Dipping into Delicious at Revive Kitchen

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20160806_173043 It has been a little more than a week since the end of another successful Londonlicious event. Although the boy and I popped into a few favourites, Revive Kitchen, a new kid on the restaurant block, was the best of the lot.

We had passed by the location on Wellington a number of times, staring at the paper plastered windows and wondering what would take the place of the former Organic Works Bakery.  To my delight, the new restaurant anchoring the up and coming SoHo neighbourhood and headed by the gracious and affable Executive Chef Alfred Estephan and Chef de Cuisine Ashton Gillespie, not only incorporated the delicious treats of Organic Works but upped the ante on innovative, elegant cuisine in London, Ontario.

Lighting, Revive Kitchen, London Ontario       Patio, Revive Kitchen, London Ontario, View from the kitchen, Revive Kitchen, London OntarioRevive sign, Revive Kitchen, London Ontario        Restaurant interior, Revive Kitchen, London OntarioWine selection, Revive Kitchen, London OntarioChef Alfred Estephan, Revive Kitchen, London OntarioView of kitchen, Revive Kitchen, London OntarioGenerous portions of seasonal and locally-sourced ingredients blend into offerings that are at once comforting and familiar, yet have a contemporary twist in preparation techniques, combinations of flavours, and presentation. And the light filled restaurant has a quiet elegance that doesn’t take away from the food. I personally enjoyed the huge window that allows for a theatrical view into the kitchen where the magic happens (although my highlight was taking a sneak peak behind the scene with Chef Alfred…it was an honour!).

Beef sirloin dinner, Revive Kitchen, London Ontario      Lamb shank dinner, Revive Kitchen, London OntarioTomato appetizer, Revive Kitchen, London OntarioCappuccino semi fredo, Revive Kitchen, London Ontario     Strawberry short cake, Revive Kitchen, London OntarioRestaurant interior, Revive Kitchen, London OntarioAlthough I encourage all of you to reserve a spot for lunch or dinner and indulge in Revive Kitchen‘s offerings, if you only have a moment for a coffee and a quick treat, stop in at the coffee bar for a warm cup  and a fresh, organic, gluten and allergen free sweet delight.

Coffee bar, Revive Kitchen, London Ontario

I hope you take the time to visit this new addition to London. It is well worth it!

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Roasted Potato and Mushroom Salad

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Roasted potato and mushroom salad on spinach and arugula with hemp seedOne of my favourite things about trying new dishes in restaurants is attempting to recreate the ones I enjoyed at home (not always with success, unfortunately).

On a recent girls’ lunch in Toronto, celebrating 10 years of an amazing friendship, I had the opportunity to vist Harvest Kitchen, a place where vegetarians bring their meat eating friends (in their own words). Although I am a carnivore through and through, the beautiful veg-based options bowled me over and I tried quite a few!  The ones that stood out for me immediately were the ‘Meatless Meatballs’ and the ‘Mushroom French Fry Salad’. I definitely thought the latter was worth recreating at home.

The resulting salad, my version, was a huge hit with the boy. A mouthwatering mixture of warm crisp potatoes and salty mushrooms on a bed of fresh greens. It has now become a staple of our Meatless Mondays and I thought I’d share it with you all. With a few substitutions you can make it truly vegetarian or gluten free.

3 large yukon gold potatoes
2 Tbsp duck fat (substitute olive oil for vegetarian version)
1/2 lbs of button mushrooms
1 tsp soy sauce (substitute tamari for GF version)
2 cups baby arugula 
2 cups baby spinach
2 Tbsp of mayo (substitute for vegetarian version here) 
2 Tbsp olive oil
2 Tbsp lemon juice
1/4 tsp salt
1/8 tsp pepper
1 clove garlic (grated)
1 tsp hemp seeds (optional for garnish)
 
Prep time: 10-15 minutes     Cook time: 35-40 minutes (mostly roasting time)
 

1. Place roasting pan in the oven and preheat oven to 425 degrees Celsius.

2. Peel and roughly cube potatoes into small uneven pieces.

3. Remove the roasting pan from oven and add 1.5 Tbsp of duck fat, spreading it around the pan. Then throw in the potatoes, coat with fat, and return to the oven.

