As we step into the month of August, filled with the promise of sun-kissed days and cool summer nights, let's ignite our culinary creativity with dishes that embrace the flavours of the season. From sizzling BBQ grills to refreshing salads bursting with seasonal produce, there's a world of gourmet possibilities waiting to be explored in your kitchen. Why not infuse your August menu with a touch of sophistication by incorporating high-quality gourmet ingredients and kitchen tools from our store? Let's don our aprons (even if there's not much under them), pick up our favourite cooking utensils, and dive into a month filled with delicious discoveries and unforgettable flavours. We hope you are enjoying all the things our little town has to offer, whether its fresh produce from our farmer's market, our lovely trails (including of course Canada's first Urban Provincial Park) and our lovely shoppes on Brock. Of course the hot topic in this months' newsletter is the release of our new fall classes. Be sure to check these out below and if something sparks your interest, SIGN UP RIGHT AWAY to avoid disappointment. Information will always be available on our website or feel free to come into the store to chat. Payment in full is required at time of registration. Given our small class sizes, we trust you understand that spots cannot be held without payment. See below for full details and familiarize yourself with our cancellation policies before booking.
For the days you don't feel like donning your apron, check out the seasonally evolving selections in our freezers, including these lovely choices...
Spatchcocked chickens, BBQ Ready Flank Steak, Drunken Baby Back Ribs in our house made marinade, Mona's chicken Shawarma, Ultimate Beefy Burger Patties and our Rosemary & Garlic Pork Tenderloin. All are vacuum sealed and ready to go. Nothing against Maud but this month we're giving a nod to CORN in these seasonal dishes - Mexican Whitefish with Charred Corn, Sweet & Smoky Corn Chowder, Mexican Tortilla Soup and the return of the Shrimp & Corn Beignets (yes that means savoury doughnuts!) I'm envisioning nibbling on the latter with a glass of crisp white wine (perhaps our French Picpoul de Pinet or Mapmaker from New Zealand) as you contemplate how to enjoy the last days of summer. Cheers!
STORE HOURS:
Monday - CLOSED
Tuesday to Friday: 10:00 am - 6:00 pm
Saturday: 10:00 am - 5:00 pm
Sunday: 10:00 am - 3:00 pm
Don't just walk by, drop in and say Hi!
Lisa
“It was August and the fields were high with corn.”
– Melanie Gideon
2024 Fall-Winter Cooking Classes!
At the time of writing this newsletter there is still room in these classes:
HALEY BAKES FALL: Sunday, September 29th (12:00pm-2:30 pm)
Join returning instructor Haley Prentice for a fall baking class where you will make four seasonal favourites:
Pumpkin spice cake with cream cheese frosting
Extra chewy ginger molasses cookies
Better than Cinnabon cinnamon roll cheesecake
Pumpkin pie with pecan crust
INDIAN: Tuesday, October 22nd (7:00pm -9:30 pm)
Fried paneer in a curried yogurt sauce
Onion pakoras
Chicken curry
Spiced basmati rice
SIDE DISHES: Tuesday, November 5th (7:00pm -9:30 pm)
Tomato basil baked orzo
Super Creamy Cauliflower Curry
Cheesy make-ahead polenta
Celeriac & potato mash
GLUTEN FREE 3.0: Tuesday, November 12th (7:00pm -9:30 pm)
Baked coconut shrimp with dipping sauce
Ricotta gnocchi with Herb Pesto
Skor bars
HALEY BAKES THE HOLIDAYS: Sunday, November 17th (12:00pm -2:30 pm)
Brown butter gingerbread blondies
Christmas morning shortbread jam bars
Oh so festive red velvet cupcakes with cream cheese frosting
Decadent gingerbread cake with spiced whipped
cream
IN THE STORE
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!
New: Red Fox - a modern version of a British classic that offers a new experience to cheese lovers looking for something a bit different. Popping with sharp flavour and toffee notes.
Morbier is back!
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.
RECIPE OF THE MONTH
SMASH BURGER TACOS
Summer is the time for simplicity, give yourself permission to do less. This recipe is it.
GLUTEN FREE CORNER
