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*Updated* Interview with Chef Rogalski below*
It’s coming so quickly! The Canadian Celebrity Chefs Event hosted at the NAC is THIS COMING MONDAY! I hope you have tickets – it’s going to be a blast. As you know I’ve been blogging about the dynamic duo of Chef Robin Bowen and Chef Paul Rogalski and their amazing dish of North Country bison hash with a Quebec goat cheese and cauliflower ravioli. Served with a preserved lemon and rendered bacon hollandaise and ancho chili plum gastrique.
So today I thought I would spend a little time talking about Chef Rogalski. I haven’t yet had the pleasure of meeting Chef Rogalski, but I do plan to fix that as soon as possible on the 24th. I have however seen Chef Rogalski on Iron Chef where he competed as part Michael Smith’s ‘A Team’ in Battle avocado with Bobby Flay.
Chef Rogalski of Rouge Restaurant in Calgary prides himself on cooking with the best ingredients. Watch here as he talks food in this very entertaining You Tube clip.
Come on out and taste his food for yourself – tickets and more information can be found at the NAC’s website.
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Thanks to Chef Rogalski for taking the time so close to the event to answer a few of my questions!
Simply Fresh: How did you get involved with the Celebrity Chef event?
Chef Paul Rogalski: My good friend Lynn Crawford recommended me to Michael Blackie for the event. She thinks I talk a lot which is why I’d do well entertaining a large group of people. Actually…I really don’t know if that’s why but I can hope.
How do you describe your food/cooking style?
Wow, I ask myself that same question all of the time and not sure if I have answered that yet LOL. I’m really well rehearsed at is cooking impromptu multi-course dinners but I’m not sure you can call that a style. I love the element of surprise and love to create. I also believe to make great food you need great ingredients and sound cooking techniques. Cooking them with respect is fundamental and celebrating their existence essential. I’m not sure if I answered your question…let me know how far off track I was…;>) Oh I almost forgot, I also like to put a ton of emphasis on presentation.
What do you think of being paired with Chef Bowen?
For starters I’m excited to cook with Robin but add in the fact that we are both from Calgary, there is a good opportunity for some great conversation too. How can one beat that?
What process did you and Chef Bowen go through to come up with your dish?
I sent Robin a few ideas and asked him to pick the one he liked best, then he added a couple of ideas of his own and ran them past me…the one thing for certain with our dish is there is no shortage of flavor! Expect something “in your face”!
I for one can’t wait until Monday! I think that’s one of the first times I’ve ever said that…
Over the Christmas break I had the pleasure of sitting down with Chef Robin Bowen from Empire Grill to talk a little bit about his participation in the upcoming Canadian Celebrity Chefs Event taking place on January 24, 2011 at the NAC. For more info feel free to take a look at my previous post. During our talk I learned a lot of pretty interesting things about Chef Bowen. Here are just a few of them!
- Chef Bowen describes his cooking style as ‘Contemporary Canadian Cusine’. Because of the size of Empire Grill and the amount of business they do, sourcing locally is not always possible or practical, but Chef uses as many all Canadian products as available. However there are some local vendors used by Chef Bowen including Serious Cheese, Mariposa Farm among others.
- Chef Bowen, previously from Alberta and team mate Chef Paul Rogalski from Rouge Restaurant in Calgary are very excited to finally be cooking together. The pair have mutual friends in the Calgary restaurant scene and so far seem to be working quite well together. The pair was the first team to turn in their menu – more on that in a post to come! But I will let you know it features Bison that will be shipped to Ottawa from Chef Rogalski’s Alberta supplier North Country Buffalo.
- Like many chefs and foodies in the city, Chef Bowen is pro Foie Gras. While it is not on his menu, and he doesn’t love using the ingredient himself, he has no problems with others using it and doesn’t mind eating it!
