sticky toffee – Fare..Eat..Ales

Rod Stewart- Caesar’s Palace- Las Vegas, Nevada- May 18, 2022

July 27, 2024July 27, 2024 spennyrdLeave a comment

Of the many evolutions in live music over the last decade or two , one of the more pronounced has been the explosion of big name residencies, particularly in Las Vegas. Sure, artists like Barry Manilow and Wayne Newton figured this out years ago but only recently it makes perfect sense.. you bring the audience to you instead of going to them. You can also park the tour buses and avoid the repeated set up and take down of the stage on a nightly basis, especially if you are getting up there in age.

My Vegas trip was planned around a few things: a visit to Hell’s Kitchen, having a drink at Vanderpump a Paris and hitting up Rod Stewart at his residency at Caesar’s palace.

Vanderpump a Paris wasn’t my first choice but it was part of a negotiation to balance the week’s activities. That said, I was in intrigued to see what the hype was about. All I knew was to expect fancy and overpriced cocktails and charcuterie served in a cage to match the gothic theme of the restaurant. The service was impeccable and the experience was quite enjoyable although the target audience certainly isn’t my demographic.

Charcuterie and Cocktails at Vanderpump a Paris

My Hell’s Kitchen reservation was quite late at night but it did not take away from the expected ambiance. Sure, there was no cursing, expulsion of chefs or flying pans, but the opportunity to feast on scallops, beef wellington and sticky toffee pudding, three of the show’s most iconic dishes was iconic. I did find the Wellington a little underdone and echoes of Gordon Ramsey yelling “It’s F*cking Raw” filled my head for the first few bites.

Hell’s Kitchen- Wellington, Scallops and Sticky Toffee Pudding

Rod is on a list of a number of aging artists I wanted to catch before they hang up the microphone forever. Plus, there is some nostalgia in watching a concert done the old way meaning things like frequent wardrobe changes and interactive stage antics. I was also curious how a 77 year old with a very distinct voice would maintain the integrity of his music with a limited vocal range. The answer was an employment of a strong group of backup singers who would hit covers during his breaks as well as a few acoustic sets. That said, we were still treated with upbeat hits such as “Da Ya Think I’m Sexy?” and “Infatuation”, some great covers including paying his respects to Robert Palmer. His other tribute was to the Celtic football team for their premiership league win including his signature antic of kicking a few soccer balls into the audience. His most compelling outfit was a bright yellow and blue ensemble worn out of respect for the Ukraine situation. He was quite gracious throughout the show reminding the audience that he had every intention of making it worth the hard earned money they spent for a ticket. In the end, I said he succeeded.

Rod Stewart acknowledging Celtic’s win as well as the Ukraine situation

Setlist

Addicted to Love(Robert Palmer cover)
You Wear It Well
Ooh La La(Faces song)
Infatuation
It Takes Two (Kim Weston cover)
The First Cut Is the Deepest (Cat Stevens cover)
Forever Young
Maggie May
I’d Rather Go Blind(Etta James cover)
Young Turks
Da Ya Think I’m Sexy?
Rhythm of My Heart (Marc Jordan cover)
Call Me (Blondie cover)
People Get Ready (The Impressions cover)
The Killing of Georgie (Part I and II)
You’re in My Heart (The Final Acclaim)
Have I Told You Lately (Van Morrison cover)
Hot Stuff (Donna Summer cover)
Baby Jane
Sailing (The Sutherland Brothers Band cover)

Encore

21. Sweet Little Rock & Roller (Chuck Berry cover)

Review:Vancouver:Downtown:The Fish Shack

August 13, 2013August 13, 2013 spennyrdLeave a comment

It was honestly an internet search and a restaurant within walking distance that brought me to the Fish Shack. After seeing it was a creation of the Glowbal group, I was sure it would be far from a shack and even have a few of the gimmicks this restaurant group is renowned for. The last Glowbal restaurant I went to was Black and Blue. It had a beautiful decor, with a classic steakhouse setup and highlighted by a 15 foot high meat locker. I figured the Fish Shack would be the same.

