Ottawa at Home | Winter 2014

H O M E S D E S I G N L I V I N G S H O P P I N G F O O D

WINTER 2014

ottawaathome.ca $3.99

Entertaining IN THE CAPITAL

HOST A FONDUE PARTY WHO’S BEHIND THE SKI HILLS?

20+

PARTIES IN ONE WEEK!

ANNOUNCING THE OAH ADDRESS BOOK — THE ULTIMATE PARTY PLANNING RESOURCE

2 ottawaathome.ca WINTER 2014

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CONTENTS Winter 2014

8 EDITOR’S NOTE

Winter memories

> HOME 10 DESIGNER AT HOME

Tradition, with a twist,

in family-friendly décor

42

12 NEW BUILD

A family ski chalet at Mont Ste-Marie

16 STEP INSIDE

One mother juggles as many as 20 party invitations a week, all in the name of work!

18 CAPITAL COLOURS

Adding the “wow factor” to a well-used dining room

> LIVING 23 LIVING IN STYLE

The dynamo behind Ladies Who Lunch

25 COVER STORY

ENTERTAINING Expert party tips

26 LIVING MY WAY

One man who knows

how to get a party started!

28 PROFILES

Check out local ski

slopes – and après-ski

stops along the way home

33 NEW & NOTABLE

35 GIVING BACK

One woman stays connected with her community to offer help wherever she can

> FOOD

12

38 FOOD THOUGHT

Make your own pizza night

40 DINING OUT

Nostalgic parties make a comeback

42 FRESH BITES

The launch of a local food network

44 LET’S DISH

Meet a woman who entertains with elegance and ease

46 END NOTE

The sweet finish

28

Exciting news for decorators, foodies and nature lovers

44 4 ottawaathome.ca WINTER 2014

Define your style.

Create your nuovo.

Whatever your personal style, at Domicile’s Nuovo you can create your perfect urban condo.

Visit our sales centre and see what life in vibrant Little Italy can be.

Sales centre: 445 Preston · 613.728.7873 · Building location: Rochester at Pamilla · nuovocondo.ca

WINTER 2014 ottawaathome.ca 5

Moving Soon To A New Location 925 Belfast Rd Ottawa 613.244.4315 eurotilestone.com

EDITOR IN CHIEF

Mary Taggart

CREATIVE DIRECTOR

Tanya Connolly-Holmes

ASSOCIATE EDITOR

Jane Whiting

FOOD EDITOR

Paula Roy

FOOD CONTRIBUTOR

Korey Kealey

WRITERS

PROOFREADERS

Catherine Clark Vera Cody Sandy Connell Andrew Downward Alexia Naidoo Paula Roy, Krystle Kung

PHOTO EDITOR

Mark Holleron

WEB EDITOR

Olivia Taggart

ADVERTISING

Karen McNamara Donna Roney Lori Sharpe Jennifer Tackaberry

PRODUCTION

Sarah Ellis Renée Depocas

ADMINISTRATION

Susan Ross

PUBLISHER

Michael Curran

FOUNDING PUBLISHER Caroline Andrews PUBLISHED BY

Great River Media Inc. 250 City Centre Ave., Suite 500 Ottawa, ON K1R6K7

CONTACT US

General inquiries: editor@ottawaathome.ca

ADVERTISING

sales@ottawaathome.ca

CIRCULATION

30,000 copies printed 5 times per year 5-issue subscription $19.95

CHIEF EXECUTIVE OFFICER Mark Sutcliffe PRESIDENT Michael Curran CHIEF OPERATING OFFICER Donna Neil VICE-PRESIDENT OF SALES Terry Tyo

Contents © 2014. Reproduction of advertisements or articles appearing in Ottawa at Home, in whole or in part, is forbidden without the written permission of the publisher. Ottawa at Home and Great River Media Inc. shall not be liable for slight changes or typographical errors that do not lessen the value of an advertisement. The publisher’s liability for other errors or omissions in connection with any advertisement is strictly limited to publication of the advertisement in any subsequent issue or the refund of any monies paid for the advertisement.

6 ottawaathome.ca WINTER 2014

GIVOPOLY entertains

PENS BY JONATHAN SCARLETT BIJOUX

The house looks gorgeous, the dinner table is set and food is cooking-but don’t forget yourself! Scarlett Bijoux Fashion Jewellery has that perfect accessory. Hand-made in Bali and ethically traded, these unique signature pieces will be sure to set the evening off right!

Distinctive Writing Instruments Refined writing in wood. Ideal for graduation, weddings, retirements, or ‘just because’ Available exclusively online through Givopoly. givopoly.com/collections/pens-by-jonathan

Attending a party? Start a new trend by sending a beautifully wrapped, hand delivered gift of Scarlett Bijoux Jewellery as a hostess gift.

Dava McKay sales@scarlettbijoux.ca 613.408.3614

URBAN GOURMET FOOD GIFTS

Foodies will delight in the signature series of gift boxes filled with delicious local preserves, chocolates and food compliments. A perfect hostess gift or even party favours for special events. givopoly.com/products/urban-gourmet-local-foodie-gift-box

GREYHORNE INTERIORS

Three’s Company Sofa Bed The party can go all night with a spare place to sleep unexpected guests!

1134 Bank Street 613.520.0880 greyhorne.com

THE UNREFINED OLIVE

Choose from their most versatile and delicious gift sets of olive oils and balsamic vinegars.The salad pairing, pasta lovers, or bread dippers; perfect for a host gift, or thank you.Two 200ml bottles for $24, or two 375ml bottles for $38.

Dress up your entertaining space and spread some love around the house with original art by Alison Fowler. H’Art miniatures can add an unexpected touch to the powder room, guest room or simply any where you want a touch of whimsy.

151 A Second Avenue 613-231-3133 unrefinedolive.com

Contact Alison Fowler 613.218.7232 alicatart.com

ALICAT ART STUDIO

WINTER 2014 ottawaathome.ca 7

EDITOR’S NOTE

Thanks for the memories

Winter entertaining becomes laid-back and fun when a crowd is gathered to share an interactive meal.

I

always think the best time to throw a party is in the middle of the winter.

In a city known for its frigid winter temperatures, one would think that once the holiday season has come and gone, widespread cocooning would begin. But not in Ottawa! We are a hearty bunch and embrace the cold weather by heading outside to hit the slopes and relish our well-earned après-ski life. And what a life it is!

There is no denying the enjoyment that comes from a good glass of wine or craft beer, accompanied by a casual meal with friends, after a day of outdoor activity.

This issue offers plenty of ideas on how to welcome a winter’s day and celebrate its end.

We had fun checking out the various ski hills in the Outaouis region, meeting the owners and enjoying the surrounding villages. It was a bit of a trip down memory lane for me. While I gave up skiing years ago, as a teen I spent many winter weekends and nights at one of the local hills, and as we visited each one I found myself smiling as the memories flooded in.

Looking at the grand fireplace at Mont Cascades, I could almost see my former teenaged self stretched out and drinking in the warmth of the fire. At Edelweiss I remembered having my first up-close and personal encounter with a prime minister – who knew they took to the slopes just like the rest of us? Our visit to Camp Fortune brought back the most memories as it’s where my weekend affinity for the après-ski life began. On a very cold winter’s day, I found myself longing for my old wineskin as we rode the chairlift to capture a shot of the hill’s co-owner, Bob Sudermann. I left a little disappointed that my friends wouldn’t find me lounging in the bar while they finished another run or two . . . yes, I was definitely more of a lodge bunny than a

> MARY’S MUST-HAVES

ski bunny.

Vorlage and Mont Ste-Marie became a part of my life in my later years when my children started lessons at Vorlage and my husband enjoyed the more challenging aspects of skiing at MSM. While each one of the ski hills has its own unique attractions, they all had one thing in common for me: Memories of fun stages in my life, and once again I feel gratitude towards a city that makes being entertained so easy.

So, with our first issue of 2014, let us entertain you!

Le Cuistot fondue set, C.A Paradis

Emile Henry pizza stone, Grace In The Kitchen

Mary Taggart, EDITOR IN CHIEF

p.s. Click ottawaathome.ca

for blogs, video, bonus features and images.

Swissmar Swivel Raclette, Ma Cuisine

VISIT OTTAWAATHOME.CA tap into the local scene. CONNECT WITH ME: Twitter @Ottawaathomemag COMMENTS: mtaggart@ottawaathome.ca 8 ottawaathome.ca WINTER 2014

Bone China Tableware 16pc Set Coupe or Rim REG $169.95 NOW $99.95 until March 31st, 2014

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HOLIDAY 2013 ottawaathome.ca 9

HOME Designer At Home COLOURFUL MELODY CLOCKWISE: THE DARK GREEN SOFA FABRIC IS FORGIVING OF SPILLS AND STICKY FINGERS; JENNY COMMISSIONED LOCAL ARTIST ZANETA PERNICOVA TO COMMEMORATE THEIR FIRST WEDDING ANNIVERSARY, THE PAINTING HANGS IN THE UPPER HALL; JENNY.

MIX &

match

WRITTEN BY MARY TAGGART PHOTOGRAPHY BY MARK HOLLERON

S

he touts her style as “classic with a twist” – which makes Jenny Kondratovski right on trend for 2014! A decorator with a knack for mixing modern and antique pieces, Jenny brings character and soul into a relatively new townhome.

Through colour and artwork, she infuses vibrancy to create a welcoming environment for her family.

10 ottawaathome.ca WINTER 2014

The thoughtful design consultant is detail-oriented and believes in good décor rather than grand design. “I would rather have a small, beautifully decorated, warm home than a beautifully designed, large home without great décor,” states Jenny, who worked hard to bring character into her townhome.

“My home is small with little built-in character, so I add it to the house with art, accessories, color and paint – such as painting the back of my front door black. The hall now has a focal point and the door looks rich rather than drab, as it was in flat white.”

Not a believer in matching everything, Jenny takes time to hunt for unique pieces to create a warm personality-filled home. She advises clients to steer clear of shopping in just one store to avoid uninteresting décor.

