Savour Stouffville_Full Catalogue

downtowntuley

MARCH 1-31

SAVOUR

stou ville

Food & Drink

Festival

o n

the

road

WHITCHURCH-STOUFFVILLE

A dish made at Cutrara's Kitchen


SAVOUR STOUFFVILLE

SPECIAL EDITION

o n

the

road

WHITCHURCH-STOUFFVILLE

If you have any questions about Savour

Stouffville, contact Dave Tuley or Tina Sharma

at ecdev@townofws.ca.

MARCH

2018

Mothers Irene and Magdalene of Joyous Light Candles are ramping up for a special bake sale

SAVOUR

stou Official Monthly for the

Town of Whitchurch–

Stouffville

Food & Drink

PAGE 3-5

Highlights

Festival

PAGE 6

Calendar

PAGE 7-14

Catalogue

PAGE 15

Maps

PAGE 16

Community News

Formerly Stouffvillicious, Savour Stouffville

is an event focused on food and drink in

Whitchurch-Stouffville for the month of

March. The primary goal is to bring attention,

and more business, to those growing,

making, selling and serving food and/or

drink. 26 local businesses are participating

this year. Please enjoy!

COVER PHOTO by Frank Cutrara

OTHER PHOTOGRAPHS by Julie Williams

JOYOUS LIGHT

CANDLES

see listing

PAGE 8


SAVOUR STOUFFVILLE

RED

BULB

see listing

PAGE 8

Cheeyuen Lim, Red Bulb owner, and author Johnny Wideman, are collaborating in an event on March 24

On March 24, Cheeyuen Lim, Red Bulb owner, and author

Johnny Wideman, are collaborating in a book signing

event. Wideman will be at Red Bulb from 11am-1pm

to sign his new release To Aid Digestion: a Collection of

Short Stories & Poems.

To Aid Digestion is a chronological literary trail of

breadcrumbs traversing the short stories and poems that

make up Johnny Wideman's non-theatre writing to date.

Presented chronologically, this collection showcases

Wideman's evolution as a writer, featuring work that

spans from 2009 until 2017 and dances back and forth

between being charming and downright macabre.

The book includes pieces that were written for Full Bodied

Short Stories, Nineteen on the Park Theatre’s Winter

Galas, as well as several other poems and short stories.

Some were inspired by tasting notes, some explore literal

digestion, while others reflect a certain chewing over of the

issues that perplex him. "It’s my hope that these literary

dishes palate well and that your digestion of them is not a

painstaking task," says Wideman.

Johnny Wideman is a playwright and short-storyist, a

member of the Playwrights Guild of Canada, and the

recipient of the Distinguished Alumni Award from Conrad

Grebel University College, University of Waterloo.

3


SAVOUR STOUFFVILLE

CUTRARA'S

KITCHEN

see listing

PAGE 8

Frank Cutrara 'the gentle giant' making an appetizer

4

Social cooking is formalized at Cutrara's

Kitchen. Here you will learn how to prepare

simple, impressive dishes with masterful

techniques in a casual hands on cooking

class. You get to enjoy the fruits of your

labour between courses. Take away menus

are provided from each class. Everyone -

even the unenthused - departs Cutrara's

having had a good time.

Usually corporate, family and birthday

groups of 8-18 people book Cutrara's for

an intimate social; however, during Savour

Stouffville, Cutrara's has designed 5 special

event dates where individuals, couples,

or smaller groups can RSVP and share the

experience with enthusiastic neighbours

and strangers. Guests bring their own wine;

there are no corkage fees.

Frank Cutrara is a renowned executive

chef with over 38 years of experience in

the culinary arts. He has been a resident

of Stouffville for 20 years. In fact, Frank's

converted home, which feels like an old

world Tuscan kitchen, used to be the home

base for a local day care operation named

Mother Goose. Frank is exceptionally nice

and welcoming. We started referring to him

as the 'gentle giant' during our interview.

Prior to owning and operating Cutrara’s

Kitchen, Frank was executive chef at

the prestigious Angus Glen Golf Club in

Markham for seven years. There he oversaw

kitchen operations and a staff of over 50.


SAVOUR STOUFFVILLE

FISHBONE

BISTRO

see listing

PAGE 13

Pedro Pereira, Chef and CEO of Fishbone Restaurant Group

Pedro Pereira brings modern fusion to traditional

Portuguese cuisine, but he keeps it simple and elegant.

Pereira is know as the chef that brought a downtown

Toronto culinary experience to Downtown Stouffville

and Musselman's Lake.

Pereira is self taught and uses a hands-on approach to

business. For Savour Stouffville, Fishbone's appetizers

range from PEI Mussels in a Coconut Lime Cilantro Broth

to a Crab Cake with Sweet Pepper Tomato Relish, Saffron

Aoli, and Carrot Pickled Fennel Slaw.

The Week 5 entrées is Frenched Bone In Pork Chop and

Apricot Gremolata, with Asparagus Bacon Succotash,

while the Week 1 dessert is Natas Do Ceu - Layered

Creamy Meringue, Cookie Crumbs, Amaretto Egg Yolk

Nectar, Blueberry, Mint.

