Mary Browns in Torbay knows how to do a poutine. I’ve had many a poutine from across the various fast food joints and greasy spoons in this city and none can top what Mary Browns is kicking out.

You should know that the taste may change from one Mary Browns to another. The best locations for this type of poutine are Torbay, Mt. Pearl, Goulds and C.B.S.

Now I know what you’re thinking: there’s dressing on that, I can’t even see the cheese! Correct, there is dressing on that, so much so in fact that the cheese — of which there is a hearty layer beneath the dressing — is covered entirely from view.

I call this Newfoundlander Poutine: Mary Browns’ taters with their delicious sea salt seasoning topped with cheese, dressing and thick gravy like your nan used to make.

My heart may cringe a bit just looking at this picture. My throat may sting from heartburn just seeing that savory packed dressing.

But my stomach says nom nom nom.

Do you have another contender for best poutine in town? Think calling such a concoction poutine is blasphemy? Let us know in the comments!

Ok, so there’s this:

I won’t show you what happens after that. It’s your weekend, and I don’t want to spoil it. Needless to say, I have some advice for you for Friday: get out of work as early as humanly possible.

That’s step one. Step two is take a drive out to Holyrood. Go the “old way,” though Foxtrap and friends, until you see this sign:

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Stop.

Immediately to your right is this:

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You have arrived.

The menu at Garfield’s is simple and to the point. Burgers, fries, onion rings. There might be hot dogs, I can’t remember. They’ll smother your fries in cheese and gravy if you like. Don’t I know it.

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When you’re done scarfing all that deliciousness, and if you still have the capacity to move, roll yourself on over to the beach for a stroll and a gawk at the view.

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The lady at the counter told me they’re open weekends and whenever the weather’s nice. That’s not a lot to go on, I know, but if I could direct your attention back up to the forecast for tomorrow for one moment.

And hey, even if they don’t happen to be around when you get there, you’re still in Holyrood on a beautiful hot and sunny spring day.

You still win.

For some reason, Korean food hasn’t ever seemed to get a foothold in Canada. In more major conurbations, you’ll obviously find a few places specializing in Korean cuisine, but it’s nowhere near as iconic or ubiquitous as its neighbours Japanese or Chinese.

Which is a shame, because Korean food is delicious, exotic, and very healthy.

A fresh addition to the growing number of international restaurants on east Duckworth Street, J Korean Restaurant opened its doors on May 21. I went to check it out for lunch today and was thrilled: The place has all the makings of a classic.

The dining room has been beautifully decorated with bold, dark colours and tasteful furniture, with a much-nicer-than-average bar (though as of press time they hadn’t gotten their liquor license).

I decided on a dumpling soup and tempura-style shrimp for a starter. The soup was delicious: it was light and flavorful, with delicious dumplings, glass noodles, seaweed, and other vegetables floating in a rich broth. My shrimp was a perfect combination of crispy and fluffy, served with a compelling dipping sauce.

Midway through my appetizers, the owner Julia (for whom, one assumes, the restaurant is named) came over to my table and thanked me for coming. She asked if I’d be interested in trying some kimchi, the spicy fermented cabbage Koreans use as a condiment for virtually everything. J’s version of kimchi was near perfect; it had the earthy, spicy flavour of quality kimchi and was rounded out with the addition of fresh cucumbers. I had to get several refills.

My main arrived beautifully presented in a compartmentalized tray. It consisted of rice, a vegetable salad, cold glass noodles, a delicious pickled something (a radish, maybe), and some truly sublime bulgogi. Bulgogi is barbequed marinated beef, a classic Korean dish, and J’s was fabulous. Combined with sticky rice and kimchi, it was the most satisfying lunch I’ve had in ages.

The prices are comparable with other Asian restos around town, and they also do takeout. J Korean Restaurant is a very welcome addition to the culinary scene in St. John’s, and it should do very well if the ever-more-adventurous public in town have anything to do with it.

