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 Fall is fast approaching and the kids are heading back to school. Where did the summer go?
Speaking of school, in this month's edition of our newsletter we are pleased to bring you news that our fall cooking-class schedule has been posted on our website--have a look. You'll find details on our regular classes and a brand-new weekly class, as well.
While on the topic of working in the kitchen... We are also going to offer our home-chef clients--and there are many of them--an opportunity to spend a week in the kitchen with Chef Marc. More on that in this edition, too.
Further down, you'll read about new products, new ideas and yes, even new faces--well, at least one, anyway. Karilyn Begin will be starting with us in September.
Enjoy!
Chefs Chantal Gagné and Marc Miron
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 | Cooking tip: Sear before you roast
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| Your meats will look and taste better
Searing locks in juices and gives your meats improved taste.
 | It's easy to take a roast, a tenderloin or pieces of chicken, season them up and throw them in the oven. But if you want a juicier, tastier meat, take a few minutes to prepare it properly.
First, drizzle canola, grape-seed or other mild-flavoured oil (not olive oil as the burning temperature is too low) over both sides of the raw meat and season the entire piece with salt and pepper.
Sear all sides of the meat in a hot frying pan until it is a nice golden-brown colour. Then, and only then, put your meat in the oven to cook. The searing will not only seal in the juices and flavours, it will also give the meat a beautiful taste you won't get any other way.
MORE TIPS: Chef Marc writes a column every two weeks in the community newspaper, Now EMC. Want to learn how to select fresh fish, how to pair wines with food or cheese, or learn how to make killer chocolate chip cookies? Visit the Cuisine & Passion archives, a place where you'll also find back issues of this newsletter.
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| Fall cooking-class schedule posted
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| Wash your hands and don your aprons,
it's time to get to work!
It's all about good food and good times.
 | The new fall cooking-class schedule has been posted and we have lots to choose from.
Each Wednesday- or Friday-evening class runs from 6:00 p.m. to 9:00 p.m. and can accommodate from 6-10 people. You can sign up individually or bring a group of friends and have a great time learning, cooking and, of course, eating!
The cost is just $90 per person. Each class begins with Chef Marc demonstrating the preparation of the dish. Then, it's your turn. Once the meal is prepared, you sit down at the Chef's Table to enjoy it.
If you can get 6-10 friends together, private classes--same price per person--can be arranged for any day but Sunday.
Regular classes fill up fast so book your spot now by emailing us at chefmarc@cuisinepassion.ca or by calling 613-845-1090.
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| Speaking of cooking classes
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| Lunch 'n Learn open to single registrations
It's 60 minutes of fun, food and fabulous cooking techniques.  | Don't have time for a three-hour cooking class but want to learn about cooking and enjoy fantastic food?
Lunch 'n Learn classes might be just the ticket!
Starting Tuesday, September 14, and running every Tuesday until at least the end of October, we will be holding Lunch 'n Learn demonstrations and lunches for one hour starting at noon. Reservations are required as we can accept a maximum of 10 people per class.
During each 60-minute lunch-hour session, you will watch as Chef Marc takes you through the preparation of the meal and then serves it for you to enjoy. Learn new cooking techniques, enjoy a wonderful meal--what better lunch is there than that?
The cost is just $30 per person. We expect classes to fill quickly so download the menus and book now by emailing us at chefmarc@cuisinepassion.ca or by calling 613-845-1090.
Amitiée gourmande!
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| Want to take your cooking skills up several notches?
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| Spend quality time with a world-class chef
 If you know anything at all about Chef Marc, you know that over two decades, he ran some of the finest restaurants in the world for the luxurious Four Seasons Hotels and Resorts chain. He has cooked for prime ministers and presidents, royalty and rock stars, business tycoons and the international press.
Now, for just $499, you can spend an entire week--that's right, eight hours a day for five days--by his side, learning from the best.
Work with the man that celebrity chef
Gordon Ramsay of "Hell's Kitchen" fame picked to cater his 500-person book launch for The "F"
Word in Sydney, Australia.
When you are done, you will be presented with a Graduation Certificate identifying you as a protégé of one of the best. (You should know that Chef Marc winces when he reads his own bio. "Do we have to say all that?" he always asks, a little embarrassed. Yes, Chef, we do. Orléans is special and you are just one of the reasons.)
Attend during your vacation, present it as a gift to a special foodie friend or you can give it as a gift to your spouse so you can get some help with dinner once in awhile!
Email chefmarc@ciuisinepassion.ca or call 613-845-1090 now to book your "shifts" as a limited number of weeks are available.
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| She cooks, she bakes, she's... Karilyn Begin!
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| Algonquin grad joins Cuisine & Passion team
 We are very pleased to announce we will have a new employee wandering around the store starting Wednesday, September 8.