Colour, art and antique pieces work together in the Manor Park home she shares with her husband and two sons, who all play a role in the décor. While Jenny has an affinity for local artists, she also believes in the talents of her own children and has many framed pieces created by her boys. “I have had people ask me who the artist was of an abstract work in a bathroom,” she says, answering proudly, “My son painted it when he was five!”

Creating family space while maintaining a well-decorated home is a challenge, but one Jenny has managed effectively. She doesn’t

“I would rather have a small, beautifully decorated, warm home than a beautifully designed, large home without great décor.”

— JENNY KONDRATOVSKI

Jenny’s tips for creating a personality-filled family home LET YOUR WALLS TALK

CHOOSE ARTWORK THAT TELLS YOUR STORY

PUT COLOUR TO WORK

COLOURFUL FABRIC IS CHILD-FRIENDLY

BE FEARLESS

IF YOUR WOODWORK ISN’T RIGHT FOR YOUR DÉCOR, PAINT IT

ADULT vs. CHILD

KEEP A BALANCE BETWEEN CHILDFRIENDLY AND ADULT-APPEALING SPACE

ACCEPT WHAT YOU CANNOT CHANGE

USE LAYER AND TEXTURE TO DETRACT FROM DETAILS THAT CANNOT BE CHANGED. AN INTERESTING SPACE DIVERTS THE EYE FROM LESS APPEALING DETAILS Contact Jenny at jkondratovski@rogers.com

CLASSIC WITH A TWIST THIS PAGE, CLOCKWISE: OTTOMANS FROM PIER 1, APPLE SCULPTURE FROM STRUCTUBE; CHILDREN’S CRAFT AREA; CLASSIC HUDSON’S BAY POINT BLANKET; A LIGHT FIXTURE FROM AREVCO ADDS A MODERN TWIST.

believe in letting the children have free rein over the home, so carving out play space and adult space has been an essential part of her décor plan. She advises that colourful upholstery is less forgiving of stains and sticky fingers, and uses baskets and creative shelving that can easily be tucked out of the way to hold toys. The well-used basement is comfy with eclectic furniture and designed to be enjoyed by both children and adults, while the living room is geared to adults.

WINTER 2014 ottawaathome.ca 11

HOMES New Build “This is a lifestyle that we want to share as a family for years to come.”

—

MONICA SINGHAL

COMFORT ZONE THIS PAGE: A WOOD-BURNING FIREPLACE WAS A MUST; THE MANTEL IS RECLAIMED WOOD FROM THE PROPERTY. FACING PAGE: DINING TABLE AND CHAIRS ARE FROM THE EMPORIUM 12 ottawaathome.ca WINTER 2014

SKI, STAY & PLAY WRITTEN BY JANE WHITING PHOTOGRAPHY BY MARK HOLLERON

O

ttawa ski families know the scenario well: An earlymorning drive in a car packed with bodies, ski equipment, clothing, lunches, and an extra set of everything. Add to that list a nagging fear that at least one essential item will be left behind, and then repeat the process for the drive home.

For many diehard skiers this routine continues for years, while others find themselves a more relaxing alternative by chilling out in their own ski chalet. It’s a great way to enjoy the après-ski experience to the fullest and get the maximum fun out of winter life on the slopes.

>

A FAMILY LIFESTYLE

With a beautiful newly built ski chalet at Mont Ste-Marie, winter weekends are a delight for Monica Singhal, Kevin Yemm and their three children.

Coming from a big family of skiers, it’s not surprising that eight-yearold Chet, along with his two younger

sisters Maya and Dhara, are all in ski programs.

“I grew up skiing and we spent a lot of time at my uncle’s chalet in Collingwood, as well as visiting friends with chalets at Mont SteMarie. It’s what inspired us to build our own place there,” says Monica, adding that her sister’s in-laws also have a chalet on the hill. Monica says that the lifestyle is all about relaxing family time. “The cousins ski and play together, and I get to spend time with my sister and brother-in-law. It feels like we get to raise our children together up there because the winters are so long.”

After two years of looking for a place to buy, a lot close to the hill became available and the couple took it right away. The location was great as it allowed the family to ski in and ski out, with scenic views of the hillside. Monica knew this is where she wanted to be and the chalet was planned to accommodate casual, comfy family living. “It’s a real community here – the kids all know each other and are good friends.”

>

A HILLSIDE CHALET

Built on a tree-covered hillside, the open-concept chalet was constructed by an area builder in a timber-frame WINTER 2014 ottawaathome.ca 13

VINTAGE FLAIR CLOCKWISE: ENTERTAINING IS AN IMPORTANT ELEMENT AT MONT ST-MARIE; LEFT TO RIGHT: DHARA, MAYA AND CHET HAVE FUN IN THE HOT TUB; A PUNCH OF RED ON THE BARSTOOLS ADDS FLAIR TO THE COUNTRY DÉCOR IN THE KITCHEN; STACKED WOOD FROM THE PROPERTY WILL KEEP FIRES BURNING FOR A LONG TIME!

14 ottawaathome.ca WINTER 2014

style with old pine culled from the Ottawa River. The dark-stained pine gives some local history to the new home, and infuses the modern design with a warm, rustic look. Vinyl siding in an attractive blue-grey shade provides a lowmaintenance exterior.

Facing south, both the chalet and a hot tub on the lower deck are perfectly positioned to enjoy natural light and winter-wonderland views.

From the kitchen window, Monica can see the ski hill and the glow of the stone fireplace in the family room. The living area on the main floor is one big open space and this was important to keep everyone together while cooking, eating or warming up by the “must-have” wood-burning fireside.

This level also includes the master bedroom and ensuite, plus one of two mud rooms to take care of all the many sets of ski boots and clothing. The kids sleep in the upper loft level with their own bathroom, and the open basement area houses a spacious recreation room, as well as two guest bedrooms for visitors and sleepovers.

While Monica aimed for cozy family togetherness on the main floor “where we can all see and talk to each other,” she also planned to allow for “calm, adult space and time.” So the kids go downstairs for playtime or to watch TV and everyone is happy.

Keeping the look clean and simple was a priority and this is seen in the use of neutral colours and natural materials with a country-style décor and furnishings. For extra comfort, features such as heated floor tiles were added to all the bathrooms and pebble-stone floors in the walk-in showers help to massage tired feet.

Of course, the hot tub is a favourite après-ski spot for the whole family and it’s big enough to fit them all. Even though a crane was needed to place it on the hillside location, Monica says the ordeal was worth it. “This is a lifestyle that we want to share as a family for years to come,” she says in the hope that the chalet will always be a part of their family.

CALLING ALL DESIGNERS, RENOVATORS + CONTRACTORS Designers, renovators, contractors book your ad for our spring renovation issue. We feature local projects.

Our readers are your clients too!

The Ottawa At Home creative team will work with you to showcase your projects.

TO ADVERTISE, CONTACT TERRY TYO 613.238.1818 x.268 WINTER 2014 ottawaathome.ca 15

LIVING Step Inside

Riding the party

ROLLER-COASTER WRITTEN BY VERA CODY PHOTOGRAPHY BY MARK HOLLERON

S

ocial columnist Caroline Phillips inherited her mother’s interest in other people. She got the writing bug when she was 10 years old, typing her stories late at night on her family’s Underwood typewriter – which she still has today in her home office.

With her love of the English language, Caroline pursued a degree in journalism at Carleton University. But, after summers spent planting trees and working as a camp counsellor, she realized she lacked work experience in her field. So, with the financial support of her parents, she went to Dawson City for a summer to work at the Klondike Sun. This was followed by a stint at the Whitehorse Star and also an Aboriginal owned radio station, CHON 98.1 FM. While on a sabbatical trip to India, she got a phone call from an Orillia paper asking if she could fill in for a maternity position and her dream of working in Ontario came true. After meeting her husband Peter, now a provincial court judge based in Brockville, Caroline decided the life of a newspaper reporter with its long and demanding hours would not work with her changing lifestyle and family plans. Moving to Ottawa, she was hired by the Ottawa Sun, and a year later was approached by the Ottawa Citizen to be its Around Town columnist.

Now with three children, Zoey, 10, Claire, 9, and Peter, 6, — Caroline has learned to balance her home life with a career that takes her out most evenings and weekends. With the social stimulation of her job, life is never boring for Caroline who is proud of maintaining a career identity while being able to stay home to raise her children. For relaxation, Caroline likes to be physically active, and living close to the canal in a recently renovated Glebe home, her family has easy access to outdoor fun all year round.

FAMILY TIME ABOVE: PETER GETS HIMSELF READY FOR A SKATE. RIGHT: SPENDING TIME WITH HER KIDS IS ONE OF THE PERKS OF WORKING NIGHTS FOR CAROLINE; LEFT TO RIGHT: ZOEY, CLAIRE, AND PETER. 16 ottawaathome.ca WINTER 2014

“We are casual and laid-back and both need our downtime from busy careers.” — CAROLINE PHILLIPS HOW MANY EVENTS DO YOU GET INVITED TO EACH WEEK?

HOW DO YOU CHOOSE WHICH EVENT TO ATTEND? I try to go to

I remember there was one week this past fall that I actually lost track. It was over 20 invitations. Not every week is like that – it’s a roller-coaster.

There are weeks that are extremely busy and then there are a handful of slow weeks that I am actually looking for events.

something that I think would interest the readers of the column or that they would like to go to. I see if the event fits in my schedule and which would make for good photos. I try to be fair, even though some people ask me again and again. I also choose based on the people requesting me – and if

they are really good at it – they can get me there. They know what I am looking for, and I know that they are good people to work with.

DO YOU HAVE A FAVOURITE AFFAIR TO GO TO? The Viennese Ball is a beautiful event because there are younger people there so you have that youthful injection. Everyone looks wonderful dressed in his or her finery. There’s live music and great food. This is a perfect social column event and it is one that is not bogged down by lots of speeches.

WHAT IS YOUR HOME DECORATING STYLE? I don’t go over the top because I have simple tastes. We are slowly building our artwork collection, but that is something you can only do over time. I like photography and have taken many photos of our children, which I then framed. I appreciate the items that remind me of my family.