Fishbone brings a high quality dining experience to

Savour Stouffville.

5


SAVOUR STOUFFVILLE

6

CALENDAR MARCH 2018

SUN MON TUE WED THU FRI SAT

HOW TO NAVIGATE THE CALENDAR & CATALOGUE:

We recommend that you read the full catalogue and then mark your

favourites on the calendar. Or, you could consult the calendar just

before you step out the door to have a great culinary experience.

Savour Stouffville events are divided into 4 themes (the coloured

circles); the particpants have been assigned a number; the number

is used on the calendar to indicate an event; the legend is below.

3C 1-2-7-8-11-12-

16-20-21

CS 14

4

3C 1-2-7-8-11-12-

16-20-21

CS 14

11

3C 1-2-7-8-10-

11-12-16-20-

21

SE 4-19

18

3C 1-2-7-8-11-12-

16-20-21

25

3C 1-2-7-8-11-12-

13-16-20-21-

23-24

SE 25

3C 1-2-7-8-11-12-

13-16-20-21-

23-24

3C 1-2-7-8-10-11-

12-13-16-20-

21-23-24

SE 4

3C 1-2-7-8-10-11-

12-13-16-20-

21-23-24

3C 1-2-7-8-9-10-

11-13-16-17-

20-21-23-24

SE 6

3C 1-2-7-8-9-

10- 11-12-13-

16-17-20-21-

23-24

5 6 7

3C 1-2-7-8-9-11-

13-16-17-20-

21-23-24

3C 1-2-7-8-9-11-

12-13-16-17-

20-21-23-24

12 13 14

3C 1-2-7-8-9-10-

11-13-16-17-

20-21-23-24

SE 4-6

3C 1-2-7-8-9-11-

12-13-16-17-

20-21-23-24

SE 4

19 20 21

3C 1-2-7-8-9-10-

11-13-16-20-

21-23-24

3C 1-2-7-8-9-10-

11-12-13-16-

20-21-23-24

26 27 28

3C 1-2-7-8-9-11-

12-13-16-17-

20-21-24

3C 1-2-7-8-9-

10-11-12-13-

16-17-20-21-

23-24

3C 1-2-7-8-9-10-

11-12-13-16-

17-20-21-23-24

MB 1-3 MB 1-3 MB 1-3 MB 1-3 MB 1-3 MB 1-3

CS 14

MB 3

SE 6-25

CS 5

CS 5

CS 5

3C 1-2-7-8-9-11-

12-13-16-17-

20-21-23-24

SE 4-25

3C 1-2-7-8-9-11-

12-13-16-20-

21-23-24

3C 1-8-9-11-12-

13-16-17-20-

21-24

CS 5

3C 1-2-8-9-10-11-

12-13-16-17-

20-21-24

1 2 3

3C 1-8-9-11-12-

13-16-17-20-

21-24

3C 1-2-8-9-11-12-

13-16-17-20-

21-24

SE 2-25

8 9

MB 3 10

3C 1-8-9-10-11-

12-13-16-17-

20-21-24

SE 25

3C 1-2-8-9-10-11-

12-13-16-17-

20-24

SE 2-4-19-22-25

15 16 MB 1-3 17

3C 1-8-9-11-12-

13-16-17-20-

21-24

SE 4-25

3C 1-2-8-9-11-12-

13-16-17-20-

21-24

SE 2-3-4-18-19-25

22 23 24

3C 1-8-9-11-12-

13-16-20-21-

24

SE 2-22-25

SE 2-4-19 SE 4

SE 4-6-25

SE 4-25

SE 4-25

SE 4

SE 2-4

CS 14

3C

SE

CS

MB

CS 15

FEATURE 1: The 3-Course Prix Fixe

FEATURE 2: Special Event

FEATURE 3: Culinary School

FEATURE 4: March Break

CS 5

1. Symposium Cafe (pg. 7)

2. Coach House Pub (pg. 7)

3. Red Bulb (pg. 8)

4. Joyous Light Candles (pg. 8)

5. Cutrara's Kitchen (pg. 8)

6. Nonno Crupi's Pizza (pg. 9)

7. Stakeout Dining Room (pg. 9)

8. Tipperary Taphouse (pg. 9)

9. Pastaggio's (pg. 9)

SE 25

SE 25

SE 25 SE 25

SE 25

10. Sgt. Peppers (pg. 10)

11. Fickle Pickle (pg. 10)

12. India 360 (pg. 10)

13. Stouffville Thai (pg. 11)

14. Gallucci Winery (pg. 11)

15. King Cole Ducks (pg. 11)

16. Tipsy Cow (pg. 12)

17. Stouffville Fish (pg. 12)

CS 14

CS 14

CS 14

CS 14

3C 1-2-8-9-11-

12-13-16-20-

21-24

CS 14

29 30 31

18. Aaron Purveyors (pg. 12)

19. Velvet Sunrise (pg. 12)

20. Shawarma Ville (pg. 13)

21. The Earl (pg. 13)

22. Coffee Tea Express (pg. 13)

23. Fishbone Bistro (pg. 13)

24. The Smokery (pg. 14)

25. Reesor's Market (pg. 14)


SAVOUR STOUFFVILLE

CATALOGUE

2 Coach House Pub

3 Felcher Boulevard, Ballantrae, 905-640-8118

1 Symposium Cafe Restaurant & Lounge

5887 Main Street, Stouffville West End, 905-642-2555

3C

3C

3C

MB

MARCH 1-10

3-Course Prix Fixe

Two can Dine for $39.95 (taxes/drinks not incl.)

