Edible Ottawa (2025)

06/10/2025

Just off the Skyway Bridge, along the coast of the Bay of Quinte, 680 acres of fields are bursting with every crop you can grow in Ontario. Rapini, Swiss chard, carrots, cucumbers, eggplants, ginger, zucchinis, every herb imaginable, an entire garden dedicated to tea, cut flowers, multiple varieties of trees, including a sugarbush, and rows and rows of grains. All of that is part of Edwin County Farms, and much of it ends up on the menu at The Royal Hotell in Picton. Both businesses are owned by the Sorbara family.

“Our farm’s primary objective is to supply enough food to the hotel that it can develop a full menu drawing from what’s in season and available,” says Lucas Sorbara, one of the co-owners and managers of the farm.

Read "A Royal Family Affair at Edwin County Farms" by Alexandra Whyte, from our September issue: https://edibleottawa.ediblecommunities.com/stories/a-royal-family-affair-at-edwin-county-farms/

Photos by Ash Nayler Photography & Johnny CY Lam.

01/10/2025

While PEC is bursting with more than 40 wineries, 12 breweries and 45 year-round restaurants, the distilleries are newer on the scene. So far, only four distilleries have opened in PEC, all popping up quickly one after the other. Kinsip (originally 66 Gilead Distillery) was the first, in 2012, followed by Stillus Craft Spirits in 2022, and Wild Lot and Bare Bones Distillery both in 2023.

The Canadian craft spirits market is expected to grow by nearly 30 per cent between 2024 and 2030, to an annual projected revenue of $20 million according to Grand View Research. While Quebec and Alberta have dominated a lot of the Canadian craft distilling market, with 51 and 47 distilleries, respectively, Ontario is making moves to increase its share and capitalize on growing demand.

PEC’s rapid growth in the space shows that it has something special to offer, both to tourists visiting the area and to the world, thanks to its plentiful grains, strong community, locally grown produce and mineral-rich well water.

Read "The Spirits of Wine Country" by Alexandra Whyte, from our September issue: https://edibleottawa.ediblecommunities.com/stories/the-spirits-of-wine-country/

Photo credit Ash Nayler Photography.

26/09/2025

It was in 2022 that Duncan MacNeill and Jesse Fader took ownership of what is now known as Darlings — a western-themed pizza restaurant in Prince Edward County.

“I specifically remember when we got the keys, sitting on the back stoop before we had built a patio, and Jesse and I were watching the cows graze in the field as the sun set,” says co-owner and front-of-house expert MacNeill. “It felt like being in a ranch house.”

The pair of longtime Toronto restaurateurs decided to let the setting speak for itself — quite literally, as Darlings sits across from a cow farm — and built the business on inspiration that arose naturally, not from a forced concept. They wanted to do something different with Darlings than in their previous ventures: to create something that resonated with people’s universal cravings and comforts.

Read "Italian Food Done Right" by Lauren Medieros from our September issue: https://edibleottawa.ediblecommunities.com/stories/italian-food-done-right/

Photos by Ash Nayler Photography.

21/09/2025

It's squash time of year and you can find squash of all sorts at your local market.

This silky squash bisque is easy to pull together but feels elevated, thanks to a touch of brandy and a crisp, savoury garnish of walnuts and Parmesan. The rice adds body, so you can skip the cream if you prefer — though a splash at the end adds a lovely richness.

Soup
½ cup yellow onion, diced
1 garlic clove, chopped
1 tablespoon butter
2 tablespoons brandy
¼ cup white rice, washed
3 cups squash, diced
4 cups water
2½ teaspoons salt
½ teaspoon pepper
¼ teaspoon thyme
¼ teaspoon nutmeg
1 tablespoon honey
1 tablespoon whipping cream

Crumble
4 tablespoons Parmesan, grated
5 teaspoons walnuts, lightly toasted and ground
Thyme leaves for garnish

Soup
In a medium-sized pot over medium-low heat, add the butter and heat until the milk solids start to brown. Add the onion and garlic and cook until softened and translucent. Add the brandy and cook until dry. Add the rice, stir and let cook for another minute. Add the squash and water. Increase the heat up to medium, until the water comes to a simmer, then reduce the heat to medium-low. Add the salt, pepper, thyme, nutmeg, honey and cream and cook until the squash is tender and the rice is soft. Add the soup to a blender or food processor and blend until smooth. Keep the soup on a low burner to keep it warm.

