Canadian Cheese - Crafted with Creativity

Canada is known for many things. Cold winters, ketchup chips, our politeness, milk from bags, poutine, hockey, the 'Biebs', and the list goes on and on and on. However, one of our hidden treasures that not many people may be aware about is our rich history in cheese making! Canadian cheese is creative, expressive, and as diverse as the Canadians who make it, so as we are about to celebrate our nation's 150th birthday I have partnered with the Dairy Farmers of Canada (DFC) to highlight three distinct Canadian cheeses from our country's cheese makers.

I am personally a huge fan of cheese and is probably one of the few food items I could not live without. Cheese is used in so many aspects of my favourite dishes such as on pastas, dips, dessert, and of course pizza! As it's become so intertwined into my daily life and consumption, it's also good to know a little bit more about its history and how Canadian cheese making came to be.

Historically speaking, Canadian cheese making is woven from our country's rich French and English heritage. Cheese making in Canada can be traced back to the early 1600s when French explorer and founder of the Quebec settlements, Samuel de Champlain first introduced cattle to the region. However, it wasn't until 1864 when American immigrant Harvey Farrington employed new technology to set up the very first Canadian cheese factory, "The Pioneer" in Norwich, Ontario. By the year of Confederation in 1867, over 200 cheese factories were now established in Ontario alone and the foundation for crafting distinctly Canadian cheese was set.

Fast forward to 2017, Canada's cheese industry is as vibrant as ever from coast to coast. Our great Canadian cheeses start with 100% Canadian quality milk that are produced by passionate Canadian dairy farmers in a sustainable way. To commemorate Canada's 150th birthday, I celebrated with a custom designed Canada cheese board with the best of the best in Canadian cheese that are highly-awarded varieties. Pair them off with some crackers and cherry tomatoes and you have the perfect snack ready to serve in minutes. Below you can learn some more on the three types of Canadian cheeses I had on my cheese board.

Avonlea Clothbound Cheddar, Cows Creamery, Prince Edward Island

Aged for 14 months in a carefully monitored temperature and humidity conditions, this cheddar is firm in texture and has a rich full-bodied flavour. Made by Cows Creamery in Prince Edward Island, this cheese is made with milk from local Prince Edward Island farms. Since no point on the island is more than 20 miles or so from the ocean, the salt air and iron-rich red soil add to the flavour and quality of this cheddar cheese which has received accolades since 2008.

Devil's Rock, Thornloe Cheese Inc, Ontario

Devil's Rock is a creamy blue cheese in a uniquely shaped pyramid and encased in black wax. Devil's Rock itself is an iconic rock surface overlooking Lake Temiskaming and onward into Quebec. This award winning cheese represents the rugged Canadian terrain of the Canadian Shield. Thornloe Cheese Inc. is farmer owned, sourcing daily from the region of Northern Ontario where the air is fresh, the waters are clean, and pastures are green. You can taste the difference in their hand making cheese practices here.

Comox Brie, Natural Pastures, British Columbia

Comox Brie is a soft bloomy rind cheese. It has a thin and moist downy white rind, a traditional, gentle yet slightly buttery taste, pungent mushroom aromas and a delightful, creamy texture that becomes runny over time as the cheese ripens from outside in. It's named after Comox, a small town near Courtenay, Vancouver Island, where Natural Pastures, the cheese maker is located. Natural Pastures is committed to making sustainable farming a priority every step of the way, including choosing milk suppliers on the island.

As Canada celebrates it's 150th birthday this weekend, there is no better time to support our Canadian dairy farmers. Canadian cheese is the perfect complement to celebrate this momentous occasion, so whether you may be hosting a backyard barbecue, going out on the town and dining at your favourite restaurant, or just staying home and watching a movie, make sure you put some Canadian cheese on the table. It's going to be the most delicously Canadian thing you can do.

Happy Birthday Canada!! EH!