I wasn’t far off. The decor is reminiscent of a wooden fishing shack. Nets hang throughout the place and pictures of fish with interesting trivia line the wall. It’s bright and clean and the busy waitstaff have a casual look and attitude. The air is filled with the aroma of shellfish, likely a combination of the bar side shellfish steamer and the adjacent table ordering the fisherman’s catch, a Cornucopia of mixed seafood strewn across the table in a free for all.

The beer selection is pretty lame, dominated by Molson products. The Whister Bear Paw Honey Lager is a bit of a redemption. This sad reality led me to the Caesar fleet featuring four offerings laced with vodka, gin, whisky and tequila. I went vodka, a pretty standard Caesar garnished with prawn and pepperoni. It was a good Caesar and definitely better than a Coors light.

I like gimmicks, so I opted for buck a shuck oysters (Light house were featured) and mussels and clams fresh from the steamer. The oysters were fresh and a great deal for four bucks. The $15 steamed shellfish prepared classic style (wine, garlic , shallots and herbs) were good but didn’t rival the mussels at Chambar or the clams at the Pike market in Seattle which were pulled from ocean just minutes away in Puget Sound.

For the main, the halibut was calling my name. Although priced significantly higher than the other fish and chips options, I remembered my experience at Dandelion in Philadelphia and Blue Water cafe in San Diego and hoped for the same in Vancouver. It was a bit flimsy and although all the components were quite good, nothing was remarkable. The batter was not greasy and had a pleasant taste while the fish maintained a good integrity and decent moistness. The tartar sauce and fries were pretty classic and the creamy horseradish slaw was colourful to look at but didn’t have as much bite as I wanted.

I last had the brussel sprouts at Black and Blue last year and ordered them again. I was equally impressed, especially when I hit them with a squirt of hot sauce.

There’s a small dessert menu featuring cheesecake, apple berry crumble and sticky toffee pudding, all for $8.50. Some may argue you don’t need anymore than that. I opted for the latter and was presented with a pretty decent offering. The cake was moist, partially helped by the plentiful pool of sauce it sat in. The traditional chantilly cream and somewhat unorthodox berries were a good finishing touch.

My Take

The fish shack is kind of like Red Lobster, except for people under the age of 65. Both have a bad beer selection and shrimp garnished Caesars. Both are decorated with fish and fish paraphernalia. Both have cheesy slogans like “We sea food differently” and “hook it and cook it”. One can indulge on an array of seafood with the shack’s Fisherman’s catch or Red Lobster’s Ultimate feast, a choice from the fresh daily fresh fish list or non-sea signatures like cheddar bay biscuits (RL) or brussel sprouts (FS). Both even have a New York style cheesecake for dessert.

The fish shack is pretty; pretty decor and pretty good food. It’s filled with the little gimmicks like bar side steamers that make the Glowbal group what it is. . Although none of the dishes blew my mind, the execution of the food was acceptable. and the vibe reeked a little of fish and little of hip. So send Gramma to Red Lobster and suck back some west coast buck a shuck oysters before 6 pm at the fish shack (trust me, Gramma and oysters don’t mix). Afterwards, you can hear about the nice fish and that dessert cake like Gladys used to make.

As for slogans, I kinda like this one from a famous book that pretty much says it all:

“Fish,” he said, “I love you and respect you very much. But I will kill you dead before this day ends.”
― Ernest Hemingway, The Old Man and the Sea

“Catchy”, isn’t it?

Review:Toronto:King West:Weslodge

May 6, 2013May 6, 2013 spennyrdLeave a comment

Behind the Yellow Door- A Western Romance

A Novel by Gary Tayles

Introduction

If you ask any foodie for an opinion (which they are willing to give) , I think they would compare a Charles Khabouth restaurant empire to a romance novel. Romance novels are pretty on the outside, using bare-chested, robe wearing, chiseled men with flowing manes who embrace buxom babes with their eyes closed and mouths open. The interior, however, often lacks substance, with predictable themes of forbidden love and turgidity. The Khabouth empire, on the other hand, have beautiful decors, characterized by trendy themes, hardwood accents and big, well-stocked bars. Yet, in the opinion of some, the menu is often overpriced and lacks taste and substance.

