Yes, we have giant cupcakes, too!

There's good news for those who are fans of our chocolate cupcakes with vanilla icing. We are now offering vanilla cupcakes with caramel icing, as well. These are all $2 each of $20 for a dozen.

But wait! There's more!

We are also offering a range of other specialty cupcakes including fresh coconut, chai spice, German chocolate, and allergen-free cupcakes (no eggs, dairy or nuts). These are $3 each or $30 for a dozen.

A sink full of ice water can be your leftovers' best friend

Nearly three-quarters of all food-related illnesses are the result of poor temperature control. Bacteria that cause food borne illness multiply quickest between 4°C and 60°C (40°F and 140°F). The trick is to get the food to go from serving temperature it to below 4°C as quickly as possible.

Here's one trick we use at Cuisine & Passion for sauces and stocks that is designed to get through the "danger zone" to a safe temperature quickly. Place the pot in a sink of cold--even ice--water. Stir the liquid often and change the water often. Don't place the food in the refrigerator until it is cool. Remember, if you put hot or warm food in your refrigerator, it will eventually cool down, but in the meantime, it is warming other foods around them, putting them--and you--at risk.

Left to right: Julien-Marc Miron, Chef Marc Miron, Chef Lynn Crawford, Chef Chantal Gagné

Anyone who spends any time at all watching the Food Network is familiar with Chef Lynn Crawford, host of Pitchin' In, featured chef on Restaurant Makeover and chef-owner of Ruby Watchco Restaurant and Ruby Eats Food Shop in Toronto.

You may not know this but Chef Lynn and Chef Marc go waaaaaay back--he hired her three times to work with him at Four Seasons properties (in Montreal, Vancouver and Nevis, West Indies). So, you can imagine the smile on her face when he showed up to see her "perform" at the recent "Celebrity Chefs of Canada" event at the NAC this past weekend.

So, what's she really like, Chef? "Exactly like you see her on TV. Everybody loves Lynn."

Whether you are having a casual get-together, feeding your staff, board or committee members, or fueling a team-building sales seminar, our lunchtime catering service can help.

Competitively priced, 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 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, contact us by telephone at 613-845-1090 or by email at chefmarc@cuisinepassion.ca today.

Ifyour house is anything like ours, Easter Sunday can be a pretty hectic time. If you'd like to spend time visiting with family rather than cooking, why not try selections from our delicious Easter menu? Simply place your order and pick it up on Saturday, April 8. Only $28.90 per person if you order now. (Orders placed after Monday, April 1 will cost $33.90 per person.)

Orders placed after Monday, April 1, will cost $33.90. Enjoy!

Download our special Easter menu--complete with wine recommendations--here.

It wasn't that long ago that quinoa, a staple in South America and considered "the mother grain" by ancient Incas, could hardly be found on these shores. Now, you can't turn on the Food Network without seeing yet another use for it.

It truly is the "supergrain of the future," as it contains more protein than any other grain. It's also higher in unsaturated fats, lower in carbohydrates than most grains and provides a rich and balanced source of vital nutrients.

Similar to couscous in flavour, it is lighter than rice and cooks in half the time. How to use it? How about in main dishes, side dishes, salads, soups--even puddings?

Want to try it? It will be featured in a salad on our menu next week. Why not drop by and take some home?

Did you know the food bank at the Orléans-Cumberland Community Resource Centre (OCCRC) feeds, on average, almost 500 people per month, 200 of whom are children. And the OCCRC is responsible for only half of Orléans!

The Eastern Ottawa Resource Centre (through the Gloucester Emergency Food Cupboard) is responsible for the other half. It served an additional 320 people almost half of whom were children.

If you want to help, here are some contact numbers:

Orleans-Cumberland Community Resource Centre: 613-741-6025

Gloucester Emergency Food Cupboard: 613-749-4728

Eastern Ottawa Resource Centre: 613-741-6025

Why not contact them and give what you can? A hungry child--perhaps even a neighbour's child--will thank you.