It’s February, let’s face the facts: Winter makes everything hard. It’s tough forcing yourself out the door in the morning when subzero temperatures await you. It’s next to impossible to nail the right amount of layers to stave off frostbite yet save you from becoming a human steam room upon re-entry indoors. And I’m coming up short yet again on my lifelong quest for winter boots that do not appear ready for a spacewalk.
Understandably, amidst the dreariness of the season, eating seasonally and locally probably isn’t your top priority. In the spring and summer, farmer’s markets adorn the streets and you may even have a garden that makes it so easy to remember to choose seasonal and/or local products. Fortunately, Savour Ottawa’s Winter Tables are a well-timed reminder that eating responsibly is not exclusive to the warmer months.
Kicking off February 16th and ending on the 29th, the Winter Tables are an opportunity for locavores to celebrate the season gastronomically and a chance to champion local food producers. This year, six restaurants are taking part: The Red Apron, The Table Restaurant, North & Navy, Chateau Laurier, Absinthe, and The Albion Rooms.
Eating seasonally and locally benefits not only local businesses and the local economy, it is fresher, environmentally conscious, and often packs more nutritional value. Eat the Seasons is a simple, easy-to-understand website for guidance on what’s in season and establishing your local, seasonal food routine.
To participate, restaurants had the choice to either present a fixed price menu featuring seasonal local items from Savour Ottawa producers, and/or organize a special meal, event, or tasting celebrating Savour Ottawa goods. The previews for this week’s commencement are mouth-watering and tummy-warming. Here’s a peek at what’s being offered:
The Red Apron
Five themed menus, including a salute to Italy and the West Coast, created for the Winter Tables. Don’t miss their Piri-Piri Chicken dinner on the 25th!
The Table Restaurant
A sweet opportunity to sample the organic honey of Heavenly Honey on February 20th, and hot buffet items featuring the potatoes and beets of Ferme Aux Pleines Saveurs.
North & Navy
Elegant table d’hote with an entrée of Tamworth Pig with Lenticchie and a unique Wild Foraged Sumac Tart.
Chateau Laurier
Fixed price menu featuring roasted beets, the current golden child of the veggie world, and a succulent “Pork of Yore” Berkshire pork loin.
Absinthe
Beginning with pate, utilizing ingredients from Grand-Mere Canreg Station Farm, and a warm Le Coprin mushroom salad, the table d’hote ends with decadence in the form of a Crème Brulee garnished with a Burnt Orange Tuile.
The Albion Rooms
A union of the house chef, Stephen La Salle, and Beau’s chef, Bruce Wood, start with a Pork and Grains plate, showcasing the fare of Pickle Patch, Juniper Farms, Against the Grain, and Acorn Creek, and end with a cold brew.
Following the success of their Harvest Table 2015, Savour Ottawa is offering a free e-cookbook as a commemoration. Not only packed with delicious favorites from the summer event, the cookbook profiles Savour Ottawa’s local producers and participating chefs, so that you can learn more about where your food comes from. Check out the Savour Ottawa page to download the free PDF and prepare your next feast.
To learn more about the Winter Tables and to reserve a table, please visit the event page on Savour Ottawa.
