Eating on the road: Keg's prime rib a miss

I end up at The Keg maybe twice a year and I invariably order the same thing: garlic cheese toast appy, Keg classic NY strip with Caesar salad starter, mushrooms, veg. Reliable but satisfying. 

During a recent visit to a Keg to the north of Toronto (though it doesn't matter, all Kegs are the same) the server was pushing the prime rib and I thought, why not change it up? So I let him talk me into it. This was a mistake.

The garlic cheese toast was excellent as always, and probably better shared three ways as it was this time -- sometimes I dine solo and demolish it myself. The Caesar salad was fine. Garlicky, but missing bacon.

Then the entrée arrived and it looked fine, a thick slab of medium beef, some jus, a smattering of veg and mushrooms. The veg looked tired and not particularly fresh. Same for the mushrooms.

As for the beef? I would say it was lacking in flavour but there was one overwhelming note: salt. It did not taste particularly fresh or juicy. It tasted like empty protein calories. It was thoroughly disappointing. Not bad, not send it back because it's no good. Just, mediocre.

Obviously they had been pushing the prime rib for a reason, and it wasn't one that was in my best interests. My mistake. Next time, back to my old reliable NY strip.

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Eating on the rails: Three trains, three lunches with VIA Rail

I took the train down to Scarborough a few weeks back in business, which is really the best way to travel by train. But pro-tip: the bar car usually opens around 11AM so schedule your trip accordingly. After all, you don’t want to pay a premium for just an omelette – and they hardly ever have ketchup.

So I planned my trip accordingly to be able to enjoy a few enroute rum and diets and, as it worked out, I ended up having to change trains in Kingston with an hour layover. Naturally, my question going in was: would I get lunch on each train. The answer? Oh, yes indeed.

On boarding, the attendant asked me if I wanted lunch early. Oh do I, good sir? With first choice of the menu options I went for the baked hake, asparagus, cherry tomatoes, a Greek salad, a bonus extra bread roll, and apple cake. And, of course, a rum and diet.

I always say you can’t go wrong with the fish on VIA Rail. And this fish didn’t disappoint. It was cooked perfectly with a nice cream sauce. But even the asparagus was cooked correctly. The Greek salad was fresh. And the apple cake had actual apple (you should try it with your apple fritters, Tim Hortons). I can honestly say this is the best train lunch I have had in my memory. I demolished everything but the olives.

After a layover and a diet coke in the Kingston VIA lounge, it was on to my next train to continue my journey to Guildwood. This train was coming from Montreal and offered a different menu, but there were few choices left for the late boarders.

The couple behind me got the last two cold salmon plates, which would have been my choice. Instead I was left with the beef bourguignon with mashed potatoes, another Greek salad, bread roll, and a cookie. I usually avoid the beef on planes and trains as it’s very easy to overcook. While it wasn’t my first choice it wasn’t bad – warm and hearty for a fall day. The cookie was stale, but the salad was fresh.

And talk about a healthy pour on my rum and diet…

For my train back to Ottawa at the end of the trip I had no connections, so just one lunch. It was the same menu as my first train and while I briefly considered getting the fish again, I opted instead for the cold chicken plate on spinach and a quinoa salad. The Greek salad was back again, as was the apple cake. Red wine chaser.

The chicken was good, the taziki could have used more pop, the quinoa salad was enjoyable. Apple pie was just as good as the first time, very cinnamony. I like Greek salad but they cold mix it up a bit.

All in all, some enjoyable train lunches. The apple cake is a keeper, way better than the usual cookies.

But please, VIA, bring back the meal pre-order option.

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Eating up the Hill: Smashburgers with the Canadian Cattlemen’s Association

One of the highlights of the Parliamentary reception circuit has long been the Canadian Cattlemen’s Association annual beef BBQ in the East Block courtyard, held before the Ottawa weather gets too cool.

It had to go away during the pandemic but thankfully it made a triumphant return to the Hill last week, and many a staffer and Parliamentarian made their way over and joined the lengthy que.

Traditionally, this has been the good ‘ol beef on a bun. But this year they decided to showcase a different form of delicious Canadian beef, bringing in the chefs from local eatery the King Eddy to prepare their signature smashburgers.

This explained the lengthy line, as they were cooking double smash cheeseburgers from scratch on the grill, topping each with sauce, lettuce, tomato and pickle, wrapping it and handing it off to the hungry masses with a bag of Old Ditch chips, some slaw and a cup of chipotle mayo.

My wait was maybe 30 minutes-ish and I got there early – the line was way longer when I left.

Was it worth the wait? Oh yeah. Delicious, fresh, hot, juicy Canadian beef smashburger and two slices of the dairy industry’s finest processed cheese – which is actually in my view the best cheese for this application.

I removed the pickles and inhaled the burger, not remembering until I’d had a bite to snap a photo you good people. The courtyard was rocking more than it had in years, and no one left hungry.

Thank you to the cattlemen! Looking forward to Beer, Beef and Whiskey next.

Who doesn't love a cheeseburger?

The courtyard was a rockin'.

Celebrity chef?

