Table Talk — Archives
Archive for the ‘Entertaining’ Category
Weekend Cooking
You would think that when you cook for a living, you would want to take your weekends off. Nothing could be further from the truth. I look forward to the weekends largely because it gives me an opportunity to cook in a totally different way. At the Red Apron, we cook each day for over a hundred families. At home, I cook for my own family and friends. At the Red Apron we purchase from local farmers and producers who we have established relationships with. On the weekend, I scour the Farmer’s markets looking for new producers, and unique items to experiment with.
This year my family has purchased a sheep milk share from Canreg Station farm, which we pick up every Saturday at the Main Street Farmer’s market. This week I plan to make sheep milk ricotta, if I can stop my family from drinking it all! We have also enjoyed a number of lovely dinners featuring their tender rack of lamb.
Much of my weekend cooking is done at our Riverhouse, located on the Gatineau River near Wakefield. The gourmet kitchen is much better equipped than my home kitchen. When the Riverhouse is not rented out to fellow foodies, this is where we spend much of our spare time. The meals we have prepared in this kitchen have been spectacular. We have roasted a whole lamb & a suckling pig; we have hosted cocktail parties for up to 50 people; we have made cinnamon buns & homemade bread in the wood fired oven; and we have toasted our fair share of marshmallows.
In truth, most of the cooking is done on our ‘Big Green Egg’. My good friend Mike (aka the Grateful Griller) sells these komodo style cookers. Quite honestly, once you have tried it, it’s impossible to think of going back to the old gas BBQ.
My Big Green Egg!
The ‘Egg’ works more like an oven or smoker and the temperature is very easy to regulate. The result is that you can slow cook at 250 degrees for hours, or you can sear a steak at 450 degrees for minutes. The ability to use ‘flavour agents’ like hickory smoke, add to the experience. This past weekend I was experimenting with a new batch of orange wood – fantastic!
This past weekend’s feast included a gluten free focaccia (baked on the ‘Egg’), accompanied by a medley of grilled vegetables, and a strip-loin steak, purchased from the ‘local meat’ section of the Wakefield General Store.
Who knows what treasures will be in store for next weekend!
Filed Under: Entertaining, Uncategorized
Summer Wines
We are often asked to make recommendations for wine pairings. Our website now includes a specific wine recommendation for our Thursday meals. In addition, our own Robin Lavigne, who studied Wine Appreciation at Algonquin College’s Hotel & Restaurant Management Program, has come up with a list of three wines to have on hand that will cover off most of your summer sipping needs.
Smoking Loon Cabernet Sauvignon
California, United States
LCBO 55517
$14.95
Aromas of blackberry, cassis, and warm spices. Also, there is an overall oak quality to the wine that adds to the earthiness of this Cabernet. Dry and medium-bodied, with woody flavours and red berries. Pair with grilled vegetables, sausages, meats, and pizza.
Kim Crawford Sauvignon Blanc 2009
Malborough, New Zealand
LCBO Vintages 35386
$18.95
This white wine is fantastic on its own, perfect for the deck and summer patio parties. Pair with grilled chicken, salads, and appetizers. Lively and smooth, with grassy and fruity aromas. The LCBO describes the flavours to include gooseberry, passion fruit, nettle, and citrus.
Huff Estates South Bay Vineyards Rose 2008
VQA Prince Edward County, ON
LCBO Vintages 63982
$16.95
This is a vibrant Rose that offers notes of pink grapefruit, and tastes of strawberries. This wine makes a nice pre-dinner drink or serve with a light lunch or brunch.
Filed Under: Entertaining, Tips and Tricks, Uncategorized
Earth to Table
Jo-Ann and I had the pleasure of spending a lovely evening last week at the Urban Element. The guest Chefs were Jeff Crump & Bettina Schorman visiting from the Ancaster Old Mill Restaurant to promote their new book, ‘Earth to Table’.
Our menu featured recipes from their new cookbook, including Sweet Potato Gnocchi, 
Braised Beef Short Ribs (prepared sous-vide), and Sticky Toffee Pudding, which was super sticky and very delish!
The most interesting discussion of the evening was about the sous-vide cooking technique. Sous-vide is French for “under vacuum”, and is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period at relatively low temperatures, in a vacuum sealed package. Although not big proponents of Molecular Gastronomy, Jeff & Bettina have found a place for this method in their restaurant. Otherwise tough cuts of meat, like short ribs, come out tender, and juicy without becoming overcooked.
