Image may be NSFW.
Clik here to view.

NOV 16 11 – 10:30 AM — Fairmont Château Laurier has announced Daniel Buss, 44, has been appointed executive chef.

Here’s the hotel’s announcement:

Claude J. Sauvé, general manager, Fairmont Château Laurier, is pleased to announce the appointment of executive chef Daniel Buss. With over 20 years of culinary experience, this Canadian-born chef returns to Canada from Miami to share his dynamic innovative culinary creations!

“This is a very exciting appointment for me. It allows me to return to my Ontario roots, and all the while I get to lead a dynamic team in a hotel which holds great history and culinary prestige in Canada’s capital,” says Buss.

Image may be NSFW.
Clik here to view.A 1987 graduate of George Brown College cooking school in Toronto, Buss, who was raised in Guelph, started his cooking career in an Italian fine-dining restaurant where he learned to make fresh pasta, along with a variety of authentic specialty dishes. At the ripe age of 20 he met his mentor, Swiss chef Hubert Bielmann from La Vielle Auberge in Rockwood, Ont. Through chef Bielmann, he discovered the benefits of using fresh ingredients from local producers, a lesson that would serve him well throughout his career. After getting his feet wet, Buss was off to the Big Smoke where he worked as a garde manger assistant chef at the Prince Hotel in Toronto.

In search of culinary growth, this young man packed his bags in 1991 and headed for the mountains of Switzerland where he worked in a variety of restaurants, until ending up at the prestigious five-star Victoria-Jungfrau Hotel in Interlaken. From the Swiss Alps to the Canadian Rockies, 27-year-old Buss moved to Banff where he worked his way up the culinary ladder. Within five years at the Fairmont Banff Springs, he became the opening executive chef of the Banffshire Club, which just two years later received the prestigious five-diamond award.

From the snow peaked hills of Banff, Buss sought out a new culinary adventure in Miami. In Florida, he worked as the executive sous-chef for the Fairmont Turnberry Isle; shortly thereafter he was promoted to executive chef. During his tenure, he truly enjoyed working with the assortment of local ingredients available in this tropical climate. As he learned at a young age, local is best, so with his garden-to-table attitude Buss started his own vast garden on the grounds of the hotel. After three years of sun and sand, a new opportunity caught his attention …

Today, Buss is anxious to hit the ground running in Ottawa to bring his tantalizing recipes to the table for hotel guests and patrons of the Fairmont Château Laurier to enjoy. “I look forward to working with the amazing local products available to us in Ontario and Québec; my culinary creative juices are flowing and I can’t wait to get started,” adds Buss.

.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

Above L-R, Château executive chef Daniel Buss in the kitchen Sunday with pint-size patrons  Tyler Wilson, 10, Kobe Villeneuve, 10, Alex Michel, 7, Jillian Ohnjec, 12, Sophia Michel, 11, Hannah Angioni, 8, Micah Sher, 9, and Claire Amirault.

MAR 27 12 – 12:01 AM — A dozen discerning diners — none older than 12 — invaded the kitchens Sunday at Ottawa’s venerable Fairmont Château Laurier to review the hotel’s new healthy kid’s menu that launches this week at Wilfrid’s restaurant.

Image may be NSFW.
Clik here to view.And critique, they most certainly did as pint-sized patrons armed with happy-face scorecards sampled no fewer than 10 different items, most worthy of a kids’ version of Michelin stars for taste, creativity and presentation.

Check the cool video by the Citizen’s Wayne Cuddington at the foot of this blog, just before the recipes.

Not every dish was a runaway hit with every critic, however. Among them is Ayala Sher, 7, who pronounced the salad unsuitable to her because it contained, well, lots of tender greens. “There were too many leaves,” she opined.

And Tyler Wilson, 10, thought the house-made granola could use a little more fresh fruit for contrast. “It’s really good and all,” he says, “but there’s just too much of one flavour.”

But universal successes with kids were the banana and oat pancakes, and the low-sodium flavour-packed homemade chicken noodle soup with chickpeas. “I’m speechless,” says Kobe Villeneuve, 10.

“It’s delicious and definitely my favourite because all the ingredients complement each other.”

Adds Sophia Michel, 11: “The chicken is tender, it’s very good and it’s healthy.”

That’s exactly the feedback executive chef Daniel Buss and his crew were looking for as they put finishing touches to the 18-item healthy kids breakfast, lunch and dinner menu, part of a chain-wide Fairmont policy to purge kids’ meals of the usual deep-fried frozen chicken fingers, battered fish sticks and greasy potatoes most eateries serve because they think that’s what kids want.

Image may be NSFW.
Clik here to view.

L-R Hannah Angioni, Ayala Sher, 7, Micah Sher making healthy oat bran pancakes with sous-chef John Young.

Turns out, the old school is, well, outdated in these health-conscious times and concern about child obesity. While the château will still offer, say, hotdogs — a perennial kids’ favourite — the new version is all-natural without artificial nitrates, and comes on a whole-wheat bun with a side of fruit, not chips.

“The feedback is really great,” Buss says of his discriminating diners.

“There seems to be a lot of happy faces, and no one mentioned they want french fries. That’s good, right?”

Image may be NSFW.
Clik here to view.

Executive chef Daniel Buss serves discriminating diners samples of his new healthy kids menu — and not a french fry in sight.

The idea of asking kids what they like comes from château general manager Claude Sauvé. “You always get the truth from kids,” he says, “so we should be asking them for feedback on our new healthy menu.

“As a grandfather and long-standing hotelier, I know how knowledgeable our youth are but it’s our responsibility as adults to point them in the right direction by introducing them to healthier eating habits.”

Image may be NSFW.
Clik here to view.Buss says the healthy menu isn’t about taking away foods that kids love. Rather, “it’s about adapting menus to more wholesome choices.

“I have two, soon to be three kids of my own so this is a subject that’s near and dear to me.

“We’ve had the traditional kid’s menu for years, but with concern about healthy eating in general this is a natural evolution. Two years ago we introduced healthy options in our Lifestyle Cuisine on the adult menu, with complete nutritional analysis available. For example, our traditional breakfast granola parfait is now made with healthier fats like cold-pressed coconut oil.

“Or, where we had Arctic char on the dinner menu with butter and cream sauce, now it’s served with slow-roasted tomato and olive oil sauce. All the cream is gone.

Image may be NSFW.
Clik here to view.“So changing the kids menu for us was a natural progression. There are no longer french fries on the menu.”

Right, house-made granola with yogurt.

Instead of frozen chicken fingers and fish sticks, the improved version uses fresh poultry and fresh halibut — not the cheapest ingredients around, but incredibly toothsome dipped in egg whites, breaded with panko crumbs and baked.

“And when it comes to fats,” Buss says, “the key is using good fats in limited amounts like coconut oil, extra-virgin olive oil and cold-pressed grapeseed and canola oils that are not heat-processed. We’re using no hydrogenated oils so the trans fats are now only trace amounts found naturally in butter, which we still use a little for flavour.

“So I thought the day with kids was awesome,” Buss says.

“The kids enjoyed it, they had fun, and we got good feedback.”

Fish and Sticks

Serves 4

Image may be NSFW.
Clik here to view.– 1 cup (250 mL) plain non-fat yogurt

– 1 lemon, zest and juice reserved separately

– 1 teaspoon (5 mL) fresh dill, chopped

– 11/2 teaspoons (7 mL) gherkins, chopped (or relish)

– Kosher salt, freshly ground black pepper, to taste

– 21/2 cups (625 mL) panko breadcrumbs, or fine breadcrumbs

– 1 tablespoon (15 mL) flat-leaf parsely, chopped fine

– 8-ounce (225-g) fresh skinless, boneless halibut fillet, cut into 12 fingers

– 2 cups (500 mL) all-purpose flour, sifted

– 3 egg whites, whisked but not whipped

– 2 tablespoons (25 mL) olive oil

– 4 celery stalks, washed, peeled and cut into 12 three-inch (7.5-cm) sticks

– 2 large carrots, peeled and cut into 12 three-inch (7.5-cm) sticks

– 2 medium-size seedless English cucumbers, washed and cut into 12 three-inch (7.5-cm) sticks

– 1/2 cup (125 mL) hummus

1. Preheat oven to 375 F (190 C). Line bottom of baking dish or rimmed baking sheet with aluminum foil large enough to hold fish fingers in a single layer.

2. In a small mixing bowl, make yogurt dip by combining yogurt, juice from 1 lemon, dill, chopped gherkins; mix well, then season to taste with salt, pepper.

3. In another bowl, combine panko, 11/2 teaspoons (7 mL) grated lemon zest, and parsley; mix well.

4. Pat fish dry with paper towels, then toss halibut in flour, then dip in whisked egg whites. One fillet at a time, coat each well in panko crumb mixture, pushing down slightly so the crumbs adhere well.

5. In a medium pan, heat olive oil and sauté breaded fish fingers over medium heat, turning once, 4 to 5 minutes to brown. Transfer fish to lined baking sheet and bake 7 to 8 minutes, then remove from oven when done.

6. To serve, place 3 fish fingers on each plate with vegetable sticks; serve with yogurt dip with a heaping tablespoon (20 mL) of hummus.

Source: Fairmont Château Laurier

Per serving: Calories 278; Carbohydrate 33.3 g; Total fat 13 g; Sodium 285 mg.

Oatmeal Pancakes

Image may be NSFW.
Clik here to view.

Serves 8

– 1/2 cup (125 mL) unbleached all-purpose flour

– 1/4 cup (50 mL) whole-wheat flour

Image may be NSFW.
Clik here to view.– 1/2 cup (125 mL) oat bran cereal

– 1/4 cup (50 mL) rolled oats

– 2 teaspoons (10 mL) baking powder

– Pinch, salt

– 1 very ripe banana

– 1 cup (250 mL) milk

– 2 whole eggs

– Butter, to fry pancakes

Serve with:

– 8 fresh strawberries, sliced

– 24 raspberries

– 16 blackberries

– 2 bananas, sliced

– 1/4 cup (50 mL) maple syrup

1. Mix together dry ingredients. In a separate bowl, mash ripe banana well with a fork, then add milk and eggs and whisk to incorporate well. Mix dry ingredients into wet.

2. Preheat non-stick frypan, adding a little butter to melt. Pour 1/4 cup (50 mL) of pancake batter into pan and fry, flipping when golden brown to brown the other side.

3. Serve each portion with fresh fruit, 2 teaspoons (10 mL) maple syrup per serving.

Source: Fairmont Château Laurier

Per serving: Calories 93; Carbohydrate 15.7 g; Total fat 3.4 g; Sodium 24.2 mg.

Image may be NSFW.
Clik here to view.

Happy campers, one and all.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

Up in the sky on the roof of the 14th floor of the Fairmont Royal York in downtown Toronto, Melanie Coates and Mylee Nordon check six beehives that supply the hotel with most if not all of its honey. Yes, the busy worker bees really do find nectar among a forest of glass and steel.

JULY 04 12 – 8 AM — Up near the clouds on the roof of the Fairmont Royal York, the Honey Moon Suite is buzzing as literally tens of thousands of worker bees living there forage through Toronto’s urban canyons looking for, of all things, nectar to make honey.

Image may be NSFW.
Clik here to view.In fact, Royal York head beekeeper Melanie Coates oversees six hives above the 14th floor of the iconic Toronto landmark, amid a towering forest of glass, concrete and steel. And, yes, they do produce an impressive amount of honey since the hotel apiary was launched in 2008 by former executive chef David Garcelon.

Garcelon has since moved on to New York City, where this year he put beehives on the roof of the Waldorf Astoria on Park Avenue.

Image may be NSFW.
Clik here to view.

“Last year we got well over 100 pounds of honey from each hive, and in a good season it could be 150 pounds,” Coates says, on a recent sunny afternoon on the roof inspecting the hives.

