The Gouda Life

Holy Hannah! I can’t believe Celebrity Chefs of Canada has come and gone like a brilliant passing thought. It seems like just yesterday that we received the kick-off email explaining which chefs we would be paired with. 

This past Sunday (March 25th), with a certain sort of reservation, I pulled open the heavy doors of Canada’s National Art Centre not knowing quite what to expect. Unlike most of the other bloggers participating in the event, this was my first year. I had a strange mixture of excitement, nervousness and anxiety about what was to come. 

The second I saw my fellow bloggers, whom I’m also lucky to call my friends, I was at ease. Familiar, smiling faces all excitedly waiting to check-in, grab their seats, and get the show on the road. There was an eager buzz in NAC Studio as we waited for the event to commence. 

 [Chef Duffy, myself, and Chef Bangerter - photo by Lynne Frappier]

Michael Blackie, event organizer and Chef extraordinaire, welcomed us all to the 2nd Annual CCOC event, and you could tell that he was just as excited as we were. And with a few words, we were off! The next 5 hours passed in a blink as 9 teams of paired chefs from Ottawa and around Canada demoed some of the most stunning dishes I’ve ever seen. The crowd was awed numerous times, and when we weren’t stunned by a new technique or artfully plated dish, we were howling at the charismatic charm of all these talented ladies and gentlemen. There was a few times when I had to actively try not to smile as my cheeks were cramping up from laughing. It was a wonderful experience. Let me take you a on a little tour of what went down at CCOC… 

Chef Team #1:
Marc Lepine (Atelier - Ottawa) & Quang Dang (West Restaurant + Bar)



Dish:
Citrus Marinated BC Geoduck with Ocean Emulsion



Chef Team #2:
Patricia Larkin (Black Cat Bistro - Ottawa) & Ned Bell (YEW|Four Seasons - Vancouver)



Dish: 
Oceanwise albacore tuna tartare from Steve at Organic Ocean, pickled shallot, cucumber and radish + red miso and lemon vinaigrette, black and white sesame praline



Chef Team #3:
Cesare Santaguida (Vittoria Trattoria - Ottawa) & Vikram Vij (Rangoli & Vij’s - Vancouver)



Dish: 
Encrusted Lamb Lollipops & Ravioli 



Chef Team #4 
Patrick McMurray (The Ceili Cottage - Toronto) with surprise guest Michael Blackie (Le Cafe - Ottawa)



Dish:  
ShuckerPaddy’s Hogtown chowder



Chef Team #5:
Matthew Carmichael (Restaurant 18 - Ottawa) & Susur Lee (LEE - Toronto)  



Dish: 
“Chorizo Style” St. Canut Suckling Pig, Parmesan Crusted Fennel, Lobster salad | Saffron Mayonnaise 

Chef Team #6 
(Whom I also refer to as ‘My Jays’ as they were my designated chefs for CCOC - I’m hoping they don’t mind)
Jason Duffy (Arc Lounge - Ottawa) & Jason Bangerter (O&B Canteen & LUMA - Toronto)



Dish: 
Braised elk ribs-creamy polenta-tasty crispy bits

Chef Team #7 
Jonathan Korecki (SideDoor Restaurant - Ottawa) & Jeremy Charles (Raymonds - St. John’s) 



Dish:  
Wild Newfoudland Rabbit: Crispy Rabbit Ravioli| Rabbit Liver Mousse|Rabbit Terrine “Presse” 



Chef Team #8:
Clifford Lyness (Brookstreet - Ottawa) & Jason Parsons (Peller Estates Winery - Niagra-on-the-lake) 



Dish:
Smoked sous vide magret | confit le

 

Chef Team #9:
Michael Blackie (Le Cafe - Ottawa) & Lynn Crawford (Ruby Watchco - Toronto)



Dish:
Seed to Sausage double smoked bacon | duck | cranberries | mimolette gnocchi 


                       [Photo courtesy of Hilary Duff - Hilary Makes]

Unfortunately, I had to leave the event after the demos so was unable to gobble up all the sensuous food I’d been tasting via my nostrils all day. That said, I still had such an incredible time.