DO YOU LIKE TO ENTERTAIN? My husband is an excellent cook and a very supportive partner. We are casual and laid-back, and both need our downtime from busy careers.

Having our friends and their children over, both here or at the chalet at Mont Ste-Marie during the winter, is how we entertain without fuss. We probably don’t do it enough, but when we do we are always glad we did.

WHAT IS NEXT FOR YOU IN YOUR CAREER? I enjoy the moment and I don’t know what I want to do next because I am happy, appreciative and grateful for this job. I haven’t found something that I would rather do.

There are a lot of organizations that I find very interesting, that I could be passionate about and that would be a good goal to work towards. But for now I am staying put.

WINTER 2014 ottawaathome.ca 17

HOMES Capital Colours

Entertaining

THE SENSES

BY ANDREW DOWNWARD PHOTO BY NICHOLAS DOWNWARD

I

especially enjoy entertaining during the winter. When cabin fever sets in, entertaining friends and family can really break up the long season. Come to think of it, winter is the only time of the year that I entertain exclusively indoors. Whether having a formal dinner or just entertaining friends, everything is done inside, or more precisely, in the kitchen and dining room.

For John and Nancy, entertaining family and friends always seemed to be a shuffle between their kitchen and adjacent dining room. Even though they had a sprawling great room, they just couldn’t seem to get their guests to budge. Eventually Nancy threw in the towel and accepted that if the dining room was where her guests wanted to be, she would make the space worthy of both fine dining and entertainment.

That’s when I got the call.

When I first took a look at the area, I was struck by its great lines and many interesting features. A large window overlooked the front yard, a curved wall wrapped around the dining room into the hallway and a large window nook peered over the front entrance. No wonder she couldn’t get her guests out of there!

Nancy and John wanted the space to be welcoming, but also eclectic with a variety of contrasting tones, textures and furniture. Nancy also wanted it to have a “wow factor”, something that would attract the eye and start 18 ottawaathome.ca WINTER 2014

a conversation. Colours and an accent wall would have to encourage socializing and comfort.

To kick things off, wallpaper was applied on the curved wall which led into the front hallway.

Using embossed wallpaper helped to distract the eye away from the curve and towards the paper’s texture. I often use textured paper if the walls are in rough shape or I am looking to add decorative details using colour. Paint and glaze can be applied to this type of wallpaper, and rubbing the paint/glaze off after it has been applied creates depth and colour variances. However, this time a soft green was selected as the perfect tone for encouraging social joining and a sense of belonging.

The accent wall was painted flat-latex black in order to absorb

andrewdownward.com

the outside/inside light, as well as ground the many different pieces and patterns present. Nancy, who is an accomplished artist in her own right, decided to create the “wow factor” by painting bold petals over the black using a metallic premixed glaze. Her freehand art not only added drama to the space but also created a centrepiece for conversation.

A custom-made dining table — round, of course — allows for easy conversation and ease of movement.

Family antiques and collectibles complete this unique space. Now on to the great room!

THE OTTAWA AT HOME

Address Book

— ADVERTISING FEATURE — WINTER 2014 ottawaathome.ca 19

The earth laughs in flowers —

RALPH WALDO EMERSON

Gourmet-to-go

CATERING

TAKE HOME

EPICURIA FINE FOOD STORE AND CATERING

EPICURIA FINE FOOD STORE AND CATERING

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Delicious seasonal menus for lunches on the go, family dinners, entertaining or heartfelt gifts.

Handcrafted Foods to Go, Every Meal, All Occasions.

PERIDOT 45

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Peridot 45 will cater parties of 45 people or less with unique cuisine, displayed on adorable miniature high quality recyclable serving dishes. Perfect for bite sized treats.

HOTELS CARTIER PLACE SUITE HOTEL

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Downtown near the Rideau Canal, spacious suites with kitchens, bedrooms and balconies. Romantic Suites with Jacuzzi, pool, whirlpool, sauna, fitness room, banquet facilities.

THYME & AGAIN CREATIVE CATERING AND TAKE HOME FOOD SHOP Freshness, quality, taste and commitment to exceptional customer service make Thyme & Again an award-winning caterer who continues to push the culinary envelope.

613.722.0093 thymeandagain.ca

TULIPS AND MAPLE – THE ART OF CATERING Tulips and Maple is Ottawa’s premiere catering company with over 22 years of creative culinary experience. You and your guests are sure to be delighted!

613.723.7103 tulipsandmaple.com

FOOD FUEL DINER

613.236.5000 suitedreams.com

FLORISTS TIVOLI FLORIST Providing exquisite, extraordinary and exciting floral designs, Tivoli Florist prides itself on bringing European style and elegance to the residences and special events of Ottawa.

613.729.6911 tivoliflorist.com

EVENT WORKSHOPS

For breakfast, lunch, or dinner, casual to complex, our experienced chefs create exceptional food for you to serve to your guests. Bakery on site.

JENNIFER’S FLYING COLOURS

613.745.1443 fueldiner.ca

613.558.4508 jennifersflyingcolours.com

20 20 ottawaathome.ca ottawaathome.ca WINTER WINTER 2014 2014

Watercolour workshops for all ages. Step-by-step instruction with professional-quality materials and finished art to take home. Birthday parties; team building; watercolours, food and wine; commissioned art

FLOWERS & EVENTS BLOOMFIELDS FLOWERS Beautiful Living Naturally.

Inspired floral design. Outstanding service. Gorgeous results.

613.230.6434 / 855.613.6434 bloomfields.ca

The Ottawa At Home Address Book is growing!

Party people get your business name recognized in the community by being mentioned.

Please contact karenm@ greatriver.ca

We don’t stop playing because we grow old;

No one looks back on life and

remembers the nights they got plenty of sleep — UNKNOWN

VENUES CALABOGIE PEAKS RESORT The ultimate family/event/ festival mountainside resort in eastern Ontario where year round activities provide limitless adventures and recreation on mountain, lake and land. Perfect memories at the Peaks.

1.800.669.4861 calabogie.com

CAMP FORTUNE Unique banquet hall and wedding venue in Gatineau Park. Meeting, conference and team-building services available, including zip lining! Full-service catering. 15 minutes from Ottawa.

819.827.1717 campfortune.com

KINKI RESTAURANT KINKI is the “in” place for exquisite sushi and Asian fusion cuisine. The menu offers a wide range of tantalizing selections KINKI is the spot.

613.789.7559 kinki.ca

MAMBO RESTAURANTE NUEVO LATINO Taking inspiration from the fiery and aromatic cuisine of Central -South America, MAMBO is big flavors, Salsa music, Mojitos and a wide array of Tasty Tapas.

613.562.2500 mambonuevolatino.com

NATIONAL ARTS CENTRE | CENTRE NATIONAL DES ARTS Ottawa’s premier wedding, meeting and event location!

4 spectacular rooms with panoramic views of the UNESCO Rideau Canal. Featuring the finest Canadian contemporary cuisine.

613.232.5713 http://nacmeetings.ca/en/

NEPEAN SPORTSPLEX Nepean Sportsplex is a multipurpose venue which is ready to host your next conference, banquet, wedding, party, or meeting. Plenty of free parking onsite!

613.580.2424 X 23055 http://ottawa.ca/sportsplex

RA CENTRE/RIDEAU TENNIS CLUB - EVENT & CONFERENCE SERVICES Keep it simple, unique and elegant at the RA Centre and Rideau Tennis Club.

Hosting: weddings, family/ children’s parties, banquets and fundraisers. Centrally located, complimentary parking.

Hostesses who entertain much must make up their parties as ministers make up their cabinets, on grounds other than personal liking — GEORGE ELIOT

we grow old because we stop playing.

613.733.5100 racentre.com

STONEFIELDS HERITAGE FARM Stonefields is a timeless and exclusive outdoor wedding venue located in Carleton Place.

We offer all-inclusive wedding packages to simplify your planning. Whatever your vision, we can make it happen.

613.253.3313 stonefieldsheritagefarm.ca

- GEORGE BERNARD SHAW WINTER WINTER 2014 2014 ottawaathome.ca ottawaathome.ca 21 21

Imagine a place where you will find virtually everything you’d like to have in your home – and captivating pieces that you could never have envisioned.

Remarkable design turns your likes and dislikes into a space you will love to come home to.

Luxe Home Interiors offers design services that transform rooms into the magnificent space you’ve been dreaming about.

Visit the Ottawa Home & Garden Show March 20th - 23rd to see the work of the designing women from Luxe Home Interiors on the décor stage.

Drab to fab

Ottawa At Home editor-in-chief Mary Taggart will show how your home can be taken from drab to fab with interactive décor sessions featuring furnishings and accessories from Luxe. ottawahomeshow.com for dates and times.

1677 Carling Ave, Ottawa 613.729.2355 | luxeottawa.com Monday to Wednesday 10:00 am to 5:30 pm Thursday 10:00 am to 8:00 pm Fri & Sat 10:00 am to 5:30 pm, Sunday Noon to 5:00 pm 22 ottawaathome.ca WINTER 2014

LIVING InStyle

LADIES WHO LUNCH

and meaningful events WRITTEN BY ALEXIA NAIDOO PHOTOGRAPHY BY MARK HOLLERON

I

t’s not easy to catch up with Catherine Landry. In the sparkling National Arts Centre, filled with women dressed to the nines and smart staff serving champagne and hors d’oeuvres, she runs past with an armload of door prizes.

Like all great event planners, she is ensuring every detail of Ladies Who Lunch is perfect. At this business networking event for women, which Catherine spearheaded in Ottawa, she moves faster than everyone else in the room because she’s the only one wearing sneakers.

With her energy and focus, it’s clear that Catherine takes her work seriously. And the event has an impressive lineup of speakers, including Janice McDonald, named one of the top 100 businesswomen in Canada by the Women’s Executive Network, and Mary Taggart, editor-inchief of Ottawa at Home magazine.

Laureen Harper, the prime minister’s wife, was also scheduled to speak but had to cancel at the last minute to attend a state funeral abroad.

