It was a very decadent year. Looking back at my food photos taken over the last 12 months, one sub-theme emerged beyond the explosion of “Young Cuisine”: it was the year of ultra-homey desserts. We said so long crème brulée and hello gourmet doughnuts, decadent puddings, cheesecake, cream puffs, and ice cream sundaes. Along with that “trifle” of an observation, I offer this photographic snapshot of food memories from 2012.

Wishing you all a wonderful holiday and a very sweet new year!! — Shawna

The post BEST OF CITY BITES 2012: The Annual Digest of all that was noteworthy and delicious appeared first on Ottawa Magazine.

Fast-food done right, but save room for dessert

The Place: When the Nutty Greek Bake Shop opened up on Rochester Street in Little Italy, I raved about the honey-drenched, (wal)nutty sweets, especially the baklava cheesecake. I was also impressed with the warm character of the place created by the Papadopoulos family. I have since fallen head-over-heels for their Loukoumades, traditional honey doughnuts, which are made fresh to order and served warm. ‘Nuff said. Oh, right, and they serve lunch too.

The Deal: Here is the place to find the ultimate combination of hot and homemade fast-food. There are various warm phyllo pastry rolls ready to go, including classic spinach and feta as well as a different soup each day — cream of leek and potato; beef barley; cream of chicken rice; cream of broccoli; and split pea. Fresh salads are made up and ready to go too. And then there’s the warm pita sandwiches that take just a moment to assemble: gyro, chicken, or pork. I believe Greek meatballs also make an appearance on the menu.

The Dish: The pork tenderloin souvlaki is super tender, nicely seasoned chunks of meat, flecked with oregano and wrapped up in a warm, grilled pita with homemade tzatziki (even the yoghurt is made here). Tomatoes and chopped romaine can be added, as well as onions and hot peppers. I ordered a Greek garden salad on the side (it has lettuce, while the Greek Village does not) and — feeling nutty — I crumbled some of the feta cheese onto my sandwich.

Saving room for dessert is a must; take your pick. I tried the new Café Frappé cheesecake made with dark Greek coffee on a thick nutty dark chocolate cookie crust. I will never be able to choose a cheesecake there again without a game of eeny-meeny-miny-moe. They are all fabulous.

The Cost: pork souvlaki, $5.99; Garden Greek salad $3.99; small cheesecake $5.

Nutty Greek Bake Shop, 490 Rochester St., 613-680-0806.

Hours: Monday to Friday (lunch served weekdays), 9 a.m. – 7 p.m., Saturday, 9 a.m. – 6 p.m.

The post WEEKLY LUNCH PICK: Pork souvlaki pita and Café Frappé cheesecake at the Nutty Greek Bake Shop appeared first on Ottawa Magazine.

Lobster overboard! Take a bite of this gooey panini before the lobster sneaks away.

A sweet new sandwich shop has popped up on Merivale Road, next door to The Merivale Fish Market that has been a fixture in this spot for almost 20 years. Luigi Panini is a great example of a “next generation” eatery, where the children of long-time Ottawa restaurateurs grow up and get into the business themselves.

In this case, Anthony Epifano is the son and nephew of the family-owners behind the fish market. He and his pal Andrew Fisher (both Algonquin culinary program graduates) run the new lunch counter that doubles as an espresso bar and gelateria (serving a limited selection from Pure Gelato).  The “Luigi” in the name is Epifano’s grandfather.

Colourful quinoa hits the spot.

The open concept means you can watch as lunches are prepared fresh to order on crunchy-chewy ciabbata bread from Art-Is-In Bakery. Knowing that seafood would come from serious purveyors next door, it was a toss-up between the daily special, fish tacos, and the lobster melt.

The sandwich won out: it combined large  chunks and shredded pieces of lobster — including the hilariously sinister-looking meat of the entire tiny claw — with a soft, gooey layer of cheese (a mild, slightly nutty mélange of havarti, mozzarella, and gruyere). As a rich lobster grilled cheese it was good — but for me it seemed to be missing a fresh contrasting element like tomato or greens, even avocado, to make it memorable. No matter, equilibrium was restored with a lovely homemade quinoa salad studded with sweet potato, black beans, and sweet peppers. The water dispenser filled with floating lemon slices further attests to the attention to detail here.

