I like my martinis extra dirty with olives; my mojitos with freshly squeezed lime juice as opposed to lime cordial; and my gin with a splash of St. Germain. I know what I like in my drinks, just like you do!
We all have our preferences when it comes to our favorite drinks; a key ingredient to having a superb drink starts with a mixologist who knows how to perfectly execute our tasty libations!
The very interactive and engaging Canadian mixology competition, Made With Love, is back again for its third year!
Made With Love is an international event for cocktail enthusiasts and food epicureans. It has become an annual celebration of the craft cocktails industry. The public, along with a panel of renowned judges, are invited to witness this interactive competition by savouring exclusive and extravagant creations and vote for their favourites.
Founded in 2009 in Montreal, MADE WITH LOVE has gained popularity through its mixology competition where passion and excellence bring the bartending community together to push the limits of creativity. Today, MADE WITH LOVE is active in 2 countries (Canada and Spain), and continues to develop internationally. – Made With Love
The two crowned winners of each category,
Public’s Choice and Judges’ Choice, will represent Ottawa at the National Finals
taking place in the Spring. The finalists will try to win the coveted title of
best Barchef in the country, and have a chance to win one of 10 trips to one of
the Made With Love affiliated distilleries :
–
2 trips to Italy with Campari
–
2 trips to Nicaragua with Flor de Cana
–
2 trips to New Orleans with Sazerac
–
2 trips to Kentucky (USA) with Woodford Reserve
–
2 trips with MADE WITH LOVE
Vying for Ottawa’s top mixologist are five finalists that have taken the time to answer some of my questions as they get ready for the big event next week:
What cocktail have you submitted for the competition?
WARREN FREDERICK: I decided to make my cocktail for a few reasons. One being I wanted to incorporate the different flavour profiles of Woodford Reserve and make a cocktail highlighting the key flavour notes and tell a story while you sip my cocktail and we are a coffee shop so there will be some coffee element to my cocktail to match the profile of my spirit.
SHANNON BLUE NANIBUSH: For Made with Love this year, I was appointed Southern Comfort, and my immediate thought was “how do I balance the sweetness?” So for my cocktail I chose to do a stirred cocktail, with citric acid, black cherry juice and black sesame syrup. I wanted to keep it simple as far as ingredients go and something that came out very dark in colour. I think a stirred Southern Comfort cocktail would stand out!
MIKE CAMPBELL: My drink will have Campari, a faux vermouth syrup made from scratch and ten infused with Korean gochuchillies and finished with house made spiced-orange bitters. I think my use of traditional Korean ingredients will help my cocktail stand out and not being afraid to use very over the top flavours while still maintaining a balanced drink.
MATTHEW AZEVEDO: I love a great gimlet. Love. So the drink I decided to make was heavily influenced by that, while I tried to put the heaviest Canadian spin on it possible. Ungava has such unique flavours that makes it stand out even amongst other pronounced flavours, so its given me some beautiful breathing room to play with.
DRAKE ROSS EVANS: The drink I’ve made for ‘Made with Love’ is a type of Tiki cocktail, Rum being the more predominant flavour with a juicy and silky finish. I personally love Tiki cocktails because there are so many neat and creative rum forward drinks.
What was the inspiration behind your creation?
WARREN FREDERICK:
My
inspiration behind my drink is the flavour wheel of Woodford Reserve and also coffee because we
are a coffee shop.
SHANNON
BLUE NANIBUSH: My theme for my cocktail was stemmed from my love
of westerns and goth culture, so think gothic western!
MIKE CAMPBELL:I decided
to make a cocktail inspired by some of the unique flavors I experienced in
Korea, and same goes for my food pairing. Because I am not representing any
restaurant I feel like it would be the most authentic thing to just make what I
know and I what I believe will be a very new flavor profile for most people
attending the event.
MATTHEW
AZEVEDO: My number one inspiration was everything Canada. Ungava is a
beautiful testament to the great botanicals this country has to offer, and that
made me want to showcase the possibilities that can come from utilizing what
this great country has to offer.
