Monday Night with the Fraser Brothers and Michael Stadtländer at Table 40

As chef and food activist Michael Stadtländer makes his way to the Canadian Chefs' Congress in Nova Scotia, he treated food fans by stopping in Ottawa on Monday to team up with Ross and Simon Fraser for a 6-course dinner at their private dining room, Table 40.

The event sold out quickly and was actually overflowing. I counted 45 diners in total tucked in at the ends of tables and also at the bar.

We arrived early and checked out the famous traveling bus, The Northern Light, decked out with sleeping quarters and a substantial kitchen. Behind the bus, Mark Snyder had set up his traveling kitchen too - The Flatbread Pizza Company. Mark was in charge of the amuse-bouche and he also had a hand in crisping up the piglet course.





They started us with Freixenet Cordon Negro Brut Cava and Stadtländer's house made sourdough bread. For those that chose, (which I did), you could enjoy pairings with each course.

The dishes speak for themselves.


[Slice of pizza with bruleed figs and Clarmell On The Rideau pure chèvre goat cheese from Clarmell Farms] - by Mark Snyder of The Flatbread Pizza Company



[Soup from Eigensinn Farm Tomatoes, Acadian Sturgeon Cartilage with Acadian Sturgeon Tartare and Caviar] - by Team Stadtländer
Staete Landt "Anabel" Sauvignon Blanc 2011, Marlborough, New Zealand


[Wild BC Ivory Salmon and Green Curry, Crab, Roasted Cauliflower with Sesame and Lime] - by Team Fraser Café
Charles Baker Riesling 2009, Niagara, Ontario


[Tangier Lobster Risotto, Blue Potato, Prosciutto, Crazy Dave's Greens and Eigensinn Baby Fennel] - by Team Fraser Café
Closson Chase South Clos Chardonnay 2010, Prince Edward County, Ontario


[Roasted Eigensinn Farm Piglet with Potato Dumpling with Lovage and Parsley and Eigensinn Farm Garden Vegetables] - by Team Stadtländer
Norman Hardie County Pinot Noir 2010, Prince Edward County, Ontario


[Canary Melon and Passion Fruit Sorbet]


[Roast Duck and Foie Gras Torchon and Red Wine Plums, Wild Rice and Roasted Squash Crêpe and Wild Mushrooms] - by Team Fraser Café
Painted Rock Merlot 2007, Okanagan Valley, BC


[Spicy Kuri Squash and Ontario Wild Blueberry Tart with Maple Syrup, Ontario Wild Ginger and Double Cask 12 Year Old Balvenie Whisky Ice Cream] - by Team Stadtländer
Hétszölö Tokaji Aszu 2000, Tokaji, Hungary

My favourite tastes were the duck dish (particularly the Wild Rice and Roasted Squash Crêpe) by Team Fraser Café and the Balvenie whiskey ice cream by Team Stadtländer.

Surprised to see sturgeon cartilage on the menu, I expected it to have the texture and flavour of softened fingernails. And it does. I learned that we have wild ginger in Ontario. Who knew!

The bus rolled into town around midnight on Sunday evening. Organizers Christian Morrison and Julie Gibb had friends in town that happily hosted the bus team indoors for the two nights before they headed to Montreal. Thankfully, the hosts' neighbour is a bus mechanic. He was pressed into service Monday morning to work his magic, fixing the troublesome problem of the bus being stuck in reverse (and facing the garage)!

But this dinner wasn't just about enjoying delicious food with wonderful people in a friendly setting. We are privileged in Canada to have Chef Stadtländer as a strong voice speaking out against issues that affect us all. There he was, just moments before the event was to launch, in the CBC studio on Queen Street with Evan Solomon on Power & Politics, sharing his concern about genetically modified alfalfa - a hot topic for the CCC this weekend.

Click on the icon to watch the program. Stadtländer's segment goes from 1:49:00 to 1:55:30.



Thank you to Ross and Simon Fraser, Michael and Nobuyo Stadtländer and their crews. It was a memorable evening and the service was excellent.



*** Check out the Stadtländer team's photographer's photos from Monday, now up on Facebook in a Canadian Chefs' Congress album - Fraser Table 40 in Ottawa. ***

LCBO Food & Drink Magazine - Autumn Issue 2012

I didn't get all giddy about the Summer issue of Food & Drink at the end of June but they sure made it up to me this time! It's been 2 days and I am still pouring over Autumn's offerings.

