Edgar Is Serving Up Their 2014 Calendar

Edgar re-opened yesterday after a much deserved holiday break and so I headed over specifically to pick up my 2014 Edgar calendar.

Flavour wizard and owner Marysol Foucault recently took Gold at the regional Gold Medal Plates competition here in Ottawa last November, winning her a spot to compete nationally. Ron Eade, food journalist and retired Food editor at the Ottawa Citizen, detailed that event.

The proceeds from the calendars are intended to defray travel costs for the Edgar team flying to Kelowna in February. Led by Marysol, they are going head to head with ten other top Canadian chefs at the Gold Medal Plates' Canadian Culinary Championships.

The calendar is a compilation of pictures that includes Marysol herself and also her colleagues from the wee eatery in Gatineau. What impressive team spirit and a great show of support.

Marysol is Miss July.  She looks quite confident in her high-style swimwear and go-go boots. I seriously doubt any of her other competitors will have employed that kind of spunk and ingenuity just to get their entourage out to the west coast.

But it won't be her swimsuit that will win this competition.  It will be her incredibly innate sense for understanding the complexity of flavours.  Marysol knows how to make them and she knows how to lay them down together.  Although the accomplished artist in her will help to create plates of beauty, in the end, flavour will be her secret weapon. Something the judges will not ignore.

Of course I couldn't have a mid-afternoon visit to Edgar without my requisite mug of Cha Yi Rooibos Safari tea.  I like the peace and quiet in the place at that time of the day. To sit, arms stretched out at the front window as the team behind me takes a breath following the lunch rush.  They are regrouping to get ready for the take-out crowd coming at the end of the day for their prepared meals.

I can't resist her chocolate dipped coconut macaroons.  A substantial mound it is.  I conquered it handily.

Cha Yi Rooibos Safari Tea $2.50. Chocolate Dipped Coconut Macaroon $2.

Marysol Foucault's food has been turning heads - those of her dining clientele and food critics alike - since Edgar opened October 2010 and Odile which opened in May 2012 (she has since closed Odile to manage her workload).

By all indications, her future continues to be bright. When her name is bandied about freely along with other well-known Canadian chefs, I'll be able to say, "I knew her when....".

The calendar is only $10.  A keepsake for sure.

So, do you want to get a glimpse at Miss July? Then get thee to Edgar. Help Marysol travel to Kelowna to represent the Ottawa-Gatineau region and bring home Gold.

Ten bucks. Just ten bucks. It's a steal.

Edgar
60 rue Bégin
Gatineau (Hull sector), Quebec
819.205.1110

Tues to Fri: 10 am - 6:30 pm
Sat: 10 am - 5 pm (Brunch 10 am - 2 pm)
Sun: 9:30 am - 5 pm (Brunch 9:30 am - 2 pm)
Mon: Closed

Facebook:  Edgar
Twitter: ChezEdgar
Web:  www.chezedgar.ca

Dining In With The Fab Five

I am still digesting (maybe even literally) our very special dinner from Sunday night.  When I attended a fundraiser in March for the launch of the Ron Eade Culinary Bursary for Algonquin College I suspected I was at risk of bidding on an auction item or two.

Percolating in my head was the well-oiled fundraiser auction phrase, "It's for the students!".

One of our table pals often cooks with the mister and before long the four of us were in cahoots to go after the Dinner For 8 By Five of Ottawa's Finest Lady Chefs.  I like to refer to them as the Fab Five.

Algonquin College culinary graduates Patricia Larkin, Chef at Black Cat Bistro, Anna March, Resident Chef at The Urban Element, and Katie Ardington Chef de Cuisine at Beckta teamed with Pascale Berthiaume of Pascale's All Natural Ice Cream and Marysol Foucault owner/chef of Edgar to create an out-of-this-world dining experience.

We each joined in another couple and on Sunday night the feasting began.

It was a very special time with friends, to be sure. But I confess to being tempted to wiggle my way into the party in the kitchen.  To watch and learn.  To be a part of their buzz. Their love for food came shining through, not only in taste but the 'pretty' on the plate. To have such dishes on the table in a home setting is a rare experience.

Thanks to the Fab Five for making a big memory.

Canapés

Grilled and Marinated Baby Zucchini with Manchego Cheese and Lemon Balm created by Katie Ardington.

