We are very please to say that following the great success last year there is a second Ottawa Locavore Artisan Food Fair to be held this year. Once again we will be joining 24 other local artisan food vendors, all with something to tickle your taste buds.
This years event will be taking place on Saturday December 10th from 10 am to 4 pm at the new Crichton Cultural Community Centre located at 39 Dufferin Road in New Edinburgh. Why not come out and meet us and all of the vendors who have a “shop and buy local” philosophy. Admission to the event is free and this year there will be a silent auction for products donated by the vendors.
You can find out more information about the Ottawa Locavore Artisan Food Fair here.
Posted in Events, Foodie
Why “Age” Beef?
Is it important?
The purpose of aging beef is to concentrate flavour and tenderize the meat. There are two methods generally in use to age beef: dry and wet aging.
Jennifer McLagan is visiting us again for our anniversary celebration on Sept 17th.
Jennifer came last year to sign copies of her first two books “Bones” and “Fat”.
This year she has a new book, Oddbits, that will make its Canadian debut right here
in the shop!
Oddbits is about the cuts of meat that many Canadians have never learned to work
with – heart, shank, chuck, even liver. I’ll admit that liver isn’t my favorite,
but, prepared properly it really isn’t as bad as its reputation. I’m actually quite
fond of a good steak and kidney pie, so I’m looking forward to Jennifer’s guidance
in making one. And I’m hoping she can help me with brawn (also known as headcheese,
but I like the British name better), I’ve tried it but I haven’t mastered it yet.
You can find out more about Jennifer and her books at:
We hope you’ll join us to celebrate our first year with samples from a variety of
our suppliers including samples from recipes from Jennifer’s book. She’ll signing
all of her books at the event.
You’ve collected your delicious locally raised turkey from us, then what? Well that’s easy, so here are some tips on how to store, prepare and cook your turkey.
December 20 – 10am till 6pm
December 21 – 10am till 6pm
December 22 – 10am till 6pm
December 23 – 10am till 8pm
December 24 – 10am till noon
December 25 – Closed
December 26 – Closed
December 27 – Closed
December 28 – 10am till 6pm
December 29 – 10am till 6pm
December 30 – 10am till 6pm
December 31 – 10am till noon
January 1 – Closed
January 2 – Closed
January 3 – Closed
January 4 we will return to our normal Winter hours.
Monday – closed
Tuesday to Saturday – 10am till 6pm
Sunday – Noon till 5pm
Posted in About Us
To make Christmas shopping a little easier for you, we, and the following Manotick stores will be staying open till 8pm on Thursdays leading up to Christmas.
Posted in About Us
Have you ordered your Christmas turkey yet? No, well here’s your chance. If you order it from us before Wednesday 15th, when you collect your bird your name will be entered into our Christmas draw, and the winner will receive a $60 gift certificate.
Tourtière isn’t the only pie associated with the festive season. Mincemeat or mince pies are an English tradition with a history stretching back to the 11th century.
I may have grown up in England but I am originally from Montreal and my Mother never forgot her roots. Every year for Christmas eve supper we had tourtière, naturally it was home-made, and the recipe included pork, onions, salt, pepper, garlic, thyme, sage, cloves and a bay leaf.