MAY 05 11 - 6 AM -- Sad, but true: No supermarket update for a few weeks. Sorry.

I had the option of working through May and losing my vacation time -- that's like working free -- or take it off now before the Official Corporate Vacation Year ends on May 31. I don't have to be told twice.

So our regularly scheduled Thursday roundup of advertised specials in supermarket flyers will resume in June.

Meanwhile, I will be updating this blog from time to time with culinary events, as I am able. Sometimes old habits die hard ...

Above, Garry Elliott Trio entertains yesterday at successful 15th annual Bon Appetit Ottawa findraising event for more than 20 local charities.

MAY 04 11 - 10:45 AM -- As they say in the promotion literature, charitable giving never tasted better. And this year's 15th annual Bon Appetit Ottawa fundraising event involving more than 90 restaurants, caterers, wineries and breweries Tuesday evening at Lansdowne Park was another runaway success -- sold out at something like 1,600 guests who paid $75 a ticket ($45 tax receipt given), plus volunteers and workers who put the total to 2,000.

Even better, I'm heartened each year to see the vast majority of funds raised actually goes to more than 20 local organizations that help children, the elderly, and those who are hungry. In fact, of $140,000 in receipts last year all but $20,000 for expenses went to charities. In other words, so-called "overhead" costs amounted to just a tad over 14 per cent of revenues -- an enviable if not astonishing rate of return for those good works the wine and food evening promotes.

As always, I did my best to sample as much as possible -- but, of course, it is simply impossible to eat everything. I did notice a number of tacos and crêpe-wraps served this year, and couldn't help but think how much better they would be were they served warm.

Still, the good news is chefs are finally getting the idea that people appreciate easy-to-eat food that's readily managed in your hand, as opposed to messy plates of ragu and whatnot that require a third hand while balancing a drink, a plate, a utensil, a written program and -- in my case -- a camera at the same time.

Despite the full house, busing and cleanup was very efficient and lineups for the most part were not lengthy -- in my experience, you could actually get served in each case within a minute or two. There were lots of places to sit, or stand at a high-top. I especially liked the sink stations where people could rinse their reusable plates (if you're going to ask folk to use the same vessels, at least give them the means to clean them off. Feast of Fields organizers, please take note).

My favourite bites of the evening included, but were by no means limited to:

Attractive steamed spring lamb dumplings served in porcelain spoons with morel sauce by Culinary Conspiracy.

Espresso bourbon pulled pork with brie and red onion relish from The Village Café

Left, edamame bean purée topped with hot barbecue smoked trout served in a phyllo cup from Black Dog Bistro; Right, the SIDEDOOR taco with chicken, salsa verde, chicken skin, coriander, Thai basil, radish and pickled jalapeño.

 Very pretty presentation of seared prawn with celery cream, mushroom and anise sauce with olive "paper" by Le Cordon Bleu Signatures.

Left, the Italian dish from Fratelli that included capicola ham, sopressata, prosciutto, fontina, asiago, with a Caprese skewer; Right, a delightful lemon-lime curd with pine nut crust, white chocolate and wintergreen namelaka (cream) and pomegranate pearls from The Courtyard restaurant (curd made by pastry chef Quinn Davis; the rest by assistant pastry chef Justin Tse).

Lovely presentation of cider chipotle-braised pork belly taco with Byrson Farms heirloom beet apple slaw, cilantro cream fraîche, served in a wooden "boat" by Epicuria.

Above left, David Beausaert shucks oysters from The Fish Market Restaurant; right, chef Robin Bowen of Spin Kitchen & Bar, downtown Marriott, puts finishing touches to corned duck on cornmeal blini with yuzu vinagrette, microgreens and sherry gastrique.

Oh-so-sweet from Art-is-In Bakery, coffee éclair with chocolate ganache crunch.

Once again, the nice folks from Pelican Fishery & Grill ham it up with an appreciative audience that never seems to tire of their to-die-for cured salmon with all the embellishments.

Sadly, there's simply not enough room to share each lovely photo. I enjoyed Clarmell Farm goat cheese with sautéed heirloom tomto, roasted garlic, crispy prosciutto with balsamic reduction from Big Easy's; ridiculously rich sticky toffee cake with caramel sauce also from Big Easy's; ancho chili with cured duck, asparagus, mushroom salad with jalapeño jam from ARC the hotel; really fun frog leg rillettes with cherry and kaffir lime pudding and green matcha tea mousse served in rosemary pastry from Wakefield Inn; rabbit rillettes on cumin crostini with red onion compote and microgreens from Sweetgrass Aboriginal Bistro; and Asian-inspired roast beef on a savoury crêpe with refreshing mango salad from Grill 41 at the Lord Elgin Hotel.

As I mentioned, I simply could not sample everything -- there were so many attractive plates. If I missed you this time, I apologize. Perhaps next year.

Challenger chef/owner John Taylor of Domus Café prepares chicken leg ballotine just before service.

MAY 03 11 - 8:45 AM -- For only the second time in six Duelling Chefs matches so far this year, the challenger won in a tight decision last night over host Juniper Kitchen & Wine Bar in what will go down in the books as Battle Pineapple.

The win leaves Domus Café headed by chef/owner John Taylor with braqging rights as two judges favoured Domus, one judge preferred Juniper, and the People's Choice went to Juniper. That left the deciding ballot to be cast in favour of Domus by an anonymous secret judge in the audience, who is called upon only to break a split decision.

Previously, Le Baccara at the Casino du Lac-Leamy prevailed against Juniper in March under chef de cuisine Serge Rourre in Battle Egg.

While Domus opened with a hands-down favourite and attractive amuse bouche of rich Coconut Squash Soup brightened with Compressed Pineapple and salty Chicken "Bacon" just for fun, the Juniper dessert created by lead chef Norm Aitken presented a standout finish of Pineapple Pudding Chomeur, Pineapple Candy and Piña Colada Sorbet.

According to Wikipedia, pudding chromeur literally means pudding of the unemployed or poor man's pudding -- a dessert of Quebec origin created by female factory workers in 1929. The ‘unemployed pudding' is traditionally made from a mix of flour, water, brown sugar, maple syrup, and other inexpensive ingredients that were common during the era (although stale bread was also commonly used as well when unemployment struck hard).

Above from Domus Café, Coconut Milk Squash Soup, Compressed Pineapple and Chicken Bacon.

Aitken's dessert was especially playful as it arrived with a whimsical stick of thin pineapple candy filled with pineapple-flavoured sugar crystals, a dab of caramel toffee with salty accents, and mint coulis. Really, a lot of fun -- as dessert should be.

Juniper's Crab Spring Roll with Sweet and Sour Pineapple Dip.

Other ingredients that had to be used Monday were fresh halibut donated by Jost Kaufmann Seafood, and premium whole free-range chicken supplied by Saslove's Meat Market on Wellington Street.

"We tried a couple of things we hadn't quite tested out," Taylor said, moments before the decision was announced.

"We've had a number of great chefs come through our kitchen over the years. I'm just the captain, but these are the guys who put it through," he said, referring to his crew of Adam Vettorel, Domus chef de cuisine, and Oliver Truesdale-Jutras, cook.

Roasted Halibut with Chamomile Pineapple Syrup, Beet Purée, Pineapple Salsa and Sweet Potato Pavé from Domus Café.

Joining Aitken on the Domus side for the sold-out dinner (with 60 patrons) was Juniper chef/co-owner peter Robblee, and cook Jason Groulx.

Juniper's version of Halibut Squared: Smoked Fritter with Pineapple Salsa and Vanilla Olive Oil-Poached Halibut with Pineapple Glaze.

As before, proteins for the four-course meal were selected by the donating sponsors while it fell upon me to decide the third mystery ingredient -- pineapple. Chefs are told of the three ingredients on the Friday before competition, and all cooking must be done on the day of the event. I chose pineapple as a most versatile ingredient that can be used as salsa, a potent marinade, in a glaze, or as a base for myriad sauces, chutneys and coulis limited only by a chef's imagination.

Emcee for the evening was town crier Daniel Richer.

Left, Juniper's Chicken Breast Roulade with Chicken Leg and Foie Gras, Pineapple Chili Sabayon and a Pineapple-Chicken Shot; right, from Domus, Everything But The Cluck: Chicken Leg Ballotine, Sous Vide Breast, Chicken Skin, Corn and Ramps, Pineapple Yolk Emulsion and Corn Bread.

Taylor, who took over Domus Café in the ByWard Market in the mid-1980s, is credited as a pioneer in Ottawa cheffing circles for his choice of local, seasonal and often organic ingredients long before it became fashionable in most other dining rooms. In this case, pineapple was especially challenging as Taylor would not normally turn to it as a base for his creations -- and by and large he pulled it off admirably, as did Aitken who also confessed to rarely choosing pineapple for his plates.

I was delighted to see whole chicken on the ingredient list, as opposed to parts, which left chefs with the option of using the poultry in its entirety -- bones for stock, thigh and leg meat for rich flavour, and the breast as a blank canvass to showcase other embellishments.

Chef Norm Aitken's playful Pineapple Pudding Chomeur, Pineapple Candy and Piña Colada Sorbet.

In all, 10 Duelling Chefs challenges are planned every two weeks from February until June, following a successful series in 2010 that raised $30,000 for various local charities. All chefs donate their time, as do others participating in the event. In each case, one of the city's top kitchens is pitted against host Juniper in Ottawa's Westboro neighbourhood. Tickets are $200 each, which includes hors d'oeuvres, a four-course meal, cocktails and wine pairings.

Sticky Date Pineapple Toffee Pudding, Wild Ginger Ice Cream, Toffee Sauce and Milk Crumbs from John Taylor.