DRAKE ROSS EVANS:The
inspiration for my theme and flavours came from Nicaragua, a place of lakes and
volcanoes. When the cocktail came to be a vibrant orange colour it brought me
to Danakil Ethiopia and their volcanic lakes. I knew from the beginning I
wanted to make a drink using Horchata, a refreshing rice milk drink that’s very
popular in central America. Horchata will be my stand out ingredient in this
drink. Orange and lime as a classic citrus that will bring familiarity to the
guests, fresh carrot juice which I hope to bring a “wow factor”.
What accompanying appetizer will you be serving with your cocktail?
WARREN FREDERICK:
That’s
a secret. Lol!
SHANNON BLUE NANIBUSH: To go with
my theme I will be serving a chili style hodge podge with sesame elements. I
wanted something rustic and not sweet this year.
MIKE CAMPBELL: I’ll be pairing my drink with a
traditional Kimchi-Jiggae which is a spicy Korean soup, very common in Korean
restaurants and bars.
MATTHEW
AZEVEDO: My chef and I are still in the process, so food pairing will
have to be a surprise!!
DRAKE ROSS EVANS: My food pairing is a combination
of fresh Nicaraguan flavours. Serving a pork meatball with a achiote and sour
orange sauce. Topped with a spiced carrot and beet slaw all served on a
plantain chip. This savoury, spicy, herbal appetizer hits the flavour palate
that my cocktail doesn’t. Lake Citrine (the cocktails name) brings the citrus,
sweet, and silky all to life. With these two combinations, your mouth will be
listening to a symphony of flavours hitting each note on the tongue.
Vital information:
Where: Horticulture Building at Lansdowne Park
When: Monday, April 1st, 2019
Time: 6pm – 11pm
Tickets: $65 general
admission at each participating bar or $75 at the door. For groups of 10 or more, contact us at
info@enjoymadewithlove.com 19 years+
Ticket prices include a complete tasting of all showcased cocktails, a selection of food-pairings, and the privilege to vote for your favourite cocktail creation, and favourite Barchef!
Now buy your tickets and get ready to be entranced and
seduced by the talents of the cocktail competitors!
All things luxurious and gold, this is @chateauversailles 🏰👸🏼🤩
I had the opportunity to visit this magnificent palace during my S.S. Joie de Vivre voyage thanks to @uniworldcruises🛳🇨🇵
Château de Versailles cheat sheet: 🏰 Louis XIV (Sun King) created it 🏰 Louis XV (The Beloved) enjoyed it 🏰 Louis XVI and Marie Antoinette died in it.
The Palace is absolutely STUNNING!! The decor, fabrics, artistry, and much, much more can easily leave any person in awe! I loved walking through the most famous room of all, The Hall of Mirrors.. such richness and extravagance!! 🪞 😍
What was once a humble hunting lodge is now the opulent Château de Versailles. A time where lavish French royalty and luxury was a must, to becoming a symbol of inequality that incited the French Revolution.
Today, the Château de Versailles contains 2,300 rooms spread over approximately 63,154 square meters. It is one of the most visited palaces in France and a celebrated work of the 17th century. I`m in love with all the gold touches!!😍
Does the photo with the horse look familiar? This is Zeus, the mythical metal horse of the Paris 2024 Olympic Games Opening Ceremony at the Château de Versailles. 🦄
I learned that Marie-Antoinette is the only Queen that influenced Château de Versailles with her own taste and what a distinctive and glamorous taste she had. The photo of the bedroom is actually Marie Antoinette`s room with all the glitzy gold touches that she was known for, especially rich fabrics and draperies.👸🏼🏰
It is an incredible excursion that I recommend to anyone who enjoys history, royalty, art, gardens, and all things beautiful.😍😍
An art lover`s dream as I visited the founder of impressionism, Oscar-Claude Monet`s house, and famed gardens. 🎨🌺✨️
A day of exploration as we cruised along the Seine River, and I couldn`t wait! @uniworldcruises S.S. Joie de Vivre had me exploring the region of Giverny, Normandy to Monet’s house and gardens. What a historical and artistic treat!! 🎨 🌺🤩
This was the second time I`ve had the pleasure of visiting the painter`s house, and let me tell you, the magic was still there and so much still to discover. The endless flowers throughout the gardens were breathtaking and left me in awe! 😍😍
For a food lover, Monet’s kitchen was truly impressive...I can only imagine the dishes that were made and happily devoured. 😋
Picture perfect afternoon with Monet. My S.S. Joie de Vivre journey continues... 🤩🤩
I am absolutely thrilled to share that I was invited by @uniworldcruises as their special guest to experience their luxurious Paris & Normandy river cruise!! 🇨🇵🛳😍
I couldn`t wait to indulge in their finest amenities, explore the stunning sights of France, and create unforgettable memories.
