by Jon Lomow

Do teenagers today still save up and buy that prized Gibson SG and a vintage twin reverb, spending endless hours in the basement/garage toiling away with dreams of taking the stage and yelling, “Hello Dublin”? Or, are they begging parents for birthday knives and cookbooks, shirking homework to hone their quenelling technique and experimenting with makeshift sous-vide apparatuses?

I don’t have teenagers (nor do I know many), so I have no idea.  But I’m pretty sure chef is the new rock star. Which means it was only a matter of time before Kelp Records decided to bring those new rock stars into its stable.

There has long been a healthy respect and mutual admiration in Ottawa between our musicians and our chefs; Kelp and cooks seem to mesh well. Just a few weeks ago I closed down tapas night with a few friends at Allium while rocking out to Kelp band Andrew Vincent and the Pirates’ I Love the Modern Way as it blasted from the kitchen. I’ve also spent many a night at Murray Street and The Wellington Gastropub listening to heaps of Ottawa content mixed in with other great tunes. The Whalesbone even had a short stint putting on shows on Monday nights at The Whalesbone Oyster House — Kelp acts were often on the menu.

Hence, as Kelp Records celebrates entrance to its teen twilight years, and as The Wig — at six months — pushes forward its campaign to end the dearth of street food in this city, we are joining forces to bring you some delicious street food inspiration. This Saturday, May 7, Kelp and The Wig will co-present the Kelp Records Flea & Food Market. Several of Ottawa’s best chefs will be serving up ideas for street food in the capital.

Eaters will enjoy street-food inspired fare from, among others: The Black Cat Bistro (Chef Trish Larkin); Murray Street (Chef Steve Mitton); The Urban Element (Chef Candice Butler; The Whalesbone (Chef of Catering Kate Klenavic); Pascale’s All Natural Ice Cream; Raw Sugar Café; and Domus Café’s sous chef, Ryan Janssens.

Also, unlike on the streets, feasters will be able to wash it all down with Kichesippi beer — including their new 1855 dark ale, released recently to celebrate the brewery’s anniversary. Capped off, of course, with some old school Kelp barnburners and heartchurners.

Stay tuned to my Twitter feed (@jlomow) for updates on what the chefs are serving.

Don’t forget about our petition and Street Food imagination contest.

You can sign our Ottawa street food petition here.

For the contest, we want folks to submit a photo (or Google Streetview image) embellished with a bit of creative touch-up — doctored so as to portray what street food vendors and public eating areas might look like in our public spaces. Maybe you’ll fine added inspiration at the Kelp Records Food & Flea Market. Visit the contest page (and scroll down) for more details.