Watching the local and celebrity chefs interact and share their food philosophies, ideas on sustainability and innovative cuisine was a treat on all it’s own. Every single demo pulled the audience in and entertained in ways you wouldn’t expect from a cooking demo. I’m sure they all took some classes on charisma and charm prior to the event - there is no other way they could all be so lovely. Especially that Vikram Vij - if I didn’t love him before, I certainly do now. He seems the sort of Chef that would invite you in off the streets to share a meal with him and his family while he regaled you of tails from growing up in New Delhi & Bombay, India. Warm, inviting and kind. Which is not to take away from the other chefs - every participant literally pulled you into their lives and their restaurants to get even just a glimpse of their day-to-day world. I was enthralled from the get-go. 

If you missed this event, fret not. I have no doubt it will be back, bigger and better, next year. This WILL be the food event in Canada and you should get in before it blows up to a Nation-wide phenomenon and tickets are sold out months in advance. 

For more recaps on the event from my media peers, see: 
Hilary Makes
Simply Fresh
The Lemon Kitchen
Ottawa At Home (Paula Roy) 

To see the rest of my photos from Celebrity Chefs, have a peek at my Flickr page. 
 

A week or two ago, I told you about Celebrity Chefs of Canada and how terribly excited I am to be able to have even the tiniest part in it. The event is one of Ottawa’s most exciting and it shows in participant chefs, attendees, organizers, and volunteers alike. Everyone seems to be beyond eager for March 25th to arrive.
 
As the designated blogger to the team of Chef Jason Duffy (ARC Lounge - Ottawa) and Chef Jason Bangerter (O&B Canteen & LUMA - Toronto), I had the pleasure of meeting with them both to chat about their careers, their thoughts on CCOC and even snuck in a few fun questions that I’m sure you’re as curious about as I was.

 
I recently sat down with Chef Jason Duffy, creative mind and executive chef behind ARC Lounge to have a chat that left my mouth watering. Chef Duffy seems to practice a seldom-seen restraint when creating his signature dishes, keeping the integrity of his locally sourced ingredients intact rather than muddying them up with unneeded fillers and overpowering flavours. He’s passionate about our local farmers and their fares and it shows in his food. While he’s decidedly a man of few words, his quiet, reserved fashion disappeared completely when we started talking about food. This is a man who exudes passion and obviously loves what he does.

                     
 
In speaking with Chef Duffy, I came to realize that his passion for food was learned at a young age, coming from a family somewhat rooted in the restaurant business. He explained that his mother started as a server at a young age and eventually found herself the chef at a restaurant. When I asked if he’d always been passionate about food, he was quick to answer with a matter-of-factly “….always”.  It’s no surprise that his answer to my next question “When did you know you wanted to be a chef?” was the same. 

Here’s a few more questions Chef Duffy was kind enough to answer for me:

KB: Of all the kitchen tasks you perform on a daily basis, is there one you enjoy most?
JD: I like it all. I’m the Food and Beverage Director here as well now, and really, I love it all. This is my place and this is my love.

KB: I was reading through some of your tweets and noticed you make some great homemade condiments, like your homemade Sriracha. What would you say your favourite condiment is?
JD: We haven’t gone there yet, actually. The Sriracha will be for Valentine’s Day in a few weeks to put some heat on sweetbreads. Favourite condiment; Sriracha. (I should have guessed!)

KB: I’m always interested to hear what Chefs and their teams are listening to in the kitchen - what’s playing most in yours these days?
JD: What are we listening to… right now it’s pretty quiet, but normally there is always music. A couple of DJs that came back over the years was MSTRKRFT. We love the 80’s - everyone loves the 80’s in the kitchen - Phil Collins, New Order…that sort of thing always comes back.

KB: It’s been a long night at work; you arrive home, exhausted and starving - what’s your go-to 10-minute meal?
JD: Pizza.
KB: You’ll whip one up at home? 
JD: [laughs] No, I’ll order it. I’m living on the QC side now, so I’m still trying places out.
KB: If you were in Ottawa, do you have a favourite place to order from? 
JD: Well, Colonnade is pretty good, actually. 