Add 1/2 Liter Wine for $14.

Offered 11am-Close, 7 Days

Appetizer - choice of Caesar, House or Greek salad, or cup

of Chef's Daily Soup

Entrée - Steak Diane - a petite filet grilled to perfection

topped with a Dijon mushroom brandy sauce, served

with mashed potatoes & vegetables. Or, Grilled Caribbean

Chicken Breast topped with mango chutney, served with

rice & vegetables.

Dessert - Cake slice to share (many choices).

MARCH 11-24

3-Course Prix Fixe

Two can Dine for $39.95 (taxes/drinks not incl.)

Add 1/2 Liter Wine for $14.

Offered 11am-Close, 7 Days

Appetizer - choice of Caesar, House or Greek salad, or cup

of Chef's Daily Soup

Entrée - lightly fried Tilapia Tropicana, topped with tropical

fruit salsa, served with rice & vegetables. Or, Pork Tenderloin

fire grilled and smothered in sugary oven roasted

apples, served with mashed potatoes & vegetables.

Dessert - Cake slice to share (many selections to choose

from).

MARCH 25-31

3-Course Prix Fixe

Two can Dine for $39.95 (taxes/drinks not incl.)

Add 1/2 Liter Wine for $14.

Offered 11am-Close, 7 Days

Appetizer - choice of Caesar, House or Greek salad, or cup

of Chef's Daily Soup

Entrée - Mediterranean Chicken Breast with roasted red

peppers & kalamata olives, served with roasted potatoes &

vegetables. Or, Mom's Meatloaf with carmelized onions &

mushrooms, served with mashed potatoes & vegetables.

Dessert - Cake slice to share (many selections to choose

from).

MARCH 11-17

March Break

Family Platter Special for $19.99 (taxes/drinks not incl.)

Offered 11am-Close, 7 Days

Mix & Match 2 of our best selling appetizers, plus fries,

including choice of Calamari, Chicken Tenders, Firecracker

Shrimp Flatbread, Sweet & Spicy Thai Chicken Bytes, and

Warm Spinach Dip.

3C

3C

SE

SE

SE

SE

SE

SE

SE

MARCH 1-17

3-Course Prix Fixe

$29.95 each (taxes/drinks not incl.)

Offered evenings, 6 Days - Not available on Fridays

Appetizer - Mini Salmon Cake with lemon dill tartar sauce

and micro greens.

Entrée - Seared Chicken Breast with marsala mushroom

cream sauce, mashed potato and vegetables.

Dessert - Apple strudel with maple caramel sauce.

MARCH 18-31

3-Course Prix Fixe

$29.95 each (taxes/drinks not incl.)

Offered evenings, 6 Days - Not available on Fridays

Appetizer - Grilled Caesar Salad with maple bacon dressing.

Entrée - Beef Curry with basmati rice and grilled naan.

Dessert - Carrot Caramel Cheesecake.

LIVE MUSIC EVENT WHILE YOU EAT & DRINK

Special Event

March 3: J.P. Adams, 2pm-5pm.

LIVE MUSIC EVENT WHILE YOU EAT & DRINK

Special Event

March 10: Brian Larter and Bongo Bob, 2pm-5pm.

ST. PATRICK'S DAY - ALL DAY EVENT

Special Event

March 17: Music with Therapy Seekers, and Lunch and

Dinner specials.

LIVE MUSIC EVENT WHILE YOU EAT & DRINK

Special Event

March 24: Brian Larter and Bongo Bob, 2pm-5pm.

EARTH DAY

Special Event

March 24: Lights dimmed and acoustic music between

8:30pm-9:30pm portion of proceeds on all Mill Street pints

goes to Earth Day Canada.

LIVE MUSIC EVENT WHILE YOU EAT & DRINK

Special Event

March 25: Music with Blaine and Mark, 2pm-5pm.

LIVE MUSIC EVENT WHILE YOU EAT & DRINK

Special Event

March 31: Brian Larter and Bongo Bob, 2pm-5pm.

7


CATALOGUE

3 Red Bulb Espresso Bar

6148 Main Street, Stouffville Downtown, 905-591-2054

MB

SE

KIDS SPECIALS ALL WEEK

March Break

March 10-18: An extra long March-Break special: 50% off

kids-size Hot Chocolate, Apple Cider, and Milk Steamers;

all day.

BOOK SIGNING WITH JOHNNY WIDEMAN

Special Event

March 24: local author Johnny Wideman will be at Red Bulb

from 11am-1pm to sign his new release To Aid Digestion: a

Collection of Short Stories & Poems.

