FoodLab has been serving outstanding food in a very casual, trendy atmosphere for the past year. The menu changes every 2 to 3 weeks and is always centered around a specific theme: French Holidays, Japanese izakaya, etc. I sat down with Michelle Marek and Seth Gabrielse, the two talented chefs at the helm of FoodLab, for a Q&A session right before the big birthday event.

What was it like at the beginning?
Michelle Marek: We took a tour of the kitchen space a month and a half before it opened, it was in construction and we were planning it all out. But really, what we got was what we saw. The same empty, completely empty, space.
So when you started out, you didn’t even have the home ovens?
Seth Gabrielse: Nothing, no tables, nothing. We had a piece of the stage from downstairs.
MM: We covered it with a tablecloth just so it didn’t look so trashy.
How did you cook with no water?
SG: We cooked at my place and Michelle and I biked everything in.
And how long did it take before you had water and ovens?
SG: When we opened officially – because we did several events before FoodLab was launched – but when we opened officially, at that point, there was water at the bar area (several feet away) and we could use one third of the bar fridge.
Was there one single moment when everything came together for you?
MM: It’s a series of moments. We had a lot of nice experiences. We’ve been building something and we keep getting proof that, yes, this is still interesting and there’s still a lot that we can do. Despite our limitations, we’ve never let that stop us.
SG: There were moments at the beginning when we looked at our kitchen and realized that it would’ve taken 3 or 4 of the tech guys who work here about half an hour to dismantle it all as if it never existed.
MM: That’s a weird feeling.
SG: Now it’s fun because we see it becoming more permanent. And for me too, it was a series of events but one of the solidifying things was when we decided to start doing the themed-menus and we had a very positive response to them.
Can we expect the same kind of theme format for year 2?
SG: I think so.
MM: What freaked us out at first was not having some sort of direction. It’s literally impossible to work like that. There was no direction so we imposed this direction so at least there was a structure within the menus, because otherwise, it’s all over the place. We’re also looking forward to more collaborations next year, more festivals and more longer-running events.
In your wildest dreams, if there was no budget limit, what would you want? Who would you want cooking in your kitchen?
SG: This is not so wild and crazy but we would love to do an event with some of the old-timers of Montreal, some of the guys who pioneered this business. You know, James MacGuire, Joël Chapoulie, etc. It would be a lot of fun to bring some these guys together and do a meal with them.
MM: We’ve always wanted to do a big dance in the dome, open it up and have a dinner and dance event, but not techno dancing, more like ballroom. We’ve always wanted an educational element to what we do here so it would be cool to explore more workshops, more cooking classes or host these micro workshops here. The demand is there and it’s a neutral space in the city. We’re only open four nights a week so we are flexible and space is not an issue.

Until November 28, Foodlab will feature a Kamouraska menu inspired by a trip Michelle took to that region earlier this summer and then again a couple of weeks ago to collect ingredients which will be part of the menu. From November 29 to December 2 there will be a Quebec Christmas menu (Pea soup, tourtière, cretons, and a lot of traditional dishes will be on the menu at FoodLab while SOUK@SAT is taking place) and in December there will family-style set menus throughout the month for all your holiday parties. These will change on a weekly basis.

A

THE DETAILS

FoodLab, Society for Arts and Technology, 1201 Saint-Laurent Boulevard, 3^rd floor
Tuesday to Friday starting at 5pm

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Before I present the list, here are a few Karaoke tips to consider: 1.) We will not survive if you do “I Will Survive”. Yes it’s classic karaoke, but just please not again! 2.) Keep it under four minutes. With Don McLean’s “American Pie” clocking in at 8 minutes and 37 seconds, you’ll be wishing you picked a shorter song come the 7th verse after the novelty of your wailing rendition wears off and the crowd gets bored and starts booing. 3.) Celine is Queen in Quebec Karaoke. Do her proud.

La Boîte à Karaoké (2071 Sainte-Catherine West): This place is located amongst some of the best Asian food in city (yes, some foodies will argue even better than Chinatown proper) and let me tell you, they’ve perfected the formula for karaoke. Cheap Pitchers + Huge Music List + Rowdy Regulars = no shame, all fun karaoke experience. La Boite a Karaoke is like a happy neighbourhood jukebox. Try: Neil Diamond’s “Sweet Caroline” (The Glee Version).

Lipster @ Royal Phoenix (5788  Saint-Laurent): Hosted by the most glam duo in the Montreal Queer scene, Michael and Julie (Julie also hosts the insanely fun Bingo night at Royal Phoenix), Lipster drains all pretension out of Karaoke and just has a good time. They get you loose with their $4 Pabst tallboys or 5 shots for $10 specials and then puts a microphone in the hands of anyone who wants their Idol moment. Group sing-alongs very common.

Pang Pang (1226 Mackay): Love it, hate it, Pang Pang is a Concordia area institution and doesn’t really care what you think. Seriously, the woman at the front desk literally could not care less, but this place is fun regardless. Pang Pang is one of those “private room” karaoke places. The list is so extensive you might spend more time trying to decide what to sing than actually singing. At least you can enjoy strong drinks (available by pressing a button to call the waiter) and dance on the table because nobody is going to judge you. Some people call Pang Pang way overpriced, but some people argue it’s worth the hefty bill. Watch the 2011 Queer of the Year contestants break it down at Pang Pang!

Club Date Karaoke and Piano Bar (1218 Sainte-Catherine East): Club Date is all about balance. On one side this place is not the best looking, washrooms could use a good scrubbing, and the bartender needs an attitude adjustment. But on the other side the crowd is friendly, I made more friends in one hour than I had made all month, and the regulars who come here can actually belt out a tune and give the original artist a run for their money. People are relaxed and into the music, so if you’re killing a song, you’ll have people run up and join you on stage to be the wind beneath your wings. Even though it’s located in the heart of the Gay Village, the crowd is very mixed with straights, gays, and the odd drag queen.

Hip Hop Karaoke @ The Belmont (4483 Saint-Laurent): Maybe you want to throw down and show those haters what you’re made of, or maybe you just want a hearty giggle. Either way, Hip Hop Karaoke is returning to Montreal on November 15. This monthly event is where the stage is set and the audience is ready for some action. Have you got what it takes to reign Hip Hop’s Karaoke King? Try: Eminem’s “8 Mile”.

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Jérôme Ferrer, chef and co-owner of Europea, tells us about the culinary experience offered at his restaurant and makes a Quebec foie gras poached on river stones with maple wood chips. See for yourself during Taste MTL – Montreal’s Restaurant Week, November 1-11, 2012.

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