“Sometimes it’s difficult for people to ‘get it’ but I think people really ‘get’ Ladies Who Lunch,” says Catherine.

“It’s always sold out. It’s packed with people who are movers and shakers.”

But more importantly, she says, it’s full of people who want to do something positive in the community.

Not the typical event planner in a business suit and pumps, Catherine has nevertheless made a name for herself as an organizer of premier events as well as a devoted supporter of charitable causes. Whether it’s feeding the homeless, raising money for the Ottawa Heart Institute or helping animals, she always rallies the community around helping others.

“I just figured out a long time ago that whatever you do, it’s important to do good, to be kind, and to go forward with an open heart.

And never expect anything in return – that’s the secret of it all.” — CATHERINE LANDRY

ABOVE: CATHERINE LANDRY IN ACTION AT THE RECENT LADIES WHO LUNCH EVENT.

Dressed in what she later describes as her signature Catherine Landry outfit – hoop earrings, a Tupac T-shirt, leggings, and Converse shoes – she seems at home working a crowd.

“I’ve tried to dress up and I can’t do it. It was a disaster. I’ve tried wearing makeup and it was a disaster,” she says. But the typical Ottawa crowd doesn’t seem to mind WINTER 2014 ottawaathome.ca 23

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and even gave Catherine a standing ovation at an event when she stood up and announced: “This is me, and I hope you can accept who I am!”

In addition to being CEO of Cherry Pie Events, which specializes in helping women in business, Catherine also does marketing and creative work for Big Rig Brewery and Restaurant, as well as the radio station Hot 89.9.

Crediting a strong work ethic from the age of 14 as the key to her success, Catherine believes that working from a young age “formulates your backbone.” She originally wanted a career in the mental health field and pursued studies at Algonquin College. After working in residences and hospitals, including a youth suicide prevention program at CHEO, her interest in helping people eventually led to fundraising and event planning.

During the Ladies Who Lunch event, Catherine organized attendees to write cards to volunteers at the Ottawa Humane Society and give donations to the charity. “You’ve got to pay it forward,” she says. “The volunteers are going to open the envelopes and there’s going to be money for the animals and all those kind words.”

Visibly moved, Catherine adds, “I can’t even talk about it, because it’s too close to my heart.” Wearing her heart on her sleeve is a big part of her unique style statement and her enthusiasm is infectious.

“I always like to do something different. I’m still getting emails from people saying they couldn’t believe the feeling in the room – that it was like being at Ellen and Oprah at the same time,” says Catherine, who is on a mission to get people to feel more and actually do something about it!

At the end of the lunch, she starts planning the next event and encouraging everyone to give up fancy coffee for a few weeks and fund dinner for a hungry family. “I just figured out a long time ago that whatever you do, it’s important to do good, to be kind, and to go forward with an open heart. And never expect anything in return – that’s the secret of it all.”

LIVING Entertaining FLOWING CONVERSAT I

ON

Try to keep th e centrepiece lower than 16 inches to av oid distractio n from table conversa tion. — Elizabet owne h Yo r, Flowers Talk

.

ung,

DRESS IT UP

Transition your work dress by adding a statement necklace and voila, you’re ready to party!

SCENTSfore your N O M M O C y be ance rs the da

e e a ch Buy flow they hav t a away th o s re. Stay fo dinner e b le tt at will p a li grant th a to open u fr o to thing e food, from any h the smell of th Talk wit , Flowers compete eth Young b za li E — lies. such as li

GET TIPSY PEACH BELLINI 2 oz peach nectar 1 tsp fresh lemon juice 1 oz peach schnapps 3 oz chilled Prosecco 1/2 cup crushed ice

— Lee Ann Lacroix, osolee.ca

CREATING S OCCASION ER B M E M E R O T RESEARCHED

GGART

BY MARY TA

Mix first four ingredients in chilled glass, add crushed ice, then Prosecco, divide into two flutes or martini glasses.

SHAKEN AND STIRRED Shake up the guest list by inviting a mix of people from varying aspects of your life, but play the good host or hostess by ensuring everyone meets and mingles.

— Lynne Greenwood, oxygenevents.ca

SET THE TONE

Start the party with Arcade Fire’s Reflektor. Move into some Michael Bublé, uplifting music that has the feel of Sinatra, but with a modern twist. Finish with foreverly, a lovely recreation of a classic Everly Brothers album that suits an after dinner mood. If guests linger a little longer, grab an old school essential like Van Morrison’s Astral Weeks or Neil Young’s 1972 release, Harvest. — Janice McDonald, co-owner, CD Warehouse

GUESTS

FOR HIRE Add a tou ch of the u nexpected by bringin g in a sur prise guest! Hir ea impersona celebrity tor and ha ve them arrive mid -party to p erform for an hou r.

WINTER 2014 ottawaathome.ca 25

LIVING My Way “My message with kids is about really getting involved in high school and in your community, because you never know what’s going to happen later on in life and what interests you’re going to spark.” — CAMERON HUGHES

CAMERON IMMERSES HIMSELF IN THE CROWD AT A SENS GAME

HIP HIP HOORAY! Celebrating Gold Medal Moments WRITTEN BY ALEXIA NAIDOO

S

ometimes being a little crazy can take you a long way!

That’s true for Cameron Hughes. The dancing, yelling, T-shirt-throwing, crowd-pumping guy has all the energy of an ‘80s rock star – without the choreography. And people love him. He’s a wild man with a big heart, and his enthusiasm spreads through every crowd he’s in.

Cameron, who gets people clapping, dancing and cheering at venues across North America and abroad, says: “I call myself a spark.

My goal is to get that six-year-old kid waving a T-shirt over his head and the whole section going crazy.”

Or he might target a young couple that’s “too cool for school” or an 80-year-old grandmother to get into the action during one of his “magical 26 ottawaathome.ca WINTER 2014

moments” with the crowd.

His first magical moment came on a snowy night in 1994. Cameron was at an Ottawa Senators’ game at the Civic Centre. It was the middle of the third period, Ottawa was losing and the audience sat gloomily. That’s when he decided to wake things up, by getting out of his seat to dance to Sister Sledge’s We Are Family in his now-famous Super Fan style.

Ten thousand people turned around and stared at him. Even his buddy sitting next to him said, “What ARE you doing?” But the fans started clapping along and soon the crowd was “going nuts.”

The next day, Cameron was back at his $6-an-hour job maintaining a local rink when he opened the Ottawa Sun sports section to discover himself on the front page. Then a representative from the Senators called – they wanted him back. It was the beginning of Cameron’s career as a professional fan.

Born and raised in Ottawa, Cameron credits his high school years at Lisgar Collegiate for his ability to find the silver lining on the sidelines. Year after year, he tried out for the basketball team – and every year he got cut while his best friend made it. “Instead of sulking,” he says, “I went and cheered him on and the rest of the team.”

Those years were a defining time in Cameron’s life. Sadly, with his mother dying of cancer and left wondering what to do with his life, he had a “let’s go for it” moment.

Twenty years later, while not following a solid plan, Cameron has a successful career travelling across North America and internationally as a sports entertainer, TV host, and motivational speaker.

One of his highlights was being hired by the 2010 Vancouver Olympic Committee for various events, including the Canada-U.S. gold-medal hockey game. He was driving down a street in L.A. when he got the call. “I started crying because every flight I’ve

been on, every motel in the middle of nowhere, every time I’ve been alone . . . all those tough moments of rejection paid off,” says Cameron. “It was my gold medal moment.”

Every event for Cameron is different, depending on the crowd. At the US Open tennis tournament, he was on the stage with 25,000 people and won over the fans and players, even having a dance-off with tennis star Novak Djokovic. He also spends time pumping up eventgoers for corporations such as Pepsi and CocaCola or speaking to community and school groups.

“My message with kids is about really getting involved in high school and in your community, because you never know what’s going to happen later on in life and what interests you’re going to spark.” Cameron challenges them to chase their dreams, no matter what obstacles they encounter, adding that people didn’t always “get him” but the key is to “keep showing up.”

His unique work and personal charm recently won over ABC television host Katie Couric, who saw his tape. Believing that she thought he was crazy and didn’t know what to do with him, Cameron came up with the Challenge for Change concept for her show, in which he’d go to several cities and motivate each community to pull off a major goal within 24 hours. In Phoenix, they got 1.5 million meals donated to the food bank, and in Denver they collected 8,000 coats.

While he loves the travel and excitement of his job, Cameron claims he will always be an Ottawa boy. “If I made a list of the top 10 events of my career, two of them would be in Ottawa: the first time I got up, and when the Senators called me back for their 20th anniversary year. I was so touched by that.

There’s no greater feeling than being introduced in your hometown and putting the jersey on.”

Cameron admits he’s got a pretty cool day job. “I didn’t set out to do this – I didn’t know this was going to happen. I went to high school and was just another kid, and I’m still just another kid from Ottawa.”

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®

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WINTER 2014 ottawaathome.ca 27

LIVING Profiles

JEAN-SÉBASTIEN SAIA, EDELWEISS

HIT THE SLOPES

The options are aplenty!

WRITTEN BY MARY TAGGART PHOTOGRAPHY BY MARK HOLLERON

O

ne of the best things about living in Ottawa is its proximity to Quebec and the breath of fresh air it breathes into the local lifestyle of embracing winter activities.

Find mountains of fun with locally owned and operated ski hills that feature hands-on operators taking full advantage of every inch of snow, along with a hearty après-ski life.

CAMP FORTUNE Brothers Bob and Peter Sudermann own Camp Fortune in Chelsea, Que. Just a 15-minute drive from Ottawa, Fortune has 23 runs, seven lifts, including four quads and a triple chair, as well as 28 ottawaathome.ca WINTER 2014

BOB SUDERMANN, CAMP FORTUNE

two surface lifts. There are 12 lit runs for night skiing and boarding. The ski resort also boasts a terrain park with 12 hits that include rails, boxes and a wall.

Find seniors on the slopes weekday mornings and busloads of students later in the day, while evenings attract adult skiers and weekends find the hill busy with families. Ski enthusiasts in the capital know that Heggtveit, named after Olympic gold medallist Anne Heggtveit, is a Camp Fortune rite of passage for the expert skier.

