Author: crayola1207

Lunch at Lovey’s – Tunapuna, Trinidad & Tobago

Written by Ola Mazzuca – March 3, 2014

With Port of Spain in heat, abundant with tourists and locals alike participating in bacchanalian festivities, the outskirts of Trinidad and Tobago’s capital offers culinary respite from the Carnival traffic.

It’s a hot, sunny Tuesday afternoon in Tunapuna and people are lined up inside Lovey’s roti shop. They order buss-up-shot with curried chicken to flaky, soft layers of dhalpuri embracing pumpkin, channa and potato. Outside, the weather is hot, but it doesn’t compare to the piping fillings of a classic Trinidadian roti.

Lovey’s is a local take out spot in offering a simple, yet satisfying menu. Order ‘buss-up-shut’ and you’ll get pieces of flaky, light Paratha roti. The name is a phonetic take on “bust up shirt,” as the torn pieces of flatbread resemble ripped fabric. Bone-in fillings of chicken, beef and goat are served on the side. Buss up shut encourages eating with your hands, as the fragrant curries are scooped up with the wrap. 

If you’re looking for a more cohesive method of eating, opt for dhalpuri. Its layers are filled with “dhal,” seasoned ground split peas, creating a savoury pastry. Not a meat eater? Try bodi, which are long green beans, or my favourite combo of pumpkin, channa (chickpeas) and potato. If you’re from out of town and feeling adventurous, fill it with liver and gizzard. 

When the woman at the counter asks, “pepper?” think about it. A full “yes” will get you an inferno hit of hot sauce, be it’s origins scotch bonnet or ghost, “pepper” is more than a black bulb ground into dust. If you want a bite for good contrast to the sweet peas, opt for “slight.” You’ll be safe.

If you’ve committed to heat, consider picking up a bottle of Solo Apple J or Peardrax. The carbonated juices are a crisp way to douse the fire. 

As energy is expended to the maximum during Carinval season, it’s best to stop for a quiet lunch away from the city. Ensure that you’re in a shaded area, a hot roti in hand with a Solo in the other, and you’ll be ready to head back in town to turn up on the road. 

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8 am in Trinidad

I wrote this reflection exactly 4 years ago today (July 10, 2014). Don’t ask me why, but this came to mind. I searched my hard drive, and there it was, in a ‘TRAVEL’ folder. To honour Carnival season in Toronto, here’s a personal essay on a place I hold dear to my heart, with memories that are shaping the person I am becoming. 

It’s 8 a.m. in Tunapuna and a woman calls out for her dog. Its name is Iris and her voice rings with urgency. Minutes before, and minutes after, sirens fill the air. They scream danger in broad daylight as people flock to the market for fresh breadfruit or meat, flies hovering in the heat above each slab.

Inside a home, sophisticated and plush, surrounded by tin roof shanties and Creole houses coloured lavender, robin egg blue and baby pink, there is no urgency and you feel no tension. The world outside, stigmatized by crime, kidnappings, pickpocketers and rape is separate. Foreign women are free from catcalls and terse eyes. You can watch the news without being subjected to reality.

“Out in the streets, they call it merther,” sings Ini Kamoze. “When rhythms spacing out your head.” The concrete is hot, as the sun welcomes a new day in Trinidad. Kamoze’s birthplace may be Jamaica, but it all makes sense in daylight. Just walk around Port of Spain, and you’ll see an array of faces, characters, symbols and surfaces. Behind each of them lie vast experience, historic depth and cultural flavour.

“How many yuh want?” says the doubles lady on the corner, placing two bara on a piece of grey parchment in the palm of her hand. “Channa? Aloo?” Yes to both. She dips her spoon into vats of curried chickpeas and potato, dumps them onto the bara, adds a little chutney, be it cucumber or sweet tamarind. “Pepper?” she asks. All in, it’s an inferno. If you’re somewhat committed, say, “slight.”

And that’s only breakfast – an intro to the gastronomic blend of Creole and Indian cuisine and the event we call “eating.” Curried chicken wrapped in paratha or dhalpuri, its layers sprinkled with dried split peas makes a mean roti. Fill mine with pumpkin, a bit of channa and a bit of aloo. A dash of tamarind chutney. Wrapped in paratha. All is well.

Natural light seeps through a barred window into the kitchen, where a grandmother picks at a roti shell, buss-up-shut. After a series of locked gates, a door is left open to let in the island breeze. Walls are plastered with photographs. Family heirloom pillows grace a couch covered with macramé throws. The Price Is Right blares through the TV, its neon American primetime applause fighting the percussive chutney soca from a car passing by. The day is hot, and bodies become lethargic. Across the street, small children play in the yard of a shanty house. The woman tells me her neighbour’s property has never changed. No progress in upkeep or addition. She says that one of the young male inhabitants is a Rastafarian, who can be seen smoking sinsemilla in his own private space – a tin shed in the backyard. Bricks lay atop the roof to balance the beams below. It’s a wonder that they don’t fall.

Cars drive by, blasting Machel Montano’s latest track. Some bump Drake or 50 Cent. There’s shared cultural elements amidst the varied demographic puzzle in each subdivision and it shines in many ways.

At night, it’s hot. Crickets orchestrate a symphony of song, buzzing in the heat. A breeze rushes in every now and then. As palms brush against the walls of the house, it sounds as if someone has entered the property. Your heart races. Then stops. Races. Then stops. You realize that it’s just the nature of the weather, the vibe of the people, the essence of the land.

