Thanks So Much for Reading DelectablyChic! the Blog! 28 Jun 2017 3:58 PM (8 years ago)
Dear Readers,
This is my last post on DelectablyChic! I am embarking on a new journey in life and will no longer be posting on this site. I will keep the URL live for people to read older posts and will still be active on social media under the DelectablyChic! handle (especially Instagram). Since last year, I have found that I’m writing more about my own views on life and society, rather than on fashion and food itself (despite all my food posts on Instagram). I feel that DelectablyChic!, as a blog, no longer reflects me, which is why I’m starting a new site, under my name. Please join me over on cynthiacmintz.com for new posts starting in July. Thanks once again. It’s been a great (almost) seven years!! 
Sincerely,
Cynthia Cheng Mintz
Image credit: By Hywit Dimyadi/Shutterstock
Instagram is Bad for Mental Health? Try Facebook! 1 Jun 2017 5:30 AM (8 years ago)
Not a knock against them – I use it, and use it regularly, but anyone who claims Instagram is the worst form of social media, mental health-wise probably doesn’t use its sister company, Facebook enough. Or maybe I just have weird friends. In the past year or so, I have had to unfollow a bunch of people AND unlike a few pages/leave groups because their posts were…let’s just say, a little too annoying for my tastes. It was fairly slow at first, but as the US election campaign drew closer, things just got worse. Facebook these days is just filled with anger. If I want this kind of squabbling, I could turn on CNN.
One might think Twitter would be worse, but it’s more difficult to follow a conversation on that platform than on Facebook – though people are just as angry, if not more. Instagram, at least, can be a happy place, filled with food, fashion and all round fun. As someone who DOES post outfit pics (usually under the hashtag #isupportcanadianfashion), I *KNOW* fashion posts are fairly fake, because, well, I usually take 15-20 shots of any given look (in various poses), and pick the best one to post. However, I don’t use filters nor do I follow too many influencers/celebrities. Instead, I follow friends, restaurants and brands. And I probably post more than I like.
Instagram is kind of like a fashion magazine. Like these magazines, one should be following knowing that images are likely “fixed” in some way – whether it be multiple takes or filters/Photoshop. Because Facebook is more “real” (often because it is someone’s opinion or it comes from a REAL source like, say, The New York Times or the Globe and Mail) and because everyone just seems to be angrier, it’s much worse, stress-wise. Especially because many people are SO OPINIONATED. And these days, being “civilized” isn’t an option at times. Especially if your views skew on the opposite side of the person you are debating with. People get SO ANGRY when they defend their views that there is NO WAY you can get them to see YOUR PERSPECTIVE (especially on topics like cultural appropriation. I’m getting a little tired of them – especially when it’s about food. Or even music). Basically, I see Instagram as a form of escape. And that’s what it should be.
I don’t hate Facebook, nor am I leaving – I just want to be able to talk about things in a civilized manner, like an adult. And it seems people can’t be (all that) civilized anymore. It’s kind of sad.
Facebook and Instagram icons via shutterstock.com/fyv6561
Operanation 2017’s VIP Dinner: A Curious Meal, Indeed! 27 May 2017 12:00 PM (8 years ago)
The Canadian Opera Company’s (COC) Operanation is one of my favourite events of the year – especially its VIP dinner. Catered by 10tation Event Catering and held at the COC’s the Four Seasons Centre fo the Performing Arts, the meal was definitely, in some ways, “different.” The first thing I noticed when I walked into the dining area were how beautiful the tables were decorated. We were later told that the centrepieces were courtesy of the COC’s prop department, all items which have appeared in the company’s various operas. Then, there were the menu cards – printed backwards, so that one required a mirror (the place mat) to read it. Then, the servers came to pour our wine and water – on the left side, rather than the standard right. This confused EVERYONE. I actually had to ask if our bread plates were then on the right – basically in reverse, just like our menus. But bread, unlike our drinks, remained in its standard place. Interesting.
