It is time for the final count down. We will remain open until December 30th and, starting this Saturday, the hours will change to 11:00 am until 3:00 pm daily.
We will be closed on Christmas Day.
Obviously, the menu is shrinking, to avoid waste but also because, for my last week, I intend to take it easy. You won't be able to have omelets any more, but you will still be able to enjoy your favourites.
And the staff is shrinking as well, so come relaxed and enjoy MerryBerry's atmosphere one last time...
MerryBerry recently turned 7! It has been quite a ride and I feel lucky to have spent the last 7 years cooking food I enjoy for people who seemed to enjoy it as well. It has also been 7 years of getting to know customers who now feel like friends.
But it has also been 7 years of gruesome work and 7 years of being stuck in a really bad partnership. I often refer to it as "7 years a slave" without a chance of Oscar nomination...
So I have decided to call it quits, as you probab...ly know if you live in Cabbagetown or if you came by recently.
We're here until the end of the month. This weekend is the final full brunch weekend so don't hesitate to visit if you feel like one last omelet or some more chocolate-banana pancakes. The last 2 weekends will obviously be with reduced hours and a simpler menu. And these final 2 weeks will keep featuring everybody's favourites; you may want to gorge yourself before they're gone...
You can also simply stop by to say hi or bye. We would love to see you all one more time.
P.S. Reservations are strongly recommended during the weekends.
For the November 29th cooking class, we will still be doing meat pies:
• An Australian meat pie
• An Asian pork pie
And if enough people register, we’ll do a different take on a Quebec Tourtière…
I am not sure I posted tomorrow's blitz cooking class so here it is, just in case.
It will be a French custard class where we will learn to make:
- MerryBerry's signature earl grey creme brulee
- A Brazilian no-bake creme brulee
- Creme patissiere and chocolate sauce for profiteroles...
That is tomorrow, Friday 17 at 5:00 pm
I am getting an increasing amount of inquiries regarding the Asian Comfort Food class (Nasi goring and Pad Thai) so I guess it is time to actually schedule it: Wednesday, December 13th at 5:30 pm.
Before that, I am still focusing on meat pies and I must say I am surprised (offended?) by the limited interest in the theme so far, even though those pies are delicious.
So there is still room for tomorrow’s class: chicken pot pie and curried seafood pot pie.
The ground meat pie c...lass is still scheduled for November 29th.
Looking forward to seeing you to either of these.
With snow in the forecast for tomorrow, it is safe to say that Winter is here! We could make snowballs or we could make bone-warming meat pies. We could also make both but I know where my heart is leaning.
So we’re in for a 2-part series cooking class on meat pies.
For next Wednesday (November 15th, 5:30 pm), I am thinking along the lines of pot pies: a classic and yet delicious chicken pot pie, an exotic curried pie (will it be fish or will be it turkey, I know not) and I ma...y throw in there a steak and mushroom pie.
And part 2 is scheduled for 2 weeks later (November 29th, 5:30 pm) and we will go with ground meat: an Australian meat pie, a French-influenced Vietnamese pork pie and quite possibly a good old-fashioned Quebec Tourtière…
The third pie in each class will be contingent on the number of people registered.
I will try and squeeze in another 3 more classes before December 15. I know it is ambitious but what can I say? I have 2 themes pretty much finalized: Asian comfort food (Pad Thai & Nasi Goreng) and the 5 French classic mother sauces (Béchamel, Hollandaise, Espagnole, Sauce Tomate and Velouté).
For the last class, I will carefully review all your suggestions.
I do expect those classes to fill up fast so I recommend you don’t dilly-dally…
I have regular requests for re-runs of some of the past cooking classes. Either someone wanted to attend but couldn’t on that night, or they heard about a particular class from someone who attended, or they really would like to learn about something (say quiches…) but I had already done that class in the past.