The food was lovely, the book is beautiful and it was a pleasure to meet both Jeff & Belinda who are doing exciting things in the world of local & seasonal cooking in Canada.
For more information on their book, visit their website.
Filed Under: Entertaining, Uncategorized
Valentine’s Dinner wine Pairings
Our lovely and talented Robin has suggested a couple of wines that she believes will pair nicely with our 4 course Valentine’s day menu.
To accompany the Amuse and Soup course, Robin suggests:
Sibling Rivalry – White, Canada, Henry of Pelham Family Est. Winery
Item# 126144 $13.95
And to accompany the Main Course, Robin suggests:
Sebastiani, 2006 Sonoma County released Feb 6, 2010
Item# 640573 $19.95
Both wines are well stocked in almost all of Ottawa’s LCBO Locations.
Filed Under: Entertaining
Valentines Day
Valentine’s Day is a time when we think about the people in our hearts. It’s a time to remember how important it is to love, and be loved. And if we are lucky, we will get to spend some time with the people we care about, whether it be our children, lovers, life partners, good friends, or parents.
Food & Love are connected in a way that is difficult to understand and sometimes more difficult to describe. When we cook for people, we are showing them that we care enough about them to spend hours preparing something that might take minutes to consume. We often cook using recipes that have been passed down through generations as a way to honour and remember people from our past. By dining together, we are telling each other, “You are important to me. I want to break bread with you, to spend time with you.”
Having worked in a variety of industries, I can tell you that there is no business that speaks to people’s hearts the way the food business does. Food is a means of celebrating joyous occasions, and a way to mourn together. At the Red Apron, people often give food to celebrate the birth of a new baby, or to acknowledge the passing of someone dear. Feeding people is our way of telling them that we care, that our thoughts are with them, and that if there is nothing else we can do to ease their pain or help them through a difficult time, then at least we can feed them. Just last week a woman was in our store buying food for a family with a very sick child. “I don’t know what else to do,” she cried.
Our memories are linked to food in ways that amaze us. When we smell certain foods we can conjure memories of special people, places and occasions, as well as feelings of comfort, joy and satisfaction.
My father often made a simple dish of boiled pasta (usually macaroni), canned diced tomatoes, butter, salt & pepper. As simple as this dish sounds, when I am feeling sad or tired, or in need of love and attention, there is nothing that makes me feel more comforted than enjoying a bowl of Dad’s pasta.
My grandfather loved Oreo Cookies and would eat two of them on a plate with a butter knife, which he used to separate the tops and scrape out the middle. Each component had to be enjoyed slowly and separately. As much as I generally despise processed food, I can’t think of Oreo cookies without smiling at the memory of my sweet grandfather.
In celebration of Valentine’s Day, we have created a menu to be enjoyed with those you love, in the comfort of your own home. Our four-course menu features many local and organic ingredients, and I can assure you it will be made with love. We feel privileged to be able to work in an industry we are passionate about – cooking good, healthy food for wonderful people to enjoy with their families. It doesn’t get any better than this!
Here is the menu:
House Made Paté with Orange & Tarragon, Herbed Crostini
Butternut & Smoked Balderson Cheddar Bisque with Fresh Chive Pesto
Breast of Chicken stuffed with Walnuts & Caramelized Apple, Calvados Reduction
or
Slowly Braised Petite Nation Bison with Cranberry Port Sauce
Le Coprin Organic King Erynge Mushroom Risotto
Haricots Vert, Yellow Peppers & Heirloom Carrots
White Chocolate Cheesecake with Chocolate Crumb, Raspberry Coulis
Cocoa Camino Dark Chocolate Tangerine Truffle
Dinner is priced at $59 for 2 people and is available for pick-up on Friday February 12th, from 2-6pm and Saturday February 13th from 10am-2pm. Quantities are limited so order in advance to guarantee availability.
Filed Under: Entertaining
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Who are we?
We are Mothers, residents of our community, entrepreneurs as well as active participants in our local economy. We individually have a history of owning and operating successful local businesses.
Our commitment to getting people “back to the table” starts at home and extends to our community through a number of philanthropic endeavours.