VOL. 3 / SPRING 2018
BUONA PA S Q U A C E L E B R AT E SPRING WITH THE SEASON’S F I N E S T FA R E
DISCOVER THE CRAFT EDIBLE EASTER ART & TRENDS F R O M O U R T R AV E L S
SALUTE F O U R F R E S H TA K E S O N F R E N C H TOA S T PA I R E D W I T H FA B U L O U S S P R I N G L I B AT I O N S
PUSATERI’S PALATE VOL. 3
ON COVER: CXBO ZIGGY STARDUST DISCO EGG, BOUTIQUE POINT G MACARON, CHOCOME WHITE CHOCOLATE, MÉDICIS DRAGÉES, & FLOWERS BY FOLHA. AVAILABLE AT PUSATERI’S.
In Italy, the saying goes, “Natale con i tuoi. Pasqua con chi vuoi.” It means: “Spend Christmas with your family. Enjoy Easter with whomever you like.” Whether or not you celebrate Easter, take a hint from our Italian heritage and invite your guests to a Pasqua table adorned with flowers and the season,s freshest flavours. As you’re preparing for your celebration, consider starting a new tradition this year, be it a French toast brunch with flower-inspired cocktails, a CXBO Disco Egg that is equal parts piñata and dessert, or Shakshuka, an egg dish that will become a mainstay of your menus. Spring is a time of new life and renewal. I hope these vibrant pages inspire you to expand your palate, and your palette, this season. Hello Spring!
Ida Pusateri
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Fre s h e n u p yo u r d i n i n g a n d d éco r t h i s sea so n w i t h t h e se i n d i s p e n s a b l e i n g red i e n t s & l i fe s t y l e e s se n t i a l s fo r y o u r k i t c h e n t a b l e a n d p a n t r y. E x p l o r e o n l i n e at pusateris.com & shop for them in-store.
new exclusive
Ecoideas Maca Powder
Asparagus
Roar Organic Electrolyte Infusions
Burnbrae Eggs
Baked With Joy Flower Cookies
P u s a t e r i ’s Snacking Fu e t
Pizoots Premium Virginia Peanuts
Bio Raw The Chop Salad
To r r e s Iberian Ham Premium Potato Chips
Plain Jane L e e ’s G h e e Organic Clarified Butter
P u s a t e r i ’s Prosciutto Riserva
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BUONAP PUSATERI’S PALATE VOL. 3
Pasqua (Easter in Italian) means a springtime banquet resplendent with flowers & the season’s finest fare. Italian flavours like lamb and fava meet Middle Eastern-inspired sides for a fresh take on a traditional feast. This Easter, update your classic lamb and mint jelly with fresh mint and vibrant green fava beans. Meaty Frenched lamb “lollipops” sizzle with smoky grill flavours in our Grilled Lamb with Fava & Fresh Mint. Traditionally made from tomatoes, parsley, mint, bulgur and onion and seasoned with olive oil, lemon and salt, Tabbouleh gets a Spring makeover in our Quinoa, Pea & Mint Tabbouleh.
In our Brussels Sprouts with Feta, Mediterranean herbs and cheese highlight the rich, roasty flavour of one of our favourite local vegetables. Warm, hearty roasted carrots are balanced with tangy orange and smooth avocado in our colourful Roasted Carrot, Orange & Avocado Salad. Explore these recipes, pusateris.com/palate
PASQUA Pusateri’s Catering Need an extra hand in the kitchen for your holiday entertaining? Our catering team has crafted an À La Carte menu and Prix Fixe packages for your family feast — from our Chefs to your table. Let the Maple Pommery Glazed Spiral Ham, Whole Roasted Turkey or Red Wine Braised Brisket take center plate, complimented by classic homemade side dishes like Roasted Sweet Potatoes with Dried Cranberries and Olive Oil Whipped Yukon Potatoes. Add a luscious Peach Raspberry Amaretto Crumble or Fresh Fruit Platter as the finishing flourish. For effortless entertaining, contact Pusateri’s Catering. View and order from the menu online at pusateris.com/catering
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BAKED
FROSTED CINNAMON RAISIN CHALLAH CASSEROLE Silky Tre Stelle Mascarpone frosting meets luxurious French toast “bread pudding" in this gold standard Sunday breakfast.