The next challenge on May 16 pits challenger chef Johnathan Korecki of Restaurant E18hteen and SIDEDOOR against the host restaurant. It should be an especially compelling culinary match as Korecki, under the mentorship of acclaimed executive chef Matthew Carmichael, incorporates an eclectic blend of east Asian, Spanish and Mexican influences at the recently opened SIDEDOOR, while Juniper's cuisine is rooted in classic French techniques with a decided Canadian twist.

As always, thanks to photographer Christian Lee for a couple of his images that appear here.

Challenging chef John Taylor, left, with host chef Norm Aitken.

MAY 02 11 - 8 AM (with undate 9:10 AM) -- It was pretty much standing room only Sunday as the third annual VegFest organized by the National Capital Vegetarian Association attracted almost 3,000 people, well exceeding the 2,000 folks who came last year. In fact, some vendors actually ran out of food by mid-afternoon.

Right, the fun and colourful crew from Auntie Loo's Treats.

Which begs the question: While the Glebe Community Centre is centrally located and a handy venue for the event each spring, will organizers soon have to look elsewhere for slightly bigger space? Apparently, yes.

"It was the biggest turnout yet!" says Pamela Eadie, NCVA director of communications.

"And, yes, you heard right, a number of our exhibitors did run out of food. We also attracted about 90 new members to the NCVA -- people were very interested in supporting us.

"We've already thought about a bigger space ... but have yet to find a suitable one.  Some venues that might be suitable have strict food service contracts that would restrict our exhibitors from selling their food to eat on site. So we're looking into our options, for sure. We actually had about 15 businesses on our exhibitor waiting list," Pamela says.

Among the star attractions this year was a new vegan cupcake challenge, which attracted 14 amateur entries. I was among five judges brought in to adjudicate, and must say the calibre and quality of entries was generally impressive. And the standouts truly were excellent -- in fact, winner Jennifer Whiteford outscored first runner-up Erin O'Sullivan (both my personal favourites, by the way) by 125.5 vs. 125.0 points. I think that's about as close as anyone can get, short of an outright tie.

Jenifer's winning entry will be produced and sold at Auntie Loo's Treats for at least one week.

Jennifer's entry (photo, above) was Dark Chocolate Almond Cupcakes based on a vegan cake recipe she's been using for more than a decade. (Recipe link here.) Almond extract and almond meal gave it an extra flavour boost, she says, topped with chocolate-almond vegan "buttercream" frosting and sprinkled with toasted almonds. I scored her entry top marks in texture and taste -- professional quality in every respect.

We also marvelled over Erin's bright Orange Chiffon Cupcake (photo, above) with Raspberry Coulis and Coconut Cream Cheese Frosting. Again, as I literally rip apart the entries I'm looking for suppleness in the texture that cause the cupcake to hold together without being too firm or (worse) dry. This was brilliantly crafted, with vibrant citrus notes that made it a pleasure to taste.

Cupcakes were judged on flavour, appearance and creativity. Contest organizer Shawn Desjardins says committee members may modify the procedure next year to somehow allow more input from the public. "I think the contest went as well as it possibly could," Shawn says.

"We kept it simple, yet organized. Next year we'll tweak it a bit, perhaps by figuring out a way to invite more public participation."

Shawn noted the crowds didn't stop coming from the moment doors opened with free admission at 10 a.m. "We had to turn away 15 vendors who wanted tables because there was simply no more space.

"And there's a waiting list of vendors for next year."

Alas, the aftermath of cupcake judging is never pretty.

Check out the video, here, courtesy NCVA:

APRIL 29 11 - 6 AM --The glitzy new Ottawa Convention Centre is officially up and running and, after all the buildup about its oh-so-fancy technology in the kitchen, I was dying to taste first-hand what $50,000 computerized ovens (each, not total), blast chillers and blast steamers could really do.

And, since I was not invited to the official opening on April 13, I was more than anxious to sample the meal on Tuesday at the Citizen corporate table, set for what was billed as the first big public sit-down dinner at the convention centre to announce the entertainment lineup at this year's Cisco Bluesfest.

I could hardly wait.

Left, special guest Jeffrey Adam "Duff" Goldman a.k.a. television's famed Ace of Cakes delivered a 20-minute monologue about his life as a baker and wannabe bass guitar rock star. Sadly, not a single celebrity cupcake or trademark gateau was anywhere to be seen, which made me wonder what was he was doing there in the first place? All the way from Baltimore?

Recall that a dozen fancy Rational ovens, not to mention other awesome doodads and talented staff under the direction of executive chef Geoffrey Morden, have been pressed into service to permit staff to deliver up to 7,000 sit-down meals flawlessly at any given time. Pretty impressive stuff.

In my experience hotels, caterers and convention facilities are generally hard-pressed to deliver even 500 or 1,000 meals that are all beautifully displayed and -- more importantly -- piping hot by the time everything lands on the table. It can be done, but it takes a lot of foresight, choreography and staff to pull it off.

Previously, the former Congress Centre tended to serve large gatherings in the French* style, which means wait staff brought large platters of prepared mashed potatoes, chicken, beans and whatnot to the table, then served each guest in turn. It requires fewer staff that way, but certainly doesn't leave room for a lot of finesse or showcase plating.

While I confess having some doubt, the opening Early Harvest Spring Onion Puree, Buttery Pecan Crisp and Chive Essence was playfully yet casually sweet (thank you, caramelized onions) and rich. As pretty as any soup can be, and it arrived piping hot. Bravo! Off to a good start.

The newfangled gizmos at the Convention Centre are designed to allow staff to actually plate the various courses -- mains included -- hours ahead in the kitchen, where they can be plastic-wrapped, refrigerated, then defibrillated and pushed out at the last minute thanks to special ovens designed expressly for that purpose. Everything is supposed to arrive at the table looking pretty, fresh and piping hot where appropriate.

Neat trick, I figured. But does it work?

Love the Prince Edward County Pinot-Poached Pear (not visible in this photo) with a "sandwich" of Glengarry Veltric Blue Cheese and Fig, Microgreen Lettuce Wedge and White Balsamic Aioli. Can't think of a better use for Prince Edward County wine, personally, and the cheese/fig combo was rich and sweet/savoury at the same time. Lovely dish, balanced and beautifully presented. Dressing could have been served in a more user-friendly vessel, however.

I've been involved with more than a few pre-gala menu tastings in my day, and have noticed advance trial runs to serve maybe a half-dozen event organizers sometimes bear little resemblance to the food that is actually served in quantity on the Big Day. That's because delivering a test meal for a handful of clients is entirely less demanding than serving the same courses to 1,000 or more -- the logistics to satiate a large group are exponentially more difficult, and more often than not food can and does arrive tepid or, worse, stone-cold and congealed.

It all comes down to the number of "hands" or steps required at the last moment to get the food to the tables -- the fewer the hands, the better. If you can do 90-per-cent of the hands-on stuff in advance, then the battle is by and large over before the salivating hordes even arrive.

But if the show is running late -- as it usually does -- and, say, a salad has been dressed 30 minutes too early, what you get at the table is a soggy, flaccid tangle of primordial ooze that everyone will remember, but for all the wrong reasons.

This is where, I think, the kitchen on Tuesday did an admirable job. Granted, the guest list of 590 at $300 a plate was not as challenging as 1,000 people or more that organizers originally hoped for, but it did give the kitchen practice at pushing the right Rational computer buttons.

After sampling the four-course meal, I'm happy to report the plates for the most part went off well.

I detected only a few minor glitches with some of the service, product and plating: Service and busing could have been more speedy, although I concede the wait between some courses may have been due more to programming and the long-windedness of performers on stage than delays by the convention centre staff.

On sitting down, we noticed the bread selection was stone-cold and pedestrian. Sad.

The Manhattan-cut beef strip loin as the main (photo, above), while less expensive than tenderloin, could have been more carefully trimmed to remove all gristle. I would never expect diners in low-light conditions to search for and cut away gristle on their own -- only to discover in an embarrassing moment they missed some, and must extricate a few inedible pieces from their mouths.

My generous portion of beef was perfectly cooked medium-rare, while others at the table were more toward medium. And, on my plate, the bordelaise was far too excessive -- a pond of sauce completely covered the bottom of the china, leaving everything else sitting on top like some kind of protein and vegetable archipelago.

Finally, a delightfully refreshing white balsamic aioli set at the table (smart move: let people dress their salad just before they need it) was somewhat congealed and difficult to pour from the serving vessel, although I suppose a spoon would have done the job more efficiently. If that's the case, then why the spout?

But that's the end of my niggling quibbles.

Triple-Chocolate Mousse Cake, Raspberry Coulis and Caramel Sauce with Fresh Berries and Chocolate Lattice was as beautiful to behold as it was to eat. Delightful contrast in textures, and not cloying. Attractive design on the encasement of the mousse added a nice artistic dimension.

The menu itself came as no surprise, as I was enlisted by Bluesfest a few weeks earlier for advice about what to serve guests, given the diverse audience and confines of a rather limited budget. Beef is always safe, I suggested, with some kind of potato and roast vegetable(s). Soup should beckon on opening, yes, and a refreshing salad to follow, with a pretty desert as the finale.

And a vegetarian option, of course.

To that end, Morden did well. The food really was attractive, course after course -- the salad and triple-chocolate mousse cake were both show-stoppers.

For a moment I was concerned the opening soup would suffer as I spotted trays of bowls under chrome covers languishing on the sidelines while service progressed rather slowly. But, to my pleasant surprise, the soup arrived piping hot, as did the main.

Some day I may get to sample supper with 2,000 or 3,000 or even more diners at the sparkling convention centre when the kitchen will surely be tested. But, until then, I can happily report the limited meal I tasted was largely on track as the people in charge seemed to have pushed the right buttons.

*Note: French service is defined as a method of serving partially cooked food brought from the kitchen on a cart, which is used for the final cooking tableside. What I described at the former Congress Centre, above, is Russian service. These days, however, common vernacular I have heard in the food world refers to tableside service from platters as French service, albeit technically incorrect.

