By Stephanie Lawrence
 3438_fmt
But before all that happened, Subut Yanto (everybody calls him Buddy, which is pronounced “Boodie”), had to arrive in Canada--which he did--from Malaysia, in 1979 to work at the Malaysian High Commission. He earned a special place within the hearts and stomachs of the Ottawa Malaysian community due to his singular talent for reproducing the much-missed dishes from home. He briefly left Ottawa and returned home, but was soon asked to come back to work for the daughter of a high-ranking Malaysian bureaucrat who was studying in Ottawa. He arrived with a student’s visa, attending school during the day and cooking at night.
|
|
 p1060617_opt
After months of planning and preparation, chef/owner Marc Lepine, 32, formerly at the Courtyard Restaurant in the ByWard Market, has assembled an avante-garde crew in his modest kitchen at Atelier restaurant, 540 Rochester St., where the daily special reflects no ordinary culinary repertoire.
|
Which came first – the food or the philosophy? Hard to tell at the Red Apron, as they have been so thoroughly mixed, stirred and blended together that it is impossible to separate the two.
Jo-Ann Laverty and Jennifer Heagle prepare and deliver meals that are not only lovingly and creatively prepared, the heritage of the ingredients are carefully considered. A vegetable has a better chance of being part of a Red Apron meal if it is local, or even regional, and certainly organic. Ditto for any ingredient that was fairly traded. Also, it is important to them that the beef in the beef and barley stew was once a happy cow, having lived a life that was certifiably natural.
|
 image250_fmt.jpeg (UPDATE: NOW CLOSED) Almost as simple as the Dr. Seuss inspired name implies, One Fish Two Fish is working to become the city’s premiere fish and seafood restaurant. Opened by former high tech entrepreneur Adam Jasek, the location at 1465 Merivale Road near the split at Clyde is winning diners over one by one. Jasek sold his company AJJA two years ago and retired. “I got tired of watching my wife cut the lawn,” he jokes. Both he and his wife Tamara are sommeliers. “I enjoy food and drink. I’m good at it!”
But why fish? From a marketing standpoint he says it was an easy decision. “Health experts keep telling us to eat more fish. Not many places do a lot of turnaround on it.
|
|
|
|
|
|