The centrepieces are from the COC’s prop department
The meal consisted of three courses, starting with a parsley risotto with garlic escargot and garlic chips, then whole branzino and accompaniments (including quinoa and artichoke) and a dessert of lemon mousse with rhubarb coulis, strawberries, brandy snap and cake crumbs. The cake was topped with a gorgeous cotton candy, making the entire dessert look like a statuette one might get at an awards ceremony. While the food was definitely delicious, I tried to limit myself from eating too much – after all, there was going to be more food at the party itself – Operanation’s food is always delicious! 10tation Event Catering also tempted our palates with a delicious edamame and goat cheese spread for our dinner rolls, which, at our table, anyway, were dyed a gorgeous robin’s egg blue. Okay, it’s food colouring, but hey, once in a while, right?
Menu (and the dinner’s itinerary) – seen on the left as is and from our mirror place mats on the right
Following our main courses, we were entertained by two of the COC’s Ensemble Studio singers. First, Lauren Eberwein sang Quando m’en vo (La Bohème), which was followed by Dein ist mein ganzes Herz (The Land of Smiles, by Franz Lehar), sung by Charles Sy. A third song, also from La Bohème, was the famous duet, O soave fanciulla, also from La Bohème, performed by both singers. We were also surprised with another duet, this time sung by the event’s host, COC soprano, Simone Osborne.
Dessert. Doesn’t it look like some sort of award?
After the meal, the dinner’s attendees headed down to the main area of the Four Seasons Centre to join in with the “regular” attendees for a night of fabulous music (including a performance by Kiesza and Ensemble Studio singers, Charles Sy and Lauren Eberwein). I didn’t really stay for the party as I had an early day on Friday. This is the second year in a row that I only stayed for dinner. Some day, I’ll attend both. This year just wasn’t one of them.
SIAL 2017: Sorbets from Fontaine Santé, Vegan Burgers from the UK and MORE! 4 May 2017 1:24 PM (8 years ago)
SIAL 2017, was, as usual, overwhelming. So many brands not yet in the GTA, or even Ontario or Canada, period! Of course, there are brands which are already here, like Fontaine Santé, known for its hummus (they were sampling just about everything they had – including beet hummus (which isn’t available everywhere). And now, they have expanded to sorbets. They were sampling both raspberry and mango, and I have to say, mango is my favourite. The sorbets are already in stores like Whole Foods. Some other old favourites were also there, launching new products or showing recently-launched items. Bottled water brand, VOSS, was sampling their fruit infused sparkling water and Three Farmers had snack sized pea pops. Other brands were local to the GTA and there to expand their market, such as Fruit of the Land (the Beit Yitzhak fruit spreads, which are sweetened with pineapple juice, is a personal favourite) and nomz energy balls.
Oh, and there was cheese. Lots and lots of cheese! One of my favourites has to be the fava bean “cheese” used in a grilled cheese sandwich by Local Dairy in Ingersoll, Ontario. I liked the taste, but it’s different from other vegan cheeses I’ve had, typically made from cashews or soy. The fava bean cheese has a bit more of a savoury taste, resembling hummus, despite the lack of chickpeas. However, the texture is more cheese-like. Local Dairy also carries “regular” (i.e. dairy) cheese. I was also liked Rawesome (Montreal based and I don’t believe their products are available in Ontario yet), which is a line of vegan “cream cheese” spreads (very creamy!!) and cheesecakes made from cashews.
Other brand I loved:
GOSH!: Delicious falafels and vegan burger patties from the UK. Flavours include beet, kale and quinoa as well as chickpea, courgette (zucchini) and Moroccan spices. Though these products are pre-packaged, the ingredients list doesn’t list anything “weird.” For example, the chickpea/zucchini/Moroccan spice patty consists of: Chickpeas (29%), Courgette (22%), Red Pepper (13%), Yellow Pepper (13%), Potato Flake, Quinoa, Apricots, Rapeseed Oil, Maple Syrup, Rehydrated Goji Berries, Lemon Zest, Harissa Paste (Red Peppers, Tomato Paste, Chilli, Caraway, Cumin, Rapeseed Oil, Salt, Garlic Puree), Ginger Puree, Coriander, Spices (Cumin, Coriander, Chilli, Turmeric, Fenugreek, Cinnamon, Clove), Onion Powder, Garlic Puree, Salt, Concentrated Lemon Juice.
Smak Dab: These guys from Manitoba make good mustard. These mustards are small batch and locally made – their chipotle beer flavour, for example, uses beer from a local brewery – and, thus, can put extra care on taste and quality into the product. The good news is, Smak Dab is currently in some Ontario stores, including McEwan’s (of course!) and Bruno’s. They are also available online at Foodiepages. Smak Dab had its booth in the special Canada 150 section.
