Two donuts with pink icing on a white plate.

To what lengths would you go to get your fix?

By on June 27, 2013

By now most of you have probably heard about New York’s latest food craze…the cronut! This insanely brilliant idea is a croissant-doughnut hybrid, the brain child of French pastry chef Dominique Ansel, at Ansel’s bakery shop in Soho, New York.

These croissant doughnut concoctions which have been recently made public (less than 3 weeks) are selling for $5 each at the bakery. But like anything else that sells well, scalpers caught on to the high demand and to the strict 6 cronut limit that the bakery was enforcing and would stand in line and wait patiently for the goodies and then sell them for $40 a pop. As ridiculous as it sounds that the price would skyrocket to such a level, I now I bring you to our present day and just when you would think that the craze has somewhat subsided…it has only gotten worse.

Cronut: half croissant, half doughnut

“Fueled by demand and scarcity, a black market of sorts has opened up for those who are unwilling to wait in line for a fluffy croissant shaped (and deep-fried) like a sweet doughnut. Many services have sprouted up on Craigslist promising the hyped pastry for an inflated premium, often at incredible markups despite the fact that one cronut regularly sells for $5 at Ansel’s bakery.

One service, Premium Cronut Delivery, charges $100 for one cronut, $200 for two and $1500 for ten cronuts if you’re feeling particularly gluttonous. The site, which adds a 950% markup for each confectionary creation, only makes five deliveries a day, and only on weekdays”.

 As we scoff at the absurd prices that the scalpers are charging let alone these new delivery services, you know just as well as I do that someone out there is willing to dish out some cold hard cash for these tidbits (oops…Freudian slip). It all comes down to this – what would you do in order to satisfy your fix or in this case how much would you pay?

I remember years back in the early 90’s when I would hear on the news of how people from Toronto would drive across the border to reach the closest Krispy Kreme just so they could enjoy their favorite doughnuts. How ridiculous it all sounded to me. I couldn’t wrap it around my head that people would have such a craving that they would drive for hours, endure long lineups and spend a nice chunk of cash all for the sake of having their food fix. But all that changed when it was put in a language that I could relate too…substitute sweets for some carnivorous wonderland…now I understood.

Oh how the mighty had fallen, my weakness was at the helm of me driving for a couple of hours to reach the pearly white gates of utopia…meat utopia that is. But we are not talking just any meat utopia, we are talking about one with history and culture. A place where its so cramped and limited in space that you actually dine with strangers at the same table, where the walls are littered with autographed photos of celebrities, politicians and world leaders who have all come to dine and forget everything else in their lives for a couple of splendid stolen moments to sink their teeth in their favorite dish at this meat utopia. This meat brothel is the infamous Schwartz’s…the go-to place for smoked meat and all its fixings!

For many years, my idea of a good weekend consisted of waking up early and heading to Montreal so I could start a beautiful day of shopping (I was in Montreal after all). But I had to start this day off right and that would mean to start it with a hearty and artery clogging breakfast of champions….a flame broiled Rib steak and all its trimmings. The trimmings were interesting enough: a small piece of liver (which I would eagerly pass it off to another person), half a Frankfurter, some coleslaw and pickles. I would say roughly 90% of Schwartz’s patrons are there for their smoked meat, but for me it’s always been about their steak. I think…correction, I know it goes beyond the red meat. It’s about the entire ambiance that you are subjected too in that eatery. It’s so busy and chaotic with the wait staff taking meal orders and patrons eagerly trying to find an empty seat but at the same time its soothing to know that all of these strangers (some with whom you will be up close and personal with) are all there for the same reason – to eat a flavorful cut of meat like nobody’s business. It’s as though you have now been inducted into a fraternity of sorts where an allegiance or oath has been taken where you will no longer eat sub par meat at other establishments now that your tongue has been exposed to such perfection. A perfection that made this Food Tease drive for her Rib steak in the wee hours in the morning just so she could have her fix!

A steak combo consisting of Schwartz’s smoked meat and
their staple trimmings and side orders

The famous smoke meat sandwich at Schwartz’s 

The perfect marriage - garlic escargots and @moetchandon Ice Imperial Champagne 🍾 🥂😍😍

If you haven't had the pleasure of tasting this incredibly refreshing Champagne, then I'd suggest you do it and do it now!! You'll thank me for it😉😋

What is unique about this Champagne is the fact that it was created to be served over ice, hence its name - Ice Imperial. It is the perfect accompaniment to any dish or simply alone...sheer perfection!!

