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Hello, everyone.
Well, school's out and, with the weather we've been having, there is no doubt summer is upon us and the BBQs are out in full swing.
Our recipe this month is Cucumber Riata, a great side dish with barbequed or any spicy meats.
This month, we are also featuring some great new products. What really has us excited, however, are our new ideas about how you can use our unique setting to hold meetings, give presentations or just have a good time. Read more below.
All that and lots more to follow. Enjoy!
Chefs Chantal Gagné and Marc Miron
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 | A Taste of Orléans
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| Highlighting the food of Orléans
Chef Marc and assistant, Domino Dee, serve up tasty treats to visitor Danielle Vermette.  | The Shenkman Centre was a busy place June 6 as more than 2,000 people took part in the inaugural Orléans Festival.
The Taste of Orléans, a tasting event put on by 10 area food vendors, was part of the festivities. We were pleased to take part again this year serving salmon pastrami and
chili-and-green-pea pancakes with an orzo salad with olive oil, lemon juice and fresh tomatoes.
It was a great opportunity to introduce ourselves to many people who hadn't yet had the chance to drop by the store. It was a great event and we look forward to doing it again in 2011!
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 | Cooking tip: Perfect pasta
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| Don't add oil or rinse
 To cook pasta, place it in boiling water--10 parts water to
one part pasta--until cooked but not too soft (often called "al dente").
There is no need to add oil to the water. Despite popular
belief, this does not prevent the pasta from clumping or keep it from boiling
over. To prevent clumping and boiling over, use lots of water, keep it at a
rolling boil and stir it often.
Another myth is that the pasta needs to be rinsed under cold
water to get rid of excess starch. DON'T do it! This will leave the pasta
unable to bind to the sauce.
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| On a personal note...
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| Thanks for helping raise almost $2,100
"Thanks for all
your support!" | As many of our customers know, one of our chefs, Emily Burd, has been on a quest for the last couple of months raising money in advance of the Weekend to End Women's Cancers that took place June 5 and 6.
More than 1,000 people gathered to walk 60 kilometres over the two days--and raise more than $2.1 million--Emily alone raised almost $2,100!
"I'd like to extend a sincere thank
you to everyone who supported me during the weekend to End Women's Cancers.
"Your support will fund the critical work of Ottawa Regional
Cancer Foundation and their efforts to end breast and gynecologic cancers,
diseases that one in seven Canadian women will be diagnosed with in her lifetime.
"It rained during one of the days but that just made it more
fun and left us more determined to finish the 60 km walk.
"Thanks, again, and maybe we can do it all again next year."
And thanks to you, too, Em!
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| Cooking tips galore!
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| Cooking tips published regularly in Now EMC
 If you enjoy our cooking tips and would like to know more, please visit the newsletter archives page on our website. Not only will you find all of the back issues of this newsletter, but you will also
find the many
columns of cooking tips we have published in the weekly Orléans newspaper, Now EMC.
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| Book your private cooking classes now!
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| Great way to celebrate or just have some fun!
 While the scheduled classes are taking a break for the summer after this week, you can book a private class any time of the year.
Many of our clients book them as special occasions such as birthday parties, retirement events, graduation dinners or Christmas parties. We've also had corporate clients book them because a shared cooking class is a great team-building exercise.
For just $90 per person, you get to watch Chef Marc demonstrate
how to make the meal as he shares his tips and tricks, then you have the
opportunity to prepare it yourself before sitting down to enjoy it with your
classmates. And you get to take the
recipes home!
Call us at 613-845-1090 or email us to book now!
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| So, what's new? Lots!
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| Featured products
Here are a few new additions to the lineup we thought you'd like to know about:
 Weber Digital Thermometer
Your meats and other dishes
will never be over or underdone again with this digital thermometer.
Simply insert the probe into the food, select how well you want it done and
clip on the remote. The thermometer beeps when your food is ready. Too easy!
 Weber Poultry Roaster
This top-of-the-line poultry roaster includes a non-stick
roasting pan, infuser and infusion cap. It can be used on either a charcoal or
gas grill. It's beer-can roasting without the tin--and accompanying chemicals
from the can. Moist chicken like you've never seen!
 Soft Nougat
Available in four flavours--cranberry, orange, lavender and fleur de sel, and nut--this creamy smooth and soft nougat is produced in Montelimar, France, a town renowned for its nougat since the 17th century.
 Dulce de Leche
This legendary South American dessert sauce can be found in
almost every pantry in Argentina. Now you'll be able to find it in your pantry,
too! This thick, delicious, caramelized milk-and-sugar sauce can be poured over
ice cream or fresh fruit or added to a variety of desserts.
Pre-marinated meat
Looking for something a little different for the weekend barbeque? Each week we will feature a different selection that has already been marinated or coated in a special house-prepared rub. Look for these special products Fridays and Saturdays during BBQ season.
This week: Creole-spiced marinated chicken breasts.
Why not stop in and have a look around? There's always something new at Cuisine & Passion!
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| Meeting space now available
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| Book this unique setting to make a real splash
 Don't let it's mild-mannered looks fool you. In less time
than it takes to say "lunch is served," our pastry kitchen turns into
a presentation area ready to take on everything from sales seminars and cooking
demonstrations to catered business meetings and team-building events.
We can make it
as simple as a catered lunch of gourmet sandwiches for your meeting or
seminar to something
more sophisticated where we all don our aprons and cook our own meal.
We can accommodate from 6 to 20 people, depending on the event.
The atmosphere is much more interesting and fun than
a boring old hotel meeting room. Call us at 613-845-1090 or email us now to find our more!
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| Have your cake and eat it, too
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| We'll take care of dessert
This beauty was made by our new Pastry Chef, Ann Brimacombe.
 | One piece of cake "to go" just not enough? We are now making whole cakes available for purchase on Thursdays, Fridays and Saturdays.
This week we have a Double-Decker Strawberry and Pastry Cream Cake and a Black Forest Cake. Yummy!
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| Featured recipe: Cucumber Raita
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by Chef
Marc Miron
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| Here's a great recipe--and a new word of the day!
Cucumber Riata is
the perfect side dish
at your next BBQ.  | This yogurt-based Indian condiment can be used as either a dip or a sauce. It's the perfect compliment to barbequed or any spicy meat dish.
Have you ever "degorged" a cucumber? It's not
nearly as hard--or as gruesome--as it sounds. And degorge is exactly what we
are going to do with our cucumbers in today's recipe for Cucumber Raita.
degorge (dee-gorj') 1. To sprinkle vegetables such as cucumbers with salt to eliminate water
Ingredients
3/4 cup cucumber, peeled, diced
2 tbsp sea salt for degorging
1/4 cup red onion, diced
2 garlic cloves, chopped
1 tbsp fresh mint, chopped
1 tsp cumin, ground
3/4 cup plain yogurt
Salt and pepper to taste
Method
Peel and dice cucumbers and degorge (sprinkle with salt). Let rest 15 minutes. Rinse and pat dry well. Add the remaining ingredients. Mix thoroughly and let rest for 30 minutes.
- 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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