Roxanne

by Bev Hotchkiss

My husband, Chef Ryan Crawford had been invited to the International Seafood and Chowder Festival in Prince Edward Island and as luck would have it, we had just finished a 10-week “pop-up” restaurant at Tawse Winery and for once in our lives our calendar was clear for a whopping 2 and ½ weeks.  ROAD TRIP!!

We decided to ask Roxanne if she we would like to join us.  We asked, being 13 and ½ she didn’t answer, being good parents we took that as a yes!   She’s a typical teenager:  sullen with a lack of enthusiasm for anything her parents are doing and she only eats one thing.

Roxanne on the 407 on dash of the car

Roxanne is our 13-year-old sour dough starter.

Our average vacations usually only run 3-5 days and during those short sojourns we ask a friend to feed her.  To stay alive and healthy she needs be fed approximately every 24-36 hours.  However, feeding increases if she is expected to work.   If Ryan is baking we feed her 3-4 times a day for a couple of days prior the bake off.  All that being said, she is pretty low maintenance; a little flour and water and her life goes on.

Since we would be trekking across Eastern Canada (Quebec, New Brunswick, PEI and Nova Scotia) as well as, Maine, New Hampshire and Vermont we thought feeding Roxanne in the kitchens that feed us would be fun.  Little did we know she would generate so much hype and spawn ‘two daughters’ on route.

Roxanne’s first feeding was at Celebrity Chef Jamie Oliver’s first North American venture Maison Publique, on a quiet residential corner in the Plateau neighbourhood of Montreal.  She sat quietly on the bar in this dark and broody gastropub as we dined on:  salade verte, Lapin Fume, Glace molle Menthe and Raisins Concorde.  There was so much more but I will start to sound glutinous.

Chef Derek Dammann, Olvier’s business partner and former chef de cuisine, and Ryan took Roxy into the kitchen and gave her a good feeding!

Next stop, Quebec!  We gave Mason Publique a heads up so they were ready for Roxy but when we arrived at, Auberge La Dolce Vita at Témiscouata-sur-le-Lac (Notre Dame du Lac), Oliver and Marie a beautiful couple from Belgium, had no idea what they hell we were talking about.  A bit of a language barrier, some further explaining and eventually Roxy was back in the kitchen!

Chef Marie-Hélène Happart

We had a long drive ahead but our reward was a night’s stay at Kingsbrae Arms Relais & Chateau in St. Andrew, New Brunswick.   The people of Kingsbrae Arms had been given a heads up that Roxanne was travelling with us and our in-room greeting card welcomed not only Ryan and I, but Roxanne.  Nice touch Kingsbrae!

Chef Guillaume Delaune who has worked and studied in Michelin-starred & Relais & Chateaux restaurants throughout North America and France including Roger Verges’ Le Moulin de Mougins, La Chèvre d’Or & La Villa Gallici

It was then on to a short stop in Moncton, NB and quick feed at the Tide and Boar (And, yes they are related to Kate Steeves of the infamous Tide and Vine Oyster Company)

Owner Chad Steeves and Chef Michel Savoie

Little did we know but Roxy was about to have her first child!  Seems the sweet beefcakes in the kitchen at Lot 30 in Charlottetown PEI had recently been playing around with sourdough starters.  They were thrilled when Ryan offered up a little of Roxanne to get them going.

Chef/Owner Gordon Bailey

Tired after giving birth, Roxanne had a quick feed at the Culinary Institute of Canada in PEI.

Chef Hans Sell

Lunenburg is the prettiest little town in all of Nova Scotia and Fleur de Sel I believe is the best restaurant in all of Nova Scotia, perhaps, I even dare say, eastern Canada.  The owners, Sylvie MacDonald and Martin Ruiz-Salvador have created a gastronomic haven for any road weary traveller.   Great front, great back and a room upstairs that is both spacious and luxurious without being pretentious.   We dined on cod tongue and halibut cheeks, clams and crispy tripe with a homemade chorizo, poached lobster…there was more but lets stop there.   Roxanne, well Roxanne had her usual, flour and water.

Chef/Owner Martin Ruiz-Slavador

After leaving Nova Scotia we crossed the border into the United States and Roxanne had her one and only feeding and spawned another child at Solo Farm and Table in South Londonderry, Vermont.

Solo is the dream retreat of Chloe and Wesley Genovart.  Chloe was most recently Maitre D’ at Thomas Keller’s Per Se Restaurant in NYC, which was awarded, in 2011, best service in the country by the James Beard Foundation.  Chef  Wesley Genovart , originally from Spain  was most recently the Chef of Degustation Restaurant in NY’s East Village.  Degustation received 2 stars from the New York times, 4 stars from NY Magazine and was voted the best restaurant in Zagat in the East Village.   Now they are in the middle of nowhere in a house-slash-cum-farm.

Chef Wesley Genovart

Roxanne has made it home safe and sound.  She has been fed around the clock since our return and it seems her journey served her well!

Sourdough Bread

Thanks to all the participating restaurants and restaurant folks for their hospitality!

Bev Hotchkiss is an artist/yoga teacher and Co-Owner of Gastrohomestead, a food and lifestyle company.  Together with her husband, Chef Ryan Crawford they create a lifestyle centered on providing and sharing a sustainably slower approach to living.  In short, its all about chillin so that things get done!