First, let me gush some hometown pride at seeing The Wellington Gastropub of Ottawa featured in Pub Bites by Nancy Won. We have been going to The Welly since it opened in 2006. For us it short lists as a place to go for special occasions as well. No dress code here. The special is all about the great food.

Second, it warmed me to read James Chatto calling out Kiln Haus Raisins, Canada's first native raisin, in the Trend Spotting feature. I first read about the Reif Estate Winery raisins in a Maclean's Magazine article last February. A competitor to the ubiquitous California raisin means I can now make a '100 mile butter tart' if I can get my hands on the naked ones. Am I wrong to think I may have seen them at McEwan Foods? Anyone spotted the wee gems in their neighbourhood yet? (I can't wait until they change their Facebook presence from a Group to a Page.)

Third, Toronto-based Andrea Damon Gibson of Fred's Bread is profiled by Cynthia David in Spotlight. Her wonderful bread products have made their way to Ottawa. I have enjoyed a loaf from Grace in the Kitchen in Kanata. In fact, right now I am snacking on a Red Fife Whole Wheat JoyStyx that I picked up at 42 Crichton Street Fine Foods. Andrea and her team are super busy as the website is a wee bit out of date. And no amount of scouring will turn them up on Facebook or Twitter. Yet. The bread is premium priced and it's popularity is growing.

Rarely do I mention a specific recipe from an issue beyond the Top Picks list but I was wooed by Gooey Maple Butter Tarts in Raisin the Bar by Nicole Young. Curiosity is running high. Are they as good as Marion Kane's famed recipe? Or that of Dana McCauley? Or mine?

If you are looking for the Playlist, it appears to be no more. Part of the changes for 'a new look' and 'a few tweaks' shared by Editor, Jody Dunn. I am going to miss the Shurman/Torno theming as they set us up for seasonal party times.

My top recipe picks:

• Lamb Tagine (From Raisin the Bar by Nicole Young)
• Brûléed Lemon Pie (From Sweetie Pies by Victoria Walsh)
• Onion Flowers (From Making The Cut by Lucy Waverman)
• Autumn Squash Chowder (From Pub Bites by Nancy Won)
• Tomato Balsamic Relish (From Preserving Nature by Tonia Wilson)
  
• Chewy Date and Seed Bars (From Seeds by Eshun Mott)
• Black Sesame Crackers with Black Garlic Fig Jam & Ash-Covered Goat Cheese (From Black Beauties by Christopher St. Onge) *** [Know that Major Craig's will have Canadian Black Garlic available for sale in December. I tried some at the Perth Garlic Festival. It's great. ***]
  

Plan ahead: The Holiday issue hits the stores in 9 weeks on Wednesday, November 7th.

Roots and Shoots Farm - 10th Week of CSA Food 2012

The CSA baskets from Roots and Shoots just keeping better and better! I am feeling a bit melancholy though. The start of September marks a changing season and our remaining weeks of baskets are dwindling.

We have done well using our produce but it is still a bit of a race to make sure none goes to waste and that it is used well.

I have enjoyed helping out at the Roots and Shoots Farm 'pavilion' for their first two weeks at the Westboro location of the Ottawa Farmers' Market. A great way to catch up with my neighbours, fellow CSA members and meet new food loving friends.

We loved how everyone within hearing distance would pitch in to share their ideas on how to best care for the new purchases and their favourite way to cook them up. The most common advice I doled out was "Don't be a beet boiler!" I hope there are a few converts to roasting them and keeping the nutrition packed inside.

I was not surprised when the kale sold out week 2. It has become so popular as the morning smoothie core ingredient. Kale is the new ! How would you answer that? Super food? Kale and quinoa!

My big surprise news flash is that my mister really doesn't like string beans. Not green, yellow or purple beans. We have been married forever and I am finding this out now? Their is a silver lining though. This week's beans are all mine.

Have you found a new favourite in your basket or at the Farmers' Market?


