4476 16th Ave. (Just W. of Kennedy)

905-940-0655 www.thevillagegrocer.com

twitter.com/villagegrocerfacebook.com/thevillagegrocer.unionvilleinstagram.com/thevillagegrocer

SPECIALS IN EFFECT FROM THURSDAY TO CLOSING SUNDAY, APRIL 2Hours: Mon. ~ Fri. 8:00-8:00 | Sat. 8:00-6:00 ~ Sun. 9:00-6:00

BAkERY?wHAT'S IN THEAISLE FOUR?

DELI?wHAT’S IN THE

LUNCH?wHAT'S FOR

TURkEY NEwS! YUkON ARCTIC CHAR

PANCETTA

PORk HOCkSSMOkED

PANSIES

CHEESE

SAUSAGEvEAL

Last year when struggling tothink of a sausage special, ourveteran stalwart behind the meatcounter, ‘Turkey Al’ Gamblin,suggested we bring back an oldclassic, our Veal Sausage. Thisfine ground sausage is delicatelyseasoned with thyme, lemonzest, salt, pepper and a flourishof garlic. Super tasty, no wondert h e s e a r eCathy’s faves!Reg. $6.99/lb 25%

OFF

I’m a big fan of Arctic Char, it’s always struck me as theperfect compromise between a trout and a salmon in bothsize and fattiness. We’re trying a new variety this week,sustainably raised in the Yukon. The colder waters give thefish a firmer flesh and higher fat content (juicier) than ourregular fish. Slow-roasting this fish will keep it ultra-moistand flavourful. I like to combine equal parts mayo and agrainy mustard (the Peppercorn Mustard from Sarafinoworks perfectly here) along with fresh tarragon, dill andlemon zest, liberally coating the fishbefore roasting it for 30 minutes in a300-degree oven. Featured at

$1995LB

At the Ontario Meat Packers Awards last year (where wetook home some serious hardware might I add…) we hadthe fortune of meeting Chef Gabriel from Paginelli’s, arestaurant/deli/butcher/just-about-everything-food-related. Both he and his product deeply impressed us, so westarted carrying some of them. As it’s in the city and roughlyon my commute home, last week I thought I’d save a deliveryguy a trip and pick up our order myself. Boy, was I ever in fora treat! He gave me a tour of his place, which is wicked cool!They make everything the old-fashioned way, whole animalbutchery and all that jazz, aging without any shortcuts,letting me sample everything I could lay my hands on andthen cooking me dinner (a wild boar ragu over homemadepasta, which was to die for!).The product that really blew me away was their Pancetta.Sourced from Berkshire pigs, it’s salty,relatively lean (as far as pancetta goes), anexcellent cold cut and great to cook with…think Carbonara! Ladies and gentlemen, thisis a winner! Reg. $5.49/100g

NOW

$399/100g

Ahhh, pansies…the harbringer of better weather. We’llhave some amazing 12” Pansy Bowls and a nice showingof beauty 5", 6" and 10" Hydrangeas to add a touch ofspring to everyone’s step – these are the multibloom onesyou usually only find in boutique floral shops!BRUNCH

Easter Brunch Made Easy! Join Karen andLinda for an interactive class and learn the artof hosting a stress-free, deliciously fun fête forfamily and friends this Easter! Discover their tipsand techniques on setting a stunning buffet witha "create your own omelette" station, coffee anddessert bar along with their favorite make-aheadrecipes, so you, the hostess, can enjoy the eventjust as much as your guests! Tuesday April 4th @11:30. $59.99 + hst per person. To register giveus a call at 905-9400655

Two “fromagical” specials this week for you to munchon. The first is an Italian Fontina ($6.49/100g)stronger in flavour and softer than its Danish cousin.Perfect to melt into a broccoli quiche but also at homeon any cheeseboard. Secondly, we’llhave our Goat Cheese of choice,the same Chevre we use on ourpizzas, salads and café sandwiches,cut into convenient chunks for you.($4.49/100g)

25%OFF

BOTH

We’re featuring two of our favourite lines thisweekend: the first is Linden Valley Salad DressingReg. $7.99. Available in four different flavours,Strawberry Pomegranate, Tarragon Vinaigrette,Raspberry and my personal fave, Lemon Pepper!Secondly we’ll have a line that we’ve carried for a longtime, our Rootham’s DippingSauces Reg. $6.99. Their teriyaki isexcellent and makes a mean salmon,and their Thai sauce is amazing withpork, chicken, shrimp, you name it! 25%

OFF

BOTH

25% OFF

For every ham there is a hock, and we cureand slow smoke these overoak. They are fabulous ina soup, or simply warmedslowly and eaten as they are.Reg. 3.99/lb 1/2

OFF

NOW

We're going back to the 70's on this one.After much debate over how to properlyconstruct and layer a Club Sandwich, wethink we got it right. There are several keypoints: using our nitrate-free turkey to give amore quintessential turkey flavour, using oursmoked bacon, seasoning the tomatoes withsalt and pepper, toasting all the layers of breadenough that they have a little crunch yet aresoft on the inside, and most importantly notskimping on the mayo. I justhad one for breakfast and itwas truly amazing!

