A
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Kim’s ConvenienCe By Ins ChoI
JAN 15 - FEB 2
Laugh along on the journey as Appa, the Korean owner of a convenience store, and his fractured but loving family confront the future and attempt to forgive the past.
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PHOTO OF THE MONTH What’s making us smile British-born Australian journalist and producer Gordon Elliott, wearing a Santa Claus costume while raising money for children’s charity, stops for a pint of beer with his reindeer ‘Dobbey’ at the Fallow Buck pub in Enfield, Middlesex, England. (Photo by Mark Clifford/Getty Images)
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TABLE OF CONTENTS 18 DRINK PEOPLE TO SEE
Tequila Not For Shooting
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PEOPLE TO SEE DJ FDJT Mixes It Up
20
DRINKS TO TRY Beer, Wine & Spirit Showcase
12
MUSIC PEOPLE TO SEE Big Wreck Interview
24
FOOD PLACES TO GO Restaurant News & Reviews
14
DRINK PEOPLE TO SEE Crazy Runs in the Family
26
FUN PLACES TO GO New Party Pub & Danceteria
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PLACES TO GO Roadtrip to Konzelmann
APPERITIFS Tasty Bites of News
BEER PEOPLE TO SEE Spearhead’s Tom Schmidt
Do you have a great photo to share? Send it to us!
INDULGEmag.com | January 2013
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FROM THE EDITOR
R
eading the premiere issue of a magazine is similar to opening a brand new release from a craft brewery. There is the excitement of cracking it for the first time, anticipation the first taste, and satisfaction of enjoying a team’s creative success. Indulge Magazine is the voice for drinks culture and nightlife in London, Ontario. We craft the stories and share the experiences about people to see, drinks to try and places to go to enjoy everything the city has to offer. We welcome you to sign-up for your free print subscription and join our fun community of knowledgeable drink enthusiasts. Cheers, A. PAUL MITCHELL
Follow Paul on Twitter: @apaulmitchell
Contributors JAIME BURNHAM
Mother of two girls balancing career & enjoying finer things like wine, cheese, and travel.
BRITTANY DAKINS
Self-proclaimed foodie, avid traveler & soonto-be media grad.
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EDITOR-IN-CHIEF A. Paul Mitchell CONTRIBUTORS Stephanie Sargent, Michelle Grace, Jared McAdam, Jaime Burnham, Jennifer Davies, Brittany Dakins, Darcy O’Neil PHOTOGRAPHY A. Paul Mitchell, Jerry Ziler, Justine Ha, Darcy O’Neil OUR THANKS Dana James; Kerri Bradt at BDC for your ongoing support SUBSCRIPTIONS Print subscriptions are FREE within the London area. Visit indulgemag.com to sign up! ADVERTISING National Advertising advertising@indulgemag.com Retail & Lifestyle Brands Food & Beverage Trade Elise Nagel, 519 / 668-4833 elise@indulgemag.com MARKETING & EVENTS pmitchell@indulgemag.com ARTICLE/PHOTO REPRINTS Please contact our office for details and pricing. INDULGE MAGAZINE 922 William Street London, Ontario N5Y 2S6 Telephone: 519 / 852-3765 editor@indulgemag.com indulgemag.com
MICHELLE GRACE Journalism grad and lover of stout beer, the darker the better!
STEPHANIE SARGENT
Likes meeting new people, tasting whiskeys and enjoying London nightlife with friends.
Indulge Magazine, Business Registration #220995989, is published nine times a year. January 2013, Issue #001 CANADA POST: Send address changes to address above. Publisher Agreement TBA Contents copyright © 2013 Indulge Magazine. All rights reserved. No part of this publication may be reproduced in any form or by any electronic or mechanical means without prior written permission from the publisher. Opinions expressed in Indulge Magazine are not necessarily those of the publisher. Indulge Magazine does not assume responsibility for claims by its advertisers or contributors. All items submitted to Indulge Magazine become the sole property of the company.
© 2013 Francis Ford Coppola Winery, Geyserville, Sonoma County, CA
COPPOLA WINES AVAILABLE AT: BLACK TRUMPET | BLU DUBY DAVID’S BISTRO | MEIN STREET THE TASTING ROOM | TRICHILO’S WALDO’S ON KING
LCBO# 521021 www.FrancisCoppolaWinery.com
APERITIFS Tasty News Bites To Whet Your Appetite
The LP still represents just a sliver of music sales; however, Nielsen SoundScan reports that in 2011 while CD sales fell by more than 5%, vinyl record sales grew more than 36%
Beau’s flagship Lug Tread Lagered Ale is available in one-of-a-kind handsanded pinewood crates through select Beer Store locations. The attractive packaging for their 12pack of 600 ml bottles is crafted in Vankleek Hill. Once emptied, they can be repurposed for storage or stackable furniture (they fit an LP vinyl collection) or returned to the brewery for credit. www.beaus.ca
Tired of paying good money to watch ice melt? Keep your beer cool for hours with KegSkin ($39.95), a reusable Neoprene insulation that enwraps 50L containers. No more messy oversized tubs or garbage cans full of ice. KegSkins are available in five colours and can be customized with printed logos or photos. www.keg-skins.com
SharpShots has commercialized a familiar delivery vehicle for Jello shooters in the form of a 2 oz. plastic syringe. Each package of 25 sells for $19.95 usd with your choice of 10 flavoured gelatin packages ready for mixing. Seems like an easily replicable gimmick. Onyx Lounge and Supper Club on Carling held the Canadian product launch back in July. www.sharpshots.us
Three Olives takes flavoured vodkas to extreme with Birthday Cake, S’Mores, Root Beer & Chocolate flavours clearly targeting younger
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Wondering if you are within the legal limit? Test yourself with the Redline disposable Self-Breathalyser ($2.99 cdn). Calibrated to either 0.05% or 0.08% BAC, blow into the straw and see if the tester goes from green to red. The breathalysers are sold in Canada by Toronto radio personalities Georgia and Susanne, www. thewineladies.com. Substitute your regular vodka in Bloody Caesars to create an exciting new cocktail full of umami goodness. Bakon Vodka ($39.95 cdn, LCBO #289355) from USA’s Black Rock may have been discontinued from LCBO shelves, but bottles remain if you order quickly. Everything is better with bacon. www.lcbo.com
bottom of the card, beside the date of birth. A press release from the Ministry of Transportation states that helping prevent youth from smoking and drinking is part of the McGuinty government’s plan to keep families safe and healthy, at home and on the road.
