Alison Larabie Chase
FoodieAlison Larabie Chase is a freelance writer and editor, an avid cook and baker, a shower singer, a cat wrangler, a world traveller, and an Ottawa native. Read more of her writing at alarabiechase.com.
Ottawa Pops Orchestra’s Stories Through Music shares playlists and insights from local artists and personalities
Braised by Wolves: A cookbook from local streetwear company raises funds for the Ottawa Food Bank
Tour de blogosphere: The Mind of a (Former) Chef
New Commotions song “Trooper Strut” hopes the fourth is with you always
Ottawa’s Flying Canoe cider grounded by archaic five-acre rule
Top Shelf Distillers crowdfunding campaign to support hand sanitizer production
Holiday Craft Market Roundup 2019
For all your local gift shopping needs, here’s a roundup of some of the holiday craft fairs and markets coming up in the next few weeks!
Revamped NAC restaurant presents a season of Canadian guest chefs
The NAC’s mandate is to bring artists from all parts of Canada to the nation’s capital and show off their talents, and it’s great to see their restaurant getting in on that action.
Coconut Lagoon chef launches his first cookbook
Joe Thottungal’s new book, named for the restaurant, is a joyous celebration of the cuisine of Kerala, the state in India where he grew up.
Visit Vanier and take a trip to Ottawa’s urban sugar shack
If you love the sugar bush but want to stay close to home, the Vanier Sugar Festival is a great way to get your fix.
ByWard Market Stew Cook-Off returns to warm our hearts and stomachs
Over 500 people came to a Winterlude classic: the ByWard Market Stew Cook-Off in support of the Lowertown Community Resource Centre.
Six local spots for creative non-alcoholic cocktails
Many (well, most) bars and restaurants limit their non-alcoholic beverage options to the usual tired pop, juice, and water. Here are some places that get more creative.
Tour de blogosphere: Capital Current aims to tell more Ottawa stories
Carleton University’s School of Journalism and Communication has launched an online news publication, Capital Current.
Aurelius Food Co.: Olive oil, balsamic vinegar, and a second career
Mike George found his second career almost by accident. The former Canadian Armed Forces member wasn’t looking to start a business selling olive oil and balsamic vinegar, but nearly two years later, he’s getting ready to open the bricks-and-mortar location of Aurelius Food Co. in the heart of Wellington West.
At Norca, fine dining relies solely on Canadian foods, to its credit
In the modern world where everything is available at the tap of a button (or so it seems), making a deliberate choice to set limits seems almost bizarre. But that’s exactly what Chef Dominique Dufour has chosen to do at Norca, the newly-opened restaurant at the also-new Hotel Le Germain Ottawa.