Sandwiches: Not Only Damn Good but the Possible Key to Better Understanding the Generation Gap

More and more, the news is filled with stories of millennial opinion and influence. I recently read an article in Forbes magazine outlining the pending transfer of wealth from the boomers to the youngest generation and the disaster which may ensue. The #okboomer movement has been plastered all over social media and I even had to watch a news story about millennial preference for mayonnaise versus cranberries as an accompaniment for Christmas turkey. Things were further fueled by a recent discussion/argument I had with my son about the definition of a generation. I adhere to more of a biological definition whereas he looks at it more in a social context. According to the Merriam-Webster online dictionary, a generation is “a body of living beings constituting a single step in the line of descent from an ancestor” or “a group of individuals born and living contemporaneously” so by definition we are both correct. However, I find it hard to define a generation by an arbitrary range of years endorsed by Wikipedia. For example, I have a daughter born in 1995 and my aforementioned son was born in 1997. Depending on the day of the week, both exhibit varied levels of millennial qualities such as entitlement, cluelessness and a hands-off but highly opinionated concept of social justice. However, despite having the same parents and being born 2 years apart, the are supposedly of a different generation since the most agreed upon cut-off for Generation Y (aka. millennial, echo boomers) and Generation Z (who avidly insist they are NOT millennial) is 1996.

So instead of using the letters XYZ or trending hashtags to categorize generations and since this is a food blog, maybe I can explain my thoughts using an analogy more in my wheelhouse…the sandwich.

Boomers– Boomers are the upper part of the sandwich. Historically, they have protected the rest of the sandwich from things like aggressive cling wrap, flies and other sandwich predators and generally are seen as crusty. These days, many see the upper crust as unnecessary as indicated by preferences for open faced concepts like avocado toast or tuna melts.

Generation X- Gen Xs are the sandwich filling. They touch both the upper and lower parts of the sandwich and are the most necessary for the total functionality of the sandwich. Although sometimes feeling a bit smothered by the upper crust, there is a general appreciation of the role they play (and played). Tuna is tuna and turkey is turkey…there is much less of a need to acutely define themselves.

Millenials/Gen Y, YZ etc. aka Echo Boomers. The base of the sandwiches. Feel as if they are burdened by bearing the weight of anything above them. As a result, they probably eat Big Macs upside down (after ordering on Skip the Dishes) to feel a sense of entitlement. Unlike the boomers who admit they are simply bread, it is important for millennials to sub divide themselves into categories like gluten/dairy free, organic, thin, texas toast, spelt, 12 grain, brioche, rustic, artisan, olive, vegan, panetonne or sourdough.

Speaking of sandwiches, I’m a huge fan of sandwiches and figured this would be a good time to review some of the better ones I’ve had this year. First, a few observations:

  1. I sadly did not eat enough sandwiches last year. Lunch is a meal I’m often likely to skip so it usually means the chance at a good sandwich is sacrificed.
  2. In some situations, a sandwich can be enhanced with a good side, vibe or concept so I also take this into consideration.
  3. Tacos and burgers are not sandwiches….they are…well…tacos and burgers.

Charlie the Butcher– Buffalo

I love regional foods and Western New York’s Beef on Weck in one of the best. Charlie the Butcher in Buffalo offers one of the best. The combination of the salted bun, tender beef and quick dip in the au jus makes for a near perfect sandwich. In addition, the sides are incredible (try the slaw) and if you are lucky enough you might even see Charlie himself slaving away in the kitchen..hard hat and all.

Good Friend Sandwich Company-Brantford

I stumbled across this place after a quick google search and have been back a few times since. It is a house converted into a homey sandwich shop owned and operated by aboriginals. While waiting you can peruse the shelves and look at language books or have a fun conversation with the woman behind the counter who is super friendly. There are a dozen or so choices including an apple and brie cheese panini with an addictive caramel dipping sauce (pictured below), the bacon butty (bacon on buttered buttermilk bread) and classics like pulled pork and beef dips. A small handful of chips is mandatory with every sandwich based on the simple logic that you can’t have a sandwich without a simple side…works for me.

Good Friends Sandwich Company- Apple and Brie Cheese Panini

Larder– Cleveland

Larder comes with great fanfare as it was a James Beard semi-finalist for best new restaurant in 2019. Set up in an old firehall, the space is adorned with old stoves, shelves of pickles and elixirs. The pork shoulder Reuben was a solid sandwich and is available with plenty of deli sides and served by very pleasant staff.