New Driver’s Licence Helps to Identify Underagers Ontario is making it easier to identify when someone is of legal age when buying alcohol. Beginning January 1, a new identifier on Ontario driver’s licences and photo cards will clearly show when card holders turn 19. The age is clearly marked followed by the exact date the card holder turns 19, all in bold letters. It will be located near the
Public Looking for Healthy Drinks Report Says Drinktec, the largest and leading international trade fair for beverage technology, released a whitepaper in December that identifies the four overarching trends influencing consumer behavior worldwide. They suggest that these trends are impacting the development, production and marketing of all beverages, from beer and juices to energy drinks and coffees. The four broad consumer trends, the •
Approximately 150,000 cards are issued each year to drivers under the age of 19 Driver licence cards in all Canadian provinces except Quebec include an age identifier
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drinkers. | US’ Anchor Distilling has created Hophead Vodka from two types of hops in small copper pot stills. Company already produces beer
INDULGEmag.com | January 2013
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APERITIFS Tasty News Bites To Whet Your Appetite
In 2011, a third of Mollydooker’s yearly production went down the drain when a forklift accidentally dropped 462 cases of $185 per bottle wine; total loss was valued at over $1 million
report states, are that consumers are seeking natural ingredients, want products with functional benefits (ie. Improved health), desire new taste experiences (best seen in the craft beer movement), and have a growing awareness of sustainability issues. The combination of high energy costs and social consciousness is driving the industry toward “green” products that have a low impact on the environment. Product developments we can expect as a result include self-adhesive labels, more “perfectly packaged sleeves” for polyethylene terephthalate (PET) containers and more ready-toserve beverages. Drinktek suggests that craft brewers in particular will enjoy lower variable costs which may not necessarily translate into lower retail prices.
Dragon’s Den O’Leary Launches Wine Kevin O’Leary, perhaps the most over-exposed financial personality currently and who is best known for his role as an investor on CBC’s Dragons’ Den, has entered the wine market with his own eponymouslynamed wine. Partnering with Niagara peninsula Vineland Estates, a winery run by third generation winemakers with more than 25 years of experience, O’Leary Fine Wines offers a Cabernet Merlot and Unoaked Chardonnay, both 100% VQA and available
for under $15. Interestingly, the winery’s materials state that “O’Leary Fine Wines is a brand of wines that embodies outstanding value, honesty and directness. Each varietal is created in close collaboration with Kevin O’Leary.” Visit www.kevinoleary.com/ finewines.
Vandals Destroy 62,000 Bottles of Vintage Wine Wine lovers may want to stop reading immediately. Reuters reports that last month, vandals in Tuscany destroyed more than 62,000 bottles worth of choice Brunello di Montalcino of the exclusive Soldera label at the Case Basse vineyard. Vandals opened the spigots of 10 huge barrels holding the product from the last six years and let the wine go down the drain - literally. The total amount lost, according to a press statement, was 16,400 gallons. The criminals broke into the estate on a Sunday night and when workers walked in on Monday morning they found nothing left of six years work but puddles of red liquid on the floor.
••
so why not? | Poland’s Zubrowka ZU Bison Grass Vodka is available in striking green furry bag packaging. Photo at indulgemag.com.
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INDULGEmag.com | January 2013
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PEOPLE TO SEE
Mix It Up DJ FDJT: “If you’re not playing what you like, it’s not going to be a good set. “
Article by
Stephanie Sargent FDJT plays upstairs at Jack’s every Wednesday and Cobra London on Fridays once every 2 or 3 weeks Keep up with FDJT at facebook.com/ OfficialFDJT or twitter.com/SirFDJT and soundcloud.com/ FDJT
F
DJT is not just a random assortment of letters, but the stage name (pronounced ‘fidget’) of an upand-coming DJ in London. Jesse Figueiredo (his real name) started spinning in 2009, but he’s been making music his entire life. “I started producing electronic music in 2008, learning Ableton, Reason and Logic and spent a lot of my free time messing around on my computer making random melodies and bass-lines, although nothing you could pass as an enjoyable song.“ From there, FDJT started messing around on mixers at parties, friends’ houses, and basically anywhere he could get his hands on equipment. “I would literally go to friends and sit in their living room practicing random stuff for hours. Next
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thing I knew people were telling me how much they enjoyed when I would play. So for my birthday that year I told every member of my family to simply pitch together and get me a Pioneer DJM-350, which could directly record mixes to a thumb drive.” Making a mix every two or three weeks, FDJT would post them on SoundCloud and Facebook in hopes that someone would notice. “From there I played quite a few gigs for simply drink money until once again someone else came knocking, all while continuing to produce at home as much as I could.” FDJT grew up in London with a short stint in Toronto when he was very young while his parents were separating. “As for my musical background I’ve been playing piano since I was •°
about six or seven years old, and I taught myself guitar and drums between the ages of 14 and 16.” He believes that London has always been an absolutely amazing city for crowds, regardless of genre. “Western and Fanshawe bring a wide variety of people ranging from longtime fans, to people who have heard one or two Swedish House Mafia songs. The one thing everyone has in common is they all want to have a good time. For the most part I find that London’s crowds will always treat its performers well, as long as you’re willing to meet them half way in having some fun. “
A Drink with...
