Tag Archives: sweetbreads

Greedo goes to Canoe…hilarity ensues!

Now, in all my years of eating in this city, I had never been to Canoe. I did have sex in a canoe once–it tasted like Bud Light. But I’d never been to the restaurant at the top of the TD Tower with the majestic views of the city skyline…until now.

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So, I figured if I’m gonna be way up high, I’d better be drinking Life in the Clouds, this strong, hazy, double dry-hopped IPA from Collective Arts. If you’re a fan of unfiltered citrus beers, then this one’s for you. And hey, some of the wines here were like 90 bucks for a thimble…so I figured I’d better stick to beer.

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So we’re starting off with this dish of smoked boudin noir sausage, Kentucky-fried sweetbreads with risotto, walnuts and morel mushrooms. I knew I had to order this when I saw ’em bring it to another table under a glass dome with all the smoke. Now, I don’t always eat sweetbreads, but if you Kentucky fry that shit, I could slam, like, seven of these…and still have room for some shrooms:

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Now, for the main course, I was torn between the Tamarack Lamb and the Quebec Red Stag. But dude, how often do you get deer…from Quebec???

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This baaaad, baaaad venison was like a Bon Jovi keyboard solo in Flavourtown! Deer was cooked to a perfect medium rare, you’ve got like one or two potatoes, a small sausage roll, some peanut-butter jelly sauce…and a lot of cabbage. Like, a whole lotta cabbage–enough that you almost need a third piece of meat to go with it. Dude, I did not come here for the cabbage…but of course, I still ate it all, anyways:

quebec_red_stag_canoe (28)(This might be the most unclean cleaned plate I’ve ever seen…)

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Of course, even after all that cabbage, you KNOW I still had room for dessert, bro! But I gotta say, when I ordered the Chocolate Forest Stout Cake, this is NOT what I was expecting. I guess you’ve got some cake crumbles in there, with some marshmallow, chocolate pudding, chocolate chunks and then this chestnut/gingerbread ice cream. But I’d much rather have a great big piece of real man’s cake, the way they do at Wildfire Steakhouse, son!!!

Now, I gotta say, I know a couple people who’ve been to Canoe before, and they told me that I’d hafta stop for a burger on the way home cuz I’d still be hungry. But I can tell ya that after an appetizer, main course and a dessert…I did not have room for an after-dinner burger. Maybe it’s because I filled up on the free bread and butter, though?

canoe_bread+butter(Mmm, sourdough…)

Duck confit jerk style at a funky Queen St. snackbar, bro!

So, we’re hanging out at Cadillac Jenkins, this funky new Queen West joint that’s kind of a culinary cross between Fergie Jenkins and Cadillac Williams. And let me tell ya, they were bringing the high heat last night, hombre! Winterlicious might officially be over, but this place was serving up a one-off, four-course meal fulla stuff that isn’t even on the menu, son! They were combining Carribean and European all night long like Lionel Richie gone dubstep, starting off with this funkalicious flavour favourite—oxtail ravioli in a ramen broth:

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Man, this dish is so outta bounds, it ran over the cameraman! You’ve got the rich ‘n meaty beef from the oxtail in a pillowy soft pasta cushion, and a nice, light spicy broth, with just a bit of a kick. Man, I’m pretty sure I could slam seven or eight of these, with Guy Fieri’s Real-Deal Marinara Sauce on top!

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Now, this dish is Straight Outta Stomach, son! You’ve got some freshly cooked calf pancreas with a nice apple slaw, a celery puree and a side of crispy duck skin! Now, I’m no specialist when it comes to pancreas, but this kinda tastes a little like Japanese chicken karaage—hold the waffles though, bro!!!

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But now this, right here, is the main event. We’ve got a jerk-spiced duck confit on a red-bean cassoulet, sorta like Bob Marley be jammin’ with that topless broseph from Soggy. The duck skin is nice ‘n crispy, the meat just falls off the bone and melts in your mouth like el primo pulled pork. The beans are nice ‘n all, but I couldda used a little more spice—I definitely expected this dish to be a bit hotter. Still, this was one of the top five duck confits I’ve ever had. If they bring it back, you know I’ll be back, John Connor!

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But of course, you know we still had room for dessert! Where do I even begin with this cornucopia of Flavourtown righteousness? You’ve got two kinds of madeleines, some little chunks of candied squash, a toasted marshmallow ice cream and a chocolate-milk foam, son! I wasn’t sure what combination worked best with what, so I just made sure to shovel as much straight down my piehole as fast as humanly possible. But I gotta say, man, that chocolate-milk foam is downright taste-tastic! I dunno how they make that stuff bro, but I would totally eat it off a flip-flop!!!!