KB: Guilty pleasure? One that an accomplished chef might not be expected to eat…
JD: I’ve always said that the Big Mac had the perfect recipe, the perfect balance of flavour. Let’s go with that.

KB: Are there certain ingredients, maybe 2 from each season that you really look forward to?
JD: Yes. Fall, it’s definitely pumpkin and apple. The fruit of ARC is the apple, so you always see lots of those around here. In the summer…there’s too many… but at the end of the summer I love the corn. Fruit is obviously strawberries when they come. Spring… that has to be fiddleheads and the first asparagus - we’re always waiting and waiting for the first asparagus. Winter… winter is sort of boring.  

KB: What’s your favourite dish on your menu right now? The dish you love to make. 
JD: I’d say the elk ribs, right now, which I’ll be making at the Atelier Take-over. I designed the dish thinking of the take-over, and it went so well we put it on the menu right away. 

KB: Maybe you could tell me a little more about the dish?
JD: It’s braised…we’ve got these big giant ribs from Elk Ranch in Kanata, and we braise them forever, probably 6-7hours, and we make a homemade barbecue sauce out of dates and oranges and stuff like that. We heat up the ribs with BBQ sauce to order and use Le Coprin mushrooms - a couple of his different mushrooms that I marinated (Chef Duffy explains: this process of marinating is basically bringing some oil flavoured with herbs and spices to a boil, throw the mushrooms in, let it lightly simmer for about 3 minutes, take it out, throw some sherry in it, and they keep for a while. We serve them cold…hot… out of this world! [This process] doesn’t disrespect the mushrooms - it keeps their flavour but jacks it up like crazy. I think I learned this years ago from Thomas Keller or something…)There is also a cauliflower puree, simple, pureed and strained to make it nice and smooth. And then there is a pea shoot, Bryson Farms had these beautiful pea shoots - we just juice them so it’s bright, bright green - the flavour is amazing.

KB: Sunday night dinner at your house - what’s typical?
JD: It depends on what I did all day. If I was able to get into the kitchen early - I have a young son, you know, so the weekends, if I’m not here [at the restaurant], I like to play with my son, take him out and do stuff. But when time allows, we go fancy. We go all out. My wife is a wonderful eater. She loves everything, and she’s open to everything. She makes it easy.

KB: Is your son the same?
JD: He’s young still, but yeah, he’s probably tried more stuff than most kids his age. He’s tried truffle oil and that sort of stuff. He eats well. You know, he loves fries and ketchup like most other kids, as well. Right now he’s decided he doesn’t like cheese. It comes and goes.

We got to chatting a little more and I learned that, much like me, Chef Duffy is a lover of tattoos. He’s devoting his entire right arm to a full sleeve of food-related tattoos. His first big work of art, which was done by a friend of his at Rictus Tattoo on the Quebec side, was an artichoke. Though he plans on doing a lot of fruit and veg-related pieces, Chef Duffy shares that he also wants to get some tools, like a wooden spoon, drawn up too. Of course, I asked if he had a photo to share, but he’s waiting until it’s complete to share with us.

You can catch Chef Duffy doing a cooking demo alongside Chef Jason Bangerter at this year’s Celebrity Chefs of Canada event on March 25th, 2012. Check back next week for more details on the Duffy/Bangerter dish they’ll be demoing at CCOC and for an interview with Chef Bangerter. 

    

For more information or to purchase tickets, please see the NAC website and visit their Facebook page and Twitter feed for the latest news on the event.

I’ve been incredibly lucky to be able to write about some of Ottawa’s best food and wine events in the past little while, but today I am certainly feeling my luckiest.

If you’re an Ottawa resident, or perhaps just Canadian, you are no doubt familiar with Chef Michael Blackie, executive chef of the NAC’s Le Café and brilliant mind behind Ottawa’s Celebrity Chef’s of Canada event. This March 25th marks the 2nd year of the event and it’s looking to be even bigger and better than the last. Which, of course, is no surprise if you’ve ever been lucky enough to attend an event by Chef Blackie. He’s one of a very select few Chefs doing anything in his power to put Canada, and as a result, Ottawa, on the map as a culinary destination. Where many only talk the talk, Chef Blackie isn’t afraid to put his words into action - and for that we’re quite thankful.