Image may be NSFW.
Clik here to view.Other catchy names for the hives include the Royal Sweet, V.I.Bee Suite, Bee+Bee Suite, Stayin-a-Hive Suite and Comb Suite Comb. Fairmont has beehives at more than a dozen other properties across North America, but so far not at the venerable Château Laurier in downtown Ottawa, which lacks the obvious flat surfaces on the rooftop to put them.

But that doesn’t mean the Château isn’t interested. “We’re looking at options because our new chef, Daniel Buss, is keen to take part,” says hotel spokesman Deneen Perrin.

Image may be NSFW.
Clik here to view.

That’s me, in the haz-mat suit with Royal York head beekeeper Melanie Coates with beehives on the roof of the iconic Fairmont Royal York in downtown Toronto.

Coates took a beekeeping course in addition to her job as hotel regional director of public relations. She is assisted by Mylee Nordin, a staff beekeeper with the Toronto Beekeeping Co-operative, which responded to Garcelon’s original call six years ago to explore the idea of bringing hives to the downtown rooftop.

Bee-lieve it or not (sorry, couldn’t resist), the co-operative has 45 members and manages some 20 hives in Downsview Park, three at Toronto Botonical Gardens, and six on the roof of the Royal York.

Image may be NSFW.
Clik here to view.“The honey here is really a dark, thick honey, which is due to the time of year and the nectar that is collected,” Nordin says. “The bees feed off a lot of aster and goldenrod, the later summer crops, and that honey can be prone to more crystalizing and a bit more difficult for them to digest.

“But the bees do very well in urban settings where the winter isn’t quite so harsh,” she adds.

Not only are the downtown bees somewhat sheltered, but they have more immediate sources of nectar thanks to a series of 17 four-post garden beds, also located on the roof within easy buzzing distance, where executive chef Collin Thornton, formerly at the Château Laurier in Ottawa, maintains a thriving fresh herb and vegetable oasis in the shadow of the CN Tower. These days he oversees a staff of more than 110 in the largest hotel kitchen in Canada.

His home-grown herbs are routinely added to vinaigrettes, while desserts are adorned with edible flowers harvested from the roof. Lemon balm, edible pansies and red basil are just a few of many raised in beds and planter pots, often ending up on fancy plates created by executive chef Tim Palmer in the hotel’s fine dining restaurant, EPIC.

Each is organically nourished with sheep manure; weeding and planting is done on a rotational basis by apprentice chefs, part of the chain-wide Fairmont policy to promote sustainable, local agriculture in its kitchens.

“My plan here is to make the rooftop garden even bigger,” says Thornton, who took over as executive chef in January after four years at the Fairmont Orchid in Hawaii, where every conceivable fresh vegetable and fruit grows in abundance.

Image may be NSFW.
Clik here to view.

The larger queen bee is easy to spot in each hive.

Even while he was at the Château Laurier for two years ending 2008, Thornton worked with small farms in the Ottawa area to grow specialty foodstuffs for the hotel, including helping them select unique heriloom tomatoes and other vegetable seeds to plant in spring. And he regularly dispatched his chefs to the fields in places like Rockland to learn where the food comes from and what harvesting is all about.

Image may be NSFW.
Clik here to view.Right, Royal York executive chef Collin Thornton with his organic vegetable, fruit, herb and flower beds on the roof. Appointed to the Toronto hotel in January, he formerly spent two years as exec. chef at the Fairmont Château Laurier, which is currently looking into the feasibility of raising honeybees at its property in downtown Ottawa.

Bee fever seems a natural selection as hotels clamour to go green — from installing water savers in hotel room showerheads to low-energy light bulbs and, now, grow-it-yourself food. “The first year bees were put in here, you noticed a difference in the rooftop gardens. The beds were absolutely more productive, so it does have an impact,” Nordin says.

Telling guests that one-third of the nation’s food supply benefits from bee pollination only adds to the cachet. And to think, the honey that guests find in little jars at the Royal York breakfast table comes from hives on the roof.

“All the major hotels are moving toward lifestyle cuisine, healthier and lighter choices,” Thornton says.

“It’s been so successful we now have this entire Lifestyle Cuisine menu with raw, heart healthy, vegan, gluten-free, macrobiotic choices based on the ratio of fats to carbohydrates and proteins, diabetic choices, in addition to our regular menu. It’s a lot of labour, but demand is definitely there.

Image may be NSFW.
Clik here to view.

“Generally, in our fine-dining EPIC restaurant most of the food chef Palmer uses comes from within 100 km. We’re dealing directly with some vendors at the St. Lawrence Market, where we offer excursions for guests with our chefs.

“And we’re using those bees in many ways,” Thornton says.

“You may not think those little beehives produce very much, but together than can produce 800 pounds of honey. The bees will travel as far as Toronto Island, the Leslie Street Spit, and the Don Valley.”

Image may be NSFW.
Clik here to view.

Carrot, Apple and Avocado Cake with Honey, one of many dishes chefs at the Royal York in Toronto make using honey from hives on the rooftop. The recipe appears Thursday in the Citizen Food section.

Image may be NSFW.
Clik here to view.Co-op beekeepers like Nordin make regular visits with Coates to care for the hives, which could reach a peak population of about 200,000 by mid-summer.

And, Coates insists, each hive really does have its own personality.

“Bees are like puppies,” she says.

“They’re furry. I believe the bees know who we are, they recognize our tone of voice, our smell. I can definitely tell when a stranger comes into their midst because the bees act a little more agitated.”

Image may be NSFW.
Clik here to view.

From left, a trio of delicious smoothies the Royal York makes from home-made honey: Lemon and Ginger Elixir, Carrot and Ginger, Peach Mango. In the pitcher, Carrot and Ginger. Recipes are in Thursday’s Ottawa Citizen Food section.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

.

As always, annual Christmas soirée
at Fairmont Château Laurier is stunning

.

DEC 16 12 — 11:35 AM — Daniel Buss, 45, served his last meal at the venerable Fairmont Château Laurier on Saturday as he now moves on to California where he joins his fiancée, Jill Jay, and their seven-month-old son Peyton Buss, to be closer to her family in Thousand Oaks, near Los Angeles. Stepping in until a new executive chef is named is executive sous chef Shane Colton.

Daniel’s final major event at the hotel was to oversee food Wednesday (photo, above) at the always-superlative Christmas celebration, hosted for more than 300 well-wishers and hotel friends again this year by general manager Claude Sauvé and his wife, Deborah. It was only the second year Daniel had been executive chef for the Yuletide reception, having arrived at the hotel in November 2011.

“It’s a family commitment,” Daniel says of his decision to move to California. “My other two kids are on the west coast as well.”

Image may be NSFW.
Clik here to view.

L-R above, top, Deborah Sauvé, executive chef Daniel Buss, and general manager Claude Sauvé. Bottom, second cook Amanda Aboukheir with first cook Hong Jiang as they flambé delectable shrimp at the scallop station.

As for job prospects in California: “I’m working on a position there, but nothing is firm yet,” Daniel says.

“I thoroughly enjoyed my time at the Château — it’s a great property and I’m sad to leave. This hotel has such a reputation to live up to, and I’m so proud whenever I step outside the building to see such a grand hotel. It’s truly breath-taking.”

Image may be NSFW.
Clik here to view.

Top, second cook Amanda Aboukheir cranks up the heat at the shrimp post. Bottom left, second cook Jimmy Bunnag sautées plump Digby scallops à la minute, while executive sous chef Shane Colton at extreme bottom right prepares rich black trumpet mushroom-crusted rack of lamb on goat cheese rosemary potato gratin, spiced vegetable macédoine.

As in previous years, chefs and kitchen staff set up four “action” food stations, plus a generous dessert table, around the periphery of the Adam Room. And, of course, there was the mandatory decorated bar in the centre, this year with back-lit butterflies (photo, below) cascading from the ceiling as folks quickly reloaded before moving on to other tasty victuals. Music was by pianist and singer-songwriter Natalie Khoriaty.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

Among outstanding gustatory treats was the well-received mushroom display decorated with farmed cinnamon caps, among others, from Champignons Le Coprin of Farrelton, Que., and wild hedgehogs and cauliflower varieties flown in from British Columbia. People wolfed down perfectly al dente mushroom risotto (photo, above) — always a challenge to get just right at big events — with its natural earthy tones, embellished with aged Parmesan Reggiano and rich truffle-braised duck, brightened with sweet/crisp Berkley Farm apply syrup gastrique. Oh, my, by many accounts a highlight of the evening.

Image may be NSFW.
Clik here to view.

Also superlative were more than 300 U10 sea scallops brought in from the east coast — U10 means these whoppers counted 10 to the pound. “They were so big I had to cut them in half rather than risk cooking them unevenly,” Daniel explained.

Succulent Digby scallops were braised as plated by second cook Jimmy Bunnag (who always seems to handle live stations at these events with customary good cheer) in butter brandy, served with parsnip purée with a playful strip of crispy sweet-glazed prosciutto “candy” on top (photo, above) for flavour contrast and texture. Also at the same station were the perennial favourites, Sambuca-flambéed shrimp with warm crab artichoke dip.

Image may be NSFW.
Clik here to view.

Salmon with cream and dill, and tuna tartare, were served in interesting finger-friendly savoury cones (above) for easy handling, while seafood ceviche of white fish, scallops and shrimp were attractively presented in martini glasses. And, of course, the well-stocked sushi and sashimi display (below) seemed to attract its fair share of appreciative guests.

Image may be NSFW.
Clik here to view.

But, though it all, I was impressed (as always) by how few lineups there were — those that popped up were very short — and how quickly used plates and cutlery were unobtrusively bussed away to avoid clutter and mess. Really, I’m not kidding when I say, year after year, this must be the best big Christmas event in the nation’s capital — a testament to the skill and expertise of the cheffing and serving crew from top to bottom.

Image may be NSFW.
Clik here to view.

Above, black trumpet mushroom-crusted rack of tender lamb on goat cheese potato gratin topped with spiced vegetable macédoine.

Image may be NSFW.
Clik here to view.

At the dessert station, Christmas cake pops (above) and spiced pear, cranberry and eggnog trifle (below) among the many sweet offerings.

Image may be NSFW.
Clik here to view.

Recall that chef Daniel came to the Château with more than 20 years of culinary experience. A 1987 graduate of George Brown College cooking school in Toronto, Daniel, who was raised in Guelph, started his cooking career in an Italian fine-dining restaurant. At the age of 20 he met his mentor, Swiss chef Hubert Bielmann from La Vielle Auberge in Rockwood, Ont. Through chef Hubert, he discovered the benefits of using fresh ingredients from local producers. After getting his feet wet, Daniel was off to the Big Smoke where he worked as a garde manger assistant chef at the Prince Hotel in Toronto.

In 1991 Daniel headed for Switzerland where he worked in a variety of restaurants, before landing at the prestigious five-star Victoria-Jungfrau Hotel in Interlaken. From the Swiss Alps to the Canadian Rockies, Daniel, at aged 27, moved to Banff. Within five years at the Fairmont Banff Springs, he became the opening executive chef of the Banffshire Club, which just two years later received the prestigious five-diamond award.

From Banff, Daniel sought out new culinary adventures in Miami. In Florida, he worked as the executive sous-chef for the Fairmont Turnberry Isle; shortly after he was promoted to executive chef at the Fairmont in Ottawa in November 2011.

We wish him well in his travels. Certainly he did us proud in the nation’s capital — albeit for a brief time.

Twitter @roneade

Image may be NSFW.
Clik here to view.

.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

.

On the job almost a year, executive chef
Louis Simard chooses local lamb, artisan charcuterie

.

Image may be NSFW.
Clik here to view.

Top- L-R, Fairmont Château Laurier executive chef Louis Simard, Deborah Sauvé with husband and hotel general manager Claude Sauvé, and new arrival Mark Steenge, hotel director of operations, at the 22nd annual Christmas reception Wednesday. Bottom, first cook Hong Jiang serves plump sautéed scallops with andouille sausage ragôut.

.