*****

A footnote

In these days of instant messaging and digital everything, you just can't get away with much without someone spotting it. That's why I can't figure how any author or blog writer or newspaper columnist can ever think they could, say, plagiarize some else's work -- there are too many eyes out there with too many laptops to keep people honest.

This blog wasn't posted an hour before another chef in the city remarked how gosh-darn similar the dessert cake looked to the one he uses in his hotel restaurant supplied by Swiss Pastry.

I agree, the Swiss Pastry product appears surprisingly similar. Looks like the convention centre added a dab of cream, a chocolate decoration and a few bits of fruit. A co-incidence, perhaps?

To be fair, no one at the convention centre ever claimed they made everything themselves -- and it didn't occur to me to ask. I assumed, for example, the dinner rolls were farmed out because they were so astonishingly pedestrian.

But desserts, too? Below is the one from Swiss Pastry. You be the judge:

APRIL 28 11 - 6 AM -- Perhaps the major supermarkets exhausted themselves by offering so many good specials through the long Easter weekend, but in the aftermath this week I'm spotting not a lot of terrific deals to send me out on a day-long tour of duty. Just as well, I suppose, because for years I've been promising Nancy to eat through to the bottom of our overstuffed chest freezer, and perhaps this weekend I can finally make a dent on it.

Doubtless I'll discover a hunk of pork shoulder among the frozen stock and berries down there, which I undoubtedly bought in a weak moment. While supermarket pork is pretty good -- try to find the unseasoned product, because who wants to pay for salt when you can season it to taste? -- I find for really good beef brisket, roast and ribs it's always best to go to your local butcher. I mean, if you're going to go to the trouble of brining brisket for three or so weeks as I sometimes do, then smoke it a few hours for special guests, who wants to be disappointed with ordinary meat? Sometimes a few cents more per pound is the best economy.

A couple of footnotes, though: For the first time, here, I've included a couple of selections from Giant Tiger only because the deals look so good. Normally I wouldn't bother with anything except major supermarket chains, but in this case I couldn't resist ... Please note the Giant Tiger specials run until May 4, not May 5 like the others.

I'll also warn you there will be no Thursday supermarket flyers in this blog through May, as this is one of those occasions when I have a ton of vacation time I'm told to either use or lose before our corporate vacation year ends May 31. I don't have to be told twice.

Rest assured, however, I expect to resume our merry ways in June. And I do expect to post a couple of times during the week as inspired ...

My top gold pick among Ottawa supermarkets for the week of April 29 to May 5 goes to NoFrills far, far away in east-end Orleans with Gallo extra-virgin olive oil in a 1-L bottle on sale at $3.33. Even though it's not likely a premium product, at that price it's good enough for everyday use in salad dressings, vinaigrettes and the like.

Silver goes to Metro selling Maple Leaf Top Dogs wieners 450-g at $1.99.

And bronze is bestowed this week on Giant Tiger with D'Italiano loaf bread or sausage buns in a 6-pack at $1.57 until May 4.

Now for the rest ...

BEEF:

Metro, Value Pack Red Grill angus sirloin tip steak or roast $2.99/lb ($6.59/kg); extra-lean ground $2.99/lb ($6.59/kg);

Loblaws, lean ground $3.79/lb ($8.36/kg);

NoFrills, seasoned cap-off rib steak $4.97/lb ($10.96/kg);

Your Independent, top sirloin roast or Club Pack steak $3.99/lb ($8.80/kg).

PORK:

FreshCo., Price Chopper, frozen back ribs or tenderloin in cryovac $2.47/lb ($5.45/kg);

Food Basics, fresh tenderloin or back ribs $2.88/lb ($6.35/kg);

Loblaws, fresh back ribs or tenderloin $2.99/lb ($6.59/kg);

Your Independent, boneless sirloin roast or Club Pack sirloin chops $2.99/lb ($6.59/kg);

Your Independent, Loblaws, cured boneless loin in cornmeal $2.49/lb ($5.49/kg);

Superstore Loblaw, Maple Leaf cottage roll $3.49/lb ($7.69/kg).

POULTRY:

Superstore Loblaw, Club Pack fresh skinless chicken breasts, bone-in, $1.99/lb ($4.39/kg); Pres. Choice chicken drumsticks or thighs $2.99/lb ($6.59/kg);

Metro, Value Pack fresh chicken breasts, bone-in $1.99/lb ($4.39/kg);

NoFrills, extra-lean ground chicken $2.99/lb ($6.59/kg).

SEAFOOD:

Superstore Loblaw, fresh whole rainbow trout $4.99/lb ($11/kg); Club Pack fresh tilapia fillets $5.99/lb ($13.30/kg);

Walmart Supercentre, fresh tilapia fillets $5.97/lb ($13.16/kg);

NoFrills, Gold Seal Pacific sockeye salmon 213-g can $1.88;

Sobeys, Live Nova Scotia lobster 1 to 1.25-lb average $6.99/lb ($15.50/kg);

FreshCo., fresh Atlantic salmon steaks $6.99/lb ($15.41/kg).

DAIRY:

Price Chopper, FreshCo., Astro yogurt 12 x 100-mL servings, selected varieties $2.97;

Your Independent, Loblaws, Cracker Barrel cheese bars 500 g, selected varieties $4.44.

FRUIT:

Food Basics, bananas 39¢/lb (86¢/kg);

Walmart Supercentre, red seedless grapes 97¢/lb ($2.14/kg); seedless oranges 8-lb bag $4.97 (= 62¢/lb);

FreshCo., Price Chopper, seedless watermelon 10-lb average $2.97;

NoFrills, whole pineapple $1.77.

VEGGIES:

FreshCo., Price Chopper, 10-lb bag PEI potatoes $1.99;

Giant Tiger, Clark beans 398-mL can 49¢ until May 4, limit 6;

Walmart Supercentre, McCain frozen fries 680-g bag $1; Vadillia onions 3-lb bag $1.97; English cucumber 77¢, 3-pack romaine hearts $1.50;

Loblaws, Your Independent, Del Monte vegetables 341 to 396-mL can, selected varieties 79¢;

Price Chopper, 3-lb bag onions 99¢;

FreshCo., 3 bunches green onions 99¢; seedless cucumber 87¢;

Sobeys, 10-lb bag russet potatoes $1.88 to Sunday only; 2-lb bag yellow onions 99¢;

Metro, broccoli, celery, whole white mushrooms 227 g at 99¢;

NoFrills, iceberg lettuce 87¢; grape tomatoes $1.27 pint;

Food Basics, seedless cucumber, 2-lb bag yellow onions 99¢; field tomatoes 99¢/lb ($2.18/kg); 5-lb bag russet potatoes 2 for $3;

Superstore Loblaw, 3-pack English cucumbers $2.99.

CEREAL:

Giant Tiger, Kellogg's cereals, selected varieties 475-750 g $2.47 until May 4, limit 4;

Superstore Loblaw, Cheerios 345-500 g, Oatmeal Crisp 425-505 g, Fibre 1 425-490 g, selected varieties $4.49.

JUICES/DRINKS:

Price Chopper, Metro, Allen's apple juice 1.05-L can 99¢;

Walmart Supercentre, Fruitopia or Five Alive 1.89-L carton $1.50;

FreshCo., Nescafe instant coffee 150-200 g jar $3.99; Fruitopia, Five Alive 1.75-L carton $1.49;

NoFrills, Maxwell House instant coffee 150-200 g selected varieties $3.99;

Food Basics, Folger's ground coffee 920 g $6.49.

OTHER GEMS:

Metro, Primo pasta 900 g, Primo sauce 680-mL can, Primo tomatoes 796-mL can 88¢;

NoFrills, McCain International or Crescendo Rising Crust frozen pizza 464-900 g, selected varieties $3.99;

FreshCo., McCain Pizza Premiere frozen pizza 498-540 g $2.99; Italpasta 900 g $1.29;

Superstore Loblaw, Cashmere toilet paper 24 double rolls $7.77; Dr. Oetker Ristorante, Panebello or Casa di Mama frozen pizza 340-410 g, selected varieties $3.49;

Loblaws, Your Independent, Cashmere toilet paper 12 double rolls or 24 singles $3.99;

FreshCo., Price Chopper, Campbell's condensed soup cream of mushroom, tomato, chicken noodle or vegetable 284-mL can, or Heinz beans or pasta 398-mL can at 55¢; Tide liquid laundry detergent 2.95-L, Bountry paper towels 15-pack $9.97;

Food Basics, Swanson frozen TV dinners 280-338 g, selected varieties $1.88; McCain International Thin Crust 480-515 g, or Crescendo frozen pizza 825-900 g, selected varieties $3.99;

Walmart Supercentre, Bounty 12-roll Limited Edition paper towels $9.98;

Giant Tiger, White Swan jumbo paper towels 8-pack or 24-roll toilet paper $3.99 to May 4;

Price Chopper, McCain Crescendo Rising Crust or International frozen pizza 465-900 g $4.99; Imperial margarine 2-lb tub $1.99.

While every effort is made to ensure accuracy, this is my subjective and independent listing of good deals but I do not warrant these prices. The final say is up to the store(s). This is not an advertisement, as no store pays for inclusion in this listing. Individual stores may offer additional in-house specials.

APRIL 27 11 - 6 AM -- For some years I've been aware of (and have occasionally written about) a regularly scheduled dining-out session for professionals in the hospitality industry where a different chef each month prepares his/her best plates to be enjoyed by other chefs -- one might imagine, a very discerning audience. It is largely a private affair that takes place at Oz Kafe on Elgin Street in downtown Ottawa, on a night the cafe is closed to the dining public.

Left, Oz Kafe owner Oz Balpinar samples plates by guest chef Rene Rodriguez just before service at Chefs' Appreciation Night. Right, Rodriguez in the galley kitchen with his garde manger Long Phan and sous chef Harriet Clunie.

