One ought to think that, after the exhaustive round of errands executed on the previous day, I'd be looking forward to sleeping in and investing in recovery.
Well I was. But I also wasn't about the spend my well-deserved time off without doing anything remarkable.
The day should have started at 10:15 AM, though we ultimately departed with a twenty-minute delay at 10:35 AM. A trip to Niagara-on-the-Lake was in store.
Well I was. But I also wasn't about the spend my well-deserved time off without doing anything remarkable.
The day should have started at 10:15 AM, though we ultimately departed with a twenty-minute delay at 10:35 AM. A trip to Niagara-on-the-Lake was in store.
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Given my previous experience attending the Downtown Niagara Santa Claus Parade, I had anticipated the worst of traffic conditions, estimating 2h each way. Thankfully, congestion levels were forgiving. Within 80 minutes, we were well on our way to the scenic district.
Along the path of travel was signage that read "Cherries" in all caps. Having removed cherry picking from the original itinerary, I was intrigued by the opportunity to procure without perspiration.
Along the path of travel was signage that read "Cherries" in all caps. Having removed cherry picking from the original itinerary, I was intrigued by the opportunity to procure without perspiration.
Werner Fruit Farm was one of the many farms located in this strip of St. Catharines. It wasn't the sole destination retailing fresh produce, but happened to be the first one in sight that facilitated a right turn onto the gravel lot.
Stepping foot onto the rocky, dusty grounds, we made our way towards the wooden kiosk. Constituting the assortment were cherries, apricots, strawberries, rhubarb, garlic, and a handful of potted plants.
Although the detour had been included on the basis of a cherry hunt, I found the on-site spread to be awfully teensy and a bit soft. Being overly ripe would render them unfit for baking; their small size would also entail greater efforts in pitting. The adjacent apricots were an interesting sight, as the season for stone fruit has yet to arrive. These specimens were decidedly firm and similarly compact. Strawberries were available in both quarts and flats, but far too ripe for non-eating applications. Peak harvest had passed after all.
Although the detour had been included on the basis of a cherry hunt, I found the on-site spread to be awfully teensy and a bit soft. Being overly ripe would render them unfit for baking; their small size would also entail greater efforts in pitting. The adjacent apricots were an interesting sight, as the season for stone fruit has yet to arrive. These specimens were decidedly firm and similarly compact. Strawberries were available in both quarts and flats, but far too ripe for non-eating applications. Peak harvest had passed after all.
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After some deliberation, the decision lay with:
I reckoned that the purchase would be a splendid opportunity to familiarize myself with rhubarb. Mint was chosen over basil for its versatility, while the garlic exhibited odours too fresh to resist!
Thankful was I to have packed my money pouch, for the stall operated on a cash only basis.
- 2 cloves of stemmed garlic, at $2 each
- 1 bunch of rhubarb, at $5
- 1 potted mint plant, at $5
I reckoned that the purchase would be a splendid opportunity to familiarize myself with rhubarb. Mint was chosen over basil for its versatility, while the garlic exhibited odours too fresh to resist!
Thankful was I to have packed my money pouch, for the stall operated on a cash only basis.
After arranging the findings in my cooler, we continued on our way. The remaining 13 minutes of travel was as smooth as could be!
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Visitors to the lovely Niagara-on-the-Lake district had options of paid street parking or, where applicable, private lots for customer use. The latter was the general case for hotel establishments.
Our lunch destination of HOB NOB restaurant was housed within The Charles Inn, alternatively known as The Charles Hotel.
With the veranda mostly vacant and the dining room empty, we had the choice of choosing whichever table best suited our preference. A well-illuminated two-seater by the window was selected for the afternoon stay.
Perched atop each table was a delightfully rosy carnation. Shiny glasses and cutlery over pristine, crisp tablecloths further incited visual appeal.
Perched atop each table was a delightfully rosy carnation. Shiny glasses and cutlery over pristine, crisp tablecloths further incited visual appeal.
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Drink orders were taken first. Besides requests for room temperature water, I was also curious about the wine varieties available. After all, Niagara was infamous for its winery estate tours and impressive selection. Our waitress patiently described the white wines on the menu, then gratuitously offered sampler sizes such that I could confirm my desired profile. A quad of oaked Chardonnay, Pinot Grigio, Sauvignon Blanch, and unoaked Chardonnay were distributed across four small, fluted glasses for tasting - at no extra charge whatsoever!
