Back to Rhubarb

As a privileged, white Canadian I know that I am not the demographic for which last night’s election results are the hardest to swallow. Not even close.

I believe there’s a lot of good in this world, but we must continue to hold our own government to account – on climate change, on Indigenous rights, on social justice – and not fall into divisive and fear-based politics. We must amplify the voices of those more vulnerable, and be better allies.
Anyway, that’s what I’ve been telling myself to assuage the knot in my stomach.

I stayed up til the wee hours of the morning to watch Donald Trump’s victory speech (file that under things that feel surreal to type), so ended up feeling a bit like a zombie today. Between sadly watching HRC’s concession speech with coworkers and clicking through countless articles and tweets dissecting the election results, it didn’t feel possible for much else to occupy my thoughts today. (We treated ourselves to ramen, though, which was a bright spot.)

But in an attempt to multitask and focus on something apolitical while watching the coverage last night, I turned to my much neglected drafts and decided that the blogosphere could probably use a drink. So we’re going back to rhubarb…DSC_0335 copy Continue reading

on the berry bandwagon

Well, I still have rhubarb recipes gathering dust in my drafts file and I had hoped to post those before popping back here to simply announce that the next instalment of Kate’s Plate is live over at Ottawa Magazine (online and in print!), and yet here I am. Something about the best laid plans going awry…berry prep Continue reading

leaping along

Even with that extra leap day in February the month flew by.ottawa february snow 2016IMG_7011

The month started off with dinner in a high school. Not really a place that makes one think of exciting culinary events, but Longfields Davidson Heights Secondary School has something special going on.

I was lucky enough to be invited to the sixth annual Food for Thought where students in LDHSS’ culinary program are teamed up with professional chefs to cook and serve a six course meal to over 100 guests. The whole thing was for a good cause and was a great success.

Leading up to the big dinner I spent a day Continue reading

Coming Up: A Taste of the Arctic

My lunch break yesterday was a departure from my regular sandwich or salad. Instead, I sampled pitsi and maktaaq and tuttuminiq quaq.

…Intrigued? Then you might want to check out A Taste of the Arctic! (That’s dried Arctic char, beluga skin, and raw caribou, if you were wondering.)

taste of the arctic previewAs I munched on (more than a few) pieces of candied Arctic char, I watched as meat was expertly  sliced with sharp ulus, traditional Inuit made blades, and learned more about Inuit culinary customs (apparently the eye of the fish is a treat that people fight over!).

Bannock, the quintessential bread, was the only food on offer that was familiar to me, but I was pleasantly surprised by all the new things I tried. One of the ulu-yielding women drew similarities between the raw fish and meat we were eating and Asian sushi, something that doesn’t seem so unfamiliar. Raw, smoked, dried, candied, or frozen, it was neat to see fish and meat prepared in so many ways on one table. (The most traditional way being “pulled straight out of the water and served” I was told — talk about catch of the day.)james bay (3 of 3)

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in the speakeasy

SONY DSCSONY DSCSONY DSCI just came back from class.

Full disclosure: my boyfriend organizes/teaches these beer classes, so I may be wearing rose-tinted glasses (or just beer goggles?). But I have to say objectively (or at least, I’m aiming to!), that these are pretty wicked sessions for anyone who wants to learn more about beer, enjoys drinking neat stuff, or just wants to do something cool on a Tuesday night.

But, I actually sat down at my laptop to write about an entirely different occasion in the speakeasy – Sunday’s Supper Club. Started by Union 613’s Jamie Martyniuk, the Supper Club brings different chefs into Union 613’s speakeasy once a month for a unique dining experience. The second supper club took place this past Sunday, and featured Chefs Marc Lepine from Atelier and Briana Kim from Café My House. It was a real treat. A 24 course menu that was a little weird, a little whimsical, and totally delicious; it was certainly a memorable meal.union 613 (2) Continue reading