You might be wondering why I haven’t been posting as much lately as I used to and If you haven’t noticed I figured it would be good for me to let you know and keep you all up to date with what’s going on.
When I started blogging 4 month ago I was not only new to blogging but I was new to the entire blogging and Web marketing world. The company that took me under their wing introduced me to all of the do’s and don’t:s, I was even taught how to use twitter 
!
Every day was a new challenge for me and I also had to work really hard to find the time since I already have a full-time job, and I am also a mother of two very young and healthy boys (age 4 and 2), so what happened is that I had to squeeze that (more…)
Thanksgiving weekend is here and we all have so many things to be thankful for. It gives us a chance to reflect on all the good things that have happened to us within the past year, to spend quality time with our loved ones, friends and family, and to allow us to be grateful for what we have. As always the highlight is the good food that will be consumed from the harvest.
I slowly started in the beginning of this week, to show you how Parmigiano cheese can be used in the most simplest ways at home, with a preparation made by Paolo Macchi and a recipe of mine, to the more elegant ways of presentation in a restaurant created by Chef Roberto Stabile from Restaurant Primo and Secondo , and now I think it's time for me to share a little bit of the history and making of this 'King of cheeses' – The Parmigiano Reggiano -.
- Parmigianno Reggiano D.O.P. – Picture taken by Montreal photographer Vadim Daniel
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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
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?
- The winner will be selected randomly using http://www.random.org
- The winner will be announced in the comment section below on Wednesday, October 14th at 9:00 PM
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Primo and Secondo has been a milestone for Italian cooking  in little Italy for a while now, we have enjoyed many dishes made by part owner and executive Chef Roberto Stabile. Roberto, his wife Natalina and family have over the years been faithful and valued clients of ours here at Macchi Inc. and Paolo and I have personally experienced many  exciting dining experiences over there. I’m sure you have read some of the write ups that have been made by food and restaurant critics in the past and he keeps on evolving with all the upcoming food trends.
Here is an expample of how Chef Roberto Stabile will present a plate with parmigiano reggiano:
- Prosciutto Appetizer with parmigiano reggiano
Prosciutto Appetizer w. figs and Parmigiano reggiano
- Prosciutto friulano riserva
- fresh figs
- arugula salad
- Parmigiano reggiano shavings
Trust me, it tastes just as good as it looks!
Off course the plates change depending on the season and what fruits and vegetables are available on the market. Since the Jean Talon market is practically in the ‘backyard’ of the restaurant, it makes it extremely easy for him to ‘work-as-he-goes’ during the summer season.
As usual, I would be extremely appreciative to hear your thoughts on this and if you get a chance to go and have this there let me know what you think.
Until tomorrow, have a good  one!
