guest blogger: larkin & carmichael mix & match

Mother of pearl.

What do you get when Chefs Trish Larkin and Matt Carmichael get together?

A gobsmackingly good meal!

That's right!  I said it ... GOBSMACKING!

It's the second time I've been asked to attend a mix & match event at the urban element - and am I just so thankful to have been a part of it!

I've said it before ... and I'll say it again.

Mother of pearl that was a gobsmackingly good meal!

The main focus for both chefs in creating this meal was seasonal.

They wanted the diners to enjoy what is currently in season, at it's most fresh.  Nothing was gussied up ... everything was simply at it's best.

Spotted Prawns.

Albacore Tuna.

Asparagus.

Beef.

Rhubarb.

The thing I enjoy the most about the mix & match events is the chance of trying the same ingredient, two different ways.  Once the chefs had decided on their "menu", they went off and created their individual dishes.

Larkin and Carmicheal also decided to shake things up a bit: they added a cooked vs. raw component to the dining experience.

Every course (with the exception of the dessert - rhubarb) was divided up between a cooked plate and a raw plate.  Larkin took the raw plate for the spotted prawns and the asparagus.  Carmichael went raw for his albacore tuna and the beef dishes.

They started us off with spotted prawns.

Larkin presented a crudo with yuzo, avocado, cucumber and a black pepper buttermilk (and a sprinkle of diced chives).  I asked Trish about using the avocado since I assumed that the chefs were aiming for local and seasonal ... but as she explained, avocados are in season (just not regionally), and she really wanted something rich to offset the light freshness of the rest of the dish.  It worked beautifully.

Carmichael knocked my socks off with his fresh pasta and prawn dish.  The "sauce" was made of the spotted prawn broth and some dry white wine (with a *dollop* of butter) and diced tomatoes.  It was ridiculously delicious.  To me ... the fresh pasta and prawn dish was the winner of the night - perfection at every level.

We then moved onto the second course: albacore tuna.

Carmichael presented the raw dish this time round.  A sashimi with olive oil, coriander cress and maldon salt (and radish, not pictured).  It was simple and elegant ... the albacore was light and fresh, and the olive oil just gently dressed it, while the radish added a little crunch to the dish.

Larkin did a take on a deconstructed nicoise salad.  She poached the tuna in a little olive oil, then added black olive *dirt*, butter lettuce, haricot vert, a lightly boiled quail egg, and a crispy potato crisp. 

The asparagus pairing made up the third course.

Larkin was all about simple and fresh when she presented her asparagus salad.  Oh my.  A million sighs of happiness.  The asparagus was shaved and then dressed in lemon, olive oil, shallots and tomme des demoiselles (currently my favourite cheese, and this was my second favourite dish of the evening).    

Carmichael lightly cooked up the asparagus and paired it off with a rich and slightly sweet morel (madeira) sauce.

While everyone tucked into their asparagus dishes, Larkin and Carmichael went to work plating their fourth course, the beef dishes.

Carmichael diced up his striploin and lightly seasoned it with argon oil, red chili and black tomato. 

Larkin's seared striploin made my mouth and tummy happy. I know ... I should probably come up with a better description ... but that's what you get.  This dish made me happy.  Seared striploin, mushrooms, bordelaise and herbed butter.  Paired with the tartar you got the best of both worlds.

After eight plates of raw vs. cooked dishes, it was time to round out the meal ... with rhubarb.

Oh what a lovely and perfect dessert: strawberry - rhubarb cheesecake.

A cheesecake filling was topped by graham cracker crumbs, rhubarb curd, graham cracker crumbs, diced rhubarb, cheesecake filling, fresh strawberries, whipped cream ... and a strawberry on top.

The Larkin vs. Carmicheal mix & match was a pretty spectacular foodie event.  An informal dining experience, paired with outstanding food.

I'm so glad I was able to be part of this urban element experience.

I can't wait until next time!

ps.  I've posted other pictures on my own blog - thetwistedchef.ca ... so be sure to check that out too!

overheard in the kitchen at march break kids culinary camp: “you guys never update your blog!”

