‘The Toronto Franchise Show’ is sponsored by  the National Business and opportunities Show Toronto January 9 & 10, 2010 Metro Toronto Convention Centre. Our registered Culinary Club Members are A Taste Above guests. Kick Start your 2010 sales at Canada’s Largest Franchise and Business Opportunity Show! Take you step to financial independence and see what the Toronto Franchise and Business and Opportunities show has to offer. A Taste Above Culinary Club Members are Complementary.  Please make arrangements directly with A Taste Above Member Services. The Toronto Franchise Show is sponsored by he National Business and opportunities Show Toronto January 9 & 10, 2010 Metro

Plan Your Future and see if franchising if for you in 2010  

National Business and opportunities Shows

Toronto, ON January 9 & 10

London, ON March 20 & 21

Halifax, NS January 23 & 24

Montréal, QC April 10 & 11Winnipeg, MB

February 13 & 14 Vancouver, BC

For more info and a full schedule of our North American franchise shows please visit http://www.torontofranchiseshow.com/

Not all shows are the same. This show will showcase low-investment business opportunities and typical franchise systems.  A Taste Above will not be displaying at this show due to other commitments. We do encourage you to attend and compare. You will see why A Taste Above is the better alternative Franchise business opportunity with Guarantee income source before you purchase. If you are looking to for a business, The Toronto Franchise and business and opportunities Show is for you.

A Taste Above recommends Culinary Club Members to attend, compliments of A Taste Above. Call us ahead and we will gladly reserve your complimentry entrance. members@atasteabove.com 

 Canadian Franchise association, see new and up and coming franchises. Our registered Culinary Club Members are A Taste Above guests.

Canadian Franchise association 

 Place: Toronto Congress Centre 650 Dixon Road (off highway 401)
Admission: One day pass – $10.00 Weekend pass – $15.00.?There are no advanced ticket sales. Tickets must be purchased at the door. A Taste Above Culinary Club Members must make arrangements directly with A Taste Above Member Services. ?Not all shows are the same. Many, while claiming to be franchise shows, have few franchise exhibitors and in many cases showcase low-investment business opportunities that tend to lack the support typical of franchise systems. ?The Franchise Show is Canada’s largest franchise-only exhibition, bringing together the largest number of brand name franchises under one roof with investments at all levels.   A Taste Above will not be displaying at this show due to other commitments.

If you are looking to join a franchise, The Franchise Show is definitely a must! Don’t be fooled by imitations. The Franchise Show is the largest tradeshow produced by the Canadian Franchise Association, the industry’s only national trade association and The National Voice for Canadian Franchising. As a winner of the Golden Franchise Award A Taste Above recommends Culinary Club Members to attend, compliments of A Taste Above. Call us ahead and we will gladly reserve your entrance. Come and compare us to others we put our name on the line.

TASTE ABOVE FRANCHISE SEMINARS: A Taste Above offers a (2) two day complimentary seminars to serious individuals who are serious about the franchise industry.

You Must Take Action: If you can’t take the action necessary to achieve financial independence and success, to improve your life, you will no doubt wind up right alongside the 95 percent of the population that is dependent on debt and are ultimately financial failures.

 That is to enrol and complete the F.I.C.M. program which is a prerequisite to Owner/Operator/Franchisee. We hope you have taken advantages of one of our complimentary dinner invites and have an opportunity to sample A Taste Above Foods and if you were not able to attend, not to worry. At the F.I.C.M program convention you will have an ample opportunity to sample enjoy and even learn the recipes. You will learn from master chefs how to cook the mundane to gourmet meals in less time.

Need for Good food: You will know and understand the need for good food. Food is something everyone needs, every day. As we learn, how it is produced and who controls it, are important issues. But the way that it is processed and marketed can have a big effect on health and economics too. In some parts of the world, a lack of access to food is the tragedy, while in North America; unhealthy eating is cited as the second biggest killer after smoking. In an age of convenience, North Americans are eating more processed and fast food than ever and 60% of the population is considered obese.

 The agricultural industry is developing techniques that go towards producing low-quality food for the fast-food market and are compromising the health of the consumer even further. Many grocery foods are processed in other countries with blue sky regulations and with the help large food conglomerates, are imported and sold to you over the grocery counters.

 Aggressive fraudulent marketing by large corporate conglomerates are targeting children to set their eating patterns for life by selling hamburgers laden with growth hormones, vegetables laced with pesticides, soft drinks full of refined sugar, even cod liver oil, aloe Vera, mozzarella, Basmati rice and coffee have been found to be adulterated .