Larder’s Pork Shoulder Reuben

Deli Board-San Francisco

San Francisco is a haven for overpriced but great food and Deli Board is no exception. You’ll pay close to $20 US for a sandwich but it’s well worth it. There is a core menu plus daily specials so there is no shortage of choice. I went with a special called the Bubba (roast beef, bacon, cheddar, provolone, cherry pepper, slaw and 1000 island) served on their garlic dutch crunch bread. The space is clean and the service is efficient but this sandwich was so good you could have served it out of a Coleman cooler on a street corner and I’d still be happy.

The Bubba

Loops-Columbus

The Italian beef sandwich at Loops in Columbus was memorable. One of Guy’s DDD choices, the star of this Chicago-style sandwich was the giardiniera which provided a tangy and spicy punch to otherwise normal roast beef.

Loops’ Italian Beef Sandwich

Mermaid Avenue Sandwich Factory– Kingston

Any place that hinges its entire concept around a music group is cool with me. In the case of Mermaid Avenue sandwich company it’s Wilco, the Chicago based alternative band. They have a nice variety of offerings and while you wait you can get your fill of all things Wilco. My choice was the “How to Fight Loneliness ( Deli chicken, honey mustard, apple slices, cheddar cheese & bacon). I’ll admit, the protein was a little scarce but overall it’s a fun place to pop into for a quick bite.

Cake and Loaf-Hamilton

This bakery usually puts out 1-2 sandwiches a day on rotation and it’s first come first serve. However, I did call in advance and they were able to hold me a couple for pick up. In particular, the chicken jalapeno in incredible as is the tuna melt. While there, the bakery itself is amazing as well. You can score everything from scones to a take home pulled pork and mac and cheese pie.

My Take

First, I think I need to eat a few more sandwiches because there is no shortage out there. Second, I think I will start to refer to generations in the context of foodstuffs especially since I’m convinced my generation is the exciting stuff. Soon enough things will change and the next generation can take over the filling and stress the keto, oceanwise, free range or whatever makes a good hashtag or social cause. In the meantime, wait for your #okboomer inheritance, #stayinyourlane and remember #cranberriesarebetterthanmayo.

Skippa’s Dippa or No Dippa..My Amazing Race to the Most Exciting Game Since Howie Mandel Called the Bank

I’m a big game show fan and I’ve certainly fallen under the spell of many gimmicky ones over the years. In my early years, I learned how to count on the Price is Right and had many arguments with my mom about the reasons why Bob Barker shouldn’t be a father figure (and for the record mom…both my dogs are spayed or neutered). I have had dreams about destroying the Clock Game in 14 seconds ($891..892..893…894) or purposely giving up the trip to Aruba to watch the hiker slip off the edge in Cliffhanger.

My obsession didn’t stop there. I tolerated Regis Philbin on Who wants to be a Millionaire and actually wore a monochrome dress shirt and tie on at least one occasion. I longed to be a game show masochist at the expense of Anne Robinson on the Weakest Link. I even tolerated Howie Mandel’s scrubbed down stand up as he demanded that a bunch of women a third his age “open the case” on Deal or no Deal.

Since Skippa has opened, it’s been on my list but I rarely have the fortitude to haul my ass all the way up to Harbord Street. The irony is when I finally did make the trek, I severely underestimated the restaurant’s distance from the subway. For some reason I assumed it would be in the cluster of other restaurants between Spadina and Bathurst. In fact, I had no idea that Harbord stretched all the way to Ossington so I felt like I was on the Amazing Race as I darted an extra 2 km with the clock ticking in order to get there within some acceptable proximity of my reserved time.

When I made the online reservation I had the choice of communal seating (nope..I’m antisocial), the bar (would be cool but I was meeting a few others) or a comfortable booth a few steps up and away from the kitchen…bingo! When I finally arrived after my trek we were quickly greeted by a very pleasant member of the waitstaff who politely explained the restaurant’s concept. Choice one is the “Trust Skippa” which is a $130 opportunity to sample the entire menu. The option was a la carte but within that list was a $45 today’s sushi option which allows one to sample of piece of each of the evening’s featured fish. The three of us decided to go for the sushi flight and share most of the remaining dishes on the menu.