I hate to admit it ... but this social media-savvy kid was correct in his assessment. it seems as though i blinked and last november turned into june!

one of the things us event planners never get around to doing is documenting our events, whether it be photographs or blogging (seems we are always running around putting out fires instead)! but carley and i are determined to change our ways. as summer approaches, we are committing to a new blogging schedule; each week we will endeavor to add - at the very least - a snippet of ue happenings.

and so my catch-up begins!

it’s been a busy first half of the year with classes and private events. we’ve been riding the spring-wedding-wave as of late with three in the last six weeks. it’s been an absolute pleasure to get to know these wonderful couples and their family and friends.

in ‘people-news’, lots to report! urban element assistant chef tara rajan started her wildly-popular series of indian cooking classes in january– everything from vegetarian to regional fare to spice blends. chef kyle macneil is back at ue, sharing his excellent teaching skills and good vibes. covering a wide range of subjects including family dinners, flavour profiles and arabian cooking, kyle’s classes always wow ue clients. ben shewelt, having arrived at our doorstep a few months ago from london, england, has also become an inspiring addition to our team. as i sit in the kitchen writing this, ben is prepping for ‘pass it on’ – a celebratory class saluting jamie oliver’s food revolution day. ben spent five months at jamie’s restaurant Fifteen working under the renowned chef and food activist.

if you’ve found yourself dining at the urban element lately, you may have also noticed a few new (and fabulous) hosts kicking around. joanne joined us earlier in the year – she’s a cook, nutritionist, gardener and all-around-food-lover. hospitality-wiz lynda (former manager at metropolitan and play) has also been pouring wine and charming guests behind the ue bar. all of us feel pretty lucky to welcome these like-minded individuals to our team!

lots of events to talk about as well ...

february 27th was an exciting day at the kitchen. the larger-than-life duo of david mcmillan and frédéric morin, co-owners of montreal's beloved bistro Joe Beef, paired up with shawna wagman from ottawa magazine’s citybites to present an evening of great food and storytelling. some well-known local chefs were on-hand to pay homage to the guys and their art of living according to joe beef cookbook including matthew brearley from castlegarth restaurant and food shop, steve mitton from murray street cafe, marysol foucault of gatineau’s edgar and odile, along with ue’s own candice butler. an unforgettable evening of delicious food and conversation!

the talented chefs of the Whalesbone Catering and Whalesbone Oyster House led an amazing dinner on march 26th. our mix and match series had them lending their unique style to a scrumptious four-course menu of shrimp, scallops, beef short rib and banana ‘goodness’. kate klenavic, chef of catering presented an hors d’oeuvre version while chef chloe berlanga created the plate ‘a la whalesbone restaurant’ style. chloe’s banana cream pie in a mason jar was over-the-top! kate’s short rib spring roll was an unexpected delight. the food was paired with some great ‘dueling’ wines courtesy of sommelier derrick ruston. his informative yet fun presentation was the cherry on top of the evening!

the california wine dinner on may 9th with ‘pooch’ pucilowski and scott adams of Benny’s Bistro was a spectacular wine and food dinner that educated, entertained ... and had guests wanting to lick their plates (actual words heard at the table)! a five-course dinner was paired with mcmanis family vineyards wines (chardonnay, viognier, petite sirah and cabernet sauvignon). pooch was a real treat to listen to as well – along with co-sommelier lauren hayes, he presented a very down-to-earth, captivating and engaging presentation.

ted reader blew into town in may and fittingly, seemed to bring a wicked but fleeting spring storm with him (we almost didn’t get the bbq’s lit)! the weather however, didn’t dampen any moods. ted was in fine form in the kitchen sharing recipes from his newest book, along with his no-holds-barred philosophies of cooking and life. the menu was all about meat and beer. the big wheel buttered smoked brisket, served with fresh tomatoes and a charred birds-eye chilli sauce (the most sought-after condiment of the evening!) was my favourite. the amuse was a tasty surprise ... pork tartar. it was made from local tenderloin, and served in a tasting spoon atop a chunk of cheddar smokey. six different beers were available for sampling and each guest received a copy of beerlicious – the art of grillin’ & chillin’, which ted graciously signed at the end of the evening. we are already looking forward to next year’s ‘ted-event’!

enough reminiscing about the past ... let’s talk about what’s coming up!
this week (june 11th), mix and match is back with chef trish larkin (Black Cat) and chef matt carmichael (formerly Side Door and Ei8hteen). these two will present a ‘raw versus cooked’ menu, and derrick ruston will be back with some unique wines and wine-chat.

in celebration of ontario craft beer week (june 17th to the 23rd), ue presents beau’s beer dinner on monday, june 18th. six of beau's craft beers will be paired with an equally awesome menu. brewery co-founder steve beauchesne will be on hand to answer your most sought after beer questions.

the cave springs wine dinner scheduled in july promises to be a memorable event – sommelier tom pennachetti and lauren hayes will pair wines with frank romano’s (executive chef of Jordon Village’s Inn on the Twenty) sure-to-be-exquisite menu.

we are bringing back our grilling classes again this year, including a ceramic grill class with michael shannon, the ‘grateful griller’. and the pitter-patter of little chef-feet will once again be heard this summer as we host our much-loved culinary camps for kids.

these are just a few of the upcoming urban element events we're looking forward to.

i’d go on ... but i better save something for carley to write about!

happy start-of-summer!

payton

city bites goes live at urban element

urban element is thrilled to be the host venue to a new series loosely described as "live food blogging" by Ottawa Magazine Food Editor Shawna Wagman. This is the concept behind her three-part series of interactive dining experiences, where, acting as the honorary emcee, she brings interesting culinary guests to the table in a Q&A format. We'll be re-capping Shawna's entries from the Ottawa Magazine site - welcome Francisco Alejandri of Agave y Aguacate as our first special guest.

