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If you can't find what you're looking for, contact us at
info@kissthecookonline.com or 519-850-5477 or come in to the store for
a browse.
551 Richmond Street
London Ontario
Store Hours
Mon., Tues., Wed, Fri., Sat..: 10:00 AM - 5:30 PM
Thu.: 10:00 AM - 6:30 PM
Sun.: 12:00 PM - 5:00 PM
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| JANUARY | Thursday, January 12, 2012
Rack 'em Up!
Pancetta Wrapped Goat Cheese on Roasted Ratatouille
Rack of Lamb with Creamy Gratin of Potatoes and Braised Vegetables
Lemon Sabayon Tart with Rasberries
Chef(s): Chris Squire |
| Tuesday, January 17, 2012
Something's Fishy
Smoked Trout with Pickled Vegetable and Queso Fresco
Shrimp Ball Soup with Poblano, Roasted Pepper and Tomato
Roast Duck Breast with Pork Riblet Tagine and Israeli Couscous
Nougat Glace with Blueberries and Pistachio Praline
Chef(s): Neil Baxter |
| Thursday, January 19, 2012
Pork on a Fork
French Onion Soup
Rosemary Infused Pork Loin with Braised Red Cabbage and Glazed Root Vegetables
Creme Brulee
Chef(s): Chris Squire |
| Thursday, January 26, 2012
Voting for Quail
Marinated Quail on a Bed of Frisee with Roasted Walnuts, Goat Cheese and Roasted Beets
Seared Filet Mignon with a Merlot and Mushroom Juice, Rosti Potatoes and Roasted Tomatoes and Onions
Chocolate Truffle Tart with a Pear Caramel Sauce
Chef(s): Chris Squire |
| | FEBRUARY | Thursday, February 09, 2012
Longing for Short Ribs
White Bean and Roasted Garlic Soup
Red Wine Braised Short Ribs on a Bed of Creamy Mashed Potatoes with Swiss Chard
Tart Tatin with a Mascarpone Cream
Chef(s): Chris Squire |
| Tuesday, February 14, 2012
Valentines Special Dinner
Lobster and foie gras salad
Beef Tenderloin wit bearnaise sauce
Vanilla souffle
Chef(s): Chris Squire |
| Thursday, February 16, 2012
Lobster/Chicken
Lobster with Orzo, Asparagus and a Saffron Tomato Sauce
Supreme of Organic Chicken Breast with Rapini and Butternut Squash
Vanilla Souffle with Creme Anglais
Chef(s): Chris Squire |
| Tuesday, February 21, 2012
Asian Salmon Extravaganza
Asian Salmon Gravlax
On Buckwheat Blinis drizzled with a Pomegranate and Lemon Grass sake reduction
Asian Salmon Rolls
With Apple and Lime dipping sauce
Baked Salmon
With Pineapple Plum sauce
Salmon Teriyaki
Served with Indonesian fried rice and sautéed Asian Greens
Crepes with Grilled Mango and Coconut Custard
Chef(s): Mies Bervoets |
| | MARCH | Thursday, March 01, 2012
Seafood Soup/ Duck
Fish and Seafood Soup
Crisp Duck Confit with Potato Puree, Collard Greens and Duck Demi Glaze
Chocolate Paradice Cake
Chef(s): Chris Squire |
| Tuesday, March 06, 2012
Middle Eastern
Meze plate with hummus, marinated olives, spicy carrot and fresh baked pita
Haissa sauteed red snapper on vegetable and couscous pilaf with olive oil
Dried fruit and nu baklava with orange and honey
Chef(s): David Rosen |
| Thursday, March 08, 2012
Panzanella/Shrimp Risotto
Panzanella (Tuscan Bread Salad)
Asparagus and Shrimp Risotto
Panna Cotta with Caramel Sauce
Chef(s): Chris Squire |
| Thursday, March 15, 2012
The Oriental Express
From Bangkok:
Asian Vegetable Salad
Tossed with fresh Lime Dressing and Roasted Peanuts
From China:
Famous Kung Pao Chicken
Sticky Rice
Studded with Chinese Sweet Sausage and steamed in Lotus Leaves
From Korea:
Pork Mandu Pot Stickers
With a delicious dipping sauce
From Indonesia:
Serikaya
Coconut Custard with Grilled Peaches
Chef(s): Mies Bervoets |
| Tuesday, March 20, 2012
Duck, Duck...Sable Fish
Crostini with Bean Puree and Sardines in Chimichuri
Maple Smoked Duck Breast Ham Salad with Frisee and Cherry Gastrique
Pan-Fried Sable Fish with Roasted Celery Root, Bacon and Oyster Mushrooms, Brown Butter Vinaigrette
Double Lemon Tart
Chef(s): Neil Baxter |
| Thursday, March 22, 2012
Gnocchi/Rabbit
Gnocchi with Ricotta and Spinach
Rabbit with Pancetta, Tomatoes and Mushrooms braised in Red Wine
Served with Roasted Potatoes and Sweet Root Vegetables
Chocolate Rasberry Tart
Chef(s): Chris Squire |
| Monday, March 26, 2012
Braised Lamb Shanks @ GCW
Roasted sweet potato, chilli and lime soup
Braised lamb shank on creamy potato gratin with pear chutney and natural jus
Dried fruit and nut baklava with orange blossom water
Chef(s): David Rosen |
| Thursday, March 29, 2012
Frisée salad with pancetta, roasted beets, walnuts and goat cheese
Venison tenderloin with a grain pilaf and caramelized Brussels sprouts with hickory smoked bacon
Pinenut tart
Chef(s): Chris Squire |
| | APRIL | Thursday, April 12, 2012
Not Just Stocks and Sauces !
