Imagine one of your co-workers, the "other" office foodie, wanders by and hands you a bottle of wine. She picked up a pair of wines from Nova Scotia's Jost Winery during her most recent trip to the maritimes. Jost is famous for their specialty "maple" wine. The bottle you were gifted was raspberry.

After examining the label, I looked up and, as innocently as possible, asked, "And, what makes you think I know anything about food?"

Silence.

"Well, I know less about wine.", I added.

Smiling, she responded, "It goes well with chocolate. Promise me you will try it and not just cook with it."

"So no raspberry wine reductions to add to ice cream or liquid nitrogen to make a sorbet?", I responded. Having friends in analytical labs comes in handy sometimes.

"Uhuh", she snorted. "You clearly know nothing about food."

She sauntered off, leaving me wondering how best to appreciate the wine. Given the office has a complement of wine aficionados, I chose to crowd-source a determination. I quickly ordered a box of chocolates from Lori Sword, talented chocolatier and owner of Koko Chocolates, and reserved a boardroom for lunch. Friday brown bag lunch, followed by a wine tasting, was a go.

Did I mention I work with amazing colleagues? After the invitation went out, another bottle of Jost Raspberry Wine found its way into my possession. This one, a year older.


Two vintages of Jost Raspberry Wine with Koko Chocolates

A Recent Bottle of Jost Raspberry Wine, beside another from when Jost called itself a Vinyard on its labels

When I submitted my order on the Koko Chocolates' website, I mentioned the chocolates were for a wine tasting. I did not ask for any specific truffles.

Chocolatier-Selected Truffles

The verdict, the raspberry wine was a great dessert wine with a different sweetness than would come from an ice wine. The older bottle of raspberry wine had a stronger astringent quality. The younger, a fruitier flavour.

Pouring the Raspberry Wine

Older Raspberry Wine

Younger Raspberry Wine
The older wine also had a lighter colour, almost orange.

The fruity sweetness went well with the darker chocolate selections Lori picked out for us.

Knowingly, I had Koko Chocolates' business cards ready when my colleagues asked. Everyone, remarked at the quality of the truffles. They had a crispness that comes from masterful tempering. The truffles were seamless. There was no caving.

The office foodie claimed the leftover chocolates. With more than 9 of us in the room and a pitcher for disposing of extra wine, the bottles were empty.

Between the thank-yous for organizing the event, I was asked when the next tasting would be. My response, "And, what makes you think I know anything about food?"

Particulars:
koko chocolates
45 Spencer Street
(613) 277-3254

After most posts, we usually end up with a number of photos on the "cutting room floor." I find them as I tidy up directories, wondering what backlogged posts we have yet to address. With foodiePrints a hobby and Jenn and I working during the day, our backlogged posts seem like an insurmountable tide we fight to push back.

That said, some of the photos are post-worthy. They just didn't fit in the posts...um posted. Here are 8 months worth of "outtakes."

Fraser Cafe
For Mother's Day, Jenn and I wrote up our visiting Fraser Cafe (7 Springfield Road) as one of three recommended brunch places to treat your Mom to.

Thing is, we did not dwell on the restaurant's interior, which is rather unique, both playful and eclectic.

The bar area is lit by what look like stretched out incandescent bulbs.

Test Tube Lights

In the back of the dining area, patrons hang their jackets on spoons that seem to have spent some time with artist Salvador Dali.

Spoon Coat Rack

Once you look past the whimsy, you see Fraser Cafe to be quite the supporter of local food, serving seasonal fare on a regularly changing menu and Beau's Beer on tap.

Beau's Spigot

Fraser Cafe's Business Card

Business Card
We are itching to visit Fraser Cafe for dinner.

Arya Food Market
While not the lemon "salt" pistachios featured in the September 2009 issue of Ottawa Magazine's 101 "Tastes to Try Before You Die" list, we have grown rather fond of lemon pistachios from both Shiraz Grocery Store (607 Somerset Street Wes) and Arya Food Market (508 Gladstone Avenue).

Lemon Pistachio's
When we are invited to dinner parties and assigned appetizers, our fall back is Le Cendrillon goat cheese, some local wild flower honey, either baguette or bagel crisps, and a couple dollars' worth of lemon pistachios. The pistachios almost always disappear first.

