October 2010 There is no doubt that we are well into the school year. While summer gives us a chance to catch up--at least a little--once the kids are back in school, things really start to pick up around here. The store is as busy as ever and the cooking classes are filling up fast. Lots of good news to report over the last month and lots of good things to come in October. In this edition of our newsletter you'll find information about some new products, you'll read about events such as the grilling demonstration we put on with our friends at Castor Heating and Cooling (they sell the Big Green Egg--what an awesome barbeque!) and lots more. We hope to see you soon. Now, enjoy! Chefs Chantal Gagné and Marc Miron Chef Marc takes it on the road Thai-ing one on with the Big Green Egg   The Big Green Egg comes in several sizes and is available at Castor Heating and Cooling, 2422 St. Joseph Blvd. in Orléans. A few clouds and 18 degrees was just about perfect as the crowd gathered at Castor Heating and Cooling to watch Chef Marc put together some beautiful dishes on the Big Green Egg this past weekend. Stuffed Pork, Scallops Wrapped with Prosciutto and Chicken Satay--yes, all on the Big Green Egg--were devoured by those who had come to take part. Miss out? It's not a total loss as you can find the recipe for Thai Chicken Satay at the end of this newsletter! Thanks to George Boszormeny, Ren Turner and all the folks at Castor for hosting the event. Maybe again next year? Hope so! What are your plans for Thanksgiving? If you love tradition, you'll love this Once again we will be offering a fabulous take-away Thanksgiving dinner that includes an appetizer, a main course (and sides) as well as dessert. For just $34.50 per person, you'll start with Mushrooms and Saint Honoré Feuilletée with Wild Berry Sauce. The main course consists of Oven-roasted Boneless Turkey Breast and Leg Stuffed with Mixed Rice and Dried Fruits. Also included is Braised Cabbage with Tomato and Basil and Spinach Potato Gratin along with Traditional Stuffing and Cranberry Ketchup. Finish your dinner with a serving of Pumpkin Crème Brûlée. The courses can also be ordered individually. Get the whole picture by downloading the menu. Don't get left out! Place your order now and it will be ready for pick-up October 9. Simply call us at 613-845-1090, email us at chefmarc@cuisinepassion.ca or just drop in! Learn, eat, chat--all in 60 minutes! Lunch 'n Learn open to single registrations It's 60 minutes of fun, food and fabulous cooking techniques. 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. Both group and individual reservations are accepted  (maximum of 10 people per class). During each 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. 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! Want to take your cooking skills up several notches? Spend quality time with a world-class chef Chef Marc has run high-end kitchens all over the globe. 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. 'A' Channel is coming to Orléans... Join us as we celebrate our great community On October 21, 'A' Channel will be broadcasting the entire A Morning program from the parking lot of Romantic Fireplaces at the corner of St. Joseph and Jeanne d'Arc. Chef Marc will be among the many guests that day. Also stopping by will be the area's city councillors, Rob Jellett, Bob Monette and Rainer Bloess, as well as a number of other people who make this community the wonderful place that it is. Kurt, Bill and Lianne from 'A' Channel will be there, will you? Cooking classes: Fall schedule now available Learn tricks you'll use for the rest of your life Fall cooking classes are now well underway. For just $90, you will watch a demonstration, try it yourself and then sit down to enjoy the meal you've prepared. Classes are held Wednesday and Friday evenings from 6:00 to 9:00 p.m. at the store at 2297 St. Joseph Boulevard. Download the menu for October here. It gives you everything you need to know, not least of which is that you want to book now to avoid being disappointed! Send us an email at chefmarc@cuisinepassion.ca or call us at 613-845-1090. Is a career at Cuisine & Passion in your future? WANTED: Experienced kitchen help Yes, things are pretty busy around our shop and we could really use some help. But this isn't for everyone. We need someone who is, above all else, absolutely passionate about food. You must also have experience in a commercial kitchen and possess good knife skills. Even more than that, you must be a real team player with a good attitude and have an ability to plan ahead and work on your own. You have to be willing to learn and do what it takes to get the job done. If this is you, please bring your resume (including education and work experience) to our shop at 2297 St. Joseph Blvd., Orléans. No telephone calls, please. Cooking tip: Cut onions without crying! Chef reveals little-known secret So, how do you cut an onion without crying? Every head chef knows the answer: make someone else do it! We are just full of great cooking tips, folks! So, what's new? Lots! Featured products Here are a few new additions to the lineup we thought you'd like to know about: A L'Olivier walnut oil A L'Olivier walnut oil is made in the Poitou mill in southwest France. The walnuts are stone-milled and then gently grilled to give a sweet and pleasant flavour before being pressed. Walnut oil is rich in omega 3 fatty acids. Its delicate and lightly roasted fruit flavour sweetens endives perfectly. Combine endives with Roquefort, smoked duck fillet, walnuts, freshly ground pink peppercorns and a little raspberry red-wine vinegar to make a superb and tasty salad. 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). Soft nougat Not new, exactly, but our customers will be glad to know that we did just replenish our supply of this hot-selling item. 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. Why not stop in and have a look around? There's always something new at Cuisine & Passion! A must for the holidays! Dark fruitcake will be available in December Nuts. And fruit. And brandy. Lots of brandy. If all you've ever had is fruit cake from a big-box retailer, boy are you in for a surprise! Although it's still maturing, it will be ready in about eight weeks. Each half cake weights in at about 450 grams and sells for $30. Call 613-845-1090 or email us now to order yours. Don't be disappointed. Featured recipe: Chicken Satay by Chef Marc Miron        Thai for the BBQ? You bet! Chicken Satay can be made in the oven or on the barbeque. Beautiful chicken, marinated in herbs and spices and barbequed slowly over real charcoal. Hard to beat. This dish was demonstrated at Castor's on St. Joseph Blvd. last weekend. Not sure how many barbeque weekends are left this year, but if you can squeeze this recipe in, we think you'll enjoy it. Chicken Satay   Ingredients 16 chicken strips (one ounce/30g each), cleaned 1 French shallot, finely chopped 1 clove garlic, chopped 1 tsp turmeric             1 tsp chili flakes Salt, pepper to taste           2 tbsp olive oil             1 tbsp coriander             16 bamboo skewers                                     Method Combine the shallot, oil, turmeric and other seasonings in a bowl. Add the chicken and marinate for about 10 minutes. Put each chicken piece on a skewer. Sear both sides of each satay in a hot sauté pan. Finish on the barbeque (or place on a baking tray and finish in the over at 400F) for 10 minutes. Enjoy! Give the gift of fine cuisine 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. 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!