MARIPOSA X NoNa

Mariposa Farms Jersey Cows program commencing this week here at North & Navy. They will be featured on a few new menu items.

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Jersey cattle are a small breed of dairy cattle. Originally bred on Channel Island of Jersey (between France and England), the breed is popular for the high butterfat content of its milk and the lower maintenance costs attending its lower body weight, as well as its genial disposition.

Typically the male cows are deemed unprofitable because they do not produce milk.  Some of them are kept for breeding, some are used in the veal industry, and some are raised on the farm for “freezer meat”, but the majority of the beef becomes dog food or worse.

For the majority of the time that the cows have been domesticated there was only one kind of cow on homestead. The males were raised for meat, and the females for dairy then meat, regardless of breed. Only since the rise of modern factory farms has the breeds been sub-divided for the dairy and meat industries. Recently those concerned with sustainable food production have questioned the logic that justifies this divergence. They point out that many of the least sustainable aspects of large scale agribusiness coincide with this practice. This practice has also been blamed for the deterioration of nutritional value for both beef and dairy.

dsc_8710Since 1980, MARIPOSA farm has specialized in the production and marketing of Barbarie ducks, Embed geese and crossbred pigs. Ian Walker and Suzanne Lavoie have been fixtures in Ottawa’s culinary scene since they opened. They have done this by providing high quality products, and employing an impressive list of young Chefs in their barn turned restaurant who would go on to help shape the city food community. Located in Plantagenet (45 mins outside Ottawa) the farm resembles those illustrated in children’s books with happy animals and beautiful vegetables at every turn.

The best argument for using this meat does not come from the fact that it would otherwise be wasted. It comes from farms like Mariposa. The purpose specific breeds are designed to take advantage of the latest drug and mechanization technologies that a small scale farm like Mariposa can’t afford. They can afford to purchase male dairy cows and raise them on a small scale. If chefs can create a market for this beef then farms like Mariposa can raise the cows and fewer will go to waste.

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We look forward to sharing this project with you. Please feel to connect with us if you’re curious about the collaboration or are looking for more information on the farm.

Thank you for hearing us out
Adam Vettorel chef & co-owner of restaurant with Chris Schlesak & all the NoNa team

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NoNa Update

The holidays are always a busy time for us. Things move so quickly, it’s sometimes difficult to catch our collective breaths. As we take down our holiday tidings and move into a new, fresh year we’re excited to look to the future in anticipation for what’s to come.

2017 is already gearing up to be productive, new, and exciting for North & Navy. Celebrating our second anniversary and enjoying some of the recent accolades we’ve received, we’re happy and proud to share our achievements with our valued customers.

screen-shot-2017-02-02-at-2-57-37-pmOttawa Magazine’s Top 10 Restaurants

In the most recent issue of Ottawa Magazine, food critic legend, Anne DesBrisay named NoNa one of the top 10 new restaurants in the city. As the article correctly states, the bar in Ottawa has been raised high for new restaurants to stand out and succeed and by naming us one of her top favourites, we’re happy to take the compliment and acknowledge our success. Thanks, Anne for your amazing words.

screen-shot-2017-02-02-at-2-58-31-pmStop by for an After-Work  5 à 7

Gone are the days when going to a restaurant was reserved for special occasions and birthdays only. Today’s modern diner is looking for casual, chic experiences to add something special to their workweek. Our 5 à 7 program gives the people what they’re looking for with $2 cichetti and $5 negroni, Peroni, or Prosecco. Join us at the bar for some snacks, a drink, and some great conversation to wind down after a busy day.

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OpenTable 100 Most Romantic Restaurants

Based on over 480,000 reviews submitted to OpenTable, North & Navy has been named one of the 100 Most Romantic Restaurants in Canada for 2017. This is great news coming on the heels of Valentine’s Day. If you’re looking for a romantic experience to share with your partner, make a reservation with us today.

