From: kehoem@post.queensu.

ca
Subject: A document from FPinfomart.ca
Date: September 6, 2006 3:45:55 PM EDT (CA)
To: sunny.lam@gmail.com

Hi Sunny, there's a little blurb in here about your study. It doesn't mention your name, but I thought you might be interested.
Cheers, Molly

IMAGES

An Asian celebration on Somerset Street

The Ottawa Citizen Rod MacIvor, The Ottawa
Wed 06 Sep 2006 Citizen
Page: E3 John Ryu, owner of Restaurant
Joy, 315 Somerset St. W.,
Section: Food
displays a plate of bulgogi
Byline: Gay Cook
Column: Taste of the Town (grilled beef) with rice and
salad. Various Asian food
Source: The Ottawa Citizen
restaurants will be participating
Take the opportunity on Saturday and Sunday to taste, listen and enjoy Asian culture -- from this weekend in FestivAsia on
food and dance to art and music -- at the second annual FestivAsia at Somerset Street Somerset Street.
West and Cambridge Street North.

Various Japanese, Korean, Chinese and Vietnamese restaurants will be participating. Cost per plate of food served ranges
from $2 to about $5.

Restaurant Joy, Japanese, Korean Cuisine, at 315 Somerset St. W., is preparing several Korean dishes including bulgogi
(grilled beef) with rice and salad. (The delicious orange and ginger salad dressing is a secret recipe of owners John and
Susan Ryu, but they let it slip that a whole navel orange and fresh ginger are pureed with other ingredients to deliver a
distinctive taste.)

The recipe for Korean Bulgogi Barbecued Beef with Rice appears here.

Traditionally, beef in a Korean restaurant is cooked at the table over charcoal or a gas burner. Kimchi, a popular side dish of
fermented Chinese cabbage, white radish and chili peppers, will also be served.

Hot Peppers, at 495 Somerset St. W. and 201 Queen St., will offer Thai red curry and rice. And Sleeman's Brewery will be
on hand with a taste of its new Japanese beer, Sapporo.

A spectacular sight at the festival will be Japanese, Indian and Sri Lankan dancers, as well as Tai-Chi performances by the
Filipino Dance Group. A dancer will also be accompanied by musicians playing Korean melodies on three drums.

There will be a Vietnamese fashion show with vividly coloured costumes presented by the Vietnamese Student Association,
and other music will be played on a 40-string zither.

Martial arts performances will be given by a grand master, and about 50 exhibitors will display Asian arts and crafts. You
may also take in consultation sessions about acupuncture and massage therapy.

This exciting two-day event takes place from 11 a.m. to 6 p.m., and is organized by the Somerset Business Improvement
Association in partnership with Ottawa's Asian community.

Admission is free. A raffle will be held for the Ottawa Regional Cancer Centre featuring four watches from Jubilee Fine
Jewellers valued at $5,000 each, plus dinner gift certificates and other items donated by merchants across the city.

---

Ottawa's internationally accredited wine school, Vendange Institute at Suite C108, 440 Albert St., is starting its new term
with a wine and cheese open house on Friday from 4 to 8 p.m. There will be free parking at the Slater Street entrance.
Drop by for a glass of wine and learn about the new courses that will run until next spring. The Wine and Spirit Intermediate
course will be held Wednesday evenings beginning Sept. 20. New this term is the Wine and Spirit Advanced course on
Monday afternoons from 1 to 3:30 p.m. beginning Oct. 16.

For information and prices, visit the website at www.vendange institute.com or call 613-562-7840. To attend the open
house, reserve your place by tomorrow by phone or e-mail to info@vendangeinstitute.com .

---

Queen's University researchers have calculated that if Kingstonians ate food grown in the area instead of food shipped from
across the continent or even the world, they would prevent more than 20,000 tonnes of greenhouse gas emissions -- an
amount equal to more than 6,700 cars annually. Researchers examined 58 food staples in their study.

---

Coconut Lagoon South Indian Restaurant at 853 St Laurent Blvd. presents the third Ona Sadhya, a vegetarian feast to
celebrate the Onam Festival of Kerala, a tradition in India.

The event takes place Sept. 16 and 17 from 11 a.m. to 12:30 p.m., and from 1 to 2:30 p.m., with 20 vegetarian dishes
served in banana leaves. Dishes created by chef Joe Thottungal and his team include sambar (lentil soup), aviyal (coconut
and vegetable ragout), pumpkin and peas erussery (a curry dish), kalan (yogurt sauce), thoran (stir-fry cabbage with
coconut), red rice and payasams (rice pudding). Price is $18 including tax. To reserve, call 613-742 4444.

