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"A Taste Of Heart & Home"

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All About Urbnspice

About Denise – The Urbnspice Chef

By Denise Pare-Watson

Urbnspice – “A Taste of Heart and Home”

The Urbnspice Chef:  As a Red Seal Chef and Pastry Chef with a passion for the creative, technical and teaching components of the profession, “Urbnspice” was designed to share with a wider audience some useful & easy-to-follow information, help and support surrounding everyday questions, concerns and issues dealing with everything food related.

In addition, for the past several years, due to the ever-changing dietary issues and sensitivities that seem to be so prevalent, I have been developing recipes and helping people with gluten free, grain free and dairy free options.  We will discuss tips on such subjects as recipes, diets, what’s hot, what’s not, what is working well and what may not be working at all.

When I semi-retired from a wonderful career as a pastry chef, one of the things that I wanted to do was write a cookbook – it was on my Life List!   The result is a series of Cookbooks called, “Chocolate Desserts Made Easy and Delicious.”  I hope you will take the time to check them out on my page.  I am quite proud of these books and I know that you will enjoy the recipes.  There are always more books and recipes in development stages, so look for more coming soon.

Quadruple Chocolate Brownies | urbnspice.com

From the Cookbook Series: Gluten and Gluten-Free Quadruple Chocolate Brownies 

As a female working in a professional kitchen, a few things became apparent very quickly.  Firstly, one needs a sense of humour!  Secondly, one’s vocabulary expands – and not in a good way.  At one point, my husband commented how “colourful” my language had become since I started working in food services!  On “Urbnspice”, I will concentrate on the sense of humour portion of my kitchen experience along with some practical day-to-day tips on how to make your life a bit simpler in the kitchen.

I am inspired by not only food but also, interesting people, inspirational quotes and situations. Whether travelling to the local market or to another country or immersing myself in another culture through our Habitat for Humanity builds or cooking with children and for the people I love, the creativity feeds my soul.  I have an inordinate amount of energy – that can be a blessing or a curse, depending on one’s point of view.  I will use it to your advantage!

The recipes on Urbnspice have been created or adapted by me.  The photographs are taken by my husband – he calls himself the “Kitchen Rat.”  He is a very creative guy and actually came up with the name “Urb’n’Spice.”  He is the inspiration behind many of the ideas that come across the pages of this blog.   He is also the recipe taste testing ‘tweaker’ because he has the fine palette of a Saucier.  No recipe is complete without his final taste testing and critique.  This blog would not be possible without his talent and passion.

My collection of tested recipes span decades; I embrace my cookbooks – they are like my friends – I treasure them. If I have adapted the recipes from other sources, I will indicate this. My wish list includes a very good camera; in the meantime, however, I am having fun with my ever-present, adaptable and very versatile iPhone. If you are inspired to try the recipes on my blog, please give credit to my website “Urbnspice”. If you want to re-publish any content or photos from “Urbnspice”, please note the information under “Creative Commons License”.

You will find that there are posts on “Urbnspice” which pertain to topics that are near and dear to my heart. Therefore, you will find that there are links that enhance the information on these topics.  You will also note with the development of this site there will be opportunities to purchase E-books, with a portion of the proceeds going to favourite charities; for example: “Breakfast for Learning”.  Thank you for your consideration.

About Denise: The Urbnspice Chef | urbnspice.com

Snapshots of L’Arche Cake – February 11, 2007

Urbnspice Competition Cake
Pastry Chef Invitation for Charity Cake Competition

Your questions are welcome, your feedback is important and your ongoing participation will be my inspiration.

URB’N’SPICE – THE  POSTS:

I encourage you to explore the different categories.  Some posts will inspire you (see “Little Mom”), and some will surprise you (see “W.T.F.!”).  Enjoy the ride.

Your questions are welcome, your feedback is important and your ongoing participation will be my inspiration.

URB’N’SPICE PRODUCTS:

My speciality confiture, chutneys, jellies and compotes are lovingly created in small batches, using the highest quality ingredients, as natural as possible, with no preservatives.  All of my products are gluten-free.

