On Saturday, October 24, New Edinburgh denizens dusted off their finery and turned out in force at a Roaring Twenties-style fund-raiser for the Crichton Cultural Community Centre.  Event co-coordinator, Alex MacDonald, delivered an enchanting evening, on time and on the mark. Antique cars whisked VIPs to the back-door speakeasy while burly torpedoes kept a lookout for pikers and the police. Inside, Thyme and Again Catering poured hooch cocktails and proffered hors d’oeuvres to flappers, molls and gold-diggers alike, while the sheiks and hoods strutted by. Just as things were really starting to whirl, the Keystones arrived to bust things up. The pointy end of the business centred on fund-raising through silent and live auctions. In the backroom, the bookies counted the money. All in all, over $15 Gs were raised.

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     Savvy Company, working with the Human Resources Association, Ottawa Chapter, ORCA and Deloitte hosted a team-building session for HR students and professionals at the Navy Mess on October 14, 2009. 

The team building centred around “The Art of Making Wine”.  Participants were divided into groups with 4 challenges:

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Central, at the corner of Bank and Gladstone was the location of Urban Capital’s ground breaking party for this exciting new loft development.

Knock on Wood and FoodMODE collaborated in organizing the event.  Food and drink was provided by several fine restaurants which are Urbaina Partners including The Whalebone, Benitz Bistro and Savana Café.

For more images, see my website, OakesImages.com.

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Chris Commandant was a featured chef in one of FoodMODE’s first editions and he is back in the spot light. Chris will be a featured chef in the LCBO, “Food and Drink”, winter edition. Congratulations.

He remembered the FoodMODE portrait we made and wanted to use it as his LCBO profile image. Checkout Chris looking good, FoodMODE style.

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Experience Oktoberfest in Vankleek Hill

October 3, 2009

11:00 a.m. to 9:00 p.m.

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What could be better on a beautiful late summer evening than a Savvy Company wine tasting and dinner? The 17^th was a warm September evening and sommelier Erin was serving a Sullyzwicker Rose VQA on the Novotel’s terrace. Debbie Trenholm, the company’s president, and Rosehall Run Vineyard’s owner Dan Sullivan were chatting with some 30 guests. As the sun set, it was time to adjourn into the restaurant to have dinner and begin the tastings. Scott Lucas, Novotel’s Executive Chef, had prepared 4 flights of sharing plates based on the hotel’s new autumn menu. Each place setting had 3 wine glasses which were always kept filled in the Savvy Company’s tasting tradition.

Dan Sullivan and Rosehall Run were having a busy evening. They had 3 functions going on: The Savvy Tasting here in Ottawa, a function at the Ontario Art Gallery, and they were also receiving the Wine Maker of the Year Award in Prince Edward County. Dan likes especially to work with the chardonnay grape and had brought 3 diverse wines for the tasting. Having 3 chardonnays side by side allowed the guests to readily experience the differences among wines that are all based on the same grape. He explained how the different aging and blending techniques create very different tastes and aroma experiences.

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