STUFFED
C H O C O L AT E H A Z E L N U T SUPREMA SANDWICH Stuffed with Venchi chocolate and topped with a quenelle of vanilla-scented whipped cream, this decadent French toast is simply heavenly.
TOA TO S C R U M PT I O U S SPINS ON FRENCH TOAS T & S P R I N G C O C K TA I L S R E C I P E S AT P U S AT E R I S .C O M / PA L AT E
L AY E R E D GORGONZOLA, PEAR & ARUGULA SOURDOUGH
Italian Zanetti Ballarini Gorgonzola is the star of this better-than-a-Monte-Cristo French toast sandwich.
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SWEET HIBISCUS C H A M PA G N E
SOBER
Crimson coloured, with a tart-tanginess reminiscent of cranberries. Wild Hibiscus Flowers in Syrup are flavour and fashion in one.
SPRING PEA M O C K I TO
The drink to drink when you’re not drinking. Seedlip non-alcoholic spirit stands in for rum in this fresh mock mojito.
SOUR
TO P P E D K R I S TA P S O N S SMOKED SALMON & AV O C A D O R Y E
S P R I N G F LOW E R PA L O M A Lavender is a beautiful, aromatic counter-balance to grapefruit in this fresh, floral take on the uber-popular Paloma.
Cold-smoked salmon raises routine brunch fare to the pinnacle of elegance.
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WE’VE SHOPPED THE WORLD TO DELIVER DELIGHTFULY UNIQUE FINDS. THIS SPRING, FALL IN LOVE — AS WE HAVE — WITH THESE HANDCRAFTED, ARTISANAL GEMS. Discover more of the Craft at pusateris.com/palate
cxbo
SMASHING STYLE: EDIBLE EASTER ART Z I G G Y S TA R D U S T DISCO EGG Sarah Keenlyside & Brandon Olson “First there are the ‘oohs’ and ‘aahs’, because they’re quite beautiful and each one’s unique,” says Sarah, describing diners cracking into CXBO’s Disco Eggs. “Then they take about a billion pictures. Then, as they demolish them, they are just screaming.” Noting the novelty of having permission to destroy — and then enjoy — edible art, Sarah observes how inner children are awoken as eaters enjoy the piñata-like ceremony of smashing chocolate eggs with golden spoons. Each hexagonal orb is hand painted with cocoa butter and, this Easter, filled with marshmallow chicks, and aerated white and milk chocolate chunks. Every painter on CXBO’s team has their own style, layering colours to achieve depth and an artistic effect that is one hundred percent unique, with wild variation from egg to egg.
“It comes down to making people happy,” Sarah concludes. “These aren’t for your average chocolate cravings. They are an extraordinary experience.” This explains why a seasonal Easter product is a signature of the CXBO collection, bringing fun and laughter to celebrations year-round. Tip: For maximum explosive enjoyment, gather a group and smash the egg with the rounded bottom of a spoon. The CXBO Ziggy Stardust Disco Egg is available at Saks Food Hall by Pusateri’s, CF Toronto Eaton Centre with other CXBO products expanding to all Pusateri’s locations this Spring.
halvana
SESAME SUPERCONDIMENT & H E AV E N LY H A LVA TA H I N I & H A LVA
method of milling seeds produces such a fantastic product.” Turned onto tahini, Mark was surprised to learn about sesame seeds’ incredible cultural ubiquity. Partnering with an architect to design Halvana’s shapely store installations and an expert in sourcing, Mark developed Halvana’s tahini and halva (sweetened sesame dessert) line using fire-roasted, stonemilled, sustainably sourced Ethiopian sesame seeds. There are as many ways to enjoy as there are flavours. Just in time for Easter, Halvana is launching the first Tahini Filled Chocolate Eggs. Try pairing Hot Red Chili Pepper Tahini with cottage cheese, chocolate or ice cream; use Pesto or Parsley Tahini as a marinade or barbeque baste; or try Dates & Honey Tahini instead of syrup on pancakes.