Last week, as part of Ottawa Magazine’s City Bites Live series, I hosted a special evening at Urban Element designed to introduce an enthusiastic group of home cooks, from armchair to serious, to the pleasures of genuine Mexican soul food. Expectations soared when Chef Francisco Alejandri started the class by saying: “I am 100 percent sure you will never see food like this in a restaurant.”

Alejandri is the owner of what can only be described as a gourmet Mexican food stall, Agave y Aguacate, tucked away in Toronto’s Kensington Market. During the three-hour class, he introduced us to six simple, but spectacular Mexican dishes featuring beautiful fresh tomatoes, tomatillos, and cilantro from Castlegarth Restaurant’s farm in White Lake, Ontario. Alejandri was the guest chef at Castlegarth the night before — he and the owner, Matthew Brearley, happen to be good friends from their Stratford Chefs School days. (Here’s a secret: we can expect to see Alejandri assisting Brearley at Gold Medal Plates in Ottawa this year).

As our evening unfolded, small courses were served along with wine and beer and everyone joined in with questions for the chef. Slowly you could feel the energy in the room intensifying as everyone fed off the quiet passion of the chef. The food was indescribably fragrant and delicious. The evening was truly memorable and inspiring.


Ten Inspiring Ideas About Mexican Cooking

1. Mexican cuisine is no more about sizzling fajitas, cheesy nachos, and salt-rimmed margaritas than pineapple chicken balls are a reflection of authentic Chinese cooking.

2. Mexican cuisine is perhaps one of the world’s earliest fusion cuisines. It was and remains a cuisine based on the staples of corn, beans, and chilies. With the arrival of Spanish in the 1500s, new meats, nuts, spices, fruits, and cheese were integrated into indigenous cooking. Over the course of the last 500 years or so, Mexican gastronomy has drawn from French, African, and even Asian influences.

3. In 2010, traditional Mexican cuisine was named on the representative list of the “Intangible Cultural Heritage of Humanity” by UNESCO.

4. Avocados were known by the Aztecs as “the fertility fruit.” The word “avocado” comes from the Spanish aguacate, which comes from the word for testicle.

5. Part of the reason Mexican cuisine is gaining in popularity lately is that many dishes are naturally gluten-free.

6. Mole means thick sauce and guacamole means thick avocado sauce. The key to great guacamole is in the paste that you start with before adding avocado. Many people make the mistake of using jalapeño peppers, but it should be serrano.

7. Francisco’s trick for making homemade tortilla chips is to spray the hot chips with saltwater solution. The water quickly evaporates leaving the salt clinging evenly to the chips. Much more effective than sprinkling with salt afterwards.

8. According to Francisco, tomatillos contain naturally complex flavours ranging from peanut butter to gooseberries to green apple.

9. The secret to delicious and perfectly balanced dishes is to taste, taste, taste as you cook.

10. In the kitchen, there is no substitute for patience, passion, and really good quality olive oil.

(Next up, a recap of the umami event.. and in January, the third installation in this series, we're holding out for some special guests from Montreal...so stay tuned! We'll post the exciting news on our blog!)

Credit where credit is due!

in rushing to get my last two posts up, I completely missed crediting the photographer responsible for the beautiful photos that have accompanied my words. the massively-talented and dapper orion zuyderhoff-gray is responsible for any of the pro-looking images you see. (the others are simply me on my blackberry or barb on her point-and-shoot)!

thank you orion, you make us look gooood!

payton

change is in the air

as an event planner, i’m always working in the future ... and yet i can't quite believe how fast september is coming at us! we are madly booking in the ‘back-to-work’ corporate events, the private celebrations and holiday parties that keep all of us at the urban element on our toes in the peak season months.

our fall class calendar is now up on the ue website. we have some new faces coming to play in our kitchen: ottawa magazine food editor shawn wagman hosts a city bites event with toronto chef francisco alejandri in september; more interactive dinners like the ‘mix and match’ series - black cat bistro and mariposa farms in october; and the tried-and-true (four - count ‘em four!) holiday baking classes with resident chef candice butler in november and december. yes, i may scream in horror when I see that first fallen leaf on the ground in the next month or so ... but i admit, i love the change from lazy summer days to the hustle and bustle of fall.

