Montreal Times 22 45 March 1 2017

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March 1, 2017 ©Montreal Times

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Love Potion Bar You will fall in love 375Mtl Events

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La Cage – Brasserie sportive Les Canadiennes going for the Clarkson Cup

Valpolicella Ripasso wine

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FOOD

La Cage – Brasserie sportive will satisfy your appetite

By Anne McDougall mtltimes.ca

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Photo: curtesy of Cage aux Sport

a Cage – Brasserie sportive has just recently renovated its restaurant in Ville St-Laurent, and has created a bigger and better space for its guests. One cannot help but be impressed when walking into this huge restaurant, with a mezzanine second floor, and a variety of different seating arrangements to satisfy the needs of many different group sizes. We were placed in a booth that could have sat six people, and sat for a while, in awe of the sheer size of this venue. I was struck by the fact that although we were seated in a gigantic Sports bar, with the distraction of huge tv screens, music playing and many guests present, our table space nevertheless had an intimate feel to it and we were able to have a conversation without having to raise our voices. If the designer did this on purpose, congratulations are in order.

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La Cage – Brasserie sportive onion rings and greek salad WEDNESDAY

Photo: Anne MacDougall

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FOOD

We were warmly welcomed by our waiter, who was accompanied by an earnest-looking waitress in training. We ordered wine from the well-itemized drinks menu, and turned our attention to the food menu.

The menu selection is quite varied, with certainly enough beef, fish and chicken choices and a few vegetarian options. There are the classic chicken wings, offered in four different heat possibilities, from mild to “911” hot. To name a few choices, but far from providing an exhaustive list, salads, burgers, ribs, fish. Ciabatta, wraps, tartares, poutine and nachos are on offer. Many of the items are offered in different portion sizes, and there is a children’s menu with seven choices.

We decided to start with a Greek salad ($5.39) and some onion rings ($5.89) as entrées. Both dishes were clearly homemade, and very fresh. The single slice of Feta cheese was mild and moist, and placed on an assortment of bite-sized vegetables. The onion rings were thick slices of onion in a light batter, and served with a tangy chipotle sauce.

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La Cage – Brasserie sportive fish and chips WEDNESDAY

Photo: Anne MacDougall

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La Cage – Brasserie sportive decadent cup WEDNESDAY

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FOOD

Our main dishes were the fish and chips ($15.29) and the macaroni and cheese ($11.99). The fish and chips dish consisted of a goodsized deep-fried fish fillet served with lots of fries, delicious coleslaw and tartare sauce. The macaroni and cheese was more of an adult pleaser, with a peppery sauce. We wondered if the same recipe was used for the children’s menu, and whether it would please picky eaters.

There was a lot of pepper in the sauce. The dish might have benefited from a side of vegetables, something prepared in such a way to balance itself against the rich creamy sauce.

Since I take my work as a reviewer very seriously, I made a point of ordering dessert for both of us, so as to be able to honestly report on their quality: all lies! I just love dessert. I was not disappointed by our choices: the Decadent Cup ($4.75), a heavenly treat of vanilla ice cream, chocolate sauce, caramelised pecans and crumbled chocolate chip cookies, and the Bread Pudding Bites ($6.59) -bite-sized and easy to share (but you will not want to share) and served with a yummy caramel dipping sauce.

La Cage – Brasserie sportive is a superior chain restaurant, for three principal reasons: the good quality and freshness of the food, the smartly renovated space and the excellent service; and this is why I highly recommend it.

La Cage – Brasserie sportive 3450 Boulevard de la Côte-Vertu, Saint-Laurent, QC H4R 1P8 https://www.cage.ca/spheretech

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COVER: Owners of the Love Potion Bar Reza Jalai and Marina Love

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How to sell high: Avoid these three mistakes when selling your home

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MONTREAL - When you decide to sell your home, setting your asking price is one of the most important decisions you will ever make. Depending on how a buyer is made aware of your home, price is often the first thing he or she sees, and many homes are discarded by prospective buyers as not being in the appropriate price range before they're even given a chance of showing.

Your asking price is often your home's "first impression", and if you want to realize the most money you can for your home, it's imperative that you make a good first impression.

This is not as easy as it sounds, and pricing strategy should not be taken lightly. Pricing too high can be as costly to a home seller as pricing too low.

