mes macchi

ANNOUNCING, FOR THE THIRD TIME, A GIVEAWAY FOR A 5 COURSE TASTING MENU FOR TWO AT BRONTE RESTAURANT

October 7, 2009

I am so excited that Brontë has decided to give me a THIRD prize to give away on my blog!

The Prize: A FIVE COURSE TASTING MENU FOR TWO AT FIVE STAR RESTAURANT BRONTË

This Certificate Could Be Yours
This Certificate Could Be Yours

So Easy to Participate:

You just have to tell me in the comment section below which one of the ‘A chefs take’ posts is your favorite and why! Who Wins?

  1. The winner will be selected randomly using http://www.random.org
  2. The winner will be announced in the comment section below on Wednesday, October 14th at 9:00 PM

The Rules:

  1. Participants should live in Montreal (or planning a trip there!)
  2. 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
  3. Gift certificates will be mailed to the address winner provides us with
  4. Gift certificate should be used within 90 days, or else it expires
  5. Gift certificate does NOT include any beverages ( alcoholic or non-alcoholic ), taxes and service (tips).

Now lets compete!

Good Luck to you all and my best wishes to all of you,

-MrsMacchi-

MrsMacchi

  • http://www.alexandroutraveldesign.com George Alexandrou

    My favorite has to be “A CHEF’S TAKE ON PARMIGIANO AT RESTAURANT PRIMO AND SECONDO”. Not only is Parmagiano one of the Kings of Cheese, but Primo & Secondo has to be my favorite Italian restaurants in Montreal. Authentic tastes and a great staff. To top it off, my wedding was held there making it even more special for us…

  • http://laderoutee.com Valérie

    Another contest, yay! :-)
    My favorite “chef’s take” would be the one on truffle oil! What an overall wonderful product!
    Thanks for the opportunity!

  • Sarah

    Traditional, yes, but i loved the Chef’s take on Buffalo Mozarella…just “modern” enough to keep it interesting/new and a dash of “old” because there are good reasons those flavors have been paired for so long!

  • Guillaume B

    I would say that my favorite one is the Bottarga recipe with Dekek from DNA …
    A nice presentation and as you say, it look like a painting.
    I think DNA is a quite innovative restaurant and I really appreciate it.

  • http://cheeseandolive.blogspot.com/ Candace

    Probably the truffle carpaccio, it’s something that I’m always trying to justify buying to my husband. He doesn’t see the allure. But I DO!!!!
    : ))

  • Nancy

    Parmigiano Grana Padano all the way…. It doesn’t get recognition like Parmigiano Regiano — and it’s great that the chef uses here in a salad – it is so much more versatile both as a standalone cheese and for cooking + it is cheaper and saltier.

  • http://pretextes.ca gabrielle

    I would have to say the famous Buffalo mozzarella, it is fabulous where ever you put it! Sandwich, salad, pastas, pizza… LOVE IT!!!

  • http://www.macchiinc.com/blog/ MrsMacchi

    Hi there,
    I am really excited about his competition especially since it’s the 3rd time Bronte has offered to cooperate. Please read the rules thoroughly and take note that it is the ‘A chefs take’ posts that I am after. I have one for each featured product so far. Godd luck to you all! MrsMacchi

  • mayssam

    my favourite take was Chef Roberto Stabile’s take on Parmigiano Reggiano because let’s face it, anything with prosciutto and parmesan in it must be simply heavenly! Add fresh ripe figs and arugula and you’ve got a meal I could eat every day without every getting bored! :)

  • Marc-Olivier

    My pick would go for the parmigiano reggiano. Without a doubt, it helps be being a better person :)

  • Natalie Roberge

    Hello,

    My choice would be the A CHEF’S TAKE ON PARMIGIANO AT RESTAURANT PRIMO AND SECONDO. I had a chance to go to P&S a while back, and the food was so enjoyable and memorable. The fresh salad looks delish!

  • http://www.michelinebourque.com Micheline Bourque

    My choice would be the A Chefs take on Parmigiano at Restaurant Primo and Secondo. I’ve always been tempted to go there for a great meal. I definitely should do it!

