Magazine - My Epicure

EPICURE SELECTIONS®
October 2012
President, CEO & our Top Directors*
EpicurE
MAGAZINE
Exclusively for you: your dreams, your business, your success.
Conference 2012
A Celebration of your Epic Success

2 * OCTOBER 2012
Highlights
ConferenCe 2012
AnnUAL reCognition
Your achievements from 2011 & 2012
Caring & Sharing award
– Executive Director Sylvie Cousineau (full story p.24)
rookie of the Year for SaleS
– Leader Lynn Prud-Homme (watch for her interview on
YouTube.com/WatchEpicure!)
rookie of the Year for SponSoring
– Leader Amanda O’Brien (full story p.22)
ConSiStenCY Club
elite
Val Aebig
Val Anaka
Charlaine Chapdelaine
Allison Delaurier
Tricia Friedenberg
Debbie Greenwood
Dianne Hounslow
Julia Loft
Helen Johnson
Pauleen Kerkhof
Kim Magnusson
Dorothy Maxwell
Joelle Rheault-Baron
Brigitte Schneider
Cheryl Shea
Stella Slywka
Tricia Sturgeon
Sandy Traverse
paCeSetter elite
Carrie Barfoot
Margaret Mandryk
Colette Owens
April Pritchard
leaderShip
developMent
Val Aebig
Sylvie Cousineau
Jacinthe Frenette
Dana Kayal
Tracey McBeth-Kachor
Valérie Pilon
Cheryl Shea
Melanie Sicard
CongratulationS to everYone for an
inCredible Year of growth and SuCCeSS!
Watch for the full list of Annual recognitions
– coming soon to an inbox near you!
*President & Founder Sylvie Rochette, CEO Amelia Warren and
Epicure's National and Executive Directors.

contents
October 2012
The World
According to...
4 Amelia Warren
A glimpse into the life of Epicure’s
dynamic CEO
recognition
5 Conference 2012 Recap
9 The Right Ingredients
Kudos! Be amazed by the stories
of fellow Canadian entrepreneurs
22 Consultants on Conference
recipes
14 Maple Bacon Sea Salt Pretzels
Homemade pretzels never tasted so good!
19 Hallowe'en
Anti-Vampire Aioli bites
21 Octoberfest!
Sausage ‘n Sauerkraut Bake
25 Turkey Talk
Hints for selecting and preparing the
perfect bird this Thanksgiving
3 Ways with
roasted Garlic Aioli
p.14
Party Pull-out Section
15 Crystal’s & Heather’s Gift-giving
Favourites, October Specials
education &
Development
26 Cheryl’s 101
Become a Leader in 2012
27 Business 101
Tips from Conference experts
28 Roasted Garlic Aioli
October Party Demo
29 Tech Corner
Fun with Facebook Photos
Consultant news
30 The Water Cooler
Your source for this month’s news
A Year to Remember
What an amazing year we’ve had and it's not
over yet. As we enter into this busy time of
year, take the time to fill your own cup on a
regular basis. We encourage you to remember
what it’s all about: savouring meals and
moments with the people we care about
most, and helping others do the same.
As you book holiday Parties and other business
events, think outside the box. You have so
much to offer Hostesses, guests, families,
businesses, and charities in your community.
COnFEREnCE 2012 RECAP
p.5
Take a look at your calendar for the next few
months and make sure you have at least two
business events scheduled per week.
This is truly the best time of year to share
Epicure. Lots of people you know are probably
looking for a way to have a debt-free holiday
season, so don’t be shy! Share your love of
the Business Opportunity as you share our
incredible products.
Sylvie Rochette
president and Founder
Amelia Warren,
cEO
OCTOBER 2012 * 3

Feature
Amelia
tHe WorLD
ACCorDing to...
A glimpse into the life of epicure’s dynamic Ceo, Amelia Warren
4 * OCTOBER 2012
MY FAVOuRITE DISH: ON MY BEDSIDE TABLE:
Fresh pasta sauce made with tomatoes
from my garden with any of Epicure’s
Pasta Sauce Mixes.
DREAM TRAVEL DESTINATION:
I spent six months backpacking in India
in 2006 and would love to go back
and visit some of my favourite places
– Varanasi, Madurai, Dharamsala – and
some of the places I didn’t get to, like
the Kerala backwaters. I would love to
do the drive down the
Oregon coast. I have
fond memories
of a trip we
went on when I
was young.
STAYING FIT:
1. Walk daily
2. Swim a few times each week
3. Rock out in my living room!
WHERE I RECHARGE:
I feel so lucky to live in the most
beautiful place on the planet ever!
(Okay, I’m biased...) When I have some
time, places I go to recharge on the
Island include Sooke and Parksville.
During the week, in the summer,
I try to swim in the ocean a few
times a week. I find it tremendously
grounding and nourishing.
I’m an avid reader – about a book a
week. I am on a fiction kick right now!
What I read and loved last month:
• The Story of Beautiful Girl by Rachel Simon
• When God was a Rabbit by Sarah Winman
• The Woefield Poultry Collective by
Susan Juby
• The Time in Between by Maria Duenas
• The Idea of Perfection by Kate Grenville
FAVOuRITE BOOKS OF ALL TIME:
• Linchpin: Are You Indispensable? by
Seth Godin
• The Portable Coach by Thomas J. Leonard
• A Whole New Mind by Daniel H. Pink
• The Invitation by Oriah
• Women Food and God by Geneen Roth
• Change by Design by Tim Brown
My favourite furniture in my house are
my bookshelves. I love looking at them
and marking times in my life by the
books I was reading, what I was learning
or curious about.
ON MY iPhone:
"Tell Me Later" app. You can set great
affirmations for yourself or reminders of
your goals and it will ping you every few
hours. For example, I have one every day
that reminds me that “only good lies in
front of me.”

