Now that warmer temperatures are back, the month of May is turning out to be a busy one for food events in Montreal. If you are a foodie, the following 3 events are sure to be up your alley

Food Revolution Day – Boxed Lunch Sale: Chef Jamie Oliver is the instigator of Food Revolution Day, a day of awareness for better food education celebrated in over 60 countries around the world. Appetite for Books is participating in the May 17^th international event by preparing $10 “good food” boxed lunches made by chef Jonathan Cheung and featuring favourite Jamie Oliver recipes. All proceeds raised on that day will be donated to the NDG Food Bank’s Good Food Box Program. May 17, 2013 at 12 P.M, Appetite for Books, 388 Victoria Avenue

Salon j’ai faim: This event is in its very first edition this year. Its mission is to celebrate local food initiatives and innovation. The show will host about 50 exhibitors who will showcase their local products, from all natural sodas, to vegan cooking classes to urban organic vegetable gardens. Also on site will be artists exhibiting their work, conferences on how to start a food business as well as activities for the whole family, including kids workshops. May 18-19, 2013 from 11 A.M. to 6 P.M, Église Saint-Enfant Jesus, 5035 St-Dominique

Pointe-à-Callière’s Cultural Feast: This event takes place in Old Montreal, right in front of Pointe-à-Callière, Montreal’s Museum of Archeology and History and celebrates the city’s cultural diversity. Activities, food stands and presentations by food enthusiasts are on the menu as well as a very special spotlight on tea in the form of conferences and tasting. Several international delights and sweet treats will be served by some of Montreal’s restaurateurs. A kid’s corner with face painting and games will surely delight the younger crowd so don’t hesitate to make it a family outing! May 25from 11 A.M. to 7 P.M and May 26 from 11 A.M. to 6 P.M. Place D’Youville, outside the Pointe-à-Callière Museum, 350 Place Royale

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There is no talking about steakhouses in Montreal without mentioning downtown’s La Queue de Cheval. One of, if not the, most prestigious fine dining spots in Montreal, “The Q” is on par with the caliber of any of New York’s swankiest steakhouses.

Featuring signature cuts of in-house dried aged USDA PRIME steaks, La Queue de Cheval also proudly serves Australian Wagyu beef famous for its marbling and luscious fat content. Nothing this amazing comes chea, but in the end you absolutely get what you pay for and for the experience you’ll get at The Q (dining room, whiskey bar or cigar lounge) is worth every penny. La Queue de Cheval, 1234 De La Montagne (514) 390-0091

A Montreal institution known for their reputation of menu quality is Moishe’s Steakhouse. Located on Saint-Laurent, this local hot spot recently celebrated its 75^thanniversary. Voted by Forbes Magazine as one of the top 10 steakhouses in the world, Moishe’s old world charm and rich heritage shines through their dishes and service. From their Kobe beef burger or signature bone-in filet mignon, Moishe’s steakhouse offers not only classic cuts of meat charcoal broiled to perfection, but also offer some of them on a late night menu (after 9pm) which sees these mains paired with an appetizer and coffee or tea for a preferred price of $25. Moishe’s Steakhouse, 3961 St-Laurent, (514) 845-3509

The newest player in the Montreal steak scene is L’Atelier d’Argentine, headed by executive chef Natalia Machado and located in the Old Port. Her masterful touch oversees the authentic Argentinian asado and traditional presentations of beef whose signature highlight cuts are the rib eye, short ribs and skirt steak. Chef Machado’s culinary philosophy and deft hand of experience is evident in the preparation of each cut of meat appropriating different techniques down to seasoning to showcase the subtle intricacies of the meat. L’Atelier d’Argentine prides themselves on using the freshest products, having meat that is butchered daily is a necessity in order to have it speak for itself to be prepared and served on a plate with nothing more than chimichurri, criolla and lots of love. L’Atelier d’Argentine, 355 Rue Marguerite D’Youville, (514) 287-3362

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Honourable mentions:

