A Tonic for Modern Life

fig. a: the new, improved G & T in the making

Ever thought to yourself, "What's the point of using a premium gin in a G & T if I'm just going to end up killing all those intricate aromatic notes with a nasty high-fructose 'tonic' water?"

Yeah, I know: we haven't either. Not in so many words, anyway. We've often longed for a better take on tonic water. We've also refused to give up on the dream of a true G & T, one whose tonic water had enough character to stand up to a premium gin, and none of that unnecessary soda pop business.

Well, we're happy to report that Montreal has taken another small step towards joining Cocktail Planet, because now there's an artisanal tonic water available at some of the city's chicest bars and a handful of its savvier retail establishments. The tonic water in question? Q Tonic. Not too sweet, not too carbonated, not affiliated with CBC radio in any way (it actually hails from Brooklyn), made with hand-picked quinine from the Peruvian Andes (tonic water's ancestral homeland), and sweetened only with the subtle, mellow flavor of organic agave. Seriously. Pretty bottles, too. Most importantly, it tastes great and marries well with your better gins.*

We've been believers in the medicinal powers of quinine for some time, but our rule concerning gin & tonics used to be something like the rule bluebloods apply to short pants: only between Memorial Day and Labor Day (or Victoria Day and Labour Day, depending on the context), with exceptions made for freak heat waves and travel made to warmer climes. We're anxious for spring and summer, of course, but with a new tonic water in town, and your common cold being a much more serious threat here in Montreal than, say, malaria, we see no reason not to put our new, improved G & T to work immediately.

Where can you buy Q Tonic? Our local boucherie, Chez Vito, carries Q Tonic in two sizes. Small single-use bottles are $2.50 each, while the larger, more economical bottles are $7.99--perfect for parties. It ain't cheap, but it sure tastes good.

Ask for it around town.

am/km

* or better vodkas, if that's your poison.

WTGN: Montreal

fig. a: inside

We were pretty excited to receive our February 2009 issue of Food & Wine today. Kitchens? Love 'em. Comfort food? Who can argue with comfort food, right? We certainly can't. Winter? Yeah, we know a little about that. I mean, this is the view outside the window as I write:

fig. b: outside

(And you wonder why we're so fixated on comfort food?)

Now, we haven't had a chance to try out any of the recipes yet, but we also knew a little about the content of this month's issue.

fig. c: "Where to Go Next: Montreal"

You see, there's a short piece in there called "Where To Go Next: Montreal" which offers 11 tips on where to find some of Montreal's most tantalizingly tasty eats (including AEB's 2008 Restaurant of the Year, La Salle à Manger), and we can honestly say that we stand behind each and every suggestion.

Look for the issue at your nearest newsstand, or find it online here and here.

Oh, one more thing: if you want to wait until after the thaw to pay our fair city a visit, we fully understand, but those of us who live here know that much of Montreal's cuisine tastes all the better in the dead of winter. Seriously.

aj

We have a winner!

fig. a: ...and it's not Martin Picard

If your name is Ms. Kathleen McGivney, guess what, you're the lucky winner of our DIY Sugar Shack Special.

Just drop us a line with your coordinates and we'll happily ship off your prize pronto.

And if you're not Ms. Kathleen McGivney but you too participated in this year's Menu for Hope 5, you may just want to check the results of the raffle at Chez Pim. You never know... Stranger things have happened.

aj

soul for the chicken soup, rev. ed.

fig. a: theirs

I've never been all too sure about that "a picture is worth a thousand words" jazz. What I do know is that a picture--the right picture--can activate a thousand taste buds (or something thereabouts) sometimes. Especially when it's eight o'clock at night, and you haven't eaten since you had that measly PB & J at noon, and your Montreal-bound "express" bus is crawling along in a snowstorm, and (as a result) you've probably got a good two hours until mealtime.

That's what happened the other night, when I reached The New York Times' Dining section and Julia Moskin's ecstatic report on that tantalizing family of Southeast Asian curry noodle soups known by such monikers as curry laksa, curry mee, la sa ga, khao poon, and soto ayam ("From Asia, Rapture in a Bowl," January 7, 2009). It wasn't the front page picture of Rosa Michelman digging in to a bowl of soto ayam at Minangasli, an Indonesian restaurant in Queens' Elmhurst neighborhood; it was the medium close-up of Michelman's soto ayam on page D4, the one you see above, the one that came with the caption "Indonesian Penicillin."