CCOC pairs some of Ottawa’s most accomplished chefs with Canada’s culinary superstars to come together, create and live-demo a dish that represents both chef’s culinary philosophies.The event brings chefs and food-enthusiasts together for a day of educational demos, food and wine tasting, and an exclusive after-party where guests are able to mingle with the chefs while indulging in a scrumptious late-night dessert table complete with champagne and live DJ.


photo courtesy of NAC

Now to get to the part that I’m feeling overjoyed about - not that the event alone isn’t enough to set me off - but there’s more! Of course there’s more! A team of 10 bloggers has been asked to take part in the event by covering two paired chefs, one local and one visiting, and telling you all a little more about them and the event itself. I’m sure you can only imagine how elated I was to hear that I was paired with Chef Jason Duffy, Executive Chef at Arc Lounge and Chef Jason Bangerter, executive chef of O&B’s Canteen and Luma - both located in the TIFF Bell Lightbox in Toronto. These chef’s have inspiring careers rich in culinary education, travel and experience which has me incredibly anxious and appreciative to have the opportunity to chat with them both.

In the coming weeks, I’ll be sharing some short interviews and telling you a little more about each chef’s career, their thoughts about CCOC, some little personal tidbits about them both, and of course, most importantly, the dish they plan to collaborate on. Keep your eyes peeled for more, but in the meantime, take a look at the press release below and head on over to the CCOC event site and purchase your tickets before they’re all gone!  Details after the jump…

Read More

It’s that time again. My favourite time ever. GIVEAWAY TIME! 

When my good friend Krista Leben, who also happens to be the mastermind behind Wed By Hand, Urban Craft AND Urbanite Jewelry, (how she manages to eat and sleep, I’m not quite sure) asked if I’d like to giveaway some tickets and a swag bag for Wed by Hand, I jumped, literally, at the chance. Afterall, I’m always thinking of you guys and how I can make your lives better with butter, chocolate and free stuff. Isn’t that sweet of me?  


Photo courtesy of AMBphotography

Now, a little on Wed by Hand, which is such a unique and exciting event that I know you’re going to be jazzed about. Even I, who has no plans of being married any time soon, am really looking forward to it. 

Wed By Hand is Ottawa’s DIY, handmade and eco-friendly wedding show. From sampling tasty creations from some of Ottawa’s best small-batch food producers to learning how to DIY your wedding, this is the show you want to be at if you, or someone you know, is getting hitched in the next year.


Photo courtesy of AMBphotography 

So, how can you enter?
1. Since this IS a food-blog, afterall, tell me in the comments section what the best thing you’ve ever eaten at a wedding was. That’s it, that’s all. 

BUT

2. For an extra entry, share this on Twitter and let me know in a separate comment that you’ve shared it - Please tweet “Win 2 tickets & a swag-bag for @WedbyHand from @thegoudalife here: http://bit.ly/wO4NeB”

3. For an extra entry, share this on Facebook and let me know in a separate comment that you’ve shared it

Winner will be drawn this Friday, February 3rd, 2012. 

 
Photo courtesy of AMBphotography 

Specifics
Wed By Hand
February 11, 2012 + 11am-5pm
The Glebe Community Center
175 Third Street 

[Chef Kirk doing a demo for the crowd - photo by Laura Jane Photography]

The adjectives “boring” “sleepy” “uninteresting” get thrown around a lot here in Ottawa. “The town that fun forgot” is another one we’re all too familiar with. This city has a pretty bad reputation these days and it takes a determined few to plan events that a) get a full attendance list and b) get people excited to leave their homes in the dead of our frigid Canadian winter. 


[Dennis from Domaine Perrault Winery - photo by Laura Jane Photography]

Tracey Gainforth, talented writer behind The Lemon Kitchen and Chef Michael Blackie, among many others, did just that last Wednesday January 18th.   