Photos: Liam Kavanagh

Last week I went into a café on Water Street and had rabbit and mushroom soup, roasted quail, and caesar salad: It ran me less that $20. Based on a hard-learned lesson at the Toronto airport involving discount veal, I usually avoid reasonably-priced exotic meat. But the rabbit soup was rich, hearty, and delicious, and my quail was cooked to succulent perfection by an obviously expert hand.

So where did I have this maxim-busting, budget-optimizing dining experience?

It was at Bistro Sofia, a relatively new addition to the St. John’s culinary landscape, helmed by Gregory Bersinsky — erstwhile chef at the now-legendary Vault.

Bistro Sofia occupies the space the short-lived Coffee Matters Too once did, but there’s [almost] no sign of the garish decor — complete with one-quarter-size reproduction of Michelangelo’s David — the former boasted.

Not pictured: the vibe-killing Coke cooler

The Euro-styled bistro seems much more suited to the cavernous Water Street location. On offer are daily specials, a wide variety of panini, and a surfeit of remarkable pastry selections, and it’s all quite modestly priced.

Gourmet-calibre food [remember, in their former restaurant, Sofia's chefs served such decadences as butter-poached veal tenderloin] at wallet-friendly prices is just one example of the cultural revolution I’ve observed in St. John’s over the past decade.

When I first moved here, the international food scene featured a couple of Indian restaurants and a few Chinese places serving the ever-authentic standbys of chicken balls and fried rice. Now, Duckworth Street is a veritable International Avenue. Delicious Pan-Asian fare is available at nearly a dozen places. My favourite is a bowl of Seoul dumpling soup, a remarkably accurate take on urban Korean comfort food, available cheaply at Asian Taste.

Not to be outdone by the international joints, places like Aqua specialize in innovative dishes featuring fresh local ingredients.

In the summer months, the St. John’s Farmers’ Market is filled to capacity every Saturday, with vendors selling local produce, Afro-Carib food, arts and crafts, and baked goods. Hell, there’s even one vendor serving up authentic Turkmenistani cuisine.

Food aside, the arts scene in the city seems to be flourishing more than ever. Local film and television productions like Crackie and the ever-present Republic of Doyle seem to showcase the finest in local talent, all the while presenting the city and province spectacularly.

Cultural events like the Nickel Film Festival, the RPM Challenge, the 24HAM, and innumerable others speak to the ever-increasing cultural vibrance and livability of the capital city.

The huge outpouring of dissent toward the proposed downtown Fortis developments shows a sense of pride among the city’s citizens and a possessiveness of its historical and esthetic value.

Perhaps as a result of the province’s inexorable march towards prosperity, the air seems to vibrate with an atmosphere of hope and confidence that I couldn’t really detect when I first moved here.

Whatever it is, I think more than ever we’re seeing the new St. John’s, a cosmopolitan capital with a distinct cultural identity. It’s only a matter of time before the rest of Canada sees it that way too.

With all this gorgeous weather we’re having, Mother Nature is trying to tell us something: It’s time to start thinking about growing! To help mark the Spring Equinox and help you answer your questions about growing food at home, FEASt (Food Education Action St. John’s) will be hosting an event just for you! FEASt’s 2nd annual Spring Equinox Celebration: Soil & Seeds!, is tomorrow, 20 March from 11:00 – 16:00 at Cochrane Street United Church (81 Cochrane St.).

This year’s theme is “Soil and Seeds: Learn to start your very own urban vegetable garden here in St. John’s!” and the day will start with a hearty, and local-themed, brunch to fuel your mind and body. The rest of the day will feature workshops for beginner and experienced gardeners. FEASt aims to to provide even the most novice gardener with the knowledge and confidence to get growing in their own backyards. Workshops will include soil assessment and building nutrients in soil, a primer on seeds (what/where/when/how), edible landscaping and container gardening.

