|
 Culinary Boutique |
| Welcome to the new world of culinary experience. Our boutique offers you a vairety of traditional and gourmet foods, insightful cookbooks and top-class kitchenware. In addition, we offer entertainment and knowledge through demonstrations, cooking classes and catering services. |
| MON | TUES | WED | THURS | FRI | SAT | SUN |
| 10am - 7pm | 9am - 7pm | 9am - 7pm | 9am - 7:30pm | 9am - 7:30pm | 10am - 4pm | By appointment |
| Address: 1011 Upper Middle Rd. E. Unit C13E view map Phone: (905) 844-5707 Fax: (905) 844-7027 |
You cannot substitute hands on experience under the guidance of a Certified Chef de Cuisine. Classes are technique oriented, informative and intensive. Grill, slice and dice and enjoy the fruits of your labour.
Adult Cooking Classes $ 60.00 per class Time 7:00 pm - 9:30 pm
Kids Cooking Classes **By Appointment** $35.00 per class [student] $55.00 per class [parent & young chef]
Cooking Classes Schedule
Cooking classes by appointment only. A new schedule of weekly cooking classes will resume in September.
Store Policy All classes require advance registration and full payment. Cancellation must be made at least two (2) business days in advance of the class date in order to receive a full refund. Cancellations made one (1) business day in advance of the class are eligible to receive a credit towards another class. Cancellations made less than 24 hours in advance of the class are not eligible for a credit, but you can have another person of your choosing replace you. If Mise en Place Culinary Boutique has to cancel a class for any particular reason, you will receive a full refund or credit towards a further class. For safety considerations, it is mandatory to wear pants as well as closed and comfortable shoes during the cooking class.
In addition to our cooking classes, we also offer the following,
Demonstrations Relax and enjoy your time as the chef takes you through a menu specifically designed to your preferences. You will receive a comprehensive explanation of the cooking process. In addition, you will receive a cooking booklet and be able to taste every course as it is being prepared.*
Hands-on Cooking Classes You cannot substitute hands on experience under the guidance of a Certified Chef de Cuisine. Classes are technique oriented, informative and intensive. Grill, slice and dice and enjoy the fruits of your labour. *
Culinary Team Building This is an excellent opportunity to bring together employees from your company to work together as a team. Participants will have the opportunity to see their recipes become a complete gourmet experience under the supervision of an experienced chef in a relaxed atmosphere and a glass of wine.*
Food
Daily and weekly specials, mouthwatering soups and sauces, specialty salads and pastas. Our main courses feature classic European cuisines. We also offer a fine selection of pates and terrines, wild game meats featuring venison, duck, ostrich, wild boar, caribou and bison. And for your sweet tooth, we present an assortment of pastries and specialty cakes.
Catering
Are you having family or friends over for dinner? Planning a birthday, anniversary party or a romantic dinner? All you have to do is choose the menu, the time and we will make your event unforgettable.
Catering Menu
| Cold Hors d’Oeuvres | |
|---|---|
| Lobster salad in a savoury tartalet | 12/$36.00 |
| Smoked salmon, potato and chives pancakes, sour cream | 12/$18.00 |
| Sautee shrimps, English cucumber, ripe mango salsa | 12/$19.20 |
| Pan seared tuna, red new potatoes, Kalamata olives, green beans | 12/$36.00 |
| Fresh figs wrapped in prosciutto, basil butter, toasted baguette | 12/$24.00 |
| Fillet mignon, sun dried tomatoes, toasted baquette | 12/$24.00 |
| Cherry tomatoes stuffed with goat cheese | 12/$18.00 |
| Vine ripe tomato bruschetta, basil pesto crouton, shaved parmesan | 24/$26.00 |
| Smoked sturgeon with salmon roe, toasted baguette | 12/$18.00 |
| Classic shrimp cocktail with a mango-papaya salsa or cocktail sauce | p/a |
| Eggplant caviar, rye crouton, ovendry tomatoes | 12/$18.00 |
| Grilled sausage, basil pesto, toasted baguette, red pepper | 12/$19.00 |
| Hot Hors d’Oeuvres | |
| Scallops wrapped in cherrywood smoked bacon | 12/$28.00 |