At Halvana’s flagship store at Saks Food Hall by Pusateri’s, CF Toronto On a recent trip to Israel, Eaton Centre, you’re as Mark saw Syrian stone wheels being used to crush likely to get an earful about why sesame is a supersesame seeds, producing food as you are to get a tahini. The epiphany? mouthful, with 9 tahinis “The thing that got me, and 11 halvas to discover. beyond this quaint and Find Halvana products at beautiful manufacturmore Pusateri’s locations ing technique, was that this Spring. the very ancient artisan Mark Stein
better than boutique yia yia’s point G AS GREEK AS IT GETS GREEK DIPS
A R E D TO R E M E M B E R P O P PY F LOW E R MACARON
Joanne, Deanna & Justin
Philippe Roizot
Years of cooking for family and friends, a culinary discovery tour of Crete and superior ingredients add up to Greek dips with a taste so authentic, it inspires nostalgia.
Each macaron begins with making labour-intensive Italian meringue, slowly streaming hot sugar syrup into whipped egg whites, until stiff, marshmallowy peaks form. Once baked, the hard macaron shells are filled with slow-cooked confit.
“Since our recipes are made by hand, you can’t rush them,” Joanne’s son Justin says. He hand-whips each batch of Tzatziki using Creton olivewood spoons the family purchased at a market in the Eastern village of Chania, Greece, for exactly this purpose. “Everyone appreciates the quality,” says Joanne. “We haven’t changed the way I would make these recipes for my own family.” That means using the best Greek yogurt from an Ontario farm, Creton olive oil, hand-peeled garlic, fresh squeezed lemons, the finest hand-selected produce and — of course — no fillers or preservatives. People would always ask the family where to get the best Greek food in the city. So when Joanne’s daughter Deanna came home one day and said, “Let’s just make our own,” Joanne and Justin jumped on-board. The Better Than Yia Yia’s line of traditionally made Greek dips includes Lemony Hummous, Roasted Eggplant Melitzana, Feta & Spicy Chili Pepper Tirokafteri, and cool, rich Tzatziki. Find the entire assortment at all Pusateri’s locations. Pistachio Halva Cake
Poppy flower is used in Point G’s eponymous macarons to impart a subtly sweet taste and stunning colour. Balancing raspberries’ tartness, the flower flavour permeates this pastry, from the confit filling, to the crisp yet pillowy meringue shell. Now comes the secret Philippe swears makes theirs the best macarons in North America: the maturation, during which the confit infuses flavour and moisture into the shell. “Too much humidity and the shell goes soft, looks dirty — not good,” he says. “Too little and the macaron will be hard and very sweet, and you won’t be able to taste all the flavours inside.” With techniques and knowledge developed since the Middle Ages in Europe, Point G crafts macarons the traditional way (for Philippe, the only and best way), sourcing the finest ingredients and elaborating the pastry slowly and meticulously à la main. Discover the Poppy Flower Macaron and the entire flavour palate at all 6 Pusateri’s locations.
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TREND REPORT:
PETALS— THE NEW EDIBLES Experience flowers anew this Spring: add exciting, natural notes & a premium, personal touch to your table. Learn more at pusateris.com/palate
CHOCOME ARTISAN C H O C O L AT E
WILD HIBISCUS FLOWER CO. H E A R T-T E E HIBISCUS TEA
L E M O N L I LY ORGANIC CHERRY B LOS S O M T E A BOUTIQUE POINT G P O P PY F LOW E R MACARON
WILD HIBISCUS FLOWER CO. F LOW E R S IN SYRUP
B I TA R O M E O R A N G E F LOW E R W AT E R S A LT S P R I N G I S L A N D F LOW E R C H È V R E
FIASCO L AV E N D E R VA N I L L A B E A N G E L AT O
ÉPICERIE DE PROVENCE P É TA L E S D E R O S E
AT HOME WITH THE BAEUMLERS: A dinner party hosted by Sarah Baeumler I love hosting dinner parties. Yet, no matter how often I entertain, the amount of preparation always catches me by surprise. From menu design to decorations, there are so many details that contribute into each guest having a great time. As I sipped an aperitif and caught up with my guests, Chef was busy preparing and describing the meal ahead — a wonderful conversation piece. Meanwhile, the Pusateri’s team dressed the table with beautiful floral centerpieces and readied I was pleasantly surprised to learn Pusateri’s Catering the space for our dinner. offered a start to finish in-home service. At my first Pusateri’s dinner party, a seasonal À La Carte menu was prepared in my own kitchen by Chef Sebastian for an intimate gathering of eight close friends. When Chef arrived the evening of, I knew we’d made the right choice and we settled in for a fine dining experience in the comfort of our own home.
