I got away this weekend, and attended a wedding in Brampton on Friday (congratulations, Kenzie and Pete!), and a bachelorette in Montreal on Saturday.
When I visit Montreal, I always feel a little jealous of the laid-back, euro lifestyle Montrealers seem to enjoy. Outdoor markets, where you can purchase fresh meat, oysters, fish, tonnes of cheese, beautiful produce and artisan charcuterie. Great wine for sale on every corner. An incredible food culture.
Saturday night in Montreal was spent dining at Deville Diner Bar. Their cocktail list is a lot of fun, and stars some interesting alcoholic milkshakes. The vibe is soda shop/diner for adults - loud music (you can request songs on the jukebox with your iPhone), vinyl booths and comfort food. I had a tasty Ahi Tuna salad (it was massive!) and a Roberts Fizz (Hendrick's, cucumber, cane syrup, Prosecco).
The next day was spent wandering around Marche Jean-Talon. At Les Cochons Tout Ronds I purchased a great deal of beautiful charcuterie made in Quebec. Get ready Peterborough... there's some nice looking saucisson sec, lonzino and chorizo coming your way.
Le Comptoir Charcuteries et Vins was dinner Sunday night. The place is great - very intimate, open kitchen situated right beside a long narrow bar, raw wood tables, industrial light fixtures, comfortable and stylishly modern at the same time. This place reminded me a lot of Black Hoof in Toronto. The menu is small and changes regularly.
We started with the large house-made charcuterie board, and followed it with roasted cauliflower over celeriac puree and lobster & onion tart. Both dishes were delicious, but the lobster was a real star. Tender meaty pieces served over onion confit in a crisp pastry crust (lard for sure) with a lightly anise-touched cream.
Next came a cured salmon dish - gently cured fillet, very delicate, sweet and lovely - and sweetbreads with sweet peas. I will almost always order sweetbreads if available. I love that crispy sear and tender meatiness - a result of perfect preparation. This is the second time I've enjoyed sweetbreads with peas (the first time was at Black Hoof, in fact), and I think this is a dynamite combination. Something about the bright, sweet flavour and almost squeeky texture of peas combined with crunchy-tender sweetbreads is very right.
Crispy pork belly with a zippy barbecue sauce and horseradish foam (foam is something I can do without) followed, with cheese as our last course.
This visit gave me a lot of fuel for the future of Le Petit Bar. I make an effort to seek out any opportunity to see and taste what others are doing, especially those who inspire me. I'm looking forward to the evolution of our menu, wine list and cocktail list.
Tuesday, 7 August 2012
Wednesday, 25 July 2012
Summer Time...
I've missed you LPB blog and blog-readers.
I'm trying very hard to set a new goal - one post a week, from now on. I've loved writing this blog, and I know some of you really enjoy reading it. I'm sorry to have let you (and myself) down, by not keeping up...
We've introduced a new wine and cocktail list. These new lists have been created with summer in mind. You'll find crisp, refreshing whites, light, juicy reds, and classic summer cocktails.
White:
I'm trying very hard to set a new goal - one post a week, from now on. I've loved writing this blog, and I know some of you really enjoy reading it. I'm sorry to have let you (and myself) down, by not keeping up...
We've introduced a new wine and cocktail list. These new lists have been created with summer in mind. You'll find crisp, refreshing whites, light, juicy reds, and classic summer cocktails.
White:
- Cuvee Jean Paul Sec (Ugni Blanc and Colombard - very interesting because these grapes are typically used to make Cognac exclusively. This wine reminds me of a Sauvignon Blanc, and is a great hit so far)
- Cocci Grifoni "Le Torri" (a crisp, mineral-laced Italian blend from Falerio)
- Domaine Magellan Viognier (Viognier is an aromatic, full bodied grape - one of my favourites right now)
- Tawse Wismer Vineyard Riesling (off-dry and complex, a winner from Niagara)
- Domaine Dampt et Fils Chablis (unoaked Chardonnay from Chablis, Burgundy, France. Fresh citrus fruit and apple, stony, flinty notes - also one of my favourites)
Red:
- Garofoli Sangiovese (what's not to love? An easy, juicy, food-friendly wine)
- Joseph Mellot Chinon (Cabernet Franc from the Loire, France. More full and tannic than you might expect - especially if you are an Ontario Cab Franc drinker - but supple and delicious. Turning into a real favourite with our regulars)
- Confuron-Cotetidot Passtoutgrain (from Burgundy, "all the grains" refers to the Pinot & Gamay Noir grown in Burgundy. An excellent entry-level example of Confuron-Cotetidot's impressive portfolio)
- Santa Lucia Nero di Troia (from Castel del Monte, Italy, a full bodied, dry, rich fruity wine)
- Terre di Balbia Balbium Rosso (80% magliocco and 20% sangiovese from Calabria, Italy, very elegant... really really beautiful)
- Langmeil Valley Floor Shiraz (from Barossa, Australia, almost subdued - closer to France's Syrah than Australia's jammy Shiraz. Spicy black fruit. Very yummy.
