70 Down - Tasty Mediterranean Tapas in the Heart of Yorkville

By: Saema Nasir

Peering into the dark and dusky Middle Eastern resto lounge, 70 Down, one would not expect it to hold the culinary treasures it does. Masculine décor accented by low lighting, dark walls and leather chairs prompt expectations of cigars and whisky. 

I arrive at 70 Down in Yorkville hungry and skeptical. I have enjoyed excellent Middle Eastern fare at a wide variety of restaurants in my hometown of Ottawa and during my travels in Dubai, where I sampled fresh, authentic dishes. I wasn’t sure that this swanky restaurant with its posh location could provide the tasty ‘modern Mediterranean tapas’ its event invite promised. 

Boy was I wrong. 

As the roomed buzzed with other bloggers and eager foodies, the first course arrived. The montu, beef filled dumplings, were expertly presented in their own spoons topped with a creamy garlic yogurt sauce. It was an Afghani dish I instantly recognized from having tasted it at a local Ottawa mom and pop shop. These little meaty morsels were delicious! Spicy and savoury, but not too salty, the dumplings were mouthfuls of heaven. 

Next came the most succulent lamb chops I have ever had. They were moist, garlicky, tender and buttery. The melt-in-your mouth chops were perfectly cooked and delicately spiced with rosemary and thyme; a must have for anyone visiting 70 Down.

To accompany these dishes, 70 Down offers several specialty cocktails. I highly recommend the 70 South Side. Infused with cucumber syrup and accented with lime juice, the gin based cocktail is topped with pepper and provides a nice contrast to the rich, meaty dishes. Its light, fresh taste is exactly what the menu calls for.

The mini joojeh, or chicken skewers, were refreshing with a zing of lemon flavour that accompanies the first bite. Exotic saffron only added to the zingy, tangy taste and I could not get enough. 

The Moroccan fish tacos had a crunchy shell and were served with fresh tomatoes and savoury, crispy fish. While not as exciting as the other menu items, it was still above average and tasty. 

The menu also had a vegetarian offering in the form of seared halloumi cheese with micro shirazi. These spoonfuls of cheese and veggies tasted like fresh spring. The creaminess of the cheese contrasts nicely with tomato, parsley, cucumber and watercress. 

The head chef came to speak with us and as explained his menu choices, it became obvious that he was passionate about his food and mission.

"I wanted to provided a modernized and revolutionized take on the classics. That's my take on everything. I traveled extensively to create these recipes and I think I brought a lot of new flavours,” he said with conviction and passion.

70 Down’s re-launch was a pleasant surprise and if the food remains as excellent as it was when I visited, I would definitely recommend this unexpected gem to all foodies. 

To find out more, visit 70Down.ca. 

A Taste of New Zealand with Nobilo Wines

I would certainly love to visit beautiful New Zealand one day, as I have family that resides there. While I did not make the 14,000-kilometre journey to visit them this summer, I had the pleasure of getting a taste of New Zealand at a summer patio party hosted by Nobilo Wines at Oliver & Bonacini Cafe & Grill. 

Nobilo is one of New Zealand's leading wineries and offers high-quality products, including their award-winning Pinot Noir. Their wines are characterized by grassy and herbaceous notes coupled with exceptional balance and fruity aromas. I was eager to sample the wine after hearing about Nobilo's great accolades. 

O & B's Chef Tom Riley hails from New Zealand and prepared delectable canapes including lamb meatball sliders with chili jam and green yogurt. Nobilo's Marlborough Vineyard Sauvigon Blanc is perfectly paired with the spicy dish, as it cleanses the palate. Chef Riley also prepared lighter fare such as heirloom tomato, feta and mint skewers with black sesame and PEI oysters with lime  and ginger mignonette, the latter of which is a classic pairing for Nobilo's Sauvignon Blanc. With notes of pineapple, melon, passion fruit and hints of grapefruit, the wine is aromatic, fresh, crisp and sweet in flavour.

After a long day of work, it was a treat to kick back with a glass of Sauvignon Blanc and relish a perfect summer's day. 

If you would like to experience a taste of New Zealand without setting yourself back $4,000 for a roundtrip plane ticket, visit your local LCBO. Stores are now carrying the affordable Nobilo Regional Collection Sauvignon Blanc, which retails for $16.95, but is discounted to $14.95 until September 13.

Here's a novel recipe idea! Have you tried preparing soup with wine? For a unique twist on a classic, make Chef Riley's Smoked Tomato Soup with Miso Crème Fraîche. 

Tomato Soup Ingredients

5 kg ripe beefsteak tomatoes

1 bulb fennel, thinly sliced

2 cups shallot, thinly sliced

4 cloves garlic, minced

1 celery stalk, sliced

1 tsp smoked paprika

4 tbsp sherry vinegar

1/3 cup Nobilo Regional Collection Sauvignon Blanc

2 sprig tarragon

1 sprig thyme

1/4 cup good-quality olive oil

Method

1. Get your smoker going to 160⁰F/70⁰C.

2. Remove core and cut tomato into quarters; season with salt, pepper and olive oil. Place in

smoker and smoke for 10 minutes.

3. Sweat shallots, fennel, garlic and celery until soft. Add paprika and cook for another minute.

4. Deglaze with vinegar and reduce.

5. Add wine and reduce.

6. Add tomatoes and all their juice. Break up tomatoes with a wooden spoon. Simmer until all

cooked, about 20 minutes.

7. Remove tarragon and thyme. Season with salt and blend in bar blender, pass through a fine

sieve, and adjust seasoning.