Sometimes you forget where you’re going; numbers, names and turns. The next thing you know you’re driving around town with strangers. Full speed down the highway, the windows are down and your hair is a mess. It’s mad hot. The heat is thrilling as Action Bronson plays through the stereo on full. The directions to Tacarigua are blurry as each moment passes. And at that point, you want to be lost for a very long time.

It’s almost midnight in Trinidad. In a partition, you question what you just did and answer with emotion. Push boundaries. Turn a blind eye to the warnings. Life is more real when it’s raw.

Sonia Aimy Live at Lula Lounge

Sonia Aimy is all about movement; it’s in her voice, performance and modus operandi for life. She is a progressive, innovative artist in an emerging world music scene in Toronto (and abroad!) that blends African, Italian and Canadian culture through her art.

“Con i piedi per terra,” she says. “You are a servant to the earth through your art. Once you understand your purpose – you need to get your nia, your purpose. The spirit of the art leads and guides you. The work will speak for itself.”

If you’ve had the opportunity to experience Sonia perform live, like I have, then you know her words ring true. Here are a few shots I captured at her stunning performance at Lula Lounge for BanTOR Radio on November 5, 2015 in Toronto.

Sonia Aimy Oduwa and Band:
Sonia Aimy – Lead vocals and percussion
Jan Morgan – Trumpet
Jerry Nkatrah – Bass 
Peter Oppong (Paa Joe) – Guitar
Michael Adeoba – Percussion 
Sani Ijovudu – Percussion

Off-the-Shelf Traditions with #BonneMamanCA at Cluny Bistro

by Ola Mazzuca 
Photography by Jeffrey Chan courtesy of Bonne Maman

French fare can be attributed to a variety of eponymous elements. Julia Child represented technique. Alice Waters stood for quality ingredients. In the kitchen, it’s Bonne Maman – a brand that has been around for over 40 decades, celebrating the nostalgia of homemade jellies and preserves. Maybe it’s the red and white gingham pattern lid or simple script logo that resonates in our minds, echoing nostalgia of fresh buttery croissants spread with butter and strawberry jam. Maybe’s it’s the most humble branding that struck us first as we strolled the aisles of our local supermarket or specialty grocer. At Cluny Bistro in Toronto’s historic Distillery District, it’s all about bringing Bonne Maman to brunch.

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Chef Christine Tizzard

On Saturday, November 14, Celebrity Chef Christine Tizzard (CBC’s Best Recipes Ever) hosted an engaging event, sharing her love for Bonne Maman products. Tizzard, who was born and raised in St. John’s, Newfoundland, can’t remember any name brand jam sitting on the shelf. Despite the fact that “good quality fruit was hard to find in Newfoundland,” all jellies and preserves were homemade. It was on the chef’s first trip to France that she discovered Bonne Maman.

 

 

“That’s where I had my first Parisian croissant,” Tizzard says of the cafe below the hotel she and her mother stayed. “The jars on the table were Bonne Maman. I said to my mom, ‘this is way better jam than what we have at home.’”

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Bonne Maman uses top-notch ingredients, sourcing fruit directly from France and non-GMO practices. A recent AC Nielsen product report states that overall sales of jams and preserves have been down 10 per cent on the market, however Bonne Maman is booming at an increase of 29 per cent.

Cluny’s Executive Chef Paul Benallick emphasizes the bistro’s attention to detail. “It’s not tweezer food. It’s interesting, good French food,” he says.

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Cluny Bistro Executive Chef Paul Benallick at work

Benallick says it was a “challenge to pair sweet jams with a savoury brunch,” yet showed and proved effortlessly with a diverse menu infusing Bonne Maman’s flavour with style.

On the table were Cluny’s fresh mini baguettes baked from the in-house boulangerie, a selection of breads and croissants perfect for spreading the jam. We commenced with a bonne maman red currant jelly roasted heirloom carrot salad. Set atop a sunchoke puree, and dusted with fresh lime, chili, hazelnuts and ducca, the dish was aesthetically pleasing. The vegetables had been roasting since the wee hours, and it was evident in their texture and compliment to the red currant.

 

The second course featured grilled east coast halibut cheek. Benallick says that all fo Cluny’s seafood is sourced from East to West coast from various boats, highlighting everything in season. In this dish, Bonne Maman dulche de leche was used in the vadouvan base, an flagrant and rich French curry made in-house, blended with steel-cut grits and a slice of soft, roasted acorn squash.

Pairing berries with poultry is key, and the main event delivered with a whole roasted organic duck. Carved table side, the bird was complimented by an array of sides including: brussels sprout and quinoa salad, confit fingerling potatoes dusted with coarse sea salt and herbs, and a sticky-sweet blend of spiced walnut and bonne maman cherry jam chutney. With duck, tart flavours (citrus or berry) is imperative.

The final course, or piece de resistance, of bonne maman chestnut spread stuffed profiteroles, with milk chocolate chantilly and a berry puree. Perhaps the most unique product from the Bonne Maman line, the chestnut spread is definitely an acquired taste for those who are used to seeing vibrant colours on their butter knives. However, it’s a surprise to the palate, with its earthy, full flavour and concentrated texture.