- Over the years Chef Bowen’s reasons for being a Chef have evolved. First because it was what he was good at, then because he had dedicated so much of his life to food there was no turning back. Now Chef finds pleasure in watching people’s reaction to his food – from seeing the ‘wow’ on their faces when they are served a really great meal. He’s also motivated to continue cooking to inspire the next generation of aspiring chefs to be, in fact chefs and not just cooks. A difference he makes between someone with passion, talent and training to produce amazing food and someone who is cooking just for a pay cheque.
- Though he’s gotten over those people who expect to be in and out of a fine dining restaurant with a 4 star meal in under 45 minutes, those who want their meal well done and those who ask for ketchup on the side, there is one thing Chef Bowen refuses to do and that is to sacrifice his dish and plating in order to cook something faster. So next time you are in a hurry, best to stop for a quick sandwich rather than into Empire Grill and ask Chef to butterfly your meal so it will cook in less time.
Now that you are a little better acquainted with one of the participants of the Canadian Celebrity Chefs Event – don’t you feel like joining Chef Bowen, myself and many other foodies for a night of food, wine and fun at the NAC?? Of course you do! You can get your tickets here.
We here in Ottawa are lucky ducks, so many artisan food vendors call this city home and we get to reap the benefits. One of these amazing artisans is Michael Sunderland – founder, proprietor and confectioner of Michaelsdolce - unique and amazing jams loved by many a foodie including those at C’est Bon Cooking , Foodie Prints and little old me! I recently sat down for a quick one on one with Michael and got to sample 8 of his mind blowing jams.
This January will mark the one year anniversary of Michaelsdolce, I asked Michael why he started making Jam in the first place. He responded that conventional jam is too sweet and too thick. The regular flavours available at the grocery store are so overloaded by sugar that you can hardly taste the fruit, combinations of which are a bit boring. So Michael set out to develop completely different flavours of jam that would lend themselves better to food pairings while showcasing the actual fruit. And boy did he succeed!
Michaelsdolce jams use local fruits and ingredients whenever possible, I asked Michael how he felt this improved his product. He told me that the connection he has with the farmers, lowering that gap between field to fork and seeing the love and energy they put into their food is transferred into that food. Being made with love right from seed improves the flavour of the end product. Some of the local products Michael uses include Upper Canada Cranberries and Peaches/Cherries from Beansville which he sources at the Lansdowne Market.
The next logical question was where does Michael get his fruit during the winter, the answer surprised me. Michael told me that a lot of fruit farmers freeze their excess fruit and berries thus giving him a local supplier even in the winter. When necessary Michael himself freezes fruit and berries for the winter months. Failing that he will import as long as the flavour and quality of product is there. If not, there are some flavours of jam that are unavailable year round.
For those of you looking to try some of Michaelsdolce jams – you are in luck. Starting in December there will be a variety pack available from local suppliers including: Market Organics, Life of Pie, Ottawa Bagel Shop and Brown Loaf Bakery. For a complete list of locations selling this amazing product please visit www.michaelsdolce.com . Or why not visit Michael and 20 other artisan vendors this weekend at the Ottawa Locavore Artisan Food Fair? There is free admission and it promises to be an amazing time. For more information click here.
But back to the jam… what did I think??
If I had one word for each of the amazing Michaelsdolce’s jams I sampled, they would be as follows:
Spiced Cherry – Favourite
Raspberry and Orange – Fresh
Strawberry and Balsamic – Heavenly
Peach and Cardamom – Inspired
Blueberry and Lavender – Astonishing
Kiwi and Lime – Unexpected
Cranberry and Apricot - Real
Papaya and Pink Grapefruit – Smile
I suppose I could elaborate a little more. The spiced cherry was my favourite. Complex and unbelievably tasty I could see eating this on scones, with cheese or by the spoonful. The Raspberry Orange was a bright and fresh tasting jam that I found worked really well with Brussel sprouts. I know that sounds crazy. But the light citrus and sweet raspberries really added a punch to a normally bland little veg.
The Strawberry Balsamic is quite liquid – on purpose – and works best if added to something porous such as a homemade English muffin. It’s sweet but not in a typical too much sugar added way. Instead the sweetness of the balsamic highlights the berries and brings them to a new level.
