Tuna Nasi Goreng

Tuna Nasi Goreng and Giveaway

When summer rolls around, it’s a chance for me to relax and recharge my batteries after a tiring school year. One of my favourite things to do during...

Mariposa Farm

Flux Dinner at Mariposa: 15-Courses Later, I Know What Dry Roasted Crickets Taste Like

When you read an account of a long and drawn out multi-course meal, do you ever wonder what was left out? What descriptions were trimmed by the editor...

Seed to Sausage General Store

Seed to Sausage General Store: Paying it Forward

Were I to write a book about the Ottawa food scene, I would dedicate a chapter to artisan producers and farmers. The nation’s capital is known for its...

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Tuna Nasi Goreng and Giveaway

Tuna Nasi Goreng Tuna Nasi Goreng

When summer rolls around, it’s a chance for me to relax and recharge my batteries after a tiring school year. One of my favourite things to do during my time off is trying new recipes, especially for a mid-day meal. After a morning of meetings and intense work, I like to have something that my husband can look forward to. Perhaps I’m old-fashioned, but growing up, I loved opening my lunch box to see what my mom packed me. Whether it was a sandwich, noodles, rice, or dumplings, I was always grateful that my mom... | Continue reading article

Flux Dinner at Mariposa: 15-Courses Later, I Know What Dry Roasted Crickets Taste Like

Mariposa Farm Mariposa Farm

When you read an account of a long and drawn out multi-course meal, do you ever wonder what was left out? What descriptions were trimmed by the editor flicking his or her mouse and pressing the delete key? What bits of conversation were discretely withheld. In the name of brevity, what events were deemed too minor to recount? Journalist and literary critic Dwight Garner recently had a meal with Ferran Adria and Nathan Myhrvold, essentially world leaders of the modernist cuisine movement. In his “End of Cuisine” piece, which was published in the New York... | Continue reading article

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Seed to Sausage General Store: Paying it Forward

Seed to Sausage General Store Seed to Sausage General Store

Were I to write a book about the Ottawa food scene, I would dedicate a chapter to artisan producers and farmers. The nation’s capital is known for its brief stint as Silicon Valley North. History recognizes Ottawa for its lumber. But, before telecom companies, the timber rafts, or even Colonel John By and his regiment of somewhat unruly British soldiers, there were farmers. There were artisan producers who added “value” to local meat and produce. Both sold their goods at the market By would create in Lowertown. Ottawa has a new resident artisan producer, Seed... | Continue reading article

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Flux: Do the Community a Solid

Flux Flux

Were I to write a book about the Ottawa food scene, I would dedicate a chapter to how the restaurants, caterers, and local producers embrace and support the community, oftentimes with astounding generosity. With his “Flux” culinary collective and its inaugural event that benefits Shepherds of Good Hope, Chef Danny Mongeon of Hooch Bourbon Bar (180 Rideau Street) goes further. Mongeon aims to set an example. He intends to launch something self-sustaining that will grow and change. But first, let us reflect on some history. It was a cold day in January, 1983 when the... | Continue reading article

Relatively Wordless Wed…I mean Thursday: Atelier Home Delivery

Atelier Takeout Atelier Takeout

Honestly, I thought I had seen it all last week. Jenn and I sat down at the bar of our favourite diner, Mellos in the ByWard Market (290 Dalhousie Street). We ate a rather late dinner, chatting with the amiable kitchen and laughing about many things food. At the end of a surprisingly thin service for a Friday evening, Mellos’ dishwasher asked for a plate of poutine and ate it with sliced white bread. He made poutine sandwiches. Chef Mike Franks, who takes over the 70′s era diner at 2 pm, shook his head, but... | Continue reading article

The Great Canadian Cheese Festival

TGCCF TGCCF

With apologies to those unlucky enough to be refraining from cheese: This year’s Great Canadian Cheese Festival kicks off this week-end in beautiful Prince Edward County. Anyone who reads our blog knows how much we at foodiePrints love Prince Edward County, source of some of our favourite wines and goodies. Every year, the sweet town of Picton, PEC, becomes the cheese capital of Canada. There you will find untold dairy delights: from soft creamy gooey Chèvre à ma manière from Quebec to sharp aged Old Grizzly Gouda from Alberta with a sidetrip to Dragon’s Breath blue cheese from... | Continue reading article

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Casual Fridays at the National Arts Centre: Giveaway #3 #NACOFridays

Casual Friday with the NAC Orchestra Casual Friday with the NAC Orchestra

Asked to describe characteristic traits of Ottawa natives, the ability to “complain about the weather” came to mind. I am happy to note, however, today’s return of humidex values doesn’t seem to have been accompanied by any griping in my social media feeds. There was some exultation and reminders to slather on the sun screen and stay hydrated. We who complained about winter’s unwelcome stay this year were reminded we’d best appreciate the warmer temperatures. Humidex? The humidex is a composite “index” that Canadian meteorologists use to describe how hot the weather actually feels to... | Continue reading article

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Titans Fall: ZenKitchen and Domus Close

Kyle Mortimer-Proulx's Brigade from Zen Kitchen Kyle Mortimer-Proulx's Brigade from Zen Kitchen

Traditional media takes sides. It largely has to to ensure brevity-is-wit pieces are published according to the aggressive timelines required by modern journalism. You gotta be first to break the story. You gotta get that quote. You gotta polarize your audience to ensure viewers tune in; customers buy issues; and readers click links. There are good guys. There are bad guys. Issues are black and white with few shades of gray. The words chosen tend to be inflammatory. Increasingly, content consumers are grazing, getting their news from a multiplicity of sources. Loyalty to one newspaper... | Continue reading article