After ordering some warm sake ( one of the first examples of attention to detail was having ability to choose your own sake glass from all sorts of shapes and sizes), the meal started with an unorthodox bread service featuring a seaweed sourdough accompanied but house made butter which had been fermented for 6 months. Brilliant.

Seaweed Sourdough Bread

You will rarely near me say that pictures speak louder than words, especially given my notorious reputation as a shitty shutterbug. That said, I think these pics are half decent and that said, they don’t have to be great to emit the quality of the offerings.

The opener was a clever amberjack sashimi dish garnished with kumquat and fresh wasabi. Beautifully balanced.

Amberjack and Kumquat

Immediately after finishing, our place settings were cleaned off and reset in anticipation of the next dishes; local shitaake mushroom and daikon in a soy milk bath BC scallops served with in shell and complemented with sunchoke.

Next was a kinoko salad made with maitake mushroom and seasoned with miso and topped with watermelon radish. I found it a little on the salty side but the texture of the mushroom and the contrast of the radish made me a little less salty about it.

The quail dish was accompanied with seasonal persimmons and citrus which put together was a nice contrast to the seafood. It was intense and hearty yet delicate at the same time.

Quail with Persimmon

Once again the dishes were cleared in preparation for the sushi course. Fresh ginger and a beautiful soy sauce were laid on the table but were instructed that the chef would indicate whether it was needed. To dip or not to dip?..that was the question. We waiting in anticipation for direction as each dish was presented:

Retrospectively, there was a bit of a code to the dip or no dip question. The tuna sushi tended to be left alone as as the whitefish that were already seasoned with other sauces. The rest were fair game for a soy dunk. Regardless, all were stellar. Nonetheless, it was a fun game with an anticipation reminiscent of finding out if somebody blew it on Deal or no Deal.

Given the quality the meal, there was no way I was declining dessert. I went with the oba, a simple yogurt based dessert flavored with meyer lemon, sorrel and pomegranate seed atop some crumble. The balance of tart, savory and sweet flavours was perfect but the contrasting textures and temperatures of the creamy yogurt, iced sorrel and crunchy base were even better. In fact, after finding some meyer lemons at Costco the next day, I’ve been searching the city (to no avail) for sorrel in an effort to recreate this dish at home…I may have to use mint or upland cress instead #firstworldproblems.

My Take

Skippa provided a spectacular dining experience and the “Dip or No Dip” game show was an added bonus. From the salads to the dessert, each dish was meticulously thought out and hinged on brilliant contrast in either temperature, texture or taste. The sushi was fresh and vibrant. The service was impeccable and the attention to detail was immaculate. Personally, I don’t think you need the whole $130 “Trust Skippa” menu..I was adequately satiated with the sushi flight and sharing the rest of the dishes with my table mates. Even then, compared to many other sushi joints, Skippa may be big bucks but I promise…no whammies.

Mad Magazine, Joanne Kates and why GVG and Jen Agg may be the Spy vs. Spy of Toronto’s Culinary Scene

There is no argument that the world has changed substantially in the past two decades and media is no exception. One by one, longstanding publications are disappearing from the shelves and being replaced by virtual articles and snippets on online platforms. The latest fatality is Mad magazine. It can be argued that this iconic rag lead the way in political satire and was the blueprint for magazines like the onion some 35 years later. In addition, I can remember the tactile stimulation of delicately folding the inside of the back cover to reveal a picture hidden within the printed chaos. I remember it being more exciting that cracking open a kinder egg. It can also be argued that the magazine’s figurehead, Alfred E. Neuman, is the origin of the concept that gingers have no souls well before Trump proved it. Finally, Mad magazine may have foreshadowed today’s over the top fair play movement through the Spy vs. Spy comic. Unlike the Coyote and Road Runner, both were protagonists and equally alternated wins back and forth in a fashion similar to giving every kid a “thanks for coming out medal” in modern day youth athletics despite their performance.

Food media has changed as well. For example, it wasn’t long ago that people eagerly scoured a hard copy of the Globe and Mail in anticipation of the latest Joanne Kates Toronto restaurant review. Times have changed and now Ms. Kates is posting her thoughts online. Today, there are no shortage of critics…any google search now reveals a plethora of self-proclaimed experts (including myself) adding their two cents on blogs, snapchats or platforms like yelp… nowadays all you need is a tongue, a catchy handle and a general understanding of the English language to be an elite food writer.