EDELWEISS Less than 40 minutes from Ottawa, Edelweiss is known for its snow parks, expert runs and high-speed lift. There is a youthful vibe to the hill with steep expert trails attracting students and younger adults at night, while families gather at the hill on the weekends. Both skiers and snowboarders embrace the 20 trails, with three quad chairs and two carpetstyle lifts, two snow parks and an eight-trail tubing section.

Edelweiss is owned by MSSI, a company started by two pioneers of the ski industry, Louis Dufour and Jacques G. Hébert, who co- founded of Mont Saint-Sauveur. Daily operations, meanwhile, are entrusted to outdoor enthusiast Jean-Sébastien Saia to run the daily operations.

GETTING TO KNOW JEAN- SÉBASTIEN SAIA: General manager at Ski Edelweiss.

HOW LONG HAVE YOU BEEN WITH THE SKI HILL AND WHAT DRIVES YOUR PASSION FOR SKIING? I have been running the facility for the past six seasons and have been in the industry for 20 years.

What makes every day exciting is seeing the results of our team’s efforts through the screams of joy and the smiles on skiers’ faces as they slide on the perfectly groomed white snow that was prepared since the first fall frosts. I was born on skis in the Laurentians and have been a winter lover since as long as I remember.

BOARDER OR SKIER? Both, but ski 90 per cent of the time.

RICK HUNTER, MONT CASCADES

WHICH IS YOUR FAVOURITE RUN? Strief.

WHERE IS YOUR FAVOURITE PLACE TO SKI IN THE WORLD? I really enjoy the Canadian Rockies and the quality of the snow in the West.

WHERE ARE PEOPLE LIKELY TO FIND YOU OFF THE SKI HILL? I ride my motorcycle to remote areas in the summer and enjoy being on the water as often as I can.

MONT CASCADES There is a soulful feeling to Cascades that clearly devotes itself to the fun side of outdoor activity. Vivacious owner Rick Hunter purchased Mont Cascades in 1990 and hints at further

expansion for the area. The hill is open seven days and nights of the week with four beginner runs, 11 intermediate, four expert and one double-diamond run.

Diversity is a strong feature of this resort, which prides itself on its snow park and event-filled, night-skiing activities to offer a little more for fun seekers. To help beginners turn into experts, the ski school starts with a one-on-one tots program for three to six-year-olds. And, to keep the fun going long after the snow has melted, the Mont Cascades summer water park is world-class.

GETTING TO KNOW RICK HUNTER: Owner of Mont Cascades, president and CEO of ProSlide Technology Inc. WINTER 2014 ottawaathome.ca 29

MONT STE-MARIE

HOW LONG HAVE YOU BEEN WITH THE SKI HILL AND WHAT DRIVES YOUR PASSION FOR SKIING? Competitive ski racing has been in the blood for over 50 years, after I was a Canadian National Ski Team member from 1969 to 1974, and professional dual slalom ski racing after that.

ARE YOU A BOARDER OR SKIER? Skier.

WHICH IS YOUR FAVOURITE RUN? Exhibition, on the east side of Mont Cascades. The Roca Jack in Portillo, Chile.

WHERE IS YOUR FAVOURITE PLACE TO SKI IN THE WORLD? Mont Cascades and Whistler Blackcomb.

WHERE ARE PEOPLE LIKELY TO FIND YOU OFF THE SKI HILL? Watersliding!

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Technology Inc., designs, develops and delivers water rides for water parks in over 40 countries around the world, (including Walt Disney World, Six Flags, Cedar Fair, Wet’n Wild water parks in the USA, Brazil and Australia).

MONT STE-MARIE With two high-speed chairlifts, a beginner lift and 21 runs to service two of the highest peaks between the Laurentians and the Rockies, Mont Ste-Marie (MSM) has something for all types of skiers and boarders. MSM is owned by Bob Sudermann and is the closet thing to a resort that the region has.

With après-ski being just as important as the skiing life, many make their way to the hill with the car packed for a weekend adventure. The first stop is often to greet friends at the famous Friday Pizza Night, a tradition that started years ago and became

DAVE SAUNDERS, VORLAGE

so popular that it moved from a small chalet to the main lodge.

Today, it’s evolved into much more than pizza – with wine, beer and a full menu to help kick-start a characteristic Canadian weekend.

GETTING TO KNOW BOB SUDERMANN: Owner of MSM (acquired MSM from Intrawest in 2002 and Camp Fortune in 1994); co-owner at CF; general partner & co-owner at Mount Norquay.

its reputation for excellent ski conditions. Boarders and skiers are drawn to the hill for a laidback, friendly feeling that allows parents to be comfortable sending their kids up the hill, knowing that the bottom of the run can be viewed from the main lodge – and that there’s is no other side of the mountain on which to lose them.

GETTING TO KNOW DAVE SAUNDERS: president-owner at Vorlage.

WHEN DID YOU START SKIING AND WHAT DRIVES YOUR PASSION FOR THE SPORT? I have skied my entire

Après-ski

ARE YOU A BOARDER OR SKIER? Skier.

Heading out from Camp Fortune?

Stop in at the Une Boulangerie dans un Village, 242 Old Chelsea Rd., where you will not only find scrumptious baking, but hearty sandwiches too. Head a little further down the road and stop in at Les Saisons Café, 232 Old Chelsea Rd., for a special coffee, treat or lunch.

life. My father was German and did not like hockey, so he got me coached and became interested in into skiing in the flattest place in the operations side of a ski area. the world . . . Manitoba. My first ski I studied business administration experience was on a snow bank, and ski area management and followed by behind a car at our worked at Fairmont Hot Springs, cottage on Lake Winnipeg and WAKEFIELD B.C.,BAKERY before becoming involved the banks of the Red River at the with my family’s business at Winnipeg Ski Club. It is great to be Vorlage for 33 years – fullable to be making a living at this time. The fact my uncle was a sport. The only downside is that I mechanical pioneer building lifts can’t skate. for the ski industry sparked my interest in the operations side of the business.

BOARDER OR SKIER? Mainly skier, but can do both.

WHICH IS YOUR FAVOURITE RUN? All of them at MSM and Heggtveit at Fortune.

WHERE IS YOUR FAVOURITE PLACE TO SKI IN THE WORLD? Aspen.

WHICH IS YOUR FAVOURITE RUN? Lookout, for the rolling feel

WHERE IS YOUR FAVOURITE PLACE TO SKI IN THE WORLD? Other than Vorlage, Big

deals, ski racing, and kitesurfing.

I kitesurf all summer at my place on Lake Winnipeg or on Lake of the Woods, Ont.

White – when it snows, it snows!

Find this family-friendly hill in Wakefield, Que. where the 17 well-groomed runs feel the love of its very hands-on owner, Dave Saunders. He can often be spotted running the grooming equipment to ensure that Vorlage maintains

Some of the many perks of the Outaouais region are the quaint villages scattered throughout for après-ski activity. Both Wakefield and Chelsea offer some delicious stops along your way home from the hills. The Wakefield Bakery, 813 Riverside, is perfect for picking up a loaf of fresh bread, a hot beverage and baked goods for the ride.

Have a gluten allergy? No worries, they have something for you too! Find Aries Café a little further down the road — it’s owned by the same people, so you know the desserts will be delicious!

and view of the Gatineau River and Wakefield. Chien Chaud for the last steep pitch.

WHERE ARE PEOPLE LIKELY TO FIND YOU OFF THE SKI HILL? My interests are business

VORLAGE

LES SAISONS CAFÉ

HOW LONG HAVE YOU BEEN WITH VORLAGE AND WHAT DRIVES YOUR PASSION FOR SKIING? As a youth I raced,

WHERE ARE PEOPLE LIKELY TO FIND YOU OFF THE SKI HILL? Being a hands-on owneroperator is demanding, so I try to get time to myself. My interest for the business lies in the future.

With the Highway 5 expansion, property development is in the works. Off season: Golf, biking/ hiking the property of Vorlage to enjoy local wildlife–deer, bear, wolves, hawks etc.

WAKEFIELD BAKERY

UNE BOULANGERIE DANS UN VILLAGE

WINTER 2014 ottawaathome.ca 31

HOMES

DESIGN

LIVING

SHOPPING

A CLOSER LOOK INSIDE

FOOD

HOME Designer at Home/Work While the yard has an elegant charm, there are many practicalities incorporated with an irrigation system that ensures plant health. The use of containers within the design maintains a balanced ratio of hard to soft surfaces and keeps maintenance low.

— JOHN SZCZEPANIAK

www.ottawaathome.ca $3.99

FALL 2013

BEYOND THE CLOSET WITH STYLE GURU ERICA WARK HIGH

LOW

FACING PAGE: Teak chaise lounge, Hauser; THIS PAGE: Coco the Golden Doodle finds a shady spot by the pool; pool and spa by DX pools; Bassi Construction created the outdoor kitchen; flowers cut from the garden enhance exterior décor.

CUSTOM DESIGN

H

GARDEN VARIETY

APPLIANCES

WITH INDIVIDUALITY WRITTEN BY MARY TAGGART

PHOTOGRAPHY BY MARK HOLLERON

e is considered to be one of Ottawa’s top landscape architects, and genuine passion for his work is likely the root of John Szczepaniak’s well-earned reputation.

With a clear affection for the natural world, John shares his own garden with Ottawa At Home as well as a grand client project that showcases his ability to create unique landscape solutions that work for each individual setting.

BEFORE

SPRING 2013 ottawaathome.ca 9

8 ottawaathome.ca SPRING 2013

HIGH

HOME Renovations

SOLID SURFACE

Seaside summer AT THE LAKE

HIGH & LOW

The words “This is the Life” hang on the wall of a beautiful new summer home in the Rideau Lakes.

And it certainly is for the owners who have built an idyllic retreat on a private island that has been a summer haven for generations of their Ottawa family.

THIS PAGE, CLOCKWISE: A round dining table is perfect for lively conversation; nautical touches; seaside pink in a little girls room; the window wall system lets porch doors open and close as weather requires.

