AME Cuisine » AME

Music and Food What Do They Have In Common, EVERYTHING!

drew — Fri, 16 Oct 2009 19:56:52 +0000

Up until recently the answer to that question seemed obvious in my mind. I
like most love to listen to music when I prep food and also when I eat food.
It seems they really go well together hand in hand, like a happily married
couple finishing each other sentences in synchronized time. I mean think
about it we listen to music when we are sad we also tend to binge on food
in that same mode. We listen to music when we are happy too and so do we
dine in that same vein. But one thing I never expected to happen hit me
hard recently. Its seems to me that creating a dish and creating a song are
really one in the same.

On my “spare” time (Sundays only and late night after service) I have been
going into a recording studio downtown and working on a track I wrote called
“Sunday Morning” . Like a dish it all starts out as a general idea, I have
an idea of where it is going but have not nailed the details or the
polarities of how far I want to take it. All you know at this point is there
is a melody or an ingredient you want to work with. So lets then start to
get to know the ingredient or melody better, we play and play until our
fingers hurt or even until we burn ourselves as we get to know our
ingredient or melody better. Soon we become comfortable enough to introduce
it to some friends which means even more ingredients and more instruments.
As we roll with this melody or ingredient it starts to makes friends with
some of these new introductions while others get dejected within moments of
our next tasting or session. Believe me its a painful experience one minute
its bliss and you think you have something on Bowie or the next you are as
tasteless as a bad diner in middle America. At this point I realized
something about music I already knew about food, keep trying until you get
it right. Its okay to be influenced by something but still keep it original
even at the risk of subjective criticism or critical acclaim…

The pay off at the end of the day is why all artists go through this
sadistic process that can physically and mentally drain you…you have given
life to something with your own hands that never existed until you reacted
to that melody or ingredient that was floating in your head…..g

What Inspires Me?

drew — Tue, 29 Sep 2009 15:30:50 +0000

I often get asked what inspires me, and the truth of the matter is clear in
my mind. The obvious, or shall I say typical, answer as a chef would be
“walking through the markets and seeing what is fresh and in season”. Well
yes, that part of it is true to a certain degree, but for me the real answer
is other people. By other people I do not necessarily mean chefs; sometimes
it’s people in completely unrelated fields. Recently I was blessed
with visits from three guests that I am completely inspired by, and each in
their own way have found success despite the odds against them.

The first was Steve Nash. A fellow Canadian who despite being “too short”
to play professional basketball has managed to win numerous MVP’s and
is arguably the best point guard to ever play the game. Oh, and did I
mention he is really cool as well? After his dinner, he came into the kitchen,
chatted and took photos with myself and my crew. He is a classic example that
what may be perceived as a weakness by critics can be turned into a positive strength in reality.

The second guest was a fellow by the name of Derrick Borte who, after
working in television for most of his career, decided he was going not only write
but direct a movie. That movie, ” The Joneses” was featured at TIFF this year.
The movie stars Demi Moore and David Ducovny and we had the honor of doing the
after dinner screening for Derrick’s cast and crew. This film is awesome and
really gets you thinking about where our society may be heading. He told me it
took him 7 years from the time he decided to write it, to now being on the silver
screen. This tells me persistence is the key and never give up on your
dreams…

The third guest (last but definitely not the least) was Emily Haines of
Metric. Metric is an indy, partially Canadian band that has done what any
successful band has done and that’s create their own original sound.
Whenever a Metric tune pops up on my ipod it instantaneously stands out
from the other tunes. ”Fantasies” their current cd, is definitely a more
radio-friendly project then the other Metric cd’s, which is probably why
it’s their most successful project to date. But the trick they have successfully
mastered is that it is still Metric, unique and beautifully crafted music.
They are currently in Australia, then off to Tokyo, only to return to some
back to back gigs at Massey Hall. Ottawa and Montreal. Seeing them live is
a must see. I had to assure Emily that when “Help I am Alive ” came on during her dinner that it wasn’t a set up and their music along with other indy bands get steady play at Ame. What did I learn from Emily, Metric and Fantasies? That
reaching out to a broader audience creates new opportunities and done
well can be a beautiful thing with complete honor. Also to work as hard as
you can to get your message out there and the ones who will get it “fine”,
and the ones who don’t, well move on and don’t “fret” about it…..g

If It Were So Easy, Where Would The Trick Be???

guy — Tue, 21 Jul 2009 19:19:51 +0000

Not sure if that is the exact saying but, I am sure you get the just….
When rain was well rain, about 30% of the menu was Japanese. Despite being labeled an “Asian Fusion” restaurant (which we really weren’t, but
whatever…) I could always rely on shooting up to Chinatown or Little Korea and get whatever I needed to fill other 70% of the menu…Now?? Not that easy as despite some similarities or shall I say crossovers between Chinese, Korean and Japanese, it clearly has it’s own identity. One of the most important ingredients to Japanese cooking is MISO….which in case you are not familiar is a variety of fermented beans made into a paste and sometimes are even cut with barley, rice, vegetables and well you get the idea….Based on my homework there at least 250 varieties out there and unfortunately there are only maybe a dozen at best kicking around our fair town..(trust me I am not going there..and for those who know me that has been another huge change in my demeanor of late).

SO where does that leaves me ?? On the hunt I go….make some calls to chef friends of mine and boom I am landed in the Big Apple…which in a way is a good thing first off…I know that city like the back of my hand ( if I had a nickel for every time I had to recommend a hit list of markets/restaurants/bars and cafes to customers/friends and friends of friends I would be in a recording studio right now working on my 5th CD with a state of the art kitchen built in for good measure. ) Second good thing about buying from NYC is shipping to Toronto is not that big of a deal and reasonably fast. I finally find a place that I will leave unnamed, I shoot them an email and say “hey my name is…and I am a friend of Chef….and want to order some miso…will you ship to Toronto?? After how many emails ( I stopped counting) and how many phone calls ( I will wait for my phone bill and get back to you) and some serious begging I finally get a YES…these folks just didn’t care about my business as it was serious coin I was spending they are just so secretive and protective of there product, I had to pass their initiation or drive them CRAZY (I am good at that, driving people crazy that is )…honestly it would have been easier to join an exclusive fraternity at this point….

