GIVEAWAY: Win A FIVE COURSE TASTING MENU FOR TWO AT RESTAURANT DNA

September 14, 2009

54 comments

It is a real pleasure for me to give this away on my blog. DNA is a restaurant I absolutely love. And I am sure that the experience you will have there will most definitely be a memorable one. So here is the prize for this week’s giveaway:

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

This Certificate Could Be Yours

So Easy to Participate:

You just have to tell me in the comment section below which product that I covered on my blog was the most interesting to you 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 9:00 PM

The Rules:

Participants should live in Montreal (or planning a trip there!)
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 90 days, or else it expires
Gift certificate does not include alcohol and wine.

Good Luck to all!

http://2capricieux.com Annie

DNA! I must participate again! I have been there only once and I’ve been dreaming to go back ever since. So! My favorite product…that’s a very hard one so I’m naming a few, I hope you won’t mind!

After reading Lesley Chesterman’s article for the gazette I became extremly curious to taste the burrata. I’m also intrigued by the truffle carpaccio and the Truffled Dwarf Peaches.

Thank you Mrs Macchi,
Annie
http://www.dgiliati.com Davide Giliati

HAVE YOU EVER HEARD OF TRUFFLED DWARF PEACHES?

Beacause I didn’t know they existed. LOL
http://kalikorioliveoil.com Spyros Bourboulis

I would have to say the Buffalo Cheese, Followed by the Truffle oil,

Cheers!
http://www.jacklovesfood.com Jack Latulippe

Hi!

My favorite blog post of yours was the few ones on Mozzarella Di Buffalo.
From your witty writing to your clever recipes, i loved everything about it.

IM inviting my friend Michel Caron (lemichelcaron on twitter) to participate to double my chances of winning.

thank you
http://ellemlamode.com Missaa

I would say the Truffle Carpaccio! Looks so good! mmh

Thanks

Missaa
http://www.mieuxconnaitre.com Thoma Daneau

Annie from 2capricieux.com invited me to participate.

Didn’t know this blog, but I always liked truffles, so I checked the truffle section. I must admit that the truffled pizza got my attention !

Thoma.
http://pretextes.ca gchalifoux

Really want to win this certificate!!!

Clearly the Truffled Dwarf Peaches. I did know this product at all before and I love to discover what’s going on in the gastronomy world.

thanks!
Raaachele

The most interesting to me was the Truffle oil, because I never know when to use it!!!
Adam

Bottarga,
Discovered it this summer where I work and absolutely love the bottarga di tonne. Amazing product and great recipes.
amy

Truffle Carpaccio and the Buratta..they look so delicious!
http://www.frenchfourch.com Sylvain

Hi,

My favorite subject covered on your blog was the mozzarrella di Buffalo. Really gives the envy to taste all the recipes!

I’m inviting Maude Bernier to participe and I hope I’ll win!

thanks,

Sylvain
Marie-Eve

My favorite was Truffle Carpaccio! It looked so yummy!
http://www.livemtl.com David Majer

Saffron because it’s a beautiful color.
P-Y

Annie from 2capricieux.com invited me to participate.

I would say the Truffled Dwarf Peaches!

Thanks
http://dinnersanddimes.blogspot.com/ Eve Martel

Truffle oil!
http://dinnersanddimes.blogspot.com/ Eve Martel

Woops forgot to say why… Because it helped me understand what it is meant for!
Corinne

The most interesting and intriging entry, I must say, is the chocolate and mozzarella di buffalo mix.
Because the photos are pretty but mostly because it’s a combo I’ve never seen or heard of, the salad looks refreshing and like it tastes good.
http://twitter.com/PaolasEpicure Paola

Loved learning about your prosciutto tasting adventure (was that on the blog or Twitter???) and like most of the others, learning about truffle oil. Keep up the good work!
Stephanie D

I enjoyed reading your ticket about truffle carpaccio. The reason why : Because I always like to discover something new and that pizza in the picture looked Delish!
Christine

saffron- I absolutely love the stuff and the pics were drool-worthy.
Sheyda S

Ok so there are way too many of the products that interest me but for now I got to give it to burrata because this was one of the products I was completely unaware of. Now I just love it, it has to be the most intriguing cheese I’ve ever had. I cannot wait for my next tasting.
mayssam

it would have to be the burrata since I didn’t know it existed and my life is so much yummier now that I do
http://www.zina.typepad.com Zina

truffled dwarf peaches !
everytime i look at the picture i feel like eating a full jarr !
for me it is a new product and i always learn new things by reading your blog !! thnx Mrs Macchi!!!:)
http://www.twitter.com/MellVB Mell VB

My favorite blog post of yours was the TRUFFLED DWARF PEACHES … ON A TOAST!
I try it for the first time this past sunday and I loved it !!!
Thank you !
http://laderoutee.com Valérie

Annie from 2capricieux.com invited me to participate!