4 Joyous Light Candles

4369 Faulkner Avenue, Vivian, 888-473-5115

SE

SE

SAVOUR STOUFFVILLE

ST. PATRICK'S DAY BAKE SALE

Special Event

March 17, 11am-5pm: Bake Sale & Easter Goodies at the

Holy Theotokos Convent's unique shop - Joyous Light

Candles.

AN EASTER PRIMER

Special Event

March 17-31, 11am-5pm, open 7 days: Traditional Easter

foods available up until Orthodox Easter, which is April 8

this year. During this time they will have our traditional

sweet bread (tsoureki), Easter food gift baskets, and

homemade chocolates.

5 Cutrara's Kitchen

77 Katherine Crescent, Stouffville, 905-642-9074

CS

CS

CS

CS

SHIMMY

Culinary School

March 2, 7pm-10pm, $55+HST each, must RSVP: Learn

how to prepare simple, impressive dishes using masterful

techniques in a casual “hands on” cooking social. The

SHIMMY event features: Shrimp-shiitake mushroom and

egg crepe with a miso-teriyaki glaze, Sous vide Pork rib

chop accompanied by Indian green beans and tomato, and

Chocolate and pine nut pate’ with blackberry merlot sauce.

SWOOP

Culinary School

March 7, 7pm-10pm, $55+HST each, must RSVP: Learn

how to prepare simple, impressive dishes using masterful

techniques in a casual “hands on” cooking social. The

SWOOP event features: Warmed cauliflower salad with

parmesan and wheat berries, Porcini dusted boneless

Cornish hen accompanied with a yellow bell pepper and

pea risotto, and Raspberries and minneola orange relish

with a broiled hollandaise cream.

SHIFT

Culinary School

March 14, 7pm-10pm, $55+HST each, must RSVP: Learn

how to prepare simple, impressive dishes using masterful

techniques in a casual “hands on” cooking social. The

SHIFT event features: Chicken and shiitake salad with Thai

seasoned cucumbers, Seared salmon with tomato salsa

with white kidney beans and asparagus, and Vanilla panna

cotta with fresh fruit.

SHAKE

Culinary School

March 21, 7pm-10pm, $55+HST each, must RSVP: Learn

how to prepare simple, impressive dishes using masterful

techniques in a casual “hands on” cooking social. The

SHAKE event features: Watercress salad with miso apple

dressing, Seared duck breast with swiss chard and roast

duck fat potatoes, and Cured pineapple with coconut

tapioca pudding blueberries and mint.

CS

EVERYTHING SOUS VIDE!

Culinary School

March 28, 7pm-10pm, $55+HST each, must RSVP: Learn

how to prepare simple, impressive dishes using masterful

techniques in a casual “hands on” cooking social. The

EVERYTHING SOUS VIDE! event features: Asparagus with

perfectly cooked soft egg and bread soldiers, Shrimp

cooked in butter tossed in pappardelle with herbs, and

Melt in your mouth beef shoulder with zucchini bits and

deep fried spicy julienned onion.

Red Bulb in Summer

8


CATALOGUE

6 Nonno Crupi's Pizza

15102 Highway 48, Ballantrae, 905-642-8300

SE

EVERY TUESDAY IN MARCH

Special Event

Rumoured to have the best gourmet pizza in Whitchurch-

Stouffville, this Ballantrae business is a mainstay. Every

Tuesday, 5:00-8:00pm, extra large 18" two topping pizza

for $20 plus tax; pick up or dine in.

7 Stakeout Dining Room & Lounge

5402 Main Street, Stouffville West End, 905-642-5557

3C

3C

3C

3C

SAVOUR STOUFFVILLE

MARCH 1

3-Course Prix Fixe

$39.95 (taxes/drinks not incl.)

Offered in the evening of March 1

Appetizer - choice of Soup or Caesar salad.

Entrée - choice of Prime Rib, Pickerel, or Fettuccine Alfredo

with a Breast of Chicken.

Dessert - Carrot Cake.

MARCH 4-8

3-Course Prix Fixe

$39.95 (taxes/drinks not incl.)

Offered in the evening of March 4-8

Appetizer - choice of Soup or Caesar salad.

Entrée - choice of 8oz NY Steak, Grilled Salmon, or

Fettuccine Alfredo with a Breast of Chicken.

Dessert - Double Chocolate Cake.

MARCH 11-15

3-Course Prix Fixe

$39.95 (taxes/drinks not incl.)

Offered in the evening of March 11-15

Appetizer - choice of Soup or Caesar salad.

Entrée - choice of Prime Rib, Grilled Salmon, or Fettuccine

Alfredo with a Breast of Chicken.

Dessert - Carrot Cake.

MARCH 18-22

3-Course Prix Fixe

$39.95 (taxes/drinks not incl.)

Offered in the evening of March 18-22

Appetizer - choice of Soup or Caesar salad.

Entrée - choice of 8oz NY Steak, Grilled Salmon, or

Fettuccine Alfredo with a Breast of Chicken.

Dessert - Carrot Cake.