Kates recently reviewed the newest Grant Van Gameren project and it hardly emerged with flying colours. Her argument was even if she is there for the wine, the food needs to be good because she is paying for it. She proceeds to complain more about the service than the grub itself and seems particularly concerned with the lack of kitchen hardware. On the other hand, in her review of Bar Vendetta, she acknowledges the food is less than stellar but you gotta go because of the vibe that only Jen Agg can create.

I’ll be the first to admit that Toronto’s food experience has drastically changed in the past 15 years. Things like three course meals and personal space have gone by the wayside and have been replaced with small plates and tight spaces plus/minus communal tables. Creative versus classic backdrops are the new norm and both GVG and Jen Agg lead the charge. Establishments like the Black Hoof and Bar Isabel were trendsetting and fundamental backbones of the Toronto food movement today. That said, here’s my take..backed up by a few followers and a willingness to pay 25 bucks a year to keep my cleverly named web domain.

Vibe

Both spaces are understandably loud and filled with hipster zombies and the odd #okboomer trying to fit in.

Bar Piquette– Small and bright with white tables and blackboards indicating the current and rather extensive wine by the glass choices along with a handful of accompanying food options. Instead of a hidden cellar, bottles adorned with “The Price is Right” tags are stored in a rustic cabinet teasing patrons within plain sight.

Bar Vendetta– Dark environment with mismatched tables and chairs and walls plastered with classic music posters and a Spy vs Spy mural featuring a broken wine bottle and a corkscrew as weapons…clever. Wine choices are less extensive and indicated on spotty and crinkled paper menus which are near impossible to read in the murky surroundings. It’s a place reminiscent of Eric’s basement hangout in that 70’s show.

The Food

Bar Piquette– Limited menu of cold choices. We opted for a classic beef tartare, a tomato salad intertwined with guanciale and a simple cheese toast. Admittedly a little pedestrian but the ingredient were of stellar quality and each dish paired nicely with the one the many exciting selection of unique vinos.

Bar Vendetta– The menu focuses on pasta at peaks hours and gimmicks like muffuletta sandwiches and nachoes pre- and post-prime time respectively. My trio of dishes included the tuna diavolo, eggplant and trecce pasta. The tuna was vibrant and fresh and balanced nicely with a little heat courtesy of some fresh chilis. The eggplant and pasta on the other hand were pretty substandard. There was the odd bite of brilliance in the eggplant but overall it was rather bland and uninspiring, The pasta, which I assumed would be the pinnacle of the experience, was the biggest letdown mainly due to the fact it was uncooked and almost crunchy.

The Drink

Bar Piquette– The wine selection was bold and unique with plenty of by the glass offerings from all over the place. Temptation came screaming from the custom cabinet but I mainly stuck to glasses of skin-on organics and other fun libations.

Bar Vendetta– We made of the mistake of ordering cocktails in a wine bar and paid dearly. I’m always nervous to trash cocktails based on my own odd booze-forward tastes but after playing sharsies with the Dry Clean, Provocateur and Fade Out, my trusted table mates and I concurred that none of them where anywhere close to stellar. These were followed with a decent glass of Pearl Morisssette Irreverence and an Italian Valdibella Nero d’Avola chosen from what was quite frankly a less than impressive list, especially from a place touting itself as a wine bar.

My Take

Maybe Jen Agg and Grant Van Gameren are the Spy vs Spy of Toronto’s culinary scene. Each dream up a culinary scheme and see how it flies. Given their entry into the realm of wine bars, it’s not too far off to suggest that they may in fact have a rivalry similar to the corkscrew and broken bottle mural on Bar Vendetta’s wall. In most cases, both emphasize the vibe of their establishments and the polar nature of their latest projects will certainly lead to each patron picking a different winner. Personally, I like a brighter, wine forward place where Bob Barker could pop in any minute and ask me the price of a skin-organic wine without going over. On the other hand, people like Joanne Kates seem to prefer a venue where you could squint as you listen to Zeppelin and smoke up with Kelso. I’m also much less concerned about kitchen hardware and would prefer a decent beef tartare and other quality meats versus a head-scratching eggplant and under cooked pasta even when using a stove. If it came down to it and I had to choose between the two, I’d Piquette over Vendetta any day.