enjoying a variety of different dishes.

Now we’re no beer afficionados, but it’s one we’ll definitely stock our fridge with.

Visit Samuel Adams’ website here: https://www.samueladams.com/

Visit Radius Restaurant’s website here:  http://radius.ca/

PHOTO CREDIT Jeffrey Chan. Courtesy of Samuel Adams.

Muskoka Brewery Tap To Table Event at The Ship

Muskoka Brewery’s Tap to Table Event

The Ship

Hamilton, Ontario 

If you were to think about food and drink pairing, we’d bet your first thought isn’t craft beer. (It’s wine, isn’t it?). Beer ends up just a grab and go drink, but it can be so much more! And with craft beer exploding through the province, it’s the perfect time to start exploring.

Recently we had the opportunity to attend Muskoka Brewery’s Tap-to-Table event at The Ship. Gary McMullan, the co-founder of the brewery started by telling his own story of how a pesky groundhog ended his dreams of a potential aircraft career, and how he instead ended up co-founding Muskoka Brewing in 1996.

Gary became our tour guide for this “off the beaten path” experience through brews and food.

First up was the Muskoka Brewery’s Summer Weiss, which was matched up with a similarly light Mini Grilled Perch Sandwich with Lemon Aioli. In making pairings of any sort, strength with strength is the key! The beer was that classic summer patio wheat beer. But you’ll never catch it with an orange slice. This is German-style, not American-style, so that means the undertones are more banana than citrus. The Perch Sandwich balanced fresh with fresh – but we would have preferred a more delicate bread to lighten up the dish.

Muskoka Brewery is known for their IPAs – that would be India Pale Ale – so we got a little history lesson from Gary. The ‘India’ part comes from their ability to travel well to that country from the UK. . . though they were never specifically brewed for that purpose.

Detour was the first of the IPAs in our roster, and it’s known as “sessionable”. Even Jessica, an avowed disliker of bitter IPAs, liked this one. Lower in bitterness than many, Gary described it as being made like a ‘hop tea’, which certainly appealed to us. Detour was matched with Corn Breaded Shrimp Pogos with Honey Hop Mustard. Think classic carnival fair with high end seafood. Delish. Where is this on the regular menu for The Ship!?

Our third course featured Muskoka Cream Ale, a classic British style pale, which Jessica, for one, could drink all night. Less hop-focused, more malty, and what Gary described as “biscuity”, which is a particularly endearing (yet accurate) description. The food match was a Southern Picnic Beef Slider topped with Jalapenos and a spicy chipotle (?) sauce.  The burger was juicy, spicy and absolutely delicious, though we thought the spice was a bit too much for a match with the Muskoka Cream Ale. But hey, we aren’t the experts!

And then we dove right back into the India Pale Ale. The fourth course featured Twice as Mad Tom IPA, higher in alcohol content and hoppiness than the rest. Spicy! It was paired with Ribs braised in its own Twice as Mad Tom BBQ sauce, which really brought the flavours together, even if we found the brew a bit too bitter for our liking. But as the slogan for this beer says… “Not for everyone.”. Heather, who is a huge meat and potatoes fan, absolutely loved this dish. The ribs and chips were cooked to perfection and had the perfect amount of sauce.

The last of the bunch, though possibly the favourite at the table, was dessert! The Mad Tom IPA (less “mad” – i.e. hoppy and strong – than the last one), may sound like a strange dessert pairing, but it worked. Dessert was S’mores doused in a Mad Tom Chocolate Ganache. Jessica learned that perhaps she enjoys the hops…. when paired with chocolate. Yum yum!

Have you tried any of Muskoka Brewery’s brews? Which one was your favourite?

Guest contributor: Jessica Peter is a graduate student, tea seller, and rabid #HamOnt fan. She has a passion for local shows, local food, and writing kind of strange novels in her spare time. Oh, and she’ll try any craft beer she can get her hands on.