Second-year culinary arts student Emma Denton, removing pinbones from trout — with a smile!

.

Sure you can be a prima donna chef,
but in the real world that could get you the boot

.

NOV 26 12 – 2:30 PM — I’ve dropped by my share of culinary competitions over the years, when invariably I’m amazed by the creativity of students and professional chefs handed a few basic must-use ingredients and told to create something pretty — and tasty. But no contest has been as impressive, to me at any rate, as one I visited Saturday at Algonquin College where students were given a lesson in reality that wipes away any notion that chefs are bigger than life.

In fact, the bellicose Gordon Ramsays of the world are mercifully few and far between and, in reality, most with that temperament do not survive.

Why? Because culinary skills rely on team work as much as any other craft or discipline, and the egocentric chef who doesn’t work well with others will eventually be hoisted with his (or her) own petard. Chefs who remember it’s all about teamwork will thrive, while those who are confused about their role will not.

Which is a fundamental point the second annual Battle of the Knives — Sharpen Your Senses competition was about, where this year nine teams, each composed of two culinary arts and one hotel-restaurant management Algonquin student, had to work together to prepare a theme three-course menu with specified key ingredients within strict time limits. And the server hotel-restaurant student had to decorate the tables to embellish the theme.

Above, second-year student Jay Tapp, as Algonquin TV students focus on doing their thing.

The contest was conceived by chef/instructor Mario Ramsay with chef/instructor Cynthia Toffenallo, and Enrico DeFrancesco of the hotel-restaurant faculty.

While it’s not unusual to see contestants challenged to use selected ingredients in competition plates, the added dimension in this contest was being told who will be working together the morning of the event itself. After teams were picked at random, members had to agree on a theme, then the cooks had to consider each recipe/dish they created in advance to decide which was the best, or which elements of each they should use to present their final course(s).

In short, they were compelled to work well together — or fail.

First-place winners Brenda Kubanowski, Patricia Grey and Nathalie St-Onge. Top photo, their appetizer of vegetarian terrine with creamy leek sauce and savoury herb biscuits. Middle, main course baked trout roulade with orange beurre blanc, crispy rice cake and vegetable bundle. Not shown, dessert of sautéed pear folded in brown butter crêpe with cinnamon ginger honey sauce.

Above, second-place (silver) team (and People’s Choice favourite) by Jain Kalpesh, Amy Brown and Mankirat Singh Bhullar. Top, trio of mousse with garlic cream sauce and paprika oil; middle, blackened trout with dill beurre blanc red pepper coulis, cumin seed, red rice and green beans; bottom, vanilla cake, red wine-poached pear, chocolate mousse, frozen raspberries, molasses and whipped cream.

Third-place bronze winner, from top: Carrot quenelles, Cajun trout brew, poached pear, by Jeremy Tapp, Alana Awad, Duo Song. Winning table decoration, by the way, was by Ashley Deschamps who covered her table with bright pink fabric, then shrouded the chairs in white with matching pink ribbons and bows, and a floral centrepiece to complete the look.

This time students were told to prepare one cold vegetarian appetizer, a main course using trout, and a dessert with pears.

“The competition is like a black box, but in this case the mystery is not the ingredients as much as it is the partner you’ll be working with,” Ramsay says. “You really don’t know who you’ll be working with until the morning of the competition.

“The hospitality industry is all about working together as a team. In this case, we’re putting together people who may not know each other, then we’re giving them a deadline to create six portions of all three courses. And that’s exactly what the industry wants — not only knowing that a chef can cook, but that the chef can work well with others and make it all happen,” Ramsay says.

Above, top L-R, tasting judges and chefs Cory Haskins, Matthew Carmichael. Bottom, a typical table setting with cocktails by team Eric Valente, Dipesh Parmar, Hadeel Mahmoud.

Chef/instructor Kyle MacNeil says the idea is to blend ideas for the best chance of winning. “And then they have to co-ordinate with a third team member from the hotel-restaurant management side, who is the server.

“Last year we had strong candidates, but they didn’t all work well together and suffered as a result. Teamwork is essential in this business, otherwise you get chaos, uncertainty and a lack of focus on the plate.”

Sadly, I didn’t get to taste any of the dishes, but I thought this one was elegant yet simply presented: Court bouillon style trout with vegetables, crispy shallots and chive dumpling with white wine lemon butter by team Filippo Principato, Julian Grant and Clara Kingston.

Leek and herb spinach mousse with herb tuile by Eliotta Daoud, Ryan Zariski and Ashley Deschamps.

“So,” adds Toffanello, “it all comes together as a package — the food, the service, wine pairing. And they have to prepare matching cocktails. So it means in some cases they have to put aside their egos and come together to win.”

“We’re always looking for that fusion between front and back of the house,” DeFrancesco says. “They have to learn that dining is an overall experience, the marriage of great food, service and great ambiance. Together, that makes a memorable experience.”

Which is exactly the point: At the end of the day, it’s all about the customer.

By team Emma Denton, Andrew Chenard and Kathleen McNamara, red pepper leek roulade appetizer with red wine reduction and tarragon oil.

Spinach mousse in leek towers with herbed vinaigrette and crispy garnish by team Filippo Principato, Julian Grant and Clara Kingston. (Looks a bit to me like the Canadian Vimy Ridge Memorial.)

.

It’s really a rounding error, considering the 50,000 compulsory UPasses OC Transpo sells to Carleton and U of O students, but 400 full-timers at Saint Paul U will be getting them this winter, too, at a cost of $180 per semester each:

The purpose of this memo is to advise that Saint Paul University has signed a Universal Transit Pass Agreement (U-Pass) with the City of Ottawa under the terms and pricing arrangements set out by Council that is identical to the agreements with the University of Ottawa and Carleton University.

The U-Pass Agreement with Saint Paul University is a two and a half year agreement that will begin January 1, 2013 at a fee of $180 for the Winter Semester of the 2012–2013 academic year; with a 2.5% cumulative yearly fee increase for each subsequent academic year of the Agreement. The Agreement with Saint Paul University will end July 30, 2015, the same time the agreements will end for the two other Ottawa universities who are participating in the U-Pass program.

The support for the adoption of a U-Pass program among full-time students was led by the Saint Paul University Student Association, which conducted two referendums that resulted in the same level of support at 86% of full-time students who voted in the referendums. While the first referendum dealt with the polling of acceptance for a U-Pass program, the second referendum dealt with the price of the U-Pass program and the condition of the cumulative yearly fee increases at 2.5%.  The administration of the U-Pass program at Saint Paul University will be done under the auspices of university administrative staff.  The U-Pass program at Saint Paul University will involve close to 400 full-time students.

The adoption of the U-Pass program by Saint Paul University is a positive development for the wider support of transit services in the City of Ottawa and it will serve as a signal to other postsecondary educational institutions in Ottawa that similar U-Pass Agreements can be established with the City of Ottawa that will be of benefit to all full-time students.

Should you have any questions or comments, please contact David Pepper, Manager, Business and Operational Services at ext. 53672 or myself at 613-580-2480.

Original signed by

Diane Deans

I’m not really sure there was any need to send signals to Algonquin or La Cité collégiale that they could adopt UPasses if they want to. It’s just that they don’t really want to, because they’re well outside downtown with so-so transit service (Algonquin’s location out on one of the Transitway’s arms is great for students who also live close to the Transitway, not so great otherwise), so the appeal isn’t as strong.

Above, (Anson) Yue Kiu Chan scored tops among 10 second-year student competitors at Algonquin on Saturday.

FEB 12 13 – 1:35 PM — An international student from Hong Kong swept all second-year categories Saturday at the 18th annual Algonquin College hot food competition.  (Anson) Yue Kiu Chan, 27, (photo, above) placed top in appetizer, entrée, dessert and overall, to claim the annual Toque Blanche Award.

In all, 20 students were divided evenly between first and second year classes. Placing best overall among first-year students, for the Canadian Culinary Federation trophy, was Alana Awad.

