Beckta’s Rooftop

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Our anniversary was coming soon and the kids were away at Camp Mami and Pappi so we were free to decide and do something fun and unusual.

An email caught my attention as a great way to celebrate. Beckta was inviting us (well, me!) to an evening of BBQ and libations on a rooftop.

Their friends at Enright Cattle, a family farm near Tweed, were going to help Beckta host a BBQ on their rooftop patio. For $65 per person, we could enjoy five BBQ options and two beverages.

$65 for all you-can-eat-Beckta on a rooftop? IN!

We arrived there early, to make sure we could enjoy the beautiful August sun. We were greeted by Stephen Beckta, who promptly directed us to the bar. Good man.

To drink, there were a couple of options:

Cave Spring Rosé or their house made Sangria, or beers from Kichesippi: the Heller Highwater or the 1855.

At the grill, Executive chef Katie Ardington and chef Shane Brown were working hard to have the food ready.

We grabbed two beers and we soaked in the nice Ottawa view. Ottawa being a small town, we bumped into some friends that also thought this was a great idea.

The weather was gorgeous, the music was jazzy and the mood was festive. I admit, though, that there were less people that I expected.

Here were the five BBQ options:

Corndogs with housemade ketchup. The batter was light and crunchy. The dark colour could throw you off, but they were quite good. The housemade ketchup was a nice touch, not as sweet as a commercial version.

Bresaola meat cone stuffed with pimento cheese dip and garnished with chives. Look at these little cones of delightfulness. The air-dried, salted beef packed a punch of flavour, counterbalanced nicely with the bold, creamy pimento cheese. The receptacle, a sesame cone, was perfect for the bite-size app.

A grain salad – grilled corn, clover vinaigrette, farro, rye berries,

topped with shaved hard cows milk. You don’t make friends with salad,
they say, but this was pretty tasty – and filling. The grilled corn
brought in some sweetness and some pop too.

Brisket sliders with pickles. Thin, housemade pickles, pulled brisket, bbq sauce and bun. Simple, efficient, to the point.

Outside round beef skewers with sea salt. This one looked better than it actually was. Not that it didn’t taste good – it’s beef on a stick after all! – but it was simply impossible to take a bite. Too chewy, as Andrea demonstrated to our group, much to her chagrin. I tried two samples and faced a similar fate. Eventually, the chefs realized what was happening and cubed the remaining meat to salvage it.

What a nice, flavourful evening it was. Ms. Waffle and I enjoyed our time on the rooftop, the food was (mostly) great and the weather perfect.

We totally would repeat the experience.

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

The Kitchen is open

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We’ve been going on a golf trip to Alexandria Bay, NY, for over a decade now.

We have our habits. We’ve tried a few places. And considering the size of the place, it is pretty rare that we even try to discover something new.

On Friday night, a few guys were going to go to Cavallario’s Top Of The Bay to munch on Burritos and quaff some A-Bombs.

But Turk and I didn’t really feel like it. We searched the area for something different, something fresh.

And we found The Kitchen.The Kitchen

We went on a reconnaissance mission, to assess the location, the menu and available space. At the gate, a friendly greeter happily answered our questions and gave us a quick tour.

The Kitchen is located in The Captain Visger House, a beautifully renovated bed and breakfast, it is a Victorian house located in the heart of town, right across from the hospital. Captain Elisha W. Visger was the creator of the first 1000 island tours and lived in this house.

The Kitchen was becoming the newest entry in the A-Bay food tour.

We went back to The Ship and rallied a few sailors for this new culinary adventure.

The menu is said to shift weekly, based on what is seasonally and locally available. Today’s menu featured hearty American dishes, with an influence from French, Italian, and Californian cuisine. The cocktail menu is creative and immediately attracted our attention. It featured a mixology favouring regional ingredients and bold flavors.

Inside, the decor is eclectic. Rustic and classic, antique and modern, ba-rock and pop, replete with old album covers and in particular, shoutouts to Jethro Tull

We sat at one end of the restaurant – every other customer was on the patio, but we had had enough heat for the day after labouring on the golf course.

