International Women’s Day has a long and delicious history in the Ottawa restaurant industry. For many years female chefs, sommeliers, and bartenders have come together on this day to pool their collective talents in aid of charities and organizations, often ones that seek to help women in need. This year, Kali Fawcett and Mélyna Amyot (the girls who put the Girl in Girl Dinner 613) organized an IWD event.
Ottawa chef Lizardo Becerra took home the title of People’s Choice Award at the first stage of the competition, the Mystery Wine event on Friday evening.
Grazing Days Farm leads the regenerative agriculture charge with meat you can feel good about eating.
The second weekend of Ottawa’s Chef’s Table hosted at the NAC included a delicious spread led by Executive Chef Kenton Leier along with Pascal Ménard, the executive chef at Global Affairs Canada and Rideau Gate. Ménard has cooked dishes for Canada’s Governor General, Prime Minister, and other foreign diplomats and dignitaries such as former Presidents […]
Joe Thottungal’s My Thali transports the reader through an adventure for the senses. This book is a journey. The stunning photographs and collected recipes immerse readers in the fragrances and the tastes that these recipes represent.
Mazépis only uses fresh and natural ingredients, favouring citrus and vinegar for preservation. With an overwhelmingly positive community response from the very start, Mazépis expanded its range of products, adding signature hot sauces made with scotch bonnet peppers, and are now serving hot meals with chicken, rice, and plantain.
The Road Runner sits outside at 30 Rosemount Avenue inside a custom box built by Habitat for Humanity. Donated by the Hintonburg Community Association, it’s the first outdoor community fridge in Ottawa, thanks to the caring team of radical thinkers at the Parkdale Food Centre and its incredible local partners. And it’s just one of the innovative programs put into place by the Centre since the start of the pandemic.
“I used to be a chef,” explains Richard, “but am now confined to a wheelchair and am no longer able to cook professionally… I started out making some meals for others, and eventually came up with the idea of teaching other people with disabilities how to cook—so they would feel and have more independence.”
Cook with Compassion is available now for digital download with a minimum donation of $25 to the Ottawa Food Bank.
Winter is the best time to look for Community Sourced Agriculture options in the Ottawa-Gatineau region and to sign up or join a waiting list.
The Ottawa company makes dehydrated vegan meals packaged in compostable material for zero-waste hikers and campers.
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.
Over 500 people came to a Winterlude classic: the ByWard Market Stew Cook-Off in support of the Lowertown Community Resource Centre.
You can also create a vegetarian version by excluding the lamb; substituting lentils or mashed eggplant instead.
Who’s in the mood for a salsa verde recipe?!
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