When Chef Scott Warrick assumed the volunteer role of Executive Chef of the Ottawa Bluesfest, he knew what he was getting into.

Over the years on the periphery of the festival (many of the organizers were already his friends), Chef Scott Warrick saw the numbers climb. And with his inaugural turn at the helm of food services, he took them higher: the Blues Café fed a total of 20,000 meals to volunteers in 2008 (that breaks down to 1500-2000 diners a day for eleven days).
Want more numbers? It ta

As we’ve stated in previous rants, Ottawa is making strides to become a “wine town” but still has a ways to go. For example, predictability in restaurant wine lists is still a problem. The average restaurant-goer may not be able to put his finger on the problem—just a vague feeling of déjà vu-- but for those in the know about wine, it’s disheartening to sit down at a restaurant, open the wine list and see that every selection comes from one agency. Good on the agency sales rep for ga