cloudkitchen

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cloudkitchen




Table Of Contents


01 introduction 02 the concept 03 groceries 04 the ingredients shoot 05 mood 06 music 07 the table 08 the recipes 09 the party 10 the book and the photography


Most of you have probably heard us say any one of the following before:


cloudkitchen: introduction

‘Be unique and useful’, ‘Be authentic and transparent’ and ‘Content is king but original content is God’.

Well, we don’t just think those things, we live by ‘em. Every year, around this time, we have our agency holiday party and every year around this time, we send out holiday cards to our friends and clients. This year, we decided to combine both and create something rather unique (that we sure hope you will find useful) by transparently showcasing our authentic internal culture through original content. Everything you will find inside these pages was curated, assembled, baked, broiled, sautéed and celebrated by our team here at CloudRaker. While it is a great way of making our strategies demonstrable, it is above all, a labour of love. Bon appétit



The Concept On November 19th, the CloudRaker team took over the Daylight Factory restaurant where weeks of dedicated preparations culminated in a single night of celebration. This was more than a holiday party. It was a food-infused fun fest where each team member could share their love of the finer things in life whether it be cuisine, wine, music, design, joke-telling or general good cheer.



cloudkitchen: the concept

We approached this project like any other: with a brief. Our first priority was capturing the spirit of CloudRaker.

The brief We see ourselves as sorta sophisticated folk who are approachable and funloving. That felt like a pretty good starting point. Then we looked around our office and felt that it represented us well: modern but warm and loaded with natural materials. Hm. We also wanted to acknowledge where we are from: our beloved Montreal. Terms like ‘warm intelligence’ and ‘unpretentious sophistication’ bounced around but it all felt a little too serious. Then we hit it: Chalet Chic. The casual elements that one would find in a chalet combined with good-taste and thoughtfulness. Perfect.


cloudkitchen: the concept

The menu Chefs Isabelle, Robert, Jean-Philippe and Aleks worked for more than a month deciding together which ingredients would best reflect the Chalet Chic approach. The menu had five iterations. There was a TestKitchen where chefs gathered at Isabelle’s home and ruthlessly evaluated each dish. Then each chef went home and did their recipes again. One of the parameters was using as many local ingredients as possible while taking into account what was in-season. That’s why you’ll find apples, maple syrup, squash,

lamb and duck take on starring roles in the evening. The recipes are accessible and very do-able, but each has an element of surprise and a flair all it’s own. The wine Thane and JS were given the final menu a week before the event and had the arduous task (!) of tasting and selecting wine accompaniments. To accommodate larger groups, they made a selection of delish but affordable wines and for more intimate groups, some pricier options.

01 01 Menus 1, 2 and 3 02 Menu 4

02


03

03 The festivities begin 04 Thane behind the pane

04

The space The Daylight Factory is a hidden gem in the city. As it is but a few blocks away from the office, Daylight serves as our proxy Cafeteria when we aren’t eating lunch at our Big Kitchen Table. The food is always fresh, the ambiance a perfect blend of modern warmth and the specials of the day are always surprising and hearty. In the summer, their backyard patio is breathtaking and their original drink mixes superb. Thank you to our friend Alex for allowing us to use his beautiful space for this occasion.

Address: 1030 rue Saint-Alexandre Montreal Quebec, H2Z 1P3 Hours of operation: Monday to Friday from 11:30am-2:30pm Contact: (514) 871-4774 www.daylightfactory.ca



Groceries In Montreal, grocery shopping isn’t a chore, it’s an occasion, thanks to our colourful, bustling food markets. JeanYves and Christina headed down to meet with the cast of characters at the Atwater Market.

Jean-Yves’ photography captures the plentiful spirit of the market.

