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Hello, everyone.
Well, it's an action-packed newsletter this month. We've got lots of new events and products to tell you about PLUS we'll introduce you to our new pastry chef.
If that isn't enough, we have some news about a great new cooking class that has met with rave reviews.
All that and lots more to follow. Enjoy!
Chefs Chantal Gagné and Marc Miron
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 | Some extra hands in the pastry shop
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Soon, cakes like this will be yours for the asking!
Photo courtesy of roneade.com  | Algonquin College is quickly gaining a reputation as a school that turns out fine bakers and pastry chefs. We are pleased to say we've just hired a recent graduate, Anne Brimacombe, who is showing fantastic skills in the pastry shop.
The cake on the left was one she made for a baking competition at Algonquin College in April. Anne will be starting with us on Monday to assist in
the pastry shop with cakes, pies, desserts and other pastry products.
Why not stop by to say hello?
Welcome aboard, Anne!
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| A Taste of Orléans
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| Highlighting the food of Orléans
 Organized by the Heart of Orléans Business Association, the second annual Taste of Orléans will be held at the Shenkman Centre on Sunday, June 6 as part of the Orléans Festival.
Local chefs will be showing off their creations; Chef Marc will be preparing two dishes, salmon pastrami, and
chili and green pea pancakes.
The event runs from noon to 3:00 p.m. Last year it attracted more than a thousand people. Organizers say they expect at least that many this year. We hope to see you there!
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| Speaking of tasting...
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| Our next in-store tasting is scheduled for June 12
 Our cheese-tasting this last weekend was very well received and we are pleased to say we are ready to do it again, this time, with oils.
On Saturday, June 12, flavourful olive oils of every persuasion will be laid out for our customers to sample.
Why not stop by? It's a great chance to sample what very well may be your next favourite oil!
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| Did you know...we offer five different catering menus?
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| From breakfast to party trays, we've got you covered
 It started out as a simple request: Can you make us a few sandwiches for our lunch meeting? Before you could say, "I'll take that to go," we were filling orders almost daily.
Now, with five menus on the go, catering is keeping us pretty busy--just the way we like it! Here are your choices:
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| Verrines: Luxury in a glass
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| New cooking class gets rave reviews
 Verrines are small servings, presented in a glass. They can be sweet, savoury or anywhere in between but they are always tasty.
By all accounts, the class--presented for the first time this month--was an exercise in culinary art. Three verrines were made--and eaten--by participants including a grilled-shrimp cocktail with
ranch dressing, beef satay with curried peanut sauce and lamb on lemon-grass
skewers with raita, a yoghurt-based dip that originated on India.
The class will not be held in June, but keep an eye on the schedule as it will be back.
Interested in other cooking classes? Check out our schedule.
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Upcoming cooking classes
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| Around the world in 30 days
 Here's the cooking-class lineup for June. For just $90, you get to watch Chef Marc make the meal, then you prepare it yourself before sitting down to enjoy it. And you take the recipes--and tons of other cooking tips and tricks--home!
Call us at 613-845-1090 or email us to book now!
[Please note: A $45 deposit is required that is forfeited if cancellation is made less than 48 hours before the class. We aren't happy about this but we have to cover the cost of food and preparation in advance of the class.]
Wednesday,
June 2 Balinese Lumpia (large prawn spring roll) Marinated fish cooked in banana leaf Kue labu (pumpkin cake) Friday,
June 4 Cooking with cheeses Warm goat cheese with roasted pepper and rocket salad Chicken schnitzel with fresh mozzarella, basil and
tomatoes Roasted pear and blue cheese galette Wednesday,
June 9 A night is Paris Paris warm mushroom salad Lamb Provençal Haricot blanc purée Individual apple pie Friday,
June 11 New Orleans Scallop ceviche with tomato-corn salsa Chicken and shrimp jambalaya Pecan pie Wednesday,
June 16 Salads Shrimps wrapped with prosciutto and melon salad Goat cheese fritter and arugula salad Indonesian Karedok salad with peanut dressing Friday,
June 18 Caribbean Island shrimp Jamaican jerk chicken Rice pelau Rum custard Wednesday,
June 23 Tapas Pork empanadas Stuffed bell peppers with goat cheese Crab cakes Asparagus wrapped with prosciutto Roasted tomato tartlets Friday,
June 25 BBQ Grilled vegetable salad Pickled vegetable BBQ pork cutlet BBQ rub steak
Grilled pineapple
We also have room for private classes. Same price but you get to pick the menu. Email us or call us at 613-845-1090 for details.
