Looking to escape Ottawa for a tropical getaway? Don’t look too far, just try a poké bowl! It all starts with Paradise Poké, located in the heart of downtown Ottawa. Bringing the taste of the Hawaiian tropics to Canada’s capital, this bowl of raw fish and colourful ingredients will transport you to a perfect island destination. Producer: Lui Xia Lee Camera: Shanice Pereira Editor: Tiffany Edwards Special Thanks to Ryan Moleiro...
Read More
Chef Ric Lee has been perfecting the art of plating for 25 years. Now, he is teaching students his techniques at Algonquin College. Producer: Lauren McIvor Camera: Hannah Berge Editor: Irene Galea Special thanks to Ric Lee, Serge Côté, MJ Sung, and Algonquin...
Read More
Every other week, an Ottawa resident welcomes guests to an evening of cooking, socializing and community building. All the food is made fresh by the guests, from only plant-based ingredients. Jackie Bastianon started hosting the cooking nights three years ago. Since then, the evenings have adapted to fit her transition into a vegan diet. Guests learn about preparing healthy, meatless meals and new cooking skills, all in a relaxed,...
Read More
Brittany Boychuk and Alister Augé live in Ottawa, but their happy place is in and amongst nature. Foraging for food is one of their favourite activities to do in the wild. They gather their own ingredients, cook food over a campfire, then take pleasure in sharing their harvest with others. On the menu today: roasted cattail, pine needle tea, hickory nuts and dried berries. Producer: Esther Karin Mngodo Camera: Jane Skrypnek Editor:...
Read More
Irene Galea, Hannah Berge and Lauren McIvor were treated to a culinary spectacle at Restaurant International. There, they filmed chef Ric Lee as he prepared a signature main dish: curry-dusted seared ahi tuna with pea and chilli sauce and basil oil. “The food prep is complicated apart from searing the tuna and keeping it raw in the middle,” explains Galea. Lee is a chef at Algonquin College. To see the dish come to life,...
Read More
General Tso’s Chicken is an American Chinese dish named after Zuo Zontang, a Qing dynasty statesman and military leader who lived from 1812-1885. But that’s all history. Now is the time to embrace your own deliciously vegan future with General Tso’s Cauliflower Bites. Ingredients Cauliflower Bites 1 small head cauliflower ½ cup all-purpose flour ½ cup water ¼ tsp sea salt ½ tsp paprika ½ tsp black pepper ½ tsp...
Read More
This chicken curry banh mi combines a staple of Vietnam with the savory flavours of the Indian subcontinent. It’s simple, easy, and delicious! Ingredients For the pickled carrots 1/2 cup julienned carrots. 1/4 cup cider vinegar 1/3 cup water Pinch of sugar Pinch of dill Pinch of kosher salt For the chicken curry 1 green onion 1 garlic clove Pinch of ginger 50g chopped tomatos 100g chicken, cut into 2.5cm pieces 25 ml...
Read More