8 Tipperary Taphouse

5892 Main Street, Stouffville West End, 905-591-3030

3C

3C

3C

3C

MARCH 1-10

3-Course Prix Fixe

$19.95 (taxes/drinks not incl.)

Offered in the evenings.

Appetizer - choice of Soup or Salad.

Entrée - Chicken Pot Pie.

Dessert - Dessert.

MARCH 11-17

3-Course Prix Fixe

$29.95 (taxes/drinks not incl.)

Offered in the evenings.

Appetizer - choice of Soup or Salad.

Entrée - Maple Ginger Salmon with Rice & Veggies.

Dessert - Dessert.

MARCH 18-24

3-Course Prix Fixe

$39.95 (taxes/drinks not incl.)

Offered in the evenings.

Appetizer - an Appetizer.

Entrée - Full Rack Baby Back Ribs.

Dessert - Dessert.

MARCH 25-31

3-Course Prix Fixe

$19.95 (taxes/drinks not incl.)

Offered in the evenings.

Appetizer - choice of Soup or Salad.

Entrée - Penne a la Vodka.

Dessert - Dessert.

9 Pastaggio Italian Eatery

6211 Main Street, Stouffville Downtown, 905-642-5617

3C

MARCH 1-31

3-Course Prix Fixe

$29.95 (taxes/drinks not incl.)

Offered in the evenings. Closed Sundays and Mondays.

Antipasto - Baskets Pastaggio: Fresh-diced tomatoes,

garlic, basil, mozzarella, extra virgin olive oil and spices.

Secondo - Veal or Chicken Parmigiana with side Vegetables

or Pasta.

Contorno - Side Garden Salad.

3C

MARCH 25-29

3-Course Prix Fixe

$39.95 (taxes/drinks not incl.)

Offered in the evening of March 25-29

Appetizer - choice of Soup or Caesar salad.

Entrée - choice of Prime Rib, Grilled Salmon, or Fettuccine

Alfredo with a Breast of Chicken.

Dessert - Double Chocolate Cake.

Pastaggio 's

Parmigiana

9


CATALOGUE

10 Sgt. Peppers Pub & Grill

1076 Hoover Park, Stouffville Smart Centres, 905-640-4009

3C

3C

3C

3C

3C

SAVOUR STOUFFVILLE

MARCH 3

3-Course Prix Fixe

$29.95 (taxes/drinks not incl.)

Offered in the evenings.

Appetizer - Choice of Salad or Soup of the Day.

Entrée - Rib and Wing combo.

Dessert - Cheesecake.

MARCH 6-8

3-Course Prix Fixe

$19.95 (taxes/drinks not incl.)

Offered in the evenings.

Appetizer - Choice of Salad.

Entrée - Pasta Special.

Dessert - Cheesecake.

MARCH 15-17

3-Course Prix Fixe

$19.95 (taxes/drinks not incl.)

Offered in the evenings.

Appetizer - Choice of Salad.

Entrée - Homemade Shepherd’s Pie.

Dessert - Cheesecake.

MARCH 18-20

3-Course Prix Fixe

$19.95 (taxes/drinks not incl.)

Offered in the evenings.

Appetizer - Soup of the Day.

Entrée - Liver and Onions.

Dessert - Cheesecake.

MARCH 26-28

3-Course Prix Fixe

$19.95 (taxes/drinks not incl.)

Offered in the evenings.

Appetizer - Choice of Salad.

Entrée - Butter Chicken.

Dessert - Cheesecake.

12 India 360

18 Ringwood Drive, Stouffville West End, 905-640-6000

3C

3C

3C

3C

3C

Butter Chicken at India 360

MARCH 1-3

3-Course Prix Fixe

$19.95 (taxes/drinks not incl.)

Offered in the evenings. Closed Tuesdays.

Side - Rice.

Entrée - Butter Chicken.

Dessert - 3 piece Gulab Jaman.

MARCH 4-10

3-Course Prix Fixe

$19.95 (taxes/drinks not incl.)

Offered in the evenings. Closed Tuesdays.

Side - Naan Bread.

Entrée - 360’s Chicken Masala.

Dessert - 3 piece Gulab Jaman.

MARCH 11-17

3-Course Prix Fixe

$19.95 (taxes/drinks not incl.)

Offered in the evenings. Closed Tuesdays.

Side - Rice.

Entrée - Chicken Korma.

Dessert - 3 piece Gulab Jaman.

MARCH 18-24

3-Course Prix Fixe

$19.95 (taxes/drinks not incl.)

Offered in the evenings. Closed Tuesdays.

Side - Rice.

Entrée - Chicken Tikka Masala.

Dessert - 3 piece Gulab Jaman.

MARCH 25-31

3-Course Prix Fixe

$19.95 (taxes/drinks not incl.)

Offered in the evenings. Closed Tuesdays.

Side - Naan Bread.

Entrée - Paneer Tikka Masala.

Dessert - 3 piece Gulab Jaman.

11 Fickle Pickle Dining Lounge

6302 Main Street, Stouffville Downtown, 905-640-5707

3C

MARCH 1-31

3-Course Prix Fixe

$19.95 (taxes/drinks not incl.)