Called Chefs' Appreciation Night, the idea is to network, catch up, and satiate the legion of men and women -- cooks and wait staff and anyone associated with the restaurant business -- who work extremely long hours, often into the wee early morning and frequently in cramped, hot and steamy kitchens. You really have to love the craft to persevere, if only because when all your friends are out having fun and partying you as a chef are toiling behind the scenes making sure your customers are happy and well fed.

The opening course at Chefs' Appreciation Night presented by chef Rene Rodriguez of Navarra restaurant: Crispy Ricotta Gnocchi with Miso Brown Butter and Smoked Shittakes, with basil garnish. Toothsome, rich and unctuous.

I'm convinced that a chef's life is not easy, if only because demands on your time -- for the first few decades into their career, anyway -- makes it all-but-impossible to spend evenings with friends and family while the rest of the world has the night off.

Navarra's signature Beef Tartare with Crostini, Parmesan and Black Corn Emulsion. The tartare is hand-chopped to 1/4-inch dice for texture, then embellished with a hit of spice (piri piri?) and chives. Certainly one of the best beef tartares currently being served in Ottawa.

Appreciation night was organized almost five years ago by chef Jamie Stunt at Oz Kafe. Largely self-taught, Stunt travelled the country and East Asia before spending two years with chef/owner John Taylor at Domus Cafe, then landed at Oz a half-decade ago where his ever-changing menu may present such eclectic plates as yak, goat chops, grass-fed beef or perhaps nettles sauteed in butter, shallots and bacon.

Above left, Confit of Mariposa Crispy Pig Cheek with Rhubarb Compote, Parsnip Puree, Tarragon and Pickled Cucumbers. Right, Dark Chocolate Cake with Apple Butter, Foie Gras-Vanilla Emulsion (in the plastic vial perched on top) and Blackberries.

(I recall at my request Stunt once made a sandwich of grilled SPAM and peanut butter for a Citizen Food story to celebrate the arrival of Monty Python's Spamalot musical at the National Arts Centre. Good hangover grub, that.)

Stunt is among a growing handful of young chefs, some of whom own their own restaurants, who are pushing the envelop with good and creative food that goes far beyond eggs Benedict, mashed potatoes, buffets and country ham. Where others in their day may have kept kitchen techniques to themselves and prized sources of ingredients a closely guarded secret, today's up-and-comers to varying degrees reject the stiff system of brigades, structured hierarchy and much of the verbal/mental abuse that's so entertaining on "reality" TV shows. In fact, they're eager to share ideas, sources and inspiration whenever two or more get together, and the dining public is all the better for it.

I'd always meant to drop by Chef Appreciation Night, but never quite got around to it until this week when guest chef Rene Rodriguez of Navarra restaurant was the featured attraction, joined in the tiny Oz Kafe galley kitchen by his garde manger Long Phan and sous chef Harriet Clunie. It was a superlative night out without pretension -- just good food, enjoyed by many.

And I do mean many. According to Oz Kafe owner Oz Balpinar, a total of 126 made reservations for the special dinner in three separate seatings. The first at 7 p.m., which I attended, was a well-behaved if not subdued crowd, but I'm assured the night takes on more of a party atmosphere as the hours fly by and others come and go for a drink, a nibble, and to mingle with like-minded friends in the business.

All told, a fun way to spend what would otherwise be a quiet night out.

Oz Kafe, 361 Elgin St.

http://www.ozkafe.com/

613-234-0907

Open Tuesday to Sunday 5 p.m. to 2 a.m.

*****

Feast of Fields returns to its roots

Canadian Organic Growers (Ottawa Chapter) will once again bring together some of the best regional foods in a celebration of the season’s harvest at the 15th annual Feast of Fields, to be held Sept. 11 at the Central Experimental Farm, site of its original event on a rainy back in 1996.

There, organic farmers will be paired with chefs from the Ottawa Valley to create a uniquely regional culinary extravaganza. As proud stewards of the environment, organic farmers grow according to nationally certified standards of excellence – better for the environment and better for people!

Organizers say the return to the Central Experimental Farm provides rural ambience for a harvest festival, yet offers easy access by public transit, bicycle or car, with ample free parking. Children under 12 will enjoy free entrance to the event with a participating parent. Up to 500 guests are expected for an afternoon of fine food sampling, music and theatrical performances.

Last year Feast of Fields was held at LeBreton Flats, outside the Canadian War Museum, while Vincent Massey Park (its home for many years) was being renovated. About 500 people attended along with 16 producer and chef teams. In previous years the festival has had as many as 25 teams.

Cast and crew, Feast of Fields 2010.

APRIL 26 11 - 6 AM -- Ottawa Farmers' Market is set to open for its 6th season this Sunday, 8 a.m. to 3 p.m. at Lansdowne Park, where president Robin Turner of Roots and Shoots expects some tender spring greens will be ready, as well as the usual meat products, baked goods, eggs, hot food and handmade crafts.

(The Main Farmers' Market at St. Paul University, as well as Carp Farmers' Market, are scheduled to open May 7, while Ottawa Farmers' Market in Orleans is to open May 13.)

Expect to find herbs, maple syrup, hothouse radishes, cucumbers and greenhouse salad microgreens. "And I'm sure there'll be some potatoes and carrots from last year," Turner says.

New this year, shoppers will be able to buy fresh pizza made on site in a mobile wood-fired oven. The market also offers flour milled by Castor River Farm while you wait, from grains grown in the Ottawa area.

Throughout the season, each Sunday market will showcase special events for customers. This Sunday the Ottawa Storytellers will bring children's stories to the market as Kathie Kompass and Mary Wiggins interact with your patrons during several presentations.

Kathie delights in the mischief of folk tales, the power of myths and the adventure of historical pieces while Mary favours folk tales and fairy tales with strong heroines and sound plots.

New this year is the welcome gift basket raffle to showcase new products from vendors. Customers will have a chance to win the prize during the course of the day.

Organizers expect 50 to 60 vendors on hand for opening day. As for the rest of the growing year, "It should be a good season as soon as it warms up and stops raining," Turner says.

*****

Bon Appetit proves its popularity -- again

Bon Appetit Ottawa, the city's best spring cocktail party, has officially sold out with more than 2,000 people (including presenters) expected to attend the 15th annual event on May 3 in the Aberdeen Pavilion at Lansdowne Park. The evening of food and drink runs from 5:30 to 9 p.m.

Tickets were $75, including a $45 tax receipt, entitling gastronomes to food and beverage samples from more than 90 restaurants, caterers, wineries and breweries. Several participants are members of Savour Ottawa, which promotes locally grown and produced food.

More than $120,000 was distributed last year; beneficiaries this year include more than 20 local organizations that help children, the elderly and/or hunger relief programs. Ottawa Kiwanis Club will again offer its popular silent auction where proceeds for the community will be distributed through Kiwanis-sponsored projects.

*****

Not your ordinary carry-on

Just when you thought it was fun comfortable enjoyable exciting still painstakingly awful to fly, the world's largest carrier, Delta Airlines, has received a stern warning from the United States Food and Drug Administration (FDA) over the issue of inordinate rodent droppings found in a Delta jet's food and drink storage area. Not good eats.

Following a check in the right and left front galleys of the aircraft by an investigation team of FDA between Jan. 26 and Feb. 2 at a Delta hangar at the airline's Atlanta headquarters, a caution letter was sent by the FDA to Delta on April 13 reporting presence of poop pellets and pee stains inside the food storage area. As you may imagine, the story has since gone viral on the Internet.

As a result of the inspection, authorities leaped into action and ordered a stringent cleanup of  "all places where food is prepared, served, or stored."

Responding to the FDA warning, Chad Artimovich, president of a pest-control company in Atlanta, is quoted saying that pests are hard to, ah, ferret out. “You don’t want to use poison because then you have to go through the process of tracking it down and finding it and maybe tearing the whole airplane apart," he says.

In a prepared statement, Delta spokeswoman Ashley Black: "This clearly was an isolated incident and we cooperated with the FDA immediately to resolve it earlier this year. The health and safety of Delta's customers and employees are Delta's top priority. We take this issue very seriously and have an established routine servicing program to inspect our aircraft."

April 13, 2011

VIA UPS

Richard H. Anderson, CEO
Delta Airlines, Inc.
1030 Delta Blvd.
Atlanta, GA 30354

WARNING LETTER
11-ATL-08

Dear Mr. Anderson:

On January 26 - February 2, 2011, the U.S. Food and Drug Administration (FDA) conducted an inspection of your Delta aircraft # (b)(4) which was located at 1775 Aviation Boulevard, Atlanta, Georgia, during the inspection. This inspection was conducted under the authority of the Public Health Service Act (PHS Act) to determine your firm's compliance with applicable sections of the Interstate Conveyance Sanitation (ICS) regulations (21 Code of Federal Regulations (CFR) Part 1250). These regulations were promulgated pursuant to Section 361 of the PHS Act (42 U.S.C. § 264). Regulations promulgated under this section are necessary to prevent the introduction, transmission, or spread of communicable diseases. This inspection revealed significant violations of 21 CFR Part 1250, under the PHS Act.

At the conclusion of the inspection, on February 2, 2011, our investigators issued a list of Inspectional Observations (FDA 483) to your firm. As documented on this form (copy enclosed), the following are the significant violations on your aircraft:

To comply with 21 CFR 1250.30(a), all places where food is prepared, served, or stored shall be constructed and maintained as to be clean and free from flies, rodents, and other vermin. However, our investigator observed the following evidence of rodent activity on your aircraft:

• Approximately 8-11 rodent excreta pellets above the right door panel in the forward galley (G1) where food is prepared by flight personnel;

• Approximately 10-20 rodent excreta pellets above the left door panel in the forward galley (G1) where food is prepared by flight personnel;

• Approximately 9-15 rodent excreta pellets on the right aisle of the aircraft over seats C3-C7;

• Rodent excreta pellets (too numerous to count) in three areas in ceiling panels located in the middle cross over galley G2, which is directly over places where food and drinks are stored in the aircraft; and

• Mammalian urine in six areas on ceiling panels located in the middle cross over galley G2.