| Savoury tartalets with mushrooms, Soubise sauce | 12/$18.00 |
| New Zealand lamb chops, pineapple salsa | 12/$42.00 |
| Roasted pork tenderloin with rosemary and apple in a savoury tartalet | 12/$26.00 |
| Mini lamb burgers, yogurt-mint sauce, sourdough crouton | 12/$36.00 |
| Goat cheese tartalets with roasted sweet peppers | 12/$18.00 |
| Beef tenderloin, chicken, garlic shrimp skewers | 24/$36.00/$28.80/p/a |
| Mini Quiches with spinach / bacon / mushrooms | 12/$18.00 |
| Mini Spring rolls with vegetables & dipping sauce | 12/$18.00 |
| ENTREES | |
| Main Courses | |
| POULTRY Entrees | |
| Chicken Saltimbocca: breast of chicken in a creamy white wine mushroom-ham sauce | $5.95 |
| Chicken breast stuffed with mushrooms & cheese | $5.95 |
| Chicken Chausser: chicken breast braised with white wine mushroom sauce | $5.75 |
| Chicken Picatta: chicken breast simmered with lemon-cream sauce with capers | $5.95 |
| Grilled Chicken Paillard: chicken breast marinated with olive oil, lemon, garlic, herbs | $5.75 |
| Chicken Parmesan: pan-fried lightly breaded chicken cutlet | $5.95 |
| MEAT Entrees | |
| Beef Bourguignon: sirloin French stew with, mushrooms, bacon and red wine | $19.50/kg |
| Beef Stroganoff: sirloin braised with tomato-sour cream sauce | $5.95 per portion |
| Hungarian Goulash: pork shoulder with paprika & sweet peppers | $5.25 per portion |
| Veal Parmigiana: breaded veal cutlet with tomato sauce and cheese | $6.25 per portion |
| Navarin of Lamb: Irish lamb stew with Guiness | $6.25 per portion |
| Rack of Lamb: oven roasted with walnut-parsley crust & sun dried tomato demi-glaze | M.P. |
| Pork Loin Chop: stuffed with prunes, walnuts and cheese | $8.50 per portion |
| Beef Wellington: Tenderloin with mushrooms, spinach, blue cheese in a puff pastry | $13.95 per portion |
| Beef Tenderloin stuffed with saute onions, mushrooms & cheese | $10.95 per portion |
| Roast of Beef Tenderloin with sauce | |
| - Bourguignon | M.P. |
| - Bordelaise | M.P. |
| - Peppercorn cream sauce | M.P. |
| Veal Saltimboca: veal rolls with asparagus, prosciutto in a creamy mushroom sauce | $10.95 per 2 rolls |
| Pork Tenderloin Roast with pineapple & roasted potatoes | $19.95 (serves 3 – 4) |
| Fish Entrees | |
| Salmon en Papillote: fillet of salmon baked in parchment paper with julienne vegetables & white wine | $8.5 e.a. |
| Salmon Wellington: in white wine-lemon dill sauce | $12.95 e.a. |
| Sole Menieure: fillet of sole sautee in an egg-flour crust, caper-mayonnaise | $5.95 e.a. |
| Salmon or any other fish grilled, poached, pan-seared or baked | M.P. |
| Rice (1 kg minimum: serves 5-6) | |
| Rice pilaf | $12.00/kg |
| Brown rice pilaf | $15.00/kg |
| Asian rice pilaf with lemongrass | $15.00/kg |
| Wild & long grain pilaf | $16.00/kg |
| Risotto Milanse with saffron | $22.00 (8 servings) |
| Risotto with asparagus | $20.00 (8 servings) |
| Risotto cakes with fresh herbs & Parmesan cheese | $21.00 (8 servings) |
| Potatoes (1 kg minimum) | |
| Potato Gratin / Scallop: sliced potatoes baked with cream & cheese | $15.20/kg |
| Potato Croquettes stuffed with mushroom duxelle | $1.35 e.a. |
| Colcannon: creamy potato-leek-cabbage medley | $18.00/kg |
| Lyonnaise potatoes: sauteed potatoes with onion and garlic | $14.00/kg |
| Roasted Yukon Gold potatoes | $11.00/kg |
| Roasted Garlic & herbs mashed potatoes | $12.50/kg |
| Vegetables | |
| Grilled vegetable medley | $18.00/kg |
| Baked tomatoes with stuffed mushroom duxelle | $1.10 e.a. |
| Asparagus & mushroom ragout | $19.00/kg |
| Roasted seasonal roots | $16.00/kg |
| Green beans almondine | $17.00/kg |
| Stir-Fry vegetables | $16.00/kg |
| Specialty Game Meat, Pate & Terrines | |
| Venison sirloin | M.P. |
| Venison sausages | M.P. |
| Duck pate with pistachios & cranberries | $32.00/kg |
| Duck Pie in parmesan prosciutto crust | $32.00/kg |
| Venison pate with cherries | $34.00/kg |
| Rabbit Pate with brandy-soaked prunes | $34.00/kg |
| Pork Tenderloin Roulade | $28.00/kg |
| Pate de Campagne – country style terrine | $26.00/kg |
| Foie Gras Terrine | M.P. |
| Pasta | |
| Lasagna with meat | $11.75/kg |
| Lasagna with chicken | $12.95/kg |
| Lasagna with ricotta cheese | $12.25/kg |
