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Newsletter

ISSUE 17June 2011

Vinaigrette ‘101’A beginner’s guide for salad season!Andrew’s Eastern

Adventure/SIAL ConferenceStaff Picks & New Faces at Ottavio

GELATO TIME IS HERE!Finally the sun and warmer climes have arrived after a long and wet winter & a cold spring. Alas it’s time for our house made organic gelato! All fruit is locally sourced and our dairy is organic from Avalon Farms. Our flavours are always changing so look for funky new flavours as we experiment as a collective. “Maple Syrup” debuted for Quebec week and “Local Lavender & Plum” for Day in France were instant hits! On the way are Saffron, Lemon-grass, Cardamom and an Iranian twist, Saffron, Rose & Pistachio. We can also supply bulk for that summer party or kid’s birthday celebration, inquire within for more details.

In mid May I traveled to the SIAL Food Show in Toronto. This special show is where producers from all over the world come to present their fine food selections to interested importers & retailers. SIAL takes place four times a year globally in Europe, the Far East, South America & North America. We usually travel to this show every two years in search of high quality producers of everything from olive oil & rice, to mustard & Spanish cured hams. This year I searched through the plethora of pre-prepared products now being produced for mass market grocers & man-aged to find a couple of pearls. Keep your eyes on our shelves for very special family produced Italian products imported by the Lepori family in Ontario. I also rekindled a relationship with Kozliks Mustards from the St. Lawrence Market in Toronto, also one of our best cheese suppliers from Quebec and downed a few dozen oysters with Michael, our source for authentic Spanish Jamón Serrano. When I am in another city, I always visit fine food shops, specialty grocers, cheese shops, markets & quality butchers to see how we measure up. Honestly, each time I do this (this time in Toronto) I am reassured of how lucky we are to have such great customers & suppliers that we have developed over the years (14 years!) that help us to ensure that our prod-uct is unique, high quality & authentic and that our staff see that it is all well presented & knowledgeably sold. We thank you for your continued patronage, which allows Ottavio to be one of the best food stores in the country. We are very fortunate.

This year at our annual cheese cut we were able to

source the rare Vaccha Rossa Parmigiano that is pro-

duced using the original “red cow” raw milk. With only

one wheel in house and supply going quickly, get some to-

day to shave on your salad using our vinaigrette recipe!

The taste is reminiscent of ripe pineapple and other flo-

ral notes. Simply outstanding and at 34 months of age,

probably the best wheel of Parmigiano we have ever had!

We worked over our supplier in order to offer you the

Vaccha Rossa at only a slightly higher price than our

traditional Parmigiano Reggiano. Remember, we hand cut

our Parmigiano from the full wheel, daily.

Vaccha Rossa Parmigiano

Andrew’s Eastern Adventure/SIAL Conference

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

NewsletterJune 2011ISSUE 17

NewsletterJune 2011ISSUE 17

Optional:Honey or maple syrup to sweeten, freshly chopped ‘fines herbes’ (i.e. chives, tarragon, parsley), red pepper flakes or other dried chili, freshly zested citrus (i.e. lemon, orange or lime, preferably organic)

Notes:Substitute different vinegars (i.e. balsamic, white wine or champagne, sherry, raspberry, apple cider, malt vinegar, others)

Method:Combine everything in a bowl and whisk, or use a glass bottle (used glass juice bottles are perfect) and shake! Label, date & keep in the fridge for up to 3 weeks

Derek’s Vinaigrette ‘101’-A beginner’s guide for salad season!

Yield : 2 cups or 500ml 3/4 cup 1/2 cup 3/4 cup 1-2 Tbsp 1

Grapeseed Oil or other neutral tasting oil (i.e. Organic Canola, Sunflower, etc.) Extra Virgin Olive Oil (We sell the best from Italy, France, Spain & California!)Red Wine Vinegar (see notes besid)Dijon Mustard (spiked Dijon work nicely too!, i.e. Walnut, Tarragon, etc.)Shallot or ¼ red onion-peel and fine dicesea salt and freshly cracked black pepper – to taste

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

Staff Picks & New Faces at OttavioOttavio welcomes aboard Jacqueline to our deli side and brings with her her previous experience as a professional pastry

chef, floral designer and mother to the team. In the café Mytch joins our existing crew of quality baristas with years of experience and a passion for food & drink. This summer our newsletters will also feature our

staff’s top picks, this month’s theme being Quebec cheese and beer!Christina (Café)

Pinot Noir ‘Vignette’ alcohol free soda…”I’m addicted”Drew (Café)

Bouq Emissaire Cheese (Quebec)…”paired up with Leffe Belgium Golden Ale for instant nirvana”

Maylia (Deli) Chevre Frais Cheese (Quebec) and our house made black olive tapenade…”

equal parts smeared on crusty bread, delicious!”Emilie (Deli)

Allegretto Cheese (Quebec)…”alongside a cold St.Ambroise Apricot Wheat Ale”Piper (Kitchen)

Meat Fougasse, prepared every Friday and Saturday…”who needs Mr. Tubesteak after a night of cocktails when I got fougasse waiting at home”

Upcoming eventsThe Family Dinner at Ottavio with our own Derek Laframboise and his friend Peter Zambri cooking an Italian family style dinner in aid of the Single Parent Resource Centre. Keep your eyes open for details of The Ottavio Family Dinner.

Spanish Tapas night with Ottavio at the London Chef. Join us with Dan & Micayla Hayes at the London Chef for a great night of traditional Spanish tapas, live music & Spanish wine & cocktails.

August / Saturday 20th

September / Thursday 22nd