JulyCamping & BBQ:

The Ottavio Way

Buy Canadian at Ottavio

Organic Raw Milk Cheeses

Beat the Heat Drinks

July 2012ISSUE 29

NEWSLETTER

Vista 18 Recipe with Garrett Schack

250-592-4080www.ottaviovictoria.com2272 Oak Bay Avenue, Victoria, B.C.

The great outdoor season often means sleeping under the stars and consecutive nights of barbecue. If camping, why compromise on food when you can bring the Ottavio pantry with you? Here are some ideas for that long weekend at your favourite summer destination, be it cabin, tent or beach!

Cheese: Dry aged selections are the best bets particularly when out of a cooler and in the hot sun. i.e. Parmigiano, 1 year Manchego, Aged Pecorino and & 7 year Quebec cheddar.Crackers: La Panzanella, Lesley Stowe’s Raincoast crisps, Ottavio Grissini.Olive oil: we have several small package varieties in 125ml & 250ml sizesMeats: Oyama single portion Saucisson Traditional and Buffalo Pepperoni or Galloping Goose Droewers would survive tucked in a backpack for a trek on the West Coast trail with no concerns.Olives: think oil cured and sundried for out of cooler survival, i.e. Piccante, Moroccan Sundried and Rustic Italian.Starches: Instant Polenta, Gnocchi, Risotto or Paella Rice & Pasta!Exotica: Dried Mushrooms, Sea Salts, Côte d’Azur Spices, Lavazza CoffeeSmores: Not keen on that hard chunk of chocolate in your warm, soft smore? Solve this by using Rigoni Organic Nocciolata (soft chocolate hazelnut spread, way superior to Nutella!) instead. Add it to your toasty marshmallow and graham crackers and your are in for the perfect fireside bite.Need more ideas? Most of us around here love to get outdoors so don’t hesitate to ask!

Barometer rising and everyone is thirsty! While at our café, why not consider a

cold beer or glass of crisp white wine? Locally, we proudly sell Phillips Beer and

Quail’s Gate wines. Connecting our European heritage we also stock in the cooler

Kronenberg Blanc, Stella Artois, Leffe Belgian Ale as well as quality wines from

Italy and France. Our patio is the sunniest on the Avenue and we have alternate

drinks to satiate the whole family. Available for retail and here in the café:

Lorina Lemonades– naturally produced in France

Vignette Wine Sodas– California grape sodas without the alcohol or calories but

all the antioxidants!

Crodino- refresh the Italian way with this bitter herb seltzer, perfect on the

rocks with a splash of Cinzano

San Pellegrino Italian Sodas- sold in 5 great flavours, Aranciata (Orange), Limona-

ta (Lemon), Pompelmo (Grapefruit), Aranciata Rossa (Blood Orange) and Chinotto

(Herb Cola).

Looking for that special cocktail ingredient to impress your savvy crowd? In our

pantry find a tight line of Fee Brothers Bitters, Fevertree tonic and soda waters,

refreshing Elderflower Cordial, Victoria Gin Twisted & Bitter, and the cane sugar

sweetened Fentimans line.

Canada turns 144 on July 1st and celebrate the occasion with a Canadian twist. Our reputation at large has been built on the importation of many fine foods-particularly from Europe, but our

shelves are increasingly loaded with Canadian pride. Look in the Canadian Cheese Case and you will find practically all styles of cheese being produced. Locally the Cowichan Pasta Co. (in our freezer) is producing ravioli manufactured using only Vancouver Island ingredients! Speaking of the island,

the Vancouver Island Salt Co. has garnered international repute with a line of naturally derived salt. Many great preserves, vinegars and mustards on our shelves find their way here from the Okanagan, Fraser Valley, Pemberton Valley, the Kootenays and points beyond the BC border.

July 2012ISSUE 29

NEWSLETTER

Camping & BBQ: The Ottavio Way!

Beat the Heat Drinks

Buy Canadian at Ottavio

Visit Ottavio Online & follow us on Twitter

(www.twitter.com/ottaviovictoria)

for upcoming events, new products,

exciting arrivals & more.

250-592-4080www.ottaviovictoria.com2272 Oak Bay Avenue, Victoria, B.C.

July 2012ISSUE 29

NEWSLETTER

If you haven’t been to Vista 18 or Clive’s Lounge in the Chateau Victoria Hotel on Burdett St. in downtown Victoria, you are missing out on both some of the finest local food prepared in the Island and one of the world’s best lounges and cocktail bars……

seriously! This is a spot that many locals have yet to discover….and once you do, be ready to go back for more. This month executive Chef Garrett Schack has provided us with a recipe for his Parmigiano Cheesecake:

As the food world continues to evolve, the trend towards Certified Organic increases yearly. Many producers of cheese have only used organic, raw, unadulterated milk throughout

the history of their cheese making. Particularly, the Swiss have a long tradition of excellent animal husbandry and have inspired a new era in cheese making across the globe.

Here in Canada the organic cheese movement is strongest in Quebec with several produc-ers leading the pack. In 1998 the organic milk production was 1.7 million litres, in 2010

the number had increased to 34 million litres! Look for these organic beauties in both our Canadian and International cheese cases

‘Vacherin Fribourgeois’- high alpine, cow’s milk, unpasteurized‘Emmenthal’- Swiss staple, cow’s milk, unpasteurized

‘Gruyere d’alpage’- cave aged, cow’s milk, unpasteurized‘Raclette’- high alpine, cow’s milk, unpasteurized

‘Alfred le Fermier’- high alpine style, cow’s milk, unpasteurized ‘Comtomme’- washed rind, semi-firm, cow’s milk, unpasteurized

‘Le Baluchon’- washed rind, cow’s milk, unpasteurized‘Victor & Berthold’- washed rind, cow’s milk, unpasteurized

‘D’Iberville’- Quebec’s version of ‘St. Nectaire’, cow’s milk, unpasteurized

‘Alpindon’- Kootenay’s version of Gruyere, cow’s milk, unpasteurized‘Nostrala’- washed rind, cow’s milk, unpasteurized

‘Point Reyes Blue’- California’s Roquefort but cow’s milk, unpasteurized‘Point Reyes Toma’-Humboldt County region, cow’s milk, unpasteurized

Switzerland:

Quebec:

British Colombia

California

1. Line the bottom of a 10” spring form pan with a round of parch-ment paper.2. Whip cream cheese in a food processor or stand mixer.3. Slowly add Parmigiano cream and eggs and continue mixing until well incorporated.4. Add final ingredient and mix.5. Cook in a 325C oven for 50 min or until there is a slight jiggle in the center of the cake. Turn off oven and crack the door and allow to cool before refrig-erating. Let cool in fridge until next day, cut and serve.

Place in a pot and bring to a simmer then turn off heat and allow to steep until room temp. Strain and discard rinds, chill before using in above recipe.

Yield: 16 portions1 kg of cream cheese 1 cup of Parmigiano cream 1 cup freshly grated Parmigiano Reggiano 2 whole eggs 2 egg yolks 2 tsp sea salt ½ cup granulated sugar

1 cup of whipping cream any Parmigiano rinds you have.

Crustless Parmigiano Cheese Cake

Parmigiano Cream