Taking a look at what homes in your neighborhood have sold for is only a small part of the process, and on it's own is not nearly enough to help you make the best decision. A recently study, which compiles 10 years of industry research, has resulted in a new special report entitled "Home sellers: How to Get the Price You Want( and Need)".This report will help you understand pricing strategy from three different angles. When taken together, this information will help you price your home to not only sell, but sell for the price you want.

To order a FREE Special Report, visit: www.sellmyhouseformore.ca Get your free special report NOW to learn how to price your home to your maximum financial advantage

This report is courtesy of Group Sarroino Real estate broker(s) Kw Prestige Real estate Agency.

Not intended to solicit buyers or sellers currently under contract. Copyright Š2016

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375TH MONTREAL

375Mtl events coming up

Photo credit: Marisa Celli

Matthew Véloza, coordinator; Mary McCutcheon, Society President; Tom Holzinger, co-chair of project; Mary Deros, district councillor; Wally Ziobro, a Society director

he PARK EXTENSION HISTORIOur selection includes short documentaries, CAL SOCIETY (SHPEHS), in col- comedies, children’s animation, a reflection on laboration with the boroughs of Parc the 50th anniversary of Expo 67, and a video Extension, Villeray, and Saint- about overseas trains.

Michel, has organized a number of Historical walking tours — July/August special events in 2017 to mark the • 375th anniversary of Montreal. The SHPEHS 2017 — We will explore the industrial and resand the SOCIÉTÉ D’HISTOIRE idential history along three sides of the former D’OUTREMONT are working together to pre- Outremont train yard, with an emphasis on the pare these events, under the title The Out- many manufacturers along Beaumont Avenue. remont Yard and Beaumont: Railroad Three tours have been laid out, each requiring Memories, an official event of the 375th an- an hour or two. There will opportunities for reniversary of Montreal. freshments, picnicking, and enjoying neigh• Nuit blanche — train films bour- hood flavours.

• Historical walking tours • Historical Exhibition — La Gare de • Historical exhibition • Nuit blanche — March 4 — Café L’Artère triage d'Outremont: L'empreinte d'une mé— TRAINS, TRAINS, TRAINS — The SH- moire — Salle de diffusion, William Hingston PEHS will offer a series of films and videos Centre — December 2017–January 2018 — about trains, locomotives, tracks, and classic An expo of photos, maps, artefacts, and stories train trips. Beginning at 7:30 pm, we will show from the old Outremont Yard and its surrounda mixed program of shorts for a little over an ings, in both Outremont and Park Extension. hour, followed by a break, followed by a sec- Prepared by professionals from Atelier L’Enond program. And through the night until 2:00 clume, we expect to see the drama of the old am. roundhouse and the people who worked there. www.mtltimes.ca 15 WEDNESDAY

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SPORTS

Les Canadiennes Going for the Clarkson Cup

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ings features plenty of Canadiennes and Inferno talent. Montreal finished with three of the top four scorers in the league this season, with Poulin leading the way followed by Ann-Sophie Bettez just one point behind and Caroline Ouellette. Calgary came in right behind with Brianne Jenner, Bailey Bram, Rebecca Johnston and rookie Iya Gavrilova.

This year's match-up features two of the top three defense players in the league with Montreal's Cathy Chartrand and Calgary’s Meghan Mikkelson, as well as the top three goaltenders with Montreal’s Charline Labonté and the Inferno's Emerance Maschmeyer and Genevieve Lacasse.

The Clarkson Cup will take place this Sunday March 5th at 4 p.m. at the Canadian Tire Centre in Ottawa and will be broadcast live nationally on Sportsnet. The League will hold its annual awards ceremony on Friday, March 3 at 8 p.m.

GO MONTREAL GO! www.mtltimes.ca WEDNESDAY

fter sweeping the Brampton Thunder in a best-of-three semifinal series, Les Canadiennes will be facing the Calgary Inferno in the finals for the coveted Clarkson Cup. Calgary clinched their spot with a win in game 3 of the semi-finals against the Toronto Furies.

It is certain to be an exciting, hard played game as the two teams meet for a rematch of last year’s Clarkson Cup Final - when Calgary took the cup home.

Montreal leads the CWHL in Clarkson Cup appearances, in addition to a League-best three titles. This year they finished in second place behind the Inferno in the CWHL’s regular season standings, but held the edge in their six meetings this season, posting a 3-2-1 record against the defending champions. To put it simply, Les Canadiennes are ready to bring the cup home.

