For the second installment of "Meet a Gold Medal Plates Ottawa Competing Chef", Jenn and I visited Play Food and Wine at 1 York Street. This is one of the restaurants we always recommend to people who visit Ottawa and stay in the ByWard Market area. It is one we recommend to friends who just want to gather together, eat great food, and drink great wine.

Menu

Downstairs Dining Room

Bar

Glassware
Because Play serves "small plates", tapas-style dishes, the restaurant can accommodate just about any palate. Best of all, it lets patrons sample a number of dishes instead of enforcing a rigid appetizer, main, and dessert sequence. Of course, recommended wine pairings are listed on the menu.

There, Jenn and I had lunch towards the end of service, meeting Play's gracious owner Stephen Beckta. We shook hands with its Wine Director Grayson McDiarmid. Like Beckta, McDiarmid is a trained sommelier. He is also the voice behind Play's Twitter account @playfoodandwine.

Jenn ordered the quail and the steak frites.

Quail on house creamed corn with roasted green onion, local peach relish

Grilled and soy marinated hanger steak frites with 4 kinds of mushrooms and house aioli

Cost: $22.60 (because of the 2 plates for $20 lunch special, after taxes, before tip)

Afterward we declined dessert and Chef Michael Moffat (Executive Chef of both Play and Play's sister restaurant, Beckta Dining and Wine), joined us for an interview.

Chef Michael Moffat
Chef Moffat can be best described as disarmingly friendly. The interview felt more like an easy conversation. He, effortlessly answering questions and offering wonderful insight

What's your philosophy when it comes to food and your restaurant?
According to Chef Moffat, "Everyone deserves a great meal." He feels strongly guest experience should be paramount.

"It's not about the chef or entitlements. It's about guests and their preferences."

"Food should be about memories." While, restaurants can't compete with food-related memories from anyone's personal history, they can leverage them to create great guest experiences.

More after the jump...

BC wine? Having just returned from three weeks in Italy, my heart was still on the Mediterranean, sipping the local plonk with my family, and my mind was having a hard time remembering the last time I even saw a B.C. wine. (Despite my romantic, travel induced fog, I think I can be forgiven as they are rarely, if ever, seen on restaurant menus, neither are they prevalent at the LCBO.)

So, it was in the spirit of trying something new that I agreed to attend a "Taste of British Columbia", a tutored wine tasting organised by Savvy Company on August 25th. A quick check of the Savvy web-site revealed a highly qualified group of individuals and I looked forward to learning about wines from our West Coast.

The tasting was held at the Exposure Gallery, just above Thyme & Again Catering in Wellington West. The space was large and open, surrounded by black and white photographic art-work. I confess that I merely glanced at the works, being far too interested in wine and conversation.

We were greeted on arrival by a nicely chilled glass of Gray Monk Pinot Gris VQA 2008.

Gray Monk Pinot Gris VQA 2008
I am a fan of pinot gris (not just because it sounds so pretty when said in Italian: pinot grigio) and I love to introduce it to die-hard Sauvignon Blanc drinkers. This one did not disappoint: with initial citrus notes giving way to pineapple as it warmed. I did not turn down an offer of a second taste.

Over the course of the evening, Susan Desjardins, Savvy’s B.C. wine expert, introduced us to another eight wines, four whites and four reds. She gave us the background of the wineries and included just enough personal anecdotes to make me interested in the BC winemakers themselves. She painted a pretty picture of the locations, as well... not enough to make me book a special trip to BC wine country but perhaps enough for a side trip when I am next out West.

More after the jump...

Jenn and I find ourselves consistently awe-struck by the connections we make by food blogging and the relationships that have developed from them.

It intrigued us when Joe Bougner (@joeboughner), one of Ottawa's pre-eminent practitioners of effectively applying social media to business, put out a blog challenge, Monday. His challenge: What if you could only write one more post? What would you want to say?

After some thought, mine would start with a list of individual thank-yous to the people we have connected with. I would thank Jenn, my better half and foodiePrints' editor, for the countless hours we spent, working together, sometimes amicably. I would end it with a gracious farewell to you, our wonderful readers, urging you to continue to think critically and eat responsibly.