---

The Kanata Seniors Centre, 2500 Campeau Dr., is hosting a beef stew cook-off among chefs from local seniors' residences
on Sept. 21. Guests will be able to taste and vote on the various stews. Cost is $6 for members; $7 for guests. Musical
entertainment starts at 11 a.m. while tastings begin at noon. Competitors and guests should register at the centre by Sept.
14. For information, call 613-599-4480.

---

Executive chef Kurt Waldele at the National Arts Centre is offering two rare treats on the menu at Le Cafe to complement
performances of Gioacchino Rossini's comic opera The Barber of Seville on Sept. 9, 11, 13 and 16.

In 1866, Rossini was well known to many of the finest chefs in Paris, who named some of their dishes in his honour.

The most famous, Tournedos Rossini, will be on the menu. It is pan-seared tenderloin fillet set on a large crouton toasted in
clarified butter, topped with fois gras and truffle, surrounded with Madeira sauce.

The second menu item is macaroni and cheese -- but with a twist.

Rossini was quite particular about how pasta in macaroni and cheese should be prepared: He liked it cooked in chicken
stock, cream and bitter orange.

After the pasta is drained, dried mushrooms are added along with chopped truffles, ham with allspice, tomato and mixed
herbs. The dish is then finished with champagne.

---

Finalists have been announced in the second Cuisine Canada Food Media Awards to recognize cookbooks, food
photography, food stylists, editors and art directors. The awards are co-sponsored by Cuisine Canada and Faye Clack
Communications in Mississauga. Winners will be announced Sept. 18 at the Cuisine Canada Culinary Conference in
Winnipeg.

Finalists for Best Food and Drink Writing include Call of the Wild by James Chatto in Toronto Life magazine; County Fare by
James Chatto, Toronto Life; and Prairie Regional Cuisine by Jennifer Cockrall-King, Western Living.

Judges are Anita Stewart, chair, Cuisine Canada; Michael Smith, chef at large, Atlantic Region; Clifford Boyd, chef at Institut
du Tourisme et d'Hotellerie du Quebec; Carol Ferguson, food writing instructor at George Brown College; Jeff Gill, culinary
instructor, Red River College in Manitoba; Sandra Kochan, writer and consultant, B.C. Region.

---

The Stratford Chefs School has been chosen by The Richard Ivey School of Business at the University of Western Ontario
as a case study for its undergraduate and MBA students.

The non-profit, private chef school was established in 1983.

Business school students will examine the Stratford program to see how it prepares chefs for careers in an ever-changing
food market and restaurant industry.

Contact Gay Cook at 613-728-3253, fax 613-728-2285, e-mail gay@gaycook.com

---

White Asian Rice

Serves 2 to 4

- 2 cups (500 mL) short-grain Asian rice

- 21/2 cups (625 mL) water

1. Rinse rice in bowl of cold water, swish the water to remove the starch. Drain and re-wash rice 3 or 4 times until water
runs clear.

2. Place rice in saucepan with measured water. Soak 20 minutes. Bring to boil, cover and reduce heat to low simmer. Cook
15 minutes without lifting the lid to peek. Use a wooden paddle to serve rice.

Joy Restaurant's Korean Bulgogi Barbecued Beef with Rice

Serves 4

- 1 pound (450 g) tenderloin or top round beef

- 1 tablespoon (15 mL) sugar

- 2 tablespoons (25 mL) rice vinegar, or rice wine

- 3 cloves garlic, finely chopped

- 11/2 tablespoons (22 mL) soy sauce

- 1 tablespoon (15 mL) sesame salt (sesame seeds ground in blender)

- 1 teaspoon (5 mL) minced fresh ginger

- 1 tablespoon (15 mL) sesame oil

- Pinch, ground black pepper

- 4 medium green onions, chopped

For the salad:

- A selection of bite-size pieces of lettuce, sliced cucumber, thinly shredded carrots with ginger orange dressing, tossed
together. Total about 3 cups (750 mL).

1. Partially freeze meat to make it easier to cut beef against the grain into thin slices, about 1/8 inch (3 mm) thick, then cut
strips in short mouth-size strips. Place in a bowl and marinate with sugar and vinegar or wine up to 11/2 hours.
2. Stir in garlic, soy sauce, sesame salt, ginger and sesame oil. Toss beef to coat well. Grill seasoned beef over charcoal,
on a gas barbecue, in a frying pan, or under the oven broiler just until browned. Stir in black pepper and green onions. Serve
with salad and White Asian Rice (recipe, left) on the side.

Illustration:
• Photo: Rod MacIvor, The Ottawa Citizen / John Ryu, owner of Restaurant Joy, 315 Somerset St. W., displays a plate of
bulgogi (grilled beef) with rice and salad. Various Asian food restaurants will be participating this weekend in FestivAsia on
Somerset Street.
• Photo: (Joy Restaurant's Korean Bulgogi Barbecued Beef with Rice)

Edition: Final
Story Type: Column; Recipe
Length: 1414 words