Treat your Valentine to some chocolate - we offer a wide selection of chocolate and treats from Rheo Thompson Candies (Stratford), Exquisitely Chocolate (Waterloo) and Reid Chocolate (Cambridge).

We are also offering $20 "Valentine's Day Gift Packs" which include:

HERS - $20 each
-Rheo Thompson Candies assorted centered chocolates (9 pack)
-DSG chai shorttbread (a dozen)
-earl gray tea
-Rheo Thomspon mint smoothie bar
-Reid chocolate hearts

HIS - $20 each
-Reid cajun crunch snack mix
-1/4 lb. jumbo cashews
-Reid chocolate mittens (2 pack)
-Rheo Thompson mint smoothie bar
-Reid chocolate hearts

In addition to the gift packs and boxes of chocolate, we have plenty of valentine's day sugar cookies, candy packs and pre-wrapped gift baskets.

We added a new pot pie to our menu - a delectable seafood pot pie loaded with shrimp, lobster, scallops, salmon, halibut and veggies in a light white wine cream sauce, topped with a layer of puff pastry.

The pie comes in one size (large), it feeds 4-5 and retails for $39.98

We're expecting a large order to arrive this Saturday, February 12th - just in time for Valentine's Day!

This "crunchy chicken casserole" is an oldie but a goodie - a perfect, belly-warming dinner after a day of skiing (or shoveling - yuck!)

My Mom has been making this recipe for years but we're not sure where the original recipe came from - likely the paper?

Enjoy!

crunchy chicken casserole

ingredients

• 2 tablespoons butter
• 3 cups sliced celery
• 1/4 cup flour
• 1/2 teaspoon salt
• 1 3/4 cups milk
• 2 cups cooked chicken,
  cubed or shredded
• 1 cup grated cheddar cheese
  

ingredients for topping

• 1/2 cup flour
• 1/4 teaspoon salt
• 3 tablespoons butter
• 1/2 cup grated cheddar cheese
• 1/2 cup sliced, toasted almonds
  

method for topping

• Combine flour and salt.
• Cut in butter.
• Add cheese and almonds.
• Set aside.
  

method for casserole

• Melt butter in a frying pan set over medium heat. Add celery and saute, stiring occasionally, for about 5-6 minutes.
• Add flour and salt (and pepper if desired). Cook for about 1 minute. Add in milk, stiring occasionally, until sauce has thickened (this will take a few minutes).
• Stir in chicken and cheese and turn into a greased 6-cup casserole dish. Sprinkle with topping and bake at 400 F for 25 minutes.

We are still taking orders for our 5 course Valentine's Day pick up dinner. We are offering the package on 2 days - Saturday, February 12th and Monday February 14th.

I've posted wine recommendations (thanks to Joan, from the Northfield LCBO), signature drink recipes and decor ideas - click on this link to see my ideas:
http://www.danashortt.ca/pop.htm

Below are the menus and ordering information:

Menu # 1 - Winter In Italy
Salad - baby arugula with glazed chestnuts, roasted red onions, parmesan cheese and balsamic vinaigrette
Soup Shot - mushroom espresso (tasting portion - a 2 oz mini martini glass will be included)
Appetizer - antipasto tartlet
Entree - chicken breast stuffed with sausage leeks and chevre, milanese risotto cake, sauteed rapini with pine nuts and raisins
Dessert - walnut cake with pecorino cheese, figs and honey (and a mint smoothie chocolate!)

Menu # 2 - Escape to the Islands
Salad - pineapple, red pepper and cucumber salad
Soup Shot - caribbean squash (tasting portion - a 2 oz mini martini glass will be included)
Appetizer - 3 p. coconut shrimp with tropical salsa and tamarind dipping sauce
Main - spiced pork tenderloin with rum plantain puree and roasted pineapple wrapped in banana leaf
Dessert - key lime cheesecake (and a mint smoothie chocolate!)
Price

$39.98 per person, plus HST

Ordering Information

As Valentine's Day falls on a Monday this year, we will be offering the menus on two nights - Sat, Feb 12th and Mon, Feb 14th.

Please place your order no later than Thursday, February 10th.

The pick up time for Saturday, Feb 12th will be between 2:00 p.m. and 4:30 p.m. (we close at 5 p.m. on Saturdays)

The pick up time for Monday, Feb 14th will be between 4 p.m. and 6:30 p.m. (we close at 7 p.m. on Mondays)

As always, the meals will come with detailed re-heating instructions.

The store manager Jennifer and I just got back from an action-packed trip to the CGTA's annual gift show in Toronto. We found some fabulous new products that we can't wait to bring in to the store!

The highlights:
-beautiful, brightly coloured platters and oven-to-table dishware
-lots of new food products (new brickstone cheese pleasers, brix chocolate for wine lovers, chocolate nature crisps from heavenly sweets, plenty of gourmet candy)
-we are also in the midst of expanding our gift basket line. I can't wait to tell you more about our "wine, cheese and chocolate" basket and our "growing up gourmet" baby baskets in an upcoming newsletter. Stay tuned!

For the month of February, enjoy any of our dessert squares (a slab which you cut into 6 or 8 large squares or 12-16 smaller squares) for $10.

This special applies to any of our squares, including our double chocolate mocha brownies, white chocolate cranberry orange blondies, lemon squares, lemon coconut squares, pecan squares, oatmeal date squares.

Barrie Brothers has announced a voluntary recall on their canned broccoli soup.
FOR MORE INFO, CLICK HERE
(their web site)

One last thing – we’re hoping that all of you receiving this newsletter want to be on our distribution list.

If you would like to be removed from this list, please let me know and we will fulfill your request asap.