One of the thank-yous would go to Claire. This lovely woman is a friend. She is a food and wine enthusiast. She is someone who has accepted the unenviable task of addressing a subject Jenn and I have been silent about. She will contribute posts to foodiePrints on wine.

Despite foodiePrints having few wine posts to date, we received a "fun little award thingy" recently from generous Lynne (@thetwistedchef) of The Twisted Chef blog. Like other blog awards, the "Versatile Blogger" one comes with rules:

• Thank the person giving it to you
• Say 7 things about yourself
• Nominate blogs you have recently discovered and love

Jenn and I have spoken about ourselves enough.

We take this opportunity to introduce Claire.

First, thank-you Lynne. Suffice it to say, I bend the rule about comments on your blog because you write so many great posts I feel compelled to comment. I will do my best not to comment on every one! I reserve the right to tweet and update Facebook though...

Here are seven things foodiePrints' new wine blogger offered up when I asked her:

• I have so many pairs of shoes my daughter once said “Mummy, can I start a collection of dolls or boxes…. like you have of shoes”?
• I buy nail polish. I buy lots of nail polish. I don’t actually wear nail polish. But I aspire to the life that allows a person to have the time to wait for it to dry.
• I attended four different schools in four different countries on three different continents in the same school year.
• I love acting (something about being the center of attention) and have done plays at the Ottawa Little Theater
• My nine year gets five dollars for her allowance but consistently orders the most expensive item on the menu: the adult menu.
• I have a degree in Law and Political Science but work in neither.
• I love all things Apple: Mac rules!

Claire also adores the colour pink. She even managed to turn her iPhone pink!

Blog-wise, here are three blogs Claire nominates for the "Versatile Blogger" award:

• Theappleblog
• The Shoe Girl's Blog
• Billy Munnely's "Billy's Best Bottles

Coming up from Claire, her thoughts from attending Debbie Trenholm's recent "A Taste of BC Wines" event, which was held at Thyme and Again's Exposure Gallery.

When Rebeccca of "A Little Bit of Momsense" (@bitofmomsense) asked for guest bloggers, we jumped at the opportunity. She is one of the most genuine, sweet, and enthusiastic people we've had the good fortune to met. Besides, food bloggers both, Jenn and I check back with Rebecca's "A Little Bit of Food Sense" regularly.

Rebecca being a mommy blogger and Jenn being a teacher, I am well aware the back to school season has descended upon Ottawa. I've been dragged on enough shopping quests to check local blogs beforehand for the latest happenings. On August 12, I came across one post on the subject school lunches and snacks. Then, I came across Thermos' latest campaign to market "FUNtainers."

FUNtainers are good and all, but, in my opinion, they are small and better suited for younger children. What about older children? What about cube-dwelling parents? What about those of us who snack throughout the day (as opposed to sitting for a large midday meal)? What about those of us concerned about eating greenly at lunch? Enter Laptop Lunch Systems and Ontario-made ThermaPods

We discovered these bento-style (compartmentalized) lunchbox solutions at Chef Judi Varga-Toth's Credible Edibles (78 Hinton Avenue North). Credible Edibles is more of a canteen than a restaurant. There, she serves locally-sourced food that adheres to author Michael Pollan's famous food rule, "Eat Food. Not too much. Mostly Plants." She teaches cooking classes. She operates a Daycare and School Lunch service that delivers lunch to homes, daycares, and schools in Westboro, Hintonburg, downtown, the Glebe and Old Ottawa South. And, she sells "ecological lunch boxes and accessories."

Laptop Lunch-wise, there were three "original" Bento Box Sets ($25.99) remaining on the shelves when we arrived, along with carrying cases.

Laptop Lunch Sets

Black and Red Set Open

Pink Set Open
Made with no phthalates, bisphenol A (BPA), or lead, the sets consitst of multi-use containers that can accomodate a large variety of foods. This includes sandwiches, meats, salads, pasta, cous cous, rice, and grilled vegetables. The bento box outer container and inner containers are dishwasher safe. The inner containers, save for the lids, are microwave safe.

While Laptop Lunch boxes offer some insulation, Thermapods ($34.99) are designed to retain heat. Likewise, I surmise Thermapods would be equally effective in keeping foods cool.

