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| 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. |
| Address: 1011 Upper Middle Rd. E. Unit C13E view map Phone: (905) 844-5707 Fax: (905) 844-7027 |
| MON | TUES | WED | THURS | FRI | SAT | SUN |
| 10am - 7pm | 9am - 7pm | 9am - 7pm | 9am - 7:30pm | 9am - 7:30pm | 10am - 4pm | By appointment |
Product Profiles:
Parqueoliva: Extra Virgin Olive Oil
Parqueoliva (currently available) is a highly awarded oil from South of Spain. It has a very low 0.18% acidity and a unique taste. Smooth and initially sweet with sensational herbal notes such as thyme and mint combined with nuances of tomato, artichoke and ripe fruit; followed by a second combination of wild flowers, spicy pepper. Enjoy it with your
meat, pasta and white fish.
Gravlax: House Cured Salmon
Fishermen in Scandinavia once prepared this saltcured, unsmoked salmon by packing a dry cure of salt and sugar over freshly filleted salmon. They buried the fish near the stream or river, and continued in this way upstream. It is excellent on a sandwich or as an appetizer with a salad (NO preservatives).
Available: with dill; pastrami style
A Message from Mise en Place:
During these economic times, we understand that customers want value. But we also know that customers care more than ever about how food products are prepared. At Mise en Place Culinary Boutique, we aim to provide great quality and great value. With our food, we give you our heart.
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.
Adult Cooking Classes (7:00 pm - 9:30 pm)
- $60.00 per class
Kids Cooking Classes (by request)
- $35.00 per class (young chef)
- $55.00 per class (parent and young chef)
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.
Coming classes:
Cooking Techniques & Knife Skills
- Sautee Mushrooms with Asparagus
- Pan-Roasted Chicken breast
- Poached Salmon with Dill-Butter Sauce
Soups
- Cream of Mushrooms
- Bouillabaisse
- Lentil & Potato Chowder
Poultry Basics
- The chef will teach you how to cut & prepare a whole chicken for braising, searing, and roasting
Cooking for Two
- Warm Asparagus & Mushroom Salad
- Poached salmon with Mango-Papaya Salsa
- Crepe Susette
Hand Made Pasta
- Learn how to make fresh pasta from scratch: spaghetti, gnocchi, ravioli, tortellini; with different sauces and stuffing
Mastering Pan Sauces
- Chicken with wild mushroom sauce
- Pan-seared steak with Red Wine Sauce
- Flank steak with Soy Ginger Sauce
Italian Cooking
- Grilled Antipasto
- Veal Marsalla
- Spinach & Ricotta gnocchi
Fish Basics
- Trout baked in parchment paper
- Grilled fish with stir fry vegetables
- Shrimps in a Pernod-cream sauce
Creole & Cajun
- Crab cakes
- Jambalaya
- Peach & Amoretto pudding
Thai Cooking
- Green Mango Salad with Chicken Satay and Peanut Sauce
- Classic Pad Thai
- Coconut milk rice pudding
Hand Made Pasta
- Learn how to make fresh pasta from scratch: spaghetti, gnocchi, ravioli, tortellini; with different sauces and stuffing
Easter Dinner
- Asparagus with Hollandaise sauce
- Lamb Chops with green peas and mint Risotto
- Nectarine & Blueberry Crisp w/ Amaretti Cookie topping
Tapas Party
- Cherry Tomatoes stuffed with Olive Tapenade
- Potato Saffron Omelet
- Spicy peppers with Goat Cheese
- Chorizo-filled Dates wrapped in Bacon
- Mussels on a half shell with peperonchino
The Basics of Vegetarian Cooking and Food Combining
- Grilled Portobello mushrooms with Herbs Aioli and Red Onion Marmelade
- Moroccan Eggplant Salad
- Vegetable Paella
The Great Canadian Beef
- Learn everything about buying, storing and cooking your favourite cut of the meat, rib steak, tenderloin, strip loin
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 cookinig process. In addition, you will receive a cookinig booklet and be able to taste every course as it is being prepared. Matching food and wine is optional.
Corporate
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
Mise en Place Culinary Boutique introduces dry-aged and fresh beef to our list of products. Dry-aging is a process by which under controlled conditions the natural enzymes in the meat break down the fibers (natural tenderizing). Through this process meat can lose up to 20-25% of its weight through moisture loss, depending on the size of the cut and how long it is aged. In unison with other processes in the meat, this allows for the taste to be concentrated thereby enhancing the flavour. In truth, eating dry-aged beef is as sensual and satisfying as drinking well-aged wine. We offer individual pieces of dry-aged beef for purchase or we can dry-age a whole piece just for you.
If dry-aged meat is not for you, we have plenty of other choices. For your eating pleasure, we offer fresh select Angus striploin, AAA striploin, rib eye, rib steaks, T-bone and Portehouse. In addition, we have fresh-frozen lamb, venison, bison and kangaroo. We aim to provide a choice for every barbecue.
