We're pleased to welcome Annie Smith to the dsg team!

Annie grew up in a small fishing community on the east coast. Her choice of a career in the hospitality industry meshed well with the compassionate and affable character she developed growing up in Newfoundland.

Annie is also an accomplished artist, whose work has been exhibited a number of times in Canadian art and cultural centres. Her combined background in Hospitality and Fine Art has given Annie exceptional discernment for first-rate customer service as well as a creative eye for detail.

In her role as Catering Coordinator, Annie will continue to enhance our growth through the development of the catering of special events including weddings and corporate functions.

zia maria's cranberry orange biscotti

David, John and I recently visited David's family in beautiful Thunder Bay. We had a great trip - PLENTY of incredible meals (big servings, too - he's Italian!) and we shared a lovely afternoon with David's Zia (Aunt) Maria. My last Waterloo Chronicle column (sept 9, 2009) featured Zia's chewy almond cookies (amaretti) but I LOVE her orange cranberry almond biscotti, too.

Thanks to Gabriella Sacchetti, Maria's daughter, for this recipe.

yield: 40-48 biscotti

ingredients

• the rind of one orange
• 5 cups all purpose flour
• 2 TBSP baking powder
• 2 cups whole, blanched almonds
• 6 large eggs
  (note: reserve one egg white)
• 2 1/4 cups white sugar
• 1 TBSP pure almond extract
• 2 TBSP pure vanilla
• 1 cup dried cranberries
• 1 cup olive oil or melted butter

method

1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
2. In a large bowl, combine flour and baking powder with a whisk. Add almonds and dried cranberries, stir.
3. Reserve one of the egg whites (for brushing dough before baking later on) in a small bowl. Whisk and set aside.
4. Add the remaining 5 eggs and 1 yolk to another (separate) large bowl and beat with a whisk. Add orange rind, sugar, almond and vanilla extracts and oil OR melted butter. Whisk to combine.
5. Pour egg-sugar mixture into dry flour mixture. Stir with a wooden spoon until you a soft sticky dough forms. If dough is too sticky, add a bit more flour.
6. Divide the dough into 4 equal sized shaped balls. Divide each ball into 12 inch logs and place 2 logs on each parchment lined baking sheet. Brush the top of each log with egg white using a pastry brush. Bake in 350 F oven for approx. 20 minutes. Remove from oven and let cool slightly, about 5 minutes.
7. Cut 3/4" - 1" slices diagonally with a sharp knife (cut with firm, decisive strokes to avoid crumbling). Stand cookies upright on a cookie sheet and bake again for another 15-20 minutes or until slightly golden. Alternatively, place cookies on sheet and bake for 7-8 minutes, then flip over and bake again for another 7-8 minutes.

Stop in to see our new fall cocktail napkins, entertaining accessories and seasonal goodies.

Lesley Stowe is also introducing a new cinnamon raisin "raincoast crisp" cracker which we hope to have on our shelves in the next week or two. Come to the shop for a sample!

Our first charitable "bake sale to benefit" Kids Ability last spring was such a success that I've decided to host another bake sale on Wednesday, October 7th to benefit: Family & Children's Services of the Waterloo Region.

FACS vision is "a community where all children can grow up safe, healthy and loved" and I can't wait to help support this most worthy organization.

The bake sale will take place on Wednesday, October 7th from 10 a.m. - 4 p.m.

As this is only a few days before Thanksgiving, we'll be sure to feature plenty of pumpkin treats!

More details to follow in an upcoming email.

50% off all end-of-summer seasonal merchandise - cute flip-flop dip bowls and votives, cheese spreaders, drink mixes, grilling sauces, selected chocolates and more...

Haven't these last few weeks of sunshine been wonderful? I've been taking advantage of the weather and have definitely done my fair share of grilling!

I LOVE burgers! Enjoy 25% off any of our burgers this month (while supplies last) and enjoy summer bbq'ing while you can...

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.