You’re invited to come to the event right from the get-go or drop in at any time throughout the day to join in. Kids are welcome and can participate in activities just for them with adult supervision required. Below is the schedule of events:

* 11:00 – 11:25 – Opening – Spring Equinox discussion
* 11:25 – 12:00 – Brunch
* 12:00 – 1:20 – Soil – assessing and enriching
* 1:20 – 2:00 – Seeds – what/when/where/how
* 2:00 – 2:40 – Seedy Saturday – seed sale and swap
* 2:40 – 3:40 – Growing – edible landscaping and container gardening
* 3:40 – 4:00 – Closing – ‘adventures in gardening’ discussion

Also there will be an opportunity to purchase, swap or barter seeds at FEASt’s ‘Seedy Saturday’ session! If you have any excess seeds you’d like to trade or sell please bring them along.

If you have any questions about FEASt’s Spring Equinox Celebration, please feel free to email local.feast@gmail.com. Admission is pay-what-you-can with a suggestion donation of $5-10. All proceeds will go towards supporting future FEASt community work. There are approximately 15 stairs to the event room. Assistance getting up and down them will be available upon request.

There’s nothing better for celebrating St. Patrick’s Day than food and beer. And what’s better than chocolate cake? Add those two ideas together and we have Guinness chocolate cake (or cupcakes).

There are tons of recipes and variations out there but here is one I’ve been making successfully for about five years. The first time I made it was for a work St. Paddy’s Day pot-luck and I baked the recipe in a large bunt pan. It worked out just fine, though was heavy and very rich. Since then I’ve taken to making cupcakes and mini cupcakes with the same recipe. And really, bite-sized Guinness chocolate cakes are just an awesome idea, right?

The cake itself comes out like any chocolate cake except the stout makes it richer and fudgy, like a brownie. There’s an optional cream cheese icing which is supposed to help the dark cake, or cupcakes, look like it has a frothy white collar just like a real Guinness pint. I tend to not use this, though, and sometimes top my cake(s) with a simple ganache. And warning: I make no apologies about the richness of this recipe. This is a decadent cake that’s not exactly diet material!

The cake-making process seems a little much at first but it’s quite easy if you prepare buy setting out all your ingredients and tools before you start. It’s a basic two-step process and will yield one heavy cake, about 1 ½ dozen cupcakes, or a heck of a lot of mini cupcakes.

The ingredients:
* butter for greasing pan
* 1 cup Guinness Stout (there’s more than 1 cup in a can/bottle so to the chef go the spoils!)
* 10 tbsp unsalted butter
* 3/4 cup unsweetened cocoa
* 2 cups sugar
* 3/4 cup sour cream
* 2 large eggs
* 1 tbsp vanilla extract
* 2 cups all-purpose flour
* 2 1/2 tsp baking soda

Topping Ingredients:
* 1 1/4 cups icing sugar
* 8 oz cream cheese at room temperature
* 1/2 cup heavy cream

Preparation:
1. Heat oven to 350 degrees. Butter a 9-inch spring form or bunt pan and line with parchment paper. If you’re making cupcakes or mini cupcakes, you may use liners or grease the pans

2. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and sugar, and whisk to blend. Set aside to cool completely.

3. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into prepared pan, and bake until risen and firm, 45 minutes to one hour. Again, if making cupcakes, your baking time may be reduced. After about 30 minutes make sure you regularly check them by inserting a toothpick into the centre of one. The toothpick should come out of the cake(s) with a few wet crumbs. Place pan on a wire rack and cool completely in pan before removing cake or cupcakes.

4. Topping: Using a food processor or by hand, mix icing sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

5. Remove cake(s) from pan and place on a platter or cake stand. Ice the top of cake(s) once cooled to resemble a frothy pint of Guinness. Enjoy & sláinte!

It’s pancake day (or Shrove Tuesday) and if you’re so inclined to have pancakes for supper tonight, here’s two recipes to try.

Traditional Pancakes:
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/4 cup shortening or butter, melted
—–
Vegan Pancakes:
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 cup soymilk
2 tablespoons vegetable oil

Mix together the dry ingredients in a small bowl. In a larger bowl, mix wet ingredients together and then add the dry stuff and mix until just combined. You can cut back on the shortening/butter or substitute some of it with apple sauce. This will make about 4 large sized pancakes so you’ll want to double or triple the recipe if you are cooking for a crowd.

