Foodaholic!

I was asked to test out a new delivery service earlier this summer called Favour. They gave me the option to order a meal from any restaurant in the Toronto downtown core. Naturally, I chose Flock, as I've heard a lot of good things about their food when they first opened. Flock Rotisserie + Greens offers rotisserie chicken, and greens, which are available for both casual dine-in or to-go in the Entertainment District. The restaurant opened its door earlier this summer, and the man behind the restaurant concept is The Harbord Room's Cory Vitiello. Since, Favour is a delivery service, I didn't get the chance to experience the take-out procedure to comment on it.

Clearly stated in their name so it shouldn't come as a shock; the restaurant menu is limited to rotisserie chicken, and green (salads). I opted for the classic chicken (halved) ($9.50) - naturally raised without hormones or antibiotics, and served with house Caribbean pepper sauce. I also got a side order of Rotisseries roasted sweet potatoes with chilli and lime salt ($4.50). The chicken was very well-portioned, and I thought that it was reasonably priced considering the location. However, I thought that the roasted sweet potatoes side was a tad pricy considering that you don't get that much.

The chicken was marinated with a house blend of spices, and then roasted for a little over an hour. It looked a little dark on the outside, but the meat was moist and juicy. The chicken skin from Flock differs from other places that also serve rotisserie chicken, as it's not crispy, but that's intentional. Overall, what I liked most was that Flock uses fresh ingredients, and that the chicken they use are not raised with hormones, so they are not unnatural huge looking. They have a few salad options for those who are more healthy eaters, but you do have the option to add chicken to the dish as well.

Address: 330 Adelaide St W, Toronto, ON M5V 1R4

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Disclaimer: The food provided in this post was completely subsidized by Favour Toronto. However, all of the opinions expressed in this review are of my own.

I was invited to participate in the Persimon® blogger recipe challenge last month, and chose to re-create their Roast Chicken with Persimon®, Fennel and Olives recipe. Persimon® are available in limited quantities from October to mid January at your local Metro, or Sobeys grocery stores. The Persimon® branded persimmon fruits are packaged in two kinds of cases so look for either the Bouquet or Mondo in Blu boxes. I found a case of Bouquet at my local Metro for $6.99, which is reasonably priced. Additionally, I love that they are ready to eat (ripe when firm), and that you don't have to wait until it ripens like other persimmons on the market.

PERSIMON FACTSHEET:

♥ Persimon® is grown in the Ribera del Xúquer Valley (Xúquer river valley) near Valencia in Spain.
♥ The outer skin of a Persimon® from Ribera del Xúquer is shiny orange and is longer in shape than other varieties.
♥ A Persimon® contains seven essential nutrients and is high in fibre (6 g per fruit, double the amount found in a peach, banana or orange).
♥ A Persimon® from Ribera del Xúquer is firm and ready to eat (unlike other persimmon varieties which must be consumed when they are soft).
♥ Has a sweet, delicate flavour similar to a peach or a mango.
♥ The fruit sometimes speckled with natural sugar freckles, which appear as the fruit ripens (just like bananas). These freckles are a sign of extra sweetness.

RECIPE:

Persimon® persimmons are very versatile, and can used to make an array of dishes (whether sweet or savory). As noted by Persimon®, by adding Persimon®, fennel and olives to this classic roast chicken recipe, it gives a touch of Mediterranean flair to this delicious, home-comfort-food dish.

INGREDIENTS:

1 whole chicken (3-1/2 pounds, 1.75 kg), cut into 8 pieces and breasts halved crosswise
1 tbsp (15 ml) paprika
1 tsp (5 ml) salt
1/4 tsp (1 ml) pepper
2 tbsp (30 ml) parsley, chopped
1 Persimon®, topped and cut into 1/2-inch (1 cm) wedges
1 fennel bulb, topped and cut into 1/2 -inch (1 cm) wedges
1/2 cup (125 ml) cracked green olives, pitted and halved
1 tbsp (15 ml) olive oil
salt and pepper

1) Preheat oven to 425°F (220°C).

2) Line a rimmed bake sheet with parchment paper. Place the chicken pieces in a large bowl. Add the paprika, salt and pepper and half of the parsley; toss to coat. Place the chicken, skin side down on the tray and bake for 20 minutes.

3) Place the Persimon® wedges, fennel, olives and remaining parsley in a separate bowl. Add olive oil, season with salt and pepper and toss to coat.

4) At the 20 minute mark turn the chicken pieces over. Add the Persimon®, fennel and olives to the bake sheet and bake for an additional 20 – 25 minutes, turning once halfway through. Cook until the fennel is browned and the chicken is cooked through. Serve with rice or salad.

5) Makes 6 servings

Source: www.persimonsays.com

Social Media

Twitter: https://twitter.com/persimonsays
Website: http://www.persimonsays.com

Disclaimer: I was comped a gift card to Metro to purchase the ingredients to make the dish. However, all of the opinions expressed in this blog post are of my own.

I had the pleasure of attending a menu tasting at MoRoCo Chocolat to try their afternoon tea service and brunch a couple of weeks ago. MoRoCo Chocolat is a restaurant and chocolate boutique nestled in the affluent Yorkville neighborhood. Established in 2008, the restaurant offers a French inspired menu for lunch, dinner, weekend brunch, desserts and afternoon tea. As you walk into MoRoCo Chocolat, you are greeted by the bright chocolate boutique filled with various pastries, and treats such as hand-crafted chocolate, and macarons; all available to-go.