Special Feature
You Don’t Want to Miss This!
CONFERENCE 2012 RECAP
Day 1:
Leader’s Day
Wednesday was our day for Leaders only.
After registering and having new photos
taken, attending Leaders got right to it.
CEO Amelia Warren welcomed everyone
and launched into the yearly company
update. Next, Leaders were treated to
presentations and lunch hosted by
Nicki Keohohou of the Direct Selling
Women's Alliance.
The day finished with the invitation only
Wine & Dine event at The Atrium, Victoria’s
newest (and classiest!) business centre.
Invitees included all new Leaders and
their upline Leaders. Those were some
GORGEOuS little black dresses, ladies!
OCTOBER 2012 * 5

Special Feature
Day 2
Thursday morning, 190 achievers were welcomed
by the Home Team for the Home Office Tour. This
was the first visit for 150 of them.
Opening ceremonies was the largest to date,
with nearly 1,000 Consultants and 150 Home
Team Members in attendance. President and
Founder Sylvie Rochette talked about our first
fifteen years and from there we stepped back
even further in time to an Austin Powers, 60’s
themed recognition rally. No one will ever forget
Darren in a lime green leisure suit or
CEO Amelia as a union Jack wearing
Go-Go dancer!
Don Jonas, National Director Dana Nicholson,
Executive Director Dana Kayal, and the Smart
Cookies presented on money – how to earn it,
how to make it work for you, and how to stay
out of debt.
That evening, we held the Mystical Night of
Celebration and, as usual, Conference Attendees
did not disappoint with their creative costumes
and amazing outfits.
6 * OCTOBER 2012
“I think Conference is the
best investment I made in my
Epicure career. I was told it
would give me a huge boost.
I can’t wait to go back home
to find new Consultants!”
Marie-Ève Bouchard, Senior Leader
Full story p.20
Smart Cookies

nicki Keohohou
President, CEO, Executive Directors and national Directors
Don Jonas
“The Caring & Sharing
Award is probably the most
beautiful love testimony I
could have received from
my fellow Consultants.”
Sylvie Cousineau, Executive Director
Full story p.24
Day 3
Special Feature
Friday was a day for training and
recognition. We began with the SQS and
QSS achievers breakfast before jumping into
breakout training sessions highlighting time
management, promoting aspiring Leaders
and creating sustainable success.
In the main hall, Nicki Keohohou was back
with transformational team-building.
Friday evening, we held the muchanticipated
Champagne Reception and
Awards Gala. The entertainment was
fantastic, but not as amazing as the
Consultants being recognized on stage!
Congratulations to our Caring and Sharing
award winner, Executive Director, Sylvie
Cousineau!
OCTOBER 2012 * 7

Special Feature
Day 4
Saturday’s highlights were many. The
day started with 360 Consultants taking
part in the Epicure Foundation Walk,
raising a whopping $25,000 that was then
matched by the company. Vice President
of Operations, Sandi Vincent gave her
Company update. President and Founder
Sylvie Rochette spoke to the food & retail
trends we’ll be seeing in the coming
year and attendees got a look at the new
products with our favourite nutritionist (and
TV personality!) Crystal MacGregor, National
Director Terra Larsen and the rest of our
Innovation, Research & Development team.
Lunch was another huge highlight of
Conference! We had nearly 1,000 Consultants
picnicking on the front lawn of the Empress,
trying out our new products in recipes
specially created for the event!
After an afternoon of training workshops
and exciting announcements, Christine
Cashen gave us a laugh. Then, sadly, we had
to say farewell all our A ttendees. See you all
(and more!) in Toronto next year!
8 * OCTOBER 2012
“Getting to go on stage
for Rookie of the Year
was amazing. I wasn't
expecting it!”
Amanda O’Brien, Leader
Full story p.22
Christine Cashen

The Right
Ingredients
See p.31 for
Epicure's Maple
Bacon Sea Salt
Chocolate Bark
recipe
Recognition
Consultants across Canada share many amazing traits. You’re all independent and creative people
who aspire to inspire. You connect with others to make your communities better and share Epicure
with Canadians. Check out the extraordinary Consultants featured in our July Kudos.
OCTOBER 2012 * 9

JuLY 2012
Recognition
O
I GNP
10 * OCTOBER 2012
MOVING ON uP
WHO PROMOTED THIS JuLY!
BuSInESS DEvELOPMEnT
LEADER
val Aebig
LEADER
Perdita Chivers
Leanne Lewis
Melanie MacFarlane
Tony Moura
SEnIOR MAnAGER
Elizabeth Matschke
MAnAGER
Amanda Allaby
Kelly Amboe
Jenny Bailey
Elly Charette
Melissa Colombe
Bernice Ellis
Heidi Laurin
Pat Macoretta
Renee Marr
Stephanie Schan
Teri Smith
France Thivierge
Erin Waluk
SEnIOR COnSuLTAnT
Cheryl-Ann Sten
Jennifer Augustine
April Bauer
Cindy Bedard
Lorna Behlow
Cynthia Blank
Barbara Bowman
Katrina Broek
Shelley Clark
Deirdre Coneghan
Terri Curtis
Jacqui Dannenberg
Cheryl Drake
Lucy Draude
Amy Dubé
Kristin Duval
Ruth Fast
Joanne Forbes
Shayla Fraser
Andrea Ganchar
Danielle Garratt
Alanna Geldart
valeria Greenwood
Lisa Griffin
Heather Hall
Rhonda Halter
Bonnie Hart
Debbie Hodgkinson
Meaghan Hunter
Bonnie James
Amanda Jaques
Janine Jordison
France Juneau
Catherine Kennedy
Aurilee Klassen
Janice Klesitz
Destinee Knelsen
Denyne Krahn
Gail Krohn
Monique Kruk
Gaetan Laforge-Leduc
Kim Laird-utley
Sheri Lasure
Laurie Laverdure
Lucie Legault
Elysa Loree
Kate Marchbank
natasha Mark
Jaime Marshall
Tania McCaslin
Andrew McIver
Leanne McLaren
Marie McLean
Paula Mise
Laura Moench
Jenny Moerkerken
Mélanie Moreau
Lina Morin
Chantal Morneau
Michelle Murtha-Weir
Sandy nunes
Sheila O'neill
Terry Paull
Mary Pelz
Amy Savoie
June Schweitzer
Alyssa Schweyer
Cheryl Sears
Dot Serre
Leanna Shore
Janet Smith
Kim Smith
nikki Smith
Kimberly Smuk
Shannon Spallin
Dione Suchodolski
Jacquelyn Symonds
Gail Thevarge
Paula Trombley
Dannielle van der Molen
A BIG ROuND OF APPLAuSE
TO EVERYONE WHO MOVED uP!
“You are not responsible for others,
but you do have responsibilities
as a Leader. Invest in yourself,
invest in your education.
Be a Leader of Leaders!”
NICKI KEOHOHOu,
CEO AND FOuNDER DSWA
Sharon van Essen
RuthAnn vanAlstine
Jan Ward
Cheryl Warden
Kristy Webb
Brandie Wheatley
Karen Wieringa
Pamela Ann Wilchak
Melissa Wilson-Bouffard

