Oct 2nd, 2010 by Lisa Shamai
We did it! My walking team for the “Weekend to End Women’s Cancers” completed our annual 60 kilometer walk, raising over $18,000 for the Princess Margaret Hospital! The total walk raised $10.8 million! It’s a fantastic experience, and already I’m signed up for next year! I’d love to grow my team, interested in joining? Please contact me! Any donation would be greatly appreciated, too, no amount is too small! www.endcancer.ca
Team Rainbows
Aug 24th, 2010 by Lisa Shamai
salads
green bean, field tomato & fresh thyme salad
spinach, poached pears & walnuts with yogurt-goat cheddar dressing
Quinoa tabouleh with fresh Coriander
Ontario Barley and White bean Salad
$4.50 per serving, minimum of 6 servings
sandwiches & wraps
Roasted free range chicken salad with lemon, rosemary & roasted peppers
Roma Tomato, Feta & Black Olive tapenade
grilled carmelized onion, apple and Maple Cheddar
($3.25, small or $5.50 large)
mains
Pat’s famous Beef Curry with lots of mushrooms
(minimum of 8 servings)
Mexican chicken breast in a flavourful sauce with colourful bell peppers (minimum of 6 servings)
Both served with fluffy basmati rice,
$10 per person
desserts
Lemon Blueberry Squares with lemon cream cheese icing $2.50
niagara peach & Blueberry Bowl with whipped cream or honey cinnamon yogurt $6.00
reception baskets
Ontario Reception Basket
an assortment of root vegetable chips accompanied by savoury dips, including green tomato chutney, our own ontario hot sauce, and creamy fresh herb dip
$6.00 per serving, minimum of 8 servings
May 3rd, 2010 by Lisa Shamai
ontario asparagus vinaigrette!
hydroponic veggie salad (with coloured peppers, tomatoes, cucumbers, fresh dill & apple cider vinaigrette)
tabouleh with feta cheese
$4.50 per serving, minimum of 6 servings
Sandwiches
lemon & basil free range roasted chicken salad
grilled black river cheddar with marinated mushrooms
grilled carmelized onion with brie
Desserts
niagara peach & cherry tarts
apple walnut cake
$2.50 each
Reception Baskets
Ontario Reception Basket
an assortment of root vegetable chips accompanied by savoury dips, including green tomato chutney, our own ontario hot sauce, and creamy fresh herb dip
Apr 6th, 2010 by Lisa Shamai
these specials are for both leed lunches & regular daily orders
Salads
cabbage & apple slaw
hydroponic veggie salad (with coloured peppers, tomatoes, cucumbers, fresh dillf & apple cider vinaigrette)
barley & cranberry bean salad
$4.50 per serving, minimum of 6 servings
sandwiches
roasted lemon & rosemary chicken salad
black river horseradish cheddar with beefsteak tomatoes
carmelized onion & creamy 3 year old cheddar
Desserts
crumble tarts, either matsu apple or
niagara peach & cherry
$2.50 each
Reception Baskets
Ontario Reception Basket
an assortment of root vegetable chips accompanied by savoury dips, including green tomato chutney, our own ontario hot sauce, and creamy fresh herb dip
$6.00 per serving, minimum of 8 servings
Mar 23rd, 2010 by Lisa Shamai
Spring Update From LISA SHAMAI CUISINIERE
A few weeks ago marked 10 years of helping organize & feed around 250 Women for International Women’s Day. I hope to continue this tradition for another 10 years and more! IF you’d like to read more & see some pictures, please go to http://www.facebook.com/note.php?note_id=400310719609
I’ve been spending a lot of time with “The Riverdale Working Food Group”, teaching people with limited money how to cook healthy food with inexpensive, nutritious ingredients. This is a fantastic project, and I’m so happy to be involved, & to put my cooking expertise to such a good cause!
As for our menus, I continue to purchase as much as I can from local sources. Thanks to the “100-mile market”, I can now serve you an ever increasing numbe
r of local products. Our latest ingredients include eggs, milk, yogurt, cheese (from Black River Cheese) barley, wheat berries, fresh herbs, and of course as many vegetables & fruits as we can get our hands on! I always go to the Ontario Food Terminal farmer’s market, lately just once/week. In the past month, it’s been potatoes, turnips, beets, & other root vegetables, onions & apples.
But spring is here! I will be creating special menus featuring local produce as it appears. Please check our website for monthly specials, or ask when you call us if there’s anything new & fresh on that day’s menu.
I’ll also post on the website when we hold canning sessions that are open to guests, or other theme cooking events. We do these for private parties, fundraisers, & a lot for my own personal fundraiser, “the weekend to end womens cancers”.
Our next event will be on April 10th, we are holding Euchre tournament as a fundraiser. If you are interested, please contact me & I’ll send you the info.
Even if you can’t come to an event, please consider sponsoring me for the walk. Go to my site at endcancer.ca. Any amount would be very appreciated!
That’s it for now!
Feb 16th, 2010 by Lisa Shamai
Sandwiches
Brie with carmelized onion
OR
Mexican chicken salad
Salads
hydroponic boston lettuce with ginger plum dressing
OR barley & crunchy vegetable salad
Dessert
Empire apple crumble tarts
Oct 6th, 2009 by Lisa Shamai
Organic Ontario Barley & vegetable salad
or
Roma Tomato & Field cucumber salad with fresh dill
hormone free Beef Brisket Sandwich, with roma Tomato, fresh Basil & chipotle sauce
or
Roasted Peppers, Black River Garlic Mozzerella, & Fresh Basil Sandwich
Blue Plum & Custard Tart
or
Maple Cheddar Cheese from Black River with Concord Grapes & a crispy Macintosh Apple
Oct 5th, 2009 by Lisa Shamai
Sep 21st, 2009 by Lisa Shamai
Lisa Shamai recently lead a canning workshop at Ralph Thorton centre and the event was featured on their blog…
Last night local chef Lisa Shamai and about 12 inexperienced canners put the Betsy Swift Community Kitchen to good use You probably remember your parents or grandparents making jars of preserves, pickles or jams in the days before globalized food but it’s a practice that’s becoming popular once again as the local food movement gains momentum.