Pork, Apple & Shallot Terrine by Patricia Larkin.

The arrangement by Bloomfields Flowers adds beauty.

Amuse Bouche

Canada Goose Tartare with Parma Crisp and Baby Kale by Marysol Foucault.

Starter

Albacore Tuna, Pickled Watermelon, Peanuts, Thai Basil and Chillies by Anna March.

Second

Heirloom Tomatoes (from Katie's garden), Kale & Cashew Pesto, Corn Gastrique, Corn Sable, Umeboshi Purée by Katie Ardington.

Entreé

Duck Breast, Mustard Spaetzle, Mushrooms, Kale, Walnuts, Thyme, Black Garlic, Jus by Patricia Larkin.

Trou Normand

Cranberry, Lime and Triple Sec Trou Normand Granita by Pascale Berthiaume.

Main

Fennel-braised Lamb, Smoked Tomato Broth, Lemon-Herb Labneh Stuffed Patty Pan Blossom, Gremolata, Roasted Veggies by Marysol Foucault.

Pre-dessert

Cassis Blackberry Sherbet with Raspberries and Lemon Coulis by Pascale Berthiaume.

Dessert

Salted Caramel Ice Cream, Fresh Banana, Waffle, Candied Ginger Sundae by Pascale Berthiaume.

Farewell to Odile

I've had a number of days now to absorb the news that Marysol Foucault plans to close Odile at the end of August (only 15 months young) and focus her energy on her first restaurant, Edgar, which she opened in October 2010.

The mister and I dropped into Odile a few weeks ago.  Without a reservation, they gave us spots on the high stools where we had a full view of the action in the kitchen.

I had been craving something rhubarb.  With 18 pounds nestled in my own freezer, I could have easily solved this problem myself.  But my rhubarb-y senses told me that Marysol was likely the doctor to write the prescription I needed.  It seemed foolish to self-medicate.

 

As predicted, the dessert was spot on.  A hefty chunk of orange pound cake sitting in macerated strawberries and rhubarb compote. It was adorned with cool, creamy balls of avocado lime sorbet and strawberry ginger ice cream. Playfully arranged on top were sweet little gooseberries.

The dessert was a shining example of why her food stands out in this town.  It is creative. The dishes have depth of flavour and character.  They are loosely precise and artistically presented. Not necessarily formal.  Definitely fun.

Odile will have regular dinner service until mid-month.  Then starting Wednesday, August 21, for the last 8 dinners closing out Odile, Marysol will be amping up her 'playful'.  Expect the unusual. Bring your adventurous self and come on out. Without a reservation, your wait in line should be just as enjoyable as your time at your table.  Reminisce with regulars or indoctrinate the 'I-always-wanted-to-come-here-but-never-quite-made-it' team.

I'll miss the linger-shminger that her sit-down place allows for in a dining-out date-night experience.  Though I, like many, can draw solace knowing her kitchen creativity can still be had at Edgar.  Most notable, her brunches. A different venue. A different time of the day. A different vibe. But thankfully still Marysol, through and though.

Edgar - Is It A Secret Place?

Sometimes I get the feeling that Edgar is a secret place. Not that many don't know it. Many definitely do. By secret place, what I mean is, that it's a getaway from real life stuff. A place to go when you want to leave everything else behind. Just for an hour or so. Safe. Comfortable. Trusting. Consistent. Enveloping.

I have wondered if this effect is just because it is across the river from me. A place a bit more French than I use in my day to day in Westboro. Or maybe, it's just because it is wee. As an 11 seater, it helps to get there first. The summer patio pretty much doubles the space.

One would think that their seasonal focused menu wouldn't suit this feeling. So many unknowns. Wouldn't you want predictability? In fact, it is something that signifies that this place is always moving, ever changing, never in a rut. But I find that this brings comfort of a different kind. A freshness that is rejuvenating.

I sense that others have this 'secret place' feeling too.


[My vegetarian panino.]


[My friend's Indian panino with tandoori chicken and chutney.]


[Our shared desserts: Strawberry, Rhubarb and Raspberry Cheesecake; Lemon Meringue Tart; Chocolate Brownie with Orange and Cayenne. We mellowed the sweetness with our Cha Yi teas - Rooibos Safari and Honeybush Raspberry.]

