Four Sisters Food
Four Sisters prepared food is delicious, organic and made with careful consideration to all ingredients including the most important ingredient of all … love.
We believe in the philosophies of the slow foods movement and the hundred mile diet. We understand that when you purchase food, you support the practices that go into it’s production. From this, the Four Sisters makes mindful ingredient choices that you can feel comfortable with.
Description and featured image retrieved from: http://www.foursistersfood.ca/
Ferme Brylee Farm
Brian & Lisa: Co-Owners
Since 2009, Brylee farm offers country style dining meals. The Maloney family’s heritage barn was transformed into a dining hall where we offer a unique culinary experience. The meat on the menu comes from our farm and is cooked on the famous Parilla, which is an argentine barbeque. This barbeque is a big attraction in our region. 90% of our menu is local products. We can accommodate groups from 10-100 people in our dining room. If you would like more information or you would like to reserve a date for a group please contact us.
Description and featured image retrieved from: http://fermebrylee.ca/en/
Fairmont Chateau Laurier
Welcome! We invite you to visit Fairmont Château Laurier for a truly Canadian dining experience. Our Executive Chef and his team have created menus as magnificent as the hotel itself. Whether you are meeting friends, business associates, or just hoping to break away from the everyday, our Ottawa restaurants offer exceptional fine dining experiences.
For a one of a kind Ottawa dining experience, Wilfrid’s is open for breakfast, lunch and dinner. Wilfrid’s is an Ottawa restaurant with views of Parliament Hill, fresh and local ingredients, and sustainable menu offerings.
Zoe’s, the Château’s beautifully revitalized lounge, offers signature cocktails and light bites. Or take part in the very popular Afternoon Tea – freshly baked scones, homemade strawberry jam and clotted cream are the highlights of our Afternoon Tea service, prepared tableside.
Description and featured image retrieved from: https://www.fairmont.com/laurier-ottawa/
Étienne Brûlé is an Ecocert-certified organic brewpub in the heart of Embrun offering beer and locally-sourced food. We brew an excellent variety of beers on site. If it’s for visiting the brewery, experimenting our regular and explorer series beers, or tasting our different varieties of paninis and our home made Smoked ribs, pull pork or maple Salmon, Étienne Brûlé Brewery is the ideal place for group events or for a night out with friends. We are able to accommodate 72 people inside and 30 people on the patio.
Description and featured image retrieved from: http://etiennebrule.ca/
David Godsoe, Executive Chef
As a young proud Canadian, Chef Dave is putting his own stamp on the food, highlighting the best of what Canada has to offer. He is defining what Canadian food is and finding creative ways of transforming ingredients and creating flavour profiles and components, pulling inspiration from around the world and proudly keeping it Canadian.
Description and featured image retrieved from: https://www.restaurant18.com/
Carolina, Pastry Chef & Owner
Carolina’s Box of Goodness crafts handmade Artisan Brownies and Gourmet Dulce de Leche like no other. With mouth-watering, Brazilian family recipes and traditional French cooking techniques, Carolina’s transports you back to childhood and reconnects you with the joy of living. We use only the finest ingredients, such as premium Belgian chocolate, Grade AA Canadian butter,local milk, Ontario eggs and Madagascar bourbon vanilla, and everything is baked entirely from scratch. Whether you choose a jar of silky Dulce de Leche or a box of decadent fudgy Brownies, Carolina’s Box of Goodness treats you to your favorite childhood flavors with an artisanal, gourmet flair.
Description and featured image retrieved from: http://carolinasboxofgoodness.com/
Bean Town Ranch
Guy & Genevieve, Co-Owners
Nestled in the quiet countryside on 100 acres East of Ottawa, Bean Town Ranch is a truly unique wedding and events venue with over two decades of experience to serve you. Complete with a fully equipped reception hall, in-house catering, your choice of indoor and outdoor ceremony sites at the Pavilion or the cozy Chapel, fully manicured grounds. Bean Town offers a picturesque setting for your special event surrounded by a beautiful fish pond and forest.
Description and featured image retrieved from: http://www.beantownranch.com/home.htm
Marc Lepine, Owner & Chef
Chef Patrick Garland, who trained at The Pacific Rim Culinary Institute, named his restaurant Absinthe to evoke the 19th century Parisien cafes where the intoxicating “green fairy” became bohemian society’s favourite beverage. The theme is aptly expressed in the comfortable decor, affable service, French- influenced cuisine, and indeed the availability of several brands of absinthe. Patrick is a long time, passionate supporter of area farmers and his “100 mile menu” features meats, cheeses and produce from eastern Ontario and western Quebec, fulfilling a commitment to, “eating well” and preparing food, “of the people, for the people”. Since its debut, Absinthe has won three Epicurean Awards and the 2008 Silver Spoon Award.
Art Is In Bakery
Kevin Mathieson, Co-Owner & Chef
Kevin Mathieson is a classically trained pastry chef with serious
chops in the kitchen. He and his wife Stephanie, created this
bakery as a place to nourish their shared passion for food. Our
promise? To try relentlessly to improve our craft. Every day.
Description and profile picture retrieved from: https://www.artisinbakery.com/
Stephan La Salle, Chef
After 3 years of culinary school, Marc Lepine spent time working in Toronto, France, and Italy, before accepting his first executive chef position with Bartlett Lodge in Algonquin Park in 1998. Marc decided to move to Ottawa in 2001 with the intent to eventually open a restaurant. He received his sommelier certification from Algonquin College and spent 6 years working as executive chef for the Courtyard Restaurant, where he was twice named ‘Ottawa Chef of the Year’ by the Canadian Culinary Federation. Marc decided it was time to open Atelier in 2008, and while the restaurant was preparing to launch, Marc went to stage at Alinea Restaurant in Chicago. In February 2012, and then again in February 2016, Marc was named the Canadian Culinary Champion after winning gold at the finals in Kelowna, BC. In 2018, he was named ‘Canada’s Most Innovative Chef’ by Canada’s 100 Best Restaurants magazine.
Description and featured image retrieved from: http://www.atelierrestaurant.ca/
||Stephen La Salle
||325 Dalhousie St, Ottawa, Ontario