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A table full of like-minded women, passionate about food and a dedication to the craft, is the perfect setting to celebrate a kitchen staple like Bonne Maman. It’s simple, it’s quality and unapologetically off-the-shelf.

 

Ola x OSHEAGA 2015 – The Visuals

Ola conquered Osheaga for the first time during the civic holiday weekend (from July 31 to August 3, 2015) at Parc Jean Drapeau in Montreal, Quebec, Canada. The annual music and arts festival celebrated its 10th anniversary with utmost girth by bringing out  some of the most internationally-renowed artists. Amidst the chaos of waiting in long line-ups, running from stage to stage, sore feet, expensive beer and sneaking in to the VIP media area, the park’s natural, tranquil setting offset all to make for a truly rewarding and memorable experience. In this photo essay, you’ll find some of the moments Ola captured throughout her coverage with BanTOR Radio.

Roots & Culture Cuisine – A Diasporic Food Feature

Welcome to Toronto, where the biggest party of the year is the colourful, enthralling celebration of Caribbean culture known as Caribana. The festival might only happen every summer, but West Indian culture is celebrated year round in “The Six” through music, fetes and, of course, food. Toronto is one of the best cities in the world for Caribbean cuisine. Jerk chicken and roti are the first dishes that come to mind when one mentions Caribbean food, but all of the dishes that reflect the true flavors of the Caribbean — pelau, ackee and saltfish, callaloo, bokit — are available in T.O. It’s a place where you can taste the flavour of almost every island. If you’re craving a five-dollar jerk chicken lunch special with rice ‘n peas packed up in a white Styrofoam box, there’s a good spot for that. If you’re searching for authentic Trinidadian doubles, reminiscent of those sold outside Piarco airport, a flight isn’t necessary. Toronto is more than a ‘mosaic’ of cultures – it’s a place where people share and explore different parts of the world. The city cherishes facets of the Caribbean and the Diaspora, which is why many of the restaurants in our list have been serving the city core and Greater Toronto Area for years. They are preserving culture, straight from the kitchen, and onto piping hot plates.