Edgar
60 rue Bégin
Gatineau (Hull sector), Quebec
819.205.1110
www.chezedgar.ca
www.sheeatsbears.blogspot.com

Update to Brunch hours (effective Oct 1, 2011)
Wed to Fri: 10 am - 6:30 pm
Sat: 10 am - 5 pm (Brunch 10 am - 2 pm)
Sun: 9:30 am - 5 pm (Brunch 9:30 am - 2 pm)
Mon and Tues: Closed

Homemade Edgar-esque Panini

When I couldn't get to Edgar in Hull today for lunch, I ended up making my own Edgar-esque panini to satisfy my appetite:

Art-is-in Boulangerie Dynamite bread (Roasted Garlic and Rosemary) with goat cheese, perfectly ripe avocado slices, roasted red pepper slices, vine-ripe tomato slices, red onion slivers, fresh cilantro leaves, toasted pine nuts and chipotle mayo with chives.

I have had some unforgettable paninis at Edgar and one very similar to this before. As I loaded on the goodies, it was hard to stop. Pine nuts? Perhaps a bit unconventional but it was actually good!

I thought about my hopeful lunch trip to Edgar all morning. I knew I was going to have a panini. I often chose soup. I was imagining the warm, crunchy bread and the oozing flavours all piled in together. There would be cheese of some sort. Vegetables of some sort. And some flavour that kicked. Maybe a protein. Maybe not. Whatever Marysol put together, it would be all Edgar. By 2 o'clock I knew I wasn't going to make it.

Sometimes when you get fixated on an outcome, you miss the so very obvious. It finally dawned on me that I would have Edgar at home. Now I am no Marysol when it comes to her prowess with food stocks, but I was willing to give it a whirl.

This rescue lunch likely would not have been possible except for the fact that the teenager is back in the house for a few months. Our fridge and freezer are well stocked and on the ready for whatever that hungry appetite might throw at them 24/7. His recently gifted panini grill has also amped up what creations might come out of the kitchen.

Thanks to the teenager, here is some of our regular fare that we have on hand:

Freezer

• Art-is-in Boulangerie Dynamite bread pre-cut to panini size and ready for assembly
• Roasted red peppers individually wrapped

Kitchen

• Red onion
• Vine-ripe tomatoes

Fridge

• Goat cheese
• Mayonnaise
  

The ingredients that ended up 'making' the sandwich included leftovers from other cooking experiences over the past week.

We happened to have on hand:

• Toasted pine nuts leftover from last night's dinner party
  
• A number of perfectly ripe avocados
  
• Chipotle peppers and sauce leftover from chili night
• Fresh cilantro leftover from chili night
• Chives leftover from last night's dinner party

Marysol's Edgar was pure inspiration today but there is no fear that my own panini miscellany will stop me from making that drive over the river when I can. My panini was great, but hers are better. And I am willing to succumb to the temptation of her mini treats and that wonderful cup of Cha Yi tea every time.

Zangebak - Finding a Forgotten Memory

Six years ago I became an adult orphan when my mother passed away. For us, our mother was the nurturing soul that pulsated through the family. No matter what your age, when you lose your mother, it is a pain that stays with you as daily life brings its constant reminders of her. And with food being such a central focus of her life, the reminders are many.

Last weekend while at Edgar in Hull I enjoyed a "mini almond cake" with my tea.



Another recent visit to Art-is-in Boulangarie with a friend had me trying their wee 'financier'. A financier is a small French cake usually containing almond flour, crushed or ground almonds, or almond flavoring.



Perhaps trying these similar treats so close together in time was enough of a jolt to excavate a food memory from my childhood that has long been buried. Maybe as much as 30 years? When I was young, we made a treat called zangebaks. They were very almond tasting dense 'cakes' made in muffin tins. The outside had a bit of a crunch to it and the inside a bit chewy.

I shared this jettisoned memory with the good people at Edgar and vowed to comb through my shoebox of old recipe cards to see if I still had this gem. I keep all my active recipes in Mastercook and go to the archives when I want to resurrect the past and officially include it in our repertoire. Many childhood recipes are in Mastercook now but some still remain without attention on 4" x 6" yellowing cards.