Bridgehead
While we think the French Baker (119 Murray Street) makes better butter croissants, Bridgehead's croissant dough makes for great non-croissant pastries, called "Morning Buns" ($2.50).

Morning Buns
Crisp, flaky, sweet (cinnamon and sugar), and with a hint of citrus, these little gems are guilty indulgences. They seem to be the product of an illicit affair between a sticky bun and a flaky citrus strudel. Their sugar coat even reminds me fleetingly of a streusel.

Of course, if you would like to see an authentic German apple strudel, take a gander at our friend Falk's (@isfalk) delicious first attempt.

Apple Strudel

Strudel Served
Falk made this round strudel, following his mother's instructions over the phone. It left me wondering why my first attempts at dessert recipes don't turn out so well. Beginner's luck?

Koko Chocolates
At a friend of ours' birthday party, the following two truffle boxes of legendary Koko Chocolates were handed out as party favours.

Two Truffle Koko Chocolates
Think two bites of perfectly tempered chocolate heaven. It is a great way to randomly sample Chocolatier Lori Sword's wonderful confections. I gave these to my director and his assistant, my addicting both to Koko Chocolates this past Christmas.

C'est Bon Cooking
Sometime between Christmas and New Year, I discovered how talented a baker Paola St-Georges of C'est Bon Cooking is. When she is not putting together culinary tours of Ottawa or taking both locals and tourists to see the culinary sights our city has to offer, she bakes the best chocolate brownies I have ever eaten.

Great Things Come in Small Packages

Luscious Two Bite Brownies

Perfectly Balanced Texture
Paola's brownies are perfectly balanced, neither too fudgy moist, nor densely dry. They can be eaten alone or with a glass of milk.

I should point out I have been craving these brownies. Since Paola is very busy, I have had to seek solace in another almost-as-good brownie from the Wellington Sandwich Shop. Baked regularly by owner Fil (short for Filomena), these brownies are oft described by neighbourhood locals as just-as-good as Grandma made.

Fil's Brownies

Fudgier Texture with lots of Icing
Well, they taste good and homemade, but my Grandma didn't bake brownies like Paola does.

Paola also makes a mean ginger krinkle cookie.

Ginger Krinkles
These, I have likewise found no equal.

It being May, I guess you can expect another "outtakes" post in 8 months. Until then, here's to happy eating, happy cooking, and finding great food to take pictures of.

Particulars:
Fraser Cafe
7 Springfield Road
(613) 749-1444

Arya Food Market
508 Gladstone Avenue
(613) 594-3636

Koko Chocolates
45 Spencer Street
(613) 277-3254

C'est Bon Cooking
(613) 291-9155

The Wellington Sandwich Shop
1123 Wellington Street W.
(613)722-5946

On Good Friday, Jenn and I did our annual tour up and down Wellington Street West and Richmond Road to see which eatery or fine food store was open for last minute Easter shoppers. As with last year, Truffle Treasures at 314 Richmond Road was open.

Since we were invited to a dinner party that evening and our host is a chocoholic, we decided to stop by and pick up some of Truffle Treasures' "giant" hand-made peanut butter cups for him. The peanut butter cups garnered the 57th spot in the Ottawa Magazine's 101 Tastes to Try Before You Die in its September 2009 issue.

Alas, there were none. Instead, the purveyor of Belgian truffles, fashioned peanut butter eggs ($3.95) with the same chocolate and peanut butter filling. They also made caramel-filled and Nutella-filled chocolate eggs, so we bought one of each.

Truffle Treasures Easter Chocolate Eggs
For our hosts' better half, we picked up hand-made Turkish delight ($5.00).

Total cost: $19.04

Particulars:
Truffle Treasures
314 Richmond Road
(613)761-3859

According to the e-mail that's going around, the "Hershey Man" can tell your age using "chocolate math."

Here are the steps:

1. First of all, pick the number of times a week that you would like to have chocolate (more than once but less than 10)
2. Multiply this number by 2 (just to be bold)
3. Add 5
4. Multiply by 50
5. If you have already had your birthday this year add 1759. Else, add 1758.
6. Subtract the four digit year that you were born.
7. You should have a three digit number.