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Eating on the Hill: Lamb, beef and Canadian whiskies

I haven't reported on many Parliamentary receptions lately -- partly because I haven't attended many, and partly because the food is often the same. There were some new offerings on hand though at last night's Grain Farmers/Spirits Canada reception, so I have something new to share.

The advertised highlight of the reception was a wide assortment of "exceptional Canadian whiskies made from Canada's finest grains." So I went with some trepidation, as I only take my whisky mixed with cola, preferably of the diet variety (need to watch those calories). I remember when I toured the Jameson distillery in Dublin some years back and they looked quite aghast at my request for mix when we reached the sampling room.

About to go to the Grain Farmers reception, where I will ask them to mix their fine whiskies with Diet Coke. Hope to escape with my life.

— Jeff Jedras (@jeffjedras) February 5, 2020

 Thankfully, last night it was a judgement-free zone.

They started me off with a simple Canadian Club and Diet Coke. Not a new drink for me as CC is a regular in my liquor cabinet, but it went well with my beef sliders. Carved fresh on site, the beef was nicely medium-rare, and after two on a bun I had a few more slices minus the carbs.

I asked for a more adventurous recommendation for my second and final round, and they suggested the Gooderham & Worts. Definitely a much more distinctive flavour than the CC, and went nicely with the Diet Coke.

And by this time several new pass appies were on offer. There were two spring rolls circulating -- the veggie was standard, the duck was a new one for me but just didn't hit home. I didn't snap a pic of the mini quiches. But the highlight was the meaty lamb chops -- again, medium to medium rare and juicy. Don't recall seeing them on the reception circuit before -- well done.

All in all an enjoyable nosh; thank you to Canada's assorted grain farming organizations from coast to coast to coast for hosting.

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Eating up the Hill: French Dip Roast Beef Sandwich with Chips and Coleslaw

Yesterday's Roast Beef sandwich will be my last lunch in the Parliamentary precinct in 2016, although I do have several past lunches that I have yet to chronicle. It was a fittingly meaty ending to 2016, and likely my last lunch in Confederation before moving across the street to the Wellington Building early in the New Year -- looking forward to sampling the swanky new cafeteria there.

A good french dip starts with the bread, and this was a fresh and crusty French baguette. I went off script and asked them to toast the bread on the grill for me first, and this was done without hesitation. I think it really made a difference, allowing the bread to hold together better when dipped and giving it a nice crunch.

I began though with the Cream of Leek soup, sold separately. Not my favourite of their soups that I regularly buy, but it did the job on a semi-chilly Ottawa day -- it was only -12C, that's practically shorts weather.

The main, my French Dip Roast Beef Sandwich, came with chips and coleslaw for $6.45 before tax. Let's deal with the sides first. The slaw was standard slaw and tasted freshly-prepared, as opposed to that industrial slaw you'll get some places. The only negative was the vinegar dressing base; I prefer a creamy slaw. Still, it was a needed splash of colour -- and veggies -- on my plate. The chips were tasty when dipped in the Beef Jus.

But on to the sandwich. It may not look like it in the picture, but the beef was generously provided given the price. It was good, if lacking in a bit of spice. And I wouldn't have minded it a bit more pink, although I'm not one of those rare dripping blood roast-beef people. )Not that there's anything wrong with that.) With some toast on the bun, it was delicious when dipped in the jus -- which was flavourful, but would have been better were it pipping hot.

I give it a 4/5 --half-point deductions for not being a creamy slaw and the beef not being rarer.

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Eating up the Hill: The Cattleman bring beef for lunch

While all the evening receptions on the Hill sound fun and glamorous, I'm an old man who, more often than not, would rather just go home, sit on the couch, and catch up on NCIS New Orleans on my PVR. But a lunch reception? That I can definitely do.

Having missed the Canadian Cattlemen's Association's recent Beer, Beef and Whiskey receptions, I've been looking forward to their end of summer Beef lunch BBQ in the East Block Courtyard. And it didn't disappoint; you could smell the delicious beef clear from Gatineau.

As I lined up for my beef and talked about the soy industry with a fellow from the soy lobby (he says there is a soy reception in the works, soy fans), my friend John from the Cattlemen insisted on taking my camera and snapping a photo of me and the beef for this blog -- my readership is small, but dedicated. So here I am, bringing home the beef:

And delicious beef it was. On my first round through, I sampled both salads -- because I'm healthy like that. The potato salad was standard fare but fresh and well prepared, and the quinoa salad with corn and other assorted vegetables was quite tasty. But this wasn't the quinoa reception. The beef on buns was tender, juicy and delicious. They couldn't slice it fast enough for the hungry hordes.

After listening to the speakers talk about Canadian beef, including its growing sustainable, hormone-free, ethically-treated beef program, and an appearance by Agriculture Minister Lawrence MacAulay, I got back in line for my second round of beef right behind Tony Clement, who insisted he was only on his first round. 

This time, I was focused. No salads, no buns (sorry, Canadian Grain Farmers). This time, I said, just slice the beef onto my plate. And they did. And it was good.

A fitting end to grilling season. Thank you Canadian Cattlemen.

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