Our laboratory analysis of samples collected during the inspection confirmed the presence of rodent excreta pellets and rodent urine stains in the aircraft.

We acknowledge your response, sent via email on January 28, 2011, outlining actions taken by Delta to exterminate the rodent infestation observed by our investigator on aircraft # (b)(4) However, the corrective actions identified in these responses do not include actions your firm is taking to prevent future rodent infestations. We believe a recurrence is likely without adequate preventive measures in place.

You should take prompt action to correct the violations addressed in this letter. This letter is not intended to be an all-inclusive list of violations that may exist at your facility. You are responsible for ensuring that your firm operates in compliance with the requirements of the PHS Act, the Federal Food, Drug, and Cosmetic Act, and applicable regulations. Failure to promptly correct these violations may result in regulatory action being initiated by the FDA without further notice. These actions include, but are not limited to, seizure and/or injunction.

Please notify this office in writing within fifteen (15) working days from the date you receive this letter of the specific steps you have taken to correct the noted violations, including an explanation of how you plan to prevent these violations, or similar violations, from occurring again. Include documentation of the corrective actions you have already taken. If your planned corrections will occur over time, please include a timetable for implementation of those corrections. If corrective actions cannot be completed within 15 working days, state the reason for the delay and the time within which the corrections will be completed.

Please send your reply to Derek C. Price, Compliance Officer, U.S. Food and Drug Administration, 60 Eighth Street, N.E., Atlanta, GA 30309. If you have any questions about the content of this letter, please contact Mr. Price at 404-XXX-XXXX.

Sincerely,

/S/

John Gridley
District Director
Atlanta District Office

APRIL 25 11 - 6 AM -- As a dedicated omnivore, it's not often I prepare the major meal of the day without some kind of animal protein on the plate. I'm the first to admit that blithely turning to red meat, poultry or seafood, while easy and tasty, is a crutch if only because creativity is not usually necessary when building blocks for dinner consist of some kind of meat protein, something green and something starchy. After all, that's what my mother taught us.

Yet the reality is some of the best food I've tasted came from vegetarian kitchens. And not just vegetarian, but vegan. Sometimes completely raw.

So my unbridled admiration is constant for such talents as chef Caroline Ishii of the critically acclaimed vegan restaurant, ZenKitchen, on Somerset Street, and Natasha Kyssa at SimplyRaw. Both can (and routinely do) create superlative meals that are light years more sophisticated, bright and compelling than most meals served anywhere else, period.

That said, it is with some relish I look forward to this year's Veg Fest on May 1 at the Glebe Community Centre, 175 Third Av. It opens at 10 a.m. and continues to 5 p.m.

Even better, it's free.

Zen Kitchen and SimplyRaw are among 25 exhibitors and sponsors participating in the third event, which each year attracts more than 2,000 visitors. Organized by the National Capital Vegetarian Association, the show this time includes a new Vegan Cupcake Challenge where I will join a panel of judges to crown the best amateur cupcake baker in Ottawa.

Among devotees is Josh Flower, who attended his first festival in 2009 and this year presides as its president. "Veg Fest is a fantastic and positive opportunity to learn more about plant-based diets and the multitude of businesses and resources available in Ottawa to support this lifestyle," Flower says.

"It's also family Friendly. Kids and adults alike will enjoy interacting with our friendly mascots Pea in a Pod and the Carrot. And I wouldn't be surprised if the friendly rivalry between Pea in a Pod and Auntie Loo is reignited."

On the food front, The Table restaurant will once again anchor the event, joining sponsors ZenKitchen, Market Organics, Rainbow Foods, Auntie Loo's and B. Goods cookies who will have tasting samples. New food exhibitors this year include Paradis Vegetarien from Montreal, Cafe My House, East African Restaurant, and Vegetarian Treasures. VEGA and SimplyRaw will round out the health-food side.

Food demonstrations and talks are also on the lineup.

From left, Doug McNish will talk about his new-found lifestyle as a vegan chef; right, Danielle Rochon will demonstrate pepper and seitan stir-fry.

Veg Fest food demos

11:30 a.m. to 12:30 p.m. Danielle Rochon of Market Organics. Topic: Pepper and Seitan Stir-fry.

1 to 2 p.m. Gen Grossen and Jim Thompson, owners of Notre Petite Ferme. Topic: Cooking With Local Veggies.

2:30 to 3:30 p.m. Donna Davis and Deb Gleason, vegan nutrition experts. Topic: Vegan Fuelling for Active Living.

Veg Fest speakers

12:30 to 1:30 p.m. Deb Gleason, holistic nutritionist, vegan triathlete, yoga instructor and author of Wellness Warrior. Topic: Vegan 101, everything you need to know about a vegan diet.

2 to 3 p.m. Dr. Kerrie Saunders, author of The Vegan Diet as Chronic Disease Prevention. Topic: Diet as Disease Prevention.

3:30 to 4:30 p.m. Doug McNish, executive chef at Grail Springs Retreat in Bancroft, Ont. Topic: From steak slinger to raw vegan chef, Doug McNish's compassionate journey.

APRIL 22 11 - 6 AM -- The Ottawa Wine and Food Festival, now expanded to five food-and-wine-packed days, confirms it has booked space at the spectacular new Ottawa Convention Centre for its 26th year this November.

"We've successfully negotiated the entire building," says Joan Culliton, who bought the popular show in 2008 from Player Expositions.

The show festival annually attracts upwards of 26,000 oenophiles and gastronomes. For 22 years it had been held each fall at the Ottawa Congress Centre, but had to relocate to Lansdowne Park while the Congress Centre was torn down and replaced with the new convention facility.

Culliton says her rebranded festival will open on Nov. 9 with various activities, yet to be announced, off the convention centre site. It will then take over the convention centre itself on the evening of Nov. 10 where it will remain until it wraps up on Nov. 13.

"I expect the first event at the convention centre will be on the evening of Nov. 10, while on Nov. 9 and during the day of Nov. 10 there will be festival events elsewhere," says Culliton (photo, left).

The state-of-the-art new building in the heart of downtown Ottawa is the perfect venue for the rebirth of the show, Culliton says, providing exhibitors and sponsors with an expanded format and "enriched programming" that will comfortably accommodate larger audiences.

"We hope to announce the full programming by July 1. The congress centre was home to the Wine and Food Show for 22 years and they've been very welcoming. It's like we're going back home -- only larger.

"The entire convention centre is twice as big as the previous congress centre and the show floor itself is over 30-per-cent bigger. That means more space for people to move and enjoy, and more exhibitors."

Rebranding the show into a five-day festival was announced in November at the opening of the last show at Lansdowne Park.

"Ottawa's tastes have grown and matured, as have our hospitality, food and culinary communities," Culliton said at the time.

"We've been designated as one of the province's culinary tourism destinations, so we truly feel the city has an appetite for more and we believe our new festival format will satisfy that hunger."

Tentative plans include a local farm tour series in conjunction with Savour Ottawa, a competition involving young chefs attending a post-secondary culinary arts program, a gala evening tribute to food and beverages, and visiting celebrity chefs.

*****

Chef Warren Sutherland moves over to Must Kitchen

Chef Warren Sutherland, 35, co-founder/owner of the acclaimed Sweetgrass Aboriginal Bistro at 108 Murray Street, has moved over to take on the kitchen at Must Kitchen/Wine/Beer at 41 William Street. The move was effective this week.

Warren and partner Phoebe Blacksmith opened Sweetgrass, Ottawa's first aboriginal bistro, in November 2003 with a menu of game meats, smoked fish, wild greens, native breads, with accents from Mexico and the Caribbean that reflected both of their cultures: Warren was born in Jamaica, while Blacksmith is a Cree from James Bay.

Blacksmith continues to own Sweetgrass, while chef Tim O'Connor is in the kitchen.

"We want to return to small plates, but we're going to have mains as well," Sutherland says.

Must has 56 seats, in addition to private dining.

"I'm going to take it in the direction of a gastropub with new Canadian cuisine. It'll be pub food, but at a higher level -- when we do steak frites, for example, it will be with house-made aioli and fresh-cut fries with Triple-A Canadian Angus beef, finished with sea salt to give it some of the familiarity of a pub but with a fine-dining twist."

Opened in December 2008, Must is owned by Glen Klepsch and Bettina Klims. The new spring menu unveiled this week offers small plates including steak tartare ($10), pulled pork and blue cheese sliders with tomato coulis ($8), shrimp tacos with pico de gallo Spanish relish, cilantro and creme fraiche ($9), and a different risotto each day ($9). Must also offers various cheeses and meats on its chartucerie/cheese menu as well as mains from $17 for a pasta to $29 for steak and frites. Desserts are either $8 or $9 (including my favourite, New York cheesecake).

"The concept hasn't really changed," Klepsch says.

"What's cool about Warren is he's able to, say, use an entire duck in incredible ways, whereas before we were buying the breasts or legs separately. What he's able to do with ingredients is amazing."

*****

Murray's Market to open May 9

The popular Murray Street Kitchen at 110 Murray St. in the ByWard Market expects to open its sister Murray's Market around the corner on May 9. The decision by owners Paddy Whelan and chef Steve Mitton to expand to 1,800-square-feet of space at 261-263 Dalhousie St. originally appeared in this blog on Nov. 11.

Every time I've dropped by, it's been in various stages of construction. The new venture will feature house-prepared meats like terrines, pates, sausages, artisan food products, cheeses and specialty items, with a decided emphasis on local.

The partners opened Murray Street Kitchen in June 2008 with 42 seats inside and 50 on what is often described as the city's most lovely outdoor patio.

