So for all of you adventuurous chefs out there, the is a some new products in town. I say new, because it is new to me and the Ottawa area. Mario Pingue's Niagara Food Specialties has been in business since 2002 and has a lot of restaurant and industry experience behind the product.
Here is a link to their website - http://www.niagaralocalfoodcoop.ca/shop/producers/nfs08.php
This gives you a good indication of what they offer and who they are.
The reason for this little announcement is that they are going to be hosting a Proscuitto Tasting this coming Thursday, September 17, 2009 from 1pm to 3pm.
They are looking for local chefs and food trade who are looking for such products.
All Food trade (GM, F&B and Chefs) are invited to a free tasting Sep 171-3pm at DiVino on Preston Street. Chef Mario Pingue will be there sampling a wide variety of the Niagara Food Specialties portfolio.
RSVP online http://industry-tasting-mario-pingue.eventbrite.com/ , or call DiVino 613.221.9760 ext.21.
Divino Wine Studio 225 Preston Street. Ottawa ON
Look forward to seeing you there.
Tim
Monday, September 14, 2009
Sunday, August 30, 2009
USPCA Conference Takes on New Orleans 1 house at a time!
Wow what a great City!
The United States Personal Chef Association hosted its 12th Annual National Conference in the City of New Orleans on July 23 - 26.
Just over 200 chefs from across Canada and the United States descended upon New Orleans at the same time as the Lutheran Youth Movement of 2009. There was 36,000 teenagers in the city to work with Habitat for Humanity to help rebuild homes and rebuild lives after the devastating Hurricane Katrina left most of the city in ruins 4 years ago.
The Chefs took classes, learned from some of the local culinary professionals who have never left. We dined in some of their restaurants, and had a great time.
One of the big reason's the conference made a trip to "The Big Easy" was because of one of our fellow Personal Chefs love for this city. Back in November 2007 after the Philadelphia USPCA conference Rick Sost and a group of friends decided to get together in between conferences for some fun and they decided on New Orleans. Rick was a big fan of the city and was a great humanitarian, and he understood the importance of bringing money and people to this rebuilding city
Once there the group fell in love with the people and the city and had a thought to try and bring the conference to NOLA. After working diligently over the next year and half to bring the conference to fruition. the committee was getting together in Florida to work on some finishing details. While there unfortunately and shockingly Rick passed away!
The committee pressed forward through their grief and pain and brought us a fabulous conference. Rick was there with us in spirit and we honored his memory with a second-line jazz funeral on the Saturday night of the conference. The band was great, the police were great and the costumes were outrageous. Rick would have been proud of us all.
One of the interesting things we found out true New Orleanians - everyone had a storm story. From the cabbies, to the waiters and waitresses, it was truly amazing to hear what some of them went through and the fact that they remain there is certainly a mystery to me.
I was talking with my wife after I returned home and I had told about some of the stories I had heard and we were both stunned that people would go back and want to live in the same house or the same neighbourhood. The reason I say is that I realize that that place was home, however, this event could happen again and I would hate to see all the work people have done to put their lives back together, not to mention all of the volunteers who have come down and worked so hard to help these people rebuild their lives, be all for nothing.
I admire their intestinal fortitude to remain and fight for the city they believe in and I thank them for keeping one of the most interesting cities in the US alive and well.
One of the highlights of the weekend was the ability to do some volunteer work and help rebuild a home. (I know this may go against what I just said, but if you want to stay in your home then I will be happy to help)
There were 8 of us who went to work on this house with the St. Bernard Project. With the house in the middle of completion, there was mudding to do in some rooms and sanding to do in others. I chose the sanding part, (I am not really sure why, I guess I thought I would be better at that then the mudding) It was about 92 degrees about midday amd with no power obviously no fans and no A/C. I lost a few pounds that day. We were there for approximately 6.5 hours and we got 2 large rooms mudded, 1 room sanded and half mudded. It was a dirty job, but it was a good feeling by all to have helped this family out.