I am compelled, however, to offer a word of warning to lovers of the classic sandwich combo of mozzarella, tomato, and basil. The Caprese Panini here gets a surprise smear of chopped garlic (and plenty of it), which might not suit all tastes. Next time I will ask for it to be left off.

Two great tastes that taste great together: espresso and gelato.

Espresso fans should not miss the affagato — a shot of dark espresso served with a scoop of gelato. The vanilla gelato was sold out so I opted for Bacio (chocolate hazelnut) and the combination was sensational.

Cost: panini $5-$14, salads, $4, affagato $5.

Luigi Panini, 1482 Merivale Rd., 613-762-2280.

The post WEEKLY LUNCH PICK: Lobster melt and an “affogato” at Merivale Fish Market’s offspring, Luigi Panini appeared first on Ottawa Magazine.

Jeff and Jenna Fenwick are the new owners of Back Forty Artisan Cheese, located in Lanark Highlands.

Local favourite Back Forty Artisan Cheese has two new owners at the helm: Jeff and Jenna Fenwick. Founded on a small sheep farm in 1999 by James Keith and his late wife Elizabeth Harker, the business grew into a favourite amongst cheese lovers and became a leading producer in Ontario. City Bites spoke with Jeff about taking over the business and where Back Forty is heading.

What did you do for a living before taking over the cheese business?
I’ve had a variety of sales and sales management positions specializing in water treatment, organic and free range foods, and most recently I was the Director of Admissions for a large private college. I’m also a professional motorcycle racer and have enjoyed many years travelling and competing in Canada. My passion has always been quality food and cooking great meals for family and friends to enjoy.

Where does your interest in cheese-making come from?
I don’t have a farming background. But I grew up on some acreage on the outskirts of Guelph and was always surrounded by farm lands and nature.

I’ve always had a strong interest in cooking. My wife and I enjoy the slower pace of preparing a large meal, growing  vegetables, preserving and, of course, eating quality foods. I like creating things, especially for my friends and loved ones to enjoy.

How did you learn about the sale of Back Forty and what was involved in making the decision to take it over?
I became aware of the sale of Back Forty Artisan Cheese through my in-laws, whom reside in the Perth area.  They saw the advertisement in the local paper and brought it to our attention as they knew we were looking for a change and right away thought this would be a great fit. At the time I was involved in a high-stress management position for a very large U.S. Corporation and was in desperate need of making a lifestyle change. For years I had been saving to start up my own venture and looking into opportunities, restaurants, cafes, etc., that would allow for self-employment and complement my passion for food. The decision to purchase Back Forty was simple. It seemed as though the stars had aligned and everything just fell into place. I set up a meeting with Jim and drove up from Hamilton during a snow storm. My wife Jenna couldn’t make the trip, but thought it sounded perfect for us and trusted I would it know if it was when I got there. As soon as I drove down the long laneway, surrounded by beautiful snow capped trees, I was sold. Jim showed me around the farm, we talked about the business, lifestyle, and my aspirations for Back Forty. I didn’t need to do any research or give it much thought. It felt like the right move for us and was exactly what we were looking for — a chance for us to escape the rat race of big city living in southern Ontario. Back Forty perfectly aligned with how I wanted to be spending my time. I knew Jenna would feel the same way, so we purchased the farm and business on the spot.

Where does the milk for the cheese come from?
All of our cheese is made with high quality raw ewe milk. All of our milk derives from one flock of British Milk Sheep. The small family-run Ontario dairy farm is owned and operated by a hardworking Amish family that care deeply about the environment and their animals and are committed to the highest animal welfare practices. 

What has been involved in taking over the business from Jim Keith?
I apprenticed with Jim for several months leading up to the spring to ensure I had a solid foundation to carry on the prize-winning recipes. Jim introduced me to his loyal customers, suppliers, and distributor and has been very supportive. I’ve spent numerous hours studying microbiology, food safety, and sampling cheeses from around the world.

What has been the greatest challenge so far? The best part?
The biggest challenge has been working with an organic product. Cheese is alive and the chemistry changes greatly depending on the milking season, weather conditions, environmental changes, etc. I’m learning how to adapt the recipes to suit the given circumstance. It’s been challenging, but I’m learning everyday and enjoying the process.

