There’s only one Caesar! the drink that is.

There’s a huge chance that only my Canadian friends will understand why the Caesar should be left alone. Since it’s Canada day weekend, I decided to speak about something really Canadian. The Caesar! a drink that is equally delicious as is awesome and truly Canadian. There’s been many variations of this drink in other countries but they simply fall short.

Getting our tastebuds ready for #CaesarJun6 .....

(Photo credit:

Quick history; It was invented in CalgaryAlberta in 1969 by restaurateur Walter Chell to celebrate the opening of a new Italian restaurant in the city. It quickly became a popular mixed drink within Canada where over 350 million Caesars are consumed annually and it has inspired numerous variants. However, the drink remains almost unknown outside the country. It consist of Vodka, Clamato juice, Hot Sauce, Worcestershire Sauce, and ice. Served in a  Celery salt rimmed galls, garnished with a celery stick or pickled been, and lemon wedge.

Last father’s day we ended going for lunch as a family. My wife and I ordered 2 Caesar’s variant of the original and they were awful. Since it’s inception many have tried to replicate or re-create this drink. They add seafood, cure meats skewers and other types of alcohol like Tequila, Gin or Rum. It just doesn’t work. They may be OK variants and may taste enticing but the truth is the original is really, really good. Nothing beats a well made Caesar on a hot day. I was so disappointed with the one I had on father’s day. I had the Mojito Caesar which had tequila instead of Vodka. Not a good mix.

Caesars are really simple to make if you can get your hands on Clamato which may not be as easy to our friends south of the border. A Mott’s company mixed drink made from Clams and tomato juice, its they key ingredient and cannot be substituted. Tabasco sauce is the traditional hot sauce of choice while Worcestershire sauce is the final and last key to the puzzle. Bloody Mary’s are not the same, just saying! (trust me on that one)


Try this amazing drink and tell us what you think! I guarantee you’ll love it.  

NOTE: don’t try it if you have seafood allergies since Clamato and Worcestershire sauce are made using shell-fish and/or fish. 


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Tourettes and Twitter

A great article about how twitter took over your twitter handle to bring awareness of the this Syndrome.

Lindork: Tweets get people talking about Tourettes | Columnists | Opinion | Edmonton Sun.

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Today I Make: Moro (pigeon pea rice)

This one brings me back to my childhood in the Dominican Republic. It’s a really simple dish.

Arroz con guandules!

Arroz con guandules! (Photo credit: urbanlatinfemale)

It’s been years since I’ve had pigeon peas (guandules) and when I finally found out what they were call in English (pigeon peas) I looked for them right away. Long and behold, I found them in the Caribbean isle in the supermarket. Funny enough I also found out the name “guandules” is only known to Spanish speaking Caribbean countries. Which is why I couldn’t find them anywhere.

This is one dish I dreamed about. Moro De Guandules, it involves dice onion, garlic, peppers, tomato and tomato paste. Seasoning, oregano and thyme are also key components of the dish but what really brings all the flavours together is coconut cream (milk). I on the other hand used coconut oil, its way more economical and you still get the same results. The flavour element is bang on while not compromising the rest of the dish.

Name a nostalgic dish by leaving a comment? Tell us how they bring you back to times of old memories! 


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The Open Menu Curse

One of my goals for this blog is to peel the layers of the onion and unveil some truths about the ins and outs of the restaurant business and the hospitality  industry. Albeit, I will never do it justice like Anthony Bourdain does in his legendary book “Kitchen Confidential”.  In this edition  I will break down the last hour of a closing shift in most commercial kitchens.   A sense of ease comes to all when the dinner rush winds down. Cooks start to go for after dinner brakes to ease tension and serving staff starts to dwindle down on by one. In my opinion this the one of the worst hours in cooking altogether.

Kitchen Confidential

Kitchen Confidential (Photo credit: Wikipedia)

One big problem with this last hour of business is the closing duties. Managers and restaurant owners are so focused in saving money that they cause their kitchens to under perform and load the remaining cooks with a huge work load. In order to save money managers cut cooks and server shifts. One by one the cooks are sent home leaving behind 1 or 2 to flip the line, wash the dishes and set for the next day, plus they need to be done by the time doors close. All of this is happening while the restaurant is sitting new customers. Most restaurants open their tables when the reservations are over or until is time to close the doors. Here in lays the problem. The kitchen is expected to produce to the current customers and start the closing duties with a diminished crew and no extra time to clean up.

I’d be really weary to enter  a middle of the line restaurant in the last hour of service. You will not get the best service, food or attention by your server. The experience will be inadequate at best. Though not every restaurant suffers from this phenomenon most are guilty of cutting short the service and cooking staff in the last hour to save a few dollars. Cooks will curse and say abominable things about you the new customer coming in thinking you still have 45 minutes to eat! BE CAREFUL.

Don’t be fooled by pretty smiles and quick food when adding to the work load of a few disgruntled employees looking to close shop for the night and release stress. Unless you know the establishment really well it’s better get your food delivered or take it to go!

Leave a comment and let us know of any horrible experiences you’ve had while dinning.  

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Today I Make: Beef Stroganoff

Well, sort of,


English: Beef Stroganoff on Pasta 日本語: パスタにかけた...

English: Beef Stroganoff on Pasta 日本語: パスタにかけたビーフストロガノフ (Photo credit: Wikipedia)

I made soup yesterday. I used this really bad vegetable stock. It was really orange and tasteless. It said it was reduced sodium but it didn’t taste like anything at all. After much love and good seasoning the soup was delish.

Anyway, I grab the rest of the soup today, which by the way, had this strange phenomenon in where the broth was gone. As if someone came and drank the broth and left the rest behind.  I took the meat that was left over and tried to make Stroganoff. It didn’t work. There was no love, nor red wine, nor mushrooms. I tried but failed. We had to eat it anyway, after all it was supper time and we eat what we make. That’s what I tell my kids when they don’t want to eat. I had to set the example and eat my disastrous pretend pasta dish. 


Name one of your cooking blunders by leaving a comment. 




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Today I Make: Balsamic Asparagus

This is one of my wife’s favourites;

Very simple and very delicious;

balsamic asparagus

Raw asparagus sautéed with olive oil and basted for a minute in order to steam them. Add a splash of balsamic vinegar, tablespoon of butter and a squirt of honey, seasoning to taste. The whole dish takes no more than 6 minutes to make. I didn’t boil the asparagus first. I cooked from raw, this way you’ll get a snap and crisp to the dish… and yes, they will cook just fine…

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What made quick simple dishes tickle your belly? 


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Because she can write it way better than I can.
Here’s a great blog post by someone who is very passionate about our food scene. #yegfood
Three cheers to Lindsay and the Next Act folks.

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April 24, 2013 · 3:53 pm