I had mentioned to one of my fellow volunteers, that I felt like I really hadn't done much and she said to me "you did more then what was done yesterday and every bit helps. It takes the St. Bernard Project 12 weeks to complete a house and we were part of the rebuilding process, so just remember even though you didn't paint a room, or put down carpet, you had a part in the finished product"
I hope this family enjoys their home a second time and may it bring them many happy memories for years to come.
Have a great day and if you ever get the chance to some work with Habitat for Humanity or the St. Bernard Project, sign up and help, you will feel great and so will the family you are helping no matter how much you do. So put down your blackberry or your computer, put down that whisk and pick up a hammer and get nailing.
Chef Tim
The United States Personal Chef Association hosted its 12th Annual National Conference in the City of New Orleans on July 23 - 26.
Just over 200 chefs from across Canada and the United States descended upon New Orleans at the same time as the Lutheran Youth Movement of 2009. There was 36,000 teenagers in the city to work with Habitat for Humanity to help rebuild homes and rebuild lives after the devastating Hurricane Katrina left most of the city in ruins 4 years ago.
The Chefs took classes, learned from some of the local culinary professionals who have never left. We dined in some of their restaurants, and had a great time.
One of the big reason's the conference made a trip to "The Big Easy" was because of one of our fellow Personal Chefs love for this city. Back in November 2007 after the Philadelphia USPCA conference Rick Sost and a group of friends decided to get together in between conferences for some fun and they decided on New Orleans. Rick was a big fan of the city and was a great humanitarian, and he understood the importance of bringing money and people to this rebuilding city
Once there the group fell in love with the people and the city and had a thought to try and bring the conference to NOLA. After working diligently over the next year and half to bring the conference to fruition. the committee was getting together in Florida to work on some finishing details. While there unfortunately and shockingly Rick passed away!
The committee pressed forward through their grief and pain and brought us a fabulous conference. Rick was there with us in spirit and we honored his memory with a second-line jazz funeral on the Saturday night of the conference. The band was great, the police were great and the costumes were outrageous. Rick would have been proud of us all.
One of the interesting things we found out true New Orleanians - everyone had a storm story. From the cabbies, to the waiters and waitresses, it was truly amazing to hear what some of them went through and the fact that they remain there is certainly a mystery to me.
I was talking with my wife after I returned home and I had told about some of the stories I had heard and we were both stunned that people would go back and want to live in the same house or the same neighbourhood. The reason I say is that I realize that that place was home, however, this event could happen again and I would hate to see all the work people have done to put their lives back together, not to mention all of the volunteers who have come down and worked so hard to help these people rebuild their lives, be all for nothing.
I admire their intestinal fortitude to remain and fight for the city they believe in and I thank them for keeping one of the most interesting cities in the US alive and well.
One of the highlights of the weekend was the ability to do some volunteer work and help rebuild a home. (I know this may go against what I just said, but if you want to stay in your home then I will be happy to help)
There were 8 of us who went to work on this house with the St. Bernard Project. With the house in the middle of completion, there was mudding to do in some rooms and sanding to do in others. I chose the sanding part, (I am not really sure why, I guess I thought I would be better at that then the mudding) It was about 92 degrees about midday amd with no power obviously no fans and no A/C. I lost a few pounds that day. We were there for approximately 6.5 hours and we got 2 large rooms mudded, 1 room sanded and half mudded. It was a dirty job, but it was a good feeling by all to have helped this family out.
I had mentioned to one of my fellow volunteers, that I felt like I really hadn't done much and she said to me "you did more then what was done yesterday and every bit helps. It takes the St. Bernard Project 12 weeks to complete a house and we were part of the rebuilding process, so just remember even though you didn't paint a room, or put down carpet, you had a part in the finished product"
I hope this family enjoys their home a second time and may it bring them many happy memories for years to come.
Have a great day and if you ever get the chance to some work with Habitat for Humanity or the St. Bernard Project, sign up and help, you will feel great and so will the family you are helping no matter how much you do. So put down your blackberry or your computer, put down that whisk and pick up a hammer and get nailing.
