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JOSÉE DI STASIO the GREAT COMEBACK GRAPE VARIETIES to DISCOVER Josée Di Stasio at 45 NEW PRODUCTS in STORES Pizzeria No

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JOSÉE DI STASIO the GREAT COMEBACK GRAPE VARIETIES to DISCOVER Josée Di Stasio at 45 NEW PRODUCTS in STORES Pizzeria No AUTUMN 2016 JOSÉE DI STASIO THE GREAT COMEBACK GRAPE VARIETIES TO DISCOVER Josée di Stasio at 45 NEW PRODUCTS IN STORES Pizzeria No. 900 in Outremont SEPTEMBER 29, OCTOBER 13 AND OCTOBER 27 P01a_CEL_Couverture_Automne2016_AN.indd 1 2016-08-10 13:26 THE SAQ, ALWAYS CLOSE BY 1 2 3 DOWNLOAD SHOP PICK UP THE MOBILE APP BY SCANNING YOUR PURCHASES THE BARCODES IN-STORE FREE IN-STORE DELIVERY WITH ANY PURCHASE OF $75 OR MORE CLICK, PURCHASE, ENJOY 167121-SAQCOM-ANGLAIS.indd 1 2016-08-10 11:26 D108662B_MAG_Cellier_FR AN_9x10.875 09/08/16 NO ANNONCE : SAQ 100207098 Épreuve : 1 F Page: 1 100207098_SAQ_DOWNLOAD_CELLIER Format 9” x 10,875” PLEINE PAGE Montage à 100% du format final ANGLAIS CLIENT : SAQ Impression finale à 100 % Infographiste : LB PUBLICATION : Cellier EN CYAN PARUTION : Octobre 2016 MAGENTA ATTENTION — L’imprimeur doit effectuer le trapping selon ses propres specs. Rédaction Directeur Direction Service à Client Production Correction FORMAT : PP 9” x 10,875” YELLOW de création artistique la clientèle d’épreuves COULEURS : CMYK BLACK LIVRAISON: RUSH IN STORES SEPTEMBER 29, DIRECTOR – EXPERIENTIAL MARKETING – SAQ OCTOBER 13 AND 27 Sandrine Bourlet 45 products to discover. MANAGER – MULTICANAL CONTENT MARKETING – SAQ Sophie Drouin PUBLISHER – SAQ Johanne Morrisseau CONTRIBUTORS – SAQ Éric Bertoldi, Liette Chaput, François Couture, Maxime Desjardins, François Fortier, Pierre Lauzon, Stéphane Leroux, Martin De Lottinville, Marie-Ève Meunier, Julie Perreault, Isabelle Plante, Alain Smith 4 JOSÉE DI STASIO TVA PUBLICATIONS INC. CUSTOM PUBLISHING DIVISION The great comeback. GENERAL MANAGER CUSTOM PUBLISHING DIVISION Robert Renaud EDITORIAL DIRECTOR Catherine Elie 16 GRAPE VARIETIES ART DIRECTOR A world of choices. Renée Grégoire LIFESTYLE EDITOR-IN-CHIEF Josée Larivée EDITORIAL STAFF 26 FINE SPIRITS Rémy Charest, Myriam Huzel, Marie-Ève Lamothe, Gin cocktails and Scotch whiskies. Colette Lens, Pascale Navarro CONTRIBUTOR Kler-Yann Bouteiller COPY EDITOR 28 ORIGINE QUÉBEC Donna Jensen Rivière du Chêne Winery. TRANSLATORS Heather Camlot, My-Trang Nguyen ART 29 NEW ARRIVALS Graphic artists Blanca Arellano, Christiane Gauthier Details on our specially PHOTO: MAUDE CHAUVIN. MAUDE PHOTO: MANAGER DESIGN STUDIO AND PRINT selected new releases. Diane Gignac ON THE COVER PROJECT MANAGER Josée di Stasio, seen here at Pizzeria No. 900 Andrée-Anne Gauthier in Outremont, appreciates the constantly evolving PRODUCTION variety of pizza styles in Montreal. Steeve Tremblay (Production Coordinator) ADVERTISING SALES Julia Lazzaroto – SAQ 514-254-6000, ext. 6947 SAQ CUSTOMER SERVICE Montreal area: 514-254-2020 Elsewhere in Quebec: 1-866-873-2020 PRINTING TC Imprimeries Transcontinental, a division of Imprimeries Transcontinental S.E.N.C. All correspondence should be addressed to: 1100 René-Lévesque Blvd. West, 20th Floor, Montreal, Quebec, H3B 4X9, CANADA. Telephone: 514-657-2320 [email protected] CELLIER NEW ARRIVALS, published six times a year, is produced and published by TVA Publications inc. Custom Publishing Division, in association with the following SAQ departments: Marketing; Purchasing and Merchandising; Communications; Quality Management; Sales and Legal Services. SAQ headquarters is located at 905 De Lorimier Avenue, Montreal, Quebec, H2K 3V9. CELLIER is a registered trademark of the Société des alcools du Québec. Any reproduction of articles, illustrations or photographs is strictly prohibited. Prices for products in the magazine are subject to change without notice. Legal Deposit: Bibliothèque nationale du Québec, National Library of Canada. ISSN 1911-2238. Publications Mail Agreement 40064963. Return undeliverable addresses to CELLIER, 905 De Lorimier, Montreal, Que. H2K 3V9. Limited quantities. No layaways are permitted until the Monday following the release of products. Prices are subject to change without notice. Autumn 2016 3 P03_CEL_Sommaire_Automne2016_AN_v2.indd 3 2016-08-15 13:58 Josée di Stasio THE GREAT COMEBACK 4 Autumn 2016 P04-15_CEL_Josee Di Stasio_Automne2016_AN.indd 4 2016-08-10 13:42 Back on television following a two-year hiatus, she continues to support local cuisine, to be interested in people and to depend on her instinct when it comes to pairing wine. osée di Stasio doesn’t run to new restaurants or opening nights. Although J solidly anchored in the urban arena, she doesn’t frequent hot spots or have reserved seating at starred restaurants. And while her name is a measure of quality within the cooking and gastronomic worlds, her Italian surname doesn’t appear on cutlery or cookware or any other culinary tools. Josée di Stasio is an unassuming woman. Her same modesty reigns in her home, in the heart of the city. No large yard, no vegetable garden, no wine cellar. Inside kitchen