[et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”3.17.6″ max_width=”96%” module_alignment=”center”][et_pb_fullwidth_header title=”Under full sail! How Ad Mare withstands the Ottawa winter” header_fullscreen=”on” header_scroll_down=”on” content_max_width=”55%” _builder_version=”3.17.6″ background_image=”https:\/\/cusjc.ca\/foodforott\/wp-content\/uploads\/2018\/11\/photo-Mario-Burke-winter.png” background_position=”top_right” text_shadow_style=”preset5″ background_overlay_color=”rgba(0,0,0,0)” title_font=”|700||on|||||” title_text_align=”left” content_font=”||||||||”]<\/p>\n
By Gerlie Ormelet
Nov. 30, 2018<\/p>\n
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\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Photo by: m.c.phoo.<\/p>\n
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Every morning, Mario Burke gets on his seafood truck, the Ad Mare, at 6 a.m. and sails to the fishmonger to purchase fresh seafood. He creates a menu of no more than five items, ensuring his customers\u2019 favourite meals are always on the menu: fish and chips, and fish tacos. Despite the wave of food trucks closing for the winter season, the Ad Mare drops anchor downtown every day, at the corner of Slater and O\u2019Connor, \u00a0where Burke waits from 11 a.m. to 2 p.m.<\/span><\/p>\n Six years ago, on Canada Day, Burke opened Ottawa\u2019s first seafood truck. Today, he proudly drives down the city streets displaying the nation\u2019s motto, <\/span>a For Burke, working in a mobile refrigerator has its perks. While many food trucks take a break during the Ottawa winter, Burke thrives on below-zero temperatures. The cold naturally maintains the freshness of his salmon, shrimp and clams.<\/span><\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”||||||||” text_text_color=”#E09900″ header_font=”||||||||” header_text_color=”#000000″ header_2_font=”||||||||” max_width=”70%” module_alignment=”center”]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ max_width=”70%” module_alignment=”center”]<\/p>\n Burke says about how the outside temperature becomes the truck\u2019s ambient temperature<\/span>. <\/span><\/span><\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/cusjc.ca\/foodforott\/wp-content\/uploads\/2018\/11\/IMG_0137-1.jpg” _builder_version=”3.17.6″ max_width=”70%” module_alignment=”center”]<\/p>\n [\/et_pb_image][et_pb_text _builder_version=”3.17.6″ max_width=”70%” module_alignment=”center”]<\/p>\n Ad Mare docked in the snowbanks. Photo by: Mario Burke<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ max_width=”70%” module_alignment=”center”]<\/p>\n Cooling temperatures prompt Burke\u2019s creativity, forcing him to adjust his cooking habits to function efficiently during winter. <\/span><\/p>\n Fish can remain on the preparation table at below 0 C temperatures; however, the condiments and vegetables that stay out in the summer go into the refrigerator to keep them from freezing. The vinegar, potatoes, and beets must stay at temperatures between 1 C and 3 C.<\/span><\/p>\n \u201cI will keep all my vegetables in the fridge at all times because that’s kind of my warmer,\u201d Burke says. \u201cIt\u2019s three degrees in the fridge and it’s warmer than outside.\u201d<\/span><\/p>\n Shellfish and lobster need to be prepared rapidly when taken out of the boiling water, otherwise taking the meat out of the shell can be nearly impossible in the cold temperatures.<\/span><\/p>\n When using a knife, Burke watches his fingers carefully to avoid cutting himself. Spending hours in the cold can cause him to lose sensation in his fingertips, which can make him a bit clumsy.<\/span><\/p>\n Despite the issues that the temperature can bring, the secret to a successful food truck during winter is maintenance, says Burke. Every night, he plugs a block heater into the truck to keep the engine warm. He also carries a small propane-fueled torch to melt the ice that forms on windowsills<\/span> and side panels.<\/span><\/span><\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”||||||||” text_text_color=”#E09900″ header_font=”||||||||” header_text_color=”#E09900″ border_color_all=”#E09900″ max_width=”70%” module_alignment=”center”]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ max_width=”70%” module_alignment=”center”]<\/p>\n The only circumstances keeping him from getting on his truck in the morning are extreme temperatures. If it is -20 C or below outside, the Ad Mare stays docked.<\/span><\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/cusjc.ca\/foodforott\/wp-content\/uploads\/2018\/11\/43172432_1960092174050484_4379026068045037568_n.jpg” _builder_version=”3.17.6″ max_width=”70%” module_alignment=”center”]<\/p>\n [\/et_pb_image][et_pb_text _builder_version=”3.17.6″ max_width=”70%” module_alignment=”center”]<\/p>\n Ad Mare serves up warm seafood in cold winter days. Photo by: Mario Burke<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”||||||||” text_text_color=”#000000″ header_font=”||||||||” header_text_color=”#000000″ max_width=”70%” module_alignment=”center”]<\/p>\n In more normal winter weather, customers come to the truck to order their meals, retreat into nearby buildings from which they keep an eye on their meal\u2019s progress. When their lunches are ready, Burke waves and <\/span> \u201cThey’re not waiting outside and freezing,\u201d he says.<\/span><\/p>\n Every day, even during winter, the Ad Mare sells out, Burke explains.<\/span><\/p>\n Burke considers himself fortunate to operate his truck despite <\/span> \u201cWell, I\u2019ve been lucky,\u201d he says, reminiscing his years of work.<\/span><\/p>\n <\/span><\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”||||||||” text_text_color=”#000000″ header_font=”||||||||” header_text_color=”#000000″ max_width=”70%” module_alignment=”center”]<\/p>\n <\/span><\/p>\n Not every food truck thrives during the Ottawa winter. As opposed to mobile trucks owners, who are able to diversify their sources of income by chasing demand, stationary truck owners are limited to walk-in customers.<\/span><\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ text_font=”||||||||” text_text_color=”#000000″ header_font=”||||||||” header_text_color=”#000000″ max_width=”70%” module_alignment=”center”]<\/p>\n <\/span><\/p>\n [\/et_pb_text][et_pb_code _builder_version=”3.17.6″][\/et_pb_code][et_pb_code _builder_version=”3.17.6″][\/et_pb_code][et_pb_text _builder_version=”3.17.6″]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ max_width=”70%” module_alignment=”center”]<\/p>\n AUDIO:<\/strong> Burke explains the difference between managing a mobile truck and managing a stationary truck.<\/span><\/i><\/p>\n [\/et_pb_text][et_pb_code _builder_version=”3.17.6″]\n
\u201cIt\u2019s like working in a fridge,\u201d<\/strong><\/h3>\n<\/blockquote>\n
WINTER RULES<\/b><\/span><\/h3>\n
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\u201cIt’s feasible. You just get <\/i>dressed. Five layers <\/i>of clothes in the truck<\/i>,\u201d he explains.<\/strong><\/h4>\n<\/blockquote>\n
MOBILE VERSUS STATIONARY<\/span><\/h3>\n