Chef Tim
Ottawa Chapter Personal Chef Retreat
Well I know this is a little late, but I think it is still worth mentioning as it was such a great event.
On May 29. 30, 31 and June 1, 2009 17 chefs traveled to Ottawa from all over Canada and one from the US to participate in a fun-filled weekend with workshops, shopping trips, food and a day at the Le Cordon Bleu Culinary School. This weekend was also to commemorate the 10th anniversary of the Canadian Personal Chef Association.
The Ottawa Chapter worked well together to put this weekend in motion.
Here is the gist of what took place that weekend.
The backdrop for this year's retreat was the 4-Points Sheraton in Gatineau, QC.
Friday May 29, 2009
Welcome Reception - all of the chapter members made some fabulous food and had a blind food tasting contest, a la Hell's Kitchen. There was no clear winner as all contestants had a very good palate.
Saturday May 30, 2009
Workshops - We had 5 different speakers throughout the day who shared their knowledge and gave our attendees some great information to take away. We were joined Louis Charest, the Executive Chef for the Residence of the Governor General of Canada as well as Ivan Hale, the President of the West Quebec Farmer's Association.
We were also joined by the President of the Canadian Personal Chef Association - Mia Andrews who addressed the group of chefs and spoke about the beginning of the Association to what it is today.
Saturday evening we went to one of the Ottawa Valley's Finest Restaurants, L'oree du Bois. This classic French restaurant is just inside Gatineau Park, near Old Chelsea. What a treat! 14 of us enjoyed the food, the conversation and the service.
http://www.oreeduboisrestaurant.com/
Sunday, May 31, 2009
Shopping Trip!!!! - C.A. Paradis one of Ottawa's finest kitchen stores agreed to open their doors just for us on Sunday and much to our chefs delight there was so many different gadgets and utensils just waiting to be added to our arsenal of cooking materials. Thanks very much to the staff and owners of C.A. Paradis. http://www.caparadis.com/
Sunday afternoon, we went out to the Mariposa Duck Farm in Plantagenet, Ontario - approximately 45 minutes east of Ottawa. http://www.mariposa-duck.on.ca/
We were treated to a fabulous lunch and then also treated to a Personal Tour of the farm from the farmer himself, Ian Walker. Mr. Walker gave us a tour of the barns where the geese were being raised as well the pigs and all of the fabulous fruit and vegtables grown on the farm.
Sunday evening was just relaxing and we took our American friend out for Poutine, A Caesar, A beer and a hockey game at a sports bar all in the same night, welcome to Canada Pam!
Monday June 1, 2009
Today was an exciting for all of the chefs as went to the Le Cordon Bleu Culinary School. http://www.lcbottawa.com/
We had some fantastic demo classes in the morning including deboning, plate presentation and chacuterie (excuse my spelling).
The afternoon followed with 2 different classes - patisserie and culinary, the patisserie class was calm and relaxing and we made opera cakes and profiteroles. The culinary class was busy, high paced and hot as can be. They had fun, but unfortunately did not have any containers to take the food home.
The next Retreat may be out in the Wild West, we will just have to wait and see.
On May 29. 30, 31 and June 1, 2009 17 chefs traveled to Ottawa from all over Canada and one from the US to participate in a fun-filled weekend with workshops, shopping trips, food and a day at the Le Cordon Bleu Culinary School. This weekend was also to commemorate the 10th anniversary of the Canadian Personal Chef Association.
The Ottawa Chapter worked well together to put this weekend in motion.
Here is the gist of what took place that weekend.
The backdrop for this year's retreat was the 4-Points Sheraton in Gatineau, QC.
Friday May 29, 2009
Welcome Reception - all of the chapter members made some fabulous food and had a blind food tasting contest, a la Hell's Kitchen. There was no clear winner as all contestants had a very good palate.
Saturday May 30, 2009
Workshops - We had 5 different speakers throughout the day who shared their knowledge and gave our attendees some great information to take away. We were joined Louis Charest, the Executive Chef for the Residence of the Governor General of Canada as well as Ivan Hale, the President of the West Quebec Farmer's Association.
