Well, this is kind of exciting– “Kate’s Plate” has gone beyond this little blog! After my first article in print came out in January, I was thrilled to have the opportunity to continue working on a regular food column for Ottawa Magazine…called Kate’s Plate. Who would have thought.
The column focuses on one local seasonal ingredient; I get to play with it and chat with great people in the city. For the spring issue of the magazine the editors had picked rhubarb as the star ingredient. So, in January I embarked on a rhubarb adventure completely out of rhubarb season. I had rhubarb on the brain a lot. Probably too much; I started referring to my very lovely editor at the time, Ruth, as Ruthbarb. (Sorry, Ruth!)
Sounds fun, right? Totally! But also a little intimidating, having mostly just written, taken photos, and cooked for myself without any pressure. So, to anyone who heard me talk about the “edgy veggie”, or who taste tested, or helped in any way — thank you for supporting Kate’s Plate’s first off-blog venture!
The spring magazine should be on newsstands tomorrow, but you can go check out my little column on Ottawa Magazine’s website. One of the recipes is just in time for Purim, too!
Hope you guys like it and, as always, thanks so much for reading.
Good work Kate- look forward to many hours of reading pleasure.
thanks, colleen! glad to know you’re reading:) xo
Wow! Congrats on the regular column! Will read with pleasure!
thanks, janet! i joke that my mum and her book group were my first readers (though, i think it’s true!) and i’m so glad/lucky that you still check it out:)
Katie, I am so happy for you. Congratulations. I always read your blog and always knew your passion for food would take you places. I also knew that from the first time we had lunch together (remember that little discovery?). I will continue to follow your adventures. Good luck Katie.
thanks so much, andy! i sure do remember that lunch — that was a fun summer. thanks for reading:)
[…] recipe is an outtake from my rhubarb adventures for Ottawa Magazine (we ended up going with hamantaschen). I reached out to Steve from Split Tree cocktails to chat with him about his Rhubarb and […]