Who’s Succeeding
with QSS
QSS MOnTH 1
SALES ACHIEvERS
Sarah Adlam
Jennifer Augustine
Michelle Barr
Shawna Bouchie
David Clark
Lyne Corriveau
Dania Desrochers
vicki Dufresne
Tammy Fairley
Marie-Josée Frigon
Danielle Garratt
Daphne Garrett
Franca Giordani
nicole Haché
nicole Hope
Evelyne Jeansonne
Dalene Koch
Lanette Kym
Heather Mathewson
Alicia Morin Daoust
Jessica nunes
Lynn Phillips
HOT OFF THE MARK
WHO’S HAD A QuICK START TO SuCCESS
Lucie Poulin-Mackey
Jodie Schilbe
Kyla Smith
Joanne Turnbull
Michelle van De vliert
Tanis Wasilka
Tamara Younger
QSS MOnTH 2
SALES ACHIEvERS
David Clark
Stacey Hicks
Stephanie Lambert
Tiffany Mercer
Leslie Pakish
Ashley Rowe
Jodie Schilbe
Angie Smith
Stephanie Wilcox
QSS MOnTH 3
SALES ACHIEvERS
Jessie Dyke
Jenny Day
Mélanie Haineault
Tammy MacKay
Melissa Scales
Amanda Maltais
Katee Rodrigue
Cavell Penton
Melissa Wilson-Bouffard
QSS MOnTH 1
SPOnSORInG ACHIEvER
Kristy Brown
QSS MOnTH 2
SPOnSORInG ACHIEvER
Katee Rodrigue
QSS MOnTH 3
SPOnSORInG ACHIEvERS
Isabelle Dumont
Katee Rodrigue
Recognition
JuLY 2012
JuLY 2012
HOT
OFF
THE
MA
RK!
OCTOBER 2012 * 11

JuLY 2012
U ES
A S
Recognition
12 * OCTOBER 2012
TOP In TEAM SALES
WHO’S AT THE TOP
OF THEIR GAME?
EPICuRE HONOuRS THE TOP CONSuLTANTS OR LEADERS
WITH THE HIGHEST SALES AND SPONSORING IN EACH
CATEGORY FOR THE MONTH
Top Directors and Above
Dana nicholson ($52,765.46)
Dana Kayal ($41,035.37)
Denise Thibodeau ($35,315.19)
Top Senior Leaders and Business
Development Leaders
Sandy Savage ($27,537.98)
Carrie Barfoot ($24,134.32)
Candace Tropeau ($23,875.59)
Top Leaders
Allison Delaurier ($17,969.97)
Charlaine Chapdelaine ($17,749.93)
Jen Laurie ($17,431.74)
Helen Johnson ($15,344.08)
Anita Fengstad ($14,930.93)
TOP In TEAM SPOnSORInG
Top Directors and Above
Christine George (5)
Denise Thibodeau (5)
Jacqueline McGrath (4)
Top Senior Leaders and Business
Development Leaders
Sandy Savage (5)
Kelly Derbyshire (3)
Kimberley Giroux (3)
Stephanie Janelle (3)
Top Leaders
Charlaine Chapdelaine (5)
Allison Delaurier (5)
Helen Johnson (5)
Jen Laurie (4)
Jeanette Macnaughtan (3)
TOP In PERSOnAL SALES
Top Leaders and Above
Stella Slywka ($5,080.26)
Colette Owens ($4,435.66)
Cheryl Shea ($4,348.13)
Renee neill ($4,114.63)
Pauleen Kerkhof ($4,013.77)
Top consultants to
Senior Manager
Tony Moura ($3,839.83)
Julie Wiebe ($3,515.00)
Selby Dzemalovic ($3,472.02)
Leanne Lewis ($3,468.13)
Kim Dechamplain ($3,398.90)
Jenny Day ($3,183.01)
Mélanie Haineault ($3,092.72)
Margaret Wambeke ($2,874.10)
May Marchio ($2,757.71)
Jennifer Geigel ($2,669.27)
TOP In PERSOnAL
SPOnSORInG
Top Leaders and Above
Jen Laurie (4)
Allison Delaurier (3)
Helen Johnson (3)
Carrie Barfoot (2)
Donalda Davidson (2)
Stephanie Janelle (2)
Béatrice Marco (2)
Sandy Savage (2)
Brigitte Schneider (2)
Top consultants to
Senior Manager
Kristi-Anna Beaudry (2)
Leanne Lewis (2)
TOP In TASTInG
PARTY SALES
Top consultants to
Senior Manager
Tony Moura
($3,839.83) 6 Parties
Julie Wiebe
($3,515.00) 6 Parties
Leanne Lewis
($3,468.13) 4 Parties
Selby Dzemalovic
($3,445.05) 5 Parties
Kim Dechamplain
($3,128.23) 8 Parties
Mélanie Haineault
($3,092.72) 4 Parties
May Marchio
($2,711.77) 4 Parties
Jennifer Geigel
($2,669.27) 5 Parties
Margaret Wambeke
($2,514.10) 4 Parties
David Clark
($2,503.00) 5 Parties

SALES SuPERSTARS
WHO’S GOING FOR EPICuRE GOLD?
EPICuRE HONOuRS CONSuLTANTS WHO EARN THE
REGuLAR 25% COMMISSION PLuS 3% BONuS WHEN
MONTHLY PERSONAL COMMISSIONABLE SALES ExCEED $2,000
SALES OvER $5,000.00
Stella Slywka
SALES OvER $4,000.00
Pauleen Kerkhof
Renee neill
Colette Owens
Cheryl Shea
SALES OvER $3,000.00
Jenny Day
Kim Dechamplain
Allison Delaurier
Joanne Donohue
Selby Dzemalovic
Mélanie Haineault
Dianne Hounslow
Jen Laurie
Leanne Lewis
Julia Loft
Dorothy Maxwell
Tony Moura
Candace Tropeau
Julie Wiebe
SALES OvER $2,000.00
Jennine Alderson
Janet Antonishyn
Kelsey Badger
Carrie Barfoot
Sylvie Boucher
Kim Bowles
Lisa Brayshaw
Myriam Cabana
Lori Chant
Charlaine Chapdelaine
David Clark
Sylvie Cousineau
Debra Dillabough
vivian Donaldson
Jennifer Downey
Jessie Dyke
Dina Entz
Loretta Ford
Jacinthe Frenette
Tricia Friedenberg
Jennifer Geigel
Kimberley Giroux
Julie Gorman
Rosemary Gregoire
Diane Harding
Lynne Jenkerson
Helen Johnson
Kim Knapp
Lanette Kym
Terra Larsen
Sheri Lasure
Linda Latulippe
Isabelle Leblanc
Jeanette Macnaughtan
Kim Magnusson
May Marchio
Leanne Martens
Chantal Massicotte
Laurie McBride
Jacqueline McGrath
nicole Miller
Sheena Millette
Pascale nadeau
Julie noel
Leanne Olson
Glendine Osborne
Mae Pears
Bev Penner
Dawn Penton
April Pritchard
Jacquie Rougeau
Doreen Saunders
Sandy Savage
Sandy Schaloske
Jodie Schilbe
Brigitte Schneider
Shelley Schorno
Patricia Schultz
Melanie Sicard
Sharon Statham
Tricia Sturgeon
Stephanie Templeton
Sandy Traverse
Susan Turnbull
Sherry Tweedie
Rosanna ulvstal
Margaret Wambeke
Cathy Wankel
Juanita Wells
Sherry Lynn Wilson
Lucie Zettel
CONGRATuLATIONS
ON YOuR
SuPERSTAR SALES!
With the sun shining and kids out of school,
summer is historically a difficult time of year
for many businesses –
YOu SHOWED THEM WHO CAN ROCK
THE BuSINESS WORLD!
Recognition
JuLY 2012
who’s
at the
top of
their
game
OCTOBER 2012 * 13

