Rachelle Eats Food

Le Kim Chi

2012-01-22T18:30:00.000-05:00

So sorry, no food porn to accompany this post, so you'll just have to trust me on this one.

I had my first visit to Le Kim Chi this weekend and it definitely won't be my last.

The appetizers had me drawn in right away, so many delectable choices. My friend Sue and I managed to narrow it down to the KimChi Twikim Mandoo – 4 homemade, lightly deep fried kimchi dumplings drizzled with a creamy spicy sauce. And the Pa Jeon, a delicious seafood and scallion pancake panfried until golden and edged with crispy bits. The pancake was served sliced like a pizza, perfect for sharing.

Sue suggested the Bulgogi to share for the entrée, but my eyes, being much larger than my stomach, gave me the courage to convince her we needed more. So along with our thinly sliced, oh-so-tender beef (which was served with vegetables, rice, kimchi, seaweed salad and pickled sprouts – somehow I managed to miss that part on the menu), we also ordered the Vegetable Bibimbap. What a beautiful dish. A medley of vegetables and grainy rice arrived in the hotpot (we ordered without the egg yolk). Normally we'd be the ones to mix everything together but I think our server could tell we just had so much on the table and it would just be easier if she did it for us. There's a small dish of hot sauce that comes on the side, it's not that hot so you can add the whole thing. In fact, I would have liked a little more spice. That said, I enjoyed every morsel as it was.

Although we did order a bit too much, I didn't regret it this morning when I served up the leftover bibimbap with some eggs. Yummy!!

Prices at this restaurant are very reasonable. Their wine and drink list is a bit limited but good and fairly priced. Atmosphere cozy and dimly lit with really good service.

Le Kim Chi
420 Preston Street, Ottawa
613-233-2433

Asian Style Halibut

2012-01-09T19:10:00.002-05:00

Amazing dinner from my husband. Halibut, fried quinoa, shredded carrot and snap peas doused in a delicious ginger, soy, wasabi, rice vinegar and sesame oil. Yum!

A Few New York Gems

2012-01-08T19:32:00.003-05:00

We recently spent a week in NYC and, rather than do a post on all restaurants we went to, I've decided to write only about the 3 that really stood out to me.

The first is Cookshop. After a stroll along the High Line in very cool temperatures (I can only imagine how beautiful this must be in the summertime though), this lunch stop was a massive treat. The menu had me torn between garlic sausage with baked beans and pickle relish, crispy fish tacos with jalapeno-cabbage slaw, or the cookshop mezze salad. I must admit, at this point I hadn't had much in the way of vegetables for quite a few days, so I opted for a parsnip soup with rye croutons and walnut butter to start (and warm me up), and the salad. But this was not your boring old salad. A massive plate arrived filled with garlicky escarole, marinated beets, spiced carrots, farro salad and sauteed kale, braised green cabbage and apples. Oh, and toasted to perfection whole grain naan. I got my veggies for the rest of the week! Service impeccable, portions much bigger than you would imagine, and oh-so-yummy. They're lunch cocktail list is pretty impressive too.

The second on my list is Blue Ribbon Sushi Bar & Grill. Let's just say, we ate, and ate, and ate. Wakame – seaweeed salad with sesame dressing, Ebi Shumai – amazing homemade shrimp dumplings, vegetable tempura (the onions were to-die-for), Sake Kawa maki – salmon skin rolls, Karai Kaibashira maki – spicy scallop and smelt roe rolls, spicy tuna and tempura flakes rolls and spicy crab roll. Everything super fresh and delicious. Service was also fantastic.

And last but certainly not least, Gramercy Tavern. I'm still in awe about my meal. I began eating before taking a photo. This is one I took trying to piece it back together after devouring my first few bites. I started off with mussels, red beans and chorizo in a delectable cilantro broth. Then came my main, bass (it's normally flounder but they were out of flounder) over yummy spaghetti squash and topped with a sinful walnut and sherry sauce. This heavenly dish still pops into my head now and then. I just want to have it all over again! My wine pairing was also perfect – Txakoli, Txomin Etxaniz, 2009, Pais Vasco, Spain. I even got to share some desserts at the end – pumpkin butterscotch pudding with cinnamon whipped cream and the warm chocolate bread pudding with cacao nib ice cream – wow. With desserts like these, there's always room for dessert. Once again, outstanding service.

Beautiful Handmade Gifts

2012-01-03T19:27:00.001-05:00

I think this is officially the longest I've gone without doing a post. But it doesn't mean I haven't been eating well! Fortunately, my only excuse is that my blogging time had been eaten up by time spent with family, friends, and travelling. How beautiful is that!?

And how beautiful are these!? Once again, our lovely friend Jane had us in awe with her delectable, intricate, handmade treats.

I mean seriously, look at the details on these labels and paper ornament. Everything cut and glued, piece by piece.

We've been telling her for a while she needs to start her own blog. I know a ton of people who would just love to have a helping hand at making cookies that look like they should be hung on the tree (but you can eat them!).

Preserves that you thought were only available in your dreams – plum Frangelico jam anyone? or how about blueberry vanilla bean? And mmmm, pickled tomato chutney.

Thank you so much Jane! You rid us of many hunger pangs during some long drives. And cheese will never be the same without jams like these.

The Hintonburg Public House

2011-12-14T21:55:00.003-05:00

This new gem describes itself as the type of place where you'll feel right at home, and I have to agree. After our first visit late Saturday for a night cap, it took less than 5 days before we craved a return visit. This time though, we tried the food.

Along with my Malbec (the only non-Ontario wine on the menu – I know-I know, it's not that I'm not a fan! I'm saving the Southbrook Cab Merlot for my next visit) I shared two apps and a main with my husband.

We started off with the deliciously cured trout with Brussels sprout leaves, cubed pickled beets, capers and malt vinaigrette. So delicate and yummy.

And the squash galette, held together by a light and flaky crust. The best part of this dish? Slivers of caramelized fennel sprinkled on top.

I didn't get a shot of the main we shared, so sad, I started into the dish way too fast. What about a picture my husband belted out. Crap! I couldn't respond as my mouth was full of lightly battered crispy cod. It took all of me to share the English curry mayo that was served alongside. And the fries, mmmm, cooked to perfection.

I bet I won't last another 5 days before returning, even if only for the bar snacks (pickled egg, spiced chicken livers, beer nuts, cheeses). It's rare a restaurant this new would get me this excited from the get-go. I can only imagine what this place will be like 6 months from now. I love the atmosphere and the service is fantastic. If I could change one thing (and a friend we ran into made the same comment) – dimmer lights, and louder music. Otherwise, we've got the beginning of and long and beautiful friendship!

Hintonburg Public House

1020 Wellington Street West, Ottawa

613-421-5087

Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce

2011-12-13T21:30:00.003-05:00

If the title of this post doesn't get you drooling, try walking into a house where these have been cooking. One of the most amazing dishes I've ever had, combining 2 of my favourite ingredients – bison and cilantro.

My husband got the recipe from epicurious.com. I love that site. And of course, I love my husband who chooses the best recipes to work from.

Mmm, fennel, cumin and coriander seeds, getting toasted for the cilantro sauce that the bison will eventually bathe in.

Alongside this heavenly concoction my husband served a radish, arugula and mint salad – absolute perfection.

Mother and Child Reunion

2011-11-26T15:08:00.003-05:00

I love Saturday mornings because I love breakfast and my husband has all the time in the world to cook it for me! A bed of spinach, leftover ham and cheese stuffed chicken, and poached eggs all doused in a blanket of sinful hollandaise sauce and sprinkled with green onion. THIS is heaven.

Mmmmmm Sausage

2011-11-23T12:46:00.002-05:00

As she does every year, one of my coworkers Jenn makes sausages with her family. They've been doing it for a very long time. And this year, for the first time without the help from her grandmother, actually spent a full 8 hours making these delectable, pork-and-garlic-filled tubes of goodness.

A special main ingredient deserves a special recipe, and my husband did not fail on that part! After barbecuing the sausage and slicing them, he mixed them with boiled red potatoes and celery root, mashed into and with green onion, flat leaf parsley and cornichons. For the dressing he mixed together dijon, brine from the cornichons and olive oil.

e18hteen

2011-11-20T17:48:00.006-05:00

It's menus filled with goodies like these that make going to a place like this with a few friends so fun. The more you are the more you get to try. Although we were only 4, there was enough of us to get through quite a few of the starter entrées. Too bad I only took a couple photos.

We started off with fresh shucked oysters from New Brunswick. Then came the steak tartare with shaved parm, house pickles (amazing), and fresh horseradish. And the BC Albacore tuna tartare with avocado, fingerling potato chips and soya glaze. I point out the pickles because they were the tastiest accompaniments on the plate. Unfortunately I was disappointed with both tartares as they lacked in flavour. Luckily the horseradish on the side helped kick up the steak.

We also ordered the beet salad with apple, walnuts and smoked cheddar foam. And the Ceasar salad, so yummy with pancetta, parmesan, croutons and XV olive oil.

Another winner was the crispy braised octopus with smoked paprika, Portuguese chouriço and burnt honey. And the BC spot prawn with parm and chives on fresh pasta was such a treat, I don't remember the last time I had pasta that good.

And of course, with all these lovely dishes, you need an equally pleasing wine. First we had the 2008 Laughing Stock Vineyards Blind Trust, followed by Coudoulet de Beaucastel Côtes-du-Rhone.

This restaurant is a great escape for a fun night out. The outstanding interior with their large window and stone walls make you feel like you're in a fairy tale. We were lucky to get a table next to the fireplace as well. And I must say, the people watching is pretty interesting too.

e18hteen

18 York Street, Ottawa

613-244-1897

Back Lane Café

2011-11-20T17:13:00.004-05:00

I've been wanting to try this place out since they opened. The rustic and warm decor inside is just so inviting. Although I was thinking my first visit would be for dinner, I'm not disappointed at all that it ended up being for breakfast. In fact, I will probably return again and again for this same dish.

My friend Amy and I started out sharing the poached pear in maple syrup. For some reason, I expected the pear to be warm but it wasn't. It was good cold, but I still think it would have been better heated.

The corned beef hash was the jaw-dropper. Delicious chunks of meat, potato and onion topped with poached eggs and a spicy salsa. I did not want this meal to end. Both Amy and I opted for this after listening to the drool-worthy description our waiter gave us.

Service was great, food very yummy and prices a little higher than I would expect for breakfast. The poached pear was $6 and the hash $14. I had also looked at the eggs benedict at first which was listed at $16. I can't wait to come back for dinner!

Back Lane Café

1087 Wellington Street West, Ottawa

613-695-2999

Les Fougères Menu Dégustation

2011-11-12T19:51:00.004-05:00

Les Fougères' tasting menu is worth it for this one dish. Salt cod ravioli and panfried Arctic char served on lobster bisque sauce. Heaven.

Les Fougères

783 route 105, Chelsea QC

819-827-8942

Happy Birthday Edgar!

2011-11-08T21:56:00.005-05:00

(Thanks for the photo Rémi!)

Last night I had the pleasure of ringing in Edgar's first year anniversary. Actually when I think about it, it's hard to believe it's ONLY been a year. I feel like this place has been open forever. And if you look at how successful Edgar has been over the past year, it's obvious that the clientèle feel that way too. It took no time for Marysol and her team to build a strong following, and with good reason – the food is absolutely amazing and straight from the heart.

And to celebrate her 1st year of tirelessly serving up the most decadent treats, it didn't surprise me that she would do the same last night – heavenly bites of polenta with pulled pork and tomato chutney, sinful candied pork belly, pogos with a mustard seed dipping sauce, edgar bars, and the most amazing dessert ever – vanilla ice cream with banana fritter and fried chicken skin – AMAZING.

We also picked up her limited edition calendar featuring all the beautiful hard working staff that make our visits so special. Rémi Thériault did the outstanding shots, and Simon (also known as the yummiest cappuccino-maker ever) the unique design. Best of all, money collected from the calendar going to charity.

Congratulations Marysol!!

www.chezedgar.ca

Great Fuschian Article

2011-11-07T12:42:00.004-05:00

Ok, it's been a couple weeks since this article was posted but I had to make note of it. It's a fantastic write-up about one of my favourite places in the whole world. An and Tom Trinh have been making my Sunday nights special since they opened. I can't go a week without a meal from here. In fact, some weeks I'll poke my head in even 2 or 3 times! (Usually when my husband is out of town and not cooking for me).

Check it out (if you haven't already):

http://www.ottawacitizen.com/life/flavour+from+small+kitchen/5569596/story.html

They've even got a sneak peak into the tiny kitchen where all the magic happens. As well as some yummy recipes to try at home. Knowing myself though, I'll just go there to get it. I can't do it the justice that Tom does.

If you've never been, you're missing out on some heartwarming service and delicious food. This is my usual, shrimp vermicelli and spring rolls - drool!

Fuschian

726 Somerset Street West, Ottawa

613-230-6815

Lamb and Figs

2011-11-05T19:44:00.005-04:00

My husband is the KING in the kitchen. I think I've said that many times before. As I sat watching him prepare this dish, my jaw dropped in awe and drool forming, I thought to myself – would I ever get this good in the kitchen? The answer, probably not. I don't have the patience.

After inserting the rosemary through the figs like a skewer, my husband sprinkled the figs with olive oil and salt and placed them on the grill. They were cooked beautifully. As was the lamb, tzatziki sauce and grilled asparagus that accompanied these purple round delights. Mmmmmm.

Where to Eat Right Now

2011-10-26T18:14:00.008-04:00

As if the choices weren't tough enough! But thanks to Ottawa Magazine, at least you can narrow down the choices – somewhat. And Shawna Wagman's delectable descriptions will have you running out the door to one of these culinary havens.

Ideas on the plate is the title that represents—what seems to be—the food places that really matter in this city right now. In saying that though, there's a few restaurants I'm surprised didn't make the list. Then again, if any of the 10 listed didn't, I'd be surprised as well. Sucks when you have to limit things!

Magazine hits the streets next week, (or Britton's in the Glebe right now). I'll bet a droplet of drool will hit the first page. Chris Lalonde's images are truly tantalizing.

Best Poutine in the World

2011-10-23T19:07:00.005-04:00

To say that we had an incredible weekend would be an understatement. As usual, our friends Marc and Zoya outdid themselves with their genuine hospitality. And Zoya even more so in the kitchen.

It all started out with this rich and comforting dish. Homemade poutine, in a healthier and more delicious format. First, potato, quartered and roasted to perfection. A layer of healthy greens made their way next, followed by slivers of red onion and large chunks of Quebec cheese curds. The topper (literally) - a heavenly gravy made solely of mushrooms (picked from their own backyard), grilled onions and red wine reduction blended until velvety. This is one dish that must be made again, very soon! Oh, and alongside was some roasted heirloom carrots.

Menus that followed were croque-monsieurs, complete with egg, avocado, arugula, tomato, a sprinkling of basil and sharp melted and crusty cheddar. We even added a dollop of Marc's family's Portuguese hot sauce. Amazing.

Dinner on day two was sesame crusted, seared tuna with a side asian salad of slivered beets and heirloom carrots.

And before leaving the next morning, savoury ploy pancakes in which we carefully wrapped warm candied apples and then topped with molasses and shredded sharp cheddar. Alongside, homemade beans that had been slow-cooking all night. Nothing could erase my smile after this.

To leave after a weekend of pampering like that is just, well, probably one of the most difficult things to do. Thanks so much you guys! Once again, you totally outdid yourselves!

Pho Van Van

2011-10-16T16:56:00.004-04:00

I love Vietnamese food. And I regularly daydream about rice noodles. Sounds odd I know, I'm just being totally honest here. So on a Tuesday, when a lot Vietnamese restaurants are closed and I'm having a major craving, Pho Van Van is there, ready to please.

I don't blog every time I go out for Vietnamese because I'd be doing it way too often and talking about the same thing every time. I rarely stray from my favourite rice paper shrimp rolls with peanut sauce and bun with either shrimp or spring rolls.

Everything was fresh and delicious. The one thing I do need to point out though was the crispness of the spring rolls. I don't think I've ever had a spring roll so perfectly crispy. Yum!

Pho Van Van

93 Holland Ave, Ottawa

613-722-1663

New Menu at The Whalesbone

2011-10-15T13:13:00.004-04:00

This past week a list of heavenly dishes was created. If you've not yet been to the Whalesbone, what the heck are you waiting for!? Not only are Charlotte's delectable creations absolutely amazing and worth the trip alone, it's also the last menu that will ever be put together by this culinary goddess. Yes, it's true, the big city of Toronto has finally come to scoop her up and whisk her away. And I'm super sad.

So for the next few weeks, I will be making my way through these seemingly last suppers of lobster rolls and chips, salmon and smoked mushroom pot pies, seafood paella, white bass ceviche and so many others. The one dish you must have though, the beef tartar with white truffle, toutans and gherkins – TO DIE FOR.

Lucky

2011-10-10T15:03:00.010-04:00

As I sit in my lawn chair, with the sun peeking through the trees, I think back to last night and the dinner I had. Man, am I ever lucky. My husband prepares amazing meals, we have a ton of outstanding friends, loving family and good health. In life, what more could anyone want!? And I do not take any day for granted, ever. Today I am thankful for all of life's little pleasures. And I am especially thankful for my husband, he completes me and I would not be the woman I am today without him. And my mother, who always did so much for me. The older I get, the more I realize how much that actually is and how she always hid her challenges with a big smile.

Last night my husband served up the most incredible spread. Mouthwatering and rich maple smoked ham (he first brined the ham for a few days and then smoked it all day), a juicy 20lb turkey – golden and crisp on the outside, heirloom carrots, potatoes, squash, heavenly homemade stuffing, almond green beans, beets, cranberry sauce, pickles, confetti squares and pumpkin pie. Oh! And a new addition to the spread this year – glazed onions. An absolute must for next year.

We got the cranberry sauce (sweetened with maple syrup and honey) and maple syrup (for the ham) from the Lansdowne farmer's market.

Thank you Charlotte for all the fresh veggies from Acorn Creek Farm, and for the beautiful flowers. Gina thank you so much for the pumpkin pies, chocolate and soap. Lara thank you for the delicious almond green beans and yummy homemade pickles. Alan, the confetti squares were to-die-for. Colinda thank you for the delectable beets and homemade raspberry gin. Donnie for the Amarone and Andrew, for the plethora of wine - and everyone for all the yummy wine! And of course my husband, for making it all happen.

As usual, we got our ham from Aubrey's. Thank you for making it so easy to get local meats. (But no thank you for the dirty little trick you pulled, not allowing us to use our coupon. There was no small text when we bought it that excluded Thanksgiving. It's ok though, I'll keep coming by.)

Hintonburg – My New Love

2011-10-08T19:42:00.004-04:00

Went for a little walk in Hintonburg today. I normally drive past the eastern portion, or better known as Hintonburg-Mechanicsville, with my eyes closed. But it was obvious to me today that it must have been quite a while since I'd been in this area because the little restaurants and shops lining up the streets felt like I was somewhere else.

My husband and I had set out for a late afternoon snack. The destination? Back Lane Café. Unfortunately they were closed until dinner-time. But after peeking in the window and at the menu, I have a future date with them already planned out in my head. I can't wait!

A little further down was the new Burnt Butter. Another fabulous addition. And although the doors were wide open, I felt saving this one for dinner time was also a must. My husband and I were paired with the owners years ago when we went golfing. At the time Steve Wallace was at Anthony's on Elgin (or the old Ritz). Such a friendly couple. I'm so happy for them and excited to try out their new spot.

