I'm looking forward to an exciting autumn season and the opportunity to be part of the fall schedules at three wonderful cooking schools -- Culinarium Cupboard in Toronto, From the Farm in Prince Edward County, and The Passionate Cook in Uxbridge. Check out www.culinarium.ca, www.fromthefarm.ca, and www.thepassionatecook.ca for full details.
Tickets are now on sale for NOBILE & RUSTICO PIEDMONTE, (The Wines & Food of Piedmont), Saturday, October 11th, 6:30 p.m. This is the first in a series of seasonal tasting dinners to be held at Michael Hoy Culinary in Prince Edward County. Here’s a peak at the menu…
Looking forward to seeing friends at the Slow Food Picnic next Thursday. I’ll be serving my new Neapolitan Sausage Panino — my wine-infused sausage on a crusty wood fired oven baguette with San Marzano tomato sauce, four types of mushrooms, bell peppers, rapini, and onions…a sumptuous two-hands sandwich!
Summer is in full gear here in the County. The local farm products are showing up in the farm stalls. It is a joy to cook with fresh-off-the-farm vegetables every day.
NEW INFUSED SAUSAGE CREATIONS
My sausage repertoire is expanding. The Michaelangelo Salsiccia, made in cooperation with Chef Michael Hoy and incorporating Vicky’s Veggies baby rapini pesto and 66 Gilead Gin,made its debut at Encore! Encore! in downtown Picton last month.
Norman Hardie just decanted his 2003 Chardonnay and shared the creamy lees, which I infuse in sausages that are also served on the pizza at the winery. I got so much lees that I use them in my cooking. Great for marinating seafood!
This weekend the first batch of free range turkey sausages infused with PEC Lavender and rosé wine will be available at Barley Days Brewery and Encore! Encore! This is a take on my rabbit sausage that was featured a few years ago in Toronto Life magazine’s “100 foods you must try before you die”. One of a kind, County’s own!
The Tipsy Dog cart is picking up speed at Barley Days (not literally). Andrew, who is also a pig farmer, is great at making delicious panini. My Tipsy Dog is as pure and natural as it gets — no commercial ingredients. It’s served on wood-fire oven Vintner bread from Brot or a soft bun from The Pastry House in Picton. Both are made especially for the Tipsy Dog. All the sauces are made especially by Cressy Mustard. The actual Tipsy looks like a hot dog but is a fine grind sausage made from the same meat used in my sausages. The cart is at Barley Days every Saturday and, weather permitting, Sundays.
In addition to the frozen sausages (seven types) available at the brewery, I now offer two salumi: P.E.C.catore (a dry cured sausage) and a Salame. Also, little assorted packages of Fifth Town Cheese. These are great to enjoy on a picnic or with a pint of beer in the brewery. There will be more selections in the future.
ATTENZIONE! NEOPOLITAN PANINO IN THE COUNTY
Now that I have the Tipsy Dog panino perfected, I am launching the original, authentic Neapolitan panino. The best, modelled after the ones you get in the Vicoli of Naples, the little seedy cobblestone paved street where only the locals wander.
Salsiccia e Friarelli sausage and rapini — I am doing the ONTALIA version. It will be amazing as there will be, as usual, no shortcuts. Wood-fire-oven bread, local vegetables and my infused sausage…simple? Yes, and absolutely amazing!
I am testing it with Norman Hardie winery staff this weekend and will then serve it at the Italian Night Market at Michael Hoy’s 106 Bridge on Tuesday, August 5, at the Bella Napoli celebration at Terracello Winery on Saturday the 9, and at Three Dog winery for the Slow Food picnic on Thursday August 21st. After that, it will be featured on my cart at Barley Days Brewery.
FOOD & WINE CLASSES
The fall will be full of events with my Culinarium Cupboard cooking and tasting school in TO. I’ll bring it to PEC for wine and spirit tastings at 106 Bridge and Terracello Winery — will keep you posted. And, check out the From the Farm Cooking School fall schedule — I’ll be conducting two sausage making classes.
Check my blog often for new sausages and classes as I do not send out email letters anymore.