With the trend toward more at-home entertaining, cocooning, and casual gatherings taking place, Urb’n’Spice chutneys, port and wine jellies, and compotes are very popular for cheese and charcuterie platters. With the addition of a very good baguette, either fresh or baked into crostini, a great bottle of wine and you have a feast.

Urb’n’Spice confitures are as unique in their technique as they are in their ingredients. Pure and simple, with a rich and intense flavour to make them shine, you will find that these confitures (“confiture” is the French term for jam) will be an extraordinary addition to any function or meal.

The jars are decorated with a jar collar, as I call them.  These are not just for decoration – I believe in functionality!  My computer background has come in very handy in designing these unique collars.   The jar has a simple label over the cap so that once opened, you can see the contents of the jar.  The jar collar is multi-purpose in that it not only decorates and protects the jar, but the collar becomes a tent card to display the confiture, chutney or compote.  The back of the collar has a wealth of information including the inspiration behind the product, how to serve it, and the ingredients.  It makes entertaining easy.  This is why these little jars are so popular for hostess gifts.

Roasted Peach Confiture | urbnspice.comUrb’n’Spice Roasted Peach Confiture – An explanation about the Jar Collars that convert to tent cards for Display

Save them for special occasions.  They are perfect for hostess gifts.   All jars are offered in 125 ml only and the cost is $7.00 plus shipping and handling.  (see note below).   Prices could change without notice.  My products are made using artisan methods in small batches using seasonal ingredients.  They are highly concentrated in flavour and consistency, therefore a little goes a long way!  One serving is one quarter to one half of a teaspoon!  I am unable to offer discounts at this time for wholesale prices as my costs are high for a quality product such as these.

Contact:  Chef Denise Paré-Watson at urbnspice@gmail.com

NOTE:  If you are interested in purchasing any of my products, please contact me at urbnspice@gmail.com

I will respond quickly to your email.  Since these products are made in small batches with locally sourced and seasonal ingredients, my inventory varies.  Some in particular, like Roasted Peach Confiture, are popular!  Once they are gone, they are gone until the next growing season.

(Shipping is in Canada only.  A minimum of six jars is required for shipping.  Shipping and handling costs are separate.)

Happiness and Health to you

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

Denise Paré-Watson

The Urb’n’Spice Chef

 

 

“Cooking is like love. It should be entered into with abandon or not at all.”

Harriet Van Horne

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Filed Under: About, UrbnSpice Chef Muse Tagged With: All About Urbnspice

Urbnspice celebrates First Year as Blogger and Cookbook Author

By Denise Pare-Watson

A Virtual Hug to all of You!

I have just celebrated my first year as Blogger and cookbook author

on my website

UrbnSpice Logo | urbnspice.com

On this journey, I have met many friends.

Thanks for hanging out with me and inspiring me every day.

There is lots more to come.

I am sending all of you a virtual hug!

Thank you, my friends,………………merci, mes amis!

A Virtual Hug | urbnspice.com

A Virtual Hug

“Happiness is baking with children”

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise  Paré-Watson

The  Urbnspice  Chef

 

 

Follow Me On this Journey:

Contact me by Email:        urbnspice@gmail.com

Visit the Website:         https://urbnspice.com

LIKE my Page on Facebook:  https://www.facebook.com/Urbnspice

Twitter:     https://twitter.com/urbnspice

Pinterest:  http://pinterest.com/urbnspice/

Instagram:  https://www.instagram.com/urbnspice

My Amazon Author Page:  Denise’s Author Page

 

 

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Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Inspiration of Urbnspice Series Tagged With: All About Urbnspice

Urbnspice – A Taste of Heart and Home

By Denise Pare-Watson

As a Red Seal Chef and Pastry Chef with a passion for the creative, technical and teaching components of the profession, “Urbnspice” was designed to share with a wider audience some useful & easy-to-follow information, help and support surrounding everyday questions, concerns and issues dealing with everything food related.

As a female working in a professional kitchen, a few things became apparent very quickly.  Firstly, one needs a sense of humour!  Secondly, one’s vocabulary expands – and not in a good way.  At one point, my husband commented how “colourful” my language had become since I started working in food services!  On “Urbnspice”, I will concentrate on the sense of humour portion of my kitchen experience along with some practical day-to-day tips on how to make your life a bit simpler in the kitchen.  We will discuss tips on such subjects as recipes, diets, what’s hot, what’s not, what is working well and what may not be working at all.

