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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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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