The F.I.C.M training course will cover all aspects of business which will benefit you for a life time not only for A Taste Above participation but for any other venture you may endeavour. Similar training programs on franchising are offered after you have committed to the full price of a franchise purchase at an inclusive cost of $5 to $10,000.00 and more. Compare us to other franchises and put us to the test.

Complimentary Sminars: A Taste Above is committed to excellence in the Franchise Industry by offering the course complimentary to registered Culinary Club members and prior to making a final purchase commitment to assure you that  A Taste Above is for you.                                                                                                                                           

Upon course completion yow will be awarded your graduation certificate of F.I.C.M., which you can proudly display at your boutique.

Guarantee: We do request you make an agreeable good faith refundable deposit upon enrolment which will be credited to you upon exercising your final option.                                                     

 We feel so strongly about our program success that we offer a 100% money back guarantee. Upon completion of the course you are not fully convinced that this course is not for you (for any reason) we will gladly refund 100% of your deposit.

F.I.C.M program conference will cover executive Information that is not available to the general public in addition to many other important trade benefits as follows;

• Details of first right of refusal to Owner Operator Franchise.   

• Accredited Investors who like the food franchise industry,  are seeking  better than average returns in secured private investment with Royalties 
• Latest reports of franchise concepts from (Canada, U.S.A, Europe, Asia, and Australia and resources that are not easily available to the general public)

       (To establish a program that is suited to your needs).

• special guest speakers, presenters,
• Sous-Vide-Ready and Sous-Vide-Fresh proprietary cooking, method, simplicity of use and how it works.
• All perils Insurance and its protection on sickness.
• Time management
• Hospitality accounting
• A Sommelier, French, for wine steward. Will enlighten us on wines of the world
• Culinary Chefs
• Closing with a special presentation on CIFM certificate

Literature for home training in ownership in visiting culinary lessons in, accounting, wine knowledge, culinary preparation, food handling.

 A Taste Above is a member of many prestigious clubs, a long time proud member and winner of the Golden Award of the Canadian Franchise Association, Chaine Des Rotisseurs; www.chaine-des-rotisseurs.net. As a member of A Taste Above Culinary Club you automatically have privileges at prestigious private clubs both at home and abroad. You can play golf in China, polo in India, or go on safari in Kenya. In Canada, Ottawa’s Rideau Club, The London Club, The Hamilton Club, Montreal’s St. James Club and Victoria’s Union Club.  Session ends.

Gift from one of our associated clubs:  Closing Dinner gala dancing by the pool.

Dream, Visualize and let the magic of life manifest your dream into reality.

Thanksgiving Turkey dedicated to our honorary Chef  in Training” Rihanna” for her first prepeared Thanks giving family dinner                               
You will need the following Ingredients to make brine. You may exchange or eliminate some spices which may not agree with you.

We   suggest you have the following ingredients chopped and portioned ready to use.
1 gallon cold water
1 pound kosher salt
4 ounces cracked black peppercorns
12 bay leaves
1/2 ounce ground cloves
1/2 ounce ground ginger
2 teaspoons chopped fresh sage leaves and 3 sprigs sage
2 to 4 rosemary sprigs and 1 teaspoon chopped fresh rosemary leaves 
2 to 4 teaspoons chopped fresh garlic, do not use powder garlic
1 or 2 sprig thyme
4 sprigs parsley
1 red onion, peeled and quartered and 1 cup cubed
1 cup cubed carrots
1 cup cubed celery
24 ounces honey
24 ounces maple syrup
1 (10-pound) whole fresh turkey, remove giblets and neck, reserved for stock
Olive oil, for drizzling
1 stick unsalted butter, room temperature
2 granny smith apples, quartered and cored
1/2 cup Pinot Griggio or your choice of white wine may be used
1/2 cup Marsala or other sweet wine
4 cups turkey stock, see recipe that follows
Beurre manie (French “kneaded butter”) (2 ounces butter mixed with 2 ounces flour until it forms a soft dough) to thicken Pan Gravy.
Salt and pepper to taste
 
Preparing a Bain-marie (Brine)
In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow cool to room temperature.
Rinse the turkey inside and out with cold tap water. Reserve the giblets and neck for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.
Preheat oven to 325 degrees F.
In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.
Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin.
Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
Place the turkey over the vegetables, breast-side up, in the roasting pan.
Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation.
Drizzle the turkey with olive oil and rub it into the skin.
Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, cover lightly with aluminum foil.
Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy.
 
Pan Gravy
Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the turkey stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.
 
Turkey Stock:
Reserved giblets and neck from turkey
2 tablespoons olive oil
1/2 cup port wine
1 cup roughly chopped onions
1/2 cup roughly chopped carrots
1/2 cup roughly chopped celery
2 sprigs rosemary
5 peppercorns
Water, to cover

Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 15 minutes.

Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.

Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.