Summer Fresh Perfect Pairings - Greek Burger & BBQ Pizza on Naan Recipe

The official day of summer has come and gone which means it's time to fire up the grill for barbecue season! Summer is meant for backyard get-togethers, cold drinks, and great food with family and friends, so we have partnered this year with Summer Fresh to bring you some simple recipes that you can simply grill, assemble, and enjoy! It's summer entertaining made easy that will allow you to spend less time cooking and more time spending it with your guests.

If you have stepped inside a grocery store lately you may have seen the many products from Summer Fresh on the shelves in their iconic green lids specializing in gourmet salads, hummus, and dips. Their Canadian story started over 25 years ago in a family kitchen where recipes were developed using real ingredients that can be found in anyone's kitchen. These products are always used with clean ingredients, with no added preservatives, and made with a belief of super fresh quality and uncompromising flavours.

I've created two simple recipes here showcasing some of my favourite products from Summer Fresh, perfect for that summer barbecue this weekend to celebrate Canada Day and our nation's 150th birthday! With less than 10 minutes to prep, these recipes are delicious and a breeze to make.

Greek Burger topped with a Tzatziki Feta & Cucumber Sauce

Recipe:

1) Cut up your favourite hamburger toppings such as lettuce, onions, and tomatoes
2) Mix together Summer Fresh Tzatziki, Greek yogurt, feta cheese, dill, and chopped cucumbers
3) Grill your hamburger patties on your barbecue. Optional: If you're making your own patties from scratch, you can also mix in some crumbled feta with the meat
4) Half way when grilling your hamburger patty, place a layer of Provolone cheese and let it melt
5) Assemble your hamburger and top it off with the Tzatziki Feta & Cucumber sauce
6) Pair it off with a Summer Fresh Greek Pasta Feta Salad

Roasted Red Pepper BBQ Pizza on Naan

Recipe:

1) Spread Summer Fresh Roasted Red Pepper Hummus on naan
2) Cover with Provolone cheese and sprinkle with shredded Mozzarella
3) Cut up cherry tomatoes in halves and place on top
4) Grill for 5-7 minutes
5) Top it off with prosciutto, arugula and/or spinach
6) Pair it off with a Summer Fresh Pad Thai Salad

If you need even more ideas for your Summer barbecue, check out Summer Fresh's current Perfect Pairings guide to give you some more recipes and inspiration by clicking HERE.

Would love to hear If you end up trying either of these two recipes at your next barbecue! As always feel free to leave your thoughts and comments below, and even how you personalized these recipes to fit your own barbecue style.  Keep checking back here next month as I will be creating some more recipes for you all with some new Summer Fresh products for the next long weekend in August.

FRANK Restaurant at the AGO - Georgia O’Keeffe Prix-Fixe Menu

Creative expression comes out in many forms. Some are expressed through writing, some are shown through music, and others express themselves through art and visual interpretations. As a food blogger over the past three years I've had some really special meals, devoured some amazing dishes, and learned a lot about the culinary culture along the way. I've seen food used as a vessel for creative masterpieces where a chef will pour their heart and soul into creating a dish that truly showcases their own personality and artistic expression using a blank canvas that we all know as "the plate." FRANK Restaurant at the AGO (Art Gallery of Ontario) is a prime example of how food, creative expression, and art can intertwine with one another, because quite literally this restaurant is situated inside one of the most famous art installations in all of Canada. Finding inspiration through art here is in every corner of this building, so it's no surprise it shines through in every dish that comes out of the kitchen at FRANK Restaurant. 

I came to FRANK Restaurant and the AGO last week to try their limited-edition menu inspired by the once-in-a-lifetime Georgia O'Keeffe exhibition that is taking place right now inside the AGO, making its only stop in North America. Georgia O'Keeffe (November 1887 - March 1986) was an American painter and a trailblazing figure in American modernism best known for her iconic paintings that shows her deep connection to landscape, architecture, and nature.

Renee Bellefeuille is the Executive Chef at the Art Gallery of Ontario and her creative expression comes out through cooking. She's created a marvelous three-course lunch/dinner prix-fixe menu that is inspired by Georgia O'Keeffe's timeless art pieces, which focuses on local and seasonal bounty with a New Mexico flair, a place that Georgia took a lot of inspiration from in her art work.