We were also joined by the President of the Canadian Personal Chef Association - Mia Andrews who addressed the group of chefs and spoke about the beginning of the Association to what it is today.
Saturday evening we went to one of the Ottawa Valley's Finest Restaurants, L'oree du Bois. This classic French restaurant is just inside Gatineau Park, near Old Chelsea. What a treat! 14 of us enjoyed the food, the conversation and the service.
http://www.oreeduboisrestaurant.com/
Sunday, May 31, 2009
Shopping Trip!!!! - C.A. Paradis one of Ottawa's finest kitchen stores agreed to open their doors just for us on Sunday and much to our chefs delight there was so many different gadgets and utensils just waiting to be added to our arsenal of cooking materials. Thanks very much to the staff and owners of C.A. Paradis. http://www.caparadis.com/
Sunday afternoon, we went out to the Mariposa Duck Farm in Plantagenet, Ontario - approximately 45 minutes east of Ottawa. http://www.mariposa-duck.on.ca/
We were treated to a fabulous lunch and then also treated to a Personal Tour of the farm from the farmer himself, Ian Walker. Mr. Walker gave us a tour of the barns where the geese were being raised as well the pigs and all of the fabulous fruit and vegtables grown on the farm.
Sunday evening was just relaxing and we took our American friend out for Poutine, A Caesar, A beer and a hockey game at a sports bar all in the same night, welcome to Canada Pam!
Monday June 1, 2009
Today was an exciting for all of the chefs as went to the Le Cordon Bleu Culinary School. http://www.lcbottawa.com/
We had some fantastic demo classes in the morning including deboning, plate presentation and chacuterie (excuse my spelling).
The afternoon followed with 2 different classes - patisserie and culinary, the patisserie class was calm and relaxing and we made opera cakes and profiteroles. The culinary class was busy, high paced and hot as can be. They had fun, but unfortunately did not have any containers to take the food home.
The next Retreat may be out in the Wild West, we will just have to wait and see.
Until next time, happy cooking.
Chef Tim
Friday, May 8, 2009
Cooking for my dog!
Well today was a fun day. I did a cookday for my dog Macie.
Macie got sick with a serious skin condition called malascea (sp?). Basicly a bad fungus infection that went undetected for months. We had visited a Homepathic vet and he had mentioned that we need to take Macie off store-bought dog food and start cooking for her. Her diet was to consist of sweet potatoes, parsnips, turnips and potatoes, cooked and mashed. Well that helped and she lost a lot of weight.
Then we added cooked mashed beans (kidney, Lima, Black, lentils, and chickpeas).
Then we found out she wasn't getting enough protein so we added tofu and also added a small cucumber to her food as well.
Since last February of 2008, my wife and I have been cooking for our dog, even she has a Personal Chef!
It is amazing to see how much mash you get out raw vegetables. Today I did 8 pounds of potatoes, 10 pounds of Sweet potatoes, 6 pounds of parsnips, 6 pounds of turnips and 1.5 pounds of carrots. so that is 31.5 pounds of vegetables.
I got................ are you ready 2 weeks worth of food, or 28 1.5 cup as she eats twice a day.
I love that I have my puppy back and she loves having her daddy as her Personal Chef.
Macie got sick with a serious skin condition called malascea (sp?). Basicly a bad fungus infection that went undetected for months. We had visited a Homepathic vet and he had mentioned that we need to take Macie off store-bought dog food and start cooking for her. Her diet was to consist of sweet potatoes, parsnips, turnips and potatoes, cooked and mashed. Well that helped and she lost a lot of weight.
Then we added cooked mashed beans (kidney, Lima, Black, lentils, and chickpeas).
Then we found out she wasn't getting enough protein so we added tofu and also added a small cucumber to her food as well.
Since last February of 2008, my wife and I have been cooking for our dog, even she has a Personal Chef!