This Bajan/Guyanese roti spot in Parkdale is revered for quality paratha and perfectly spiced curries. Although Bacchus is known for takeout, it’s also an inviting place to sit and savour. Just ask Anthony Bourdain, who stopped by the restaurant during his Toronto stop for The Layover. If you do stay, there’s beer on tap at the bar, and a window for people watching while you’re enjoying a roti filled with jerk chicken and pumpkin, sipping on a bottle of Kola Champagne. Hospitality is in abundance for those who dine in, as your glass of water never runs empty, and your roti arrives on a real plate, with real stainless steel silverware. No white Styrofoam containers here. Bacchus encourages you to mix and match roti fillings, both traditional and unconventional,. Homemade curry chicken, goat and beef are tender, while homestyle veggies – from channa to spinach – are hearty. The veggie samosas are also delicious, and their creamy coleslaw is a perfect pairing to any rice dish. Also on the menu is Barbados-style street food like the “Bajan Handshake” — five chicken fingers tossed in smokey BBQ sauce, and served with skinny sweet potato fries and honey mustard sauce. To end, try the flaky pastry peanut butter star, and cap it off with a five-dollar rum and coke.
Go to The Real Jerk during Caribana or any time year-round and you’ll find some of the realest Jamaican vibes Toronto has to offer. The atmosphere here is as lively as the food. Every Thursday, they host a karaoke session aptly titled “Irie-Okie” and, though their old outdoor BBQs from their previous location are a thing of the past, the new location boasts a lounge area offering one of the widest selections of rums in the city, and they still host and cater an annual boat cruise event during Caribana. Prices are fair and the jerk chicken wings are the bomb. The roti comes in a generous serving, too. Originally located at Queen & Broadview in Riverdale, owners Lily and Ed Pottinger were recently forced to relocate due to construction of new condos on their old site. They’ve now found themselves in a bigger space at Gerrard and Carlaw. For the Pottingers, 29 years in business and a consistent place in NOW Magazine’s annual Best of Toronto list doesn’t mean resting on one’s laurels. Ed can be seen greeting every table and clearing the dishes, and staff are helpful and knowledgeable, recommending the perfect cocktails to pair with your dish. Beautiful murals depicting scenes of Jamaica painted on sheets of zinc meanwhile have survived through three different moves (there was also a brief stint operating a smaller take out joint in suburban Woodbridge). The Real Jerk remains a landmark for the local Caribbean community and visitors to Toronto alike, attracting a culturally diverse clientele. It is a meeting place for food, culture, music and people, and truly is a piece of Jamaica in ‘the Six.’ Check out their sister location in Toronto’s Beaches neighborhood, at the fitting address of 1004 Kingston Road.
Shiraz Aligour brought doubles to Canada in 1976 when he established Ali’s West Indian Roti Shop in Toronto’s multicultural Parkdale neighbourhood.
Walk into Ali’s West Indian Roti shop. Glance to your left. Now, to your right. With two massive wall murals depicting Maracas Bay, this institution in Toronto’s multicultural Parkdale neighborhood brings you one step closer to Caribbean heat, even in the midst of a Toronto winter. But you haven’t acclimatized until you’ve tried the homemade pepper sauce and tamarind chutney that blesses Shiraz Aligour’s authentic Trinidadian dishes. A former welder hailing from Princes Town, Trinidad, which is said to be the birthplace of Doubles, Ali moved to Toronto in 1972. After an injury on the job, he opened up his first shop four years later with his wife, in a smaller unit one block away. They’re the go-to for Caribbean eats at the Canadian National Exhibition, where Ali has operated two restaurants in the food building for the last 16 years. “When we started, 90 percent of our customers were West Indian,” Aligour says of his now 38-year-old establishment. “The white customers didn’t know about our food, so they were introduced to it by their co-workers and would come and try. They would ask, ‘What is a roti?’ and I would have to explain it. There were no pictures [on the menu boards] at the time. Those who liked spice would get right into it. The others, it would take time.” Now, Aligour says the clientele is “50/50” due to the various ethnic backgrounds within the community. Likely Toronto’s oldest Trini establishment – and the one that brought doubles to the city – Ali’s is the Mecca for piping hot roti. What Ali describes as a “boat,” can weigh up to two pounds, with fillings of boneless chicken, curry goat, veggies, and shrimp. The doubles, too, are massive. Two, tumeric-rich bara blanket the perfectly cooked channa, fragrant with garlic, thyme and cumin. Ali also serves a top notch POS sidewalk snack: Sahina, deep-fried dough balls blended with split peas and collard greens. To offset the spice, finish off with one of Ali’s home made ice creams: Coconut, mango and soursop are all made with fresh fruit. Ali shuffles back and forth between the back kitchen, where staff are kneading dhalpuri dough, baking paratha skins and simmering curry beef—all Halal. “Yes, sir! How are you?” he asks a familiar face at the cash, grabbing an aloo pie, adding a dollop of chutney and wrapping it quick. “When I started to work in Canada, my friends couldn’t say the full name Aligour, so they shortened my name to ‘Ali’,” he says over a glass of Mauby. “Last week, 10 new customers arrived and said, ‘oh, my friend told me to come,’ or ‘I was walking in Parkdale and wanted a roti and somebody told me to go to Ali’s.’ It makes me feel good. I can serve my people and introduce our culture to the Canadian culture.”
A chef at Ali’s West Indian Roti Shop makes paratha on a flat-top stove.
Each paratha wrap is homemade – preparation begins as early as 7:00 a.m.
Fresh paratha dough balls waiting to be thinned out.
Shiraz Aligour of Ali’s West Indian Roti Shop – Parkdale, Toronto, ON
Fresh bara, hot and piping out of the fryer. Rich with turmeric and super soft.
Making Doubles: Step 1
Making Doubles: Step 2
Making Doubles: Step 3
Making Doubles: 4
Channa and chutney fill the tamarind-rich blanket of bara
Mr. Snack – top plantain chips.
Hospitality runs in the family for the owners of Indar’s Roti and Doubles in Rexdale, Ontario. Founder Indar Rampersad’s sister is the proprietor behind Pamela’s Café, a popular eatery in Chaguanas, Trinidad, near Port of Spain. Look up at the ceiling at Indar’s and you might feel like you’re closer to Maracas Bay thanks to an airbrush mural in vibrant island colours. Or maybe it’s the bake and shark that’s on your table, served with all of the staple fixings. Listen to the sound system and you’ll hear the latest soca mix – sold at the cash, atop a cooler of currants rolls, kurma and barfi. Maybe you are on your way to Maracas, by way of Canada. Rampersad established Indar’s in 2012 with a mission to serve the community with top-notch Trinidadian eats. “Light and fluffy” is the perfect way to describe the restaurant’s main seller, doubles. The sweet-and-spicy, channa-filled snacks have the perfect amount of chutney, are tightly wrapped and non-greasy. Also popular are the deep-fried Pholourie and the All Day Veggie Platter. “My mom makes all the food we sell, but if we had to choose specifically according to our customers, our veggie platters remind them of home,” Indar’s daughter, Anu, says. Generous spoonfuls of baigan choka, channa and aloo, pumpkin and bhagi fill white Styrofoam containers, with paper bags of freshly baked dhalpuri on the side. The chicken roti is Indar’s most popular dish, notorious for its heaping chunks of meat – all halal – and filled with veggies of your choice, and a splash of scotch bonnet.
