Canada’s top bartender, stop Asian racism, support restaurants by paying it forward, the tomato kitchen design awards (TKDA), new kind ice cream location
by Mary Bailey
james grant is the top bartender in the nation
James Grant took home the gold from the World Class Canada competition held in March. The competition, open to professional bartender regional winners, has seven challenges. “Every challenge tests a different skill,” said James. “This year we had to make a cordial to use with Johnny Walker Black, do an on-camera interview, make a cocktail focused on sustainability, submit an entire menu concept and cost it and make a drink based on the Junos. Mine was an homage to Neil Young.” While he is feeling bittersweet that the global competition in Madrid will be virtual, James looks forward to going to Sydney next year as part of the support team. While watering holes are closed, find James at Color de Vino. And, make the Cold as Ice freezer martini he served for the At Home Challenge.
Cold as Ice
| 435 ml | Tanqueray No. Ten gin |
| 60 ml | Chamomile grappa |
| 125 ml | blanc vermouth |
| 125 m | fino Sherry |
| 5 ml | grapefruit bitters |
Combine all ingredients in a non-reactive container and stir without ice. Transfer to a clean 750 ml bottle and place in the freezer overnight. To serve pour 3 oz of the frozen martini batch into a chilled martini glass. Garnish with a twist of grapefruit zest.
stop asian hate
Jessie Cayabo, Linda Hoang and Carmen Cheng want you to think again. Jessie, a culinary PR pro, Linda, social media maven @lindork and Carmen, Calgary-based food writer @foodkarmablog, have started an awareness campaign called #StopAsianHateAlberta.
“When I saw the news about the 75-year-old grandmother being attacked in San Francisco; it was devastating,” says Jessie. “She’s the same size and frame as my grandma. I talked with Carmen and Linda, they were feeling the same way. Worried for family members. We decided to do something and engage one of the most high-profile groups of Asians in the community—food and hospitality pros. Business owners, chefs. We wanted to put faces to the pain Asians are feeling today because of racial hate. We need people to understand—it’s not ok to love and support Asian culture and cuisine but turn a blind eye to hate and racism towards people who look like us.”
“When Jessie asked me to support the poster I thought of my mother, she was a nurse and would walk me to school,” says Ariel del Rosario (co-owner Filistix). “I think as a community we took so much for granted—kids in school used to call me chink. Some have even turned out to be my closest friends. I was fine with it back then. But now, times change and we realize that it’s not fine.”
“I was born in Edmonton, this is my home,” says Alysia Lok (Caramunchies). “Growing up I don’t think I had much exposure to direct racism. There were racist moments, but we were taught to go with the flow, to laugh things off. Being brought up Asian, we don’t talk about these things. It’s weird, the things people make fun of are positive things, like being smart at math. If you don’t make a big deal about it, it’s not a big deal—until it becomes a big deal.”
Andrew Fung (exec chef and co-owner XIX Restaurants) was born in Hong Kong and grew up in Canada. “Throughout my life, always these comments. I thought it was normal. I trained in classical French cooking in Vancouver and Europe. Yet, when I walked into the city permit office for the permits for XIX, the guy says ‘What kind of restaurant? Vietnamese noodle house?’
“Customers see lots of Asians in our kitchens and they ask, ‘Do you use MSG?’ Would they ask that at Earl’s or Corso 32? That’s racist. When I ran the restaurant at Blackhawk, a chef who was golfing said ‘Lots of soy sauce on that menu.’ Ethnicity has nothing to do with the foods you are going to cook. I’m pretty casual about the comments, but the young guys in the kitchen? They are not. Not anymore. I’m grateful to have a Caucasian partner; he believes in my talents, not my colour.”
Paul Foster of Contact Renovations came up with a genius way to bring some attention to our beleaguered restaurant community. He asked trades and colleagues to help sponsor Pay it Forward. Here’s how it works; Paul goes to a restaurant or café, buys gift cards, has a contest on Instagram and gives away the cards. He’s doing it again this spring with Fesyk Marketing, Optimax Benefits, Fox & Forth and us (we did it with Eleanor et Laurent). Join in to help out, email info@contactrenovations.ca.
love your kitchen?
Show it off in the Tomato Kitchen Design Awards (TKDA). Whether it’s a reno or a new build, or you are a homeowner, designer or builder, there is a category for you. And commercial spaces too. Enter by May 31.
The second Kind Ice Cream just opened in the Highlands across the street from the Gibbard Block. The new spot is bigger, has outdoor seating and a colourful mural by the artist Tallulah Fontaine. Scooping 12-9pm daily. Kind Highlands, 6507 112 Avenue.