Above, Chan’s appetizer: Pan-seared prawn and scallop coquette with wilted spinach in spicy Asian-style broth.

Chan’s entrée: Quail two ways — honey glazed leg with bell pepper purée, lightly curried banana-stuffed breast with pancetta, apple glaze.

Chan’s dessert: Lemon curd and Thai basil shortbread with vanilla tuile, candied beets, cardamon beet coulis.

Chan, who works part-time in the college’s food services, was mentored by Algonquin executive chef Russell Weir, while Awad was mentored by chef/instructor Mario Ramsay.

As before, first-year contestants were provided a chicken to make one soup, an entrée, plus a dessert of their choosing. But things were more interesting this year for second-year students who got to work with scallops and shrimp (donated by Highliner Foods) and quail (provided by Bearbrook Farms) to make a seafood appetizer and quail main, as well as dessert of their choosing.

Above, second-year students Emma Denton (silver), bottom Brenda Kubanowski (bronze).

Typically, contestants will develop and fine-tune their menu in consultation with a mentor. “We’ve been at this for a month,” Weir says of Chan’s winning plates.

“Her responsibility was to create the concept based on ingredients. So she presented the idea, I gave her some thoughts, we practiced each course at least twice and when we were satisfied then we created the final menu. Then we practiced the entire menu three more times.”

For dessert, Chan created both savoury and sweet elements — lemon curd with Thai basil shortbread, cardamon beet coulis and candied beet.

“I’m speechless about winning,” Chan says.

Although she graduates this year, Chan says her strong competition finish may help her find a job with a great Canadian chef to continue her career development. “I really want to stay in Canada to continue my goal to become a great chef,” Chan says.

CORRECTED, ABOVE: Best overall among first-year students was Alana Awad. Her plates, clockwise from top — Main: baked chicken breast medallions, spinach and parmesan zucchini provençale, oven-roasted scallop parsnip and potato chicken confit, watercress salad, red wine vinaigrette. Dessert: warm lemon soufflé, crème anglaise. Soup: apple carrot purée scented with ginger and rosemary chive tuile and cream.

Among instructors, chef Kyle MacNeil says he was especially impressed this time around at how calm the students seemed. “Usually there is high stress in the kitchen, the pace gets frantic and some get rattled by the smallest thing — even dropping a spoon on the floor.

“But this year they were cool, calm and confident, and it absolutely shows in their final plates.”

I’d agree with that, as this small sampling shows (sorry I could not include more photos, because the plates were gorgeous). In more than 10 years I’ve dropped by for a look-see, I’ve never seem them prettier.

And, ahem, it’s nice to see them work with something other than chicken.

Twitter: @roneade

From second-year Joey Morel (People’s Choice): Top, honey garlic lacquered roast quail, mirepoix stuffing, confit potato, pearl onions, zucchini ribbon, carrot purée, beet paint, garlic chip. Bottom, red velvet chocolate soufflé, almond meringue disc, fruit compote.

Above, first-year silver (best soup, best dessert) Elliotta Daoud. Top, cream of roasted garlic and potato soup; bottom, trio of lemon and mint tartlette, raspberry soufflé, orange chocolate ganache.

Right, first-year Alex Gervais’ best entrée of spinach-stuffed chicken breast and potato confit with chicken-au-jus.

.

An organizer, a collector and a gallery owner are on the shortlist for the city’s annual award for contributions to the arts.

Elaina Martin, Glenn McInnes and Don Monet are shortlisted for the 2013 Victor Tolgesy Award, named for the late artist and administered by the Council of the Arts for Ottawa to honour “residents who have contributed substantially to enriching cultural life in the city.” The finalists were announced Tuesday during the CAO’s annual Sweetheart Cocktail for the Arts event in the Byward Market.

Shortlisted for the CAO’s Mid-Career Artist Award are Andrew Wright, Dipna Horra and Jinny Yu. Shortlisted for the RBC Emerging Artist Award are Natasha Mazurka, Amy Schissel and Renée Yoxon.

Patrick Gordon Framing was announced as winner of the CAO’s Business Recognition Award for contributions to the arts.

Elaina Martin is founder and producer of Westfest, the annual music festival in Westboro that over 10 years has grown into a staple of the city’s summer music scene.

Glenn McInnes is an art collector and cofounder of the Ottawa Art Gallery. McInnes and his wife Barbara have donated hundreds of works of art to the National Gallery and galleries across Canada.

Don Monet is an artist and owner of Cube Gallery in Wellington West, and has been involved in fine-art exhibitions and festivals in the city over two decades.

Mid-Career Artist Award nominee Andrew Wright’s photographs focus on perceptions of environment and light. His work has been shown internationally, and he teaches in the visual arts department at the University of Ottawa.

Jinny Yu also teaches at the University of Ottawa, and her work too has been shown around the world. Her investigations push painting toward the realm of sculpture.

Dipna Horra is a multi-media artist working with sound and video installations, and they are experiential and ephemeral.

Amy Schissel, who was a finalist in 2011 for the RBC Canadian Painting prize, is now shortlisted for the RBC Emerging Artist Award. Her abstract paintings investigate the structure of the digital universe.

Natasha Mazurka, who like Schissel teaches fine art at Algonquin College, has recently been exploring natural patterns in her paintings. Her work is currently featured in Natural Motif, an exhibition at the Ottawa Art Gallery.

Renée Yoxon is a jazz vocalist in Ottawa, and has released two albums since 2010.

The council’s Business Recognition Award goes to Patrick Gordon, whose framing shop on Elm Street is widely regarded for its commitment to art and charitable causes. The council citation says “this business has become a centre for arts support.”

Gordon says in an interview, “We continually support art-related as well as charitable events throughout the entire year.  . . It’s good karma. We feel giving back to the arts community is the right thing to do.”

The winners of the other CAO awards will be announced this spring.

- 30 -

Above, dish created by second-year Algonquin culinary arts student Chad Hogerland.

FEB 21 13 – 11:40 AM — I’m not much inclined to write about myself. (Come to think of it, best strike out that part, as truth is I delight in writing about culinary exploits — especially when there is a personal note to embellish an amusing story).

Let me start over.

I’ve always believed the true mark of charity is anonymity, where good deeds or contributions are made with no expectation of reward or recognition. Failing that, then altruism will have to suffice where the unselfish intent lies in heart-felt concern for other people.

(Photo above right: Ron Eade watches Algonquin culinary student Jennesa Compton, who is taking instruction from chef Bob Gelinas. Photo: Anne Waters.)

And so I’ll claim the latter as I confess to being  more than a bit surprised that chefs/instructors at Algonquin College are organizing a bursary in my honour to lend financial and moral support to our promising young chefs of tomorrow.

I am flattered, but want everyone to understand I had no hand whatever in its conception.

The idea of a Ron Eade Culinary Bursary (I find the words difficult to even type without blushing — really) is the handiwork of chef/instructors Scott Warrick and Mario Ramsay, who I have worked with over many years as former Food editor of the Citizen. I’ve always believed it important to encourage protogés in the culinary arts, to chronicle their progress and reward their commitment and good work, even in a news article or blog post.

Apparently, others noticed and want to thank me for the effort. To them, I accept with humility.

People who know me will understand my reluctance to obsess about kudos, so today I invite Anne Waters (photo, left), who pens the Food blog If Music be the Food of Love, Play On, to carry the ball for me. I appreciate her time, effort and writing skills.

Says Anne, “When I heard about the bursary from Scott I quickly offered to write about the event if it would help to get the word out and as a show of support.”

Well, you certainly did that Anne. Thank you.

‘

What: Randy Bachman’s Vinyl Tap live

Where & when: National tour begins Feb. 28 at Algonquin College in Ottawa. Get information on tickets and location on campus by clicking here.

See the full list of Bachman’s tour dates by clicking here.