The CWHL’s final regular season stand-

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WEDNESDAY COVER

March 1, 2017

Love at First Taste: Love Potion Bar Love Potion bar juices

By Anne McDougall mtltimes.ca

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Photo: Anne MacDougall

am so excited to write about this new spot! You’ll find the Love Potion Bar on the outside corner of the MarchÊ St-Jacques, on Ontario street in the VilleMarie neighbourhood. This is the perfect place to stop before or after your shopping, or as a midway point to another destination or just to go for a coffee, a love potion, a full meal, or to pick up some takeout for later. However you plan it, make a point of trying out this new venue, you will fall in love, just like I did. Let me give you some details about my visit.

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Top photo: Love Potion Bar takeout wraps Left Photo: Marina standing next to a sandwich board advertising her specials

March 1, 2017

Photo: Anne MacDougall

We were greeted by the co-owners, Marina Love and Reza Jalai, a lovely couple who were eager to share what they had to offer. Marina Love brings no less than ten years experience as a chocolatier, and intensive studies in nutrition to the partnership; she wants to spread her belief in the benefits of intelligent nutrition, paired with delicious ingredients. Reza is not new to the restaurant scene, having owned the an oyster bar in Old Montreal. His culinary ability was evident in every bite taken.

These two are nutrition wizards, where nothing is what it seems, but everything is so delicious. We all know vegan food is healthy, but Marina and Reza supercharge their foods, by using the healing probiotic Chaga mushroom, for example, as a base in their soups and potions. Our hosts have done their homework when it comes to the healing and nutritional value of specific ingredients, and all you have to do is double enjoy it -once because it tastes to good, and Part owner Marina lovestanding outside with her sandwich a second time because you know you are giving your body a boost. board from the Love Potion Bar 18 www.mtltimes.ca WEDNESDAY

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Love Potion Bar Shitake Chicken

We started off with Marina’s Chai Rose Galactivated Latte ($7), a smooth, comforting warm beverage which I would love to start my days off with. The ingredients are meant to nourish and replenish, and the taste is a balance of robust and delicate at once. There are two other love potions on offer, as well as three varieties of super juices, all of which look so tasty, and all at $7 each.

We continued our meal with a bowl of Reza’s kale-chickpea-miso-curry soup, which was served with decorative sprouts and Goji berries. This soup was absolutely delicious, and such a perfect winter treat. Both this soup and a raw soup are available for takeout at $4 each.

We were then offered the Thai and Gorilla wraps ($4 each, also available for takeout).

Again Reza showed us his ability to

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Photo: Anne MacDougall

pack so much taste into his offerings.

The Thai wrap was delicately seasoned and served with Boston lettuce as the wrap. The gorilla wrap had more punch to it, and was wrapped in swiss chard. Both were even tastier after being dipped into the accompanying secret-recipe Love sauce.

As it was, I was blown away by the taste experience so far, but little did I know that I was almost going to fall off my stool when I tasted the next dish: Reza’s Shiitake Chicken ($8): a shiitake mushroom, brussel sprout and cabbage dish that was better than any vegetarian dish I have ever tried. I told Reza that I would gladly drop by in the future to pick up this dish as takeout because I know that it would be a hit with fussy eaters at home.

This is a rich-tasting, palate-pleasing recipe that I strongly recommend you try.

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COVER

Love Potion Bar raw carrot pie

Photo: Anne MacDougall

Photo: Anne MacDougall

Love Potion Bar raw carrot pie and transformational bites

Dessert is not such a guilty pleasure here, since Marina has made sure that you will actually continue to nourish your body as you move into the sweet stuff. We tasted the Transformational Treat: a raw-ingredient chocolate truffle ($3) and a slice of raw carrot pie ($5). Pairing the two desserts to share them is ideal actually, since the rich Mexican imported raw chocolate is balanced out by the lighter fruitier taste of the pie (a mixture of nuts, carrots, apple and orange), and also because you get to taste both, and they are equally amazing and deserving of admiration.

I left the Love Potion Bar feeling nourished, and with the knowledge that doing good to my body does not have to be a tasteless experi-

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ence. What’s more, I now know that if I want a supercharge boost, I can drop by the Love Potion Bar and count on Marina and Reza to work their magic.

Make a point of dropping by the Love Potion Bar: You will fall in love!