With 20 years of culinary experience, Bellefeuille has worked at some of the city's premier dining establishments including the Drake Hotel, the Consulate General of France in Toronto, and even alongside Jamie Kennedy with whom she worked as a Pastry Chef for five years. Now that she has found herself working at the AGO, where food inspires artful conversation, Bellefeuille leads an extraordinary team of chefs that combines global flavours and locally sourced ingredients to produce aesthetically pleasing dishes that satisfy the senses.

Her exquisite culinary ability has brought her the opportunity to create this limited-edition Georgia O'Keeffe inspired prix-fixe menu. The lunch menu is $35 and the dinner menu is $45. There is also a prix-fixe dinner and exhibition combo at $65 that packages the Georgia O'Keeffe art exhibit entrance fee and dinner prix-fixe menu all in one. Both lunch and dinner menus are the same with a difference in their dessert served at night.

Below you will see the Georgia O'Keeffe $45 prix-fixe dinner menu that has three courses: starters, mains, and dessert.

STARTERS

Bean Salad - fava bean, cranberry bean, grilled poblano pepper, dinosaur kale, heirloom tomato, puffed wild rice, roasted tomato vinaigrette

Goat Cheese - mixed seed flatbread, preserved lemon, fennel fronds, nasturtium oil, hisbiscus dust

MAINS

Grilled Trout - charred green onions, white bean, dill pesto, toasted sunflower seeds, artichoke and cultured cream puree

Duck Confit - dandelion greens, whipped ricotta, puffed quinoa, sea buckthorn, elderflower vinaigrette

DESSERT

Chocolate Rhubarb Tart - bourbon white chocolate mousse, sea salt praline nougatine, rhubarb gastrique

Ontario Wild Rye & Sweet Potato Cake - burnt citrus, toasted birch syrup meringue, goat milk caramel, graham cracker dust

Bonus Dessert (Not on the Georgia O'Keeffe prix-fixe menu, but on the regular menu)

The Georgia O'Keeffe Exhibit at the Art Gallery of Ontario is running right now until July 30th, 2017. Make sure you head on down to the AGO to experience creative expression two fold. First on the walls and then on your plate! Let all your senses be awaken. To purchase your tickets to the Georgia O'Keeffe Exhibit please visit here, and to reserve your table at FRANK restaurant please visit here. Enjoy!

CONTEST - Win a Dinner for Two at Touro Brazilian Steakhouse & Bar (Valued at Over $100!)

If you read my last post below, you'll remember seeing the time I had a delicious tasting at a Brazilian Steak House, so today I have teamed up with Touro Brazilian Steakhouse & Bar to give one lucky winner a chance to win a free dinner for two (including one drink each)! It's basically the exact same thing that I experienced! This is a premium dining experience where you'll have access to all the best cuts of meats known to man. The best part is that it is also all-you-can-eat so make sure you bring your appetite with you. If you're afraid you won't get your veggie in-take don't you worry because they also have an amazing Appetizer/Salad Station stocked with all sorts of veggies, soups, various hot and cold appetizers, and even a nacho bar!

To have a better idea of what this dining experience is all about, read all about it in my last blog post below. The winner will be able to choose their own preferred date and time for dinner (pending availability of course). This prize is valued at over $100! Here is how to enter:

Rules:

1) Follow 3 Accounts - My new repost account @theeverydayfoodies, my original account @theeverydayfoodie and @tourochurrascaria on Instagram
2) Like this picture on Instagram
3) Tag at least one friend in the comments below (each tag is 1 additional entry)
4) Optional: Repost this picture for a bonus 5 entries (remember to tag me so I know you reposted)
5) Optional: Visit my website (congratulations, you're already here!) and comment on the post by leaving your Instagram handle and letting me know what your favourite cut of meat to eat is!

Deadline to enter is at 11:59PM EST on May 28th, 2017. 1 random winner will be selected and contacted by DM on Instagram the day after.

