Book now for our November 19 three-course winemaker’s dinner, featuring one of Naramata’s jewels.  Also new this month – ‘recipe of the month’ – try one of your favourite dishes at home.

·         Winemaker’s Dinner – November 19

·         Bistrot Bistro news: why charge for bread
and water?

·         NEW NEW NEW – recipe of the month: chocolate mousse

Thursday, November 19th 6.30 pm

Book now for our November 19th three course winemaker’s dinner featuring Rob and Tammy from Naramata’s VanWesten Vineyard (vanwestenvineyards.com).

We first met these them last spring in Naramata at a sommelier retreat. Rob and Tammy are second generation farmers on the Naramata Bench – no flash, no fuss – just great wine.

The evening will include a three course menu with wine pairings and a few surprises including  barrel sample,  Q&A,  a great time in general.

$65 per person ($30 deposit per person).  Book now as these dinners usually sell out quickly. The magic team Profile:Bistrot Bistro Team:  Each month we like to introduce you to one of our team members.  We believe it is our team that make the difference in delivering a community restaurant committed to the values of connecting neighbours, serving sustainable, good products in the best way possible.

Get to know Valerie

What do you like to do on your day off?

Days off…. I love going to the ice rink and watch our son Benjamin skating, also chatting/laughing with our daughter Emma, I love having a nice dinner around the table and laugh all night listening to the children! I love my walks with Laurent, or sitting around a coffee with friends.

Who is your favourite comic book character?

I am not a big fan of comic books, although if I had to pick one I would pick those two in French : Gaston Lagaffe and Tintin ‘s adventures.

Your first thought, having won the lottery?

If only I bought lottery tickets!!
But I am going to play the game and : My first thought, I would sit on a bench holding Laurent’s hand and do just Nothing….
mmmm….Okay that would not last very long!!!
So I would probably buy an airplane ticket to my family and all the people I love and have everyone coming here to visit, have a grand party and share a good time, good wine, and lots of laugh.
Also I think I would stop working, would want to travel even more…. Oh I don’t know too many ideas now ! don’t get me started…. Laurent knows that!

What would you like to ask from the gods?

Mmmm…. To teach people to say what they really mean and mean what they really say!

Favourite BB dish?

I am a huge fan of the Boeuf Bourguignon, especially my Mum’s, there is such warmth in that dish! OK I would start with the Onion Tart, have the boeuf bourguignon with gratin dauphinois, and would drink either a nice Bordeaux or the Laughing Stock Portfolio! Then I would finish with Crème Caramel.  But what does good food mean if you don’t share it with those you love the most! ??

Book you are reading?

Reading a few… My fave at the moment : The voyager’s Hand book (which I love), the cruising handbook….

Dream meal?

As mentioned above, what does a good dream meal if you don’t share it with those you love the most! I love water, so a wonderful dinner with all my friends/family by the sea or by a Lake…. I remember martinis by Torch lake watching the sun go down wrapped in a blanket with our good friends…..

If you did not run a restaurant what would you do?

I would probably travel a lot, get back more seriously to ballet and music!

Bistrot Bistro Business awareness

This months focus in our series of articles about our business is the issue of charging for bread and hot water.This is an issue that comes up from time to time with our customers and we would like to provide some information for everyone. So, let’s tackle the bread first.

The truth is that ‘nothing in life is free’ and most restaurants will include the charge in the prices of the main courses.  You will eventually pay up to $3.00 for the ‘free bread’ after the mark up.

Also, for many years Valerie and I were trashing bread and even more so lately with the low carb craze. So when we opened Bistrot Bistro we decided that instead of using an inferior product, we would use the best in town (Mix Bakery) and instead of including it in the price we will let people decide to act on the purchase. The result is amazing: we haven’t had to trash a single baguette in nearly three years, and we served a product of quality.

Ps. the different service idea of the bread board on the table was Emma –  our daughter … just to give credit where it belongs.

Second is the hot water.  The hot water scenario is source of great debate in the industry.  It has its own thread on a professional chef chat site and there has never been an easy solution!

Why charge?  The hot water with lemon does have a cost to our business: we purchase special tea pots (to avoid odour and infusion), lemon, honey.  It also requires time for our hostess to ensure that the water has been warmed and that the presentation is proper.

Again, this is a cost that some restaurants include in their overall  billing, however we are a small community-minded business, and we prefer to let customers decide how to spend their money.

We hope this newsletter answer some of your questions, and gives you some insider information on the business.  As always, we welcome questions and comments.

Recipe of the monthChocolate Mousse for 8 guestsIngredients

150g of the best quality chocolate you wish to use, Tip #1: Do not use milk chocolate, it will not set properly
8 eggs

Incredible but true, these are the only ingredients needed!   You can add what ever liquor flavour you wish but then it’s not chocolate mousse anymore…
Tip#2: Only exception is a little drop of coffee extract that enhance the chocolate flavour if not the best quality.

1 Melt the chocolate in a bowl on hot water (called “bain  marie”)
2  Separate the egg yolk from white. Yolk goes in large round bowl.
3  Beat up the egg white slowly, first setting 2 for 1 minute and then setting 4 for 1 minute then top
speed until firm his is trick #3 to get the maximum air into the mixture. Hold the bowl upside down, if the egg sticks you are good, if they drop on the floor …well you know what you need to do.
4 When the chocolate is melted  mix with the egg yolk quickly but careful not to let them cook or you will  have a grainy feel in the mousse
5  Now for the tricky part, incorporation of the egg white to the chocolate. You need to be quick without
losing the air trapped in the white.

All at once put the whipped whites in with the chocolate.  Using the flat side of a big wooden spoon, use your left hand to turn the bowl and your other hand to cut and turn.  Cut and turn delicately – do not mix or you will have a soupy dessert.

Transfer into a clean bowl and let seat in the fridge for 4-5 hours to settle.

You thought it was easy with only two ingredients, didn’t you? Well if you fail, please come and try ours. We are happy to demonstrate the hand movement.

Bon Appétit!