The Baldachin Inn goes local with Slow Food Dinner and Farm Tour- November 21st Join Slow Food for a tour of Barbara Schaefer’s farm at 2pm, or join us for a mini tour of Merrickville starting at 3:30pm to meet Janet Campbell at Mrs. McGarrigle’s Fine Mustard…Fine Food then on to Hadae’s. At Harry McLearn Pub we will meet owner and new Slow Food member, Dave Ellis at 4 for an appetizer prepared by chef Stefan Glaus and a drink to start of the evening…

Barb’s black pig spring rolls

Maple spiced butternut squash soup

Fall greens salad with roasted garlic and chive vinaigrette

Organic filet mignon with a shallot confit in a white wine reduction, cracked black peppercorns and fresh tarragon. Whipped roasted parsnip and rutabaga on butter noisette sautéed kale, with roasted smoked paprika fingerling potatoes….or

Organic chicken braised in a white wine jus with Mrs. McGarrigle`s local mustard, finished with local speck, mushrooms and pearl onions. Sautéed sweet potato, onion, and buttered candy cane beets …..or

Organic filet of rainbow trout with butter sauce served with a chive rice, sautéed kale, leek, and garlic.

Macintosh apples and fresh cranberry crisp with english style cream sauce.

…. Dave and Chef Stefan have taken great care to source the food locally from sustainable producers, organic if possible.

Debbie Trenholm, president and sommelier, from Savvy Company, www.savvycompany.ca has graciously offered to pair wines from a number of the leading Ontario Wineries who have donated one or two of their outstanding wines.

Participating wineries are Huff Estates, Black Prince-Cabernet Franc and Riesling-, Rosewood Estates-Meritage 2006, Coyotes Run, Rosehall Run, Harwood Estate, The Grange of Prince Edward and Konzelmann Estate. Pairings will be available soon on the Slow Food website www.slowfoodottawa.com

The tours are free of charge and Dinner with wine-$60. for Slow Food Members or $65. for friends, tax and gratuity included, or for dinner for 2 with a room at the Inn- $220(members) or 230.(rooms are limited) reservations only. Book now for dinner at The Baldachin Inn, 613-269-4223 www.baldachin.com or for more information on the tour and to let me know if you can join us email me Peggy Hall slowfood@sympatico.ca

Join Slow Food Ottawa now, as it is celebrating Slow Food International’s 20th Birthday on December 10th and this will be a member’s only event. To join go to our NEW website at www.slowfoodottawa.com

Check out Barbara at www.uppercanadaheritagemeat.ca or Janet at www.mustard.ca

Slow Food at the Wine and Food Show Demonstration Kitchen Join me, Peggy Hall, at the 24th Wine and Food Show at Lansdowne Park where I will be a guest chef at the Demonstration Kitchen. I will be preparing simple, seasonal and sustainable entertaining ideas using local produce with an exotic spice twist. On my menu is Spicy Pumpkin Soup, Dukka with Focaccia Bread and Pork (from Barbara’s Large Black Pig’s) and Sweet Corn Pot Stickers with Coriander Cream. It is free with your entrance, check it out at http://ottawawineandfoodshow.com/100mileKitchen.html

-check back after the show for the recipes!

Spicy Pumpkin Soup

Spice up a local pumpkin with scintillating spice mix from Morocco. Smooth out the heat with a little honey, yogurt or cream and seasonal herbs and no one will know how easy it was!

1 pie pumpkin or two if really small, peeled and chopped

2 onions, quartered

2 cloves garlic, local

1 inch piece of ginger, peeled and sliced across the grain

4 cups chicken or vegetable stock or water

2 teaspoon cumin seed

1 teaspoon allspice

½ teaspoon sea salt

¼ teaspoon fresh ground pepper

1 hot banana pepper (opt, seeded for less heat)

Simmer all in large pot until vegetables are tender, about 12 to 15 minutes.

Puree in a blender or for a more rustic effect in a food processor.