Galifresh: These single-serve fruit purées from Spain are vegan, gluten-free and high-fibre with no added sugars or additives. They also don’t require refrigeration unless already opened. Flavours include apple, banana/pear and blueberry-strawberry.
So was there anything I DIDN’T like? Sure, since nothing is perfect. Some reps weren’t that great at marketing – some brands didn’t know exactly what made them different from competitive products (for example, a Chinese yogurt brand couldn’t exactly tell me HOW they differed from the mainstream AND didn’t offer samples of flavours which are less common in Canada (such as red date)). I had the same issue with some of the quinoa brands. Knowing how something stands out is important if there are already similar products out there.
In terms of products, I personally wasn’t such a big fan of Baru Baron. Marketed as “almonds,” the snacks are actually a different species all together. They’re baru seeds from the baru plant, found in Brazil and are a tree nut, according to the press release. They have high nutritional content in terms of protein, minerals and fibre, but the taste wasn’t a favourite of mine. Perhaps it’s the resemblance to peanuts, something I do not like (probably due to reactions I’ve had in the past). I am sure, however, that many people will be fans of baru seeds and I DO recommend them to those who would like its taste.
The event was, as usual, well organized, despite being a little overwhelming (as noted in the opening paragraph). Media received first class treatment (with REAL FOOD in the media space! How often do we get that? NEVER!!!) and the resources media and potential buyers were able to pick up were helpful. For example, I left the event with a tote bag full of pamphlets and brochures (and in some cases, samples, too!). There’s still quite a bit to go through and I will hopefully be able to write a more detailed review of some products soon.
Finding My Roots Through the Cuisine of Macau 20 Apr 2017 2:10 PM (8 years ago)
At a recent charity event, I bid on a set of cookbooks which included one called Fat Rice, featuring the cuisine of Macau (Fat Rice is also the name of a Chicago restaurant featuring food from the area). As my grandmother was from Macau, I was extremely intrigued by the very existence of the book – Macanese food isn’t exactly on the top of everyone’s minds when it comes to various Chinese cuisines. In fact, many people outside of the diaspora may never even have HEARD of Macau, a former Portuguese colony about an hour’s ferry ride away from Hong Kong (and now is the Vegas of Asia – if you know what I mean). Getting this book is a way for me to learn MORE about my roots without having to purchase a plane ticket. After all, the best way to learn about a culture is through its food.
To tell you the truth, the only Macanese dish I was REALLY familiar with was po kok gai (which translates to “Portuguese chicken.” And no, it’s NOT Portuguese AT ALL), a chicken and potato curry. My grandmother wasn’t the world’s best chef – even by home chef standards – and made more “standard” Cantonese dishes when it came to anything Chinese-related. From the book’s recipes, you can tell its cultural influences from the Portuguese, in addition to some from various regions the they explored, such as Mozambique and India (piri-piri and turmeric, for example, are seen in many dishes). There is definitely more of a melange of tastes in Macanese cooking than, say, Hong Kong, where both my parents grew up. Hong Kong cuisine is what one finds in a cha chaan teng – over-salted, over-cooked casseroles made with sauces from condensed soups. Then again, the British aren’t exactly known for good food and I guess its colonies knew it. So you know…
I haven’t made anything from the book just yet – and I am hoping to work my way through the entire thing (or attempt to, anyway). I’ll likely make changes to suit my tastes, such as using sweet potatoes or squash in place of regular potatoes for po kok gai (and yes, this will be my first attempt). Another dish I want to try is empada de peixe (fish pie), or as the cookbook calls it, “Macanese” fish pie, with a filling of fish, nuts, olives, parsley, firm cheese, spices and a brandy and port infused crust. This one would be a little more difficult as I’ve never made pastry dough from scratch before. I could, of course, use store-bought and just add the port and/or brandy into the filling itself (saves me time, anyway).
I’m not sure how my grandmother would feel if she were still alive. I don’t think she ever really wanted me to be in the kitchen – she thought it wasn’t “lady-like,” and never taught my mother to cook either. I had to beg and plead to do anything when I was little, explaining that it was for Brownie or Guide project. Not a typical poh poh, right? Anyway, this is a good way for me to explore my background a little bit. Anyway, wish me luck with the cooking!!