The Red and White, as you may have seen me  yammer on about in previous posts, was an incredible evening of food and drink in support of Harmony House Second Stage Women’s Shelter. Knowing who the beneficiaries of the fundraiser were was enough to get most people involved, but the icing on top was the entertainment (not to mention food) from Chefs Michael Blackie of The NAC’s Le Cafe and Lora Kirk of Toronto’s Ruby Watcho. The two of them made quite a captivating team and not only had attendees’ mouths literally watering with their demos, but they had such brilliant stage presence and really got everyone laughing and enjoying themselves right off the bat. Notably, an extensive group of culinary students from Algonquin College helped Chef Kirk & Blackie feed the swarms of famished attendees. They did a formidable job and were commended greatly from most organizers I spoke with. 





[The Hogsback boys Darren and Jay - photos by Laura Jane Photography]

Aside from our accomplished chefs and volunteers, there was also an incredible group of Ottawa/Eastern Ontario vintners and brewers who brought their most sought-after goodies for attendees to sample. Some I’d had the pleasure of tasting before, but some were completely new to me. I thoroughly enjoyed being able to talk first-hand with the people that create some of Ontario’s most adored beer and wine. 

 


[photos by Laura Jane Photography] 

As usual, I spent too much time chatting to actually take any photos worth sharing. Luckily for me, my sister, Laura, is a way-talented photographer and took some of the most impressive photos I’ve seen her take to date. Please have a look, follow her (@laurajanephotos), and let her know amazing she is. I simply can’t say it enough! 


[Shakira of Little Cakes - her cupcakes are actually to DIE for. And you KNOW I don’t care for sweets that much! - photo by Laura Jane Photography]

The Red and White was a truly awe-inspiring event that not only raised money for a very worthwhile cause, but it also put some of Ontario’s most talented chefs, vintners and brewers on display for the public to see, speak to, and really get more familiar with. Everything ran smoothly, everyone was thrilled to be a part of the evening, and I, personally, had one of the best times I’ve had in a while. It was a night to remember and I’m so thankful to everyone who helped make it possible.
 

[Dan Sullivan, aka Sully, of Rosehall Run Winery - photo by Laura Jane Photography]

You, yes you, Tracey, truly blew me away with this event. You are an incredible woman and we’re lucky to have you in Ottawa. 

Looking forward to next year already! 


And a few more photos from the evening courtesy of Laura Jane Photography … 

 [John from Sandbanks Winery - what a character he is! Looking forward to a weekend at the winery soon - photo by Laura Jane Photography] 

 
[Jeff from McAuslan Brewery - another incredibly engaging brewer that really had us laughing - photo by Laura Jane Photography]

[The infamous Beau’s Brewery boys.  Again - a blast to chat with! - photo by Laura Jane Photography]

CONGRATULATIONS TO JESSICA DIENER! I’ve emailed you with more information about the tickets. Thanks all who entered, I hope we’ll see some of you there regardless! 

————————————————————————————————————-

With only 6 days until the event, we’re starting to get pretty excited about The Red and White! 

If you haven’t been made aware of this incredible event, let me fill you in. The Red and White is a fundraiser in support of Harmony House Women’s Shelter being held at St Bridgid’s Centre for the Arts on Wednesday, January, 18th (next week!). It stars the culinary artistry of Chef Michael Blackie, of the NAC’s Le Cafe, and Chef Lora Kirk, of Toronto’s Ruby Watcho. And if that isn’t enough to pique your interest, it will also include some of Ottawa and surrounding area’s most adored breweries (Beaus, Hogsback, Barley Days, McAuslan) and wineries (Domaine Perrault, The Grange Winery, Sandbanks Winery, Rose Hall Run, Sugarbush Vineyard) to wet your whistle. 

Because the fine folks at foodiePrints and I are so excited about this event, we thought we’d give away a pair of tickets to one lucky guy or gal. Winner will be drawn the morning of Sunday, January 15th. 

