GIVEAWAY – RISTORANTE PRIMO & SECONDO
November 15, 2009 |
18 comments |
In my last Contest, the question that I posted was: “Which one of my ‘A Chefs Take’ posts was your favorite”, many of you chose Chef Roberto Stabiles creation from Ristorante Primo & Secondo. In result to that Roberto and his wife Natalina descided to donate the Gift Certificate for this competition as a sign of appreciation!
I am now with great excitement announcing my 6th Giveaway:
WIN A THREE SERVICE BLIND TASTING MENU FOR TWO AT RISTORANTE PRIMO & SECONDO
This is the Gift Certificate that could be yours!
This is how you Participate:
You just have to tell me in the comment section below: Which product, that I haven’t spoken about yet on my blog, would you like me to talk about and why.
Who Wins?
- The winner will be selected randomly using http://www.random.org
- The winner will be announced in the comment section below next Sunday at 8:00 PM
The Rules:
- Participants should live in Montreal (or planning a trip there!)
- Put your first and last name so that when we announce the winner you will know it’s you who won!
- We will communicate with the winner to get his/her address . Please enter the right email (will be kept confidential with us and will not under any circumstanses be shared with anyone. We will NOT send you any advertising. The only purpose to enter your email is for us to get in touch with you if you win)
- Invite a friend to participate, and tell us who it is in your reply, you will double your chances of winning
- Gift certificates will be mailed to the address winner provides us with
- Gift certificate should be used within 60 days, or else it expires
- Gift certificate does not include alcohol, wine and service/tips.
Good Luck to all!
RELATED POSTS
Restaurant Primo and Secondo, Roberto Stabile
Nov 15, 2009
Grana Padano and how to use it in recipes. I was told that it could replace Parmigiano in many recipes.
Nov 15, 2009
Torta mascarpone. Can it be the best cheese in the world????
Nov 15, 2009
Manchego – it is a very distinctive cheese
Nov 15, 2009
I know it may sound strange, but I would say mortadella. On my last travel to Bologna, the mortadella I had there had nothing to do with the sorry excuse we have here. It was really in a class onto itself.
Nov 15, 2009
so many I’d like to know more about like manchego (love it!), bresaola, pancetta, jamon serrano and what the difference is between it and prosciutto… anything you want to tell us more about, I’m all ears
Nov 15, 2009
There are many of your products I’d love to hear more about. Fontina Val D’Aosta and Tallegio are cheeses I always crave during our long cold winter months. However, if I have to chose one, I’d have to say Mascarpone. It would be great to let people know that it’s much more than a Tiramisu’ ingredient.
Nov 16, 2009
serrano ham!! A close friend of mine’s father owns a little french bistro near the border of spain, and one of their appetizers, that I will never forget, was a dish of pain, fresh tomatoes, garlic and serrano ham. So simple but out of this world
Nov 16, 2009
I’d really like to know more about Tallegio and Piave Stravecchio cheeses because they’re totally new to me!
Nov 16, 2009
So I would love, love, love to hear about fresh truffles. I would love to hear about how you go to Italy to find the best and how you choose your product. I find the whole process so mysterious…that and I can’t get enough about truffle!
Nov 17, 2009
I would like to know about other oil that are interesting to use.
Nov 17, 2009
I’d like to learn more about Salami Genoa because my Italian father in law always raves about it.
Nov 18, 2009
More on Padano!!! I love it!! I ate a kilo of it in a little over a month!!
It’s amazing….and it should not take a back seat to parmigiano in my opinion!! gO pADANO go!
Nov 19, 2009
I’d really like to know more about Piave Stravecchio cheese and how to use it in recipes
Nov 20, 2009
More on Rustic peasant foods, The simpler the better! Winter Soups? perhaps.
Nov 20, 2009
Hello,
I have not seen any blogs about Stracchino and/or Robiola-type cheeses. I have eaten stracchino cheeses in several different piadine over the years and have used it as a dollop on risotto and polenta
It’s a very versatile cheese and it can be used in many different dishes
ciao
Nov 21, 2009
Good question…
You have a lot of delicious products already featured in your blog.
So… I’m thinking DESSERTS !
How about torrone or even *real* Italian gelato (emphasis on real). I’m not sure if you hold these products… if not, then I really think you should evaluate the possibility to import them
We lack some of the good genuine stuff here !
Now I’m hungry !!
Nov 21, 2009
Perhaps talk about pasta – the best dried and how to make great fresh pasta (some family tips perhaps?!). I know it sounds a bit strange, because your topics usualy cover the more “exotic” Italian ingredients, but there might be something you could add that non-italians don’t know…
Also, reading the previous comments (re: Manchego, Serrano Ham) do you also cover Spanish foods?!
Nov 21, 2009
That would be a great idea !
I’d like insider tips on trofie; like Sarah said, the best dried trofie and how to make them at home (including the best pesto to serve it with and others sauces).