Honestly I could say something like this for each flavor – but I want to hear from you. For those of you lucky enough to try some of Michaelsdolce’s artisan jam what is your favourite flavour and what make it so? For those who have yet to try it – head out and get yourself some. It’s truly a special product made right here in Ottawa that you have to experience!
This fall exciting changes are coming to the Lord Elgin Hotel, namely a new restaurant called Grill 41 (in recognition of 1941, the year the hotel was built). It features a coat-to-coast Canadian menu that was created in partnership with Chef Michael Smith and Chef Aurelio Petraglia.
I recently had the opportunity to interview Chef Petraglia and here is how it went:
(Simply Fresh) You are such an accomplished Chef, having gained experience working all over the world: New York, France, Montreal, Dubai – why are you excited to be working in Ottawa at this stage in your career?
(Chef Petraglia) My mother once told me to treat life as one way traffic; “always move forward”. Ottawa represents a new challenge with much to offer for my career path.
Looking back, what made you want to become a Chef? What ignited your passion for food and cooking?
The truth is I never thought I would become a Chef, but once I submitted myself to this profession I didn’t want to leave it.
The only thing that I can sincerely say influenced me a little bit was probably growing up in a family where people would discuss the next meal as they were eating dinner.
The Lord Elgin hotel is a landmark in Ottawa with a tradition and reputation of elegance and excellence – how do you feel this history will impact or influence Grill 41?
It’s a great honour to be a part of a property with this type of history, I just love looking at the hotel from across the street, and it’s beautiful.
This menu is collaboration between yourself and Chef Michael Smith, how did you find the experience of working together? What strengths did you bring vs. Chef Smith?
Chef Michael Smith brought a wealth of experience to the table; I am very fortunate to be involved with a Chef of his stature. Chef Michael has a passion for all fresh and local, I also feel the same and do my very best to live by this way of cooking.
Grill 41 will showcase a coast-to-coast menu highlighting all the best ingredients that Canada has to offer – what dishes are you most excited about?
Eric Benazet, our restaurant manager helped us develop the tart flambé, it’s a brilliant dish. Alsatian style pizza with pure goodness, this definitely has to be my favourite dish. I especially like it with the caramelized onions and double smoked bacon.
Thank you Chef Aurelio for your time and great answers! I’m really looking forward to the opening of Grill 41 – the coast to coast menu will highlight the best Canada has to offer while giving back. The table d’hôte menu option will see a portion of proceeds going to the Ottawa Food Bank.
A few days ago I had the great pleasure to meet the owner and head mermaid of Siren Bakery Loreli Lees. Siren specializes in gourmet granola that is so good you momentarily forget your name. Seriously. Loreli dropped by some samples to my house and I was caught sneaking away to snack several times. Check out hubby’s photographic proof:
Now on to the interview!
(Simply Fresh) Siren Bakery is new to the Ottawa food scene, producing mouth watering flavours of granola such as ‘Cranberry Almond’, ‘Blueberry Pecan’ and ‘Date Walnut’. Tell me a little bit about your background and what made you decide to start making granola.
(Siren Bakery) Yes, indeed we are very new. (And thanks for the compliment!) We started just three months ago to be exact. Well I have always loved to bake. The business idea came about after years of complaining to my husband about how much I wanted to bake for a living. Lots of whining as we passed by all of the lovely local bakeries and shops in the budding foodie district of Westboro, Hintonburg and Wellington Village.
And why did I start with gourmet granola? I set out initially to make cereal for my family. I was tired of what was on the market … cereals that had an ingredient list as long as my arm, and as Ron Eade from the Citizen remarked recently – yeah, how do you recreate these Franken-cereals from home with all the strange ingredients you find the food conglomerates using?