“The folding and sliding glass doors that go from the kitchen and dining area to the screened porch are awesome. It makes the space feel like one big room.”

Saving and splurging tips from the nursery to the kitchen PAINT & WALLPAPER TRENDS

on the island over the years, and is credited with being able to read the minds of his clients. In return, he praises the meticulous thought that went into the project and mentions a few excellent features that particularly impress him.

“The folding and sliding glass doors that go from the kitchen and dining area to the screened porch are awesome. It makes the space feel like one big room.” John adds that the stone fireplace and the Weatherwall system in the porch are clever touches that are perfect for

NATURE’S PALETTE NAVY & TAN COMBINE FOR A CLASSIC COASTAL COLOUR SCHEME

cool evenings and extend the use of the room.

EASY INDOOR TO OUTDOOR LIVING To call the vast screened-in room a porch is a little misleading. It functions as a stylish, all-season great room with an A-frame ceiling, slate flooring and lower walls lined with cedar shingles to mimic the exterior finish. The Weatherwall system consists of panels that close over the screened windows to protect against wet, cold and windy conditions.

14 ottawaathome.ca SUMMER 2013

SWEET INDULGENCES DESSERTS TO SUIT EVERY TASTE BRIAN TOBIN’S HOSPICE SUPPORT

12 ottawaathome.ca SUMMER 2013

HOME InStyle “Style is uniquely transcendent. From fashion to home décor, it’s not about the pieces themselves, but the way it’s put together.”

— ERICA WARK

Bringing Ottawa to your home Whether you are a seasoned Ottawan or new to the city, we offer the latest and greatest of what Ottawa has to offer for your home, your palate and your lifestyle.

HOME Feature of an interior designer at home;

A MODEL

condo

WRITTEN BY KELLI CATANA PHOTOGRAPHY BY MARK HOLLERON

A

s a former model turned fashion journalist and stylist, Erica Wark knows what looks good. And the Erica Wark brand is proof of her success.

Two years ago, she decided to pursue her passion for fashion, quit her day job and focus on her own business.

And she hasn’t looked back! In addition to being the fashion expert regularly featured on the daytime talk show Steven and Chris, and becoming the face of St. Laurent Centre, Erica is now being recognized nationwide as a fashion contributor for ET Canada.

BRINGING WORK HOME THIS PAGE: THE DEN SERVES AS ERICA’S HOME OFFICE FACING PAGE: A GLASS OF WINE AT THE END OF THE DAY IS A GREAT WAY FOR THE BUSY COUPLE TO RECONNECT; COREY’S EXPERTISE HELPED TO STRIKE A BALANCE OF UPGRADES AND STANDARD FINISHES IN THE SLICK LAURYSEN KITCHEN.

FALL 2013 ottawaathome.ca 33

FOOD Food Thoughts

FOOD Dining Out chèvre arugula carmalized onion pancetta buffalo mozarella

(added after cooking)

cheddar cheese

fig

Mary

chorizo

pancetta spinach

Korey braised red cabbage

with Paula Roy; Food Thoughts with Korey Kealey. of Ottawa’s most interesting people; must read columnists.

> AUNTIE

pancetta

balsamic reduction

LIVING Must Haves; Giving Back; profiles

OAH TEAM PIZZA

basil

AUNTIE LOO’S TREATS

“Ottawa is a very intimate town in many ways and it is exciting to think that our baked goods are a part of so many celebrations. I love that.” — MANDI LOO

mushrooms

Mark

Hitting the

Casual

SWEET SPOT(S)

GOURMET CREATED BY KOREY KEALEY

WRITTEN BY PAULA ROY • PHOTOGRAPHY BY MARK HOLLERON

W

PHOTOGRAPHY BY MARK HOLLERON

T

he best parties happen effortlessly where the food is deliciously centered on free-flowing conversations with laughter and good friends. Make your next gathering a gourmet pizza night set up in do-it-yourself style. While the concept is simple this party is anything but basic. Toppings are gourmet with nothing but the freshest and finest ingredients being offered up for guests to play with.

KOREY’S TIP Use naan bread as a base

hether casual or formal, it can be a lot of work to put together a menu for a dinner party.

After planning décor, drinks, appetizers, mains and music, dessert can sometimes become a distant afterthought. The simple solution? Visit one of Ottawa’s many fabulous bakeries and pick up an impressive dessert. Ottawa at Home visited three local bakers to gather their thoughts on sweet endings.

48 ottawaathome.ca FALL 2013

38 ottawaathome.ca WINTER 2014

Click subscribe@obj.ca to subscribe today for under $20 32 ottawaathome.ca WINTER 2014

had their roles when it came to decorating their new condo. Erica is quick to point out that although they had equal input on the design of their new home, they each have their own strengths. Corey works in his family’s business, Laurysen Kitchens, and was hands-on in the structural aspects of the design, while Erica took the lead in the decorating and styling.

However, they worked together to make sure that every decision had an outcome on which they could both agree on. Even though Corey’s strengths are in the details

32 ottawaathome.ca FALL 2013

great design tips from the experts; Capital Colours and more.

FOOD Ottawa’s culinary experts; Fresh Bites

Erica’s stylish touch has made an impact on the décor of the new condo she shares with longtime boyfriend, Corey Laurysen. The pair met and grew up in Carp and infused some rustic charm from their roots into the slick downtown condo. Their home serves as Erica’s office, so hints of fashion are found throughout, with the terrace serving as a go-to spot for photo shoots, as well as rolling racks at the ready to showcase the latest fashions.

The couple, who have been together for over 12 years, both

LOO’S TREATS

One of the biggest dessert dilemmas can be accommodating dietary preferences. As local vegans have long known, there is an easy answer: Auntie Loo’s Treats. Baker extraordinaire Amanda “Mandi Loo” Lunan, who has been called the mad scientist of vegan baking, has been sharing her passion for perfection for nine years. Now she’s supplying her delectable goodies to Farm Boy stores along with various other retail outlets, and the small Centretown shop is moving to a larger downtown location this fall.

Visiting her shop – the first vegan bakery in eastern Ontario – is like a trip to a sugary wonderland. Staff whip up at least two custom-ordered birthday cakes each day, along with scores of other treats.

Offerings include squares, cupcakes, whoopie pies, icecream cakes and more.

“We have loads of flavours for cakes and cupcakes from which to choose,” says Mandi Loo, “including banana split, lavender-vanilla, chocolatepeanut butter and pumpkin spice, to name but a few.” Their s’mores whoopie pies fly off the shelves, as do their sinfully sweet and tasty Nanaimo bars.

One of Auntie Loo’s most decadent treats is a chocolatecoffee cake filled with dulce de leche sauce and topped with dulce de leche icing.

Most items are available in gluten-free versions. Specialty cakes are as inventive as they are delicious. Given that 80 per cent of Auntie Loo’s customers are not vegans, it’s obvious that taste trumps all at this delightful little bakery where customers quickly become friends. As Mandi Loo observes, “Ottawa is a very intimate town in many ways and it is exciting to think that our baked goods are a part of so many celebrations. I love that.”

HOMES New & Notable < SPICE UP YOUR LIFE

Food blogger Jodi Samis has sourced a wide selection of bulk and pre-packaged herbs and spices from around the world in preparation for the opening of her new store, Cardamom and Cloves. She also plans to provide custom blends of rubs and spice mixes. Most importantly, customers will benefit from knowledgeable service about the origin of herbs and spices, and their proper storage and use. Cardamon and Cloves is scheduled to open in early February in Little Italy at 440 Preston St.

What’s new Something fishy, a little spicy and right on trend — we’ve found a few things you should know about!

Know about something new & notable?

Contact us: editor@ottawaathome.ca.

WRITTEN BY SANDY CONNELL IMAGES SUPPLIED

< DESIGNED ON INNOVATION

Elite Draperies & Home Decorating has relocated to an impressive 7,000 sq ft showroom with attached workroom at 148 Colonnade Rd. From custom draperies and window coverings, motorized and manual window shades and blinds, to designer fabrics, custom furniture and upholstery, and designer wall coverings, long-standing clients can count on the same service they have known for 50 years and much more.

Owners Greg and Mary Birtch take pride in the expanded space April 5 and 6: to showcase the latest trends The 20th Annual in home décor.

Spring Ottawa

Save The Date!

PHOTO BY MARK HOLLERON

Antique Show will be at the Fieldhouse at Carleton University Fieldhouse.

NATURAL WONDERS >

The Canadian Museum of Nature is a family favourite with educational and interactive displays showcasing the natural world around us.

Several new and exciting exhibits are scheduled for 2014. Frogs — A Chorus of Colours, is an impressive collection of live frogs, displayed in beautiful mini-habitats, captivating adults and kids alike. X-rays of Arctic Fish is a visually stunning exhibition of backlit images that reveal the intricate bone structure of fish found in the icy waters of Canada’s Arctic regions. The museum will shine later in the spring with the Creatures of Light: Nature’s Bioluminescence exhibition. Shown for the first time in Canada, this brilliant exhibition is all about amazing organisms that produce their own light. The Canadian Museum of Nature is located at 240 McLeod St.

WINTER 2014 ottawaathome.ca 33

HOMES

DESIGN

LIVING

SHOPPING

FOOD

MORE THAN MEETS THE PAGE

Ottawaathome.ca Bonus features, recipes, decorating blogs,

Like us on Facebook Connect with us on twitter @ottawaathomemag

community happenings and inspirational video.

EASTER SEALS FUNDRAISER

OTTAWA AT HOME CONNECTS WITH THE COMMUNITY EXPERT APPEARANCES Food editor Paula Roy is constantly cooking; follow her blog constantlycooking. wordpress.com for recipes and stay up-todate with what’s happening in Ottawa’s food scene.

Paula makes appearances on local television and has been spotted cooking in some of Ottawa’s finest kitchens for charity!

Twitter @paulajroy

Look for regular appearances from food contributor Korey Kealey on CTV Morning Live, Rogers Daytime Ottawa and other national media outlets as she promotes healthy eating and inspires with simple tips and recipes. Twitter @foodthought

COMMUNITY INVOLVEMENT Beauty contributor Melissa Shabinsky co-founded Fairy Godmother Ottawa.