After we were seated by a courteous server, Chef joined us at the start of each course, explaining each dish. We felt as though we were in a fivestar restaurant in our own dining room. The dinner was a smashing success; to this day we all fondly look back at the quality of food and level of service.
Hard to say which was the star dish, however, the Coconut banana chocolate mousse comes to mind… the tart berries combined with the richness of the chocolate worked in perfect dessert harmony! The best part? Our guests and I enjoyed an evening of conversation and connection over exceptional food. And I finally enjoyed my own dinner party — minus the stress before and the dirty kitchen after, what a treat! I’m looking forward to more parties to come, and my friends are hoping for their next invitation.
The Menu: Mixed greens Green apple, Quinoa Radish, Walnuts Red wine vinaigrette Grilled beef tenderloin Ontario asparagus Charred ramps Butternut squash purée Coconut banana chocolate mousse Pineapple lime compote About Sarah: Sarah has been entertaining viewers worldwide for over eight years on HGTV Canada & HGTV US. She first joined her husband, Bryan, on air in 2009 as they rebuilt and redesigned their family home on the hit television series, House of Bryan. 2017 saw the launch of her new magazine, CURATED, and her interior design service, refined living. sarahbaeumler.com
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new
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Riviera Lactose-Free 0% M.F. Greek Yogurt Uncompromisingly smooth and delicious, and rich in protein, probiotics and calcium, this lactose-free yogurt holds its own alone or in recipes calling for regular yogurt.
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+ N O D A Ripple Original Pea Milk With equivalent protein, more calcium and less sugar than 2% cow’s milk, pea milk is a rich, creamy, planet-friendly alternative delicious by the glass or over your cereal. Bufala Water Buffalo Yogurt A great go-to for those with lactose sensitivities. Available in plain and maple flavours, it’s an excellent everyday yogurt and a lovely base for parfaits and homemade Tzatziki and dips.
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Any thing but ordinar y, these 7 produc t s will shake up your routine
new exclusive
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Tree Island Yogurt Rich in flavour and authenticity, this premium yogurt is handcrafted from the milk of grass-fed cows pastured on Vancouver Island. Cut calories and saturated fat by swapping for mayo in chicken, tuna or egg salads, or for heavy cream in soups and sauces.
Celebrity Herb & Garlic Goat’s Cheese Many find goat’s milk to be easier to digest and gentler on the stomach than cow’s milk. This rich and creamy goat’s cheese is rolled in hand-picked herbs and crushed garlic for a zesty accent to crackers, olives and egg dishes.
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Best BAA Sheep Milk Yogurt Sheep are notorious for the high-energy, proteinpacked, healthy-fat-full and nutrient-rich milk they produce. Naturally creamy and custardy, beautiful with a drizzle of honey, it can also sub in for sour cream in savoury sauces.
new Nuts for Cheese Love cheese? Hate the congestion that can follow? These 100% natural nut cheeses are perfect for plant-based “cheese” plates even your dairy-intolerant and vegan guests can indulge in.
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Shak-Shu-Ka N O R T H A F R I C A N I N O R I G I N , S H A K S H U K A — T R A N S L AT I N G R O U G H LY T O “ A M I X T U R E ” – H A S E A R N E D A P L A C E O N TA B L E S W O R L D W I D E B E C A U S E O F I T S S I M P L I C I T Y, V E R S AT I L I T Y & A B S O L U T E D E L I C I O U S N E S S .