And so one sunny day in May, I walked into the Ottawa Bagel Shop with hat in hand and asked their lovely manager, Bella … “What would it take for me to become a supplier to you?” She smiled and said … “Bring me in some samples, dear.” That’s all I needed to hear! And I knew exactly what I wanted to go to market with … the same baked goods that I was making for my family and myself. Yummy baked goods that were healthy, low in sugar and yet still delicious and fresh. I wanted to stand out from the rest, and when you’re name is directly associated with a brand, you spend your days thinking – how can I make this product the best-in-class? How can I get the sugar ratio down as low as possible, but still have it taste wonderful? Freshness is very important to me, in fact I’ say it’s one of my key differentiators. And that’s why I only bake in very, very small quantities, and I deliver to my stores every week – making sure every bag that you pick up at any location came out of the oven less than a week ago!
It was the first stores I initially approached that gave me my start. Both the Ottawa Bagel Shop and Herb & Spice on Wellington have been wonderful, supportive, and gave me so much great advice to kick-start Siren Bakery and give me the chance I needed. I know I’m not the only local baker they support – they are just so on board with the local food movement. They’re both almost institutions in Ottawa – I think they’ve both been around for 20+ years. And they understand their customers, and what’s happening now in the local food market.
(My background is in high-tech marketing by the way. Go figure.)
All your granolas are made and sold right here in Ottawa using as many local products as possible. Why do you think it’s important to buy local products?
Yes, Siren Bakery uses as many locally sourced products as we can. It’s been a real learning experience for me, and the challenge lies in sourcing ingredients that make sense, always keeping an eye on the bottom line. I think we’ve found a great balance. We do use some ‘exotic’ ingredients so to speak, such as unsweetened coconut, dates, almonds, pecans and walnuts – so those can’t be sourced here. But we buy our honey from a local farmer, and I’m currently on the hunt for a rolled oats supplier. My grandfather was a bee farmer for most of his life (I have vivid memories of him petting bees as a kid!) … so I have a real appreciation for honouring and supporting local farmers.
Siren Bakery is an official sponsor of the Ottawa Folk Fest – what does this mean, and why did you decide to get involved?
Yes … and what a challenge! This is our first major event, and we’re so excited! I think it just made sense for us … considering the music genre, and all the connections of granola to the folk community.
So we’re donating over 1000 breakfasts as a thank you to all of the volunteers, artists and musicians that are participating in this year’s Ottawa Folk Festival. We value the importance of the arts and look forward to supporting more community events in the near future. We’re also pleased to give people the opportunity to try our new healthy gourmet granola line, including the introduction of a “vegan” granola which is sweetened with maple syrup. We’re hoping that all flavours become Ottawa staples!
What makes your granola unique?
Siren Bakery gourmet granola is unique because of our focus on these key features: low sugar; high fibre, no added preservatives, and baking in low quantity batches to ensure freshness.
And when I say low in sugar I mean low … and we only use honey and superior-grade maple syrup in our granola. So in a 250g bag of our granola we use no more than 2 tablespoons of either honey or maple syrup. That’s crazy low. We use even less canola oil in our base, relying on the good fats from sunflower seeds and nuts such as almonds, pecans and walnuts to give you that great flavour, and in the end a product that will sustain you through to your next meal. It’s very nutritionally dense. It’s about keeping your blood sugar even with a careful balance of proteins, good fats, and high fibre carbs (provided by unprocessed, old-fashioned rolled oats, and dried fruit).
Another secret I can divulge … in order to increase the ‘perceived’ level of sugar, while keeping the actual honey and/or maple syrup to a minimum we use cinnamon in every batch. It’s a fabulous spice that not only gives you a taste and olfactory throw-back to childhood, it’s also been found to reduce your blood glucose levels, and it acts as a natural preservative in our granola.
I’d also like to think our granola is unique, because I make it. I personally bake each and every batch, hand chop the nuts, and I make one batch at a time. From the beginning I made it for my family, my husband, kids, and parents. So it’s always made with loving hands and heart. Sappy, but true!
