In my recent extended stay at a hotel we got tired of order in, take out, hotel foods. We longed for a home cooked meal. While doing the laundry I met a fellow neighbour (who was doing the hotel living for 6 months…yikes I should not be complaining about a one week stay. He suggested a Greek place they had recently ordered from, where the food was supposedly great. I sceptically said I would try the restaurant, and when I got back to my suite, like any good neighbour, he left a brightly colourful menu at my door. “Greek X-press” screamed from the brightly colourful brochure.

I thought of another Greek chain that was like another McDonalds only with Greek food, and I paused, only slowly as two teenage girls and a hungry husband groaned in the background about what’s for dinner.

My spirits lifted as I read the menu, Moussaka, gyro, souvlaki, and where I finally said yes this is going to be it…the grilled kalamari dinner for $15.95. They had me at “tender squid grilled to traditional Greek perfection”.

We ordered the grilled kalamari and a gyros dinner with the trimmings and sides. It was not too long before a jovial Greek gentleman showed up with a bag of goodies. He reminded me of one of the uncles in My Big Fat Greek Wedding, I just knew that whatever this uncle was bringing was going to be good. I could tell by his expression. This is how it is with authentic food people.

Dinner served, we started with the Greek salad, the gem amongst the iceberg lettuce was the plump, tart, bitter and sweet-all at the same time olives that made my mouth come alive, and the subtle finish of the Greek feta was the perfect mix for the salad.

Then I experienced what was sheer heaven. Tender pieces of perfectly grilled calamari, seasoned with garlic, and flavourful subtle spices, that was out of this world incredible. I could imagine Greece c.1920; this is how “mana” meant it to be. We dipped the perfect al dente vegetables and potatoes into the delicious sauce, followed by the warm plump pita. My husband and I looked at each other with that knowing smile of complete satisfaction while the sauce still dripped down our faces… and said “yep they tapped that, hit it out of the park”.

So good it was we went back for more the next day. This time with my complements and raves about how good it was the day before they included an extra pita and god bless them. Sometimes, (yes it happens) when you return to a restaurant it’s not the same. However not the Greek Xpress Restaurant. Today’s grilled calamari with the extra pita was, I don’t know how to say this, was even better than the day before. Again Noel and I moaned, and delighted in the exquisite flavours of the perfectly grilled calamari and the homemade tzatzike sauce all slathered on the warm pita. Worth the drive way way up on Yonge Street. Exceptional traditional portions, an order for two fed a family of four, all for $35.

The Greek Xpress Restaurant
9631 Yonge Street, Richmond Hill
905 787 0388

I’m not the sort of female to torment a respectable man…but I must get to el Bulli, before they close.

Waiting to complete the final chapter of my book on the ultimate culinary experiences – a delicious journey of places, people, and ingredients that is all a culmination of satiating a Foodies need for great food. These experiences range from simple fare to complex Michelin star dishes.

Like anyone looking for the ultimate thrill and satisfaction in all experiences, I’m looking to reach the ultimate O in the culinary experiences I’ve had to complete the G-spot which is to land on shelves Sept 9, 2011. This has to be and evening, leading to a late night all around a 6 to 9 course meal at El Bulli.

Here’s hoping Senor Adria will see me to the finish. And, before he takes his hiatus from El Bulli while he further studies and refines “molecular cuisine”.

French Antique Monogram Bed LinensThere are three things I love to do in bed; sleep, eat, and smile. All three involves a plush existence on top, in between and all-round something French, refined, rich and yes I will admit, old.

I collect a few things; old English china, cuff-links (which includes a stunning sterling one from the 70’s that was owned by Hugh Hefner), and vintage French textiles.

My passion for vintage linens comes from the sheer beauty in the softness and texture of the fabric and the intriguing shades of beautifully aged patina in good vintage linen. Exceptional quality French linen ages like no other. My heart races at the mention of French linens which are my favourite, followed by Belgian linens.

Like wine and cheese, good linen grows better with age. The fabric becomes softer and more refined with age, it feels like what could be 2000 thread count or more…and in this finess I love to sprawl nibbling on…some decadent treat, or even my simple bowl of frosted flakes. Amongst the cool French sheets its heaven.

There is nothing quite the feel of cool linen. In any season it brings a sense of luxury, especially mixing different textures. Mixing delicate light linen voile….with a damask, creates a luxurious, and tranquil romantic feel.

The natural texture of linen lends itself to faded pattern and soft colour and with age the look and feel is simply stunning.

My job includes a lot of travelling. A lot of traveling equals; many hotels, and many continental breakfasts; free with stay. And of course being a Foodie, I have my standards.

At every hotel, the norm of; white bread, make-it-yourself waffles, aging cereal, ect, was served. They also had a suspicious greyish paste in a crock pot with a picture of a smiling Quaker man in front. A meagre attempt at oatmeal I believe. And of course the standard O.J. and apple juice. Then there were the hotel’s offering more than just the glue croissants, they included; cinnamon buns, scones, scrambled eggs, pre-heated crispy bacon, French toast. The food is made good enough to have minimal complaints to management but nothing to ohh and ahh about.

The ohhh and ahhhs comes not from the fake eggs, and processed fare provided. It does not necessarily have to come from molecular cuisine. However the use of just good plain food as Mother Nature intended would have more than sufficed. Fresh eggs, oatmeal not sitting in a pot for hours(or from the day before) whole wheat bread, would be a good start. All it takes is to keep it fresh and real.

Happy New Year.

As we embark on a New Year, I only have a few goals:

laugh, play, eat well, make time to connect with people.

I wish you a happy, safe and indulgent New Year.

“Bis vivit qui bene vivit.” He lives twice who lives,well. (and eats, well)

Today I finally ventured into one of my favourite places the Royal Ontario Museum (favourite now that they’ve hired my daughter, alleviating some of my financial burden by giving her employment).

My daughter is an Executive Finance Minister (the shorter title for her line of work is Cashier) at the Food Studio. Craving some quality time with my baby and needing lunch I decided to manage both in one.

There’s an intoxicating scent of fast food when one is starved, it all smells so good. Despite the lure of the perfectly shaped pizza with cheese, I choose the butternut squash soup one of my favourites.

Sadly it was a disappointment. How could anyone go wrong with butternut squash soup it’s one of the easiest to make? Especially an establishment that charges $2 for an apple? The soup was water thin, tasteless and had no texture. Had they not heard of chicken stock?

As I left the museum I finally found my daughter who directed me to her manager who apologized for the tasteless soup and remedied the matter by offering me replacement macaroni and cheese, which was surprisingly very delicious, which anything would be after the tasteless soup.

The most important part of the trip though was to spend quality time with my daughter. Done.

She can’t clean her room but she goes to work everyday half an hour early to make minimum wage.