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News June 8, 2009
Table of Contents
Events
In addition to our events in store and off site we have included events that we are participating in either by speaking at them, or selling books for a visiting author, or events we feel are important, these come at the end of our events below.
 Ted Reader with Napoleon's Everyday Gourmet Plank Grilling & Napoleon's Everyday Gourmet Grilling
Thursday June 18th 12:15pm
Kick back and join us for a lunchtime rollicking tasty bbq with the King of the Q Ted Reader as we dive into summer cooking! A special draw will be held to win a Napoleon Traveling Grill and all sorts of fun BBQ items for summer.
 Napoleon’s Everyday Gourmet Grilling
Ted Reader
Yes, Bubba. Sure enough, Billy Bob, there is barbecuing way north of the Mason-Dixon line. High profile barbecue king Ted Reader from Paris, Ontario teams up with top barbecue manufacturer, Napoleon, from Barrie, Ontario to serve up 125 imaginative recipes ranging from rubs to grilled chocolate banana burritos. There’s even a retro grilled ham and cheese sandwich using –gasp!- processed cheese. Colour photos. Softcover, 296 pp, $25.00.
Remember Father's Day on Sunday June 21st and an autographed book by Ted would be a wonderful gift!!
May Best Sellers
- Rhubarb: More than just pies by Vitt & Hickman (Canadian)
- Ottolenghi by Ottolenghi & Tamimi
- French Taste by Laura Calder (Canadian)
- Ricardo:Meals for every occasion by Ricardo (Canadian)
- Muffin Mania by Prange & Pauli (Canadian)
- Gordon Ramsay's Healthy Appetite by Gordon Ramsay
- No Time to Cook by Donna Hay
- Jamie's Food Revolution by Jamie Oliver
- Fat by Jennifer McLagan (Canadian)
- The Happy Baker by Erin Bolger (Canadian)
Food News
Watch for the opening of McEwan, Mark McEwan's new 22,000sq ft. grocery store opening June 15th at The Shops at Don Mills. It is located on Lawrence on the south side just west of Don Mills Rd. right beside the LCBO. It will be spectacular, delicious - a destination for good food.
A recent visit to Niagara took me to Anna and Michael Olson's food shop & cafe in St. David's at the new winery Ravine. Decadent desserts abound but their savouries are equally as good. Potato soup with Quebec Benedictine Bleu cheese was fabulous. The highly visible Olsons (they were both behind their respective counters) said they will be converting the self serve cafe to table service, becoming a restaurant. They are open year round and it's worth the drive, if only to realize the history of the area as it gears up for the bi-centennial of The War of 1812, in you guessed it 2012!
Stone Road Grille in Niagara-on-the-Lake was terrific, if it is located in a strip mall, highlights include Scallop Salad which is scallops wrapped in duck "bacon", asparagus salad and creamy hazelnut dressing; their Rhubarb Clafoutis with Sour Cream Sorbet was delicious. Not to be missed though were the sorbets in particular the balsamic sorbet.
Our stop at Treadwell for brunch on the way home, in Port Dalhousie, was equally enticing. Citrus Smoked Trout on Toasted Brioche with Fifth Town Goat Cheese faced off against Pulled Berkshire Pork with Brioche French Toast and Colbey's Maple Syrup, think I might have to go back and try and declare a winner they were both so good. There is a lovely outdoor patio by the water which, when it gets warmer, will be the choice place to sit.
Visits to Stratus and Southbrook wineries rounded out the activities. Stratus leading the way with a wonderful '06 White & their '07 Riesling; at Southbrook's new Jack Diamond designed winery the wines sparkled but, we were also fascinated by the Vinifera Grape Powder from Vinifera for Life. Grapes are ground down to a powder and a small amount added to the pizza dough, (Southbrook serves up delicious pizzas on their patio) giving it a wonderful purple tinge. Another suggested use was for tempura for those who have gluten allergies, it has high antioxidant levels and can be used in small amounts where flour is used in pizza, pastas, and breads. More and more chefs across Canada are using this in their kitchens. A very interesting byproduct of grapes.
Alas, we did not do theatre, choosing instead to eat and drink! Plus golf at Niagara-on-the-Lake Golf Course, North America's oldest golf course (1875). Although not particularly challenging for those with a low handicap, it offers spectacular views of the lake, Niagara river and Fort Niagara. Probably the most historic, visually stimulating place to have a drink at the end of a round!
A last, quick stop at Featherstone Estate Winery to pick up their wonderful Verjus for us to sell at The Cookbook Store. Verjus is made from unripened grape juice and is a summer best seller at The Cookbook Store. Use in marinades, dressings or as an aperitif perhaps. 750ml bottle, $15.95.
Fall highlights (so far)
We are in the midst of buying for the fall/Christmas season, I know you haven't even had your summer fruit yet! But just to get you excited here are some highlights so far. If you'd like to reserve any copies now just let us know via email or phone. Many of these authors will be touring so keep checking our e-news and website for announcements.
- Anna Olson Fresh with Anna Olson
- Michael Smith The Best of Chef at Home
- Lucy Waverman A Year in Lucy's Kitchen
- Thomas Keller Ad Hoc at Home
- Jeff Crump Earth to Table
- Peter Reinhart's Artisan Breads Fast
- Robert Clark C Food
- Marcus Samuelsson New American Table
- Mark Peel & Martha Rose Shulman New Classic Family Dinners
- Mollie Katzen Get Cooking
- Nigel Slater Tender Volume I A cook and his vegetable patch
Volume II A cook's guide to the fruit garden
Recipe: Sweet Spice Rub
From Everyday Gourmet Plank Grilling
1 cup brown sugar
1/4 cup coarse kosher salt
3 tbsp coarsely ground black pepper
2 tbsp coarsely ground white pepper
2 tbsp mustard seeds
2 tbsp cracked coriander seeds
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp pink peppercorns, cracked
1 tbsp crushed red chili flakes
1 tbsp dill seed
In a large bowl, mix all ingredients together. Transfer to a tightly sealed container and store in a cook dry place for up to 6 months.
Makes Approximately 2 1/2 cups.
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