Thank you so much for taking the time to answer my questions Loreli! She’s a busy lady with a real passion for what she does. Drop by Ottawa Folk fest to say hello – or visit her website to find out more about Siren Bakery. You can purchase her gourmet granola from the following local food shops:
The Herb and Spice – both locations
Ottawa Bagel Shop
Market Organics
Nature’s Buzz
The Butchery
Mrs. McGarrigles in Merrickville
Ottawa Bagel Shop
Market Organics
Nature’s Buzz
The Butchery
Mrs. McGarrigles in Merrickville
Tracey Black started at Epicuria 15 years ago making sandwiches - fast forward to present day and she is now the owner and Executive Chef of the same establishment. With a reputation for great food, flavours and fresh ingredients Epicuria is a fixture of the Ottawa food scene catering wonderful foodie events and providing take home solutions for busy families who still want to eat healthy, homemade, fresh food. Thank you so much for taking time out of your hectic schedule to answer a few questions Tracey!
(Simply Fresh) What inspired you to start cooking?
(Tracey) My venture into a career in cooking came about by chance really. There was never any doubt that I always loved to eat. I was the girl in high school who would eat my lunch from home plus get a helping of whatever the student chefs were cooking up in the school cafeteria. My family was also very focused on gardening, fishing, hunting and preserving food. We even raised our own pig and cow each year on my aunt’s farm.
In high school I worked as a pantry cook at The Keg but it was not until I was filling in for a few shifts in the galley of a ship, after I graduated from University, did a career in food occur to me. I realized it was the pace, the deadlines and the multi tasking of the job that really appealed to me. I love thinking fast on my feet and doing something physical and creative at the same time. I am fortunate to have the skill to see the big picture and focus on details at the same time. Food just fit my strengths.
In addition to catering for corporate events and weddings, Epicuria also specializes in quality take home food and frozen entrees. As your bio states, you often take full advantage of the take home meals – what are some of your family’s favourites?
I am so fortunate to be able to take home Epicuria’s meals most weeknights, not only to make my life easier but to experience our product the same way our clients do. It serves the purpose to quality test and keeps my life sane. The menu changes every week so there are not many repeats. I love anything with mushrooms and my kids are huge fans of our asian noodle salad, flank steak, cheese scones and our cookies of course.
What was the first dish you learned to make?
I am not sure if I can focus in on one particular dish learned but there were many cooking experiences as a child that really stand out for me. Hot smoking trout with my grandfather in the BC interior, and learning to can salmon in a pressure cooker were big lessons. The first meal I made for my family was beef stroganoff using egg noodles, ground beef and Campbells cream of mushroom soup. I learned it in Home Ec and boy did I love that dish.
What makes Epicuria (http://www.epicuria.ca) different from other Ottawa area caterers or fine food stores?
What is really important to me besides great food is running a really solid business. What we do in catering and take-home food is not easy and chaos is potentially around every corner. Epicuria has been in existence for 20 years and over that time we have systemized almost every aspect of our business and rarely sway from what we know we are really good at. Sound management, a dedicated team and financial prudence are necessary to make it in the food business. I like to think that this is the backbone of our longevity and solid reputation in Ottawa.
What was the most unique event you have ever catered?
Good question. I am not sure if any one particular event stands out for me. We have catered an Alice in Wonderland themed event, a wedding where the food and décor were in miniature. There have been events on islands, in a gilded mansion, and offices under construction. I always tend to remember the make shift kitchens we have to work out of such as closets, hallways, photo copier rooms, loading docks and even a barn.
Thanks again Tracey for such thoughful answers!
Epicuria is located on 419 Mackay Street just off of Beechwood Ave.
Thank you so much to Rebecca author of A little Bit of Momsense – http://alittlebitofmomsense.blogspot.com/. Read all about Rebecca’s mom adventures, her attempts at living green and raising her kids. I’ve picked up more than a couple of tips from her - and now have a wonderful interview too. Thanks again Rebecca.
(Simply Fresh) How would you describe your approach to cooking?
(Rebecca) It’s casual, experimental, easy and homey. Some of my recipes feel like a traditional Sunday dinner that we all grew up with – the kind that really get you around the table as a family. Others are very ‘date night’ themed and are begging to be paired with a good wine.