She is an executive committee member for the Ottawa Regional Cancer Foundation’s Bust-A-Move. @melshabinsky

10

Editor-in- Chief Mary Taggart hosts/ MC’s several events throughout the year.

She is on the CHEO foundation board and is involved with Easter Seals Ottawa’s Dancing with the Stars. She is a participant in Ottawa Regional Cancer Foundation’s Bust-A-Move fundraiser. @ottawaathomemag

Giving Back contributor Catherine Clark is involved with many charitable organizations in Ottawa and throughout Canada. @catherinejclark

WE’RE CELEBRATING

TURNS 10 JUNE 2014!

34 34 ottawaathome.ca ottawaathome.ca WINTER WINTER2014 2013

Watch for anniversary updates at ottawaathome.ca and on our facebook page.

Find past covers, features and meet the people who have made Ottawa At Home happen from the beginning.

Celebrate our growth and success!

Mention this ad for a 10% discount on new subscriptions. ottawaathome.ca for details.

LIVING Giving Back

“People struggle to make their way in life, but they don’t have to struggle so hard. If we can provide them with the information they need, we can make their lives much easier.” — JOANNE ROBINSON

KNOWLEDGE is power WRITTEN BY CATHERINE CLARK

J

oanne Robinson is one of those people for whom community involvement is an inherited genetic trait.

The daughter of Jamaican immigrants to Canada, Joanne saw from an early age the importance of extending a helping hand to those in need – even if they were just in need of a good chat.

“As one of the first black couples here in the 1950s, my parents always had our door open to anyone who came, no matter who they were or what time they arrived,” remembers Joanne fondly. But it wasn’t until her father fell ill that Joanne became an active member of the city outside her door.

“My dad’s illness

thrust me into the community,” she recalls. “When he was sick, I realized that a lot of the older members of our community were very self-reliant, and didn’t look at ways they could get the medical or in-home help they needed from other groups.”

In fact, Joanne and her family, like many in their community, were totally unaware of the resources available to them from local and provincial agencies.

Joanne set out to change that. She joined the Jamaican Ottawa Community Association and began putting together a database of services available to families coping with medical challenges.

“People struggle to make their

way in life, but they don’t have to struggle so hard,” she emphasizes. “If we can provide them with the information they need, we can make their lives much easier.”

Over the years, Joanne has helped numerous charitable organizations in our city, but she is particularly proud of her work with Black History Ottawa.

February is Black History Month in North America and Joanne delights in celebrating Ottawa’s vibrant black community.

“Many of our seniors came here as domestics, and went on to become doctors, lawyers and politicians,” she notes proudly. “While I became involved with Black History Ottawa so that I could learn more about our history in the city, I also like to promote what we can do together in the future,” she says.

From providing resources to

celebrating achievements, Joanne Robinson has come to stand as a pillar of Ottawa’s black community, yet her approach remains simple: “Learn what you can, and share what you know,” she concludes. “For me, happiness is when I can help someone and learn something new at the same time.”

Given how many people she has helped along the way, Joanne Robinson must

be a very happy person indeed.

Catherine Clark is the host of Beyond Politics on CPAC. Follow her on twitter @ catherinejclark

Catherine Clark, COMMUNITY VOICE

WINTER 2014 ottawaathome.ca 35

East – June 17th West – June 18th Central – June 19th

36 ottawaathome.ca WINTER 2014

LIVING Corks & Forks

DRINKS RULE! WRITTEN BY DEBBIE TRENHOLM, ACCREDITED SOMMELIER & PRESIDENT, SAVVY COMPANY

H

osting a gathering of any kind – dinner party, potluck or cocktails – can be hectic and unnerving, even for the most prepared host.

Calling in the caterer takes the weight off, but part of the fun is planning the menu and cooking for your guests, so go casual on the food and focus on the drinks!

TIPS FOR A WINE FILLED EVENING: •

•

•

•

Pop the corks! Greet your guests with a glass of bubbly – it is a great way to kick off the evening.

Italian Prosecco or Spanish Cava are surefire bets for sparkling wines priced under $20.

The 30-70 rule – Buy 30 per cent white wine and the rest red wines, especially in the winter when it is natural to want a glass of heavier wine.

Chill your wine in the snow! No need for bags of ice when there is lots of snow around. Shovel the white stuff into a wine bucket or place bottles in the snowbank at the front door or on a back deck.

Have a mini wine tasting. Give each guest or set each

place at the table with two or three wineglasses and a sampling (2 oz) of different wines in each. Throughout the evening ask your guests which wine they think is best with the food.

Guaranteed that this will become a lively conversation.

WINE & FOOD PAIRING 101 Stay close to your wine’s roots. Wines are always best matched with foods from the regions where they are made. Uncork a bottle of wine from Italy with Italian cuisine — after all, both the wine and food from this country were meant to go together. The same goes for French, German, Spanish and Canadian fare too.

White or red? Toss out the idea to matching your wine with the meat. Fish, chicken or meat is the canvas; what matters most is flavour.

Choose the spices, marinade or sauce and then the wine that will make your meal sing.

GETTING SPICY If you’re tucking into an Indian curry, Thai dish or Mexican dinner, look to a hard-to-pronounce white – uncork a bottle of Gewürztraminer.

The light and naturally sweet wine will play

with the exotic spices and ingredients that will add the “wow factor” to your meal.

SALAD - GO BONE-DRY Think dry and crisp when matching greens. The acidity of the vinegar in the dressing can play havoc with the wine, making it taste more acidic or ‘“tinny.” Pinot Grigio from Italy or Sauvignon Blanc from New Zealand are always safe bets.

GRILLED FISH - SMELL THE FLOWERS & ROSES With grilled fish you can swing both ways by serving a glass of a medium-bodied floral white wine like Viognier (pronounced vee-ohNYAH) that complements the flavours of the fish, or a light-bodied red wine such as Gamay or Pinot Noir – one that has notes of red roses – to amplify the charred flavours.

HEAVIER MEATS – NEED HEAT & SMOKE Warm spice (think cinnamon and cloves), smoke and plum aromas and tastes in a red wine go superbly with the marinade on lamb chops, saucy spareribs or a herbencrusted roast beef.

Add to your shopping list a bottle of Carmenère from Chile (pronounced car-men-EHR) or a red Zinfandel from California.

Looking for a shopping list of wines? Savvy Company’s sommeliers give “mustbuy” recommendations every two weeks in their blog, “If I only had $100, I would buy at Vintages…” savvycompany.ca WINTER 2014 ottawaathome.ca 37

FOOD Food Thoughts pancetta chèvre arugula carmalized onion pancetta buffalo mozarella balsamic reduction (added after cooking)

cheddar cheese

fig

Mary

chorizo

pancetta spinach

Korey braised red cabbage

OAH TEAM PIZZA

basil

mushrooms

Mark

Casual

GOURMET CREATED BY KOREY KEALEY

PHOTOGRAPHY BY MARK HOLLERON

T

he best parties happen effortlessly where the food is deliciously centered on free-flowing conversations with laughter and good friends. Make your next gathering a gourmet pizza night set up in do-it-yourself style. While the concept is simple this party is anything but basic. Toppings are gourmet with nothing but the freshest and finest ingredients being offered up for guests to play with.

38 ottawaathome.ca WINTER 2014

KOREYâ&#x20AC;&#x2122;S TIP Use naan bread as a base

TOPPINGS From cheeses to fruits and vegetables and meats, offer something to appeal to every taste.

Arugula, caramelized onions, braised red cabbage, figs, fresh basil, spinach, and tomatoes, shiitake mushrooms.

Chorizo, pancetta, prosciutto

Chevre, cheddar, buffalo mozzarella, crumbled feta, manchego

ANYTHING GOES! Top pizza crust with any desired sauce and toppings cook for 8-10 mins at 400, add fresh greens and balsamic reduction (if using) as soon as pizza comes out of the oven.

ACCREDITED BUSINESS 速

WINTER 2014 ottawaathome.ca 39

FOOD Dining Out

COMFORT FOOD ABSINTHE CAFÉ’S CHEESE FONDUE

NOSTALGIC, INTERACTIVE

FONDUE WRITTEN BY PAULA ROY PHOTOGRAPHY BY MARK HOLLERON

40 ottawaathome.ca WINTER 2014

T

and acidity,” he says, adding a tasty here’s something kitschy, yet reminder to scrape out the hard crust enduringly appealing, about of cheese at the bottom of the pot fondue. The communal meal when you are done. “This is called ‘la popularized in the 1960s has been religieuse’ or ‘the nun’ and should be traditional in Europe for generations broken into pieces and shared.” and makes for lively gatherings with Fondue Bourguignonne hails from friends. Ottawa’s Absinthe Café is medieval France where, legend says, warming things up this winter with a pot of boiling oil would be put out weekly fondue parties, so Ottawa at in the vineyard so workers could Home asked chef/owner Pat Garland cook pieces of meat at break time. for some tips on creating a successful This popular fondue still consists of a feast at home. communal pot of boiling oil in which Start with a classic cocktail to set pieces of good quality meat – usually the mood Pat says, “We like to offer beef – are cooked, then savoured with a Kir Breton made of sparkling cider a variety of prepared dipping sauces and Cassis.” He also suggests sharing such as aioli, Béarnaise or tartar some of the fun traditions associated sauce. Colour-coding helps diners with fondue. “For example, should a keep track of their tools; etiquette and woman drop her bread or meat off her safety dictate that the fork that goes fork into the pot, she must kiss the into the cooking pot is not to be used gentleman on her left.” for eating. Salad or crudités make a Dating back centuries, the word is nice accompaniment, derived from “fonder” and a classic French “We like to which is the French Burgundy is an excellent verb “to melt.” Cheese offer a Kir wine option. While Pat fondue is very popular Breton made of serves up generousin Switzerland where morsels of hangar culinary lore suggests sparkling cider sized steak for his fondues, it was devised as a way he suggests tenderloin and Cassis to use up aged cheese or eye-of-round as other and stale bread during (to start).” good choices. the long winter months.