APRIL 21 11 - 6 AM -- This seems to be the weekend for one- and three-day door-crashing specials at major supermarkets in the Ottawa area. I'm thinking it may be worth a drive around the big discount chains on Saturday for some pretty good deals before they time out.

Don't forget, most (if not all) major grocery stores are closed on Good Friday and again on Sunday, which means they'll be jammed with anxious shoppers Thursday afternoon and Saturday desperately stocking up to survive the next 24 hours.

You'd think people were preparing for Armageddon and not a public holiday ...

I'll also note some good specials, see below, at the new FreshCo. that opened yesterday at 150 Robertson Rd. in Bells Corners (which used to be a Price Chopper, which used to be a White Rose Nursery).

Some of the opening deals that end Saturday are actually the same as at the other FreshCo. store on McArthur Avenue. I'm listing the FreshCo. grand opening specials separately because FreshCo. and Price Chopper normally feature some identical grocery prices for the entire week. Both are owned by Sobeys, and the fact they feature some but not all the same prices, on some but not necessarily all the same days, makes my job of compiling this list (and cross-checking for duplications) all the more, ah, challenging.

A footnote: Newspapers and TV news lately are full of scary reports citing Stats Canada numbers about rising prices touching practically everything. Among them, they point to a 3.6-per-cent increase in the price of baked goods in the last year, a five-per-cent jump in meat prices and 18.6-per-cent increase in vegetable costs. With more increases likely.

Get used to it, as food inflation is the price we'll all eventually pay, and pay, for constructing a global agriculture industry based on limitless cheap fossil fuel that is simply not sustainable. We've done it to ourselves.

I'm betting the carefree days of flying in inexpensive asparagus from Peru, snow peas from China, and trucking cheap strawberries from plantations in California are numbered. Sheryl Crow might call it our favourite mistake.

My top gold pick for the on-and-off shopping week of April 23 to 28 goes to FreshCo. and Price Chopper (there's one in Orleans) selling Compliments salted butter 454 g at $1.97 (limit 4, Saturday only). While it's not the best butter on the market, and I would personally choose unsalted over salted, that price is too good if you haven't stocked up already on previous specials. As always, remember that butter freezes very well.

My silver pick goes to various supermarkets selling frozen vegetables -- something I'll bet you'll see more of in the winters ahead as a nutritious choice that consumes less fossil fuel than importing fresh greens in February. These include FreshCo. and Price Chopper selling Europe's Best frozen veggies 300-600 g bag $1.44; Metro, Green Giant or Selection frozen veggies 300-g to 1-kg bag, selected varieties, $1.99 on Saturday only; Sobeys, Green Giant Valley Selections frozen veggies 300-500 g, selected varieties, $1.99.

And my cannot-resist bronze choice goes to Metro with chef-style prime rib roast at $3.88/lb ($8.55/kg) on Saturday only, and  Your Independent and Loblaws with Club Pack cap-off prime rib roast at $3.99/lb ($8.80/kg) on Saturday only.

As I said, these fleeting here-today, gone-tomorrow prices are a bit confusing and challenging to monitor, but those with patience will be rewarded.

Here are the grand opening specials for the new FreshCo. in Bells Corners that jumped out at me, good at least until Saturday: Quality Meats Black Forest ham 900 g $3.97; smoked bone-in pork butt or shank portion ham $1.44/lb ($3.17/kg);  Sensations premium grain-fed whole chicken $1.44/lb ($3.18/kg); fresh steelhead trout fillets $5.99/lb ($13.21/kg); cored pineapple $1.97; Astro yogurt 4 x 100-g cups, selected varieties 99¢; lemons 4 for $1; red seedless grapes 87¢/lb ($1.92/kg); Del Monte vegetables 341-398 mL cans, selected varieties 79¢; Lay's potato chips 180-220 g $1.99; Catelli Healthy  Harvest Bistro or Smart Pasta 300-454 g 99¢; D'Angelo vegetable oil 3-L jug $2.97; Minute Maid frozen orange juice 355-mL 99¢; Simply Orange juice 1.75-mL bottle $1.97; Maxwell House ground coffee 910-925 g $5.97.

Now for the rest:

BEEF:

Metro, Value Pack cap-on rib steak $4.99/lb ($11/kg) Saturday only;

Superstore Loblaw, Club Pack lean ground $1.99/lb ($4.39/kg); sirloin tip steak $4.99/lb ($11/kg);

Food Basics, T-bone or wing steak $4.99/lb ($11/kg);

Sobeys, extra-lean ground $2.99/lb ($6.59/kg); Value Pack strip loin steaks or roasts $5.99/lb ($13.21) Saturday only;.

PORK:

Loblaws, Your Independent, Cook's bone-in spiral sliced smoked honey ham $1.66/lb ($3.66/kg) Saturday only;

Metro, Value Pack fresh side ribs $1.79/lb ($3.95/kg); Selection bacon 500 g $2.99;

NoFrills, side ribs in cryovac $1.97/lb ($4.34/kg);

FreshCo., Quality Meats Black Forest ham 900 g $3.97 Saturday only;

Price Chopper, Piller's Black Forest ham $2.99/lb ($6.59/kg);

FreshCo., Price Chopper, fresh boneless loin roast in cryovac $2.49/lb ($5.49/kg);

Sobeys, Lou's cured loin in cornmeal $2.49/lb ($5.49/kg)

Food Basics, Bob's bacon 500 g $1.99 while supplies last; Maple Leaf Country Kitchen smoked ham $1.99/lb ($4.39/kg) Saturday only; Schneiders frozen Oktoberfest sausage 450 g or Red Hots wieners 450 g $2.49.

POULTRY:

FreshCo., fresh chicken legs back attached 97¢/lb ($2.14/kg);

Your Independent, fresh chicken breasts bone-in, skinless $2.44/lb ($5.38/kg);

Metro, Irrestibles fresh whole chicken $1.79/lb ($3.95/kg);

NoFrills, Club Pack chicken drumsticks or thighs $1.97/lb ($4.34/kg);

Food Basics, Family Pack fresh boneless, skinless chicken breasts $2.88/lb ($6.35/kg) Saturday only.

SEAFOOD:

Your Independent, Loblaws, fresh rainbow trout fillets $7.99/lb ($17.61/kg).

DAIRY:

Loblaws, Your Independent, Astro Original yogurt 650-750 g tub, selected varieties $1.99;

Price Chopper, Sealtest or Lactantia 5% or 10% cream 1-L carton $1.99;

Sobeys, Burnbrae or Gayridge Premium white eggs 18-pack $2.99;

Walmart Supercentre, Black Diamond cheese slices 24 slices 500 g $2.97;

Metro, Black Diamond cheese bars 500 g, selected varieties $4.44.

BAKERY:

Price Chopper, Dempster's whole grain 600-g loaf $1.47 Saturday only;

Metro, Selection bagels 510 g, selected varieties 3 for $5 (= $1.67 ea);

Walmart Supercentre, white or whole wheat kaisers (selected stores) 8-pack $2.

FRUIT:

Price Chopper, pineapple $1.47; watermelon $2.97 10-lb average Saturday only;

FreshCo., red seedless grapes 87¢/lb ($1.92/kg);

NoFrills, red or green seedless grapes 87¢/lb ($1.92/kg);

Food Basics, red seedless grapes 87¢/lb ($1.92) Saturday only; strawberries 454 g $1.44; pineapple $1.67; navel oranges 67¢/lb ($1.48/kg);

Walmart Supercentre, pineapple $1.97;

Sobeys, strawberries 2-lb tray $2.99 Saturday only; pineapple $1.99;

Metro, strawberries 2-lb tray $2.99 Saturday only;

FreshCo., Price Chopper, seedless watermelon 10-lb average $2.97 Saturday only; lemons 4 for $1.

VEGGIES:

Price Chopper, broccoli 67¢ Saturday only; celery 99¢;

Food Basics, broccoli 77¢; tomatoes on vine 87¢/lb ($1.92/kg) Saturday only; sliced white cremini mushrooms 227 g 2 for $3; McCain frozen Superfries 454-900 g bag, selected varieties $1.99;

FreshCo., broccoli 88¢;

FreshCo., Price Chopper, Del Monte canned veggies 341-398 mL, selected varieties 79¢;

Loblaws, whole white mushrooms 227 g or broccoli 99¢;

Your Independent, Loblaws, Unico tomatoes 796-mL can, selected varieties $1.19;

Walmart Supercentre, tomatoes on vine 88¢/lb ($1.94/kg); iceberg lettuce 88¢; sweet potatoes 47¢/lb ($1.04/kg);

Metro, Del Monte canned veggies 341-398 mL, selected varieties 99¢.

CEREAL:

Sobeys, Corn Flakes 750 g, Fibre Plus 310 g, Raisin Bran 675 g, Vector 400 g at $2.99;

Loblaws, Your Independent, Kellogg's cereals 400-775 g, selected varieties $2.99.

JUICES/DRINKS:

FreshCo., Price Chopper, Minute Maid frozen orange juice 355-mL 99¢; Simply Orange juice 1.75-L bottle $1.97;

NoFrills, Nescafe instant coffee 200-g jar $2.97; Minute Maid orange juice 1.75-L carton $1.99; Allen's juice or coctails 24 x 200-mL boxes, selected varieties $3.97;

Food Basics, Mott's Garden Vegetable Cocktail 1.89-L bottle $1.99; Rougemont apple juice 2-L bottle $1.99;

Sobeys, Tropicana premium orange juice 2.63-L jug $2.99 Saturday only.

OTHER GEMS:

Walmart Supercentre, Pringle's chips 139-140 g $1; Cashmere toilet paper 30-double rolls $9.98; Dr. Oetker frozen Panebello pizza 330-420 g $3.47;

Metro, Michelina's, Pastaria or Selection frozen entrees 142-284 g, selected varieties 99¢; Ristorante, Casa di Mama, Panebello or Irrestibles frozen pizza 325-455 g, selected varieties $3.33;

FreshCo., Price Chopper, Lay's potato chips 220g $1.99;

Superstore Loblaw, Classico pasta sauce 218-650 mL, selected varieties $2;

Food Basics, Hunt's Thick 'n' Rich tomato sauce 680-mL can 99¢; Swanson frozen TV dinners 280-338 g, selected varieties $1.88; Kraft peanut butter 750 g to 1 kg jar, selected varieties $2.99.

While every effort is made to ensure accuracy, this is my subjective and independent listing of good deals but I do not warrant these prices. The final say is up to the store(s). This is not an advertisement, as no store pays for inclusion in this listing. Individual stores may offer additional in-house specials.

Above, chefs and well-wishers gather Monday to kick off this year's A Taste for Life in Ottawa at the Urban Element. At right is executive chef Clifford Lyness of Brookstreet Hotel, whose Perspectives restaurant is among 48 participating dining rooms on April 27 this year.

APRIL 20 11 - 6 AM -- Dropped by the Urban Element on Parkdale Avenue at noon hour Monday, when some of my favourite people were gathered to sample some very tempting food to kick off this year's ambitious A Taste for Life -- by any measure, the most delicious (and easiest) way to fill your tummy while contributing to a worthy cause.

Small wonder the 13th annual A Taste for Life dining-out event, which takes place on April 27, now involves 48 restaurants across Ottawa and the Outaouais that pledge to donate 25 per cent of their food and drink sales to help people living with HIV and AIDS.

It's been successful because people love it -- that simple.

Now touching 28 communities in Ontario and Alberta, the program raises about $95,000 in the nation’s capital each year. To date it has netted about $1.5 million nationwide.

“People love it because they can try a new restaurant they’ve been meaning to visit, and help a charity at the same time,” says Martha Scott, development consultant at Ottawa’s Bruce House, who was instrumental in starting the program in 1999. The other beneficiary is Snowy Owl AIDS Foundation.

“People often put groups together and may take over all or part of a restaurant, and they can justify dessert and wine for a good cause. What could be simpler than going out for dinner?” she says.

Left, chef Steve Wall of Town gastropub on Elgin Street puts finishing touches to hors d'oeuvres; right, Town chef/owner Marc Doiron, who also came in on his day off.

I'll be writing more about this year's A Taste for Life in tomorrow's Food pages in the Citizen, complete with easy do-it-yourself recipes from Eric Patenaude who, with partner Todd Christopher, runs Todrics Fine Dining and Catering at 10 McArthur Ave. He'll be participating in A Taste for Life for the third time this year with 40 dine-in seats inside and more on the patio (assuming the weather ever smartens up -- we can only hope).

From Town gastropub, tuna conserva with cherignola olives -- the tuna is poached in olive oil at 128 F for 30 minutes, then embellished with rosemary, thyme, olives, bay leaves, lemon and Italian parsley dressed with pecorino-infused olive oil and lemon juice, served on a crostini.

As for me, I've already made reservations for Nancy and me at Allium restaurant on Holland Avenue, one of many participating dining rooms in the city.

This will likely be Scott’s last A Taste for Life, as she plans to retire this year and move to Nova Scotia where she owns a 230-year-old house in Chester Basin on the south shore that, truth be told, needs a little tender loving care. “It still has the original wood throughout, and the house plate is the original hickory.

“So I’ll sell the house in Ottawa and my husband and I will go to the cottage in the Gatineaus for the summer, and spend winters in Nova Scotia.”

From Perspectives restaurant at Brookstreet, a colourful sushi platter by sushi chef Yusuda.

When Scott came to Bruce House 15 years ago it, like many charities, had chronic funding problems. It still raises about $250,000 to supplement roughly $350,000 from government — up from $40,000 raised when Scott came on the scene. Bruce House residents today include four men and three women; it also assists people in 35 rent-geared-to-income apartments.

Also from Perspectives, a colourful salad of roasted blood and golden beats, red wine-poached and candied pistachio, Clarmell Farms goat feta from Manotick, and lemon dressing.

“Things have certainly changed in 15 years,” Scott says.

“Right off the bat, new medications mean people live longer. HIV is no longer an immediate death sentence.

“In the beginning we were talking about middle-class gay men who had AIDS and came to us to die. There was such a social stigma attached to AIDS that it wasn’t until five years ago the location of Bruce House on Evered Avenue became public knowledge.

“Until then, the concern was for the safety of residents as there was tremendous hostility toward gay men. Even today, we occasionally get negative feedback when we promote this event from people who still think AIDS is God’s punishment for being gay.”

Patenaude says he and his partner limit themselves to about five or six charity events a year whey they feel they can do the most good.

“We were fortunate enough to start our own business and create our own jobs, so if we can give back then it helps make a better world. It’s easy to say the government should do it all, but businesses know their neighbours and where best to help,” Patenaude says.

A Taste for Life is supported by TD Canada Trust with money and volunteers at each dinner. For a list of restaurants and to make a reservation, check the website at atasteforlife.org.

And by all means, dig in.

Above, emcee town crier Daniel Richer with Monday's competing chefs Ben Baird of The Urban Pear and Peter Robblee of Juniper Kitchen & Wine Bar.

APRIL 19 11 - 10:20 AM -- Monday's fifth round in the biweekly charity Duelling Chefs culinary challenges was especially close, as three judges and a fourth People's Choice vote couldn't decide who was the winner -- host Juniper Kitchen & Wine Bar, or challenger The Urban Pear.

That left it to a secret judge, placed in the audience just in case, to break the tie in favour of Juniper headed by chef/co-owner Peter Robblee.

Left, chef Ben Baird of The Urban Pear leads his team into culinary battle. Right foreground, lead chef Peter Robblee of Juniper Kitchen plans strategy.

The Urban Pear team was headed by chef/owner Ben Baird, with chef de cuisine David Coyne and sous-chef Cody Starr. Rounding out the Juniper talent this week was chef and co-owner Norm Aitken, and Jason Groulx. (Co-incidentally, Robblee served as sous-chef when Baird opened The Urban Pear on Second Avenue in the Glebe back in 2002.)

It's only the second time in two years the decision has come down to the anonymous tie-breaker. The first was in January 2010 when bragging rights went to chef Michael Hay of  the Courtyard Restaurant in the battle of  beef tongue and brisket, BC spot prawns and frozen heirloom tomatoes.

"I found the biggest challenge here today was cooking in a different kitchen, with different equipment," Baird said, only moments before the decision was announced by town crier emcee Daniel Richer.

"And I've never cooked grits before."

Nor had Robblee, apparently.

Attractive opening amuse from The Urban Pear of curried white grit crepe roulade, pea mint pesto infused goat cheese and julienne of radish.

Juniper's opening salvo of duck ham brined, smoked and cooked sous vide enveloped around a "Greek wheel" (wrapped in thinly sliced cucumber),  and crescent grits cracker.

As before, one of three secret ingredients -- grits -- was selected by myself and chef John Leung at the British High Commission. The remaining ingredients were boneless beef short ribs donated by Saslove's Meat Market on Wellington Street, and fresh jumbo Gulf shrimp supplied by Jost Kaufmann Seafood Corp.

By far the most challenging ingredient for chefs last night was the grits -- something neither was familiar with (although they are told three days in advance what they'll be dealing with).

Urban Pear's shrimp and grits cake, shaved fennel salad, sumac and shrimp bisque. I was delighted to see both teams took advantage of the shrimp heads/shells to make flavourful bisque or reduction.

Juniper's unctuous deep-fried tempura shrimp with bacon cheddar corn bread. Although not particularly ground-breaking, I thought this dish best displayed the magnificence and plumpness of excellent, large shrimp. When they're this plump and large, it's nice to show them off.

While commonly available throughout the United States and a staple in southern cuisine, grits are almost impossible to find in Canada. But Leung and I  made a special effort to track them down in Ottawa, after consulting with chef Dino Ovcaric at the residence of the U.S.ambassador. Leung even purchased them in advance and delivered them to Juniper restaurant to avoid confusion and, we hoped, make the job easier.

Grits are made from ground hominy, or corn, with the germ and hull removed from the kernels. They are virtually tasteless, and quickly take on whatever other flavours a chef cases to present with them -- not unlike polenta, or tofu for that matter (although soy bean curd is a completely different product).

Grits is also versatile in the myriad ways it can be prepared -- and here the chefs excelled, as we shall see.

This dish by Urban Pear was outstanding: Maple whisky-braised short rib, cheddar chorizo and herb polenta, cranberry-chipotle highlight, crispy deep-fried kale and short rib reduction. Rich, full flavours, unctuous mouth feel, lovely fun with textures, pull-apart perfect short rib.

According to Barron's Food Lovers Companion, hominy is dried white or yellow corn kernels from which the hull and germ have been removed. It's commonly served as a side dish or as part of a casserole. When ground it's called hominy grits -- or simply grits -- and usually comes in three grinds -- fine, medium and coarse. Grits are generally simmered in water or milk until thick, when it can be served as is with melted butter, sausages, shrimp and/or gravy, or cut into squares and fried like polenta. In the South, grits are often served as a side dish for breakfast and/or dinner.

From the Juniper kitchen, short rib, mushrooms, reduction and grit-almond goat cheese ravioli. While the ravioli was al dente, rich with pillow-soft creamy grits filling, the meat was a bit firm and excessively stringy. This beautiful photo by Christian Lee shows a somewhat different version that what diners received: We got only one ravioli, on a much smaller plate.

But earlier in the day, Baird decided the grits supplied were not authentic, so he purchased a much different and more coarse version from a store on Wellington Street that took considerably longer to prepare. (The package said grits, but in my experience everything from coarse yellow cornmeal to fine white flour are sold in Ottawa as grits.)