Mark Kitching Waldo’s on King
What inspires your cooking style? I am inspired by places I visit and chefs that I respect. What is your favourite meal to cook? I don’t really have a favourite but I love olives, fish, salads and fresh herbs. What is one spice you cannot live without? I LOVE pepper.
TOP DECEMBER PICKS Tuna Melt - A-Trak & Tommy Trash Who - Tujamo & Plastik Funk Aquarius - dBerrie Skeleton Key - PleasureKraft feat. Green Velvet Smile More - FDJT
The favorite part of being a DJ according to FDJT has to be, “looking out at the crowd during a peak moment and seeing the sheer joy you’re bringing to peoples’ lives through music, especially when it’s one of my original productions. It’s hard to describe, but being able to drop out the vocals and have a crowd sing it, or getting an entire bar to put their hands up to clap and jump with you, it really does give you goose bumps.” As for partying with FDJT: “You can see me every Wednesday upstairs at Jacks. I also do Cobra London on Fridays once every two or three weeks.” ••
Interview by
Michelle Grace What is your favourite food? I LOVE great meat. Describe your cooking style in three words. Simple, fresh and fresh! What is your favourite cooking utensil? A boning knife. If someone was to look into your fridge at home what would they be surprised to see? At home my fridge has no food in it, and all my friends make fun of me! Next to your place, where are your favourite places to eat in London? I love La Casa, David’s Bistro, The Only on King and Dem Hai Dang. Person (living or dead) who you would like to have a drink with? I would love to have a bottle of Chateau Petrus with Gordon Ramsey. •
INDULGEmag.com | January 2013 11
Big Wreck Back Together and Back in London, the Band Dishes about their Favourite Dishes
Written by
Jared MacAdam Photos by
Jerry Ziler
I
nterviewing rockers Big Wreck truly gives you the experience of setting up for a concert. The band is missing as is Ian Thornley’s cell phone, all the while roadies are busy setting up stage equipment, cursing and joking. But just like the concert itself, the interview comes together harmoniously, the chaos settles and the show goes on. Three members of the CASBY award-winning band – singer/guitarist/songwriter Thornley along with drummer Brad Park and bassist Dave McMillan – men with stubbled faces, unwashed hair and dark sunglasses to hide the sleep in their eyes, walk in for an interview in the foyer of a noisy Centennial Hall. What follows is an exciting conversation filled with discussions of food, many jokes and deep philosophic
insight into their music. All told, it provides a true taste of what it is like to be on the road as a member of Big Wreck. Thornley explains that he is no stranger to London, having played shows here before, each time loving the enthusiasm by the locals and students who attend. The band performed on November 27 with Theory of Deadman as part of their current Canadian tour. Park specifically notes that on his previous visit, he especially enjoyed the local vegan restaurant Veg Out, adding that he makes it a mission to eat somewhere unique everywhere they tour. Eating such a healthy meal, however, is not always easy. The band admittedly enjoys aftershow dives at whatever is open or convenient but still try to avoid ‘crap food’ as much as possible. While it is difficult to sleep on a bunk in a bus with all its bumps and jostles, they joke, it becomes even more challenging when their stomachs protest recently scarfed-down pizza. •
°
Challenging is not a word they use to describe the recording process for their most recent album, Albatross. Big Wreck’s latest since their reunification, it was a truly holistic and organic experience for the band. “We let the songs go where they wanted to go, not where someone else wanted them to go,” they agree.
comments on the unfortunate use of the recent ‘rock single’ formula, where a song must be 3:30 minutes long and get to the chorus within the first minute. Producing the album independently, Big Wreck songs do not have to fit within any of those boundaries. Recording was like being a “kid in a candy store, choosing whatever sounds good.” When not enjoying performing or local cuisine, the band members past time partaking in the fine art of sandwich-making. Big Wreck’s specialty is the pickle sandwich, nothing more complicated than pickles and bread with an option of hot sauce.
Video games and watching movies (they are selfFreedom and independence of proclaimed film buffs and Scarface fans) help pass expression became time on the road. the mantra for the Of course, another recording which took entertainment of theirs “No suits were harmed only three weeks. is speaking in random in the making of accents. Park, when “No suits were this album.” giving his name, harmed or involved states it occasionally in in the making of a Filipino accent. They this album. Nobody attempt many, but usually they come out horribly was reading us stats or looking wrong but amusing nonetheless. over our shoulder telling us what to do.” Thronley, the main Big Wreck is much less serious in person than in spokesperson for the band, jokes their stage performance. Being approachable and that they were not being told to light-hearted, the guys break the popular image add more ‘womp womp’ in their of rock stars, offering a refreshingly real and songs, an allusion to Dubsteps’ personable side. Hungry, unwashed with a hectic recent rise to popularity. He also schedule is just another day for these rockers. ••
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A list of the band’s favourite food & drink available at indulgemag.com.