Bless my organization skills! I found it. Written out in what I call my 'high school font'. Always block letters. Always using a fountain pen. Although it appears tidy, it is missing some instruction. Like when to include the almond extract. Also missing is the source. I always put the source of the recipe in the top right hand corner. Not so much for attribution in the digital age but as part of the preservation of the recipe's genealogy. Where did this zangebak recipe come from? I assure you my four brothers will not be of help on this one. And again I am reminded of the finality of my mother's passing. No more going to her for details, memories and understanding. No more help in colouring in the finer details of the past. Again I feel the severance of time gone before me and my time now.



My father was the one who regularly made requests for zangebaks back in the days when I was still at home. But I do not remember them ever being around when I went home to visit. Did he tire of them and move on to a new favourite? Did she lose interest in making them? I too had forgotten about them and had never made them again since leaving home.

Despite the very fuzzy details, I loved meeting up with an old food friend this week. I loved 'spending time' with my Mom in the kitchen again. I would do anything to have her back.



Zangebak

In the second batch I put in 1/3 cup ground almond and then reduced the flour by that amount. It worked well. I also tried them in a mini muffin tin yielding at least 24 mini cakes. Baking time should be reduced to closer to 15 minutes. Do not over-bake or you will not get the center chew.

1 cup butter
1 1/3 cups sugar
1 egg
1 tablespoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking soda
sliced almonds, optional

Heat oven to 350ºF. Cream butter. Beat in sugar. Add egg. Continue to beat. Add almond extract. Beat thoroughly.

Mix flour and baking soda today and then fold into butter mixture.

Divide dough evenly into 12 portions and fill into buttered muffin tins. Push a sprinkling of sliced almonds on the top of each cake.

Bake for 20 to 25 minutes until golden brown. Let stand in muffin tin for 5 minutes. Remove from pan and let cool on rack.

My Car Detoured To Edgar

Today my rental car detoured itself to Edgar for a late lunch shortly after 4 pm. How this happened can't be explained. Perhaps rental cars shouldn't be trusted?

Once safely there, I had many great choices.



Being an egg lover, it was easy to pick the egg salad on Art-is-in Boulangerie bread with red onion, apple, bacon and arugula. Slightly grilled.



I did a snack pack dessert of a mini almond cake with a chocolate sole and hat! It was a match for my very regular pick of Cha Yi's Rooibos Safari tea.



Rental cars can do unpredictable things and sometimes you just have to roll with it.

* all photos taken with Samsung's Galaxy S Android smartphone *

Edgar
60 rue Bégin
Gatineau (Hull sector), Quebec
819.205.1110
www.chezedgar.ca
www.sheeatsbears.blogspot.com

Update to Brunch hours (effective Oct 1, 2011)
Wed to Fri: 10 am - 6:30 pm
Sat: 10 am - 5 pm (Brunch 10 am - 2 pm)
Sun: 9:30 am - 5 pm (Brunch 9:30 am - 2 pm)
Mon and Tues: Closed

Edgar - Menu Board Obliteration - Again

I was pleased that I made it to Edgar on their very last day of 2010 (December 23). It was well into the afternoon so I did have some concern as to what might still be available. Although I waltzed in the door after 2 pm, I was lucky to squeeze a spot on the last stool by the bar at the front window. The place was still packed with a lunch crowd.

Marysol spoiled me with 3 little taster pots of her special soups of the day. They were all great but I had no problem choosing the Spicy Carrot and Red Lentil Soup.



I then moved on to a panini. The BBQ chicken breast with sauce and jalapeno peppers. It was messy and good. Hopefully I wasn't being watched in the front window. Marysol knows me to be a fork and knife gal for even the most basic of finger foods. I should have insisted for this one. Did I mention that it was so good?

Coffee is my crack. But whenever I go to Edgar, I feel the strong urge to indulge in a Cha Yi tea. And again I went for the Rooibos Safari.

And now for the very STRESSFUL part of my visit!

