Read Part 1 HERE !
Having achieved our - well, my - shopping goals, it was time to head over to the final activity of the day.
The thought of attending an event at Evergreen Brick Works had always silently resided at the back of my mind, yet it wasn't until ochungg mentioned the Toronto Coffee & Tea Expo that the mere contemplation actualized into the experience I'm retelling. Where events entail admission fees, I tend to steer clear. Upon reviewing the list of vendors for expo, I was instantly intrigued.
The thought of attending an event at Evergreen Brick Works had always silently resided at the back of my mind, yet it wasn't until ochungg mentioned the Toronto Coffee & Tea Expo that the mere contemplation actualized into the experience I'm retelling. Where events entail admission fees, I tend to steer clear. Upon reviewing the list of vendors for expo, I was instantly intrigued.
Momo Tea, a vendor that I had the opportunity to discover at last year's Japan Festival, had garnered my profound affection since the moment Take was brewed. Upholding a breathtaking standard lightyears beyond Tsujiri's Ume no Shiro and even more luxurious than DAVIDsTEA's crème de la crème Ceremonial Matcha, I was instantly hooked.
As Momo Tea mainly operates online, at festivals/specialty shows, and select retailer(s) in East York, it was tremendously difficult to replenish the stash after use. In short, Momo Tea was the driving force behind my desire to attend the event.
Other familiar names such as Chaiwala and Propeller had also made the list, thus adding to the excitement.
As Momo Tea mainly operates online, at festivals/specialty shows, and select retailer(s) in East York, it was tremendously difficult to replenish the stash after use. In short, Momo Tea was the driving force behind my desire to attend the event.
Other familiar names such as Chaiwala and Propeller had also made the list, thus adding to the excitement.
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The drive was certainly no easy feat. Lined with ice, patches of freezing puddles, and a slushy snow-like substance, ramps and exits required meticulous handling and a great deal of caution.
Locating the venue was a cinch, but what stood before our eyes was less impressive than imagined. The Toronto Coffee & Tea Expo was being held out of a covered warehouse, meaning that there would be no protection against the elements whatsoever. In addition to this, it was observed that parking would be enforced for every hour of stay. For such settings, where advance registration and admission fees are non-dismissable, it is illogical to charge parking fees. The weather conditions were disastrous enough.
Locating the venue was a cinch, but what stood before our eyes was less impressive than imagined. The Toronto Coffee & Tea Expo was being held out of a covered warehouse, meaning that there would be no protection against the elements whatsoever. In addition to this, it was observed that parking would be enforced for every hour of stay. For such settings, where advance registration and admission fees are non-dismissable, it is illogical to charge parking fees. The weather conditions were disastrous enough.
Once inside, one was able to observe the range of vendors lined up along the interior perimeter. Dangling from the ceiling were delicate strings of lights and carnival-esque coloured flags.
The scene wasn't particularly busy, though there was still a larger turnout than expected given the ongoing ice storm.
By this point in time, we had missed all of the workshops, so observing Be A Barista from afar was no longer an option. Instead, we hobbled between stalls - some were offering samples while others engaged in demonstrating precise coffee grain sifting procedures, much like our Grain Size Distribution lab experiments.
The scene wasn't particularly busy, though there was still a larger turnout than expected given the ongoing ice storm.
By this point in time, we had missed all of the workshops, so observing Be A Barista from afar was no longer an option. Instead, we hobbled between stalls - some were offering samples while others engaged in demonstrating precise coffee grain sifting procedures, much like our Grain Size Distribution lab experiments.
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Wooden hand grinders, laser cut coasters and macarons, and baked goods were also amongst the selection of offerings.
After perusing several stalls, I made my way over to Momo Tea - likely the busiest stall of them all. It was here that an unfortunate circumstance ensued: there was no matcha in stock. Disappointed but not disheartened, I discussed my woes with Ms. Momo Yoshida, the "tea sommelier", to which she apologetically responded that she would notify me as soon as her matcha shipment arrives.
Despite the chunks of ice and unforgiving gusts that would disrupt her display every now and then, the two ladies remained amiable and friendly, offering samples at every possible chance.
Despite the chunks of ice and unforgiving gusts that would disrupt her display every now and then, the two ladies remained amiable and friendly, offering samples at every possible chance.
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As attendees, the cold already unbearable from the moment we departed our toasty vehicle. Heat lamps had been installed inside the event to provide temporary relief to forzen digits, but still remained insufficient in creating a cozy, comforting atmosphere for all participants. The vendors, I noticed, were struggling throughout the event. Our stay was a mere hour, though independent business owners and crews were required to endure the torturous weekend in its entirety.
Ultimately, I departed two bags of Hojicha - one each for orangecane and myself. Given Tsujiri's ten 5g satchets were priced collectively at $10.75 (plus tax), Momo Tea's 100g loose leaf for $12 was a total steal. Moreover, it was aromatic without the an icky, powdery aftertaste.
Also leaving the Toronto Coffee & Tea Expo with me were:
- Handmade Dark Chocolate Buttercrunch (1 bag) from fraktals ($10)
- Fresh Original Masala Chai (150g) from Chaiwala ($20)
Also leaving the Toronto Coffee & Tea Expo with me were:
- Handmade Dark Chocolate Buttercrunch (1 bag) from fraktals ($10)
- Fresh Original Masala Chai (150g) from Chaiwala ($20)
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Both fraktals and Chaiwala had been kind enough to offer samples to us even in the midst of packing up for the day. The Dark Chocolate Buttercrunch won me over with its crunchy butterscotch centre and decadent double-sided dark chocolate coating. The addition of crushed nuts was another wonderful touch. While delicious as well, the Milk Chocolate rendition was a tad too sweet for my preference. Half bags were priced at $5, while full bags rang in at $10 proportionally. I settled on the latter, for there is not a single mortal who doesn't bear weakness when confronted with great quality chocolate.