The best part of owning Back Forty Artisan Cheese is being able to spend my time doing what I love each day with my loved ones close by. Jenna has her own hand-printed textile business (www.jennarose.ca), which she also runs from her home-based studio. Having us both working and living side by side on the farm everyday has been a great pleasure. In addition, the slower paced lifestyle is a great escape from the constant pressure of “more sales, more profits,” which I received in the corporate world. I’m now able to make and eat cheese every day. It’s fantastic.

Will you be changing anything about the production of Back Forty cheeses?
Back Forty is a small scale, handmade cheese operation. There is no fancy automated vat to stir and cut the curds, no mechanical presses, or quick and easy methods. Everything is done by hand using traditional old world methods and I intend to keep it that way. The only changes to production will be an increase in production by crafting more batches to keep up with the growing demand.

Will all of the established varieties continue to be available?
Yes, all four varieties of Back Forty Cheese will remain available, and I’m working on a new washed rind cheese that I hope to launch in early 2013.

Is the cheese currently available at all of the places in Ottawa listed on your website?
With the change of hands over the winter, spring, and early summer, inventory has been a little low. I’m making cheese daily to ensure all of our stores will have a good consistent supply for the fall. Currently, a small amount of our cheeses can be found in most of the Ottawa stores and all four varieties are typically available at the Carp farmers’ market.

For more information on Back Forty Artisan Cheese, see www.artisancheese.ca.

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If you want to see what Ottawa looks like when she lets down her hair, mark your calendars for June 24.

Ottawa, the city that fun forgot? You can bet whoever uttered this famous phrase has never been to Oysterfest.

I can still remember bringing my then one-year-old daughter to the first Oysterfest in 2007 and watching her shake her diaper-butt to Rockabilly music with a posse of hipster offspring while the grown-ups in ironic T-shirts and ripped jeans slurped oysters and cold beer.

The memory is seared in my mind. I looked around at this parking lot, at all of these rowdy and relaxed revelers — more oysters and tattoos and piercings than I’d ever seen in one place since moving to Ottawa — and thinking: who are these people? As it turns out, a good number of them are the hard-working line-cooks, pastry chefs and dishwashers who toil away under fluorescent lights of restaurant kitchens around town. Oysterfest has become the ultimate staff party for the foot soldiers of our food industry. But everyone is welcome.

It’s quite a party (think: fire breathers and arm wrestling competitions). An intimate group of roughly 800 people are expected to show up; some years there are more, some years less. Tickets are $25; kids 12 years old and under are free. There will be clowns painting faces and animal balloon-art making. For bigger kids there’s the oyster shucking competitions — one for pros and the Chef’s Cup.

You can buy tickets in advance at either Whalesbone location or get them at the door. Admission to the festival includes 4 oysters or choice of a  Walleye burgers, tandoori salmon wrap, pulled pork, or vegetarian samosas. There will be plenty of Kichesippi & Beau’s beer, sangria, and Sailor Jerrys for the bar as well as pop, juice, and Freezies.

Check out the poster for details on the music lineup. See you there!

The post FOOD BUZZ: Whalesbone’s 5th Annual Bytowne Oysterfest June 24, noon – 11pm appeared first on Ottawa Magazine.

Executive Chef Mike Moffatt adds a third restaurant kitchen to his list of responsibilities. This one is set to shake up the Westboro dining scene.

The ink has barely dried on the lease for 337 Richmond Road and we are already clamouring to know what will be on the menu of the new Westboro restaurant — the third sibling to join the Beckta and Play family. Steve Beckta announced last week that his new place will be called gezellig, a tricky-to-translate Dutch word that refers to things (and people and places) that create a cozy, homey, quaint, and comfortable vibe — it’s also that warm, relaxed feeling you get when surrounded by great people.

It comes as no surprise that Chef Mike Moffatt will be the executive chef. He remains at the helm of the kitchen at Beckta, where he has been for nine years, as well as at Play Food & Wine, where he has been running the kitchen since its inception in 2008. We snatched a few minutes by phone with Chef Moffatt between lunch and dinner service to chat about the new challenges ahead.

City Bites: What do you think of the name gezellig?

Michael Moffatt: I laugh when people ask me what it means. I say, “Ask Steve!” It’s great. The name and what it means defines what we’re going for really well.  My definition is “convivial spirit.” After a while, the word will just become the name of the restaurant. Like Beckta — I still meet people who don’t realize that it’s the name of the owner.

CB: So how will this restaurant be different from the others?

