“When I get good vegetables, I love to showcase,” he says. “So we’ve got tricolour carrots from Ferme Pleine Lune and the whole point is just to set up one ingredient and present it in different ways.”
The dish Erik Brooman, Soif's executive chef, presents to edible Ottawa as a plate that represents his culinary approach is a love letter to carrots, and a work of art (shown top left). He says it represents him because it showcases and elevates a simple vegetable.
