Our Sick Kids donation

Laura A few months back we were asked to film an interview for the Orthopedics department at Sick Kids since it was their 50th anniversary. They were interviewing parents of patients for their impressions of the department and staff, and assembling the clips into a celebratory video to play during a gala at the hospital, where you ate decent steam-tray food (Italian, Indian, Chinese) and scarfed down cake. It went reasonably well, and I saw our clip (all 15 seconds of it!) during the party.

Obviously we were then put on the hospital’s list of marks willing volunteers, because since then we were invited to get interviewed during the Sick Kid’s Radiothon (I declined; Peter chose the 6 a.m. shift!), as well as get invited to this year’s “Heroes Dinner”, held last Monday.

The Heroes Dinner is a swanky fundraising gig held annually by the Sick Kids Foundation. About 400 people attended who could be divided into several classes present at each table of 10: current large-scale donors, potential large-scale donors, key hospital staffers. And where did we fit in? We were the fourth category, “Patient Family Ambassadors”: people who could tell the potential donors all about the positive experiences you and your child had at Sick Kids. I’m usually not big on schmooze-fests where you have to make small talk all night, but we can gab for hours about Jon, and I was curious about the event, so off we went.

No steam trays here: the night was filled with sumptuous food held in the chi-chi Grand Ballroom of the Four Seasons Hotel. The whole event was carefully choreographed: The Foundation bigwigs’ speeches were gratifyingly short; the videos of patients’ stories were slickly-produced with just the right amount of pathos and success; these were interspersed with enough time for the Ambassadors at each table to tell our tales of woe and triumph. The donors and would-be donors at the tables were all extremely wealthy and/or powerful (one at our table was an inner-circle man from the former provincial government), and radiated the confidence that wealth and power confer. One donor was announced as offering to match all donations ($10,000 minimum, please) received during that night. Another was honoured for giving a donation of $10 million. 😯

I have to say that the only truly fun part of the evening for us was after dessert meeting Jon’s orthopedic surgeon and his wife, and standing around chatting with them until the hotel staff started cleaning up. But all in all that evening gave us an interesting glimpse of that world, and I’m glad we got to do our part to help the hospital.

Sushi Documentary

Peter We watched this 8-minute flick a number of years ago, but never did get around to posting it. It is from The Japanese Tradition, a series of primers of Japanese culture, in Japanese (with subtitles). In this episode, we learn how to eat sushi at a sushi establishment. Since this is reportedly common in Japan, it’s important for the Japanese to document the subtleties, so that you too can eat sushi properly. Or something. I cannot stress enough how seriously this should be taken.

Terry Fox

Jon

A Surgical survivor
Ran
With Dogged spirit
His Marathon of Hope
A $ per person
To Fight Cancer.
His fight was lost.
People of the world still
Run his Marathon of Hope
Today.

Jon

Now we’re cooking!

Laura For my birthday this year, because I’ve occasionally mentioned I’d like to take cooking classes, Peter and his mom (thank you both!!) gave me two courses at the Calphalon Culinary Centre (which we heard of via friend Hyedie). Calphalon is a maker of high-end pans and cookware; they also have a Toronto cooking school where foodies (from novices to more experienced cooks) can learn about food and cooking techniques via demonstrations, lectures and hands-on classes. Along the way there is, of course, a bit of shilling for Calphalon ware, but it isn’t too intrusive, and the cooking techniques and tips are useful and not brand-specific.

Classroom/kitchen has lots of stainless steel
Ooooh, stainless steel…pretty!

Our cooktop
Cooktop for two students

The classroom/kitchen is a marvel of stainless steel and lovely cookware. There are a dozen student stations, each with the specific gear needed for the class laid out in cooking-show-worthy splendor. The instructor stands at a station at the front of the room, with mirrors (and flat-screen monitors) to let us see clearly what s/he’s doing. The chef/instructor serves nibblies that s/he creates before the class. You are welcome to buy a glass or more of wine prior (and during) class to relax, though I’m not sure a carafe would be such a great idea during a knife skills class…

Nibblies before class
Nibblies served before class

The first course, which I took last Saturday, was a three-hour class on knife skills, since I’ve always felt I could use some instruction on proper cutting techniques. I was relieved to learn that most of my knife handling chops (sorry) were sound (if slow), but I have a bad habit of laying my index finger along the spine of the knife while I cut—a big no-no!

I found some of the chopping methods a bit cumbersome, partly because I’m not very good at them yet, but also because the knives used in that course were Japanese-style chef’s knives, rather than European-style ones. Japanese-style knives have a slightly different shape and heft than European ones. The main knife we used in class, in fact, looked more like a cleaver than a traditional chef’s knife, with a flat front end. Odd, but effective.