I try to have fun with cooking now. Sometimes all I know is what the main dish will be ie) chicken, and the rest of the meal might not come together until I start cooking – throwing ingredients in on the fly. That’s fun (although it doesn’t always work).
When I do plan, I go for restaurant presentation, something that I am really proud of and that tastes delicious. Ultimately, that’s the goal.
A lot of my recipes can be made quickly or with a little planning – with two kids at my feet, I need those kinds of meals during the week.
What is your favourite go to recipe when you need a quick, healthy dinner for your family?
I have a couple, but lasagne is hard to beat – everyone will eat it, and it’s hard to find all four food groups in one dish like that! It’s also economical and can feed a crowd.
What are the three most important lessons that you are trying or planning to teach your kids about food and eating?
a) Try try try – some things they won’t like and that’s okay, but at least be adventurous and try to make sure you aren’t missing out.
b) Healthy isn’t boring, and food doesn’t come from a box.
c) Food appeals to the senses – taste, touch, smell – remember the memories and help me make them in the kitchen.
What was the first recipe you remember making when you were young?
A very simple crepe recipe – it was a 1-1-1-1 ratio. One cup of flour, one cup of milk, 1 egg, 1 tsp vanilla. Such a simple recipe that was easy to cook.
Recently you have decided to dedicate the next few Fridays on your blog (http://alittlebitofmomsense.blogspot.com/) to healthy eating – what made you decide to start?
For a few years now, we’ve really been focused on healthier eating – I do like my treats, but overall, we’ve tried to educate ourselves by reading labels, cooking more etc. I’ve been watching Jamie Oliver’s Food Revolution and I can’t believe some of the things those kids are eating. But it’s not a complete surprise. I’ve seen it happen at friends homes, in our schools etc. So I thought it would be nice to focus on healthy eating, recipes etc. I look forward to doing more with it!
Thank you so very much to Heather Heagney author of After the Harvest – http://aftertheharvest.blogspot.com/ - one of my personal favourite Ottawa food blogs. She has some great answers to my questions below!
(Simply Fresh) How would you describe your approach to cooking?
(Heather) My approach to cooking is quite experimental, and often inspired by specific ingredients that I like. I’ll find something I feel like cooking and go from there, adding things as I go –it’s all very haphazard, really. I’m definitely not a baker, not really one to measure things! With this freestyle method you can find some really amazing flavour combinations, but sometimes the results just don’t work. I like it that way though– it teaches me more about the ingredients and their flavour profiles. It works out well with a seasonal approach though, you start with what’s fresh and go from there!
What is your favourite go to recipe when you need a quick, healthy dinner?
Honestly, when I need a quick, healthy dinner – I will often make a salad! I know it probably doesn’t qualify as cooking, but the possibilities with a salad are endless! A typical salad for dinner might include: red leaf lettuce, cucumber, peppers, red onion, tomatoes, chick peas, chicken or fish (great use for leftovers!), grated cheese, raw pumpkin seeds, fresh herbs and homemade dressing. I read somewhere that there are 2 types of people in this world: people who buy salad dressing and people who make their own salad dressing— I thought that was hilarious. I love making salad dressings and I recommend people try making their own; you’ll never go back to bottled! I’ll be sharing some of my salad dressing recipes on the blog soon.
Tell us a little about your blog – why did you decide to start writing?
I’ve enjoyed writing for most of my life and over the years it’s taken many forms: speeches, articles, essays and poetry, to name a few. I started After the Harvest because I wanted to write more regularly and I also wanted to learn more about the Ottawa food scene. I grew up here but a lot of my food and drink knowledge came from my experiences living and working in Toronto. Having just moved back here less than a year ago, I started with some local farmers’ markets and just kept writing and sharing online. Since then, After the Harvest has grown into a blog that you can visit for a lot of different food and drink related topics: information on environmentally and socially conscious food information (and opinions), wine recommendations, fun food facts, stories about the people behind the food and drink and everything in between. I’ve always loved variety in my life so I wanted the blog to reflect that. Depending on your mood there is probably something to read that will suit you, and I look forward to seeing where the blog leads me in the future! I also want to thank everyone who’s been reading and sharing their comments with me so far – it’s been so much fun!