Offered in the evenings.

Appetizer - Soup.

Entrée - Prime Rib.

Side - Potato and Vegetables.

10

7


SAVOUR STOUFFVILLE

CATALOGUE

13 Stouffville Thai Bar and Restaurant

18 Ringwood Drive, Stouffville West End, 905-642-8500

3C

3C

MARCH 1-3

3-Course Prix Fixe

$14.99 (taxes/drinks not incl.)

Offered in the evenings. Closed Sundays.

Appetizer - Spring Rolls.

Entrée - Pad Thai Beef or Chicken.

Side - Mango Salad.

MARCH 4-10

3-Course Prix Fixe

$14.99 (taxes/drinks not incl.)

Offered in the evenings. Closed Sundays.

Appetizer - Spring Rolls, Rice.

Entrée - Curry Red or Green Beef or Chicken.

Side - Mango Salad.

Antonio Piro of

Gallucci Winery

3C

3C

3C

MARCH 11-17

3-Course Prix Fixe

$14.99 (taxes/drinks not incl.)

Offered in the evenings. Closed Sundays.

Appetizer - Soup.

Entrée - Basil Chicken or Beef.

Side - Salad.

MARCH 18-24

3-Course Prix Fixe

$14.99 (taxes/drinks not incl.)

Offered in the evenings. Closed Sundays.

Appetizer - Any Vegetables.

Entrée -Salad (Thai One On).

Side - Spring Rolls.

MARCH 25-31

3-Course Prix Fixe

$14.99 (taxes/drinks not incl.)

Offered in the evenings. Closed Sundays.

Appetizer - Spring Rolls.

Entrée - Mango Chicken.

Side - Mango Salad.

14 Gallucci Winery

13204 Ninth Line, Stouffville Northside, 905-640-0909

CS

EVERY SATURDAY & SUNDAY IN MARCH

Culinary School

Experience the new releases. $1.00 tastings, Saturdays

and Sundays in March, 12:00-5:00pm. Tastings are free

with purchase.

Here's the lineup: 2016 Rose, made from Gewürztraminer

and Baco Noir - tastes light, crisp, cotton candy and

strawberries, $18; 2015 Reserve Merlot, aged in American

Oak - dark fruit flavours with hints of red cherry, chocolate

and graphite, $35; and everyone's favourite husband and

wife pair - 2016 Donna Nella (a beautiful combination of

Chardonnay, Gewürztraminer and Riesling, $15), and 2016

Don Paola (a blend of Merlot and Baco Noir, $15).

15 King Cole Ducks

15351 Warden Avenue, Vandorf, 1-800-363-DUCK

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DUCK SCHOOL – “THE HEALTHY DUCK”

Culinary School

March 5. This installment of Duck School takes place in the

evening of Monday, March 5th, 7-5pm. $75.00+Tax, tickets

must be booked and subject to availability.

Guest Chef: Lindsay Harris of V!VA and Durham College.

This “how to” class allows you to observe, ask questions

and enjoy a delicious meal with wine pairing. Take home

the evening’s wonderful recipes and a gourmet goodie bag

filled with delicious duck to create your own masterpiece.

The store at King Cole Ducks

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SAVOUR STOUFFVILLE

CATALOGUE

16 Tipsy Cow Sports Bar & Grill

6298 Main Street, Stouffville Downtown, 905-591-0025

3C

3C

MARCH 1-15

3-Course Prix Fixe

$18 (taxes/drinks not incl.)

Offered in the evenings.

Appetizer - Super Salad.

Entrée - Beef Guinness Pot Pie.

Dessert - Brownie with Ice Cream.

MARCH 16-31

3-Course Prix Fixe

$18 (taxes/drinks not incl.)

Offered in the evenings.

Appetizer - Super Salad.

Entrée - Butter Chicken Curry with Rice.

Side - Brownie with Ice Cream.

17 Stouffville Fish & Chips

5758 Main Street, Stouffville West End, 905-640-1732

3C

MARCH 1-24

3-Course Prix Fixe

$14.95 each (taxes not incl.)

Offered Tuesday through Saturday

Mark and Lisa

roasting coffee at

Velvet Sunrise

18 Aaron K. Purveyors Fine Foods

6420 Main Street, Stouffville Downtown, 416-722-9606

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FREE SAMPLING DAY

Special Event

March 24, 10am-5pm: Aaron Purveyor’s Fine Foods

presents a free sampling day. Come and enjoy free samples

from the best of Ontario’s Mennonite community brought

fresh from Elmira and St. Jacobs direct to Stouffville, fresh

every week.

Appetizer - Small Coleslaw

Entrée - Haddock & Chips

Dessert - Chocolate Éclair + pop or Tea/Coffee

19 Velvet Sunrise

8-100 Ringwood Drive, Stouffville West End, 905-205-0783

Larry Aaron Koffman of Aaron K. Purveyors Fine Foods

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HIGH TEA

Special Event

March 17, 2pm, RSVP only: High tea (or coffee of course!),

traditional selection of sandwiches, sweets, scones,

preserves and clotted cream. $29.95 each (taxes not incl.).