How to enter; 
Comment on this post telling me what appeals to you most about The Red and White event. 

The Red & White
Wednesday January 18th, 2012
St Brigids Center for the Arts 
Tickets: $60 (which covers your food and drink)
7pm-10pm

————————————————————————————————————-

To those who don’t win; please consider purchasing tickets to the event. I, of all people, know $60 is a lot of money to some of us, but it would make a big difference in the lives of women and children who have survived violence. If you can’t afford tickets, Harmony House is always accepting donations and looking for volunteers. 

There is certainly no shortage of exciting Food & Drink events in our cozy little hometown of Ottawa, but one in particular has me feeling desperately anxious for January 18th to arrive. Food, wine and beer lovers, take note! 

The Red and White is a event in support of Harmony House, a second-stage womens shelter, the only one in Ottawa, that provides safe, affordable, transitional housing for women and children who are survivors of violence. I’m thrilled to see Harmony House as the beneficiary for this event. Knowing the proceeds are going to such a deserving charity makes it all the more worthwhile, especially this time of year when we could all give a little more to those who may not lead lives as blessed as we do. 


photo courtesy of foodnetwork canada

Most notably is the presence of Chef Michael Blackie, executive chef at the NAC’s Le Cafe and Chef Lora Kirk of Toronto’s Ruby Watchoo at the event. Both will be cooking up delicious nibbles and conducting demos throughout the night. 


photo courtesy of Celebrity Chef Tour Toronto

If that’s not enough to get you out of the house on a Wednesday, do it for the local wineries and breweries that are ever-so-kindly supplying the event with little somethings to wet your whistle. You know I love a good glass of wine most of the time, but when the mood so strikes me, nothing compares to the satisfaction of an icy cold, amber-hued pint of beer. That first sip always feels euphoric. 



This past year I grew a penchant for HogsBack beer, the love child of four Ottawa friends who say the idea started, over a beer, while observing the fun and excitement pub patrons were experiencing while enjoying a pint. While they may not brew their beer locally, as some say with a sneer, they are very much a local business. If you’ve met any of the gentlemen that started the company, you would know that. They are passionate about Ottawa and the people and businesses who reside here. In the past year, they’ve provided beer for the Ottawa Food and Wine Festival, Tulip Festival, and sponsored both the Ottawa Humane Society’s Furball and Capital Pride, just to name a few. Hogsback Brewing is a beer that our locals are proud to serve and thrilled to drink and it’s ever-apparent in how quickly they are picking up speed and popping up in restaurants and pubs around the city. 



Hogsback brews a European-style Lager that is just slightly bitter with a touch of sweetness. It’s crisp and clean and easy to drink. Perhaps too easy at times. It’s sweet and somewhat husky flavour will forever remind me of summer afternoon’s spent outside on the patio. These four long-time friends turned business partners know beer, and I’m thankful they do. 



I was thrilled to have a few minutes of Paige Cutland, co-owner of Hogsback’s, time today when he answered a few brief question for me. (I know it’s ‘that time of year’ and I didn’t want to be too greedy!) Have a peek at my interview with the brewer;  

My first memory of drinking beer is in the sand dunes of Florida during March Break where it was a fine American product like “Busch” or “Schlitz” and the older kids procured it and shared.  I don’t remember my parent’s being too impressed.

 As a brewery who supports so many local events, what is your favourite part about giving back to our community?

The kindness and support we have received in our HogsBack endeavor make it easy to share back and we are really privileged to be able to do so.  The little we can offer seems to go a long way and that it very gratifying.

The Red & White, of course, marries delicious local food with equally impressive drink – what is your favourite dish to cook with HogsBack vintage lager?  So far I have tried everything from BBQ sauce to cupcakes made with HogsBack but I think the best has to be a pulled pork recipe that one of our partners came up with.  I hope he wrote it down. 

What’s on the horizon for HogsBack? Anything new we can expect in the coming year?   In the next year we plan on bringing limited edition seasonal brews to the market so that will be fun to see the reaction, we may even have a name the beer contest.  We’ve also started scouting out locations to build our brewery so we’ve visited a few locations and that is very exciting to start planning that. 