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INDULGEmag.com | January 2013 13
PEOPLE TO SEE
Crazy Runs in the Family Ex-Londoner Creating a New Category of Pre-Mixed Cocktails Article by
Jaime Burnham
I
t is called ‘Crazy Uncle’ and it is a trendy ready-to-serve cocktail recently launched at the LCBO by self-proclaimed ‘foodie-entrepreneur’ brothers Bruno and Davide Codispoti.
“One of my first serious marketing positions was at the McCormick’s candy plant on Dundas Street,” Bruno recalls. “My time at the plant and London in general were the core years that shaped my business world and my vision of opening a business.”
With ‘Crazy Uncle’, the brothers have expanded The brothers’ business, Brand their objective into the bar and liquor industry. Fusion out of Says Davide, “My brother and Toronto, totes “Mixology involves a bit I noticed, through travels in itself on bringing of theatre and the rimmer the U.S., the trend of mixology the restaurant makes the drink special.” has been gaining momentum. experience to Bartenders are becoming rock the grocery store stars of the food industry as much as the chefs are.” and home with the consumer. Bruno, president of Brand The brothers saw that while out to dinner fellow Fusion, attributes his foundation ‘foodies’ have been viewing cocktails the same, as in branding to his days living and though they are part of the main course. Mixing working here in London. drinks are becoming a crafted art form using •
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inspiring ingredients similar to the culinary magic happening behind the kitchen door. “Crazy Uncle is all about bringing the restaurant-bar experience to the consumer,” Davide says. The brothers recognized that what has been missing in the market place is a more unique, refined ready-toserve drink. Davide continues, “a pre-mixed drink doesn’t have to be the typical sweet drink we’ve been used to.” Crazy Uncle’s premiere culinary cocktail is a sassy punch which has ‘the tart acidity of blood orange infused with deep wintery spices like clove, cinnamon and cardamom, and finds its balance in the rich, natural sweetness of maple syrup’. The drink’s uniqueness is matched not only by its clear moonshine-esque jug, but also by its accompanying sophisticated cinnamon and rosemary sugar rimmer. “Mixology involves a bit of theatre and the rimmer makes the drink special. We wanted to go beyond the typical celery salt or sugar,” Davide says.
What Davide and Bruno have achieved, in both taste of their cocktail and in its marketing, is the ability for the average consumer to serve something unusual and distinctive to guests at home. “It’s about making mixology approachable without compromising on ingredients,” says Davide. “There are no artificial flavours, sweeteners or colours.” Crazy Uncle’s Blood Orange, Rosemary and Maple Punch is available, as of November, at over 200 LCBO’s, including most here in London. This spring the Codispoti brothers are launching two additional cocktails: Basil, Honey and Lime Daiquiri; and, Cola Bitter and Mint Julep. Both cocktails are to be sold in similar jugs and come with complimentary culinary rimmers. The one litre pre-mixed jug ($17.95) yields approximately eight to ten pours. As Davide notes, “If we were going to call it a ‘punch’ it meant there had to be enough to share with guests!” The Codispotis would like to see their cocktails eventually served in bars and restaurants, but there are no immediate plans to promote in London. That does not mean that they are not familiar with the local scene however. Bruno recalls enjoying many draught beers at Joe Kool’s and “ending a long day with the COO of McCormick’s over a stiff cocktail at Wits End Pub.” Of course there is still the big question of how did they choose the name. Davide recalls that, “we wanted a name to personify the drink. It’s about bringing something different to the party just like your crazy uncle would.” And we all have that one crazy uncle. •• INDULGEmag.com | January 2013 15
Never
Predictable Spearhead’s Brewmaster Tom Schmidt Creates Exotic International Flavours
A
s an upstart brewery in the midst of a highly competitive market, Spearhead Brewery enjoys surprising success by creating unique, satisfying brews that beer lovers are raving about. Since the official launch of its pineapple pale ale in June 2011, the company has introduced a Moroccan Brown ale, now available on tap, and are currently working on a February launch for their Belgian Stout. Meeting up with Spearhead’s brewmaster Tom Schmidt, on a cold December afternoon at Upfront Café, it quickly became evident that he is a man with a serious passion for his craft. After thirty years with Labatt Brewery,
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the award-winning brewmaster officially retired, yet found himself dabbling with what he calls his own “pool-side brewery” and continuing to experiment with new recipes. In 2010, he was recruited by Spearhead to work out of a London research facility and make frequent quality-control trips to Cool Beer, the Toronto-based brewery where they share production equipment. Brimming with enthusiasm, the kind and cordial London resident smiled often as he spoke through his native Czech accent about the quality of the natural, unfiltered, unpasteurized beer and about the company’s philosophy. “We don’t want to be predictable. We want to be very different.” While typical beer take three weeks to process, Spearhead creations take six weeks, the additional time allowing for natural carbonation. He spoke of how they test-marketed eight variations of the first beer at local bars and pubs while it was being created – a process that took a
It also does not hurt when Food Network personality Kevin Brauch from The Thirsty Traveler showcases your product. Schmidt sipped and savoured his glass of the new Moroccan Brown Ale, a beer inspired by his love of traditional tagine cooking. The medium-bodied brew contains hints of dates, figs, raisins and cinnamon. It is available on tap at Upfront Café, The Black Shire Pub, Brennan’s Beer Bistro, Milos’ Beer Emporium and The Grad Club at Western. Another of Spearhead’s newest offerings hits the taps in February – a Belgian Stout with hints of roasted chocolate, coriander and orange peel. Schmidt says this beer is the ideal complement to any meal with red meat or with dessert.