A Night of Music and Fine Wine at the COC’s Annual Fine Wine Auction 7 Apr 2017 2:44 PM (8 years ago)
I had the privilege of attending the annual Fine Wine auction for the Canadian Opera Company (COC) on April 6. Held at their home, The Four Seasons Centre for the Performing Arts, the evening featured delicious food courtesy of 10ation Event Catering and The Cheese Boutique (they’ve been providing delicious charcuterie and cheese spreads at many of the COC’s events I’ve been to), of course, entertainment from the COC’s Ensemble Studio. Fine wines were NOT the only items being auctioned off. The silent auction also included photo sessions (a great way to update that LinkedIn profile pic!), cookbooks as well as date night events such as a gift certificate to Volos. Proceeds for the event go towards the COC’s outreach programs, which help approximately 50,000 people of all ages gain better access to the arts.
People serving themselves at the cheese and charcuterie table
Wine at the silent auction
The event started with cocktails and hors d’oeuvres in the lobby of the Four Seasons Centre, where people roamed around, bidding on the various items while nibbling on the goodies. Hors d’oeuvres included short rib sliders, mini lobster grilled cheese, grilled feta and vegetable skewers as well as a hot food station serving braised duck and cod (I only had the cod and did not think it was nearly as good as the hors d’oeuvres or the cheese/charcuterie. I really had to control myself for the latter – I love my cheese! The food station was also not nearly as good as the pasta station the event had in 2015 – the last time I was at the auction.
The live auction at work!
A display of the cod (left) and duck (right) from the food station
Following cocktails was the live performance by Ensemble Studio members, Emily D’Angelo and Charles Sy, followed by the live auction with over 60 lots. Wines of all kinds, ranging from vintages as old as 60+ years to more recent bottles from this century. The most recent bottles or magnums (1500 mL) were from 2010 (for the live auction, anyway. The silent auction featured more recent wines, including ones which are still available for a reasonable price at the liquor store). I loved how the auctioneer, as they often do, made funny comments about certain bottles – including one from 1985. He noted that some of the attendees might not have existed (as in being born) yet and may be interested in bidding on “prebirth wine.” This is very true – there were most definitely people who were under 32!
A non-wine item from the silent auction (no, I did not bid on this – I have ENOUGH makeup as is!)
Grilled feta and vegetable skewer
I had an amazing time and will try to make it out again in 2018 if I do not have a conflict (I was invited to two other events that very evening). I’m trying to up my wine collection, especially with bottles from years which have a special meaning to me (namely, my birth year and the year I married). I also feel that, with government cuts, it is extremely important to ensure music and culture are available to as many people as possible. I may have spent my childhood and youth taking piano and voice lessons, but many kids are not as fortunate. Since music and the rest of the arts are an important part of enhancing one’s life – and especially so for children – we need to be able to make it as widely available as possible.
One of a Kind Show Spring 2017 30 Mar 2017 5:56 AM (8 years ago)
Wow, so many goodies at the spring One of a Kind Show this year! I was a little disappointed that my favourite spring artisan, Beverley’s Bakers (delicious butter tarts of all kinds) was not at the show this time around, but other favourites, including The Fishery and 3rd Floor Studio. In the meantime, I discovered a few others, both new and ones which have been at the show for several seasons, including:
Cute, cuddly, handmade rag dolls! They’ve been at the show for a few seasons, but for some reason, I’ve never noticed them. There aren’t many rag dolls anymore. There weren’t many when *I* was growing up either. I can only think of Raggedy Ann and Andy and the Holly Hobbie doll I owned. These, however are better. Birdslovebees carries both girls and boys (I think it’s important for boys to be given dolls. We focus SO MUCH on getting girls more involved in traditionally male-focused areas like STEM, but we don’t really try as hard the other way around) as well as ones of various hairstyles, skin tones and ethnicities. There are even dolls with glasses. In addition to dolls, Birdslovebees also features quilts and tag blankets. In addition to the One of a Kind Show, one can find BirdsloveBees on Etsy.
If you’re looking for customized favours for events, whether corporate or personal, this is the place to contact. Both gingerbread and sugar cookies are available as a base, and there is a wide variety of sizes to choose from.