Miso Crème Fraîche Ingredients

1/2 cup crème fraîche

2 tsp white miso

1/8 cup chives

Method

1. Combine crème fraîche with white miso and chives.

2. Mix together and refrigerate for at least two hours.

3. Garnish soup with olive oil, fresh basil and miso crème fraîche.

(Serves 6)

The Drake Hotel - Toronto - Summer Menu Tasting

For years, The Drake Hotel on Queen West has been an eclectic hub for artists and musicians wishing to express themselves. When it comes to culinary creativity, executive chef, Alexandra Feswick at the Drake's Sky Yard restaurant showcases her unique talents with flair and finesse. I attended the Drake Hotel's summer party on the bustling, yet intimate patio at Sky Yard to sample the restaurant's newly launched summer menu. 

Feswick's summer menu features fresh and local seasonal items to tickle your taste buds. Her beets and blue cheese salad is an excellent way to begin any meal. Light and refreshing, the dish is comprised of Ontario Stilton, roasted beets, fresh raspberries, toasted sunflower seeds, watercress and flavourful avocado cream. 

Crowd-pleasing albacore tuna ceviche with avocado and charred scallion puree was a big hit. Perfect for sharing, scrumptious morsels of ceviche sat atop a perfectly crispy taro chip, which disappeared all too soon, but the sampling did not end there.

Seafood lovers will be in seventh heaven when they take a bite of the pan seared Ontario pickerel with fennel, arugula, pickled cipollini onions and white anchovies. Sourdough croutons gives the dish a nice crunch, while sherry vinaigrette complements the dish with an acidic bite.

A tortilla cradling creamed corn garnished with grilled peach relish is an interesting combination that had me craving more. While I usually enjoy tortilla chips with a piquant salsa, the sweet and salty combinations of corn, peach and chips were both surprising and delightful. 

Whet your whistle with Sky Yard's new Drink Well bottle service program. Take mixology into your own hands by creating classic Drake cocktails such as the dark 'n stormy, Moscow mule, mojito, gin 'n tonic and the old fashioned. A mixologist attended to our party, delivered the essential ingredients and taught us how to craft the perfect cocktail. Interactive and fun, the Drink Well program is a more relaxed approach to ordering bottle service and is perfect for birthday parties, a unique bachelorette party idea or simply trying something new. 

The evening ended on a sweet note with summery strawberry baklava. Baklava on its own is saccharinely sweet and I was concerned that the dessert would be overly sweetened with the added strawberries. However, it was love at first bite! Decadent and delicious, the strawberry filling was tart and the sweetness was cut with balsamic vinegar under layers of phyllo pastry.  

Take advantage of the balmy summer weather at Sky Yard and bask in the sun while enjoying a great evening of delicious food and drink. 

To learn more about Sky Yard, visit thedrakehotel.ca.

Taste of Toronto

True foodies will tell you that of all the many food festivals that Toronto has to offer, Taste of Toronto is by far the best. What's in store at the festival? The crème de la crème of Toronto's chefs will be serving their world class cuisine al fresco, master classes will be offered and muscicians will entertainer festival-goers. 

Celebrity chefs Alvin Leung of Master Chef Canada, Lynn Crawford of Ruby Watchco, Carl Heinrich of Richmond Station and many more chefs will be at the festival this year to impress you with their culinary delights. Feast on a choice of 50 menu items including Splendido's braised pork belly, Byblos' charcoal-grilled lamb and Montecito's vanilla panna cotta. With an array of scrumptious dishes to choose from, Taste of Toronto will be sure to tantalize your taste buds! 

Taste of Toronto comes to town on Thursday, July 2 and runs until Sunday, July 5 at Fort York. Tickets are $19 - $25 in advance and $30 at the door. 

For further information and to purchase tickets, visit tasteoftoronto.com. 

Fettuccine with Creamy Mushroom Ragu

Father's Day is just around the corner and as I get older, I find it challenging to shop for a great gift for dad. He has received colourful ties, his favourite cologne, clothes, books and countless other gifts. I have gotten very creative to surprise him with a gift that I know he will love. 

This year, why not prepare a home-cooked meal that dad will be sure to enjoy? Often times, the best gifts are the gifts of time and those that are homemade with love. Try making a simple, yet delicious pasta dish, fettuccine with creamy mushroom ragu. This creamy and comforting classic will have dad singing your praises!

Ingredients
12 oz (375 g) fettuccini
2 tbsp (30 mL) olive oil
2 shallots, finely chopped
2 cloves garlic, minced
1 lb (500 g) mixed mushrooms, sliced
1 tbsp (15 mL) chopped fresh rosemary
1/4 tsp (1 mL) each salt and freshly ground pepper
1 cup (250 mL) Almond Breeze Unsweetened Original
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) finely grated lemon zest
1/4 cup (60 mL) finely chopped fresh parsley

Directions
1. Cook fettuccini according to package directions; drain, reserving 1/3 cup (75 mL) pasta water.

2. Meanwhile, in large skillet, heat oil over medium-high heat; cook shallots and garlic for 2 minutes. Add mushrooms, rosemary, salt and pepper; cook for 6 to 8 minutes or until mushrooms are tender. Transfer half of the mushrooms to blender along with Almond Breeze, lemon juice and lemon zest; purée until smooth.

3. Stir mushroom purée into skillet with sliced mushrooms until combined; cook for 2 or 3 minutes or until heated through.

4. Add pasta and pasta water to skillet; cook for 2 minutes or until pasta is evenly coated and liquid has evaporated slightly. Divide evenly among 4 plates; garnish with parsley.

Serve and watch dad smile! 

Yields: 4 servings

Nutritional Analysis:
Per 1/4 recipe: Calories 470, Fat 9g , Cholesterol 0mg, Sodium 210mg, Carbohydrate 78g, Fibre 5g, Sugars 8g, Protein 18g.

Recipe and photo courtesy of Almond Breeze. For more information and cooking inspiration, visit www.almondbreeze.ca.