Savour Stouffville_Full Catalogue

CATALOGUE
3 Red Bulb Espresso Bar
6148 Main Street, Stouffville Downtown, 905-591-2054
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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
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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
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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.
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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
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