The tasting flight-esque layout most definitely solidified the descriptions provided:
| 1) 2023 Chardonnay, Domaine Queylus Signature
2) 2023 Pinot Grigio, Pilliteri
| 3) 2023 Sauvignon Blanc, Creekside
4) 2024 Chardonnay (Unoaked), Bella Terra 'Sur Lie'
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Pinot Grigio was deemed the most satisfying out of the collection, thus chosen for pairing alongside sustenance. I appreciated the waitress' patience in the decision-making process, for consuming the glasses slowly was an intentional act to prevent intoxication on an empty stomach. Options of a 6 oz. glass, 9 oz. glass, and bottle were available, but the former was the most conservative (and also most enjoyable).
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Our first dish was a Chicken Liver Mousse appetizer embracing a presentation neither of us could anticipate. Over a base of golden, toasted thick-cut brioche were piped rows of chicken liver mousse, edible flowers, and arugula along the top and bottom edges. A few shrivelled sour cherries added a saturated dose of magenta to the scene, simultaneously lending a juicy tartness to lighten the overall profile.
Slicing into the toast revealed the brioche to be extremely plush - almost as tender as cake sponge! The liver mousse was aerated to yield a voluminous, silky mouthfeel, akin to whipped pâté. When sampled together, the gustatory experience was indeed reminiscent to forkfuls of a cream layer cake.
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View the full album HERE !
Fine bits of pistachio dispersed across the surface contributed a sweet, soft textural contrast to the rest of the toast. As noted previously, the sour cherries successfully alleviated the heaviness of the pâté, enabling the dish to attain sublime dimensions of harmony. Edible flowers, while despised by Chef Ahn, were a positive addition in my books, for they contributed colour and visual interest.
Mussels ̶&̶ ̶C̶l̶a̶m̶s̶ constituted our second appetizer. In the absence of clams though, we received a platter strictly comprised of PEI Mussels.
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Deriving from the Lunch/Lounge menu, its display could be arguably interpreted as being more casual from its straightforward configuration. That said, its depth of flavour was not to be overlooked whatsoever! The shellfish basked in a luxurious lagoon of white wine cream sauce accentuated by plenty of whole grain mustard and flecks of tomato. Even at first glance, the sheer quantity of whole grain mustard was stunning. Seedless tomato chunks boasted subtle chew, mild acidity, and soothed the tongue when pungent spoonfuls were on the verge of becoming repetitive. The manner by which the sauce retained its creamy consistency and beige-yellow hue in spite of the addition of tomato was striking to me, for it is not uncommon to observe bleeding/tainting after the addition of tomatoes into a sauce or broth. It almost leads me to wonder whether the tomatoes were cooked separately before being added in the plating stages.
We requested for the pickled jalapenos to be served on the side, as there were reservations towards the degree of fieriness they would bring. Sneaking a slice from the ceramic ramekin though, the inclusion was deemed exceptionally fitting for the dish. The pickled jalapenos offered a fiery kick and reset the palate effortlessly. Pairing creamy and spicy qualities together was, by no means, a new foray, however HOB NOB had executed the combo with exquisite finesse, making Korean izakaya renditions seem forced in comparison.
The mussels were nice little bites to commence the meal. Although the toasted slices of bread were found a tad dry at first (especially compared to the brioche), they were quickly found to be ideal for dipping in the whole grain mustard-laced white wine cream sauce. There was, essentially, no better carb for the job!
The mussels were nice little bites to commence the meal. Although the toasted slices of bread were found a tad dry at first (especially compared to the brioche), they were quickly found to be ideal for dipping in the whole grain mustard-laced white wine cream sauce. There was, essentially, no better carb for the job!
Our mains included the Organic Rainbow Trout (Lunch/Lounge Edition) and Braised Beef Short Rib (Entrée Edition).
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During the wait, I had posed a burning inquiry to our waitress: "Why is the restaurant named 'HOB NOB'?" and, more importantly, "What does 'HOB NOB' means?".
She acknowledged the question gladly, and gave a preliminary response that noted affluent origins of the restaurant and the term "HOB NOB" being used to describe relaxed chatter during mid-afternoon meal times. To ensure accuracy of her answer though, she proceeded to retrieve a fact sheet detailing the history of The Charles Hotel. The printout detailed the building as being a former principal residence of a Member of Parliament for English Upper Canada, which was then transitioned to a summer residence. Restoration and refurbishing later, it became an Inn for guests to relax and admire structural elements of Georgian architecture.
The trivia was quite enlightening, and the enthusiasm of our waitress made the storytelling all the much better. Furthermore, I am to immensely appreciate fact-checking before delivery.
