Say it ain’t so

Chef Elliot and Sommelier Laura are saying goodbye, for now

For patrons and friends of The Hubb at Angeline’s in Bloomfield, hearing that Laura and Elliot were leaving after five years must have made their hearts sink a bit. Patrons of the restaurant over the years were more than customers, they were treated with the same energy and enthusiasm as though a family member. This is a true dedication to the craft of serving people, and it’s not a responsibility that Laura and Elliot take lightly.

They are a strong combination. Chef Elliot in the kitchen serving dishes with character and intensity. Aromas and tastes all being played with and then tested to perfection. Some fun dishes over the years have included sweetbreads, crispy duck tongue, snails on toast, and lamb corn dogs. These were all very popular avant-garde dishes. It works because on the restaurant side his wife, Laura, and her staff were explaining the meals in mouth-watering detail. Laura, a sommelier, has the skill to choose the perfect local wine to accompany any dinner created by Elliot.

“I wanted to put on dishes that weren’t on the guy next door’s menu. Textures and flavours you couldn’t find anywhere else,” says Elliot.

When asked around locally in an informal poll, favourite dishes of Elliot’s have been cevice, buratta, beef tartare and the dilly bars on the dessert menu.

“I really loved having them here and I wish them nothing but the best. It was also great watching them grow,” says Alex Fida, owner of Angeline’s. When asked about Alex’s favourite meal of Elliot’s over the last five years, the answer came without hesitation. “Beef Tartare.”

Elliot and Laura came to the County from out west via a stint in Ottawa where they both worked for a short while. They came back to Ontario for family. Laura’s sister had a baby and the two are quite close.

“I also didn’t want to be living out of hockey bag on wheels anymore,” says Laura.

It was family that drew them back, but they also wanted to put roots of their own down somewhere. Elliot’s family are from the County area. He remembers going for ice cream as a kid at Black River Cheese Company more than 20 years ago. Elliott had a great run of jobs out west, including cooking for the Olympic Team when Vancouver hosted the Winter Olympics. His impressive resume was appealing when a place like the Claramount Inn was looking for a chef, and so the “bridge” to the County was formed.

“Sometimes those bridges last a lifetime, sometimes they don’t, but they are always important and valued when looking back,” says Elliot.

Laura also came to the County armed with knowledge and an impressive resume. A somellier now, with experience in both front and back of house. Her bridge to the county was a cherished one for her—working for Dan Sullivan at Rosehall Run. But Laura and Elliot were ready to take on something of their own, and after a short search they found Angeline’s. After meeting with Fida, they knew it was a good fit. They secured the lease, but there were huge shoes to fill. Names like Michael Potter and Sebastien Schwab came before. What were they going to do? Well the concept was, and still is, simple.

“Our menu is based on what Laura and I would want to eat if we had a night out together” says Elliot.

It’s a concept that works because it’s delivered with energy and passion every day. Highlights of the past five years have included gracing the cover of the LBCO Food & Drink magazine, and hosting the Prime Minister for a stay. One of the things they are also most proud of was their March Of Wines program, which was both fun for Laura to curate and great for awareness on local wines. Oh, and one final highlight in their life at the Inn: Laura and Elliot got married there.

To say they will be missed at The Hubb is an understatement, but there is no need to worry. They are not going anywhere. Though they are not commenting on their next move, they did confirm that they will be staying in the County. Five years is a great run anywhere. This particular run will be remembered fondly. Keep on the lookout for a farewell party in mid-December.