Traditional Mincemeat Pie

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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.

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Ottawa Locavore Artisan Food

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Ottawa Locavore Artisan Food Fair

We are very excited to be able to tell you that we, alongside 20 other local artisan food vendors, will be at the first Ottawa Locavore Artisan Food Fair being held at the Crichton Cultural Community Centre next Sunday 12th December from 10am till 3pm.

Come out for last minute gift ideas for those who resonate with the 100-mile consumer philosophy. It is not only a chance to meet some awesome local food artisans but there will also be a raffle for two charitable gift baskets worth over $200 each, with proceeds going to the Ottawa Good Food Box!!

We really hope to see you there.

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Tourtière traditions

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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.

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Olde Fashioned Christmas

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Manotick Olde Fashioned Christmas

This weekend is Manotick’s Olde Fashioned Christmas and we will be joining in with free samples of our homemade traditional mincemeat tarts.

Elsewhere in Manotick you will find cookies, hot chocolate, apple cider, face painting, wagon rides and much more. We all hope you will come out and join in the festivities.

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Fresh Canadian Bistro

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Nova Scotia chef Craig Flinn lives by the principles of the Slow Food movement, supporting locally sourced foods that are produced in an environmentally responsible way. He has a real passion and understanding of Canadian food, and with Fresh Canadian Bistro he is supporting a better type of cooking – a sustainable, responsible and culturally strong representation of Canadian food.

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The Whole Beast

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The Whole Beast: Nose to Tail eating by Fergus Henderson with an introduction by extreme chef Anthony Bourdain, is more than a cookbook, it is a certified ‘foodie’ classic. In Henderson’s words it is “a celebration of cuts of meat, innards, and extremities that are more often forgotten or discarded in today’s kitchen” he feels it would be “disingenuous to the animal not to make the most of the whole beast” as there are “a set of delights, textural and flavoursome, which lie beyond the fillet.”

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Fresh

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Fresh by John Bishop and Dennis Green, is a collection of more than ninety award-winning seasonal recipes made with local foods. John Bishop and Dennis Green are, respectively, the owner and head chef of one of Vancouver’s top restaurants – Bishop’s Restaurant.

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What is a Pasty?

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It struck me when I was working in the store the other day that on this ‘side of the pond’ not everyone knows what a pasty is, and that perhaps I should remedy that.

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Locavore

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Locavore by Sarah Elton is a blueprint for Canada’s local ‘good food’ revolution, it describes how foodies, urbanites, famers, gardeners and chefs across Canada are creating a new local food order that is sustainable and can feed us all.

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Feeling Sheepish!

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Lamb has been gaining in popularity, but we have been having trouble sourcing enough to meet demand. So we are trying a new approach.

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