Lila: Inspired Plant-Based Organic Cuisine

 

One of my favourite restaurants in Sarasota is 'Lila', an inspired plant-based restaurant from chef Ryan Boeve who has recently partnered with Mark Baldwin of Baldwin Construction, the builder and designer of Lila, to create Lucile Pizza & Wine Bar. Located in a restored storefront on Main Street, Lila's industrial-chic setting with exposed ceilings, open kitchen and handsome restored terrazzo floor, the menu is absolutely sensational. Opened in 2016, the restaurants concept is based on the Sanskrit word 'Lila', meaning "creative play". Health focused and vegan friendly, local farms and business such as Aloe Organics, Geraldson Farms, Grove Ladder and Global Organics are the driving forces providing Lila with a stock of fresh vegetables and unique ingredients. With rich lush flavours, innovative exciting vegetarian cuisine, and a new menu every month, Lila creates culinary magic each and every time.

Lila's plant-based vegan menu

Fresh flowers on each table at Lila

Cutlery on a dishtowel-style napkin

Glass of Prosecco from the Veneto

Grilled Tofu with Lila’s Dragon Sauce, Chinese Mustard and Cilantro Sauce

garnished with diced scallions

Lila's soups are always sensational, such like this Red Lentil Soup garnished with green onions

Roast Beetroot Salad with Arugula, Goat Cheese, Candied Walnuts and Balsamic Vinaigrette 

Macro Bowl with Chickpeas, Brown Rice, Sauerkraut, Avocado, Carrot, Cucumber, Almonds and Kale

www.lilasrq.com

Vegan & Gluten-Free Apple Tart

Makes eight 4-inch tarts

Recipe inspired by tart made by Arthur Lopes 

5 Granny Smith apples, peeled

Apricot glaze

Coconut oil

For the crust:

4 cups almond flour

1 tsp baking powder

1/2 cup coconut oil, melted

6 tbsp coconut milk

1 tbsp vanilla extract

For the almond-rum butter:

1/2 lb vegan butter

1 cup granulated sugar

4 tbsp ground flaxseed

3/4 cup filtered water

3/4 cup dark rum

4 tbsp almond extract

4 1/2 cups almond flour

Mix all of the crust ingredients in a bowl. Press into four-inch tart pans greased with coconut oil. For the almond-rum butter, cream the vegan butter and sugar in a stand mixer. Add the remaining ingredients and mix for two minutes.

To assemble the tarts, add three to four tablespoons of almond-rum butter to the centre of the tart crust. Slice the Granny Smith apples thinly and layer them on top of the tart. Brush with apricot glaze then sprinkle with ground cinnamon. Cook in a preheated 375°F oven for approximately 30 minutes or until browned. Serve warm with vegan ice cream.

Greek Zucchini Fritters with Feta & Dill

 

Also known as Kolokithokeftedes, Greek Zucchini Fritters are a popular Greek meze, and when topped with a dollop of thick and creamy tzatziki, are a wonderfully delicious appetizer or side dish. These Zucchini Fritters with Feta and Dill are incredibly easy to make but the key is to squeeze out as much water as possible from the grated zucchini so that they produce a good crisp crust. Simply grate them, wrap them in paper towel and let it do the work of pulling out the extra moisture. Give the grated zucchini one final squeeze, mix it with the fresh dill, mint, feta, chopped green onions, lemon zest, ground cumin, beaten egg and bind with flour and panko crumbs, then simply spoon into small patties and pan fry. It's that easy. The zingy combination of feta, fresh dill and mint make these fritters amazingly addictive, so better to make more than you think you'll need, for they'll be gone in no time.

Greek Zucchini Fritters with Feta and Dill

Makes 16-20 fritters

2 medium zucchini


1/2 cup feta cheese, crumbled


4 green onions, green and white parts, finely sliced


3 tbsp fresh mint, finely chopped


1/2 cup fresh dill, finely chopped


Grated zest of 1 lemon

1 tbsp ground cumin

1 large egg
, beaten

1/2 cup flour


3 tbsp Panko bread crumbs


1 tsp salt


1/4 cup vegetable oil, for frying

3 cups tzatziki sauce, for serving

Wash the zucchini. With the skins on, grate them using the coarse side of a grater, then using your hands, squeeze out as much water as possible. Follow by placing the grated zucchini in a dry tea towel and press out as much water as you can. The towel will become very wet. Transfer to another tea towel and wrapping tightly, press down to release more water then leave for an hour. 