Thermapods

Thermapod Open
Made with no phthalates, BPA, or lead, the pods are also leak proof, sturdy (protecting the foods within), and microwave, dishwasher, and freezer safe. Each features a compartment for cutlery, which can include chopsticks.

For anyone interested in recycled products, Credible Edible currently sells lunch bags ($19.95), made from re-purposed Kool-Aid packets.

Kool-Aid Lunch Bags

And, after you finish lunch box shopping, we highly recommend sitting down to lunch or brunch.

This past weekend, Jenn had a "Credible Egg Muffin" ($4.95).

Credible Egg Muffin
It was made with local free-range eggs and whole wheat english muffin with a tomato. Normally, it comes with cheese, but Jenn opted out.

Me, I had the small combo ($9.97), which included a soup, sandwich, and a dessert.

Dulse Lettuce and Tomato

DLT Combo
Soup-wise, I had the tomato gazpacho with fresh herbs. Sandwich-wise, dulse (seaweed), lettuce, and tomato. Dessert, a sweet potato cupcake with cream cheese frosting that was dusted with pumpkin spice. The dulse was a little chewy for my taste, but it made a surprisingly good substitute for bacon.

We are fans of Chef Varga-Toth's and her food philosophy. We also think Ottawa residents would be hard pressed to get a fresher tasting brunch anywhere else. Many of the ingredients are picked from the hanging garden that surrounds her restaurant's patio.

Particulars:
Credible Edibles
78 Hinton Avenue North
(613)558-7569

Judging from the flurry of blog posts and Flickr sets, locals can probably discern another Taste of Wellington West has come and passed. Last year, the Wellington West Business Improvement Association (WWBIA) experimented with holding the fund raising event in the fall. This year, the event that sees businesses along Ottawa's Epicurean Row set up tables and field kitchens outside their establishments to serve the public in return for donations was moved back to its original spring (almost summer) date. This year's cause, the Causeway Work Center. Causeway provides employment and educational programs to persons with mental health issues and/or disabilities and those who are homeless or at risk of homelessness.

Interestingly, like the first year Jenn and I encountered the event, we are again overseeing renovations. With our having encountered an increasing number of delays, we were more than happy to take up the invitations of two of our fellow food bloggers to meet up and wander Wellington Street W. and its adjoining side streets together.

Alas, it rained. Jenn and I ducked into the Ottawa Bagel Shop (1321 Wellington Street W.) when the downpour started, hoping it would lighten. It poured. When we met up with Jodi (@simplyfresh) of the Simply Fresh and Kaitlin (@kaitli) of the Heartful Mouthful blogs, we were literally drenched. Happily, Chef/Owner Chris Deraiche of the Wellington Gastro-Pub (1325 Wellington Street W.) decided to pull his chafing dishes into his restaurant's ground floor dining room, the "White Room." Dressed in a t-shirt, advertising the soon-to-open (this Friday) Town Gastropub on Elgin Street (296), he greeted wet "tasters" warmly.

Chafing Dishes

Chef Deraiche
Wellington Gastro-Pub's "taste", pulled Elk Ranch sandwiches with corn relish.

Elk sandwiches
Jenn and I found the elk a little tough and its sauce bordering on overly savoury. The in-house corn relish provided a bright counterpoint, some texture, and a little sweetness.

Afterward, we decided, rain or no rain, we would trek to our must visit eateries, Absinthe and Allium. Along the way, we stopped at the Ottawa Bagel Shop. Its taste, several of its specialty cream cheeses and smoked meat on Montreal-style bagel.

Bite-Size Smoked Meat on a Bagel

We stopped by Sushi Umi (1325 Wellington Street W.) to say hi to its chef/owner and nibble on some maki rolls and edamame. Then, we headed off to Thyme & Again (1325 Wellington Street W.). There, we were greeted by turkey and marshmallows, separately of course.

Turkey Meatballs with a "Blueberry Glaze"

Turkey Meatball on a stick
Almost retro (think 70's-style Swedish meatballs), the turkey meatballs were flavourful and not-at-all dry or crumbly. They had four home cooks wondering how Thyme & Again's kitchen pulled it off.