October Recipes
epicure’s MbSS Soft pretzels
Make a batch of Epicure's Basic Pizza Dough
or save time and start with store-bought pizza
dough. Both make big, fluffy, chubby pretzels.
They’re best eaten straight out of oven (and
washed down with an Oktoberfest beer, of
course! OR apple juice for the little ones).
prep time: 1½ hours Cook time: 15 minutes Makes: 6 servings
1 lb (500 g) prepared pizza dough
1 Tbsp (15 ml) your favourite Epicure Dip Mix, to taste – optional
1 egg + 1 Tbsp (15 ml) water or milk, lightly beaten – for egg wash
Epicure’s Maple Bacon Sea Salt, to taste
14 * OCTOBER 2012
1. Preheat oven to 425° F (220° C)
2. Cut pizza dough into 6 pieces and roll each one into a rectangle.
3. Sprinkle with 1 tsp (5 ml) Dip Mix, if using.
4. Starting with one long edge, roll up dough to form a log. using both
hands, roll log into a long rope at least 16" (40 cm) long.
5. Form each rope into the shape of a pretzel, then place on Epicure’s
Baking Sheet lined with Epicure’s Silicone Baking Mat. Generously
brush tops with egg wash, then liberally sprinkle with Maple Bacon Sea
Salt. Bake until golden, 15–17 minutes.
Homemade
pretzels never
tasted so good!
per serving: Calories 200, Fat 4.5 g (Saturated 1 g, Trans 0 g), Cholesterol 40 mg,
Sodium 250 mg, Carbohydrate 34 g (Fibre 4 g, Sugars 1 g), Protein 7 g
Get Epicure's Basic pizza Dough recipe at epicureselections.com.
How to shape pretzels:
1. Shape rope into an upside
down “u.”
2. Bring ends up towards top
middle of “u.”
3. Flip ends over top of “u” so
that the “knot” is in the centre.

EPICURE SELECTIONS®
OCTOBER 2012
Crystal Macgregor, rd
nutrition & Product Training Specialist
PARTY Pull-out Section
Crystal’s & Heather’s
GiFT-GivinG FAvOuriTES
chipster
Snacking continues to be a trend with
consumers – we're grazing more than
ever before. Some research suggests
that only 5% of people are actually
sitting down to three square meals a
day. If you know someone who can’t
eat just one chip, our chip collection is a
must-have for those who love to snack!
Make chips easily at home in your
microwave. In each homemade
handful, you'll save yourself 3–4 pats of
butter and you’ll be glad to know that
one whole potato has fewer calories
and less sodium than one
handful of store-bought
potato chips.
poutine Seasoning for chips
Be hipper with our Chipster. You’ll
need the Chipster, Ceramic Slicer, your
favourite seasoning like Poutine (all the
flavour without the added sodium and
fat), and a classic dip (try Roasted Garlic
Aioli)! Another winning combination
to try is sweet potato chips and Mango
Curry Dip – delish! All foods can fit
into a healthy diet and, with Epicure’s
Chipster, potato chips just got a little
healthier.
In October, I start prepping my pantry
for November baking. I always purchase
more dry goods than I think I will need
and spend a few minutes shopping, well,
at Home Office! Products like our Baking
Powder, Baking Sheets, Vanilla, and
Sugar Grinders are must-haves for the
holiday season.
heather Mcguire
Research & Development Chef and Product Developer
Dark Belgian chocolate
I love the nib size of our chocolates.
They melt beautifully and hold their
shape well in cookies and bars. Perfect
balance of bitter and sweet – our dark
chocolate is my favourite with over
60% cocoa solids. The 4-cup Prep Bowl
works perfectly for making Epicure’s
Maple Bacon Sea Salt Chocolate Bark.
Simply pop in the microwave to melt
chocolate and easily pour out onto the
Silicone Baking Mat. See page 31 for
the full recipe.
Silicone Baking Mat
I used to be a big fan of parchment paper, but the
Silicone Baking Mat has replaced it completely. It
simplifies clean up as well as being reusable and
sustainable. Our Baking Mat also helps keep the
calories down – no more oiling the Baking Sheet
to cook chicken wings or other items that tend
to stick. I have two – it makes baking cookies so
much faster!

October 2012 Specials
OCTOBER CuSTOMER SPECIALS
Party & Save NEW and exciting offers!
Holiday
Seasoning
A B C D
$2
OFF
retail value: $5.99
Sale price: $3.99
Spend $60 and choose:
Spend $75 and choose:
PARTY Pull-out Section
$5
OFF
Stainless Steel
portion Scoop
retail value: $14.99
Sale price: $9.99
carving Set –
EXcLuSivE
retail value: $120.00
Sale price: $39.99
A OR B
SAvE
OvER
$80
A OR B C OR + D
October 1–31, 2012
OvER
25%
OFF
Eclipse® coated
cheesecake pan
retail value: $24.99
Sale price: $17.99

LET'S TALK HOLIDAY CHEER!
CuSTOMER SPECIALS
Perfect Baker Collection
Get in the holiday baking spirit! Includes our
NEW Silicone Baking Mat.
Silicone Baking Mat
Gingerbread Spices
Baking Sheet
retail value: $38.97
Sale price: $29.99
Code: 5404
60%
OFF!
OvER
20%
OFF!
October 1–31, 2012
OCTOBER HOSTESS SPECIALS October 1–31, 2012
Host a Party in October and choose from TWO Hostess Specials to jump-start your holiday season!
Eclipse® Coated
Roasting Pan
retail value: $89.99
Sale price: $35.99
OR
Turkey Essentials
Collection
Turkey Rub
Turkey Gravy Mix
Sage & Apple Stuffing Seasoning
retail value : $29.97
Sale price: $11.99
60%
OFF!
PARTY Pull-out Section OCTOBER 2012 * 17