DEC 15 13 – 1:20 PM — The season’s finest gastronomic delight took on some decidedly local flavours this year as executive chef Louis Simard, 35, at the Fairmont Château Laurier, featured everything from award-winning Glengarry artisan cheese to Seed to Sausage charcuterie, Ontario lamb, brisket from Schwartz’s in Montreal, exotic sautéed mushrooms, and the popular seafood station with four versions of house-cured Atlantic salmon, east and west coast oysters, flambéed plump scallops and the obligatory tower of shrimp.

(I have never quite figured out why shrimp are among the first items to disappear on a buffet, as if no one had seen or tasted them before. But, I digress …)

Image may be NSFW.
Clik here to view.

Above, the charcuterie/artisan cheese display. From top right, loin prosciutto, cured brisket from Schwartz’s in Montreal, and cured duck prosciutto breast from Seed to Sausage.

Image may be NSFW.
Clik here to view.

Clockwise from top right, shrimp, oysters from east and west coasts, cured Atlantic salmon gravlax.

“The theme is to feature the best of what we do for hotel clients and friends,” says Simard, appointed in January to run the kitchen at what is likely Ottawa’s most iconic landmark just off Parliament Hill.

“So, at our annual Christmas evening this year we have five different action food stations, each offering their own unique and distinctive Canadian flavours.”

Image may be NSFW.
Clik here to view.

Clockwise from top left, dessert lollipops; second cook Crystal Lillico from the hotel pastry shop with s’mores made with homemade marshmallow, injection of Bailey’s Irish Cream liqueur, chocolate drizzle between Graham crackers; mini éclairs; festive chocolate mousse.

“It’s definitely a reception-style affair,” Simard says, “so that means you want to serve easy-to-handle bite-size portions without having guests, say, cut meat with a knife or sit down with a plate. And all the while, you have to remember people will be nibbling while holding a glass in their hand, so it has to be managed easily.

“At most food stations we shopped locally for Ontario lamb, mushrooms, local artisan cheeses — the award-winning Celtic Blue Reserve from Glengarry, among them — and cured meats.”

Image may be NSFW.
Clik here to view.

Top, selection of sautéed exotic mushrooms on brioche crostini with liver pâté, herbs, sherry vinegar. Bottom, boneless Ontario lamb tenderloin with white parsnip purée, braised lamb shank with jus.

Image may be NSFW.
Clik here to view.“But my personal favourite is what I call the battle of east vs. west with oysters representing both coasts, as well as house-cured salmon with one done in beet and vodka; another pastrami-style with salt, cayenne and fennel; a third cured with lemon, honey; and the fourth as traditional gravlax with dill. They’re all cured two days, and I use Atlantic salmon because it has higher fat content and produces better results,” Simard says.

Wednesday night marked the 22nd edition of the annual event, hosted for the last 15 years by hotel general manager Claude Sauvé and his wife, Deborah, for slightly more than 300 guests in the Adam Room on the main floor.

“We do it to thank our friends, clients and the diplomatic community, asking them to enjoy the festive season with us,” Sauvé says. “It’s a special treat, and each year I’m told it’s the one must-attend event.”

No argument from me, there.

Image may be NSFW.
Clik here to view.

A native of Saint-Donat near Mont Tremblant, Simard (photo above, with king eryngii and chanterelle mushrooms) came to Ottawa almost a year ago replacing former executive chef Daniel Buss. He is a 1998 graduate of the Québec Institute of Hospitality and Tourism, and has worked at five Fairmont hotels across Canada and the United States.

.

Twitter: @roneade

Email: ronlorne[at]hotmail[dot]com

.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

.

A sneak taste of chef Louis Simard’s menu for Feb. 1

.

JAN 02 14 – 12:01 AM — I will say the Fairmont Château Laurier certainly meant business the other day as I arrived in the busy hotel kitchen with organizers of the 18th annual Viennese Opera Ball to find an elaborately decorated table on full display, complete with sparkling wine, candelabra, folded linen and printed place settings for each of eight guests.

Oh my, what a delectable feast for the eyes and palate on the brink of a new year … and what an invitation to lunch!

Image may be NSFW.
Clik here to view.

Lunch in the Fairmont Château Laurier kitchen to decide this year’s menu for the Viennese Opera Ball. Top L-R, Michele Boyd, RBC community volunteer; myself; Deneen Perrin of the château; chef Louis Simard; Linda Eagen of the Ottawa Regional Cancer Foundation; and Austrian ambassador Arno Riedel. Bottom clockwise from left, ambassador Riedel, Loretta Loria-Riedel; Jim Hall of Frequentis; chef Simard; Kathryn Davis of the château; Michele Boyd.

The latest edition of the black-tie Viennese gala has moved from the National Gallery, these days shrouded in covering as it undergoes major remedial work, to Ottawa’s iconic fairy-castle hotel. Changing the location meant the event this year is catered by the hotel — in all, some 250 guests at $500 a ticket. Over the years the gala has raised more than $740,000 for health-care and the arts, this year to benefit the Ottawa Regional Cancer Foundation in support of the Music for Wellness Program and the expansion of cancer services, as well as the OrKidstra Youth Music Program.

(Get tickets by clicking here.) Title sponsor is RBC Royal Bank.

Image may be NSFW.
Clik here to view.

Blue cheese hors d’oeuvre on hazelnut biscuit with red currant.

Image may be NSFW.
Clik here to view.

Hors d’oeuvre smoked duck salad in savoury cones.

The most popular and unique feature is the presentation of debutantes and cavaliers in a traditional Polonaise to open the evening, dressed in floor-length white ball gowns and black tuxes.

As for the food, the challenge as always is to select plates that will reflect Austrian culinary traditions while appealing to a broad range of tastes, including an estimated five to eight per cent of patrons who will request vegetarian options.

Image may be NSFW.
Clik here to view.

Honey marinated and torched five-year-old Balderson cheddar.

Image may be NSFW.
Clik here to view.

Top, ever-popular shrimp skewered with lemongrass; bottom, torched salmon on cedar plank.

The menu must be special and definitely a cut above chicken, yet not so exotic that folks may turn up their noses. (The most daring menu I’ve seen was some 10 or so years ago, at a different gala at the former Ottawa Congress Centre with sweetbreads and rabbit that went over surprisingly well with the audience. On the other hand, I’ve also shed a tear to see plates of partially-eaten venison loin sent back to the kitchen at a major event at the National Arts Centre — the game meat was served rare and, presumably, many just weren’t used to it.)

This is executive chef Louis Simard’s first Viennese Opera Ball dinner, having arrived at the château one year ago this month. Organizers specifically requested beef, which is a pretty safe choice.

“A consideration has to be the ease of handling the food, as well as the quality of the meal and how it fits with Austrian traditions,” says Michele Boyd, on the organizing committee since 2011 and RBC community volunteer.

Joining us at the table was Jim Hall of sponsor Frequentis, Linda Eagen of the Ottawa Regional Cancer Foundation, Austrian ambassador Arno Riedel and his wife Loretta Loria-Riedel, as well as catering director Kathryn Davis and public relations director Deneen Perrin from the château.

Image may be NSFW.
Clik here to view.

First course: Warm, twice-baked goat cheese soufflé with tender greens, beet, apple cranberry compote with heavenly honey dressing.

“You want something that appeals to everyone,” Boyd says. “Something like game meats may be risky.

“Sometimes at an event with, say, 600 or more people, execution of the meal can be difficult. But with 250 people it’s more intimate and less difficult to co-ordinate, as the kitchen is on the hotel premises.”

For our test lunch, Simard prepared no fewer than 10 appetizers to sample (only a few were selected), five possibilities as first course, five options (including vegetarian) as the main, and a selection of desserts — a lot of food to nosh through, in our selfless devotion to duty. In the end, we took elements from some plates and combined them with others — we substituted herbed spaetzle for pomme Anna potatoes in the main beef Wellington dish, for example, as spaetzle adds an Austrian note to the plate.

Image may be NSFW.
Clik here to view.

Main course beef Wellington with truffled mushroom duxelle (inside), pearl onion, asparagus, herbed spaetzle, braised savoy cabbage and Lingonberry hollandaise.

“We went back and forth with ideas, as they wanted an Austrian flair as opposed to an Austrian menu,” Simard says.

“Although beef Wellington is not Austrian, it is very popular with an elegant presentation so we incorporated Austrian notes by using Lingonberry in the hollandaise, and braised savoy cabbage with spaetzle.”

Image may be NSFW.
Clik here to view.

For dessert, chocolate crêpe with chocolate mousse, strawberries, tuile and mango coulis.

Among his most memorable meals since coming to Ottawa, Simard says he served fennel as the star ingredient, course after course, to 150 people at a supermarket conference. “They wanted something off the wall, they’re all in the food industry, so I had 22 different presentations for fennel — from soda made with fennel syrup to fennel sashimi, pickled fennel, fennel seeds in the salami, then fennel confit, all of it finished with fennel and strawberry for dessert.

“At another event in Alberta, I’ve served prairie oysters to a beef convention for 700 people.” (Ah, definitely not on the menu this time around.)

Perrin says the Viennese Opera Ball, with its traditional entrance of debutantes and cavaliers, is a natural fit for the landmark hotel steeped in Ottawa tradition. “When you think of Vienna you think of historic buildings and the grandeur of the event, so having it at the château is appropriate.

“We’ve been around for 101 years and debutante balls have historically be held here in the early years. It’s every young girl’s dream to attend a debutante ball, and our castle just fits.”

.

Twitter: @roneade

Email: ronlorne[at]hotmail[dot]com

.

Image may be NSFW.
Clik here to view.

.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

. Image may be NSFW.
Clik here to view. .

Check out the video, below, with
incoming Westin Ottawa g.m. Ross Meredith

.

FEB 02 14 – 11:10 AM — Ottawa-Gatineau Hotel Association has good reason to feel proud after hosting a successful food-and-drink fundraiser Thursday at Ottawa City Hall, to a sold-out crowd of more than 600 raising an astonishing $60,000 from ticket sales and actions. Beneficiaries were Ottawa Food Bank and Youth Services.

Image may be NSFW.
Clik here to view.

L-R above, co-chairs Patrice Basille of Brookstreet and John Jarvis, who has just left his job of 15 years as general manager at the Westin Ottawa.

“When I brought this forward to the board of the hotel association I said I’ll do it, but we’re either going to do it big or we’re not going to do it at all,” says John Jarvis, general manager of the Westin Ottawa, and co-chair of the event called Wine Dine Wintertime along with Patrice Basille, executive vice-president at Brookstreet hotel.

Image may be NSFW.
Clik here to view.

Top L-R, at the Fairmont Château Laurier booth, executive sous chef Shane Colton, executive chef Louis Simard, with Ottawa mayor Jim Watson. Bottom left, Eve Lesage recently arrived as general manager at Shore Club (previously at Social and dining room manager at Shore Club), with newly appointed executive chef Jason Groulx, who takes over the kitchen at Shore Club on Monday. Groulx was formerly restaurant chef at the Hyatt in Montreal and, before that, sous chef at Juniper Kitchen and Wine Bar 2007-09 in Ottawa.

Image may be NSFW.
Clik here to view..

Above, from the Ottawa Marriott and executive chef Mark Steele, Beau’s Bog Water braised brisk taco, pickled radish, bird’s eye chili.

Incidentally, Thursday’s soirée was Jarvis’ last official function after 15 years at the Westin Ottawa; he officially punched out for good on Friday to begin a new business life with wife Fran Gagnon, although details of his new project(s) remain vague so far.

“Looking forward, we’ve got a consulting job for something I cannot yet announce because we have a non-disclosure clause we signed, so it’ll be few more weeks yet,” Jarvis says of his future endeavours.

Image may be NSFW.
Clik here to view.

Top, guest servers from Algonquin College culinary arts program. Bottom, sous chef Andrea Hockenhull and executive chef Jason Duffy, both of Arc.the hotel.

