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Judy Lee

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Two years ago, I had the opportunity to hang out with my husband and get a glimpse of his world away from home. I joined my husband at the annual Restaurants Canada Show (RC Show) in Toronto. I was to help take photos and do some social media from the event to promote the presence of the company. Although his employer has been around for many years and is a prominent global brand, it was still fairly new to Canadian markets.

The RC Show is a 3-day event that would be visited by food service industry leaders, hospitality innovators and best of all, restaurant decision-makers. My husband’s company was showcasing high-end warewashing equipment from Germany. It was their first time at this trade show and he pointed out that there were several other competitors with bigger booths and lots of sales reps. With little brand recognition in the Canadian market, he had his work cut out for him.

As soon as I got there, even before I took off my coat, I found myself following (stalking, depends on who you ask) the Top Chef Canada Season 1 finalist, Dustin Gallagher. Starstruck, the fangirl in me couldn’t help it. I watch those reality cooking shows religiously. I am fascinated by the concept. How is it that they can whip up such amazing food out of surprise ingredients when I can barely figure out dinners most nights? Maybe if I watch enough shows, my brain will absorb some of their skills. Before I could stop myself, I asked him if I could take a photo . . . no, a selfie of the two of us. He smiled and graciously agreed (phew!). I was still new at selfies, my hand was shaking, so the photo turned out blurry, but I didn’t care. I instagrammed it right away and invited him to visit our booth when he has time. Of course, he’s here to participate of the Culinary Competition but it didn’t hurt to ask, right? He does own restaurants. I heard he made it to the Final 3 on the last day but I left before the winner was announced.

Best of all – the food samples were pretty good! Shrimp tacos, Pulled Salmon Sliders, cheesecakes, macarons, gelatos, need I say more?

 

The RC Show was educational with great speakers, demos, food tastings and competitions. It was a bit overwhelming because there was so much to see and do. I wandered around the various pavilions, sampling and pretending I was part of this culinary world. Best of all – the food samples were pretty awesome! Shrimp tacos, Pulled Salmon Sliders, cheesecakes, macarons, gelatos, need I say more? Then I realized there were opportunities for networking! I bonded over Callebaut chocolates with someone who turned out to be the Marketing Manager of a powerhouse celebrity Chef. When she told me about opening a bunch of restaurants next year, I had to grab more chocolates first (priorities!) and invite her to my husband’s booth. She happily followed me and my chocolates, promised to pass on his business card to the consultant designing the new restaurants.

After three days of the trade show, I was done. My feet throbbed and every night I went back to the hotel exhausted. Welcome to the world of sales. Okay, I wasn’t exactly selling, but being on my feet all day while scoping out food demos and rushing around to the different competitions hit me with a huge case of FOMO. I didn’t want to miss a thing! Someone saw Susur Lee. Where??? I couldn’t be everywhere at every stage. But it was fun. I loved seeing this side of my husband. I now understand how hard it is to man a booth at a trade show. You have to talk to people and answer their questions with a smile at all times. It was all worth it as we met some great people and he got some pretty good leads. Next year, I hope I get to go with him to Milan for HOST, the biggest food show in the world! Food shows are awesome!

Update: I did go to the HOST Show in October 2019 in Milan, Italy. It was exciting and so big with 14 buildings to go through! It takes place in Milan every two years but with Covid-19, it’s questionable if it’s still happening in 2021. The Restaurants Canada show just announced that they are taking it online. It won’t be the same sitting in front of my computer, sampling my own food! Stay safe.

Can you think of anything better than hanging out by the canals of Venice, eating pasta and sipping wine? My first time in Italy was two years ago. Actually, it was my first time in Europe, a place I’ve always wanted to go but for whatever reason, I didn’t make it happen until now. In 2018, I accompanied my husband on a work trip to Offenburg, Germany, and we added on a vacation after, to visit several cities in Italy. He booked Airbnbs in Milan, Venice, Florence and Rome. From Germany, we took a scenic train ride through the Swiss Alps to Italy for my first European experience. 