while summer is typically a quieter time here at the kitchen, i have to say – we’ve done some fun stuff!


as i write this, we are in our final week of our kids culinary camps. running for 4 weeks this summer, chef stephen pollock (with his two energetic assists julia and maurcio) hosted over 55 kids, who busied themselves in our kitchen creating delectable plates from a different menu each day. i’ve arrived daily at the kitchen to the smells of spicy saffron paella ... fresh baked baguette ... local, grilled beef burgers with caramelized onion relish ... and cinnamon churros with goats milk caramel. these are just a few of the dishes these kids have created from scratch (and i’ve been lucky enough to enjoy for lunch)!



both the tweens and teens truly enjoyed their time with us, and we are thrilled to discover so many young, burgeoning chefs out there. kids really do care about food! it’s inspiring to know that we are helping to foster a love and respect for beautiful, wholesome food, as well as providing knowledge, skills and experience in the kitchen. i hope the parents reap the benefits at home as well!

speaking of kids, our resident chef candice butler’s son cameron got to show off his skills on the a-channel morning show on July 19th. we were invited to the studio to talk about the urban element summer offerings, and to demo a green gazpacho (a fun and healthy kids camp recipe) as well as a no-bake raspberry cake from chef candice’s summer desserts class. it was quick (we were in and out by 10am) and fun (cameron got to eat lots of 'green room' doughnuts). live television is awesome!





another memorable event in july was our beautiful, bountiful b.c. dinner with chef anna march of mariposa farms, and sommelier andrew rastapkevicius of lifford wines. we offered up a six-course meal inspired by chef anna’s time spent cooking on the west coast, paired with some of the okanagan’s best wines. chef anna and assist candice worked together seamlessly to create some seriously beautiful plates including a sockeye salmon tartar with yuzu, and a soy-lacquered true cod with baby bok choy and scallions. wine pairings featured two amazing wineries - joie farms and blue mountain (which produces my new favourite chardonnay, by the way). andrew poured, educated and charmed all of the guests, and with all that food and wine, everyone literally rolled out of here at the end of the night!





and so, it’s been another summer chock-full of gorgeous food. now that i’ve completed my wine tasting course at algonquin college, i can also say it's one that involved experiencing many new wines along with that food. I look forward to the fresh flavours the new season will bring, the Indian summer we’ll get (hopefully), and yes, even to the sight of that first fallen leaf.

payton

happy summer!

we are halfway into july with some great classes and events behind us ... and many more to come! thought i’d share a few.

the urban element kicked off the season on june 18th with local chef richard nigro’s beer, bourbon and grilling class. it was a gorgeous day ... warm and sunny with a light breeze. the bbq’s were rolled out to the back door, fired up and made ready for action.



the sold out class of grilling enthusiasts gathered at 10am in the kitchen, hosted by the charming barbara (famous for remembering everyone’s name within five minutes). we had some new folks and some ue regulars with us ... everyone enjoyed this informative and engaging class. there was meat - a lot of meat!! pork, chicken, and beef, all done up with an amazing variety of rubs and marinades that chef richard has created from scratch. (in fact, he is selling his products locally at sasloves on wellington, and the red apron on gladstone avenue). the kitchen was busy with participants creating yummy sides such as red cabbage slaw, grilled naan, plantain fritters, and tomato-avocado salsa, to mention a few. and everyone took turns on the grill with chef richard at their side offering up his secrets of great grilling and bbq.



our next grilling intensive was led by chef charlotte langley of the whalesbone. grilling fundamentals: the heat is on (the first of three this summer) was an introduction to chef langley’s unique approach on grilling techniques and accompaniments. with recipes for such sauces as ‘southern funk’ and the ‘mediterranean invasion’ lovingly slathered over chicken wings, lamb chops and some of the biggest scallops i’ve yet to see, the participants had plenty to do and plenty to eat. it was another perfect summer day to be outside around the grills. in fact, we’ve had to add a bottle of sunscreen to our first aid supply!





on a side note and in closing, my favourite event this time of year is now a distant memory ... but still worth a mention. oysterfest, the annual event hosted by josh, kate, charlotte and the rest of the whalesbone crew just gets better and better. we arrived to the outdoor site on kent street about an hour before shucking began. as an ‘oyster-girl’, running shucked oysters from the shuckers onstage ... to the judges backstage ... and finally to delighted onlookers for sampling, i was in the thick of it and enjoyed every minute. top local and visiting shuckers and chefs from ontario and quebec competed against each other. the contest closed with chef mike poliquin from metropolitain brassiere (the winner of the chef contest) beating the rodney of rodney’s oyster house ... very exciting! i saw many good friends, ate a lot of oysters, drank beau’s beer, danced to the devillaires and the soul jazz orchestra ... and didn’t even get rained on. perfection!

