The good news for those of you who enjoy these old culinary works as much as I do is that there is a place dedicated to just these items. La Librairie Gourmande’s Anne Fortin (the cookbook store at the Jean-Talon Market) has opened L’Occasion Gourmande nearby. Filled with all sorts of treasures, it is also the home of the first formal collection of Quebec cookbooks and reference books. Here one can purchase as well as sell their books and the prices are more than reasonable. Not to mention that the stock changes all the time, so the reasons to go back are numerous. Expect to find me seated somewhere in the store, deeply engrossed...

L’Occasion Gourmande

366 de Castelnau East (corner St-Denis)

514.759.9143

Chefs Franck Le-Cunff from the ITHQ, Olivier de Volpi from Aix Cuisine du Terroir Restaurant, Gaëlle Touchard from Narcisse Bistro, cook and presenter Jean-Louis Thémis,  Arturo Rodriguez from caterer Los Remedios, Pierre Lavallée from L’Arrivage Restaurant and Albert Simon will all be concocting a variety of items representing a multitude of countries. And they are free for you to nibble...

I'm a big believer that we learn a lot not just from how people eat but what people eat. Doing so in an environment filled with positive energy that comes from mixing ingredients and cultural perspectives surely makes it extra tasty.

For more information, consult the press release by clicking here: A Cultural Feast

The event takes place Saturday May 24th and Sunday May 25th starting at 11am and is free admission.

Les Importations Rézin and Toqué propose a five-course meal, paired with six wines from some of Beaujolais’ best producers: Lapierre (Morgon) and Pacalet (Moulin à vent). Book your seats early, at $140 – this meal is sure to be a spectacular and fulfilling.

Where: Toqué Restaurant, 900, Place Jean-Paul Riopelle

Call: 514.499.2084

When: May 27^th 2008, 6:30pm

Reserve directly at the restaurant.

For more information: www.restaurant-toque.com

On Tuesday May 20^th and Wednesday May 21^st 2008 between 4pm-7pm , you are invited to enjoy an afternoon on the terrace of the Renoir Restaurant at the Sofitel Montreal. There, for $30 per person , cash or cheque, you will enjoy a flight of three specially selected wines represented by Les Vins Philippe Dandurand, paired with three generous tapas by Renoir Executive Chef Deff Haupt. Your entire $30 payment goes directly to Team In Training, every single penny.

In order to contribute to this fundraising effort and indulge in fabulous food and wine, simply present the completed invitation (available in my Take Away Section: FWAP_TNT_Invitation.pdf) when arriving at the terrace. All those who wish to participate must fill in an invitation, as it will also serve to contact you in order to send you a tax receipt. So once again:

• Food & Wine to raise funds For Leukemia Research
• $30, paid in cash or by cheque
• Payable to La Société de leucémie et lymphome du Canada 
• Tues. May 20^th & Wed. May 21^st 2008, from 4pm – 7pm
• Contact Elias Chakhtoura at Restaurant Renoir – 514.788.3002  - for your reservation
• Restaurant Renoir, 1155 Sherbrooke St. West (in the Sofitel Montreal) , metro Peel

http://www.marchespublics-mtl.com/  

For more information: http://www.bonappetitcookbooks.com/classes.php

To RSVP, call Bon Appetit Cookbooks at 514.369.2002

Kurlansky’s book starts with a snapshot of the cod industry today, via the eyes of Canadian fisherman, and it isn’t a happy picture. He then traces the origins of cod fishing, as far back as the Viking era all the way to the over fishing and battles over proprietary sea areas of the modern era. We learn that throughout history, the impact of cod has been quite strong. Dried or fresh, this glorious fish has lead to wars, famines, slavery and cookery. Peppered between the pages of the book are recipes of the historical epochs discussed and we see how cod preparation hasn’t really changed much. However the process of how cod gets to the market, what determines it’s form in the market and who gets access to it certainly has.

An interesting read for those who are looking for a more historical perspective on food without the anthropology or the sociology. Cod remains the linking ingredient that demonstrates how beyond the treaties and key political moves, the appetite of the people and their access to food sources, such as cod, has had more influence than we may even have been aware of.

Cod by Mark Kurlansky

Vintage Canada, 294p.

Available on www.amazon.ca  

Held at La Queue de Cheval, eight chefs from some of Montreal's top restaurants created multiple dishes using one secret ingredient unveiled right before the start of the competition. An hour later, the two teams presented their creations. The main purpose of the event, other than to have us live the experience of what it's like to work the line under pressure, was to raise funds for the Feed a Child Foundation as part of the 10 year anniversary events celebrating the "Q"s presence in our fair city.

Unfortunately by the time the event was brought to my attention, it was already sold out, hence why I didn't post anything until now. The idea is to have those foodies who couldn't make it get a taste for it - so I made a montage of my experience. It is entitled Iron_Chef_Mtl.pdf and can be found in the Take Away section of my web site (click here). Hopefully it evokes the spirit of the evening ...

http://foodblogsearch.com/