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corbeaux bakehouse

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After seeing all the delicious pictures being posted on Instagram about Corbeaux Bakehouse, I couldn’t wait to check it out for myself. Located in the former Melrose, the space had been transformed and it looked like a little bit of Europe in Calgary.

We arrived early on Friday and were happy to be seated right away. I had a cup of hot chocolate while I decided on breakfast. There were a lot of choices!

We knew we had to try the bread so we shared the bread basket which contained a few varieties along with butter and jam. The bread was so good and comforting and way more than two people needed to eat.

 

I was happy to see the buratta on the menu and we definitely wanted to try that. The cheese was soft and paired well with the tomato jam that it was served with. The jam was our favourite, sweet with a kick of spice.
I opted for the duo of poached eggs with salt, pepper and gremolata. We also ordered some bakehouse potatoes to go with our eggs. The potatoes were cooked up in duck fat with some caramelized onions and green onions. They made the perfect accompaniment to the eggs.
We also indulged and ordered some hollandaise sauce for the eggs. Definitely worth the splurge!
Our very delicious and filling breakfast was finished off with brioche donuts with lemon curd which were served nice and warm.

 

Along with their sit down menu, Corbeaux offers a huge variety of pastries and cakes that you can enjoy. With his sweet tooth, I knew Q would love the almond croissant which he devoured after dinner.
It was a great morning and I can’t wait to go back to try out all their lunch and dinner offerings. Definitely a place worth checking out!

Corbeaux Bakehouse on Urbanspoon

generations by karisma, part 1

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It’s been almost a month since we spent a glorious week in Mexico, staying at the Generations Resort by Karisma in the Mayan Riviera. We actually won our stay there, winning at the Great Canadian Beef Cookout. It was such a wonderful trip that I couldn’t wait to share all the details. Everything was five star from the resort, the food (oh the food!), the activities for the kids and of course, enjoying the Canadian Beef Culinary Series. Enjoying Canadian beef in Mexico was certainly a treat!

Today’s post will set the scene. Be sure to stay tuned on Tuesdays in January for more on our trip and lots of food porn!

We were picked up from the airport and taken to the resort in a luxury SUV. The weather was hot so it was nice to be in an air conditioned vehicle on the half hour drive to the resort. We were met at the door with drinks and smiling faces. After checking in, we were introduced to our butler who took us to our room and showed us around. Our butlers were amazing! Ivan and Luiz took great care of us, ensuring that we had everything we needed. They were the best!

Our room was huge! There was lots of space and included a living room, a kitchen, a huge dining table, 2 bathrooms, a private outdoor shower and a very spacious bedroom. Although we were on the third floor, we also had an infinity pool right outside our balcony. From the second we got there, we didn’t want to leave.

Travelling with a baby can be hard with all the stuff that you need to take with you. The hotel took care of us in that department too! They had everything ready for us – a crib, a stoller, a playpen, a bottle sterilizer, a bottle warmer, a change table and even baby food.

The hotel boasts a Gourmet Inclusive Experience, meaning the restaurants and the food that they serve are amazing and definitely above par. More on that next week!

There are many pools on the grounds as well as a swim up bar. We spent a lot of time in the cabanas on the beach. Q was able to play in the sand or the ocean while Z napped. The beach butlers Ivan and Enrique ensured our cabana was ready for us to enjoy. They even had a cart that had sunscreen, newspapers, books and sand toys – you really didn’t have to bring a single thing!

I had a chance to check out the greenhouse that was located at the El Dorado Royale next door. It’s the first resort greenhouse in the region and was quite impressive at 100,000 square feet. The facility produces eight to ten tonnes of herbs, fruits and vegetables per month and distributes it to all the Karisma resorts in the region.

The Entertainment Team at the resort were amazing! The team of four – Alex, Oscar, Penelope and Carolina – were always there ready to have a good time. They quickly learned our names and spent lots of time with the kids, giving them loads of attention. Q got attached to all of them and still misses them.

There was entertainment every night. From acrobats to dancers to magicians, the performers always put on quite a show.

There was a lot for the kids to do, which I loved! The Eko Kids Club was a fun place for Q to go during the day and hang out with other kids. There was a ball pit, video games and lots of arts and crafts. Part of the club was Little Eko Chefs. The kids got to wear chef hats and aprons and were able to make something different every day. Q had fun making gazpacho, tortillas and even sushi. It was so great that they had this!

It was a great resort with amazing service. There is no question that we will go back!

karisma and canadian beef

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The holidays are done and we are back to our busy routine. School, work, extra curricular activities – it is definitely back to the grind.

We were lucky to escape in December, and oh what an escape it was! We enjoyed a week at the Generations Resort by Karisma in the Mayan Riviera while enjoying the Canadian Beef Culinary Series at the El Dorado Hotel next door. It was a wonderful week and Q keeps asking when we get to go back. If you were following along on Instagram, you know how spoiled we were while enjoying the Mexican sun. Looking forward to sharing about our trip next week for Travel Tuesday. Stay tuned!

food bloggers of canada conference #fbc2014

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One of the highlights of this year was attending the Food Bloggers of Canada Conference in October. Not wanting to miss another conference, I had registered for this one the day the tickets came on sale. It had been something I was looking forward to for months and it did not disappoint!  It was a great weekend with good food and making connections with some amazing people. So happy I brought a selfie stick with me to capture it all!