 ***

Randy Bachman brings his Vinyl Tap live show to Ottawa Feb. 28, the first date on a long tour of Canada. (Photo courtesy CBC)

Randy Bachman is speaking of his upcoming concert tour and being either disingenuous or modest.

“The good thing about Vinyl Tap,” Bachman says of his national radio show, “is that it’s on CBC everywhere, so I can go to Inuvik or Iqaluit . . . and get a crowd who listen to my show on CBC. They know who I am and they know my music.”

Bachman may be the only person in Canada who believes he needs the exposure of his radio show, as hugely popular as it is, to earn him name-recognition from coast to coast and ensure good crowds at his Vinyl Tap Live concert tour, which starts in Ottawa Feb. 28. Decades have passed since the Guess Who and Bachman-Turner Overdrive earned him international fame and a secure space on the highest shelf of Canadian popular culture.

What Canadian hasn’t heard a dozen of the classics created by the bands of Randy Bachman? American Woman, No Time, Takin’ Care of Business, You Ain’t Seen Nothing Yet — all staples of the classic-rock radio format, and on both sides of the Canada-U.S. border.

How ironic, then, that Bachman’s radio show, Vinyl Tap, has succeeded by being precisely what classic-rock radio is not.  As anybody who listens to the program on CBC Radio on Friday, Saturday or Sunday nights knows, the only format for Vinyl Tap is whatever strikes Bachman’s fancy, based on a list of changing and whimsical themes.

The theme format of the two-hour show, he says over the phone from Toronto, “allowed me the broad spectrum of drawing from 50 years of me growing up with rock and roll, and being able to play in one show Frank Sinatra and Lady Gaga and then Madonna and then Led Zeppelin, all in the same show. I found out my audience really likes that diverse kind of programming, rather than hearing the same songs every three hours, like most radio stations now have a loop.”

From one week to the next the theme on Vinyl Tap could switch from songs with double words in the title to songs about motorcycles, but what’s never been a theme is the music of Randy Bachman. Now it will be the theme, not on radio but on stage in his new concert format.

“It really is welcome to Randy’s Vinyl Tap, the stories behind my songs,” he says. With the musicians who have backed him on stage for years — Brent Howard, Marc LaFrance and Mick Dalla-Vee — Bachman will perform 15 of his most popular songs from his years with the Guess Who and BTO, and introduce each song with a story. A screen behind the stage will show old photos and videos to illustrate the stories.

“I start with Prairie Town and I then go to Shakin’ All Over, tell how the Guess Who got their name, how Burton Cummings joined the band, how we went to play in Saskatchewan, went to a Joni Mitchell concert, met Joni, met my first wife there, wrote These Eyes for my first wife, on and on and on.”

On and on, indeed. Bachman is an irrepressible storyteller, and during an interview it’s difficult to get a word in. He raves about how good his backing band is — “They know about 10,000 songs, they’ve been together 25 years” — how the stage will be decorated to look like a working studio — “open guitar cases, pizza boxes all over, drinks everywhere” — how the music on stage will sound — “The songs are going to sound exactly like on the records” — and how pleased everyone will after the show. “Everybody leaves totally blasted with four decades of Canadian soundtrack rock and roll.”

Yet, does he really believe he needs his radio show to attract crowds to his concerts? Later in the interview he does say, “We would play anywhere when we started in the Guess Who and BTO. I’m sure we’ve played every grad (party), every bar mitzvah and every wedding everywhere.”

And at those parties where he didn’t play, no doubt his music was played all the same.

- 30 -

Catertaining® is now registered as a trademark for Tulips & Maple catering in Ottawa.

Catertaining® becomes trademark for Ottawa caterer

.

MAR 19 13 – 2:05 PM — Tulips & Maple caterers, which has enjoyed impressive growth since it was founded in a Manotick basement more than two decades ago, has just registered the trademark Catertaining®, an amalgam of the words Catering and Entertainment, that the company says best reflects its creative approach to event food service.

The concept was first unveiled in June 2011 at the firm’s 20th anniversary celebration in the newly renovated Canadian Museum of Nature, where 300 guests were greeted by an attractive man and woman on stilts who danced all night and cut down champagne flutes suspended by ribbons from the ceiling. The Catertaining® continued at the salad bar, where people were invited to remove edible cones from a serving wall they could fill with various salad fixings displayed in vessels on the wall, then top it with garnishes and dressings.

Other Catertaining® options are an animated bartender with show-stopping tricks that include juggling bottles and shakers; finger food served by retro “cigar ladies” in costume wielding box trays of nibbles; a lady-in-table where the server stands in the centre of a table, both draped in her dress so the table becomes part of her costume; or a bubble bar where clear bubbles are filled with seasonal salad mix and dressing is shaken by a juggler. And the ideas go on …

As always, the goal is to fuse entertainment with catered food and drink.  “Known for its creativity, passionate team and superior quality, the company has changed the perception of catering from that of a food purveyor to event partner providing food entertainment and ambiance that sets great events apart,” says the caterer, in a news release.

Tulips & Maple was launched in 1991 by the Dutch-Canadian couple, Mark van der Pas and his wife, Kristine van der Pas-Norenius (photo, above left) who met as MBA students in Brussels. From the basement apartment two decades ago, there’s been one expansion after another: They spent seven years in a strip mall on River Road in Manotick, then moved to Antares Drive in Ottawa’s industrial park where they underwent three expansions. Seven years ago they relocated to even larger space — 8,000 square feet at 1980 Merivale Rd., near Slack Road.

The company was recently awarded the 2012 International Achievement in Catering Excellence Award at the Catering Conference in Las Vegas.

.

Algonquin culinary bursary dinner sold out

.

§

.

Live auction items available on website

.

A new culinary bursary at Algonquin College seems well on its way to reality, as organizers say Thursday’s dinner at the college Restaurant International is sold out at $95 for just over 100 tickets. Donations are still being accepted on the website, which are fully tax-deductible. You can also bid for some great auction items on eBay until 9 p.m. Thursday if you can’t attend the dinner itself.

The goal is to raise enough money to fund a bursary each year to first-year students who demonstrate passion for the craft. Unlike some other bursaries, this one is linked more to commitment to the culinary arts rather than academic achievement per se.

More complete details of the bursary, the 37 auction items, and how to navigate your way through eBay to start bidding are available on the Anne Waters blog, If Music Be the Food of Love, Play On.

The Ron Eade Culinary Bursary was organized by chef instructors Mario Ramsay and Scott Warrick to recognize my 14 years as Citizen Food editor, and my ongoing support for culinary programs.

Auction items available online at algonquincollege.com/hospitalitycourses/roneade range from private dinners prepared by some of the best chefs in Ottawa, to chefs tables, catered cocktail parties, dining-out gift certificates, kitchen utensils, culinary books and other unique goodies. Take a peek if you don’t (or even if you do) have tickets to the four-course dinner this week.

.

Twitter: @roneade

.

It was the quietest rebranding you’ve never heard of in Ottawa.

OK, that’s overstating it somewhat, but the new look for the Algonquin College sports program passed under the cloud of news about the women’s world hockey championship in Ottawa, the re-launch of the name for the city’s new National Basketball League of Canada franchise, the SkyHawks, and the gnashing of teeth over the latest developments involving the mighty Ottawa Senators.

In truth, the new look for the Algonquin Thunder is more of a tweak, given that it involves only a new colour scheme, rather than a new logo, but a new look is a new look, so here’s what it is.

The change involves abandoning the old blue and yellow colours for green and grey, part of a new palette adopted by the Algonquin College students’ association, which is the body that officially oversees the athletics department, rather than the college itself.

New uniforms have or are being ordered for Thunder teams, with unveilings scheduled for the start of the 2013-14 academic year and the next Ontario Colleges Athletic Association seasons in the respective sports.

Expect variations of white, green and grey/black, depending on whether there are home and away uniforms.

Meanwhile, the past crop of Thunder athletes was honoured at a banquet on April 11.