The Red and White is being held at St. Brigid’s Center for the Art’s, an old church turned venue that will, quite literally, blow your socks off with it’s beauty. If the beer, the wine, the delicious food and the promise of great company doesn’t entice you enough, the venue certainly will. 

Come say hello, grab a bite, have a pint and enjoy yourself all for a good cause this Wednesday, January 18th. I would love to see you there! 

The Red & White
Wednesday January 18th, 2012
St Brigids Center for the Arts 
Tickets: $60 (a great Christmas gift for the food lovers!)
7pm-9pm

Oh my gosh. It’s been one of the most exciting weekends I’ve had in a very long time. This is another one of those non-food related posts and I’m about to gush about a few things. I hope you’ll allow me the space to do that. After all, what good is a personal blog if I can’t talk about the personal things that are most exciting to me? 

It’s been 8 months since Mr. Gouda Lifes’s band, The Love Machine, moved on from the 1st round of local radio station, Live 88.5’s, Big Money Shot competition. Eight whole months. There were 4 rounds of the competition, each bigger and better (both in skill requirements and monetary amounts that came with moving on) in their own right. Up until this past Friday, they had won $20,000 from the competition. That alone allowed them to purchase some new equipment, tour more often, and release some ridiculously cool white vinyls. 

Friday night, we all arrived to St Bridgid’s, an old church turned venue, tummies wild with anxiety for the band. It was the final night of competition and there were still 6 bands left. They played one of the best sets I’ve ever seen them play in the 7 years they’ve been together. And there couldn’t have possibly been a better time to pull out all the stops and give it every little bit of everything they had in them. It was, in a word, thrilling. 

1am came along and it was time to announce the winners. I’m sure you have a pretty good idea of where this is going. 3rd place, Down in Ashes. 2nd place, Hearts and Mines. We waited. And waited. And waited some more. Everyone on bated breath. 1st place… THE LOVE MACHINE. Tears from everyone. Hugs all around. High fives and first pumps. It was brilliant. It was moving. A band that has worked so hard, for so long, finally got their comeuppins. In the form of $50,000! 

Check out my hard working bearded man and the rest of his bandmates in their video for ‘Be a Path’ here [warning; some violence in the video]. 









And as if that weren’t enough excitement for one weekend, we were elated to be in attendance for the Grand Re-Opening of one of our favourite shops in the Glebe. 



Slaysh is one of the best skate and snowboard shops in Ottawa. If not for it’s always cutting-edge fashions, shoes, and accessories, then for it’s kindest, most lovable owner, Sarah Hyde. Not only does Sarah love all things skate/snowboard related, but she loves The Glebe. If she’s not already organizing an event in the Glebe, like this past summers’ Glebe Streets, she’s ever-present at anything and everything to do with the neighbourhood. She and her husband are everything business owners should be. The newly opened store looks as stunning as ever. More open space, cleaner colours and lines, and better displayed merchandise. It was the best thing they could have done for the shop.



Also present at the grand re-opening was Sound of Lions, this years ‘Best Album’ & ‘Best New Act’ winners of the Ottawa Xpress’ Best of Ottawa 2011. They dazzled the crowd with their unique and always entertaining sounds, best described as trip hop. Whitney Delion silences crowds with her crooning voice while Christian Awad spits rhymes that are both raw and thoroughly honest. Will Assad, vocals and guitar, Joel Soucy on bass, and Marco Campagna on drums keep the beat going with their talented array of sounds. They all add to Sounds of Lions’ craft having been members of some of Ottawa’s best indie/punk rock bands. For the video of their song, Blue, check here.





It was a wonderful evening and it made me feel extremely proud to be from a city so rich with talent and bursting with creative drive. In short, I love you Ottawa. You never cease to impress me. 

I urge you to go visit Slaysh. With Christmas coming up, I have no doubt you’ll find the perfect gift for any number of loved ones. 

Slaysh
775 Bank Street   (Between Second and Third Ave)
Ottawa, Ontario
K1S 3V5
613-667-5830