October Recipes
3 Ways with Epicure’s roasted Garlic Aioli
Whether you are using up leftover Aioli or looking for a reason to make some more,
these quick fixes help you get your garlic ON!
Beef Dip
Lightly toast baguette halves. Spread with
prepared roasted garlic aioli and layer
with slices of cooked beef (use leftovers
or try deli roast beef ). Scatter sprouts or
spinach leaves overtop. Thin prepared
roasted garlic aioli with hot water and
drizzle on sandwich. Serve with extra Aioli
for dunking.
NOVEMBER HOSTESS SPECIAL
18 * OCTOBER 2012
paris Mash
Boil four chopped Yukon Gold potatoes
(skin on) until tender. Drain, then mash
with 1/3 cup (80 ml) prepared roasted
garlic aioli. Add milk, a little at a time,
and mash until creamy.
Elevated Eggs
Toast two English muffins. Spread each
piece with prepared roasted garlic
aioli. Top each with a tomato slice, and
a poached egg.
Host a Party in November and choose from TWO Hostess Specials – great for gifts
and for yourself too!
Entertaining Essentials
Collection
SAvE
60%
Collection price: $34.99
Hostess price: $13.99
For complete details, see individual flyers available online.
PARTY Pull-out Section
Mini Appetizer Plates (6)
Appetizer Knives (6)
Mocha Cheese Ball Seasoning
Botanical Gift Bag – Cranberry
OR
november 1–30, 2012
Exclusive – Santoku Knife
Keep sharp with this spectacular knife. Ideal for the cook
on your holiday gift list. The scalloped blade pattern helps
release thinly sliced and sticky food.
retail value: $69.99
Hostess price: $19.99 Santoku Knife – 5" (12.5 cm)

Epicure’s Garlic Lover’s
Hallowe’en Treats
Anti-vampire Fangs
Stir ½ cup (125 ml) prepared roasted
garlic aioli with ¼ cup (60 ml)
spreadable cream cheese. Spread
on three slices of dark pumpernickel
bread. Cut into triangle "fang" shapes.
Aioli Eye Ball Tarts
Whisk ½ cup (125 ml) prepared
roasted garlic aioli with 1 egg
and 3 Tbsp (45 ml) cream. Divide
between twelve defrosted frozen
mini tart shells. Bake at 325° F (160° C)
for 8 minutes, then place two black
olive rings in centre of each tart.
Continue to bake until filling is set,
3–5 more minutes.
October Recipe
Aioli to delight
your palate and scare
away the creatures.
OCTOBER 2012 * 19

Recognition
A COnTAGIOuS
PASSIOn
According to Marie-Ève Bouchard, the reasons behind her fast
track to success with Epicure are very simple: "I love to laugh, I
love people, and my enthusiasm about Epicure is contagious!"
This young mother's passion is indeed
communicative: in barely 9 months, Marie-Ève
became a Senior Leader, and she is never short
on ideas and projects to grow her business.
"First and foremost, it's the social aspect that
attracted me. It's also thanks to Epicure that I
met my very good friend – and cosmic twin
– Martine Larose, who now leads her own
Team! I love to meet people and I love to see
their eyes twinkle when I share the many
advantages of an Epicure business: a schedule
that integrates well with family life, an income,
and the chance to sell products that are
simply irresistible."
Marie-Ève is lucky to have an amazing "Home
Team" by her side. "My little Juliette likes to
help me out when I prepare my Parties. We
'play shop' and we have lots of fun! Mathieu,
20 * OCTOBER 2012
my 8-year-old son, is my official taster: he
loves to test my recipes, and he is not afraid
of anything. As for my husband, his support is
priceless to me. He gives me a lot of support…
and he carries all these big boxes! I often
say, just for laughs, that Parties give me the
perfect opportunity to escape from my family
responsibilities. But I know very well that
without the love and support of my family, I
would never be where I am today."
One of Marie-Ève's main goals is to spread
the word about Epicure in rural areas. "There
are many little towns around here which are
far away from big centers and grocery stores,
and Epicure Parties offer the perfect excuse
to get together, share recipe ideas, and make
new friends."
Marie-Ève Bouchard, Senior Leader,
Rouyn-Noranda, QC
In addition to managing her own catering
service and her Epicure business, she already
has many ideas for fall, including fundraisings
for her local school and sport teams, and
holding corporate Epicure Parties for happy
hour. "All you need is the chance to have
people taste the products. And that's when
the magic happens…"

Epicure’s Oktoberfest
Sausage ‘n Sauerkraut Bake
Celebrate a German Tradition!
prep time: 8 minutes Cook time: 20 minutes Makes: 4 servings
4 sausages
2 sweet peppers, sliced
1 red onion, sliced
1 tsp (5 ml) olive oil
2 cups (500 ml) sauerkraut, drained
3 Tbsp (45 ml) cider vinegar
1 Tbsp (15 ml) Epicure’s Herb & Garlic Dip Mix
1 Tbsp (15 ml) maple syrup or honey
October Recipe
use your favourite
Oktoberfest sausages
and pair with a robust
German beer.
1. Preheat oven to 400° F (200° C).
2. Place sausages on Epicure's Baking Sheet lined with Epicure's
Baking Mat and roast for 10 minutes.
3. Toss peppers and onion with oil and then place on Baking Sheet with
sausages. In Epicure’s Aubergine Baker, stir sauerkraut with vinegar,
Herb & Garlic Dip Mix, and maple syrup. Cover and place in oven on
rack below sausages.
4. Roast until sausages are cooked through and peppers are soft,
10 – 15 more minutes.
per serving: Calories 240 , Fat 16 g (Saturated 3.5 g, Trans 0 g), Cholesterol 45 mg,
Sodium 750 mg, Carbohydrate 15 g (Fibre 4 g, Sugars 8 g), Protein 9 g
Serving Suggestion: Dish up with thick slices of pumpernickel bread.
SEPTEMBER OCTOBER 2012 2012 * 21

