November is a busy month for all of us here at DSG!

In addition to our 5th year anniversary sale, we are hosting our 2nd annual Christmas Open House on Friday, November 27th and Saturday, November 28th.

Please drop by to:

• taste delicious samples
• take a look at our new gourmet foods, holiday goodies, gifts and entertaining accessories
• try to win some great prizes
• enjoy some good cheer!

Black sesame and wasabi-crusted tuna cubes with ginger soy dressing

I've got appetizers on my mind! This is the start to our busiest catering season, and many of the parties that we cater are holiday hors d'oeuvres get-togethers.

Yesterday, I featured our popular "Moroccan Lamb Meatball" recipe in my bi-weekly Waterloo Chronicle column (visit www.waterloochronicle.ca for the recipe).

Another popular (and relatively healthy) hors d'oeuvre that we've served over the years is this black sesame and wasabi-crusted tuna cube appetizer. Sometimes, we serve them on top of a fried wonton crisp for added crunch (drizzle the tuna with the dressing before putting the tuna on the wonton to avoid sogginess).

If you want to host a party but DON'T want to make the hors d'oeuvres yourself, just get in touch with our catering coordinator, Annie Smith (annie@danashortt.ca or 519-880-1555) so that we can do the cooking, serving and cleaning up for you! (yes, we still have some availability left for holiday catering).

ingredients for tuna

• 1 lb fresh tuna steak (I buy mine at "T and J Seafood' on Elm Street)
• 1-2 teaspoons wasabi powder (you can find this in the sushi section of the grocery store)
• 1/3 cup black sesame seeds (I buy mine at Ayres nut and baking on Regina Street)
• 1-2 tablespoons vegetable oil
  sea salt, to taste

ingredients for dressing

• 2 teaspoons minced, fresh ginger
• 2 tablespoons soya sauce
• 2 tablespoons mirin or rice wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon wasabi paste (not powder)
• 1-2 teaspoons brown sugar (optional - use if you like a sweeter dipping sauce)

method

1. To make the dipping sauce, combine all ingredients and stir.
2. Cut tuna into 3/4" cubes using a very sharp knife. Toss tuna with the wasabi powder and black sesame seeds until evenly coated.
3. Heat frying pan or wok over high heat, add the vegetable oil and swirl to coat the pan. Wait a minute or two for the oil to get hot, and very lightly smoking.
4. Add the tuna cubes in batches (do not crowd the pan), cook for about 20-30 seconds on one side, then flip and cook for another 15 or so seconds on the other sides. You want a nice crust on the tuna but you want the inside to remain pink - do not overcook or the tuna will become dry.
5. Drain tuna on paper towels, sprinkle with sea salt and serve warm with the dipping sauce.

Did you know that we sell frozen, ready-to-bake hors d’oeuvres by the dozen?

All of our hors d’oeuvres are made from scratch, using only the highest quality ingredients (as always, no fake flavours or artificial ingredients).

Visit our website (www.danashortt.ca) to view our “pick up hors d’oeuvres” menu to peruse the available selections.

Gourmet made easy!

Here's an easy way to seed a pomegranate - just cut the fruit in half and submerge it in a bowl of cold water. Pry out the seeds in handfuls and transfer them to another bowl or dish.

Did you know that the Italian blue cheese "Gorgonzola" is named for a town outside of Milan where it was originally made?

Gorgonzola is a cow's milk cheese (unlike Roquefort, a famous French cheese made from sheep's milk) and it is delicious paired with sliced pears and a glass of port!

Please join us tomorrow, Friday, November 6th and Saturday, November 7th to celebrate the shop's 5th year in business!

Join us for two days of celebration, sampling and SAVINGS!

We will be offering the following specials:

• 25% off all cheese tortes
• 15% off our signature scones
• 15% off all shorttbread

We will also feature a door prize - fill out a ballet for a chance to win one of our gourmet gift baskets...

Thank you again for your business - since I opened the shop in November of 2004.

Please join us for our 1st annual Christmas Open House on:

Saturday, November 15th
from 10 – 5 p.m.
and

Monday, November 17th
from 10 – 7 p.m.

Come and browse our new gourmet foods, holiday chocolate, treats, entertaining accessories, and more.

Get a head start on your hostess gifts (as always, we’ll offer free gift wrapping)

We’ll also have plenty of delicious samples on hand as well as a draw for a fabulous gourmet gift basket!

It's so hard to believe that 5 years have gone by since I opened the doors to Dana Shortt Gourmet!

Many of you reading this will remember our original store (which is now our kitchen). The section that was devoted to retail was only about 100 square feet!

Looking back, I'm amazed at what we were able to sell (and produce!) out of such a small space.

When I opened the store in 2004, I was the sole full-time employee... and truly wore all of the hats (in addition to the chef hat!)

I would like to thank all of my employees, current and past, who believed in me, and my vision for the store. Thank you for helping me, each in your own individual and unique way.

I also want to thank all of our customers, for their loyal patronage, support and friendship!

Lastly - I want to thank my family and friends. Thank you to my husband David who has done so much to support me and my business over the years.

Thanks to my Mom for her emotional and HR support and thanks Dad, for all of your legal advice and recipe testing!

Thanks to Adam and Michelle for putting up with me when I'm stressed out and not at my best!

Lastly, thank you to all of my friends, who have supported me in so many ways - a special thank you to my dear friend Katie Echlin, who has been there for me in so many ways. I owe you girl!

If you read Oprah's "O" magazine, you'll know that each month she has a column devoted to her current "favourite things".

Most often to appear on her "O" list are shoes, bags and luxury gift items for both people and pets!

Well, I want to tell you about MY favourite thing this month!! It involves food (of course) - and it is my favourite new snack food that I am addicted to (I just wolfed some down while my lunch was in the microwave!)

Anyway, my new fav thing is... crisp pita chips with hummus and fresh tabouleh!

Tabouleh is a middle eastern salad consisting mainly of tomatoes, cucumbers, bulgur and parsley.

To be quite honest, I thought that I hated tabouleh until I tried it again this way. Embarrassing to admit, but the last time I tried tabouleh was in high school - and all I remember tasting was parsley.

Please come into the store for a free sample - it might become your favourite new thing, too!

In addition to our new holiday merchandise (which will appear on our shelves soon), here is a list of some fabulous new products that we are currently carrying:

• pita chips, hummus, tabouleh, red pepper hummus (see above)
• "a bisket a basket" basil pesto (amazing! The best pesto I've tried, hands down)
• "a bisket a basket" magic herb butter, which is a compound butter for bread, veggies or meats consisting of butter, garlic, shallots and 30 different dried and fresh herbs and spices
  *note* "a bisket a basket" is the producer who also makes the strawberry lavender merlot jam that went to the last pope - we call it "pope's jam" because 2 cases were sent every 6 months to the Vatican!!!
• lots of new varieties of shorTTbread - cinnamon spice, chai tea and maple
• a new pulled pork, black bean and cheddar quesadilla that has been getting rave reviews
• lesley stowes new "cinnamon raisin" raincoast crisps - they taste like french toast and are awesome served with cheddar cheese!
• boulard ready-to-bake baguettes - the best I've tried
• gluten-free butter tarts from "newton's no gluten" - you wouldn't know that they are gluten-free - honestly!
• seasonal soups, entrees and side dishes

One last thing – we’re hoping that all of you receiving this newsletter want to be on our distribution list.

If you would like to be removed from this list, please let me know and we will fulfill your request asap.