*You can remove the hot pepper before blending if you can’t take the heat!

Soup can be served hot, cold or at room temperature so will free up stove or fridge space.

Serve in shot glasses for a stand up starter, cups or bowls and sprinkle with seasonal herbs.

For a special dinner party pour some cream or yogurt in the center and create a design or simply drizzle with honey.

< Tomato, Tomato, Tomatoes during La Vendemmia Hands-on cooking class and lunch with wine paring

Join me Peggy Hall,leader Slow Food Ottawa-Gatineau in the kitchen at DiVino Wine Studio to work with the amazing tomato. Learn to make 4 great antipasti or primi, small plates, and enjoy them together paired with delicious wine for lunch.

Ricotta cakes with sun dried tomato salsa, heirloom tomato and roasted red pepper salad with fennel and local cheese, pasta with fresh tomato basil sauce, risotto topped with almond pesto and cherry tomatoes.

Learn to preserve the flavour of the season to enjoy it all year by learning some fun methods of “sun drying”, roasting, grilling and freezing and how to adapt your recipes through the seasons to enjoy this delicious fruit all year long.

Saturday, September 19, 2009 10:30am – 1:30 pm 225 Preston Street Cost: $79 + tax To reserve, please call 613-221-9760 or email bookings@divinowinestudio.com

<2009 Annual Summer Feast Signature Event-July 25

This year, Slow Food is joining the National Capital Sommelier Guild at the Elmdale Lawn Bowling Club for our famous summer feast!

We will be featuring lambs roasted on an open fire with a bounty of summer fruits and vegetable, accompanied by a special wine selection.Bring flat bottomed footwear (no heels or thread) to join in a round of bowling before dinner!

Our kitchen brigade will be led by Sylvain de Margerie and will include two great gals Gay Cook, food writer and columnist, and Linda Thom, holder of the Grand Diplôme Cordon Bleu de Paris, 1984 Olympics Gold Medalist and Order of Canada, and other passionate cooks.

Our menu plan includes:

Appetizers: Fresh Corn Griddle Cakes; Lamb Hors d’Oeuvres; Tomato Saint Albert, Cumin-Coriander Mushrooms.

Main: Lamb with Cumin-Lemon Zest and Mint-Rose Petal condiments, three summer bounty salads baby potato, fresh yellow and green beans and seasonal green with secret dressings. As well as a vegetarian option (please notify us).

Cheese: a most delicious selection of ewe’s milk cheeses to complete the lamb theme, served with Peggy’s famous focaccia.

Dessert: Berries galore with fresh cream and maple sweets.

Join us on July 25th at 3PM for a game of bowling, drink and appetizer service will start around 4PM, The Elmdale Lawn Bowling Club is at 1 MacFarlane (Parkdale exit off the Queensway).

To reserve go to our website www.slowfoodottawa.com and for more info email slowfood@sympatico.ca or call Peggy Hall at 613-821-4426

Visit our NEW website at www.slowfoodottawa.com

Slow Food is good+clean+fair

We believe that the food we eat should taste good,

be produced in a clean way that does not harm the environment, animal welfare, or human health, and

that it’s producers should receive fair remuneration for their work.

4th Annual Spring Forage Dinner-Saturday May9th-5pm

Slow Food will celebrate the first tastes of the season with a Spring Forage Dinner. Come to Peggy and Peter’s wild vegetable, fruit and flower gardens in Edwards and learn to pick fiddlehead ferns, wild garlic, rhubarb, greens, herbs, edible flowers and mushrooms. <

David Neil, from The Piggy Market, will be in the kitchen preparing an appetizer deli plate with pates and terrines made in house at The Piggy Market with cheeses from Fifth Town in Prince Edward County and from Glengarry Cheese in Lancaster, soup of the season will be feature Asparagus and Sorrel, the feature of the main dish will Braised Spring Elk Roast, from Tom and Fay’s Elk Ranch in Ottawa’s west end prepared with foraged bounty and local vegetables on a bed of Nettle Infused Rice Pilaf, Vegetarians can enjoy a Mushroom and Quinoa Inspired Creation based on available mushrooms. Fresh braised Rhubarb with Pascale’s All Natural French Vanilla Ice Cream to finish the culinary adventure.

