During the summer, the kitchen at Cuisine & Passion is usually quiet at night once cooking classes wind up for the season.

 

This year, however, we are presenting three classes, two on salads and one that will pair carefully selected wines with a four-course gourmet meal.   

 

The salads classes will focus on salads as a main dish. Summer is salad season and these two classes will help you make the best of it.

 

July 17 -- Salads

July 31 -- Salads

August 14 -- Wine and food pairing class 

 

These will be the only classes offered this summer so don't wait too long to book your seat at the table.

 

Call 613-845-1090 or email us today for more information or to reserve your spot.

 

"Are you allowed to say that on the radio?" someone was heard to ask. Well, probably not. And we can't say it here, either.  

 

But we can say that the crew from radio station Rouge FM had a rockin' good time during their team-building event at Cuisine & Passion this past week.

 

And what a couple of teams they were! The crew was split along gender lines with each side competing to make Smoked Salmon Pie, Chicken Parmesan with Green Beans and Crispy Prosciutto, and a Rice Pilaf.

The men won handily by a score of 30 to 18. Congratulations to everyone, though, as they all had a great time as witnessed by their comments. 

 

Quelle magnifique soirée. Beaucoup de plaisir! (What a wonderful evening! Lots of fun!) -- Fréderic Bisson (Rouge Café) 

  

L'équipe de Rouge FM a passé un super beau moment on votre compagnie! Longue vie!! (Team Rouge FM had a great time in your fine company! Long life!) -- Marie-Claude Morin (Rouge Café)

 

 

Interested in an event that will bring your team together? Give us a call at 613-845-1090 or drop us a line at chefmarc@cuisinepassion.ca today!

 

 

So far, we've held two Saturday tastings events: one focusing on an array of cheeses, the other featuring olive oils from around the world. (If you weren't able to make it, we have some tips for choosing oils a little further on in the newsletter.)

 

Because both tastings met with great success, we have two more planned, plus two other special events.  

 

Here's what we have lined up this month:

 

June 15 -- Flavoured olive oils. You'll get to taste oils flavoured with everything from lemon and basil to chili peppers and walnuts.

 

June 8 -- How are your knife skills? Learn how to dice, slice and more.

 

June 22 -- Calling all fish fans! Learn how to filet and prepare a freshly caught fish.  

 

June 29 -- We will be offering tastes of several of our house-made jams and condiments including Chili Jam, Balsamic Glaze and some of our rubs. Find out how to use them in ways that will both surprise and delight.  

 

Tastings are free of charge, run from 11:00 a.m. until noon and are held at the store at 2297 St. Joseph Boulevard. No reservation necessary. It promises to be an entertaining event. And you might just learn something! We hope to see you soon. 

Extra-virgin, Superfine, Fine, Virgin and Pure.  

 

Extra-virgin olive oil is the first pressing of whole unblemished olives done within a day of harvest. It must contain no more than one percent of free oleic acid--this is what makes the oil taste sharp.  

 

How to store: Olive oil should be stored in a cool, dark place. Light and heat will cause the oil to decay and eventually go rancid.

 

Health benefits:The main type of fat found in all kinds of olive oil is monounsaturated fatty acids (MUFAs). MUFAs are actually considered a healthy dietary fat. If your diet emphasizes unsaturated fats, such as MUFAs and polyunsaturated fats (PUFAs), instead of saturated fats and trans fats, you may gain certain health benefits.  

 

Matching olive oils with food: Olive oils can be either fruity or spicy. The spicy (somewhat peppery) oils are best used with meat-based pasta or other meats such as steak (BBQ!). Fruitier oils are best served with vegetables, fish or salads.

 

Want to try something fun this summer? Why not try a flavoured oil such as lemon, walnut or basil? We've got them all in stock. 

 

Here's something a little different for your next summer salad. A very straightforward but bright dressing.

We think you'll find that a fresh salad with black sesame seed dressing is a nice counterpoint to a grilled steak or burger.

Ingredients

(Makes 1 1/2 cups)

 

1/2 cup red wine vinegar

1 tsp ginger, grated

1 tsp garlic, grated

2 tsp black and white sesame seeds, toasted

1 cup canola oil

Salt and pepper to taste

                       

Method

1. Using a small blender, combine ginger, garlic and vinegar.
2. Slowly add all the oil
3. Transfer to a bowl and add the sesame seeds. Let stand one hour before serving.
4. Enjoy!