Place the grated zucchini in a bowl with the dill, mint, lemon zest, cumin, feta and green onions and mix well with a fork. Stir in the lightly beaten egg then add the flour and panko. The mixture needs to bind, so a little more flour may be needed depending on how much liquid was squeezed out of the zucchini. 

Pour enough vegetable oil to cover the bottom of a large non-stick pan, and set on medium heat. When the oil is shimmering, spoon dollops of zucchini mixture into small patties and cook until nicely brown and golden, about 3-4 minutes for side, then remove the fritters and place on paper towel to remove some of the excess oil. To serve, arrange the fritters on a warm pate and garnish with a sprinkle of dill and a curl or two of lemon zest. Serve warm with tzatziki sauce at the side. Yum-yum.

2025 Oscars with Wolfgang Puck Culinary Classics

 

It's time again for the most glamorous award show of the year, the Oscars, and comedian and former late-night host Conan O'Brien will be hosting the 2025 Oscar awards for the first time. In a joint statement from the Academy CEO, Bill Kramer, and president, Janet Yang, the pair said they were “thrilled and honored” to have O’Brien hosting. “He is the perfect person to help lead our global celebration of film with his brilliant humor, his love of movies and his live TV expertise,” they said. “His remarkable ability to connect with audiences will bring viewers together to do what the Oscars do best – honor the spectacular films and film-makers of this year.”

And for the 31st consecutive year, Austrian celebrity Chef Wolfgang Puck, this year with his son Bryon, will be creating the menu for the Governors Ball, the star-studded party following the Academy Awards. "Our goal each year is to honor Hollywood’s brightest stars and most accomplished artists with a culinary masterpiece. "After the Oscars, everyone is so hungry they don’t care that it’s fattening. We’re lucky. Most people don’t eat before they go to the Oscars. Everybody wants to fit into their dress, and makeup and hair take a long time, so that doesn’t leave time for a leisurely lunch. So come ten at night, people will eat anything." And Wolfgang Puck reveals the Governors Ball menu for Oscars after-party, he's developed 70 new dishes for the already impressive menu. 

The new savory and sweet highlights include potato pave with steak tartare, wild mushroom and pea shumai, popcorn shrimp with fried rice and chili garlic crunch, a new izakaya station, a Taste of London station with classic toad-in-the-hole, Buldak-style spicy chicken and corn cheese pizza, shrimp tacos, loaded cauliflower, piña colada Oscar silhouette eclairs, tropical "Kit Kat" bars, and bourbon and caramelized pecan Paris-Brest, to name a few. With 400 pounds of smoked salmon at the ready for Puck's matzo salmon Oscars, 220 pounds of potatoes for his bougie tots, and the all new piña colada eclairs, the culinary soirée is destined to be a smash hit.

Wolfgang Puck seasoning steak

Truffle chicken pot pie to be served at Wolfgang Puck's 31st Governors Ball after the Oscars

A new tarot root taco will also be served 

New "bougie" tater tots topped with crème fraîche, caviar and herbs

Smoked Salmon Oscar-Shaped Matzoh

Cacio e Pepe Cavatelli and cheese

Piña Colada Oscar silhouette eclairs

Tray Passed Appetizers

Taste of London and Small Plate Stations

Patisserie, Sweets and Cookies

Chocolates, Bonbons and Oscar Gold Spraying Station

And the Oscar goes to...