In-house Made Marshmallows
Marshmallows are gleefully messy to make, the melted sugar, egg white, and gelatin mixture sticking to just about any surface, even silicone spatulas. Making colour tinted marshmallows in both coconut (front) and watermelon (back) flavours takes skill. They were worlds different from the processed marshmallows in the supermarket. The only marshmallows I have encountered that compare were made by Chef Jason Laurin of Essence Catering (430 Parkdale Avenue) for an art show at CycleLogik in Hintonburg.

Allium (87 Holland Avenue) beckoned. Its taste, panko coated chicken burgers with a mango salsa and micro-greens.

Chicke Burgers

Chicken Burger Texture
Jenn and I have long known Allium's chef and kitchen to be a masters of the panko encrusted deep fried appetizer form. Their fish cakes, crab cakes, and "lollipops" are always loosely packed, flavoured with fresh herbs, deep fried crisp, and never oily. The chicken burger with the mango salsa just reinforced this. Best of all, we discovered Allium planted beds of herbs in boxes for its kitchen.

Boxes of Herb Beds
Notice the marked rows of cilantro and chives.

Absinthe (1208 Wellington Street W.) beckoned. The rain stopped an hour or so into the event. This is when the lineups started. Absinthe, having established a reputation for serving delicious full-size hanger steak burgers at last year's event, saw the first of them.

Lineup

Hanger Steak Burgers

Hanger Steak Burger Texture
And, as last year, Absinthe's kitchen made sure their burgers would not be topped with pedestrian condiments. They had on-hand baconnaise, chili, sauteed mushrooms, and caramelized onions.

Condiments
To wash it all down, lemon grass vanilla lemonade, my favourite beverage of the Taste of Wellington.

Not your ordinary lemonade

After Absinthe, we made a quick stop at the Emerald Bakery and Food Shop (1200-D Wellington Street W.). It specializes in Pakistani and Northern Indian food. Its taste: brownies, crispy and freshly fried mini-samosas, and spiced meatballs brochettes.

Brownies, Meatballs, Mini-Samosas

As we ate, we gawked at the lobster in front of the Royal Oak.

Royal Oak Lobster
After visiting Chef Judi Varga-Toth's Credible Edibles (78 Hinton Avenue North), we would try the Royal Oak's unremarkable take on butter chicken. Credible Edible's tastes, red pepper hummus, carrot cake, and salsa were quite the favourites amongst event-goers.

At this point, Jodi decided to double back along Wellington Street W. She managed to photograph a 13 lb lobster Salove's (1333 Wellington Street W.) was auctioning off to benefit the Crohn's and Colitis Foundation of Canada (CCFC). The rest of us decided to walk deeper into Hintonburg.

At Carbon Computing (1065 Wellington Street W.), an iPad wielding employee encouraged us to try shortbread "some girl in the back made" (his words, not mine!).

Carbon Computing Cookies

After wandering past Vina Del Mar (1079 Wellington Street W.), where I sampled Chilean sopapillas (deep fried squash filled dumplings) with a fresh salsa, we stopped by the soon-to-open new location of Dish Catering (1024 Wellington Street W.). Its taste, grilled mini-lamb burgers on brioche buns, served with lime popcorn.

Finally, we ended our wander at the soon-to-open Alpha Soul Cafe (1015 Wellington Street W.) at the former location of the Levonian Shirt Maker shop. There, we met the owner of the coffee house to be (Hintonburg's first dedicated coffee house) and sampled some very good bakery: buttery shortbread and lime melt-aways.

Alpha Soul Cafe

Owner

Home-baked Cookies
The lime melt-aways were a revelation to me, my loving tart desserts. Alpha Soul Cafe's owner impressed on us her new coffee house will feature bakery and lunch using local ingredients. In the evenings, she plans to have some live music. We look forward to visiting when it opens!

All-in-all, 2010's Taste of Wellington West was another success, showcasing the many locally owned and generous businesses and eateries along Ottawa's epicurean row. This year, we encountered a lot of sandwiches, their being easily served and easily eaten. From lamb to elk, pork, and chicken, there were mini-burgers and pulled-mean sandwiches a-plenty. It is a trend we also encountered at Bon Appetit 2010 event earlier this spring.

As always, we are excited to attend next year's! Kudos the the WWBIA for organizing this event and everyone for participating.