I was hoping to do a recap right after getting back but life got in the way. Better late than never!

A huge thank you to Melissa and Ethan for putting on a very successful event. We were spoiled and it was clear how much work you guys had put into making us feel that way.

The Venue
The conference was held at the Four Seasons Hotel right in downtown Vancouver. It was the perfect venue, being close to shopping, great restaurants and the water. Needing to capitalize on the fact that I was without kids and could catch up on sleep, my single room was a treat! 

The Bloggers
It was so great to meet with bloggers whose blogs I have been following and putting faces to twitter handles. Everyone was so friendly! 

It was really impressive to me that veteran bloggers who had highly successful blogs were willing to share their knowledge. No one was afraid of competition, but rather were excited to share their strategies to see more bloggers find success. This is huge! It plays a big role in creating this awesome community that Melissa and Ethan began when starting FBC.

The Sessions
The sessions were so informative. The speakers that participated were full of knowledge and I just absorbed everything they all had to say. It got me thinking of the goals that I have for my blog and what I need to do to achieve them. 

We also got a chance to hear from the dynamic duo of Thug Kitchen, who entertained us at dinner the second night. They were happy to be part of a selfie!

The Swag
The sponsors totally outdid themselves and we were spoiled with all the swag we got to take home. Of course, the spoiling started long before we made it to the conference with knives from Chicago Cutlery and cookware from Nordicware.

The Food
Last but not least, the food! Of course the food at a food bloggers conference was a huge part of the weekend. We were fed very well! The breakfasts, the lunches, the dinners and of course all the snacks, there was definitely no going hungry. Here is a glimpse of some of the delicious food we ate.

avocado, banana and raspberry smoothie for williams-sonoma smoothie week

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After days of turkey leftovers, stuffing and potatoes, Williams-Sonoma’s Smoothie Week comes at the perfect time. We are all out of sorts when school is out and it’s easy to fall out of routine. Smoothies are a great way to ensure that all of us are still getting in our fruits and vegetables.

This smoothie is a new favourite of ours. I love the creaminess that avocados bring to smoothies, not to mention all the fiber and the good fats that it adds. As much as Q likes avocados, he’s always skeptical to have them in his drink.  The taste of the avocado is subtle though and when paired with bananas and raspberries, he had no clue.

Avocado, Banana and Raspberry Smoothie 

1/2 ripe avocado
1 banana
1/2 cup raspberries
milk 

Throw everything into a blender and enjoy!

christmas morning breakfast ideas

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With Christmas only 2 days away, you may be thinking of what to feed the family after the presents have been opened and the stockings have been emptied. Here are some ideas, both sweet and savoury, to fill up hungry bellies.

Egg Boats
Eggs and veggies baked into crusty bread.

Baked French Toast Boat
This make ahead dish is perfect for a relaxing morning.

Cinnamon Buns
These buns are one of Q’s favourites and will have the house smelling oh so good!

Eggs Benedict
With a hollandaise that comes together quickly in the blender, it’s easy to make everyone’s favourite bennies.

Baked Eggs in Potatoes
Eggs and potatoes in every bite, here’s another baked egg dish for everyone to enjoy.

Sour Cream Cake
Cake for breakfast? Yes please! Use your favourite fruit to stud the top of the cake.

accordion potatoes

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In my special delivery from The Little Potato Company, I received a package of cute little fingerling potatoes. I thought these would go great with our Turducken dinner and was the perfect time to try accordion or hasselback potatoes.

I sliced each potato, stopping before I reached the bottom. I then drizzled the potatoes with olive oil and sprinkled some salt and pepper. They cooked for about half an hour on 350 degrees. When they were done, I pulled them out of the oven and drizzled on some more oil and sprinkled them with Parmesan cheese. A handful of green onions provided a nice crunch and contrast and cilantro made the finishing touch.
These were so tasty! They had a nice crisp outside but the centers remained soft and creamy. I’ll definitely be making these again!

spicy fried potato balls (bateta wada)

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I really love getting food in the mail so when The Little Potato Company sent me a few bags of potatoes, I was excited. Using these nuggets to create a dish or two, well the possibilities were endless.

When I saw the little Baby Boomer potatoes, I knew the perfect thing to make! With my mom’s help, we made one of her specialties – fried potato balls with a spicy centre aka bateta wada.
These potato balls were surprisingly easy to make. The potatoes were boiled and peeled and cut in half. Each half was then dipped in chili powder before being pressed back together. The potatoes were then covered in batter before being fried.
These make a delicious appetizer or are perfect for tea time!
Spicy Fried Potato Balls (Bateta Wada)
1 lb little potatoes
2 tsp chili powder
1/2 tsp salt
1 cup gram flour
Water
Oil for frying
Boil and peel the potatoes. Put the chili powder and salt in a plate. Cut each potato in half, dip the cut side in chili powder and put them back together.
In a bowl, add the gram flour and add enough water to make a batter. Cover the potatoes with batter and fry until golden.