Chef James Mitchell, Sous Les Oliviers owner Joseé Nadeau and Danai Alexopoulos launched a new line of olive oils and balsamic vinegar Wednesday during a gastronomic cooking event at Le Faubourg de l’Île in Île-Perrot.
(Photo: Kristina Edson)
Chef and speciality food store launch line
At least 20 aspiring chefs learned the art of gnocchi making and oyster shucking Wednesday night at Le Faubourg de l’Île in Île-Perrot. The Oct. 26 gastronomic cooking class and eating event was the brainchild of Chef James Mitchell, his wife and business partner, Danai Alexopoulos, and Sous Les Oliviers, a unique specialty store in Le Faubourg featuring rows of stainless steel containers filled with an awe inspiring collection of flavored olive oils and vinegars. For a budding cook, or a “foodie”, the choices boggle the mind. The cooking event was paired with the launch of a partnership between Mitchell’s kitchen skills and Sous Les Oliviers’ ingredients, which are sourced directly from natural and infused olive oil producers. “We’re launching a House of Chef James Mitchell line of olive oils and vinegars that people can buy in one set,” Joseé Nadeau, Sous Les Oliviers owner, said. And according to Mitchell, the collection will change depending on how Nadeau’s products inspire him. During the evening Mitchell taught participants to make homemade ricotta gnocchi from such ingredients as egg, flour, parmesan and ricotta cheeses. The cooks were later taught the correct way to open oysters that were then paired with flavored vinegars. The House of Chef James Mitchell line of oils and vinegars is now available at Sous Les Oliviers, or at Mitchell’s Saint Lazare kitchen.