Cocktails:
We've added a classic Bourbon Mint Julep to our popular Old Fashioned and Manhattan, and a few new concoctions too:
- Left Bank Daquiri - a twist on Hemingway's drink: Bacardi, Lillet Blanc, vanilla syrup, lemon juice, orange bitters
- Maximilian: tequila, Campari, lime juice, simple syrup, rhubarb bitters
- Sailor's Delight: Sailor Jerry's, fresh lemon, lime & orange
- Rhubarb Martini: gin, simple syrup, rhubarb bitters
It's a really delicious time at Le Petit Bar right now :) Hope to see you in soon
Thursday, 14 June 2012
Monday, 11 June 2012
June
It is hot out there.
And we have air conditioning in Le Petit Bar :)
This is the beginning of our eighth week open. So far, pretty good. On busy days the space is full of excited energy - people are digging Jamie's great food, the wine list has been well received and the cocktails are taking on a buzz of their own.
We are slowly transitioning into our next list, which will feature some interesting selections, including a Passetoutgrains (blended Pinot Noir and Gamay Noir from Burgundy. We'll be selling one of the best Burgundian producer's Passetoutgrains), Barossa Valley Shiraz, County Merlot, Niagara Riesling, Chablis and Chinon (Cabernet Franc). I feel really good about this list and I'm excited to share some uncommon wines with Peterborough.
Next cocktail list will feature our rhubarb bitters. We'll be keeping the Old Fashioned and Manhattan - so well received they are quickly becoming signature cocktails, made with our LPB bitters. And, we are serving delicious Sangria. Keep your eyes and ears open - we are gearing up to start our weekly Sparkling Wine promo night, offering discounts on our Sparkling Cocktails and opening up some great bottles of bubbles to serve by the glass.
Not surprisingly, running Le Petit Bar is a lot of work. Long hours, long days... I am always thinking about this place. It's great work though. Very rewarding and almost always a lot of fun. I'm missing some every-day things I used to enjoy. Especially now, with the beautiful weather. Things like time to really delve into a book while sitting on my front porch, tending to my garden, making delicious meals at home and enjoying them outside with Roland. But, this is the best job I've ever had. What would I be doing right now if I weren't at Le Petit Bar? I don't know... I can't imagine anything else...
And we have air conditioning in Le Petit Bar :)
This is the beginning of our eighth week open. So far, pretty good. On busy days the space is full of excited energy - people are digging Jamie's great food, the wine list has been well received and the cocktails are taking on a buzz of their own.
We are slowly transitioning into our next list, which will feature some interesting selections, including a Passetoutgrains (blended Pinot Noir and Gamay Noir from Burgundy. We'll be selling one of the best Burgundian producer's Passetoutgrains), Barossa Valley Shiraz, County Merlot, Niagara Riesling, Chablis and Chinon (Cabernet Franc). I feel really good about this list and I'm excited to share some uncommon wines with Peterborough.
Next cocktail list will feature our rhubarb bitters. We'll be keeping the Old Fashioned and Manhattan - so well received they are quickly becoming signature cocktails, made with our LPB bitters. And, we are serving delicious Sangria. Keep your eyes and ears open - we are gearing up to start our weekly Sparkling Wine promo night, offering discounts on our Sparkling Cocktails and opening up some great bottles of bubbles to serve by the glass.
Not surprisingly, running Le Petit Bar is a lot of work. Long hours, long days... I am always thinking about this place. It's great work though. Very rewarding and almost always a lot of fun. I'm missing some every-day things I used to enjoy. Especially now, with the beautiful weather. Things like time to really delve into a book while sitting on my front porch, tending to my garden, making delicious meals at home and enjoying them outside with Roland. But, this is the best job I've ever had. What would I be doing right now if I weren't at Le Petit Bar? I don't know... I can't imagine anything else...
Wednesday, 23 May 2012
Social Media
We now have a Facebook page, and we're working on a website.
I've been trying to post photos of Le Petit Bar on this blog for the last two weeks. Uploading them has been a real pain - has been taking much longer than I have the patience for. So, please visit (and like) our facebook page, facebook.com/lepetitbarptbo, to view some shots of the bar.
The past four weeks have really zipped by. I think we're getting the hang of operating our wine & charcuterie bar, and we've had a great response from Peterborough so far!
Jamie Kohls, our amazing Chef, is tinkering with new menu items - we hope to change our menu quite frequently as the growing season reaches its peak. We're already taking advantage of the market with ramps, asparagus and fiddleheads appearing on the menu. Roland and I are working on a batch of rhubarb bitters for the next cocktail list, and our second batch of house and orange bitters. I'm starting to think about the next wine list. I hope to do some private ordering - winery direct from overseas - which means a very exclusive product for you. Personal favourites on the wine list right now are Lighthall's Cabernet Franc Rose (Prince Edward County, Ontario), and Santa Lucia's Gazza Ladra Fiano (Puglia, Italy).