The Love Potion winter hours are Monday to Saturday 10am to 6pm.

Look out for a Love Potion Bar opening soon on Ste-Catherine near St-Laurent.

More information on their Facebook page.

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Love Potion Bar 1125 Rue Ontario Est/Wolfe Montreal, QC H2L 1R1

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WEDNESDAY WINE

March 1, 2017

Valpolicella Ripasso wine with love from Verona

R

ipasso is a type red wine from the Valpolicella zone located north of Verona in the Veneto region of Italy.

Ripasso is generally less well known than Valpolicella and Amarone wines, also from this area, even though it shares some features of both wines.

By Marco Giovanetti mtltimes.ca

ferred to as “baby Amarones.” The same combination of grape varieties from the Valpolicella zone used to produce Ripasso are also used to produce Amarone. The two wines also share some of the same aroma and flavor profiles.

The term “Ripasso” sounds like and in fact means “repassed.” That refers to its production process whereby regular, fermented Valpolicella (which is a blend of three regional native red grape varieties - Corvina, Rondinella and occasionally Molinara) is added to a cask containing the skins and lees left over from ferAppassimento process mented Amarone wines. The process of adding (or “repassing”) the lighter Valpolicella The two wines are also made with similar but wine over the remainders of the “bigger” not identical processes, Amarone (known more Amarone wine imparts additional color, texture formally as Amarone della Valpolicella) wines and flavor to the Valpolicella wine. Also, it in- are made with partially dried grapes in a duces a second fermentation of the wine that process known as appassimento and then aged in large wooden casks for at least 2 years increases the wine’s alcoholic content.

The end result is a wine called Ripasso that prior to release. The use of partially dried retains the vibrancy of Valpolicella but is darker grapes and the longer ageing process results in color, bigger and more flavorful and complex in wines that are more alcoholic (usually 15 to than the original Valpolicella. It’s a wine with 16 percent alcohol by volume), full bodied and sufficient stuffing to go with hearty foods such flavorful than Ripasso-style wines. The rich as stews, braised red meats, game and aged aroma and flavor notes of Amarones are often cheeses. In 2009, Ripasso della Valpolicella compared to those of Port wines. Like Port, they are also long-lived wines and can take received its own DOC designation.

Ripasso wines are sometimes casually re- many years to reach optimal maturity.

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Romano dal Forno, one of the most expensives Amarones from the appellation.

Due to their more intensive production with aged cheeses like Parmigiano-Reggiano. process and longer ageing requirements, My recommendation - try it with a porcini Amarone wines are considerably more expen- mushroom risotto or braised veal shank with sive than Ripasso wines. Whereas Ripasso herbs. wines generally retail in the $15 to $25 price range, prices of Amarone wines generally run from $50 on up with Amarones from premier producers easily commanding triple-digit prices.

Because they are expensive, most real people - like you and me - store Amarones in basements or wine cellars, reserving them for special occasions.

Ripasso-style wines offer a convenient and economical alternative to Amarone wines. Ripasso wines are also richer and full-bodied and share some of the same aroma and flavor profiles as Amarone wines, just less so. Ripasso wines are more approachable and less expensive than Amarones and, as such, can be enjoyed regularly while saving the Amarones for those special occasions.

Ripasso wines can be served with a number dishes such as risotto and hearty pasta dishes.

But they are at their best when paired with robust dishes involving roasted veal or lamb or Porcini Risotto is a marvelous dish to enjoy braised or barbecued red meats like steak, with a Ripasso wine sausage and game. Ripasso also goes well 23 www.mtltimes.ca WEDNESDAY

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WINE

Below are some Ripasso-style that are generally available in most SAQ selection stores:

March 1, 2017

Villabella Valpolicella Ripasso Classico Superiore 2013 $25.10 SAQ Code: 12777714

This particular Ripasso, is a typical example of the style. Medium richness on the nose with sour red cherries and red raspberry. Hints of green herbal notes on the mid palate and integrated tannins from extended aging.Good for the price paid. 88/100

Guerrieri Rizzardi Pojega Ripasso Valpolicella 2012

$24.70 SAQ Code: 11331681 Pojega is a blend of45% Corvinone, 44% Corvina and the balance made up from Rondinella, Molinara and Merlot. Spicy red fruits including sweet cherries and ripe strawberries come to mind on smelling this wine. Rondinella adds floral notes to the aromas, Corvina brings elegance, aromas and acidity with Corvinone contributing colour, tannins and higher sugar levels. The beautiful fruits are also evident in the taste together with warm spices such as cinnamon; there is a long finish of cherries with a touch of raisins. The acidity is quite high which means that despite the rich fruits, this is not a heavy wine.