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| Helping you master your backyard grill
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By Chef Marc Miron
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| Thrill 'em with your grill skills, Part II
Last month, we featured a video of
Chef Marc showing you how to grill the perfect steak. Now, he offers
some lesser-known tips that will make it a thrill to grill. - Make sure grill is clean before cooking.
- To prevent sticking, brush a light coating of oil on the grill first.
- Be sure your grill is sufficiently hot before starting.
- Grill meat and vegetables about four inches from heat source; chicken should be about six to eight inches away.
- To add flavour, add pre-soaked pieces of natural hardwoods such as mesquite or hickory to your coals. If your grill has a top, close it to allow smoke to add its flavour.
- Sear chicken on the skin side first.
- Poultry dark meat takes longer than white meat so start it sooner.
- To keep poultry from drying out, grill with bone in and baste continuously.
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| Have you seen these?
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| Featured products
Here are a few new items we thought you'd like to know about.
Last month we told you about two new cheeses, Cru du clocher cheddar cheese and the ultra-smooth Le
Migneron de Charlevoix, a semi-soft,
washed-rind cheese with a cream and yoghurt aroma. Here's two more we think you'll like:
 Filou cheese
From La fromagerie Chaput in Châteauguay, Quebec, we have a cheese known simply as Filou. A true classic, this "morbier" cheese is characterized by the layer of wood ashes that runs through its centre.
 Patte
Blanche
Patte
Blanche, from Fromagerie Bergeron in Saint-Antoine-de-Tilly, Quebec, is a rarity--a firm goat cheese. Its
delicate flavour makes it an ideal introduction to goat cheese and kids, in
particular, love its slightly sweet taste. Served as a first course; it gives
salads a wonderful flavour boost.
Marinated BBQ meats
Looking for something a little different for the weekend barbeque? Each week we will feature a different selection that has already been marinated or covered in a special house-prepared rub. Look for these special products Fridays and Saturdays during BBQ season.
Something for the sweet tooth
Two new products will be debuting on our shelves shortly: a wonderful nougat and, from the pastry shop, apricot coconut squares.
Need more?
We will also be serving up some new stuffed olives and a variety of peppercorns--it's hard to believe how popular seasoning and cooking with new and existing varieties of peppercorns have become.
Why not stop in and have a look around? There's always something new at Cuisine & Passion!
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| Featured recipe: Chimichurri marinade
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by Chef
Marc Miron
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| Add some spice to the backyard BBQ
Spicy and fresh, chimichurri is a real summertime treat.  | Do you know how chimichurri got it's name? If you do, could you explain it to us? Our research turns up a new story at every turn.
No matter where it originated, the fact remains: it's a great way to spice up your grilled beef, chicken, lamb or even shrimp.
Ingredients
6 cloves of garlic
2 jalapeno peppers (including seeds)
1 1/2 tbsp table salt
1 cup Italian parsley
1/4 cup dry oregano
1/4 cup white vinegar
1/3 cup olive oil
Method
In a blender, purée garlic and peppers with vinegar. Transfer it to a bowl. Add the remaining ingredients. Mix thoroughly.
- Place meat in a plastic bag, add marinade and let rest for 30 minutes.
- Grill and enjoy!
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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, a graduation, an anniversary--just about anything.
Call us at 613-845-1090 or email us today for more information.
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Visit us today at 2297 St. Joseph Blvd. in Orléans (beside Jumbo Video) and we will help you make that certain someone feel extra special!
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