The list of award winners included:

Women’s soccer: Jenna Baldree, top rookie; Jaymie Baldree, MVP.
Men’s soccer: Rowen Martino, top rookie; Isaac  Johnson, MVP.
Women’s rugby: Maya Williams, top rookie; Danika McDermott, MVP.
Men’s rugby: Brian Hue, top rookie; Jeremy Nesbitt, MVP.
Women’s volleyball: Alixandra Burkart, top rookie; Jori Armishaw, MVP.
Men’s volleyball: Mozafar Abdoli, top rookie;  Philippe Yeldon, MVP.
Women’s basketball: Lindsay Whittaker, top rookie; Sandre Bascoe, MVP.
Top female athlete: Danika McDermott, women’s rugby.
Top male athlete: Philippe Yeldon, men’s volleyball.
Team of the year: women’s rugby.

La Cite athletes honoured

Keeping with the awards theme, here are the recipients of athletics awards for the La Cite Collegiale Coyotes.
Men’s basketball: Blaise Mwenze, Justin Lahaie, Terrance Dumel-Hobbs and Jean-Marc Antoine, Heart of the Team; Vincent Beaulac-Dufresne, top rookie; Daniel Gracia and Warsama Elmi, most outstanding players.
Women’s soccer: Caroline Gratton, top rookie; Victoria Smith, leadership award; Michelle DeRepentigny, most outstanding player.
Men’s soccer: Christ Kinioungou, top rookie; Zakaria El Karafi, top defender; Sinisa Sindik, outstanding player.
Women’s volleyball: Kristine Ethier, most improved; Ana Martin, top rookie; Adam Soumah, outstanding player.
Men’s volleyball: Nicolas Bedard, top rookie; Cederic Crete, most improved; Keith Marier, outstanding player.
Award of merit: Line Prud’homme, women’s volleyball coach.
Coach of the year: Tom Hodge, men’s basketball.
Top male athlete: Keith Marier, men’s volleyball.
Top female athlete: Michelle DeRepentigny, women’s soccer.

All hail Ravens, Gee-Gees!

The list of winners extends to Carleton and the University of Ottawa as well.

Here, leading off with Carleton because C comes before either O of U in the alphabet, are those recipients.

Carleton

Graduating female athlete of the year: Eve Marshall, women’s water polo
Graduating male athlete of the year: Joe Manley, men’s hockey
Female athlete of the year: Alyson Bush, women’s basketball
Male athlete of the year: Philip Scrubb, men’s basketball
Coach of the year: Marty Johnston, men’s hockey.
Men’s soccer: Michael Calof, alumni award; Andrew Latty, MVP.
Women’s soccer: Rachel Bedek, alumni award; Briana De Souza, MVP.
Men’s water polo: Cole Wagner, alumni award; Ignjen Gutovic, MVP.
Women’s water polo: Katie Kirkpatrick, alumni award; Sarah McIlveen, MVP.
Men’s golf: Paul Larsh, MVP.
Women’s golf: Samantha Coates, MVP.
Rowing: Matthew Fournier and Victoria Ozimkowski, team MVPs.
Fencing: Nick Lussier and Adrienne Sukunda, team MVPs.
Women’s rugby: Natasha Smith, alumni award; Lina Hanhan, MVP.
Men’s hockey: Joe Manley, alumni award; Jeff Hayes, MVP.
Women’s hockey: Jasmine Levesque, alumni award; Blaire Macdonald, MVP.
Men’s basketball: Guillaume Payen Boucard, alumni award; Thomas Scrubb, MVP.
Women’s basketball: Kendall Macleod, alumni award; Alyson Bush, MVP.

University of Ottawa

Director’s Awards for athletes who were recognized national as rookie-team or first-team All-Canadian stars: Gillian Baggott (soccer); Maude Laramée (women’s hockey); Sarah Meng (rugby); Karina Krueger- Schwanke (volleyball); Emma Galbraith (track and field – 1,000 and 1,500 m); Devin Biocchi (track and field – 300 m); Oluwasegun Makinde, Toluwalope Makinde, Gabriel Tesfaye, Michael Robertson  and Devin Biocchi (track and field – relays).
Top male athlete: Warren Ward (basketball)
Top female athlete: Gillian Baggott (soccer)
Presidents Awards: Francois Rodrigue, football, and Alicia Blomberg, hockey.
Student therapist of the year: Simone Julien (women’s volleyball).
Men’s basketball MVP: Warren Ward
Women’s basketball MVP: Jenna Gilbert
Women’s cross-country MVP: Isabelle Kanz
Men’s cross-country MVP: Remy Binns
Football MVP: Brendan Gillanders
Men’s hockey MVP: Dominic Jalbert
Women’s hockey MVP: Alicia Blomberg
Women’s rugby MVP: Sarah Meng
Women’s soccer MVP: Gillian Baggott
Men’s swimming MVP: Adam Best
Women’s swimming MVP: Taylor Moore
Men’s track and field MVP: Devin Biocchi
Women’s track and field MVP: Emma Galbraith
Women’s volleyball MVP: Christina Grail

Elaina Martin won the $5,000 Victor Tolgesy Award for the arts in Ottawa on April 18, 2013. (handout photo)

Elaina Martin, who created Westfest, the Westboro festival of free music that’s now a highlight of the city’s outdoor-music season, is this year’s winner of the city’s top arts award.

Martin won the Victor Tolgesy Award for her contributions to the arts in Ottawa during a ceremony Thursday night at Arts Court. The annual awards are presented by the Council for the Arts in Ottawa. Martin won $5,000, courtesy of the CAO and the City of Ottawa.

The $5,000 annual Emerging Artist Award, sponsored by RBC and the CAO, went to painter Amy Schissel. The $5,000 Mid-Career Artist Award, sponsored by the CAO and the firms Ginsberg Gluzman Fage & Levitz, and Mann & Partners, went to multi-media artist Jinny Yu.

Martin launched Westfest in 2003, and has otherwise been involved in many cultural events and programs, often with reach far beyond Ottawa. She produces the annual TV broadcast of the National Aboriginal Achievement Awards, and cofounded the Ottawa Youth Service Bureau’s charitable foundation. Her partner is the Ottawa artist Cara Teirnery.

Runners-up for the award, named for the late Ottawa artist Victor Tolgesy, are philanthropist and collector Glenn McInnes and gallery owner and artist Don Monet.

Jinny Yu won the $5,000 CAO Mid-Career Artist Award in Ottawa on April 18, 2013. (Photo courtesy University of Ottawa)

Jinny Yu was born in South Korea and is based in Ottawa, where she’s an associate professor of painting at the University of Ottawa. She’s represented in Ottawa by the Patrick Mikhail Gallery — as is Amy Schissel. Yu’s work has shown in New York, Venice, Kyoto, London and elsewhere. “She’s not one to paint the same picture over and over again,” wrote Ottawa art critic Paul Gessell in 2012. “Instead, she prefers to jump into the unknown.”

Runners-up for the Mid-Career Artist Award are multi-media artist Dipna Horra and photographer Andrew Wright, who each received $1,000.

Amy Schissel was a finalist for the 2011 RBC Canadian Painting Competition, and her work hangs in collections from Ottawa to Europe. The studio professor at Algonquin College paints grand abstractions that represent the digital realm as a vast, mysterious and otherworldly place.

Runners-up for the Emerging Artist Award were singer Renée Yoxon and the painter Natasha Mazurka. Each received $1,000.

- 30 -

Amy Schissel won the CAO $5,000 Emerging Artist Award on April 18, 2013, in Ottawa. (Photo by Pat McGrath, Ottawa Citizen)

.

.

Above, top culinary gold medal winners Marianne Weber in the professional category, and Anson Yue Kiu Chan among students/apprentices. Photos of their plates appear below..