Crumble
Warm a frying pan over medium-low heat. In a small bowl, mix together the Parmesan cheese and ground walnuts. Add the mixture in an even layer to the warmed pan. Cook until the cheese has bubbled and, just starting to brown. Slide the crumble out of the pan onto a plate (you may need a thin knife or spatula to help loosen it) and sprinkle with a bit of thyme.

To serve, portion the warmed soup into bowls and the Parmesan crumble to garnish with a few more thyme leaves and fresh pepper.

Find all the squash recipes from our September issue on our website: https://edibleottawa.ediblecommunities.com/roundup/a-season-of-squash/

Photo by Helena McMurdo Photography.

18/09/2025

If you’ve ever shaped a dumpling — or watched someone do it — you know it’s a meticulous craft that requires focus, precision and time.

At SUJEO Korean restaurant, in the heart of Picton, nearly 1,000 dumplings are shaped every day for its coveted pan- fried dumpling dish. It starts with the filling, made with pork, tofu, glass noodles, green onions and two types of fresh cabbage. A dollop of the homemade mixture is placed on the dumpling wrapper, which is then carefully folded to make the classic pleated shape. The dumplings are steamed and pan-fried to create a crispy, golden exterior. It’s the perfect bite — an explosion of juicy umaminess made possible through tireless hours. According to co-owner Sukyung Kang, the hours are completely worth it.

Read "A Thousand Dumplings a Day" by Lauren Medieros, from our special September PEC issue: https://edibleottawa.ediblecommunities.com/stories/a-thousand-dumplings-a-day/

Photos by Ash Nayler Photography.

10/09/2025

Méli-Mélo is an edible hodgepodge to help you stay on top of the hits and happenings in Ottawa and beyond. Get the latest — from the this-just-opened and give-backs, to new bites and libations and don’t-miss events. Words by Katie Shapiro.

PEC edition:
- Nonna's Italian cooking at Base31: La Baracca at The Commissary
- Pints & Poke: Poke Blossom PEC at Matron Fine Beer
- Canned Collaborations: Top Shelf Preserves, County Bounty & Scatterbee Illustration & Design
- "PECish in Milford" at PECish Baking Co.
- Coffee and more at Citizen Frances
- "Scents for the Senses" at Savon Du Bois
- "County H***y Tonk" at Hank's Lonesome restaurant

Read the full column: https://edibleottawa.ediblecommunities.com/stories/meli-melo-september-2025/

08/09/2025

To celebrate the return of their flagship event, Taste of Wellington 2025, we've partnered up with Wellington West BIA and we’re giving away a $150 gift card to your favourite restaurant in Wellington West! 🙌🏼

From delicious bites to live entertainment, Taste of Wellington is your chance to experience the best our neighbourhood has to offer in an unforgettable day of food, fun, and community. 🌯🍩🎶

🗓️ September 20
⏰ 10AM to 6PM
📍 Wellington West neighbourhoods of Hintonburg & Wellington Village

This year, Taste of Wellington proud to support the Parkdale Food Centre with donation opportunities throughout the event. Let's make a difference together! 🙏🏼✨

Here’s how to enter:
1️⃣ Follow and on Instagram
2️⃣ Like this post ❤️
3️⃣ Tag three people in the comments who you think would love to explore the Taste of Wellington with you! 🌟

Contest closes at noon on September 18. Winners will be announced via our stories that same day, so keep an eye out! 👀

Get ready to stroll through Hintonburg and Wellington Village, indulge in mouthwatering samples, discover local gems, and enjoy live music and entertainment! 🎉🌞

Good luck everyone!! We can’t wait to see you at Taste of Wellington! 🎈✨

06/09/2025

Prince Edward County. Maybe you're a regular visitor, maybe you haven't been in a while or maybe you've wanted to go but just haven't made it. Our September issue is all about Prince Edward County, so get yourself a copy and start making plans. Visit The County:

- Nonna's cooking at Base31 La Baracca at The Commissary
- Pints & Poke: Poke Blossom PEC at Matron Fine Beer
- Canned Collaborations: Top Shelf Preserves, County Bounty & Scatterbee Illustration & Design
- PECish in Milford at PECish Baking Co.
- Coffee and more at Citizen Frances
- Scents for the Senses Savon Du Bois
- County H***y Tonk at Hank's Lonesome

- Inside SUJEO Korean restaurant, where handmade dumplings and heartfelt hospitality bring Korean home cooking.

