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Chefs Marc and Chantal welcome you to Cuisine & Passion
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Thank you from all of us
at Cuisine & Passion
April is a special month at Cuisine & Passion. Like you, we welcome spring with everything it has to offer. But we have more to celebrate this April because it is also our third anniversary!
As any small-business owner knows, success comes only to those who work hard and constantly look for new and exciting ways to keep their customers coming back.
We've been truly blessed to be able to open our shop and deliver what we believe is true value to the people of Orléans and the surrounding area. We want to take this opportunity to say thank you to every one of you. You give us the opportunity to do what we love to do: cook great food for our friends and neighbours!
See you soon!
Chefs Chantal Gagné and Marc Miron
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 | Chef Marc plays host to popular morning show
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/A\ Morning visits Cuisine & Passion
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/A\ Channel Host Angie Poirier speaks with Chef Marc on
the "set" in the Cuisine & Passion kitchen.
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Cuisine & Passion's doors don't open at 5:30 a.m. very often, but Chef Marc and the crew were up early Friday, March 4, to greet the
/A\ Channel team.
Over the course of the morning, Chef Marc played host during four live segments, showing /A\ Morning viewers a number of different dishes made from fresh fruits and vegetables. Fun--and educational, too!
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| Chef Marc wows them in Montreal
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Show 'em how it's done, Chef!
 Because of his extensive knowledge of Australian beef--he spent four years as the executive chef at the Four Seasons Hotel in Sydney--Chef Marc was asked by the Australian government and Meat and Livestock Australia (MLA) recently to meet the Montreal media and talk about Australian beef products.
So, on March 4, he headed to the Queue de Cheval Steakhouse in downtown Montreal where he spent the afternoon chatting with the more than 40 people in attendance--the who's who of Montreal's culinary scene.
This is not the first time Chef Marc has been invited by MLA to speak on its behalf. You may recall in July 2009, Chef Marc spent a day in New York City showing 40 of that city's top chefs how they can expand their red-meat repertoire.
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| Lots to learn in the month of April!
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Cooking classes increasingly popular
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Chefs Marc and Chantal whip up
a batch of crème brûlée during a recent class.
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At Cuisine & Passion, we offer a number of different classes, different in both content and delivery.
For example, during Tuesday Lunch 'n Learn classes, for just $30, you can attend a demonstration class where Chef Marc will show you how to prepare a great hot lunch--then, you sit down and eat!
On Wednesdays and Fridays, Chef Marc holds regular hands-on classes where he not only shows you how to cook, but lets you do it, too. And yes, then you eat, all for just $90 per person. Book for yourself or bring along a few friends, but do book early as spots fill quickly.
Learn more about the kinds of classes offered here. Or, download the class schedule here. And we'll see you soon!
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| New menu for the lunch crowd
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Grab a gourmet lunch to go!
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Chef Chantal prepares quiche for lunch
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On the run but still want a great lunch to go? Our new lunch-to-go menu boasts a new special every day.
The cost? Just $10, including a juice or bottled water! Here's the line-up:
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Monday:
| Sandwich and salad combo | |
Tuesday:
| Pasta special | | Wednesday: | Quiche and chef's salad | | Thursday: | International fare | | Friday: | Home-style cooking |
Healthy, fresh food prepared to go. Just the way you like it. And the only way we'll prepare it. |
| Spotlight: Cinnamon
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by Chef Marc Miron
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Cinnamon's sinfully sweet sensation
 It has one of the most recognizable--and pleasant--smells. Harvested from the inner bark of several trees of the Cinnamomum genus, cinnamon is generally used in sweet dishes. However, the adventurous chef or home cook can also use it in many savoury dishes such as curries and stews.
The dark, reddish-brown cinnamon you see in stores is often cassia (Chinese) cinnamon and has a pungent, slightly bittersweet flavour. Ceylon cinnamon, or "true cinnamon," is from Sri Lanka and is mildly sweet.
Cinnamon is harvested through a process called coppicing. What this means is that the trees are cut off at ground level and new shoots grow--and are eventually harvested--from that. The bark is harvested and cut when it is damp and it dries into the familiar cinnamon sticks we see in the grocery stores.
Like most spices, cinnamon is believed to have medicinal uses--from lowering cholesterol and regulating blood sugar to slowing down cancer and boosting cognitive function and memory.
While those claims may or may not be true, one thing is certain: it's one of our favourite spices for the simple reason that it tastes wonderful! |
| Seven things you should know about us
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"I didn't know that!"
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Gift baskets is #2 on the list of things we do.
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We knew when we launched this business that it was going to be less about the food we make and more about the people who enjoy it." And, as a result, we've come to know many of our customers very well, indeed.
And they've come to know us, as well. But every once in awhile, we'll hear something like, "I didn't know you could do that!"
To clear it up, here are seven things you might like to know about us:
- We offer pick-up catered lunches. If you are expecting a hungry lunch crowd, we can make sure everyone is happily fed.
- We can make customized gift baskets for every occasion including birthdays, anniversaries, holidays (Easter is fast approaching!), thank-you gifts and more.
- We offer specialty cakes for every occasion (and non-occasions, too!).
- We have an envious selection of the finest oils and vinegars--must-haves for every discerning chef.
- We offer Lunch 'n Learn classes, hand-on classes, demonstration classes--you can even be a Chef for a Week.