MM:  We’re really trying to bring our style to a neighbourhood restaurant. By reputation, we’ll end up with lots of destination diners, but we really want the restaurant to serve the [Westboro] neighbourhood. We’re using the traditional dining model — appetizers, main courses, desserts. There will be some sharing plates.

CB: Is it going to be in the style of a gastropub?

MM: I don’t see it that way. I don’t like labels. The only label I want to achieve is good food. Gastropub to me has a more casual feel and I’m imagining a space that’s more upscale-casual.

CB: Will you use the same suppliers for ingredients?

MM: At Beckta we have about 55 different suppliers. I mean, there’s one guy who brings me ramps — that’s it. We use about 2/3 of the same suppliers at Play because we have greater volume and we concentrate the menus. This one will probably fit somewhere in the middle.

CB: What are you most excited about with the new place?

MM: It’s another chance to express myself creatively. I just like to feed people and make them happy. It’s exciting when you finally see staff taking on new roles and growing. I’m really proud of the training I’ve done. It’s a great new adventure and a giant new nightmare.

CB: Have you started thinking about the menu yet?

MM: I didn’t want to think too much about the menu until the location was set. I think it would have been a different style if we had ended up on Elgin or in the Glebe. Being in the West end — it’s where Steve lives and where I live — it’s a nice intelligent crowd and they know what they like. I look at my neighbours and they’re looking for a great restaurant that they can walk to. A place you go if you happen to get a last-minute sitter and you don’t feel like driving downtown.

CB: Where do you seek inspiration for dishes, concepts? What’s inspiring you most these days?

MM: My inspiration comes from the people I work with. I work with a lot of talented people and they come to me with new ideas and new experiences. My job is to make sure those ideas fit within our program. We’re not going to go in a ton of different directions and we’re not trying to be everything to everyone. We’ve got a strong hospitality package [at Beckta] and we’ll export the key components.  It has worked with Play.

The post INSIDE SCOOP: Chef Mike Moffatt talks about gezellig, Steve Beckta’s third restaurant, opening in Westboro later this year appeared first on Ottawa Magazine.

The charming Papadopoulos family brings nutty sweetness to Little Italy

Warmth, sweetness, comfort, pleasure. These are the feelings inspired by three simple ingredients: lemon, cinnamon, and honey. Add a bunch of nuts and you are half way to understanding the magic of this new, big-hearted bakery in Little Italy.

In Greek baking, walnuts are revered in the same way that pistachios rule the kitchen in Lebanese pastries. So in the Nutty Greek Bake Shop (apparently Ottawa’s first Greek bakery in 26 years!) you’ll find walnuts that are crushed and rolled, layered upon, and sprinkled overtop many of the dozens of treats on offer. They are outstanding, for instance, as the crumbly adornment for a traditional moist, cake-like cookie called the Melomakrona (say it with me: meh-loh-mah-KAH-roh-nah). Dipped in honey syrup and flecked with orange zest, I could’ve eaten a thousand of those things.

And then there is the Baklava cheesecake. Are you listening to me, people? I said: Baklava cheesecake. Has there ever been a better example of fusion cooking? I think not. It’s the brainchild of Anna Papadopoulos, who co-owns the shop with her entire family — sister Eleni, brother George, and parents Christina and Tom. Anna is a fan of baklava but finds it impossible to enjoy more than just a bite. So she had the idea of combining the essence of the traditional baklava — walnuts, cinnamon, and sugar — and turning them into the crust for a classic cheesecake base (you’ll never enjoy a plain old graham crumb crust again). She drizzles the top with honey syrup and more nuts. The result, as you might imagine, is awesome.

There is another cheesecake, too — slightly more savoury, but no less awesome. It has feta within and a topping of traditional sour cherries that are grown, picked, and preserved in Greece. Where has this dessert been all my life? I was equally impressed with the more familiar treats like the vanilla kataifi — shredded filo pastry layered with butter, cinnamon, and walnuts, baked until crispy and then saturated with honey syrup. Next it gets layered with vanilla cream custard and hand-whipped whipped cream. Hello.

There are too many outstanding treats to describe — I speak from experience since the owners sent me home with an enormous box of “samples” (enough for a football team) when I popped in to say hello. When I marvelled at their generosity and confessed I had expected the samples to be bite-sized, Eleni laughed and said simply: “Nah! We’re Greek!”

Nutty Greek Bake Shop, 490 Rochester St., 613-680-0806.

Hours: Monday to Friday (lunch served weekdays) 9 a.m.-7 p.m., Saturday & Sunday 9 a.m. – 6 p.m.

The post OPENING! Nutty Greek Bake Shop rewrites history with soon-to-be-famous baklava cheesecake appeared first on Ottawa Magazine.

Fruit Loops doughnuts are among the wild & whacky flavours at the new Hintonburg shop. Photo credit (with permission): Mark Warburton, OttawaFoodies.com

With flavours like Maple Bacon, Cornmeal Cherry, Raspberry White Chocolate, Chocolate Frito, Salty Caramel, and Toasted Coconut with Kaffir Lime, you know you’re not in Tim Horton’s anymore. Upscale doughnuts featuring fresh ingredients and creative toppings are the latest trend in fried dough and so far the BeaverTail capital is eating it up.

The brainchild of Sue Hamer, a Canada Post letter carrier and mother of three, Suzy Q Doughnuts is Ottawa’s first dedicated indie-artisinal doughnut shop. We first spotted Hamer’s drool-inducing treats at the Lansdowne Farmer’s Market last summer and had a feeling her fans would rally to keep her in business. In mid-Febuary, Hintonburg residents — already spoiled with an impressive new crop of num-nums — saw Suzy Q’s “open” sign go up on the rustic little shack that was the original home of Hintonburger before it fled to the KFC location across the street a few months ago.

“It’s important to us to be able to serve warm doughnuts,” she says. “Unlike at the market, we now have the luxury to keep frying up doughnuts fresh all day.”

Hamer runs the bustling new business just four days a week — from Thursday to Sunday — along with her husband Mark and her brother-in-law Don, both carpenters. All three have held on to their day jobs while trying to make a go of it in the doughnut business. “I’m totally overwhelmed,” said Hamer, adding “in a good way.” She says Twitter is largely to thank and to blame for her shop’s immediate popularity that has led her scrambling to try to keep up with the demand. She says the neighbours have been amazing about spreading the word using their social networks that has led to lineups at her door and an astonishing average daily sale of more than 800 doughnuts.

The popular maple bacon doughnut even has bacon fat in the dough. Photo credit (with permission): Mark Warburton, OttawaFoodies.com

Unlike the market stall, where the plain old-fashioned sugar doughnuts called munkki were the biggest hit (after the reigning #1 Maple Bacon doughnut made with bacon fat added to the dough), Hamer says the new location seems to attract a “younger, funkier crowd” who are more interested in the more unusual flavours. One recent winner was a vanilla bean glazed doughnut topped with Fruit Loops cereal that had been toasted with milk powder and butter. She has also been experimenting with the addition of Island Spice, a locally-produced hot sauce, to give a spicy kick to her dark chocolate dip made using top-quality Belgian chocolate.

Hamer’s creative mind is already dreaming up ideas for the summertime, when she hopes the large parking lot in front of the shop will become a relaxed neighbourhood hangout. She’s thinking about an ice cream sandwich with a doughnut in the place of cookies.

Suzy Q, 991 Wellington St. W.,  suzyq.ca.

Hours: Thursday – Sunday from 9 a.m. – 5 p.m. (or until sold out)

The post OPENING! Suzy Q leads Ottawa’s gourmet doughnut invasion with a move from market stall to sweet shack appeared first on Ottawa Magazine.

The Edgar/Odile team (L to R): Marysol Foucault, Michael Lasalle and Katie Richard take a break from cleaning to pose in the new digs

Edgar fans, get ready to meet Odile, a second outlet for the creative culinary force led by Marysol Foucault. The new restaurant, which will open in about a month, will also be located in Hull, a five-minute drive away from Edgar.

In terms of size, the new spot is equally tiny, but the setup will allow for more restaurant seating (perhaps 20-25 inside) plus its large outdoor patio will seat at least 30 more in good weather. While the food will be consistent in both spots (the kitchen team will rotate locations to prevent playing favourites), Foucault plans to make Odile a dinner destination as well, once the alcohol permit is in place.

The instant and intense popularity of Edgar, which opened at the end of 2010, has been both a blessing and a curse. For all of the satisfied customers who rave about the wonderful baked goods, tasty take-out meals, brilliant sandwiches, and stellar brunch dishes, there are those who have been turned-off by the line-ups and long waits that they can often encounter — especially on the weekends.

