Awesome! I was recently contacted by the University of Gastronomic Sciences about meeting up with a group of students when they visit Canada in September. Fun fun fun! I’m going to give them a bread baking workshop featuring ingredients and techniques typical of Canadian cuisine. Guendalina Cataldi will be visiting Montréal and Ottawa with 10-12 students as part of a study trip. I am honoured that they want to meet me…
Naturally, I’m going to focus on Red Fife wheat, seeing as how it’s on the Slow Food Ark of Taste. I was thinking that a steamed brown bread could be cool. I’m still working out the details but it looks very likely that I’ll be hosting the workshop at the Salle Mandoline of the Jean-Talon market, courtesy of La Tablée des chefs. A big thanks to Sophie Menanteau at La Tablée.
More as the plan develops.
Cheers,
Marc
by Marc on March 11, 2010
Well folks, it’s been a busy few weeks…
Here’s a quick recap:
Feb. 16 and 17: “Quelques pains faciles” workshop at Les Touilleurs. I put together the menu with the talented and charming chef de cuisine at Olive+Gourmando, Vanessa Laberge. I proposed bread ideas that fit with what François wanted for the workshop and she answered back with perfect accompaniments. She’s a real pleasure to work with and seems to have no shortage of great ideas.
First, with a basic white dough, I made long wide bread sticks with cherry tomatoes pressed into the top (inspired by Jim Lahey’s tomato stecca). We also shaped some into yummy twirled sticks served plain or rolled in various seeds. We served these with local cheese, butter, and Papille’s superbe Rosette de Lyon. Then a rye bread (heavy on the caraway seeds) was served with a delicious maple and pepper smoked trout spread. We finished off with small sandwiches made on soft English muffins- Italian sausage from Marchigiani’s, caramelized fennel, tomato, watercress and mayo! Holy moly!
Both nights were lots of fun and the participants were delightful. As usual, François Longpré and Sylvain Côté (as well as the whole Touilleurs gang) made me feel right at home in their beautiful shop and kitchen. I’ll be giving this workshop one more time on March 29. Call the shop (514 278-0008) to see if there are any seats left!
Feb. 21: A super fun private workshop. This group of five wanted me to show them how to make foccacia, naan bread, and arepas. Yummy yummy!
Here are a couple of cool shots taken during the sunday afternoon affair…
Feb. 28: Six-hour intensive bread baking class at Académie Culinaire. Again, a great bunch of participants. And this time for a hands-on class. We made five recipes (Challah, Bacon Onion Potato Rye Bread, Apricot Breadsticks, Multigrain Cranberry Loaf, and Pain au lait) and everything turned out great!
And just the other day, I did some hand modeling for the station ID spots for Zeste, the new French language food channel. For the shoot, I had the pleasure of working with food stylist Heidi Bronstein. This was the second time I got to work with her…Wow, this girl rocks!
Stay tuned for more info as the channel goes on air only on March 22.
Cheers!
by Marc on February 24, 2010
Jeez, another baking video?! Yes, another one…
Here’s a tasty, simple, and classic focaccia recipe I did for the folks at WatchMojo.com.
Bon appétit!
Un autre clip-recette?! Et oui, un autre…
Voici une recette toute simple de délicieuse focaccia que j’ai fait chez WatchMojo.com.
Bon appétit!
by Marc on February 5, 2010
C’est le fun, ça!!
Le clip-recette sur les muffins anglais avec les Explorateurs Culinaires tourne toujours! Cette fois sur MSN…
Ils sont super ces gars-là! Ils font des vidéos très intéressants et surtout très créatifs sur la bouffe et la cuisine. Bientôt, nous allons faire un clip sur les scones. À suivre…
The English muffin recipe video I did with Explorateurs Culinaires is still going strong. Now it’s on MSN…
These guys are great! They are doing very original and interesting Web videos about food and cooking.
Soon we’ll be doing a scone video together. Stay tuned…
by Marc on February 2, 2010
Les gens du magazine Enfants Québec ont participé à un atelier de fabrication de pain à la maison avec moi.
Quel plaisir!
Allez voir ce qu’ils en disent.
En plus, vous y trouverez les recettes pour des petits pains aux abricots et des rouleaux briochés aux pommes.
En espèrant que vous les essayez!
Et si vous avez des questions ou des commentaires, contactez-moi!
by Marc on January 16, 2010
by Marc on January 9, 2010
This past Friday, January 8th, I went to the CBC studios in Ottawa to be interviewed live on C’est ça la vie. Fun, fun, fun! They invited me on the show to talk about what I do: bake bread with folks in their homes.
I brought a bit of bread that I had the night before. Actually, it was early that morning. I had just returned home from a day long shoot for a still-secret-as-yet-unsigned-new-food TV show. It was one in the morning and I was booked for a 6:30 a.m. train. I checked my e-mail just before hitting the sack. Bad idea…Sarah the friendly researcher from the show wrote me to ask if I could please bring some bread with me for the interview, the host was insisting on having something yummy to show on camera during the interview. All right then. Lucky I had some dough in the fridge. Equal parts AP and Moulin Légaré 85% whole wheat. Yummy, yummy. So I shaped it into sticks (rolled in a blend of fennel, sunflower, cumin, sesame, and poppy seeds) and cute round buns. I also made square English muffin-looking breads cooked on a griddle. Nice! Okay, now it was time for bed, or else I was gonna look like a zombie on camera.
Philippe Schnobb, the host of the show, seemed genuinely fascinated with the breads and the fact that they can be (and were) made at home in a regular oven, with no specialized equipment. That’s right Mr. Schnobb, anybody can make nice bread at home!
If you’ve got a moment, please check out the clip.
Ce vendredi 8 janvier, je me suis rendu à Ottawa, aux studios de
Radio-Canada pour une entrevue en direct à l’émission C’est ça la vie. Quel plaisir! Ils m’ont invité pour jaser de ce que j’aime beaucoup, beaucoup faire : boulanger avec les gens dans leur cuisine à la maison. Si vous avez un p’tit moment, allez voir le clip [click to continue...]
by Marc on January 4, 2010
J’ai visité le Moulin Légaré à Ste-Eustache. Tellement cool! Érigé en 1762, ce moulin n’a pas cessé de produire de la farine d’une qualité exceptionnelle depuis tout ces années! J’ai eu le plaisir de rencontrer Daniel le meunier qui travaille là depuis plus de vingt ans. Quelle expertise et quelles connaissances! J’ai fait des pain naan épicés avec la farine blé entier tamisée à 85% et j’ai obtenu des superbes résultats.
Okay, so I went to the oldest functioning flour mill in North America the other day. Wow! The Moulin Légaré in Ste-Eustache was built in 1762 and has been milling flour ever since. The current miller there is a very friendly and knowledgeable fella named Daniel. Check it out!
I bought a bag of the 85% Blé Entier flour. Ooohh, lovely! Gorgeous colour and great taste! I made spiced naan breads with it and they turned out fantastic.
by Marc on December 9, 2009
Click on here to watch the interesting clip I did with the folks at L’Épicerie tv show on Radio-Canada.
