Food

JOIN THE CLUB

In Wines We Trust delivers three bottles a month, along with other juicy treats. Stephanie Albert is jazzed about wine. As the founder of In Wines We Trust, a top new wine club, she’s passionate about making delicious...

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THE QUIET REVOLUTION OF QUEBEC WINE

Story and Photos by Janet Dorozynski, DipWSET There has been a quiet revolution underway in the Quebec wine industry but if you have yet to taste or hear much about Quebec wine, you are not alone. Although Jacques Cartier saw native North American vines vitis riparia growing wild on the l’île...

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FEEDING DREAMS

By Brigitte Hasbron With Maker Feed Co., Chef Michel Gaumond defies COVID odds and delights Ottawa foodies. When life dishes lemons, not every chef is game to dish back a fresh dining opportunity. Meet Chef Michel Gaumond. In an industry squeezed by COVID-related restrictions, this Ottawa chef has...

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STOFA-ON-THE -SOFA

One of Ottawa’s top chefs is whipping up a fresh spin on takeout fare that hits the spot for both foodies and families. Jason Sawision is chef-owner of Stofa, a restaurant that’s noted for its ingenuity and polish, and as the father of a baby and a toddler, he also knows a thing or two about...

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WELCOME TO MY PARLOUR

By Janet Wilson After 35 years in the food and beverage industry, Erin Clatney finally has a place she can call her own. The well-known and popular founder of Dish Catering and Events is behind Parlour, a fabulous event space rich in history that’s located in the heart of Wellington West. Built in...

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LUSTING OVER TRUFFLES

By Brigitte Hasbron Two Ottawa chefs dish them up divinely. Earthy and loaded with musky aroma, truffles—particularly the white ones—have been called the darling of the dining world. Since they’re considered the most decadent and indulgent ingredients in the culinary realm next to caviar, I made it...

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ARMCHAIR GETAWAY TO THE LANGUEDOC

Story and photos by Janet Dorozynski Alive, Organic and Exciting As we enter hibernation and comfort-food mode, many of us are switching to fuller bodied whites and reds from lighter whites and rosés (though I love drinking the latter year round). At the same time, we could all use an armchair...

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Cada Día TEQUILA

introduced for sipping, savouring and celebrating Years ago, Riti and Sandeep Gupta met over tequila at a bar in Toronto. Something clicked, because today these Ottawa entrepreneurs are behind a brand that produces authentic, premium tequila. Handcrafted in small batches by experts in Mexico, their...

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Foodie Essentials

In the spring you couldn’t find flour or yeast on supermarket shelves, since baking was such a hot pastime. Well, it’s back. Now that it’s cold and so many of us are still at home, the kitchen beckons again. So do visions of artful focaccia, golden brown loaves of crusty bread, inventive sheet pan...

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Cocktail Hour

FlowerPower INGREDIENTS A dash of rose water 1½ oz Hendrick’s gin ½ oz St-Germain elderflower liqueur 1½ oz grapefruit juice ½ oz lime juice ¼ oz simple syrup Angostura bitters INSTRUCTIONS Top with soda, a rosemary sprig, and a pinch of nutmeg.  Serve in a rocks glass Chelsea Pub is at 238 Old...

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What a Comeback!

Black Tartan Kitchen is cooking again; fans are eating it up. By Pam Dillon When Stage 3 of Ontario’s reopening plan was announced, it was news in Ian Carswell’s household. Big news. That’s when the chef/owner of Black Tartan Kitchen and his wife Tessa decided to create some buzz of their own to...

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Cocktail Hour

black tartan
INGREDIENTS
½ oz Johnnie Walker Black
½ oz Jameson Irish Whiskey
½ oz Drambuie
½ oz Kahlua
INSTRUCTIONS
Shake with ice and strain into a rocks glass with ice and a maraschino cherry.
Black Tartan Kitchen
is at 132 Bridge Street in Carleton Place.

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