MAY 07 13 – 10:40 AM — Eleven gold, silver and bronze medals were awarded to 17 professional chefs and culinary arts students/apprentices at the third annual hot food competition Sunday at Algonquin College, sponsored by Maple Leaf Consumer Foods and High Liner Foods. In each entry, contestants were required to use pork loin and sea scallops. The contest was organized by the Ottawa chapter of the Canadian Culinary Federation.

Among the 12 professional entries, Mariane Weber took the top gold prize worth $2,000. Weber is garde manger (pantry chef) at Le Baccara at the Casino du Lac-Leamy, and a culinary instructor at La Cité Collégiale in Ottawa.

Weber previously distinguished herself as sous chef at the Canadian pavilion at Expo 2010 in Shanghai, and in January won the national capital region’s first culinary competition for young professionals held on La Cité campus. She was regional and national champion for the Chain de Rotisseurs competition, both in 2009, and placed third at the international Disciples of Escoffier competition in France in 2012.

Above, Mariane Weber took gold against nine other professional contestants for this breath-taking presentation of tenderloin confit cooked in duck fat, with a duo of scallops where one was enrobed in bok choy, and the other stuffed with seaweed with orange sauce. Main sauce was matcha (green tea) butter cream sauce.

Winning gold among five contestants in the student/apprentice category, for a $750 cash price, was Anson Yue Kiu Chan, an Algonquin culinary graduate now working under mentor executive chef Russell Weir in food services at Algonquin. Chan also won $500 in the People’s Choice category.

A member of the dean’s honour roll for four consecutive semesters, Chan was one of four local members at the Canadian College and University Food Service Association annual culinary competition held earlier at Algonquin; her team took gold, as well as the people’s choice award, against four other teams from across Canada. In February, she won overall among 20 competitors at the 18th annual Les Toques Blanches and Canadian Culinary Federation hot food competition at Algonquin, where she took gold with best appetizer, best main course and best dessert.

Above, Anson Chan placed top among students/apprentices on Sunday, and was also voted the people’s choice. Her dish included pan-seared scallop with black bean sauce and mango purée, tenderloin cooked sous vide with Thai ginger, cola reduction with spicy red pepper slaw, with a trio of grilled potato and miniature vegetables. Glazing her dish kept it fresh while the public voted later for people’s choice, and the clamshell ice sculpture added even more wow factor to her presentation. Bottom two photos courtesy her mentor, executive chef Russ Weir of Algonquin Food Services.

Weber says she has no particular plans for her prize money, although she planned to fill the trophy cup with champagne to celebrate. “I’m surprised because I wasn’t able to practice much because I’ve been really busy this past week,” Weber says.

Chan plans to use some of her winnings to support young members in the culinary federation. “I practiced my dish three times and I had been thinking about the concept since March,” Chan says.

“It’s a great opportunity.”

Jill Aranas, second cook at the House of Commons, placed second (silver) among professionals for this tenderloin wrapped in guancale (thin unsmoked Italian bacon) with truffle mash croquette, braised red cabbage, cinnamon cap mushrooms, pickled carrots, baby radishes, crispy kale, baby sautéed red onion, chickpeas, tomato garlic confit. Here scallops were presented separately, three ways: ceviche with Japanese yuzu, seared with brown butter hollandaise airate, and sous vide with sake and orange.

Placing second (silver) and third (silver, again) in the professional group, winning $1,000 and $500 respectively, were Jill Aranas from the House of Commons and the National Arts Centre, and Abhishek Sheyte of the National Arts Centre. Bronze winners were Jayesh Bagwe of the downtown Marriott, Paul Brennan at Steak Sushi, Han Lin of the downtown Marriott, Ric Lee of Algonquin College, and Keng Ung of the NAC and Big Easy’s.

Top, placing third (silver) in the professional group was this plate by Abi Sheyte, second cook from the NAC:tenderloin with ancho cashew crust; ginger brined and applewood-smoked seared scallop; pickled baby beets; sautéed fiddleheads; purée roast kabocha squash; purple dulse seaweed; morel mushroom reduction. Bottom from left, tasting judges James Keppy, Neil Mather, Claude Leblond, Gerard Beyer. Entrants were also judged on their performance in the kitchen.

Among students, Chad Hogerland of Black Cat Bistro took silver, while Mitchell Lacombe of Brookstreet Hotel won bronze.

Chan’s entry for people’s choice was a standout not only because she presented it in her own ice sculpture, but she also glazed the finished plate to retain its fresh and appealing look despite sitting for hours on display. (Hint to future contestants: When you have extra time to glaze — do it, because even the most pretty food suffers horribly while sitting on display.)

Tasting judges this year included Neil Mather of the Holiday Inn Select (Kanata); Gerard Beyer, executive chef Rarsco Food Inc; Claude Leblond of High Liner Foods; James Keppy, culinary manager at Maple Leaf Foods.

By student/apprentice Chad Hogerland (silver), tenderloin and smoked scallops with leek purée, cinnamon cap mushrooms, baby potato, arugula-brown butter ice wine.

From student/apprentice Mitchell Lacombe: Root beer sous vide tenderloin with root beer reduction, braised red wine cabbage, preserved lemon foam, seared scallop, sultan raisin tapenade, sous vide quail egg.

.

Twitter: @roneade

.

.

Maniac Pumpkin Carvers from Brooklyn, N.Y.,
share expertise with Algonquin culinary students
just in time for Wickedly Westboro days

.

***

.

Hey, if it’s good enough for Martha Stewart …

.

OCT 29 13 – 12:01 AM — I’m sure it’s been said by someone, somewhere, that in every pumpkin straight from the field there’s a screaming face trying to escape.

If no one has coined it before, then I’ll claim it now.

Sadly, at my house I don’t much bother with jack-o-’lanterns even at this ghoulish time of year because I am no Michelangelo, I’m rarely allowed to play with sharp instruments, and the idea of, say, recreating something like Edvard Munch’s famous The Scream from a sphere of sinewy yellow flesh eludes me completely. Truth is, I’m the guy who bludgeons out clumsy triangles for the eyes and nose …

No matter, as I’m convinced trick-or-treaters really just want the sugary stuff anyway.

Left, His Worship mayor Jim Watson pumpkin by Maniac Pumpkin Carvers.

But, oh my, watching skilled hands I did learn a trick or two last Friday when Westboro Village BIA brought in experts Maniac Pumpkin Carvers from Brooklyn, N.Y., to show a dozen culinary student volunteers at Algonquin College a thing or two about pumpkin carving in all its serious horror — and then some.

The idea by BIA executive director Mary Thorne was to create just the right atmosphere for this year’s Wickedly Westboro days with superlative pumpkin displays, carving, and myriad family activities to suit the season.

(The good news is, it’s not over yet as last weekend’s activities continue until this Thursday with a Wickedly Westboro Pumpkin Stroll featuring carved pumpkins in the windows of participating merchants along Richmond Road, and Danforth and Picton avenues. The public is invited to come see pumpkins on display and vote for the scariest, the funniest, the prettiest and favourite. Ballots can be filled out and dropped off with Westboro merchants or restaurants until Thursday.)

Above, Algonquin culinary student Kelly Johnson gets carving tips from the expert, Chris Soria, co-founder of Maniac Pumpkin Carvers of Brooklyn, N.Y.

Thorne did a quick Google search of “expert” and “pumpkin carving” and — voila! — up popped the Maniacs. Gee, who better to help kick things off than genuine, albeit obsessed pumpkin-carving artist Chris Soria, co-founder of Maniac Pumpkin (partner Marc Evan couldn’t make it, so he brought along carver-in-training José Rodriguez) who have appeared on the Today Show, and Martha Stewart Living — in fact, their credentials just go on and on.

Even better, I’ve got some of their timely carving tips to share with you here.

Expert carver Chris Soria puts the knife to demonstration pumpkin at Algonquin College on Friday. Anyone you recognize? Naw, didn’t think so either.

“This is our third year of Wickedly Westboro, our annual promotion theme around Halloween, so it’s really been a thank-you to the community for their support and patronage through the year,” Thorne says.

