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culina millcreek, by ella

October 24, 2009


Today mom (foodiesuz) and I decided to go for brunch. We droved around aimlessly, at first to Cora, which had an unbelievable long lineup so we continued driving until we found Culina Millcreek.


Mum ordered eggs an toast, and an order of cornbread. Mum loves cornbread. In the words of the foodie herself,  baked eggs and mushroom puree that looked like mushroom soup but definitely wasn’t mushroom soup and bright yellow curry bread to go alongside my cornbread.

As for me, I ordered the Baked French Toast with berries and whipped goat cheese. Mom and I share many things in common, including one thing. Cheese. So when you combine stuff like French Toast, various berries, cinnamon and cheese nothing can go wrong. And nothing did. I devoured my toast then scooped up the remaining maple syrup and goat cheese with some of mom`s cornbread.

french toast before

french toast before

french toast after

french toast after

But what goes up must go down, so on a side note Mom`s latte was not strong enough for her. Apparently in the grown up world coffee is very important.

-Ella, age 13

Culina Millcreek
9914 – 89 Avenue

4 Comments leave one →
  1. October 24, 2009 9:50 pm

    “…Mom`s latte was not strong enough for her. Apparently in the grown up world coffee is very important.”

    That line was HILARIOUS Ella. So very true… give it some time and you too will come to the dark side to understand.

    You are a lucky gal, I wish my mom would take me to Culina. Hey foodie suz, wanna adopt me?

  2. October 25, 2009 11:12 am

    You are a good writer Ella. Your mom should let you take over the blog when she needs a break. Or maybe you should start your own!

  3. October 26, 2009 1:44 pm

    Great review Ella! It’s great to hear your voice on this blog every so often … and see your yummy-looking dessert creations. I went to Culina for Brunch recently too. So good!

  4. October 26, 2009 5:01 pm

    Ella really rocks. I love going out to eat with her. She has a fine appreciation for food. Perhaps a career in food media is in her future?!

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