- We produce our own lines of soups, sauces, jams and other condiments including our signature Balsamic Glaze.
- Chef Marc will come to your home and cook for your private party.
Now you know.
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| Notes from the kitchen
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Delicious desserts
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German
Chocolate Cake
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Looking to celebrate? Or, maybe you just want a great dessert cake?
Either way, we have just what you need to make your day special.
Choose from among a variety of creations, each made fresh in our kitchen:
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Classic Carrot
| Orange, Carrot and Ginger
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Dulche de leche
| Sache Tort
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Chocolate
| German Chocolate
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Boston Cream Pie Cake
| White Chocolate Tiramisu
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Cheese Cake
| Gluten-free Torta Caprese
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Truffles galore!
If you had a chance around Valentine's Day to taste our chocolate truffles, you'll be pleased to know we will have them available again for Easter. Just $12.99 for six.
New products
Just received a shipment of some great new products. Here's just a sample:
 Azafran Saffron -- This highly sought-after spice is hand-collected from the flower of the saffron crocus--a lot goes a long way, as they say. A wonderful spice often used in the cuisines of countries around the Mediterranean. It's a must-have, for example, in Spanish paella.  Fleur de sel -- Literally the flower of salt, this, too, is hand-collected, not mined as is more common. A grand addition to salads, meats, fish-just about anywhere you'd use regular salt but where you want a more refined flavour. 
Harissa -- This hot chili sauce originates in Tunisia and contains a mixtures of chilis, herbs and oils. Use it as a sandwich spread or even as a chicken or lamb rub.  Nomu products -- We are now carrying a line of Nomu rubs and dip spices including Masala, Pistachio & Sumac, Egyptian Dukkah, Tandoori, Passion Chilli and Moroccan. See the company's website at http://www.nomu.co.za/recipes for some great recipe ideas.  Trésor de sel bleu saphir de perse -- These blocks of rock salt are mined in the foothills of the Himalayas. Clear, but studded with deep blue colour, you can chop and grate it as you would regular rock salt and use just it about anywhere. The blocks also look great displayed on a shelf in a pretty glass jar, or arranged elegantly on a white tablecloth.
While in the store, also look for other new products such as wasabi paste, lentille verte du puy (lentils), anchovy fillets and a new prepared horseradish.
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| Grab 'n Go Catering Service
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Take-away lunches satisfy
lunch-time gatherings
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Choose from among an ever-changing selection of salads
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If you've got the crowd, we've got the food. Lunch-time meeting? Office celebration?
Whatever the reason, call us at 613-845-1090 to order from a great selection of sandwiches and salads. (Did you know that last year, we made more than 85 different salads?)
Too easy!
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| Here comes Peter Cottontail
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Spend Easter with the family, not in the kitchen
 Looking for a great way to enjoy a fabulous Easter dinner without the fuss of cooking? Just place an order with Cuisine & Passion!
The special Easter menu is expected to be announced about two weeks in advance of Easter Sunday (April 24). Stay tuned! |
| Featured recipe: Warm Mushroom Salad with Walnut-Herb Dressing
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by Chef Marc Miron
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Simple, elegant starter
 Over the last two issues, we've given you what most would agree is a beautiful main course: Chicken breast stuffed with artichokes and sharp cheddar and rice pilaf. If you want to turn it up a notch and begin with a great appetizer, this is it. Simple to prepare but elegant on the plate, the earthiness of this dish makes warm mushroom salad the perfect (exquisite) comfort food.
This recipe calls for three kinds of mushrooms: button, shitake and portobello. You can find these varieties in most supermarkets these days.
With this recipe, make the dressing first because some of the dressing is used to cook the mushrooms. The salad is then finished with a drizzle of the same dressing.
Walnut-Herb Dressing
(Makes 1 quart)
1 cup champagne vinegar
1/4 cup spicy brown mustard (Dijon works well)
1 tbsp sugar
4 shallots, minced
1 1/2 cups mild olive oil
1/2 cup walnut oil
1/4 cup fresh dill, chopped
1/4 cup flat-leaf (Italian) parsley, chopped
2 tbsp chives, minced
salt and pepper to taste
DIRECTIONS- Combine the vinegar, mustard, sugar and shallots in a bowl and stir.
- Very gradually, whisk in the oils.
- Add the herbs and adjust the seasoning with salt and pepper.
Warm Mushroom Salad
(4 servings)
4 cups mixed lettuce leaves
1 cup button mushrooms, quartered
1 cup portobello mushrooms, sliced
1 cup shitake mushrooms, diced
1 small onion, diced
1 garlic clove, chopped
1/2 cup walnut-herb dressing
2 tbsp canola oil or butter
salt and pepper to taste
DIRECTIONS- Sauté onion in oil or butter for one minute.
- Add garlic and mushrooms and cook until mushrooms are tender.
- Deglaze the pan with the dressing and adjust seasoning. Set aside.
- Lay out 1/4 of the lettuce on each plate and top with a serving of mushrooms. If desired, crumble marinated goat cheese (available in our store) on top and serve with croutons.
- 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. Or, how about a gift basket designed to suit any occasion?
Bring a smile to someone's face. Call us at 613-845-1090 or email us today for more information.
| | Visit us today at 2297 St. Joseph Blvd. in Orléans (beside Pizza Hut) and we will help you make that certain someone feel extra special! |
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