“This year I wanted to give it an extra boost with a new element of interest not just to people who live in Westboro, but to everyone in Ottawa, of course in keeping with Halloween. I wanted pumpkin carvers — not just ordinary carvers, but exceptional artists. So their name popped up on Google and they come with great credentials.”

And how.

Algonquin student Filippo Principato focuses on the task at hand.

Soria, a fine artist in his own right and trained muralist in New York City, says his pumpkins can sell for hundreds of dollars each — many shipped in special containers overnight to corporations and the like that, for some reason, get a kick out of seeing their company logos carved in orange squash. It’s also a big hit with parties, and of course the media. He’ll carve an estimated 1,000 pumpkins before the season is over.

Right, the simple tools you need are available at any craft store.

“There are many interesting things happening these days with pumpkin carving, and everyone is still learning,” Soria says.

“Pumpkins have long been a part of pop culture and I feel what we do is very much part of that … It’s no longer just Halloween, it now encompasses the whole fall season with carved pumpkins used in displays, markets, on restaurant menus — and that’s really cool.”

Here are a few tips from Soria and Maniac Pumpkin Carvers to create art like a master.

In the case of carving (not etching, where you actually cut through the pumpkin flesh) there is no need to cut the squash open or scoop out seeds because the facial features will be sculpted on the outside, without penetrating through the pulp.

1. Choose a pumpkin for carving with thick pulp. The thickness of the stem often gives you a clue: Thick stem = thick pulp. Always pick it up by the base, never the stem. You also want a pumpkin that seems heavy for its size.

2. Simple, everyday carving tools are available at any craft supply store. To get started, you need a utility knife, a paring knife, maybe a cheese grater, and a few linoleum cutters (check the photo, above right). “If it’s your first pumpkin,” Soria says, “it’s important not to become frustrated. This is a learning experience.”

3. Wash the pumpkin to remove surface dirt and bacteria that may tend to promote unwanted spoilage. To make it last longer after carving, wrap the pumpkin in Saran and refrigerate when not on display.

4. Choose a side of the pumpkin you want to carve the face. Pick a side that looks like it has thick pulp.

5. Using a pear-shaped loop to sculpt modelling clay, scrape away the rind of the pumpkin — but don’t go deep! Just take the skin off to expose underlying pulp.

6. Keep in mind the areas of the pumpkin you should not be touching — the parts that come closest to the front, such as the tip of the nose and front of the eyebrows.

7. Cut an indentation directly under the brow line using a pear-shaped loop tool, about mid-way between top and bottom of the pumpkin. Establish indentation directly under the nose.

8. Remove pulp from eye sockets.

9. Remove pulp from under the nose and around nostrils. Remember to leave tip of the nose intact.

10. Create the mass of the eyeball. When all features are blocked out, create details with the knife, going as deeply as possible without breaking through the skin into the inside.

Soria also suggests using a mist bottle to periodically spritz your carving work with acidulated water — a dilute solution of water and lemon juice, about 1 teaspoon to 2 cups (500 mL) of water — to help prevent discolouration through exposure to oxygen in the air.

“A pumpkin is a magical experience,” Soria says.

“It’s really exciting to see all the things you can do with a pumpkin, so have fun with it.”

.

Above, impressive results from the website ManiacPumpkinCarvers.com.

.

Twitter: @roneade

.

And if you want more how-to info, here’s a handy video from the maniac carvers themselves …

.

.

The Ottawa Choral Society’s gala fundraiser for its emerging artists program is Saturday, Nov. 9 (6:30 p.m., Commons Theatre, Algonquin College).

Starry Nights and Musical Flights, hosted by Maclean’s columnist and author Paul Wells, will have performances by Jordan de Souza, Jacqueline Woodley and Julien Patenaude, and Tom Allen’s “juicy cabaret show” Britten, Bernstein, Bowles and Bedbugs: The Bohemians in Brooklyn!

A few of many auction prizes are use of a Tuscan villa, an art-full weekend in Chicago, theatre tickets, and “evenings with” NAC CEO Peter Herrndorf, Green Party leader Elizabeth May, or, er, me, for a gallery crawl and private tour of the Big Beat art collection. Drinks, too.

See the full list of auction items, and information on tickets, $115, at ottawachoralsociety.com, or 613-725-2560.

The last Chefs’ Charity Café in March 2008 was held at the Canadian War Museum. Ottawa-Gatineau Hotel Association plans to hold another — tentatively called DINE WINE Wintertime — on Jan. 30 at Ottawa City Hall, which promises to be a must-attend evening of fine food and wine to raise money for charity.

.

Not held since 2008, new stellar gastronomic
night is planned for Jan. 30 at city hall

.

***

.

Ottawa Food Bank and Youth Services Bureau
to be beneficiaries

.

.

DEC 22 13 – 12:01 AM — Mark your calendars, Ottawa food lovers, as Ottawa-Gatineau Hotel Association is planning a gastronomic extravaganza on Jan. 30, the eve before Winterlude, with wine and food nibbles to benefit Ottawa Food Bank and Youth Services Bureau at Ottawa City Hall, to be (tentatively) called DINE WINE Wintertime. Details are still coming together, but organizers hope to attract 600 food lovers at roughly $80 a ticket.

So far 14 big-name hotels in Ottawa and Gatineau are expected to participate, showcasing some of the most talented chefs and their creations in the National Capital Region at food stations scattered around Jean Piggott Hall. It will likely be the biggest food-related event of the season on the night before Winterlude, as no gala kickoff banquet with a celebrity chef is planned for Winterlude as in previous years.

DINE WINE Wintertime is co-chaired by Patrice Basille, executive vice-president at Brookstreet Hotel, and John Jarvis, who soon leaves the Westin Ottawa as general manager after 15 years to go into business with his wife, Fran Gagnon. It is being produced by Joan Culliton, owner/operator of the annual fall Ottawa Wine and Food Festival. Scotiabank is expected to be the major sponsor.

The last such event, which ran four years under the name Chefs’ Charity Café, was held at the Canadian War Museum in March 2008. (Photo, above right, the 2008 edition of chefs’ café with Joan Smith, former executive chef at the Lord Elgin Hotel.)

An official announcement is expected soon, including prices and where to buy tickets.

As an interesting footnote, DINE WINE Wintertime may tap the Ottawa Food Bank’s considerable inventory of fine wines, stored off-site and estimated at hundreds of bottles worth more than $250,000. (I didn’t know the food bank owned a wine cellar, but apparently the vintages have been donated over the years for the annual food bank wine auction, last held in spring 2010. Some bottles may be served that evening, while others could be auctioned. Citizen wine writer and author Rod Phillips has been asked to inventory the collection to decide which ones could be served and auctioned.)

“We’ve got 15 or so confirmed hotels, and are still working on a few more,” says Kenton Leier (photo, left), executive chef at the Westin Ottawa, who is co-ordinating the food with Clifford Lyness, executive chef at Brookstreet.

“Ideally we’re looking for 20 hotels, including a couple from Gatineau. The hotel association felt it was time to resurrect it, to give back to the community.

“It’s going to be a gourmet event with a significant wine component. The wine inventory includes some very good vintages, and some will be poured at the event while others may be silent auction items. The thought is to have chefs at various action stations preparing a different dish,” Leier says.

“Each hotel would showcase dishes they’re offering through Winterlude. We want it to be an exclusive, higher-end gourmet event. But at a ticket price of about $80, it’s still very affordable.”

.

***

.

Chef Cory Haskins leaves Rideau Club
to join culinary faculty at Algonquin

.

Cory Haskins, 44, has left the venerable Rideau Club, Canada’s first private club, after 15 years as executive chef to join the culinary arts faculty at Algonquin College. He started his new job on Dec. 9.

His replacement at the club is expected to be announced in mid-January.