Wolfgang Puck’s Mini Cheese Burgers with Remoulade & Aged Cheddar 

Makes 12 mini burgers

3/4 lb ground beef

1/4 tsp Kosher salt and freshly ground black pepper

4 tbsp extra-virgin olive oil

6 oz aged cheddar cheese, sliced

6 slices Brioche bread, punched out with a 2-inch ring cutter or 12 mini buns

Arugula leaves

6 cherry tomatoes, sliced

3 cornichons, sliced

Remoulade Sauce:

2 cups heavy cream

3 cloves garlic, minced

2 sprigs fresh rosemary

1 tablespoon sweet paprika

2 tablespoons peanut oil

3/4 cup of brunoise of red onion

1/2 cup of brunoise of red bell pepper

1/2 cup of brunoise of yellow bell pepper

For the remoulade sauce, combine the heavy cream, garlic, rosemary and paprika in a medium saucepan, and reduce by half. Allow to cool to room temperature. In a sauté pan, heat the peanut oil. Sweat the onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature.

Preheat a grill or grill pan. Put the ground beef in a bowl and season with a generous pinch of salt and pepper. Mix together with your hands to combine. Take about 2 tablespoons of the ground beef and roll it in the palm of your hand like you are making meatballs. Flatten the top slightly and put the mini burger patties on a side plate. Drizzle the burgers with oil and season the tops with salt and pepper. Turn the burgers over and season the other side.

Place the burgers on the hot grill. Cook for 3 minutes, then turn them over with tongs. Put about 1/2 ounce of aged cheddar cheese on top of the burgers, allowing it to melt. While that’s cooking, put the brioche circles or mini buns on the grill. Let them toast slightly on both sides, about 2 minutes total time.

To put the burgers together: Put the toasted brioche circles or bun halves on a platter. Top each with a small spoonful of Remoulade. Put the burger on top, cheese side up, followed by an arugula leaf, a slice of tomato and a slice of cornichon. Top with other half of the brioche or buns, and secure with a decorative pick.

Longboat Key & Sarasota: A Culinary Journey

A Culinary Journey to Longboat Key, Florida

February 28 - May 10, 2025

Scrumpdillyicious will be touring the Longboat Key area along Florida's Gulf coast from the end of February to mid May, 2025. Join me online each week as we journey through Longboat Key, Anna Maria Island, Siesta Key and Sarasota, capturing the cultural and culinary pulse of this little corner of paradise, renowned for it's sugar-sand beaches, fabulous cuisine, stunning Spanish style architecture and thriving theatre arts, museums and opera scene on Florida's cultural coast.

Our Culinary Journey will take us from Longboat Key to St Armand's Circle and Sarasota. We'll then journey up to Anna Maria Island, over to Tampa then south to Naples, as we explore the diverse culinary influences and regional ingredients of Florida's diverse cuisine. From the Spanish settlers in the early 16th century to the Cuban, Caribbean and African immigrants, the rich fusion of exotic and complex cuisines has created a food culture that continues to evolve, in addition to native seafood specialties such as shrimp, grouper, Bay scallops and pompano along with unique local dishes as stone crab, conch fritters and Key Lime Pie. So grab your appetite as we head south for two and half months of sun, sand and culinary snooping!

Adrak: Michelin Star Indian Cuisine in Yorkville

 

Celebrated for its Michelin-recognized dishes and exquisite flavours, Adrak is a culinary jewel. Sleek and stylish with hand-carved cane and wood furniture, Herringbone wood floors, cozy turmeric-hued booths, and custom fabrics and wallpapers sourced from India, a nod to fine Indian architecture and style. Showcasing refined cuisine inspired from of the regions all across India, the kitchen stands out with a unique hierarchy, featuring specialists with expertise in specific dishes rather than traditional executive or junior chefs of most typical restaurants. The team of culinary experts brings global experience from kitchens across the UAE, India, Thailand, and beyond, that have been trained under a Michelin-star Chef Vineet Bhatia, with some having tenures with other world-renowned chefs, including Gaggan Anand, Hari Nayak and Prashant Chipkar.

Arriving for dinner on a very snowy evening with my brother and sister in law, we were seated in one of the elegant saffron hued booths complete with beautiful pillows, and selected a selection of dishes from Adrak's inviting menu, including their iconic Rani Kachori with vibrant pink yogurt sauce and the impressive and delicious Prawns Tandoori served table side on a long tandoori skewer. Also noteworthy was the Khatte Meethe Baingan with baby aubergine and of course the traditional Dal Makhani, one of my favourite dishes. Attentive, professional and friendly, the service was excellent and the dishes even more so. We shall definitely return, but perhaps on a less snowy evening. 