Of course Tennessy Willems has been open for a while now and doing great with their yummy pizzas.

Then a little further down in the very beginning stages and not open yet – Isobel's Cupcakes and right next door, the future home of Hintonburg Public House. So exciting!!

But for today, we ended up in a little gem of a place, Alpha Soul Café. The best thing about this place is the adorable little back patio. The perfect spot to hang out on an unusually warm October day. We even had live acoustic music from Amanda Cottreau wafting out the patio doors while we sipped wine.

A little Sauvagine and green grapes.

Also snacked on a mushroom soup and delicious greek orzo salad. YUM! What a great day!

Alpha Soul Café

1015 Wellington West

Ottawa

613-761-8000

Hot Salad of Mushrooms, Spelt and Arugula

2011-10-02T13:55:00.003-04:00

If you think the beginning of fall means the end of salads, think again. This amazing salad is the epitome of comfort food.

Taken from his La Mia Cucina Toscana cookbook, my husband whipped this salad up for dinner. Pino Luongo, the chef in the book, often replaces the rice in risotto with spelt because the hearty grain maintains its character in the finished dish rather than simply becoming a backdrop for the others. The combination of the spelt, pancetta and mushrooms is heavenly.

What you’ll need

6 tbs extra virgin olive oil

1/2 medium onion, thinly sliced

2 cups spelt, soaked in cold water to cover for 2 hours and drained

2 garlic cloves, peeled and pressed flat

1/2 pound oyster mushrooms, cleaned with a damp cloth and sliced into thin strips

1/2 pound cremini mushrooms, cleaned with a damp cloth and sliced into thin strips

Fine sea salt

Freshly ground black pepper

2 ounces slab bacon, cut into thin strips or small cubes

1 bunch arugula, stems trimmed, washed and dried

What to do

Warm 2 tbs of the olive oil in a sauté pan over medium-high heat. Add the onion and sauté until golden, about 4 minutes. Add the spelt, stir and add enough water to cover by 1 inch. Lower the heat and cook, covered for 20 minutes or until the spelt has absorbed the water. Set aside.

Warm another 2 tbs olive oil in a sauté pan over medium-high heat. Add the garlic and cook until golden, about 4 minutes. Remove and discard the garlic. Add the oyster mushrooms, cremini mushrooms, 1 tsp sea salt, and 1 tsp black pepper. Stir and sauté until the mushrooms are softened, about 5 minutes. Set aside.

Place the bacon in a sauté pan and cook over low heat until the fat is rendered and the bacon is browned. Pour off the fat.

Transfer the bacon to a large salad bowl. Add the spelt and mushrooms and toss well. Add the arugula leaves, the remaining 2 tbs olive oil, 1 tsp sea salt, and 1 tsp black pepper. Toss well and serve at once.

Wash down this peppery salad with Traminer, a crisp white wine from Friuli or Trentino.

DiVino Wine Studio

2011-09-23T20:12:00.000-04:00

Our friend Dino was in town this week (yes, the one we recently celebrated his going-away, my guess is he can't live without us for more than a month – awesome!). Not only were we excited to get together with him, it was also his birthday. So a grand celebration was in order.

His wife Keltie arranged an unforgettable evening by combining a reservation at probably one of the most fun places to host a table of 14, and ensuring we were started off with some prosecco and a plate of antipasti before they arrived. The set-up was absolutely perfect – a long island between the kitchen and the restaurant floor served as a perch for all the guests who anxiously awaited their arrival. It was like we were in someone's home kitchen, only much more grandiose. And we were literally in the kitchen, so the culinary entertainment was constant.

Here's the antipasti plate we nibbled at. Olives, eggplant, mushrooms, beets, cauliflower, red onion and carrots, all pickled in-house. Dollops of earthy pea purée decorated the plate. And savoury proscuitto, salami and tapenade just begged to be gobbled up with the thin, crisp baguette toasts. The prosecco this was paired with was one of the best I've ever had – 2010 Bisol Crede Valdobbiadene Brut.

We were all given the table d'hôte menu which we were able to modify slightly if needed. As we grabbed our seats at the island and waited to order, Dino ordered a couple of fresh mozzarella bricks stuffed with gooeyness. If you can picture melting cheese inside the cheese, well, this was pretty much it. So easy to spread on the crostini and oh-so-heavenly. You have to try it. Fresh tomato halves and Sicilian black salt were added bonuses to the dish.

My first table d'hôte plate was the beet and arugula salad with a cherry vinaigrette. Strawberry slices, blueberries and minted goat cheese truffles garnished the outskirt. But the most memorable part of the dish – ribbons of anise-pickled beets. Our apps were paired with a 2009 Castello di Verduno Basadone (100% Pelaverga), a delicious pre-main-course red.

The primi plate was homemade fettuccine pasta with tomato meat ragu and Parmigiano Reggiano. As good as it sounded, I opted for the second choice of the antipasti instead (to save room in my tummy). Fresh tomato basil soup with garlic cheese crostini. It could have used a bit more basil as the flavours were hidden by the intensity on the tomato, but very good nonetheless. The wine we sipped alongside was a 2004 Cantine Madonna Delle Grazie Aglianico del Vulture Bauccio. I'll say it now, one of the best things about going with a large group means getting through the wine bottles faster, thus tasting way more. Although they do offer many wines by the glass.

Our secondi was a choice between spring salmon and market vegetables (above). There was a slice of both pacific and atlantic. Those eating the fish drank a 2007 Valtellina Superiore Riserva Sassella which I believe is 100% Nebbiolo.

Or beef tenderloin with asparagus, roasted brussels sprouts and root veggies. The menu called for roasted fingerling potatoes as well but there were none. Ok though because at this point, I was pretty stuffed and very happy to have them omitted. The beef was a tiny bit overcooked for my liking, but the quality of the meat more than made up for it, melting away in my mouth with every bite. The wine paired with this dish was what I consider a perfect wine, deep ruby and full bodied. 2007 Nero di Troia Paolo Petrilli, Il Guerro from Puglia.

My dessert shot, that I thought was the best one of the night, actually didn't turn out at all. Sad. My husband and I split both of our choices, really, how could you pick one of these over the other!? Chocolate sponge cake with chocolate ganache and fresh mint, and lemon budino (creme brûlée).

I think for this type of atmosphere, I would have expected the service to be a little bit more polished. It was a bit awkward, although the height of the island could be the culprit. Not quite as easy as serving a table. It also took quite a while to get through our meal, which on the weekend I would embrace, but not so much during the week. They did acknowledge that. But the chefs, sommelier and server were all super friendly and extremely attentive to our every need. And really, what more could you ask for. I'd take heartwarming staff over a stiff perfectionist waiter without a personality any day.

DiVino Wine Studio

225 Preston Street

613-221-9760

Emptying Out the Garden

2011-09-22T22:10:00.003-04:00

Our garden is not very big. In fact, I think next year we should just do a tomato garden because they just take over anyway. And that's not a complaint. Tomatoes are awesome! Toasted tomato sandwiches, amazing gazpacho, and these yummy treats – fried green tomatoes.

My husband sliced up a ton of green tomatoes, dusted them with flour, followed by a buttermilk dunk and then finished them off in a bed of bread crumbs before frying them to perfection. A homemade basil mayo accompanied the dish. As did the sad little roasted parsnips and beets from our garden. As little as they were, they were still delicious.

Play Food & Wine

2011-09-18T14:28:00.005-04:00

The original plan for my friend Zoya's birthday was a weekend of wine tasting in Niagara. When that got cancelled I took it upon myself to try and make something similar to that happen here. It would be the perfect gift! But between DiVino, Savvy and the LCBO, no one had any tastings going on this weekend. Totally bummed I went to Holly for help. Being the wine lover she is, I knew she would point me in the right direction. And that she did when she suggested I go to Play.

I checked in at Play to see if their sommelier would be there on Saturday afternoon and made a reservation for 3:30. I figured that going during a not-so-busy time would allow a more in-depth review of the wines we were going to try. Grayson was instrumental in the success of Zoya's birthday gift and I can't thank him enough. He brought us through a flight of some amazing wines and gave us the background for each. It truly was an afternoon to remember.

In the same order we drank them, here's what we had:

White, Tollgate, Stratus, Niagara, 2007

Assyrtiko, Wild Ferment, Gaia, Greece, 2010

Chardonnay, Dean's List, NCT, Niagara, 2008

GSM, Vidal-Fleury, Rhone, France, 2008 (this sparked a new love of French wine for Zoya)

Cabernet Franc, Stratus, Niagara, 2007 (probably my least favourite grape but this one was delicious)

Touriga Nacional, Valmonte, Portugal, 2005

Syrah, Waterstone, Napa, CA, 2008

Contra, Bonny Doon, Central Coast, CA, 2009

Almost all of these are available to taste but we lucked out on a couple because there had been a bottle already opened (yay!).

If you're ever looking for something fun to do on a Saturday afternoon, I highly recommend a little wine tasting at Play.

Play Food & Wine

1 York Street, Ottawa

613-667-9207

Yummy Indian

2011-09-18T14:02:00.005-04:00

Our friends Marc and Zoya were visiting for what we promised would be a weekend of pampering. Zoya's birthday is in a couple of days so we wanted to revolve everything around her. She loves Indian food so my husband made the most incredible spread. It still, after 12 years, blows my mind at how easy he makes cooking look.

Decadent palak paneer, spicy coconut curry tofu, delicious coconut curry peanut shrimp and baked eggplant from scratch. To that he added some samosas, pakoras and nan bread all from Nasa Foods. He also used some of the East India Company's spices which are available in a number of grocery stores around the city. Of those spices, what made me the most excited was the chai masala. The first time I tried this spice was at the East India Company restaurant in their chai brûlée and the entire time I ate it I thought of Zoya because of her love of chai tea. So for dessert, it was a must. Creamy, velvety yumminess. Like we had died and gone to heaven.

Massive thank you to my husband for a fantastic evening.

Whalesbone Brunch

2011-09-11T15:51:00.005-04:00

Had the most awesome breakfast at the Whalesbone.

Pig tongue and apple sauce smeared over his own skull.

Lobster, poached eggs, hollandaise and double smoked bacon.

Ended this mouthwatering meal with an oyster garnished ceasar.

www.thewhalesbone.com

Les 3 Petits Bouchons

2011-08-28T12:05:00.006-04:00

There is a place called heaven and I found it. It's at 4669 Saint-Denis in Montreal. Unfortunately you can't stay forever. Fortunately, you can go back as often as you want. And that I will.

This delightful restaurant succeeded in seducing my husband and I with every delectable bite. Jean-Philippe, a gentleman sitting next to us at the bar and who drives to Montreal from Granby on a regular basis just to eat here, helped us narrow our choices down to the following dishes. While Michel, one of the three owners, ensured the wine we paired them with was equally perfect – 2008 Côtes du Jura Cuvée Florine Chardonnay from France. It's a yellow and cloudy wine made from the Savagnin grape and aged under a layer of yeast for 24 months. Amazing.

We started with the pieuvre grillée – octopus grilled to perfection in a smokey bbq sauce and served over a pancetta trencher. Alongside, some velvety crème fraîche and a sweet maple/bourbon syrup. We also shared the tartine de champignons, meaty mushrooms in a jaw-droppingly delicious truffle sauce served over crisp baguette toast.

Our mains were equally magical. I opted for the tartar de veau, a large mound of fresh, delicately spicy meat spotted with capers. Every bite melting in your mouth. Fresh greens and shaved parm were piled high over the top and 3 crisp baguette toasts lay neatly on the side. My husband indulged in the lamb, cooked rare and oh-so tender. Each side on the plate was the perfect accessory to the meat, elegant chanterelles, what we believe to be a feta foam and a scrumptious sausage-stuffed shallot (the fact my husband even gave me a bite of this made me feel extra special).

We finished off with a glass of Eau de vie from Alsace – Audrey et Christian Binner Vieux Marc de Riesling Kaefferkopf. Our eyes glazed over as we slowly sipped and reminisced over the experience we just had. We even got to meet and thank Audrey, the talented young woman who made it all happen.

With their relaxed atmosphere and outstanding service that makes you feel as though you'd been going there for years, this place is a must. We booked a hotel and came for the night just to eat here and will do it again soon. Prices are very reasonable with entrées ranging between $7.50 and $13.50 and mains between $16.50 and $29.

www.lestroispetitsbouchons.com

4669 Saint-Denis, Montreal

514-285-4444

Mushrooms

2011-08-28T11:25:00.006-04:00

My husband and I just returned from a two-week vacation in the Laurentians. It's so nice to do nothing for a change.

Our friends Zoya and Marc helped us do nothing by showing up with 2 bag-fulls of groceries. Mostly from their garden.

And these beautiful chanterelles, freshly picked from the woods around their yard.

Zoya is obsessed with picking mushrooms. And I now understand why. Served with seared tuna steaks, they were delicious. Zoya even prepared a porcini and chanterelle powder beforehand by drying and blending the mushrooms. She then rehydrated the powder by adding it to a wine reduction and smearing it over the steaks. YUM!

We then set out to see if we could find more in our area. This is Zoya's mushroom-picking outfit.

After an hour in the woods and coming home empty-handed, I walked into the chalet to find these king boletes that Marc found in the driveway. What a fresh and meaty treat!

We too are now obsessed with mushroom-picking. Only I need to run them past Zoya for approval before eating.

Fromagerie Le Détour

2011-08-14T10:17:00.003-04:00

On a recent trip out east I made a stop into a popular cheese store along the Transcanada Highway. Shortly after leaving New Brunswick and getting onto the least fun part of the drive (single-lane and construction hell), this little gem in Notre-Dame-du-Lac is just what you need to make the dreaded-drive more fun and exciting.

Besides deliciously salty cheese strings to snack on, they also have fresh sandwiches lined up in the fridge just waiting to fill hungry tummies. And of course, a number of heavenly cheeses. If time is on your side, all the accompaniments you'd need to make a cheese picnic are available on the shelves. Otherwise, make sure to bring an ice pack or cooler to get them home for savouring at a later date!

We left with as many options as we could keep cold with our tiny little ice pack. Most of what they offer are soft cheeses, but they do have one hard one – Le petit Émile - and it's only available at the factory. AND I DIDN'T GET THIS ONE! Oh well, something to look forward to next time.

What we did get: Grey Owl – a soft goat cheese covered in an ashy blanket – very yummy. La Magie de Madawaska – another soft cheese with washed rind made from cow's milk and my absolute favourite of the bunch. La Dame du Lac - made with skimmed cow milk. Marquis de Témiscouata – very soft and delicious. And Sentinelle – a soft washed goat cheese.

fromagerieledetour.ca

Leftover Pig

2011-08-11T18:56:00.003-04:00

Ok, I lied a little bit when I said 62lbs of pig was gone in under 2 hours. There were some bits left. Probably about a pound worth. But don't even ask me what part of the pig these bits are from, I have no idea. What I do know is that fried up and served with poached eggs for dinner is the best trip down Saturday's memory lane. Especially the black crispy bit on top.

Along with the eggs my husband served a bed of arugula and asparagus topped with goat cheese and sprinkles of chives from the garden.

Goodbye Savana

2011-08-10T21:13:00.003-04:00

Ok, maybe not quite goodbye yet. They are still open until August 26th. But with the schedule I've got coming up, I figured I'd better get in there fast for one last pad thai indulgence.

That and the scallop ceviche rocked my world tonight. I will miss you. Thank you so much for all the amazing meals.

A little walk down memory lane perhaps...

and more.

www.savanacafe.com

You Say Party, We Say Pig!

2011-08-07T18:20:00.006-04:00

If you want a successful party, invite a pig. And a keg. And lots of wonderful people. Last night was our very good friends Dino and Keltie's going away bash and to make the occasion one to remember, we decided to roast a pig. Only we didn't do it on a spit, this one was done in a china box. Best pork ever.

We ordered the pig from Murray's Market where they brined it for over a week for us. Once we got it home, we splayed it out between two racks and sat it neatly inside a china box, not to be seen until a few hours later. In a china box, the pig cooks by placing hot coals over the top. The inside, which is all stainless steel, gets super hot and basically slow cooks the pig to utter perfection. We got this lovely contraption from Dennis, a wonderful gentleman up in Tremblant who runs his own South African catering business. About an hour before the end, you flip the pig skin side up and make some slices through the skin so that it gets nice and crispy on the edges. Opening the lid to flip it also gives you the opportunity to baste it in delicious homemade barbecue sauce. Our sauce was made by the lovely Charlotte, a deliciously smokey and spicy chipotle sauce.

Just to blacken it a bit more, my husband went over it with a blow torch.

Then Derrek, a good friend of Charlotte's showed up and spent the next hour and a half carving every mouthwatering morsel of meat for our guests to enjoy. Words cannot describe how happy and lucky we were to have a pro like him in the kitchen. Derrek, I can't thank you enough!

This pig was AMAZING! The meat was tender and juicy and with more of that heavenly bbq sauce, it was like a dream. Even a friend who eats only fins and feathers ate some pork. She has not eaten pork in 20 years! That's how good it was. 62 pounds of pig was literally gone in under 2 hours.

Along with the pork, we also served some corn on the cob that we cooked over the hot coals on the china box. We soaked the corn with just a bit of husks left on for 24 hours beforehand. We set out a large container of melted butter so guests could just dip their corn in. My husband also made a huge vat of coleslaw. And for the appetizer, he made a beer-up-the-butt chicken. I'm telling you, there was some good meat eating at my house yesterday!

And what's a pig party without pig cupcakes!? Leave it to Teresa to show up with the perfect dessert. These beauties went FAST. And as Teresa walked through the room with her trays of treats, the room lit up.

I love summer. And I love pig.

Easy Summer Dinners

2011-08-03T20:07:00.005-04:00

I find it so wonderful that something so good can be so simple and easy to produce. Ok I say that, I have it double-easy in that my husband does it all for me. But I watch, and learn, and because of that I know that I could one day do this myself if I had to.

Bison meat from Aubrey's shaped into fat, juicy patties and thrown on the bbq, along with yellow and green zucchini, and yellow peppers grilled to perfection. Slather the burgers with goat cheese, top with veg and set on a toasted half bun and a bed of arugula. Set the rest of the veggies alongside and drizzle with balsamic and olive oil and some fresh tomatoes from the garden. Yum!

The Gift of Fresh Veggies

2011-07-26T22:13:00.003-04:00

Nothing makes a more thoughtful gift, or a more complete meal, than fresh veggies from the garden! Our friend Glen brought these tasty beans, carrots and potatoes for us from his parent's one-acre garden outside Ottawa. Obviously their garden is growing much faster than ours. Potatoes already!?

Last night we paired them with steak sprinkled with smoked paprika and spot prawns. Tonight they're going alongside some maple, bbq salmon. What a treat!!

Oh, I forgot to mention that a full yogurt container of sweet raspberries were also included for dessert! Thanks Glen!

Whalesbone Heaven

2011-07-13T18:36:00.004-04:00

Last night my husband and I indulged in a meal straight from heaven – a 5 course meal paying homage to the late Sailor Jerry. Of course, something of this caliber would be what I've come to expect of the Whalesbone – one of my absolute favourite restaurants in the city. But what I love most about this place, is the fact that no matter how often I go, the meals continue to get more and more jaw-droppingly delicious.

We started off with a dish called Norman Collins (aka Sailor Jerry) – red dawn oysters - 3 served fresh on a plank that had been previously used to identify the oysters behind the bar. A shot of house-made tomato juice and Sailor Jerry's sat in the middle of a bed of celery, lovage and horseradish-sprinkled tomatoes. After drizzling the oysters with the shooter, we sipped away at what could easily replace your traditional Bloody Mary.