The stunning S.S. Joie de Vivre is such a beauty, and there is so much to share. She was my floating hotel for a week, and I was open to all the adventures she was going to give. Staying in the Deluxe French Balcony stateroom spoiled me with the option of opening the grand window to take in the fresh air while enjoying the river views. What more could you ask for in terms of luxury?!🤩🤩
Everything from the opulent French inspired glitzy decor of the ship (inspired by 20th-century Parisian design) to the attention to detail to pamper guests like their handcrafted Savoir Beds of England was topnotch. To add more pampering, their impressive marble bathroom had everything to spoil your body, including a rainfall shower, heated floors, and heated towel warmer. Attention to detail from start to finish.
A heartfelt thank you to Uniworld for this amazing opportunity - I am truly grateful!
The perfect marriage - garlic escargots and @moetchandon Ice Imperial Champagne 🍾 🥂😍😍
If you haven`t had the pleasure of tasting this incredibly refreshing Champagne, then I`d suggest you do it and do it now!! You`ll thank me for it😉😋
What is unique about this Champagne is the fact that it was created to be served over ice, hence its name - Ice Imperial. It is the perfect accompaniment to any dish or simply alone...sheer perfection!!
Continuing my tradition of indulging at @martinpicard epic @cabaneaupieddecochon, this year`s harvest season happened to be their ALL STAR EDITION!!🤩🤩
This meant they would be `reviving some of their old and most beautiful harvest dishes ever conceived.` And they didn`t disappoint!! 😋😋 Indulgence taken to new heights!!
Here is the incredibly tasty lineup that was feasted on: 🍄 Scallop with mushrooms and corn coulis 🦆 Duck tartar with shiso leaves 🍕 Pizza: tomato pie with Dijon bechamel sauce 🥗 Burrata fruit salad: cucumbers, plums, mint leaves, melon coulis, and croutons 🐟 Salt cooked Trout with leek, tomato, and lobster bisque 🍛 Squash soup: squash, Foie Gras, Amaretti biscuits, gruyère cheese, and honey crisp apples 🐑 Lamb saddle with pork fat, sausages, and creamy polenta with a pepper sauce 🍆 Stuffed eggplant with smoked ham and tomato vodka sauce 🦆🐖 Shepherds pie with duck and pork 🥕🍰 Carrot cake: Classic staple recipe. Sunflower seeds, hazelnuts, and pumpkin seeds served with a carrot juice jelly 🥧 Apple pie with maple syrup, Foie Gras and cheddar cheese crème fraîche 🍫Choux pastry and chocolate ganache with raspberry cream and mint. Berries and herbs were picked directly from the on-site garden
It is an incredible feast for those who enjoy ingredients cooked and elevated in the most creative way!!
"Cook with love always, and people will feel it" - Chef @antonyannick70
It was a pleasure and honour to witness Chef Yannick Anton from @lecordonbleuottawa receive the Chevalier de L`Ordre du Mérite Agricole.
