Back in Town / 2014 Beau's Oktoberfest
Ottawa Folk Fest 2014 / Food Trucks & Craft Beer
Two of the biggest food trends over the past couple of years have been the emergence of an eclectic Food Truck scene and small independent breweries popping up everywhere! Both were highlights at this year's Ottawa Folk Fest.
RBC Bluesfest 2014: International Acts
If you have a craving for International Cuisine, Bluesfest has a few options. Thai, Jamaican and Greek. Having done some traveling, the authenticity of the Greek food is questionable but at least they have a gluten-free option of Greek Salad. That being said, this food was a saving grace considering that most people rush home from work to go to the festival. As much as I tried to cook for myself and bring snacks, wanting to see all the shows I wanted to actually became quite tough.. not in my early 20s anymore I guess. I love Bluesfest because I get to run into friends every night. Overall, I had a blast. Saw some amazing and nostalgic bands and there was never a dull moment.
Photos by: Luca Fiore at Dan Rascal
Violent Femmes
St Vincent (Best performance at Bluesfest, IMO)
What the..?
Gogol Bordello
Blondie, photos by: Sean Criger
Until next year, Bluesfest! What was your favourite act this year? Let us know in the comments!
The Business of Food and the Best of Dublin
As many of you know, I had spent some time in Ireland after the 12 Week Ballymaloe Cookery Course. What did I do, you ask? Besides writing for the Kerrygold Ballymaloe Literary Festival of Food and Wine, I took a 2 Week long Business of Food course. We all hear about food businesses that close, a lot of which have great food, a great clientele.. you name it! So what happens?
To be honest, I wasn't even sure why I should take this course without having a solid idea of what aspect of the food industry I wanted to be in. All I knew that in some capacity, it would benefit me to know the business side of things. Money, accountants, where to start.. it all eluded me.
The course was taught by Blathnaid Bergin of The Restaurant Advisor and I would highly recommend it for anyone thinking of entering this business. We covered everything from marketing, to kitchen organizing and layout, to food waste, energy waste, accounting and menu and brand development.
Ever since completing it, I look around with wide eyes whenever I go out for a coffee or to eat. Taking mental notes, I've become a profoundly picky restaurant critic. But.. not in the way that looks for a crack in a ceiling and says it's a horrible experience. No, it's more than that. The realities of the financial risk of owning a business coupled with the general public's demands for food at a low cost makes me really feel for the restaurants. I am painfully aware of where businesses are losing money and I just want to help them.
The most challenging part about the course was accepting the fact Mrs. Bergin insisted we look to fast food chains as good examples of running a business. The indie artist in me scoffed, rolled my eyes, wanted to run away screaming. But then we got a book called The E-Myth.. a book by an entrepreneur adviser about how most business owners start a business because they are a great technician.. photographer, cook, etc. But they don't have enough of the entrepreneurial side.. they don't know how to forecast growing a business properly. Or, they don't have enough of the business side.. Everyone wants organic and local food, but who is going to buy it at an appropriate price?
Another great example is comparing a very successful coffee shop to an independently owned coffee shop. Why does the independent have 8 employees for the same amount of seats in the bigger chain that employs 3 per shift? It's usually in the standardization of kitchen, service and cleaning practices. Not to mention the menu itself plays a part on the whole picture right off the bat.
Naturally, when I went to Dublin I checked out the places where Mrs. Bergin and fellow students said were good examples of great places to eat and drink.
First I checked out 3FE, an incredible coffee shop by an award-winning Batista. Check out his story below:
Then, downtown, I checked out Avoca. It's an Irish retail chain with gorgeous take-out food and a small restaurant.
Then the Fumbally. AMAZING food. Quirky layout.
Finally, Meet and Meat. It was a deli and wine bar. Had the best vibe, and consistent branding throughout the look and menu.
I was only in Dublin for 2 days. If you have any recommendations for where to eat, we'd love to hear from you. Post below!
As for me and what I'll open up one day? Only time will tell..