No stranger to the college, Haskins is vice-president of Les Toques Blanches, an Ottawa chefs’ association, and has been part-time instructor at Algonquin since 2003. Over the years he has actively participated as mentor and judge at student culinary competitions.

Previously, Haskins was executive chef at the official residence of the United States Embassy in Ottawa, where he served ambassadors James Blanchard and Gordon Giffin (1994-98). While there, he cooked for such dignitaries as president Bill Clinton and prime minister Jean Chretien. It was during Haskins’ tenure that annual 4th of July celebrations became rather large celebrations at the official residence in Rockcliffe.

A native of Portland, Ont., Haskins is a graduate of the Culinary Institute of America in Hyde Park, New York (1991), and worked in Chicago and the Fairmont Royal York in Toronto before moving to the kitchen at the National Arts Centre (1992-94) under the late executive chef Kurt Waldele, where he worked with such notable chefs as Louis Charest, Oliver Bartsch, Dino Ovcaric, John Leblanc and Jose Bento.

At the Rideau Club, Haskins worked with chef Marc Doiron, Chris Lord, Steve Wall and Mathew Krizan.

“When I arrived at the Rideau Club I built a culinary team and returned the kitchen to cooking from scratch,” Haskins says.

“And we supplemented traditional meat-and-potatoes cuisine with new foods like sustainable seafood, local vegetables, working with farmers in the area to choose the best possible products.

“It was a great place to work. At the Rideau Club I had total freedom to create and update the menus, because the real mandate for me was to make the members happy. But after 15 years I started thinking about what I really enjoy, and I really enjoy teaching.

“Even at the club I encouraged staff development by rotating cooks through the various stations to broaden their experience. At Algonquin, I’m helping to train and develop tomorrow’s chefs — and that’s exciting.”

Congratulations.

.

Twitter: @roneade

Email: ronlorne[at]hotmail[dot]com

.

Above, volunteer elves this morning at Algonquin College prepare 1,500 turkey dinners to serve this afternoon at four community centres.

.

The little project that grew,
from 140 meals just nine years ago

.

DEC 24 13 – 11:45 AM — Today at 7 a.m. the second shift of 25 or so volunteers began trickling in to kitchens at the Algonquin College culinary school to begin a morning of slicing turkeys, making gravy and mashing potatoes cooked yesterday by the first batch of 75 willing helper elves. By any measure, the once-modest operation dubbed Operation Big Turkey created by Ottawa TV producer and cookbook author Chris Knight has grown exponentially in nine years into a major outpouring of seasonal goodwill — and will likely get even larger next Christmas.

By this afternoon, an incredible amount of food will have been cooked, sliced, mashed, steamed, packed, delivered and served to between 1,500 and 1,600 people at no charge at four community and recreation centres around Ottawa: Carlington, Foster Farm, Albion Heatherington and Jack Purcell.

That’s 75 turkeys, each about 25 pounds, plus 23 trays (each about 10 litres) of mixed vegetables, 23 trays of mashed potatoes, 17 trays of stuffing, six trays of cranberry sauce, 27 trays of cake, not to mention gravy made overnight after simmering the bones and bits from so many eviscerated buzzards.

Top, Algonquin instructor and chef Cory Haskins, culinary graduate Debbie Morris, slice turkey. Bottom left, chef Almad Latfi with a lot of deboned, cooked turkey breasts. Right, instructor and chef Scott Warrick empties a giant stock put that’s been simmering with bones overnight to make real gravy.

“I think our first Operation Big Turkey nine years ago started with 140 meals. It’s crazy how it’s grown,” says Knight, who just the other day launched a new Canadian lifestyle channel, called Gusto, now seen on Bell satellite (channel 619), Bell Fibe TV (channel 1619), and soon to be available on Rogers cable in the new year.

“I was saying the other day this is a wonderful event. We’ll feed somewhere between 1,500 and 1,600 people today and, you know Shepherds of Good Hope and the Ottawa Mission pretty much does that every day. So it keeps things in perspective, for sure,” Knight says.

L-R, Adam Knight, 15, son of Big Turkey founder Chris Knight, tends potatoes; instructor/chef Scott Warrick checks the temperature; student Krystal Demaries mashes an awful lot of spuds.

“On the way here today, I was listening to an interview on the CBC with people who put on the dinner tomorrow at Carleton Tavern and they mentioned two things I’ve been saying for years: One, we have to turn away volunteers every year and, two, it’s not just an economic thing, it’s also a social thing where people sometimes can afford a turkey but, hey, are you going to cook a bird just for yourself if you’re alone? No, not likely,” Knight says.

“The other thing, of course, is we get a lot of new Canadians, immigrants who are scratching their heads trying to figure out what all this snow is and what the turkey is, and why do people cut down a tree and stick it in the corner of a room?”

Among volunteers I met this morning is David Templin (photo, right), a retired information technology project manager, who’s been a willing Big Turkey elf since the beginning. “I’ve known Chris since high school, so when he asked me to help nine years ago I said, sure, not knowing we’d be doing it every year. But I’m glad to do it.”

The first Big Turkey event used the kitchen at Brookstreet hotel, then bused in people to dine at nearby Marshes Golf Club. “As good as it was,” Templin says, “we realized we needed to move the dinner closer to the people.”

For the second year, meals were again prepared at Brookstreet, then shipped downtown to the Jack Purcell Community Centre off Elgin Street. In the third year, preparation and cooking moved to the kitchens at Algonquin, while the number of community centres was expanded.

“It’s one of those things that volunteers love to do,” Templin says.

The kitchen crew is overseen by chef and Algonquin instructor Scott Warrick, with help from volunteer faculty, students and others from the community, including Les Marmitons, a culinary club of men who just like to get together and cook.

“Pretty much all the food is donated by Farm Boy,” Knight says. “They’ve been a partner of ours now for a number of years – all the turkeys, all the vegetables, all the herbs, butter, cream. And we cook everything from scratch — from cranberry sauce to stuffing. So the chefs are here with the elves, and we just pitch in and cook everything.

“We have other sponsors like John Morris, executive chef at the National Arts Centre, supplying the hot boxes to deliver the prepared trays. We couldn’t do this without those. So we ship the food in hot boxes in a five-ton truck to the four different serving locations. And Craig Buckey at Kettleman’s Bagel Co. is a friend of mine, so he has no choice but to donate sandwiches and coffee for the volunteers here because, otherwise, it was a threat on his life,” Knight laughs.

“Craig’s been a great supporter, and the Marmitons have been here helping out every year.

“For me, one of the great things about Big Turkey is that I see guys like the Marmitons about once a year, and that’s here,” Knight says.

“What makes Big Turkey so wonderful is that we’re 200 volunteers who get together once a year. We’re not a social club, we’re not a service club, we don’t have newsletters, we just get together once a year and do this really wonderful, fantastic thing, and we do it as much for ourselves as for our guests.”

Top, Algonquin instructor Steve Price. Bottom, Scott Warrick and Chris Knight.

As you may imagine, Knight has cooked his fair share of turkeys over the years. I asked him, what is the single thing home cooks can do to improve their turkey feast this Christmas?

“To me the secret to great roast turkey is brining,” Knight says, without a moment’s hesitation.

Brining is a technique where a weak sugar-salt solution in water infuses the bird with flavour and moisture, thanks to the miracle of osmosis, so the meat doesn’t dry out in the oven. It’s as simple as immersing a turkey in water to cover, then for each gallon of water throw in a generous handful of coarse pickling salt, brown sugar, and whatever herbs and spices you have on hand. Weight it down with a brine-filled Mason jar so the bird doesn’t float, then store it overnight in the fridge or, if your garage is cold, put it there. Be sure to use a food-safe container — a five-gallon plastic pail used to ship, say, wine juice is perfect.

Never use a garbage bag or trash bucket to hold food, because they contain fungicides and anti-odor chemicals.

“When you roast a turkey it’s pretty easy, right?” Knight says.