  • http://mccomberphoto.wordpress.com/ Nicolas McComber

    I love the Saffron creation. I love using all kinds of spices in my cooking. I have over 60 different ones in my kitchen! Keep up the good work.

  • http://www.proficiografik.com Jean-Claude Tremblay

    Hummm, difficult choice. But the Parmigiano Regiano is definately one that make me salivate! ;-)

  • jason

    The one on the pizza, because it looks so unique and dekicious

  • Nathalie R.

    I like them all, but the latest I discovered is about the truffle oil. I have to say that I was quite intrigued also by the Bottarga.

  • Nathalie R.

    My favorite one is on Bottarga. I find this product quite intriguing.

  • http://www.melissayuaninnes.net Melissa

    I’m going with “A SAFFRON CREATION MADE BY RESTAURANT CAVALLI.” Gorgeous photos. But I also liked the truffle oil because that’s something I’d have no idea what to do with. Thanks for the inspiration!

  • Monique

    The Buffalo Mozza wins me for sure — probably because I’m such a dedicated fan of it. But I also agree with Melissa that the truffle oil piqued my interest; I confess I’ve never tried it, and now I really want to.

  • Vanja

    Hi MrsMacchi,
    I went through your latest post and I really love reading your stuff!

    My favorite ‘A Chefs take’ post is by far the Prosciutto made by Chef Stefano Leone!
    I will invite my friend Anna to participate in the competition, actually she has no choice since it will double my chances of winning, I see no one else has done that so far :-) hint, hint!

    Keep up the good work, your smart and different!

  • Anna

    I too as Vanja, like Chef Stefano Leone’s recipes, I would have to say my favorite is the one with the buffalo mozzarella, it just looks like a pice of art and i’m sure it tastes good as it looks.
    I do love the buffalo mozzarella just in general and I have made your recipe of the panzanella salad that you posted in the Buffalo mozzarella week.
    I wil invite my friend Gabriella to this competition.

    Happy thanks giving!

  • http://www.terroirsquebec.com Cedric

    My choice would be Truffle Carpaccio. Sounds really great, pictures are nice and it should ne easy to test it. It gives me lot of ideas for future recipes…

  • http://christian.aubry.org Christian Aubry

    The TRUFFLE OIL CHEF’S TAKE is the one for me. Thanks for the competition and keep them coming. ;-)

  • Ghada

    Bottarga… I won the first competition at Bronte and I hope lots of people will have the chance to discover this excellent restaurant who became my favorite…

  • Cynthia Kirantzis

    my choice is Prosciutto Appetizer w. figs and Parmigiano reggiano because i love prosciutto and figs and the combination of the two are mouth watering

  • Jess Milligan

    Definitely the bottarga dish by Derek Dammann from Restaurant DNA. I love raw scallops!

  • http://www.cleanevolution.ca Vasilios Karidogiannis

    My choice is the Truffle Carpaccio. Tastes great too….going to have a bit now!!

  • Chris Young

    I really liked the “TRUFFLE OIL CHEF’S TAKE”… i just love the flavour and aroma of truffles.. and a nice truffle oil adds a nice touch to the right recipe… i loved the stuffed gnocchi dish featured in the post… mmmm…

  • Kristin Ryan

    A CHEF’S TAKE ON PARMIGIANO AT RESTAURANT PRIMO AND SECONDO is my favourite.. because i love the cheese and i love Primo e Secondo!!

  • Sabrina-Kate Eryou

    I would have to agree – the Parmigiano Regiano. Mmmmmmmm.

  • Kim

    Hey Macchi folks -

    For the simplicity and swoonalicious freshness, I’d have to go with the Primo e Secondo item on parmigiano. Those flavours together are beautiful!

  • Amy

    I would have to go with a chef’s take on Parmigianio at Restaurant Primo and Secondo. The combination of the saltiness of the cheese with the mild sweetness of the figs = DELICIOUS!

  • Maureen beyrouti

    Truffle carpaccio is my favourite.

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