Honey from My Honey Creations is created by bees from the Toronto area, with partial proceeds going towards Toronto Bee Rescue. The honey is all raw, and is available in both honey and honey vinegar formats. There are a variety of infused honeys, including raspberry. I didn’t buy any regular honey (bought a couple of jars from my Quebec favourite, Miel Morand), but did purchase a couple of bottles of vinegar. The raspberry is delicious, and would be excellent on summer salads – especially ones with goat cheese.
Carolina’s Box of Goodness (Gourmet artisan brownies):
I didn’t make any purchases from Carolina’s, but I think I should have (they are available online at both the One of a Kind Show online shop and Foodiepages.ca). Carolina’s has a variety of different flavours of brownies (and blondies), including gluten-free versions. Flavours include Bailey’s, plain (i.e. chocolate fudge), hazelnut and flourless coconut. The many flavours they have makes them in the running to replace Beverley’s Bakers as a favourite. Maybe.
Generations (distributed by Walcan Seafood):
I like to call this one the “OTHER” BC fish. Sold in pouches, they have a huge variety of smoked salmon, including Korean barbecue (this one has a bit of a kick, so if you’re like me, it’s pretty much a no-go. I did, however, buy a package for my parents, who can take spiciness much better than me), maple and chipotle. They’re new to the show this season.
The One of a Kind Spring Show runs until Sunday, April 2 at the EnerCare Centre, Exhibition Place. The next One of a Kind Show will be in November.
Note: This season, the show is featuring guest artisans from France.
On the Whole United Airlines Leggings Issue 27 Mar 2017 1:45 PM (8 years ago)
I grew up with strict dress codes. In fact, I wore a school uniform for seven years. I wasn’t allowed to wear make-up, save for grub day (when we were allowed to wear “normal” clothing for $1 or $2) and earrings were limited to studs and small hoops (“keepers”). No nail polish either. And guess what? That’s the way I like things. To this day, I try to look fairly neat and I don’t really wear “dangly” or “shower curtain” (read: big hoops) earrings. And I also try to look put-together, yet comfortable when I travel. And despite my pro-dress code stance, I thought the whole United Airlines/leggings controversy was a tad bit weird.
Unlike most people, I don’t consider most dress codes, sexist. They’re usually there for a reason and there for both males and females. However, what I DON’T understand is the dress code required for family members of United employees. Unlike a school group (for example), the general public won’t know that the individuals are “representing the organization” (“representing the school” was what we were often told by faculty) in public when they’re travelling – only people at the gate, flight attendants, etc… would know – anyone handling boarding passes and other flight information. So really, what difference does it make to other passengers? It’s one thing if they looked like slobs – slobs suck and there are way, way, too many these days. However, leggings and a t-shirt/other long top can be neat (yes, I’m on #teamleggingsarepants – as long as the top is long and covers one’s behind. Otherwise, it stays in the gym). In fact, it’s a standard uniform for me several days a week (I take yoga, barre and Pilates, after all!!!).
I’m going to stop here. I don’t want to spend an entire post talking about dress codes and what I think of them. That’s something for a different day and a different post. All I’m going to say is this: our society, in 2017, is too casual.
Image credit: connel/Shutterstock
Get Ready for a New Look! 19 Mar 2017 10:49 AM (8 years ago)
DelectablyChic! will (finally) be getting a makeover over the next few weeks, switching to a more “traditional” blog-like layout. As you probably have realized, DelectablyChic! is reporting LESS on fashion and food, and MORE on how the founder/webitor-in-chief views and feels about the world. Whether there’ll be further changes is yet to be determined, as it is also possible our site will go on hiatus as a blog (but will continue to be updating via Instagram and other social media – especially surrounding food and #isupportcanadianfashion.
As many of you know, I’ve been feeling out-of-place as a blogger for a while – especially in the lifestyle world. It’s probably age-related. I’m, after all, 37 years old! I have no interest in being super-positive about products (I find that really tacky. And I find it tackier if blog networks REQUIRE posts be positive only if a product is meant to be a REVIEW), for example. Thus, the new look DelectablyChic! is getting will make the site more personal, with all posts written by me, rather than a combination of outside writers and myself.