“You turn the oven on, you stick it in, you baste it every now and then. Most people have birds at least 14 pounds … so brining it with that combination of water, salt and sugar, plus whatever spices and herbs you have on hand – maybe some cinnamon sticks, or garlic – to me is the absolute secret. And you can brine it overnight in an unheated garage: If you keep the door closed it creates a seal so the water won’t freeze in whatever vessel you have the bird in.

“That’s the one step I think is the secret to a really, really great turkey. I’ve had arm-wrestles with guys who say start roasting at 450°F and bring it down to 300°F, or start it at 300°F and bring it up, bard it or don’t bard it [by applying extra fat to the more lean parts of the bird, such as the breast],” Knight says.

“But the one big difference is brining.”

Merry Christmas.

Twitter: @roneade

Email: ronlorne[at]hotmail[dot]com

.

.

Knives and forks ready? Let’s eat!

.

MAR 12 14 – 12:01 AM — Now that we’re perilously close to spring, chefs are ramping up compelling dining engagements that foodies in the Ottawa area would be well advised to consider. Here are two I think would be most worthwhile, not only as the concepts are unique but because each presents a star-studded cast of culinary talent.

Back-to-back on March 26, and again the next night on March 27, they are:

.

Past-Present-Future

.

Perspectives Restaurant, Brookstreet hotel

March 26 at 6:30 p.m.

Tickets $250 including taxes, tip, details online by clicking here. For tickets call 613-271-1800

Brookstreet’s past and present chefs and sommeliers are uniting to create a culinary extravaganza that has never been tasted before. Proceeds will support the Queensway Carleton Hospital to acquire maternal fetal monitors.

The evening will include an eight course sit-down meal, each designed a featured chef. Three sommeliers will pair dishes with fine wines from Canada and around the world. Live jazz features Miguel De Armas; there will also be a silent auction.

“The idea is to bring back to Brookstreet some of the talented chefs who have come through our kitchen,” says Clifford Lyness, executive chef at the hotel (photo, left).

“We also like to give back to the community, so we’re trying to buy Queensway-Carleton Hospital equipment that monitors the heart rate of a fetus during pregnancy.

“The name Past-Present-Future refers to previous chefs, as well as chefs we have on staff now, while the future looks to people who may eventually move on to achieve what others have done,” Lyness says.

Brookstreet opened in June 2003, when former executive chef Michael Blackie set up what quickly became recognized as a four-diamond kitchen. Blackie has since moved on to NeXT restaurant/catering in Stittsville and, due to another engagement, he cannot attend this special event.

The cast of culinary talent is impressive. Returning for the limited engagement are Brookstreet alumni including:

Clockwise from top left: Kevin Mathieson, Art-Is-In bakery (Brookstreet 2003-04); Nicholas Malboeuf, sommelier (2005-08); Kyle Mortimer-Proulx of ZenKitchen (2006-12); Grayson McDiarmid, sommelier (2008).

Clockwise from top left: Matthew Carmichael, El Camino restaurant (Brookstreet 2005-06); Steven Gugelmeier, Delta St. John’s (2003-05); John Morris, executive chef National Arts Centre (2003-05); Andrea (Leduc) Hockenhull from Arc.the hotel (2005-10).

Bottom right, Ian Reed, Courtyard Restaurant (Brookstreet 2008-12); René Wallis, sommelier (2003-13).

The Past-Present-Future menu looks like this:

.

“We want to turn this into an annual event, as we do with Lumière,” Lyness says.

“We’ve only having 100 to 120 people for this in Perspectives, so space is limited.”

.

***

.

Les Toques Blanches, bursary fundraiser

.

Restaurant International, Algonquin College

March 27 at 6 p.m.

Tickets $100 (tax receipt available for about $70) available online through Eventbrite by clicking here.

Les Toques Blanches is an association of professional chefs, instructors, and other leading culinarians founded in Ottawa in 1994. With 18 members, this is its first annual culinary bursary dinner to help future chefs in the Algonquin College culinary arts program.

The dinner will be created, prepared and served by second-year students in conjunction with four executive chefs from the Toques Blanches. Many unique auction items will be available during the evening. Those not able to attend but who wish to donate to this bursary may follow this link to the Algonquin College Foundation.

“Les Toques Blanches Ottawa is thrilled to partner with students of Algonquin college for this exclusive event,” says Kenton Leier, president of the Ottawa chapter and executive chef at the Westin Ottawa.

“As executive chefs and hospitality professionals we know the importance of supporting future chefs. Many graduates of Algonquin College’s hospitality, baking and culinary programs can be found in our kitchens and dining rooms.”

“This city is blessed with many successful and talented chefs, and many of them have graduated from our programs,” says chef Mario Ramsay, professor at the college.

“It can be a very difficult time for some of our students having to juggle school, their job and personal obligations. A little support will make a huge difference to their success.”

The menu is:

Appetizer

Trio of Canadian Sustainable Seafood

East Coast oysters with frozen sparkling wine mignonette, seared Albacore tuna tataki, citrus marinated BC scallop

By chef Cory Haskins, instructor (previoously Rideau Club)

Soup

Smoked parsnip purée / pulled duck confit wonton / tarragon walnut pesto

By chef John Morris – National Arts Centre

Main

Sous vide Provençal style beef short-rib / olive-brined  striploin mi-cuit / beef cheek daube

Dijon spaetzle / thyme-roasted Carrots / caramelized Brussels sprouts

By chef Mike Moffatt of Beckta / Play / Gezellig

Dessert

Maple Crème Brûlée/ Chocolate garnishes

Moka Cheesecake / Crème Anglaise

Vanilla Profiterole/ Caramel / Raspberry Coulis

By chef Joe Calabro of Pasticceria Gelateria Italiana

Clockwise from top left: Chefs Cory Haskins, Joe Calabro, Michael Moffatt, John Morris.

Twitter: @roneade

Email: ronlorne[at]hotmail[dot]com

.

Bluesfest isn’t the only concert news for Ottawa today. Elsewhere in the city, shows were announced for “soul siren” Sharon Jones and the Dap-Kings, and for the rappers Atmosphere.

Jones, who recently fought an epic battle with cancer, will play the Commons Theatre at Algonquin College on June 3. Atmosphere will return to Ottawa to play Ritual in the ByWard Market on June 1.

http://youtu.be/PrOYkHjdpdM

Jones had just finished making her latest record, Give the People What They Want, when she was diagnosed with bile-duct cancer. She cancelled all her tour dates, then delayed the album’s release while she had surgery to remove a tumor, and underwent chemotherapy.

Now cancer-free, she recently told Rolling Stone about the ordeal, and how it affected her singing voice. “They had to remove my gall bladder, the head of my pancreas and they took out a foot and a half of my small intestine,” she told rollingstone.com. “Then they built me another bile duct and connected it to my stomach. They had to cut me right across my diaphragm, all the way down to my navel. That was hard. I didn’t do any sort of singing until October. I sang In the Garden for my pastor, and my voice came back slowly after that.”

It would a terrible thing to lose such a voice to cancer. Jones shines on the new album, just as she did on a recent cover of the James Bond classic Goldfinger, which was heard in the movie The Wolf of Wall Street.

Indie rap heroes Atmosphere are a crew principally built around the talents of Sean “DJ Slug” Daley, who for 20 years has been touring his  Minneapolis rap around the world. With longtime collaborator Anthony “Ant” Davis, the latest Atmosphere album, Southsiders, is to be released soon in Canada.

Also on the bill with Atmosphere are Prof and Dem Atlas. Tickets for both shows go on sale at 10 a.m. Friday, March 28 at Vertigo Records on Rideau Street and through spectrasonic.com. Tickets for Sharon Jones are $25 to $32.50. Tickets for Atmosphere are $25.

https://www.youtube.com/watch?v=hK-EZwZviv8

- 30 - 

Slug, left, and Ant of Atmosphere. The rap duo will play Ritual in Ottawa on June 1. (handout photo)