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.

Supporting Tomorrow's Chefs Today: On-line Auction Now Open For Ron Eade Culinary Bursary

The special eBay auction site is now open in support of Algonquin College's Ron Eade Culinary Bursary. Get in on the fun and support a great cause. 39 spectacular auction items await you.

The Algonquin College School of Hospitality and Tourism is launching the bursary with a student-led fundraising dinner this Thursday, March 21.

Event co-ordinators, Scott Warrick and Mario Ramsay, both chef professors at Algonquin College, couldn't be more pleased with how Ottawa has responded to support the launch.

First, the good news of so many impressive auction items pouring in. Then, the dinner tickets sold out quickly. An added bonus has been the generousity shown by those who have chosen to give direct donations to the bursary.

Warrick told me today, "The investment in the bursary thus far means it is already financially viable and ready to go."

Although the dinner is sold out, Warrick and Ramsay have arranged for the auction items to be available to all through a special eBay auction site. The auction will remain open for bids until this Thursday, March 21 at 9:00 pm edt.

To shop, those at the dinner will be placing their bids on the eBay site too. That evening MC Derick Fage of Rogers Daytime Ottawa, will be getting the dinner guests in the dining room whipped into a spending frenzy and you can compete along side them.

It is as easy as 1-2-3, to start shopping today.  If you have an eBay account already, just sign in.  If not, the registration sign-up is straightforward.  Even if your strategy is to play big on the night of the event, make sure your account is set up and ready to go now. Though, you might enjoy some practise bidding beforehand!

I for one have bookmarked this special site (http://stores.ebay.ca/Ron-Eade-Culinary-Bursary-Auction), as well as installed the eBay app on my smartphone. Some of my bids are already in.

For those attending the event and not 'packing' technology, a bank of computers will be available so you can keep shopping throughout the evening.

A number of well-known graduates of the culinary programs at Algonquin College have thrown their support behind the event.  When you check out the auction items their generousity looms large.  Look for the names Michael Moffatt,  John Leung, Walid El-Tawel, Katie Brown Ardington, Patricia Larkin and Anna March to name a few.

The bigger ticket items of special chef dinners in your home are real crowd-pleasers.  I confess to having a personal history of seeking out these types of auction items.  They are ideal for celebrating a very special occasion with close friends and family.  We have even teamed up with other couples to win ourselves a night to remember. Maybe this time it will be your turn.

One of the chef dinners being much talked about includes graduates Patricia Larkin, Chef at Black Cat Bistro, Anna March, Resident Chef at Urban Element, and Katie Brown Ardington Chef de Cuisine at Beckta.  To create an out-of-this-world dining experience, they will team with Pascale Berthiaume of Pascale's All Natural Ice Cream and Marysol Foucault, owner/chef of both Edgar and Odile.

One graduate who is in full support of the event is Patricia Larkin, Chef at Black Cat Bistro.

Patricia Larkin, Chef at Black Cat Bistro. Photo Credit: roneade.com.

I spoke with Chef Larkin recently. Lucky for us that she chose to follow her passion.  She told me that she almost missed her calling.  

"I was taking early childhood education in 2000 and knew I would rather be cooking. But I just couldn't get over the idea of wearing those checkered pants! After a year of walking past the culinary wing, wishing I was in there, I bit the bullet, bought the checkered pants and enrolled in culinary management from 2001-2003."

This bursary means a lot to the students coming through the culinary program. Extra financial support  can make a difference to stemming the tide of the mounting costs for post secondary schooling. Larkin shares her insights.  

"The money would of course be helpful for all the extras that the program requires such as uniforms, knives, tools and books. Also, because the culinary field has become so popular in the last 10 years I suspect more and more students are coming from out of town, which makes cost of living quite expensive for a student. This bursary will give a hard working student the confidence and support to succeed through the program and start their career."

Is Larkin glad she made the program switch from early childhood education to culinary management?  She sure is.  

"I had a very good experience in the culinary management program at Algonquin.I learned a lot and I enjoyed being there. It is what set me up for the career I have now. With a push from Chef/Professor Mario Ramsay, I applied to work at the Fairmont Hotel in Jasper, Alberta after college. I stayed for 2.5 years and came back to Ottawa with more skills and a thicker skin - two things you need in the kitchen."

Asked why we should support the establishment of this bursary, Larkin says,  

"For one, it is a great way to honour Ron Eade's career and all he has done for the culinary field in Ottawa. Also, this bursary is going to not only financially help but also inspire and give confidence to a culinary student on the same path that I took 10 years ago. That support will go a long way."

Do we want a few more Chef Larkins in our kitchens here in Ottawa?  You bet we do.  Here is your chance to make a difference for tomorrow's chefs today. Participate in the eBay auction. Start your bidding.  Bid big and bid often.

NOW ON YOUR RADAR SCREEN

• Setup (or dust off) your eBay account. (Dinner guests that are a bit technology shy can get assistance Thursday evening.)
• If you have a smartphone or iPad, download the eBay app for table side mobile shopping.
• Check out out the eBay auction website before Thursday's dinner and start bidding.
• Not a shopper? Consider a direct donation to the bursary at CanadaHelps.org. [Full tax receipt issued.]
• Dinner guests: Prep your party clothes - Reception starts 5:30 pm. Dinner at 6:30 pm. The Restaurant International at Algonquin College, 1385 Woodroffe Avenue, Ottawa
• More information on the College’s event website

Odile in Hull - Sunday Brunch

 

It has taken me 6 visits to Odile to figure out that I go when I am missing my honey. Another habit of mine is to roll into Marysol's kitchen just before closing time.