She acknowledged the question gladly, and gave a preliminary response that noted affluent origins of the restaurant and the term "HOB NOB" being used to describe relaxed chatter during mid-afternoon meal times. To ensure accuracy of her answer though, she proceeded to retrieve a fact sheet detailing the history of The Charles Hotel. The printout detailed the building as being a former principal residence of a Member of Parliament for English Upper Canada, which was then transitioned to a summer residence. Restoration and refurbishing later, it became an Inn for guests to relax and admire structural elements of Georgian architecture.
The trivia was quite enlightening, and the enthusiasm of our waitress made the storytelling all the much better. Furthermore, I am to immensely appreciate fact-checking before delivery.
Whilst reviewing menus online, the Braised Beef Short Rib had caught my attention with just one glance. The second priciest entrée on the menu was depicted with marvelous imagery, prompting even the pickiest of diners to stop in their tracks.
Placed at the centre of rimmed, Robin's egg-esque speckled ceramic dish, the dish was a spectacle to behold. The centrepiece was a beautifully marbled, boneless short rib assuming the size of my fist. Microgreens had been delicately dispersed on top, while lean carrots and asparagus stalks rested adjacent. Underneath it was a cheesy polenta mixture, HOB NOB's innovative alternative to mashed potatoes.
It goes without saying that the Braised Beef Short Rib unthinkably tender and fabulous, without a hint of gamey-ness detected. Local honey carrots were phenomenal as well, and likely the standout side of all the meat-centric mains I've tasted to date. Evident yet non-intrusive, the presence of honey was a wonderful decision indeed.
Similarly impactful was the Monforte goat cheese polenta; being structureless had rendered it effortless to eat, but its mild dose of saltiness and faint pungency did not go unnoticed. Far superior than basic mashed potatoes, the polenta would fuse with neighbouring flavours to create perfect harmony, whether it be crunchy microgreens, succulent beefy juices, or the lingering floralness of honey carrots.
Similarly impactful was the Monforte goat cheese polenta; being structureless had rendered it effortless to eat, but its mild dose of saltiness and faint pungency did not go unnoticed. Far superior than basic mashed potatoes, the polenta would fuse with neighbouring flavours to create perfect harmony, whether it be crunchy microgreens, succulent beefy juices, or the lingering floralness of honey carrots.
While each individual component harnessed a unique composition, the overall balance was maintained. None of these elements overwhelmed one another, but instead worked collaboratively to enable maximum gustatory pleasure.
The Organic Rainbow Trout was also plated on the wide-brimmed, Robin's egg plate. As with the pickled jalapeno slices, kimchi had been requested on the side in fear of being too hot to handle. Fried Brussel sprouts, pickled red onion, and a bed of black wild rice accompanied two palm-sized fillets of delectable trout.
Despite store-bought kimchi being the norm in nearly all restaurants, I was shocked to discover the moderated qualities of HOB NOB's edition. The orange-red, gochukaru-specked appearance implied a familiar profile, yet the condiment leaned closer to a pickled cabbage with faint hints of spice and an absence of garlic. The typical funky odours of the fermented dish had also been kept at bay, leading one to believe that the kimchi was, indeed, crafted in house just like the rest of the restaurant's stellar offerings.
Although the average Korean may not necessarily approve, I, for one, was appreciative of the efforts to leverage kimchi's acidity for balance as opposed to transitioning it to the star ingredient, for garlic and fermented foods can often be overwhelming.
Although the average Korean may not necessarily approve, I, for one, was appreciative of the efforts to leverage kimchi's acidity for balance as opposed to transitioning it to the star ingredient, for garlic and fermented foods can often be overwhelming.
The Organic Trout exhibited a gorgeous, crisp skin and tender flesh that preserved texture. Comprising of two fillets, the dish also offered superior value (not to mention service!) compared to Terroni. Saltier than envisioned, the Fried Crispy Brussel sprouts could be slotted along the spectrum of oven baked kale chips, primarily due to the ̶f̶a̶r̶t̶y̶ earthy aftertaste of vegetable and ability to absorb copious amounts of oil.
Black wild rice grains ultimately proved too rigid for digestion, but the consensus was that the dish was executed well overall.
Black wild rice grains ultimately proved too rigid for digestion, but the consensus was that the dish was executed well overall.
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When dessert time rolled around, we were convinced no more sustenance could be stomached. A whopping two hours had leisurely passed us by, and we could do little beyond politely declining the waitress' suggestion of the "dense and decadent" Brownie Sunday.