“People aren’t used to waiting on the Quebec side,” says Foucault. “They get impatient.” She began searching intensely for a new spot to complement Edgar last October and waited until she found one that had a closed kitchen, modest size, and a great patio.

Both Edgar and Odile locations were formerly meat-free eateries. “We joke that I eat vegetarian restaurants,” says Foucault with a giggle. While veggie options are always on the menu, Foucault’s passion for pork fat keeps her meat-loving devotees happily oinking for more.

Edgar was named for Foucault’s late father, so who was Odile? It’s the name of her beloved childhood ballet teacher. “For me, ballet is as tough as kitchen work. It’s unforgiving and you do it until you drop — until you bleed. You don’t do it for the money — you do it because it’s something beautiful.”

Coming Soon: Odile, 47 Monclair (corner of Berri), Hull.

The post EXCLUSIVE! Coming Soon — Edgar’s little sister Odile appeared first on Ottawa Magazine.

Making their first appearance in Ottawa, Joe Beef's chef-owners-turned-authors are the guests of honour at our Joe Beef-inspired dinner

If you’ve been tuned into the food, restaurant, or cookbook worlds lately, there is one name on everyone’s lips: JOE BEEF. The larger-than-life duo of David McMillan and Frédéric Morin, co-owners of Montreal’s beloved bistro, are our guides to The Art of Living According to Joe Beef. Their cookbook (of sorts) — like their restaurant — serves up a dose of nostalgia alongside a modern vision of a world  in which you’d eat foie gras breakfast sandwiches with maple mustard at 7 a.m. or 7 p.m.. Lucky for us, these guys are great cooks, inspiring storytellers, and wonderful company.

On Monday Feb. 27, Fred and Dave will hop aboard a train (of course! See Chapter 3 for Fred’s top train itineraries) from Montreal to Ottawa to join us for a one-of-a-kind dinner party in their honour. Ottawa Magazine and City Bites has partnered with Urban Element for another spectacular City Bites Live event, an evening dedicated to eating, drinking, and talking with our mouths full.

City Bites blogger and Ottawa Magazine’s food editor Shawna Wagman will conduct a Q & A session with the chef/authors. Meanwhile, a cocktail party-style moveable feast will be prepared by local chefs inspired by the spirit of Joe Beef and recipes from the cookbook.

There will be plenty of time for audience questions, gathering tips on building a garden in a crack den, or making your own absinthe, and books signing opportunities. As participating chef Marysol Foucault says, “We will rock le shit. And roll around in pork fat.” (Translation: We are super excited.)

With their restaurant and now the book, David McMillan, left and Fred Morin have set the food world on fire...just by being themselves.

Participating Chefs include:

Matthew Brearley, Castlegarth

Candice Butler, the urban element

Marysol Foucault, Edgar

Steve Mitton, Murray Street

When:

Monday February 27, 6-9 p.m.

Cost/What’s Included:

Tickets are $115+HST

Price includes: a copy of the book The Art of Living According to Joe Beef; Q & A session with Shawna Wagman; Joe Beef-inspired dishes created by local chefs; and three beverages. (Wine and Beau’s beer)

How to register:

Register online at: http://www.theurbanelement.ca/#/calendar

Please note:

The event will be limited to 50 guests. Reserve your spot now!

Words of wisdom from the book:

On cooking lobster: “Lobsters live in the sea, and the best lobster you’ll ever eat will be when you are on a ship or near the shore where the lobster is boiled in seawater. So, before you add the lobster, taste the water. If it is as salty as the sea, bomb in the live lobster. … If you don’t want to look at the live lobster as it boils, you are probably someone who likes to have sex with the light off. That’s OK.”

On choosing wine: “If you bring your partner into the restaurant and spend all of your time talking to your waiter about wine (which we see all the time) instead of focusing on the conversation, you’re a jerk. A restaurant meal is a precursor for the acts of business, lovemaking, and friendship. Leave your wine OCD at home. Once you choose the wine and taste it (this should only take three minutes, not 20), there is no more talking about wine.”

The post CITY BITES LIVE: The Art of Living according to Joe Beef (a dinner party of sorts) Feb. 27, 6-9 pm appeared first on Ottawa Magazine.