Chapter 1- I Must Have Her

I opened up the large door and entered the saloon called Weslodge. Smiling damsels greeted my group and we were sat beneath the watchful eye of a stuffed ptarmigan. The holster wearing waitstaff were rag proper; with coifs and pressed shirts who asked me to choose my lotion. There were 4 or 5 pints of purge available on tap but I opted for an orange spiced old-fashioned. The bourbon was nicely complemented by strong bitters which flirted with my eager tongue.

Of the number of tantalizing smalls offered on the bill of fare, the scallops were anything but tiny. I was seduced by the ample cleavage which was accented with iberico crumbs and placed atop tender, firm lentils. They were tender and had a taste as fine as cream gravy.

As I did at Patria, Weslodge’s equally attractive sister (I musn’t tell her to avoid the family drama), I gambled and opted for shishito peppers; each was breaded and salted delicately. This dish was flirtatious in that one out of every 10-15 are extra hot. It took only two to find the spicy vixen I was seeking.

CRISPY SHISHITO PEPPERS $6 — Crispy Shishito Peppers
$6

My search for a sweet piece of calico succeeded in the form of a sticky pudding. She was traditional, with a simple beauty and a presentation that was highly desirable.

Chapter 2- Maybe Baby

I liked her buns…they looked nice beside my pickle. The burger itself was decent (I would call it average among the many burgers in the area) and a few more of the delicious fries (to go with the tomatillo ketchup) would have been nice.

The chickpea panelle is one of the only truly vegetarian items on the menu (many things are sprinkled with chorizo or iberico). This bella donna is a sexy side with the mouth feel of a voluptuous set of lips.

The dessert menu is elusive, so I inserted a pistareen to get a look at the Weslodge peepshow. Two sisters emerged; one was a prim and proper chocolate toffee bar donning gold (well..gold leaf). The other was a bit more a hot mess, speckled with meringue pieces (I really don’t get this trend), strawberries and sweet biscuits and cream. I can’t remember the exact name of these two lasses (I didn’t write them down in my black book), which is ok because what happens at Weslodge stays at Weslodge. In the end, after the sticky pudding, I felt a bit adulterous consuming these sweeties anyway.

Weslodge Gold Donning Dessertn($10 I think() — Weslodge Gold Donning Dessert($10 I think)

Chapter 3– Ugly as a Mud Fence

The Squash taters tots arrived as cold as an unpaid wag-tail. They were sent back and the second batch arrived only slightly warmer. Regardless, they wouldn’t have been that good even at the right temperature.

The arctic char was a bit flimsy, underseasoned and wasn’t exactly charred. I had to look up Henry Moore (to ensure he was not some sort of jilted lover who would come back carrying a peacemaker and a frown). It turned out it’s a South Carolina plantation which grows rice and other grains. Whew! The grits were tasty and creamy but a bit mismatched with the oils and the char itself. The $26 price tag was steep. Honestly, I would have liked to see the grits without the char on the sides menu for a more reasonable price.

Squash Tots ($& Squash Tots ($7) and Charred Arctic Char ($26) — Squash Tots ($7) and Charred Arctic Char with Henry Moore Grits($26)

Afterward

In the previous western romance, a group of schrunchers enters the yellow doors of Weslodge looking for sheconnery. The decor, from the large central bar to the quincy, is adorned with trinkets and taxidermy that would appease Ernest Hemingway. The bar is without any sheephearder’s delight and instead offers high end and often house made firewater. The service had fits and starts, but the holstered staff were welcoming and the flow of food was reasonably steady.

Weslodge possesses a definite culinary sexuality which relies on attractive decor combined with delicate feminine dishes and desserts coupled with the masculinity of 3o+ ounce chucks of bone-in meat to feed testosterone-driven cravings. Charles Khabouth may in fact be the equivalent of Fabio in the restaurant world. Nobody will admit they like him but his popularity remains unquestionable. I would be remiss if I said that Weslodge had the substance of a Harlequin romance (or let’s say 50 shades for those who have no idea what I’m talking about) but it does have a few things that left me a bit mitten.