So what did I learn here, Japanese folk are extremely proud, precise people and take there jobs very seriously and that I will and must be respectful to their products and their cuisine. The REAL TRICK is to make the food at Ame my own and original without forgetting my lesson….ah the good old days of trippin up the street to C town, and jockeying for strategic positioning in the isles, while old Chinese ladies make fun of me and all the stuff I have in my shopping cart are gone…..here’s to new beginnings…

Below are some updated photos of the sushi/sashimi/robata kitchen, the hot kitchen which is right behind it, and those lovely Fat Albert Bulbs taken from the entrance of the “old rain ” being installed in the Private Dining Room…hoping we can get in to play sometime this week….g

What Do Coal, Blue Fin, Hostess Stands and Incoherent Babble Have in Common???

guy — Fri, 10 Jul 2009 21:19:36 +0000

Okay am back now and the grill rocks, I ordered some Binchotan Japanese coal from Korin in NYC and when it arrives we will see what she is made of… Kool thing about this coal is the crazy flavor it brings to whatever you are cooking, think of the old school bbq at the family picnic and your half way there, the coals are derived from organic mountain forests in Japan and Korea….again sooo much stuff going on hard to keep my head straight. I suspect opening restaurants are a lot like having children, you forget and are reminded quickly how much work it is every time you have another……

Have been making some trips down to see my fish monger Danny Soberano from All Seas where he has been diligently sourcing Yellow fin and Blue fin for me. On this visit stunning Yellow fin from Costa Rica (see picture below).

The first thing I realized about going all Japanese is the the menu is all product driven clean and simple…but wait a minute that’s not me…Mr. everything 3 ways, 20 million garnishes, 6 cooks hovering around just to finish one plate…well guess what? New brand, new philosophy….I would be lying if I haven’t told you its been a struggle, translation on my 7th attempt at writing a menu without the the 3 way junkie cheering on the side lines asking the coach when he gets to play, yes indeed old habits die hard……will get back to you on this later when my hands stop shaking….

So if u thought I was crazy, u should meet our designer Sandro from Munge Leung…i had mentioned how rocks were featured in almost every Japanese restaurant we hit on a recent Made To Order media tour in Asia..he decides he will go for a drive to the boonies north of the city and have this piece cut from the side a massive rock… Ummm it weighs 3 tons…hence our hostess stand was born…the picture below shows how this monster was hauled in from the street with a crane and “gently” dropped at the entrance and I suspect will stay there till eternity….which leads to the next bizarre event….

I was on Ossington looking at some potential lights for the hostess stand re Sandro’s direction and decided to grab some Pho at my fave spot. Look up and I see this vision of talent/grace and beauty walking down the street I am like no…can’t be..but in my head I am thinking I know they have a recording studio around here so I suppose its technically possible…then I look down see those boots and am convinced its her…I run not even thinking about what to say or do, but I love this band and she is a big reason why and cannot pass this one up….I stop say “hi Emily (voice is cracking at this point)…my name is Guy ” and blah blah blah I don’t even remember now what came out of my pea brain mind….I have met plenty of musicians, actors,athletes and chefs I have idolized over the years and nada nothing calm as miso soup, coherent and even amusingly entertaining (I hope) ….but this time voice cracking, knees shaking….what hell is wrong with me….???

Later looking back now I realized what is happening to me and its all about CHANGE (I know its been used) but whatever… In reality the old me wouldn’t even have made the effort to say hi…I am changing and its exciting…and I just hope that mind set transcends to AME’s service design and of course the food… “help I am alive”…and btw my apologies to Emily Haines of Metric who had to listen to my babble so graciously and politely…

AME is born!

guy — Wed, 01 Jul 2009 17:22:12 +0000

This being the first blog I have ever done, it seems like yesterday I just got my first blackberry, day before my first cell phone….my my how far I have come. Well here we go–Construction is well on its way for the opening of AME (ahmay) which translated means “rain” in Japanese. Wait how did this all start?? I will give you the simple truth. Michael and I have been planning a reno @ rain for some time as it was our 10th Anniversary. The concept for the reno was to introduce sushi and sashimi to the menu as well as a new area for folks to dine at which was a little more casual then the formal dining area. I know! An original thought right?? Well whatever we needed to maximize all the sq/ft in rain this seemed like the best idea.

We had decided to reno sometime in January which was obviously the best time to be closed. Enter Charles Khabouth – an old friend and hospitality giant who decided to come in for dinner one night when we were still open. As always Charles and I chatted after his meal and I mention the reno to him.

Before you know it we became partners and the reno went from a small one month gig to a massive overhaul. Enter Munge Leung design firm where Alessandro and his team have been working diligently on delivering and realizing all of our visions. Thankfully Charles’ tastes are so in line with Michael’s and mine it really has been a fun and liberating experience. Sandro has been awesome. He got the vision right from the start. He has been a blast to work with and I also think I have made a good friend in the process.

Still though so many unanswered questions: Why the names change? What will it look like? What about the menu? Gotta jet my new Robata grill arrives today and I need to accept delivery will be in touch soon… g

We had decided to reno sometime in January which was obviously the best time to be closed. Enter Charles Khabouth- and old friend and hospitality giant who decided to come in for dinner one night when we were still open. As always Charles and I chatted after his meal and I mention the reno to him.