Ikebana 2011 - Ignite!

An exquisite dinner party is not just defined by its culinary highlights. The details for setting the scene can be very elaborate. Much thought goes into choosing the tablecloth, the dishes, cutlery and glassware. And often the table is decorated with a centrepiece.

The art of Japanese floral design, called Ikebana, would perhaps be your most intricate choice for creating a statement on your dining table.

You can find your inspiration this weekend here in Ottawa. The Ottawa Centennial Chapter No. 120 Ikebana International has partnered again with the Canadian Museum of Nature to showcase their annual spectacle of flowers. The theme this year - "ignite!"

The exhibition started Thursday. It continues through to Sunday and is open daily from 9 am to 5 pm. Entry is free with your regular museum admission.

There are also bilingual workshops running from 10:30 to 1:30 on both Saturday and Sunday. More information can be found on the Chapter's website.

Much of what you will see at the exhibit would be a bit grand for most dining room tables, but "may an ancient art combined with the love of nature ignite a new passion in you!"

Work by Helen Westington (Ohara School)
Sponsored by Tivoli Flowers
[Heliconia, Forsythia, Hawthorn, Cast-iron Plant, Calla]

Work by Wendy Baston (Ohara School)
Sponsored by Green Papaya Classic Thai Cuisine
[Amaryllis, Baby's Breath, Banana, Oncidium, Wild Grape]

Work by Terrence Hodgins (Ohara School)
Sponsored by Mill Street Florist
[Cymbidium, Jack Pine, Bamboo, Dracaena, Dianthus, Snake Plant]

Work by Shinran Mitsugi Kikuchi (Ohara School)
Sponsored by Embassy of Japan
[Heliconia, Bird of Paradise, Honeysuckle, Jack Pine, Wild Grape, Chrysanthemum, Cast-iron Plant]

Work by Mieko Watanabe (Honorary Advisor), Anne Breau, Leonora Duffield, Miki Mitchell, Naoko Yoshida-Moenck (Sogetsu School)
Sponsored by Canadian Museum of Nature
[Corkscrew Willow, Heliconia, Red Ginger, Alstroemeria, Ceriman]

Work by Marie-Eve Coupal (Ohara School)
Sponsored by East Wind (Glebe/Westboro)
[Red Ginger, Anthurium, Pleomele, White Pine, Hemlock]

* Introductory Photo: Work by Françoise Bussière (Sogetsu School)
[Rose, Climbing Bittersweet]

Are They Huevos Rancheros?

This morning once everyone in the house had their hands on a steaming strong flat white coffee, the suggestions for breakfast came out.

• Leftover homemade chili
• Crêpes of some sort
  
• Bacon and eggs. Poached eggs to be more specific. Hollandaise sauce wouldn't be turned down.
  

When you have house guests, it is a rule of good hosting, that everyone gets what they order. But to make it more convenient on the kitchen staff, we teamed up to make everyone's wish come true with one dish.

The crêpes were filled with re-heated chili, topped with a soft poached egg drenched in Hollandaise sauce. The concoction was accompanied with a spoonful of homemade guacamole and a dollop of sour cream. Then a good sprinkle of bacon and chopped fresh cilantro.

Maybe it was not a truly authentic huevos rancheros, but we liked our 'teamy' version!

Have you ever had kitchen 'play' turn into a truly fun dish?

Yellow Pea Soup - The Secret is Savory

Yellow pea soup casts me back to childhood every time I make it. In a family of five children, with a budget consciousness on food, I often wondered why we never seemed to be eating what everyone else was eating. If we were having a broth soup made with old bones, 'they' were having something creamed. If we were eating homemade bread, 'they' were eating Wonder white. This preoccupation of 'not so fancy' meant that I would sometimes miss out on the fact that what I was eating was actually really good!

It seemed to me that this particular soup cost next to nothing to make. I was there when the bag of dry peas was pulled from the grocery store shelf and I saw that the price was a give away compared to everything else. The ham hocks were from our own pig and the carrots from our garden. I do not recall if there were any herbs added to the pot. And for some reason, it felt like making it took all day.