Touro Brazilian Steakhouse & Bar

If you're a meat lover like I am, an experience like visiting a Brazilian Steakhouse is like no other. It's table side service of an all-you-can-eat buffet that brings you an endless array of premium cuts of meats at your fingertips. Quite frankly, "bring your appetite" here is an understatement because no one leaves a Brazilian Steakhouse hungry no matter how little you ate beforehand. Trust me, I barely ate lunch prior to coming here for dinner and I only got through a few rounds of meat before my stomach could go no further. You'll soon see why.

If your interest has been piqued, Touro Brazilian Steakhouse & Bar in Richmond Hill is the place to go for an authentic Brazilian steakhouse experience. The servers (or Gauchos who are traditional cowboys from South America) are literally flown from Brazil to work here, where they walk around table to table with the various meats on skewers slicing it directly onto each diner's plate. There is a process on how to get these Gauchos to come to your table to serve you which you will learn in a little bit.

When you are first seated at your table inside you'll soon be enamoured at their interior design and ambiance. It is simply stunning! With high vaulted ceilings, dangling chandeliers, and even a mural on the wall of the "Christ The Redeemer Statue" in Brazil, it's a restaurant you'll be more than comfortable and happy to spend a few hours in.

You'll first get served their signature "Cheese Bread" which is basically to me just little blocks of pizza heaven, a great warm up to what lies ahead. Your host will then direct you to their Appetizers Station that is fully stocked with hot and cold starters. I've been to other Brazilian steakhouses in the past and this is by far the best Salad/Appetizers Station I've seen. They have various DIY salads, quiona, corn, and roasted red pepper salad, soup, pasta, mashed potatoes, meatballs, and even a nacho station! You know how I said earlier that even on an empty stomach I barely got through a few rounds of meat? Well it's most likely because I pigged out at the appetizer station before hand. The food was just so good! Maybe an amateur mistake, but I have no regrets! My plate of appetizers was absolutely delicious and a great start to my meal! Their mashed potatoes was definitely a favourite of mine.

Before you get up and leave your seat you should now know how the process of getting the table side meat service works. You are given one circular card per guest at the table when you get seated. One side is green, the other side is red. Think red light, green light. When you want the Gauchos to walk to your table to serve you a slice of meat make sure your card is flipped up to the green side. Once you need a little break from the meats (you're possibly doing the meat sweats already), or when you simply will be not at your table flip your card over to the red side and this will signal to the Gauchos to stop coming over. It's as simple as that! Now that you understand this process it's time to eat!

The most iconic cut of meat here is called Picanha, a very popular cut of beef in Brazil which is beef top sirloin with a thick cap of fat. This is a must try when you come here and another favourite of mine.  Other cuts of meat they serve is Chicken Leg, Top Sirloin, Leg of Lamb, BBQ Chicken Wings, Pork Ribs, Garlic Steak, Pork Sausage, Bacon-Wrapped Chicken Breast, Beef Short Ribs, Parmasean Sirloin, and Flank Steak. And yes, if you're stomach can handle it all those cuts of meats are indeed all-you-can-eat! There is no limit as to how much you can have, so feel free to just indulge to your heart's content.

Another pro tip. You can't go to an authentic Brazilian steakhouse without ending the meal off with some Grilled Pineapple! After consuming all these cuts of meat your taste buds will be craving something a little different, a little sweet. I like to see it as dessert and it's probably one of the favorites for many people that come here. This is a MUST try! I will also admit I don't always necessarily eat this at the end of my meal. I've been known to start off with it as well. Cause ya know, there are no rules on how to eat here. Eat whatever and as much as you like!

For people who may be not as interested or have the stomach for an all-you-can-eat fare, they do also offer an A-La-Carte menu. Also on some special nights, a live Brazilian dance show performs at the restaurant giving guests some added entertainment throughout the night.

If you're looking for a night out with your friends or want to find a special place to spend a birthday or anniversary, Touro Brazilian Steakhouse & Bar is the place to be. It's sophisticated, it's delicious, and it's loads of fun. You will not be leaving hungry after your meal here. You'll be leaving satisfied. Make your reservation now by visiting here to start your Touro experience! Happy eating!