Moskin's opening paragraph drive-by on your standard-issue Western paradigm chicken soup seemed a bit excessive ("Purists find pleasure in a clear, golden broth with a few perfect dice of carrot and egg noodles, but the taste? Dull, honestly. Bland, even."), and I wasn't exactly sure that I wanted to join her and "bathe in" the pleasures of a category of soups she described as "the love children of Indian curries and Chinese noodle soups," but I knew what she was getting at when she described their seductive combination of ginger, lemon grass, cinnamon, black pepper, and turmeric, their "sweet, spicy, and fragrant" broth, their "springy noodles and a madness of garnishes." In fact, I started to have visions. Visions of New York, Vancouver, and Singapore. I was already pretty hooked by the time I reached Part 2 of the article, but it was that photograph that cinched it. There's was absolutely no question about it. That was what we were going to be having for dinner the next night, and I was positive Michelle would wholeheartedly agree once she too laid eyes on it. I was right.

In case you haven't figured it out, Moskin's thesis is that you're even remotely prone to seeking the curative and restorative powers of chicken-noodle soup, you should check out a bowl of Southeast Asian chicken curry noodle soup, where whatever medicinal potential that combination of chicken, noodles, and broth might hold is augmented by a combination of tropical ingredients bordering on the hallucinatory.

We didn't need any convincing. Sure enough, the next day, there we were, simmering, grinding, and assembling our way to our very first homemade Indonesian chicken curry noodle soup.

Moskin's article featured two different versions of curry noodle soup: one with coconut milk and one without. We opted for the one without, an "Indonesian chicken soup with noodles and aromatics" adapted from James Oseland's (of Saveur fame) Cradle of Flavor, again, largely because of the photograph, even though there was no direct connection (Oseland doesn't cook at Minangasli).

The recipe featured almost twenty ingredients, many of them fairly exotic, many of them perhaps a bit difficult to find in an area that doesn't have a few good Asian specialty food stores. But if you do happen to live in such an area (and Montreal certainly qualifies), making your own batch of soto ayam is dead easy. The New York Times recipe stated that it would take about an hour and fifteen minutes, start to finish, and that was pretty much what we experienced. None of the techniques involved were difficult either. You just had to able to locate all the necessary ingredients.

And we were very glad we did. From the time we fried up that freshly prepared curry paste, we had a feeling this was going to be a doozy. Minutes later, when we added the curry paste to our chicken broth, there was no doubt. Ten minutes later, when we assembled our steaming bowls of noodles, shredded chicken, boiled eggs, broth, and herbs, we were besides ourselves with anticipation.

Can you blame us?

fig. b: ours

I think Michelle put it best when she looked up from her steaming bowl and said, "Are you kidding me?"

Fighting off colds never tasted so good.

Soto Ayam, or Indonesian Chicken Soup with Noodles and Aromatics

1 free-range chicken, about 3 pounds, cut into quarters
2 stalks fresh lemon grass, bruised with the handle of a heavy knife
6 kaffir lime leaves, fresh or frozen (optional)
1 tsp kosher salt, more to taste
1 tsp black peppercorns
1 1/2 tbsp coriander seeds
2 tsp cumin seeds
5 shallots, peeled and halved
3 cloves of garlic, peeled
1 1/2 tsp ground turmeric
2 tbsp finely minced fresh ginger
3 tbsp peanut oil or canola oil
4 ounces glass noodles or thin dried rice noodles
1 tbsp fresh lime juice
2 tbsp chopped mint and cilantro leaves
2 eggs, boiled, peeled, and halved
2 shallots, thinly sliced and fried in vegetable oil until brown (optional)
quartered limes and chili paste for serving

Place the chicken in a medium pot with the lemon grass, the lime leaves, the salt and 2 quarts of water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until the chicken is tender, roughly 45 minutes, skimming as necessary.

Remove the chicken pieces from the broth and set aside. Remove and discard the lemon grass and lime leaves and reserve the stock in the pot. When the chicken is cool enough to handle, discard the skin and bones and shred the meat into bite-sized pieces.

Meanwhile, combine the peppercorns, coriander seeds and cumin seeds in a small food processor or spice grinder. Pulse until ground. Add the halved shallots, the garlic, the turmeric and ginger and pulse to a thick paste. You may need to do this in batches. You may also have to add a little water to help things along.