Gold Medal Plates Restaurant Takeover

While Ottawa Gold Medal Plates winner, Chef Joe Thottungal from Coconut Lagoon is off in BC competing at the Gold Medal Plates event, Ottawa’s best chefs are entering his space for a series of kitchen takeovers. This weekend, our very own chef/co-owner Adam Vettorel will be making his mark on the Coconut Lagoon kitchen.

Make sure you follow our blog and sign up for our newsletter to get the latest news and events as they unfold.

NoNa x Stovetrotter

On a cold and bright day in mid-January we had the pleasure of heading out with Phoebe and Oliver from Stovetrotter to harvest some goods for a traditional Italian dinner with a unique Stovetrotter twist.

For the uninitiated, the gang at Stovetrotter is an incredible group of savvy and talented chefs and sommeliers who create pop-up restaurants in private locations, disused spaces or existing restaurants around the world.

Having known Phoebe and Oliver from Stovetrotter for several years, when the opportunity to collaborate presented itself, we couldn’t say no. As their first feast of 2016, the tables at North and Navy were treated to a meal that was heavy on the Italian influence combined with Stovetrotter’s dedication to local products.

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While the main components of our menu for the evening were comprised of organic and local fares, we did incorporate some “ethical imports” to compliment the dishes. Ingredients like Tuscan olive oil, Italian chestnuts, Pecorino cheese and Bottarga made the dishes possible and provide an authentic Italian feel. As with all of Adam’s recipes, the inspiration came from the ingredients first and the vegetables and products that are currently at their seasonal peak inspired the plates that followed.

Each course of the evening was paired with a wine, beer or non-alcoholic beverage designed to compliment the flavours of the course. Prince Edward County Hinterland sparkling wine, Bruton Blonde Ale, Stalwart’s Stout and Harvey and Vern’s Root Beer were just some of the beverage offerings available.

The evening went off without a hitch. The extensive preparation paid off with a seamless service as our guests enjoyed course after course of mouthwatering Italian fare with a twist.

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We’d like to offer a huge thank you to the team at Stovetrotter for a great kick-off to 2016.

A Year to Look Back on

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A lot can happen in a year. It’s not until you really start taking account of everything that you notice all the incredible changes and events that brought us here. For the family at North and Navy, 2015-2016 was — as cliché as it sounds — a whirlwind. Between spending the latter part of 2014 in a fog of drywall and renovations, to the grand opening on February 18, 2015, we barely had time to catch our collective breath.

Since working together at Fratelli’s, opening a restaurant was always a dream for North and Navy co-owners, Chris and Adam, so when the opportunity presented itself to open a space at 226 Nepean St., they obviously had to take charge.

After many sleepless and productive nights of planning, the restaurant began to take shape, between creating unique and flavourful plates that Ottawa has never seen before and developing an aesthetic inspired by the bacari of Northern Italy, those sleepless nights would soon become one of Ottawa’s (and Canada’s) top new restaurants of 2015.

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Since officially opening on that cold day in February we have experienced more than many restaurants hope to see in their lifetime. From hosting dignitaries and celebrities, and even the Prime Minister and his wife, to be honoured by Air Canada’s enRoute Magazine as one of the nominees for their “Best New Restaurant” award, we’ve been completely humbled by the response and support from the food community.

Setting up shop in the former location of one of Ottawa’s most renowned restaurants could have been risky, but with a great team and amazing clientele, our first year has been a resounding success.

We’ve been honoured as the location for many a birthday party this year as well as some amazing high profile events with organizations we admire such as Herd Magazine, Ladies Who Lunch and most recently the team at Stovetrotter. Our King’s Table upstairs was even used for a beautiful private wedding reception earlier in the year.

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One of the most incredible parts of our year was the fantastic press we received through word of mouth. Arguably the best compliment a business can have is a recommendation from a customer, this is increased tenfold when that business is a restaurant.

Along with an incredible support from our friends, family and clientele was the support online. North and Navy was celebrated in The Ottawa Citizen, Herd Magazine, Ottawa Magazine as well as other numerous blogs and online publications.

It’s this kind of year that makes us sit back this week, and look at all that was accomplished in our first year as a restaurant. It also makes us eager and thirsty for more to come.