The Genoise & Strawberry was chosen instead, with the extra request of a candle in honour of the occasion.
The Genoise & Strawberry was chosen instead, with the extra request of a candle in honour of the occasion.
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Many sponge cakes have emerged from my kitchen in the past few years, however growth and mastery does not stem from mere repetition. Sampling the creations of others frequently results in new findings and, consequently, improved techniques and recipes.
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The genoise base appeared to largely be based of oil, but perhaps a smidge of butter as well for structure. Its edges were well-defined and its surface somewhat crunchy - both indicators of proper meringue formation. The Chantilly cream did not exhibit any obvious signs of vanilla bean, yet possessed a subtly sweet velvetiness that could not be ignored. In spite of its shape, the formula was confirmed to be crafted in-house; any frothy foam from a can would have seen disintegration within minutes of being ejected from the can.
Most noteworthy of all as the ice wine strawberry compote. Had the waitress not explained the creation process, I would have never known that ice wines could be used as a deglaze for fruit-based sauces and jams. This inventiveness translated to structurally sound strawberries that were toothsome in texture, saturated in hue, and delightful to consume.
Most noteworthy of all as the ice wine strawberry compote. Had the waitress not explained the creation process, I would have never known that ice wines could be used as a deglaze for fruit-based sauces and jams. This inventiveness translated to structurally sound strawberries that were toothsome in texture, saturated in hue, and delightful to consume.
We devoured the dessert within minutes, prompting the waitress to declare humourously, "Wow, you guys (really) hated it!". Of course, it was smiles all around the table.
HOB NOB was nothing short of an exemplary experience - a representation of the epitome of culinary artistry.
Our stay was accompanied by an unobstructed view of the NOTL BIA and the dazzling sight of sunshine peaking through the Japanese maple tree outside, refracting in the glasses before us, and casting rainbow shimmers on the white tablecloth. We had been perched by the window for the entirety of the almost-three-hour visit, yet never once suffered blinding rays directed towards the eyes. The seating arrangement alone was a recognizable feat.
The comprehensive attention and information received from our waitress, Jocelyn, further elevated our dining venture. Responsive, courteous, and impressively accommodating, service was impeccable. Bonus tidbits about Afternoon Tea sets being available on all days, save Monday and Tuesday due to the pastry chef's days off, was also greatly appreciated.
Our stay was accompanied by an unobstructed view of the NOTL BIA and the dazzling sight of sunshine peaking through the Japanese maple tree outside, refracting in the glasses before us, and casting rainbow shimmers on the white tablecloth. We had been perched by the window for the entirety of the almost-three-hour visit, yet never once suffered blinding rays directed towards the eyes. The seating arrangement alone was a recognizable feat.
The comprehensive attention and information received from our waitress, Jocelyn, further elevated our dining venture. Responsive, courteous, and impressively accommodating, service was impeccable. Bonus tidbits about Afternoon Tea sets being available on all days, save Monday and Tuesday due to the pastry chef's days off, was also greatly appreciated.
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Of course, my standard recap cannot be devoid of washroom evaluation. A unisex bathroom resided at the end of the corridor, past the HOB NOB dining room and reception desk for The Charles Hotel. Gender-separated stalls are also available, with two narrow stalls sharing one sink between them. All stalls were stocked with toiletries and maintained well. It is noted that, due to the aged nature of the building, small flies may not be uncommon guests.
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Veranda and covered patio seating can be found at the back of the hotel. These spaces are directly connected to a stunning garden via a stone walkway. The rear also provides access to the customer parking lot, from which we had begun our afternoon journey.
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The visit to NOTL would not conclude until retail exploration needs had been satisfied.
A stroll down the scenic Queen Street informed me of the changes that had taken place since my last visit.
Craig's Cookies officially shifted to a larger, shared brick-and-mortar along the main path of travel. Their companion, Whisk by Avo & Co., is a specialty matcha café with similar branding to the West Coast outpost sharing the same name.
A stroll down the scenic Queen Street informed me of the changes that had taken place since my last visit.
Craig's Cookies officially shifted to a larger, shared brick-and-mortar along the main path of travel. Their companion, Whisk by Avo & Co., is a specialty matcha café with similar branding to the West Coast outpost sharing the same name.
Just Christmas was found to feature festive décor all year-round, even in the sticky, sweltering summer months.
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NEOB's Lavender Sparkling Soda Water underwent a rebranding. Now packaged in thin, aluminum cans akin to Perrier slim, the formula has been renamed "Lavender Botanical Beverage".
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COWS is a quintessential stop on any Niagara visit.