Huff Estate Winery will graciously be paring and providing the wines for this Slow Food Fundraiser Dinner.

Support Slow Food and your community with $75 donation

To reserve and for more info email slowfood@sympatico.ca

More information about Huff Estates Winery go to www.huffestates.com

The Piggy Market – 400 Winston Avenue (beside the Canadian Legion)
Now you can buy David and Warrens great products and more at there new Westboro location 6 days a week as well as The Landsdowne Market as usual on Sundays starting May 10th.

Warren Sutherland, chef and owner of Sweetgrass Aboriginal Bistro and Chef David Neil have worked together for years developing great delicious Slow Food recipes, with ingredients that are always sourced locally from sustainable sources and prepared with pride and imagination.
Try the Hand made pate, headcheese and sausages. From there smoker there will be bacon, duck and turkey as well as rotisserie chicken. A selection of local products will be available, honeys, cider vinegar, spice blends as well as soup and stews. Canadian Prosciutto from Niagara and cheese from Prince Edward County and Glengarry.
Pascale of the famous Pascale’s all Natural Ice Cream, will be joining with The Piggy Market and will be selling her ice cream here.

They will be open Tuesday to Friday from noon-6:30, Saturday 8-6:30, and Sunday from11-5.

A Taste of Tuscany Dinner- Wednesday, April 22- 6:30 to 9:30 pm

A wine and culinary tour of Tuscany: wines, food and culture to celebrate International Slow Food Earth Day.

A fantastic team of Chefs and Sommeliers will guide you through the wine routes and the local ‘cucina povera’ of Tuscany.

To start we will taste two appetizers, Crostini Misti accompanied by the best Sangiovese from some of the most intriguing DOCs and DOCGs of Tuscany Followed by Cacciucco alla Livornese (yes, spelled with five ‘c’s) , a zesty seafood stew, Livorno style, (from sustainable sources) matched with a Vernaccia di San Gimignano or a Vermentino, both tasty, crisp, aromatic, Tuscan native grape varieties.. The main event of this culinary tour is Arista di Cinghiale, a stuffed wild boar loin with farro, fennel and bean salad. Biscotti e panforte di Siena al Vin Santo, this almond and aniseed biscotti served with a spiced fruit and nut cake will no doubt end this meal with a smile! Tastes from our Italian roots with ingredients from local sustainable sources. A short educational lecture and slide show will, as usual, make the evening unique and unforgettable.

DiVino Wine Studio and Enoteca, 225 Preston St. – $90 for Slow Food members $95 for non members Taxes and 15% gratuities will be added to your bill.

Space is limited, please register soon by calling 613-221-9760 ext. 21 or email events@divinowinestudio.com For more information call Peggy Hall at 613-821-4426 or email slowfood@sympatico.ca

Maple and Spice – Hands-on cooking class and lunch with wine at DiVino Wine Studio and Enoteca, Saturday, March 28- 10:30 am – 1:30 pm

Maple syrup is the first taste of spring in eastern Canada. Sap from the maple tree is transformed into syrup, taffy, sugar, and even wine.

Join Peggy Hall from Slow Food Ottawa-Gatineau to make this gluten free and vegetarian friendly menu: Praline inspired Spiced Maple Pecans, Oven roasted Dry Spice Rub Spring Chicken and Vegetables, Quinoa Salad with Maple Vinaigrette and Chocolate Chili Shortbread Cookies.