Beef pepper pot soup (beef stock)
roasted chicken with fondant potatoes, pan juices and tomato raisin chutney (chicken stock, chutney)
Homemade vanilla ice cream with brownie croutons and toffee sauce (creme anglaise, toffee sauce)
Chef(s): David Rosen |
| Thursday, April 19, 2012
Sasi Thai
Thai Salmon Gravlax
Sliced thin and rolled in lettuce leaves with an Thai Dipping Sauce
Pad Thai
With Chicken and Shrimp
Grilled Thai Marinated Eggplant
With Ground Pork and Ginger Sauce
Thai Chicken and Sweet Potato Curry
With Coconut Milk
Grilled Pineapple and Mango Ice Cream Crepes
With Lychee Compote
Chef(s): Mies Bervoets |
| | MAY | Thursday, May 10, 2012
Not Just Potatoes !
Home-made potato chips
Cured salmon with potato latkes, red onion, capers and sour cream
Roasted rack of Ontario lamb with potato `risotto`, green beans, and natural jus
Sweet potato creme brulee
Chef(s): David Rosen |
| Thursday, May 17, 2012
Memories of Miestro Restaurant
Vietnamese Crispy Crepe
Filled with a Mushroom and Asian Vegetable Medley
Served with a Dipping Sauce
Braised Lamb Curry
Baked in Phyllo Pastry, served with Pear chutney
Bakmi Goreng
Noodle Stir Fry with Pork Tenderloin, Leeks and served with peanut sauce
Indonesian Trifle
With Tropical Fruits and Ginger drizzled with an Ice Wine Reduction
Chef(s): Mies Bervoets |
| Thursday, May 24, 2012
Not Just Fowl !
Spatchcock and five spice roasted quail with pickled shallots, overnight grapes and currant jelly
roasted Everspring Farms duck breast on Duck confit couscous pearls with orange scented local honey
Chocolate Mousse
Chef(s): David Rosen |
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 | Chris Squire
Culinary teacher at Sir George Ross Secondary School, and Resident Chef at Kiss the Cook. Formerly, owner and chef, Auberge du Petit Prince, London. Click here for more about Chris
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|  | Neil Baxter
Executive Chef, Rundles Restaurant, Stratford.
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|  | Penelope Holt
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|  | Julie Glaysher
Sous Chef at Sir Corps Restaurant, Toronto, Tru and Chancey Smiths in London, Dietary Chef at Chelsea Park, Volunteer at Hospitality program - Banting High School and for Growing Chefs London
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|  | Bhan Mudliar
Previously Chef at the Black Trumpet, presently owner of the New Delhi Deli in London, Covent Market
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|  | Stephanie Stinson
Teacher at Lord Roberts Public School. Amazing self-taught baker and cupcake decorator.
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|  | Bruce Duff
Bruce is a Red Seal Chef that has been working in the restaurant and hotel industry for over 20 years. He has recently had the opportunity to teach cooking classes through various affiliations including Seneca College, PC Cooking School, and Entertaining Elements.
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|  | Wade Fitzgerald
Chef at Garlics in London. Teaches at the Fanshawe Culinary program.
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|  | Bamix Specialist
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