As I approached the treats counter to find a partner for my tea, it was clear that many people had been there before me. But there were still a few nice choices remaining. I spotted the brioche I knew I had to have. There were just two left. Third in line for attention, I patiently waited, hoping I wasn't being preceded by brioche lovers. The lady at the cash was stocking up on EVERYTHING it seemed and it made the wait long. Just as she was pulling her wallet (hallelujah!), I see her intersect my glance. She caught me staring at the brioche. Oh, it gets worse. Here I was waiting in line long enough to have eaten that brioche in my imagination. I had savoured very bite. Every crumb. Every morsel. And what does that super shopper do? She speaks softly to Marysol in French that SHE wants brioche too. I didn't catch all her words. My bilingual status is still iffy. Did she want one or two? I was feeling pretty threatened. After all, she was really stocking up. She looked like someone who might not be settling for just one. Marysol's tongs reached high up on the plate. I go pale. There goes the brioche I had just eaten with my eyes. I had picked between the two and she took my brioche. The gentleman between me and super shopper saw the whole thing go down and I wondered if it was enough to make him consider brioche for his treat. I had to know. I asked him outright (but politely!) if he thought he might like the last brioche. Thankfully he shakes his head no. Did I seem intimidating? Was he now too afraid to take it? Simon stepped in and rescued me from my over anticipation. My brioche went to the oven to put a bit of warmth right to its core. And then it was mine!

This is my second ever brioche from Edgar. Which, if you knew how often I have frequented, shows great restraint. It was stuffed with cranberries, pecans and zests of orange. The cinnamon and corn syrupy sweetness proved to be the perfect glue. The orange icing on top, a royal cape. So much for being 'Missy Fork and Knife'. I went right at this thing like I was ripping at a lobster. It was the perfect end to my last 2010 Edgar visit. And I had had the last Edgar brioche of the decade! All mine. It was the consummate partner for my Cha Yi Rooibos Safari tea! (Cha Yi is nearby at 61 rue Eddy in Hull, and my next destination stop.)



Marysol and Simon still had a few hours to go to serve the last of their clientele for the year. Those stragglers would be greeted by yet another obliterated Edgar menu board. I hope the Edgar holiday break was restful. I patiently wait their return on Saturday January 8.

Edgar
60 rue Bégin
Gatineau (Hull sector), Quebec
819.205.1110
www.chezedgar.ca
www.sheeatsbears.blogspot.com

Update to Brunch hours (effective Oct 1, 2011)
Wed to Fri: 10 am - 6:30 pm
Sat: 10 am - 5 pm (Brunch 10 am - 2 pm)
Sun: 9:30 am - 5 pm (Brunch 9:30 am - 2 pm)
Mon and Tues: Closed

Tales from the 'Snack Lab' - Garlic Butter Crostinis with Melted Cheese, Shredded Apple and Chives

I am not sure why some days the lunch appetite seems to be all but vacant. Common sense tells me I should have something to eat anyway, even if it is just a 'little something'. I quickly consider a fast trip to Edgar in Hull, but get the bad news on Twitter that the brioche was all scooped up by one client! Not that Marysol's now famous bacon date brioche should have been my lunch - my 'little something', but it may have made a nice finish. The bad news tweet is probably an omen telling me I need to fend for myself.

The fridge is going through a food diet right now, which means I am refusing to buy groceries and I am slowly working my way through the selection of raw ingredients, trying to be as creative as possible with the combinations.

So today out came 14 McIntosh Osgoode Orchards apples, still left from my bushel that I had picked up at the Parkdale Market. I am thinking apple sauce. Lots of apple sauce. I am thinking pie. Probably two pies. Two award-winning apple pies. Neither really constitutes a 'little something' for lunch. I am stuck. Next, out comes a small brick of 'whenever did I buy this?', but still happy mozzarella cheese. Still not committed.

I expand my search and go down into the freezer. Here I find a small bag (well sealed!) of Ace Bakery baguette slices leftover from a recent dinner party. From the pantry I pull out the last vestiges of my locally grown garlic purchased from Jacobson's on Beechwood, of all places.

I am now feeling ready to play and experiment in the 'Snack Lab'. The bread slices get very lightly toasted, slathered with garlic butter and then covered with a small parcel of grated mozzarella cheese. Back under the broiler until they bubble up to a light golden brown.

Meanwhile I peel one of those still crunchy apples and shred it. When the garlicy, cheesed-up crostinis come out of the oven, I garnish them with a sprinkle of shredded apple and a few snips of chives for colour. I go in for the taste. Jackpot! I love the crunch of the bread, the nip of the garlic, the sweet and salty in the goo of the cheese, the bright freshness of the apple. I love the pretty of the chives. It is complex but complementary.

