Chef

Boldly, Proudly, Exclusively, Canadian

Pheasant 'au jus' with wild mushroom and barley risotto

Food From the Heart

A Taste of Home in Venezuela

When a Restaurant Doubles as a Daycare

Bloomfield's Smoked Whitefish with pomme Duchess and caper dressing

Tea Time with Executive Chef Louis Simard of the Fairmont Château Laurier

'Rural Cooking and Good Cheer'

Chef Louis Simard's Tea Recipes

Fairouz's Mujaddara Rice with Pomegranate & Cucumber Spoon Salad

The Food Needs to Have a Story

Copyright ©2024 Edible Ottawa. All rights reserved

Don't worry, your email address will be our little secret.