$899EACH

We have some bad news, and some good news about our Turkeys…………and first the bad! Aftermore than 50 years in business, our turkey has decided to ‘hang ‘em up’ and retire. His have beenthe best turkeys available to us, bar none, and the turkey business is has been a large part of ourbusiness over the years, as any of you who have stood in the turkey pick-up line would know.And now, the good news. After a lot of digging, interviewing, farm visits, visits to us, countrylunches with farmers, and befriending Elsa, a beautiful Lab farm dog, we have a supplier of Free-Range Turkeys from the Palmerston area. And there is even more good news. Since they happen toown a feed mill or two, there is total control over the feed, resulting in that plump, nicely finishedbird of the same style of those of old. This Easter marks the beginning of our new businessrelationship with Elmcreek Farm, and we look forward to many more. Evan

Ifyouhaven’t triedourdelicioussushi yet, you’re missing out!It’s received rave reviews frompretty much everybody who’stried it.Trustme, it hasbeenmylunch pretty well everyday sincewe started. We’ll be featuring16 pcs of California Rolls atthe sweet price of $8.50

SUSHIRhubarb Raspberry Galette - an open facedgalette (a free form, rustic pie) that starts witha giant disc of our pastry. We spread a generouslayer of mascarpone cheese that’s been mixed withsugar and vanilla beans and then top that witha filling of rhubarb and raspberries - the edgesare folded over, brushed with melted butter andsprinkled with coarse sugar. One of these wasbrought to our staff meeting for us all to sample.Unfortunately, Evan deemed it too good to shareand ate the whole thing in a sitting. If that’s nota rave review, I’m not sure what is. Reg. $16.99Passionfruit Pavlova – I’m a big passionfruitguy. Its sweet, sour and unbelievably vibrantflavour is magic in the mouth. I brought a caseto Andrea and challenged her to come up withsomething cool - she did not disappoint. Theseare individual meringues topped with whippedcream, fresh passionfruit pulp and a drizzle ofraspberry sauce Reg. $5.99Lemon Poppyseed Coffeecake – One of Evan’sfaves, dense sponge coffee cake with a superlemony flavor because we use only fresh lemonzest, fresh squeezed lemon juice and also bake alayer of lemon curd inside. Glazed with fondanticing and sprinkled with more poppyseeds.Reg .$19.99Spring Cupcakes - we will have 3 varietiesto choose from. All of the cupcakes will bevanilla cake but we will be icing them in lemonswirl icing, raspberry icing or blueberry icing.Reg. $3.49

We want to apologize for any inconvenience overthe last two weekends for our freezer mishap. Alot of people count on the ease and homecooked-quality of our frozen soups and entrees and it’sbeen just as frustrating for us to not be able toservice those needs. We’re waiting for a pair ofcompressors from the States, and then we’ll beup and running again. Hopefully by this Friday,31 March, this goes to press these tears of minewill have frosted over, but in the meantime we’llhave plenty of fresh options…Firstly we’ll have our Citrus Pasta Salad.This is my mom’s recipe, baby shell pastatossed in an orange and lemonvinaigrette with taggiasche olivesand baby spinach. It’s sublime!Reg. $1.99/100gNext up we’ll have a Cream of Spring VegetableSoup, which is a chunky,delightful melange of carrot,celery, peas, corn and onions.Reg. $8.99/900mlNext up, we’ll have single servings of ourChicken Cacciatore, juicy chunksof chicken breast simmered in atomato sauce with various freshveggies. Featured atWe’ll have family size portions of our Chickena la King. Essentially, this is our chicken potpie mixture with added cream and some pearlonions, sans the pastry. I enjoymine served over broad eggnoodles with a healthy pinchof freshly cracked black pepper.Reg. $20.99/8x5 foilOur Sous Vide of the Week will be a GrilledRibeye in a Porcini Mushroom Sauce. Popthis Pandora’s box of deliciousness into a pot ofboiling water, wait ten minutes(approximately the time it takes meto consume a glass of red) and thencut it open and serve. Featured at

Our Pizza of the Week will be an exercise indecadence, a Grilled Steak & Blue CheesePizza. Tender slices of grilled sirloin with sautéedonions and mushrooms andcrumbled blue cheese on ademi-glace base. As I said,decadent and amazing!And lastly we’ll have our Asiago CaesarDressing. This is our tried and true recipe we’veused since Doreen was at thehelm in our kitchen. Classic!Reg. $5.99/250ml

1/3OFF

25%OFF

25%OFF

$7494x5 foil

$599/100g

25%this week

OFF

$1099NOW