FOOD Let’s Dish
BY PAULA ROY PHOTOGRAPHY BY MARK HOLLERON
A
t the age of twelve, Yvonne Langen decided to break her family’s cycle of monotonous meals by embarking on a foodie journey. She now shares her recipes and food finds on her popular blog Taste and Tipple which, as the name indicates, is also a showcase for her love a good stiff drink. You recently renovated your condo to make it better for entertaining — what did that involve? I transformed the den into a dining room with wall sconces for a nice warm glow. I brightened up the dark kitchen by painting the cabinetry and installing new countertops, backsplash and hardware. In the living room, I arranged furniture to create a good flow and had a metalworker friend build a gorgeous custom bookshelf as a focal point; I use it to store and display all my cocktail accoutrements and recipe books. I also mounted a 21-bottle wine rack on a wall beside a structural pillar. I love my home, but this 600 square foot condo is the size of the kitchen I hope to have one day. What kind of larger gatherings do you like to host? Typically, in the before times, I would have an annual Cinco de Mayo party because I love Mexican cuisine and culture. About 25 people would attend; I’d serve lots of appetizers and pitcher cocktails and people would gather at the kitchen island, sit and stand in the living room and just have a great time. I can’t wait to have this kind of party again. What about dinner parties? I love hosting intimate dinner parties, usually with a theme. I make cocktails to order, then serve up charcuterie or canapes on the coffee table before proceeding to the dining table. All my entertaining requires strategic menu planning as I have limited counter area and some of my fridge space is permanently dedicated to spirits, wine and cocktail syrups. 56 ottawaathome.ca HOLIDAY 2021 / WINTER 2022