Doubles from Indar’s
Shark and Bake from Indar’s
Island Foods has been a staple in Toronto’s core, at the edge of the Liberty Village neighbourhood since 1974. The large restaurant space accommodates couples to families that stumble in throughout the day for piping hot roti fllled with tender curry goat, bright channa and spicy potatoes. Jerk chicken and curry oxtail entrees are stacked high on plates, complete with cole slaw and rice and peas. Owned and operated by the Sawh family, Island Foods is authentic Trinidadian cuisine. There isn’t any aloo pie or sahina, but the doubles are classic. With fluffy bara, perfectly cooked channa, and a hint of chutney, it’s one of the best takeout treats you’ll find on King Street. The restaurant is fully licensed, serving an array of mixed drinks, and Caribbean beers like Red Stripe, Carib and Dragon Stout. They’re also known for their booth at the Canadian National Exhibition Food building, where they’ve been selling hot, cheap eats for nearly 30 years. For island heat in the East end, visit their takeout location at 1310 Don Mills Road.
When Matthias Laurin and Kristel Procida moved to Toronto five years ago, they were in search of home-style dishes that reminded them of home in the Lesser Antilles. Located in the colourful Kensington Market neighborhood, their Le Ti Colibri, is a vibrant cove of authentic Creole eats from Guadeloupe and Martinique. Amidst the city’s abundance of Jamaican and Trinidadian spots, this unique restaurant shines. “They see the white sand beaches, but they don’t know the culture behind it,” Procida says of Canada’s general perception of the French islands. “We bring a new flavour.” Laurin, a trained and cultured chef who has worked in Europe, hails from Martinique, while Procida is from neighbouring Guadeloupe. Both countries offer very similar flavors, blending African spices with a French twist. “The main ingredient is love,” Laurin says, crediting his grandmother, Mamille Leonie, for many of the homestyle dishes served. Offerings range from Accras de morue (codfish fritters) to plates of callaloo and codfish. But nothing compares to the Bokit – a truly irresistible, “Creole sandwich,” served in a fried bake. This popular street food from Guadeloupe is usually filled with either seafood (shredded salt cod, tuna) or veggies (avocado, soy meat) and comes in several different mixtures and varieties. The most popular Bokit at Le Ti Colibri is “Le Augusta,” which is filled with feroce— a blend of avocado, codfish and cassava. With a guacamole-like consistency, feroce doesn’t level. Fresh and clean flavors of fish and veg are pronounced in each bite, especially when paired with LTC’s house-made, spicy Creole sauce. A combo will get you a side of cassava fries or a whole fried plantain, perfectly caramelized and piping hot. Don’t forget a glass of homemade sorrel ginger juice, aka bissap. Le Ti Colibri is a pretty small place, and you’ll find their shaded, lush back patio packed with an ethnic mosaic of diners on a sunny day. Speakers bump everything from Chronixx to Kassav’, with an emphasis on Zouk of course. Laurin and Procida have picked the perfect spot in Toronto to share their cultural gifts with the city, and their establishment reflects the food they make: colorful, warm and inviting.
Plantain hot from the fryer, nice and carmelized, just how I like them.
‘Le Augusta’ Bokit Sandwich: Mashed avocado mixed with codfish, cassava flour, scallions, garlic, and a chopped herb and lemon juice.
Plantain
Matthias and co. preparing Bokit sandwiches.
‘Accras de Morue’ – salt cod fritters.
Le Oxford Bokit Sandwich and a side of Plantain
The menu at Leela’s is extensive, and adaptive to the multifaceted palates of its Mississauga neighborhood. At lunchtime, a diverse clientele to musicians from the nearby Long & McQuade store line up for “Hungry Wednesdays.” It’s an event for customers, as mini parathas are stuffed with chicken, goat, shrimp or potatoes and channa for a mere $3.29. Add a doubles or sahiena – slight with homemade tamarind chutney – a bottle of Apple J, and lunch is superb. If you’re craving traditional “Trini Sunday brunch” food, opt for the chicken pelau. This take on fried rice is abundant with tender pieces of bone-in stew chicken, shredded peppers and mandolin-thin carrots. It’s best served with a side of Leela’s macaroni pie or callaloo, a top favorite amongst patrons. For a real taste of Trini nostalgia, spend time with Leela Mahese for Sunday brunch. Tomatoes and saltfish, bhagi (spinach), amazing pumpkin, starchy and sweet eddoes choka (eddoes and potatoes), baigan choka (roasted eggplant) and fried bodi beans are always “hot and spicy,” like the sign says. Consume the platter with whole-wheat sada roti a la minute, and it feels like you’re at grandma’s house in Tacarigua. Mahase regards this meal as “sentimental” and “home bound” from her Sunday morning customers. As one customer testimonial reads, “When you’re running a business that’s home bound, it’s love. Leela and her family are truly blessed and grateful to be able to share their love for good food with their customers and the city.”
Doubles – slight pepper – and a bottle of Apple, J.
The veggie combo at Leela’s Roti & Doubles
Chicken Pelau, Macaroni Pie and Sada roti
Leela Mahase and her daughter, Ashwini
Chicken Pelau, Macaroni Pie, Sada roti and an Apple J
In an industrial business lot in Scarborough, there’s a piece of San Fernando behind the doors of Mona’s Roti. Step inside and all you hear is noise — The sound of heaters, stoves, boiling oil, and people shouting, “I need six dhalpuri and a bag of pholourie.” Nostalgia-inducing smells of aromatic curry, tamarind, pepper and turmeric fill the air. There are a couple of tables to sit and consume a roti, but they’re rarely ever used. Mona’s is the epitome of a Caribbean takeway. When co-owner Mona Khan and her husband, Cyrus, moved to Canada in the late 80s, she began producing hundreds of roti skins in the kitchen of her Markham home. At the time, she was feeling “homesick” after moving back and forth from the outskirts of San Fernando, Trinidad, where Mona’s began. “While we were in Trinidad, it was tough to live,” says Cyrus Khan, who helped Mona open their Marabella shop in 1983. “People from all over the island would come to us for a well-made dhalpuri.” Purchasing their current space in 2003, Mona’s quickly became the place in Scarborough for made-to-order roti. Today, classic curry chicken in a dhalpuri shell is what people crave the most. Yet, Mona’s is famous for their baseball-sized pholourie, perfectly spiced and fried, or specials like their jerk chicken and rich, curry beef. The kingfish steaks and salt cod are also tops, paired with some pumpkin, spinach or baigan choka – a traditional roasted eggplant dish. All of this cooking commences at seven o’clock in the morning, and with many hours spent in the kitchen, and around Mona, Cyrus can attest to the passion his wife puts into the food. “She is happy when people enjoy the food and come back with good, positive comments. She doesn’t look at the cost, or anything like that,” he says. “That well-made Creole taste you have in the Caribbean, people long for that and they love it, you know? Many people come in for a taste that they can’t get anywhere else in the city.”
When co-owner Mona Khan and her husband, Cyrus, moved to Canada in the late 80s, she began producing hundreds of roti skins in the kitchen of her Markham home. At the time, she was feeling “homesick” after moving back and forth from the outskirts of San Fernando, Trinidad, where Mona’s began. “While we were in Trinidad, it was tough to live,” says Cyrus Khan, who helped Mona open their Marabella shop in 1983. “People from all over the island would come to us for a well-made dhalpuri.” Purchasing their current space in 2003, Mona’s quickly became the place in Scarborough for made-to-order roti.