You have recently given up coffee in favour of drinking tea more regularly for it’s health benefits (http://aftertheharvest.blogspot.com/2010/03/tea-and-health.html) – what is your favourite tea, and how do you take it?
It is so hard to choose a favourite tea! I could probably go my entire life and still not have tried them all. Based on what I’ve experienced, I’d have to say it’s a tie between a green tea: Moroccan Mint from Tealish, and a white tea: Peach Blossom from Rishi. Usually I drop a little bit of honey into my tea, but I’ve also been known to make a whole pot, enjoy a cup and chill the rest for iced tea. Tealish has some great teas, check them out if you get a chance! www.tealish.com
Your recent post on Backyard Farmers (http://aftertheharvest.blogspot.com/2010/03/backyard-farmers-and-urban-beekeepers.html) echoes my thoughts and feelings entirely! Should it become legal, would you raise chickens in your backyard?
If I had a house with a yard rather than an apartment in a building, then yes I would! The only thing that would worry me is the winter season — I’m not sure what I would do with the chickens during those chilly months. Once I do have a home of my own I definitely want to try to grow and/or raise as much of my own food as possible. It is so important to know where your food is coming from, and there is such a great feeling that comes with growing your own food. You are connecting with nature, working hard and contributing to your health. I actually have an upcoming post that will share a friend’s personal experience raising her own backyard chickens in Seattle, Washington, so stay tuned to After the Harvest in the next week or so to read all about it!
Thanks again Heather, I’m really looking forward to your coming posts!
Last week I was given the opportunity to talk with Brian Kennelly, owner of Aubrey’s – a market butcher shop that has been around since 1908 and specializes in providing top quality local items.
(Simply Fresh) Tell me a little bit about your shop and why you choose to carry local products above all others.
(Brian) Aubrey’s has been in business since 1908 – so we have been supported by the community for over 102 years. We feel we would be less than honourable if we didn’t support the community in turn by purchasing from local farmers. Local products can compete with anything imported from other areas. In fact, we are purchasing more local products now than we were even 20 years ago.
What advice can you offer to customers who want to ensure they are getting the freshest meat possible?
Know your butcher and ask questions.
How do you ensure that you are providing your customers with the highest quality products?
Because of our rapport with the producers we can actually see our products being raised whenever we want. The producers are also selling to a person and not just a business, making the farmer accountable for the quality of the products they sell. We know what the product is, where it is, what’s on hand and what the animal eats. We know how they are treated, processed and handled. In addition, two of our staff have culinary certification – from field to fork knowledge.
In addition to pasture raised beef, nitrate free ham and free run chicken, Aubrey’s carries a variety of farm based game meats. What game meat would you consider to be your favourite and why?
I like Bison. It is lean and flavour full, without an over powering gamey taste.
On your website, http://www.aubreysmeats.ca/, it mentions that your butchers are more than just butchers, they are also chefs with great ideas to help you plan your next meal. What dish is your favourite to prepare?
Personally I like stuffed Pork Tenderloin. Kyle, he loves anything Pork on the BBQ. And Simon likes to make anything and everything pasta.
My last question comes compliments of Don from FoodiePrints – can you give away any secrets from your legendary rotisserie chicken?
I’ll just say – whatever you put on the outside of the chicken, make sure you stuff some inside as well.
Thanks again to Brian for the great answers. Aubrey’s is located on 59 York Street on Ottawa’s ByWard Market. The staff are knowledgeable and kind – when you stop in make sure you say ‘Hi’ to Brian.
Thank you so much to Julie Broczkowski, chef and owner of Magic Fridge for your time! Magic Fridge is an Ottawa based personal chef service that helps take the stress out of meal time on those hectic nights. Visit www.themagicfridge.com for more information.
