A cat lover and his treats

What this director ate be­fore his film pre­miered

Annex Post - - FOOD - by Aaron Han­cox

Director and pro­ducer Aaron Han­cox filled us in on all his eats in the week prior to the Hot Docs cin­ema screen­ing of his film Cat­walk: Tales from the Cat Show Cir­cuit. You can catch it on CBC on April 1.

Fri­day, March 16, sound mix­ing

I or­der a weekly veg­gie bas­ket from Mama Earth Or­gan­ics and I’m dead set against food waste. As a re­sult, I of­ten find my­self eat­ing veg­gies for break­fast. To­day it is steamed broc­coli with tahini and two hard-boiled or­ganic eggs. For lunch, left­overs: home­made lemon curry chicken and sautéed Swiss chard, eaten while mix­ing the fea­ture ver­sion of Cat­walk with my co-director Michael McNa­mara. Later, out for din­ner, Pinky’s Ca Phé, Han­moto and Bar Is­abel all have two-hour waits, so my lovely girl­friend Christina I and grab bar seats at Su­per­point. We drink a Pa­per Plane cock­tail and Ace Hill Pil­sner and en­joy the stand­out broc­col­ini, with pecorino cheese, gar­lic and an­chovy. We also split shishito pep­pers and a de­li­cious riga­toni with smoked pork, pecorino and ’nduja sausage.

Satur­day, March 17, ra­dio chat

Need­ing to get rid of my but­ter­nut squash, I try a lit­tle morn­ing ex­per­i­ment. Co­conut squash frit­ters with nut­meg, with eggs and sautéed la­cinato kale. Later, right be­fore jump­ing on New­stalk 1010 with Michael, I or­der my favourite at Kanga Aussie Meat Pies: the “Cana­dian,” served with a sur­pris­ingly fresh side salad. At din­ner with the Ital­ian (fu­ture) in­laws, as al­ways, there’s way too much de­li­cious home­made food — roast beef, roast chicken and, of course, home­made wine. I brought Guin­ness for St. Paddy’s Day. My favourite is their giar­diniera an­tipasto. I could eat that stuff all day long.

Sun­day, March 18, day off

Christina and I skip break­fast and grab a cof­fee at the new Balzac's Pow­er­house lo­ca­tion while run­ning some er­rands. Af­ter our er­rands, we ex­plore the Junc­tion tri­an­gle and stop in at an old Por­tuguese favourite — Dupont BBQ Grill House. I have the stick­le­back, fei­jao a por­tuguesa and green beans. Christina has chur­rasco chicken. Din­ner is home­made roast lamb shoul­der (from Sana­gan’s in Kens­ing­ton) with mint and gar­lic, served with a side of roasted dou­ble-smoked ba­con Brus­sels sprouts.

Mon­day, March 17, busi­ness lunch

I soaked some kip­pers overnight, to de­sali­nate them, and fry them up for break­fast with a cou­ple of eggs. For lunch, Michael and I head to Bar Raval. We chat over savoury tapas about plans for our up­com­ing doc­u­men­tary, about the sci­ence of salt in our bod­ies.

The kitchen bread is the real show­stop­per here: white an­chovies on crunchy bread with gar­lic mayo and roasted pep­pers. We also have house-smoked mack­erel and cured beef with pick­led root veg­gies. Af­ter a cou­ple of Ace Hills, we fin­ished it all off with Sam James cof­fee. I make an af­ter­noon cof­fee stop at Em­pire Espresso on Col­lege, my favourite in the city. For din­ner, I try iQ Food Co. and am not dis­ap­pointed with the power-food of­fer­ings.

Tues­day, March 21, host­ing tal­ent

It’s a hec­tic day, and on my way to fin­ish the colour grad­ing for Cat­walk, I whip back into Dark Horse on John Street to fuel up. Michael, Beau (my cat) and I wrap up an in­ter­view at Sir­ius XM in Lib­erty Vil­lage, and I grab a chicken shawarma wrap at my lo­cal Ghaz­ale on Col­lege. My visit in­cludes a com­pli­men­tary ginger tea (they are the nicest). That night, I drive to Pear­son to pick up the stars of Cat­walk, Bobby (cat) and Kim Langille (owner), who have just ar­rived from Monc­ton, N.B. Kim needs a pit stop at the ho­tel to use her anti-static prod­uct on Bobby, then we grab din­ner down the street at La Bet­tola di Ter­roni. Michael and Cat­walk pro­ducer Judy Holm had snagged us a ta­ble. We quickly get caught up and or­der some piz­zas to share. Late night drinks at Soho House fin­ish up the day: two vodka so­das with Tito’s vodka.

Clock­wise from left: Aaron and Beau, Bar Raval kitchen bread, a cuppa Em­pire Espresso

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