Article by
Jennifer Davies Photographs by
A. Paul Mitchell
year. It proved to be a recipe for success. The Hawaiian Style Pub Ale, launched in June 2011, sold out by July. Schmidt says the ale, infused with organic pineapple juice, is “very hoppy, with a lot of aroma and great with all types of food”. It is now available at most LCBO stores in London. Since its launch, and despite a very limited marketing budget that includes “posters, hats and t-shirts”, the company’s success has continued, largely due to the accolades and recommendations of its customers. The manager of Upfront Café confirmed this when he greeted Schmidt personally and commented about how much his patrons were enjoying the beers.
Schmidt and Spearhead Brewery continue with what they sought out to do from the onset: create quality beers that are highly distinctive. The friendly brewmaster borrows a quote from Billie Holiday to sum it all up. “If I’m going to sing like someone else, then I don’t need to sing at all.” • 5 QUICK QUESTIONS WITH BREWMASTER TOM SCHMIDT Besides your own, what beer do you like to drink? Czechvar Who would you like to sit down for a meal with? My mom, my dad, there are too many to mention. Favourite meal to have with beer? Roast pork, sauerkraut and dumplings. Most memorable beer? Staropramen. We always had a glass of beer with a meal while growing up. Favourite London Restaurant? Raja on Clarence. Or the former Casbar on Dundas. I love spicy food.
Spearhead rep pours their Hawaiian Pale Ale at Toronto’s Gourmet Food & Wine Expo
INDULGEmag.com | January 2013 17
Not For Shooting
Eric Brass’ Tequila Crusade of Converting Non-Believers to Blue Agave Blancos Photo Credit: Justine Ha, foodigatorj.com
Article by
Stephanie Sargent
E
ric Brass, founder and CEO of Tequila Tromba, believes that tequila is the most misunderstood and misrepresented spirit in the world. Some love it; others swear never to drink it again. Everyone (Left to Right) Founder Eric Brass and Brand Manager Peter Filimonov
has heard at least one horror story about the hangover resulting from a night of tequila shots. 18 INDULGEmag.com | January 2013
“When you see the reaction from someone that’s sworn off tequila after they try premium tequila, it’s a great feeling. Every day I get to sit on different bar stools, talk to different people and introduce them to premium tequila.” Brass founded Tromba Tequila after a student exchange in Mexico. He grew up in Toronto but lived in London as he attended the Ivey School of Business. “A lot of reputable business people have come out of there. I knew I wanted to go into business and they had a great program that taught about entrepreneurship.” The inspiration for his company was born out of a freak storm on the student exchange. “We were driving a pick-up and had to pull over and stay at a friend’s cottage to wait for the Tromba or ‘big •°
rain’ to end,” Brass says. “I woke up the next morning and saw the blue agave fields outside my friend’s cottage window. I spent the day on a tour, tried 100% agave tequila and fell in love. In Mexico they don’t shoot tequila, they sip it and appreciate it.” With so many different varieties the question becomes; what makes good tequila? Brass believes that premium tequila only comes from being made with 100% blue agave, a plant that grows in Jalisco, Mexico. Brass’ goal with Tromba has been to create a premium option at an accessible price. While tequila drinkers may have had at least one poor experience, Brass is no exception. This is due to the high sugar content, he explains. “Everyone has a bad tequila story but mine comes from drinking tequila with 51% agave and 49% low-grade sugar distillate. I never knew that’s what I was getting. If I’d have known that I would have said I want only 100% agave tequila.” When asked his fondest memory from his schooling at Western, he said, “I don’t know if I have one particular memory but London has a great campus environment. It has a great community feel and it’s easy to make friends and be a part of the community.” Brass is a strong advocate for teaching people the difference between blue agave and standard tequila. “Pay the extra dollar for a shot or $15 a bottle. It’s well worth the extra cost to get that premium agave tequila.” ••
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Beers to Try What We Are Drinking
Vikings believed that a giant goat whose udders provided an endless supply of beer was waiting for them in Valhalla
Church Key Grains of Wrath
Double Trouble Hops & Robbers
Known for extremely unique and experimental beers, this double IPA is very bitter, hot with alcohol. Strong with hops and sour yeast flavour, lemon peel and bold fruit defy a musty nuance making it great for meals. Available at Milos’ Pub.
A golden IPA aggressive with hops and a malty backbone, its fruity aroma gives way to a dry-hopped bitter finish (50 IBUs according to the producers). Look for lemon and hints of pineapple. Available on tap at the Morrissey House.
Rogue Chatoe Dirtoir Black Lager
Black Oak Saison Farmhouse Ale
Jet-black with a tan head, this easy-to-drink medium-bodied brew features roasted malt, smooth bitterness and a long cocoa finish. Great with spicy foods or as a substitute to a heavier stout. Available on tap at the Church Key Pub.
Designed to quench thirst, this lightly sweet low-alcohol ale is a mild and smooth sipper with hints of wheat, orange peel, corriander and lemon. Unfiltered with an orange hue, it has slightly higher carbonation. On tap at Milos’ Craft Beer Pub.
Campbellford (8%, $6.00/16 oz.)
Oregon (6.00%, $6.00/16 oz.)
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Toronto (5.7%, $5.75/16 oz.)
Oakville (4.5%, $5.50/16 oz.)