INGREDIENTS: 500 mL Pusateri’s Semplice Tomato Sauce 796 mL Martelli D.O.P. Italian Tomatoes 1 tbsp. Pusateri’s Delicato Extra Virgin Olive Oil 1 garlic clove, minced 1 medium white onion, finely chopped 1 red bell pepper, medium diced 1/8 tsp salt, pepper 6 eggs TOPPINGS: ½ bunch parsley, coriander, mint, chopped 1/3 cup Chuck Hughes Spicy Antipasto 1 red chili, sliced ½ cup Halvana Classic Tahini 1 Blackbird Bakery Sourdough Baguette 2 tbsp. Pusateri’s Intenso Extra Virgin Olive Oil 1 garlic clove, peeled
DIRECTIONS: 1. Preheat oven to 375°F. 2. Heat olive oil over medium heat in a cast iron pan. Add garlic, onion and red pepper. Sauté until onion is transparent and red pepper is softened, about 5 minutes. 3. Add tomatoes, breaking them up with a fork or masher. Pour in tomato sauce and simmer 5 minutes. 4. Gently crack eggs into the pan, evenly spacing atop the sauce. 5. Transfer the pan into the oven and bake 10-15 minutes until eggs are set, but yolks are still runny. 6. Drizzle Shakshuka with Halvana tahini and dot with spoonfuls of antipasto. 7. Slice sourdough, brush with olive oil, rub with garlic and grill or broil. 8. Sprinkle with herbs and thinly sliced fresh chili and serve in the pan, family-style.
Raising the bar since 1963 For over 50 years, we’ve set the standard for what it means to live and eat well in Toronto. We take great pride in traveling the world to source and share the unique products we find with our guests. Our peerless personal service and diverse collection of gourmet, artisanal and imported products is what sets us apart. Today, our six GTA stores are here to bring that legacy to you with a full assortment of foods for your home, gift baskets and gift cards, catering, giftware and floral design services. Our story Pusateri’s heart remains with our founder, Cosimo Pusateri, who arrived in Canada from Sicily with his family as a boy in 1957. Forever remembered for his passion for food, family and life — he was the smiling face of his family’s popular produce market in Little Italy. In 1986, Cosimo transformed this neighbourhood shop into the fine food emporium it is today, specializing in gourmet and specialty products, from local and international producers. Cosimo was beloved for his ability to talk to anyone about food, family and the finer things in life. He believed in the best — and only the best. Today, his spirit remains our guiding principle and our standard of excellence.
About Pusateri's Catering Special occasions call for special service. Whatever the event — we are here to serve you. Contact us at 416-785-9100 or catering@pusateris.com Our chefs can create and deliver a menu to match any event, large or small, from plated, sit-down dinners to serve-yourself platters; entrées to hors d’oeuvres and whatever else you need. All are beautifully presented and prepared — made with only the finest ingredients. Saks Food Hall by Pusateri's Two of our locations, CF Sherway Gardens and CF Toronto Eaton Centre, represent the ultimate unique food experience in Toronto. Find a full assortment of the finest foods for your weekly shop, or find ready to eat and à la carte meals for dine-in and take away. Visit the Champagne Bar for a glass of bubbly or a cocktail from a signature assortment of crafted drinks and nibble on a selection of small plates, perfect for sharing and tasting.
Pusateri’s Fine Foods 1539 Avenue Road 416-785-9124 57 Yorkville Avenue 416-925-0583 Bayview Village Shopping Centre 2901 Bayview Avenue 416-221-8064 Oakville Place 240 Leighland Avenue 905-849-1249 Saks Food Hall by Pusateri’s Lower Level, Saks Fifth Avenue CF Sherway Gardens 416-695-3130 Lower Level, Saks Fifth Avenue CF Toronto Eaton Centre 416-365-3130 Visit pusateris.com or call 416-785-9100 to learn more about our services