Chef Lynn Crawford is in a buoyant mood, having sprung herself from the kitchen for a morning of shopping. Since she started as executive chef at Toronto's Four Seasons this fall, she has rarely left the hotel's culinary machine.
But there's another reason for her Cheshire grin. We're at The City Rooster on Queen Street East (one of two locations in the city), a veritable theme park for this food nut.
It's a vintage shop mostly dedicated to old kitchen ware, lovely dishes and pre-Cuisinart gizmos -- not to mention a handy reference to what you'll see on the shelves, brand new and pricey, at chains like Restoration Hardware.
"I could spend hours in here," says Chef, who comes close to the two-hour mark on this visit. "I love old collectibles, retro-y things."
Crawford, who came home to Toronto after her stint as executive sous chef at the Four Seasons New York, has offered to share a few of her favourite foodie hostess gifts, inspired by the kitchen goods she finds.
"There's history here. This is Canadiana. You wonder whose home this was part of. The stories around the table. What were they making and who enjoyed it. The occasion. The celebration of the table and of the food. Everything in here was loved."
Watching her in action -- she picks up an object and she spouts a recipe, then she's off to the next thing -- is a glimpse into the multitasker within.
Overseeing restaurants Truffles, Studio Cafe and bars Avenue Bar and Lobby Bar -- where she has put her stamp on everything from menus to afternoon tea to room service -- is the ultimate juggling act. So a few mixing bowls, rolling pins, Mason jars, bread boxes and vintage platters can't intimidate. In fact, they provide a surface for Crawford's humour to bounce off.
"I'd call these gifts Christmas comforts," she pauses for effect, in the doorway of the tiny, packed-to-the-rafters shop. "Seasoned greetings!"
But Crawford, 39, isn't all guffaws. Her love of old things has a lot to do with personal memories.
"Look at this beautiful jadeite. I remember my grandmother had jadeite and we would sit around the table and drink our tea in it. After dinner, it was Scottish. Tea, tea, tea. To me, this is so comfort and so beautiful.
"What do you do with this? Go to the Red Tea Box on Queen West and get a couple of nice teas, and these beautiful mugs. That's a beautiful gift."
So, armed with a past find -- a 1950s Good Housekeeping recipe binder in avocado green -- Crawford sets out among the treasures. And sends me her recipes a few days later.
HOSTESS GIFTS
FOOD
Inspiration: Salt and pepper shakers
"Make a little herbed salt or lemon salt for fish. That gift could cost five bucks, but you've made it." Herb roasting salt
1 cup kosher salt
1 bunch thyme, chopped
1 bunch rosemary, chopped
1 bunch parsley, chopped
In a food processor, mix all of the ingredients together and pulse until salt becomes a beautiful shade of green. Store in a covered jar. Ancho seasoning salt
2 tablespoon ancho chili powder
1 tablespoon powdered cumin
½ tablespoon kosher salt
½ tablespoon fresh cracked black pepper
1/8 tablespoon cayenne pepper
Mix all ingredients together and store covered in a dry place. Great on grilled steaks and roasted chicken. Makes ½ cup. Inspiration: Vintage popcorn popper
"I love popcorn, who doesn't. You buy this for $24. You put in great kernels of corn -- the red Indian corn, the blue husk corn from the Kensington Market. Then you get a shaker with grated Parmesan or a little chili cheddar combination. Or a garlic herb butter." Parmesan popcorn dust
¼ cup Parmesan cheese, finely grated
½ teaspoon
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
1 teaspoon garlic powder
Place all of the ingredients in a medium bowl; stir until they are combined and transfer to an airtight container. Refrigerate until popcorn is popped and season with dust. Makes ¼ cup Inspiration: Vintage toaster
"Imagine getting someone this GE shiny metal toaster for $35. You get a little shaker for cinnamon toast, a jar of cinnamon sugar." Christmas sugar and spice mix
1 cup sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon nutmeg
1 tablespoon ground cardamon
1 tablespoon ground coriander
Layer the ingredients in a tall, narrow jar or Mason jar. Seal with lid or cork. Before using, shake jar or stir until mix is thoroughly blended. Sprinkle on buttered toast, muffins, fruit or rice pudding. DRINK
Inspiration: Milk Jugs
Immediately, Crawford gravitates to the collection of milk jugs. "Everybody loves hot chocolate. You buy a big hunk of chocolate. In the jug goes the cocoa, sugar, the marshmallows. You wrap it up. Then they get this great jug." Hot cocoa mix
To make a Christmas comfort gift, layer the ingredients for the mix in a Mason jar or vintage milk bottle and tie with a festive ribbon. Be sure to attach a tag with directions for making a cup of cocoa.
1 cup powdered non-dairy creamer
1 cup sifted powdered sugar
¼ cup cocoa
¼ cup chocolate chips
½ cup miniature marshmallows
Combine ingredients; store in airtight container.
To make a hot cup of cocoa: Stir { cup mix into cup boiling water. Serves 6. Pitchers "Take a pitcher of my Carrot Marys to a brunch and leave the pitcher."
Carrot Marys
1 litre carrot juice
3 tablespoons horseradish, freshly grated
4 oz. vodka
2 teaspoon Worcestershire sauce Juice of 1 lemon
½ teaspoon ground pepper
Dash Tabasco
Celery hearts for garnish
Baby carrots for garnish
Combine carrot juice, horseradish, vodka, Worcestershire sauce, lemon juice, pepper and Tabasco in a pitcher. Stir well to combine. Pour into glasses full of ice. Garnish with celery hearts and baby carrots. Serves 6