*Roasting time will depend on your oven but may take approximately 40 minutes. Don’t forget to stir the potatoes once or twice during roasting for even crisping.Roasted potatoes 4. Slice mushrooms and place in pan with 1/2 Tbsp of duck fat and the soy sauce on medium heat. Keep cooking until all liquid evaporates and continue to caramelize and brown the mushrooms.Roasted mushrooms in a pan5. Wash the spinach and arugula and place in mixing bowl.Baby spinach and arugula in a bowl6. Place mayo, olive oil, lemon juice, salt, pepper and grated garlic in a small bowl and stir to combine. Olive oil and garlic mayo dressingMixed mayo and olive oil dressing7. Once the potatoes are roasted and mushrooms are browned, combine all warm ingredients in a bowl with the greens and cover with dressing. Roasted potato and mushroom salad topped with dressingTossing roasted potato and mushroom salad8.Toss to combine and plate. Sprinkle with hemp seeds for a little extra protein.Roasted potato and mushroom salad with hemp seedsI want to dedicate this post to two special ladies that always keeping me laughing. And yes, my smile does sparkle that much when I’m with these two!Cobblestones and Cappuccinos and friends.I hope you enjoy and give this delicious salad a try. And if you’re in Toronto, pop into Harvest Kitchen for those meatballs!

9 Perfectly Chic Frozen Treats

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Chocolate semi freddo

Photo courtesy of food52.com

 

I scream, you scream, we all scream for something cool and delicious! I haven’t given up on the hot summer weather just yet. So when I found this post on delicious frozen treats, I had to share it with all of you. Alice Medrich is a master of the chocolate truffle and a genius in cutting edge desserts.

Enjoy!

Mythic Grill, A Taste of Greece in London

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Entrance to Mythic GrillDuring the most recent wave of warmth and sunshine to grace London, I was inspired to venture outdoors in search of some Mediterranean cuisine. For a long time now, I had heard rumours of a restaurant hidden in the downtown core renowned for not only their food but also the service. With an eye out for this Greek oasis calling to me like a siren song, I answered the lure of the Mythic Grill.

Exterior view of the Mythic GrillCorner booth at Mythic GrillDining room at Mythic GrillAlthough the restaurant boasts a small patio which is extremely popular in the summer months, we make ourselves comfortable in the small, jewel coloured interior of the restaurant. The design aesthetic is definitely not minimal or pared down but envelops with a rich, dark vibe that automatically makes it an intimate, romantic experience. And making great use of my knowledge of ancient Greek archaeology, I catch the nod to Crete’s history and it’s ancient Minoan culture in the form of inverted columns and the wall paintings.

But I’m not here for a history lesson. I’m here to satisfy my craving for great homemade Greek cuisine. With a little prompting from our very attentive waiter, we make our final selections.

Mythic Grill menu coverWe start with the salty Saganaki appetizer that comes with a shot of flaming ouzo and an obligatory “Opa” that I could do without. However, there is absolutely nothing wrong with this gorgeous hunk of melted cheese once it hits the mouth. We don’t even bother with the accompanying pita so as not to spoil the taste.

Saganaki - flaming cheeseAs for the entrees, I chose the traditional moussaka tower of beef, eggplant and bechamel sauce, while the boy satisfied his seafood craving with a plate of fried calamari and roast potatoes smothered with creamy tzatziki. The food was so plentiful that I didn’t have enough room for dessert, especially after looting some of the delicious morsels from the plate across from mine.

Moussaka dinner with riceCalamari dinner with roast potatoesMythic Grill did not disappoint. In fact, based on our brief experience, I wasn’t surprised how quickly the dining room filled up in a restaurant that doesn’t take reservations. However, from the numerous greetings exchanged between the guests and waitstaff, it was clear that this restaurant has a loyal following. And now they can add another two to their growing list of fans.

Diners at the restaurant