Staff at Mona’s Roti in Scarborough roll and knead dough for paratha roti.
Paratha Process 1
Paratha Process 2
Paratha Process 3
A Mona’s Roti staff member engages with a customer grabbing a lunch roti to go.
Paratha Process 4: Fillings!
Curry shrimp roti with squash in whole wheat paratha.
The story of Mona’s captured on a board. Step inside to taste a real piece of history.
In an unassuming strip mall in Brampton, a suburb northwest of Toronto, there’s a Jamaican joint that turns up on a Tuesday. Walk into The Vineyard and you’ll find its tables filled with men drinking Red Stripes and shooting the shit, their voices fighting the volume of Vybz Kartel and Alkaline songs through the speakers. Against bright orange walls, there are handwritten signs promoting the daily special, and Digicel “top-up” posters. The vibe is raw and real, which is why many Brampton locals can’t get enough of the ambience, as well as that five-dollar jerk chicken special. “I’ve eaten here five times in one day,” says one area resident, Devin Gorgis. “I never get sick of it.” Gorgis lives down the street, and has become a familiar face at Vineyard, where owner and head chef Michael Bailey doesn’t even have to take his order. “When I walk through the door, Michael sees me and says: jerk chicken, rice and peas. I know people that drive from Bradford for the Tuesday special. If the food is that good, you’re bound to come back.” The fedora-wearing Bailey likes to crack jokes, but he’s serious about his jerk chicken. What makes it special? It’s all about preparation. “We wash our meat three, four times, until you see no more blood,” he says. “We wash our rice until you see clear water. We make our own seasoning from scratch. Most restaurants go to the supermarket and buy seasoning, but we blend everything. Pimento is number one.” A classically trained chef, Bailey moved from Clarendon, Jamaica, to Toronto in 1992. Vineyard has been open since 2007, serving diverse Brampton with an array of classics — breakfasts abundant with ackee, saltfish, callaloo and “food” (typical provisions of yam, dumpling and boiled green banana), to a daily soup special (cow foot, fish) and melt-in-your-mouth oxtail. The Vineyard also serves a and practically-perfect fry bake. Bailey compares his establishment to the “United Nations” for its ability to attract all races and occupations. He often serves “more Indian people than Jamaicans” from the local population of South Asians, to notable celebrities like Kardinal Offishall, who lists Vineyard as his favourite Jamaican restaurant outside of the city. The restaurant even makes a cameo in his short film, “The Invention of Truth.” Before the video, Vineyard’s proprietor had no idea who he was. “The first time he come here, he don’t stop [eating]. My daughter brought it to my attention… [Now] when he has a party or birthday, I do the cooking for him.” Bailey never takes a day off. Peeking out of the kitchen to take orders often sends him to front of house, where he receives enthusiastic greetings and goodbyes of “see ya later, boss!” He’s preserving Caribbean culture in the community through his food and his attitude. “I love to serve people, you know? I’m doing my part. I get to know everyone, and it brings people together.”
Bailey compares his establishment to the “United Nations” for its ability to attract all races and occupations. He often serves “more Indian people than Jamaicans” from the local population of South Asians, to notable celebrities like Kardinal Offishall, who lists Vineyard as his favourite Jamaican restaurant outside of the city. The restaurant even makes a cameo in his short film, “The Invention of Truth.” Before the video, Vineyard’s proprietor had no idea who he was. “The first time he come here, he don’t stop [eating]. My daughter brought it to my attention… [Now] when he has a party or birthday, I do the cooking for him.”
“I’ve eaten here five times in one day,” says one area resident, Devin Gorgis. “I never get sick of it.” Gorgis lives down the street, and has become a familiar face at Vineyard, where owner and head chef Michael Bailey doesn’t even have to take his order. “When I walk through the door, Michael sees me and says: jerk chicken, rice and peas. I know people that drive from Bradford for the Tuesday special. If the food is that good, you’re bound to come back.”
“I’ve eaten here five times in one day,” says one area resident, Devin Gorgis. “I never get sick of it.” Gorgis lives down the street, and has become a familiar face at Vineyard, where owner and head chef Michael Bailey doesn’t even have to take his order. “When I walk through the door, Michael sees me and says: jerk chicken, rice and peas. I know people that drive from Bradford for the Tuesday special. If the food is that good, you’re bound to come back.”
The fedora-wearing Bailey likes to crack jokes, but he’s serious about his jerk chicken. What makes it special? It’s all about preparation. “We wash our meat three, four times, until you see no more blood,” he says. “We wash our rice until you see clear water. We make our own seasoning from scratch. Most restaurants go to the supermarket and buy seasoning, but we blend everything. Pimento is number one.”
Callaloo and saltfish dinner complete with ‘food,’ otherwise known as side dishes that commonly include starches of boiled dumpling, boiled banana, yam or cassava.
A classically trained chef, Bailey moved from Clarendon, Jamaica, to Toronto in 1992. Vineyard has been open since 2007, serving diverse Brampton with an array of classics — breakfasts abundant with ackee, saltfish, callaloo and “food” (typical provisions of yam, dumpling and boiled green banana), to a daily soup special (cow foot, fish) and melt-in-your-mouth oxtail. The Vineyard also serves a and practically-perfect fry bake.
When Claude Fearon, owner of JR Sweet’s Jamaican Inspired Ice Cream, was growing up in Sandy Bay, Jamaica, Sunday night dessert always meant a slice of his mother’s freshly-baked black cake or carrot pudding, paired with a scoop of rum raisin ice cream. “That was our staple,” says Fearon. “Those are the things that I remember as a kid, and a lot of the people that walk in the door feel like they’re a kid again in Jamaica. It makes them feel good.” Fearon opened JR Sweet’s, in Toronto’s Oakwood-Vaughan neighborhood, in May 2014 with a vision to share a facet of his culture that was being overlooked. Toronto’s Jamaican community includes numerous places to feast on jerk chicken and curry goat, but nowhere else that specializes in the island’s unique ice-cream flavors. “In Jamaican culture, we have a lot of desserts and it runs pretty deep,” Fearon says. “I want to bring that to Toronto in a more detailed fashion.” Fearon works with different suppliers to offer a vast array of ice cream flavors, including Coconut Rum, and incredibly rich variations on classics like Stout, Mango, Soursop and Grapenut. There are a few unexpected twists like Tequila Lime and Kahlua, but the standard choice is nostalgic like Sunday nights in Sandy Bay: an outstanding Rum Raisin. Loaded with the dried fruit and fragrant like an aged barrel of Appleton, it’s unequivocal. Fearon isn’t stopping at hype of obtaining exotic delicacies, and sees JR Sweet’s as “progressive business.” He plans to change formulas to produce a more authentic Soursop flavor, and introduce nesberry, a tangy-sweet fruit from Jamaica. After closing for the season in September, JR Sweet’s re-opened on Father’s Day, with additional cakes, pastries and Jamrock-inspired frozen yogurt.
Rum Raisin on a waffle cone from JR Sweet’s Jamaica Inspired Ice Cream.
Scoops of Rum Raisin, Mango and Grapenut ice cream overflow – with whipped cream on top.
Claude Fearon, owner of JR Sweet’s Jamaican Ice Cream

