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March

Thank you to our loyal customers and staff Quebecois Cheeses!

LOCAL CHOCOLATE QUEBEC WEEK EVENT March 25-29th


March 2014

2272 Oak Bay Avenue Victoria, BC 250-592-4080 www.ottaviovictoria.com

NEWSLETTER ISSUE 47

and foremost, we’d like to THANK our fantastic and dedicated STAFF and our valuable and trusting CUSTOMERS for supporting us during an often intense and challenging period after the Italian Bakery fire that took place in February. We thank you for your patience as we figured out how to produce more in our smaller kitchen and bakery. We really couldn’t have done it without the ongoing support everyone has shown us. From taste-testing, to schedule juggling, to longer workdays, we feel confident in our efforts. Again, THANK YOU ALL! First

Cheeses of the Month! In honour of QUEBEC WEEK (March 25-29th, in-store), we celebrate the variety of Quebecois cheese that fills our front case. Although a long list of family producers make a wide range of cheeses, the cheese makers from la Belle Provence truly excel at WASHED RIND CHEESES and GOAT’S MILK CHEESES.

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are first formed and drained and then ‘washed,’ as you would expect, with a variety of liquids, based on the specific recipe. B-linens is the culture used in most of these cheeses, which are washed with anything from a salt brine, to beer, wine or other spirits. The washed rind cheeses have a distinctive orange rind, that can be slightly sticky and oh so pungent. Don’t be scared off by the scent, the cheeses are often quite mild. Oka is the most well know of the Quebec washed rind cheese family but branch out, we have over 20 more to choose from varieties that are harder, softer, stronger, milder, cow’s milk and goats milk. Work us over for some samples as usual! WASHED RIND CHEESES

Secondly, the use of GOAT’S MILK in the production of Quebecois cheeses is drawn from the styles brought from France. This can result in some of the most delicate, gorgeous, snow-white cheeses in the case. A number are dusted with grey ash (Grey Owl, Bouq’ Emissaire) to help in the aging and, historically, to protect the product from intruding bugs! This ash is tasteless but adds a unique texture and look to the cheeses. Other goat’s milk varieties include Tomme du Haut Richelieu and Doux Péché, a mix of cow and goat.

QUEBEC WEEK MARCH 25-29TH

Look for discounts on all featured Quebec products plus a special Quebec-inspired menu on the café, featuring Tourtière, Maple Tarts, Habitant Pea Soup and real Montreal Smoked Meat Sandwiches!


March 2014

2272 Oak Bay Avenue Victoria, BC 250-592-4080 www.ottaviovictoria.com

NEWSLETTER ISSUE 47

" March’s Recipe PROSCIUTTO AND BEETROOT SALAD Serves 4 as a starter.

INGREDIENTS o  o  o  o  o  o  o  o  o  o  o 

2 ripe greenhouse tomatoes ½ red onion, diced 1 small cucumber, diced 1 tbsp Primavera Salted Capers*, rinsed and drained 1 tsp La Molisana Red Wine Vinegar* 8 slices of Prosciutto*, cut in half 1 large beet, peeled and grated 2 free-range eggs, hardboiled and grated 2 tbsp Italian parsley, finely chopped 3 tbsp Planeta (stronger) or Basilippo (milder) EVOO* Sourdough bread or La Panzanella* crackers, for serving

INSTRUCTIONS 1.  Toss together tomatoes, onion, cucumber, capers, and vinegar. 2.  Arrange prosciutto on a round serving plate and pile grated beet in the middle. 3.  Spoon tomato salad over beets then top with grated egg. 4.  Sprinkle with parsley and season with pepper. 5.  Drizzle with EVOO and serve with the bread or crackers. *available in Ottavio deli

TRY SOMETHING NEW… COWICHAN PASTA COMPANY’S ever expanding

dried pasta line now includes Organic Emmer Fettuccine and Organic Spelt Creste di Gallo. Emmer is an old world heirloom grain, also known as farro, that is high in protein and low in gluten. It can often be tolerated by those suffering from wheat sensitivities. Spelt (triticum spelta) is wheat’s more nutritious and heartier cousin; also a high protein ancient grain but not lower in gluten. Both these pastas are great prepared simply with a drizzling of extra virgin olive oil and a sprinkling of fresh Parmigiano Reggiano.

WE ARE LOVING… Local SIRENE Chocolate We are excited about Taylor Kennedy’s Sirene Chocolate. It was a definite crowd pleaser when we sampled it with our staff. Taylor’s website bio sums it up best: As Victoria’s only bean-to-bar specialty chocolate maker, Taylor is able to oversee production from the sourcing of the raw cacao bean to the production of the bars on the shelves and feel good about each of the steps along the way. Toronto born, Kennedy received a double major in cell and molecular biology and economics from Tulane University in New Orleans and also studied finance at Cambridge University in England. He has resided in Toronto, Paris, Cambridge, New Orleans, Washington, and now calls Victoria home. With a life-long obsession of wanting to know how things work and why, Kennedy combined his business acumen, interest in sustainability, and love of food and the planet into Sirene Chocolate.

Need a quick appetizer or snack? Try BAVARIAN ORGANIC

SUNFLOWER SEED RYE BREAD OR ORGANIC PUMPERNIKEL BREAD topped with chèvre frais and FINEST AT SEA COLD

SMOKED WILD SALMON OR TUNA

(in our deli freezer). These all- natural little breads contain organic ingredients and are high in fibre while low in fat. Plus, they taste great toasted!

SATURDAY, APRIL 26

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11:30 AM – 1 PM, IN THE PIAZZA Grab a seat outside and enjoy the ever-popular cheese cut…you might win some cool cheese swag and learn a thing or two along the way! This event began as a way to demonstrate our philosophy in cutting all cheese daily from the full production wheels of the world’s finest cheese. We looked at some photos a while back of our first Cheese Cut and laughed at the meager turnout and strange looks as people awkwardly walked by our table of cheeses and knifewielding cheesemongers. Now, families and friends come early, pack the steps and have a ball tasting, learning and scooping up great cheese deals.

Ottavio Newsletter March 2014  
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