October

October 2011ISSUE 21

NEWSLETTER

Made in BC at Ottavio

Raclette ‘101’Thanksgiving Is Almost Here

Let Us Help!

plus more....

Zuppa!Our Great daily Soup

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

Increasingly more and more people are supporting local purveyors and our shelves are reflecting this locavore trend. Look for these new exciting made in BC products!

October 2011ISSUE 21

NEWSLETTER

Made in BC at Ottavio Italian Bakery & Delicatessen

Gluten and additive free from Kelowna, delicious on morning toast or with your evening cheese plate!

Apple Butter-$7,75 (250ml)

Pinot Gris Wine Jelly/Pinot Noir Wine Jelly-$5,95 (125ml)

Maple Syrup Jelly-$5,95 (125ml)

Veggie Caviar-$5,25 (125ml)

With a cocktail craze in full motion, along come delicious fruit and spiced cordials from the Hayman Farm Vineyard in Naramata Bench to add to the mix! Also a great thirst

quencher with sparkling mineral water.

Summer Fruits or Spiced Fruits- both $11,50(375ml)

Island foraged wild mushrooms dried to perfection by Eric Whitehead. We carry the complete line. A great pan-

try item for last minute risotto ai funghi!

NEW Wine Barrel Smoked Chanterelles-$18,75 (20g)

Lower mainland cracker maker Heather Nichol rolls onto our shores with a selection of savoury wares.

Olive Oil & Cracked Pepper, Canadian Cheddar & Chive, Parmesan & Rosemary- all varieties $7,95 (142g)

scratch made, locally sourced fruit with each jar reduced from 3lbs. of fruit! Produced in Surrey using only organic

sugars, herbs and citrus, we carry three great flavours:

Strawberry Black Pepper, Very Very Raspberry, Rhubarb Rosemary

all $9,75 (250ml)

Caramoomel Preserves

Quench Cordial

Untamed Feast

Gone Crackers

Missing Goat Jams

Zuppa!Our daily soup is made from scratch ev-ery morning by our cook Denise Jones featuring what’s best in season. Most often vegetarian and gluten free but look up on the chalkboard for today’s creation. In our deli freezer, you will also find 1 liter tubs of our soups as well as no sodium, naturally made stocks. Bones for our fish, chicken and beef stocks are all made using island product and the vegetable stock fea-tures island vegetables too!

Soups $8,95 (1 liter) Stocks only $5 (1 liter)

Don’t miss your chance to taste over 20 estate ol-ive oils from Italy, France, Morocco & Spain along with an education on the farming, harvesting & production practices of the finest producers. “Why would I pay $30 for a bottle of olive oil?”…. come & find out what is in the bottle. Advanced reservations are limited to 25 for this event and can be made in the delicatessen for $25/person, dessert & illy coffee included. It has been a few years since we have done one of these so don’t delay in reserving for this delicious, educa-tional & fun night.

Estate Olive Oil TastingNovember 10 / 7-9pm

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

October 2011ISSUE 21

NEWSLETTER

Raclette - we offer both authentic Swiss regular and a smoked version from France. Locally the fine folks up island at Little Qualicum Cheeseworks do justice to their own Swiss heritage with a stand up version!

This month’s recipe features a unique European (Swiss and French origins) light dinner for as little as 2 or as many as you can handle. A fall season favourite and becoming increasingly popular Raclette is both the namesake cheese and the dish. Origins of the dish are from the peasants of medieval times whereby alpine style cheeses were warmed over a campfire and then poured over potatoes, vegetables and cured ham. Today, custom Raclette tabletop elec-tric griddles make for a more refined occasion. Ottavio has several available on loan with the purchase of at least 1kg of Raclette cheese to host your very own party. Here’s a look at what you will need:

Raclette ‘101’

A how- to-guide

Visit Ottavio Online & follow us on Twitter

(www.twitter.com/ottaviovictoria)

for upcoming events, new products,

exciting arrivals & more.

Upcoming EventsOctober 1st - Oktober Fest / 11am-3pm

Nov 10th - Estate Olive Oil Tasting 7pm-9pm

November 8th - 12th - Swiss Week / featuring specials on all Swill Cheese, recipes & more...

Thanksgiving Holiday…can we help?

With the holiday falling on our usual closed days-Sunday

and Monday, October 9th & 10th -we strongly encour-

age pre-ordering any breads, brioche, croissants etc.

you may require in advance. Orders can be placed in

person or by phone through our Deli/Bakery depart-

ment . If phoning, please ask for the deli before placing

an order. We anticipate high volume on both Friday and

Saturday before the holiday. Avoid the lineup or

disappointment and let us help!

Did you know?

Cornichon Pickles - find them bulk in our olive case or jarred on our shelves

Balsamic Pickled Onions - on our pantry shelves

Cured Meats - several options are suitable: Prosciutto from Italy, Jamón Serrano from Spain or Speck, a German style smoked ham. Oyama fans look for Bunderfleisch (air dried beef, incredible flavour!). Also, our Italian Prosciutto Cotto & Rosemary Hams are a great choice.

Vegetables - boiled potatoes are a must. Think waxy varieties like blintje, fingerling or charlotte. Others of your choice, i.e. batons of carrot, fresh pepper strips, cauliflower florets, etc.

Bread - our baguette (rustic white, whole wheat or olive) is perfect to slice into rounds to hold your ham, onion, cornichon creations when you grill them.

Beverages - commonly hot beverages like tea were served as it is traditionally a winter season affair, however white wines like Ries-ling and Pinot Grigio are perfect partners. Beer? Of course, and with so many great local producers the options are endless. Why not try a Raclette & Beer party with your friends this fall?

The world as we all know has been in an

economic state of flux and rising commodity

prices have not only affected the price of gas

at the pumps but also the cost of the food

we eat and the ingredients that we use at

Ottavio. Some of our bread prices will be

increased by a modest amount this month

to reflect these higher costs. We are always

very hesitant to change pricing at Ottavio

but we strive to offer you a high quality

product using the best ingredients, rather

than compromise these principles.

With the holiday falling on our usual closed days-Sunday

and Monday, October 9th & 10th -we strongly encour-

age pre-ordering any breads, brioche, croissants etc.

you may require in advance. Orders can be placed in

person or by phone through our Deli/Bakery depart-

ment . If phoning, please ask for the deli before placing

an order. We anticipate high volume on both Friday and

Saturday before the holiday. Avoid the lineup or

disappointment and let us help!