I would say the truffle oil… I just love mushrooms of all kinds and I never know what to do this precious stuff!
Thanks for the opportunity!
Caroline

Hi, the article about how to pick and store prosciutto [http://www.macchiinc.com/blog/tips-and-tricks-on-how-to-pick-store-prosciutto/] was my favourite. I didn’t know prosciutto wasn’t good if its colour was burgundy. Now I know what to check before buying some. Even if I don’t win, thanks for that!
Darine Sabanekh

I will say Truffle Oil… we all knew it was great etc but I never knew how to use and when to use it. Plus some of the recipes where great
Nicholas Naddaf

Bottarga, cause that was your first topic of your blog and it was different a never heard off item
Diala Sabanekh

Truffled Dwarf Peaches….cant say why and how but LOVED the name
Diala Sabanekh

Truffled Dwarf Peaches….cant say why and how but LOVED the name and would love to try it one day
http://twitter.com/indigonat Nathalie Rivard

It was the Truffled Dwarf Peaches. First time I heard of these and they intrigue me. I must try it real soon!

I will invite my friend Kim Vallée to participate.
http://athome.kimvallee.com/ At Home with Kim Vallee

I have to agree with my friend Nathalie, the Truffled Dwarf Peaches captured more my attention since it is totally new to me.

I invite my friend Corinne Paquette to participate.
http://www.cleanevolution.ca Vasilios Karidogiannis

For sure it’s the Buratta! I so enjoyed eating that cheese last week…it was like meeting a long lost friend who you used to get high with back in high school and laugh endlessly! It made me happy….followed by a small piece of truffle carpaccio….just to mellow me out..like a warm glass of milk before bed!
http://www.2capricieux.com Dominique Bérubé

Annie from 2capricieux.com invited me to participate, it’s my wife, did not have a choice…lol

Seriously, I’ll have to go with the FREGOLA SARDA SEAFOOD RISOTTO from Cavalli…hope it’s still on the menu, have to go there. NOW. looks amazing!

I will invite my friend Brian Lipson to participate
Laurel

My favorite entry in your blog was the one on the origins of Saffron. I suppose it’s linked to my fondness for romantic historical stories and a love of flowers. Food invested with meaning and dreams is much tastier! I’m going to invite two of my friends, Jess and Zac to participate in the contest. All the best to everyone!
http://gkdietandhealth.blogspot.com Gary Katch

Prosciutto! As a low-carber and enthusiast of all things porcine and bacony, thanks to your blog, I now know what my Italian destination of choice would be if I ever get to Europe. Parma or bust!
http://www.thriftytable.com Laura

I was salivating over the “Truffled Dwarf Peaches”

Being a lover of cheese plates, I most often serve them with dried apricots that have been soaked in port overnight, but the Truffled Dwarf Peaches will absolutely have to make an appearance on my next plate!
http://www.tablepourdeux.com Thierry Daigneault

I’d have to say the one on Saffron. I sometimes use it in my cooking, but I’m always trying to learn a bit more since I feel insecure about my use…
Fernando I.

It all sounds so yummy!
Dominic Cabana

Truffle Carpaccio.. It look soooo delicious! Can’t wait to try it…
Manon

Hi, i am curious about BOTTARGA , first time earing about it but plan to try it soon!

Manon
http://www.montrealplus.ca/montreal/venues/restaurant-le-tour-de-ville-fr Ghada

I will say the Buratta…I never had the chance to try it before and hope I will do very soon as the Buratta on your Blog look so delicious…
Ghada

I will say the Buratta, I never had the chance to try it before but for what I saw on your blog it’s look so delicious…
chris young

Burrata!! i hadn’t had it before.. learned about it from you .. then i saw it on the menu in san francisco on a beautiful pizza… yum.. thanks for the tip.
Kim

This isn’t easy – so many posts to choose from! The saffron items caught my attention most, though. The in-depth historical info helped me to understand and appreciate the product more. As well, the personal note re saffrans bullar was a great touch.
sherry kinnear

The truffled dward peaches are the most interesting – I will be dining with Christopher Haydon.
Jess

Definitely the truffle oil. I have so few ideas of how to use it normally.
Sarah

Buratta!!! i saw that cheese on Jamie Oliver’s show a few years ago and am sooo pleased to have found a source in Montreal!!!
http://cheeseandolive.blogspot.com/ Candace Snook

DEFINITELY DEFINITELY the bottarga, I am SO interested in finding some here in the city, and even if I can’t I’d like to even just try it. I’m also interested in the buratta, I wish there was a store open to the public that sold all of these delightful treats all in one place (hint hint)
Cassady Sniatowsky

It has to be the burrata that i tried at DNA. i’ve have always found it’s delicate nature and nuances to be astounding. it’s so perishable but so unique when treated properly…. i’m inviting my friend Noam Gedalof (nagedalof@gmail.com)…. i’m curious about bottarga more and more… we have some at our resto and are trying to use it….
Marie-Julie

Saffron!
http://dianebourque.com Diane Bourque

Dear Ms. Turanli,
Your blog is beautiful and the Truffled Dwarf Peaches captured look delicious.
I invite my sister Micheline Bourque to participate.
Keep up the good work!
Diane
http://www.macchiinc.com/blog/ MrsMacchi

Hi Diane,
It makes me really happy to hear that you like my blog!

The competition is already over, the winner was announced last night http://www.macchiinc.com/blog/and-the-winner-of-the-dna-gift-certificate-is-annie/ but there will be more competitions coming up that you can participate in.

Thank You

-MrsMacchi-
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