[green and purple beans]


[cooking onions and a red onion]


[arugula]


[carrots]


[romaine lettuce]


[red, golden and candy cane beets]


[delicata squash]


[asparation/broccolini]



[tomatoes]


[savoy cabbage]


[garlic]


[lipstick peppers, green peppers, jalepeño peppers]

If you want to learn more about the farm, the contact information for Roots and Shoots Farm is:
ROBIN TURNER
email: robin@rootsandshootsfarm.com
website: www.rootsandshootsfarm.com
facebook: Roots and Shoots Farm
twitter: RootsShootsFarm

They also sell at a number of markets around the city, including the Ottawa Farmers' Market on Sunday at Brewer Park. 8 am to 3 pm. Their Saturday markets are: Kanata, Manotick and Westboro.

[Disclaimer: Many have noticed that I write quite frequently about Roots and Shoots Farm. I have no connection to this business other than as a 3rd season CSA customer and pitching in as a volunteer. My comments are my own. I do not do sponsored posts. Roots and Shoots Farm has never asked me to write about their farm. I did this post because I love their food. I receive nothing in return for waxing poetic about their great produce.]

Oven Roasted Tomatoes

Roots and Shoots Farm has beautiful saucing tomatoes. These came from the Westboro location of the Ottawa Farmers' Market. (It runs from 9:30 to 3 every Saturday until October 27.)

I washed them right away and left them out on a tea towel to fully ripen.

One of my favourite ways to preserve a saucing tomato is to roast it. The beautiful fruit can keep for months in the freezer, laid out in a well sealed, zip-lock bag.

The hardest part of this job is finding a break in the hot weather where putting on the oven does not seem like a violation to our home's comfort.

I roasted these tomatoes in a 250ºF oven for 3 3/4 hours. They were cut in half lengthwise and put cut side up on a parchment lined baking sheet. I like to drizzle them with a bit of olive oil and then season them lightly with salt and freshly ground pepper.



I will roast garlic cloves at the same time to be energy efficient. The roasted cloves store well in the refrigerator. Keep the peeled cloves in a small jar covered in olive oil. This time I took two of my Roots and Shoots Farm garlic heads and put the cloves among the tomatoes.



Our roasted tomatoes are a popular condiment on our open-faced sandwiches.



This snack starts with a slice of lightly toasted onion bread from The Crusty Baker in Kemptville. It is covered in a smear of freshly roasted garlic, which is then covered with a thin blanket of Clarmell Farms creamy chèvre cheese. The roasted tomatoes sit on top of avocado slices. The garnish includes a thin chip of a Parmesan crisp, homemade basil pesto and a young pea shoot from Butterfly Sky Farms.

I love using the roasted tomatoes in pasta dishes too. So easy when all I have to do is pull them from the freezer!

Will you be preserving tomatoes this Fall?

Roots and Shoots Farm - 8th Week of CSA Food 2012

This week we hit the half way point in our CSA season with Roots and Shoots Farm. It's week 8. If the weight of the basket is any indication, this farm appears to have reached its crescendo. Or at least is well on its way.

I continue to marvel at the beauty of the produce week after week. This is their best year of their three. The storage life exceeds what I normally experience with produce from the grocery store. It helps that what I receive in my CSA share was picked just the day before it arrives.

Thankfully there are a few dinner parties over the next week. I plan to stuff everyone to the gills! Lucky them.

How are you doing with your food basket?


[Beans]


[Red curly kale]


[Sprouts tops]


[Fennel]


[Carrots]


[Onions]


[Watermelon]


[Lettuce]


[Garlic]


[Cucumbers]


[Zucchinis]


[Peppers]


[Basil]


[Tomatoes]

If you want to learn more about the farm, the contact information for Roots and Shoots Farm is:
ROBIN TURNER
email: robin@rootsandshootsfarm.com
website: www.rootsandshootsfarm.com
facebook: Roots and Shoots Farm
twitter: RootsShootsFarm

They also sell at a number of markets around the city, including the Ottawa Farmers' Market on Sunday at Brewer Park. 8 am to 3 pm. Their Saturday markets are: Kanata, Manotick and Westboro.

[Disclaimer: Many have noticed that I write quite frequently about Roots and Shoots Farm. I have no connection to this business other than as a 3rd season CSA customer. My comments are my own. I do not do sponsored posts. Roots and Shoots Farm has never asked me to write about their farm. I did this post because I love their food. I receive nothing in return for waxing poetic about their great produce.]