This Sunday we're taking our amazing staff on a field trip to The Big Smoke, to check out some inspiring restaurants and bars. Hoping to have some food-porn photos to post (provided I can upload them!)
I've been trying to post photos of Le Petit Bar on this blog for the last two weeks. Uploading them has been a real pain - has been taking much longer than I have the patience for. So, please visit (and like) our facebook page, facebook.com/lepetitbarptbo, to view some shots of the bar.
The past four weeks have really zipped by. I think we're getting the hang of operating our wine & charcuterie bar, and we've had a great response from Peterborough so far!
Jamie Kohls, our amazing Chef, is tinkering with new menu items - we hope to change our menu quite frequently as the growing season reaches its peak. We're already taking advantage of the market with ramps, asparagus and fiddleheads appearing on the menu. Roland and I are working on a batch of rhubarb bitters for the next cocktail list, and our second batch of house and orange bitters. I'm starting to think about the next wine list. I hope to do some private ordering - winery direct from overseas - which means a very exclusive product for you. Personal favourites on the wine list right now are Lighthall's Cabernet Franc Rose (Prince Edward County, Ontario), and Santa Lucia's Gazza Ladra Fiano (Puglia, Italy).
This Sunday we're taking our amazing staff on a field trip to The Big Smoke, to check out some inspiring restaurants and bars. Hoping to have some food-porn photos to post (provided I can upload them!)
Sunday, 6 May 2012
Friday, 4 May 2012
WE ARE OPEN!
For real! We are now open:
Tuesday & Wednesday 4 pm - 12 am
Thursday, Friday & Saturday 4 pm - 2 am
In addition to 12 bottles by the glass, we are serving beautiful food. Charcuterie, lovingly made by James Kohls, and cheeses procured from Chasing the Cheese, as well as weekend specials, are available until 11 pm. My goal is to be able to serve food until closing hour, and hopefully we'll get there before the end of summer.
Currently available by the glass:
White
Normanno Insolia
Lillypilly Sauvignon Blanc
Santa Lucia Gazza Laddra Fiano
Exultet White Light
Pink
Lighthall Cabernet Franc Rose
Red
Cuvee Jean Paul Vaucluse
Terranoble Pinot Noir
Vinos Jeromin Puerta de Alcala Crianza
R8 Cabernet Sauvignon
Terre di Balbia Balbium
Sparkling
Contarini Prosecco
Sweet
Lillypilly Noble Blend
Carefully made cocktails are built with housemade bitters (aromatic and orange), fresh squeezed juice and flavoured syrups.
I'm flying by the seat of my pants these days, adjusting to life as an entrepreneur. It's both amazing and a little strange to host people in this space I've spent so much time alone (or with Roland) in over the last few months. I really love it in here. There is so much I'd like to share with you about the experience of opening this place, and so many photos waiting to be posted. Please stay with me as I settle into this new life and get organized... I do have lots to show and tell you, I just don't have enough time!
Please come see us. This will be our second weekend open to the public, and while there is still lots of work to do (every day we learn something new about running Le Petit Bar), we have hit the ground running. I am very happy to welcome you into Le Petit Bar, the little space that is a real extension of me and something I've been looking forward to sharing with you for, what feels like, a long time now.
See you soon
xo Shannon
Tuesday & Wednesday 4 pm - 12 am
Thursday, Friday & Saturday 4 pm - 2 am
In addition to 12 bottles by the glass, we are serving beautiful food. Charcuterie, lovingly made by James Kohls, and cheeses procured from Chasing the Cheese, as well as weekend specials, are available until 11 pm. My goal is to be able to serve food until closing hour, and hopefully we'll get there before the end of summer.
Currently available by the glass:
White
Normanno Insolia
Lillypilly Sauvignon Blanc
Santa Lucia Gazza Laddra Fiano
Exultet White Light
Pink
Lighthall Cabernet Franc Rose
Red
Cuvee Jean Paul Vaucluse
Terranoble Pinot Noir
Vinos Jeromin Puerta de Alcala Crianza
R8 Cabernet Sauvignon
Terre di Balbia Balbium
Sparkling
Contarini Prosecco
Sweet
Lillypilly Noble Blend
Carefully made cocktails are built with housemade bitters (aromatic and orange), fresh squeezed juice and flavoured syrups.
I'm flying by the seat of my pants these days, adjusting to life as an entrepreneur. It's both amazing and a little strange to host people in this space I've spent so much time alone (or with Roland) in over the last few months. I really love it in here. There is so much I'd like to share with you about the experience of opening this place, and so many photos waiting to be posted. Please stay with me as I settle into this new life and get organized... I do have lots to show and tell you, I just don't have enough time!
Please come see us. This will be our second weekend open to the public, and while there is still lots of work to do (every day we learn something new about running Le Petit Bar), we have hit the ground running. I am very happy to welcome you into Le Petit Bar, the little space that is a real extension of me and something I've been looking forward to sharing with you for, what feels like, a long time now.
See you soon
xo Shannon
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