The family pea soup recipe may have been one dish that was full of flavour, but I was fixated on thinking of it as peasant food. Despite its lack of glamour though, it now remains one of my favourite dishes from our time together on the farm.

A recent purchase of 'Bacon Ends' from Lavergne's Western Beef Inc. out on Navan Road was the inspiration I needed to rekindle the past. I wondered if it could serve well as the salty pork portion in a hearty batch of yellow pea soup.

I started early this morning to get the pot going. The recipe I follow now is an elaboration of one I found in Gourmet magazine October 2001.

A very slow simmer brought tenderness to the pork without drying it out. The peas heated gently, softened and thankfully didn't turn to glue. The wafting aromas were rich in the savory.

As the smells permeated through the house, I contemplated if this would be the Friday night dinner or perhaps an impromptu lunch. I have my list of regulars that don't mind the 'emergency' calls to rescue me from bounty.

As lunch time approached, what happened next was just pure serendipity. I had spent the morning cooking but with my head waltzing down memory lane. Out of the blue two of my brothers and an old high school friend stopped in on their way back to Toronto from a mini ski vacation at Mont Tremblant. Like props for my story, they sat at the kitchen bar, soaking up the hearty goodness and reminiscing about food from the 'good old days'. (I didn't realize that my brothers doctored up the legendary 'water' soup with mustard to give it extra zip.)

When I heard the story of Tremblant's $7 soups and $18 sandwiches, it left me wondering about their timing to my kitchen so close to Noon. They feasted on their yellow split pea but I also rustled up frikadellers, open face sandwiches and a panini, doing whatever food artistry the ingredients on hand would allow. Bridgehead's Mayan Fusion was noted as being strong. I was pleased. That's how they like it. The last stash of the almond sweet Zangebak's were moved from the freezer. Another creation at risk of being fossilized in the past. My brothers barely remember them.

And as quickly as they came, they were gone again. Full, fueled and homeward bound.

The cost of the ingredients for a bowl of soup was about 50 cents. The value of the surprise visit? Priceless.

Yellow Split Pea Soup
Inspired by recipe in Gourmet October 2001

1 pound split yellow peas, picked over and thoroughly rinsed
8 cups water
1/2 pound 'Bacon Ends' from Lavergne's
1/4 pound ham ('Cold Cut Ends' from Lavergne's)
3 cooking onions, finely chopped
2 tablespoons unsalted butter
1 medium leek (white and pale green parts only), rinsed thoroughly and chopped finely
2 cooking onions, finely chopped
1 carrot, finely diced
1/2 celery stalk, finely diced
3/4 teaspoon dried savory
1/4 teaspoon dried thyme
1 3/4 teaspoons salt
1/2 teaspoon black pepper
Chopped fresh chives

Pick through peas. Rinse thoroughly.

In a dutch oven combine peas, water, bacon ends and 3 of the onions, finely chopped. Bring to a boil. Then skim off the froth. Reduce the heat and simmer for 1 to 1 1/2 hours. The peas should then be tender. Remove the 'Bacon Ends'. Remove the meat for the fat. Shred the meat and chop larger pieces. Return to the pot. Add ham chunks.

Melt butter in a large skillet or saucepan. Cook leek and remaining 2 onions over moderate heat, stirring, until softened, about 10 minutes. Add leek/onion mixture to soup. Add carrots and celery. Add savory, thyme, salt, and pepper. Simmer for 1 to 1 1/2 hours. Part of the time have the pot partially covered to thicken the soup. Remove the chunks of ham. Dice and return to pot.

Garnish with chives.

Serves 8

Feeding Flowers To My Heart

I think today is my day. All day.

Darling brother and family sent flowers. Nice starter meal! So filling.

My walking buddy, the 'Sinful Sister', put lots of calories in the entrée.

University girlfriend also surprised! Delicious dessert!