Wines to Try What We Are Drinking
Red wines get their colour from contact with the grape skins during fermentation; white wines are not fermented with the skins present
Bertiolo Pinot Grigio 2011
Black River Malbec 2011
Most suitable as a sipping or pre-dinner wine, it features floral and orange aromas. Soft, medium-bodied taste with pear and banana and a nice acidic finish. Hints of nuts and toasted bread. Available for a great value at Upfront Cafe.
Surprisingly big and flavourful, this wine hits a home run at an incredible price. Raspberry, cherry and blood-orange flow onto the palate with lots of oak and hints of vanilla. Black pepper on the finish. Try it with dinner at Upfront Cafe.
Mitchell Mount Oakden Shiraz 2010
Coppola Green Label Syrah 2009
Striking ruby colour impresses well before the delightful bright nose with cayenne and touch of leather. Big tannic richness to the taste with complex berries, plum and even rhubarb. Its spicy nature works well with Waldo’s menu of ribs and duck.
This wine could use more aging. Plum flavours are most prominent in this subdued and complex wine with soft tannins. Blackberry, vanilla and even touches of smoke create a red suitable for beef tenderloin. By glass at Waldo’s on King.
Italy (12.5%, $7.00/gls, $35.00/bot)
Australia (15.00%, $11.00/6 oz. gls)
Argentina (13.5%, $7.00/gls, $35.00/bot)
California (13.5%, $11.00/6 oz. gls)
INDULGEmag.com | January 2013 21
Spirits to Try What We Are Drinking
Alberta Premium Dark Horse Rye
Calgary (45%, $29.95/750 ml)
Most contemporary Canadian whiskies contain only a fraction of rye, in some cases the corn-to-rye ratio may be as high as 9:1
Canadian rye whisky is enjoying a resurgence and producers are releasing a wide range of super-premium and spiced versions to win over a new generation of drinkers. Dark Horse is a fuller, richer version of Alberta Premium’s regular brand, filled with toffee, vanilla, dark fruits, herbal flowers, sweet ginger and crisp clean oak. The finish is long with a slight sweetness that makes it as nice on its own with ice as it does with mix. Dark Horse, like the other ryes produced by Alberta Premium, is one of the few made in North America from 100 percent rye-grain, making it a Canadian original.
Highland Park Single Malt 18 Yr.
St. Thomas (43%, $149.95/750 ml) Hailing from the Orkney Islands, this scotch balances toffee sweetness with a pleasing salty and smoky finish. The initial sight of its burnished golden colour leads directly to its savoury honey and peat taste and a final note of soft, round oak aging. 22 INDULGEmag.com | January 2013
Indulge’s panel of experts review the 10 top Irish whiskey brands for you Comprehensive map of Irish distilleries
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PLACES TO GO
When We’re Hungry
The Only on King Isn’t Just Article by On King Anymore Jaime Burnham
T
he popular restaurant ‘The Only on King’ expanded their flare for fine foods to the Western Fair market. Now ‘The Only at the Market’ offers Saturday morning shoppers mouthwatering delights to enjoy as they stroll the market aisles. Their menu focuses on ‘the Butty’, basically a bacon sandwich that is anything but basic. “We use naturally raised pork belly which we cure for five days in salt, brown sugar, cumin and dried chilies,” says chef Paul Harding. “We then smoke the belly slowly over applewood for three to four hours. We served the bacon on a Portuguese bun from a bakery around the corner.” If that does not sound divine enough, a soft boiled egg or Fleur en Lait cheese can be added. To top it off, their house sauce for the butty sandwich is a maple chili mayo. “It started on my honeymoon when my wife and I were touring the Borough market in London, UK. We were hungry for breakfast and after waiting 30 minutes in a recommended coffee shop I saw someone eating a bacon sandwich,” Paul recalls. “I found the stall where they sold these sandwiches and ordered one. It was really good and just perfect for the atmosphere. At that moment I decided to sell these sandwiches at the Western Fair market and make them better.” For those with a sweet tooth, The Only at the Market also offers homemade Grand Marnier cinnamon buns. As well, some items from their restaurant menu are available for patrons to take home including their acclaimed seasonal salad, red wine gravy, soups, vinaigrettes, and compound butters and features.
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Objective Restaurant Reviews by
A. Paul Mitchell
T OP D ISH LONDON APPETIZER Upfront Cafe at the Market 130 King Street www.upfrontrestaurant.com Chinese Golden Buns Barbeque pork wrapped in soft dough, steamed, fried crisp and served with spicy chili dipping sauce, $6 Suggested Pairing: La Palma Chardonnay, Chile $7/glass, $35/bottle MAIN COURSE El Ranchito 111 Wellington Street (at Grey) www.elranchito.ca/ Combo Uno Pupusa, Salvadorian coleslaw, empanada, chimichanga, rice and beans, $12.25 Suggested Pairing: Dos Equis XX Beer $5.25/bottle
Manna Grill 276 Wharncliffe Road North No website 519-439-5770 | Rating: HHHH (4) Their Korean cuisine provides a delicious range of soups, stews and barbecue dishes. The atmosphere is unpretentious with a menu of small plates suited for sharing. Mandoo (fried dumplings, $6.95) and Daeji Goo-ee (grilled pork in a gooey, fiery sauce, $14.95) have a nice mix of savoury, sour and sweet flavours.
Indulge Magazine objectively reviews London-area restaurants with a critical eye to location, decor, service and quality of food. Visits are done anonymously and meals are paid in full to ensure our scores are fair and unbiased. On this page for January, we highlight three of London’s Eastern European restaurants.