Well, fear not, you can now get what you want. I will be offering “blitz cooking classes” until the end of this month. The principle is simple: you choose a theme from ...the list of the past cooking classes, you gather a couple of friends and/or family members (ideally, a blitz class should be for 3 to 4 people), you give me your availability and I will schedule the class for you. It will be shorter than a regular class (only 2 recipes usually, the best of that given theme…) and I’ll be able to spend more time with everyone.
You can even request a different them and I will organize a class around it if I have the time (so yes, Agra, you can request a crème brûlée cooking class).
Here are the themes from the past classes, in no particular order, and I probably forgot a few, but that’s enough anyways.
• Not Your traditional Italian Pasta
• Buddha Bowls
• A Vegan Feast
• From the Farmers’ Market Series
• Fish Curries
• Winter Soups
• A World of Soup
• Classic Indian Chicken Curries
• Irish Gastropub
• Cooking With Mango
• Cooking With Avocado
• Cooking With Garlic
• Cooking With Onions
• Cooking With Mushrooms
• Cooking With Potatoes
• Cooking With Tea
• Cooking With Wine
• Cooking With Oranges
• Picnic Food
• Salads & Dressings
• Sushi Maki
• Thai Curries
• Moroccan Food
• Sous-Vide / Modernist Cooking
• Face Your Fears (Brussel Sprouts)
• French Comfort Food
• Kiss Summer Goodbye
• Chicken Stews From Around The World
It’s obviously on a first-come, first-serve basis so, if you are really interested, don’t procrastinate too much
I’ve never been a big pasta guy, but that’s probably because growing up, pasta at home was kind of always the same, served with tomato sauce, occasionally some meat, and gooey cheese. Nothing wrong with that; it just doesn’t rock my taste buds. Later on, I discovered cream-based sauces, and garlic and herb sauces, and mushroom sauces. That was fun but I probably overdid it and we slowly grew apart…
Fortunately, I revisited pasta in the past couple of months and realized that, as far as sauces go, anything is fair game. There is so much fun to be had! I used to eat pasta maybe twice a month; now it is probably more like twice a week (not sure I should be proud of that though).
So, I invite you to discover pasta without boundaries in our next cooking class on Wednesday, October 4th at 5:30 pm.
I got in this morning and routinely checked my emails to find out that next Wednesday’s cooking class is already full!
I did not expect that to happen so fast.
That’s great and I will obviously schedule a second class. I am thinking the following Wednesday but I will need to confirm; it could also be another night of the week.
In the meantime, if you would like to attend and haven’t registered yet, just send me an email or a message on Facebook and I will add you to the waiting list.
The Cabbagetown Festival is over and life goes on. So do the cooking classes.
I like to explore food trends in the cooking classes. Ramen was a good example. I’d love to do Poke but finding sushi-grade fish can be difficult and pricy.
So I am happily settling for Buddha Bowls (also called Power Bowls, Hippie Bowls, Glow Bowls, ***insert whatever name you want*** Bowls).
What is a Buddha Bowl? It is an all in one kind of a dish, perfect for busy people struggling with healthy ...and easy alternative for lunch or dinner. They are usually comprised of some grain, some starch, some veggies, some nuts, some protein (animal or not), some good fat and a sauce/dressing. They are incredibly versatile and they are fast becoming a staple for me.
They seem deceptively simple and yet, poorly conceived, they can definitely feel uninspired and bland. That’s when you hear people say “Oh, it looks healthy” and you just know they don’t mean it in a good way.
So I would say there is an art to the Buddha Bowl. If you want to know more, come and join me on Wednesday, September 20 at 5:30 pm for The Art of the Buddha Bowl.
The #CabbagetownFestival is on and for once, we should have 2 full days of sun!!! I can't remember the last time that happened.
That means our patio on the street should be pretty busy.
Every year, we have people come in hoping to sit in the back and avoid the crowds. And every year, we have to explain that there is no back patio during the festival. And we do not take reservations either.
Just don't make plans... Who knows what will attract your attention or take your fancy as you are walking around the neighbourhood?
In any case, we will be very happy to see you if your feet carry you our way.