We ordered a round of drinks.

Bloody BayI went for their Bloody Bay, a Caesar made with an artisanal clamato made with crab, shrimp and lobster, with old bay spices and horseradish.

Others had different concoctions: Matt ordered a Dark Island Mule (Dark Island Spirits Vodka, Fever Tree Ginger Beer, candied ginger), Ken ordered a Bay Cuba Libre (Caliche Rum, Curiosity Cola and lime).

All drinks were great, especially the Bloody Bay. Zesty, tangy, spicy; deep, bold flavours for a refreshing drink, garnished with a spicy garlic green bean. Probably the best Caesar I’ve ever had.

“A must have,” Ken said of the Bloody Bay. “Made with a melody of seafood bisque, it is without a doubt, one of the best drinks you will ever let wet your lips. ”

We had to ask for Jeanine, The Kitchen’s mixologist, to come over to congratulate and thank her – and try to pry some of her secrets from her. She didn’t bite.

The menu also didn’t let us down.

Different items were ordered by the boys.

The Perch, locally sourced, lightly dusted and fried. It was served with, what else, a Housemade 1000 island dressing.  Lighter than calamari, nice crispiness, not greasy at all.

The Shiitake Bruschetta, a Mushroom topping mixed with thyme, red onion and a mild gorgonzola sauce.

Macaroni au Gratin, also known as mac + cheese. Cooked perfectly with tons of cheese and topped with candied walnuts.

Shiitake Bruschetta and Macaroni au Gratin

The beet salad, a generous portion of beets mixed with a blend of greens, tossed with a maple vinaigrette and topped with goat cheese and roasted pumpkin seeds. Filling, nutritious and colourful. Considering the size of the small portion, half of which was packed to go, I would recommend avoiding the large portion, even if sharing it.

The House Made Pasta, tender, silky papardelle, served with a rich roasted tomato sauce, with home made pesto and lots of Parmesan.

House Made Pasta

For my part, I ordered the Meatballs with the Utica Greens.  Even though one is meant to be an appetizer and the other an entree, you would be hard pressed to know which was which.

House Made Meatballs and Utica Greens

Two big, tender, delicious meatballs, made with ground pork and beef, served in a nice, zesty tomato sauce and finished with lots of parmesan. Served with some fresh crusty bread and a small green salad, it was a great dish. The portion was a bit small, though. Nah. just kidding!

The Utica greens are made with escaroles, mixed with prosciutto and topped with bread crumbs and parmesan mix. A leafy green vegetable from the chicory family, along with frisée and endive, it has a slightly bitter flavor, but much less than her cousin. It’s also much more tender than other greens such as collard greens or kale.  The leaves were cooked with a mix of spicy spices, giving the dish a nice heat undertone, cooled by the parmesan topping.

We had a great time at The Kitchen. The service was excellent, friendly and efficient. Owner and head chef Sam even came by to thank us, and they pledge to open early for us the next day, so we could enjoy some more cocktails after our round of golf!

“The Kitchen is one of the best kept culinary secrets that the dining scene has to offer,” Ken resumed. “hey only thing better than their fare is the unbeatable, friendly service. That alone sets them apart and you leave feeling you just had a terrific dining experience with family.”

I expect we will be back.

UPDATE @ July 14, 2018 17:32

As promised, Turk and I returned for cocktails, although with new companions. We sat on the patio this time, as we had the place for ourselves as the staff were running around, planning for the evening. But they were ready for us and happy to open up the bar!

Bloody Bay on the patio

A Toast to our Founding Fathers

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For one evening, we were asked to forget about the political negotiations and intrigues that led to the birth of Canada to reflect on a more important question: what did the Fathers of Confederation (and their female guests) eat and drink at the Charlottetown Conference of 1864?

Apparently, wine and extravagant meals played a vital role in convincing the Maritime provinces to join Confederation. Well, then.