Arriving in Milan, we decided to take the subway as our Airbnb was only two stops away. My story begins with this takeaway: BEWARE of strangers, especially little old ladies! While we stood on the platform, a tiny grey-haired woman squeezed in between us. I was brought up to be respectful to seniors, so I didn’t think anything of her presence between us. My husband was in front of her and suddenly she would push him or hit his knapsack with her fist. I was behind her so I asked her what she was doing but she spoke only Italian, then she would hit him again. Okay. It wasn’t like she could hurt him so I let it go. As the subway train arrived, we all pushed our way through the doors. She suddenly stopped dead in her tracks in front of me and wouldn’t let me pass. The doors were closing so all the people behind me pushed in and pressed against me. I couldn’t get around her and the pole, as I was pulling a piece of luggage. My husband called to me to go to him, but I was trapped. I asked the lady to let me pass, but she ignored me. Then another woman passenger got up and started yelling at the old lady in Italian. They both started arguing in front of me. I didn’t know what to do. Finally, she stepped aside and let me go to my husband. Then I saw four school girls in uniform join her and they all exited together at the next stop. The lovely Good Samaritan pointed to my tote bag that hung over my shoulder. I was horrified to see that both my purse and the tote bag were unzipped! Luckily, nothing was taken as my tote was full of food and drinks for the train ride. Thanks to my love of food, my wallet was at the bottom of my purse and they never got to it as more snacks were piled on top of it. Gary’s knapsack was also unzipped. I don’t know how, as I was behind him the whole time and never saw anything, except for her hitting him. I realize now those stories of gypsy pick pocketers are a thing and that little old lady was trying to distract me so that the schoolgirls could go through my bags. We were so relieved that nothing was taken but this ominous start in Italy made our adventure all the more memorable. Good lesson to be learned upon arrival: to be more aware of people around us and to wear my purse in the front. That was the only negative for the whole trip. It did not ruin anything about Italy.

The next day, we went on a fabulous 3-hour Guided Walking & Tasting Tour in Brera District, a hipster area of Milan. We grazed on cream puffs, meatballs, charcuterie (meat and cheeses), Venetian sandwiches, lasagna, gelato, and drinks like fruit juice & Prosecco. It’s the best way to enjoy the culture, by having someone show you around, take you to sample food and drinks, while telling you a little history. Milan did not disappoint because it is THE fashion place to go. Versace. Vuitton. Prada. Every designer name imaginable was there. In my case, window shopping was all I could afford since outlet shopping didn’t seem to be a thing. The architecture is crazy amazing, especially the magnificent Duomo di Milano, a magnificent cathedral built in 1386! It’s pretty impressive with its size and decorated with thousands of statues and gargoyles. They sure know how to build cathedrals in Italy.

I love everything about Italy, but Venice had a special vibe that stole my heart. Fresh seafood, incredible pasta, pizza and of course, delicious gelato everywhere we went. What’s not to like? How about sitting along the canals, listening to romantic music, tasting GREAT FOOD, and watching the world go by? Although I didn’t get to ride in a gondola, it was so exciting to see all the people enjoying the most famous Venetian attraction. Did you know there are no cars in Venice? I was surprised but not really considering the city is surrounded by water and bridges.

The next day, we made our way to Pisa, of course to take a cheesy photo of us pretending to hold up the Leaning Tower. Who does that? We did. We saw Florence (Tuscany) on a bus tour with our guide, Alessandro. He took us to San Gimignano, Siena, and Chianti, where we had lunch in a vineyard. Imagine the breathtaking Tuscan views.

The last city was Rome and of course, we toured the Vatican. It’s breathtaking but the crowds were unbelievable in June! You feel like a herd of cattle being prodded along these magnificent hallways. Hard to imagine this now as this was pre-covid times so things were different then. As first-time tourists, we hit all the famous iconic spots, such as the Trevi Fountain, the Colosseum, and the Pantheon, places I had studied in university now were in front of me in all its historic glory. It was the awakening I needed, to know that there’s so much more of the world to see.

In every city, I was surprised at how clean and spacious our Airbnb was. I loved that we were always close to cafes and restaurants. The food was so fresh and delicious. I could go on and on about the food but it’s something you can’t understand until you go there yourself. I was so fortunate that I was able to go back to Europe one more time in 2019 (Paris!), before the pandemic stopped all travel. I can’t wait until we have our next normal, when it is safe to travel again. Then we can return to all the places where we left a small piece of my soul.

I thought it would be fun to highlight some of the local entrepreneurs I’ve met. My focus will be on local talent producing amazing food and running awesome businesses. Please consider supporting small businesses when you are online shopping.

My first chat is with Sadaf Khalid Palijo, owner of Cake by SadafIf you haven’t tried her delicious cakes, you must!!! Follow her on instagram and see her videos on piping and cake decorating.