As you might have seen, there have been many MORE “Webitor’s Thoughts” posts over the past while. This is going to continue. In fact, most posts will fall into this category – I feel that I need space to voice my opinion on life and I might hold views which are different from others. I feel that a more “traditional” look will better serve this kind of perspective. So yes, look for it coming SOON! Maybe even in a week or two. And it’s not like these topics aren’t delectable or chic – I want to focus on my views on feminism, social class and ethnicity/immigration (mostly based on my own experiences ALONG with more style and food/dining-related posts (yes, I want to get back into restaurant reviews and recipes).
Image credit: Scanrail1/Shutterstock
Anything Goes? Well, NOT For Me, Appearance-wise 10 Mar 2017 12:30 PM (8 years ago)
I’m really sick of the “anything goes” society seem to be moving towards to today – especially for appearance. Yes, I like that we don’t have to dress up as much, to the point that some clubs have either toned down their dress codes for formal dining, or, even CLOSED their most formal dining areas. However, there needs to be a line. I don’t like men wearing “manpris,” for example. It just looks awful and they look sloppy. And after a certain age, it just looks immature, period. I’m also not a big fan of nail art, as you probably know. Thank goodness it isn’t as big of a “thing” anymore!
I don’t think I will ever understand coloured lipstick
I really don’t understand why people want to be fine with just about EVERYTHING, and calling out those who think otherwise. Are we not allowed to have civilized debates? Are we NOT allowed to require certain rules for certain situations? When people have issues with women wearing, say, very short dresses to weddings, it’s considered “body shaming” or “slut shaming.” Well, a dress resembling something one might wear to a bachelorette weekend in Vegas isn’t exactly one someone should wear to a formal, or even semi-formal country club or five star hotel reception, should it? You won’t see guys in shorts, either. Bachelorette party style dresses or even Bermuda shorts for guys (or women) just doesn’t scream wedding for me. Unless said shorts are worn IN Bermuda, at a “smart casual” reception. Speaking of “smart casual,” do people even USE that term anymore? Or has it been replaced with “business casual?”
Speaking of men and their clothing, guys don’t seem to know how to tie ties properly – especially younger, millennial aged men. Aren’t parents responsible for teaching kids how to dress? Shouldn’t these guys’ fathers have taught them years ago? No wonder you see guys look like complete slobs. Even at interviews (I’ve probably written about this before, but I once saw a guy being interviewed at a cafe for what sounded like a job in the legal field. I’m not sure if it was a mock interview or if it was with a real recruiter, but interviewee looked more like he was dressed for class (maybe a little bit more formal, since he was wearing a polo shirt) than for an actual interview. He was slouching a little too. Whether it was real or fake, one should actually LOOK like one is at an interview). As for facial hair – at least MOST guys don’t attempt the Casey Affleck look. I SWEAR that beard has its own agent and PR person! And Twitter account (wait, DOES it have a Twitter account?). And don’t get me started on blue/green/pink/purple hair. Unless it’s Halloween, Pride or St. Patrick’s Day, it’s completely WTF for me.
Then there’s coloured lipstick. What’s the deal, anyway? Estée Edit sells weirdly-coloured lipsticks, as does Sephora Collection. I know it’s probably a fad, but it’s a nasty one and one which isn’t office-appropriate. To me, non-traditional shades are fine for eyes, but lips? Isn’t lipstick meant to accentuate what you have? Shouldn’t you be wearing tones which compliment your colouring? I own two shades lip glosses which look green and black, respectively, but they go on clear and I wear them over or under more traditional colours. However, that’s NOT the same thing as actual blue, black or green. I suppose purple is okay – as long as it’s in the reds/pinks/nudes family. As for nails? I’m (kind of) okay with non-traditional shades on toes (but only because I did it myself, back in high school. Back when Hard Candy polish was THING for the first time around. And green (or blue) toes were the only way I could wear nail polish, since it wouldn’t break the school’s dress code (as feet aren’t visible)).
Maybe I’m just too restrictive. Or old fashioned. But I don’t think there’s anything wrong with that. And I really don’t think it’s all that appropriate for people to experiment TOO FAR – especially if they’re going to events in specific places which are more traditional (the hair situation can’t REALLY be helped. If you’ve coloured your hair green, I won’t expect you to dye it a “normal” colour just for a formal dinner. Or wear a wig). Or have jobs in more traditional areas. But then again, that’s just me.
Image credit: Milleflore Images/Shutterstock