TFO crew shoots a feature profile on Cuisine & Passion

Last month we mentioned that Chef Marc has made several media appearances recently. The French media have been particularly active.

You may recall Chef Marc played host to Ruby TV, a French-language television program from TFO that tells viewers about what's hot in the Ottawa area. As well, Chef Marc is making monthly appearances on the French-language Rogers program, Entre Nous.

Most recently, Chef Marc has been approached by TFO producer Paul Mengoumou who is developing a feature profile on Cuisine & Passion for the network. We'll bring you more information about when it will air as it becomes available. 

Let us make lunchtime easy!

We've just developed a new lunchtime catering service designed to make your life easier and more delicious!

Staff, board or committee meetings, sales seminars or just casual get-togethers... whatever your noontime plans, we can help.

Competitively priced to save you money, everything is made by a master chef. We offer a great selection of fresh, preservative-free foods. Gluten-free foods and foods for those who suffer from allergies are also available.

And talk about convenient--we can even deliver! We can accommodate even small groups at the last minute from our showcase of fresh foods.

If you want to leave your guests raving, download our lunch menu and contact us today.

Free lunch

Our business is built on two things: happy customers and referrals. If you recommend someone to us and they hire us to cater their event, we'll give you a free lunch special--you pick the day! Just make sure they mention your name when they call us to book.

Call us at 613-845-1090 or contact us by email at chefmarc@cuisinepassion.ca to learn more. 

Book your party now!

There are still some dates available if you are looking for something a little different for this year's office or family Christmas party.

At Cuisine & Passion, we offer all sorts of options. Whether you want to incorporate a hands-on or demonstration cooking class, or just enjoy a world-class meal with family or friends, we have lots of ideas that will make this holiday dinner really special.  

Rather not cook your own? We can do it for you!

At Cuisine & Passion, we like to debone the turkey and roll the dark meat up around the stuffing. The white meat is also rolled and roasted. This preparation allows for more even cooking and gives you beautiful, tender and juicy meat.

But, if you are cooking your own, chances are good it will be on the bone. Start by removing the giblets from your fresh or thawed turkey and rinsing the bird inside and out. After you pat it dry with paper towels, you are ready to roast. Here are a few tips to help ensure success. 

• Stuff the bird loosely with no more than 3/4 cup of stuffing per pound of bird.
• If you are stuffing the bird, tie the drumsticks and wings together with string.
• If you place the bird on a rack in a roasting pan, you will get good hot-air circulation and a better-roasted bird.
• Roast in an oven at 350F. You are looking for a final internal temperature of no less than 165F. The thermometer should be inserted into the thickest part of the thigh, pointing toward the body but not touching the bone. If the bird is stuffed, the middle of the stuffing should reach at least 165F, too. 
• Once your bird has lightly browned, cover it loosely with a foil tent. With about 45 minutes of roasting left, remove the foil tent to brown the skin. No need to baste, but basting will give you a more even browning.
• How long to cook? Here's a rough guide: