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Thursday, September 10, 2009

Ottawa Urban Foodie—Ottawa Metro

As of today, I have a byline! And a way to indulge my love of eating at restaurants. I'm the new restaurant reviewer for the Ottawa Metro newpaper, and I'll be providing a review every Thursday along with food events. (If you know of any upcoming events or restaurants you would like to see reviewed, email OttawaUrbanFoodie[at]gmail[dot]com.)

My first review is for a wonderful little Italian restaurant in the suburbs called La Porto a Casa.


Today at Le Cordon Bleu Ottawa
"To everything (turn, turn, turn)." Turning carrots, zucchini, artichoke and mushrooms is the wrath of culinary school and best summed up in this humorous article! Would love to write more about today, but it's late, and I still have to iron my uniform for tomorrow. G'nite!

Chef's Légumes à la grèque (Turned vegetables cooked in a court bouillon with coriander)

9 comments:

  1. NKPSeptember 11, 2009 at 6:49 AM

    Congratulations!

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  2. angela@spinachtigerSeptember 12, 2009 at 10:48 PM

    Congratulations Shari, Looks like you'll be eating a lot of food.
    I like your veggies. Now I know what you mean when you say "turning your vegetables."

    ReplyDelete
  3. elizaSeptember 13, 2009 at 2:13 AM

    congrats Shari!

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  4. Pavithra ElangovanSeptember 13, 2009 at 5:15 AM

    Wow thats looking so delicious...

    ReplyDelete
  5. BodyWitSeptember 14, 2009 at 7:12 AM

    This comment has been removed by a blog administrator.

    ReplyDelete
  6. KellySeptember 14, 2009 at 10:30 AM

    Congrats on the byline. I think I would be jumping up and down to see my name in print.

    ReplyDelete
  7. DolceSeptember 15, 2009 at 11:31 AM

    Well congratulations to you :)

    ReplyDelete
  8. FlourchildSeptember 15, 2009 at 12:58 PM

    Looks so good. Missed your TWD this week! The turnovers are really good!

    ReplyDelete
  9. LoriSeptember 15, 2009 at 9:57 PM

    How exciting! Congrats to you!

    ReplyDelete

Thank you for visiting! I appreciate all your comments and love reading each and every one of them. I will answer your questions as best I can as soon as possible. I wish I could respond to everybody individually but my schedule just doesn't permit it right now. I will, however, do my best to visit your blog. Your comments are a big motivator to keep blogging so thanks for dropping by! {Please note that I don't allow Anonymous commenting due to spammers. As well, I won't publish a comment if it contains a link that doesn't go to a valid food blog, again due to spammers.}

Shari