Chef Marc displays his latest contribution to the culinary literature, Provenance Beef.

Foodies region-wide now have a beautiful new cookbook/reference book to add to their libraries that features recipes from some of the best chefs around the world--including our own Chef Marc Miron.

Available exclusively in the Ottawa area through Cuisine & Passion, this beautiful hardcover book "pays tribute to beef's culinary past and celebrates its exciting gastronomic future."

With recipes and commentary from more than two dozen chefs who have led some of the finest restaurants in places such as Bangkok, Moscow, Malaysia, Cairo, New York, Cancun, Japan, Australia and, of course, Orléans, this book is, quite literally, the story of beef. Beautifully bound, Provenance Beef also includes gorgeous photos of finely plated food.

If you want to spend the day with Mom rather than spending it in the kitchen, why not let us help? Our Mother's Day menu is now available and we can assure you it will be absolutely delicious.

Remember, it isn't easy being a mother. If it were, fathers would do it!

IMPORTANT: Orders must be in by close of business Tuesday, May 3, to allow us to order the ingredients and prepare it for pick-up on Saturday, May 7. To order, email us at chefmarc@cuisinepassion.ca or call us at 613-845-1090. 

When I am preparing a marinade, I don't add salt or pepper until just before the food goes on the barbeque.

If you add salt too early, it will draw moisture from the meat (or fish or whatever you are marinating) and make it dry.

Why wait for the pepper, too? Well, I always put salt and pepper together so I don't forget if I've done one or the other. If salt has to wait, so does pepper. I know it seems unfair, but a chef has to do what a chef has to do.

We now have a few new options for your backyard BBQ or spring or summer get-together.

Choose from among a selection of frozen patties--from chicken and turkey to beef, veal and lamb.

Or, if you're ready to get right at it, how about marinated or already-seasoned meat? Each week we will feature a new choice: marinated veal or pork chops, Southwest BBQ-rubbed chicken, marinated lamb and much more.

It's going to be a great season!

Chefs Marc and Chantal whip up a batch of crème brûlée during a recent class.

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 at night 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! 

Chef Chantal prepares quiche for lunch

Introduced just last month, our new gourmet lunch-to-go seems to be catching on.

And no wonder. You get to feast on a beautiful house-made lunch plus a juice or bottled water for just ten bucks. Here's the line-up: 

If you stop by the kitchen over the next few weeks, don't be surprised if you see a fresh new face. That will be Pier-Luc Richer, a student from Centre formation professionnel Relais de la Lièvre-Seigneurie, a culinary school in Buckingham.

Pier-Luc will be with us through most of May. He is currently taking a one-year program to earn his professional diploma.

Welcome Pier-Luc!

Many of our customers have commented on the digital photo display we have near the fresh-food showcase. It displays photos of the various things we do from freshly cooked gourmet food to go, cakes and signature products to specialty pastas, cooking classes and gift baskets.

Many of those photos were taken by Nathalie Lamy, an Ottawa photographer who specializes in children, babies (including newborns), families, pregnancy and maternity photography. Oh, and food, too.

Thanks, Nathalie! (You can visit Nathalie's website at www.lilifoto.ca.)  

Turn a few simple ingredients into one fabulous flavour!

Sometimes the best flavours are the simplest ones. The same often goes for recipes.

Use this fabulously simple rub on lamb, pork, chicken, beef--even fish!

To change it up, try adding fresh herbs such as tarragon, rosemary or thyme. A little change and you can call it your own!

Ingredients

4 tbsp mustard seeds

2 tbsp mustard powder

1/2 bunch parsley

5 cloves garlic

1 cup canola or grapeseed oil

Method

1. Put all ingredients in a food processor to blend.    
2. That's it--enjoy!