She’s such an artist! She will also reveal an exciting new product coming this Fall! Watch her interview here:

#shoplocal #womeninbusiness #womeninspiringwomen #mawboctober

Who doesn’t love Carrot Cake? It’s so moist and fresh tasting. My love affair with this dessert started back in the 80’s with Dufflet’s, an amazing Toronto bakery. My friend Loggia is well known for getting raves for her cake. I recently interviewed Sadaf of Cake By Sadaf, and she also has an amazing version in a layered cake.  I’ve been making mine for a long time, using a recipe I’ve tweaked over the years. My version has shredded coconut, walnuts, and pineapple. I like using a bundt pan* over cake pans but that’s just my preference. There are lots of recipes out there and you just have to find the one that suits your palate, but here’s mine.

*Feb 4, 2021 Update – I love the Pampered Chef products so much that I joined a week ago. If you are interested in the beautiful bundt pan or any of the amazing products, please click here to check out what they have:  https://www.pamperedchef.ca/pws/dishwithjudy

 

Carrot Cake with Cream Cheese Frosting

Servings 8

Equipment

  • Bundt pan or 2 cake pans

Ingredients

  • ½ cup oil mixed with 2 cups sugar
  • 4 eggs beaten
  • 2 cups flour (sifted)
  • ¼ tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 - 2 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp vanilla
  • 2 cups grated carrots
  • 1 can 14 oz crushed pineapples, drained
  • 1 cup chopped walnuts (optional)
  • ½ cup shredded coconut (optional)

Instructions 

  • Preheat oven to 350 F. Grease and flour a 10” bundt pan or two round cake pans.
  • Mix sugar and oil together. Add beaten eggs to oil and sugar mixture. Blend with a mixer and gradually add sifted flour, spices, salt, baking powder, baking soda, mixing well. Stir in carrots, pineapples, nuts and vanilla and try not to overmix. Pour into bundt pan. Bake 50 mins - 60 mins (depends on your oven) or pour into two cake pans for 35 - 40 mins.
  • Do the cake test with a toothpick. Let it cool before removing from the pan.
  • Loosen the edges of the cake with a butter knife and flip onto a plate. Cool before frosting. * Cake can be frozen until it’s time to frost. After you frost the cake, it’s better to refridgerate for a couple of hours so the frosting can stiffen. It actually tastes better the next day.

Notes

Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 3 cups confectioners' sugar
• 1 tsp. vanilla extract, plus 2 - 3 tsp milk
Using a mixer, blend cream cheese (room temperature) with butter. Gradually add icing sugar, vanilla. Add 2 - 3 tsp milk or orange juice until you get the right consistency.
Optional:  I also mix in a heaping tablespoon of strawberry jam into the frosting. I don't know why. It just gives a nice flavour. It’s also fun to add a little green food colouring at Christmas or mix yellow + red for a light orange colour. I usually end up with pink instead of orange. It still tastes good!
Author: Judy Lee
Course: Dessert
Keyword: cake, carrot, dessert

 

 

Using a mixture of fruit and vegetable may sound unusual but the zucchini is subtle and adds moistness to the bread. A crumb topping gives it amazing crunch and texture.

Blueberry Zucchini Bread

Equipment

  • Oven
  • 1 bundt pan or 24 muffin pan or 2 loaf pans

Ingredients

  • 3 eggs (lightly beaten)
  • 1 cup vegetable oil (or ½ cup applesauce & ½ cup oil)
  • 3 tsp vanilla extract
  • 1 cup white sugar
  • 2 cups zucchini (shredded)
  • 3 cups flour (all purpose)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 pint fresh blueberries (coat with flour to prevent sinking)

Instructions 

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two regular loaf pans or 4 mini-loaf pans & sprinkle with sugar.
  • In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pans.
  • Bake 50 minutes for mini loaf pans or 1 hour 20 minutes for regular loaf pan in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Course: Breakfast
Cuisine: American
Keyword: blueberry, bread, dessert, zucchini

The Best Bread You Ever Had!

This blueberry zucchini bread is versatile as a cake, a loaf, or muffins!

judy lee

Crumb Topping (optional):  1/2 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar, 1/2 cup oatmeal, 1 tsp cinnamon, 1/2 cup chopped walnuts and 6 tbsp softened butter – mix altogether with hand and sprinkle all over the top of the loaves before baking.

Muffins:  Makes 21 muffins. Use less blueberries and bake 20 mins at 375*F. Sprinkle mix of brown and white sugar on top before baking.

Cake:  Use a bundt pan 1 hour @ 350*F. Increase baking powder to 1 tablespoon. Dust with icing sugar when cooled or use crumb topping.