There has always been a happy rivalry between our two major markets and while both opened the same year, in 1933, each has its own distinct personality. The Atwater Market is comfortably nuzzled between the St Henri and Little Burgundy districts along the newly revitalized Lachine Canal while the Jean Talon Market is at the epicentre of some of the city’s most food obsessed residents: Little Italy. The Jean Talon has often been slightly favoured between the two due in part to its larger size and undeniable energy level, but the Atwater has quietly been growing in popularity thanks to its artful fresh produce displays, superb fish monger, aromatic cheese shops, some of the city’s friendliest butchers and a most unique and beloved epicurean epicerie. Much has been written about the Jean Talon, so we thought we’d celebrate some of the folks and flavours that animate the Atwater.


cloudkitchen: groceries

01 01 A delectable selection of cheeses 02 Fresh produce line the aisles

Fruit and vegetables It’s hard to go wrong at any of the outdoor fruit and vegetable stands that circle the market. Much care is put into the constantly rotating presentations that showcase the yields of harvests of the moment. Les Douceurs du Marché This food boutique is filled to the brim with dreamy products ranging from olive oil, spices from around the world, fresh ground coffee to gorgeous chocolates. The delicious aroma inside the store alone makes the visit worthwhile. The shop is curated by René and Glenn, who are as big a draw as the products themselves. They are always happy to council you on purchases, share tips or chit chat about goings-on. 02


05 03 Skilled butchers cut your meat to order 04 Olive oils galore 05 Fresh salmon 06 The butcher boys

03, 04

To satisfy your sweet tooth, be sure to stop by Chocolats Genevieve Grandbois’ small outpost inside for some delectable chocolates and pick up a jar of her Caramel Fleur de Sel. La Poissonnerie Du Marché Atwater This fish monger is widely considered one of the best in the city. They are friendly, efficient and always willing to accommodate every possible cut. Don’t forget to grab a number or you will be waiting a while! Boucherie Claude et Henri The meats here are superb and plentiful. What really sets this butcher shop aside are the butchers themselves. They are warm, playful (some even downright flirtatious!) and they love hearing about what you are preparing to eat and who for.

06

Cheese shops There are three at the market, but our pick is the smallest of them all (though they are all excellent). Au Paradis du Fromage manages to pack an incredible selection of fragrant cheeses into a very small space and has some of the best homemade hummus in town. They are also very quick to offer up a taste of your selection before you purchase it. Check out their excellent deals on cheeses (3 for $12) which are perfect for dinner parties.



The Ingredients Shoot The day before the party, Robert tirelessly took photos of a selection of ingredients to accompany the recipes while Marie-Eve and Christina styled the food and accessories (and bounced around the room to music!).



Mood We could have a good time in a cardboard box but let’s face it, one of the funnest parts of planning a party is coming up with all those little personal touches. The magic truly is in the details.

We chose dish towels in lieu of napkins, opted for simple white dishwear and included interactive elements like a fun questionnaire on the back of the menus. HB pencils were intentionally placed around the tables so that people could talk and draw on the paper table runners. We decided to use fresh herbs in mason jars as centre pieces instead of flowers as they provided a delicious aroma and helped us circumvent the fact that there aren’t many interesting blooms in Montreal in November! We were inspired by natural elements like paper, twine, burlap, and glass. Tiny pops of colour – classic red was our choice – appeared in the menu and on little crafted cards around the restaurant.


Music Our playlist is available as an iMix on iTunes. Go to: cloudkitchen.cloudraker.com

Fred and StÊphane, die-hard music lovers, created a playlist specifically for the evening. They combined some of Montreal’s hottest music talents like Malajube, Parlovr, and Hexes & Ohs with some of our favourite bands from around the globe like Camera Obscura, MGMT and The Vivian Girls. The music list is fun, upbeat and thoughtful, kinda like us!



The Table While we were already working with a gorgeous setting, Edmund, Marie-Eve, Sylvie and Christina added special touches to personalize the space.