Recognition
ROOKIE OF THE
YEAR, AnD READY
FOR MORE
Amanda O'Brien's first year
with Epicure has been lifechanging,
in so many ways.
She became a Consultant in September, 2011
so she could stay at home with her children,
now 2 and 5 years old. When her husband was
laid off this year, her Epicure income helped
keep the family moving forward.
By the time August rolled around, her efforts
were really paying off for her family – and
earning her some remarkable recognition at
her first Conference. Amanda achieved the
Wine & Dine event, the Home Office tour, and
Rookie of the Year for sponsoring.
“I think the Home Office Tour was what I was
most excited about,” she said. “It makes you
really appreciate who you work for. And then,
getting to go on stage for Rookie of the Year
22 * OCTOBER 2012
was amazing. I wasn't expecting it! I got a
little emotional when I went back to the table
and spoke to [Executive Director] Dana Kayal.
She said, 'I really see something in you.' That
moment was amazing. I don't even know how
to describe it.” Back home, Amanda's family
enthusiastically supports her efforts – and
her Epicure-infused dishes!
“The food is very easy to prepare. My husband
absolutely loves everything,” she said. “He's
one of my biggest supporters; he's helped me
to get here. In August, I was thinking about
getting another part-time job and my husband
said, 'No, you're going to Conference. You're
doing amazing, and you need to work that.'
That's what's going to keep me motivated –
any time we need a little more money, I can
just work a little harder with Epicure.”
Amanda O'Brien, Leader,
Shubenacadie, NS
Amanda O'Brien, right, featured
with CEO Amelia Warren (centre)
and fellow Rookie of the Year
(sales) Lynn Prud-homme.
Amanda is already looking ahead to her
ultimate goal: becoming a Director as soon as
possible. With her Team and her supportive
family behind her, we know she'll get there soon!

Donalda Davidson can't get enough of Conference. Since
joining Epicure in 2007, she's attended three and each
time she learns something that makes her business even
more successful.
“2012 was my third Conference, and I find I get
more enthusiastic each time. There were way
more people this time, it really brings up the
energy! Your first one, you miss a lot because
you're so caught up in the excitement.”
This year especially, Donalda found herself
engaged by the educational aspects of
Conference. The empowering messages
from Nicki Keohohou from the Direct Selling
Women's Alliance and Executive Director Dana
Kayal truly inspired her.
“I loved the talk about taxes and that kind
of practical education about the business –
because you need to be disciplined, you need
to be a business woman, and you need to
know how to do that.”
AFTER
THREE
COnFEREnCES,
SHE'S STILL
LEARnInG
Donalda Davidson, Leader,
Antigonish, NS
Donalda wasn't always so dedicated to her
Epicure Business. In 2007, after a friend invited
her to a Party, Donalda decided to become a
Consultant. However, she was already working
as a secretary at an optician's office and didn't
have a lot of extra time to devote to Epicure.
“I was working part time at the optical business
and 'very' part time with Epicure,” she laughs.
Everything changed in 2008 when Donalda
met Ernie, her number one supporter.
“I resigned from my other job to work my
Epicure Business full time, enabling me to set
the hours I wanted to work and allowing us to
travel and enjoy our time together.”
Donalda began giving her all to her Epicure
Business, and promoted to Leader this March!
Recognition
Now, her entire outlook has changed. She's
motivated and excited about her business
and has her sights set on her next big goal.
“It's given me a desire to do something for
myself. My goal for 2013 is to move up to
Business Development Leader. Our next
incentive trip will encourage me to do it!”
OCTOBER 2012 * 23

Recognition
Q: Congratulations Sylvie, you received
the Caring and Sharing award! how do
you feel?
A: It probably is the most beautiful love
testimony I could have received from
my fellow Consultants. This award is not
performance-driven, so it’s a wonderful gift. I
feel so good, surrounded by love. I think I am
going to cry again. I am so happy.
Q: when you started, did you imagine you
would become Quebec’s star?
A: Soon after I started, at the beginning of
2009, I went to my first Epicure Selections
Conference, in Toronto. The Conference was
crucial for me at that moment: was I staying
or leaving? It was such an inspiration to see all
these women saying “hello” to each other, even
if they didn’t know each other. I really loved
the team spirit, even between organizations, it
really surprised me. There was no competitive
spirit. So I decided – and I was in my 2 nd month
of a leadership program – to stay, to reach for
the highest levels.
24 * OCTOBER 2012
Q: talking about highest levels, when do
you plan to become national director?
A: I would say in two or three years.
Q: not before?
A: My philosophy has always been to be
there to support Leaders. I don’t require that
my Leaders follow my cruising speed. So if I
receive the title before, I’ll be really pleased to
accept it.
Q: why did you join epicure; for the
products, the business opportunity?
how did you start?
A: I was looking for a direct selling company
because I wanted to start my business without
having to jeopardize my assets, to keep an
inventory, to have a store, and to wait for
clients. Direct selling gave me the opportunity
to start my business at a low cost. I don’t wait
for clients; I go to their place. I found Epicure
Selections on the internet, but I didn’t know
the company then. As I didn’t want to sell
Sylvie Cousineau,
Executive Director, Mirabel, QC
Caring and Sharing Award
Recipient 2012
products I didn’t know, I ordered the kit. That’s
how the adventure started! I tasted a few
products and knew at once I could represent
a company selling affordable products for
the whole family, and not only for a specific
category of people.

TuRKEY TALK
It’s that time of year again. Big holidays, harvest celebrations, and a
whole lot of turkey loom large. Let’s talk turkey and the nitty gritty
of what you need to pull it off with aplomb! Here are our best tips
for choosing, prepping, and cooking the big bird.
WHAT TO cHOOSE
Whether you buy your turkey from the grocery store, the butcher, or
the farm gate, there are a variety of turkey types with subtle differences.
Here’s what’s out there and what it means.
Fresh turkeys are untreated with solutions
and have never been chilled below 26° F (-3° C).
Since they’ve never been frozen, the texture of
the meat stays firm, yet moist and tender.
kosher turkeys are allowed to roam freely
and are usually grain-fed. Birds are processed
under rabbinical supervision and often treated
with salt brine, keeping the meat moist during
roasting.
HOW BiG A BirD?
A good rule of thumb is to allow 1½ lbs (680 g)
per person. Sounds like a lot, but don’t forget
that includes the bones, plus we all want
plenty of leftovers for next day sammies, soup,
and other goodies to feast on.
Heritage turkeys are purebred birds
with a stronger, gamier flavour. They are
smaller in size and leaner than regular
farm-raised turkeys.
Organic turkeys are hormone-free and
raised on organic feed that doesn’t contain
animal by-products. Available fresh and frozen.
Frozen turkeys are fresh turkeys (kosher and
organic ones are available) that have been flash
frozen and chilled below 0° F (-18° C). Keep
frozen until ready to thaw before cooking.
Stuffing and gravy are also essential to a turkey
feast. The rule of thumb is ½ cup (125 ml) of
stuffing and ¼ cup (60 ml) gravy per person.
Make it easy on yourself and use epicure's
Sage & apple Stuffing Seasoning and
epicure's turkey gravy Mix to ensure perfect
turkey accompaniments each and every time!
Special Feature
HOW TO TuRKEY...
Defrosting
If your turkey is frozen, thaw before
roasting. Do not cook from frozen,
unless specified on the label. Defrost
turkey in the refrigerator, allowing
about 1 day per every 5 pounds.
Or submerge in cold water for 30
minutes per pound, changing water
every 30 minutes.
Stuffing
Never stuff the bird with warm stuffing
or stuff a turkey the night before to
save time. It is best to stuff the bird
immediately before roasting. use only
cooked ingredients and don’t pack
it in – keep it loose so that air can
circulate properly.
cooking
For an extra moist bird, roast at 325°
F (165° C). Roast breast side down in
epicure's eclipse® Coated roasting
pan for 1 hour, then turn over. If skin
starts to darken too much before bird
is cooked, loosely tent with foil.
Basting with epicure's turkey baster
keeps the meat moist and the skin
golden. And don't forget to use
epicure's turkey rub to help
spice up your bird.
To ensure your turkey is cooked, insert
an instant-read thermometer in the
thigh (be sure not to touch the bone).
Turkey is cooked when it reaches 180° F
(82° C). Also check the stuffing: insert
thermometer into centre of stuffing;
it should read 165° F (74° C).
cOOk TiMES:
if your turkey is
this big…
10–18 lbs
18–22 lbs
22–24 lbs
24–30 lbs
cook it for this
long… (stuffed)
3¾– 4½ hrs
4½–5 hrs
5–5½ hrs
5½–6¼ hrs
OCTOBER 2012 * 25

