Melon Mas­ter

Ottawa Magazine - - TOO HOT TO COOK -

Sweet, juicy mel­ons are the stuff of sum­mer dreams. Chef Walid ElTawel sources wa­ter­mel­ons from Ju­niper Farm and looks to Acorn Creek’s crop for other mel­ons — French Charentais when in sea­son and gen­tle hon­ey­dews. He slices the fruit into pyramid shapes and mar­i­nates each one sep­a­rately to pre­serve their colours; he pairs them with but­tery Cerig­nola olives and with cheese balls, which are com­posed of Mont­forte Dairy chèvre, lab­neh, and mint. A rosetea vinai­grette, lightly sweet, and basil leaves, plucked from the Fairouz gar­den, scam­per over the top. Fairouz, 343 Som­er­set St. W.

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