The Recipes


cloudkitchen: the recipes

Maskinogé duck, two ways Makes 8 to 10 servings

For the smoked duck

For the apple compote

50g of smoked duck breast per person

1 McIntosh per person, diced

(will make approximately 4 slices each)

7-épices spice blend

coarse salt

honey

pink peppercorns

butter

thyme

ice cider

freshly ground black pepper For the duck with ice cider 1 rosemary sprig (to garnish) 100g of duck breast per person (will make approximately 4 slices each) 7-épices spice blend Honey Balsamic vinegar Ice cider Duck fat

For the smoked duck Trim the duck breasts, reserving some fat, completely cover it in salt, and refrigerate for 36 hours. Carefully remove the salt, and pepper the flesh side. Put the thyme between the two breasts with several peppercorns and tie them together tightly. Wrap in a clean cotton kitchen towel and let the duck cure in the fridge for 10 days. Cut into thin slices on parchment paper before serving. For the duck with ice cider Remove the excess fat from the duck breasts, giving them an almond shape. Put the breasts in a dish, skin side down, season them with the spice blend, drizzle them with lots of honey and cover them with plastic wrap. Chill for at least 40 minutes.

Heat the duck fat in a skillet over high heat, then cook the breasts skin side down until well browned. Reduce to medium-heat and cook for approximately 7 minutes on one side. Turn the duck over and cook for 5 more minutes more. After removing the duck, deglaze the pan with a teaspoon of balsamic vinegar, 125 g of ice cider, and a teaspoon of honey. Season the flesh side with salt and pepper. For the apple compote Melt some butter in a saucepan, then add the diced apples, 2 tbsp. of honey, a half tsp. of the spice blend, and a tbsp of ice cider. Cover and simmer over very low heat until the apples begin to break down, about 20 minutes. Stir occasionally to prevent sticking. To serve Smear the centre of the plate with a large spoonful of compote and garnish it with some rosemary. On one side of the plate, fan out 4 slices of smoked duck. On the other side, arrange the 4 slices of panseared duck. Drizzle the ice cider déglacé and serve immediately.


Wild duck is hard to come by. But our dear friend and mentor François donated this superb meat after a perfectly timed hunting trip.

Wine selection Sparkling Rosé: Michel Jodoin rosé mousseux 2008, Rougemont ,QC, $18.75 White: Pinot Gris Grand Cru Furstentum 2005, Alsace, $52.75


Smoked duck breast with thyme and pink peppercorns and pan-seared duck with ice cider déglacé on a bed of Québec apple compote.


MaskinogĂŠ duck, two ways


Isabelle lookin’ fly, cookin’ duck.



cloudkitchen: the recipes

Roasted Butternut Squash with St-Agur Blue Makes 8 to 10 servings

6 lbs butternut squash,

1 tsp. freshly ground black pepper

split lengthwise and seeded

3 apples (Braeburn, Fuji, or Gala), peeled,

1 cup (2 sticks) unsalted butter

cored, and thinly sliced

1 medium onion, finely chopped

3 cups apple cider

2 garlic cloves, finely chopped

1 gallon vegetable stock

1 celery rib, finely chopped

½ lbs blue cheese

4 tbsp. kosher salt

½ cup heavy cream

Preheat oven to 350°F. Place squash cut side down on rimmed oneinch-deep sheet pan. Add 2 cups water and roast until squash is very tender, about 45 minutes. Remove from oven, drain off any remaining water, and let cool. Meanwhile, in heavy 12-quart pot over moderate heat, melt butter. Add onions, garlic, celery, 3 tablespoons salt, and 1 teaspoon pepper and sauté until onions are soft, about 10 minutes. Add apples and sauté until tender, about 3 to 4 minutes. Add apple cider and bring to a boil. Reduce heat and simmer uncovered until liquid is reduced by half. When squash is cool enough to handle, scoop out flesh and add to soup. Add stock

and remaining tablespoon salt, raise heat to high, and bring to boil. Reduce heat and simmer uncovered until all vegetables are tender, about 25 minutes. In double boiler over medium heat, heat cheese and heavy cream, stirring occasionally, until melted, about 10 minutes. Keep warm. In heavy, 9 to 10-inch cast iron skillet over moderate heat, toast pumpkin seeds, stirring constantly, until puffed and golden, 4 to 5 minutes. Transfer to bowl. Working in batches, purée soup in blender until very smooth, then return to pot. Set over moderate heat and return to simmer.


