Fall 2006 Newsletter

Written by Jacob. Posted in Uncategorized

As the hot days of summer draw to a close, it is back to work, back to school and back to our busy schedules once again! Statistics show that our busy lifestyles are creating many challenges from unhealthy eating to overspending in the fast food line-ups. For those of you who are just too busy to cook regular, nutritious meals, Dial A Chef is offering a new service-your own personal chef! After an initial interview with Jamie and Melody, a registered dietitian, Jamie will come to your home either weekly or bi-weekly, and fill your freezer with prepared, nutritious and well-balanced entrées, soups and desserts-whatever your heart desires!

I wanted to let you in on a little secret: book early or you may end up like Mark and Janet who waited too long to book their event. They had to change their wedding date so I could cater their reception! It is never too early to book a special event, reception, dinner meeting or Christmas party!

Manners are important in society. They help us to be civil to one another. Because a person who minds their manners knows how to act in every circumstance he tends to feel comfortable in unfamiliar surroundings. Nowhere are manners more important that at the table. Table manners prevent diners from being sloppy, offensive and boorish. They help to communicate respect to hosts and guests alike. Table manners are not hard and fast rules, rather they are helpful guidelines in our social relationships Check out the back of this newsletter for tips on manners and etiquette to help you feel comfortable at any dining occasion!

Kitchen Tip:

There is one cardinal rule while preparing your feast:


A mess can pile up quickly and believe me, it is much easier to wipe a knife and put it back where it belongs than to throw it in the sink with tons of other dishes, pots and pans. If you keep ahead of the game, you will be able to enjoy your guests and not worry about what the kitchen looks like.

Looking for an afternoon of entertainment this fall? Why not plan to invite a few friends over, open a bottle of wine and sit back and allow me to share some of my trade secrets? I can come to your home and teach you how to prepare some of your favourite food is. It is a demonstration class that culminates with a taste for everyone-a fun way to enjoy a rainy Sunday afternoon!

Autumn Fricassé

  • 4 chicken thighs
  • 200 g golden apples
  • 30 g butter
  • 2 turnips
  • 150 g button mushrooms
  • 2 large onions
  • 150 g diced potatoes
  • salt & pepper
  • 50 g cured ham
  • 10 cl sweet cider

Peel and wash the golden apples, turnips, onions and potatoes. Clean and slice mushrooms. Slice remaining ingredients. Sauté the chicken in butter. When golden brown, add and sweat the onion for 10 minutes on medium heat to slightly brown it. Add turnips, apples, potatoes, mushrooms and cured ham. After 10 minutes of cooking on medium low heat, add the cider. Add salt and pepper. Leave to simmer for 15 minutes on medium heat. As always, I look forward to cooking for you!

The Setting

The Food

The People


  • P.O box 527
    Kemptville, ON, K0G1J0