“But it’s dramatically different that what we’ve been doing, that’s all I can tell you,” Jarvis says. “And I don’t have to leave the city.

Image may be NSFW.
Clik here to view.“The Westin has a great new general manager coming in to replace me, he is Ross Meredith (photo, right), a Canadian from Victoria who arrives the first week in March,” Jarvis says.

“He’s coming from the Westin Mission Hills in Palm Springs. They call that the dessert down there, and I told him he’s coming to the deep freeze. He’s originally from Victoria but he’s been about 10 years at Calgary, and then he’s spent the last three down there.”

A video featuring Meredith in Palm Springs appears at the bottom of this post.

Image may be NSFW.
Clik here to view.

Left, from executive chef Clifford Lyness at Brookstreet, Thai green curry and coconut broth with cold-pressed short rib ssäm, black cherry “paint,” foie gras, black olive and fingerling pulse. From top right, Weston executive chef Kenton Leier’s Oka cheese raclette with duck confit, warm apple walnut and cranberry compote. Middle, executive chef Brian Vallipuram at Lord Elgin Hotel’s trio home-made sausage with Canadian bison, duck, lamb with winter bean salad, barley, mung beans and Adzuki beans. Bottom right from executive chef Etienne Landry at Four Points by Sheraton in Gatineau, duck breast roulade stuffed with mashed potato, cranberry with Port demi-glace.

Wine Dine Wintertime resumes an annual tradition begun in 2004 when Ottawa Gatineau hoteliers organized chef’s cafés to raise money for worthy causes, beginning with tsunami relief in Indonesia a decade ago. In three successive years it focused more on local causes, before wrapping up in 2008 having raised $120,000 over four years.

Resurrected this year with a new moniker and nifty logo, $60,000 raised is by far the most successful of any of its endeavours. It is not yet known whether this event, produced by Joan Culliton of the Ottawa Wine and Food Festival, will continue as an annual event.

Image may be NSFW.
Clik here to view.

.

From executive chef Stephen LaSalle at the Albion Rooms, Novotel Ottawa: Mushroom on toast, braised rabbit leek, roasted mushrooms, toasted broccoli purée, anchovy radish relish.

Right off the bat, what impressed me was that every participating hotel — I counted a dozen — brought out their A-Team of chefs, serving an impressive variety of finger-friendly food with wines and craft beers to complement. And, I had no idea Jean Piggott Hall at Ottawa City Hall could accommodate upwards of 600 people.

Image may be NSFW.
Clik here to view.

Only one little quibble: Busing could have been much more efficient at the outset, as used plates and cutlery inevitably piled up on many unused flat surfaces before staff could cart the junk away. (You simply cannot expect that many people to show up to eat that many individual portions of food and drink without a significant logistical challenge to keep the place tidy.)

But, as they say, no biggie. It can be easily fixed.

In all great food, affordably priced at $79 ($89.27 with taxes and ticket surcharge), and a superlative event for worthy causes we’d love to see again next year. Congratulations.

Here are more photos of the food (what else?):

Image may be NSFW.
Clik here to view.

Executive chef Cameron Bryce at the Delta Ottawa City Centre: Roasted squash, buttered leek and foie gras bread pudding with balsamic drizzle.

Image may be NSFW.
Clik here to view.

From the Shore Club restaurant at the Westin Ottawa: Oysters and shrimp cocktail.

Image may be NSFW.
Clik here to view.

Above top, from executive chef Jason Duffy at Arc.the hotel, rabbit-lobster ‘porchetta’ with warm frisée, crispy smoked apple, pancetta, pickled ramp ranch. Bottom from Holiday Inn Kanata executive chef Neil Mathers, mussels ‘ al la grille’ in saffron Muscato cream with herbed goat cheese crustini fig brûlée.

Image may be NSFW.
Clik here to view.

Top, From executive chef Derek Ragnitz at Courtyard by Marriott East: Vietnamese sandwich, chicken and Sirachi. Bottom from executive chef Louis Simard at Fairmont Château Laurier, braised deer cheek ravioli and roasted loin, white chocolate and parsnip purée, local blueberry jam and shaved root vegetables. Trivia: Simard says he brought along 862 portions to srve Thursday night, oh my.

Image may be NSFW.
Clik here to view.

.

Twitter: @roneade

Email: ronlorne[at]hotmail[dot]com

.

Here’s the 2011 video with incoming Westin Ottawa g.m. Ross Meredith from Palm Springs:

.

.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

[imagebrowser id=213]

It was a night akin to a trip to the Oscars with limos, a walk down a red carpet and a sea of elegant dresses and smart tuxes as the graduating class of St. Pius X High School and their dates celebrated prom in the grand ballroom of the Fairmont Château Laurier Hotel on May 31.

Girls were decked out in flirty dresses and floor-length gowns in fine silk, sequins, beads and organza ruffles. The boys looked dapper in new suits and tuxedos. Boutonnieres and corsages were worn by many of the partygoers, making sure the flowers matched dress colours.

Many of the girls, including 17-year-old Julia Morris, purchased their gowns at online retailers such as PromGirl.com, spending an average $300 to $400, while others raided the closets of sisters and friends, saving their hard-earned money for hairstyling, manicures, pedicures and sky-high heels.

Victoria Tegano, 18, and Kelsey Marie Madge, 18, bought their dresses at Poised on Sussex Drive and David’s Bridal at the Ottawa Trainyards respectively.

Olivia Besharah, 17, a Lisgar Collegiate student who attended the prom with boyfriend Nick Jordan, 17, spent $428 on a dress at Cantas in the ByWard Market, and says she liked it because, “it was long and pretty with a sparkly top.”

Sarah Vermaeten, 17, also of Lisgar Collegiate, who attended with boyfriend Adam Levy, 18, wore a dress borrowed from a friend and described it as “casual, but at the same time, it’s right for the occasion.” Levy bought his Ralph Lauren suit at Winners.

The Oscar-themed party was organized by teachers Stephanie Plazek and Lili Bastianelli, who began planning the event last September. Plazek summed it up by saying: “We do it all for them, to make their sendoff from St. Pius extra special!”

[ooyala_kaltura code="xud281YzotxwJoO36_jOjg0QXde-hO1E"]

Image may be NSFW.
Clik here to view.

This week’s deep-freeze got you down? Perhaps a little Oka cheese raclette or a Beau’s Bog Water-braised brisket taco would be just the thing to warm you up — along with some vintage red wine, of course.

The offerings from the dozen restaurants that will be providing dishes at the Winterlude kickoff event, Dine Wine Wintertime, to be held Jan. 30, have been revealed, and they sound tasty.

Image may be NSFW.
Clik here to view.

Château Laurier chef Louis Simard will offer braised deer-cheek ravioli and roasted loin, white chocolate and parsnip purée, with local blueberry jam and shaved root vegetables at Wine Dine Wintertime on Jan. 30.

Tickets, available at capitaltickets.ca, are $79 for the Ottawa Gatineau Hotel Association-sponsored event, which goes from 6 to 8:30 p.m. next Thursday at Ottawa City Hall; your ticket gets you admission and food samples, paired with wines. Proceeds go to the Youth Services Bureau and Ottawa Food Bank.

And if all that food and drink gets you overheated? You can head outside to an outdoor icewine and dessert bar.

Here’s a taste of what the hotel chefs will be cooking:

The Albion Rooms (in Novotel): Mushroom on toast — braised rabbit, leek, Riesling, roasted mushrooms, toasted broccoli purée, anchovy radish relish

ARC the hotel: Rabbit-lobster “porchetta,” warm frisée, crispy smoked apple, pancetta, pickled-ramp ranch dressing

Brookstreet Hotel: Cold-pressed short-rib ssäm (a kind of Korean wrap, usually in a leafy vegetable), black cherry “paint,” foie gras, black olive and fingerling pulse

Courtyard by Marriott East: Vietnamese sandwiches and chicken and srirachi sandwiches

Delta Ottawa City Centre: Roasted squash, buttered leek and foie gras bread pudding with balsamic drizzle

Fairmont Château Laurier: Braised deer-cheek ravioli and roasted loin, white chocolate and parsnip purée, local blueberry jam and shaved root vegetables

Four Points by Sheraton Gatineau-Ottawa: Duck-breast roulade stuffed with mashed potato and cranberry with port demi-glace

Holiday Inn Kanata: Mussels “alla griglia” in saffron Moscato cream served with a herbed goat-cheese crostini and fig brûlée goat-cheese crostini

Lord Elgin hotel: Trio of homemade sausage with Canadian bison, Quebec lamb and Quebec duck, with winter bean salad, barley, mung beans and adzuki beans with Grill 41 savoury barbecue sauce

Ottawa Marriott: Beau’s Bog Water-braised taco, pickled relish, bird’s-eye chili

Westin Hotel: Oka cheese raclette with duck confit, warm apple walnut and cherry compote

Shore Club (in the Westin Ottawa): Oysters and shrimp cocktails

Image may be NSFW.
Clik here to view.

It was a tree-mendous night at the Fairmont Château Laurier on Monday as supporters of the Children’s Hospital of Eastern Ontario came together in the hotel’s beautiful ballroom for the 17th annual Trees of Hope for CHEO.

New records were set as more than $70,000 was raised and a practical forest — 33 trees in total — was sponsored and decorated by a variety of corporations, small businesses and community organizations, all with the shared goal of helping sick babies, children and youth living in our region.

The trees, festooned with unique ornaments and inspiring messages, brought sparkle to the room. But, so did all the sweet-faced and smartly dressed kiddies who accompanied their parents and grandparents to an event that’s become, for those lucky enough to get an invite, the unofficial launch of the Christmas season.

The benefit is organized by a volunteer committee led by Deneen Perrin, director of public relations at the Fairmont Château Laurier. Also from the historic hotel was its general manager, Claude Sauvé. His wife, Deborah, was a volunteer judge with CHEO president and CEO Alex Munter, Nancy Tremblay from wedding and event design company Wedecor, and Majic 100 radio hosts Stuntman Stu, Angie Poirier and Trisha Owens. The evening was MCed by Lianne Laing from CTV Morning and Matt Skube from CTV News.

Every year, the event holds a friendly tree-decorating competition. The judges, as the arbiters of ornaments and all things shiny (silver tinsel and stringed popcorn don’t cut it these days), chose the KPMG-sponsored tree in the Silver Bells category. Its team worked hard, spending a couple of months planning, gluing, sewing and crocheting more than 350 decorations for its tree, with splendidly elegant results.

The other winner was the Shaw Centre, in the category of superheroes. Its tree decor told stories of leadership and bravery demonstrated by Ottawa’s police, fire and ambulance workers. As a sweet bonus, the team handed out free homemade themed cupcakes.

In the crowd of 400 was CHEO Foundation president and CEO Kevin Keohane and such generous CHEO supporters as Dave and Ann Trick, residents of the small community of Rideau Ferry just south of Perth. Donations from their family charitable foundation have helped the hospital purchase vital equipment for its Neonatal Intensive Care Unit.

There were delicious treats to devour, 200 silent auction items to bid on and live music to get everyone in the mood, played by Nathalie Khoriaty on piano. As well, there was a draw for a pair of Air Canada tickets, to anywhere it flies in North America, and a $1,000 gift certificate from Jubilee Fine Jewellers.

The ornate trees will remain on display in the hotel’s public spaces throughout the holidays. Visitors are welcome to drop in and vote on their favourite tree while also making a donation to CHEO.

carolyn001@sympatico.ca

Image may be NSFW.
Clik here to view.

Gone are the days of no option but a church wedding followed by a reception in a bland community hall.

Ottawa and the surrounding region offer a multitude of dreamy venues to host a couple’s big day, including rooms inside stately manors, hotels and museums and picturesque golf courses and restaurants. Here are just some of Ottawa’s popular wedding destinations.

Image may be NSFW.
Clik here to view.

Natural sunlight bathes the glass conservatory at Aquatopia Atrium and Greenhouse Conservatory, making it the perfect spot for an indoor wedding with outdoor sensibility. In winter, snowflakes seen through the glass add to the magic.

