iron chef uptown season 3 winner: Nick and Nat's Uptown 21?

We're a few days removed from the final round of this year's Iron Chef Uptown competition that saw Langdon Hall get edged out by Bijou Restaurant in battle rhubarb.

In case you missed the details of Stratford's participation in this event I've boiled it down for you:
Bijou, of course, won twice.  Beating Langdon Hall and Versus Restaurant.
Stratford Chef School defeated Conestoga College.
Simple Fish and Chips made it a very close and entertaining battle (Slap-Chop ftw!) against Bhima's Warung.

Big wins all around; A great showing by the Stratford community.  Bijou showed off their Titan sized cooking skills.  The Food Bank of Waterloo Region received enough donations to allow them to distribute over $25,000 worth of food to those in need.  And I have something to blog about!

None of this would've happened without Uptown 21.  This is an event that is being talked about from London to Toronto and beyond.  It creates a great sense of community in southwestern Ontario, not just among cooks and restaurant types, but between restaurants and farmers, too.  It also showcases the underrated talent in this area to those who would not otherwise be aware (I am determined now to try 3-6-9 in Woodstock!)

Those who watch the TV version of Iron Chef might feel that they're watching an impossible task - featuring an ingredient that has only just been revealed in multiple courses?  All while being judged and scrutinized? How do they do it?  The trouble is, it's TV, therefore there is an element of fake.  Those cooks you see working miracles in kitchen stadium all know the secret ingredient well in advance.  There are cuts and lapses in time.  It makes for great viewing, but it is part illusion.

What happens at Nick and Nat's is like the grittier version of Iron Chef America.  (Picture Clint Eastwood compared to Vin Diesel and you'll get the idea).  These chefs have often just finished 10+ hour shifts in their own kitchens and come into an unfamiliar space to cook 3+ courses featuring an ingredient that's identity is actually unknown until 15 minutes before the clock starts.  It seems impossible and yet the dishes we've seen over the last couple months have been outstanding.

By donating their establishment, time, equipment and (at the peril of their bottom line) their pantry, Nick and Nat have created an event that I am already looking forward to for next year (though I hear rumours of a redux at Savour Stratford in the fall!).  I hope they continue and that the fan base for such a great event keeps growing.  Show your support for Uptown21, make the short drive to Waterloo to eat at this great restaurant, you won't be disappointed (some of the best service to be had in our area!).

Bonus Link!  Just noticed that there are several videos of the final still up on ustream, plus a few from previous battles, including the Chef School/Conestoga battle and Simple vs. Bhima's!  *Caution: a few of the videos grind my computer to a halt.*

foie gras - beyond the controversy

I'm going to set aside the great debate over the process used to create foie gras and focus on the fact that it is somewhat irresistible.  When prepared properly foie gras is unbelievably delicious (though a low grade can taste/smell musty - kind of like wet dog).  The buttery richness of it remains somehow delicate and when paired with the right flavours it can be one of the most exhilarating things for your mouth.

Basically this is a comparison of foie available in the city, which basically consists of only two examples, so to round the list I have included some presentations from other cities: so in no particular order...


Foie Gras Torchon Brulee w/ stone fruits and brioche toast points $30
~This was a gorgeous (and generous) example of foie gras torchon, delicately creamy with a slight hint of nuttiness.  The top of the foie was dusted with sugar and bruleed to create a sweet/crunchy element to the dish.  Simple accompaniments of perfectly ripe peaches and cherries allowed the foie to shine through. (One Restaurant - Toronto)

Quebec Duck Foie Gras w/ duck confit cakes, barley and banyuls vinegar sauce $40
~The foie in this dish was served in two pieces, scored and perfectly prepared and this precise execution carried throughout the dish in every element.  Unfortunately, though each individual element was technically perfect the dish as a whole was a let down.  The consistency of the duck confit and mashed potato cakes was too mushy to contrast the foie properly, as was the barley.  All the elements were very rich, which ultimately made the foie gras itself seem lacking - I feel this would have been better as a winter dish. (Rundles Restaurant - Stratford)

Quebec Foie Gras w/ black pudding and mango $29
~At first, the description of black pudding ('boudin noir' was the French version they were using) was rather disconcerting, certainly not for the faint of heart.  But as a dedicated foodie, I will try anything (and am often pleasantly surprised).  This surprise was very pleasant.  The foie was scored, seared and placed precariously on top of the boudin in the centre of the plate, surrounded by cubes of mango prepared in different ways.  The flavours balanced each other perfectly!  The richness of the pudding complimented that of the foie and the mango was there to be the sweet/tangy contrast.  Exquisite.  (The Church Restaurant - Stratford)

Foie Gras Croquettes $4 ea
~A simple delicacy, Chef Nick has taken the famous Chef Picard's foie gras bites and made them his own.  The pastry that envelops the decadent little nub of foie is perfectly soft/light/crispy.  These are dangerous little morsels, you could easily sit down with a bowl of them and pop them in your mouth one after another!  Perfect as an amuse or perhaps an additional course somewhere in the middle of dinner. (Nick & Nat's Uptown 21 Restaurant - Waterloo)

I love foie!  Rarely do I pass it up when I find it on a menu.  It can be prepared in a plethora of different ways, from poutine to a simple slab placed atop your beef tenderloin.  It adds a certain decadence to things that is hard to find in any other food.  I can only hope that more restaurants in the Stratford area will put foie on their menus more often.