Ottawa Citizen



Three tonnes of fresh Ontario garlic heads were purchased, prepared and consumed this past year at a busy restaurant called Really Lebanese Food, Home of The Garlic King, at 2297 St. Joseph Blvd in Orléans.

The Garlic King ( owner Adel Azzi) and his team look after each customer with tasty and economical food. His mission is to feed a family of four for less than $ 25.

On Monday, the Garlic King expanded his empire by opening a second location at 194 Robertson Rd. Unit 26 in the Village Mews Plaza, Bells Corners. Many customers who had driven from Perth to Orléans had asked for an Ottawa west location. The new one is smaller with just takeout, and is franchised under owners Sheldon Korentayer and Kathy Gulas.

Salads, dips and other treats are prepared fresh each morning in Orléans and driven to Bells Corners. Standing tall on the back counter are three vertical, rotating spits that cook marinated chicken breasts, and thinly sliced beef and lamb used to make shawarmas.

These rolled pita sandwiches are in great demand, either in small or mammoth sizes, stuffed with salad, meats and garnished with flavourful garlic sauce, hummus or tabbouleh.

Adel has been at home in the kitchen since he was 13 and growing up in Lebanon.

The family moved to Canada in 1991 and he opened his first 600- square- foot Really Lebanese Food shop in 2000. The Garlic King also prepares wholesale garlic- based condiments and operates a catering business. ( Dave Dorsey of Orléans actually carried a container of the Garlic King’s hummus with him when he ascended Mount Everest.)

The recipe here for the Garlic King’s All- Season Grilled Chicken is an Azzi family favourite in Lebanon. The marinade can be used in a salad or as a flavour enhancer in a stir- fry.

The new shop is open Monday to Saturday, 11 a. m. to 8 p. m. Hours at the Orléans location are Monday to Wednesday, 11 a. m. to 9 p. m; Thursday and Friday, 11 a. m. to 10 p. m.; and Saturday, 11 a. m. to 9 p. m. The website is www. thegarlick­ing. com.

Sunday marks the end of the first season for the Ottawa Farmers’ Market and the last chance to load your basket with fresh produce straight from fields, kitchens and workshops. Pumpkins and squash are in abundance and jack-’ o- lantern artists are invited to enter the Farmers Market Pumpkin Carving Contest.

Vegetables in season include carrots, yellow and red beets, cauliflowe­r in all colours and sizes, onions, potatoes, leeks, apples and herbs. Also sold are meats, pickles, preserves, flowers and baked goods.

Enjoy breakfast in the food court, where you may sample Thai curries, pizzas and luscious crêpes.

Smithbooks at 56 Sparks St. is having two authors for book signings as a lead- in to the Wine and Food Show. On Oct. 30, Ottawa Citizen wine columnist Rod Phillips will be signing his book Ontario Wine Country, and on Nov. 2, Margaret Dicken- son will sign her new book, Margaret’s Table. Both will be at the store at noon.

Rainbow Foods, 1487 Richmond Rd., is hosting its annual health show on Sunday from noon to 5 p. m. at the Travelodge’s Centennial Ballroom, 1376 Carling Ave., across from the Westgate Shopping Centre. Come and sample some interestin­g food, or learn about supplement­s, body care, reflexolog­y, aromathera­py and more. For informatio­n, call 613- 726- 9200 or see www. rainbowfoo­ds. net.

A reader asked for helping in locating bakeries that make salt- free bread. Two are Lisbon Bakery, 2563 Baseline Rd., and Trillium Bakery, 1311 Wellington St. ( will make them on special order).

A reader asked what is the best way to keep soda pop from going flat. The secret is to keep it sealed and refrigerat­ed, as cold liquid can hold about twice as much dissolved carbon dioxide as warm.

Winchelsea Farms, 1567 Bank St. on Highway 31 near Winchester, is offering A Day in the Country on Nov. 4 from 9 a. m. to 5 p. m. and Nov. 5 from 10 a. m. to 4 p. m. Admission is free.

Enjoy this chance to walk in the garden, Christmas shop in the shopping area and meet area artisans selling organic garlic, bread, honey, maple syrup, jams, chutneys, traditiona­l fruitcakes and hand- crafted items.

Beverages and homemade breads and pastries are available all day in the tea room with a gourmet lunch served from 11: 30 a. m. to 2: 30 p. m. Menu includes deep- dish vegetable torte, braised beef roulade and onion sauce, or roast chicken breast with fresh blueberry cranberry salsa and dessert. Luncheon tickets available in advance only for $ 12.50. To order, call 613- 774- 1969.

The Embassy of Mexico and Azteca Mexican Cuisine, 41 William St., celebrate The Fiesta Del Mole from Oct. 30 to Nov. 4. Mole is a sauce that plays an important part in Mexican cuisine.

A different mole dish will be offered each day. Dishes include black mole from Oaxaca, mole from Pueblo, mole verde from the state of Hidalgo, white mole from Mexico City, yellow mole from Oaxaca and more. There will be music and dancing from each state in Mexico throughout the festival. For details and reservatio­ns, call 613- 787- 5190.

The Canadian Cancer Society invites people to a gastronomi­cal adventure at the second Gala des Grands Chefs on Nov. 4 at the Hilton Lac- Leamy. The five- course dinner offers a delectable array of culinary creations under the direction of the Casino du Lac- Leamy’s executive chef Denis Girard.

The Canadian Cancer Society hopes to raise $ 50,000 through the gala. Tickets are $ 200, available by calling 819777- 4428.

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 ?? BRUNO SCHLUMBERG­ER, THE OTTAWA CITIZEN ?? Adel Azzi, a. k. a. The Garlic King, has added to his kingdom, opening a new location in Bells Corners.
BRUNO SCHLUMBERG­ER, THE OTTAWA CITIZEN Adel Azzi, a. k. a. The Garlic King, has added to his kingdom, opening a new location in Bells Corners.

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