Aquatopia Atrium and Greenhouse Conservatory, Carp

Tropical flowers, water gardens and a spectacular glass-and-steel building on 24 wooded acres: Aquatopia is becoming Ottawa’s go-to site for year-round, full-service weddings. Aquatopia offers its own event co-ordinator, catering services provided by Tulips & Maple and Thyme & Again, entertainment, in-house floral and decor team, room for up to 150 guests and exclusive use of the facilities for up to eight hours. “A bride and groom can show up here with nothing but a couple of rings and get married,” says co-owner Nicholas Bott. Packages run $15,000 to $25,000 depending on the day of the week. aquatopiaevents.com

Image may be NSFW.
Clik here to view.

Enjoy your guests’ company during a cocktail reception next to the tumbling waterfall and aquatic gardens, then return after dinner to dance the night away, under the stars.

Image may be NSFW.
Clik here to view.

Aquatopia is a four-season special events venue, which charms guests with its unique architectural elements. The venue has teamed up with Ottawa catering company Thyme & Again.

 Fairmont Château Laurier

Image may be NSFW.
Clik here to view.

The elegance of the Fairmont Château Laurier is hard to top. The beautiful decor shown above is the handiwork of Ottawa’s Design Co.

For sheer elegance, it’s hard to top the three reception venues at the upscale Fairmont Château Laurier, which opened in 1912 and was recently acquired by French hotel chain AccorHotels. Its Laurier Room, for example, boasts a 16-foot ceiling, Roman columns and an outdoor terrace with views of the Ottawa River and more. Reminiscent of a French château, the regal limestone hotel can accommodate up to 400 wedding guests. à la carte menus from $68 per person and all-inclusive wedding packages from $147 per person. fairmont.com

Temple’s Sugar Bush, Lanark County

Image may be NSFW.
Clik here to view.

Temple’s Sugar Bush featuring a post-and-beam building with seating for 200.

Image may be NSFW.
Clik here to view.

Temple’s Sugar Bush, a short drive west of Ottawa between Carleton Place and Perth, makes a lovely setting for a country wedding, no matter the season.

The 77-acre site offers everything from spring and summer garden ceremonies to an outdoor winter wedding with a taffy pull. A charming post-and-beam building with a vaulted ceiling houses indoor ceremonies and receptions. Maple-inspired menus with seating for 200. Packages are $99-$119 per person. It is located 50 minutes from downtown Ottawa. templessugarbush.ca

Image may be NSFW.
Clik here to view.

Myha and Sande Ewart enjoyed a picture-perfect wedding day at Temple’s Sugar Bush.

Image may be NSFW.
Clik here to view.

Myha and Sande Ewart take a stroll on the gorgeous property at Temple’s Sugar Bush.

Other nearby sites:

Strathmere, North Gower. Three buildings, including a 19th-century barn, on 200 acres. Accommodates up to 225 dinner guests. strathmere.com

At the Schoolhouse, Munster. Converted 1800s one-room schoolhouse. Reception room for up to 70. attheschoolhouse.ca

Image may be NSFW.
Clik here to view.

The stone Schoolhouse wedding venue in Munster has been carefully restored to maintain its rich character and unique identity.

Le Belvédère, Wakefield. Surrounded by nature with an outdoor terrace, dining facilities and room for up to 200. lebelvedere.ca

Wakefield Mill Inn & Spa, Wakefield. Restored and modernized flourmill in the Gatineau Hills. Up to 65 reception guests. wakefieldmill.com

Image may be NSFW.
Clik here to view.

The Wakefield Mill Inn & Spa, a converted 19th-century flour mill on the banks of the Gatineau River, can host up to 65 reception guests.

Other quaint venues include the stately Canadian Museum of Nature (nature.ca), Cumberland Heritage Village Museum (ottawa.ca) and National Arts Centre (nac-cna.ca). Hilton Lac-Leamy (Hilton.com) and the Westin Hotel (thewestinottawa.com) are also popular options with myriad rooms and spectacular views.

Out-of-town venues about 30 minutes from downtown Ottawa. Prices vary.  

Image may be NSFW.
Clik here to view.

What do the elegant Fairmont Château Laurier, Lansdowne Park’s ornamented Aberdeen Pavilion and the expansive Central Experimental Farm all have in common? They are iconic spots for wedding photography.

But sometimes less is more.

“I’d rather shoot in an empty room with really nice window light than this hot location that everyone’s shooting at,” says Justyna Bedford of Joel Bedford Photography. And occasionally, adds her husband, Joel, who has photographed — spectacularly so — at the Aberdeen Pavilion, serendipity tips its hat when it comes to location.

“Sometimes we’ll see a beautiful park across from the church and say, ‘Oh, let’s go there’ on a whim.”

It’s for such expertise and instinct, along with a flair for relaxing even the most fraught couple on the big day, that folks turn to professional photographers and videographers rather than relying on Uncle Fred’s camera work.

Increasingly popular, say those pros, is the Reveal: a formal, pre-ceremony photo session with just the bride and groom-to-be. That’s coupled with candid, photojournalist style shots during the reception that capture everyone in unguarded moments.

That leaves the newlyweds free to mingle with their guests right after the ceremony instead of trooping off for photos, says Miv Fournier of Miv Photography.

As to the old superstition about the bride and groom not seeing each other before the ceremony, “I tell them the divorce rate is still the same,” he jokes.

Wedding photography has changed in other ways. While sites like Pinterest and Instagram have expanded our ideas about shooting possibilities, those possibilities mean photographers are now expected to stick around, sometimes for hours, to capture the event in its entirety rather than shooting for just an hour or two and hitting the trail.

Those long hours help explain why spending $3,000 to $6,000 and more for a wedding shoot is not unusual.

What can a couple do to facilitate the photography? Cruise the Internet to decide what style of photography you’re looking for. Think about possible locations and ensure their availability well in advance. Most importantly, book your photographer about a year before the nuptials.

Joel Bedford Photography (joelbedfordweddings.ca)

Image may be NSFW.
Clik here to view.

Joel and Justyna Bedford

Joel, 38, and Justyna, 32, have been working together for five years and individually before that. They shoot more than 40 weddings a year.

Key to a successful shoot is building trust in your clients, they say. A comfortable relationship translates into photos that are “much more candid and natural,” says Justyna.

They’re also careful when shooting the Reveal not to tire the couple, who may already be fatigued from preparations and nerves. Based in both Ottawa and Los Angeles, the two shoot weddings in many locations. Says Joel, “We think people want to be represented in a good light, literally and metaphorically.”

Image may be NSFW.
Clik here to view.

Anna and Brook’s wedding day was captured by Joel and Justyna Bedford in front of the Aberdeen Pavilion at Lansdowne.

Image may be NSFW.
Clik here to view.

Joel and Justyna Bedford have a knack for taking candid, artistic wedding photographs and are sought-after around the globe. Read about their adventures at joelbedfordweddings.ca.

Image may be NSFW.
Clik here to view.

Palm Springs, California.

Image may be NSFW.
Clik here to view.

Miv Fournier

Miv Photography (mivphotography.com)

Miv Fournier, 44, is a 20-year veteran of photographing weddings, as well as doing commercial and other assignments.

“Bridezillas” who believe the universe should accede to their every fancy have been a rarity, he says, in part because if someone’s vision doesn’t accord with his own, he politely suggests they might be happier with another photographer.

As to the stress of covering weddings where a re-shoot is not possible, he says photographers just have to deal with the variables from unco-operative weather to difficult family members. “I’ve got a pretty easy-going personality. I enjoy making people laugh and hanging out with them.”

Image may be NSFW.
Clik here to view.

With a keen eye and friendly disposition, Miv Fournier, a veteran in the wedding industry, recommends couples do their research before booking a photographer.

Image may be NSFW.
Clik here to view.

Jessica Paterson and Matt Sparks on their wedding day at Stonefields Heritage Farm.

Image may be NSFW.
Clik here to view.

Brittany Warren and Bradley Conrad seal their wedding day with a kiss in Old Montreal.

Image may be NSFW.
Clik here to view.

The question has been popped and the date has been set. Wedding plans can commence — but how?

When it comes to the Big Day, the traditional rules are not only being broken these days, they’re being used to line the budgie cage. 

“The No. 1 rule of weddings these days is there are no rules,” says Janine Adamyk, owner of Janine Adamyk Bridal Couture on Bank Street in Old Ottawa South. “People don’t want to compromise their values for tradition. They are more self-aware and have a solid idea of what’s important to them.”

So you don’t like wedding fruitcake? No problem. Have cupcakes or even BeaverTails. Can’t stand in heels? Try ballet slippers, sneakers or boots.

Here are the latest rule-breaking innovations touching every aspect of wedding planning — from the dress to rings to the event’s location.

THE DRESS

The past few years have seen hyper-sexy wedding gowns led by Israeli designers like Inbal Dror, best known for using little more than a few metres of tulle and a kilogram of bugle beads. Lately, there’s been less skin and more lace, says couture designer Justina McCaffrey, who recently opened up shop in Gatineau.

Image may be NSFW.
Clik here to view.

Semiha Cantas, who owns Cantas Fashion in the ByWard Market, showcases her lace and tulle gowns during a fashion shoot in Chelsea at Chasse-Gardée du Marais. Fleuriste Avant-Garde supplied the flowers.

“The sexy looks are harder to wear although a lot of ladies pulled it off. But the 2016 international collections were all about full-covered bodies and skirts.”

Within that trend, watch for more mermaid looks and hi-lo hems, adds Semiha Cantas, whose Cantas Fashion boutique on Sussex Drive carries a small bridal collection she handpicks in Europe.

Image may be NSFW.
Clik here to view.

Top trends to watch for 2016 include tulle skirts, thicker lace and dramatic backs, says Janine Adamyk. Her Kaliyana design features a tiered tulle skirt with mixed-use lace bodice.

While feathers, 3-D floral embellishments and tiered skirts with flowing fabrics were big on fashion runways this fall, boho chic dresses that channel the inner flower child remain popular, notes Janine Adamyk, but with long-sleeved lace overtops that are understated and distinctive. Adamyk, a veteran in the business, has been designing wedding dresses since 1976.

Image may be NSFW.
Clik here to view.

Justina McCaffrey wedding designs, left, are available at her Gatineau atelier. The Sofia gown by Nora Pucci of Zarucci, right, is part of the Ottawa designer’s new bridal collection, which will be unveiled Feb. 14 at the Engage Ottawa wedding show at the Fairmont Château Laurier.

THE LOCATION

Forget marching down the aisle. How about getting hitched on a rooftop hotel in Old Montreal or next to a landscaped firepit with your guests reclining on lounge furniture on an 19th-century farm near Ottawa?

Image may be NSFW.
Clik here to view.

Guests can relax around a firepit during cocktail hour at Evermore Weddings and Events, located on 45 acres of farmland just a 35-minute drive from downtown Ottawa.

Image may be NSFW.
Clik here to view.

Evermore Weddings and Events is a dreamy venue and the former home of James Naismith, the inventor of basketball.

Image may be NSFW.
Clik here to view.

Evermore Weddings and Events offers a splendid outdoor ceremony site.

From venues like Stonefields, Strathmere, Le Belvédère, Aquatopia Water Garden Conservatory and Evermore Weddings and Events, offbeat locations are offering the whole package for weddings.

“Convenience is a huge factor. People want their guests at one place for the whole day. We’re even seeing ministers coming to us, rather than people going to church,” says Joel Schramek, who converted the childhood home of James Naismith, the creator of basketball, near Almonte into the Evermore event venue.

Image may be NSFW.
Clik here to view.

Strathmere, located in North Gower, boasts three distinct venues and ceremony sites, including an 1860s home, a restored 150-year-old barn and a garden house. A 30-year veteran in the wedding industry, Strathmere recently opened a spa and wellness centre.