Gibby’s, 298 Place D’youville, (514) 282-1837

Méchant Bœuf, 124 Saint-Paul West, (514) 788-4020

Rib ‘N Reef Steakhouse & Cigar Lounge, 8105 Décarie, (514) 735-1601

Magnan Restaurant et Taverne, 2602 Saint-Patrick, (514) 935-9647

Vieux-Port Steakhouse, 39 Saint-Paul East, (514) 866-3175

The Keg, Various Locations

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Raza: Raza is easily one of my favourite restaurants in town, and probably one of the few fine dining Latino restaurants in North America. Chef Mario Navarrete serves up stunning, contemporary dishes inspired by his Peruvian roots at this chic Laurier street establishment. Raza, 114 Laurier Street West, (514) 227-8712

Van Horne: Van Horne restaurant is tiny, award-winning spot that’s been rightly hailed as one of the best in Montreal. It serves up sophisticated contemporary cuisine, unpretentious yet flawless service and a unique decor. Van Horne Restaurant, 1268 Van Horne Avenue, (514) 508-0828

Cheskie Hamishe Bakery: If you’re looking for the best chocolate babka or rugelach in Montreal, look no further because Cheskie’s has them. And if you are not sure what a babka or rugelach is, then head to this famous Jewish bakery right away and sink your teeth into a warm gooey chocolate-filled pastry that will have you instantly hooked. Cheskie Hamishe Bakery, 359 Bernard West, (514) 271-2253 ©roadfood.com 

Mamie Clafoutis / Le Patoquet: Some of the best croissants in the city belong to these two bakeries that are located on Van Horne Street not far from each other. You will also find classic French desserts and great lunch options at the two spots, along with a few tables to linger at. Don’t miss out on some amazing bread options at Mamie Clafoutis and great French imported candies and cookies at Le Paltoquet. Mamie Clafoutis, 1291 Van Horne Avenue, (514) 750-7245 & Le Paltoquet, 1464 Van Horne Avenue, (514) 271-4229  

La Maison du cheddar: Say cheese! This specialized cheese store carries a large choice of Quebec cheeses as well as some other regional products. La maison du cheddar is the perfect place to pick up a snack of fresh, squeaky cheese curds served in a cute paper cone, a gooey aged-cheddar grilled cheese sandwich for lunch or a few cheeses for a night in. La Maison du cheddar, 1311 Van Horne Avenue, (514) 904-0011

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Molecular cuisine at Pullman: Chef Alejandro Digillo of La Vinería de Gualterio Bolívar in Buenos Aires has worked with the godfather of cutting-edge contemporary cuisine Ferran Adria. Chef Digillo has received several honours for his trendy yet unpretentious local and seasonal cuisine that focuses on applying new techniques in the kitchen. Expect some showmanship and a little bit of the theatrical when he takes over the Pullman kitchen during this year’s fest. February 26-27, 2013, Pullman, 3424 Parc, (514) 288-7779

Lunch around the world: What better way to spend your lunch hour then to travel around the world in search of exotic flavours? From February 25 to March 1, take your taste buds – and your coworkers – on a whirlwind culinary trip. All 6 of these restaurants will be offering 3-course lunch menus for $14.95. Any of these spots would be wonderful but my personal favourites are Byblos and Rumi. February 25 to March 1, 2013, Various locations

Festival of Quebec cheeses: This free activity is a must for all cheese lovers. It’s a great opportunity to discover more than 60 Quebec-made cheeses and meet some of the cheesemakers who will all be gathered at Complexe Desjardins for a 4-day cheese extravaganza. Quebec cheeses have come a long way in the past 20 years and they now rival some of the best imported cheeses. Go on the hunt for your new favourite cheese, learn how to distinguish regional qualities and discover everything you always wanted to know about the intricate process of cheese making from the masters themselves. February 20-23, 2013, Complexe Desjardins, 150 Sainte-Catherine West, (514) 281-1870

