Holiday Magic helps in our community

Demonstration and hands-on classes  are available.

A new cooking-class schedule has been posted on our website and, judging by the early response, it will be a busy season!

In January, we have a seafood class as well as two classes featuring regional Italian cuisine. Our month-end wine-pairing class will focus on, you guessed it, Italian wines.

In February, we will have a wonderful Valentine's Day hands-on cooking class featuring French cuisine. As well, there will be classes for vegetarians as well as a wine-pairing class featuring wines from Spain.

Come March, look for classes in Balinese cuisine as well as classes focused on sauces. Our month-end wine-pairing class will be a full, four-course meal with a selection of paired wines from around the world.

Speaking about "around the world," classes in April will touch down in both New Orleans and Thailand before the wine-pairing class takes us to Australia.

In May, it's off to Milan featuring dishes such as shrimp and asparagus risotto, chicken Milanese and honey semi-fredo. There are also a couple of classes where you can learn to make tapas. At our wine-pairing class on May 30, we will offer a full, four-course meal with a selection of paired wines from all over.

In June, we wrap up the season with classes on summer salads as well as hors d'oeuvres for the barbeque. We will also be having our annual--and very popular--Beer, Wine and BBQ Extravaganza.

Download the entire schedule (including pricing information) here. Be sure to book your spots early as classes tend to fill up quickly. Call us at 613-845-1090 or send us an email at chefmarc@cuisinepassion.ca to make your reservation.

Where would we be without plastic wrap?

Since we opened our doors in early 2008, we have used more than 45,000 metres of plastic wrap.

How long is that? Well, start at our shop and head westbound on St. Joseph Blvd. As you go under the Queensway, it turns into Montreal Road. Continue along through Beacon Hill, past the Montfort Hospital and head into Vanier. Then, it's over the Cummings Bridge and onto Rideau Street heading toward downtown. Once the street turns into Wellington, wave to our senators and MPs as you go by the Parliament Buildings and then get onto the Western Parkway.

At the end of the parkway, find your way onto the Queensway and continue westbound. Wave to our other Senators as you pass the Canadian Tire Centre. About five kilometres past the rink, you'll come to Carp Road. That's about 45,000 metres.

And that's a lot of covered food.

Customer feedback is very important to us and when you said you wanted more pizza, we listened!

Starting in January, we will be offering individual pizzas every Friday afternoon. A great alternative to trying to figure out what's for dinner. 

Toppings will vary but the quality never will. Stop by and get one to eat in or take out!

Tasting is also the  best way to tell  if pasta is done.

Some chefs keep a container full of small spoons and forks near the stove because they are constantly tasting and adjusting their food as they cook.

Tasting allows you to do things such as adjust the flavours prior to serving. It also allows you to catch mistakes--that was salt? I thought it was sugar!--before you serve your masterpiece.

Try our house- smoked salmon

Finding a restaurant for a weekend brunch where everything is fresh, hot--and convenient--is not always easy.

Why not enjoy a weekend brunch at home? We offer lots of brunch items in our fresh-food showcase. Enjoy our scrumptious house-smoked salmon, omelets and quiche, muesli and assorted other dishes. Brunch will never be the same!