Next, Tatts Thomas (the man who showed Mr Collins how to use tattoo machines) – my favourite dish of the night. A heart-melting Albacore tuna poke with scallions, dulse, red chilis, soy, lime, sesame cracker and white truffle. My eyes grew wider with each bite as I slowly savoured every morsel on my plate. And just when I thought nothing could possibly get better than this, Evolution, a nine-varietal wine with the most prominent one being Pinot Gris that it was paired with, made the dish even more mouthwatering.

Ed Hardy (a protege of Sailor Jerry), was the dish that came in close second to the Tatts Thomas. Corn leaf wrapped elegantly around perch and cinnamon pork. Sweet corn, garlic scapes, jalapeno, corn cream and zucchini all played a prominent role in this dreamy dish. Ginger beer and Sailor Jerry's were paired beautifully alongside.

And just when you thought you'd had enough, Rollo Banks (aka Mike Malone, another tattoo artist and student of Sailor Jerry) – a dish filled with rich treats of lobster, prawn and yellowfin. Black olive, refreshing watermelon, basil, ricotta, crème fraîche and kale completed this luscious dish, as did the lemonade and Sailor Jerry's.

Last but certainly not least, Sailor Cherry, a velvety Sailor Cherry Ice Cream from Pascale served over chocolate Jerry's ganache, brownie, cherries, and yummy rum caramel.

As usual, service was amazing and atmosphere the best of all.

Whalesbone Oyster House

430 Bank Street, Ottawa

613-231-8569

Summer Steak

2011-07-06T06:27:00.003-04:00

One of the things I love most about summer – barbecued steak. My husband is the master when it comes to cooking things on the bbq and this dish shows that all the way around. Thick juicy steak lightly covered in a heart-melting chive, shallot and garlic butter sauce. The perfect carrots grilled barbecue-style. And sweet potato, halved and drizzled with honey, also over a flame grill. These are the kinds of meals you never want to end.

Not the perfect pairing for the dish but nice for sipping on beforehand, Château de nages rosé that I picked up at the SAQ this past weekend.

I'm Not Totally Useless – Really!

2011-06-30T19:19:00.004-04:00

It's nights like these where my confidence in the kitchen rises. And so does my love for my husband.

As I'm sure you've seen over the past couple years, I really don't cook. I would like to point out though, that although not perfect, my ability to present a plate or even manage in the kitchen, comes from countless hours of watching my husband. If you're ever wondering how to get your significant other into the kitchen, start them off slow. And make it really easy for them (they can't fail!) – little by little, they will learn.

Tonight my husband left me with a lovely surprise in the fridge. Fresh salmon cakes! Only they weren't quite ready to eat. Follow instructions below. The results were AMAZING!

Best Chicken Ever

2011-06-23T20:21:00.004-04:00

I've never been a big fan of chicken. It just seems to be so common, which is probably why I avoid it in restaurants. It wasn't until I met my husband that I actually fell in love with some chicken dishes. He really knew how to take something so boring and turn it into a true delight.

His specialty when it comes to chicken is his beer-up-the-butt recipe. But tonight, I think tonight that recipe had a little competition. The saltiness of the meat, crispness of the skin, and juices that literally squirted on my shirt when I cut into it all formed together to become the best piece of chicken I've ever had. Ok, the beer chicken still stands strong. But this one was amazing.

Fresh from Aubrey's, my husband started off brining a whole chicken in 1.5 cups water and 1 cup of kosher salt. This only needs about an hour but he did it for 3 or 4. Then he cut it into 8 pieces and covered it in oil and pepper.

Soak some wood chips for about half an hour and then put them loosely in some tinfoil, cut slits on the top and place them under the bbq grates. Get the barbecue started on high until it gets really hot and smoking (your backyard will smell like a spa), then turn off all burners except the one with the chips on it. Place the chicken as far away from the fire as you can, making sure the breast is farthest away (it'll get dry if not) and the thighs the closest. Leave on for an hour and a bit at about 300 degrees. Baste it with butter and thyme.

Your heart will melt at the first bite. Make sure to have an equally delicious side. Arugula with some blanched green beans and snow peas drizzled with olive oil, white balsamic, rock salt and chive flowers should do the trick!

A little piece of heaven

2011-06-19T17:34:00.003-04:00

Mmmmm. Chocolate ice cream sandwich with chunks of cherries from Edgar.

Looking for something to do this weekend?

2011-06-14T13:17:00.008-04:00

As long as the summer gods stay on our side this coming weekend, I can guarantee there won't be a lack of things to do in Ottawa. But if you're at a loss for something a little different from the norm, why not head out to Domaine Perrault? Only 20 minutes outside of Ottawa in Navan, this little gem is the perfect getaway treat.

A few weeks ago, my friend Holly initiated a visit to this neighbouring winery. And she, being a certified sommelier and wine lover, makes going on an adventure like this one that much more exciting because she knows all the right questions to ask. I learned so much in my 2 hours there. Holly's detailed recap on the visit can be found here. Bernard, Denis and Julie are the perfect hosts!

And yes, even though I've been, I want to return again. And again. I'm an avid cyclist who rewards myself with food. And this is the perfect spot to stop for a break. Pack a lunch and they will reward your trip out there with a delectable wine pairing. The perfect picnic! (I'm sure a beautiful summer drive out would be just as glorious.)

Here's a shot of the vines a few weeks ago. I'm excited to see how they've changed.

Must tries while you're there:

- Marilys Rosé - the perfect summer staple. I've gone through 4 bottles since my visit.

- Chardonnay

- Nectar des Neiges - a delicious dessert wine with tropical flavours

- Cabernet Sauvignon, Merlot, Sabrevois blend

And their absolute to-die-for Syrah reserve, that I don't think has been bottled yet, but if you get there and it has, it's a must.

Looking forward to the weekend! (yeah-yeah, still a few days away)

Siam Bistro

2011-05-29T18:02:00.009-04:00

The past few weeks I've been able to squeeze time out of my friend Marysol and I've been enjoying every second of it. Our last get-together was over dinner at Siam Bistro. A recommendation from another foodie, chrisonthego, is what brought us there.

My first impression as I walked in was that of surprise. The interior was much nicer than I expected. Long and narrow with warm orange-shaded walls, dimly lit and very inviting.

Knowing there would be some spice in some of our dishes, we started off ordering a bottle of Strewn Riesling Gewurztraminer.

We were off to a good start. Our first dish, Tood Mun Pla, 6 fried fish patties served with sweet and spicy cucumber sauce topped with a layer of crushed peanuts. The texture was a bit odd at first bite, but once the initial shock wore off our feelings for the dish grew fonder. They were perfectly fried, not too greasy, and the dipping sauce, which had the consistency of honey, was delightful. It took all of me not to lick the bowl clean.

Next up, Pad Thai. One of my favourite dishes in the world. Having heard such wonderful things I was very excited to try their version. Unfortunately this dish did not wow me. The noodles were a little overcooked, and although the flavours were nice, could have been slightly punchier. Nonetheless, we enjoyed our dish.

The Gang Ped Moo Pah, or what they call the ultimate hot Thai curry, was indeed that. Bursting with flavour and a wonderful amount of spice, this dish is a mound of white rice's best friend. Red and green peppers interlaced with wild boar soaked in this heavenly sauce.

We ended the entire meal with a delicious tea. We didn't know what they had brought us but we're convinced it was a verbena tea. So comforting.

Unfortunately towards the end of the evening, the quality of the service was reduced, ending with a request that we leave because they were closing. Still not quite finished our tea, or our wine for that matter, we surprisingly looked at each other and made our way towards the door. We had already paid our bill, and it was barely 30 minutes past closing time, with the last table having left only minutes before. But one particular woman was adamant to get us out of there.

I wished we were more than two, it would have allowed us to try more dishes. I guess it just means we'll have to go back some time. My hope is that, if I do, the Pad Thai will come back to surprise me, and that the service will jump back for a higher end result in my books. Apps range from $4.75 to $8.95 and mains $10.95 to $16.95.

Siam Bistro

1268 Wellington Street West, Ottawa

613-728-3111

It Doesn't Have to be Complicated to be Beautiful

2011-05-26T07:15:00.004-04:00

It's all in the presentation. No my husband did not make these grape leaves from scratch. Nor did he marinate the meat before throwing it on the barbecue. But what he did do is take that extra few minutes to prepare each plate just so. Leaving my mouth to water in anticipation.

The salad greens used as a bed for the pork skewers were drizzled in cucumber foam. Sounds fancy doesn't it? That light and complementary dressing was the result of a failed homemade tzatziki sauce (too much water from the cucumber). The second version however, was perfect, with tiny bits of fresh cucumber throughout.

A little feta, a few black olives, grilled red onion and voilà.

Black Cat Bistro

2011-05-23T11:00:00.003-04:00

$$$+

There's nothing quite like a little one-on-one with a great friend. Sure I love the social nights, getting to see lots of friends in one easy spot. But the conversations are never the same. They don't take as much time, the little details often left out to speed it up before moving on to the next person, and food, well food usually gets gobbled up between hello-kisses and handshakes.

I felt honoured that my wonderful friend Marysol, who has been literally buried in work, was able to take the time to sit back, relax, and enjoy a meal with me. And this turned out to be the perfect place to do so.

We decided to order appetizers and share our way through the marvellous flavours that were so unique to each dish. Each one was placed in perfect order before arriving at our table, starting with more mild and light dishes, and working our way to a jaw-dropping finale.

Light with a buttery texture, the albacore tuna tataki came out first – miso and lemongrass emulsion, cucumber, radish and jalapeno.

Next, the foie gras terrine. My best explanation for what I was experiencing would be the adult version of peanut butter and jam, only way more sinful. Sauternes, hazelnuts, sour cherry jam, cocoa nibs (oh yeah!) and apple butter.

I was surprised when this dish came next. Alberta bison carpaccio. Being a strong meat surrounded by pecorino, extra strong dijon, truffle oil and lemon, you would expect it to come out last. This dish was phenomenal.

And when we were served our final dish, smoked and charred octopus with olives, parmesan, smoked paprika mayo, tomatoes and spicy yuzu vinaigrette, it didn't take long to realize why this dish was saved for last. If you've never had a smoked and charred octopus, I would put this on the list of things to eat before you die. Add to that the smoked paprika mayo and OH. MY. GOD. If Marysol and I didn't truly like each other, I think there would have been a few swings to fight for the last bites of this one.

We had also ordered a side of their fries cooked in peanut oil but they forgot to bring them out. We will have to try again next time! First courses range from $9 to $17, mains from $20 to $33. Great service and atmosphere.

Black Cat Bistro

428 Preston Street, Ottawa

613-569-9998

Pulled Pork Tacos

2011-05-18T06:28:00.003-04:00

As a child, whenever my mother would announce she was making tacos for dinner, a wave of excitement would rush through me. I'm not sure if it was the take-out essence of the dish that got me going so much as the act of trying to stuff way too many ingredients into one crisp shell. Either way, today I still get very excited when served tacos.

I've upgraded my tastes though. Old El Paso seasoning does not exist in the Rachelle dictionary anymore. But tacos filled with homemade goodies, now there's something to get excited about!

My husband never ceases to wow me with his culinary ideas. Even some of the most simple dishes to make have the illusion of being complex. It's just a matter of taking the time. And I'm horrible at that. For this, he slow-cooked pork shoulder (tenderloin would be excellent), seasoned with salt and pepper, for 7 hours – until it shredded easily. After shredding, pour in some green salsa, enough to make it a bit saucy but not too much. Then season with cumin, chili powder, smoked paprika (makes a big difference), garlic and cumin seeds and let it sit one day before indulging. You can eat it right away, it's just better if it sits for a bit.

When stuffing your tacos, start with the pork and then work your way through your choice of favourite fresh veggies. We used classic tomatoes, lettuce and red onions. The other wow ingredient was a spicy corn relish – AMAZING, and went so beautifully with the pork.

Last but not least, I would normally go straight up with a heated crispy shell. But adding a soft, warm tortilla to the outside acts as a support blanket to the entire concoction, helping you keep everything together, even after over-stuffing. Serve with a spicy Mexican rice or on it's own.

Surviving a Meatless Weekend

2011-05-15T17:40:00.004-04:00

My very good friends Marc and Zoya just got back from 8 months in Vancouver. I'm always very excited to spend the weekend in Tremblant with them. Our time is always spent surrounded by delicious food and wine. Given the fact I hadn't seen them in so long, I was more excited than usual to get there. But with that excitement was also feelings of fear. Fear of the unknown. You see, during their stay in Vancouver, the two of them became vegans.

Now I have nothing against vegans. But Zoya has always been my best meat and cheese friend. Together we have indulged in so many amazing dishes, so many hearty meats paired with deep, luscious wines. And that's what we do when we spend time together. I did not know how this was going to go at all. And I was honestly scared.

Well, I'll tell you now, those feelings didn't last long at all. She still managed to wow me from start to finish with her outstanding culinary skills, now specialized in meatless territory.

Unfortunately I only got one photo to post. But I'm sure the descriptions below will be enough to allow your mind to paint the image for you.

Friday night we arrived to rolls of fresh, blanched collard greens filled with cashew sesame garlic gew, tapenade and sprouts. A spicy ginger mango chutney was served alongside for dipping. Wow!

Next, veggie pizza. A crisp, paper-thin dough slathered in tomato sauce served as a platform to rosemary wine marinated and barbecued zucchini, eggplant, sun-dried tomatoes, yellow peppers and fennel. Green onions, olives and artichokes were also tossed in. A delectable espelette chili oil was served alongside for drizzling.

The next morning, our egg-less breakfast was quickly forgotten with a millet and mushroom tourtière. This hearty pie was to-die-for. Earthy buckwheat crust filled with caramelized onions, millet and mushrooms. Parsley, rosemary, thyme and cinnamon were the culprits of the intense flavours coming out of this heavenly dish.

Dinner Saturday was my favourite food. Rice paper rolls and spicy, smooth peanut sauce and pad thai. Our protein coming from perfectly fried tofu. Zoya is a wing-it kind of cook and if I could have replicated her pad thai sauce, I'd make millions. Coriander, rice wine vinegar, chili, garlic, ginger, tamari and tamarind.

Before sending us off the next morning, she filled our bellies with a savoury breakfast. Homemade beans that she slow cooked in molasses all night (chunks of pork were replaced with slow cooked onions) and ploys. If you don't know what ploys are, they're like a pancake but not as sweet, much, much thinner, and cooked only on one side (it cooks through easily because they're so thin). They are quite popular in the Brayon communities of northern New Brunswick, which is how we got introduced to them. She wanted to serve them with molasses but was out so we went with maple syrup. The main ingredients in these are buckwheat flour and baking powder. So yummy!!

Thank you so much Zoya, once again you have totally outdone yourself! We've got some practicing to do for your visit to Ottawa.

Sidedoor

2011-05-08T10:57:00.011-04:00

$$$

Holy f*@&ing sh*t! Can I actually say that on here? I hope so, because it seemed to be the only thing that came out of my mouth after my first bite of each dish at this restaurant. My friends Gina, Teresa and Sue were with me to experience every single, must I say it, food-induced orgasm that night. It was awesome.

Our first drink was a bit slow to arrive but once it did, it was almost as though the entire restaurant froze around us and we were the only ones being served. Plate after plate, we were more and more impressed with not only the flavours of each dish, but also the thought that had to have been put behind each one.

We started off ordering the best wine on the list, Hart & McGarry's Napa Valley 2009 Cab Sauvignon. Earlier-on we were at Eighteen for a pre-dinner drink and the bartender highly recommended it. I'm so glad we went with his suggestion. And, without hesitation, that first bottle quickly turned into a second.

When faced with small plates, I find it difficult to stick to a reasonable amount of orders. Add to that an Asian flair and I'm a complete disaster. Luckily I had 3 other people at my table to help me get through. And for that reason, we managed to devour almost every option on the list. Ok, that may be a slight exaggeration, but I didn't leave wishing I had had more. Simply put, we pigged out!

It all started with a trio of tacos. That was the first order Sue made. With many taco options on the menu, I'm surprised the Chinese bbq pork was the only one that was ordered. They looked amazing, and the speed at which Sue gobbled them up confirmed my assumption. With hunger pangs now at ease, we took our time through each, easily shared dish that followed.

The green papaya salad with cashews, mint, Thai basil and crisp taro was our first love. We dove into this bird's nest of fresh yumminess, savouring every single bite.

Next up were the salt & pepper calamari with chili vinegar sauce. Lightly breaded and bursting with flavour, these were probably some of the best calamari I've ever had. The tingle of chili with each bite added that little je ne sais quoi.

The prawn dumplings with ginger and black vinegar took a back seat when the delicately crisp betal leave parcels of prawn arrived. We almost canceled everything and ordered more of these. Thank god we didn't though. The entire evening was filled with bite after bite of dishes from heaven.

The son-in-law egg with chili jam and fried shallots is a dish I probably wouldn't have ordered if it hadn't come so highly recommended (again from the bartender at Eighteen). But it is now something I would go back for in a second. Thank goodness we got one each or things could have turned ugly. Deliciously crispy on the outside, soft and runny inside.

Lightly fried uringii mushroom spring rolls were served with fresh Thai basil that we used as a blanket to wrap around them before dousing them in the nouc mam dipping sauce.

Both the lobster with fresh veg in green curry and braised oh-so-tender beef with Panaeng curry and roasted peanuts were jaw-droppingly flavoursome. Our eyes couldn't help but close with every single bite. And the mound of steamed jasmine rice served alongside was perfect for mopping up the sauces, making each dish last that much longer.

To ensure we got our greens in, a beautiful bowl of deep green sugar snap peas with miso and a light dusting of parmesan, and fiddleheads in a gloriously silky butter sauce and parm sprinkles were snacked on between dishes.

Finally, the white tuna sashimi with charred scallion, poblano chili, yuzu and fresh horseradish served as a palate cleanser before our dessert.

Beautiful as they were, I did not get a shot of the soft, sweet mini donuts. But trust me, a spot must be left open for these. Luckily I have a separate stomach especially for dessert. Cinnamon sugar, Olivia chocolate dip and white chocolate dip cranberry now all hold a very special place in my heart. And with sips of port in between became a sinful experience to say the least.

Since I've been there, I haven't stopped thinking about it. I need to get my husband to come with me next time so that he can understand the absolute pleasure I experienced that night. Having an evening filled with fantastic service, a warm relaxing atmosphere, dishes that are to-die-for and my best friends in the world is pure bliss for me. Only it gets sad when it ends.

Plates range from $5 to $28 each.

Sidedoor contemporary kitchen & bar

18 York Street, Ottawa

613-562-9331

A Taste of the Prairies – Live Cooking Demo and Tasting

2011-05-07T10:15:00.006-04:00

This past week I attended the Taste of the Prairies event. It was held in Le Salon of the NAC. My first thought – what a perfect room for this event. When they closed the doors, I looked around and couldn't believe how up-close and personal we were. It was awesome. I kind of felt like we were in each chef's kitchen and that they were cooking specifically for me. Kind of like the feeling I get when I sit at the island at home and watch my husband make dinner. Both chefs Alexander Svenne (from Manitoba) and Dan Walker (from Saskatchewan) were absolutely delightful, bringing us through the steps of their dishes with lots of laughs in between.

First up was Alexander. He's got a restaurant in Winnipeg called Bistro 7 1/4 that I'm totally going to visit my next time there. His pickerel cheek done two ways was delish. One fried, the other cured. Along with it, pickerel mousseline, white fish caviar, red beet borscht and horseradish crème fraîche.

Next, over to Dan of Weczeria Food & Wine in Saskatoon with his Saskatoon raised Wagyu rib eye. This melt-in-your-mouth piece of meat was to-die-for. Especially paired with the yummy caramelized red onion on top. Along with it, roast garlic potato.

Alexander returned to the spotlight with his red wine and rosemary cured elk loin, pickled radish, sweet nicky brown (brown sugar) braised elk shoulder, heavenly artichoke purée, sinful winter beer marinated crispy onion, pickled radish and rye caraway cracker. Wow. This was by far my favourite dish. Actually, both meat dishes were amazing. But this one, well, this one held a special place in my heart. (Sorry, no photo for this one. Rushing over from work left me without my camera so the photos were taken with my iphone, and the shot I had for this did not do it justice at all. The mental image in your head should do just fine!)

Back over to the fish, Dan served up a northern pike roe cake along with bright green peas and fresh pasta. The texture of this was so different. I can't say I've ever had roe as the main ingredient before, it usually takes a supporting role to something else. Nonetheless, it was great.

And finally, chef Michael Blackie ended the evening with a crispy baked hazelnut glutinous rice ball with a tarragon-cheesecake core. A sweet and savoury ball of goodness.

What a fabulous night. My glass never emptied of Pelee Island Pinot Noir, and I even got to chat with Danielle, chef Svenne's wife who is a marvelous woman.

Taste of the Prairies

National Arts Centre

Kelp Records Flea and Food Market

2011-05-05T22:25:00.004-04:00

If you haven't planned to attend this event, maybe this will change your mind:

- Murray Street (Steve Mitton) will be serving meat cones! (charcuterie cones)

- Whalesbone (Kate Klenavic): Giant beef tataki dumplings (sesame and miso marinated flank with pickled sunchoke and mango beet slaw stuffed inside a massive deep fried dumpling with soy lime sesame dipping sauce)

- Black Cat (Trish Larkin): Classic tacos de concinita pibil (slow cooked pulled pork with orange and achiote served in fresh corn tortillas with guacamole, salsa verde, salsa de arbol, cilantro and onions).

- Ryan Jansens (sous-chef Domus): Smoked beef tongue pastrami sandwiches

- Raw Sugar (Nadia Kharyati and mama): Stellar Lebanese standards along with some cakes and loaves including a gluten-free carrot option.

- Urban Element (Candice Butler): Flatbreads.

- Pascale's All Natural Ice Cream: Ice cream sandwiches from her brand new ice cream bike.

Saturday, May 7, 11am to 4pm

Dom Polski SPK - 379 Waverly

kelprecords.com

thewig.ca

Pipolinka Bakery

2011-05-03T12:42:00.005-04:00

My friend Phil and I biked to Wakefield and back this past weekend. And, as with every big bike ride, we needed a decent food break. Without that, what's the point? This little bakery is the perfect stop. The only problem is holding back so that you don't eat too much and feel uncomfortable for the ride back.

I especially love this place because of all their non-wheat alternatives, which can still be difficult to find. Take the sandwiches for example, old cheddar, herb chevre, house mayo, sautéed onions, roast garlic potato, lettuce and sprouts all on buckwheat kamut. They also carry traditional multigrain, fresh buns, spelt and all kinds of other yummy breads.

On this particular visit, I went with some rice paper shrimp rolls (big surprise) with a curry dipping sauce, and the clafoutis, a little mound filled with delicious ingredients like aged cheddar, leeks, pears, curry, onions, red peppers, eggs and cream. The top held a huge dollop of creamy yams, a slice of mango and 3 long chives for garnish. Phil went straight for the pastries, and before I could even see what he had ordered, it was gobbled up. Their pastry counter is quite delectable.

From homemade cookies, croissants, pizzas and oh-so-much more, you can't help but start salivating as soon as you walk in. There's nowhere to eat inside, but outside there are a few small tables and a large picnic table that basks in the sun.

They used to be at the entrance of town when you first came in. They've now expanded into a much larger, more accommodating building just off the main drag going up towards the Wakefield Mill.

Pipolinka

757 Riverside Drive, Wakefield QC

819-459-3961

Upcoming Yummy Food Events

2011-04-28T21:53:00.008-04:00

Almost every time I leave the city for some time, I come back appreciating it even more. And for many reasons. The main one of course, is food-related.

Take May for example. Looking through my calendar, in the first week alone, I've got 4 food-related events going on (and there were more available!). All are very exciting and I'm just counting down the days to each mouthwatering-good-time.

Ottawa Farmers’ Market

Need I say more? If this doesn't scream spring/summer, I don't know what does. May 1st is the first day of the Ottawa Farmers' market. Fresh, local yumminess.

Location: Lansdowne Park

Bon Appetit Ottawa

This Tuesday, May 3rd event is now sold out. And for good reason. The event is a food and wine-lovers dream, with over 90 restaurants and caterers and dozens of wineries and breweries, including Les Fougères, Courtyard, Fifth Town, Pelee Island, The Grange of Prince Edward and so many more. You can indulge until your heart's content for only $75. And that money does double-duty, both filling your tummy and funding local charities like the Boys and Girls Club, Harmony House, Youville Centre and so many more.

I attended for the first time last year and had a blast. If you didn't manage to get a ticket this year, I suggest you mark your calendar for next year as this is one event that shouldn't be missed.

Location: Aberdeen Pavilion, Lansdowne Park

A Taste of the Prairies

On Wednesday, May 4th, I'll be taking a more relaxed approach, sitting back and slowly salivating as I watch renowned Prairie chefs Alexander Svenne and Dan Walker demonstrate their signature culinary styles. I believe tickets are still available for this one, but surely not for long if it's anything like other events I've been to at the NAC and hosted by Chef Michael Blackie.

With dishes like Northern pike roe, Saskatoon raised Wagyu rib eye, pickerel cheek ceviche, red wine-rosemary cured elk loin and crispy baked hazelnut glutinous rice ball with a tarragon-cheesecake core, I'm certain I'll be leaving in awe.

And at only $75, I don't know anywhere else where you get a behind-the-scenes cooking view, 5-course tasting plates and wine. I can't wait!!

Location: NAC - 53 Elgin Street

Kelp Records Flea & Food Market

This is the first of its kind – with everything from gourmet foods (Black Cat, Pascale's and Whalesbone to name a few), to used clothes to records and more. Only $2 between 11am and 1pm and $5 after that on Saturday, May 7. You can even set up your own table for $25.

I've always enjoyed Kelp weekends, band after band after band, and mmmmmm memories of pulled pork sandwiches. This one's obviously going to be much bigger on the food side!

Location: Dom Polski SPK - 379 Waverly

The Tasting Room – St. Augustine

2011-04-26T17:45:00.003-04:00

$$$

We picked out this restaurant as our last dinner out in St. Augustine. Luckily we did so at the beginning of the week because I'm not sure we would have gotten a table if we had waited any longer to make the reservation.

St. Augustine doesn't have a ton of restaurants that step out from the norm of fried, generic, must I say it – tourist-trap eateries. This gem however, meets every single one of my expectations for an amazing night out. Whether you choose their dimly-lit, warm interior with live music, or their quaint and cozy patio, you're sure to have an exceptional experience. Being from Ottawa with only a small percent of warm patio days, we did opt for dining al fresco.

They have an insanely extensive wine list that could trap you for hours. But I decided that since this was a contemporary Spanish restaurant, the full page of Tempranillo's would be plenty to choose from. We went with the Beronia, Graciano and Mazuelo, 2005 – AMAZING.

Next the food. I love food. I love trying all different kinds of dishes. When faced with tapas, it takes all of me not to order every single dish listed. It's like they're little plates from heaven made specifically for me. These plates were about appetizer size, perfect for our party of four. Yay, more food!

We started off with some complimentary bread and oil for dipping. Then our first order, fresh ricotta and goat cheese terrine with Galician toasts. This dish came highly recommended by our server and oh my god, she was so right. Whipped melt-in-your-mouth cheese with a savoury center of sun-dried tomatoes and pesto.

Next the champinones al Jerez, mushrooms with sherry and garlic. This dish was a textural treat to have on the side but compared to all of the other plates that were served, lacked in flavour. The patatas bravas more than made up for it though. Bursting with flavour, these fried potato wedges with rosemary sea salt and spicy aioli were seriously some of the best potatoes I've ever had in my life. Last on the veg side of things, grilled asparagus cooked to perfection.

Up next, the salt cod fritters with garlic saffron aioli. So delectable I don't think I even stopped for a breath in between bites.

Our last two dishes made for a sinfully delicious end to the evening, pairing oh-so-perfectly with our second bottle of Tempranillo. Albondigas, deliciously tender and juicy lamb meatballs made with Moroccan spices and a lightly creamy, cumin cilantro dressing.

And the highlight of the dinner, paella Valenciana mixta – a combination of chicken, Spanish chorizo, fresh local seafood like clams, mussels, plump shrimp, red and yellow peppers, peas, garlic and regional rice all brought together beautifully with a tomato-saffron broth. YUM!

This meal was the best of our entire trip. And paired with outstanding service really made the entire experience one to remember. Earlier in the week we had stumbled upon their Tasting Room To Go Spanish deli where we indulged in some homemade salads on their patio for lunch. This second location also offers many varieties of meats, fresh baked breads and cheeses to take home, including the infamous ricotta and goat cheese terrine.

Another must-visit when in St. Augustine. Tapas prices range from $5.95 to $12.95, entrées between $16.95 and $33.95. They also do chefs tastings and wine pairings for both lunch and dinner.

The Tasting Room

25 Cuna Street

St. Augustine, Florida

904-810-2400

Tasting Room to Go

39.5 Cordova Street

St. Augustine, Florida

904-808-7202

Ann O’Malley’s – St. Augustine

2011-04-26T17:43:00.002-04:00

The only negative thing about going south this time of year is missing the playoffs. When in a small town like St. Augustine, the chances of catching a Montreal game are pretty slim. Yes, I'm a Habs fan. And my husband is a Sabres fan. One full week of what could make history, missed. I'm personally ok with trading sun for hockey. My husband, although hesitant, I believe is too. But imagine getting the best of both worlds?! It would be like a dream. And our dream came true the first day we arrived in St. Augustine.

Driving around, looking for parking, from the corner of my eye caught sight of it – a massive Buffalo Sabres flag hanging outside this quaint little pub. We immediately made a b-line for it after parking the car. John, the owner, assured us we could catch any hockey game inside, Buffalo, obviously taking over the big screen. Being the only bar in the county with the center ice package, this man has cleverly created a niche for all hockey fans.

John and his wife Sherri are the best hosts. We spent only 3 evenings with them and felt like we were home. This spot alone would bring us back to St. Augustine in a second. All hockey fans in the area congregate here. And for you Sabres fans, they've got Blue Light by the bottle (on tap is not far away), and Sunday nights they serve Beef on Weck. Oh, and if you are a Buffalo fan and wearing your colours, your first pint is on the house.

They also have many other great things going on nightly, live entertainment, specials, etc. Being an ex-navy officer, John offers 50% off food and drink for Military, EMT, Firefighter and Law Enforcement personnel on Monday nights.

Their menu, although very small, is made from the heart in front of your eyes. Great selection of yummy sandwiches and chips and my personal favourite, hot dogs with coleslaw – the perfect snack!

Ann O’Malley’s

23 Orange Street

St. Augustine, Florida

904-825-4040

The Gifted Cork – St. Augustine

2011-04-24T13:09:00.004-04:00

My husband and I just got home from a week-long getaway to St. Augustine, Florida. My parents go there every year for a month so it was the perfect opportunity to explore a new town. Not to mention enjoy 30º + weather and beautiful sunshine. My next few posts will be on the places that stood out the most to us and would more than highly recommend them if you are ever in the area. They are a must.

We stumbled upon this boutique one afternoon when we were walking the cobblestone streets in the historical district. It's a charming little shop with unique wine-related gifts and over 300 wine labels from various countries. It's obvious the wines are carefully picked as the selection is extraordinary and left me wishing I could bring home one of everything. The woman who owns it (I unfortunately didn't get her name), is absolutely delightful and ensures your experience with her store, and her wine, are unmatched.

On our first visit, we left with a few bottles, but not before doing her famous afternoon wine tasting. For a mere $5, you get to try 4 of her 8 wines showcased for that particular week. Each week is a different country, and we just happened on her USA week. She also focuses on price, featuring only wines under $20 for the tasting. Believe it or not, in this flight we had an Oregon Pinot Noir! Another that hit the spot was an old vine Zin from Lodi called Predator (I personally loved this wine with it's bacon-like flavours).

A few days later we brought my parents to experience the same hospitality and friendliness we had chanced upon. They were seriously blown away. We went through all 8 of her wines and even got to try a few new ones she was considering getting for her shop. Some little nibbles to cleanse the palate, complementary dark chocolate and free wine glasses left us in awe at the hour we had just spent. My father left with some more wine, even one he did not try, but at this point trusted she knew what he liked and went with her recommendation.

Again, if you're ever in the area, this is one place you can't skip. And if you can't make it to St. Augustine, they do sell online.

The Gifted Cork

64-A Hypolita Street

St. Augustine, Florida

904-810-1083

Aiyara Thai Cuisine

2011-04-16T09:47:00.004-04:00

Woohoo! Another little gem in my work day neck of the woods. Tucked away in a little strip mall, you wouldn't guess what delicious food lurks inside unless someone told you. My co-worker Scott introduced me to it after having gone for an employee's 20 year anniversary.

One of my favourite things about the menu was that they had rice paper shrimp rolls in their appetizer section. You know you're going to start your meal off well when it kicks off with these yummy delights. They've also got a great lunch menu that includes the perfect size serving of pad thai. I of course went with that. And although the lunch menu dishes came with a soup, I still added the shrimp rolls to the mix.

Pad thai was a bit too saucy but ingredients were fresh, very tasty and service super quick for lunch. Apps range from $4.50 to $8.50 and mains $9.95 to $14.50. Lunch menu prices $8.95 to $10.95.

Aiyara Thai Cuisine

1590 Walkley Rd, Ottawa

613-562-1703

Short Ribs Braised in Coffee Ancho Chile Sauce

2011-04-09T11:53:00.004-04:00

If these ingredients aren't a match made in heaven, I don't know what is. Ancho chiles, chipotle chiles in adobo, maple syrup and yes, you got it, coffee. Absolutely divine. If you like a bit of spice in your life, and a flavour like you've never experienced before, this dish is for you.

My husband pulled the recipe off epicurious. In my wine and food pairing class we had to come up with the perfect pairing. Ralph and Carol, the wonderful couple I was grouped with and I ended up with a beef short rib and Châteauneuf-du-Pape pairing that was out of this world. But the exercises that got us to it included mixing in a spicier concoction, one that was so delicious my husband just had to make it again. Luckily I had bought a ton of short ribs from Aubrey's so all the ingredients were just sitting there waiting to happen.

A little polenta and arugula on the side and you're ready to go.

Dragon’s Breath Blue

2011-04-03T21:20:00.005-04:00

My friend Lara recently made a trip home to Nova Scotia. Lucky me, she decided to bring me back a souvenir!

This decadent surface ripened blue cheese is to-die-for. It comes wrapped in a wax cocoon – simply slice off the top to reveal the yumminess inside (best Kinder egg I've ever seen!). The texture goes from crumbly to creamy the second it hits your mouth. Although delicious on it's own or with baguette, I can also see it being the missing ingredient on a meaty bison burger.

That Dutchman's Cheese Farm really knows how to make a killer blue! Does anyone know if I can get this stuff in Ottawa??

Hinterland Love

2011-03-29T18:03:00.005-04:00

Last fall was my first time in Prince Edward County. I spent three days jumping from winery to winery, restaurant to restaurant. I was in heaven tasting all the different wines in the area. And as a result, my husband and I left with many cases of wine.

Over the winter months, we consumed a lot of that wine. So when a friend announced a 40th birthday weekend in the county, I was ecstatic! Not only would we have a great weekend away with friends, but also an opportunity to refill our cellar (my cellar being a tiny space on the wall in the basement) with the wines we fell in love with.

With summer coming, the go-to winery for me was Hinterland. Marysol introduced me to their rosé last summer (that's when I first fell in love). This orangy-pink delight is made with 90% Pinot Noir and 10% Chardonnay. It's the perfect way to start an evening with your closest friends. They sold out of the 2007 but I picked up some of the 2008. Even though it still needed another month in the bottle, the few sips I had got me salivating for more.

I also picked up a bunch of the Whitecap. Last fall I had bought 2 bottles and regretted it. I should have gotten way more. I am a huge Prosecco fan and this is their version. Love it. It's great with finger foods before a meal and fantastic on it's own.

One I hadn't tried before was the Ancestral. It's made from Gamay Noir grapes, is slightly sweet and has a lovely raspberry/strawberry taste. A great summer afternoon in the sun wine.

I'm surprised more Ottawa restaurants don't carry Hinterland. Their Toronto list is quite extensive. Brookstreet Hotel is the only one here. Although I can see the Whitecap going beautifully with oysters from the Whalesbone. The rosé with seared tuna (drool). Ok, I think I have to go pour myself a drink...

Hinterland

1258 Closson Road, RR#1

Hillier, Ontario

613-921-7003

Tennessy Willems

2011-03-19T11:18:00.008-04:00

$$+

With all the hype around this new restaurant, it didn't take much convincing from our friends Mark and Stacey to get us to join them for dinner at Tennessy Willems. I've never been a huge pizza person, but give me a paper thin crust from a wood burning oven and some interesting toppings and I'm in.

It was much smaller inside than I imagined, and the lights a bit brighter. Tables and walls lacking in character, but once your food is in front of you, your surroundings vanish. Between the four of us we shared 2 apps – the mackerel plate and the house salad.

The mackerel plate was done up using the Whalesbone's delicious smoked mackerel, apple beet slaw, lemon crème fraîche and some homemade bread. We savoured every bite, this plate being one of my favourite of the evening.

The house salad was mixture of peppery arugula, yummy wood oven roasted wild mushrooms and shavings of Grana Padano parm in a mild maple and sherry vinaigrette.

They have a few mains on the menu that are not pizza, but when in Rome... We shared 3. My husband says he judges a pizza place on their Margherita, and this one passed the test with it's savoury fire roasted tomato sauce, fiore di latte mozzarella and fresh basil.

The second pizza we decided to go with was the duck confit with caramelized onion, white truffle oil, melt-in-your-mouth Riopelle cheese and rich duck confit. A great pie to share, but I don't think I could do a whole one to myself.

Our third pizza was a toss up between the wild boar and the chorizo. I beat Mark at rock-paper-scissors, bringing my choice of wild boar to the table. I think this one could have used some form of sauce on the base because it was quite dry. But the mouthwatering boar sausage made up for it – I just wished there was more of it it was so good! Other delectable ingredients on this one included caramelized apple, heavenly sage that went so beautifully with everything, roasted garlic and sharp cheddar.

Service good, apps ranging from $10 to $12 and mains $15 to $18.

Tennessy Willems

1082 Wellington Street Ottawa

613-722-0000

Trio Lounge

2011-03-12T13:52:00.006-05:00

$$+

Had to check this place out after reading so many great reviews.

This cozy little restaurant has got relaxing Friday evening written all over it. With it's wall lined with comfy seats and dim lighting, if you're lucky enough to get a spot, you won't want to leave. And their menu makes it easy to just sit back and slowly eat and drink your night away.

