End of MARCH?! Can you believe Spring is finally here??!
"In like a lion – out like a lamb" has never been more true! Did you ever think it would arrive? It’s been a challenging winter to say the least and this season’s snow has tested the mettle of even the staunchest of winter-lovers (I’m not one of them).
Despite what’s happening outside, we are always here cooking up delicious things for you to take home. We try and get our sign out front (weather/wind permitting) to give you the heads up about what prepared meals are on the menu that week. (For those of you not just walking by it is also on our website and social media!)
This month’s Newsletter will be short since most of it will be taken up by our new CLASS RELEASE! Check out the lineup of classes for April, May & June, double-check your dates and be ready for registration which opens on Tuesday, April 1st (no joke) at 10:00a.m. We are so very grateful of their popularity and wish to remind everyone that they sell out quickly as there are only 10 spots per class. You may wish to have a second or third choice ready in case you cannot get your first pick. Good luck! Also, when you are booking your classes please let us know if you have any food allergies.
Easter Dinner- For those of you that would rather us do the cooking for your Easter weekend, we will have:
- Roast Lamb sirloin with root veg and fingerling potatoes
- Roast Pork Tenderloin with Potato Celeriac mash and sauteed Apples
- Fabulous fish pie- perfect for Good Friday
- Mini carrot cakes and Mini cheesecakes will also be in our pastry case
To ensure you won't be disappointed please call to reserve your meals
STORE HOURS EASTER WEEKEND:
Good Friday April 18th - CLOSED
Saturday, April 19th: 10:00 am - 5:00 pm
Easter Sunday April 20th: CLOSED
Easter Monday: CLOSED
Don't just walk by, drop in and say Hi!
Lisa
Chocolate for breakfast?
Must be Easter!
2025 Spring-Summer Cooking Classes!
Tuesday, APRIL 8th - Spring has sprung!
• Sour Cream and onion lettuce salad
• Penne a la vodka
• Chicken Spiedini with lemon butter sauce
• Chocolate orange pot de creme
Tuesday, APRIL 15th - Easter Dinner
• Caramelized onion devilled eggs
• James Beard’s lovely lamb
• Asparagus with anchovy bread crumbs
• Easter egg chocolate roll with whipped cream
Wednesday, APRIL 23nd - Spring in Italy
• “Italian sushi” (rolled Prosciutto, arugula, sun dried tomatoes and burrata with basil and balsamic glaze)
• Raw fennel arugula citrus salad
• Lemon asparagus risotto with seared scallops
• Chocolate olive oil cake
Tuesday, APRIL 29th - Gluten free 4.0
• Blini with smoked salmon
• Ricotta gnocchi with fresh tomato basil sauce
• Roasted strawberry shortcakes
Sunday, MAY 4th - Mother’s Day Desserts
• Mom’s favourite coconut cream pie
• Raspberry lemon poppyseed scones
• Flourless chocolate cake with mascarpone whip
• Banana crumb coffee cake
Tuesday, MAY 6th – Mother’s Day
• Little romaine salad with halloumi crumble
• Mushroom tarragon parmesan clafoutis
• Roasted asparagus with a lemon vinaigrette
• Gooey lemon butter cake
Tuesday, MAY 13th - Vegetarian
• Spring pea soup with mint pesto
• Orzo, spinach, sun dried tomato cheese bake
• Lemony French green bean asparagus salad
• Strawberry goat cheese tart
Sunday, JUNE 1st - Dockside Desserts
• Foolproof Nanaimo bars
• Ooey gooey Butter Tart squares
• Strawberry shortcake biscuits
• Key lime pie
Tuesday, JUNE 10th – Father’s Day
• Classic wedge salad
• Teriyaki Flank steak
• Crispy smashed potato salad
• Coconut cream bars
Tuesday, JUNE 17th - A night of Tapas & Paella
• Gambas al Ajillo
• Chorizo stuffed dates wrapped in bacon
• Fingerling Patas Bravas
• Lisa’s Famous Paella
Tuesday, JUNE 24th - Summer is here
• Panzanella salad
• Maple miso roasted salmon and green bean sheet pan
• Cheesecake tart with strawberries
IN THE STORE
Sweet Treats
These delicious cookies hail from the Isle of Mull in Scotland. To say they like to keep things organic and sustainable is an understatement. They bake these cookies in ovens heated by renewable timber for a gentle flavoursome bake
Thursday Cottage Preserves
Thursday Cottage was started in 1963 in a cottage of the same name outside Spaxton, Somerset. Although the company moved to the Essex countryside, they still make handmade jams, marmalades and curds using the open pan method and only the very best fruit
CHEESE NEWS
You choose what you want or we are happy to make the choices for you. Prices are based on the weight of the products chosen and we can work within whatever your budget is. Are you looking for crowd pleasing favourites for 12 or a higher end curated board for a small gathering with foodie friends? Either way we will make it look fabulous with the addition of dried fruit, nuts, seeds, olives, chutney and garnish. All you need to do is remove the lid and it is ready to roll! Let the nibbling begin!
A perfect pairing...
Aside from our own house made Passionate Cook's Carmelized Onion Chutney, we are partial to a fig jam for pairing with cheese. The Divina Fig and Chili Fig spreads are made in Greece using Aegean figs and are wonderful with a variety of both hard and soft cheeses.
