November

November 2011ISSUE 22

NEWSLETTER

book yours today!Gift baskets & catering

Duck Confit ‘101’

Illy Coffeeplus more....

Ottavio “Schawg"Perfect Foodie Gifts

250-592-4080www.ottaviovictoria.com2272 Oak Bay Avenue, Victoria, B.C.

November 2011ISSUE 22

NEWSLETTER

“Drive Fast, Eat Slow” if you have not already noticed is our unofficial slo-gan here at Ottavio- a brainchild of Andrew thus confirming his love of both (ask him sometime about the pleasures of driving in Palermo, Sicily)! Every year we get asked for yet more merchandise from our loyal cus-tomers that wish to ‘represent’ us in the form of

Ottavio “Schwag”

Ok, it might be too early to deck the halls and break into caroling, but let us help you gear up for the season by pre-ordering your custom made gift bas-kets and/or catering by Ottavio. Many options exist for the discerning foodie on your list and we can build a basket to your exacting measure with as-sorted deli & dried goods, gift certificates, cheese, olive oil, specialty vinegars and more. Check our website,www.ottaviovictoria.com, for a selection of various baskets and hampers ranging in size and cost. Our catering menu is also available on the website to help organize your seasonal parties, both at home and the office.

branded products or ‘shwag’! Available now in limited quantities are:

Black Bibbed Apron -100% cotton, built to last, available in “one size fits all”.

Re-usable Shopping Bag – chic and durable.

Coffee Mugs – porcelain mug and saucer set OR insulated ceramic travel mug.

T-Shirts – organic cotton/bamboo blend, available in men & women’s sizes.

Pizza Cutter – new! Our embossed logo on a quality pizza cutter, great stocking stuffer.

Get ahead of the crowd and buy early to avoid disappointment.

Founded in 1933 in Trieste, Italy, are the leaders of espresso technology and the choicest 100% Arabica beans for all our

espresso based drinks here at Ottavio. Innovations started with the world’s first automated water dosing and jet steam ma-

chine known then as the ‘illetta’ and pre-dating the espresso machine. The world’s first pressurized tins of whole beans soon followed and have been imitated by countless other produc-

ers. Nowadays with the onset of home espresso units comes yet another “ahead of the curve” movement with illy pods

and capsules! Available here are whole beans, coarse and drip grinds and the moderne illy pods and capsules. Coloured

lids & bands for consumer ease help you decide the grind, bean, and roast of the coffee. We have our individual staff

favourites so just ask if you need a hand deciding! Enjoy the preferred choice of Italians in your own home today.

250-592-4080www.ottaviovictoria.com2272 Oak Bay Avenue, Victoria, B.C.

Visit Ottavio Online & follow us on Twitter

(www.twitter.com/ottaviovictoria)

for upcoming events, new products,

exciting arrivals & more.

Upcoming Events

Nov 10th - Estate Olive Oil Tasting 7pm-9pm

Nov 27th - Oak Bay Ave Light Up with roasted chesnutsDec 1st - Ottavio seasonal Open House & Oak Bay Gallery Walk

Nov 8th - 12th - Swiss Week / featuring specials on all Swill Cheese, recipes & more...

Did you know?We’re green here at Ottavio and proudly compost

all kitchen waste. We also recycle exhaustively all

papers, styrofoam, plastics, glass and tins. Zeb and

his team at the locally based Pacific Mobile Depot

recycle what we cannot, through the city’s own

programs, so rest assured the next time you finish

and leave a bottle or can behind at the shop as it

will be put to good use or reuse!

November 2011ISSUE 22

NEWSLETTER

Method:

1. Using a thick bottomed sauté pan or cast iron pan, ren-der the duck fat that is provided with each leg over medi-um high heat. Carefully place each leg skin side down and allow to crisp for about 7 – 10 minutes. Be sure to baste the flesh side frequently with duck fat gently over each leg, by tilting the pan carefully and ladling with a large spoon the duck fat over each leg. 2. Soak quarter mission figs in enough red wine to cover for at least 2 hours or overnight if possible. 3. Place thawed demi glace into a saucepan, add figs with their soaking juices and bring to a boil. Reduce slightly or until the consistency of syrup. 4. Remove duck legs and blot excess fat. Have your plates warmed and ready with say, a potato preparation, or a salad for a lighter meal. Finish the duck leg with a light sprinkle of finishing salt (we have several on our shelves!) divide the fig demi equally around each leg with a couple of figs around each. Garnish with cleaned watercress or a simple herb salad.

Duck Confit ‘101’- An Autumn favourite and easy dish to impress your friends. The roots of the preparation come from the Gascony region in France where a tradition of duck and goose farming has been practiced for hundreds of years. We supply cooked, ready to prepare duck legs sourced by Hills Foods, which specialize in hormone free, naturally raised meats. Available in our freezer and packed individually, here’s an easy preparation to serve with a salad, the starch of your choice and perhaps some bread to mop up the sauce.

Crispy Duck Leg Confit with Fig Demi Yield : 4 people, can be scaled up or down easily.4 5oz 3-4

Duck Legs - cooked and thawed (in our freezer)Demi Glace tub (in our freezer)Whole dried Black Mission Figs* stemmed & quartered. (in our fridge) * you can use sour cherries, dried blueberries or apricots for figs.Watercress or Italian Parsley to garnish.