At first glance the menu looks small, and you would expect it to be easy to choose from the list of delectable small plates. Not so. There are many dishes to opt for, which leaves you with that feeling of wishing you had a stomach large enough to try everything. Which of course, reduces the time between then and your next return.

As I sipped away at my Cab-Tempranillo, engaging in conversation, one by one our plates came out.

First, a rich mushroom tapenade with truffle and sprinkles of micro-greens served on baguette toast. The conversation ended at this point as my friend Amy and I savoured each bite.

Next, mouthwatering lamb mint balls with a Moroccan yogurt and a handfull of fresh micro-greens. After dousing my first few bites in this lovely, light sauce, I had to pull back in order to save some for the last few meaty bits.

And finally, a generous cheese board with creamy Soeur Angèle, made from both goat and cow's milk, Mont Jacob, so flavourful and yummy, and my new favourite sheep cheese, Manchego – absolutely divine. The charming platter was dotted with bright red dried cranberries and flower petals. And the savoury red pepper sauce and homemade pesto completed each bite of cheese on the perfectly crisp baguette toasts.

I've already planned what I'm going to order during my next visit – the baked cheese sandwich with house ketchup (which came highly recommended by a friend) and braised Malaysian pork belly steak. Yum!

Prices very reasonable, between $4 and $14 and good service. Music selection is also fantastic. They don't take reservations so make sure to show up early.

Trio Lounge

307 Richmond Rd Ottawa

613-722-3887

Braised Beef Short Ribs

2011-03-06T11:53:00.001-05:00

My friend Sue hooked us up with a local farmer who was taking orders for some of her yummy beef. We jumped on the opportunity. (They don't have a web site but send me a note if you'd like contact info.) We ordered the meat back in December and picked everything up late January.

Ahhh, a freezer full of delicious meat. I can't think of anything more wonderful. Well, except maybe the results of having this meat. Which is this dish right here – straight from comfort-food-heaven. Goodbye cold, wet days, hello soul-warming goodness.

After hours in the slow-cooker, the meat had already fallen off the bone. Every tender morsel melted in my mouth before my teeth even had time to sink into it. Nothing can compare to good beef. And once you go there once, you're in for life.

Sides for this dish are equally amazing. Unlike most slow-cooker meals where you throw everything into the pot and leave it, this one requires a lot of time for the accompanying veg. My husband was in the kitchen much longer than usual. I will say this though, every second was so worth it. Carrots and mushrooms cooked to perfection along with heavenly pearl onions and thick crisp bacon, all doused in a mouthwatering jus. The base for all of this was a whipped blanket of celery root – A-MA-ZING.

With a rich red wine by your side, this would be the perfect Saturday night dinner for your closest friends. Get the full recipe here on epicurious.

Pan Seared Fois Gras

2011-02-27T12:29:00.003-05:00

Living in Ottawa has made it pretty easy to get great food to cook with. From our wonderful butchers carrying the best of local meat, to farms delivering fresh veggies to your door, it's very easy to eat well. On those occasions where you want to step it up a little, there are plenty of specialty stores in the area where you can find everything you need. There's even a website based out of Montreal called Ogourmet that offers delectable treats such as this fois gras available to ship within one business day.

My husband seared this sinful, silky treat to perfection. Beneath it, layers of peppery arugula drizzled in balsamic and oil, toasted hazelnuts and earthy brown rice infused with garlic and mixed with chunks of meaty shiitake mushrooms.

And if that wasn't decadent enough, every rich bite was chased with a refreshing and sweet wine from Prince Edward County – Exultet Estates 2009 Dolce Ghiacciato.

$12 In – Shanghai

2011-02-25T23:04:00.005-05:00

Wow, I was starting to think I'd never post another tip jar submission ever. It's been a very long time – thankfully. But tonight, well, tonight could not go unnoticed.

We used to go to Shanghai quite often. I've always really enjoyed it there. My favourite dishes – Shanghai dumplings, pad thai, and coconut curry shrimp. I don't know what happened tonight though, food was good as usual, service – non-existent.

- 20 minutes+ before getting our first drink, 1 hour for the app, another hour for the main (some apps didn't even come with the others and snuck their way in just before the main), over an hour for the bill.

- My friend got the wrong app, and my husband got the wrong main. Unfortunately at this point he was so hungry he couldn't bare the thought of waiting another hour for a new dish so ate the ginger beef he was served. Oh, and he's really not a fan of ginger.

- Our server spilled my friend's beer into his dinner. Her response: “Oh, now it's going to taste like beer. Do you want me to do something about that?” Nothing was done.

My friend Gina said it beautifully – there's a way to give bad service well (having been in the industry). A few apologies, even a fake excuse, anything would have made me feel somewhat better. But she was clueless. And I don't think she had any idea that anything was going wrong.

To make matters worse, after about 40 minutes of waiting for our bill, even after having asked our server to bring it, approximately 50 people piled through the doors in about 10 minutes. Our chances of getting a bill now were hopeless. Another 20 minutes or more go by. We shuffle through the people to get to the bar, begging for our bill. No success, Don who was working behind the bar had to get the bill from our server. We waited some more, and the live act that had just started (a strip spelling bee) began. His first words: “I know there's still people eating here - so you should finish and leave.” Oh trust me, we want to! We wanted to an hour ago. We finally got our bill, our server still with no idea anything was even wrong, no apology, nothing.

I don't think the evening could have ended any more poorly. So sad. I really did used to love this place. So there you have it, $12 tip now in my empty little jar, waiting patiently for the next outing we have with impeccable service!

Side note: if you have an event going on that's going to box in your guests and pretty much reduce the service to nothing, warn them when they call for a reservation – at least.

Shanghai

651 Somerset Street West

Ottawa, Ontario

613-233-4001

Cake Heaven

2011-02-21T14:08:00.004-05:00

Teresa does it again! Blowing us all away with her side talent as specialty cake maker. No party is complete without one of her jaw-dropping creations. Maybe it's because there were 3 birthdays tied into these cakes – whatever the reason, these ones seemed to raise the bar immensely.

After hours of laboring away, 8 separate cakes molds and detailed frosting like I've never seen before, Teresa proudly delivered the best cakes ever. Layers of either chocolate or white moist cake separated by velvety frosting. The crowd that piled into our dining room to break into these were, to say the least, trembling with excitement as they patiently waited for their slice of sweetness. Some on the other hand, couldn't contain themselves and dove in with two hands (you know who you are!)

Thanks so much Teresa! Birthdays would not be birthdays without you!

Pork Belly with Onion and Peanut Relish

2011-02-17T21:19:00.003-05:00

My husband's first pork belly dinner. And what a way to dive in! Flavours of coriander, star-anise, kaffir lime, cinnamon and chili flakes offered an explosion of unique flavours that you don't often get to experience together. Such an exceptional way to cook this sinful meat. I especially loved the peanut relish, amazing.

Of course, it probably won't surprise you that the recipe was taken from Jamie Oliver's magazine. But this wasn't one of his recipes, in fact, it was a feature about chef Lance Edwards, of Sauce, a small traveling circus restaurant. So after the exhilarating show, guests can enjoy a 3-course dinner. My husband cooked two of those dishes, the other being the Asparagus pâté app. You really can't do one without the other. They're both to-die-for.

Asparagus Pâté

What you’ll need

3 bunches of asparagus, blanched

3 tbs clotted cream

What to do

Blend ingredients together. If you can find it, add in 1 tsp spicy chilli strawberry jam and then season with salt and pepper to taste before giving it one last whizz. Serve with your favourite crackers or bread.

Pork Belly with Onion & Peanut Relish

What you’ll need

1 tbs coriander seeds

10 black peppercorns

5 star-anise

4 kaffir lime leaves

2 cinnamon sticks

1.5kg pork belly boned with skin scored

1/2 tsp crushed chili flakes

1 tbs olive oil

boiled potatoes and greens, to serve

For the onion & peanut relish

2 garlic cloves, finely chopped

1 red chili, finely chopped

4 large shallots, finely chopped

2 tbs sugar

3 tbs unsalted peeled peanuts

1/2 tsp ground coriander

1tbs each soy sauce and sesame oil

juice of 1 lime

handful of chopped fresh coriander

What to do

In a food processor, blitz the coriander seeds with 2tbs of sea salt and peppercorns. Add the remaining spices and blitz until fairly fine.

Put three-quarters of the spice mix in a roasting tin and place the pork on top skin-side down. Add the water to come halfway up the pork. Bring to a boil on top of the stove then turn down and simmer, uncovered, for 20 minutes. Take the tin off the heat, then remove the pork and pat dry with a tea towel or kitchen paper, brushing off the spice mix. Cover with a baking sheet and sit a heavy object on top to flatten the pork. Leave for 1-2 hours in the fridge.

Preheat oven to 425. Add the chili and olive oil to the remaining spice mix and rub it over the pork skin. Put on a rack in a roasting tin and roast for 20 minutes, then turn down to 350 for 1.5 hours. Remove and rest for 10 minutes.

Meanwhile, over low heat, sweat down garlic, chili and shallots. Add the sugar and let the mixture caramelize a bit. Add the peanuts and ground coriander and mix well. Remove from heat and add the soy, sesame oil and lime juice and stir until combined. Add the coriander before serving with the pork, some potatoes and veg.

YUM!

Cookie Monster Cupcakes

2011-02-08T20:22:00.007-05:00

Over the past two months I've been having a serious debate in my head about whether or not I should continue blogging. Not because I haven't been eating wonderfully, just that I honestly haven't been feeling quite as passionate about the writing part. My day job has been draining me, and no matter how wonderful dinner is when I get home, I just don't have the energy to finish it off with a post.

But the more I thought about it, the more I thought about the wonderful relationships I've made over the past couple of years, some of those blossoming into friendships that I'm sure will last a lifetime. This blog has brought me so much more than a place to go back and drool over past meals. Do I really want to close the door on something that has brought me so much joy? Not to mention the many culinary experiences that I would never have had the opportunity to be a part of otherwise. And well, the final answer was no, I'm not ready to close this chapter.

I may not post as often as I used to, but rest assured that when something is worth telling you about, you will know. Which brings me to the final straw on what helped in my decision-making – something that reminded me about how excited food gets me – something that brought the passion back and that could not go unshared. I screamed out loud when they were revealed – COOKIE MONSTER CUPCAKES!

Have you ever seen anything so beautiful?? Not only do I adore Cookie Monster, I can also relate to him as I have an obsession with chocolate chip cookies. Bring that all together into a cupcake and, well, let's just say I still get tears of joy when I look at these photos.

Look at him! Look at the details of his sweet blue fur, his googly eyes so giddy with excitement because of the homemade chocolate chip cookie jammed in his mouth! I know exactly how he feels because my eyes did the same thing when I ate him. Teresa, thank you so much for making my day with these! They were THE BEST!

And thank you to all the other foodies and bloggers who have become such a huge part of my life. This whole experience would not be the same without you.

Pickled Goodness

2011-02-05T18:17:00.004-05:00

Back in November we had a little dinner party in honour of a visiting friend. Carolyn, a woman I met through my friend Gina, is a wonderful and super fun person. But I think where we really hit it off was through our similar interest in food. Knowing how much my husband and I enjoy food-related gifts, when she took it upon herself to send us a thank you for the dinner, she put a lot of thought into surprising us with something both local and homemade.

After considering all her options, she picked out the best of the best pickled goodies made by friends and family. And all of it coming out of their backyard gardens!

• Her mother's corn relish, beets and cucumber relish

• Her sister-in-law's bread & butter pickles

• Her good friend Loretta's giardiniera

Although a thank you gift was definitely not necessary, now that I've dipped into these delectable gems, I can say how excited I am that she took the time to do this for us. Yum-ola!!

Thank you so much Carolyn, and please thank all the wonderful people who poured their hearts into these yummy treats.

Tuna and Brussels Sprouts

2011-01-31T20:39:00.002-05:00

Nothing quite compares to the quality of the Whalesbone's tuna. And nothing compares to how my husband prepares it! This soft textured meat was perfectly seared and topped with the most decadent chive oil (pureed chives, olive oil, salt and a touch of honey). The combination was magical, mild enough to not overpower the tuna, but oh-so-tasty. We even saved the leftovers for salad later in the week. YUM.

Brown rice with garlic and olive oil and roasted brussels sprouts were the perfect sides.

1st Ever Canadian Culinary Chefs Event

2011-01-29T10:08:00.013-05:00

There's been a lot of mixed reviews going around about the most recent culinary event here in Ottawa – Celebrity Chefs at the NAC. And although many of us have chosen to look at the brighter side of things, the negative comments still seem to be lurking in the background. Does that mean that those who enjoyed themselves have poor taste? Absolutely not. Just because you like the colour red doesn't mean that I like the colour red. Luckily there are enough different personalities in the world that we don't all have to like the same things. But we do tend to stick around those people who have similar likes. They bring us joy. And you'll see at the end of this post, there are quite a few people here in Ottawa that share these likes and bring me joy.

Which is why, in this case, i'm proud to be associated with the positive side. Life's too short to dwell on the negative. When I started my blog, it was because I had such an amazing food experience that I just had to shout it out for everyone to hear. And I've continued with that passion since. Have I had any negative food experiences since then? Of course. Are they worth my time? Definitely not. Re-living a good food experience and being able to come back to it again and again is what keeps me going. Why would I waste my spare time, my “me” time, complaining? There are also some experiences that have a mix of both good and not so good. That's where I'll make a quick mention of the misses, and then focus on the hits. The things that truly made me happy. This post is the perfect example of that. I don't dismiss the things that could be improved, but I'm sure going to remember the things that made me smile.

Walking into the NAC last Monday afternoon, I had no idea what to expect of the rest of my day. I had missed the morning portion of the demonstrations due to some work requirements. But in the end was fine with only attending half – I have a hard time sitting down for too long so half a day was the perfect amount of time. In fact, I would almost recommend they break the day in two or even 4 segments next year so people could pick and choose the portions they want to attend. A full day can be long. Especially if you're sitting there drooling over a new plate every hour. Pure torture.

Ray Bear of MIX in Halifax along with Clifford Lyness of Perspectives were the first post-lunch duo. My eyes grew wide as I watched chef Bear prepare one of my favourite things in the world – lobster. In fact, he brought in 230lbs of it! I even got to try a generous morsel once the plate was complete. Mmmmm buttery lobster tail. Heaven. I must admit, trying one of the hundreds of dishes being plated in the evening can't compare to getting it fresh off the stage.

Next up were the chefs I was paired with for the event. Brad Long from Café Belong in Toronto, and the only female chef of the day, the beautiful Charlotte Langley of the Whalesbone. They were a great pair – both so passionate about what we eat. Food is fuel, it is medicine and it brings families together. And then of course, where we get our food – sustainable, organic. They made us think about where and how animals are raised. Did they have a life before you took it away? “It seems only fair if I'm going to take that for me, I should give it something.” Brad said.

The food in their dish was as impressive as their passions, smoked shiitake, done on a stove top using alder wood, fried oysters that came from 3 days of breading, black herring caviar, quinoa, scarlet runner beans and plump Lake Erie walleye. See the end of this post for full recipe details.

David Rocco of Dolce Vita in Toronto and Cesare Santaguida of Vittoria Trattoria followed. And I grew a huge respect for chef Santaguida during this performance. While chef Rocco kept the audience entertained with his charm, chef Santaguida worked away tirelessly at the dish.

I was most impressed with the scallops being seared on a block of sea salt. Yum!!

At the very end when chef Rocco began approaching my friend Lynne and I, my heart stopped (no, not at him, at his plate!) A personal delivery of beet risotto, crispy pig cheek, seared scallop and Granny smith slaw. I don't think we even took a moment to breathe before digging into this magnificent plate.

Finally chefs Michael Lyon of Hotel Eldorado in Kelowna and Michael Blackie of the NAC. I have to commend chef Blackie for his efforts in pulling this all together. They closed the event with a bang, including sabering a bottle of champagne. I imagine that after weeks of preparation, to get to the end of a successful day must be liberating.

And although the entire segment wasn't solely about cooking, the portion that was was enough for us to realize that these chefs are too, only human. In fact, I spoke to a gentleman in the audience after the show who commented on chef Blackie's miss with the crisp potato wrapped sweetgrass cold smoked Charlevoix veal: “We try these at home and it doesn't always work out. It's nice to see that these guys aren't perfect and that they too have things that don't always work out exactly as planned.”

For a first-time event with a less-than-professional host, my overall feeling is that this was a big success. I was hugely entertained, laughed a lot, got to know some of my favourite chefs on a more personal level and then ended the night eating delicious food and chatting with friends. The timeslot given to each chef was respected and the amount of work involved in the prep before the show was insane (picture yourself ordering 60lbs of scallops for an event only to find out there are none available!). Not to mention that this was a fundraiser! Yes, some of the lineups were very long, but that's to be expected when you're pulling in hundreds of food-fans. But there was no ridiculous time limit, so you could chat and sip your wine while you waited. No pressure.

On the food blogging side of things, I think chef Blackie made the right decision in going with local food bloggers to get the word out. When a foodie has the opportunity to attend a culinary event, there is a risk of them dissolving into a puddle of enthusiasm. What did you think would happen with a group of food fanatics surrounded by delicious food!? If there's one thing we have in common – we adore food, and we're not going to hide it.

For more food-enthusiastic posts on the event, check out these fantastic sites:

If music be the food of love, play on

And for the mouthwatering recipe from the Langley-Belong duo:

Shiitake poached pickerel, beurre noisette, dressed grains and greens with crispy crème fraîche oyster

Brown Butter Vinaigrette

Ingredients

1 lb. Salted Butter

1 medium Shallot finely diced

1 tsp. Mustard (Dijon or any but ballpark yellow, please)

1 tbsp Honey (raw is best or unpasteurized next best)

4 - 5 oz. Cider Vinegar (start with less and work up to balance)

Salt to taste

Method

Melt the butter in a medium sauce pot until the butter foams, falls and the solids begin to brown. This process can vary from butter to butter and non-salted or cultured butters will perform differently and give slightly different results but can still be used none-the-less. Don’t walk away from this process as it may take a few minutes for the butter to melt, foam and fall but once it starts browning it will be all over in a matter of seconds – if you go too far it will burn and turn the butter black – that can be used for other dishes but for this recipe get it off the fire and out of the pot before it burns.

When it begins to brown you can not only see this happening in the pot but you can also smell the distinct hazelnut aroma that makes it so appealing to go through all this fuss.

As it fully browns, remove from heat and immediately pass through a fine strainer into a medium sized bowl containing the shallots. The hot butter poured over the raw shallots will cause them to lightly cook (the liquid will boil immediately as the butter is several hundred degrees) so they will foam up – beware not to do this too quickly or it will foam over the top of the bowl.

When this has cooled a little (5 minutes or so), add the remaining ingredients and season to taste. It is certainly possible that you may need to adjust the acid (vinegar) and the salt to find the best balance.

This vinaigrette can be stored in the fridge but the butter will solidify again so it must be warmed slightly or left at room temperature before use and it also must be firmly shaken or stirred before each use.