Heat the peanut oil in a medium saucepan over high heat. When the oil is very hot, add the spice paste and cook, stirring until the paste is cooked and beginning to separate from the oil, roughly 5 minutes.

Add the cooked curry paste and the chicken meat to the stock. Bring to a simmer and cook 10 minutes.

Cook the noodles according to the directions on the package, making sure not to overcook them.

Turn off the heat under the soup and add the lime juice. Taste for salt and adjust if necessary.

To serve, divide the noodles into large, deep soup bowls. Ladle chicken pieces and soup on top and sprinkle with herbs and the fried shallots, if using. Pass the extra lime wedges and the chili paste at the table.

Devour.

Serves 4.

[recipe based almost entirely on The New York Times' adaptation of a recipe by James Oseland, except for the boiled eggs, which came from that picture on D4]

Notes on sources: if you live in Montreal, Chinatown has several reliable sources; the Jean-Talon Market area is another good bet: there are a couple of good Asian specialty stores at Jean-Talon & St-Denis, and La Dépense is very strong on Southeast Asian; but you may also want to take a close look at what your local supermarket has in their Asian section: our local, Supermarché PA, has developed a surprisingly good Asian specialties section over the last couple of years, and Michelle got virtually everything we needed for this recipe there.

New note on sources: neither of us had been to Sakaris on St-Laurent (between Marie-Anne and Mont-Royal) for a while, but Michelle went there the other day and reports that they're now under new management (since the last time we were there, that is), and that they're strong on Asian specialty items, including kaffir lime leaves (!). Go figure.

aj

Goodbye, 2008!

Print

fig. a: James Villas, American Taste

James Villas, American Taste

Maurice Brockway, Come Cook With Me

Jeffrey Hamelman, Bread: A Baker’s Book of Techniques and Recipes

George Lang, The Cuisine of Hungary

Edna Lewis, The Taste of Country Cooking

Helen & Scott Nearing, The Maple Sugar Book

Marcella Hazan, Essentials of Classic Italian Cooking

fig. b: photo spread, Noma: Nordic Cuisine

René Redzepi and Claus Meyer, Noma: Nordic Cuisine

Secret Ingredients: The New Yorker Book of Food & Drink, ed. David Remnick

Joseph Mitchell, My Ears Are Bent & Up in the Old Hotel

Michael Pollan, The Omnivore’s Dilemma

fig. c: David Tanis, A Platter of Figs

David Tanis, A Platter of Figs and Other Recipes

Fuchsia Dunlop, Land of Plenty: Authentic Sichuan Recipes Personally Gathered in the Chinese Province of Sichuan

Christopher Hirsheimer and Peggy Knickerbocker, The San Francisco Ferry Plaza Farmers’ Market Cookbook

Jeffrey Alford and Naomi Duguid, Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent

John Thorne with Matt Lewis Thorne, Mouth Wide Open: A Cook and His Appetite

Kenny Shopsin and Carolynn Carreño, Eat Me: The Food and Philosophy of Kenny Shopsin

Rose Gray and Ruth Rogers, River Cafe Cook Book Easy

postcards by Sandy Plotnikoff

(pretty much all of) The Food Issue, The New Yorker, November 24, 2008

George Eliot, Middlemarch

Adam Gollner, The Fruit Hunters


Song

Benji Aronoff, The Two Sides of Benji Aronoff + “Lovesick”

fig. d: gimme the awesome!

Endless Boogie, Focus Level

Big Star, “September Girls”

V/A, Fight On, Your Time Ain’t Long

Bruce Springsteen, "Atlantic City"

Selda, S/T

fig. e: shadow music

V/A, Shadow Music of Thailand

Destroyer, Trouble in Dreams + Destroyer @ Club Lambi

Cat Power, “Metal Heart," Jukebox and Moon Pix

The Clean, Compilation

Creedence Clearwater Revival, S/T

fig. f: ORdK

Orchestre Régionale de Kayes, The Best of the First Biennale of Arts and Culture for the Young

Kim Jung Mi, Now

V/A, Nigeria Special: Modern Highlife, Afro-Sounds & Nigerian Blues, 1970-1976

Wolf Parade, At Mount Zoomer + live @ the Ancienne Belgique, Brussels

Black Mountain, In The Future

Feist, “Sealion”

