2nd Ottawa Locavore Artisan Food Fair

We are very please to say that following the great success last year there is a second Ottawa Locavore Artisan Food Fair to be held this year. Once again we will be joining 24 other local artisan food vendors, all with something to tickle your taste buds.

This years event will be taking place on Saturday December 10th from 10 am to 4 pm at the new Crichton Cultural Community Centre located at 39 Dufferin Road in New Edinburgh. Why not come out and meet us and all of the vendors who have a “shop and buy local” philosophy. Admission to the event is free and this year there will be a silent auction for products donated by the vendors.

You can find out more information about the Ottawa Locavore Artisan Food Fair here.

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Dry Aging beef – What is it all about?

Why “Age” Beef?
Is it important?

The purpose of aging beef is to concentrate flavour and tenderize the meat. There are two methods generally in use to age beef: dry and wet aging.

Dry aging vs Wet aging: What’s the difference?

Dry aging is the traditional process by which meat is hung in large pieces for many days.
Beef flavour is concentrated due to a reduction in the moisture content in the meat.
Enzymes act to make the meat more tender. Even tougher cuts are made more tender by dry aging.

The wet aging process is one where the beef is sealed in a plastic bag right after being cut up at the processing facility. The meat is then shipped from the processing facility in the bag. There is no moisture loss in the wet aging process and therefore the meat does not acquire the “brown-roasted beefy” flavour typical of dry aged beef. Wet aged beef is available everywhere (except here) and generally starts with beef that has been fed routine antibiotics and injected with hormones (i.e. from industrial feedlots).

Good beef on the table comes from good beef on the farm!
Properly aged, well raised beef, makes the best beef!

At Manotick Village Butcher we provide only
– dry aged local beef from ethically and sustainably raised animals
– chemical free meats – no antibiotics, hormones, colouring or flavouring
– well fed animals: grasses, grains and hay
– well trimmed meats

Quality vs Quantity
Hung beef or beef in a bag – What’s on your BBQ?

Do I get what I paid for?

If your meat shrinks by half because of water loss during cooking, that meat cost you twice as much per kg as you paid. If you start by removing waste (fat, silverskin, cartilage) you further increase the price you paid. Well trimmed dry aged beef gives you greater value for money.

It’s Honest to Goodness Fresh!

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Upcoming One Year Anniversary

Jennifer McLagan is visiting us again for our anniversary celebration on Sept 17th.
Jennifer came last year to sign copies of her first two books “Bones” and “Fat”.
This year she has a new book, Oddbits, that will make its Canadian debut right here
in the shop!

Oddbits is about the cuts of meat that many Canadians have never learned to work
with – heart, shank, chuck, even liver. I’ll admit that liver isn’t my favorite,
but, prepared properly it really isn’t as bad as its reputation. I’m actually quite
fond of a good steak and kidney pie, so I’m looking forward to Jennifer’s guidance
in making one. And I’m hoping she can help me with brawn (also known as headcheese,
but I like the British name better), I’ve tried it but I haven’t mastered it yet.
You can find out more about Jennifer and her books at:

http://www.jennifermclagan.com/book.htm

We hope you’ll join us to celebrate our first year with samples from a variety of
our suppliers including samples from recipes from Jennifer’s book. She’ll signing
all of her books at the event.

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Let’s talk turkey!

You’ve collected your delicious locally raised turkey from us, then what? Well that’s easy, so here are some tips on how to store, prepare and cook your turkey.

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Christmas Hours

December 20 – 10am till 6pm
December 21 – 10am till 6pm
December 22 – 10am till 6pm
December 23 – 10am till 8pm
December 24 – 10am till noon
December 25 – Closed
December 26 – Closed
December 27 – Closed
December 28 – 10am till 6pm
December 29 – 10am till 6pm
December 30 – 10am till 6pm
December 31 – 10am till noon
January 1 – Closed
January 2 – Closed
January 3 – Closed

January 4 we will return to our normal Winter hours.

Monday – closed
Tuesday to Saturday – 10am till 6pm
Sunday – Noon till 5pm

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Christmas Thursdays

To make Christmas shopping a little easier for you, we, and the following Manotick stores will be staying open till 8pm on Thursdays leading up to Christmas.

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Win your turkey!

Have you ordered your Christmas turkey yet? No, well here’s your chance. If you order it from us before Wednesday 15th, when you collect your bird your name will be entered into our Christmas draw, and the winner will receive a $60 gift certificate.

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Traditional Mincemeat Pie

Tourtière isn’t the only pie associated with the festive season. Mincemeat or mince pies are an English tradition with a history stretching back to the 11th century.

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Ottawa Locavore Artisan Food

Ottawa Locavore Artisan Food Fair

We are very excited to be able to tell you that we, alongside 20 other local artisan food vendors, will be at the first Ottawa Locavore Artisan Food Fair being held at the Crichton Cultural Community Centre next Sunday 12th December from 10am till 3pm.

Come out for last minute gift ideas for those who resonate with the 100-mile consumer philosophy. It is not only a chance to meet some awesome local food artisans but there will also be a raffle for two charitable gift baskets worth over $200 each, with proceeds going to the Ottawa Good Food Box!!

We really hope to see you there.

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Tourtière traditions

I may have grown up in England but I am originally from Montreal and my Mother never forgot her roots. Every year for Christmas eve supper we had tourtière, naturally it was home-made, and the recipe included pork, onions, salt, pepper, garlic, thyme, sage, cloves and a bay leaf.

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