Smoked Shiitake Broth

5 Lbs Firm Shitake Mushrooms

1 Head Celery

Fresh bay Leaves

1 Large Spanish Onions

2 Cloves Garlic

Lemon Peel of 2 Lemons

Any Bacon Scraps that you have kicking around

2 cups White Wine

aromatics of your choice ( thyme/rosemary etc)

4 Cups Woodchips

Soak woodchips for at least 20 minutes in cold water. Using a metal container that you don’t mind ruining from smoke, place chips in it. Using medium heat, get the smoke going in the container. Add a rack overtop and place mushrooms in nice neat rows. You don’t want to overcrowd. Do a few batches. Cover and let smoke till you have reached the desired smokey level ( I prefer mild smoke).

Start by cooking Bacon scraps in pot, add Onions/Garlic/Celery/Lemon/ bay leaves and chosen aromatics. Deglaze with white wine, add Mushrooms and Water and simmer very tenderly until

you have achieved a nice flavour. I tend to taste as I go along. Strain through a fine strainer and use right away or let it sit overnight in fridge to deepen its flavour.

Can be used for soup base, poaching fish or vegetable etc.

Play Food and Wine

2011-01-22T09:33:00.005-05:00

I love eating late, midnight barbecues, 11pm dinner parties, 4-main-course-days (one time my husband and I were in Buffalo and on our first day had breakfast, lunch, dinner out before the hockey game, and then another full dinner complete with a bottle of wine at 1am – how brilliant is that!?).

One thing we've always found Ottawa to be lacking in is places to go for a meal late at night. More recently though, that seems to be changing. Play offers that luxury. I went recently with my friends Teresa and Gina. They serve until midnight, and possibly later if people are still ordering. My last plate was requested five minutes to – so awesome. I will make a note though, the website states 11:45pm on Fridays and Saturdays.

Beets rarely make it past me. Even though I eat them often with the traditional goat cheese and toasted pecans, I somehow refuse to get bored of them. Pickled onion and truffled-leek made this variation extra special. And the perfect starter.

Next, charred squid, white beans, wilted spinach, melt-in-your-mouth ricotta and fennel.

The Digby scallops were also a winner, complete with orange, ginger, celeriac and mushroom.

While Teresa savoured every bite of her catfish taco and shaved brussels sprouts, my mouth watered with every bite of my beef tartare, dijon, capers and bacon aioli.

A delicious Zinfandel guided us through each plate and impeccable service made the night, simply put, perfect. Prices reasonable with small plates ranging from $4 to $16.

Play Food and Wine

1 York Street

Ottawa, ON

613-667-9207

Interview with Chef Charlotte Langley for the Canadian Celebrity Chefs Event

2011-01-18T13:26:00.008-05:00

I'm now counting down the days to the big celebrity chefs event going on at the NAC Monday, January 24. I love food so much that being able to try many different dishes is a total sensory overload for me that I just can't get enough of. Kind of like a drug, a really good drug.

Looking over the delicious menu makes my heart race. Try it for yourself, if your mouth doesn't start to water, then I'm going to make the assumption that you are just not human. Perhaps even a robot.

Transverse Nova Scotia sea bass crispy seared | citrus cured cool fennel + citrus salad | warm gold beet puree + hay brown butter | dulse and beetroot coulis | applewood smoked mussel bridge done by Norm Aitken (Juniper) and Michael Howell (Tempest).

Oyster | honey flavor roasted foie gras terrine | marrow bones + chardonnay vinaigrette | bacon foam done by Marc Lepine (Atelier) and Mathieu Cloutier (Kitchen Galerie).

Shiitake poached pickerel | beurre noissette | dressed grains + greens | Crispy crème fraiche oyster done by Charlotte Langley (Whalesbone) and Brad Long (Café Belong).

Sweet grass cold smoked Charlevoix veal | crisp potato girdle | Clarmell on the Rideau feta + sage infused retention firecracker spotted prawn crisp | Cloud Horse mead-lychee sting done by Michael Blackie (NAC) and Michael Lyon (Hotel Eldorado).

Poached Atlantic lobster | Bridge sparkling wine beurre blanc Le Coprin mushrooms | sweetbreads with candied fennel corn flan, water cress sprouts | black olive purée done by Clifford Lyness (Perspectives) and Ray Bear (MIX).

Drunken squab + Newfie screech | tatin of sunchokes | foie gras crepinette done by Michael Moffatt (Beckta) and Anthony Walsh (Canoe).

Beet risotto | crispy pig cheek | seared Qualicum beach scallop | Granny smith slaw done by Cesare Santaguida (Vittoria Trattoria) and David Rocco (Dolce Vita).

North country bison hash | Quebec goat cheese + cauliflower ravioli Preserved lemon + rendered bacon hollandaise | ancho chili plum gastrique done by Robyn Bowen (Empire Grill) and Paul Rogalski (ROUGE).

Oh, and did I mention each of these will be paired with the perfect wine?

When I interviewed Charlotte Langley recently, I actually drooled a little bit when she started talking about ingredients and describing her plate for the event. This woman's passion for food is obvious, both through discussion as well as in the kitchen. I've been a fan of the Whalesbone and Charlotte's cooking for a long time – that end result that I savour so much can only come from someone who truly loves what they do. And she does. Chatting with her was a real treat and allowed me to get to know that amazing person hiding behind the kitchen divider at the restaurant.

Brad Long (left) who is paired with Charlotte Langley (right) for the Canadian Celebrity Chefs Event food demonstrations.

When did you know you wanted to be a chef?

I liked to cook so I decided to apply to culinary school and was accepted with a scholarship in PEI. During my first year, I was doing really well, my marks were good and I thought this seemed like a fun career. It seemed easy. But by the second year I realized it was insane and challenging, and a long struggle. But I still wanted to do it. And I fell in love, it was such a surprise. I was 20.

What do you love most about your job?

Giving pleasure to people. Giving them a taste sensation they've never had before and hearing their reaction. It's such a cool feeling to be able to do that for someone.

When you're designing a complete meal, what factors do you take into account? And how do you achieve harmony and balance?

I use all the senses, sweet, sour, savoury, smokey, bitter, all those different taste sensations that we have, and in my mind, acid needs a bit of sweet, and also does really well with a bit of smoke, those are my three favourite style combos. So if I'm going to put tuna on a plate, tuna is texturally soft and fatty so it needs something sharp and edgy to accentuate the softness of it, so as a contrast it needs acid to break it down a bit in your mouth. Fat tuna, lemon sour, smoked fish roe, fat avocado to remind you of the texture of the tuna, it's not the same texture but it has sort of the same feel in your mouth – they're all kind of building blocks – it's a textural thing.

What's your biggest culinary guilty pleasure that other chefs would maybe frown upon?

Meat on meat. I really like ketchup too. And Ballpark mustard. I actually use the mustard a lot in my sauces.

What was your worst kitchen disaster?

When I worked at C in Vancouver, I was garde-manger there and it was my first professional restaurant job. One day the pastry girl was really sick so the chef got me to work pastries. The kitchen there is split-level, so I had never even seen the desserts that came out because it was all done upstairs and then just filtered out into the dining room. I was also asked to pin bone a case of sardines while doing pastries. I had never done either one. When the dessert orders started coming in I had a hard time finding everything and so it ended up taking me 20 minutes just to get the first one out.

The disaster in this case was everyone's desserts were late, they were probably wrong, I'm sure they looked awful, I had no idea what I was doing. And the sardines didn't get finished. It was a disaster because I let my chef down. He was upset. I was so disappointed in myself. It was a huge sign to me that I didn't know anything about this career.

Another disaster was our first night open at the Gastropub, we set the fire alarm off and it wouldn't turn off. It went off for like 5 hours and we couldn't figure out what was wrong. It was hard-wired into the building. Everyone still sat there and ate.

What other profession would you like to try?

I would like to go back to university at some point to get a degree in biology because I want to do water preservation in Canada. I don't have any experience in it but it's something I'm really interested in. Next to Asia we have the second largest mass of fresh water and it's very important to me that we take care of it and maintain it.

A lot of the atmosphere at the Whalesbone revolves around the staff, their friendliness and the music playing loud. What's your favourite song to belt out to?

Depends what night of the week it is. Some nights I really get into Bob Marley – on the quieter nights of the week. It chills out the guests a little bit. And everyone knows reggae.

One of my favourite bands of all time is Timber Timbre, he's from Toronto. It's really dark but so gorgeous.

When Jenna was there it was Abba.

And there's a song by Marvin Gaye but I can't think of the name of it right now. It's a super upbeat dancing song. Whenever I'm in a bad mood Jared will put that song on.

What's the best piece of advice you've ever received?

Laughs. He's just not the one.

Be honest with people. Tell them how you feel.

Name 3 great wines that you love to drink.

Laughing Stock from BC has a juicy, fresh red that I love.

Blue Mountain Brut that we have at the restaurant. It tastes like bacon, hickory.

Evolution No 9, it's a mix of 9 different grapes – fresh, light, sweet and sour, it has a ton of really nice flavours in it, some residual sugar and goes well with anything.

And Semillon with oysters. That's 4.

When you cook for yourself is it experimental or quick and easy?

More refined I guess, because I'm not in a rush. I'll make myself spaghetti and meatballs but I'll try it differently. I'll try to take myself out of the box of how I normally would make it at work or for other people. I try to slow down and introduce a new method different than what I'm used to doing, just to see if it changes things at all.

Lately it seems like there's a lot more culinary events like the Gold Medal Plates, dueling chefs, Taste of Winterlude, and now the NAC's celebrity chefs event. Why do you think Ottawa has become so food crazy?

I have no idea. When I first started working here it wasn't like this at all. In the past 5 years it's grown really fast. Maybe all the cooks that were working together before at 5 or 6 small places finally got the finances to open their own place and all just did it at the same time. Farb's, Fraser, Murray Street, Town, all these places opened up within a year or two of each other.

Have you ever done anything similar to the celebrity chefs demo?

Not really, no.

Have you met Brad Long before?

No, I called him though and we chatted about our ideas. He seems cool.

Are you worried about your dynamic in the kitchen at all?

Not really. Only because he's not going to be there at all for the prep until the day before. And a lot of the prep that has to be done, because it's such a large number of people, can't be done the day of, it needs to be done at least 2 to 3 days in advance.

We're doing a mushroom poached piece of fish and he's given me the recipe for the broth which is a signature flavour combo of his. And we're doing a crunchy grains and greens base, so sprouted grains as well as cooked and sautéed grains and spicy greens. It's going to be really healthy actually. He's giving me his signature dressing that has a bit of a Japanese flair. So both his two recipes but with my interpretation, so I think it'll be fine.

What's your motto or advice that you live by?

Passionism. I don't always feel it but I try to think about it. Don't do something unless you want to do it well or do it nicely or with care. Don't just do something to get it done.

You too can chat to, and learn more about Charlotte and the other magnificent chefs at the show. There are still some tickets available through the NAC.

Steamed Asian-style Sea Bass and Veggies

2011-01-12T19:46:00.005-05:00

There's nothing quite like fish caught from someone you know. Just like Jenn and Eric's trout, I consider something like this one of the best gifts of all.

My husband's cousin Mark caught this beauty out East in the Atlantic Ocean. Some went to my father-in-law, the rest, to us – 2 massive pieces that have been sitting in our freezer waiting for that oh-so-perfect moment. That perfect moment was last night, and then again tonight (that's how big the pieces were!) And, unsurprisingly, my husband prepared them beautifully.

If you are so lucky to get fresh caught fish delivered to your door, I highly recommend this recipe.

What you'll need

4 fillets of sea bass (about 6oz each), skin removed

Sea salt

Pinch of cayenne pepper

1/4 cup fresh ginger, cut into thin strips

1 cup of finely sliced shiitake mushrooms

2tbs chopped fresh cilantro

4 green onions, sliced diagonally

2tbs regular or chile-infused sesame oil

1/2 cup soy sauce

sesame seeds (optional, we added this the second night)

What to do

Bring water to a boil under a metal or bamboo steamer. Sprinkle sea bass with salt, black pepper and cayenne. Place on a piece of parchment paper inside steamer. Top with ginger and shiitakes, cover and steam 15 minutes. Remove fish and place on a plate. Sprinkle cilantro and green onions on fish. Drizzle with juices from parchment.

In a small sauté pan, heat oil over medium heat for 1 to 2 minutes or until smoking. Pour some oil over each fillet to wilt cilantro and green onions. Drizzle plates with soy sauce. On our second helping, we also added black toasted sesame seeds – yum!

Enjoy with your favourite veg. In our case, carrots and asparagus. And a lovely Chardonnay – we cracked open an unfiltered Chardonnay from Norman Hardie that we brought back from our Prince Edward County tour.

Canadian Celebrity Chefs Event

2011-01-07T18:27:00.004-05:00

I love Ottawa. And for many reasons. The main one of course, is it's many offerings of delicious food. I've always loved eating, but I never became passionate about it or, well, down right obsessed with it, until I moved here. So many amazing restaurants and specialty food shops, so little time (or not enough stomach space). Which is why, when an event that combines many of this city's talented chefs comes about, I'm all over it!

This is my intro to the Canadian Celebrity Chefs Event.

But it gets better.

Not only does this event include 8 of our local culinary geniuses, but also 8 more – on Monday, January 24th, the NAC will be host to drool-worthy demonstrations by top celebrity chefs from across Canada. This daylong gastronomic extravaganza is the first of it's kind and will consist of live cooking demos that are sure to get your heart pounding and mouth watering. But don't worry, it finishes off in the evening with a scrumptious food and wine tasting reception – my favourite part.

Each Ottawa chef has been paired with another chef from across Canada. And, being the first time for something like this, some of Ottawa's top bloggers have come together to spread the word. Each of us highlighting our paired chefs outstanding talents. Come back soon to check out my interview with Chef Charlotte Langley from the Whalesbone who will be cooking up a storm with Brad Long of Café Belong in Toronto. And keep your eyes peeled for the same on these fantastic blogs:

Whisk: A Food Blog

Michael Moffatt, Beckta Dining and Wine with Anthony Walsh, Canoe, Toronto ON

Claire (@gadgetgirl_ca)

Cesare Santaguida, Vittoria Trattoria with David Rocco, Dolce Vita, Toronto ON

Simply Fresh

Robyn Bowen, Empire Grill with Paul Rogalski, ROUGE Restaurant, Calgary AB

beFOODled

Norm Aitken, Juniper Dining with Michael Howell, Tempest Restaurant, Wolfville NS

the Lemon Kitchen

Clifford Lyness, Perspectives, Brookstreet Hotel with Ray Bear, MIX, Halifax, NS

Le Twisted Chef

Marc Lepine, Atelier with Mathieu Cloutier, Kitchen Galerie, Montreal, QC

FoodiePrints

Michael Blackie, National Arts Centre with Michael Lyon, Hotel Eldorado, Kelowna, BC

Tickets for this event, are a very reasonable $145 for the full package (demos and reception), or if you want to skip the daylong torture of yummy food being prepared before your eyes, the reception is only $75. You can also skip the reception (although I don't know why you would), and attend the cooking demos for $99.

Monies raised are in support of the NAC's National Youth and Education Trust which furthers artistic education, training and mentorship for young Canadians.

Get all the info here at the National Arts Centre event page.

Holiday Traditions and Saying Farewell to What Was a Fantastic 2010

2011-01-03T16:27:00.007-05:00

It's going to be difficult to write this post without saying the word comfort in every sentence. December was a tough month work-wise, lots of late nights at the office. But that hard work is what makes all the comfort foods so special and so appreciated.

This year, we didn't fall short on any of those holiday traditions.

Teresa still served up a wicked pre-Christmas brunch, complete with spinach salad, both chicken and pork bacon, delicious egg stratas, homemade shortbread cookies festively decorated, pineapple and watermelon with a whipped chocolaty dip, and a new addition this year, her mother's delectable cinnamon rolls! They happened to be in town for the brunch – yay lucky me! Oh, and her to-die-for Breton brittle and bottomless mimosas.

Next, Christmas eve, where after serving dinner/enjoying dinner with the guests at Jack Purcell's Operation Big Turkey, my husband and I returned home to serve more guests. My mother-in-law's mouthwatering tourtière (I can never stop eating this thing) and my husband's heavenly clam chowder.

On Christmas day, another turkey dinner is served, this time at my brother and sister-in-law's. This was her best turkey yet - cooked to perfection! And complete with all the fixings. I admire her so much for her patience, especially with my whole family invading her home for days on end. One of the best parts to this meal? Her father's gâteau-à-sandwich. I cannot go without it.

As the days go by, so do the leftovers, more get-togethers, and lots of great wine and chocolate. All this rich food is enough to send anyone over-the-edge. My husband and I decided that this week will be a much healthier, more reduced form of eating. Lots of juicing!!

But before we jumped into it, we finished off the last night with a bang. Donairs!! Unless you're from the East Coast, you probably won't understand how important this is, but if you are, run, run fast to Giant Tiger and get these. They're Donair Kits from Bonté Foods that beat out any Donair any Ottawa restaurant has ever attempted to make. It's the real thing. And it's made in Dieppe, New Brunswick. Urgh, I want another one right now!!

Comfort Food

2010-12-18T18:12:00.003-05:00

For the most part I consider slow cooked meaty dishes to be the ultimate comfort food. But my mom's seafood casserole could very well make the top of the list. It's decadently rich and creamy and filled with giant chunks of yummy shrimp, lobster, crab, scallops and cod. It's heaven-in-a-bowl for any seafood lover.

I haven't been feeling much in the Christmas spirit this year. But a trip to New Brunswick and this dish specifically, reminded me that we are here. I may actually make some Christmas cards this weekend!

Seafood casserole recipe here.

The Whalesbone Oyster House

2010-12-10T15:04:00.016-05:00

$$$$

I am in love. The Whalesbone just updated their menu and it is filled with delectable treats. The other night my friend Lara and I managed to make it through a few of the new plates, opting for apps so we could try as many dishes as possible – each one very easily shared. A bottle of Russian River Valley Pinot Noir escorted us the whole way and the chefs selection of oysters set the evening, and what was soon to be one of my best food experiences ever, off to a great start.

It seemed the world around us vanished as we engulfed in conversation, coming back to reality only when our dishes were served. First, Bigeye tuna, flesh tender and surrounded by decadently arranged halved caper berries, celery, fleuron, fennel pollen, black olive, vanilla and a sinful dusting of bitter chocolate flecks.

Next, a picturesque dish of ruby red raspberries, wild salmon crudo, bonito (I admire Charlotte's devotion to the mackerel family as I too am a huge fan), seaweed, black herring caviar, crème fraîche, almonds, lemon and sinful truffle oil. We reveled in every morsel, each one differing from the last as we opted for a more savory bite one minute, and then loaded up with the sweet berries and crème on the next.

Whoever says you need vegetables with your meal is out to lunch. Our third dish, bone marrow and foie gras served on a wooden board, is rustic in nature. Being tasked with digging out the marrow made the dish that much more special. I can still remember watching my grandfather patiently sort through the, what seemed like, millions of bones in his fresh-caught fish. Although way more tedious in comparison, I still feel that last bit of fat found in the bone equally rewarding. And if you don't get your fill of richness from that, the tantalizing piece of foie gras perched on perfectly crisp toast will have you feeling very satisfied. Surrounded by this melt-in-your-mouth pocket of richness was a graceful tumble of parsley, salt, dijon, white fish caviar, Balkan yogurt and sweet honey.

Finally, a lovely cheese plate served as a segue into our final dish – a yummy seasonal Christmas cake. And the last few sips of wine sadly brought the evening to an end. Bellies full and oh-so-satisfied.

Service, as always, was exceptional and every detail made for a memorable evening. Impatiently waiting for my next visit.

