Served in a large old-fashioned glass 2 oz of a peat-forward Islay scotch, such as Ardbeg and Lagavulin 1 ounce fresh lemon juice 1 ounce simple syrup 2 medium, juicy strawberries, hulled 1 strawberry for garnish 1...
Food
With the May 24 long weekend approaching, summer is officially on our minds. To me, nothing defines the season quite like BBQ—specifically, smoking meat for hours while enjoying a drink or two with friends and family. When it comes to BBQ, the brisket is king. This large, primal cut from the lower...
Climate, Geology and the Evolving Identity of Barolo, Barbaresco and Roero By Janet Dorozynski Last December I travelled to Alba for Nebbiolo Prima, the annual showcase of Barolo, Barbaresco, and Roero wines organized by the Consorzio Albeisa. What unfolded over four days was more than a preview of...
By Paula McCooey Once a warm-weather indulgence, now a modern constant As winter recedes and meals move outdoors, candlelit rooms give way to balmy evenings, fragrant gardens, and tables set beneath open skies. The season’s freshest produce takes centre stage, often alongside a crisp, sun-kissed...
Penthouse Dining with Elevated Comfort By Brigitte Hasbron Photos by Ashley Fraser Sipping a martini as the sun melts into the Ottawa skyline feels nothing short of spellbinding. Perched high above the city at 460 St. Laurent Blvd., Le St. Laurent, Ottawa’s only penthouse restaurant, invites you...
A message from Chef Jason Laurin of Essence Catering. ‘If you’re as old or older than I am, you’ve likely eaten all the turkey and hams you can handle. For Easter, I now look to lamb to feed a crowd. Here is a lamb recipe that largely cooks itself, has a sauce you can make ahead and you...
Feast + Revel’s new executive chef is earning buzz for food that’s approachable, flavourful and deeply connected to the community. Get to know the city’s latest culinary leader. Matthew McRae, executive chef at Andaz Ottawa’s Feast + Revel, dishes about his background, his style and his plans...
The Food Tease By Brigitte Hasbron When you think of sophistication, visions of avant-garde fashion paired with opulent decor easily come to mind. For Fred Naggar, this glam aesthetic served as a stepping-stone to success in a realm that’s every bit as stylish, but infinitely more delicious. Today...
By Hattie Klotz The journey from a warehouse on Lancaster Road in Ottawa’s east end to the Preston Street location of Kathã has been one of many thousands of kilometres, from the north, east and west of India, finally to the south. It’s also seen Indian food thrice reincarnated, each time just a...
Knowing Your Beef at Harmons Steakhouse By Brigitte Hasbron Since the fall of 2021, Harmons Steakhouse has been providing meat lovers with premium cuts of beef and scrumptious premium dining. There’s a vast difference, though, between enjoying steak and actually knowing about the beef that’s...
Bon Vivant Beautiful, Thoughtful Food and Service By Brigitte Hasbron The adage “To acquire wisdom one must observe” came to mind in an Ottawa kitchen, as I watched chef Jason Laurin, owner of Essence Catering, create stunning dishes for his clients. A Cordon Bleu Cuisine and Pastry graduate, this...
By Chris Wilson Photos courtesy of Runaway Picnic Enough with the checkered tablecloth, paper cups, devilled eggs and lumpy grass. Treat yourself to a deluxe picnic—ants excluded. A local business called Runaway Picnic is delivering sumptuous experiences that put the traditional sandwiches-and-a...