The store layout was revised to clearly delineate retail and ice cream purchases. Clearance/sale products and large stuffed animals served as physical separators between the weaving ice cream queue from the merchandise shelves.
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I picked up a breezy pair of boxer shorts and a few iron-on patches for their whimsical nature. Before striding over to the cashier, a patterned limb caught my eye. Why did the outstretched arm seemed similar to Mr. Buttons?
Navigating closer, the tower of cow plushies had welcomed a newcomer: Mary Meyer's Putty Nursery Cow.
It all made sense now. The design hadn't been plagiarized. The Cow was simply a distant relative of Mr. Buttons.
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Spotting Mary Meyer in the wild was a seldom occurrence. I paced about the store several times, clinging to the Putty Nursery Cow, deep in contemplation. Character design was less intricate than Mr. Buttons, for the limbs were straight instead of bent and eyes embroidered instead of beaded. A total of four materials formed its body, while Mr. Buttons' featured at least six different fabrics.
I succeeded in persuading myself against the addition of another soft friend.
I succeeded in persuading myself against the addition of another soft friend.
View the full album HERE !
Later, I recalled the tag referring to "Mary Meyer Baby". The simplistic body structure and yielding material choices had likely been intentional choices to maintain the doll's status as baby-friendly, since we all know that Mr. Buttons sharp, pointy nose can be hazardous at times.
My order of the day was a Single Scoop of PEI Apple Crisp (half) and PEI Strawberry. Admittedly, my stomach had reached capacity after the lengthy lunch, but I somehow managed to devour the scoops with staggering speed. Apple Crisp reminded me of Scoops: brimming with chunks of apple and pastry without veering into cloying territory. PEI Strawberry, while decidedly refreshing in a sample size, was discovered to be icy and sugary in a half-scoop format.
The second-last stop of the day was Fritters on the Lake. We were originally set to depart, but recalled the recommendation from our dear waitress. With some difficulty, we eventually located the shop off King Street, directly across from the Prince of Wales' (album) west entrance.
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Inside the space were the humid conditions of fryer oil and gentle waft of cinnamon sugar. Both smells were too much for our exceeded appetites to handle, so we opted to place the to-go order for later consumption. Considering the imminent event with my July babies, the order would involve of a Half Dozen, priced at $18.50 all in.
The man behind the counter offered us a complimentary Apple Fritter with a floral-shaped drizzle of caramel syrup. After exchanging several apologetic glances, we confessed that our stomachs were past capacity and would need to pack the freebie into a takeout box.
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About five minutes later, our order was slid towards us in a biodegradable container and paper bag.
Bidding their pretty red patio farewell, we began to gradually route back to the car.
The complimentary Apple Fritter was unveiled later that evening, once feelings of fullness had dissipated. In stark contrast to the cakey, donut-inspired round I was expecting (think Downey's), the hoop turned out to be a thin slice of apple coated in a wispy batter.
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Astounding was this cross-section, for a pancake-like batter coating real apple was the beyond our imagination. At best, "apple fritters" conjured images of artificially-seasoned donuts - specifically from our nation's beloved fast food chain of Timmies.
Fritters on the Lake proposed an artistic alternative, one that was, amusingly, more pleasing to the sense of taste than smell and sight. The exterior dusting of cinnamon sugar was noticeable, though decidedly less invasive than the liberal coating adorning churros.
All in all, it was a dessert destination worthy of assuming a spot on the agenda. I just wish we could have sampled them fresh!
Fritters on the Lake proposed an artistic alternative, one that was, amusingly, more pleasing to the sense of taste than smell and sight. The exterior dusting of cinnamon sugar was noticeable, though decidedly less invasive than the liberal coating adorning churros.
All in all, it was a dessert destination worthy of assuming a spot on the agenda. I just wish we could have sampled them fresh!
The remainder of our NOTL saunter involved detours for photos, exclusive loose leaf tea, and a mandatory stop at Starbucks for acquisition of my free birthday beverage.
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With the 887 ml Trenta having arrived in Canadian stores, I couldn't resist requesting the largest size possible for my Iced Black Tea Lemonade. Naturally, I took it to go for the drive back.
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Traffic was flowing smoothly until a vehicle caught fire near Jordan Harbour. Lincoln Fire crews closed two lanes in order to extinguish the flames. Once past the incident, congestion was nonexistent.
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Ninety minutes later, I made my final stop at The Alley.
A Lemon Winter Melon Punch with Pineapple Jelly and Tea Jelly would embody this year's birthday beverage.
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