(Simply Fresh) Tell me a little bit about the idea behind Magic Fridge?
(Julie B) We want to let our clients live their lives, as they want, free of the stress that just about every day brings at supper time, and have more time to spend doing what they love; hobbies, spending time with family, or finding that elusive personal down-time. Figuring out what to eat, whether the ingredients are in stock at home or if you have to pick it up on your way home, then usually stopping at the grocery store…. you’re stressed before you even start cooking! Then you have to cook when you are hungry, in a rush, tired from work. This is what we eliminate. Our clients have their meals planned, shopped for and waiting for them at home at the end of the day.
What made you want to start a business like Magic Fridge?
I always liked cooking, even as a child, but when the time came to think about a career, I knew I didn’t want to work in a restaurant. With the odd hours and so much stress and noise, it wasn’t the place for me. I went to university and studied chemical engineering and chemistry – I have a BSc in applied chemistry – and worked in labs in the natural resources sector for several years. Then I read an article about personal chefs in the newspaper and realized that there were other options besides restaurants. But I liked my job, and wasn’t much into taking big risks at that time, so I posted the article on my fridge and went on with my life. About a year later, I got laid off from my job. I thought I would give the chef thing a try, and if it worked, great, if not, I would go back to working in a lab. That was almost nine years ago.
Your website, www.themagicfridge.com says that all the meals you provide can be personalized to your clients tastes. What are the most common food requests you receive? Do people want family favorites, or do you find yourself making more complicated meals that parents may not have time to make themselves?
Everyone wants something different… some clients come to us because they have food allergies, medical issues, a diet plan from their fitness trainer, or some other food goal or hurdle that they are dealing with. For those people, we lift the burden and the constant worry of “is this right for me?” that can come from struggles with food, whatever they may be. I have food sensitivities myself, so I know how hard it is. But in the absence of these issues, people seem to want home cooking, whether it is traditional like meatloaf with mashed potatoes or chicken and salad, or more global, with curries, lasagne and various soups and stews from different ethnic cuisines. Since we cook such a wide array of foods, when people ask what our specialty is, I say, “Home cooking” – it means different things to different people.
Cooking for others can be a real challenge. What tips can you offer to those of us who want to ensure that we make the best meal possible for guests?
If you know your guests well, ask them if there are any food issues to look out for – vegetarians, allergies, even strong dislikes. It would be a shame for someone to try to choke down something they really don’t like when you could easily have made something else. If you don’t know your guests well enough to discuss it, try to keep things as separate as possible. My “go-to” meal for an occasion like that is roasted vegetables with olive oil, salt and pepper (people can pick out what they don’t like) and a separately roasted chicken (gravy served separately), with a side of a bean salad in case of vegetarians.
But don’t make a big deal about food issues at the event itself . As someone with food allergies, I know I prefer to deal with it privately, as do most people. A quiet aside before the meal is served is a much better time to talk about it than an announcement at the table. And in the end, people are there to see you, not your food, and they want to enjoy their time with you. Don’t ruin it with apologies, stressing and fussing!
Your website states that one of the greatest benefits of using a service like Magic Fridge is all the extra time my family could spend together around the dinner table. Why do you think it is important for families to eat together?
I feel that eating meals with family is extremely important. I eat supper with my husband at least six nights every week, usually more -it’s our time to share and decompress from our workdays and to treat ourselves on weekends. For people with children, it’s one of the best times to keep the communication lines open; if it’s a pleasant, stress-free time, that facilitates communication even more.
Many of my clients tell me that the meals are nice, but the relaxed time with their families at home is the best part of having a Magic Fridge. If your kids get in the habit of sharing their thoughts and feelings at the dinner table when they are young, odds are they will continue into the less communicative teen years as well. Health-wise, kids who eat at home eat better than those who don’t, and are less likely to be overweight – in a time when parents protect their kids from so many things, bad unhealthy food seems to be far down on their “enemies” list. For this reason alone, it should become more important to eat together.
Thank you again Julie!