A Toast to our Founding Fathers was the first event in the Canadian Museum of History’s series of tastings inspired by historical events.

Thanks to Audrey’s instigation and LP’s organizing skills, 15 of us were set to feast on a four-course dinner inspired by the Conference, prepared by the Museum resident chef Michael Lasalle (formerly at Chez Edgar).

To wash everything down, a wine tasting led by renowned sommelier Véronique Rivest, the first woman ever to reach the podium at the World’s Best Sommelier Competition. She informed us that champagne was the drink of choice at the Charlottetown Conference and that, therefore, we would sip bubbles all night long.

Between each course, historian Timothy Foran would regale us with his perfect diction and his lively accounting of the juicy culinary details of Charlottetown’s grand ball.
Arrival was set for 5:30, and we stood around near our tables, chit-chatting and wondering why there was no welcoming cocktail or, at a minimum, a wet bar of some sort while we waited for the event to start. At 6:10, we were informed that the other guests had gone on a tour of the exhibit, and that we were welcome to do so as well. It would have been nice to find out at check in. Oh well, we hung out in the Museum’s new signature space while waiting for the proceedings to begin.

The event started and the first course was served:

A Timbale of locally grown potatoes, poached northern shrimp and shaved asparagus, with sprigs of salicorne to garnish. What now? Salicorne is a seaweed that grows in salty marshes of the St.Lawrence. Fresh, it is crispy and a tad salty.

Timbale of Potatoes and Shrimp

This was the high note in the well-executed, if subtle, first course. The poached shrimp didn’t quite pop the way I enjoy them, but they were not overpowered by the very mild fingerling and purple potatoes. The asparagus brought some freshness to the dish.

The course was paired with the Domaine Vincent Carême Brut Vouvray – a sparkling wine from the Loire region of France. It is made with Chenin blanc and has a fairly intense yellow robe. A dynamic nose with scents of apple, pears and spices, with some mineral notes. A good start.

The second course was an Atlantic salmon, served on a bed of smoked pork hock, sautéed cabbage and spring peas:

Salmon and Pork

This dish could be divided in two parts. On top, a salmon pavé which was sadly overdone, hardened even. However, this was much to the delight of Ms. Waffle, who is not a fan of the pink-flesh fish and believes well-done is the way to go. She got what she hoped for.  Underneath, a delicious mix of cabbage and smoked pork, salty, earthy, with caramelized cabbage leaves to give it a hint of sweetness. There could have been more peas in the mix, because they were cooked perfectly and popped nicely amongst the softer mélange.

This course was paired with a Roederer Estate Brut Anderson Valley. My favorite of the evening, this American sparkling wine was  rich and buttery. You could taste the Chardonnay here. A medium straw color with a medium body, it had a nutty, apple flavour. It held well against the contrast of the fish and the pork.
The third and main course: Beef braised in red wine, lobster risotto and sautéed patty pans. A fun twist on a surf and turf!

Braised Beef

I probably could have eaten half a cow. That’s how good, melt-in-your-mouth, the beef was. The rich demi-glaze had you wanting more and more meat. The contrasting starch was rich, creamy and flavourful. Risotto is hard to make (so I very rarely try to make it… OK, I never make it) so this was enjoyable, the fact that it was lobstery made it even better.

To go along, a Domaine Bergeville Le Rosé Brut. I was skeptical when it showed up, with its raspberry pink color. I was even more while drinking it: fruity, sweet, sugary in fact. That’s why MP couldn’t help but remark that perhaps a Syrah or a Cab-Sauv would have been more enjoyable.

The dessert course was a Blueberry and Raspberry Clafoutis.

Clafoutis

Served in a mini clay pot, this classic french dessert is traditionally made made with black cherries. But variations abound, and small berries of all kinds are used quite often. The fruits are baked in a custard-like batter and garnished with powdered sugar. A good rendition here, creamy and fruity.