Voila! Today from the 'Snack Lab' I bring you the Garlic Butter Crostini with Melted Cheese, Shredded Apple and Chives!

I am feeling quite pleased with my 'little something' lunch. A possible hors d'œuvre for the upcoming book club Christmas party? I think so!

Edgar - Infectious. Like Bees to Honey.

Today, I paid an impromptu visit to Edgar at 60 rue Bégin in Old Hull. Edgar is the brain-child of powerhouse, Marysol, well known for her food blog she eats bears. I was out of town for the big opening this past Saturday and Sunday. Monday they were closed and so today was my first chance to see the culmination of all the meticulous planning and hard work that went into opening this petit café. Marysol seems to exude boundless energy and determination.

I would be wrong not to mention her number one supporter and fan, Simon, who was ably helping over the weekend and also this Tuesday. What a strong team the two of them make.

When I went today, it was not with camera in hand or with the intent to write. Just to visit, enjoy lunch and to say a hello. There has been quite a few blog posts already, sharing the message of goodness. Maybe my take on it wouldn't be that much different. Great food is, well great food. But I came away with two thoughts that were unshakable as I made my drive home.

First, I don't know Marysol that well, really. We are Ottawa foodie community confrères that share the love of food through personal food blogs, who have met just a handful of times over the past number of months. But she has the darnedest way of making you feel like you have known her forever. Her infectious personality draws you in. Second, the food at Edgar is memorable. Every detail, surgically calculated. Her food is emblematic of that age old phrase 'made with love'.

For those that fall under the spell of Marysol, your life will be enriched. Be you acquaintance, fellow food blogger, Edgar client, supplier of food wares, industry colleague. It is like bees to honey. I bet you even the phone guys liked her in the end, despite all the hassles with installing that debit machine.

For those eating the food here, you will struggle with your decisions and you may not know when to stop. I just can't imagine my experience today was unique. I ROLLED out of Edgar after the most delicious lunch.

I started with a ham, romaine and Jarlsberg cheese panini. So yummy with the Dijon mustard. I had it along side a big bowl of spicy butternut squash and sweet potato soup infused with lemon grass, lime leaves, coriander, cayenne, and curry. It was lovingly garnished with fresh coriander and cucumber cubes.

The compulsion to continue could not be reined in. I just couldn't say no to the now famous orange zesty brioche, that parcels nuggets of bacon and dates. It is best when it is warmed. Simon's suggestion. I went totally sophisticated and ate it with a fork. It seemed wrong to have it without a latte. This would be a chance to give Marysol her sought after practice with the big machines, I thought. Really, I was doing her a favour, wasn't I? She spoiled me with a dash of cinnamon on top. Cinnamon goes well with zesty orange and bacon and dates and briochy flavours. A calculated move on her part? To be sure. As good as she is with the colour palate when making her beautiful art, this lady knows her taste palate as well.

So you think my foodie visit ended with that last drip of emulsified latte milk? Oh no. I was still at the trough. It was now time to pick a treat to bring home to the mister. That sticky apple pecan muffin would bring me high praise. I have been eyeballing it since the blog post of October 9th, where its perfection was unveiled. [For the record, it has vanished already and there isn't even a crumb to be had.] I have been dedicating myself to vigorous product research since mid-summer, searching out the bestest homemade granola in the Ottawa-Gatineau area. 190 grams of granola goodness would be coming home too.

If you are caught up on all the food blogs about Edgar from the opening weekend, you will know that I am confirming that everything the others have been saying is totally true. Be it The Twisted Chef, foodiePrints, heartful mouthful or Rachelle Eats Food. And while you are at it, why not hear what Marysol thinks of it all so far.

Lucky rue Bégin. Lucky Old Hull. Lucky anybody who crosses the threshold of Edgar.

Congratulations Edgar! It must be in the genes.

Edgar
60 rue Bégin
Gatineau (Hull sector), Quebec
819.205.1110
www.chezedgar.ca
www.sheeatsbears.blogspot.com

Update to Brunch hours (effective Oct 1, 2011)
Wed to Fri: 10 am - 6:30 pm
Sat: 10 am - 5 pm (Brunch 10 am - 2 pm)
Sun: 9:30 am - 5 pm (Brunch 9:30 am - 2 pm)
Mon and Tues: Closed