DiVino Wine Studio and Enoteca 225 Preston Street

Cooking class and lunch with wine -$95 + tax

For more information call Peggy Hall at 613-821-4426 or email slowfood@sympatico.ca or to reserve please call 613-221-9760 or email bookings@divinowinestudio.com

Credible Edibles Workshop and Slow Food Brunch – Saturday, March 14-11am – 2pm

A Low Carbon Diet: Saving the Planet Quickly…with Slow Food

Join Credible Edibles owner and Slow Food member Judi Varga-Toth for a special interactive workshop to help you make the connection between what’s on our plate and our planet’s fate. Find out which food choices will lower your carbon footprint and where to buy and how to cook them.

We will learn about and taste such dishes as Roasted beet salad with maple-infused dressing, parsnips in puff pastry, grilled Portobello and mozzarella sandwich and chocolate cranberry oat bar.

Workshop and Brunch- $45 Slow Food member/ $50 non-members. Workshop will be held at Credible Edibles new home at 78 Hinton Avenue North, just two blocks from the Parkdale market, check out Judi’s website www.credible-edibles.ca

To reserve or for more information call Peggy Hall at 613-821-4426 or slowfood@sympatico.ca

Judi Varga-Toth founded Credible Edibles to help busy parents provide top quality school lunches for their children. Judi is mother to five children aged two to 14 years old and has been packing nutritious lunches for over a decade. She has been working for over 15 years in the non-profit sector, researching and writing on issues ranging from poverty in the developing world through supports and policies for children with special needs in Canada’s remote regions to the impact of food consumption patterns on the environment. Her passion has been to make a difference in everything she does.

Her research led her to the profound discovery that the very same things that support good health in people also supports a healthy environment. She also discovered a world-wide movement committed to making just the kind of difference she wanted to make.

Credible Edibles began as a conversation between two sisters about how to provide their children with nutritious, environmentally-conscious lunch at school. Every parent knows that children can be notoriously difficult to engage in healthy eating when sitting in a crowded lunch room far from a parent’s watchful eye. And many parent’s dream of a convenient and reliable way to provide healthy, delicious lunches that their children will eat.

From these humble thoughts emerged an idea: offering busy parents a lunch service in colourful, re-usable lunch boxes packed with a fresh and tasty, kid-friendly lunch and snacks delivered right to school. Munch N’ Lunch was born. No more frantic, last-minute preparation; no more half-eaten lunches at the end of the day; no more complaints or arguments. And why stop with children? Many parents consulted in the development of this service said they would happily purchase the service for themselves or their entire families. And so was born the Family Plan. If your goal is to improve the eating habits of the whole family while saving time for precious family activities, this plan is for you. All members of your family receive a delicious, nutritious, environmentally-conscious lunch, delivered to your home in the early morning. Spend your mornings relaxing over a healthy breakfast, let us provide you with lunch. And for those without children we created the Working Lunch.

You can order a bento-box style lunch filled with an ever-changing variety of homemade salads, sandwiches, baked goods, fresh fruits and vegetables and savory dips. Your lunch is made fresh every morning and delivered in a fully compostable container to your work place between 10am and noon. . ________________________________________

Midwinter Morning Brunch-Sunday, February 22-11 am-2pm

Slow Food and The Piggy Market are celebrating local food in the middle of winter.

The Piggy Market’s Dave Neil will be preparing brunch for everyone, and discussing how to make your own sausages, pea meal bacon and other delicious breakfast dishes including vegetarian options from local ingredients.

Come at 11 for locally roasted coffee from Ideal Coffee and chat with other Slow Food members and watch Dave, who is also a chef at Sweetgrass Aboriginal Bistro, prepare Homemade English Muffins, Breakfast Sausage Patties and Pea meal Bacon from locally raised organic pastured pork from Upper Canada Heritage Meat, Hash Browns made with Connaught Acres potatoes, Eggs from Bekings Poultry Farm and Turtle Bean stuffed Pink Banana Squash from Acorn Creek Farms.

Price is $20 per person ($25 for non Slow Food members), and space is limited.  Come join us in celebrating a local winter brunch at my home in Edwards (Ottawa south) for reservations, directions or to offer, or need, to share a ride email Peggy Hall slowfood@sympatico.ca or call 613-821-4426.