To accompany the dessert, a Castello del Poggio Brachetto, from the Piedmont region of Italy. Very festive colour, a hint darker than the rose but not quite red either. Spicy and fruity aromas. On the palate, some acidity hits you first, followed by floral notes, maybe rosewater. It is a light sparkling wine, surprising but interesting.
It was a very nice evening, combining good food, good wine and good stories.  For 95$, it was well worth the price.

The next event is to Commemorate the 173rd anniversary of the Franklin Expedition’s departure with rum tasting, Arctic snack and a rare glimpse of artifacts from the famous shipwrecks are on the menu.

Although the Franklin Expedition ended in tragedy, what could possibly go wrong with rum tasting?

Trudeau lose his Chef

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Looks like Prime Minister Justin Trudeau is searching for a new Chef.

After a 15-month stint at 24 Sussex, where the PM doesn’t live while he waits the residence to repair itself, Katie Brown Ardington is going back to the private world and is becoming the Executive Chef at Steve Beckta’s three sister restaurants: Beckta, Play Food & Wine and Gezellig.

As a teenager, Ardington got started in the food industry as the “dish pit” at the Isaac Brock pub in Brockville (now known as The Union Jack pub). She moved on up the pub’s food chain, becoming prep cook, garde manger, and then fry cook.

She joined the culinary management program at Algonquin College, and cut her teeth at the same time at the Keystorm Pub in Brockville, at Smugglers’ Run restaurant in Ivy Lea and at Flying Piggy’s.

Upon graduation, she was hired by Beckta, starting as garde manger and then working once again her way up the food chain, working as sous chef at Play, before returning to Beckta as the top chef.

As Executive Chef, Ardington will also oversee the changes Beckta is making to its fine-dining experience: come dinner time, Beckta will now be offering an a-la-carte menu in addition the their five-course tasting menu. Gone is the three-course prix-fixe menu.

As an appetizer, you can currently choose the Alberta Lamb Tartare or the New Brunswick Caviar. As a main course, maybe some Red Fife Tagliatelle or some Poached Scallops.

With Ardington’s comeback and Spring in the air (for real!), you can expect more changes to the menu in the coming weeks.

Rubio’s surfing above the competition

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We were shoe shopping in Mesa. Time flies when you shoe shop with kids. Because nothing matches the cross-specifications required by Ms. Waffle and Mini Waffle – and when it does, the shoe doesn’t fit.

Suddenly, a Spiderman shoe seemed to fit the bill. Alas, I noticed that the left shoe’s blinking light wasn’t working (a clear specification). In order to convince Mini Waffle to agree to the non-blinking Mickey Mouse snickers, Ms. Waffle tried to bargain lunch at a restaurant of his choice. He picked St-Hubert. Unfortunetaly, the closest one is a 37 hour drive away. Back to another pair of blinking Spiderman, previously rejected by Ms. Waffle because they were too heavy.

But admitting defeat on shoes meant she got to pick lunch, and selected Rubio’s Coastal Grill.

Rubio’s Coastal Grill, formerly known as Rubio’s Fresh Mexican Grill, is a fast food chain surfing on the growing “Fresh Mex” trend, like Chipotle and Mucho Burrito. Rubio’s specialty, however, is fish tacos – hence the Coastal Grill frame. And decor, which is meant to bring you to Baja.

The first Rubio’s restaurant opened in 1983 in San Diego. As a college student and son of a Mexican immigrant, co-founder Ralph Rubio used to make regular pilgrimages to Baja California’s beaches. Ralph discovered fish tacos at seaside taquerias and years later, brought them to America.

Today, there are more than 200 Rubio’s in Arizona, California, Colorado, Florida, Nevada and Utah. Its headquarters are in Carlsbad, a northern suburb of San Diego.

While the Original Fish Taco is still the flagship of the chain, the menu has grown to include grilled seafood options, steak or chicken served in tacos, salads, bowls, and burritos.