Today they served 90+ covers and I was the last of the day. That seems like not a bad start to the new year on their first weekend open for 2013.

The twenty-seater is cozy and not too loud when it is full. I slide into the only empty table. Sitting alone I just soak it all in. A multi-generational family, good friends catching up, lovestruck couples whiling away their Sunday hours. Even on a grey, drizzly day (which I happen to love), the small eatery has a sunny brightness to it, with the big windows, light wood tables and white walls.

Brunch is usually a 3 choice offering. The duck was a hit and when it sold out, owner/chef Marysol  Foucault and her trusty kitchen partner, Justin Tse, developed the dish that I would come to select. Fingerling potatoes, smoked salmon, poached eggs, capers, Brussels sprouts and fennel ($14). My honey probably would have picked the same.

Sometimes I get lucky for being a lingerer and Marysol has a moment for a hello. I wow at all the attention she and Odile have been receiving in the local papers and city magazines, cookbooks and gal chef cook-ups, 'best of' and 'top 10' lists. She's cheffing February 8 for Takeover Weekend at Oz Kafe. We chat about the 'old' days.

I like the front ....? We don't know what to call it. Even in French. A portico? No that's not quite right. I guess it's a vestibule. It smells of cedar. And even on the inside, it has style with its bows of green. She confirms the Christmas lights adorning the side windows will stay a bit longer. They must.

It's habit to pitch in. I bring my plate to the back and help tidy the tables. Then bucket brigade dirty dishes across the small space. A mom thing perhaps, we wonder. Kindly, Marysol tells me I'm too young to be House Mom at Odile. It's closing time. The visit was short but restful.

Steely and determined in the kitchen, Marysol's tender-hearted self asks after the honey. How is he? Is he okay? I breathe a sigh of relief and say yes, yes he's fine.
 

Sitting outside for a bit, I reflect. It really is good food. Always so pretty. Perfectly plated. Flavours delicately balanced. It comforts. The way 'you can count on me' does when you seek out that strength.

No surprise, I suppose, that I go to Odile when I am missing my honey.

ODILE
47 rue Montclair (at the corner of Berri)
Hull, Quebec
819.205.4425
Facebook: Odile
Twitter: chezodile

Wed to Fri: 5:30 - 9:30 pm
Sat: 9:30 am - 2 pm; 5:30 - 9:30 pm
Sun: 9:30 am - 2 pm

Odile is Habit Forming

Odile is habit forming.

Day 4 of Odile's opening week and I returned for lunch. If my Saturday brunch visit was any indication, this was going to be memorable. Again.

Odile is Marysol Foucault's second eatery opened 19 months following Edgar's arrival at 60 rue Bégin in Hull. She prepares high quality, local, seasonal food at both locations.




I quenched the high heat of the day with a Pamplemoussi - sparkling water, grapefruit juice and ginger syrup ($3.25) The serving size is substantial.



Then on to the lunch choices.



I picked the seared halibut accompanied with grape tomatoes, tapenade, capers, eggplant fondant, fiddleheads, black quinoa and of all things, daisy buds. ($16)



I had NO room for dessert but hoped to leak the house-made lemon gelato around and through the lunch crevices.

Marysol delivered the bad news that it was all sold out. She insisted that the the tarte tatin must be tried [at least that's how I remembered it ;) ] and I had this treat on the house. Pear and pistachio praline. Marysol whips her cream by hand so with muscles like that, resistance is futile.



I regret that I only saw her Rocket espresso machine as I said my good-byes and thank-you's. That would have made for a fine, fine finish. Next time.

Yep, Odile is habit forming.

Odile
47 rue Montclair (at the corner of Berri)
Hull, Quebec
819.205.4425
Facebook: Odile
Twitter: chezodile

Odile is Open

Odile is open.

When Marysol Foucault's vision of her first eatery, Edgar, came to fruition Halloween weekend 2010, who knew that this dynamo culinary queen of tastes, quality and presentation would dare to be on to a second location so soon.

Odile is larger than the 11-seater Edgar, though still somewhat compact. Along with a few floor tables, there is a full wall banquette allowing for a lingering sit-down visit at typical restaurant sized tables. High stools line up at a counter for those craving a view of the outdoors and the side patio scene. (A patio also larger than Edgar's.) A few high stools also give you a close up view of the open kitchen. Her overall feel is bright and inviting.

The Odile experience comes with table service. The brunch menu presented on this first day offered 3 mouth-watering choices.





Wanting protein, I picked the "Forestier". Two poached eggs, fingerling potatoes, double smoked lardons, mixed mushrooms, fiddleheads, brown butter, arugula oil. Slices of fresh bread on the side served with herbes salées du Bas-du-Fleuve. ($14)





As my dish was being made with tender loving care just steps from me in the high heat of the kitchen, I sipped away on my refreshing sparkling lemon soda with a sour cherry reduction. ($3.25) Waiting for me at the bottom of the drink were 10 flavour-soaked cherries for the munch.



Some might consider $14 pricey for a brunch outing. But Marysol will also fill this place too and likely with line-ups out the door. There are plenty of people that want the peace of mind that comes with eating local ingredients prepared flawlessly, with layers and layers of flavour so carefully placed in harmony. Marysol is one of the few eateries in the region that delivers on this consistently.

Odile is not just a bigger Edgar. When the liquor license comes through, she will be open for dinner service as well.

I, for one, am delighted to soak in the visionary goodness of Marysol's never-ending ambition.

Odile
47 rue Montclair (at the corner of Berri)
Hull, Quebec
819.205.4425
Facebook: Odile
Twitter: chezodile

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.

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