Hungry Heart Cafe

Today Derek, Cathy, Bev and I checked out the Hungry Heart Cafe at 142 Military Road. It's part of the Stella Burry Community and uses profits from the cafe to support training and affordable housing in the community. You can check it out yourself at www.hungryheartcafe.ca. The food was fantastic, colorful and seasonal. We had two orders of Eggs Benedict, French Toast and I had Pulled Pork Sandwich with chipolte aioli, grilled pineapple, sweet grilled sweet peppers. Reservations are recommended @738-6164.

Anyway, this reminded me of a couple of very tasty recipes for French Toast. I will post the recipes separately.

Get Stuffed

These next recipe's are inspired by Get Stuffed Restaurant at 100 Duckworth Street. Although it's been awhile since we have been there, it still stands out in my mind as an incredible dining experience. They served a Roasted Red Pepper Dip with Salty Wontons to get you started and the wine was served in a stemless wine glass which was a first for me. The Meatloaf was delicious as it was grilled and served with a Red Wine Sauce. Dessert was Bananas wrapped in a Phyllo Pastry. They offer a Regular or a Get Stuffed Portion. For the finicky eater they also offered a hot dog! Call 757-2480 for reservations.

S at the Majestic

Last night Derek and I, Bev, Bob and Cathy went to S at the Majestic for dinner. Deborah joined us later for an appetizer and a glass of wine. I was a bit put off from the grease stains on the menus. Clean menus, clean restaurant. There wasn't any bread or an amuse bouche to start.

We ordered an International Trio of Dips to start:
Asiago and artichoke dip ~ bruschetta ~ sundried tomato and olive tapenade ~ garlic toast points ~ grilled flatbread.

Three of us had Pistachio-Crusted Chicken: Anjou pears ~ pancetta bacon ~ triple creamed brie ~ mango chipotle drizzle ~ whipped potatoes ~ sauté of vegetables.

Derek had Grill Beef Tenderloin:
8oz. filet ~ wild mushrooms ~ cognac demi glace ~ chili oil ~ whipped
potatoes ~ sauté of vegetables.

Bob had Big AS S Steak:
16oz. rib steak ~ Guinness mushroom and onion sauce ~ tempura cajun
onion frites ~ garlic whipped potato ~ grilled asparagus ~ charred
sweet peppers ~ grilled tomato

For dessert:

Bananas Foster Bread Pudding
Caramel sauce ~ chocolate fudge ice cream

The kitchen had run out of bruschetta and substituted a red pepper dip. It had way too much onion. Derek said his potatoes were cold. The bananas in the dessert tasted way overripe. Although the rest of the food was tasty, I wasn't blown out of the water by it. I probally wouldn't return there.