Then the wonderful book club gals, with springtime in hand, made sure that the non-stop party really did have food!

I going to burst. My heart is full. So full!

Mrs. Schwartz's Peanut Butter Cookies

I met Mrs. Schwartz when I was 4 years old. She lived across the road and would be our neighbour for 5 years. She was a widow and had three children if I could remember correctly. They were in high school and beyond. Although she had great skin, Mrs. Schwartz had gray hair so I was pretty sure she must be really old. Like a good neighbour, she shared with us her peanut butter cookie recipe. This was something we had never had before. Very North American. It was adopted quickly into our recipe collection. This is the only peanut butter cookie recipe I have ever made. I think that is partly because I don't want to ever forget her.

Now that our teenager has moved on from high school and I am getting a few 'light coloured' strands of hair on my temples, I am beginning to think that Mrs. Schwartz wasn't as old as I first thought she was.

Mrs. Schwartz's Peanut Butter Cookies

1 cup butter, room temperature
1 1/3 cup peanut butter, crunchy preferred
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking soda
3/8 tsp salt

Cream together margarine, peanut butter, brown and white sugar.

Add the eggs one at a time and beat. Add the vanilla.

Sift the dry ingredients together. Fold into the cream batter.



Using a scoop, place the balls of dough onto a cookie sheet covered in parchment paper. Bake at 350ºF for 10 - 11 minutes.



Let cool on cookie sheet for a minute and then move to cooling rack.

Makes approximately 48 to 60 cookies.

Comedian Steve Martin Brings Levity to Canadian Celebrity Chefs Event with Grandmother's Song

The critiques of the first annual Canadian Celebrity Chefs event held last Monday, January 31st at the NAC in Ottawa continue to come out in news outlets and through food blogs this week. The feedback of the event has evoked strong passions as to whether the event was a success or not so much. As well, emotions have run high on who has the clearer vision of that truth.

Some of these volleys reminded me of a shtick done by well-known comedian Steve Martin, in 1977 on his 'Let's Get Small' album. His very sentimental 'Grandmother's Song' is speckled with the kind of loving, good advice that grandmothers like to impart on their descendants as they attempt to shape their malleable characters. All this in hopes that the young ones learn to make good decisions and live to a higher standard.

Although I couldn't find footage of the reverend Steve performing his act, I did find a YouTube clip of a red-headed 'wannabe' doing a pretty good rendition of this piece. A piece I had listened to often in my youth and have pretty much committed to memory. (For what useful, future use, I really don't know.)

I have included the words below so you can sing along with RED. It may be a bit cathartic and I bet you will find that there is a little bit of sage for just about anyone listening!

Although I like to think that Steve Martin is timeless, I know I run a huge risk trying to teleport 33-year-old humour into the present. But a risk I take in the spirit of lightheartedness and levity. Your response might be 'well I guess you had to be there". I say "thank-you Steve".

Before the song, his spoken intro went like this....

"Thank you. You know folks, when I was a kid, I was pretty close to my grandmother and she used to sing a song to me when I was about this high. It always meant something to me and I'd like to do it for you right now because it does have meaning in today's world even . . . all these years, you know those, even during the "hip drug days" you know when everybody was supposed to be so cool and everything had double meanings and this little simple tune would keep coming back to me and I think it kinda guided me through those years and I'd like to do this song for you right now, I think it might have a little meaning for you, so here it goes."



Song Lyrics:

Be courteous, kind and forgiving,
Be gentle and peaceful each day,
Be warm and human and grateful,
And have a good thing to say.

Be thoughtful and trustful and childlike,
Be witty and happy and wise,
Be honest and love all your neighbors,
Be obsequious, purple, and clairvoyant.

Be pompous, obese, and eat cactus,
Be dull, and boring, and omnipresent,
Criticize things you don't know about,
Be oblong and have your knees removed.

Be tasteless, rude, and offensive,
Live in a swamp and be three dimensional,
Put a live chicken in your underwear,
Get all excited and go to a yawning festival.