Tindersticks, The Hungry Saw

Alice Cooper, “I’m Eighteen”

Dead Science + The Witchies @ Zoobizarre

Nick Cave & Warren Ellis, The Assassination of Jesse James by the Coward Robert Ford


Moving Images

My Winnipeg, dir. Maddin

Man on Wire, dir. Marsh

fig. g: Memories of Angels

Memories of Angels, dir. Bourdon

Freaks & Geeks

Roman Polanski: Wanted and Desired, dir. Zenovich

The Red Shoes, dir. Powell

fig. h: King of Kong

The King of Kong: A Fistful of Quarters, dir. Gordon

The Office (seasons 2, 3, 4)

Holiday, dir. Cukor

fig. i: peekaboo!

Love in the Afternoon, dir. Wilder

finishing The Sopranos

finishing The Wire

Death in the Garden, dir. Buñuel

Up the Yangtze, dir. Chang

Joy Division, dir. Gee

The Assassination of Jesse James by the Coward Robert Ford, dir. Dominik


Food & drink

Col. Newsom’s country ham, Kentucky

fig. j: Vve Tierenteyn-Verlent, Ghent

Vve Tierenteyn-Verlent mustard, Ghent

Het Hinkel Spel cheese co-op, Ghent

A & A Bake & Doubles Shop, Brooklyn

Pizza Moto, Brooklyn

fig. k: Café Sabarsky

Café Sabarsky, NYC

La Bonne Humeur, Brussels

Les Brassins, Brussels

Cantillon, Brussels

Moroccan crêpes at Marché du Midi, Brussels

Frit Flagey, Brussels

Mamma Roma, Brussels

Comus & Gasterea, Brussels

fig. l: AEB greens

gombo zhèbes

Graziella, Montreal

McKiernan & Joe Beef, Montreal

Salle à Manger, Montreal

Bistro Bienville, Montreal

Chez Roger Bistro, Montreal

Michelle's Chunk-E-Nut Caramel Corn

Peanut-Butter Destroyers

James Villas’ “All Debate Is Over” Fried Chicken

Crab rolls

fig. m: corn chowder

Corn Chowder

Pettinicchi olive oil

Manic Coffee, Toronto

Gandhi, Toronto

zeppoles at La Cornetteria, Montreal

fig. n: torta alla caprese

Torta alla Caprese




in memoriam: John Kinik, 1938-2008

aj

get in while the getting's good

fig. a: logo

For those of who you didn't receive the memo (and we here at "...an endless banquet" apologize for not forwarding it earlier), Menu For Hope 5 has been extended until December 31st, so if you haven't had a chance to make a $10 (or more) donation to enter the draw (and help support the UN World Food Programme), there's still time.

fig. b: "Yeah, that's right, it says, 'one sprig of thyme.'"

Yes, that's right, you still have three days to try and win our DIY Sugar Shack Special (prize code: CA03), or any one of a number of other amazing prizes.

Do the right thing.

aj

Bringing it all back home

It's that time of year again.

fig. a: good cheer!

So you send out your invites,

fig. b: ole No. 301

and you settle on a centrepiece (real sugar-cured country ham*) and a theme (Southern).

Then you put together your menu:

Glazed and baked country ham (Turner Ham House, Fulks Run, VA)
Shaved country ham (Col. Newsom's ole No. 301)
Buttermilk biscuits
Shrimp & Oyster Gumbo
Vegetarian gumbo
Oysters Rockefeller
Pimento cheese
Artichoke dip
Deviled eggs
Poor man's caviar
Cheese straws
Pickled corn
Spiced nuts

Rum punch

Dark fruitcake
Light fruitcake
Ginger snaps

fig. c: Michelle's huîtres

Oysters figure prominently on the menu, so you find yourself two small cases of oysters (one 24-count, one 48-count), and you roll up your sleeves and begin shucking and cooking up a storm.

Baked Artichoke Dip

I cup mayonnaise
1 cup Parmesan cheese, grated
1/2 cup onion, finely chopped
1 13 3/4-ounce can artichoke hearts, drained
1 tbsp fresh lemon juice
1/4 to 1/2 tsp ground black pepper
3 tbsp unseasoned breadcrumbs
1 tsp olive oil

Preheat the oven to 400º F. Stir the mayonnaise, the Parmesan, and the onions together in a medium bowl. Pulse the artichokes in a food processor until finely chopped. Stir the artichokes into the cheese mixture and add the lemon juice and the black pepper and mix well.