A copper cup with crisp pappadam-style biscuits arrive as an amuse-bouche

Adriak's most iconic dish Rani Kachori, a large crisp puri filled with onion, potato, tomato, sprouts, chickpeas, and chutney with a vibrant pink yogurt sauce

Portion of the delicious Rani Kachori garnished with a flower

Onion Bhajia unusually fashioned as onion rings

Coriander Mint Chutney for the Onion Bhajia

Server presenting the Prawns Tandoori at the table served with a cheese dip and apple-fennel salad

Prawn Tandoori marinated with sesame and fresh coconut

Apple Slaw with rainbow radish served with the prawns

Aloo Gobi

Traditional Dal Makhani is one of my favourite dishes

Khatte Meethe Baingan with baby aubergine and sweet-sour sauce

Murgh Tikka Masala made with chicken tikka, cashew nuts in a spiced tomato-onion sauce

Basmati Rice served in a mason jar

Garlic Naan

www.adrakyorkville.ca

South Indian Crab Cake and Crab Chutney

Serves 4

Recipe courtesy of chef Vineet Bhatia

Crab Cakes:

4 1/4 oz of white crab meat

1/4 lb of potatoes, unpeeled

1 1/2 tbsp of black mustard seeds

6 curry leaves, coarsely chopped

1/2 onion, finely chopped

1 tsp red chilli powder

1/2 tsp turmeric

1 1/2 tsp garlic, finely chopped

1 1/2 tsp ginger, finely chopped

1 1/2 tsp green chillies, finely chopped

1 tsp chaat masala

2 large eggs, lightly whisked

4 tbsp of breadcrumbs, for coating

vegetable oil

salt

Crab Chutney:

3 1/2 oz of white crab meat

1/2 tomato, deseeded and finely chopped

1 tsp ginger, finely chopped

1/2 lime, juiced and zest grated

4 tbsp of mayonnaise

1 tsp green chillies, chopped

1 tbsp of spring onions, chopped

1 tbsp of black mustard seeds

6 curry leaves, finely chopped

2 tbsp of olive oil

salt

To make the crab chutney, mix the crab meat with the spring onions, tomato, lime zest, ginger and green chilli. Heat the oil in a small pan and add the mustard seeds and curry leaves. When the seeds begin to crackle, take the pan off the heat and drizzle this oil on to the crab mixture. Add the mayonnaise, a little salt and lime juice and mix well.

For the crab cakes, boil the unpeeled potato in salted water until tender, then peel and grate. Heat 2 tbsp of oil in a pan and add the mustard seeds. When they begin to splutter, add the curry leaves and chopped onion and sauté until the onion turns translucent. Mix the red chilli powder and turmeric with a little water. Add the chopped garlic, ginger and green chilli to the pan and sauté briefly, then add the red chilli powder and turmeric paste and sauté for a minute longer. Add the crab meat and stir-fry until all the moisture has evaporated, then stir in the grated potato. Season with the chaat masala and some salt, then leave to cool. Put the eggs in a bowl and the breadcrumbs in another. Shape the crab mixture into 4 round patties, dip them in the egg and then coat them in the crumbs. 

Heat the oil to 350°F in a large, deep saucepan (if you don’t have a thermometer, check it is hot enough by adding a cube of bread to the oil. It should start to bubble and fry, but not burn, the moment it has been added). Add the crab cakes and deep-fry for about 2 minutes, until golden brown. Drain on kitchen paper. To plate, serve one crab cake per person with a spoonful of the chutney on top with drizzle of balsamic glaze for presentation.

Pizza Libretto on University: Pre-Opera Dinner

 

We're fortunate to have a fabulous selection of authentic Neapolitan pizzerias in Toronto, and one that's received it's fair share of media buzz is Pizzeria Libretto, the brainchild of chef Rocco Agostino and his partner Max Rimaldi, who in 2009 sparked a Neapolitan pizza craze serving blistered, wood-fired thin-crust pies at their first location on Ossington Avenue, with three other downtown pizzeria now added to their roster. The pizzeria's name comes from the traditional Neapolitan way of thinking about pizza: it should be thin enough to be folded in half into a little book, or a 'libretto', and it appears Pizza Libretto wrote the book on Neapolitan pizzas — as they're still considered by many to be the very best in the city. Agostino is so serious about Neapolitan-style pizza that there’s an 'Ideology' section on the Pizzeria Libretto website. 