This award, bestowed by the French Ministry of Agriculture, recognizes his contribution to promoting French culture in Ottawa and across Canada through his work as a chef and culinary instructor. 🇨🇵 🇨🇦🧑🍳
Read about his extraordinary career in my article published in the Fall issue of @luxeottawamagazine
A lifelong passion for his craft - Congratulations again, Chef!!🏅🤩
It`s been a busy couple of weeks, but I wanted to share the love on this `must visit` eatery.😍😋
It was a treat to discover and dine at @amusekanata! This charming restaurant delivers BIG on flavourful dishes. It`s perfect for sharing and discovering new ingredients. A true gem! 🔥🙌
Here is the list of the tasty dishes that my table enjoyed: 🧀 TORCHED BRIE 🐟 TUNA AND SCALLOP TARTARE 🥩 STEAK TARTARE 🥩 BISON CARPACCIO 🍄 MUSHROOMS ON TOAST 🧀 HALOUMI 🐑LAMB SHANK
Both the restaurant ambiance and hospitality were top-notch...A must try! 😋😍
Vegas wouldn’t be complete without visiting Freemont Street and taking in breathtaking sunset views from @stratvegas Tower. 😍😍
Experiencing a ride to the top of the Tower, at 1,149 feet tall - the tallest freestanding observation tower in the United States for a 2nd time, did not disappoint!! 😱😍
Several years ago I experienced the thrill of the X-SCREAM roller coaster - it "teeter totters you over the edge of the Tower from 866 feet high, propelling riders head first 27 feet over the edge of the tower. After being shot over the edge, passengers are dangled weightlessly above the Las Vegas Strip before being pulled back and propelled again. " 😱😱🎢 It was a BLAST, but this time around, I was a viewer... perhaps on my next visit 😉
Seeing the Vegas views and watching the incredible visual display of the @spherevegas was incredible.
Indulgence of any kind is a good one in my book, and indulging in a carnivorous feast at the award-winning Bazaar Meat by José Andrés, Las Vegas was EPIC!!🤩🤩😋
The attention to detail from both the back and front of the house was beyond exceptional. It was a true celebration of meat! 🥩🥩
I was in a very addictive meat trance - I loved every dish.🦪🥩😋😍
For the outstanding carnivore feast, these are the dishes that I feasted on:
✳️ Buttered Potato Purée: butter, butter, more butter, some potatoes.😱😍 So silky smooth, it should be illegal!!
It was a bucket list item of mine to eat at this award-winning restaurant by this outstanding chef and humanitarian. 😊😊
Chef @chefjoseandres is founder of @wckitchen World Central Kitchen - first in the frontlines providing fresh meals in response to humanitarian, climate, and community crises. A real inspiration 🙌
Hello Arizona, and your jaw-dropping natural wonders! 😍😍
I didn`t think I could make the long bus ride from Vegas to Arizona to see the beautiful Canyon "X" in 40° degree heat... but I made it. It was hot, BUT it was sooo worth it!!
Light peaking through the incredibly beautiful and surprisingly smooth Canyon X was just spectacular. It`s amazing what nature can create. Canyon X is a hidden treasure in the heart of the Navajo Nation.
The 2nd photo displays why the canyon is called Canyon "X" - the opening of the canyon with the sky in the backdrop naturally forms the "X" formation.
Overall, the canyon trip surpassed all of my expectations, and I`m happy that I had the opportunity to see the canyon up close and be in the moment, on the sacred land. 😍😍
From Nevada ➡️ Utah ➡️ Arizona to visit and explore incredible natural sights, including the famous Horseshoe Bend.
