Sheltered Girl Meets World

Eaten: Hand-Dipped Donuts @ The Fractured Prune (Rehoboth Beach, DE)

So many flavours! ..and they're still warm.

Visiting the Dogfish Head brewery in Milton, Delaware and their brewpub in neighboring Rehoboth Beach was an amazing experience.  We learned how their popular high ABV beers are made, saw the gigantic wooden tanks and were amazed by the winding, fast paced bottling line.  We also indulged in several samples and pints of the high ABV beer which made for an interesting evening and a hard morning.  Craving something sweet and deep fried we stumbled to The Fractured Prune, a donut shop just off the Coastal Highway.

Eaten: 20 Course Eleven Madison Park Tribute @ Perspectives (Ottawa, ON)

(Busy plating all of the components to 'Squash')

You'd think that after the first Eleven Madison Park (EMP) tribute dinner I would have learned that indulging in multi course menus on a work night turn me into a sleep deprived, brain eating zombie the next day.  I hadn't or simply didn't care and reserved a seat at the second EMP tribute, a whopping 20 courses, at Perspectives.

The first tribute, hosted by Atelier Chef Murray Wilson and Pej Vongpaisal was held just a few months ago.  Diners were treated to 16 beautifully complex courses crafted from the newly released EMP cookbook.  In attendance was Perspectives Chef de Cuisine Kyle Christofferson who was so inspired that he asked Wilson to help create a second EMP experience.  With the go ahead from Brookstreet's Executive Chef Clifford Lyness, Wilson and Christofferson enlisted the help of a team of chefs and sommeliers; notably Michael Hay of Courtyard, pastry chef Josie Weitzenbauer from Montreal and Brookstreet sommelier Rene Wallis.

(Josie Weitzenbauer and Murray Wilson)

The intricate 20 course menu, quite different from Perspectives normal routine, took over 6 hours to present to willing diners who paid $125 for a seat (an extra $75 if you chose the wine pairing).  A delayed start and long pauses in service were quickly forgiven as picture perfect plates started arriving.  I had my favourites; the decadent chicken veloute with crispy sweetbreads and the beef tenderloin, crusted in bone marrow with ox tail wrapped in swiss chard to name two.  I also had my least favourites; scallop and lobster not because of taste but due to the soft texture of the shell fish.

The food was beautiful and even though at times it felt like we were in a foodie version of a marathon.  For this kind of dinner good company is a must and thanks to Claire and Don of foodiePrints, chef Robin Bowen, Katherine and her husband Allan the fun table never stopped smiling.

I've now been to three tribute dinners (EMP 1 and Atelier's El Bulli)  and as much as I love seeing complex dishes recreated from recipes I would never attempt I think I'll skip the next one.  I want to try the food of the next greatest chef before it ends up in a cookbook and reproduced.

Below are photos I took of the meal, for a different perspective check out the photos taken by foodiePrints and Ron Eade.

Eaten: Street Food Inspired Plates w/ Beer @ Kelp Winter Warmer (Ottawa, ON)

From Seed to Sausage: Red wine and garlic sausage with duckfat hollindaise and crispy onions.

What do deep fried mac 'n cheese, The Meat Cone and beer have in common with a record label?  Nothing really but I am really happy that Kelp Records, a local record label, organized The Winter Warmer and brought food and music together.  Admission to

The Chefs (restaurants)  involved: Kate Klenavic (Whalesbone), Mike McKenzie (Seed to Sausage), Jeff Stewart (Pressed), Marysol Foucault (Edgar), Kris Kshonze and Summer Baird (Hintonburg Public House), Ryan Janssens (Dish), Jarrah Thomas (Manx) and Steve Mitton (Murray Street).  Mill Street Brewery, Beau's All Natural Brewing Co., Kichesippi Beer Co., and Broadhead Brewing Company were also on hand to ensure there was plenty to drink.

From Dish: Chorizo pogo w/ bacon jam.

From Whalesbone: Deep fried mac 'n cheese w/ salt and truffle oil.

From Murray Street: Spicy mustard mayo, pickled ox tongue, ham, sausage, cheese curd and pulled pork ...in a CONE!

Drank: Coffee and Beer Collaboration @ Bridgehead (Ottawa, ON)

Beau's at Bridgehead - celebrating a coffee/beer collaboration!

On Saturday I (with many others) continued the feBREWary celebrations at the Sparks St. location of Bridgehead where Beau's All Natural Brewng Co. celebrated the release of their coffee beer collaborations with the fairly traded coffeehouse.

Winterbrewed is an amber ale that has been brewed with organic, fairly traded Guatemalan coffee.  New Zealand hops were added for a fresh citrus flavour, the result being a refreshing coffee brew with citrus and herbal notes.  Collabrrrewator on the other hand uses a dark German doppelbock brewed to 8% ABV as its base with three different coffees (Costa Rican, Equadorian and Ethiopian Sidamo) steeped in the kettle after boiling.  You are treated to heavenly aromas of toffee and chocolate along with rich coffee/chocolate flavour.  I preferred the complexity of flavours from Collabrrrewator but I think I'd enjoy a chilled Winterbrewed on a warm day instead of an iced coffee.

Both beers are limited edition releases and are available through Beau's home delivery service or at the brewery.