No matter, in each case the duelling chefs presented impressive plates featuring grits as a tortilla-like wrap, or incorporated into a shrimp cake, or in cheddar corn bread, in rich cheese ravioli, and herbed polenta. One especially clever presentation was Juniper's dessert where grits appeared in rich and textured grit semifredo, with grit waffle and cinnamon honey butter.

Urban Pear also served an impressive grit shortbread (photo, above) to accompany its sage honey creme brulee, pear butternut squash compote and sour cream ice cream.

In all, 10 Duelling Chefs challenges are scheduled this year from February until June, following a successful (but less complicated organization) in 2010 that raised $30,000 for various local charities. In each case, one of the city's top kitchens is pitted against host Juniper restaurant in Ottawa's Westboro neighbourhood. Tickets this year are $200 each, which includes hors d'oeuvres, a four-course meal, cocktails and wine pairings.

Each time, secret ingredients -- one seafood and one meat dish -- is selected from the sponsors that must be used in the two main courses. A third ingredient is chosen that chefs must use in at least two of the four courses.

Brilliant desert from Juniper using grits in ways I never imagined: Grits semifredo, grits waffle and cinnamon honey butter with tiny Granny Smith apple ball accents and spearmint coulis.

Chefs are told the secret ingredients in advance so they have the weekend to figure out a menu. All cooking must be done on the day of the event.

While mayor Jim Watson was earlier expected to participate as a judge, he declined a few hours before showtime leaving organizers scrambling for a replacement. Judges this week were chef Warren Sutherland, newly appointed chef at Must Kitchen on William Street; Algonquin College culinary professor Mario Ramsay, and Apartment613 bloggers Yasmin Nissam and fiancee Chris Cline (who voted as one).

Above, Joshua Bishop of The Whalesbone Oyster House shucks up a storm for 100 or so insatiable well-wishers at Friday's first anniversary celebration at Kichesippi Brewing Co.

APRIL 18 11 - 9 AM -- I had high hopes last week that so many advertised specials for prime rib roast at under $4 a pound virtually guaranteed my weekend would see some pretty serious smoking at the celebrated Citizen test kitchen, a.k.a. my house in Britannia.

But, alas, it was not to be as the weather was so windy, the air so chilly and the neighbourhood so damp that not a single summer tire was moved from my garage to extricate the beloved Miata for a season of carefree motoring. You see, I'd have to move the Miata to release the Big Green Egg jammed against the back wall, behind the sleeping sports car.

Right, Kichesippi owner Paul Meek with spice cake made with beer from the brewery by Murray Street Kitchen/Wine/Charcuterie.

So there still remain, undisturbed, two piles of tires, one convertible and smoker, as nothing much happened on the barbecue front last weekend. Not at my house, anyway.

But the good news is I got a good taste of better days to come on Friday, when I dropped by the Kichesippi Beer Co. brewery on Campbell Ave. to help celebrate a year in business. There, owner Paul Meek and brewery staff were joined by Ottawa mayor Jim Watson and Kitchissippi ward councillor Katherine Hobbs to officially proclaim the first-ever Kichesippi Beer Day in the nation's capital as they  toasted with 100 friends and well-wishers with a special Kichesippi 1855 dark ale, a salute to the year the City of Ottawa was officially incorporated.

(Everyone, it seems, spells Kichesippi or Kitchissippi -- or whatever -- differently. Could someone please settle this issue once and for all, as it's driving my computer spell check crazy?)

Friday's was one of three wonderful brewing events last week: The previous evening, our friends at HogsBack Brewing Co. celebrated their first year, too, at a beer-and-munchies party at PJ Quigley's Bar & Grill on Greenbank Road.

Also announced last week was exciting news that Toronto's craft Mill Street Brewery had signed a 10-year lease, with options to renew, with the National Capital Commission to convert the former Mill restaurant at the Chaudiere Falls into an upscale brewpub, to open as early as this fall.

My, so much good news brewing in Ottawa's malt community.

Amberwood BBQ's delicious Atomic Buffalo Turds -- that's jalapeno peppers stuffed with smoked sausage, cream cheese, wrapped in bacon and smoked some more. Bet you can't eat just one. Goes great with beer, by the way.

But what really captured my attention was some of the fine barbecue brought in for the Kichesippi event on Friday by Edmond Tang of Amberwood BBQ based in Stittsville, who does catering with a mobile smoker he drags around town to special events like this one.

Regular readers may recall I first connected with Ed at the annual Smoked to the Bone Barbecue Competition at the Gloucester Fair, on the grounds outside Ottawa-Carleton Raceway and Slots, where I like to spend a Saturday every spring sniffing fine aromas and judging perfectly prepared ribs, pork butt, brisket and chicken.

Still life of goodness, from left: Kichesippi Natural Blonde, with Amberwood's succulent pork rib, Atomic Buffalo Turds, and two kinds of sausage.

Ed tells me he plans to compete at the fifth Smoked to the Bone again on May 27 and 28, when I am signed up to be an official judge. Can't wait.

For a taste of good things to come, Ed brought along some fine examples of pulled chicken in a pita, ribs, stuffed jalapeno peppers wrapped in bacon, and both mild Italian and honey garlic smoked sausages.

Pulled chicken stuffed into pitas with roasted red pepper and mango chutney.

And for good measure, owner Joshua Bishop of The Whalesbone Oyster House was on hand shucking a gazillion oysters, while Murray Street Kitchen/Wine/Charcuterie contributed Kichesippi Spice Cake made with the brewery's signature Natural Blonde beer in the cake and its new 1855 dark ale in the icing. Yum yum.

Now, if only we can get the weather to co-operate long enough for me to clear a pathway through my garage to free the Big Green Egg!

Above, the 165-year-old limestone mill owned by the National Capital Commission near the Canadian War Museum will soon become Ottawa's latest upscale brewpub, owned and operated by Mill Street Brewery of Toronto.

APRIL 15 11 - 2:30 PM --(UPDATE 4:15 PM) -- The Ottawa food and drink community is buzzing with news today that Mill Street Brewery, Toronto's first commercial brewery to open in more than 100 years in the city's historic east-downtown Distillery District, has signed a lease to set up an upscale brewpub at the site of the old Mill Restaurant, located in a 169-year-old limestone mill on the shore of the Ottawa River between the Portage Bridge and LeBreton Flats.

Built in 1842 and officially called the Thompson-Perkins Mill, the property is owned by the National Capital Commission, which had been searching for a tenant about four years.

"We get the keys on Tuesday and hopefully we'll be working away in a month," Steve Abrams, co-founder of the craft brewery, confirmed to me today in a phone interview from Toronto.

"We hope to be open by the fall, but it is a moving target. Once we get the keys the ball will be rolling," Abrams says.

Mill Street expects to employ more than 50 in peak season. The brewpub will seat 270 inside and 120 outside, Abrams says.

Mill Street plans to brew 40 kegs of beer a week, offering tastings and a large restaurant (each keg is 50 litres). In addition to supplying its own restaurant, beer brewed on premises will be available for retail sale from its on-site store in 1.8-L bottles, called growlers.

Mill Street is well known to beer aficionados not just because its craft brews are  sold on tap and in bottles in this market, but because it is the official beer of the annual Cisco Bluesfest in Ottawa. The brewery expects to announce more details, along with unveiling artists' concepts of the design, at a gala at the new Ottawa Convention Centre on April 26, when Cisco Bluesfest organizers will unveil this year's entertainment lineup. Mill Street is also involved with such local attractions as the Dragon Boat Festival, and this year for the first time Capital Hoedown and Bon Appetit.

"People in Ottawa already know who we are and what we're about, so it's not like we're strangers," Abrams says. "We're very excited to become even more active in the community by opening what will truly be a unique facility in Ottawa.

"Not only will we have the opportunity to showcase our specialty beers, but we'll offer an exceptional dining experience, innovative food pairings, brewery tours nd sampling, plus the creation of specialty beers for the local market that will only be available on-site and at select Ottawa establishments."

The Thompson-Perkins Mill site is a prominent landmark within the LeBreton Flats area. It was one of the first grist mills to be built at the Chaudiere Falls, and is the oldest surviving building in the industrial complex.

The Mill Street Brewery, which makes 12 different craft beers, sells various labels at the Beer Store and LCBO. It opened in December 2002 in an original tankhouse within the historic 1870 Gooderham & Worts Distillery complex,  now known as Toronto's Distillery District. The main brewery was relocated to Scarborough in 2006, the same year it renovated the original Mill Street location and turned it into the popular Mill Street Brewpub.

Today, Mill Street's 6,000-square-foot brewpub includes an open-concept brewery, sampling bar, retail store and event space. The venue features 18-foot ceilings and four enormous skylights, and is available for group functions.

Left, the historic scene of Toronto's Distillery District.

The brewpub menu in Ottawa is still being developed, Abrams says, "but there will definitely be beer and food pairing." And the food will be upscale.

The historic Ottawa building will require retrofitting to accommodate the large tanks.

"It's going to be tight, but exquisite. You'll see brewing tanks behind glass as you come up from the basement, and you'll have a lovely view of the Chaudiere Falls. It will be gorgeous."

The brewer has signed a 10-year least with option to renew. The NCC put out a request for proposals for the site after the previous tenant, the Mill Restaurant, closed in 2007.

Today's announcement is the latest news to celebrate in the local craft brewing industry, as both HogsBack Brewing Co. and Kichesippi Beer Co. this week are celebrating their first successful year in business in the nation's capital.

While HogsBack is still scouting for property to build its own brewery (it currently contracts with a brewery in Toronto to supply product), Kichesippi announced in December it had purchased the established Heritage Brewing Ltd. to produce its own brews on Campbell Ave.

Kichesippi is expected to roll out its first  1855 Dark Ale, so named after the year the City of Ottawa was officially incorporated, at a ceremony late this afternoon at the brewery.