Virtual Cooking Show & Fundraiser

Saturday, September 26th at 7:00 PM

Faith, Fire & Flavour, is Martyrs’ Shrine’s New virtual cooking show and fundraiser taking place on-line. Join us for an evening of good food and engaging entertainment with Chef Jason Reynolds, and Fr. Michael Knox, SJ, Director of Martyrs' Shrine. We will have special appearances by friends and supporters throughout the programme! Tickets are by donation; $40.00 per person is suggested. Gather your ‘Social Circle’ and join us for a fun evening as we cook a meal together!

Donate & Register
Ingredients & Wine Pairings

Faith, Fire & Flavour Auction

About the Prize

Win the services of a private chef for a dinner party with up-to 10 guests. Chef Jason Reynolds will work with the winner to design a 4-course menu for the occasion and will come on-site to prepare and cook the meal in your own home, or other venue of choice.

Included in the prize: consultation for menu planning; private chef services for meal prep, cooking, and kitchen clean-up.

Not included: food, alcohol, decor, venue, kitchen, utensils.

 

How Bidding Works

Participants are invited to submit their bid for the auction using the form on the right. Following the close of the auction, all bids submitted will be reviewed and the highest bidder will be announced to everyone who participated, via email. Bids will not be shared until the winning bid is announced. Submit your most competitive bid for the best chance to win!

Bidding Form

Salade Niçoise – What you will need for about 4 servings

Vinaigrette

  • 1/3 cup of vinegar (white wine, red wine)
  • ¾ cup of olive oil (extra-virgin)
  • The oil of 1 can of anchovies
  • 3 tbsp of chopped shallot
  • 2 tbsp of Basil (fresh is best!)
  • 1 tsp of Dijon mustard
  • Salt & Pepper

 

Salad

  • 1 head of Bib lettuce
  • 1 can of tuna (drained)
  • 1 can of anchovies packed in oil
  • 2-3 hard-boiled eggs
  • ¼ lbs of green beans, trimmed and cut down
  • 5-10 of baby potatoes
  • ½ cup of sliced radishes
  • ½ a cucumber, diced
  • ½ cup of grape tomatoes halved
  • ½ a red onion, diced (you can adjust to your taste)
  • Niçoise olives to your taste (we’re using calamata olives)

Coq au vin – What you will need for about 4 servings

Overnight Chicken Marinade

  • 3 lbs of bone-in, skin-on chicken thighs and drumsticks (seasoned with Salt & Pepper)
  • 1 bottle of a Burgundy Pinot Noir (to cover the marinating chicken)
  • Bouquet garni of fresh curly parsley, 4 sprigs of thyme, and a bay leaf

 

Garnishes

  • 6 strips of thick-cut bacon (or pancetta)
  • 8-oz of baby bella mushrooms
  • 8-oz of pearl onions (we are using 1 jar of sweet pickled pearl onions)
  • 1 tbsp of brandy (used to flambée the mushrooms and onions)

 

Stew Pot

  • 3 cups of Mirepoix – 1 large carrot, 1 large celery stock, 1 white onion, largely diced
  • Minced garlic (to your taste)
  • 3 tbsp of butter
  • 2 tbsp of flour
  • 1 cup of chicken broth
  • 1 tbsp of tomato paste
  • Season with Salt, Pepper, and thyme
  • Garnish with parsley (fresh is always best!)

Cherries Jubilee – What you will need for about 4 servings

  • 2 tbsp of butter
  • ½ cup of orange juice
  • 2 fl. Oz. of Grand Marnier liqueur
  • ½ cup of sugar
  • 2 cups of pitted cherries
  • Zest and juice of ½ a lemon
  • 2 fl. Oz. of cherry liqueur (kirsch) to flambée
  • Pour over one or two scoops of your favourite vanilla ice cream

Wine is a key ingredient in our menu. Below is a selection of wine pairings that we have prepared for your consideration to complement the dishes.

Salade Niçoise Wine Pairings

  • Baron de Hoen Réserve Gewurztraminer 2018
  • Willm Reserve Gewurztraminer 2018

Coq au Vin Wine Pairings

  • Albert Bichot Bourgogne Pinot Noir 2018
  • Emiliana Novas Gran Reserva Pinot Noir 2018
  • Flat Rock Cellars Pinot Noir 2018

Thank You To Our Sponsors

Who Supported Us Through This Event

©2018 Martyrs' Shrine.

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