O.K. everybody!

Be courteous, kind and forgiving,
Be gentle and peaceful each day,
Be warm and human and grateful,
And have a good thing to say.

Be thoughtful and trustful and childlike,
(O.K. everybody on this!)
Be witty and happy and wise,
Be honest and love all your neighbors,
Be obsequious, purple, and clairvoyant.
(Let 'em hear you outside!)

Be pompous, obese, and eat cactus,
(Everybody sing!)
Be dull, and boring, and omnipresent,
Criticize things you don't know about,
Be oblong and have your knees removed.

(Ladies only)
Be tasteless, rude, and offensive,
(Now the men)
Live in a swamp and be three dimensional,
(Everybody)
Put a live chicken in your underwear,
Go into a closet and suck eggs.

Lyrics By:	Steve Martin
Music By:	Steve Martin
Produced By:	William E. McCuen
Released By:	Warner Brothers Records
Published By:	L A Films Music

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.

Canadian Celebrity Chefs Event - Were You There? Who Should Have Been?

The first Canadian Celebrity Chefs Event held on Monday evening at the NAC had star power. Not just the well-known names playing on the Food Network, but also a select group of chefs from here in Ottawa that are considered on the top of their game. The idea for the event was the brainchild of NAC's Chef Michael Blackie. Host for the day was the ever energy-buzzed, Kevin Brauch, also from the Food Network.

The full day of culinary demonstrations gave us a hint as to what would be hitting our taste buds throughout the evening's reception. Were you there? Could you imagine it would be like this?

By the way, since you are asking, my favourite dish of the night was the presentation by Chefs Bear and Lyness of lobster and sweetbreads (larger description with picture below). No wishy washy answer from me that "I loved them all and just couldn't pick one". I know what I like. And I loved the balance of flavours, colour and texture. So complex. So bright. I did taste all 8 plates and hung in through to the very last morsel.

There has been quite a build up over the past few months in the foodie world as the details of Monday's event unfolded. There has been much attention for the NAC, the visiting celebrity chefs and the hosting chefs from Ottawa.

As I survey Ottawa's culinary landscape, it struck me that there really was a strong talent pool to pick from to make this a memorable first annual Ottawa event.

I reviewed Ottawa Magazine's Top 10 List of Best Restaurants for 2010 put together by Shawna Wagman last October and here is who was missing from Monday night's lineup.

Castlegarth
Town
The Wellington Gastropub
Fraser Café
Bistro St. Jacques
Absinthe
Taylor's Genuine Food & Wine Bar (same chef at Domus Café)

I reviewed the Gold Medal Plate contenders from last November's regional competition and here is who was missing from Monday night's lineup.

The Urban Pear
Zen Kitchen
Murray Street Kitchen
Les Fougères
Narvarra

I reviewed a running list I have of restaurants that have or have had 'buzz' that do not have mention on Shawna's list or GMP, and here is who was missing from Monday night's lineup, just to name a few.

Benitz Bistro
Farbs Kitchen *
Restaurant Le Baccara *
Sweetgrass Aboriginal Bistro
Restaurant Ei8hteen *
Allium
Black Cat Bistro *
Courtyard Restaurant
Social
Luxe

(* Participants of Juniper's upcoming Duelling Chefs competitions for 2011)

As the names of Brookstreet, Vittoria Trattoria, The Whalesbone Oyster House, Empire Grill, Atelier Restaurant, Beckta Dining and Wine, Juniper Dining and National Arts Centre continue to come to mind in the days ahead, consider that there really is a much, much larger list of great restaurants known for a top-notch dining experience in the Ottawa area. Create your own 'Must Try' list. Venture out. Savour the flavours. This town does have a lot to offer.

And now my question to you. If Chef Blackie tasked you with creating the list of 8 hosting Ottawa chefs, is there a particular name that you want to see on it?

