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October 2012ISSUE 32

NEWSLETTER

“Late Summer” Recipe: Basil Aioli

Coming Soon!

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

October 2012ISSUE 32

NEWSLETTER

DID YOU KNOW?

We supply many stupendous restaurants, wineries, and specialty grocery stores, around Victoria. Just to name a few:Brasserie L’Ecole, Vis a Vis, Niagara Grocery, Vista 18, Clive’s, Oak Bay Beach Hotel, Sea Cider, Hotel Grand Pacific, Church and State Winery, The Union Club, Saturna Vineyard, Ulla, Matisse, Fairfield Grocery, Lure at the Delta, Zambri’s, Fol Epi, Castro Boateng, Mcleans Specialty Foods, Feys & Hobbs, Laurel Point Inn, Bear’s Den, The London Chef, AJ’s Organic Café.

Well here we are stepping into the crisp fall, thinking about getting cozy, and having cravings for comfort food. This is also a time to get organized for the Festive season. May we give you a friendly remind-er, that we encourage you to pre-order your bread and sweets, for Thanksgiving, and any occasion that you want to simply make sure, without a worry.October is a great month for Italian food festivals, especially mush-rooms, chestnuts, chocolate, and truffles. On October weekends, you’ll find fall food festivals and wine harvest celebrations all over Italy. Slow Food’s big International Food Event is in October and World Pasta Day is the fourth Sunday in October.Although Halloween is not such a big celebration in Italy, it’s becom-ing more popular and you may find Halloween or All Saints Eve events, especially in the larger cities.

We welcome a few new members to our staff in the kitchen, Janell, who is making all the yummy savouries, for the café, and deli. Janell is originally from California, and is a self-taught passionate

chef, who sees food as the connector of all things fundamental to life, health, community, culture, and the earth. We look forward to heading in to the fall with Janell and our other new staff,

Jordan, Jenny, Milton, Devin and Sophie.

More new products on our shelves to try! Please ask us to point these out for you.

Baladin Sodas from Italy Elixia Lemonades from France

Delizia Grilled Eggplant in Oil, Moss Mushrooms in OilAcetaia Dodi Authentic Balsamic Vinegars

Also, on another fresh note, the annual batch of Ottavio Antipasto is ready for your larder and company. It is full of local vegetables, and field tomatoes from Oliver B.C. with a perfect balance

of vinegar and sugar, and completely vegetarian.

FallWhat's New?

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

Purée the garlic, basil salt and pepper in a food processor, add the egg yolks, mustard, and lemon juice, and process until smooth. Add the oil slowly while the machine is running, until the mix-ture is thick, shiny, and firm. Keep in the fridge for up to a week. (adapted from Herbal Celebrations Cookbook, by Noel Richardson, and Jenny Cameron)

And now for something completely un-vegetarian: Many of us love Prosciutto, but besides just inhaling the delicious dry cured ham as it is, may we suggest a few other culinary uses?

Wrap around melon balls or grissini, Saltimbocca: Chicken or Veal with a fresh sage leaf, wrapped in prosciutto and pan fried. Fall or spring vegetables sautéed with prosciutto, or add a little cream and Reggiano, and

serve on your favorite pasta.

4 or more cloves of garlic1 cup firmly packed fresh basil2 egg yolksjuice of one lemon2 tsp. Dijon mustardsalt and freshly ground pepper to taste1.5 cups good extra virgin olive oil

“Late Summer” Recipe: Basil Aioli

Phillips beer and cheese tasting (leave your name and contact info. in the bakery to be contacted about a specific date), but meanwhile, consider this:

Earthy delicious cheeses, you may not have tried ( ask us for a taste) :Gourmelin: rich, washed rind cheese with grassy aroma, pasteurized

(pair with a Pinot noir, or Pinot Grigio)Pont Levêque: camembert like flavour, intense, bigger, beefier, pleasantly smelly, pasteurized

(pair with a Shiraz, or a good stout)St. Nectaire: from Avergne, soft, supple, earthy, fruity.

(pair with Chardonnay, or a crisp, local apple cider)Bleu de Gex: aged about 2 years, potent beefy, but a smooth finish, unpasteurized

(pair with a Barolo, or a Malbec )Cave Aged Gruyère: has to be mentioned, especially this time of year, with its fruity overtones,

as it is a delight in so many fall recipes, including the two classics, French Onion Soup, and Cheese Fondue, if you have onions, wine, stock, stale bread, and Gruyère, you are on

your way to an abundance of repose.Also on the tasting front, if our oils and vinegars are a blur of dark bottles, we have sample bottles for many of the Olive Oils, and Balsamic Vinegars, so don’t hesitate to ask us, if you

would like a little taste test to discern what suits your palate best!

A blast of basil in an already pungent sauce, marries well with seafood, grilled meat, or spread on your favourite sandwich!

Visit Ottavio Online & follow us on Twitter

(www.twitter.com/ottaviovictoria)

for upcoming events, new products,

exciting arrivals & more.

October 2012ISSUE 32

NEWSLETTER

Coming Soon!