The Taste of Wellington has come and gone for the fall of 2009, the inaugural year that it has been held during the Autumnal harvest. The past two, were held during the summer. Those of us who attended saw sites beyond the amazing dishes that demonstrate what Ottawa's "Epicurean Row" has to offer.

Long Lines:

Significant Lineups, some longer, few shorter
This particular one led up to my favourite restaurant in Ottawa, Allium.

Costumed Street Performers:

Seemingly Still Stone Statues

Drinks Anyone?
All three, seemingly frozen, shifted positions when a coin was placed at their feet.

This year, Jenn and I assembled a group of participants, including twitterati @spoonsie and @paolasepicure, for a foodie crawl. We assembled at Canvas (65 Holland Avenue).

Inside, we were warmly greeted by Canvas' owner Charles Beauregard. He presented us with the following:

Top: Shrimp and Mango Salsa Rice Paper Roll, Bottom: Local Tomato Bruschetta
In fact, the bruschetta topping was so fresh and sweet that Jenn could smell the ripe tomatoes from the door of the restaurant. The rice paper rolls were also delectable, pairing shrimp with fruit.

Lobster Mac and Cheese
These panko crumb coated morsels were sinfully good and garnered quite a bit of attention. Charles couldn't re-stock the trays fast enough.

Afterward, we headed to Foolish Chicken (79 Holland Avenue). There, we found our first line up, albeit a short one. It led to owner Natalie Aucoin, serving up bowls of corn and chicken chowder with a corn bread muffin.

Corn and Chicken Chowder with a Corn Bread Muffin
The chowder was watery and uninspired. The corn bread muffin, on the other hand was light and flavorful.

On our way to our next destination, several of us stopped in to Istanbouli Shawarma (81 Holland Avenue). There, they tasted samples of Istanbouli's regular platters and sandwiches.

Top: Chicken shawarma pita wedge, Bottom: Falafel

Next, we headed to Allium (87 Holland Avenue), where we found the long line up pictured above. When we reached the samples, we found fish tacos.

Fish Tacos

My Taco
With an in-house made tortilla, Allium's fish tacos demonstrate that fish tacos need not be made with battered or breaded fish. Instead, these tacos contained flaked pan-seared haddock and a mango, avocado, and chipotle salsa. A wonderful blend of textures and flavours, the tacos easily won the restaurant new converts.

With the restaurants on Holland visited, we turned our attention to Absinthe Cafe Resto-Bar (1208 Wellington Street W.), the restaurant I told everyone was the "go to" for Ottawa's best steak frites. There, we waited for a half hour in another line. Why? Absinthe served near full-size quarter pound burgers, made from the trimmings from its popular steak frites. Absinthe uses "hanger" steak for its steak frites, a notoriously difficult to prepare cut that is singularly flavourful if cooked up perfectly medium rare. These burgers, which according to the waiters are served somewhat larger on the regular lunch menu, are shaped from those trimmings and any steaks too small to be made into steak frites. And yes, they were worth the wait.

Burgers, fixings, and cups of lemongrass and vanilla lemonade

Hanger Steak Burger on an in-house made bun
The fixings were no less spectacular: smoked chili relish, bannonnaise, cheddar sauce, chipotles, pickles, sauteed onions, sauteed mushrooms, and dijon and grainy mustard. The lemongrass and vanilla lemonade, a refreshing take on the classic drink.

Here is what I ended up with:

Burger topped half with lettuce and chili and half with lettuce and bacconnaise
Oh it was a burger to make a foodie cry: savory, juicy, distinctively flavorful, and grilled up perfectly. The next time I'm around the Wellington area for lunch, I will make it a point to head to Absinthe and order a hanger steak burger.

Absinthe is where my group of attendees disbanded. Some headed off to see what was left of the samples along Wellington. Others were stuffed and went about their weekend chores. Jenn and I headed to the Wellington Gastro-Pub (1325 Wellington Street W.) to drop off pictures for Chef/Owner Chris Deraiche of him, his brother, and his father at the Feast of Fields.

Now, let me reassure you, the dishes served were "samples" and they were indeed free. They demonstrate what Wellington Business Improvement Association (WBIA) volunteer and founder Dennis Van Staalduinen calls "Lethal Generosity." Leveraging the strengths of the Epicurian Row, its extremely high density of locally-owned shops and eateries, the Taste of Wellington accomplished two things. Firstly, it allowed residents and non-residents to meet the warm and inviting people who run the shops and eateries in the Wellington West and Hintonburg neighbourhoods. The fact is that each donated their time and products to make this event successful. Money from donation boxes at every table benefited a local food bank. Secondly, it highlighted the quality of food and service that can be had.

For many more images of the event, Van Staalduien (who goes by @denvan on twitter) hosted the 300 pictures he took of the event for the WBIA on Google's Picasa Web. Go take a gander!



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