HIGH TEA

Special Event

March 18, 1pm, RSVP only: High tea (or coffee of course!),

traditional selection of sandwiches, sweets, scones,

preserves and clotted cream. $29.95 each (taxes not incl.).

HIGH TEA

Special Event

March 24, 2pm, RSVP only: High tea (or coffee of course!),

traditional selection of sandwiches, sweets, scones,

preserves and clotted cream. $29.95 each (taxes not incl.).

HIGH TEA

Special Event

March 25, 1pm, RSVP only: High tea (or coffee of course!),

traditional selection of sandwiches, sweets, scones,

preserves and clotted cream. $29.95 each (taxes not incl.).

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SAVOUR STOUFFVILLE

CATALOGUE

20 Shawarma Ville

6193 Main Street, Stouffville Downtown, 905-591-7100

3C

MARCH 1-31

3-Course Prix Fixe

$19.95 (taxes/drinks not incl.)

Offered in the evenings.

Appetizer - Deep fried Cauliflower or Eggplant.

Entrée - Choice of 2 veggie Falafels or Beef and Rice

Biryani.

Side - Baklava.

21 The Earl of Whitchurch

6204 Main Street, Stouffville Downtown, 905-642-3275

3C

MARCH 1-31

3-Course Prix Fixe

$23.00 each (taxes/drinks not incl.)

March 1-31, excluding March 17

Appetizer - Soup or Salad

Entrée - Choice of: Moroccan Haddy, Moroccan

Shrimp, Pork Tenderloin, 4 Cheese Chicken Parm,

Butternut Squash Ravioli, Portabello and Ricotta

Ravioli, Spinach and Ricotta Ravioli.

Dessert - Any Dessert.

22 Coffee Tea Express

6316 Main Street, Stouffville Downtown, 905-642-1024

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BARRIE HOUSE

Special Event

March 3. A free tasting day to try the new Barrie

House K-Cup line.

23 Fishbone Bistro

6146 Main Street, Stouffville Downtown, 905-640-0355

3C

3C

3C

3C

MARCH 5-8

3-Course Prix Fixe

$39.95 each (taxes/drinks not incl.)

Appetizer - Crab Cake, Sweet Pepper Tomato Relish,

Saffron Aoli, Carrot Pickled Fennel Slaw.

Entrée - Roasted Chicken Breast, Mushroom Risotto,

Truffle Chive Yogurt.

Dessert - Natas Do Ceu - Layered Creamy Meringue, Cookie

Crumbs, Amaretto Egg Yolk Nectar, Blueberry, Mint.

MARCH 12-15

3-Course Prix Fixe

$39.95 each (taxes/drinks not incl.)

Appetizer - Chicken Croquettes, Truffle Aoli.

Entrée - Saffron Rice Seafood & Chorizo Paella, Pimenton

Lemon Aoli.

Dessert - Maple Creme Brulee, Brandy Baked Apple.

MARCH 19-22

3-Course Prix Fixe

$39.95 each (taxes/drinks not incl.)

Appetizer - PEI Mussels, Coconut Lime Cilantro Broth.

Entrée - Lamb Bolognese Tagliatelle, Tomato Red Wine

Ragu.

Dessert - Chocolate Peanut Butter Mousse, Bourbon

Anglais, Pecan Crumble, Vanilla Chantilly.

MARCH 26-29

3-Course Prix Fixe

$39.95 each (taxes/drinks not incl.)

Appetizer - Fried Octopus Romesco, Salsa Verde, Pickled

Sweety Drop Peppers.

Entrée - Frenched Bone In Pork Chop, Apricot Gremolata,

Asparagus Bacon Succotash.

Dessert - Orange Roll Torte, Grand Marnier Chantilly,

Almond Dust, Orange Segments, Macerated Berries.

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ST. PATRICK’S DAY TASTING

Special Event

March 17. Serving free samples of Irish Cream K-Cup

coffee.

A dish being prepared at Fishbone Bistro

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SAVOUR STOUFFVILLE

CATALOGUE

24 The Smokery Kitchen & Bar

6140 Main Street, Stouffville Downtown, 905-591-6140

3C

3C

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CS

MARCH 1-17

3-Course Prix Fixe

$30 each (taxes/drinks not incl.). Evenings. Closed Sun.

Appetizer - Daily House Made Seasonal Soup; or

Roasted Beet Salad Greens, walnuts, blue cheese,

honey lemon vinaigrette; or Chili Con Queso Pickled

jalapeno, scallion, cilantro, fresh tortilla.

Entrée - BBQ Pulled Pork Maple baked beans,

cornbread, cabbage slaw & house pickles; or Smoked

Chicken Curry Basmati, lighly spiced curry, cilantro

slaw; or Mac and Cheese Aged cheddar & parmesan

macaroni.

Dessert - Crème Brulee, Seasonal Fruit.

MARCH 19-31

3-Course Prix Fixe

$30 each (taxes/drinks not incl.). Evenings. Closed Sun.