Whalesbone Oyster House
430 Bank Street
Ottawa, Ontario
613-231-8569

Steak Frites

2010-12-08T21:38:00.006-05:00

I've been soooo craving meat recently. I think I must unintentionally deprive myself of must-needed nutrients now and then because my brain eventually kicks in and starts yelling at me, reminding me of what I'm missing. And when it does, I must listen. Luckily we had a dinner planned with two other meat lovers, Marysol and Simon. So we went all out.

Can we serve beef as the app AND the main? I think I may have pushed a bit for this one, and I'm glad I did because my husband did a marvelous job. As usual.

We started off with a carpaccio salad. Bright red fleshy slivers of fresh, raw beef. We actually called the butcher at the Glebe Meat Market ahead of time to request it. What they do is take a beautiful piece of meat and then freeze it a bit so it's easier to slice. My husband served it as a tower, layering arugula between the slices and topping it all off with shavings of parm and dollops of spicy dijon, lemon mayo dressing. I was in heaven.

Our main was equally delicious. A perfectly seared tenderloin topped with a delectable herb butter sauce – minced shallots, garlic, parsley and chives. Sautéed mushrooms were actually made to accompany the meat but were sadly forgotten in the pan until the last few bites. But it's never too late for mushrooms – and they were quickly devoured. And the frites, so carefully prepared. My husband followed the recipe on how to cook the best fries in his Cooks Illustrated magazine. I swear this magazine is like a mechanic's instructions manual, but for chefs. The secret to these golden beauties? Cornstarch and double frying.

Along with all this mouthwatering food came a lot of really good wine too. We actually started off the evening with a cheese plate served with Hinterland's sparkling White Cap – one of my favourite drinks to start the evening with and unfortunately only available in Prince Edward County. With the app, we enjoyed Sandhill One, a 2007 Cab Sauv blend from the Okanagan Valley – amazing wine. This also brought us into our main, until we finished it off and reached for Lockwood Vineyard's 2007 Cab Sauvignon, not a match to the first but a great pairing for the dish. And finally, I served my overcooked chocolate molten cakes (they were kind of lacking on the lava side) with a ruby port, Fonseca Bin 27 Reserve.

Amazing food, company and wine = happiness all over.

Braised Lamb and Polenta

2010-12-06T07:18:00.002-05:00

If a meal like this doesn't turn a cold day into something positive, I don't know what would. Fall and Winter are what make meals like this possible. And living in what can be a very cold city has them happening a lot! I love walking into the house to the smell of lamb simmering away in a concoction of goodness. This one even went overnight – leaving me to dream of the final results during my unconsciousness.

I knew exactly which wine I wanted to pair with this meal. A couple of hours before dinner I pulled out my bottle of 2006 St Hallett Blackwell Shiraz. This wine was meant to be drunk with this meat. A heavenly pairing to say the least.

My husband filled the slow cooker with some port, red wine, beef bouillon, garlic and thyme before setting the lamb in for a long nap. He chose a cheaper cut since he knew he'd be cooking the hell out of it. The final result was a fall-off-the-bone, tender and full of flavour piece of meat that made your heart sing. A few tomatoes were thrown in a couple hours before serving to help cut the richness of the dish. And a spoonful of smooth polenta served as a cushion to the meat, as well as a sponge to soak up more of the delicious juices.

I'm so thankful my husband likes to cook. I seriously don't know what I'd do without him.

Do You Love Chicken?

2010-12-02T18:01:00.004-05:00

Photo courtesy of the Chicken Farmers of Canada.

I know chicken often finds it's way on our plates. Luckily new tasty ways to cook and prepare it make it exciting each time. My husband is great at doing that, from chicken skewers, to chicken and pork burgers, chicken Marsala, goat cheese stuffed chicken, smoked beer-up-the-butt chicken, and the list goes on.

Another fun spot to get ideas and recipes is the Chicken Farmers of Canada Web site. With tons of mouthwatering recipes, easy tips and tricks – like buying local and how to brine a chicken, videos, and even personal interviews with local farmers, the site is pretty much your one-stop-shop for anything chicken. And right now they just launched a new site that's much more user-friendly and with even more info. Check it out!

A Few of my Favourite Things

2010-12-01T21:55:00.005-05:00

The things that keep me going in life are the simplest, most pleasurable things many people would just overlook. And it's so important to remember these little things, they're what keep us going every day. If you're just waiting for the next big thing, you're not living life to the fullest.

This past month has brought on many simple pleasures. Here are some of my favourite.

Marysol's (chez Edgar) warming sweet potato and coconut milk soup. So comforting.

Relaxing tea from Cha Yi teahouse, also available at Edgar.

And decadent buttermilk pie made by Lynne (the twisted chef) is all you need to put a smile on anyone's face!

Have you ever seen a happier Marysol!? (thanks for the photo Lynne!)

The Wakefield Mill

2010-11-27T16:28:00.012-05:00

Sometimes you just need to get away.

Work has been insane. This time of year is always crazy and the closer we get to Christmas, the less time my husband and I have for ourselves. I'm not saying that in a bad way, our time isn't just filled with working hours, it also includes many get-togethers with all kinds of socialization, which of course includes food. But it's during times like these that fitting in some alone time isn't just a luxury, it's necessary. When you're strapped for time, getting away can be a challenge. But having a place like this so close to home for a quick night away is perfect. I actually felt like we had taken a mini holiday.

Seriously, so beautiful.

And of course, what's an outing like this without a marvelous food experience to go with it!? Young chef Romain Riva has done a fantastic job creating a menu that turns the Wakefield Mill into a culinary destination. Dishes like red deer tartar and duck confit on wild boar sausage will have you salivating from the minute you start reading the menu. And we came prepared, stomachs hungry.

They also offer a discovery menu, which is a multi-course meal created by the chef. You don't know what you're going to get until it arrives in front of you. I absolutely adore this way of eating. We of course, went for that, and opted for the wine pairing to go with it. I don't think I've ever done a chef's tasting without doing the wine too, it completes the meal.

I'm not quite sure what I was expecting, but I definitely did not think the food would be so elaborate. I can't imagine the chef doing such crazy dishes like this every night (they don't offer it on Saturdays). But I guess, if it's not too busy, why not go all out and have fun with it – this of course, is my assumption only, coming from a woman who thinks making grilled cheese sandwiches is a pain in the ass.

We started off with a trio of Malpeque oysters, each one individually dressed. Harissa crème fraîche with green tea mousse and sake blanketed the first one. Next to that, a poached quail egg made for a unique taste experience. And on the third, a thick slice of flavourful Mamirolle gratinée on it's surface. Our pairing was a refreshing glass of Castillo de Clos Mont Blanc Cava Brut. What a way to start the evening!

Next, a yummy slice of in-house smoked trout and fresh parsley salad dotted with smoked sea salt was paired with a glass tube – the lower level filled with sinful butter fish soup and the top plugged with a Matcha tea cone of coconut ice cream. This was probably one of my favourite dishes of the night. The saltiness of the cone with the creamy ice cream was a match made in heaven. The soup was like dipping shellfish in melted butter but without having to actually do it. An Alsatian Pinot Gris, Pfaffenheim 2008, was divine with the fish and butteriness of the dish.

Our third course was paired with a duo of wines. Carmen, a 2009 Chardonnay from Casablanca to go with the seafood portion of the dish, and Nero di Troia, Casaltrinità 2007 from Puglia for the meat. The plating of this dish alone was somewhat overwhelming. A thick, large marble base was used to showcase the many things going on. I started off on the lighter side, tempura coated escargots and sea scallops with Espelettes chilis that were a little lacklustre in flavour. And then worked my way over to the bison tartare paired with some much needed cheese crackers. Along the way, swipes and dollops of beet and yogurt dressing, matcha tea crème fraîche, pumpkin coulis, watercress pesto, saffron oil and soya caviar. The pumkin coulis tasted slightly odd and bitter but we enjoyed the soya caviar that was a nice complement to the red, raw meat.

Our fourth course was a recipe for extravagance. Luckily some salty beet chips cut through the intensely rich foie gras duo that made the plate. First the foie gras torchon, decorated with neige (or popcorn for you realists out there). Slivers of beet chips sank into this melt-in-your-mouth, velvety smooth disc. At the other end of the plate, deep fried foie gras (yes, deep fried), tomato concasse and cardamom saffron chili. We barely managed to eat half. Neige, La Face Cachée de Pomme Ice Cider was perfect for cutting through the fattiness of this dish.

Tataki of kangaroo. Not something I was expecting to eat that night. I love trying new things and I especially love trying a new meat. I must admit however, it took a few minutes for me to chase away the cute, bouncy image I had in my head before digging in. I had to laugh when I later read this on Wikipedia:

There has been recent discussion from the kangaroo meat industry about attempting to introduce a specific culinary name for kangaroo meat, similar to the reference to pig meat as ham and pork, and calling deer meat venison. The aim is to have diners thinking of the meat rather than the animal and avoiding adverse reactions to the eating of a “cute” animal or “eating Skippy”.

The flavour was powerful and distinct. I love game and really enjoy strong meats. It was also very tender and cooked beautifully. The tumble of satéed oyster mushrooms with rosemary and honey gastrique alongside was magnificent. A daikon radish and cilantro blend added some much needed freshness to the plate. And the sweet potato chips were a savoury treat. I was also very excited about the Chianti Brumaia 2006 Riserva that went along with it.

At this point I had lost count as to how many dishes we had actually gone through. We were slowly eating our way into a coma. Melted manchego, pear and date chutney on crisp, golden baguette appeared before us. Next to that, the most intriguing item, a mousse-like concoction of sorbet, rosé and tomato foam. La Cuvée Glacée des Laurentides, Vignoble de la Rivière du Chêne, 2008 – a sweet dessert wine that was just perfect. I thought this was our final dish but I was quickly proven wrong.

Our final dish, a maple parfait ice cream served with almond cake, fresh fruit and goat cheese crème. A simply blissful way end to what I call one of the most intense food marathons I've ever been on. I must admit, the portions were very generous. And I normally don't have much of an off button, so very little was left behind. They served this heavenly dessert with another deliciously sweet wine from Rivière du Chêne called L'Adélard.

I've always felt that service is just as important as the meal itself. If you're not enjoying yourself, even the food can loose it's appeal. The opposite is also true. Which is what happened in this case. Our server, Sarah, gave us exceptional service. She made the entire evening one to remember. That and our window seat overlooking the falls and the warm and comforting atmosphere of softly lit tables, creating an oasis of calm. The only mistake my husband and I made was not taking a short walk before heading back up to our room.

The Wakefield Mill

60 Mill Road

Wakefield, Quebec

819-459-1838

Grouper en Papillote

2010-11-24T20:56:00.004-05:00

I think this may officially be the best way to cook fish. Steaming it in this little pocket keeps the juices together and offers a delectable end result. It also seems to fuse all the wonderful flavours into the fish.

My husband started off by thinly slicing some potato and tossing it with oregano, salt, pepper and olive oil. He then grabbed a piece of parchment paper and placed the slivered potato pieces in the center. Grouper servingwas placed neatly on top and sprinkled with salt and pepper, garlic shavings, oregano, black olives, parsley and slices of lemon. Finally, he wrapped it up, sealing all edges and placed it in the oven at 400 for 20 minutes.

When you pull it out of the oven, place the pocket on a plate and open it up enough to let the steam escape but don't remove it completely from the parchment paper. Serve a nice earthy wilted swiss chard alongside, or your favourite green. For sipping, a Pinotage is lovely with grouper.

Pork Tenderloin with Chimichurri Sauce and Roasted Carrots

2010-11-22T19:15:00.003-05:00

If you want to eat light but feel satisfied, these types of meals rock. The more care that goes into each serving of food makes all the difference.

Take the pork tenderloin for example. Good on it's own when barbecued to the perfect doneness. But mouthwatering and way more exciting with the addition of the chimichurri sauce – parsley, garlic, olive oil, red wine vinegar, chili flakes, cumin, salt and pepper all pureed together for a delicious topping. There's an official recipe here. My husband also slid in some slivers of goat cheese between the meat slices.

Now, on to the carrots. Oh boring carrots. Not these ones! They were the best I've ever had, with a sweetness that made you wonder whether or not this should be a dessert. My husband followed step by step how to cook carrots to perfection. Cooks Illustrated is a fantastic magazine for that, teaching you new techniques on making good things great.

What you’ll need

1 1/2 lb carrots peeled, halved crosswise and cut lengthwise if necessary

2 tbs melted, unsalted butter

Salt and ground black pepper

In order to evenly cook carrots, you need to cut them so they are similar in size. For smaller ones, less than 1/2 inch in diameter, halve them crosswise and leave sections whole. For a larger carrot, up to 1 inch in diameter, halve crosswise, then halve wider section lengthwise to create a total of 3 pieces.

Toss the carrots with the butter and salt & pepper and then lay them on a parchment lined baking sheet. Before sticking them in the oven, cover them tightly with foil, secured onto the baking sheet and then stick them in the oven on the centre rack at 425 degrees for 15 minutes. Remove the foil and continue cooking, stirring them twice, until the carrots are browned and tender, about 30-35 minutes. Dash a bit more salt and pepper on them before serving.

Best carrots ever.

Ottawa’s Gold Medal Plates Event

2010-11-18T18:31:00.016-05:00

To a foodie, it's the event of a lifetime. Your favourite chefs, all in one room, preparing award-winning dishes and pairing them with the perfect wine. All you have to do, is eat. And drink. And be merry.

Going back to my childhood, I would compare it to being a kid and having free rein in a candy store. Sounds great I know. But imagine that feeling and then being told that you can only bring one treat home with you – that would be the situation the judges were in. Which thankfully, I was not.

I was so excited to be there that I wanted to savour every moment. I took some time to scan the first room and decided to start at the far end and slowly work my way down. I went to the first station where familiar faces were hard at work – chef Charlotte Langley and the Whalesbone crew. A row of hot chicks pumping out sticky, sweet, burnt honey smoked mackerel placed ever-so-neatly on a cushion of foie gras mousse, a rye base, and sprinkled with hazelnuts and lovage. I spent a lot of time with my dish. Enjoying every bite. What a way to start the evening. The pairing for this lovely morsel of goodness was a 2008 Vineland Estates Winery Chenin Blanc.

Then, between casual conversation with passers-by, I made my way over to chef Steve Mitton and the Murray Street table. Greeted with giant smiles and a plate full of pig, I excitedly grabbed a glass of 2008 Pinot Noir straight from Norman Hardie's hands. The wine went beautifully with the Mariposa Boreal piglet which was featured from head to tail. Crisp edges, even sausage in the center.

I was taking my time, working my way from station to station. The Fraser brothers offered a delectable plate of BC Spot Prawns and Lingcod with fenugreek curry and cucumber salad. So fresh and tasty. I loved the curry, making this light dish fit the time of year perfectly. Hillebrand Artist series Gewurtztraminer 2008 came with it.

Les Fougères and chef Charles Part had my tastebuds going crazy with their spiced ghee-smoked wild pickerel served on sweet potato stirred with lime marmalade and PEI Mehti mussels. A 2009 Harvest wine from Sandbanks Winery was served alongside. YUM!

All was good, so good, until an announcement was made that only 10 minutes were left. WHAT!? I hadn't even made it to the second room! This being my first time I didn't think to try and move on in a more accelerated fashion. I spent my time chatting, sipping wine. The pressure was on and I had just settled down with Michael Moffatt's plate of rabbit terrine with pickled watermelon and horseradish cracker herb linguine, grilled squid and bone marrow marinated duck breast with garlic scape kimchi, when they announced this absurdity. I tried to shovel in the heavenly trio of goodies on my plate as fast as I could so I could make my way into the second room. 5 minutes left the next announcement said. Sweat droplets starting to form on my forehead, I left behind a beautiful piece of meaty duck. Shame. I did manage to sink down the last sip of 2008 Fielding Estates Pinot Gris.

From there I went straight to René Rodriguez and the Navarra team. I had to, after all, this was the restaurant that made me start my blog. He served "The Ocean Within" – octopus confit with butternut purée, toasted hazelnuts, dulse sand, green chilies and coriander-mussel emulsion with a Casa-Dea Winery 2009 Chardonnay from Prince Edward County. I tried so hard to enjoy my plate. But rushing through delicious food like this is a crime and not an easy task. And that's where my biggest disappointment of the evening was – not making it to Marc Lepine's station.

Myself and food bloggers Don and Jenn from foodieprints and Shari from Whisk: a food blog have been promoting the event by setting up interviews with participating chefs. Marc Lepine was the first one we spoke to, and the first interview I've ever done. My heart sank into my stomach when I realized that they would get docked points if they served food after the time was up. I was SOL. And sad.

Others I missed were chef Ben Baird from The Urban Pear, chef Caroline Ishii from ZenKitchen and Michael Potters from Harvest. Even Don graciously offered to share one of his plates earlier-on as he knew time was ticking. Thank you Don. Somewhere deep in my mind, I actually thought I had enough time. Live and learn I guess. And boy, did I ever.

We made our way to our tables where a carrot cake whoopie pie was awaiting our arrival. Shortly after, Marc Dorion, a Sledge Hockey Olympian joined us. A wonderful and friendly gentleman who was also here for the first time.

The best thing about the Gold Medal Plates event are the funds that are raised for the Canadian Olympic Foundation which supports athletes and high performance programs such as Own the Podium. Over $4.1 million has been raised to date.

The evening went on with a live auction and live entertainment by Jim Cuddy and Holly Cole. As the final auctions took place in what felt like forever, my heart began to pound in anticipation of the announcement of the winning chefs and their teams.

Gold: chef Michael Moffatt of Beckta Dining and Wine

Sliver: chef Caroline Ishii of ZenKitchen

Bronze: chefs Ross and Simon Fraser of Fraser Café

After the announcement, it was almost as though my bubble had burst. Not because these amazing people weren't deserving, they totally were. It could have been someone else up there and I would have felt the same. It's that I felt that many of the others also deserved to be up there. And seeing some of them not win was hard to take. Even more so for those who's establishments I visit on a regular basis. Their food is part of my regular routine. Part of my diet. As happy as I was for the winners, I felt equal feelings of sadness for the ones left standing behind the spotlight.

Overall this is a fantastic event. I compare the experience to a Sonoma tasting I did recently at the Westin. Yes, you get the luxury of trying a lot of different wines. But it's nothing like being at the vineyard and tasting it there. Quickly tasting food, standing at a wobbly stand surrounded by dirty plates does not compare to sitting comfortably at a table, surrounded by friends, a bottle of the perfect wine pairing and staff who make you feel like a million bucks. If anything, this event has made me more aware of how lucky I am to be able to enjoy these fine restaurants on a regular basis.

And I'm looking forward to my Friday nights at the Whalesbone slurping oysters and sipping a Riesling, my Saturday evenings at Murray Street eating in-house prepared charcuterie and local cheeses, Sunday morning breakfasts at Fraser, or my special occasion outings at Atelier.

I'm happy we have the restaurants we have here. Congrats to all the wonderful chefs! You are truly exceptional at what you do. And thanks so much to James Chatto for such a great experience.

The Perfect Dinner Party

2010-11-15T17:27:00.005-05:00

I love having dinner parties. I love conversing with my favourite people while doing my favourite thing – eating and drinking.

Carolyn, a woman I met through my friend Gina, has been following my blog and eying all the wonderful things I get to eat. So when she came to town this past weekend, it was a must to have her try a meal from the man she's read so much about.