That "wandering" will certainly have a purpose, though, as Karilyn Begin is a graduate of Algonquin College's Culinary Skills program as well as its Baking and Pastry Arts program.
Welcome, Karilyn!
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| Here's a word everyone loves to hear: SALE!
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| Italian for Dinner (for 2)
 Need to pull something for dinner or lunch together quickly? Our Italian for Dinner is not only quick and easy, but if you come in soon, you'll get each meal-in-a-bag at 20 percent off the regular price.
All the finely selected ingredients needed to
make this appetizing dinner are found inside
the kit, in separate sachets.
The contents make a generous
dinner for two--and all for around $10!
Stop in soon because when they are gone, so is the sale!
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| Stock up and save time
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| Sometimes the freezer can be your best friend
If you've got kids, this can be a hectic time of year. Let us help you find more time for your family by preparing gourmet meals you can whip up in no time.
 | Between work, kids' soccer (just ending), hockey games (just about to begin), school (just getting started, too) and the hundreds of other things that keep you busy during the day, sometimes it's hard to find time to cook a good, nutritious meal for the family.
Why not stop by and stock up on our frozen gourmet meals?
We offer everything from duck confit and salmon to one-dish meals such as meat pies, lasagna and beef bourguignon. Simply move it from the freezer to the refrigerator in the morning and reheat it when you get home. You get the flavour and the nutrition without a lot of time or fuss.
Come in soon to have a look!
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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:
 Nanaimo bars
This tasty little treat has just been added to our dessert lineup. It starts with a layer of wafer crumbs under a layer of smooth creamy goodness. Topped off with a layer of oh-so-delicious chocolate, this is one treat that's hard to beat.
 Balsamic Pepper
When Don Henderson made his first batch of smoked salt in 2003, it was a Christmas gift for friends. Dozens of products later, we are pleased to carry the Salty Don line of specialty seasonings. The newest addition? Balsamic-infused pepper, a real delight on salads and many other dishes.
 Soufflé dish
This simple, yet elegant soufflé dish is made of white porcelain and holds 1.4 litres. It not only looks good, but because it's oven-, microwave- and dishwasher-safe, it also makes your life easier!
 Corn Stripper
Removing corn kernels just got a whole lot easier. The OXO Good
Grips Corn Stripper features a container that catches the kernels as
they are stripped from the cob. Simply push the Corn Stripper down the
length of the cob and the kernels collect in a convenient container. Stock up the freezer now while the corn is fresh!
 Mini-bowls
Cool design is often simple design. So it is with these cute little white-porcelain serving dishes. Eat set comes with four differently shaped bowls (round, square, rectangular and oval).
Why not stop in and have a look around? There's always something new at Cuisine & Passion!
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| Prepared meals can help ensure a healthy diet as we get older
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| Convenient, simple-to-prepare meals
 As we get older, what we eat becomes even more important to good health.
Whether it's for you or someone you love--perhaps an aging parent or friend--purchasing prepared food from Cuisine & Passion is a quick and easy way to ensure you and your loved ones eat good, healthy meals that are prepared from fresh, natural ingredients.
Call us at 613-845-1090 or email us now to find out how we can bring fresher, healthier food into the life of someone you love.
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| Featured recipe: Dill-crusted salmon
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by Chef
Marc Miron
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| Award-winning dishes
The winning dish.  | You may recall that last month, Chef Marc won the Annual Midsummer Herbfest Chef's Cook-off by preparing salmon two ways using dill, the featured herb. Last month, we featured the recipes he used for dill-crusted salmon, corn fritters and cucumber and dill sauce.
This month, we are featuring the other two recipes he used during the cook-off, Salmon Confit and Dill-Potato Salad.
Salmon Confit
Ingredients
1/2 side, salmon filet olive oil salt and pepper
Method
Put
enough oil in a pan that it will cover the fish. Heat the oil to 80C
(180F). (This is a very warm oil but it is not the same heat you would
use to cook french fries. Remember, we are poaching salmon, not deep-frying it.
While the oil is warming, season both sides of the salmon with salt and pepper. Once the oil reaches temperature, carefully lay the salmon in the
pan. Bake in the oven--again, at 80C (180F)--for 15-20 minutes.
Dill-Potato Salad
Ingredients
4 small red-skin potatoes, cooked
1/4 cup mayonnaise
1/4 cup buttermilk
1/4 cup sour cream
1 tbsp. dry mustard
1 tbsp. dill, chopped
Method- Slice or dice potatoes
- In a stainless steel mixing bowl, combine all other ingredients and mix well.
- Pour enough of the dressing over the potatoes to coat them well. Refrigerate the rest of the dressong for later use.
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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