Good and Gracious
Like the lineup of teens trying to get their hands on the latest limited-edition sneakers, the line for Great Bowls of Fire starts early in the morning. Only in this case, it's for quality handmade pottery and a good cause. Many of the ticketholders who queue for hours are regulars. They return year after year to add to their collection of bowls made by a member of the Ottawa Guild of Potters and to support the Ottawa Food Bank. Being early means they can get the best selection of the one-of-a-kind vessels.
This year's event is on Saturday, March 21 at the Glebe Community Centre. The potters are making 400 bowls for the event, so there's lots to choose from, but "it can get quite competitive," says Amy Bell, the guild's president. A number of potters also make large vases, sculptural pieces and original works of art for the silent auction.
"Potters love good food and well-made pottery enhances the experience. That's why a lot of us make it," Bell says. But pottery is a solo sport, a therapeutic but lonely pastime. The guild originated to bring fellow potters together to share skills and experiences — to develop a community. And that's how Bell describes Great Bowls of Fire. "It's about the food and the shared experience," she says. "Ticketholders wait in line to get their soup. There's no fancy table settings, no cocktails. We sit at long [communal] tables. It's a nod to those in the community who are food insecure and need to go to the food bank."
But the participating chefs, many of whom also return year after year, get playful with the 40 litres of soup they bring. They throw on truffle oil, dress up a carrot soup with Cambozola — and they leave with a bowl of their own.
"It's fun for us to put it on," Bell says, adding that "everyone has a great time." That must be why the event has sold out for the past 15 years running, so queue early for your ticket, too. They go on sale in early February. — ottawaguildofpotters.ca.
Carrot Cambozola Soup
Recipe by Cody Cooke, Il Primo Ristorante
2 pounds carrots
1 medium red onion, chopped
2 cups vegetable stock
1/2 pound Cambozola, plus more for garnish, optional
1/2 cup half-and-half cream, optional
Salt and pepper, to taste
Preheat oven to 350F.
Peel and remove both ends from the carrots, then cut them into large chunks. Place the carrots and chopped onion on a baking sheets. Drizzle with oil and sprinkle with salt and pepper.
When the carrots and onions are tender, transfer them to a large stock pot. Add the vegetable stock and simmer for 10 to 15 minutes. Transfer to a food processor and blend until smooth. Add the Cambozola and continue blending. Process until smooth. If the soup is too thick, add some cream. Serve in warm bowls.
Mushroom Velouté
Recipe by Patrick Garland, Absinthe Restaurant
1/2 pound white mushrooms, sliced
2 large garlic cloves, minced
1 small onion, minced
3 tablespoons butter
2 teaspoons vegetable oil
4 cups chicken or vegetable stock or water
1 tablespoon fresh lemon juice
3 tablespoons Sherry or Sherry vinegar
1/4 cup 35-per-cent cream
1/4 cup crème fraîche
3 tablespoons tarragon leaves, snipped
Salt and freshly ground pepper, to taste
In a pot over medium heat, melt the butter and vegetable oil until they foam. Add the onions and garlic and sweat. Add the mushrooms and sauté uncovered until they are cooked through. Add the liquid until it covers the mushrooms by 1 inch. Simmer for about 15 minutes and season with lemon juice and sherry.
Transfer the mixture into a food processor and purée until smooth. If you want a very silky texture, pass it through a fine-mesh strainer.
Put the soup back in the pot and add the cream. Taste it for acidity, seasoning, texture and balance and adjust as necessary. Pour the soup in warm bowls and garnish with a dollop of crème fraîche and tarragon.