cabinets, you’ll find lots of mismatched bowls. “I have some that come from flea markets,” she says. It’s a far cry from signature tableware. Outside on the terrace, there are a few containers of herbs – which she calls “fragrances” . “I don’t have much room on my terrace, and since I share that space with a squirrel, there’s no way I can grow tomatoes.” If di Stasio did grow her own vegetables, she would never have to visit the market again. But she loves making those personal connections. “My route is usually designed around where I have to be. In Montreal, I have regular stops in different neighbourhoods. If I’m heading to Val-David to Josée di Stasio remembers the origin of L’Express. “At the time, the incredible wine meet friends, I’ll do my shopping there. If I’m going menu was all the talk.” Today, this Saint-Denis Street institution is a sure bet. for coffee in Little Burgundy, I’ll hop over to the “With the turnover so high in Montreal, this restaurant is a survivor. You’ll still find Atwater Market. But my local market is Jean-Talon. the same level of service and quality of meals. And I adore its timeless appeal. Sometimes I worry that it would somehow change… At lunchtime, I often order the lentils and octopus, or the salmon. I really like the but if not, I’m sticking with it. I want variety and takeout menu as well, which is always seasonal. I must admit that in the evening, PHOTOS: MAUDE CHAUVIN, ASSISTANT: PHIL BERNARD; ACCESSORIES STYLIST: CAROLINE SIMON; HAIR/MAKEUP: GÉRALD BÉLANGER; CAROLINE SIMON; HAIR/MAKEUP: GÉRALD BÉLANGER; STYLIST: ACCESSORIES PHIL BERNARD; ASSISTANT: 10). CHAUVIN, MAUDE PHOTOS: CARON (P. 5); DAPHNÉ (RING P. VOYEUR LE 5), DE SOI (PULL P. VA ÇA MONIQUE MACOT; STYLIST: FASHION BLAKE MACKAY; STYLIST: CULINARY product traceability.” I’ll first order fries and then figure out what I want with them!” Autumn 2016 5 P04-15_CEL_Josee Di Stasio_Automne2016_AN.indd 5 2016-08-10 13:43 THE GREAT COMEBACK (CONTINUED) Anchored in her city, this urbanite has explored other cities around the world. “My love of the city doesn’t mean I’m a fan of concrete and impersonal relationships. Quite the opposite: I love a ‘green’ city, and I love local businesses. A large city is also several small neighbourhoods. That’s how I like to approach Montreal.” SET IN MOTION This impassioned supporter of fresh and colourful has hand. That changed everything! The message was heard done a lot for markets, and for those who sell their by more men, more workers, more young people, by products. By the 2000s, di Stasio was part of the couples who wanted to cook together, and by parents general movement that helped wake consumers up to the who wanted to get their children involved. Viewers went importance of buying local, to know where their products along to the Bas-du-Fleuve to meet a lamb producer, came from and to know how their foods were produced, to Iles-de-la-Madeleine to visit a cheesemaker. They in order to make clear choices. On the television shows followed hundreds of episodes, read magazines, blogs Ciel! Mon Pinard and Les Pieds Dans Les Plats, she and cookbooks. It was more than just a fad or fashion, worked alongside Daniel Pinard, who took a social rather it became a movement.” than a culinary approach. “With Daniel, recipes were the For her own series, A la di Stasio, which debuted in pretext to speaking about local producers. He proposed 2002, she would turn the spotlight on artisanal bakers, cooking based on the season and what was available at cheesemakers, charcutiers, butchers and winemakers the local market. And he simplified complicated recipes from places she frequented. Her playing fields were to make them more accessible. He would consider and Spain, the North American west coast and, of course, analyze recipes, adapt them and explain often-complex Quebec and the Italy of her roots. “My di Stasio methods with confidence, spirit and lots of humour. grandparents never saw the episodes I shot in People became fans of his style.” Naples – their birthplace. My grandfather was a Pinard wasn’t the first to take an interest in local shepherd. He came to America with his accordion. produce and seasonality, but television offered him a My grandparents would have been very proud to novel timeslot. “When Daniel came on air in the early see their granddaughter grow up to be an Italophile.” evening, audiences watched with a glass of wine in 6 Autumn 2016 P04-15_CEL_Josee Di Stasio_Automne2016_AN.indd 6 2016-08-10 13:43 Travelling may have opened di Stasio’s eyes to local products, but her family life is what forged her approach to cooking. She started cooking with her grandmother Guévin, an infinitely curious, carefree and fun Quebecoise. “With her, it was all a game. I could get dirty, experiment, have fun. Nothing was taken too seriously. Everything was based on the senses. My sensory pleasure comes from her.” THE REAL DEAL Developing pride in one’s roots, in one’s history, is what with starred establishments. “A restaurant featuring di Stasio has always wanted to explore.
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