Cheryl’s 101: Become a Leader in 2012!
26 * OCTOBER 2012
Education & Development
Cheryl Brandt
Director, Sales & Leadership Development
Becoming a Leader in 2012
means sharpening your
skills and focusing on the
right things. No matter
where you are today, there
are steps you can take to
get on-track.
The sky's the limit!
consider this advice as you launch
into leadership:
• It’s a numbers game. The more people
you see, the more successful you will be.
• Know that a lack of knowledge about
the products or Compensation Plan
has no impact on your performance.
Don’t wait until you know everything
to get started!
• Develop a daily schedule of tasks and
help your Team members do the same.
• Stay focused on putting your best foot
forward, regardless of the intentions of
your Team members. Those who are
ready to follow you, will.
• Be committed to generating leads and
following up until you have created a
Team. When you reach this goal, create
another, and continue growing.
• Set a goal to get rejected every day.
Those who get the most no’s get the
most yes’s!
• Interact with Leaders you admire.
Ask questions and be a great listener.
• Make some time every day to learn
new things.
• Improve your speaking and
presentation skills.
• There will be slumps. When you
experience them, know that they are
most likely influenced by the number
of people you are interacting with.
• Practice what you preach. The speed of
the Leader is the speed of the Team.
• Embrace technology and remember that
your business is all about people. Interact
and build relationships.
• Live a healthy life. Take care of your body,
mind, and soul. If you don’t have balance,
you can’t give your best.
What you need per calendar month
to become a qualified Leader:
• $1000 personal sales
• $6000 Team sales
• 6 qualified Consultants (4 personally
sponsored)

usiness 101
& time Management
Tips from our Conference 2012 Experts
Leader Jen Laurie
What advice would you give
consultants?
• Share your passion
• Stay committed
• Get training and guidance from
your Leader
Executive Director Leanne Penney
How do you get new Team Members
off to a great start?
• Maintain regular contact and review
business basics
• Provide practical support for booking
practice Parties & Hostess coaching
• Review Quick Start to Success, how to
prep for a Party, and how to complete
the order form
• Support in placing the first order
What is the most important thing to do to
get sponsoring results? If you want to give
yourself a raise, sponsoring is the best way to do
it ... and the most important thing you can do to
get results: talk about it!
Director Jacinthe Frenette
Senior Leader Tricia Friedenberg
How do you stay on top of business
to-dos (phone calls, Hostess
coaching, sponsoring, selling, etc.)?
• I write things down, carry my Agenda
everywhere, and study it every day
• I make lists! I keep my lists challenging
yet achievable and I strive for my best
each day.
• Almost daily, I focus on booking,
sponsoring, and personal development
• I set business hours and share them
with my family
• I attempt to work my business at least
two hours a day
Leader Isabelle LeBlanc
What is the first step in goal setting?
Be CLEAR about what you want. Goals
should be Specific, Measurable, Achievable,
Realistic and Timely. In other words,
SMART goals!
Your
Biz
Are Your
Thoughts
Attracting
Success?
Education & Development
positive thinking is a mental
attitude that expects good and
positive outcomes. a positive mind
anticipates happiness, health,
wealth, and successful results.
whatever the mind expects –
positive or negative – it finds. our
thinking is contagious. how are you
choosing to think?
we all affect others on a subconscious
level through the emotion, and
body language we project. people
sense our energy and react in kind.
turns out, others are more likely to
help us if we project positivity.
Conversely, no one likes to be
around a negative person. negative
thoughts are evident in your body
language and they ultimately
lead to failure, frustration, and
disappointment.
ultimately, try choosing a
'possibility mindset' and open
yourself to all the amazing
possibilities the universe has in
store for you!
How are you choosing to think?
believe it will be great and it will!
OCTOBER 2012 * 27

28 * OCTOBER 2012
Education & Development
Party
Demo
Before the party:
Prepare dip. Divide between three epicure’s
prep bowls or portion cups. Take one to the
Party. Refrigerate (or freeze) others for your
next Party.
Epicure’s
roasted
Garlic Aioli
Flavour-packed
Party sensation.
At the party:
Microwave a handful of green beans in
epicure’s rectangular Silicone Steamer
until tender-crisp.
Crystal MacGregor, RD
Nutrition & Product Training Specialist
Talk It up
1. With our Steamers, 5 minutes is all
you need for a fab side dish your
family will love.
2. roasted garlic aioli makes it easy
to enjoy this French fave at home and
without the roasting and chopping!
Simply mix and serve.
3. Everyday to gourmet: try roasted
Garlic Aioli to dunk chips and fries, as
a spread for sandwiches, or use on
crostini topped with seasoned veggies
for instant tapas.
4. Market the set! Offer your Customers:
Steamer + vegetable Seasoning +
Roasted Garlic Aioli = endless dinner
opportunities!
Serving ideas:
Serve straight from Steamer or show multiple
products and dish up in prep bowls, epicure’s
verrines, or epicure's appetizer plates.