Lisa Ray

Photo by Javier Lovera

“Success is yours to define.”

Growing up global

Actress. Model. Advocate. Call her what you will, Lisa Ray is more than all three. From being the host of Top Chef Canada to the face of Rado Watches, her travels mimic the span of her career. “I like to think of myself as more boho than corporate,” says the self-proclaimed “covert type A,” who began modeling at 16 in India. “In reality, I have a strong work ethic.”

Core values  

In 2009, Ray was diagnosed with Multiple Myeloma, a rare blood cancer. She established the Yellow Diaries, a blog that chronicled her experiences, and led her to explore concepts of beauty. Believing that the modern age suffers from ”pathology of perfection,” she embraced meaningful endeavours to inspire change. In a recent collaboration with Indian design house Satya Paul, Ray manifested her experience through silk and sequin. Her “Phoenix Rising” sari is one of many gorgeous creations, where portions of the proceeds are donated to Multiple Myeloma Research at Princess Margaret Hospital.

Diversity her strength

Known for her tenacious role as Sue (Sunita) Singh in Deepa Mehta’s Bollywood/Hollywood, Ray “proudly proclaims” her mixed heritage off screen. “I realized early on that my strength was my uniqueness,” she says of being born to Indian and Polish parents in 1970s Toronto. Ray aptly calls Canada a “cultural stew” that has shaped her outlook on life

Bright diamond

Ray ultimately serves all, be it culture or people. This year, she was recognized for servicing her country with a Diamond Jubilee Medal. “After leaving Canada at 16 to live in India, Europe and the States, I have discovered a new sense of purpose and stability in Canada, which helps me give back in more effective and meaningful ways.”

You can catch a stunning Ray as the lead role in the theatre performance of Taj, which will hit stages across Canada in late October and the new season of Top Chef Canada next year.

 

http://www.lisaraniray.com/

This piece was originally published in the FALL 2013 issue of CHLOE Magazine

Rose Reisman

Photo by Javier Lovera

“Success is waking up every morning, loving what you do and not thinking you’ve ever worked a day in your life.”

The “Art of Living Well” is not a formula, but a philosophy

Opt for a Citrus Salmon Superbowl at the Pickle Barrel or discover a recipe for healthy chocolate cake. Thank nutritional guru Rose Reisman. She believes that “eating well isn’t about deprivation,” and is constantly searching for dishes both flavourful and healthy. Her Choose It And Lose It concept compares counter intuitive menu items from restaurant franchises and is a resource for real people on the go. “Life is such that we’re all going to end up in a fast food restaurant at some point during the week.” Reisman often finds salads that are twice the fat and calories than burgers and shares her collations on CityTV’s Breakfast Television, CityLine and in her daily Metro News column.