The first digit of this was your original number (i.e., how many times you want to have chocolate each week). The next two numbers are your age.

Furthermore, this trick "only works for 2009."

Working out the algebra, you find out why:

• (2n+5)x50 + 1759 - birth year, where n is the number of times/week you like to have chocolate and birthday has occurred or
• (2n+5)x50 + 1758 - birth year, where n is the number of times/week you like to have chocolate and birthday has not occurred

And:

• 100n + 250 + 1759 - birth year -> 100n + (2009 - birth year), where n is the number of times/week you like to have chocolate and birthday has occurred or
• 100n + 250 + 1758 - birth year -> 100n + (2008 - birth year) where n is the number of times/week you like to have chocolate and birthday has not occurred

In other words, the trick sticks your chosen number into the 100's place and prays that you're not 100+ years old.

For it to work next year, simply increment the 1759 and 1758 by one, respectively.

I'm just glad there are no consequences for not perpetuating the e-mail like "Forward this e-mail to 3 friends in the next five minutes or you'll turn into a chocolate Easter bunny."

Lately, I have been following a wonderful blog on parenting, called "a peek inside the fishbowl." It is operated by writer, parent, and one of Westboro's own, Andrea Tomkins. She has been blogging for ten years. In other words, despites it modern look and feel, her blog predates Web 2.0. She micro-blogs too. Those of us on Twitter, know her as @missfish. There, she has several hundred followers, myself included. At the moment, she has been asked to guest write for the Canadian Family Magazine's "Family Jewels" blog. It is also worth the visit.

Before anyone asks, Westboro neighbours on the Wellington Village, where my better half and I make our home. Andrea is very familiar with this area of Ottawa and her blog has useful tidbits on things to see and do, including many that are food related. Most are family oriented.

On Monday, she asked her readers what are their favourite sources for Easter chocolate. Some of the accounts forwarded will end up in a piece she is writing on the subject. I replied with something borderline nonsensical

For chocolate, Easter or otherwise, there?s a decent chocolatier across from Promenade du Portage in Gatineau (aka: Hull). It?s next door to La Joie shawarma house.

As someone who appreciates good food and the care that goes into making it, I intend this entry to remedy the situation.

Since I have spent the last five years working in Gatineau, just across the Ottawa river, I have had to find a nearby source of chocolate to sate my cravings. When I was working at Place Du Portage, I found a little shop, owned and operated by Master Chocolatier Nathalie Borne, on Promenade du Portage (173). It is called "Miss Chocolat: Petits Douceurs Chocolatees."

Ever since, I have dropped by from time to time to buy little bags of artisanal chocolates, usually 2-3 per bag. Today, I picked up a random 7 piece sampling to demonstrate why I keep going back.

7 piece bag of chocolates

seven expertly crafted chocolates by expert hands

chocolate identification
Some are made with quality dark chocolate. Others, creamy milk chocolate. Their fillings can be outright daring. If, you are adventurous like me, let the person behind the counter pick for you. Amongst the seven are pairings of dark and milk chocolate with ginger and cardamom; milk chocolate ganache with star anise; dark chocolate ganache with beer; and dark chocolate ganache with a masala spice mix.

Of the seven, two sated my chocolate appetite, so I will have to savour the rest later.

Azteque

Douceur a l'orange
Each chocolate was an exquisite taste experience.

Chocolates from Miss Chocolat tend to be experiences. Some temper bitter dark chocolate with spice or fruit. Some balance sweet milk chocolate with herbs. Others are boxed chocolate classics, only done really well.

Please bear in mind that Miss Chocolat sells artisanal products. Each chocolate costs $1.50, easily the cost of a chocolate bar from the local corner store. Trust me, with their dark chocolate at 72% cocoa and milk chocolate at 38% cocoa, there is no comparison.

To my chocoholic readers, forget the Hershey bar, take two of these and call me in the morning.

To @missfish and others, Miss Chocolat also makes a line of diabetic chocolates. They make seasonal chocolate, including Easter one's. They teach the art of chocolate making.

Here is their business card:

Front

Back

Particulars:
Miss Chocolat: Petits Douceurs Chocolatees
173 Promenade du Portage
Gatineau
(819)775-3499
Website