You can mix in add-ins to the batter if you’d like such as chocolate chips, berries, banana, flax, etc. Once the batter is mixed it’s important to let it rest so it can thicken. Some do this overnight, but really 15 minutes or so is all you need with this recipe.

You can use a griddle or frying pan (preferably cast iron) to cook the pancakes. The pan has to be pretty hot for the pancakes to work so patience is key here. Then again, if you botch your first test pancake, to the chef go the spoils! Enjoy.

Now comes the technique part of making pancakes. Using a large spoon, ladle or 1/4 cup measure, pour some batter onto the pan. Now you wait. Wait…..and wait some more. You’ll know to turn the pancake when there are bubbles on top and the edges are rounded a little.

Now you flip the pancake with a spatula and cook on the other side for another minute or so. Once you get the feeling for it you’ll be flipping up a storm in no time.

Mix a pancake,
Stir a pancake,
Pop it in the pan.
Fry the pancake,
Toss the pancake,
Catch it if you can.

So you’re on a diet as a result of your new year’s resolution and just the thought of a sugary treat sends you into drool-drenched daydream.

A group of local artists are putting off just the show for you. It’s all the wonders and good feelings that come with sugary icing-topped cake without all the calories or sugar high. It’s an art show and fundraiser based on one simple confectionary: cupcakes.

Artist Alicia Simms has been into the simple treat of cupcakes for some time now. And we’re not just talking simple pleasures here. Apparently Alicia has cupcake-inspired clothes, accessories and even cupcake tattoos. That’s certifiably not just a hobby; it’s an obsession. Add to that a passion for creating art work and Alicia had the birth of an exhibition that would be both personal and whimsical. After sharing the idea with some friends, the idea has spiraled and now the show will become a reality this coming weekend.

Artists participating in this show include: Alicia Simms, Tara Bradbury, Peggy Tremblett, Lori Ann Benson, Helen Davis, Nadine Hodder, Hilary Young-Laite and Cassandra Dodsworth, with contribution from Jared Reid, Jodi Rideout, Andrew Davis, Tval Soap and Skin Care and SGO Designer Glass.

Works of art will feature cupcake-inspired art including knit pieces, stained glass, photography-based recipes, clothing and home decor pieces. Many of the art pieces at the show will also be for sale by the artists.

The show will be a way for local artists to showcase some personal multi-material work based on the cupcake theme. In addition, the event will be a fundraiser for Marguerite’s Place, which is a joint effort project of the St. John’s Status of Women Council and the St. John’s Women’s Centre.

“Get Baked: Art For Your Sweet Tooth” will take place in Irwin’s Court, on the main level of the St. John’s Arts and Culture Centre and runs from February 5-7, 2010. Opening reception will be Friday night 7:30-9:30. The show is also open Saturday 12-8 and Sunday 12-5. Admission is by donation and every little bit helps the local artists and Marguerite’s Place. For more information, visit

Hopefully you got my play on a B52′s reference, there. It really is quite the love shack we’ve got going here at the 10th annual 24 Hour Art Marathon. The first hot meal of the day/night/day is being served, and many a starving artist is patiently queuing to nab themselves a helping.

Smells delicious — I’d better get in line before it’s all gone!

Finally, there’s a place in St. John’s that serves authentic Afro-Caribbean food. At the top of Long’s Hill, next to the convenience store, Toya International Market and Specialty Store is where you can order such deliciousnesses as jerk chicken with rice and peas, jollof rice, curry and roti.

I’ve been craving jerk chicken with rice and peas and curry ever since I moved back home to St. John’s from my Afro-Caribbean neighbourhood of Camberwell in London, England, almost two years ago.

Some friends and I ordered from here yesterday and it is awesome — highly recommended.

Please note that it’s strictly take-away. Inside is a shop that offers Afro grooming products in one room and dried goods in another.

There’s no question that immigration in St. John’s is on the rise, and Toya International Market and Specialty Store is yet another check mark on the long list of reasons why that’s great.