| Lasagna with vegetables & ricotta cheese | $12.95/kg |
| Lasagna with mushrooms & ricotta cheese | $13.95/kg |
| **Serves: Small 2 – 4, Medium 4 – 6, Large 6 – 8 , Extra Large 15 – 20** | |
| Cannelloni with meat | $4.95 for 2 |
| Cannelloni with ricotta cheese | $5.25 for 2 |
| Penne in tomato sauce (serves 6-8) | $15.95 |
| Penne in rose sauce (serves 6-8) | $18.95 |
| Homemade spinach-ricotta gnocchi in rose sauce | $9.95 e.a. |
| Homemade potato gnocchi in tomato sauce | $6.95 e.a. |
| Homemade ricotta-lemon sundry tomato gnocchi in rose sauce | $8.95 e.a. |
| Homemade sweet potato gnocchi in any sauce | $7.95 e.a. |
| Homemade ravioli & agnolotti, tortellini with different stuffing | p/a |
| Macaroni & Cheese: homemade macaroni pasta with white sauce and cheddar | $5.95 e.a |
| Salads (1 kg minimum) | |
| Mixed Greens: with homemade balsamic vinaigrette | $3.25 e.a. |
| Caesar salad: with homemade Caesar dressing | $3.00 e.a. |
| Pasta salad: penne with julienne vegetables. olive oil & parmesan cheese | $12.50/kg |
| Greek salad: feta, cucumbers, tomatoes, olives & onions | $14.50/kg |
| Asian vegetable slaw: julienne vegetables with soya-giner vinaigrette | $16.50/kg |
| Potato Salad: diced vegetables, red onions, dill, corn, olive oil | $9.50/kg |
| Panzanella: toasted bread, tomatoes, cucumbers, basil & red onions | $17.60/kg |
| Red pepper & artichokes: with grilled red onion and balsamic vinaigrette | $14.50/kg |
| Paella salad: saffron rice with selection of sea food | $20.50/kg |
| Mango & Cucumber salad: with black beans | $16.00/kg |
| Roasted beets & walnuts: with dill mayonnaise | $12.90 /kg |
| Trays & Platters | |
| Fresh vegetables: with choice of dips | $2.25 per serving |
| Cheese tray: domestic & imported cheeses with crackers & fresh fruit | $5.25 per serving |
| Fresh fruit tray: grapes, melon, pineapple, strawberries, mango | $3.95 per serving |
| Antipasto platter: marinated roasted peppers, zucchini, eggplant, mushrooms, artichokes with olives & cured meets | $7.50 per serving |
| Smoked salmon platter: served with cream cheese, capers, red onions, pumpernickel & lemon | $48.00 per fillet |
| Tea Sandwiches | |
| Sliced turkey, beef, ham or chicken with tomato & lettuce | $1.50 e.a. |
| Chicken, tuna, egg salad | $1.50 e.a. |
| Ham & cheese | $1.50 e.a. |
| Smoked salmon & cream cheese | $1.75 e.a. |
| Mini pitas with chicken, shrimp or flank steak salad | $2.00 e.a. |
| Sandwiches (minimum 12 of one kind) | |
| Grilled chicken: with grilled vegetables, balsamic vinaigrette | $5.95 |
| Grilled Vegetables: with basil pesto | $5.25 |
| Portobello mushroom: with grilled vegetables & basil pesto | $5.75 |
| Prosciutto & goat cheese: with sweet peppers | $6.25 |
| Flank Steak: with spicy mango or sweet pepper sauce | $5.95 |
| Sole Fillet: with pickles, tomatoes, & mayonnaise | $5.95 |
| Veal Parmesan: with cheese & tomato sauce | $5.95 |
| Chicken Parmesan: with cheese & tomato sauce | $5.95 |
| **All sandwiches are served on ciabbata buns or mini-baguettes** | |
| Pastries & Desserts | |
| Tiramisu: ladyfingers drenched in espresso, mascarpone cheese | $3.25 e.a. |
| Clafouti: light sponge cake with cherries | $3.25 e.a. |
| Creme Brulee: rich baked custard | $3.00 e.a. |
| Bavarian: cold custard with whipped cream & gelatin | $3.25 |
| Mille-Feuille: puff pastry with creme patisierre | $3.25 |
| Croissant Bread Pudding | $3.25 |
| Puff Pastry Tarts: with various fillings | $3.75 |
| Chocolate Mousse: light, airy mixture of chocolate, eggwhites & cream | $3.75 |
Chef Oleg Popov
Certified Chef de Cuisine
Chef Oleg’s love for good food started in the family kitchen watching his parents and grandmother peparing everyday meals.
During his 23 years in the food industry, Chef Oleg has gained knowledge of various cuisines while working at the Japanese-Russian Association in Moscow, United Arabian Emirates and Hotel Mariot Chateau Champlain in Montreal.
Chef Oleg received his Certified Chef de Cuisine designation in 1999. He has also completed Professional Culinary courses in Emilia-Romana, Bologna, Italy.
Before opening Mise en Place Culinary Boutique, for the last 4 years Chef Oleg worked as a chef-instructor at Liaison College for the Culinary Arts (www.beachef.ca).