The kids love Mexican food, so they were quite happy. Though the Waffle Jr. was being difficult – she wanted a taco with nothing on it. What? She ended up settling for a Chicken and Cheese Quesadilla. Mini Waffle picked the Steak Tacos. Both kid meals came with two sides – Ms. Waffle picked the corn chips and unsweetened apple sauce for them. Speaking of her, she ordered the Steak Burrito Especial. I ordered two Original Fish Tacos with a large side of Mexican rice. Turns out, one of the Lunch Specials was two Original Fish Tacos and a regular drink for $6.99. Sweet. We ordered at the counter and found a booth to settle down.

While waiting for our food, I went to get our drinks. On top of the usual fountain pop from the Coca-Cola family, Rubio’s serves unsweetened, fresh brewed iced tea! There was a selection of black tea, passionfruit, and mango green tea. Good stuff. I then explored the Salsa Bar. With everything made home fresh daily, it was a nice touch.

The Salsa lineup had four offerings: the Mild, the Tomatillo, the Picante and the Roasted Chipotle. On top of that, two hot sauces: the Diablo and the Jalapeño Citrus. From left to right, starting with the top row:

  • The Tomatillo Salsa was fresh, light and a little tangy. Tomatillos, jalapeños, cilantro, garlic, and onion, Ms. Waffle couldn’t get enough of this – she even scooped some to bring home.
  • The Picante was not as good. You could feel the heat from the toasted, crushed red chiles, but it had a bitterness to it that wasn’t pleasant.
  • The Diablo Hot Sauce is not as hot as you would expect, but it was still the hottest offering. On top of the usual Red Chili Peppers, you could get a hint of Thai Chilies as well.
  • The Mild Salsa has a rich tomato flavor, with white onions, cilantro and a hint of jalapeño heat. The Waffle Jr. loved it with the corn chips.
  • The Roasted Chipotle Salsa was smoky and spicy, with a hint of lime tang. It had a rich, deep flavour, as you would expect.
  • The Jalapeno Citrus hot sauce was very nice – a hint of heat, a hint of citrus, good balance. Great with the rice.

Our food was delivered quickly, but not too quickly. There is some care here.

First, a general comment: the quality of the tortillas and taco shells was remarkable. They were fresh, thickly made with quality ingredients, allowing for a nice crispy surface and a chewy bite.

The kids ate all their food very quickly and were appreciative. The Steak Tacos, served in a warm corn tortialla, was made with marinated grilled steak, chopped, not ground meat. The steak was delicious, smoky, meaty. It was topped with guacamole, salsa fresca, chipotle white sauce, cheese and crisp romaine lettuce. The Chicken Quesadilla was made with a toasted flour tortilla with juicy grilled chicken and a melted blend of cheeses. No guacamole, no salsa fresca, no sour cream though – as requested.

Ms. Waffle’s Burrito Especial was a big one.

It was filled with the marinated grilled steak, fresh guacamole, citrus rice, black beans, lettuce, roasted chipotle salsa, salsa fresca and the chipotle white sauce. It was nicely wrapped in a gently toasted flour tortilla and served with a (small) side of tortilla chips. A very good burrito.

My two fish tacos looked pretty good. Rubio’s original fish tacos are made from Alaskan pollock, which is not very Mexican. Now, to be fair, it is sustainable and wild caught. Still. The fish is dipped in a beer batter and fried. I admit, it was cooked to crispy perfection, while remaining fluffy and fishy.

The tacos were topped with chipotle white sauce, mild salsa and fresh cabbage, which brought a nice texture contrast. Again, the stone-ground corn tortillas were just great.

The Mexican rice was alright, I guess.

The texture was fine, the flavour was quite mild – some tomato in there, some garlic. I used it mostly as vehicle for the salsa.

Overall, this was quite a pleasant discovery. I wouldn’t be unhappy to go back there for a quick lunch – and none of the Wafflers would complain, I reckon.

Rubio's Menu, Reviews, Photos, Location and Info - Zomato