To serve, ladle hot soup into bowls, drizzle with blue cheese, and sprinkle with toasted pumpkin seeds. Serve immediately.

Wine selection White: Sauvignon blanc 2008, Kim Crawford, Nouvelle-Zélande, $19.95 White: Meursault 1er cru Genevrières 2003, Michelot Buisson, Bourgogne, $71.75

A big thank you to PierreÉdouard from Agropur who generously contributed the St-Agur for our evening!



Roasted Butternut Squash with St-Agur Blue


Nothing can squash Robert’s culinary spirit.



cloudkitchen: the recipes

Charlevoix Cottage Pie Makes 8 to 10 servings For the lamb

For the marinade

1 leg of Charlevoix lamb

1 tbsp. Dijon mustard

(trimmed by the butcher)

1 tbsp. grainy mustard

6 shallots, halved

1 tbsp. unpasteurized field-flower honey

¼ cup porcini mushrooms, dry or fresh

(the honey from La Douce Miellée in the Eastern

2 large portobello mushrooms, sliced

Townships is especially good)

1 tbsp. organic garlic shoots

1 tsp. (total) mixed dried thyme, dried rosemary,

1 sprig fresh rosemary

ground cumin, dry mustard, ground pepper and

1 cup beef stock

salt or 1 tsp. Nomu brand lamb spice mix

(or bouillon if your butcher is stingy)

1 tbsp. extra-virgin olive oil

½ cup (or more) red wine, ideally a Chianti

Salt and whole peppercorns, to taste

Classico made from 90% Sangiovese For the creamed vegetables 6 large potatoes (red potatoes recommended) 2 medium parsnips 1 medium celery root ¼ cup heavy cream ¼ cup butter 1 head of garlic, roasted in the oven Olive oil, for drizzling 500g frozen corn, or fresh if in season The juice of half a lime Salt and whole peppercorns, to taste 250g grated old cheddar (4 years or more)

The lamb Preheat the oven to 200° F. If your lamb is boneless, stuff it with the garlic shoots and rosemary sprig. Otherwise, make small slits in the flesh with a paring knife, and put the shoots and rosemary into them. Place the lamb in a half-sheet pan. Mix the marinade ingredients together and pour the marinade over the lamb. Surround the lamb with the shallots and put it in the oven. After 30 minutes, or once the marinade has caramelized slightly on the bottom of the pan, add the stock, wine, portobellos, and porcinis (which need not be rehydrated). Continue cooking for another 3 ½ hours, at 200° F. Let the lamb rest once it’s done, then shred the meat with a fork. Scrape the bottom of the pan well to incorporate the


caramelized brown bits into the braising liquid, and stir the liquid into the meat and vegetables. At this point, the lamb can hold in the fridge until you’re ready to make the creamed vegetables. Creamed vegetables Remove the loose papery skin from the garlic head and slice the top point off. Drizzle the exposed raw cloves with olive oil. Wrap the head in foil, and bake it in a 350° F oven for 20-25 minutes. Leave the potatoes whole so they don’t absorb too much water, and boil them with the parsnips and celery root. While these are boiling, cook the corn briefly in a skillet, just enough to give it a little colour. Add half a cup of the cream and cook to thicken. Pour the lime juice in the creamed corn and add salt to taste.

Wine selection Red: Tête à tête 2006, Domaine de Terre Rouge, Californie, $24.85 Red: Bandol 2005, Château de Pibarnon, Provence, $43.25 Red: Élévation ‘’393’’ 2004, Trafford Winery, South Africa, $62.75

Once the root vegetables are ready, drain them and mix in the butter, roasted garlic, salt and pepper. Blend them with a stick blender, slowly adding the remaining half-cup of cream, and making sure not to over-process them. Chill for 30 minutes. In an oven-safe dish, layer the lamb, the corn, the root vegetables, and sprinkle the cheese over the top. Place the dish on the middle rack of the oven for 40 minutes and under the broiler for the last 5 minutes until the cheese browns. Serving Let the cottage pie rest for a few minutes, then serve with a ketchup aux fruits and a green salad dressed with a mustard and garlic vinaigrette.