Scrape the artichoke mixture into a small baking dish. Combine the breadcrumbs and the olive oil and sprinkled them overtop. Bake until the top is browned, about 20 minutes.

Serve with crackers or toast.

[recipe from The All New All Purpose Joy of Cooking, by Irma S. Rombauer, Marion Rombauer, and Ethan Becker]

Baked Country Ham

1 whole 15-pound country ham
10 bay leaves
2 tbsp mustard seeds
3 cups cider vinegar
24 whole cloves
1 cup dark brown sugar

special equipment: a large stock pot capable of holding the entire ham

Clean your country ham with a stiff brush under warm running water. Place the ham in your stockpot and fill it with just enough water to cover the ham (it's okay if the ham hock protrudes above the water). Let the ham soak for 24 hours, changing the water as often as possible, ideally a minimum of four times.

Change the water a final time and transfer the pot to your stovetop. Add the bay leaves, the mustard seeds, and the vinegar and bring to a boil over high heat. Lower the heat to medium and simmer for 3 hours (or until the internal temperature of the ham reaches 160º F), topping up, as necessary, with fresh water.

Meanwhile, preheat the oven to 375º F.

Remove the ham from the stockpot and turn off the heat. When the ham is cool enough to handle, shave off the skin (but not that beautiful layer of fat characteristic of a country ham) with a sharp knife. Score the fat and exposed flesh in a diagonal pattern, stud it with a single clove in the center of each scored diamond, and pat in thoroughly on all sides with the brown sugar.

Place the ham in a roasting pan and bake for 45 minutes to an hour, or until the fat has crisped and the sugar has melted into a lovely glaze. Let the ham rest on a cooling rack for 15 minutes. Transfer to a cutting board and carve.

Serve with buttermilk biscuits and plenty of fixings (mustard, pickled corn, etc.).

[adapted ever so slightly from The Lee Bros. Southern Cookbook]

Southern Odyssey Mix

Preheat stereo to 450º F.

In a computer or MP-3 playing device of your choosing, mix together about 200 of your favorite Southern hits, especially all those having to do with Southern food and Southern drink (like Elvis Presley's "Crawfish," Dusty Springfield's "Willie & Laura Mae Jones," Bob Wills' "Roly Poly," Betty Davis' "They Say I'm Different," Memphis Minnie's "Good Biscuits," Hank Williams, Sr.'s "Jambalaya," Ann Peebles' "99 Pounds," Koko Taylor's "Wang Dang Doodle," Ted Hawkins' "There Stands the Glass," and so on). Mix well.

Place in stereo and bake for 6-7 hours, or until guests are fully loaded.

& c.

Invite 40-50 of your closest friends, and ask them to bring their own bottle to augment the festivities, as well as a canned food donation for a worthy charity (in this case, Dans la rue).

fig. d: Hello, Abner!

If you're lucky, your guests might arrive bearing gifts, like Abner Bauman's summer sausage from rural Ontario,

fig. e: C's candies

or C's gorgeous assortment of homemade/handmade candies (including my two favorites: Aunt Bill's Brown Candy and Neapolitan Strips).

If you're really lucky, you might just have enough baked ham left over to make some AEB ham & cheese sandwiches, the sandwich Michelle promptly declared "the best sandwich I've ever eaten!"

fig. f: AEB ham & cheese

AEB Ham & Cheese Sandwich

fresh Portuguese rolls
leftover baked ham
red onion, sliced into rounds
thinly sliced cheddar cheese
mayonnaise
strong mustard (preferably Vve Tierenteyn-Verlen brand)
pickled corn

Compose and devour. Repeat as needed.

She ain't kidding. That Turner country ham's robust, gamy flavor plus that powerful, horseradish-y mustard, the pickled corn, and the bit of raw onion, makes for a ham & cheese sandwich that'll get up and talk to you.

fig. g: how 'bout them apples?

And if you're especially lucky your generous guests will bring you enough canned goods to fill two large boxes, because as great as it is to participate in an event like Menu for Hope 5, it's important to try attending to the situation at home too.

Happy holidays! Eat well! Be well!

aj

ps--TY to all our generous guests!