And Pizza Libretto is loyal to what real pizza is — invented in Naples using local natural ingredients, cooked in a wood fired oven at extremely high heat to achieve a charred, blistered crust. They use San Marzano tomatoes and Fior di Latte Mozzarella, brought in fresh daily. The dough is made with naturally leavened Italian Caputo '00' flour and is baked in less than 90 seconds at 900°F in their wood burning oven, hand built by a 3rd generation pizza oven maker in Naples. Simple, Honest, and Natural. They serve many different styles of pizza, but it’s the passion that's behind the pizza, and the ingredients that are laid on top, that makes all the difference at Pizza Libretto, from Duck Confit with Bosc Pear and Mozzarella; Spicy Nduja Sausage with Tomato, Garlic, Oregano, Basil, Mozzarella and Stracciatella; Creamy Funghi with Cremini Mushrooms with Buffalo Mozzarella, Gorgonzola Crema, Roasted Garlic, Rosemary, Thyme and Pecorino; to their signature Libretto Margherita with Buffalo Mozzarella, Crushed Tomato and Grana Padano. Still popular after 16 years, Pizzeria Libretto is still a booming success with devoted pizza-philes across the city and just a short walk to the Canadian Opera Company.

Glass of Gaie Prosecco

Arancini with scamoroza cheese, Libretto homemade sugo and shaved grana padano

Crispy with meltingly soft interior

Pizzas are cooked in wood fired pizza oven

Margherita Pizza with Pepperoni

Colognole Chianti

'Funghi' white pizza with cremini mushroom, gorgonzola crema, garlic, thyme, 

rosemary, fior di latte mozzarella and pecorino 

Gavi Bersano

pizzerialibretto.com

Pizza Libretto's Meatball And Tomato Sago Sauce

Serves 4

Recipe courtesy of chef Rocco Agostino

Meatballs:

3 lbs ground beef, ground pork and ground pork belly

3/4 cup breadcrumbs

1 large egg

1/2 cup parsley, chopped

1/4 cup chives, chopped

1/4 cup oregano, chopped

1/2 cup roasted red peppers, pureed

1/2 cup parmigiano cheese, finely grated

1/2 tbsp salt

1/2 tbsp black pepper

Sugo Sauce:

1/2 cup olive oil

1/2 large onion, finely diced

1 tbsp garlic (2 cloves), finely chopped

1 L canned San Marzano tomatos, puréed

1/4 cup bomba, an Italian spicy condiment found at most grocery stores

1/4 fresh basil, chopped

1/2 tbsp salt

2 tbsp olive oil

1/2 cup parmigiano cheese, coarsely grated

Mix all of the meatball ingredients together in a large bowl and combine until well incorporated. Use standard ice cream scoop to portion the meatballs. Hand roll the meat to give it a tight circular shape and place on a large sheet pan lined with parchment paper. Bake in the oven at 375°F for 15 minutes, then remove from the oven and set aside.

For the sauce, add 1/4 cup of olive oil to a large enough pot that the meatballs will fit. Sauté the onions over medium heat until caramelized. Add the chopped garlic and sauté for another minute. Add the tomato sauce and bring to a simmer for five minutes. Add the bomba, salt and simmer on medium low until reduced by 1/4, about 30 minutes. Remove from the heat and use a hand mixing to purée the sago slightly, bringing it all together. Stern the chopped basil. Add meatballs and drippings left in the tray and simmer for another 15 minutes.

To serve, place 3 meatballs and pour a spoon of sauce over top each meatball. Sprinkle a tablespoon of grated parmigiano cheese over top and serve immediately. 

Note: Pizzeria Libretto sometimes serves this dish over whipped bufala ricotta with crusty charred bread on the side.