Bringing Polish Classics to Old East Unique Food Attitudes is a shining example of what can happen when talented people decide to invest in an otherwise neglected and forgotten area. Upon entering the modern, elegant single room highlighted with marble counter tops and dark wood floors, guests immediately notice the contrast to surrounding buildings. Stylish dark wood furniture is accented by steel in a minimalist theme that continues to the menu.
of onion. Red cabbage or sauerkraut at an extra charge adds acidity and freshness. The beef goulash ($10.00) rests atop an incredible potato pancake all smothered with a complex,
There are only four or five regular mains but daily specials provide added choices. Four types of perogies ($7.00 for 7) are boiled, not fried, keeping them fluffy and light, sparsely decorated with a sprinkle
Unique Food Attitudes 697 Dundas Street, Old East London 519/649-2225 | No website Rating: HHHH (4) Price range: $7.00 - $12.50 Reservations: No | Licensed: No
Budapest Restaurant 48 Dundas Street (at Waterloo) www.budapestrestaurant.com 519-439-3431 | Rating: HHH½ (3.5)
Marienbad/Chaucer’s Pub 122 Carling Street (downtown) www.marienbad.ca 519-679-9940 | Rating: HHH½ (3.5)
Featuring Hungarian staples like roast pork, veal, schnitzels and goulash, every meal has a deep-fried component that is anything but “heart-smart.” Visits to Budapest are a step back into history with its comfortable “dated timelessness”. Try the Hungarian Platter ($20.95) for an authentic sampling of home-cooking.
A homey location for hearty helpings of Czech and Hungarian fare. Wood paneling and long bar are pleasing as is the food. Goulash ($15.49) with doughy Bohemian dumplings and Chicken Paprikash with spaetzle are the items to order. Service is cool at times but the ambiance provides a nice warm setting.
deep gravy that is simply stunning. Friendly, charming service and delicious Polish and Hungarian dishes make Unique Food Attitudes a worthwhile destination.
INDULGEmag.com | January 2013 25
PLACES TO GO
When We’re Bored
Mature & Respectable Controversial bar owner John Scott-Pearse may not do the expected but he certainly has an opinion
Article & Photos by
Brittany Dakins The John Scott Party Pub and Danceteria is open Fridays and Saturdays, offering linebypass before 11:00 pm Scott-Pearse also owns the Robinson Hall and Thorny Devil downtown
U
nlike the bars on Richmond Row which target the moneysaving student crowd, The John Scott Party Pub and Danceteria, with its December opening, is taking a different – and arguably controversial – approach. Owner John ScottPearse has built and owned his fair share of clubs in London over the past 10 years, and Club Rouge, which the Danceteria replaced, is certainly the most talked about. Back in August, Scott-Pearse put up a 10-metre banner on Rouge’s façade overlooking Oxford which
26 INDULGEmag.com | January 2013
read: “Re-Open for Students?? We’d rather eat glass!!” It was a clear warning that he wanted to cater to a new crowd. While the stunt sparked considerable criticism from other businessowners and students alike, Scott-Pearse remains completely satisfied with his bold decision. “We’re aiming this club at average people,” he explains. “Students are spending less than $8.00 a night on Richmond Row, which makes for lousy business.” The Danceteria is intended to be the sort of place where mature, 21-plus individuals can go for •
°
(Danceteria, con’t from Page 26)
a night of fun without feeling bogged down by students. Scott-Pearse says students are still welcome, but that by midnight (when most students begin heading out for the evening), the club will already be packed with people. “We’re definitely interested in ‘inbetweeners,’” says Scott-Pearse. “At a certain point, Richmond Row bars just don’t appeal to a more mature and respectable crowd. That’s where we step in.”
beside you speaking. “The younger people like a louder environment, whereas when you’re older you want to be able to meet up for drinks and have a conversation.”
At the bar, the staff creates classic cocktails and creative drinks that are reasonably priced at $6.25 for an import Inside, Club Rouge’s once sultry draft (20 oz.) and $4.75 for a and elaborate design has been mixed drink. replaced with Alternatively, “The 21-plus crowd has a colorful guests can other things going on in paint job and also opt their life than keeping up sectioned off for bottle interior. The with weird Swedish DJs.” service. eye-catching room now holds 295 people, Music is also meeting in the middle with remixes of which is less than half of the classic and contemporary songs says Scott-Pearse. original Club Rouge’s capacity, People want to listen to music they know. “The 21and features ample booth seating plus crowd has other things going on in their life and an L-shaped floor plan. than keeping up with weird Swedish DJs,” he jokes.
{
“I went back to what I always knew,” says Scott-Pearse. “People want colour, fun, and stuff to look at – they don’t want a dark, sinister electronic dance club where you can’t hear the person
}
Next up for Scott-Pearse is transforming the second sectioned-off area within the year into another bar featuring live bands and house music which he says will hold 500 people. •• INDULGEmag.com | January 2013 27
PLACES TO GO
Roadtrip!
