The Week in Yum - My May Supper Club, Distillery Root Beer and an Evening Out at the Intercon




I feel like I am back in the saddle again with two media events in one week under my belt. After a bit of a break from eating and drinking all the damned time, I am back to eating and drinking all the damned time, which isn't the worst thing in the world. This week, the discovery of the summer was, without a doubt, Mill St Brewery's Distiller Root Beer. You heard me people, BOOZED UP ROOT BEER and it is really, really good. It's not too sweet and none of us could detect a trace of alcohol taste which is either a really good thing or a really bad thing. It was suggested that a scoop of ice cream would make for an amazing grown ass adult root beer float. I will be reporting back on that as soon as I can get my hands on a six pack to bring home (I was told that the LCBO will be stocking this sugary ambrosia by the May 24 weekend).



If you haven't been to the Mill St Brew Hall in the Distillery District, now is the time to change that. They have great beer, yummy pub grub and one of the best patios in the Distillery. While we were there testing the root beer, we were served a bunch of menu items that pair well with it. Savoury pizzas, crispy fries with a spicy aioli and a sausage coil served with a buttery pretzel bun were the perfect foil for the wobbly pop but I found the duck wings were sweet enough on their own - they were tastier with my TankHouse but it was the only dish that I, personally, wouldn't pair up with a root beer.

I can't believe we are seriously discussing "root beer pairings".





Oh, if you have kids, put this stuff under lock and key. Just saying.


This is my new anthem for the summer (not work, children or grandmother safe, btw) :




Earlier in the week I was invited to mosey on down to the Intercon on Front Street to check out their newly revamped ballroom and event space. We were wined and dined, treated to an actual dessert room with tables crammed with candy and sweet confections as well as any oyster bar and a sampling of hot items from the catering kitchen.

media and bloggers are like toddlers, always expecting a loot bag at the end of the party and the Interon didn't let us down. Everyone got this cute little blue tooth speaker so that we can blast Lemonade out in the garden!



The best part of the event, for Robyn (of Planet Byn) and I was the photo booth, housed in a converted little camper van. If I thought we wouldn't have been kicked out of the hotel, I think we would have spent the entire evening in there. The photo booth shenanigans occurred before we even saw the bar and by the time we were escorted away from it, there was already a line up.







Oh yeah, tickets to my May Supper Club at the Kingston Social are up! 
purchase tickets here





Comments

Post a Comment

Popular posts from this blog

Vietnamese Chicken Meatballs

Image
I have had a serious craving for bun - if you eat Vietnamese food, you know what I'm talking about. A bowl with crisp, shredded romaine lettuce, cold rice noodles, lots of chopped dry roasted peanuts, fresh mint and cilantro, shredded carrots, cucumbers and some sort of sticky, sweet bbq meat that you pour nuoc chom over and then scarf it all down like a maniac because it's so refreshingly delicious that you can't stand it?? Okay, if you don't eat Vietnamese food and don't know what I'm talking about, go find some. Honestly. So my quest today was to make some but I didn't feel like tackling the bbq pork today but The Kid loves meatballs so I thought I would whip up some sort of Vietnamese meatballs out of ground chicken and do a kind of   Bun Ga Nuong . The only thing I was worried about was the sticky, caramelized glaze on the outside when I found this recipe on the Food and Wine web site.  It's from a cook book called Small Bites by Jennifer J...
Read more

Travel Diary : Toronto to Nova Scotia 2021- First Stop, Montreal

Image
 Hello my lovlelies! The family is on our first vacation in almost two years and it's a covid friendly affair. Not ready for international travel, airports and sharing air for 8 hours, we threw our Segway Ninebot Max scooters on the roof of the car and headed east. We stopped in Montreal for the first night, thinking we would just get up early and continue on our way. HAH who is going to bitch about burrata and rose outdoors? Like that was going to happen. I booked us into the brand, spanking new Hotel St Thomas on Sherbrooke, we dropped all of our crap into the ginormous room and hit the road on the scooters. It was a Monday night, which means just about any restaurant I would want to visit is closed so we did the only thing you can do in on a Monday.... we went to Old Montreal and grabbed an outdoor table at Bevo Bar and had a lovely bottle of Rose, some pizza and apps, perfect after a long day of driving. Once we woke up, we all knew we wanted to stay another night so I took ca...
Read more

Sous Vide Pork Souvlaki

Image
I love the idea of pork souvlaki. I love the flavours, I love the charcoal flavour that the grill imparts and I love any meat that gets dipped in lots of tzatziki. What I don't love is dry, leathery meat and, unfortunately, that is almost always the case when people try to cook small chunks of lean meat over the grill. That's where sous vide comes in. I just made my regular marinade and instead of cutting the pork into bite sized pieces, I cut my pork tenderloins into 1" slices and then after 24 hours of soaking in the fridge, I sous vide them before cutting some of the disks into chunks and skewering them (I left half of them as is and grilled the medallions, which worked even better) right before we threw them on the grill for a quick char. I finally have my perfect pork souvlaki - tender, moist (OH MY GOD THAT HORRIBLE WORD AGAIN) and with all the wonderful souvlaki flavours but without the dry, overcooked bits that are almost unavoidable when you grill them fro...
Read more