Sweet Sucre at Auberge Saint-Gabriel: Sucre is one of the hottest restaurants in Buenos Aires right now and we are lucky to have its chef Hugo Macchia at Montreal en lumière this year. Chef Macchia has worked in some of the world’s best kitchens, including 3-Michelin starred Mugaritz in Spain. He will be a guest chef at Auberge Saint Gabriel where he should be in his element thanks to the similarities between his native and adoptive restaurants, mainly the large cellar and roaster set in a welcoming, hip ambiance. February 21-22, 2013, Auberge Le Saint-Gabriel, 426 Saint-Gabriel, (514) 878-3561

Saguenay-Lac-Saint-Jean at the Jean-Talon Market: The Jean-Talon market mezzanine will play host to a makeshift bazaar that will welcome 12 producers and food processors from the Saguenay-Lac-Saint-Jean region. Discover these welcoming producers, exchange recipes and ideas and discuss their unique products, from dairy products and meats to spices, preserves, jams and regional specialties. February 23-24, 2013, Jean-Talon Market (Mezzanine level, 2^nd floor), 7070 Henri-Julien, (514) 277-1588

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The Happening Gourmand is in its 6th edition this year and you can expect the same great restaurants and a few surprises.
Eight of Montreal’s finest restaurants (part of the storied Antonopoulos Group) await diners with a fixed price menu that includes a choice of 2 entrées, 3 choices of main meals and a choice of 2 desserts. It’s an excellent opportunity to indulge in Montreal’s world renowned gastronomy and discover a new favourite restaurant. With participating establishments like Taverne Gaspar, Vieux Port Steakhouse, Modavie, Suite 701, Restaurant Verses, Mechant Boeuf, Aix Cuisine du Terroir, Bevo Bar and Pizzeria- you have no excuse not to eat out for a night in January.

All of the restaurants featured are excellent, but if you’re looking for Mediterranean cuisine and live music, check out Modavie where the meals are accompanied by nightly live jazz. Generally reservations aren’t required but it’s a good idea to call ahead to book your spot if you have your heart set on a particular restaurant.
The lunch table d’hote is a new development this year. For just $15 dollars, you can delight in an afternoon nosh at Vieux Port Steakhouse, Modavie, Suite 701, Aix Cuisine and Verses Restaurant in the Hotel Nelligan. Stopping in at one of these fine restaurants is the perfect conclusion to a winters stroll in the Old Port. Discover for yourself why the world is talking about Montreal’s exciting gastronomy and thriving restaurant scene.

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THE DETAILS

Happening Gourmand, January 10 to February 3, 2013

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Pictured above is the roasted cauliflower, salty pork belly and ricotta at Pastaga: The earthiness of cauliflower and the tangy, sharp-soft salt of pork belly warm us to the bone.
Chef Jason Nelsons is almost religious in his devotion to what’s fresh, honest and often organic. He travels the region on Sunday road-trips in search of producers he likes, and the board at Renard Artisan Bistro, his small restaurant on Mont-Royal, lists original dishes that showcase the flavours in a way that elevates them even further. Sweetbreads never tasted so good in this town.
Tourtière is traditional Quebec meat-pie made of a meat mix that often includes pork and spices; this one made by Michelle Marek and Seth Gabrielese at Foodlab is adorned with a small, perfect pastry snowflake that tasted especially sweet and flaky. Michelle and Seth have organized a special set of holiday menus, Les Grandes tablées, which set menus for groups of six people or more – a great place to meet with family or friends over the holidays.
Speaking of pork, Lawrence Restaurant’s wintry Quebec-raised pork chop with braised radicchio and local apples, a signature dish which is always salted and sweet enough to warm even the chilliest bones. Apples are bountiful in Quebec, and cooks can count on them all winter long to sweeten the deal.
Speaking of root cellar-produce, Nora Gray has a mean handmade beet and gorgonzola ravioli on their December menu, as well as some rabbit saddle and tripe that’s recommended.

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