— PAT GARLAND, CHEF/ The lighter version of Combining cheese and OWNER, ABSINTHE CAFÉ the meat and oil fondue wine over a low flame is known as Fondue made for a delicious Court Bouillon or Broth Fondue; it is mixture into which bread could be a variation of the traditional Chinese dipped and softened, making it easier Hot Pot. Very thin strips of beef, pork to eat. or lamb as well as small pieces of Gruyère and Emmental are vegetables are cooked in hot chicken, among the most popular choices for beef or vegetable broth and enjoyed cheese fondue, along with Vacherin with dipping sauces. At the end of Fribourgeois and Comté. The shredded the course, the broth, brimming with cheese is combined in a garlic-rubbed flavour, is served up as a soup. ceramic or enamelled cast-iron fondue For a sweet finish, chocolate fondue pot, along with dry white wine, is always a popular choice. Using cornstarch and other flavourings such top-quality chocolate is important as nutmeg or kirsch. Alcohol in the and Pat prefers dark Valrhona mixture keeps the cheese proteins Caraque chocolate, flavoured with a from curdling, explains Pat, but care touch of raspberry. Anything goes must be taken not to let it boil. Each for the dippers, including orange diner has a plate with bite-sized pieces segments, strawberries, green apple, of baguette along with a selection of small brownie or blondie squares, other dippers such as apple and pear figs, grapes or bananas. Use your slices, grapes, broccoli florets or cubes imagination and look for great of cooked potato. seasonal fruits to surprise and delight For a wine pairing, Pat recommends one that can stand up to the richness your guests. Pat suggests a nice tawny of cheese fondue. “Rieslings offer port or thick, creamy stout to complete a great balance between sweetness your fun, interactive fondue party.

CRUISE INTO SPRING WITH

TEAM BFF AND HOLT RENFREW WITH AN EVENING OF SHOPPING, POP-UP BEAUTY, SIPS AND BITES, FABULOUS PRIZES AND SPRING’S HOTTEST LOOKS—ALL IN SUPPORT OF BUST A MOVE, A FUNDRAISING EVENT FOR THE OTTAWA REGIONAL CANCER FOUNDATION.

19, 2014 240 SPARKS ST. 6 PM — 8 PM

FEBRUARY HOLT RENFREW,

LISA TANT, VP FASHION EDITOR OF HOLT RENFREW, WILL BE INTRODUCING SPRING’S MOST EXCITING NEW TRENDS

TICKETS $60

WWW.OTTAWACANCER.CA/TEAMBFF.ASPX PROCEEDS BENEFIT THE OTTAWA REGIONAL CANCER FOUNDATION.

SPECIAL THANKS TO:

WINTER 2014 ottawaathome.ca 41

FOOD Fresh Bites

“Food is now a big deal, yet cooking has become something of a lost art and I believe Gusto will reconnect people with food in an authentic way.”

—

JEFF YORK, FARM BOY

CARMAN JOYNT

JEFF YORK

CHRIS KNIGHT

TASTEFUL

TELEVISION WRITTEN BY PAULA ROY PHOTOGRAPHY BY MARK HOLLERON AND PBS INTERNATIONAL

42 ottawaathome.ca WINTER 2014

T

he name says it all: GUSTO! TV. Canada’s newest food and lifestyle channel, celebrating all things delicious, is the brainchild of Ottawa media mogul Christopher Knight. Gusto serves up generous helpings of tasty food and lifestyle viewing while setting its sights on developing fresh new shows for national and international audiences to savour.

While Chris is definitely the public face of Gusto, he has some local heavyweights in his corner – backers and businessmen Carman Joynt and Jeff York. “I have known them for ages and as I spent the past five years working on this project, I leaned on them heavily as friends for guidance,” explains Chris. “As soon as I got the license from CRTC they stepped up to invest in Gusto.”

Gusto TV’s multiplatform channel is currently available to three million homes coast-to-coast via Bell Satellite and FIBE, Eastlink and Telus, including subscription video on-demand service, as well as on the Web, tablet and mobile devices. The network plans to add additional television service providers over time, and currently presents syndicated programming with home-grown content coming soon.

“Gusto is the right concept for today,” enthuses Jeff, who led the Giant Tiger chain for years and is now the head of Farm Boy. “Food is now a big deal, yet cooking has become something of a lost art and I believe Gusto will reconnect people with food in an authentic way.” His

advice to Chris was simple: “Build a great team and Carm and I will take care of raising the money – and introduce you to people who will believe in and support the concept.”

He added that the network created

by Chris’ vision and passion “is a great example of what can be done

by Ottawa business people getting out of their small-town frame of mind.”

PHOTO CREDIT: PAUL CHILD

As an Angel investor and retired audit partner with Deloitte & Touche, Carman notes that he invests in people rather than companies.

It was Chris’s attention to detail, knowledge of the TV business, industriousness and good humour that made Gusto attractive.

“Chris is one hell of a guy and I think Gusto will have a tremendous impact on the Canadian viewing public. Gusto is a disrupter in the industry, presenting new shows, new methods and new ideas.” Carman has previously invested in a number of Ottawa restaurants and says that food is in his blood. “My wife Gail

is a gourmet cook, we love to travel and we are both trained sommeliers.

Gusto is adding to our adventures as it introduces us to new things and broadens our enjoyment of both travel and food.”

What makes Gusto unique is not only the depth of experience that Chris brings, having created and produced hundreds of hours of food-related programming under his Knight Enterprises label for the past 15 years, but also the fact that it is headquartered locally.

“This is the kind and scale of show business that doesn’t come to Ottawa very often,” he notes. “There isn’t the same infrastructure here as in larger cities but I am confident that will change as we start developing more of our own content. We are committed to doing as much of it locally as possible and think Gusto will help the creative landscape in Ottawa grow and evolve.”

As a passionate foodie and accomplished cook, Chris says that Ottawa’s increasingly vibrant food scene is one of the reasons he wanted to expand the television menu.

“It is extremely rare today for a small private company to launch a national network, but I was stubborn and determined to make it happen.” He adds that one of his missions is to develop programming that reflects Canada’s cultural and culinary diversity.

“With Gusto, people will see a revival of authentic cooking shows; it’s a wonderful genre that has been neglected by some broadcasters but we are in the business of capturing and fuelling enthusiasm among our viewers and food is something that inspires passion in so many people.

There are a lot of fun things we plan to try and are so excited that it is all happening right here in Ottawa.”

WINTER 2014 ottawaathome.ca 43

FOOD Let’s Dish CASUAL ELEGANCE JILLIAN’S TABLE IS SET WITH DISHES FROM BALI, THE PAINTING BEHIND HER IS BY CLOSE FRIEND, LOCAL ARTIST, KATHERINE JEANS.

“Don’t go overboard! People often try too hard. Focus on having fun and don’t spend more time than you are comfortable with on preparing food.”

—

JILLIAN BLACKIE

Relaxed

ENTERTAINING WRITTEN BY PAULA ROY PHOTOGRAPHY BY MARK HOLLERON

I

f Jillian Blackie issued a warning to her dinner guests, it just might be, “expect the unexpected.”

Married to Michael Blackie, one of Ottawa’s most well-known chefs, Jillian is an excellent cook in her own right and one who rarely falls back on tried-andtrue dishes when it comes to entertaining.

She’s gathered a lot of inspiration from years of living abroad and happily shares some of her thoughts on enjoying the process of entertaining with Ottawa at Home.

44 ottawaathome.ca WINTER 2014

I definitely like to keep things casual.

Because Michael works so much, we tend to have smaller gatherings at home. I prefer intimate dinners with just a few couples, and I really enjoy setting a nice table. I’ve collected a lot of interesting dishes during our travels, so I like to use different pieces to help set the mood for the meal.

DO YOU TRY TO MAKE THINGS AHEAD OF TIME BEFORE YOU ENTERTAIN? No, as I am convinced freshly-prepared food always tastes better. I even make soups and desserts on the day of a party. I think what I like about this strategy is that it forces me to keep things simple.

DOES YOUR APPROACH MEAN YOU ARE IN THE KITCHEN WHEN GUESTS ARRIVE? Yes, but they always know they are welcome to join me! The layout of our home is very conducive to casual entertaining. I always have some homemade nibbles ready for when guests arrive – things like savoury roasted nuts or cheese pennies – along with cocktails, so guests are quite happy while I finish preparing the meal.

MANY HOSTS DO NOT TRY RECIPES FOR THE FIRST TIME ON GUESTS. YOU’RE THE OPPOSITE – WHY? We have an extensive cookbook collection at home so I am always finding new sources of inspiration. Plus, as a cook, I find it much more interesting to explore new flavours and ideas rather than relying on the same dishes all the time. I’ve always wanted to expose our kids (Liam, 15 and Annabel, 14) to many different foods so their palates will become more developed – which has led to constant experimentation in my kitchen.

DO YOU MAKE ANY DISHES ON A REGULAR BASIS WHEN ENTERTAINING? I do enjoy serving really good prime rib, but I’ll change the way I prepare it so it’s never the same meal twice. I like to tie a bunch of herbs together and use them as a wand to baste the roast while it cooks on the barbeque. I’ll change up the sauce to suit my mood as well – it might be classic one day, chimichurri the next!

DOES BEING MARRIED TO A RENOWNED CHEF EVER MAKE YOU FEEL INTIMIDATED IN THE KITCHEN? No – I have always done almost all the cooking at home and I know Michael appreciates having nice meals prepared for him when he is not at work.

ANY ADVICE TO OTHERS ON MAKING THEIR HOME ENTERTAINING MORE ENJOYABLE? Don’t go

CRISPY CHICKEN WITH BABY GREENS AND ASIAGO

p.s. Want this recipe?

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overboard! People often try too hard. Focus on having fun and don’t spend more time than you are comfortable with on preparing food. Home entertaining is different than cooking at a restaurant – don’t worry if things are running a little late or don’t look picture perfect. You can never go wrong with upscale comfort food.

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END NOTE Sweet endings

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48 ottawaathome.ca WINTER 2014