Boralia: Helping Hipsters Forage and Making Canadian History More Exciting Since Circa 2014

Among the many things I remember about my childhood growing up in Sudbury include these three: I was a forager before foraging was cool, I found Canadian history extremely boring and I love pierogies.  From a foraging perspective, I used to make money as a teen tackling the hills of the Canadian Shield and picking blueberries as a young member of my grandmother’s berry cartel, supplying her red hat friends with bad hips with enough substrate to produce jam for the long, cold, northern winters….at a premium price. Second, I’ve always been a science guy and despite my rather trivial mind, I’m not typically a fan of history. I typically scurry around a trivial pursuit board avoiding the yellow pie at all costs.  I’ll get back to the pierogies.

In 2014, Boralia opened along the Ossington strip (well it was called Borealia at the time because I guess one couldn’t avoid lawyers even in the 1600s) promising to pay homage to the new trend of classic Canadian fare.  Hipsters, many of which couldn’t put a tent together let alone provide a synonym for a gooseberry, are flocking here in numbers not to mention that Chris Nutall-Smith listed it as one the top 10 Toronto restaurants in 2015.  Since it was my turn to pick a restaurant for a few colleagues, I thought it was a good call.

The menu is meant to be a bit of a history lesson fused with modern day food trends.  For example, two of the snacks (the Deviled Chinese Tea eggs ($9 for 4) and Chop Suey Croquettes($7.50 for 4) are inspired by the mass Chinese immigration of the 1860s.  As mentioned, I’m no historian, but I can’t imagine groups getting together in Vancouver and having potlucks while passing around deviled eggs. Nonetheless, they were decent starters although nothing that stood out anything more than a good Chinese side dish made fresh at a food court in Sault Ste. Marie or my Gramma’s eggs sprinkled with paprika at Thanksgiving dinner did…and that’s not necessarily a bad thing.

The main menu features a number of less orthodox proteins which requires some imagination although there are some safer choices for those who don’t want to recreate 200 year old Canadiana.  After some negotiation and hints from past patrons we knew (and a bit to my chagrin), we avoided the whelk, elk and pigeon and agreed on the l’éclade (mussels) $17, mushroom salad $14, bison tartare $15 and sweetbreads $15. The mussels, smoked with pine, was a reflection of the early 1600s.  Served in a clear dome with spiraling smoke, the mussels were delicately done to perfection. It’s so hard not to overcook these fussy mollusks and these were a huge success. The mushroom salad looked like a wreath of earthy colours and the hazelnut corn cake hidden in the foliage was simply addictive.  The bison tartare was a twist on the now ubiquitous modern day classic.  Instead of traditional pickles, punchy heat and an egg as a binder, this tartare utilized garlic and ginger , pickled fennel and lardo to add some fat to the otherwise lean bison.  The grilled bread was a delicious vehicle. The sweetbreads (circa 1876) made sense from the perspective of a nose to tail concept which was necessary during pre-war times  as opposed to cool in the modern era of excess wastage that we are now accustomed to.  Even if it’s not a traditional 19th century recipe (it very well may be), the sweetbreads were extremely tendered and seasoned nicely.

After a few drinks down but with some realization we wouldn’t shut the city down, we decided to indulge in the closest thing we could find to street meat…the bane of the spelling bee…the famous pierogi.  Whether you pick up a frozen bag for a few bucks, have a church nearby or are lucky enough to have an Eastern European family member, these delicious dumplings are the ultimate comfort food. In the case of Boralia, they had some foodie flare in that they were served on a bed of red cabbage. They were good dumplings but 3 for $13 was certainly not a price from the 1800s.

boralia pierogy

Dessert was a homey pumpkin cake with corn ice cream and probably the most recognizable  and predictable Canadian dish on the menu.  It was good but not remarkable.

boralia dessert
Pumpkin Bread Pudding with Corn Ice Cream $9

My Take

The thought of foraging can take on many meanings. Traditionally, it means to live off the land.  For some, it means erecting an urban garden in a few square feet of back yard or in a flower box on a balcony. Others may perceive it as a trip to the urban Sobey’s  across the street to to buy a few kumquats. Regardless, the concept is alive and well and has trickled into Toronto’s restaurant scene.

At the same time, Canadian food has become synonymous with living on the land.  This countries vast landscapes and diverse climates makes it a cornucopia of all things land and sea.  At the same time, as Canada’s rich multicultural history continues to evolve so does its food to the point where eatables like pierogies are now considered as patriotic as maple syrup.  Put the two concepts together and anything goes. In fact, Parks Canada devotes a component of its website with an app called the Parks Canada Heritage Gourmet App which pays homage to traditional Canadian recipes.

In the end, hipsters can live vicariously as foragers through the Boralia menu. As for me, I may have payed more attention in history class in high school if it hinged on my understanding of the influence of various cultures on what we call Canadian cuisine today.

Boralia Menu, Reviews, Photos, Location and Info - Zomato


X-Files and Pierogies

So when I went to university I didn’t have to wait long to develop my second signature dish. Well, maybe it was my third because the simple addition of cream cheese to my nacho dip at my high school formal after party put me heads and tails above the other three who only used sour cream.

We had a ritual. Every Friday night in our dorm, eight of us would gather and watch X-files. The dim lights, cold beer and hot girls were a recipe for a great time for my buddies. The only ingredient missing was food. One Tuesday night I whipped up a batch of pierogies complete with all the fixings and a side caesar. One of my buddies stole one and said “Man, you should make those on Friday during X-files!”. I put the thought out of my head at first, but quickly realized that it was a great idea. Frozen pierogies are cheap, so why not?

Here’s my equation:

2 bags of no name frozen pierogies= $5

1 lb of bacon= $3

1 spanish onion= $1

1 head of romaine lettuce $1

1 box of croutons=$2

5 shakes of parmesan=$0.50

1/4 bottle of casear dressing= $0.50

 seasoned salt and pepper

“Gourmet”  university dinner for you and your buddies=Priceless

 So I served my feast while Mulder and Scully ventured off on another adventure to find the truth. The feedback was incredible. I watched my creation disappear. It was like my fruit plate days all over again. I had developed another  signature dish.

 However, something interesting happened. Each of the group pulled reached into their pockets and pulled out a $5 for my troubles and food cost. Despite my efforts, resistance was futile. They appreciated it. They enjoyed it. It added another dimension to the X-file experience. I had to accept it. What I realized is I made $35 (I was one of the eight) by spending $13 and commiting less than 30 min of my time. By my calculations, I made $44/hr doing something I enjoyed and was appreciated for. Nobody questioned or complained. My ability to defrost no name perogies, fry bacon, tear up romaine and dress a salad resulted in a $22 profit every two weeks. Their $5 investment was better than anything they would eat on campus or make themselves. That is the cardinal rule I suppose. Make people happy and they will reward you in return. That is the mantra of every hot dog cart, caterer, trendy restaurant, lemonade stand, dinner host or fast food restaurant out there. I was just a dude hanging out with his friends.