It is amazing to see how much mash you get out raw vegetables. Today I did 8 pounds of potatoes, 10 pounds of Sweet potatoes, 6 pounds of parsnips, 6 pounds of turnips and 1.5 pounds of carrots. so that is 31.5 pounds of vegetables.
I got................ are you ready 2 weeks worth of food, or 28 1.5 cup as she eats twice a day.
I love that I have my puppy back and she loves having her daddy as her Personal Chef.
Monday, May 4, 2009
Ontario Pork
Well - first it was Mad-Cow affecting beef sales and imports from all across Canada, then we had the bird-flu, we have finally put that to rest and now "The Swine Flu" has hit one farm in Alberta. In light of this news, at least 10 countries including China have put a ban on all Canadian Pork including farms here in Ontario.
Now I understand that people and countries have to take precautions to protect themselves and their citizens, but I feel you should do so only after you have all the scientific facts and if pork from all parts of the country is proved to be a danger, then go ahead and impose your restrcictions,
In today's economy, by outrightly banning products to be shipped to a country can cripple an industry. Thankfully the United States and Japan who are Canada's largest importers of Pork have remained committed to Canadian Pork.
As this Flu Epidemic, hopefully does not become an pandemic, and hopefully fades to the background. I encourage you to seek out stores and butchers that sell local Ontario Pork and serve it to your family. Your local farmers will thank you.
Thanks for listening and have a great day.
Chef Tim
Now I understand that people and countries have to take precautions to protect themselves and their citizens, but I feel you should do so only after you have all the scientific facts and if pork from all parts of the country is proved to be a danger, then go ahead and impose your restrcictions,
In today's economy, by outrightly banning products to be shipped to a country can cripple an industry. Thankfully the United States and Japan who are Canada's largest importers of Pork have remained committed to Canadian Pork.
As this Flu Epidemic, hopefully does not become an pandemic, and hopefully fades to the background. I encourage you to seek out stores and butchers that sell local Ontario Pork and serve it to your family. Your local farmers will thank you.
Thanks for listening and have a great day.
Chef Tim
Friday, May 1, 2009
100 Mile Meals
It is amazing in this day and age and with the state of the economy, that more people aren't doing 100 mile meals or at least trying to support their local suppliers. There is a new show on Food Netowrk Canada, that shows families going through the 100 Mile Challenge. It is a good lesson for all to at least find out what different types of things can you get in your area.
I started offering 100 mile menus last year and I was pleasantly surprised at how many products were available in the Ottawa and surrounding area that I thought was otherwise "off-limits" for the 100 mile dinner.
Finding Local wineries, and mills that still make flour was interesting. I went down to Upper Canada Village to find the flour. St. Albert Cheese Factory makes fresh churned butter and cheese. Cochrane's Dairy offers fresh milk. And Beaverbrook Farms has many different meats to choose from and Mariposa Duck Farm has some amazing products including the Foie Gras which is available at Aubrey's meat and deli in the Byward market.
If you are looking for an alternative to store bought, imported products and support your local economy, investigate your local area, you might just make some interesting discoveries.
100 Mile Meal Menus will be available as of June 1, 2009.
Have a great weekend.
Tim
There is a plethera of local farmer's markets on the weekends that you can go and find local producers.
I started offering 100 mile menus last year and I was pleasantly surprised at how many products were available in the Ottawa and surrounding area that I thought was otherwise "off-limits" for the 100 mile dinner.
Finding Local wineries, and mills that still make flour was interesting. I went down to Upper Canada Village to find the flour. St. Albert Cheese Factory makes fresh churned butter and cheese. Cochrane's Dairy offers fresh milk. And Beaverbrook Farms has many different meats to choose from and Mariposa Duck Farm has some amazing products including the Foie Gras which is available at Aubrey's meat and deli in the Byward market.
If you are looking for an alternative to store bought, imported products and support your local economy, investigate your local area, you might just make some interesting discoveries.
100 Mile Meal Menus will be available as of June 1, 2009.
Have a great weekend.
Tim
There is a plethera of local farmer's markets on the weekends that you can go and find local producers.
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