Upon their arrival (and the rest of the crew – Donnie, Greg, Teresa), we had a cheese plate set out with mostly all Fifth Town cheeses that we picked up in a recent trip to Picton to wipe away any immediate hunger pangs. We also had some yummy rhubarb preserve that my mother made and that went oh-so-beautifully with the cheeses, and a homemade rillettes from Aubrey's. YUM. We sipped on a glorious Prosecco with this first course.

Forcing ourselves to stop eating and save room for dinner was pure torture. Until the smell of garlic started seeping out of the oven. But before making it to the main course, my husband served a velvety honey roasted parsnip purée topped with a garnish of crisp, fried sage. I was in heaven. What an amazing soup. I don't remember the last time I fell in love with a soup this much (probably the last one my husband made). But wow, this one was just divine. Gina's Sauvignon Blanc went perfectly with the soup.

For the main, my husband served spatchcocked hens cooked to a skillful golden brown and crisp around the edges. The secret he says, is to poke little holes in the skin and then add a dusting of cornstarch before roasting. The meat inside was so tender and juicy – an expected result after the hours spent in the fridge marinating in garlic, brandy, olive oil, salt and thyme. And if all these beautiful flavours weren't enough, a mild redcurrant glaze finished the job, leaving each cornish hen ready to wow us. And did they ever!

Sides for this delectable dish – whipped polenta and fresh, al dente green beens tossed with garlic infused olive oil and chunks of roasted garlic. I served a Prince Edward County Chardonnay with this meal, as well as a wonderful Pinot Noir that Donnie brought.

For dessert, tawny port and a luscious, silky, vanilla crème brûlée made with fresh vanilla beans. This dessert is slowly becoming one of my husband's specialties. The last one we had was maple pumpkin. I love sitting back, closing my eyes and just letting the sweet cream and vanilla flavours fill every inch of my mouth before it melts away. Desserts like this never last long enough.

We also had a second dessert (you can never have too many desserts!) Teresa brought moist chocolate cupcakes with a smooth almost mousse-like icing on top. Desserts like these make you want to smile. There's an element of being a kid again but also the fact that it's really cake – and instead of getting the crappy piece without the big icing garnish, you get the whole icing garnish to yourself. What more could one ask for? A macaron you say?! She brought those too!

Thanks so much to everyone for coming over and making our dinner night so special!

Gold Medal Plates Cometh

2010-11-14T14:36:00.003-05:00

The following guest post continues a series of Gold Medal Plates Event posts that we've been featuring leading up to the event in Ottawa. Which is now, oh my gosh!! only 2 days away! It's from the wonderful people at foodiePrints.

According to American drama critic and editor George Jean Nathan, "Opening night is the night before the play is ready to open."

This coming Tuesday (November 16, 2010), the production will be the Gold Medal Plates competition and fundraiser. The venue, Ottawa's National Arts Centre (NAC). Though, the culinary competition that aims to celebrate food and wine and feature the best chefs and wines in Canada, will not be held in a performance hall.

Gold Medal Plates was founded in 2003 and has since raised more than $4.1 million for the Canadian Olympic Foundation to support Canadian Olympic and Paralympic athletes.

Officially opened June 2, 1969, the 1.158 million square feet hexagonal complex that is the NAC will host Ottawa's Gold Medal Plates in four of its five event spaces.

Main Foyer

Le Salon

Fountain Room

Panorama Room

Said Jennifer Covert, Marketing Officer at the NAC and one of the voices behind the @canadasnac twitter account, "I asked where Gold Medal Plates would be held. 'Everywhere!' [was the answer I received]."

The event will likely spill into the mezzanine as well.

Mezzanine

The NAC was created by Prime Minister Lester B. Pearson as the principal centennial project of the federal government. It was designed by Fred Lebensold (ARCOP Design), one of North America's foremost theatre designers. It first raised its curtains in 1969.

This Tuesday, competing teams, lead by local chefs, will prepare dishes for approximately 500 event-goers and a panel of judges. The event also pairs the teams with Canadian Olympic and Paralympic athletes. The chefs will compete for medals, gold, silver, and bronze. Gold medalists will compete nationally at the Canadian Culinary Championships.

The chefs,

Ben Baird – The Urban Pear
Ross & Simon Fraser – Fraser Café
Caroline Ishii – Zen Kitchen
Charlotte Langley – Whalesbone Oyster House
Marc Lepine – Atelier
Steve Mitton – Murray Street Kitchen
Michael Moffatt – Beckta Dining and Wine and Play Food and Wine
Charles Part – Les Fougères
Michael Potters – Harvest
Rene Rodriguez – Navarra

The judges,

Anne Desbrisay
Pam Collacott
Margaret Dickenson
Chris Knight
Chef Judson Simpson
Chef Matthew Carmichael of Restaurant E18teen and Social Restaurant and Lounge (last year's Gold Medalist)
James Chatto

The host, Sylvie Bigras

Entertainment will be provided by singer-songwriter Jim Cuddy and jazz singer Holly Cole.

Already, Gold Medal Plates competitions have been held in Calgary, Toronto, Saskatchewan, Edmonton, and Montreal.

Buzz is starting to build in Ottawa as chefs tweet about preparing for the event. Chef Marc Lepine (@marclepine) even posted photos of his team's competition plate and how it is prepared. Ottawa Citizen published its Food Editor Ron Eade's Fired up to Compete, November 11, 2010.

Famed Canadian food and wine writer and judge James Chatto asked three Ottawa food blogs to help promote Gold Medal Plates, foodiePrints (us), Rachelle Eats Food, and Whisk: A Food Blog. We posted the last of our "Meet a Gold Medal Plates Chef" profiles this past Friday.

To read about the competing chefs and their restaurants, click on the following links:

Ben Baird – The Urban Pear by Rachelle (@rachelleeats)
Ross & Simon Fraser – Fraser Café by Rachelle (@rachelleeats)
Caroline Ishii – Zen Kitchen by Don (@foodiePrints)
Charlotte Langley – Whalesbone Oyster House by Jenn (@foodiePrints)
Marc Lepine – Atelier by Rachelle (@rachelleeats)
Steve Mitton – Murray Street Kitchen by Don (@foodiePrints)
Michael Moffatt – Beckta Dining and Wine and Play Food and Wine by Don (@foodiePrints)
Charles Part – Les Fougères by Shari (@whisk_food_blog)
Michael Potters – Harvest by Shari (@whisk_food_blog)
Rene Rodriguez – Navarra by Shari (@whisk_food_blog)
Matthew Carmichael and his Sous - Restaurant E18teen and Social Restaurant and Lounge by Jenn (@foodiePrints)

To all the chefs and chef teams, good luck!

Facebook Page: Gold Medal Plates Ottawa

To purchase tickets for Gold Medal Plates, contact Sue Holloway (contact information below) or click here.

Particulars:
Gold Medal Plates Ottawa
Tuesday, November 16, 2010 6:00 pm
National Arts Centre
53 Elgin Street

Sue Holloway
818 Nesbitt Place
(613)274-3107 phone
(613)274-0851 fax
hollowayjoy@rogers.com

Guest Post: Meet a Gold Medal Plates Chef: Chef Charles Part of Les Fougères

2010-11-12T07:43:00.006-05:00

The following post continues a series of "Meet a Gold Medal Plates Competing Chef" interviews you will see on the Fridays leading up to the Gold Medal Plates Event in Ottawa. It's from one of Ottawa's most amazing food bloggers – Shari of Whisk: a food blog.

For this installment of "Meet a Gold Medal Plates Competing Chef", we get to know Chef Charles Part from Les Fougères (783 route 105, Chelsea, QC).

Les Fougères, tucked into the tree-lined hills of Chelsea, used to be a rural gas station but was lovingly converted to a restaurant with old-world charm. Its creaky stairs and old-fashioned straight-back chairs with tied floral chair pads give it a casual air, but the white tablecloths and cloth napkins turn the easygoing ambience into something a little more special.

Chef Part comes from England where there was a lot of pressure to get into the family business, but he had a passion for food and wanted to get away from England altogether. It would seem he made the right career choice. He won Gold Medal Plates in Ottawa in 2008, was a judge in 2009, and has won several Wine Spectator awards through the years.

Chef Part works with his wife, Jennifer Warren-Part, and together they are dedicated to serving the best regional food they can. And they do expertly.

Chef Charles Part, Les Fougères

What's your philosophy when it comes to food and your restaurant?

I think the philosophy of our food is to try to keep as much flavour, good presentation and as much honest flavours as we can that people are comfortable with. And therefore, we try to source it locally if it's available at that time of year. Being where we are, it's difficult all year round to get what you want.

What inspires you? How do you come up with ideas for the dishes you create?

Inspiration comes from visiting places, different cultures and seeing what's in the market locally as well.

What's your favorite dish from your menu and why?

We change our menu every quarter. We have a table d'hôte that changes regularly too. This menu changed mid-September. One of the dishes I like is the one we won the Gold Metal Plates for in 2008, "The Mouth of the Saint Lawrence" that's salt cod ravioli. Of course we always have our confit of duck, which is one of our signature items.

What's the ingredient you can't live without? (other than basics)

Garlic. I can't live without garlic. And duck.

Is there anything you won't eat?

Tapioca pudding I'm not big on. And artichokes.

Do you have a guilty food pleasure?

Anything sweet. Milk chocolate. And pork fat, duck fat, anything fat. Anything that's bad for you.

What was your most memorable meal and why?

One of the most memorable was in Italy. It was in Sicily in a small fishing village. There was this amazing chef who kept bringing out wonderful things. Nothing specific. Just the atmosphere and the taste sensations. He served a carpaccio of shrimp that you could see through. And citrus oils. He did something with tomatoes too. It was all pretty tasty.

Italy has the best food. I did an apprenticeship in Paris and a lot of the classical food we start out with is from France. I think they take their food too seriously, though.

What would your last meal be?

I love truffles. When we were in Italy, I had potato soup with a lot of truffles in it. It had this pastry topping on it. So when it came out, and I broke the top of the pastry, this truffle ether came out. That was good.

If you could travel to just one place in the world for food, where would you go and why?

I'd be really interested in going to Japan because I've never been that far East before. A lot of the sushi and Japanese restaurants in North America are probably nothing compared to the wonderful things you'd experience there.

Describe your perfect Sunday.

Having a good brunch and watching a football [soccer] game on TV. Undisturbed.

For those who are newly attending the Gold Medal Plates event, how would you describe it? What can one expect?

There's a certain amount of stress to make sure all the plates are done on time. It all depends on how competitive you are, how stressed out you'll be. We're all committed to doing the best we can. And ultimately, we raise money for the athletes.

You're allowed into the NAC kitchen ahead of time, if you want to. We have to be prepared to make 500 plates, but we haven't been told the final number yet. The plate we prepare is like a small appetizer that you try and get as many textures on the plate as you can. It's only three or four bites so everything has to be quizzically interesting. It's a neat challenge.

For the general public, there's ten booths. You circulate and go around picking up the different plates. Every booth has a winery attached to it. Part of the judging is the matching of the wine with the dish.

For the judging, they're usually in a separate room and they bring in one plate and they taste the wine with the food and make their notes. I was a judge last year, which was interesting.

How would you prepare for a competition like Gold Medal Plates?

Emotionally, spiritually, mentally? Well, you wait for divine intervention and hope a thunderbolt will come down and say "YES"! I'm still fine-tuning my dish.

We've done it every year that it's been around. It seems to be taken more seriously now. And there are some excellent chefs in the city who don't even bother with it. They don't like that sort of scene.

But for us, it gets the staff interested in doing something different. We're allowed to take up to seven people so it gets them out.

[After we finished this set of questions that we've been asking all the chefs who have been invited to Gold Medal Plates, Chef Part showed me around his store and the property and talked a bit more about his restaurant.]

For the cookbook, A Year at Les Fougères, we had a photographer who was local. In the store, we were doing cooking classes, so we'd written a lot of the recipes already for the cooking classes so a certain amount of the work had already been done.

We're doing a big expansion in the back. Our kitchen in the store got so small because we got so busy in there. We're building a professional kitchen so we can actually start to produce and distribute food across Quebec to natural food markets.

There will be a production kitchen as well as a cooling room where all the packaging goes on. There will be a walk-in freezer. We'll have a private room for functions upstairs, which will have a nice view of the garden where we have edible flowers, herbs and vegetables. It will be a place where people can come and have wine tastings or private functions. When it's quiet in the restaurant, then we're busy there.

"You can't stand still. You've only got one life." – Chef Charles Part

Clockwise from top left:

“The Mouth of the St. Lawrence” ($18.50)

Pressed Terrine of Québec Foie Gras ($19.00)

Confit of Quebec Duck ($32.00)

Lightly Pan Seared Wild Baffin Island Arctic Char ($34.00)

Maple Syrup Pie ($10.00)

After talking with the chef, I sat down to enjoy a meal. And it was one of my most memorable.

“The Mouth of the St. Lawrence”, which is the dish that won Chef Part the Gold Medal Plate in 2008, filled my mouth with soft pasta wrapped around a brandade, which is a tasty marriage of puréed salt-cured cod, olive oil, potato, and garlic among other ingredients. Alongside sat shrimp, mussels and scallops drizzled with mussel fumet. Here's how James Chatto described it in 2008:

The gold medal went to Charles Part of Restaurant Les Fougères in the Gatineau River Valley. Part called his creation “The Mouth of the St. Lawrence” a region that inspired the dish. At its heart was a fragile raviolo filled with a rich brandade of Clark’s Harbour salt cod. A fresh Grand Banks scallop perched on top of it, its sweetness earthed by a hint of white truffle oil. Matane shrimps, potted in the British way in butter, mace and nutmeg, retained their delicate texture. Lennox Island mussels were plump and soft, their flavour enhanced by an intense fumet reduced from their own mussel liquor. It was a subtle collation of marine tastes and soft textures beautifully matched with another Prince Edward County wine, Huff Estate 2007 Off-Dry Riesling – giving the County a sweep of the wine awards! – James Chatto

Next was foie gras terrine, which is on my list of what I would eat for my last meal. And Chef Part's pairing of Cabernet Franc ice syrup and toasted hazelnuts take this already richly fulfilling dish up a notch, pleasing my tastebuds with textures of crunch and velvet and tastes of sweetness and earthiness.

For my main, I ordered the Confit of Quebec duck. I found out later that this was the dish he presented at the National competition of Gold Medal Plates for 2008 in Banff, Alberta. Here is how James Chatto described it:

Chef Charles Part presented a dish he described as the dish he would choose for his last meal – 'it means that much to me…' Its principal was a generous helping of confited Quebec moulard duck, rich, tender and moist with a skin that was crisp where it needed to be and fatty elsewhere. The flavour was wonderful, the sweetness enhanced by threads of orange zest. It sat on a thick disc of cooked pear with a spoonful of soft, tangy chevre cheese at its hollowed heart. Beneath that was an Agria potato rösti. The dish was finished with some forthright spinach and a delicious sauce of New Brunswick partridgeberries zapped with vinegar to become a classy ketchup. This dish was honest-to-goodness bistro taken to the bistro extreme. Some judges loved its democratic lack of fuss; others found it too plain. Chef Part paired it with a Prince Edward County wine, Huff Estates Cabernet Sauvignon Reserve 2005, made with Niagara grapes. – James Chatto

The Arctic char was fresh and flaky with nuances of Asian flavors from the bonito dashi broth, sesame and soba noodles.

For dessert, the maple syrup pie was nutty and not overly sweet. It was perfect with Chantilly cream and a strong cup of coffee.

Generously, Chef Part and his wife have included recipes for their award-winning dishes in their cookbook, which you can order from their website or purchase in their store.

Good luck, Chef Part! It was a pleasure to meet you.

Facebook Page: Gold Medal Plates Ottawa

To purchase tickets for Gold Medal Plates, contact Sue Holloway (contact information below) or click here.

Details

Les Fougères
783 route 105
Chelsea, QC
(819) 827-8942

Gold Medal Plates Ottawa
Tuesday, November 16, 2010 6:00 pm
National Arts Centre
53 Elgin Street

Sue Holloway
818 Nesbitt Place
(613) 274-3107 phone
(613) 274-0851 fax
Email Sue Holloway

Le Resto – Chelsea

2010-11-10T17:38:00.002-05:00

$+
For so long I've been wanting to go to Le Resto. The smokehouse in Chelsea is one of my favourite places to go buy food (do a search on this blog for Chelsea Smokehouse and you'll see so many yummy treats). So when the wonderful owners decided to open a restaurant, I knew it would be great.

It's a quaint little spot with nice big windows letting in all the sunshine. At the cash they have a small selection of smoked fish that's hard to pass up on your way out. And the menu is filled with lots of local goodies, some of which are also available at the smokehouse.

I started off ordering a glass of Château de Nages rosé – I have to make a mention of this because it was probably one of the best rosé's I've ever had.

I decided on the soup of the day to get things going, a delicious beet and apple soup with a swirl of crème fraîche – a generous portion that left me wondering if I could continue on. Trust me, I find ways to continue eating! Although I knew there was no way I would make it to the warm apple crisp with vanilla ice cream that grabbed my attention when I overheard my server listing off the desserts to another table – damn.

For my main, I decided to go with the fish and chips. This is Le Resto's specialty. I don't normally order fish and chips because I always find it too greasy. In most places, it's so greasy that the batter is actually shining. You can imagine my delight when the dish arrived matt. A very light, golden and crispy batter that didn't overpower the cod. I found great pleasure in my serving of homemade tartar sauce, overly dousing every bite of both my fries and fish. The minted mushy peas were also very tasty and a great side.

Somehow I'm going to have to make this spot a regular. I'm thinking this winter after a long cross country ski, the restaurant will be calling my name. Apps range from $7 to $12 and mains from $10 to $20, very reasonable!

Le Resto

Chelsea Plaza

528 route 105

Chelsea, Quebec

819-827-5559

Mmmmmm Fudge

2010-11-09T17:23:00.003-05:00

We can always count on Jane to give us some goodies at special occasions. Last week we were treated with some of her delicious fudge for Halloween. And it's never just the treat that's homemade and special, it's what comes with it too. In this case, a very cute card with all the extra little details.

I always wonder where she finds the time to be so creative for all the people she cares about. But this recipe, I found out later, is not a time-eater at all! 5-minute fudge – perfect. It's classic Carnation milk fudge, although for this particular batch she used milk chocolate chips since that's all she had on hand. With the semi-sweet chips you get a darker, and not quite as sweet result. This tasty recipe can be found here. Thanks Jane!

Pan Chancho Bakery & Café – Kingston

2010-11-08T12:28:00.004-05:00

If you can make it past the baked goods at the front of the restaurant you're doing well. This little gem has so many fun treats, tons of homemade breads, a daily rotation of breakfast scones, and a great lunch menu.

My husband and I made our way to the back where all the restaurant seating was. We weren't overly hungry so we decided to share a couple things.

First a sundried tomato pesto with toasted baguette crisps. And then the French tart, filled with chicken, leeks, double smoked bacon and Comté in herb pastry. A refreshing Belgian endive salad with grapes and toasted walnuts came along with it. Everything was very tasty.

We were only in and out of Kingston quickly, but I'm so glad we found this spot. If you're ever in that area, this is a great spot for breakfast, lunch, or even just a quick snack – both for eating-in, and taking-out. Restaurant prices range from $6 to $16.

Pan Chancho

44 Princess Street

Kingston, Ontario

613-544-7790

Ontario Apples

2010-11-07T09:54:00.002-05:00

Nothing screams fall more than apples. Our ride home from Picton left our mouths watering as we drove past apple stands and orchards.

We finally gave into the temptation and picked up some Empires and Jona Golds. It's insane how many apples come out of these places!