It was an incredible day seeing this sight up close.😍😍
The stunning Horseshoe Bend in @visit_arizona also referred to as the "east rim of the Grand Canyon". A geologic masterpiece sculpted by the Colorado River. I must admit that I was nervous taking these photo, as there are no rails or gates to prevent any accidents...and it`s very slippery. 😱
It was the perfect day to explore and get away from the glitz and bright lights of Vegas...atleast for a brief time😉😂
An evening out to @anabellaskitchenandlounge was exactly what I needed...friendly hospitality, tasty flavourful dishes, and the perfect ambiance to enjoy a beautiful outing. 😊😋
Amongst the appetizers, I chose their HIGHLY addictive zucchini crisps, which were the bomb!! This is one dish where you wish they had endless offerings!! 😍😍
Another tasty appetizer was their arancini - simply flavourful. And the piece de résistance was their refreshing grilled Halloumi Salad. It was watermelon sweet and Halloumi salty...Simply perfect! They nailed this salad with all the different flavours.
Yesterday afternoon, I had the privilege of attending the "buffets des chefs," a delicious gathering at the French Embassy @franceaucanada in partnership with the Disciples d’Escoffier Canada. @disciples_escoffier_canada 🇨🇵🇨🇦
This tasty celebration included Disciples d’Escoffiers, chefs from @lecordonbleuottawa and @maisonoddo 👨🍳👩🏼🍳
The culinary event also included @veroniquerivest renown sommelier and owner of @soifbaravin being awarded as Knight in The Order of Agricultural Merit (Ordre du Mérite agricole) for her constant promotion of oenology and French wines and terroirs. It is an order of merit bestowed by the French Republic for outstanding contributions to agriculture and food/gastronomy. Bravo!! 🍷🍷👏 👏
Another special moment included the induction of Ambassador Michel Miraillet as a new Disciple. When a new Disciple is inducted, he then undertakes to respect the Escoffier Spirit by taking this oath: "I vow to pass, serve and honor the cuisine, its culture and its continuing evolution".🎖🎖
Guests were spoiled with an endless assortment of French appetizers and delectable sweets, all with whom were created by talented chefs who are driven by passion. 😍👩🏼🍳👨🍳
Those who know me know I`m weak for tasty popcorn and @fromfarmtotablecanada spoiled me with theirs!! 🍿 😋
Proudly Ontario-made and woman-owned, From Farm to Table Canada has debuted their limited-edition CNE Kettle Corn in collaboration with the Canadian National Exhibition @letsgototheex for the 2024 season.Their beautiful package illustrations captures the fun that we have, when at the CNE 🎢.
It`s the perfect blend of sweet and salty - my favourite!! 😍
They are available in two sizes: Family Bag and Grab & Go. Sold online as well as in retail chains and many independent stores.
This must-have snack for the summer is available until Labour Day.
A couple of evenings ago, I had the pleasure and honour of being invited by my alma mater, @lecordonbleuottawa to witness Chef @antonyannick70 be awarded France`s L`Ordre du mérite agricole, the highest civilian honour from the embassy @franceaucanada 😃
This distinction recognizes the contributions of Chef Yannick to promote French culture in Canada and Ottawa specifically - through his work as a chef and instructor at Le Cordon Bleu Institute in Ottawa.
Special moments of the evening included Ambassador of France to Canada, Michel Miraillet sharing with guests the numerous accomplishments that Chef Yannick Anton has accomplished over the years. Simply remarkable!!👏👏 A very touching and inspiring moment came when Chef Yannick Anton gave praise and gratitude to his mentors, who helped him attain his dream in the culinary industry. He also reminded the graduating class of chefs to always have a vision and to never let it go.👨🍳👩🏼🍳😍
And it wouldn`t be a celebration without some tasty treats that exude French flare! They even had chocolate graduation hats - very cute and apropo 🎓🎓
I had the pleasure this week to dine at @raphaelperuviancuisine AND what an experience!! 😋
Fresh exotic ingredients combined with warm hospitality made for a great evening out.🔥🔥
The Mahi Mahi`s flavours and interesting crunch texture by the chulpe (Peruvian dried corn kernels) was my favourite!!😍 The causa de pulpo 🐙 and the anticuchos 🥩 were also just as tasty. And to wash it all down, I tried the Ica cocktail with its flaming sugar cube - strong but equally addictive 😉
Looking forward to tasting more of their dishes! 😋