A professional photographer whose wife, Janice Mathers, is a wedding planner and designer, Schramek says full-service venues are taking the market by storm. For example, Evermore offers not only a renovated 1890s barn and  catering prepared on-site in a commercial kitchen by chefs from Salt restaurant on Preston Street, there’s a water feature, firepit, courtyard and bocce court, too.

THE RING

Remember when name-dropping Cartier was the height of sophistication? While it still carries a lot of weight, couples are also collaborating with a designer or DIY-ing at ring design workshops to create something individual, says Ania Geerts, co-owner with Alex Jay of Heist (formerly Zahara) in Westboro.

Image may be NSFW.
Clik here to view.

The yellow oval diamond ring and rose-gold pear-shaped diamond ring are from Ottawa’s Howard Fine Jewellers.

“Some want to re-create vintage, so we’re seeing engraving and stone-setting techniques that haven’t been present in traditional jewelry for years,” she says.

Driven by eco-awareness, many also reuse gold and gems from other pieces or buy from Heist’s collection of ethically or fair-mined gold and gems.

Rose gold and pink diamonds are also hot investments, notes Howard Fine Jewellers sales manager Don Pettipas.

Image may be NSFW.
Clik here to view.

Heist Jewellery’s Nova Bridal Collection features white gold and Canadian diamonds. 

“Pink diamonds and rose gold have really taken off in the past two years, along with different diamond cuts, like a pear-shape. The coloured is an investment because there are fewer being mined. Their value will double or triple in the next few years.”

THE DECOR

Ultra-modern sleek or overblown romanticism? As wedding decor trends go, they’re neck and neck, says Sharon Bosley House of Avant-Garde Designs.

“It’s all about giant paper flowers, lace, muted grey-green or grey-pink,” she says. “Then there’s a very contemporary, sleek look with few flowers.”

Image may be NSFW.
Clik here to view.

“It’s all about giant paper flowers and lace,” says Sharon Bosley House of Avant-Garde Designs.

Everything from seating arrangements to how you ask people to be in your wedding party is also being rethought. Couples now make an event out of putting together their wedding party, like holding scavenger hunts, she says. And with families taking on different forms, formal seating at the ceremony and reception are disappearing.

“We still do seating plans, but more often, people sit where they want. There are a lot of remarriages, so I’m dealing with two sets of parents each for the bride and groom.”

THE MAKEUP

While dramatic maquillage is still very popular with some, the hottest trend is “clean beauty,” says Ottawa makeup artist Natalie Peachy, who specializes in bridal makeup.

“It’s polished, but fresh and natural. Contouring is out. People are starting to realize it makes you appear older. Highlighting is the new contouring, which creates a dewy look.”

Setting the pace are new products like Make Up For Ever’s Ultra HD Foundation, a reworking of their standard HD formula, but so sheer and viscous the result looks photo-shopped. Stila’s Aqua Glow Watercolour Blush is another innovation. Used on the apple of the cheek rather than the bone, it gives a healthy, brisk walk-like glow.

Image may be NSFW.
Clik here to view.

Stila’s Aqua Glow Watercolour Blush, left, and Make Up For Ever’s Ultra HD Foundation

Image may be NSFW.
Clik here to view.

Ever since Charles Hays talked up the idea of a gleaming landmark hotel for the nation’s capital in the early 20^th century, Ottawans have been heavily invested in what is now the Fairmont Château Laurier. There were heated arguments, of course – over the land, the cost, an underground tunnel to the train station, over many other aspects of the grandiose scheme – but eventually an imposing French Gothic structure came to dominate the downtown landscape. More than 100 years later, Ottawans can be forgiven for wanting to make sure no one messes with it.

So we’re not surprised there has been considerable alarm about the planned changes unveiled this week by the hotel’s owners.

A good rule of thumb when revamping an iconic building or landmark is to not utterly shock people when you do it. Yet the château’s attempt to blend traditional and modern architecture presents a radically different look for the rear façade and sides of the building. Many are already criticizing it.

The plan is all the more disturbing to some because the original architecture of the building – which opened in 1912 – had a distinct purpose, steeped in Ottawa’s geography and Canada’s history. 

Related

• City hall blog: Fleury admits
• Owners of Ottawa's iconic Château Laurier hotel propose huge expansion

“Its asymmetric composition recalled Scottish baronial houses on craggy outcrops, while the steep roofs were typical of Northern France, where many early Quebecers originated,” the Citizen reported for the hotel’s 100th anniversary. The château’s original design also heavily influenced other buildings in Ottawa, such as the Supreme Court. 

Early reaction to the latest plan has been underwhelming. The area councillor quelled his initial enthusiasm. Mayor Jim Watson suggested the design might need to go back to the drawing board, which may mean trouble given the need for city approval.

The National Capital Commission also must give approval – and the NCC will be mindful of earlier controversies around the downtown, from the replacement of the nearby Daly building to the construction of the American Embassy. These things, too, generated significant public opposition.

Today we live with the results of those developments, and downtown life seems perfectly normal. Modern architectural projects such as the National Gallery have sprung up; older affairs such as the Connaught building and the Ottawa locks endure. Ottawa should take a deep breath.

To the hotel, however, some advice: Go beyond a few “stakeholders” and launch a concerted effort to both educate and listen to the people of Ottawa, who walk by the château everyday and consider it their own. Indeed, the original hotel was accessible to them, for example with dormitories and shared bathrooms for less well-to-do travellers. Today, tourists still routinely rove the lobby in admiration.

There is room for different architectural styles along our most famous streets, but we need to understand how a variety of styles can work together.

With Confederation’s 150^th birthday nigh, no one can object to updating Ottawa’s premiere hotel. The capital can be a world-class city with world-class architecture. But we need to know more and the owners need to listen.

Image may be NSFW.
Clik here to view.

The owners of Ottawa’s Fairmont Château Laurier are seeking to expand the iconic hotel starting in the fall of 2017.

Expansion plans include building new long-term-stay suites, creating a new courtyard and replacing an aging five-storey parking lot with new underground parking that would provide hotel guests and the public at large with approximately 100 additional spaces.

The Capital Hotel Limited Partnership, an affiliate of Vancouver’s Larco Investments Ltd. and owner of the Fairmont Château Laurier, made the announcement in Ottawa on Wednesday.

Art Phillips, the director of development for Larco Investments, said a formal application will be made to the city of Ottawa next month.

Image may be NSFW.
Clik here to view.

Image may be NSFW.
Clik here to view.

Based on pre-consultation meetings with about 30 stakeholders and initial presentations to the National Capital Commission, Phillips said the owners “feel confident that approval will be granted.”

If all goes according to plan, shovels would be in the ground late next year as celebrations for Canada’s 150th birthday begin to wind down. The new suites would be expected to open in 2020.

“We’re trying to establish a precedent for hospitality in Ottawa,” Phillips said.

Related

• Editorial: Château Laurier's proposed design shows some growing pains
• Chateau Laurier unveiled plans for an expansion and Twitter lost its mind
• City hall blog: Fleury admits mistake in making Chateau Laurier Statement

In an interview, Phillips expressed confidence in the performance of Ottawa’s hotel industry and its outlook going forward.

“One of the biggest celebrations, of course, is going to be the birthday party next year. And if I base it on the current bookings at the hotel, it’s going to be a sellout. I can’t project to 2020, obviously, but based on the process were going through right now we would not have proceeded unless we felt very confident in the hospitality industry here in Ottawa.”

Ottawa is one of the more profitable hotel markets in Canada, according to the latest hotel-performance report by the city’s department of economic development and innovation.

“Ottawa hotels make significant annual contributions to the local economy in terms of employment, tax revenues to the city, and marketing of Ottawa as a tourism destination,” the 2015 report said.

And with the 2017 celebrations around the corner, the report said, the outlook remains positive.

Image may be NSFW.
Clik here to view.

Renovations are being proposed for Ottawa’s Chateau Laurier.

Rob Taylor, a spokesman with the Tourism Industry Association of Canada, said Ottawa’s hotel and tourism industries are having a very good year.

Asked about the expansion of the luxury brand hotel, Taylor told the Citizen, “I think they recognize that there’s a niche that they can fulfill there … that right now is not necessarily available in the long-term, luxury, or higher-end accommodation.”

“There are a lot of extended stays but many of them are more in the three-star space and they’re not full-service hotels. Whereas to have a marquee, full-service hotel providing that type of model, it’s a new product.”

Larco Investments Ltd. has retained Architects Alliance from Toronto, PWL Partnerships based in Vancouver and MTBA Associates in Ottawa for the preliminary designs.

Peter Clewes, the principal architect at Architects Alliance, said the renovations will provide a modern look while keeping with the hotel’s historic charm.

Phillips said the owners are open to hearing from the public as well.

Image may be NSFW.
Clik here to view.

Renovations are being proposed for Ottawa’s Chateau Laurier.

“We want to give the residents of Ottawa and the business community the assurance that we’re very respectful of our neighbours and we’re here for the long term,” he told the Citizen.

Coun. Mathieu Fleury lauded the Fairmont Château Laurier team for their willingness to consult with the community at large.

“It is an exciting project that introduces captivating architectural design to this important site for our capital city while highlighting its important heritage value and location near the Parliament buildings, Major Hill’s Park, as well as the ByWard market,” Fleury said in a written statement provided to the media by the hotel owners.

“In terms of traffic mitigation efforts,” said the city’s John Smit, acting director of economic development, “the City of Ottawa always strives to reduce and minimize traffic impacts.”

He said that Ottawa is currently in the peak of LRT construction and that many construction projects have been accelerated in the downtown core so that they are complete before 2017.

Image may be NSFW.
Clik here to view.

Don’t let them ruin our castle

Re: Management of Château Laurier plans expansion, Sept. 15.

I gaze in horror at the addition that the Château Laurier is contemplating. Taking one of the true gems of the city and turning it into a piece of architectural scar tissue is not progress. Why do we need to import a Toronto architect who designs condos? Have you seen the mess that these condos have made of downtown Toronto? 

If we want to look at an architectural horror show, all we need do is visit the Royal Ontario Museum.

Robert C. Mercier, Ottawa

This could wreck Ottawa’s favourite building

The owners of the Château Laurier are going to break a lot of hearts in Ottawa and face angry public reaction with their proposed addition. Surveys have consistently shown that the Château is Ottawa’s favourite building. It’s not mine (too Disney for my taste) but the location is beautiful and it fits well with other historic buildings in Ottawa.  

The proposed addition may be very nice inside but externally it is incongruous. Unless the owners come up with a plan that mimics the château style, I think they are ruining what is a picturesque spot, and should be roundly criticized for doing so.

Cathy Haley, Ottawa

The sound of the Château’s addition

The proposed architectural design for the Château Laurier resembles gigantic speakers from a AC/DC concert. Let’s not have future generations give directions by saying: “The Château Laurier … it’s right over there on The Highway To Hell.”

Terry Toll, Campbell’s Bay 

Understand how to honour the Château

A retained old building, such as the Château Laurier, is kept intact because it has value. The value is inherent in its unique design, historic importance, classic urban environment qualities and as a tourist attraction. If the original building is to retain all of these qualities, the addition should be designed in such a way as to “fade into the background,” not attack the integrity of the values described above. Adding on is exactly that: becoming a part of what is, not dragging in an “unwanted appendage.”

The Château Laurier is the most powerful element on an iconic street. Not only is it adjacent to a historic canal, it is an integral part of an overall urban landscape design that has always incorporated old and new in a classic way. Overall, the environment of which the hotel is a cornerstone cannot exude history and pride without its integrity being respected. To have it demeaned by a “splash” of arrogance is tantamount to a denigration of the original intentions of the architect Bradford Gilbert of Ross and David Huron MacFarlane. It would also be an additional snub to the capital’s “clean and classic lines.”

Adding to an architectural gem is a specialty in which few architectural firms excel and an exercise for which even fewer should apply. Authors of such “add-ons” should, prior to initiating a design, already know what “disappear” and “fade into the background” mean.

In this case, basic composition and design elements demand only two possible considerations:

First: “Marry” into the original design, that is, become one with it in both classic architectural form and respect for detail. This would be the optimum recognition of the importance of the original building. Nonetheless, such a design choice could be too costly an undertaking.

Second (this is a “tolerable” second-best scenario): The intent (which should not be difficult for a seasoned architect to emulate) would be to meld both the old and the new into something that says respect and integrity and knowledge in the area of connectivity of line and form.

An add-on should never be a garish attack on, or a brazen counterpoint to, an original classic. The feeling Ottawans seem to have from this proposal is disrespect. Intentionally or not, this “overall busy” design has nothing in common with the Château and makes us feel like someone has sprayed Disneyesque graffiti onto a Frank Lloyd Wright masterpiece.

Bernard A. Poulin, painter and author, Ottawa 

Three things Canada Post must do

Re: Making Life Easy For Canada Post, Sept. 15.

Andrew Coyne has likely captured the sentiment of many Canadians with his comment that rather than focus on service, there seems to be an emphasis on “How can we make life easier for Canada Post?”

If this were a private enterprise whose bottom line was projected to be forever in the red, it would be shut down promptly. We are expending too much oxygen and money rehashing what needs to be done at Canada Post.

The obvious response, according to most people, is to: (1) continue with the community mailbox program; (2) reduce delivery to Monday-Wednesday-Friday; and (3) provide home delivery for a fee, exempting those with a justified medical reason. Maybe then, Canada Post could look forward to a balanced budget.

Dale Boire, Ottawa

Look more deeply at Royal Mail

Re: Post office fading out, Sept. 14.

I think that the task force looking at Canada Post did not go deep enough. It say it looked at the Royal Mail, but didn’t seem to find that the Royal Mail is delivered by Deutsche Post. Deutsche is the largest courier company in the world. It is publicly traded on the German stock market. Deutsche Post was formed in 1995 to deliver mail and parcels in Germany. It now has 424,000 employees worldwide. DHL is its brand and operates in Canada. 

It behooves us to look at the best while examining the future of mail and Canada Post Corporation. Too much of the study was given to the pension plan deficit. The key is to look 20 years ahead. 

Mike Newton, Ottawa 

Stopping door-to-door delivery was wrong

I was a postal worker in the Ottawa area for almost 38 years. Having participated in previous public reviews of Canada Post, I understand the importance of such a process.

As national vice-president with CUPW, I saw first-hand the devastating impacts of Canada Post management’s self-destructing decision-making, which had the with the obvious support of Stephen Harper’s Conservative government.

The elimination of door-to-door mail delivery was a monumental error. Letter carriers are the face of Canada Post. They speak with customers every day. This results in Canada Post’s service being used more. With centralized delivery, the face-to-face contact is greatly reduced – to the detriment of our public service.

When one takes into consideration the cost of additional vehicles, gas, insurance, the elimination of thousands of well-paying jobs for future generations as well as the negative impact on our environment of needing more delivery vehicles to drive around community mail boxes, the decision to eliminate home mail delivery must be reversed.

Interested readers can learn more at DeliveringCommunityPower.ca

Donald Lafleur, Ottawa

Canada Post shouldn’t double-dip

Re: Fee for mail offered as an option, Sept. 12.

Please pardon my confusion, but I thought we were already paying a fee for mail delivery: We call it postage. We stick a little overpriced square on the upper right hand corner of an envelope, then pray that Canada Post delivers said envelope to the correct recipient before the next ice age arrives.

Now, we and our chosen recipients could be expected to pay another “service fee” to receive the mail. Has Canada crossed through the Looking Glass? This is my definition of double billing. Are we expected to rejoice that Canada Post is coming up with innovative new ways to get paid twice for a single, not too efficient “service”? 

Susan Gordon

Let’s honour all former PM’s equally

Re: Pearson not only PM who merits better treatment, Sept. 13.

Arthur Milnes made the case for all prime ministers being commemorated. I agree and think that the proper place for commemoration is Parliament Hill.

Since 1867, let’s say 150 million people or more have claimed Canada as home. Of those, 23 have become prime minister.

Of those, eight are still with us, 15 are dead. At the moment, eight (MacDonald, Mackenzie, Laurier, Borden, King, St. Laurent, Diefenbaker, Pearson) have Hill precinct statues. Pierre Trudeau surely will follow. That leaves six without recognition on the grounds (though all have portraits inside: Abbott, Thompson, Bowell, Tupper, Meighen, Bennett).

These shorter-term prime ministers don’t need full statues but surely each at least deserves a bust on Parliament Hill (a wall with busts and plaques perhaps?) to commemorate their service and place in history.

I currently am researching a biography on Sir Mackenzie Bowell and it is remarkable how little public recognition there is for an immigrant kid who rose to become a newspaper owner, fifth prime minister and 50-year parliamentarian. Whatever his record and flaws, his was a life worth commemorating, as are those of all prime ministers who served.

Barry Wilson, Ottawa

Gigantic cruise ship a nightmare for the North

Re: Ship puts Nunavut hamlet on the map, Aug. 30.

The sight of this giant ship heading for the little hamlet of Cambridge Bay, Nunavut had to be an Inuit’s worst nightmare. The 1,400 people of Cambridge must have been in shock to see themselves invaded by 1,100 visitors struggling over stones and rocks looking for some kind of artifact to take home.

This humongous vessel requires a lot of water and there are many uncharted waters in the high north. Had it suffered the same fate (or worse) as the Cruise Ship Hanseatic, which became grounded in Simpson strait near Gjoa Haven Nunavut in 1996,  rescuers would be days away, while survival in the Arctic waters is measured in minutes.

The melting Arctic ice is like a gold mine for greedy travel agencies, but the Inuit feel their fragile environment will suffer from too many people suddenly descending into these communities and leaving far too much garbage.

William J. Webb, Ottawa

Make one of Franklin’s ships a tourist attraction

Re: HMS Terror found, Arctic explorers say, Sept. 13.

At last, the HMS Terror and Erebus ships have been found. And in excellent condition. So why wouldn’t Canada salvage one for display as a tourist attraction?

Forget the cost, it can’t be as much as scrapping a couple of power stations or hiking the cost of electricity. Just do it for future generations.

Andrew Hartshorn, Kanata

Stop kowtowing to the royal family

One wonders what planet CBC news broadcasters live on. They seem so gushingly juvenile in reporting on the upcoming visit of Prince William and his family. There really is no reason for William and Kate to come to Canada – beyond prime ministerial hubris. There is no reason for us to dote on them. 

The sooner Canada jettisons the mythical and obsolete notion of “our” monarchy, the better. Hopefully, Queen Elizabeth II, the grand lady that she is, will be the last monarch to “rule” Canadians. 

It is time for a Canadian, not a foreigner, to really lead Canada. It is also time to put a quick end to the distasteful cult of personality and royal families. Prince William and his family are very nice people, but they are quite meaningless to Canadians. Those who get all google-eyed at news of their visit, and those who will doubtlessly show up and wave flags along their motorcade route, are living in a fantasy land. 

The sooner Canada becomes a republic, the better. Then we can stop kowtowing to others and get on with caring for those among us who need attention. 

James S. Cox, Brigadier-General (Ret’d), Ottawa

Private insurance is no panacea

Re: A little privatization would give Canada’s health care a boost, Sept. 8.

Randall Denley’s defence of private health insurance overlooks the fact that fewer private health insurance premiums are being paid out in benefits such as dental care or drugs by the insurance industry. 

Since 1991, the amount paid out in benefits in employer plans has declined from 92 per cent to 74 per cent in 2011. The rest goes for profits, administration and other items. While this is bad enough, individuals who purchase private insurance do even worse, with benefits paid declining from 46 per cent to 38 per cent of premiums.  

Mr. Denley tries to distance his proposal from the disasters of private health insurance in the United States. But he admits that the standard of care in that country is low. The U.S. health care system also swallows up twice the number of dollars per person as the Canadian model.   

The reality is that European countries routinely cover a much larger share of health care costs through public plans than Canada does.

In contrast to the money taken from health care for administration and profits by the insurance industry, the administrative costs of public health insurance are tiny and shrinking as a percentage of health care spending. And no profits are taken out of the system. We can’t afford to lose those advantages and we can’t afford the extra costs of private health insurance.

But most importantly, instead of thinking up ways to allow the well to do to jump to the front of the line, we should instead focus on making sure that all of us get prompt care.

Michael Hurley, President, Ontario Council of Hospital Unions

Kemptville needs a federal building

If I were Gord Brown, MP, Steve Clarke, MPP, or Mayor Dave Gordon of Kemptville, I would fight diligently on behalf of North Grenville and the Counties of Leeds Grenville to have a federal building located within North Grenville.

This federal building could be any department; however, agriculture should be a prime contender. I would bring attention to our governments that, in Gatineau, there are five federal headquarters, and at least 14 buildings in Ottawa, the Nav Centre in Cornwall, and other training and regional facilities in Quebec.

These buildings were naturally located where the French language is prominent and available. Now that we have two French schools appearing in North Grenville, we should seriously petition to have a federal building here. If the government and local MPs are truly interested in us – all the citizens of North Grenville and area – this proposal should have top priority. The employment it would create in our area would benefit the municipality and its citizens greatly.

I would also recommend that a new federal building be named The G. Howard Ferguson Memorial Building. He was Ontario’s premier (1923-30) and was responsible for locating the Agricultural College in Kemptville.

Ralph Raina, former mayor of Kemptville

Muslims’ views? Depends on which survey you cite

RE: Refusing to identify our enemies only makes us weaker, Sept. 13.

Robert Sibley’s column discussing the 15-year anniversary of 9/11 contained a date error, which was formally corrected, but which had a significant impact on the integrity of the argument. A Pew research study was incorrectly cited as being published in 2013, instead of 2007. The data that found that “as many as 26 per cent of American Muslims between 18 and 29 thought suicide bombing against non-Muslims was justified” was from almost 10 years ago.

Interestingly, there was a different Pew survey on the same topic published in 2013. It stated that Muslim publics share concerns about extremist groups and that, in reality, support for suicide bombing has significantly declined in the last decade. Although not in support of his argument, this data would have been far more reflective of current beliefs.

Julia Boucher, University of Ottawa

Image may be NSFW.
Clik here to view.

The lead architect behind the design for the proposed additions to the historic Château Laurier is defending his work after newly revealed plans drew a barrage of criticism from the public and the city’s mayor.

Much of the criticism was directed at two box-shaped modern additions located on the east and west wings that stand in stark contrast with the character of the Château. 

Peter Clewes, principal of the Toronto-based firm architectsAlliance, said the suggestion that he doesn’t care about the hotel’s heritage value is simply not true.

“We need to build buildings that are of our time but we need to be respectful of what has come before them and so it is really a balance between the two. It’s not appropriate to simply take a national historic site and then add on to it exactly in the architectural ground it was originally conceived in because that just confuses history,” Clewes told the Citizen on Thursday.

Image may be NSFW.
Clik here to view.

Architect Peter Clewes had produced a controversial expansion plan for the Chateau Laurier.

“It’s because I care about our cultural history as conveyed in architecture that I think it’s very important to create these clear distinctions,” Clewes said.

While some of the images appear to show the additions towering over the current hotel structure, Clewes said they are not in fact taller.

Some of the pictures circulated to the media, Clewes said, showed a wide-angle view which tends to distort the physical relationship between objects.

“There is some distortion,” Clewes said. “It does make it look larger than it is.”

A cross-sectional image of the design and an image showing a view of the expanded hotel from the main entrance on Wellington Street shows the additions tucked away slightly below the current building structure.

“When you look at the hotel, it will be very clear to you what is the historical portion of the hotel.”

Clewes, a Canadian design architect with 30 years of practice, is the recipient of two prestigious Governor General medals.

“We take our work seriously and we’re very passionate about what we do,” he said.