Tannins are very soft and the wine lovely and smooth. 92/100

Valpolicella Classico Superiore 2011, Zyme

$39.50 SAQ Code: 11587151 This is a Valpolicella that undergoes a second fermentation in contact with Amarone skins for two weeks, but is not officially labelled a Ripasso. Grapes varieties: Corvina 40%, Corvinone 30%, Rondinella 25%, Oseleta 5%.

Aromas of forest leaves and cigar tobacco, dark cherry and raspberry. It has an aura of right bank bordeaux. On the mouth, full body and quite rich but with an acidity that confers the wine elegance and balance. Flavors bring to mind spices such as cinnamon, peppermint and balsamic cream. Woody aftertaste. Supple tannins and long in the mouth. Ready to drink now but will benefit from aging 7-10 years. 90/100

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Marco Giovanetti is an ItalianVenezuelan sommelier student in the ITHQ of Montreal, Quebec. He has 15 years of experience tasting wine from Europe and emerging wine regions. His key specialties are the wines of Tuscany, Italy and the wines of Spain. He enjoys fine wines, gastronomy, film and literature.You may contact him at: productionslevin@gmail.com WEDNESDAY

Legend of rating Under 60- Do not buy. Faulty wine 60-70- Mediocre wine 70-80- All right 80-90- Very good 90-100- Excellent wine.

QPRÂ : Wines that deliver tremendous value for the money paid.

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RENOVATION

ECO RAMASSE JUNK REMOVAL

EMPLOYMENT RENOVATIONS EMPLOYMENT

ADVERTISE YOUR BUSINESS FOR ONLY

20.95/

$

Call for more details 514-457-7656

EMPLOYMENT

EMPLOYMENT

010-032517

SUPERIOR FLOORS

“Over 30 years experience”

Satisfaction Guaranteed

010-063016

• Hardwood floors • Sanding • Refinishing • Installation • Repair

Call Mike Brady

514-694-9525 514-867-9015

www.mtltimes.ca

CLOCK REPAIRS over 33 years experience

Servicing American and European clock movements

Mantle Clocks Wall Clocks Grandfather clocks cuckoo clocks, etc.

Door to door service is available

EASIEST CALL CENTER JOB EVER! $13 PER HOUR PLUS BONUSES FOR MAKING APPOINTMENTS! Downtown and West Island offices with over 350 employees. We offer a team environment and many benefits!

Weekly pay / Room for fast advancement Medical / Dental benefits Monday - Friday Full time day schedule Opus card discount program and much more

2 locations to choose from!

West Island or Downtown 514-227-6813

Clean out your home, garage, basement or yard. We donate and recycle.

Seniors get 10% off!

Free Estimate! 514-994-3267 www.ecoramasse.com

EMPLOYMENT

Pointe-Claire - Janet @ ext. 112 / wijobs@sekurecareers.com Downtown - Joe Ann @ ext. 296 / dtjobs@sekurecareers.com

Cashier wanted immediately (2PM to 8PM) Full or Part time • Experience Necessary Mtl Bagel 5452 Westminister Ave Mtl West 514 439 1467 Stop by and fill out an application

EMPLOYMENT

EMPLOYMENT

SALES REP WANTED

Looking for bilingual salesperson to cover Montreal & surrounding area’s with fantastic promotion campaign for both our papers.

• Bilingual • Must have own car.

• Minimum 2 years sales experience (Sales with other newspapers an asset).

• Salary base depending on experience.

Please send your CV to info@mtltimes.ca or call (514)457-7656

Free estimate Call Cliff 514-485-9768

stevensrayc@gmail.com

WEDNESDAY

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WEDNESDAY

March 1, 2017

Starting the day right... mtltimes.ca

34

WEDNESDAY

www.mtltimes.ca

WEDNESDAY

March 1, 2017

REAL PEOPLE REAL DESIRE REAL FUN.

Try FREE: 800-757-4203

Ahora español/18+

www.mtltimes.ca

WEDNESDAY

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WEDNESDAY

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March 1, 2017

WEDNESDAY

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