- "Italian Comfort Food Done Right": two Toronto restaurateurs bring pared-back perfection at Darlings.

- "The Spirits of Wine Country": first came the wineries, then the breweries and restaurants, now distilleries are the next frontier of growth - Bare Bones Distillery, Kinsip, Stillus Craft Spirits & Wild Lot Distillery

- "A Season of Squash": From sweet cakes to savoury terrines, these fall-forward recipes celebrate the rich variety and flavour of one of autumn’s most versatile vegetables.

- Being part of the Sustainable Winegrowing Ontario program is a “no-brainer” for wineries that want to leave a positive environmental impact: Closson Chase Vineyards, Exultet Estates, Rosehall Run Vineyards

- Edwin County Farms is the secret workhorse of PEC, providing The Royal Hotel and other local restaurants with produce, meat and even baked goods year-round.

Cover by Ash Nayler Photography.

08/08/2025

The food and wine minds behind 60 Rue Bégin’s latest restaurant met at Fauna in 2021 when that restaurant’s Frank Street tent patio opened and the restaurant was doing 100 covers a night because eating outdoors was considered safer than dining indoors during a pandemic. Fast-forward to today, and Lewis Robinson and Tristan Bragaglia-Murdock are running their own place, in the storied location that once housed Edgar restaurant.

The tiny 28-seat La Petite Primerose (The Little Primrose) is in a residential Gatineau neighbourhood of Val-Tetreau, near the river’s edge, just west of Île de Hull.

Describing itself as a “hyper-seasonal restaurant,” the website goes on to say: “Our mission is simple: To celebrate the abundance coming from our friends, their fields and the magnificent wealth available to us, both from Quebec and from coast to coast. We want to share it all with you in a way that is both exciting and accessible. We see ourselves as a connection between farmers, creators and a truly memorable meal — a role we are honoured to fulfil.”

Read "A Petite French Bistro with a Lot of Heart" by Jennifer Campbell, from our July issue: https://edibleottawa.ediblecommunities.com/stories/a-petite-french-bistro-with-a-lot-of-heart/

Photos by Marianne Rothbauer.

04/08/2025

When tomatoes are in peak production this summer, make these tomato-based condiments from our July issue.

While we suggest eating as many fresh tomatoes in the summer as you can, sometimes you may need to use them in other ways — especially if you have a bumper crop. Using fresh tomatoes in condiments is a great way to extend their shelf life and they provide options for pulling together a delicious meal in a hurry.

https://edibleottawa.ediblecommunities.com/roundup/beyond-tomato-sauce-4-tomato-recipes/

Photo by Helena McMurdo Photography.

29/07/2025

The farm-to-table philosophy has been a mainstay of the real food movement for more than a decade now. Typically, however, the two remain at a certain distance; small-scale farmers grow beautiful produce and deliver it directly to their customers. Then the chef — whether that be a professional working in restaurant kitchen, an over-worked mother or father or a talented home cook — transforms it into something delicious.

The job of farming and that of cooking generally remain distinct, but at Back Forty Artisan Cheese, deep in cottage country north of Sharbot Lake, a paid residency program offers students the chance to learn it all in a bona fide farm-to-table experience. The residency, now in its second year, includes planting and maintaining the organic vegetable garden that supplies the onsite restaurant, and looking after livestock such as the Highland cattle, Berkshire-Tamworth pigs, several lambs and Rustic Ranger heritage meat chickens that grow and forage on the 156-acres of land. Tasks include helping in the garden and with field work, including making hay to feed the cows over the winter, aiding in the artisanal sheep-milk cheese-making process, prepping, and cooking and serving in the small lakeside bistro that is open Fridays and Saturdays throughout the summer and fall.

Read all about Back Forty Artisan Cheese and its summer residency in "Field Notes from the Back Forty" by Hattie Klotz: https://edibleottawa.ediblecommunities.com/stories/field-notes-from-the-back-forty/

Photos by Matthew Liteplo.

27/07/2025

It seems every year the selection of food trucks gets bigger and better.

From sweet or savoury Belgian-style waffles to Filipino street food and Haitian chicken wings, check out this round-up of three food trucks you’ll want to add to your summer must-visit list.

Jimmy's waffle World, Meryenda & JJ’s Wings.

Read "Rolling into Summer" by Sonia Mendes: https://edibleottawa.ediblecommunities.com/stories/rolling-into-summer/

Photos by Melody Maloney Photo.

Edible Ottawa