Chef Marc chats with CTV Morning Live host Kurt Stoodley.

Peaches were the featured fruit but it was the Balsamic Glaze that stole the show.

In the first segment, presented on CTV Morning Live on August 14, Chef Marc prepared a Peaches and Charred-Peppers Salad with Balsamic Glaze. See the video here. (The recipe is featured below.) 

In a second segment, he wowed the hosts with a warm salad of figs and goat cheese wrapped with prosciutto on a bed of rocket (arugula) and drizzled with Balsamic Glaze. See the video here.  

Our house-made Balsamic Glaze is a must-have staple.

As you may know, many of our house-made products--including many of our sauces and jams--can't be found anywhere else. Because these product may be new to you, we offer some suggestions as to how to use them.  

Last month, we talked about out Tomato Jam, Peanut Sauce and Chili Jam. Here are three more products that can help make you a star in your own kitchen.

 Banana and Cinnamon Jam

This one is perfect for your breakfast bread, pancakes or French toast and it's hard to beat as an ice cream topper. Here's something different: try it with roast pork.

Seasonal jams such as Peach and Vanilla or Pineapple and Vanilla

These are great morning jams for bread, bagels or scones. Also good as a topping for ice cream.

Balsamic Glaze

If you are looking for that one product that will really impress your guests, this is it. Turn simple salads into five-star appetizers. Imagine baked figs with goat cheese on arugula. Now, add a drizzle of our glaze and you have a terrific starter. Or try tomato, mango and basil salad with a drizzle of Balsamic Glaze.  

This house-made glaze is great on grilled vegetables, or you can use it to glaze meat at the end of its cooking time. Try it on salmon or scallops. If you ran out of ideas for dessert, no need to worry. Take some ice cream, add a few berries and finish it with a drizzle of Balsamic Glaze.  

Rosemary has essential oils that can help improve your memory.

The essential oils in rosemary have long been held out as having medicinal properties. Exactly how they work is still a mystery, but researchers at the Brain, Performance and Nutrition Research Centre at Northumbria University in the UK now say that they may help improve our cognitive (thinking) abilities.

When their memories were tested, research subjects showed improved speed and accuracy when they also had high levels of these oils in their blood.

Rosemary a brain food? You bet! And it also goes well with lamb.

Recent Chef for a Week grad Janet Colter.

Spend a week in a state-of-the-art kitchen with a world-class chef! Chef Marc Miron spent a career preparing food for royalty and rock stars, prime ministers and presidents, business tycoons and stars of stage and screen all over the globe. Now, you can learn the tricks of the trade and turn out fabulous food.