Ottawa: Featured Videos

Ottawa Tourism News and Information

"Canada really has been, from all objective points of view, a groundbreaker (on LGBTQ rights)," Mayor Jim Watson said in a speech.
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An annual show and sale of antique to modern dolls,...
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The Dieppe Raid took place on Aug. 19, 1942 and ended with over 900 Canadian soldiers dead.
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The new show, News at Five, will launch on Aug. 28 with Matt Skube at the helm, Bell Media announced in a news release Thursday. 
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Don’t miss this one of a kind whirlwind of a show as these two magnificent performers come together to bring you an unparalleled rock’n roll concert experience celebrating the music and legacy of Elvis Presley.
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Explore the Garden Promenade during Garden Photo-Fest August 19 &...
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Ottawa Restaurants

chef Jason Sawision on the deck of Stofa Have to admit, I’m pretty stoked for this place. Jason Sawision, chef de cuisine at Atelier restaurant for six years, Marc Lepine’s sous chef for both the 2012 and 2016 golden wins at the Canadian Culinary Championships, 14-month intern at chef Michael Stadtlander’s Eigensinn Farm, butcher for a year at Toronto’s The Healthy Butcher, chef/instructor at Algonquin College, and new dad for three weeks, is set to open Stofa end of September. It’s an old Norse word for stove, apparently, or for a source of heat and comfort. Sawision left Atelier six months ago...
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Taste Canada, marking 20 years of celebrating and championing Canadian cookbooks and culinary writers, has seen fit to shortlist Ottawa Cooks for a Taste Canada Award in the category of Regional/Cultural Cookbooks (English Language). I’m delighted for the entire Ottawa Cooks team of chefs and restaurants who contributed so magnificently to its pages: to Wilf & Ada’s, The Whalesbone, The Wellington Gastropub, The Village House, Union Local 613, town, Thyme & Again, Suzy Q Doughnuts, Supply & Demand, Soif, Social, The Soca, Sidedoor, The Piggy Market, Ottawa Streat Gourmet, North & Navy, NeXT, Nat’s Bread Company, MeNa, Mariposa Farm, Fraser Cafe,...
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Have you ever made dumplings? They are a pain in the neck. Good ones, anyway, require patience and dexterity – all that stuffing, dampening, folding, crimping, steaming, frying. Especially the crimping bit so the guts don’t fall out. I’m bad at it. Which is why I tend to let others make them for me. Lately, I’ve been letting the women at Dumpling Park do the work, and I recommend you do likewise. Their dumplings are delicious and the ‘park’ they’ve created is darling. Bring cash, that’s all they take; bring a lawn chair (the bit of seating the ‘park’ provides fills...
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