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BBQ Wednesdays

BBQ Wednesdays starting on July 5, 2017

Every summer Wednesdays, a series of culinary workshops will be presented for free. Several chefs will cook their recipe on the grill, while giving you tips to make your bbq season a success.

Door prizes and tasting (limited quantity). 

  • From July 5 to August 9, 2017
  • Free
  • At 7:00 pm, Desjardins Kiosk at the Olympique Park

New in 2017

Sous les oliviers, a tasting store of olive oil and balsamic vinegar located in Pincourt, will be on site at each workshop to give people a taste of their products.

La Microbrasserie Le Castor and the Vignoble Côte de Vaudreuil will also alternate each other throughout the summer to propose different agreements of beer and wine.

 

Recipes will be available in this section of the website the day after the event.

  • Wednesday, July 5: capon - Domaine de la Templerie

    Chef François Guillon from Domaine de la Templerie
    Pairing: Microbrasserie Le Castor

    RECIPE 

    Maple and Cranberry Chapon

    INGREDIENTS

    Sauce:

    • 1/4 cup of cranberries
    • 1 cup brown bstock
    • 1 tablespoon of Worcestershire sauce
    • 1/2 cup of maple syrup
    • 1/2 onion, chopped
    • 1 teaspoon of salt
    • 1/4 teaspoon of pepper
    • 1 tablespoon of butter
    • Tabasco
    • Garlic
    • Fresh Herbs
    • 1 tablespoon of old mustard


    Marinade of the capon:

    • Salt
    • Pepper
    • Smoked paprika
    • Oil
    • Reduced balsamic vinegar
    • Garlic
    • Herbs

    PREPARATION

    Sauce

    • In a saucepan, mix all ingredients and reduce to desired thickness. Use cornstarch for faster thickening. Taste and adjust the seasoning.

    Capon

    • Marinate chicken breast for a minimum of 4 hours. Heat the barbecue to maximum. Once warm, remove the capon for about 4 minutes. Turn over and continue cooking for about 4 minutes. Check the internal temperature (minimum of 70 degrees Celsius). Remove the piece of meat and let it rest before slicing. If the piece is bigger, continue cooking by lowering the heat from the barbecue. Do not forget that cooking continues once out of the heat.
  • Wednesday, July 12: beef - James Mitchell

    House of Chef James Mitchell
    Meal:  Grilled Tatake Beef Tenderloin
    Accord: Côte de Vaudreuil Vineyard

    RECIPE 

    Fillet mignon tataki with ponzo dipping sauce and wasabi mayonnaise

    INGREDIENTS

    Ponzo sauce:

    • 1/8 cup  of sesame oil from Sous les Olivier

    • 8 tablespoon of Mirin (sweet Japanese wine)

    • 1 tablespoon of freshly squeezed lemon juice and zest of one quarter lemon

    • 1/8 cup of soy sauce

    • 3 tablespoon of freshly chopped ginger

    • 1/4 cup of rice vinegar

     

    Wasabi mayonnaise:

    • Homemade mayonnaise
    • Fresh wasabi

    Marinade of the beef:

    • Marinate beef filet with soy and ginger over night. Season beef with sea salt and fresh cracked pepper.

    PREPARATION

    • Grill beef filet on high 550-600 degrees 10 minutes per side (4 turns). Depending on size and weigh for time should be between 10-40 minutes. Meat must be nice dark char to the outside and rare on the inside (120-130 degrees).

    • Let the meat rest (the longer the rest the easier to slice).
    • Thinly slice the beef and plate with ponzo dipping sauce and topped with wasabi mayonnaise. Garnish with your favorite edible flowers.

  • Wednesday, July 19: sausage - Patate & Persil

    Chef Éric Blais from Patate & Persil
    Recipe: World Flavor - Germany, Debreziner Sausage
    Pairing: Brewing Company Le Castor

    RECIPE

    German Hot Dog (for 6 persons)

    INGREDIENTS

    Hot dog:

    • 6 ciabatta or parisian breads or hot dog bread
    • 6 grilled Debrecziner sausages

    Sauerkraut:

    • 1 teaspoon of cummin seed

    • 3-4 clove of finely chopped garlic

    • large white onions, chopped

    • 1 tablespoon of butter

    • 200 ml. of blonde or red beer (to taste)

    • 1 jar of 1 kg of commercial sauerkraut

    • 1-2 tablespoon of old-style mustard (with grains)

    • Black pepper from the mill

    Mayo with mustard:

    • 225 ml of real mayo

    • 4 tablespoon of old-style mustard (with grains)

    • 3  tablespoon of Mustard (yellow)

    • 1 tablespoon of maple syrup or brown sugar

    PREPARATION

    Sauerkraut

    • In a hot frying pan, dry the cumin seeds to release their roasted aromas. Add the garlic and the onion. Grill a little and add the butter. Continue to color the onions. Deglaze with beer to recover the aromatic juices. Add sauerkraut and mustard. Simmer gently 15 minutes or more.

    Mayo with mustard

    • Mix all the ingredients together with a whisk or fork. Put aside in a jar the fridge.

    Hot dog

    • Cut the sausages in half on the length and grill on the bbq, especially on the side of the sausage casing. Grill the breads. Before serving, garnish with the hot sauerkraut and drain well so the bread won't be wet. Add the special mayo on top and a pinch of chives.

  • Wednesday, July 26: tuna - Artisan de la mer

    Chef Thomas Spriet, Artisan de la mer
    Meal: to be confirmed
    Pairing: Côte de Vaudreuil Vineyard

    RECIPE: available after the event

     

  • Wednesday, August 2: goat - Angelor Chancy

    Chef Angelor Chancy, La Courbe
    Meal: goat
    Pairing: Côte de Vaudreuil Vineyard

    RECIPE: available after the event

     

  • Wednesday, August 9: pork - Andrea Jarosh

    Chef Andrea Jarosh, Jarosh Cuisine
    Meal: pork tenderloin
    Pairing: Côte de Vaudreuil Vineyard

    RECIPE: available after the event

     

     

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