Palatable pages

With a roster of 19 books this fall, Reisman didn’t always write about health-conscious eats. In the 90s, the avid jogger was filling pages with decadent recipes, but her “cholesterol was off the Richter scale.” This inspired her to publish Rose Reisman’s Enlightened Home Cooking in 1996. It sold 75,000 copies in Canada with proceeds donated the Breast Cancer Foundation.

Fueling the cause

Rose Reisman Catering sponsored the 2013 Weekend To End Women’s Cancers, providing a total of 7,000 lunches in partnership with Pickle Barrel. Yet, the Art of Living Well truly shines at Glow Fresh Grill. The unique restaurant in Toronto’s Shops at Don Mills features a menu with Reisman’s light, seasonal picks.

Fall feasts

Reisman considers sweet potatoes “candy food” and tops her turkey breast with a cranberry apricot salsa. This season, she is boasting about a newfound favourite: Brussels sprouts. “I roast them in the oven with bell peppers and Parmesan cheese. They’re outstanding!”

Watch Rose Reisman “Choose It and Lose It” weekday mornings on Breakfast Television.

This piece was first published in the Fall 2013 issue of CHLOE Magazine

Andi Petrillo

Photo by Javier Lovera

“Success is being happy with your accomplishments, big or small.”

From living room to screen

Growing up, Andi Petrillo didn’t understand why her father spent Saturday nights watching men pass a puck back and forth on television. Now, he watches her on CBC’s Hockey Night In Canada. Raised by Italian immigrants, hockey became a “tradition in the household” and ultimately gave the Petrillo family a “Canadian identity.”

Versatility is key

During the 2012 NHL Lockout, Petrillo felt “crushed.” She says that, “For someone covering the sport, this iconic brand, you’re a little miffed that you can’t fulfill that.” Yet, it presented a new wave of opportunity for Petrillo to cover cross-country skiing with first-hand experience. “I swear I was out there for two hours but it was only twenty minutes,” she says of the challenge. “It gave me more of an appreciation and opened my eyes to other sports.”

Petrillo studied Broadcast Journalism at Seneca College/York, covering everything from politics to local news. That changed when her radio instructor noticed her passion for sports. “I back up my work. I do research. I have my contacts,” she says. “The minute you open your mouth and know what you’re talking about, you’re for real.”

Real life

In 2010, Petrillo traveled to Afghanistan to host a Default concert for Canadian troops. She reveled as the audience was “getting a break from the grind” of 24/7 war. But when the reporter and crew witnessed injured Afghan children at a nearby hospital, reality set in. Petrillo didn’t shy from delving into core issues – Journey to Afghanistan is a 30-minute documentary that captures the experience, which she shot and edited herself.

Learning from the pros

Petrillo has watched athletes prepare with “so much dedication, discipline and focus.” She applies these elements of practice before she goes on air. “The day that I don’t feel like doing it is the day I should push myself even more.”

 

Catch Andi on CBC’s Hockey Night in Canada this fall or follow her @andipHNIC

This piece was first published in the Fall 2013 issue of CHLOE Magzine

Angela Aiello

Photo by Patrick Lascina

 

“Success is in making goals, being driven and motivated to achieve your life’s vision, while understanding that fear and failure are a part of the journey. Success is having a dream and going for it!”

Tasting experience and undertones of passion

From growing up in the Niagara region to working at a winery at barely legal drinking age, Angela Aiello, 31, had no idea that she would be the founder of iYellow Wine Club – a social utopia for wine lovers worldwide. Today, bold glasses of Riesling and gentle flutes of Prosecco have weaved their way into every facet of her life. “It’s a perfect ménage of work, life, travel, and love,” she says, with the inclusion of her sommelier boyfriend. “Its here to stay and I’m not going anywhere.”

Bottleneck education

Aiello knew wine was the perfect fit while working at Vineland Estates as a teen. The ambitious young woman would later become a host at Peller Estates, simultaneously pursuing a Communications degree. The new grad moved to Toronto, working as a receptionist at a television production company, unaware of the real resume at her fingertips. With an unfulfilled palate and an insatiable thirst for a robust glass of pinot noir, Aiello established the iYellow blog. The list has grown to over 10,000 members to date.

Pinot Grigio with Asiago or Louboutin pumps with MAC Russian Red?

By teaching others about identifying grapes to pairing wine with food, Aiello equates wine with fashion, as it is the “perfect accessory” to lifestyle. When it comes to trends in the bevy world, she predicts that Port and aperitifs will make a comeback as post and pre-dinner drinks. Apart from opening up a bottle with sushi or dessert, Aiello believes sparkling wine is for every occasion. “Regardless of how the bubbles are made, whether it’s traditional or Charmatt, I use it in a lot of different ways,” she says, citing juice pairings or mixing with sangria. “You’re alive, so drink a glass of sparkling!”

A sip of the future.

Aiello says that many things she has premised in her life are “coming true,” and even sees her own wine label in the future. Wine is in her blood, as Aiello’s 85-year-old grandfather still makes wine in the traditional Italian way. The reason she hasn’t had the chance to make her own?

“I’ve been too busy drinking it!”

To learn more about iYellow, check out http://www.iyellowwineclub.com and http://www.angelaaiello.ca/

This piece was first published in the summer 2013 issue of CHLOE Magazine