Here's to more 'occasions' or 'simply because' 😉

Cheers🥂

#foodblogger #travelblogger #foodphotography #foodporn #champagne #champagnelover #icechampagne #moet #moetchandon #anyoccasion #justbecause #escargot #luxelife #thefoodteaseeats #thefoodteasedrinks #ifwtwa1 #tmac #tmacontario
"Cook with love always, and people will feel it" - Chef @antonyannick70

It was a pleasure and honour to witness Chef Yannick Anton from @lecordonbleuottawa receive the Chevalier de L'Ordre du Mérite Agricole. 

This award, bestowed by the French Ministry of Agriculture, recognizes his contribution to promoting French culture in Ottawa and across Canada through his work as a chef and culinary instructor. 
🇨🇵 🇨🇦🧑‍🍳

Read about his extraordinary career in my article published in the Fall issue of @luxeottawamagazine 

A lifelong passion for his craft - Congratulations again, Chef!!🏅🤩

#travelblogger #foodblogger #travelwriter #foodwriter #chef #cheflife #chevalier #meriteagricole #prestigious #accolades #frenchculture #promoting #published #luxelife #tmac #tmacontario #ifwtwa1 #frenchchef
The @brookstreetott hotel is a dreamy setting for couples embarking on their marital journey, especially with their all-in-one location. 🤩🤩

Discover their exclusive curated services in my recently published article featured in the Fall/Winter issue of the @ottawawedding magazine.

● Premiere wedding venue 💍✅️
● 18-hole championship golf course ⛳️✅️
● Exceptional cuisine 🍽 ✅️

Make your next stay a memorable one with the Brookstreet Hotel! 

#foodblogger #travelblogger #traveldestination #weddingvenue #ottawa #championshipgolfcourse #golfcourse #curated #awardwinning #getaway #ottawawedding #ottawaweddings #travelwriter #ottawaweddingmagazine #published #lovemyjob #ifwtwa1 #tmactravel #tmac #tmacontario
Those who know me know I'm weak for tasty popcorn and @fromfarmtotablecanada
 spoiled me with theirs!! 🍿 😋

Proudly Ontario-made and woman-owned, From Farm to Table Canada has debuted their limited-edition CNE Kettle Corn in collaboration with the Canadian National Exhibition @letsgototheex for the 2024 season.Their beautiful package illustrations captures the fun that we have, when at the CNE 🎢.

It's the perfect blend of sweet and salty - my favourite!! 😍

They are available in two sizes: Family Bag and Grab & Go. Sold online as well as in retail chains and many independent stores.

This must-have snack for the summer is available until Labour Day. 

Get yours today and enjoy!!🍿🍿
A couple of evenings ago, I had the pleasure and honour of being invited by my alma mater, @lecordonbleuottawa to witness Chef @antonyannick70 be awarded France's L'Ordre du mérite agricole, the highest civilian honour from the embassy @franceaucanada 😃

This distinction recognizes the contributions of Chef Yannick to promote French culture in Canada and Ottawa specifically - through his work as a chef and instructor at Le Cordon Bleu Institute in Ottawa. 

Special moments of the evening included Ambassador of France to Canada, Michel Miraillet sharing with guests the numerous accomplishments that Chef Yannick Anton has accomplished over the years. Simply remarkable!!👏👏
A very touching and inspiring moment came when Chef Yannick Anton gave praise and gratitude to his mentors, who helped him attain his dream in the culinary industry. He also reminded the graduating class of chefs to always have a vision and to never let it go.👨‍🍳👩🏼‍🍳😍

And it wouldn't be a celebration without some tasty treats that exude French flare! They even had chocolate graduation hats - very cute and apropo 🎓🎓

Bravo Chef!!😊
Muy Caliente!!🔥🔥🌞🌞

With the insanely hot weather, nothing is more refreshing than this tasty Brazilian lemonade with some @bacardi Gold
Rum for the win!!🤩😋

And let me tell you, a pitcher was made...as it's THAT delicious!!

At this rate, I will finally start to enjoy the summer heat...providing I have my 'special' lemonade!😉

Cheers!

#foodblogger #travelblogger #cocktails #cocktailporn #brazilianlemonade #braziliandrink #summerdrinks #bacardi #rum #summerheat #summerheatwave #lemonadeforadults #thefoodteasedrinks #ifwtwa1 #tmac #enjoylife #enjoythemoment
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