Stop by the shop to check out our selection of Valentine's Day chocolate from Rheo Thompson Candies, Reid's, David's and more. We also have a wide selection of Valentine's candies, gift baskets and of course, our signature shorttbread!

You could also pick up a quiche and some scones and treat your sweetheart to breakfast in bed!

We have several new products that are currently in stock:

• gourmet pizzas from Summerhill Market (my favourite is the sausage, rapini and sundried tomato) The pizza's are $13.98 each and can be baked from frozen.
• gourmet quiches from Summerhill Market - sooo yummy! The quiches are $15.98 each.
• beef shepherd's pie from Summerhill Market
• our new cheese torte - brie, smoked cheddar, spiced apple and almond cheese torte. Awesome with Raincoast Crisp crackers or our new "sugar grahams"
• chef features - this time of the year is a bit slower so the chefs have been busy experimenting with new recipes, including:
  -turkey meatball stroganoff
  -beef and bacon stew with dumplings
  -blue cheese and bacon macaroni & cheese (I took it home 3 X in one week - no joke)
  -feature quesadilla's
  -feature scones (like double chocolate orange!)
  -turkey dinner casserole (it was so popular last month, we have lots in our freezers and we also have some available fresh)
  -new butters for scones (cinnamon butter and berry butter).
• Chef Mark also made a homemade vegetable cream cheese that would be awesome on city cafe bagels.

double chocolate peanut butter bark

February's recipe of the month HAD TO BE something with chocolate!

Warning! This bark is highly addictive. I'm embarrassed to admit how much I ate in one sitting (standing, if truth be told) the last time I made it...

makes about 2 1/4 lbs.

ingredients

• 1 pound plus 2 oz imported white chocolate (such as Lindt or Callebaut), finely chopped
• 1 1/2 cups chunky peanut butter
• 8 oz bittersweet or semisweet (NOT unsweetened) chocolate, finely chopped

method

1. Line a large (15" by 10") baking sheet with parchment paper.
2. Melt 1 pound white chocolate with peanut butter in a large bowl set over simmering water, stirring occasionally until chocolate is melted and smooth.
3. Meanwhile, melt bittersweet chocolate in medium bowl set over saucepan of simmering water, stirring occasionally. Melt remaining 2 oz of white chocolate in small bowl set over saucepan of simmering water, stirring constantly.
4. Remove all bowls from water. Pour peanut butter mixture onto parchment paper, spreading to cover surface completely. Using spoon, drizzle melted bittersweet chocolate in lines over peanut butter mixture. Draw tip of small sharp knife through chocolate-drizzled mixture to marbleize. Using spoon, drizzle melted white chocolate over. Draw tip of knife through chocolates to marbleize. Chill in fridge until firm, at least 2 hours or overnight. Cut into 2" triangles or other shapes. Cover and keep chilled in the fridge. Keeps for 2 weeks.

We are still accepting reservations for our 5-course, pick-up gourmet dinner on Saturday, February 13th in celebration of Valentines Day!

You can enjoy the meal that evening OR you can enjoy the meal on Sunday, February 14th (the meal will hold well in the fridge overnight)

Avoid the restaurant crowds, finding a parking spot (uggh) and the snow (double uggh).

And like I always say, the best part about eating in is that you can nosh in your comfies!

1st - our new cheese torte! - brie, smoked cheddar and spiced apple cheese torte, served with crackers and flatbreads (one cheese torte to share amongst 2 people)

2nd - silky potato, cheddar and chive soup

3rd - mixed greens with creamy mustard vinaigrette

4th - your choice of entree:

chicken marbella (chicken with tangy olives, capers, prunes and oregano)

OR

seared pork tenderloin with a maple mustard cream sauce
note: both entrees come with smashed sweet potatoes with applee

5th - decadent chocolate ganache cupcakes

details

• only $38.98 per person
• we provide complete reheating instructions
• pick-up on Saturday, February 13th from 1 p.m. - 4 p.m. (enjoy it that evening or the next day on Feb 14th as the meal reheats well).

Save 10% off any soup, all month long! (any soup from our kitchen as well as the Village Kitchen soups).

My favourite soup that we make is the butternut squash, apple and ginger soup. My favourite soup that the Village Kitchen makes is their hearty beef barley.

I just did a count and we have 14 different soups on hand at the moment... certainly something for everyone.

I hope that you all have a wonderful Family Day on Monday! I am really looking forward to it - David and I are hosting a dinner at our place for our immediate family.

My parents have been on holidays for the last few weeks so we are all super excited to see them.

I've decided to prepare a few dishes that will remind us of the family trips that we've taken over the years.

Last May, we went to Italy, so I'll be making a roasted tomato, buffalo mozzarella and basil salad. While my brother Adam and I were away at university, my parents took us to Chicago a few times. I've decided to try making deep dish Chicago-style pizza for our main (thanks to the latest issue of Cooks Illustrated - I completely trust their recipes!)

For drinks, we'll be having Red Stripe and Presidente beer (memories of Jamaica and the DR!)

Dessert? I'm thinking that key lime pie (memories of Florida) might go over well!
Hope you have a great day off and enjoy time with your family and friends.

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