Photo: Restaurant 18
The Snowsuit Fund Snowball is right around the corner, and one of the key features of this glamorous night out for a good cause, is the top tier food. Chef David Godsoe, Executive Chef at E18hteen and Director of Food and Beverage Operations for Social, The Clarendon, Sidedoor, and The Hyde Bar will be attending his 4th Snowball this year, and generously gave us the inside scoop on what they will be serving up at the event, and some of his best hot takes on cusine and Ottawa’s food scene. [the interview has been edited for length and clarity]
Apt613: What can we look forward to you serving at this year’s event?
David: We are fortunate to have two of our restaurants at this year’s event. Restaurant E18hteen will be featuring a duck heart terrine showcasing some beautiful Rougie Farms duck and foie gras. Sidedoor, our sister restaurant, will be doing Takoyaki—a Japanese street food item with octopus.
Apt613: What inspired the dishes for the SnowBall?
David: Our dish for E18hteen was inspired by a recent collaboration dinner we did with Rougie Farms back in January. They have a beautiful ethical approach to one of my favourite ingredients. I am lucky enough to have my best friend and brother in-law Nick McGee in our kitchen at E18hteen. He has a wealth of experience with terrine and meat production and is truly an expert in his craft. The credit for our dish goes to him!
For Sidedoor’s dish, Chef Luc wanted to go with a fun, Japanese street food in Takoyaki. We’ve featured this item on our Sidedoor menu before and it has been a huge hit. These little savoury balls with chunks of tender octopus topped with bonito flakes are unique and we are excited to showcase them to the guests that evening!
Apt613: What are you looking forward to the most at the SnowBall this year?
David: I’m a huge Sens fan, so probably meeting some Sens alumni! We were also once involved in the Ottawa Art Gallery with Jackson Café. It will be great to get back into the beautiful space and take some time to soak in the art. It can be quite inspirational. But of course, making some rounds to visit the great chefs participating this year and trying some new foods is likely what I’m looking forward to most.
Apt613: What is your personal philosophy on ingredients or food style that you think makes your food special?
David: My food philosophy is simple. Well executed, high quality ingredients transformed with passion in an inviting and approachable format. It’s easy to over complicate food these days. I like to focus on technique and letting the quality of the ingredient shine.
Apt613: What is your opinion on Ottawa’s food scene in general? How do you describe the city to visitors, or chefs from other cities?
David: Ottawa’s food scene is by far one of the most underrated in the country. It has been amazing to watch it evolve over my almost 20 year career. As chefs we have a close camaraderie with each other. We foster a supportive and inclusive environment that aims to build each other up instead of put each other down. The response by chefs for various charity events throughout the city is nothing short of spectacular. In describing our food scene to visitors it’s easy—there is an abundance of great talent making great food and providing fantastic service. Whatever someone is craving, it’s easy to find a recommendation.
Apt613: Do you have a favourite local ingredient to cook with?
David: Tis the season of maple syrup, which is one of my all-time favourite ingredients. We are designing our tasting menu at E18hteen around local maple syrup. Second to that is the produce boom that happens in early spring. I love asparagus and Ottawa grows some of the best!
Apt613: What is missing or under-appreciated in Ottawa’s food and/or restaurant culture?
David: I recently visited Hawai’i for a vacation with my wife. I was really impressed with the immersion of Polynesian culture within their food scene and I feel Canada and Ottawa can do a better job incorporating our indigenous history into our food culture. In addition to the reconciliation efforts taking place, I feel we can celebrate the history and highlight that food culture with more indigenous focused restaurants.
Apt613: If you could only eat one meal from any local resto for a year, what would it be?
David: I think it would have to be pizza from Giulia. One of our former Sous Chefs Chris Cooke is leading that kitchen and is doing a tremendous job with the food there!
Apt613: Other than eating at your restaurants, what do you think is a key cultural experience that defines Ottawa?
David: I love history, so I think a key cultural experience in Ottawa are the local museums, art galleries, Parliament buildings, skating on the Rideau Canal, and other historical monuments. Ottawa has a rich history as our nation’s capital and learning about our past is the good way to soak up Ottawa. As far as getting the most out of the food scene in Ottawa? Tacos from Sidedoor, sandwiches from La Bottega, pasta (or anything) from North and Navy, cookies, bread or pastries from le Moulin de Provence and donuts from Mavericks. I could probably go on, but I’ll leave it there!
The 2024 SnowBall takes place on Wednesday, February 28 at the Ottawa Art Gallery and Arts Court in fully accessible spaces.
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