The Fish 101 class tonight used an ordinary chef knife, which I found more familiar to work with (and I took great effort to start to break myself of my bad knife habit!). Over three hectic hours we made four fish dishes: Snapper Satays with Mango Dipping Sauce; Grilled Mahi Mahi with Soy-Sesame Sauce; Pan-seared Salmon with Pesto Crust; Tilapia en Papillotte. All were extremely tasty ways to cook fish, and all looked very attractive on a plate (with the exception, perhaps of the satay. For this project we learned to fillet and skin our own snappers; my end result looked very close to fish hash.)

Salmon with pesto crust
mahi-mahi
Tilapia en papillotte
Top to bottom: Salmon with pesto crust; Mahi-mahi with soy-sesame sauce (my plating skills left something to be desired); Tilapia en papillotte after the streetcar ride home. I did not bother to take a picture of the mangled snapper (but it tasted good!)

Hyedie had mentioned in her post that her Calphalon course was filled with pretentious, name-dropping snobs. In contrast, I found the knife class students to be friendly and humourous in a self-deprecating way. However, on taking the fish course tonight I could see where Hyedie was coming from. Not nearly the humour present (except from the instructor), and a lot more showing off their knowledge of food (the husband of the couple next to me made sure to always call the instructor “Chef!” like he was working at a fancy restaurant. Gag me.) I guess if you take a knife basics course you’re already admitting that you’re no food expert, and as a result can be more relaxed about it!

Goodbye Don

Peter In case you missed it, Don LaFontaine, king of the voiceover, died yesterday from an unspecified ongoing illness. In a world of movies, in a land before time, in an age of wonder, on a distant outpost in space, one man stood alone. There’s lots about him on YouTube, but I’ll always remember him as the main man from this clever spoof filmed ten years ago for an industry event:

Vancouver Wedding

Laura and Jon at Lonsdale Quay

Peter Laura’s sister Severn was gettin’ hitched, so off we went to Vancouver for the festivities. Actually, half of the festivities—there’s another ceremony to come, but Jon’s school schedule conflicts 🙁 . (This was Jon’s first wedding ceremony, so one is probably enough anyway.)

We stayed with Laura’s mom, who, when we weren’t playing tourists or visiting with old friends, put us to work assembling old family jigsaw puzzles (to ensure they had all their pieces prior to donating them to a rummage sale). Jon went on all manner of public transit, including the Seabus, by his request. And the ubiquitous 99 B-Line Bus, wherever we were headed. Vancouver’s transit system is, in general, more wheelchair-friendly than Toronto’s, but some of their bus drivers are more than a little grumpy.

Jon on the plane, seabus and skytrain
Planes, Seabuses and SkyTrains

Killer whale sculpture at the Aquarium entrance
Laura and Jon by the Aquarium’s Orca sculpture.

We did the aquarium thing, to Jon’s delight (though right after seeing the new beluga whale calf, he thought it would be a good time to leave…but we didn’t).

Beluga calf and mother

After seeing seals, otter, starfish, sharks, turtles, frogs and many many fish, we lucked into the dolphin show just before we left. Jon ended up standing at the balcony railing to get a good view of the dolphins making splashes worthy of Olympic divers going off the 10m platform (his Olympic favourite, and instant giggle producer).

dolphins about 18 feet in the air
Jump dolphin jump!

The wedding was more involved than we knew, for although the betrothals themselves were brief, it also featured a naming ceremony and speeches from several native elders, and during the toasts the depth of emotion for Sev and Jud was so clearly evident that most of the speakers lost track of the time. Not a problem for us, but I was amazed that Jon kept his head, though I’ll admit it was through judicious use of iPods. Still, Jon put up with his tie for the entire evening, which is astounding for a first time!

Jon having a quick snack in a tie
Jon (in a tie!) having a quick snack after the ceremony, but before the sushi appetizers.

Troy and Chiyoko
Troy and Chiyoko (who wanted you to see her new shoes).

Suzuki sibs and cuz plus two
Sibs and cousin, plus interlopers: Laura, Troy, Tamiko, Severn, Chiyoko, and Sarika at bottom. Midori trying to blend in in the middle, and Jon cut off.

Oh, and the jigsaw puzzles? We got all but one done (the thousand piecer, by no coincidence). Mind you, we must credit Joane, Tamiko, Troy, and our anchor, Midori, for their dedicated assistance. What’s gonna work? Teamwork!

Thanks to Joane for the hospitality, Tamiko and Troy for lots of things, including rides to and from the big event, and David, for the plane trip to the big event.

Completed puzzles
Completed puzzles at right; 1000-piecer never attempted at left.