Chaiwala's Fresh Original Masala Chai was also added to the bag. The 150g tins consisted of a rather moist blend of black tea and spices. "Spicy yet addicting" is how my partner-in-crime depicted it, for this was every bit true. Slow brewing in alternative milks allowed the individual ingredients to shine; the result stimulated the palette, while the gradual bursts of spice beckoned for greater degrees of consumption.
Word(s) of note: Please refrain from brewing in canned coconut milk, as the coconut overpowers the spices. A generous helping of liquid sweetener is also recommended to assist the drink in reaching even stronger impressions.
Word(s) of note: Please refrain from brewing in canned coconut milk, as the coconut overpowers the spices. A generous helping of liquid sweetener is also recommended to assist the drink in reaching even stronger impressions.
I suggested Sala Modern Thai Kitchen on the Danforth for dinner. Due to poor judgement though, we ended up parking several blocks away from the restaurant. The trek commenced in mild temperatures, but the evening gradually grew colder and windier. The sidewalk was lined with slipper patches, while concealed puddles formed at intersections.
I suggested Sala Modern Thai Kitchen on the Danforth for dinner. Due to poor judgement though, we ended up parking several blocks away from the restaurant. The trek commenced in mild temperatures, but the evening gradually grew colder and windier. The sidewalk was lined with slipper patches, while concealed puddles formed at intersections.
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An estimated twenty-minute walk was involved. I failed to complete this journey. Painful pellets to the face were endured for a total of ten minutes before I succumbed to Mother Nature, suggesting any and every diner we chanced by.
Lifting the hoods from our frozen faces for a brief moment, we caught sight of Nakayoshi and dove straight in. The warm, dimly-lit interior welcomed us, inviting customers to peel away ice droplet-lined jackets and wipe clean splattered lenses.
Lifting the hoods from our frozen faces for a brief moment, we caught sight of Nakayoshi and dove straight in. The warm, dimly-lit interior welcomed us, inviting customers to peel away ice droplet-lined jackets and wipe clean splattered lenses.
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Two members of female waitstaff, both clad in black and matching half-aprons, maintained the eatery on a quiet Sunday evening. Menus and a beaming smile were bestowed upon us, successfully creating a calm, comforting haven from the inhumane world outside.
At first, I had assumed the eatery to be a relatively recent opening. Not a speck of dust nor grime was spotted. From the dining quarters to the gender-separated washroom stalls, utensils/toiletries were adequately stocked and all elements were in pristine shape. Admittedly, it was an exceptionally pleasing sight to behold.
At first, I had assumed the eatery to be a relatively recent opening. Not a speck of dust nor grime was spotted. From the dining quarters to the gender-separated washroom stalls, utensils/toiletries were adequately stocked and all elements were in pristine shape. Admittedly, it was an exceptionally pleasing sight to behold.
A limited edition Sakura Cola was requested to start. Presented in a classic Cola bottle was a fizzy, pale pink liquid that embodied the invigorating freshness of spring with the peppery finish of Coca Cola. Ringing in at five dollars, it was undoubtedly on the pricey side, but well worth the experience.
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< Pictured above and below: Sakura Cola, Curry Rice, Oyako Don >
Side salad and miso soup were provided as soon as orders were placed. The former utilized a tangy, creamy dressing in place of the standard ponzu-grated onion, while the latter was satisfyingly savoury without exhibiting signs of grittiness.
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Oyako Don comprised of a staggering chicken to egg ratio, more so than I have ever witnessed in other Japanese restaurants. Minimal portions of egg and sliced onion were tasted; replacing them were chewy (and slightly dry) bits of chicken. Instead of the sauce-slathered mountain of short-grain rice I was expecting to find underneath, I was slightly taken back by the amount of both components. Sauce was scarce, much to my astonishment, while there was not any more rice than there was chicken.
For clarification, the Oyako Don was competent in curbing appetites and providing energy, however it did veer from the arrangement of consistuents I had desired. On the other hand, I did appreciate the pungent shards of pickled ginger.
For clarification, the Oyako Don was competent in curbing appetites and providing energy, however it did veer from the arrangement of consistuents I had desired. On the other hand, I did appreciate the pungent shards of pickled ginger.
In spite of having Potato Cream Curry Udon for lunch, Nakayoshi Izagaya's Curry Rice proved the more alluring of the two. From the moment it was set down, its enticing aroma sneakily wafted up from the dish to our olfactory senses. There was no denying its appeal.
Submerged UFO-style in a rich, dark pool of comforting curry was a bowl of short grain rice topped with beni-shoga and sesame seeds. The consistency was more lumpy than viscous - probably due to the addition of ground meat, while its hue several tones deeper than Glico Mild. Though I cannot confirm the exact components of the condiment, I must remark positively towards its slightly heated, lingering notes.
Submerged UFO-style in a rich, dark pool of comforting curry was a bowl of short grain rice topped with beni-shoga and sesame seeds. The consistency was more lumpy than viscous - probably due to the addition of ground meat, while its hue several tones deeper than Glico Mild. Though I cannot confirm the exact components of the condiment, I must remark positively towards its slightly heated, lingering notes.
Nakayoshi is an unmistakable gem hidden between gyros and souvlaki shops in Greektown. Not a single complaint could be formed in regards to service, quality of food, cleanliness, or environment. Moreover, parking on side streets is accessible, conveninet, and free (on weekends and off-peak hours). The original intention was to warm up under the influence of fiery Thai curries, but homey izakaya sustenance wasn't half bad either.
Evacuating one's abode during a prevailing ice storm is not advised though, so opt for a sunnier spring day to take up a trip to the Danforth.
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