Gifts galore at Homes for the Holidays PopUp ShopPublished on November 6, 2013


The 11th annual Homes for the Holidays Tour in support of Hospice Care Ottawa is taking place November 15 - 17. Ticket sales are going fast and organizers expect the event to be a sellout once again, thanks in part to the appeal of an ‘extra stop' on this year's tour. A Holiday PopUp Shop has been added at the Irish Ambassador's residence.

Along with art, jewellery and children's toys and clothing, there will be an emphasis on delicious food products at the Holiday PopUp Shop. A dozen local food purveyors have hand crafted and donated items ranging from sweet to savory; the gourmet goodies will enhance any holiday meal or make great gift items for friends and family.

Among the items that will be offered at the Holiday PopUp shop are a burnt honey and thyme-apple jam created by Algonquin College's chef Sean Edwards and a peach and pear onion mustard from Erin Clatney of Dish Catering. Culinary Conspiracy's Patrick McQuaid, chef Robert Jutras and longtime supporter of the Maycourt Hospice, Joseph Cull, have also prepared tasty treats. Epicuria's Tracey Black has provided strawberry-rhubarb jam and tourtière chutney, while fellow caterer Sheila Whyte of Thyme and Again is supplying fig jam and smoky tomato chutney. There will be tasty trio packs of citrus-ginger marmalade, raspberry-orange jam and peach-cardamom jam, crafted by Michael Sunderland of michaelsdolce and Quebec cranberry compote, plus delicious vinaigrette from chefs Charles Part and Jennifer Warren-Part of Les Fougères. One of the particularly unique products available is Rideau River Wild Grape Jelly, made by Gerry Zypchen from locally-foraged grapes.

To enhance your enjoyment of all these amazing products, local food experts Steve Beckta, Chris Knight and Gail Ryan Joynt have developed some innovative food pairing tips using the donated goodies. Suggestions will include such interesting ideas as warming the burnt honey and thyme apple jam in a saucepan, adding a tablespoon or two of calvados, then serving it over a dried-fruit stuffed roasted pork tenderloin. Their tasting notes will be available at the Holiday PopUp Shop so you can take home great suggestions along with your edible gifts.

Visit for ticket information for the 2013 Homes for the Holidays tour. 

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