The interior of the restaurant area of MoRoCo Chocolat is heavily influenced by French decor, as the space is truly reminiscent of a Paris cafe. The subtle yet sophisticated details of the dark walls with the crystal chandeliers and mirrors blend both modern and traditional decor. It's also furnished with purple detailing, and velvet couches. Although, the couch was comfortable, it was unfortunately way too low for my comfort.

Looking through the menu, MoRoCo Chocolat offers an extensive menu of contemporary French bistro fare including two Parisian café staples; the croque monsieur, and croque madame. I had plenty of those two French dishes while in Paris, so I opted for the afternoon tea service instead.

J decided to get start the afternoon off with a warm cup of cappuccino ($7) - served with a macaron. I think it's great that each cup of beverage comes with a macaron on the side.

Missing Paris - I got us a pot of Breakfast in Paris (tea) to share as well - our tea master's version of a traditional breakfast blend. Created with smooth summit level black teas from three top growing regions. A full body with depth and refined balance. The tea was perfectly light, and tasted great with both milk, and sugar.

Next up was my choice of afternoon tea, which I opted for the MoRoCo High Tea ($60), which comes with the following:

Choice of a selection of our tea or sipping chocolate
Choice of truffle mac & cheese or daily quiche
Fresh MoRoCo scones served with devonshire cream, lemon curd, and an assortment of seasonal preservers
A variety of lovely mini pastries

Like most traditional afternoon tea, it's served on a three-tier stand. The first course is from the bottom tier, which consists of four finger sandwiches. If my memory serves me correctly, the sandwiches were cream cheese with cucumber, smoked salmon, avocado/mushroom, and L.T (lettuce/tomato). My favorite was the smoked salmon, as the creamy cream cheese was the perfect complement to the smoked salmon.

The middle tier was fresh MoRoCo scones served with Devonshire cream, lemon curd, and an assortment of seasonal to be used as a spread. It came with two large scones; classic, and chocolate. I really enjoyed the classic scone with the Devonshire cream - completely heavenly. On the other end, the chocolate scone was a little overly sweet for me, but if you love chocolate, then this scone is for you.

Finally, the top tier consisted of sweets including a passionfruit macaron from their front boutique. It was a great end to a lovely afternoon tea with the mister.

The afternoon tea also gives you the option to choose one of two savory items available, and I ended up choosing the truffle mac & cheese. The dish consisted of macaroni topped with crispy layers of cheese, truffle, and buttery panko. This was a tasty spin on the comfort food that is mac & cheese. Lastly, there's also a full-size version of this dish on their brunch menu.

J opted out of the afternoon tea, and ordered the Classic Benny ($15) - poached eggs with roasted peameal bacon, topped with hollandaise sauce, and our finest mixed cheese, served on an English muffin, and a side order of sausage ($6) off the brunch menu.

If you're looking for a place to chat over some tea, and pastries, then look no further. As one of Toronto's leading afternoon tea establishments; MoRoCo Chocolat has that to offer, and more. The staff were knowledgeable, and attentive to details. I wasn't able to finish my mac & cheese, so our server quickly packed it up to go for me, which I appreciated. I was all sugared out that day, but I will definitely be back to MoRoCo Chocolat to get a box of their colorful macarons.

Social Media

Facebook: https://www.facebook.com/morocochocolat

Instagram: https://www.instagram.com/morocochocolat/
Twitter: http://twitter.com/morocochocolat
Website: http://www.morocochocolat.com/

Disclaimer: The food provided in this post was complimentary. However, all of the opinions expressed in this review are of my own.

I recently had the opportunity to attend the launch of the Toronto chapter of Camp Campbell last month. The mentorship program aims to connect women leaders and entrepreneurs with each other "to inspire thought leadership and foster creative collaboration". Camp Campbell was started by Campbell Soup CEO, Denise Morrison, who wanted to create a program that would help mentor the next generation of female leaders and entrepreneurs. Camp Campbell does a lot to support their members, as they provide access to mentors, encourages the exchange of ideas, stimulate conversations, and connect members that share similar passion or aspirations.

#CampCampbell

Camp Campbell did an excellent job of decorating the basement of Gusto 101 to brand Camp Campbell for the dinner. There were red banners displaying boldly the Camp Campbell name, and cards with our names and hashtags were neatly placed on the table. Camp Campbell encouraged us to use social media and live-tweet or Instagram the dinner. Unfortunately, since we were in the basement level of the restaurant, many of us (myself included) had weak cell reception.

Jeffersonian Dinner

The dinner brought together a group of female entrepreneurs, foodies and community leaders who shared similar interests. We were joined by a few members of the Campbell Company's team, along with the President at Campbell Company of Canada, Ana Dominguez. For most of the dinner, we discussed various topics from social media, to how food brands and products can best cater to their on-the-go lifestyles.

The dinner was held in the private dining area at Gusto 101 (basement level), and the meal was designed to be family-style. Additionally, the focal point of the dinner was that it was based on a Jeffersonian-style dinner, which encouraged deep discussion around a chosen topic. The purpose of the Jeffersonian dinner was that it allows people to connect, listen, and learn from one another. The conversation is more or less directed to the entire group, and not just to people sitting nearby. Overall, I found this format of discussion to be much more effective, as I got to hear the opinions from everyone there. Prior to the dinner, everyone in attendance were asked to prepare answers to the following questions: "What qualities do you look for in a leader and what leadership styles have affected you most?" The purpose of the two questions was to use it as an ice-breaker, and learn a little bit about one another before starting the Jeffersonian dinner.

As our night drew to a close, we were asked specifically to share our takeaways from the night. Many of the guests expressed their gratitude for the night, and how much they have learned from the discussions.

Gusto 101