Want to have a great barbecue, but not do the work? Allow us to help you. We provide a wide range of catering services.
For further information you can visit us at the store, contact us by phone at 905-844-5707, or visit our website.
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/$22.00 |
| Sautee shrimps, English cucumber, ripe mango salsa | 12/$19.20 |
| Tuna tartar on potato gaufrette with ginger and caviar | 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/$28.00 |
| Classic shrimp cocktail with a mango-papaya salsa or cocktail sauce | p/a |
| Grilled venison sausage, toasted baguette, roasted sweet pepper | 12/$22.00 |
| Marinated flank steak, French toast, julienne of roasted sweet peppers | 12/$22.00 |
| South African pappadew peppers stuffed with goat cheese | 12/$18.00 |
| Venison, duck, rabbit or pork pate | p/a |
| Hot Hors d’Oeuvres | |
| Scallops wrapped in cherrywood smoked bacon | 12/$28.00 |
| Savoury tartalets with mushrooms, Soubise sauce | 12/$18.00 |
| Oysters Rockefeller | p/a |
| New Zealand lamb chops, pineapple salsa | 12/$42.00 |
| 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 | $6.95 |
| Chicken breast stuffed with mushrooms & cheese | $7.25 |
| Chicken Chausser: chicken breast braised with white wine mushroom sauce | $6.25 |
| Chicken Picatta: chicken breast simmered with lemon-cream sauce with capers | $6.25 |
| Grilled Chicken Paillard: chicken breast marinated with olive oil, lemon, garlic, herbs | $5.95 |
| Chicken Parmesan: pan-fried lightly breaded chicken cutlet | $6.25 |
| MEAT Entrees | |
| Beef Bourguignon: sirloin French stew with, mushrooms, bacon and red wine | $6.25 per portion |
| Beef Stroganoff: sirloin braised with tomato-sour cream sauce | $6.25 per portion |
| Hungarian Goulash: pork shoulder with paprika & sweet peppers | $5.95 per portion |
| Veal Parmigiana: breaded veal cutlet with tomato sauce and cheese | $6.25 per portion |
| Navarin of Lamb: Irish lamb stew with Guiness | $7.25 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 | $14.95 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 | $8.50 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 | $6.95 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 | |
| Duck leg confit | $6.95/e.a. |
| Duck pate with pistachios & cranberries | $36.00/kg |
| Duck Pie in parmesan prosciutto crust | $32.00/kg |
| Venison pate with cherries | $36.00/kg |
| Rabbit Pate with brandy-soaked prunes | $36.00/kg |
| Pork Tenderloin Roulade | $28.00/kg |
| Pate de Campagne – country style terrine | $26.00/kg |
| Foie Gras Terrine | M.P. |
| Chicken liver pate | $28.00/kg |
| Foie gras mousse | $85.00/kg |
| French kisses-foie gras mousse with brandy soaked prunes | 6pc/$9.95 |
| Pasta | |
| Lasagna with meat | $11.95/kg |
| Lasagna with chicken | $12.95/kg |
| Lasagna with ricotta cheese | $12.95/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 | $5.95 for 2 |
| Cannelloni with ricotta cheese | $5.95 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 (6-8) | $21.95 |
| Salads (1 kg minimum) | |
| Mixed Greens: with homemade balsamic vinaigrette | $3.25 e.a. |
| Caesar salad: with homemade Caesar dressing | $3.25 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 | $3.25 per serving |
| Cheese tray: domestic & imported cheeses with crackers & fresh fruit | $6.25 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 | $6.25 |
| Grilled Vegetables: with basil pesto | $5.95 |
| Portobello mushroom: with grilled vegetables & basil pesto | $5.95 |
| Prosciutto & goat cheese: with sweet peppers | $6.95 |
| Flank Steak: with spicy mango or sweet pepper sauce | $6.25 |
| Sole Fillet: with pickles, tomatoes, & mayonnaise | $6.95 |
| Veal Parmesan: with cheese & tomato sauce | $6.25 |
| Chicken Parmesan: with cheese & tomato sauce | $6.25 |
| **All sandwiches are served on ciabbata buns. | |
| Pastries & Desserts | |
| Tiramisu: ladyfingers drenched in espresso, mascarpone cheese | $3.25 e.a. |
| Poppyseeds cheesecake | $3.25 e.a. |
| Creme Brulee: rich baked custard | $3.25 e.a. |
| Opera pastery | $3.25 e.a. |
| Mille-Feuille: puff pastry with creme patisierre | $3.25 e.a. |
| Chocolate Mousse: light, airy mixture of chocolate, eggwhites & cream | $3.75 e.a. |
| Please note: | |
|---|---|
| ** Prices are subject to change without notice. | |
| ** Taxes are not included. |
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).