** Monday night's food presentations in the order of my likes **

Ray Bear (MIX, Halifax, NS) | Clifford Lyness (Brookstreet)
Poached Atlantic lobster | Bridge sparkling wine beurre blanc
corn flan + watercress sprouts | black olive purée
Le Coprin mushrooms | sweetbreads with candied fennel
08 Eagle Tree Muscat, Jõst Vineyards, Nova Scotia

Michael Lyon (Hotel Eldorado, Kelowna, BC) | Michael Blackie (NAC)
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
08 Cloud Horse, Meadow Vista Honey Wines, Kelowna, British Columbia

Anthony Walsh (Canoe, Toronto, ON) | Michael Moffatt (Beckta Dining and Wine)
Drunken squab + Newfie screech | tatin of sunchokes | foie gras crepinette

09 Cabernet Franc Sabrevois, Domaine Perrault, Navan, Ontario

David Rocco (Dolce Vita, Toronto, ON) | Cesare Santaguida (Vittoria Trattoria)
Beet risotto | crispy pig cheek | seared Qualicum beach scallop | Granny smith slaw
08 Archangel Pinot Noir Rosé Sparkling VQA, Angels Gate Winery, Niagara, Ontario

Paul Rogalski (ROUGE, Calgary, AB) | Robin Bowen (Empire Grill)
North country bison hash | Quebec goat cheese + cauliflower ravioli
Preserved lemon + rendered bacon hollandaise | ancho chili plum gastrique
07 Cabernet Sauvignon, Vine Dressers,Petit, Verdot Pelee, Island VQA

Mathieu Cloutier (Kitchen Galerie, Montreal, QC) | Marc Lepine (Atelier Restaurant)
Oyster | honey flavor roasted foie gras terrine | marrow bones + chardonnay vinaigrette |
bacon foam
08 Ice Cider, Domaine Pinnacle, Québec

Brad Long (Café Belong, Toronto, ON) | Charlotte Langley (The Whalesbone Oyster House)
Shiitake poached pickerel | beurre noissette | dressed grains + greens
Crispy crème fraiche oyster 08 County Cuvée Pinot Noir VQA, Rosehall Run Vineyards, Prince Edward

Michael Howell (Tempest Restaurant, Wolfville, NS) | Norm Aitken (Juniper Dining)
Transverse Nova Scotia sea bass
crispy seared | citrus cured
cool fennel + citrus salad | warm gold beet purée + hay
brown butter | dulse and beetroot coulis | applewood smoked mussel bridge
09 Reserve L’Acadie, Domaine de Grand Pré, Nova Scotia

Black Cat Bistro - A Celebration Destination

Last weekend we were asked to join in on a birthday celebration at the Black Cat Bistro on Preston at the corner of Norman Street. Although I was thrilled to be going to this great bistro again as a keen foodie, I had no intention of blogging about it this time. It was a birthday celebration after all, and I am hardcore about making a firm delineation between my world of food blogging and the stuff that really matters in life - our family and friends and the people around us. They come first. Birthday girl was getting all the attention, not my camera. No food photos, no paparazzi shots of the restaurant and therefore no blog entry. (The website does have an extensive photo gallery.)

Well then, the main course hits and birthday girl's husband whips out his camera to document the event. His meal and maybe hers. The mister and I followed suit with our phone cameras so they would have a full account of the evening. I find out that he loves to take pictures of their wonderful culinary experiences when dining out! But no plans to food blog it seems. But it opened the door for me to consider sharing the good news. I don't have his pictures, as that was not the objective of their taking. I don't even have the mister's. The words of my account and the two shots I do have will have to carry the day.

The Black Cat Bistro is a great place to celebrate anything. Within eye shot of us there was another birthday gathering of 10 or so people and then a girl's night out of about 8! Lots and lots of 'happy' going on this night.

Owner, Richard Urquart kindly greeted us when we arrived and gave us a spot near the corner of their long wall of windows that face both streets. I worry about being near windows in restaurants in the dead of January's cold snap. Especially when you might be sitting for 2 or 3 hours. Richard had this place so toasty, that its winter comfort was noticeable. Thank you for a warm, cozy Black Cat Bistro on this night! I loved it.