Fall Themed Wedding Cake | urbnspice.com

Urb’n’Spice Autumn Theme Wedding Cake

…

Read More »

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Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: About, Inspiration of Urbnspice Series, UrbnSpice Confitures Tagged With: All About Urbnspice, inspiration of the day, Urbnspice

UrbnSpice Chef Talk

By Denise Pare-Watson

Thank you for visiting my website!  I created and developed this site based on the encouragement of my family, friends and colleagues. Over the years of honing my craft as a chef and pastry chef, my passion for the creative, technical and teaching components of the profession provided a great sense of achievement and satisfaction.  

Of course, food is one of the things that inspires me in my life. Whether travelling to the local market or to another country or immersing myself in another culture through our Habitat for Humanity builds or cooking with children and for the people I love, the creativity feeds my soul. I have an inordinate amount of energy – which is a blessing or a curse, depending on one’s point of view.  I hope to use it to your advantage!

Chocolate Mousse Dessert | urbnspice.com

…

Read More »

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Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: About, UrbnSpice Chef Muse Tagged With: All About Urbnspice, Tips and Techniques, UrbnSpice Information

Articles about UrbnSpice

By Denise Pare-Watson

Article written for the Culinary Historians of Ann Arbor in celebration of Sault Ste. Marie celebrating its “sesquarcentennial” (350th anniversary) as the first permanent European settlement in the central interior of North America.

The article is called “Inspired by the Voyageurs – Yellow Split Pea Soup”, and is featured on pages 13 – 15 of Repast summer edition: https://aadl.org/files/cooks/repast/2018_Summer.pdf

French Canadian Yellow Split Pea Soup with Crouton Garnish | urbnspice.com

 

ARTICLES FEATURING URB’N’SPICE AND DENISE PARÉ-WATSON

I have listed here a few of the articles that I have been featured in or have written for publications and newsletters.  Writing articles is much like developing a recipe – there is always a sense of accomplishment and pride when the activity is finished.

 

 

Chef Profile – Calgary Golf and Country Club

CGCC Chef Profile

_____________________________________________

SAIT Polytechnic Alumni article:  SAIT Alumni archives

LINK Magazine | SAIT, Calgary, Alberta, Fall, 2007, page 28

 

Denise is featured in SAIT Alumni Link Magazine | urbnspice.com

ARTICLES FEATURING DENISE PARÉ-WATSON

______________________________________________

 

Calgary Herald Best Muffin Contest competition article:

This recipe won the City’s GRAND PRIZE on Calgary Herald’s Best Muffin Recipe.  It was created for the General Manager of the Calgary Golf and Country Club, where I worked as their pastry chef.  Mr. Sherlock wanted a healthy muffin with lots of fiber, so I created this recipe.  It is still being made today at the Golf Club.

Tee-Time Muffin Recipe | urbnspice.com

Tee-Time Muffin Recipe | urbnspice.com

ARTICLES Written by DENISE PARÉ-WATSON

______________________________________________

 

Canadian Culinary Federation – Mise En Place Magazine

 

Page 4 of Winter issue, 2010:

Almonds: Article written for Canadian Culinary Federation | urbnspice.com

    • Almond Article for Canadian Culinary Federation | urbnspice.com

 

ARTICLES FEATURING URBNSPICE AND DENISE PARÉ-WATSON

_____________________________________________

 

Write for Travel Magazine :

 

About Carol Ann

Writer, traveller, RVer sharing her travel logs and information.

Craig Bay embraces Chef Denise Paré-Watson

        “Wow, you’re a chef!

Vancouver Island’s Chef is embraced by the local residents

“This community is so unique with people from all walks of life and all kinds of professions and they are quite intrigued about my being both a chef and a pastry chef.  That has definitely influenced what I am doing,” said Denise Paré-Watson of Urbnspice.  Ten years ago people may not have been as interested in her being a chef but things have changed and now she is met with comments such as, “Wow, you’re a chef!”

