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BBQ Wednesdays

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). 

  • Wednesdays, July 4 to August 8, 2018
  • Free
  • At 7:00 pm, Desjardins Kiosk at the Olympique Park

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

  • July 4: Pork - La Courbe Restaurant

    Chef Angelor Chancy du restaurant La Courbe
    Pairing: Microbrasserie Le Castor
    Tasting: Sous Les Oliviers

    RECIPE 

    Ingredients

    • 1.5 kg deboned pork and cut into cubes
    • 100 g of onions
    • 100 g of garlic
    • 25 g of pilaf 
    • 25 g of chef's spices
    • 10 g of Cayenne pepper
    • 20 g of pork seasoning
    • 5 g of salt
    • 5 g of black pepper
    • 125 ml of bitter orange juice
    • Peppers and fresh onions (to put on skewers)
    • Hardened wood skewers (soak for about 30 minutes)


    Preparation

    1. In a blender, combine the onion, garlic, chef's spices, pilaf and pork seasoning with 1 cup of water.
    2. Pour everything into a large bowl.
    3. Add salt, black pepper, Cayenne pepper and bitter orange.
    4. Mix everything until you have a uniform texture.
    5. Add the pork cubes. Coat well by adding 125 ml of olive oil.
    6. Cover and leave in the fridge overnight.
    7. Put the meat on skewers alternating with peppers and chopped onions.
    8. Preheat the barbecue to high average power.
    9. Grill the skewers for about 8 to 10 minutes, turning them over halfway through cooking.
    10. Serve with pasted rice (rice with red beans).


    NB: You can also brush with the marinade once boiled.

  • July 11: Duck - Olivia Restaurant

    With David Biron from Olivia restaurant
    Pairing: Microbrasserie Le Castor
    Tasting: Sous Les Oliviers

    RECIPE 

    Duck confit and lacquered with orange and sake


    Ingredients

    • 12 ducks
    • 300 ml of soy
    • 200 ml of mirin
    • 3 tablespoon of sriracha
    • 3 oranges cut in 8
    • 1 chopped ginger root (one big inch)
    • 4 chopped garlic cloves
    • 100 ml of honey
    • 1 liter of duck or poultry stock

    Preparation

    • Put all the ingredients in a baking pan and cook covered for 2,5 hours to 350 F. Let cool in its broth would be the best.
    • Finish cooking the ducks on one side of the grill on only. Let the sleeves stand on the side without heat and cook for a maximum of 10-12 minutes until they are golden and crisp.
    • During cooking, brush with remaining sauce.


    Teriyaki duck satay


    Ingredients

    • 1 duck breast
    • 200 ml of soy
    • 100 ml of water
    • 100 ml of sugar
    • 20 ml of mirin
    • 1 tablespoon of sesame
    • 1 tablespoon of chopped ginger
    • 1 clove of garlic
    • 1/2 tablespoon of cornstarch

    Preparation

    • Degrease the breast of the skin, then cut along to make 10 to 12 thin slices.
    • Put the slices on skewers already wet.
    • For the sauce, mix all the ingredients together and bring to a boil. Then, tie the sauce with starch. Cool.
    • Marinate the kebabs at least 1 hour before grilling on a hot barbecue 1 minute on each side.
  • July 18: Thazard - L'artisan de la mer

    With Thomas Spriet from L’artisan de la mer 
    Pairing: Vignoble Le Bourg des Cèdres
    Tasting: Sous Les Oliviers

    RECIPE

    Upcoming

  • July 25: Goose - Domaine de la Templerie

    Chef François Guillon from Domaine de la Templerie
    Pairing: Vignoble Le Bourg des Cèdres
    Tasting: Sous Les Oliviers

    RECIPE

    Upcoming

  • August 1: Grilled chicken - Maison du chef James Mitchell

    With la Maison du chef James Mitchell
    Pairing: Vignoble Le Bourg des Cèdres
    Tasting: Sous Les Oliviers

    RECIPE

    Upcoming

  • August 8: Worldwide burger - Patate et Persil

    Avec Éric Blais de chez Patate & Persil
    Pairing: Microbrasserie Le Castor
    Tasting: Sous Les Oliviers

    RECIPE

    À venir

Photos