PLEASE NOTE: We will be closed August 2, 3 and 4.
We now take you back to our regularly scheduled newsletter.
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August 2009
Just when we thought it was going to be quiet weekend...
 ...the telephone rang.
Laureen Harper--wife of Prime Minister Stephen Harper--was going to drop by for lunch on Monday, we were told. Oh, and she was bringing 18 friends, spouses of sitting Members of Parliament.
Menus to prepare and print, prep work to do... and we still have to deliver a great experience to our loyal customers.
No problem!
Everything went off without a hitch. It's always nice to show off Orléans to those "from away."
We'd like to say a special thanks to Ottawa-Orléans Member of Parliament, Royal Galipeau, and his wife, Anne, for their support.
If you'd like to enjoy a lunch specially prepared for you and your group, give us a call!
Photo (top): Laureen Harper, with a bottle of our very own Balsamic Glaze clutched tightly in her hands, thanks Chef Marc and Chef Chantal for a wonderful lunch.
Photo (right): Chef Marc chats with MPs' spouses including Laureen Harper and Valorie Day (centre, black coat and striped dress), wife of the Minister of International Trade, Stockwell Day.
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Tip of the month: Check your oven
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Is your oven telling you the truth?
 Oven temperatures can vary from the dial settings by as much as 50 degrees, so you may need to periodically check the temperature with an oven thermometer. If you don't have one, try a test cookie. If the cookie spreads too much, the temperature may be too high.
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Start spreading the news
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New York, New York
The food was excellent, the company was great and the media was out in full force as Chef Marc spoke to more than 40 top chefs in New York City this past week.
Because of his knowledge of Australian beef--he was the Executive Chef at the Sydney Four Seasons for four years--Chef Marc was invited by Meat and Livestock Australia to promote Australian beef to our American friends.
"Customers today demand creativity," Chef Marc told the gathering of
chefs during a 45-minute presentation. "The good news is that when you
get creative, you set the trend--and that's how you stay ahead of the
competition." (Don't we know it!)
Look for a feature article on Chef Marc's visit in an upcoming edition of Food Arts, a prestigious, American-based hospitality-industry magazine.
Photo: Chef Marc (left) oversees the plating in the kitchen of the Plaza Hotel on New York's famous Fifth Avenue.
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Quotables
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Recently, we sent out a survey (see the article below) and in it, we asked you to give us your general comments. Here are a few of them:
"Cuisine & Passion is a wonderful local treasure."
"Wonderful, they make feel you are at home in the kitchen."
"You are a refreshing addition to the
normal everyday shopping adventure, and a great way to introduce
flavours, combinations and meal ideas to the general population, that
might otherwise not be exposed. Thank you!"
"My compliments to you and all
your staff. I am impressed with the quality and variety of food you
provide and the outstanding service."
Our goal is to help you eat well and save time. To get feedback such as this is very satisfying, indeed. Thank you for allowing us to be part of your life.
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Featured products: BBQ sauces--in two wonderful flavours!
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Spice up your grilled meats
Sometimes, all you need is a little seasoning. But when you are in the mood to spice up the party, nothing tastes better than the hearty richness of one of our very own BBQ sauces.
If tradition is your goal, Marc's BBQ Sauce is just the ticket. For the slightly more adventurous, try our Apple Cider BBQ Sauce. Using local apple cider as well as cinnamon and a hint of cayenne, this is the perfect addition for those with an appetite for something different.
Why not drop by today to pick some up? Your guests will be glad you did!
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Featured recipe: Laureen's stuffed chicken
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by Chef
Marc Miron
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| Easy and oh, so delicious
 In honour of our special guest this week, Laureen Harper, wife of Prime Minister Stephen Harper, we present the boneless chicken dish that was served during her visit. (For those who are interested, it was served with a cauliflower purée and a warm beetroot salad. For dessert, they enjoyed local berries Pavlova.)
Chicken Breast Stuffed with
Wild Mushrooms and Goat Cheese
(Serves 4)
Ingredients
4 pieces boneless chicken breast
1 shallot, chopped
2 cups wild mushrooms, cut into bite-sized pieces
4 tbsp. canola oil
1/2 cup white wine
Salt and pepper to taste
1 cup goat cheese
Method
1. Heat two tablespoons of canola oil in a large sauté pan.
2. Add the chopped shallots and cook for 30 seconds. Add mushrooms and cook for an additional one minute.
3. Deglaze the pan with the white wine and reduce it until dry.
4. Adjust the seasoning in the remaining shallots and mushrooms and set aside to cool.
5. Add the goat cheese and mix thoroughly.
6. Lay the chicken breast down on a cutting board with the back facing up. With a small, sharp knife, make one incision starting in the middle of the breast and moving toward the left side. Then, make another incision starting in the middle and moving toward the right side of the breast. This will form two pockets, one on either side. (It will resemble those small coin purses you squeeze at both ends to reveal the money.)
7. Fill the cavity with the mushroom mixture. Close the cavity by overlapping each side. Season the outside and set aside.
8. Heat two tablespoons of canola oil in a large sauté pan and sear the breast on both sides. Transfer to a cookie tray and bake at 350F for 22 minutes.
9. Enjoy!
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"Go ahead, make my lunch"
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We'd love to!
 Planning an office party or lunch meeting? Cuisine & Passion is pleased to offer a menu that can include a great selection of fresh salads, sandwiches and desserts for just $15.50 per person.
Make your next gathering memorable for all the right reasons!
If you can't pick it up, we'll deliver it right to your door. Should you require it, we can even supply the dishes and serve it to your guests.
Check out the menu then give us a call!
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How are we doing?
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 Earlier this month, we sent out a survey to our customers asking for opinions on everything from the variety of the food (100 percent of you thought it was either "Above average" or "Excellent") to the quality of the newsletter (apparently, you love it!).
We were overwhelmed not only with the sheer number of people who replied (almost 120 of you!), but also the extraordinarily positive response. We were particularly pleased to find out that more than half of you found out about us after being referred by a friend or family member.
We also received some great suggestions. As a result and, as just one example, we are looking at expanding our vegetarian offerings.
If you didn't get a chance to fill out the survey, we are still interested in what you have to say. Please contact us with any suggestions or comments you might have.
And thanks, ever so much, for your ongoing support.
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Give the gift of fine cuisine
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Available in any amount, a gift certificate from Cuisine & Passion is a great way to celebrate a birthday, anniversary or any special event.
Call us at 613-845-1090 today for more information.
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Visit us today at 2297 St. Joseph Blvd. in Orléans and we will help you make that certain someone feel extra special!
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