We all shared an Argentinian Altodecreo Melbac picked by birthday girl. I didn't catch the year on the label but it was superb. And probably easily duplicated since I think there was only one selection of that kind on the menu.

To tame the appetite, we were first served bread with butter. I think this may be the best bread I have ever had at a restaurant. (I know readers must hate reading 'best ever' in food blogs as it seems to lack imagination in detail, but this time I really mean it!) The right denseness, softness, chewiness. What a pleasant surprise! I wonder if I can return and just eat bread? (When I went home that night I knew I had to ask Chef Larkin about it, since I loved it so much. And so I hit the Internet airways to get a few details.) Indeed, the bread is baked in-house daily and the sweetness I tasted was the maple in the butter.

Now on to the appetizers!

I went with the full intention of having the Local Heirloom Beet Salad. And I stuck to my plan! It was dressed with Homemade Ricotta, Pinenuts, Basil & Sticky Balsamic dressing.

The birthday girl warmed herself with the Winter Rutabaga Soup with Sour Cream and White Chocolate Espuma, Waupoos Cider Reduction and Gingersnaps.

The two misters took the appetizer special. A pork terrine with a pork belly confit centre. Accompanied by many toasts, apple butter, gherkins and other delightful yummies. (I asked twice about it that night and still forgot. The power of having pictures for recall.) They both raved about it.

Now on to the mains!

I had been craving seafood, so it was an easy choice to go for the Smoked and Pan-seared Escolar (a white fish from Equador) served with Fingerling Potatoes, Brussel Sprouts and Green Beans. The escolar was sourced from Whalesbone's Sustainable Oyster & Fish Supply on Kent Street. Although it was fine enough to eat, it is an extremely difficult fish on your digestive system because of its particular oils.  I would never order this fish again for this reason.




The birthday girl went for a familiar favourite and chose the Seared Atlantic Scallops accompanied by Goat Cheese, Pickled Beets, Spaghetti Squash, Green Beans, Filberts and Vanilla Salt.

My mister has a gutsy palette and chose the Brown Butter Sweetbreads with Butternut Squash Puree, Roasted Cipollini’s, Romanesco, King Mushrooms and Kale.

Her mister took the French bistro classic - "The Black Cat Bistro Signature Steak Frites". The Black Angus Striploin comes with Maitre D’Hotel Butter, Sage Seasoned Frites and Bordelaise Sauce.

Dessert required some negotiation. Apparently there were only two servings remaining of the Classic French Lemon Tart. Of course, the birthday girl would have her pick. I considered it a good marital strategy to let the mister have the second.

The birthday girl's mister already had his sights set on the Carrot Bundt Cake. Served with Cream Cheese, Coconut, Rum Raisin Gelato and Pecans.

My backup plan to the lemon tart was to go for the Traditional Crème Brûlée made with Tahitian Vanilla and served with Seasonal Berries and Mint.



Everyone was very pleased with their meals. The pace was just as we wanted it for a birthday dinner. The atmosphere so suitable for celebration. I love the decor, particularly the modern hanging light fixtures above the tables (check out their website).

We were well looked after on service and appreciated the help in getting answers to our many questions.

I had a chance to pop in to the kitchen to say hello and thank you to the very capable, Patricia Larkin. As their chef for almost a year now at the BCB, the buck stops with her. So reassuring to meet her and feel the vibe - oozing energy and cool as a cucumber. Now that is who I want in charge of my meal prep!

It was nice to end our evening in conversation with Richard as we prepared our exit and reminisced about a night out that brought a special birthday to its close.

Black Cat Bistro
428 Preston Street (at the corner of Norman St.)
Ottawa, Ontario
613.569.9998
website: www.blackcatbistro.ca
Twitter: BlackCatOttawa

Mon to Sat: 5 - 10 pm

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