Article and Photos by
A. Paul Mitchell
German Rieslings Top Tour of Niagara’s Konzelmann
I
t is only natural that a cooler climate region like Ontario should produce such great Riesling wines, and leading the way since the beginning of Canada’s wine renaissance has been Konzelmann Estate Winery. Herbert Konzelmann founded the winery in 1984 after leaving the family wine business in Germany and taking the risk of planting vines on the shore of Lake Ontario. Germanic winemaking in cooler areas traditionally result in light and floral reds smooth on the palate and excitingly crisp and vivacious whites. The winery first gained recognition with their Riesling and Vidal Icewine, but Gewurtztraminer, Pinot Blanc and a host of fully-developed red wines, such as Pinot Noir, Zweigelt and Merlot have resulted in a solid portfolio of internationally-awarded wines. Slightly less than two-and-a-half hours from London, their manor-inspired winery sits on a flat lakeshore plain with pristine rows of trellised vines extending to the water. A grand hall entrance laden with oak trim and high arched doorways helps organize and direct visitors to tastings rooms or their retail boutique. Production areas are available only through one of their frequent winery tours.
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Starting with an explanation of the family history and development of the vineyard atop a raised outdoor platform overlooking the vines, tours are relatively short but cover all stages of winemaking. Harvesting, fermentation and bottling are covered with a generous sampling of at least five wines along the way.
Chardonnay Grapes
The Knozelmann facilities blend modern stainless steel machinery with traditional oak barrelaging within large, efficient bare concrete rooms that contrast German winemaking from that of the more stylish French. •
°
(Konzelmann, continued from Page 28)
Guides provide the tour with enough scientific information to explain each process without too much detail that can make the experience sterile and academic. There are regularly scheduled daily tours and private versions that can be arranged all-year-around. All tours end in the busy boutique after about an hour, with the enhanced version concluding with a tasting of their decadent awardwinning Vidal Icewine. As one of the early wineries in Niagara region that helped create the boom in Ontario we enjoy today, Konzelmann tours allow visitors to enjoy a comprehensive view of winemaking and a tasting experience that is both informative and enjoyable. While the building is not as extravagant as some of the others in the Niagara area, its history, success and experience in winemaking provide an excellent introduction into wine adventures that can be undertaken as a daytrip from London. To continue with your Konzelmann exploration at home, London LCBO stores stock 16 different varieties (from their dry whites to sweet late-harvest and icewine) and offers their “Generations Wine Club” that delivers two bottles of wine directly to your home each month for $49, and cheese platters and wines by the glass during tours. ••
Aging Barrels
Crushing
Bottling & Labeling
Konzelmann Estate Winery 1096 Lakeshore Rd, Niagara-on-the-Lake Telephone: 905-935-2866 Website: www.konzelmann.ca Established: 1984 Region: Niagara Peninsula Size of Vineyard: 34 hectares Owners: Herbert and Gudrun Konzelmann Winemakers: Eric Pearson and Fabian Reis Tours:
(Clockwise from Left) Konzelmann tour guide Jeremy explains tasting; red wines being cellared in oak barrels; busy gift shop
Walk-in tours daily at 11:00 am, 1:00 pm and 3:00 pm during summer; tours arranged by appointment in winter.
Tastings: ranging from free to $4 each; 10:00 am to 5:30 pm daily during the summer; 10:00 am to 4:30 pm daily in winter. INDULGEmag.com | January 2013 29
LAST CALL Perspectives from an Industry Insider
I
n the past ten years the world of cocktails has undergone a significant change. In the trendy cities, like New York, Seattle, San Francisco and London (UK), the once lowly cocktail has become something of a bar star. Like the upscale trends seen in wine and craft beer, the cocktail has evolved from a sweet, candy style drink to something more sophisticated. This cocktail evolution is still in its infancy and it hasn’t really reached smaller cities, yet. Unlike wine and beer, where the imbiber simply needs to open the bottle, a cocktail requires a talented mixer who takes the job of bartender seriously. The trend over the last 30 to 40 years has been that bartending is not a career option; it is simply a transition job that gets you through school or hard times. This attitude has depleted the skills that once made bartenders the experts on drinks.
Article by Darcy O’Neil aren’t great cocktails. A good parallel is that Moral of the craft brewer. At Suasion one point in the 1980s, Cocktail the US beer market was dominated by major brewers with only eight craft brewers in operation. Today there are about 1,600 micro-breweries. It took three decades to reach this point, but with a lot of effort, beer enthusiasts managed to redefine what flavourful beer was and wedge their way into a market dominated by light beers. On that time scale, the world of cocktails is currently in the early 1990s time frame, which means there is still a lot of work to do before local bars and restaurants commit to a cocktail focused drinks program. Anyone who hasn’t had the opportunity to try a really well-made cocktail is missing out. The best bartenders around the world are experimenting with every possible flavour and obsessing over every detail of drinks. The garnishes are creative, the type of ice (crushed, cubed, etc.) is selected to pair with the cocktail and the showmanship is less about flipping bottles and more about stylized drinkmaking. All of this creates a great guest experience.
The trend towards better cocktails will continue, but it will take time and as mentioned commitment There are bar schools that from bar and restaurant owners. Implementing can teach a person the basics a great cocktail menu is a difficult task because of bartending in two weeks, it requires a passionate bartender and an but there are currently no bar understanding owner. However, as cocktail culture schools that teach on the level grows in regional centers, like of being a sommelier or master Toronto, it will have a trickleDarcy O’Neil brewer, which can take two or down effect on cities like London is a writer and more years. And this is the crux and the surrounding area. bartender with a of the problem, without the formal education Like anything in life, once you detailed knowledge a person in chemistry. wanting to become a professional have enjoyed something created Regarded as one of from quality ingredients and bartender must take their own North America’s top pride, it makes an impression initiative to learn, and without bartending experts, that is hard to shake. knowledgeable bartenders there his first book “Fix the Pumps” is available 30 INDULGEmag.com | January 2013 through Amazon.
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