If I could quote my son Thomas, never reticent about letting you know how he feels; “it was the best day of work ever”! I think that says it all for us. From the Docs and Specialists who helped out, to some of our suppliers who helped when they found out what was happening. To
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“Giving Thanks” Join us on Saturday, October 19th as we “Give Thanks” to the Markham Stouffville Hospital by donating all of our daily sales (from open to close) to the hospital. We’ll have MSH doctors, nurses, clinicians and other community leaders working throughout the store to assist and serve you throughout the day. Prepare your
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A good steak is meant to be cooked on the grill! We get up early twice a week to go to local abattoirs to pick our beef for the following week. When looking for the perfect cuts, there are 4 criteria that we’re looking for: What we’re looking for is the confirmation of the animal
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After a few soggy days….in a row, we are about to be blessed with a few good days….also in a row! What we’ve got going on is a further shipment of Kimberley Queen Sunshine ferns, more Boston shade ferns too, and ……Maiden Hair ferns. The latter are fairly delicate and wispy, and for the shade
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Ready or not, we have the BEST fresh pasta in town from our new friends at Baldassarre. Born in Montreal and raised in Vaughan, Leandro Baldassarre’s first pasta-making experience was helping his nonna roll gnocchi and pinch ravioli. At 18, he started cooking professionally at Splendido, where he learned to make dough for egg yolk
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On Easter Saturday, Elaine Walsh and her crew will be here looking after the sale of pansies, and all proceeds will go to Pancreatic Cancer Canada. This is something that Elaine has undertaken for the last several years and I urge you to support this very worthy cause; not that you need a lot of
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TULIPS…….do not immediately cut the stems when you get home, but put them in fresh cold water. It doesn’t seem to matter how much water, as long as all the stems are in, and it never runs out……be mindful that they get pretty thirsty. Pick a vase that keeps them fairly erect, cut the stems
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We have the best rotisserie chickens in town and it’s not even close! 1) We just got a new oven that we brought in from France that’s state-of-the-art. Holds them at a steady temperature and bastes them as they cook. 2) The birds themselves are incredible. They’re locally-raised and are also massive. You’ll see roast
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At risk of offending the nomenclature police, this is now known as Sweet Pickled Boneless Pork Loin, or something close, but if you labelled it as such, you would confuse everyone and when you travel in the southern States, this is considered “Canadian Bacon”. We just think of it as normal country breakfast, or lunch
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We have the best rotisserie chickens in town and it’s not even close! Let me lay out my case…1) We just got a new oven that we brought in from France that’s state of the art. Holds them at a steady temperature and bastes them as they cook. 2) The birds themselves are incredible. They’re
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