* Which, in spite of what non-believers will try to tell you, if they're prepared according to time-honored Southern tradition (like both of our hams were), are 100% sodium nitrate- and nitrite-FREE.

Menu for Hope 5, rev. ed.

In honor of Menu for Hope's fifth anniversary, as well as the 2008 release of Au Pied de Cochon: The Album in paperback (the original hardback edition was published in 2006 to celebrate Au Pied de Cochon's fifth anniversary), "...an endless banquet" would like to present its DIY Sugar Shack Special for this year's Menu for Hope.

fig. a: PDC Sugar Shack

Of course, sugaring off season is still a few months off, but this do-it-yourself sugar shack kit will allow you to brave the winter of 2009 with plenty of genuine Québécois joie de vivre wherever you live, from Kitchener to Kathmandu.

fig. b: The Album

You'll get one copy of Martin Picard & Co.'s indie cookbook sensation, Au Pied de Cochon: The Album (now published in paperback by the venerable firm of Douglas & McIntyre), plus all the basics to throw your own DIY Sugar Shack Party. It's fun, it's heart-warming, it's seasonal, and it'll stick to your bones!

fig. c: find out why they call him The Greatest

What exactly is in AEB's DIY Sugar Shack Special? Well, here's an itemized list of the contents:

1 x copy Au Pied de Cochon: The Album, paperback edition ($40 CAN)

1 x can real Quebec maple syrup ($7)

1 x jar AEB ketchup aux fruits ($6)

1 x maple candy lollipop ($1)

1 x Sugar Shack/Shock Party mix CD, by DJ Oreilles de Crisse (priceless)

estimated retail value: you do the math.

AND we will ship anywhere in the world.

Interested? The prize code for our DIY Sugar Shack Special is: CA03

Remember, it only costs $10 to enter the draw, and all proceeds go to the UN World Food Programme.

Want to see all the other Canadian prizes? Visit Meena at Hooked on Heat.

Want to see the complete list of Menu for Hope prize packs from around the world? Not familiar with Menu for Hope and how it works? See Chez Pim for all the details.

Once you've selected the prize or prizes you want to bid on, just go to the First Giving's webpage and it's easy as 1-2-3.

Still don't get it? Here are the official donation Instructions:

1. Choose a prize or prizes of your choice from our Menu for Hope at Chez Pim.

2. Go to the donation site at http://www.firstgiving.com/menuforhope5 and make a donation.

3. Each $10 you donate will give you one raffle ticket toward a prize of your choice. Please specify which prize you'd like in the 'Personal Message' section in the donation form when confirming your donation. You must write-in how many tickets per prize, and please use the prize code.

For example, a donation of $50 can be 2 tickets for EU01 and 3 tickets for EU02. Please write 2xEU01, 3xEU02

4. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.

5. Please allow us to see your email address so that we could contact you in case you win. Your email address will not be shared with anyone.

Happy holidays and give giving a chance.

am/km

ps--Additional bonus: Sure, you get a back cover blurb by my namesake, Anthony Bourdain, but you also get one by Yours Truly, from my 2006 Gourmet Magazine (online edition) review. Check it out!

fig. d: PDC: The Album back cover blurbs

Top Ten #27

fig. a: Selda!

1. Selda

2. Horses & Men, Sherwood Anderson

3. weekends in the Catskills

4. country ham & biscuits

fig. b: Philippe!

5. Man on Wire, dir. James Marsh

6. Café Sabarsky, New York

fig. c: Dunn's!

7. Memories of Angels, dir. Luc Bourdon

8. Brooklyn Flea Market

9. La Bonne Humeur, Brussels

fig. d: Patman!

10. V/A, The Art of Field Recording, vol. 1

aj

we're on!

Yes, friends, it's that time of year again. Expozine: Montreal's #1 Small Press, Comic, and Zine Fair (with a little home canning thrown in for good measure).

And yes, friends, once again that means we'll be there pushing our Švestka line of preserves, as well as some AEB printed ephemera. The fair runs from Saturday through Sunday, but we'll only be there on Saturday from 12 pm - 6 pm, so if you want to stock up on preserves, try a free sample, or just say 'hello,' you only have one day to do so.

Expozine
Saturday, November 29 and Sunday, November 30, 2008
12 pm - 6 pm
Église Saint-Enfant Jésus
(between St-Joseph and Laurier)
admission is FREE

for more information (including a complete list of vendors): www.expozine.ca

aj