Sheltered Girl Meets World

Attended: La Vendemmia's Moveable Feast

(Smoked salmon from the Moveable Feast reception at Sala San Marco)

Last Thursday I attended the Moveable Feast, the opening event in Preston Streets La Vendemmia celebration.  The 15 year old event has participants moving from restaurant to restaurant sampling signature dishes and wine paired by the sommeliers of Savvy Company.  This event is similar to Dish Crawl but the wine is included in the $99 ticket.

We started our evening at Sala San Marco with a tasty glass of bubbly and a selection of different hors d’oeurves.   I know, it’s a rookie mistake to fill up on appetizers but I really enjoyed the smoked salmon toasts.  I probably wouldn’t have eaten so many if I wasn’t egged on by fellow blogger Hilary Duff; between the two of us those salmon toasts didn’t last long.

(BBQ short rib w/ glass noodles from Le Kim Chi)

From Sala San Marco we were split into different groups lead by sommeliers, actors or historians.  Each group would visit 3 or 4 out of the participating 10 restaurants.  My group, lead by local actress, writer and occasional weather specialist Terri Loretto, walked to Le Kim Chi for our first course.  There we enjoyed a glass of 2009 Cabernet Merlot from Vineland Estates Winery with our tender BBQ short ribs served over glass noodles.

(Oven roasted roma tomatoes w/ snails and parmesan cheese from Il Primo)

From Le Kim Chi we walked to Il Primo where crusty Italian bread waited and our glasses were filled with a 2007 Masi Serego Alighieri Poderi Del Bello Ovile.  After a brief introduction to Il Primo and its sister restaurant Il Piccolino we were treated to an off menu item – oven roasted roma tomatoes, filled with garlic-y snails and parmesan. 

(Pillow-y gnocchi w/ tomato and cheese at Divino Wine Studio)

Our last stop would be at Divino Wine Studio.  There we would take over the Chef's table and enjoy a glass of Murelle Montepulciano d'Abruzzo.  We were served what I think is the best gnocchi in Ottawa although several of my dinner companions told me it was second to their grandmothers. 

(Assorted desserts from Simply Biscotti and Reggina Pastry)

For dessert we were treated to an assortment of cakes from Simply Biscotti and Reggina Pastry.  They were so tasty that my dinner companions actually admitted that it reminded them of desserts that their grandmothers made.

I left Divino Wine Studio very full and happy.   I'll have to admit, Preston Street is one of my favourite streets in Ottawa and the Moveable Feast just rekindled my love.  Where else can you have a pint at an Italian pub, grab some great Korean food, then get the best gnocchi in Ottawa and have an Italian man yell at you when you walk back to your car?  

Wordless Wednesday #8: Cacti are cool

Made: Elk Kebabs on a Charcoal Grill

(Elk tenderloin kebabs w/ garlic and chili)

Since the boyfriend and I started going to the gym and playing soccer our diets have changed.  The cheesy homemade pastas have been replaced by skinless boneless chicken breasts; artisan bread used to soak up the sauce has been replaced by elaborate salads of seasonal organic vegetables.  It’s been a good change – our waistlines have shrunk and we’ve started enjoying the natural taste of vegetables.  We’ve added other proteins, enjoying tuna steak and elk tenderloin but by using the same cooking method it's become monotonous.

(The standard public grill available at beaches and parks)

We decided we’d try grilling after bringing quickly made vegetable and elk kebabs to a BBQ party and loving the cooked result.  If we could get the wonderful crisp char taste without really doing anything imagine what would happen if we actually put some effort in – marinades, smoking, brines, rubs – you name it!  We got to work, or rather, Dima got to work.  He researched the best grilling methods, which coal to use, how to create the three cooking zones (searing, cooking and safety) and secured a public grill at Britannia Beach since neither of us actually have a BBQ.

(This is the searing zone)

My job was to get the food ready.  Again, I created elk tenderloin kebabs but this time I marinated them in oil, garlic, chipotle, salt and pepper.  I also chopped up vegetables left over from our organic basket and tossed them in salt, pepper, soy and worcestershire sauce.  For fun, I brought corn still in the husk and Dima’s favourite, beets, to see how they would fare.  It took us a while to get started: getting the coals hot in the chimney starter, scraping the dirty public grill clean and creating the cooking zones.  But once the food was on the grill it was pretty exciting to see it cook and smell the results.

(Corn grilled in the husk with jalapeno butter)

We like our meat medium-rare and it didn’t take long for the kebabs to get that wonderful char on the outside.  The vegetables, cooked like a stir fry, might have been a bit over done but were still tasted fantastic. Perhaps it was the peaceful outdoor setting or satisfaction of trying something that made us not mind the vegetables.  For the corn, I left it in it's husk so it would steam on the grill then added a touch of jalapeno butter - what a treat!  Dima's favourite, the beets, were wrapped in foil and slowly cooked and finished on the grill.

(We do like our meat and veg)

We haven't returned since our initial adventure - we've been busy, plus the rain and cold weather have kept us away.  We've thought of buying a BBQ but with living in an apartment building it's not practical.  For those without BBQs and love grilling how do you do it without owning one?

Wordless Wednesday #7: Utah is pretty