Appetizer - Daily House Made Seasonal Soup; or

Fried Cauliflower Maple bbq sauce, sliced scallions,

ground peanuts & fresh lime; or Chili Con Queso

Pickled jalapeno, scallion, cilantro, fresh tortillas.

Entrée - Honey Fried Chicken (also available in honey

spicy hot)Drums & thighs, french fries, cornbread,

cabbage slaw & house pickles; or Smoked Lamb

Shoulder Tortilla Cilantro, lime, dirty rice, tomatillo

salsa; or BBQ Pulled Pork Maple baked beans,

cornbread, cabbage slaw & house pickles.

Dessert - Crème Brulee, Seasonal Fruit.

POTTERY & PINTS

Culinary School

March 28. 6:30pm. Pottery & Pints will be a fun

night. It is a collaboration between The Smokery and

Crockadoodle; RSVP to reserve your seat.

MASTER OF MALT MONTHLY SCOTCH TASTINGS

Culinary School

March 29, 7pm, $35. Blind tasting of 2 distinct Single

Malt Scotches with house made Short Bread. Food is

available from the kitchen. Very limited seating; RSVP

to reserve your seat. 905-591-6140.

25 Reesor's Market & Bakery

5758 Main Street, Stouffville West End, 905-640-2270

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SPECIAL SALE - VEGAN COOKIES

March 1, 11am-2pm: Peace, Love N Joy vegan cookies.

SPECIAL SALE - VEGAN COOKIES

March 2, 11am-2pm: Peace, Love N Joy vegan cookies.

A SOUP SAMPLING

March 3, 12-3pm: a special sampling of The Soup Co.

DEMO: KIND YOGA BY HEART

March 5, 10am-12am: a demo and info by Kind Yoga by

Heart, a yoga studio located on Reesor's Farm on Ninth Line.

SPECIAL SALE - VEGAN COOKIES

March 8, 11am-2pm: Peace, Love N Joy vegan cookies.

SPECIAL SALE - VEGAN COOKIES

March 9, 11am-2pm: Peace, Love N Joy vegan cookies.

A CHOCOLATE SAMPLING

March 10, 10am-2pm: a special sampling of Aunt Sarah’s

Chocolates.

SPECIAL SALE - SPAHKET SKIN CARE

March 13, 11am-3pm: locally made Spahket Skin Care

products.

SPECIAL SALE - VEGAN COOKIES

March 15, 11am-2pm: Peace, Love N Joy vegan cookies.

SPECIAL SALE - VEGAN COOKIES

March 16, 11am-2pm: Peace, Love N Joy vegan cookies.

REESORS ANNIVERSARY OPEN HOUSE !

March 17, all day: Come celebrate Reesor's anniversary

with samples, freebies, and prizes.

SPECIAL SALE - VEGAN COOKIES/SPAHKET SKIN CARE

March 22, 11am-1pm: Peace, Love N Joy vegan cookies.

2pm-6pm: locally made Spahket Skin Care products.

SALE & SAMPLE - VEGAN COOKIES/CHOCOLATE SAMPLING

March 23, 11am-2pm: Peace, Love N Joy vegan cookies.

2:30pm-6:30pm: a special sampling of Aunt Sarah’s

Chocolates.

HOT SAUCE SAMPLING

March 24, 11am-2pm: Sample Spice of Life hot sauces.

SPECIAL SALE - VEGAN COOKIES

March 27, 11am-2pm: Peace, Love N Joy vegan cookies.

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A CHOCOLATE SAMPLING

March 28, 10:30am-2:30pm: a special sampling of Aunt

Sarah’s Chocolates.

SPECIAL SALE - EVERGREEN COLLECTIVE

March 29, 10am-4pm: Come see the special crafts of the

Evergreen Collective.

14

Chef Christopher Waye preparing for

the Scotch Tasting at The Smokery


Vivian Rd

Vivian Rd

SAVOUR STOUFFVILLE

St. John’s Sideroad

Warden Ave

WHITCHURCH-STOUFFVILLE

4

VIVIAN

St. John’s

Sideroad

York-Durham Line

Aurora Rd

VANDORF

I5

BALLANTRAE

2

6

Lakeshore Rd

Aurora Rd

McCowan Rd

Vandorf Sideroad

MUSSELMAN’S

LAKE

PRESTON

LAKE

Bloomington Rd

Warden Ave

Bethesda Side Rd

LEMONVILLE

Hwy 48

Bloomington Rd

I4

BLOOMINGTON

Ninth Line

Tenth Line

Woodbine Ave

GORMLEY

Stouffville Rd

Kennedy Rd

McCowan Rd

Mill St

I3

I2

I9

7

I0

Bethesda Side Rd

STOUFFVILLE

I7

Stouffville Rd Main St

25

I

8

Park Dr

5

York-Durham Line

Main St

Albert St

Edward St

Duchess St

DOWNTOWN

Main Street

Albert St

Second St

24

3

23

20

Blake St

9

Lloyd St

2I

Freel Ln

Obrien Ave

Main Street

Somerville St

Mill St

Market St

Commercial St

I6 II

Church St N

22

Park Dr Park Dr

Main Street

I8

15

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