Articles: Denise Paré-Watson

Both a Culinary Chef and a Pastry Chef, Denise and her banking husband Harold retired from Calgary to Craig Bay in Parksville and absolutely love it. “This community of 426 homes is the most amazing community we have ever lived in,” says Denise. “We lived in many communities with my husband’s bank transfers.”

Retiring to Craig Bay in Parksville, Denise had no definitive plans except one thing. “I did want to write a cookbook when I retired, which I did and it grew from there.” She continued, “We would invite our neighbours in for tastings to obtain feedback for the book and it just exploded.”  People became extremely excited and started asking her if she could teach them how to cook if she could run classes or cater a little dinner.

From that one cookbook, she is now building courses, writing books, developing recipes, teaching and working as a chef and pastry chef. “I do offer classes and they are gaining so much in popularity that I must admit semi-retirement seems a bit of a way off yet!”

As a child, Denise and her mother always had a market garden so there was always lovely fresh produce and fruit trees. She learned to do canning at a very young age and with her education and extensive skills she combined it all into what she is doing with her jams, chutneys and her gourmet items she sells at local special events.  “The community has embraced what I am doing and they are amazing.  They will come all year round for replenishment. It has been just lovely being here.”

The cooking classes are held in her kitchen with her husband Harold helping her and from all indications they are a lot of fun.  Harold calls himself the ‘kitchen rat’, but he is ever so much more than that! He IS the official sous-chef extraordinaire!

Needing to make some changes Denise, with her husband`s encouragement decided in 1999 to attend the very intense one year chef training program at S.A.I.T.  As the top student in her class she received a scholarship so was able to continue her training and added pastry chef to her accomplishments.  The decision to take time off from work and train to be a chef has notably changed the direction of her life and she has never looked back.

Denise has written a series of books called `Chocolate Desserts Made Easy and Delicious` with plans for more in the future.   She obviously loves what she is doing and the community of Craig Bay in Parksville appreciates what she has to offer.  It`s definitely a winning situation.  Learn more about Denise and Urbnspice at https://urbnspice.com

Happy travels,

Carol Ann Quibell

PS:  I could never even come close to what Denise has accomplished but my life has been a lot easier in the kitchen since we purchased our Kitchen Aid Processor.  I never thought I needed one until I got it and now I can’t believe I managed without it all these years.  

 

_______________________________________________

 Vancouver Island Magazine:

“Urb’n’Spice – A Taste of Heart and Home”

Urb’n’Spice was created as an extension of Denise Paré-Watson and the passion that she has for all things culinary. The experience that she has gained in her second career as a chef and pastry chef has provided her with the opportunity to engage in a number of aspects of her field.

Her culinary involvement is as varied as having participated as support member to Culinary Team Alberta in the 2004 Culinary Olympics in Erfurt, Germany; an Advisory member for several culinary and pastry arts Advisory Boards; pastry chef at the prestigious Calgary Golf and Country Club, and today, living on Vancouver Island, she continues to share her passion through food writing, cooking classes, production of specialty artisan chutneys and confitures; and authoring four educational cookbooks on Chocolate Desserts. https://urbnspice.com

UrbnSpice Chocolate Desserts Series | urbnspice.com

Above, a selection of chocolate desserts featured in the series, “Chocolate Desserts Made Easy and Delicious” by Denise Paré-Watson of Urb’n’Spice 

 

Urb'n'Spice Golden Plum Pate | urbnspice.com

Above, Urb’n’Spice Golden Plum Paste with Candied Walnuts, Brie and crisp crackers

Blackberry Curd in Meringue Nests | urbnspice.com

Blackberry Curd in Meringue Nests

Denise is currently working on a new cookbook series featuring desserts with fruit and/or wine. Featured above is a photograph of tiny meringue nests filled with Blackberry Lime Curd from locally picked berries. You will find the curd recipe on her website: https://urbnspice.com under the heading: Blackberry Lime Curd. As an added bonus, this recipe is entirely gluten-free!

Urb’n’Spice – A taste of Heart and Home

From my home to yours, in all things flavourful!

 

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License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: About, UrbnSpice Chef Muse Tagged With: All About Urbnspice, Articles, Recipe Development

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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