again ... wishing everyone the happiest of summer days. till next time!

payton

time flies...

time flies when you're having fun!

wow, where has the last 3 months gone? well, i suppose we've been having so much fun here we lost track of time altogether. i thought i'd recap a few of the highlights we've been up to since our last post....

in march, Massimo Capra, Jason Parsons and Michael Bonacini made a trip to Ottawa to promote their new cookbook, Three Chefs. i got a behind the scenes peek into how these three collaborated to produce a cookbook that precisely reflects a true sense of passion, fun and adventure that makes them a great threesome. the cookbook reflects a variety of creative ideas - the recipes are representative of truly down to earth cooking and highlight the best of each season. i've included one of Michael's recipes below - a great one to enjoy once peach season arrives.




Watermelon, Peach and Ginger Salad with Shrimp & Wasabi

In a bowl, combine the lime zest and juice,
ginger, garlic, rice vinegar, hydrated wasabi, and soy sauce.
Whisk together.

Slowly drizzle in the oil, whisking to emulsify the dressing.
Check and adjust the seasoning.
Preheat a stovetop grill pan on medium-high heat.

Brush the peaches on both sides with oil and grill them,
cut side down, until golden brown and caramelized, 3 to 4
minutes. Turn over and grill 1 to 2 minutes more. Transfer
to a plate.

Mix the shrimp with the olive oil and season with salt and
pepper.

Reheat the grill pan on medium-high heat. Cook the
shrimp for 2 minutes on each side until just cooked
through, then transfer them to a bowl.

Toss half the dressing with the shrimp until the shrimp
are evenly coated, and set aside. On each plate, arrange
two watermelon wedges, several onion rings, and a grilled
peach half. Place the shrimp around the fruit. Drizzle with
the remaining dressing and sprinkle the mint over top.

Zest and juice of 1 lime
1 thumb-sized piece of ginger, grated
1 clove garlic, minced
1 tbsp/15 mL rice vinegar
1 tbsp/15 mL wasabi powder (mixed
with 2 tbsp/25 mL warm water)
1 tsp/5 mL soy sauce
¼ cup/50 mL olive oil

2 peaches, halved
1 lb/500 g large shrimp, peeled
and deveined
1 tbsp/15 mL olive oil
Salt and pepper
8 2-inch/5 cm wedges of watermelon,
seeds and rind removed
1 small red onion, sliced thinly in rings
1 tbsp/15 mL finely sliced mint

This is the quintessential summer salad. Very fresh, with a hint of sweetness and a surprising but welcome wasabi bite, it’s perfect at lunch or for backyard entertaining. Just be sure the watermelon and peaches are ripe—you want to be able to taste the sunshine! —Michael



then in late march we had a special visit from alex talbot of the alex and aki >ideas in food blog and literary phenomenon. ideas in food has been toted as the essential reference book that belongs "on the shelf of every fan of contemporary cooking". inspired by atelier's marc lepine, alex ventured to ottawa one grey march day to enlighten chefs and ottawans alike with his intelligent approach on techniques and recipes.after sitting in on his demo, i realized that this book works for everyday culinary enthusiasts - and has been written in a way that gives applications on recipes for even a home cook like me! great read, great guy.



alex in action in the UE kitchen



and finally, a true highlight of early spring, a few of our staff got together and visited the martin picard's acclaimed cabane a sucre. we starved ourselves all day to make room for the spectacular 12 course meal! truly, a culinary adventure. candice was over the moon to meet martin in person - what a truly hospitable man and a hospitable place - and wow, were we in food heaven! even five ravenous adults with healthy appetites couldn't finish off every morsel of the feast that just seemed to flow non-stop from the kitchen. just give us a blanket and we could have curled up outside on the porch and awoke to do it all over again! (well, maybe after we found a way to curtail the "food hangover" that inflicted us all the next day...)

an ecstatic candice and a very jolly happy-go-lucky martin



seat with a view



my personal favourite, smoked sturgeon with creme fraiche, pickled onions and herbs on an acadian-style "pancake" (by far, the tastiest "taco" i've ever had)



the famous PDC tourtiere. believe us, this is the real deal.



and here we are in june! stay tuned... more edible adventures to come, with contributions by the urban element team and beyond.

-carley