Review:Toronto:Leslievillle:Skin and Bones

December 22, 2012December 22, 2012 spennyrdLeave a comment

Skin and Bones is the newest contribution on the outskirts of the expanding Leslieville dining scene. Quartered in an old warehouse on the outskirts of Queen East restaurant row, the venue is spacious and symmetrical with highlights including a long bar, open kitchen and 16 person communal table. Offering a tiny cocktail list and a few microbrews, the focus of the potent potables is the extensive wine list. Most notable is the array of local and international wines with equal pricing per ounce regardless of whether you order the 3 or 6 oz glass. I was told that this was to encourage the enjoyment of multiple wine pairings throughout the meal. The best I had was the Pinot Gris François Lichtlé 2010, Alsace, France. The menu is meant to be shared, set up in a not so unique three tier fashion; snacks, apps and mains.

Must

The celeriac gnocchi with uni bottarga was simple, delicious and well executed. Straying from the ubiquitous potato pasta topped with the sweet red or rich cream sauce, the earthy taste of the celery root coupled with the salty bottarga was very prevalent but was complimented nicely by the acidic and chunky tomato “preserves”.

I have a bias for sticky pudding and S&B did not disappoint. Moist cake with chunks of dates were smothered in a delicious bone marrow caramel and served with a dollop of Chantilly. It was a smallish portion but was quite reasonably priced and was a fine finish to the meal.

Maybe

The burrata with crostini ( see picture under pickled quail eggs) was a nice start. The rich cheese atop the crispy bread had good mouth feel and was balanced nicely by sweet and salty toppings.

I asked if the chicken tails were a play on words or actually chicken tails. The waiter clarified the latter so I was quite intrigued. I can best describe the dish as fatty chunks of popcorn chicken served on a bed of seasoned potatoes. They weren’t quite finger-licking good but they were pretty tasty. If anything the perfectly prepared potatoes stole the show. It was quite heavy…so definitely share this one.

The highly touted beef tartare turned out to be a bit forgettable . It was fresh and seasoned well, especially with the addition of the monforte toscano cheese. Call me a traditionalist but maybe I’m a bit biased because it was missing the raw egg I normally adore with this dish.

Growing up in Northern Ontario, I relished smelt season in the spring where I would stand in the cold streams wearing rubber boots in hunt of the tasty critters. Success would mean a plate of crispy, deep-fried salty goodness. Needless to say, I was excited to see the option of this childhood treat on the menu. I loved the taste of the smelts but would of liked them served crispy (more than the scant amount of fried bone) to counter the limp swiss chard below. Braised greens are a bit dangerous since they can be a bit soggy and bitter when cold and I found they were a little of both. That being said, it was a nice balance of salt, sour and bitter flavours.

The chicken and wine main was a potato away from a must. The deconstruction was visually appealing and the chicken was cooked to perfection. My only issue was lack of a supporting cast. The rutabaga puree was delicious velvet and the celery provided an appealing crunch and earthiness but in scarce amounts. Increase the sides and throw a bunch of those potatoes in the mix and you have a winner.

Mundane

The pickled quail eggs and vegetables were one of my most anticipated items and I was left disappointed. The dish was underpickled and the eggs were inconsistently cooked. The promised vegetables turned out to be a few cucumbers. The accompanying “white fluff” was almost flavourless and although appealing to the eye, added very little to complement the pickles.

Despite a small menu and a less than capacity crowd, we were told they had run out of the beef cheek bourguigon. Worse than that, we were informed after we ordered it. It kind of left a bad taste..actually no taste, in my mouth.

My Take

Skin and bones is attempting to take the Queen East experience beyond Carlaw St. I’d summarize it as a introductory lesson for those interested in nose-to-tail dining, offering things like bone marrow hidden in caramel sauce,chicken tails coated in crispy batter and beef cheeks cloaked in a bourguignon sauce. It has a decent wine list and a safe but somewhat edgy menu with a few gems hidden within a bunch of maybes at a decent price point. The bigness of the restaurant itself is a deviation from the quaint quarters of other eateries in the area which will lead to either an astir ambiance with a big buzz or a cloying cavern with a desolate demeanor. Time will tell but special events such as wine tastings possibly coupled with edgy prix fixe menus may be necessary to draw in the large crowds which will be needed to fill the seats of this spacious sit-down.