Happy 100th Birthday Julia Child

Dear Julia:

Happy 100th birthday! When I reflect on your many wonderful qualities, what I think stands out most for me is how tenacious you were about fulfilling your desire to learn how to cook. To leap into a program as demanding as that of Le Cordon Bleu in Paris is not for the faint of heart - killing lobsters, trussing chickens, deboning ducks. You seemed so unfazed by all the hard work required to complete the program.

So when I was invited on a lunch date this past Wednesday, and was left with the responsibility of choosing the dining destination, I jumped at the chance to celebrate your big day with friends at Le Cordon Bleu right here in Ottawa. Lucky us.

I so wanted to sit out on the large, stone terrace with a view of the magnificent fountain across the road in Strathcona Park. The weather co-operated. It was sunny and a warm 25ºC.

The wait staff doted on us. At times there seemed to be more of them than us. The cutlery was shuffled or replaced according to protocol as we moved our way through our 3-course meal. The white linens added an elegant touch. With all the hipster, humble, honest eating going on in town now, it's hard to even get a comfortable seat. But our setting was definitely a place where you can linger.

The soft, plush homemade bread was swaddled in white linen too.

I was not the lunch organizer, but my three table mates were happy to heap praise on me for making the actual dining choice. I am not sure they even knew it was your birthday on Wednesday, let alone a centenary. But they did speak of you fondly too. No doubt they were feeling a bit wowed by it all. I have to say, at one point, I did feel kind of genius, as it was all going so swimmingly.

Alas, I had hoped that Le Cordon Bleu had fussed just a wee bit about your big day. After all, aren't you likely their most famous alumnus? For sure, you should be given a nod for being such an able ambassador of French cuisine and introducing French culinary techniques to the home chef. For them, this day was business as usual.

You were a strong influence on your fellow Americans, but there are many north of the 49th parallel that also embraced your joie de vivre in the kitchen. Your friend, Marion Kane, now former food editor for the Toronto Star, heaps praise on you all the time. I remember fondly, as a child, watching your television show, The French Chef. To tell you the truth, I think it was that special lilt to your voice that kept me watching.

I am constantly struck by the juxtaposition of your demand for perfection and the way you seem to just roll with any calamity that comes your way. What a marvelous balance in appreciating the human condition.

I digress. Let me tell you about lunch. As I mentioned, it was a 3-course meal. And probably the best deal in town. It's only $26 for the lunch and they heap all that 'lovely' on you too as they take you into their care. I have been for dinner but it is the lunch that I much prefer.

There is a choice for the starter and main. I so predictably go for fish or seafood when I dine out, but this time I decided to make choices that were all Julia. First the soup, and then the duck. Here is what the lunch menu offered this week.

Seared salmon sashimi salad, arugula, Ponzu vinaigrette
or
Classic potato and leek soup, double smoked bacon foam, crispy leeks
• • •
Confit duck leg, white bean cassoulet, seasonal vegetables
or
Atlantic cod, clams, chowder
• • •
Red wine poached pear, chocolate cremeux, orange foam

It was all delicious. And what a pile of calories! Maybe you can tell that from the pictures of my lunch.


[Classic potato and leek soup, double smoked bacon foam, crispy leeks]


[Confit duck leg, white bean cassoulet, seasonal vegetables]


[Red wine poached pear, chocolate cremeux, orange foam]



It was a subtle celebration perhaps. I enjoyed it nonetheless.

The evening rounded out with yet another viewing of the well-known 2009 movie, Julie and Julia. There has been a proliferation of food bloggers over the past decade and the world is now chock-full of Julie's, but there is still only one Julia.

Happy Birthday, Dearie!

[Disclosure: I have done work for Le Cordon Bleu Ottawa in the past, not associated with the dining room. I was a paying restaurant guest, like any other on Wednesday. If I had not enjoyed my experience at lunch, I would have remained silent.]

Le Cordon Bleu Bistro @ Signatures
453 Laurier Avenue East
Ottawa, Ontario, Canada
613.236.2499

Website: www.signaturesrestaurant.com
Twitter: cordonbleuott
Facebook: Le Cordon Bleu Bistro at Signatures Restaurant in Ottawa