“What we’re trying to do is something very reserved and calm and deferential.”

Ottawa Mayor Jim Watson was also critical of the proposed expansion, saying in a tweet that “this falls under the category ‘back to the drawing board!'”

Art Phillips, director of development for Larco Investments Ltd., which represents the owners of the Fairmont Château Laurier, acknowledged on Thursday that “the feedback was quite intense.”

Phillips told the Citizen he hoped the public would take a closer look at some of the other details.

The current proposal also includes a new courtyard, the greening of four roofs, and a new underground parking garage open to hotel guests and the public.

Phillips said the owners are looking at changing the shape of the roof on the two box-shaped additions in favour of a more pointed design.

“We have to look at how we can draw upon the architectural character of the hotel without trying to mimic it, because understand that we’re not permitted to mimic the heritage,” Phillips said of the standards and guidelines for the conservation of historic places in Canada.

Phillips said the proposed design also borrows some materials such as limestone, glass and copper from the existing design.

Related

• Editorial: Château Laurier's proposed design shows some growing pains
• City hall blog: Fleury admits
• Chateau Laurier unveiled plans for an expansion and Twitter lost its mind
• Owners of Ottawa's iconic Château Laurier hotel propose huge expansion

Ottawa city councillor Mathieu Fleury, who appeared to support the expansion at first, said Thursday he regretted the statement he gave Larco for use in its presentation a day earlier.

“It is an exciting project that introduces captivating architectural design to this important site for our capital city while highlighting its important heritage value and location,” Fleury’s statement said.

“I did a mistake in the sense that, I’m so happy that the applicant is demolishing the (parking) garage, but certainly in terms of design and process for approval there’s a lot left,” Fleury told the Citizen.

“In my mind I would describe it as pre-consultation and certainly from the initial feedback, from Twitter and from the media and community partners, there is certainly a lot of change that is required to the design. I think the applicant is hearing that. They’re certainly open to a broader consultation and that’s refreshing.”

Both Clewes and Phillips said they will continue to consult with the city’s urban design review panel and the National Capital Commission until both are happy with the design.

The NCC told the Citizen it did review earlier drafts of the design as recently as May and August and welcomes the launch of public consultations.

“The NCC recognizes the historic and symbolic importance of the Château Laurier and even though the proposed addition is on private land, there are opportunities to enhance the design as part of the federal approval process since the site is surrounded by NCC lands,” said spokesperson Mario Tremblay in a statement Thursday.

“The NCC has been challenging the proponent to find design solutions that do not negatively impact the adjacent park and the views of the Capital.”

Phillips said he still intends to submit a formal application next month and will continue to hold public consultations before submitting a final plan for approval in 2017.

With files from Jon Willing and Don Butler

Image may be NSFW.
Clik here to view.

The following statement appeared Sept. 19 on the website of Heritage Ottawa:

The widespread public outcry against a proposed addition to Ottawa’s Château Laurier, presented last week by Larco Investments, clearly demonstrates that passions for this beloved heritage structure run high.

With its architectural style echoing French châteaus of the 16th and 17th centuries, the Château Laurier has been a cherished icon since the hotel first opened its doors in 1912. Today, the Château Laurier is federally recognized as a National Historic Site of Canada and is designated as a heritage building under Part IV of the Ontario Heritage Act.

So how, many wonder, can such an overtly modern addition to this heritage-designated icon even be contemplated?

The Standards and Guidelines for the Conservation of Historic Places in Canada states:

“Conserve the heritage value and character-defining elements when creating any new additions to an historic place or any related new construction. Make the new work physically and visually compatible with, subordinate to and distinguishable from the historic place.”

Related

• Reevely: What it takes to add on to the Château Laurier
• Egan: We're a government town — of course we hate edgy architecture
• Architect defends controversial Chateau Laurier expansion plan
• Owners of Ottawa's iconic Château Laurier hotel propose huge expansion

The “glass lantern” on the Victoria Memorial Building at the Canadian Museum of Nature is one example of this standard successfully applied.

The credo that new additions to heritage structures should be recognized as products “of their own time” is intended, in part, to prevent an undesirable theme-park effect of mimicry or “faux historicism” where new construction might be confused with original historic fabric. Modern additions to heritage buildings can certainly be successful – but achieving visual harmony and a successful balance of contrasts between old and new is a complex, case-specific undertaking for which no recipe exists.

A compatible addition to the Château Laurier must respond sensitively to the heritage character of the original building and its exceptional site.

The Château is prominently visible not only from Wellington Street and Confederation Square, but from the adjacent Rideau Canal locks (a UNESCO World Heritage Site),  the Ottawa River (recently designated as a heritage river) and Major’s Hill Park, among other prominent locations. These iconic views are invaluable elements of Ottawa’s heritage character that deserve to be honoured, respected and preserved by sensitive height, massing and overall design of any new addition to the Château Laurier.

Heritage Ottawa is concerned that the proposed addition to the Château Laurier, as presented last week by Larco Investments, fails to satisfy the Standards and Guidelines for the Conservation of Historic Places in Canada.

It merits clarification that while federal recognition as a National Historic Site of Canada is merely honorific and carries no specific protections, designation under the Ontario Heritage Act does invoke certain protections and procedural requirements.

As a building designated under the Ontario Heritage Act, any addition to the Château Laurier will require approval by Ottawa City Council. Owners of the Château Laurier will be required to submit a detailed heritage application to the City. The application will be assessed in accordance with Standards and Guidelines for the Conservation of Historic Places in Canada before proceeding to the Built Heritage Subcommittee, Planning Committee and finally Ottawa City Council for final approval.

Heritage Ottawa regularly appears at Built Heritage Subcommittee and Planning Committee meetings to comment in detail on heritage applications, and expects that the Château Laurier application will be no exception.

We recognize that the owners of the Château Laurier legitimately seek to enlarge the building’s capacity, and we appreciate their proposed removal of the current parking garage in favour of newly created underground parking.

The proposed design appears to satisfy requirements of a heritage overlay to the applicable zoning regulations which states that the heights of exterior walls and roof slopes must not exceed those of the original building. We are, however, concerned that the proposed addition as currently presented is ultimately inappropriate to the heritage character of the Château Laurier and its environs.

Heritage Ottawa will continue to monitor developments regarding a proposed addition to the Château Laurier, and to advocate for a solution of architectural excellence that honours its heritage value.

Heritage Ottawa is made up of volunteers committed to promoting the appreciation and conservation of built heritage in Ottawa and the National Capital Region. For more information: heritageottawa.org/welcome-heritage-ottawa

Image may be NSFW.
Clik here to view.

Heritage Ottawa says it’s worried that the proposed additions to the Château Laurier do not meet the criteria for the conservation of historic buildings and are “ultimately inappropriate.”

But the hotel’s owners say the verdict is still out.

The non-profit group waded into the controversy that has gripped an angry public after the owners made public their plans for the proposed expansion of the historic hotel one week ago. 

“Heritage Ottawa is concerned that the proposed addition to the Château Laurier, as presented last week by Larco Investments, fails to satisfy the Standards and Guidelines for the Conservation of Historic Places in Canada,” says the letter quietly posted on its website Monday.

At the centre of the debate are two condo-like structures that would sit behind the east and west wings of the hotel. The proposed box-shaped additions would house one-, two- and three-bedroom long-term suites. The plan also includes a new courtyard, underground parking and the greening of four roofs.

“A compatible addition to the Château Laurier must respond sensitively to the heritage character of the original building and its exceptional site,” Heritage Ottawa said.

Art Phillips, the director of development for Larco Investments Ltd., which owns the Fairmont Château Laurier, plans to file a formal application with the city next month.

“It’s premature at this point to say that the design does not meet the requirements … ,” Phillips said in an email to the Citizen on Tuesday, adding that the required heritage assessment has yet to be completed.

Citing Standard 11, Phillips maintains the proposed plan is consistent with the standards for the rehabilitation of historic places. Standard 11 says, “Conserve the heritage value and character-defining elements when creating any new additions to an historic place or any related new construction. Make the new work physically and visually compatible with, subordinate to and distinguishable from the historic place.” 

“That being said, our team is working on refining the designs based on the various feedback we have received following our meetings last week,” Phillips said on Tuesday.

According to Phillips, changing the flat roof on the two box-shaped additions in favour of a more pointed design is one change the owners are considering.

Heritage Ottawa, which is made up of volunteers committed to the conservation of historic buildings in the city, said it expects to have an official say in the matter as it is regularly called on to comment on heritage applications.It argues the site includes “iconic views” that “are invaluable elements of Ottawa’s heritage character that deserve to be honoured, respected and preserved by sensitive height, massing and overall design of any new addition to the Château Laurier.”

Heritage Ottawa said it’s concerned that Larco’s plan is “ultimately inappropriate to the heritage character of the Château” and its surroundings.

The group said it will push for “a solution of architectural excellence that honours its heritage value.”

In his response on Tuesday, Phillips said, “Rest assured, we are sensitive to the commanding presence the hotel occupies and we look forward to presenting our revisions at the public consultation meeting in late November.”

The controversial design was conceived by Peter Clewes, one of Toronto’s leading condo architects and the 2008 winner of two Governor General’s Medals for architecture and urban design.

Gov. Gen. David Johnston presented the 2016 medals in architecture to 12 projects during a ceremony at Rideau Hall on Tuesday.

At a public lecture organized by the Royal Architectural Institute of Canada the night before, this year’s winners had the opportunity to present their projects to an Ottawa audience. The event drew more than 500 people, filling an auditorium at the Canadian Museum of History in Gatineau.

Marian Walsh, the president and chief executive of Bridgepoint Active Healthcare in Toronto, spoke about the importance of “adding to — not detracting from — the heritage of our buildings.”

Asked later about the debate over the proposed addition to the Château, Walsh said there is a way to combine old and new. “It’s a responsibility of the public to insist on it.”

Rare are the architectural projects that don’t see any opposition but what matters at the end of the day is that there is an opportunity for “a healthy debate,” she said.

Heritage Ottawa acknowledged in its open letter that achieving a balance between the old and the new is “a complex” matter for which “no recipe” exists.

Image may be NSFW.
Clik here to view.

[imagebrowser id=213]

It was a night akin to a trip to the Oscars with limos, a walk down a red carpet and a sea of elegant dresses and smart tuxes as the graduating class of St. Pius X High School and their dates celebrated prom in the grand ballroom of the Fairmont Château Laurier Hotel on May 31.

Girls were decked out in flirty dresses and floor-length gowns in fine silk, sequins, beads and organza ruffles. The boys looked dapper in new suits and tuxedos. Boutonnieres and corsages were worn by many of the partygoers, making sure the flowers matched dress colours.

Many of the girls, including 17-year-old Julia Morris, purchased their gowns at online retailers such as PromGirl.com, spending an average $300 to $400, while others raided the closets of sisters and friends, saving their hard-earned money for hairstyling, manicures, pedicures and sky-high heels.

Victoria Tegano, 18, and Kelsey Marie Madge, 18, bought their dresses at Poised on Sussex Drive and David’s Bridal at the Ottawa Trainyards respectively.

Olivia Besharah, 17, a Lisgar Collegiate student who attended the prom with boyfriend Nick Jordan, 17, spent $428 on a dress at Cantas in the ByWard Market, and says she liked it because, “it was long and pretty with a sparkly top.”

Sarah Vermaeten, 17, also of Lisgar Collegiate, who attended with boyfriend Adam Levy, 18, wore a dress borrowed from a friend and described it as “casual, but at the same time, it’s right for the occasion.” Levy bought his Ralph Lauren suit at Winners.

The Oscar-themed party was organized by teachers Stephanie Plazek and Lili Bastianelli, who began planning the event last September. Plazek summed it up by saying: “We do it all for them, to make their sendoff from St. Pius extra special!”

[ooyala_kaltura code=”xud281YzotxwJoO36_jOjg0QXde-hO1E”]

Image may be NSFW.
Clik here to view.