Tech Corner:
fun with facebook photos
a big part of creating facebook "buzz" is having interesting
content that keeps readers coming back for more. good quality
images make people stop and spend time on your page. images
engage - especially food images! they are often liked, shared and
commented on.
What doesn’t work, however, is having pictures that are too big so
only a portion of it appears on your timeline. If you size the photos
before they are loaded to Facebook, your page will stay clean and
professional looking.
HErE ArE THE MAGic FAcEBOOk
nuMBErS:
• Cover photo (main banner) – 851
pixels* wide x 315 pixels high
• profile picture – 200 pixels x 200 pixels
• album images rule of thumb – 404
pixels x 404 pixels
*Pixels are the most common
measurement for images when viewed on
computer monitors and TV screens.
The two most important skills you can
learn how to do well are "cropping" and
"resizing" photos. Cropping involves either
cutting out a specific area of an image or
changing the ratio of height to width. An
example of cropping is taking a typical
image and turning it into the long, thin
shape of the Facebook timeline cover
photo. Resizing is making a picture larger
or smaller.
Most computers come with photo editing
software. Macs come with iPhoto and PCs
come with a variety of options. Find one
that works for you, and Google "how-to"
videos for that specific photo editing
software.
There are also dozens of online photo
editing applications. Resizeyourimage.com
is an easy, basic tool that does the difficult
work for you. Simply upload the image and
then follow the instructions found at the
bottom of the page.
Pixlr.com is three different online photo
editing apps that can be used on
your computer, your tablet and many
smartphones. From fun treatments to
adding text to easy cropping and resizing
to making a collage, Pixlr.com is a quick
and easy way to add creative visuals to
your Facebook page.
Taking the time to learn basic
photo editing skills can help
keep your page clean and
interesting.
Education & Development
Inspiration
Corner
Natalie Vanicek
Education & Development Manager
Empower your World!
You have the power to make an
impact in the world each day. It
doesn’t take a lot of time, money,
or resources. You have what it takes
inside of you. What are you waiting
for? Empower your world today!
Consider these things each day as
you set out in the world:
• Everyone makes a difference.
Acknowledge others.
• Nobody can prevent you from
choosing to be exceptional.
Don’t hold back.
• Success is built on relationships.
Build them!
• Smile authentically, speak kind
words, and radiate the energy that
makes others feel special.
now go forth and empower your
world! there’s no better time than
the present.
OCTOBER 2012 * 29
OCTOBER 2012 * 29

Water Cooler
YOuR SOuRCE FOR THIS MOnTH'S nEWS
30 * OCTOBER 2012
The Consultant news
A WEEk-LOnG FiESTA
EpicurE-stylE!
As revealed at Conference, our next incentive
trip is going to be completely fabulous!
We'll spend seven days at a gorgeous,
all-inclusive resort in the heart of the
sunny Mayan Riviera!
The most indulgent part? This resort is for adults only! So
make it your goal to join us for this week-long fiesta, and
you'll be relaxing with your fellow grown-ups, enjoying a
little sun, and basking in your well-deserved success.
proMotion period: AuGuST 1, 2012–JuLY 31, 2013
watch myepicure.com for more info!
world
food day
october 16, 2012
let's work together
World Food Day has been observed since 1979 to help
raise awareness of global poverty and hunger. This year,
the celebration focuses on agricultural cooperatives. These
“co-ops” have great potential to improve food security
worldwide and help eradicate hunger.
Co-ops just make sense, enabling farmers to work
together and pool their resources. Did you know there's
a co-op at Epicure's Home Office between Epicure, a
local vegetable farmer, Farmer John, and our dairy farmer
neighbour? We host the cows and Epicure Home Team
Members get to purchase John's veg from the co-op garden!
At Epicure, we'll be celebrating World Food Day on
October 16 in our own special way – hope you do too!
FALL in LOvE THIS FALL!
Our Fall in Love with Epicure tour is the perfect
follow-up to everything you learned at Conference,
with product information, team-building, and
more! Epicure is coming to a city near you:
October 9 – Winnipeg, MB
October 10 – Edmonton, AB
October 11 – Saskatoon, SK
October 12 – Calgary, AB
Registration: $10 (guests attend free!)
Check out My epicure
for information and
to register for our
Fall in Love with
Epicure tour!
EvEnT ScHEDuLE:
4:00–6:30 pm
Leader training, light dinner
buffet provided
6:30–7:00 pm
Registration
7:00–9:00 pm
Event for Consultants & guests

Epicure’s Maple Bacon Sea
Salt chocolate Bark
prep time: 5 minutes Cook time: 15 minutes
Makes: 12–16 servings
October Recipe
1 cup (250 ml) Epicure’s Dark Belgian chocolate
Epicure’s Maple Bacon Sea Salt, to taste
1. Melt Dark Belgian Chocolate in a mixing bowl set over
hot (not boiling) water. When chocolate begins to melt,
remove bowl from heat and stir until melted. You can
also microwave chocolate at medium heat in Epicure’s
4-cup prep Bowl. Stir every minute until melted,
2–5 minutes.
2. using Epicure’s Silicone Spatula, scrape mixture onto
Epicure’s Baking Sheet lined with Epicure’s Silicone
Baking Mat. Spread into a thin, even layer. Let stand for
1 minute, then generously season with Maple Bacon
Sea Salt. Let stand at room temperature until set or
refrigerate for 15 minutes. Break into small pieces
and serve.
per serving: Calories 80, Fat 5 g (Saturated 2.5 g, Trans 0 g), Cholesterol 0 mg,
Sodium 20 mg, Carbohydrate 8 g (Fibre 1 g, Sugars 7 g), Protein 1 g
Check out our Youtube channel at WatchEpicure for a fun demo!
OCTOBER 2012 * 31
OCTOBER 2012 * 31

Celebrate with Epicure!
ConferenCe 2013
Come experience Epicure's biggest celebration in one
of Canada's spiciest cities: Toronto!
This will be one of our most incredible Conferences yet,
and you've got to be there. Join our President, CEO,
Home Team, and your fellow Consultants in beautiful,
vibrant Toronto. You'll come away from the experience
inspired, better prepared, and forever changed!
Leaders' Day: August 7, 2013
General conference: August 8–10, 2013
Held at the gorgeous Westin Harbour Castle Conference
Center, an AAA Four Diamond hotel in the heart of
downtown Toronto.
visit epicconference2013.com for details!
10555 West Saanich Road, north Saanich, BC, Canada v8L 6A8
© victorian Epicure Inc. 2012. All rights reserved, worldwide.
100% CAnADIAn
#9438 - 10/12 En
REGISTER nOW
new Consultants
(joined after June 30, 2012)
$225
general registration
$275
RETuRn unDELIvERABLE ITEMS TO EPICuRE SELECTIOnS®
10555 West Saanich Road, north Saanich, BC, Canada v8L 6A8