Charlevoix Cottage Pie


Jean-Philippe in his element around cooking elements.



cloudkitchen: the recipes

Meringue clouds in sky blue crème-caração Makes 8 to 10 servings

4 egg whites ¼ tsp of salt ¼ tsp of cream of tartar 1 cup fine granulated sugar 2 tsp cornstarch 2 tsp white wine vinegar 1 tsp vanilla extract 1 cup 35% cream, chilled Black berries, mint sprigs

Preheat oven to 275°F (convection works best) Beat egg whites, salt and cream of tartar together until egg whites hold a stiff peak. Beat in sugar, a few tablespoons at a time until mixture is stiff and glossy. Beat in cornstarch, then vanilla and vinegar. Line baking sheet with parchment paper, and with a piping bag (or simply a spoon), shape the meringue into cloud shapes. Use a circular motion if needed. Bake for about 45 – 60 minutes until the outside is firm and just slightly golden. Cool without removing from oven for about an hour. To make sky blue cream, combine cream with 1-2 tablespoons of confectioners sugar and Blue Caração liqueur. Pour onto plate. Serve with whipped cream, berries and mint.


The meringue should look like clouds. We like clouds.


Aleks being pretty darned efficient. And just plain pretty.



cloudkitchen: the recipes

Normand’s Maple Slushy Sortilège Canadian Whisky and Maple Syrup. Served with shaved maple sugar and crushed ice.


Cheeses Patte blanche Gré des champs 14 arpents

Wine selection Red: Pineau des Charentes Ruby réserve 10 ans, Château de Beaulon, $29.65 White: Xérès Fino Solera, réserva, Lustau Puerto, Espagne, $19.95



The Party

The entire evening revolved around food, drink, fun and‌karaoke. We will say it loud and say it proud, we like to sing unabashedly, publicly and more often than not off-key. MÊlanie did a benchmarking of the best free online karaoke players and karaokeparty.com was the clear winner. And it was a winner, we have the pictures to prove it.




The Book & The Photography

It was at an informal brainstorming session about our office Christmas party that Christina, exclaimed: “We should do a cookbook!” Everyone was instantly on board and Christina’s enthusiasm for the project never wavered. In fact, it was the driving force behind cloudkitchen and it wasn’t unsusual to hear her squeal with delight as page layouts were produced or food images were printed. This kind of excitement was contageous and the whole team couldn’t help but catch cloudkitchen fever.

The book Much of the effort went in ahead of time. Mélanie and Edmund worked together to craft the book’s structure (and in true information architect form, Mélanie did a recipe book benchmark!). Edmund added graphic norms to the moodboard that served as guiding principles for the material the night of, and of course for the book. After the event, Robert, Edmund and Christina held a delightful photo selection process (there was lots of oh-ing and ah-ing and a maybe a little pointing and laughing) so we could start the build. Then, Edmund took all the material: the brief, the moodboards, the photos, the benchmarking and structure and put this whole beast together!


At CloudRaker, we believe in creating a circle of talent around us and love the company of gifted artists like Davina. The Divine Miss Davina Davina Palik is one of Montreal’s most talented photographers and just happens to be one of Marie-Eve’s best friends. When Marie-Eve shared our project idea with her, she volunteered to come to our dinner party and shoot pictures of our shenanigans (she also sings a mean ‘Bohemian Rhapsody’). It was an offer too good to pass up. It meant that we could all relax and enjoy our evening and know that we would have gorgeous pictures to show for it. We cannot thank her enough for her generous contribution and encourage every last one of you to consider her for your projects, personal or professional. You can check out all her gorgeous photography at davinaplusdaniel.com




Lovingly conceived and created by CloudRaker. Š 2009 cloudraker. www.cloudraker.com


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