We are proud to be participating in this year’s first ever Artilicious. We don’t know too much about the event, but it’s taking shape as sort of a food-meets-craft show featuring local food vendors and artisans. We’ll be manning a booth knocking out some bite-size versions of our brown butter squash sandwich. The event is at the Marketplace in the Kitchener Market, our home turf, and takes place on March 10th, world kidney day, which is no coincidence as ticket sales are in support of the Kidney Foundation of Canada. Check out the event page here.
Our breakfast sandwich – consisting of our house made bacon, pan-fried farm egg any style, leaf lettuce and mayonnaise on a whole wheat kaiser – $6 after taxes – has graduated beyond being a Saturday morning only sandwich. We have been getting some interest in this sandwich outside the times we had been serving it. We’ve decided to promote it to a full-time menu item, just not for delivery. If you want to try out our simple but great bacon and egg sandwich, but it’s not Saturday before 11am, you are now in luck!
It’s been a whirlwind week coming back from the holiday break. Due to deliveries, prep, sign changes, and some unexpected equipment failure, it took us until Friday to complete our menu change for January!
We’re introducing the Tex-Hen, so far to a warm reception – a fajita-like chicken sandwich with black beans, peppers, chipotle and sour cream on toasted whole wheat.
Due to popular demand, and its wonderful appropriateness for the winter months, our Reuben has also found its way back to our menu. It’ll likely be for a while this time – this one is famous for causing an uproar when it leaves the menu. If you haven’t tried one of these, do so, it’s a little different from your traditional Reuben, but in a good way!
We came back from the holidays for Saturday the 2nd, and will be back in full operation this week coming. Our new menu for January – February will be posted and effective this week. We’re looking forward to meeting some customers new and old this year and working on expanding our growing lunchtime delivery business. Wishing you all the best in 2016!
We’re winding things down for the Holidays around here at the Kitchener Market. The upcoming Saturday, the 19th, should be a good one as many are home from out of town and will be stocking up on farm-fresh goodies for festive times.
We’re planning to be here on the 22nd of December for a clean up and shut down day, so anyone looking to pick up last-minute bacon, that day will be the last chance before Christmas proper. We’ll be back on January 2nd (and a couple of days before prepping back up to open) with a menu update including an old favourite. Stay tuned!
Closed – December 22nd – January 1st
Open – January 2nd
We’re two Stratford Chef School grads that opened up a small self-run sandwich shop in August of 2013. We love making inventive, healthy and tasty food from wholesome ingredients, and then figuring out how to best put that between two slices of bread. We’re proud to use only Ontario produce and livestock, make everything from scratch, and to be able to tell you all of the ingredients used in our preparations. Our food is tasty enough to feel guilty, but healthy enough not to.
Due to continued interest in delivery orders which include side options, We’ve incorporated our most popular off-menu sides for advance ordering into our order form on our delivery page. We’re hoping this makes things easier on our clients that use the order form on a regular basis.
Please let us know if there are any appropriate changes or suggestions that come to mind.
As always, we appreciate your business!
We got a fine write-up in the Waterloo Region Record in the last week of October, here’s a link to the online version - http://www.therecord.com/whatson-story/5962585-dining-out-sandwiches-can-be-boring-but-not-here/
As we move into another fall, a couple of things are on our plate in addition to our normal operations. We’re working hard on harvest pickling – it has been a fun couple of weeks so far of purchasing, processing and canning. We’re refining our recipes and getting a little more inventive this year with our pickles and preserves. We’re working on building a pantry shelf in our stand to help house all of the new jars. On the garden front, it’s a bit of an inverse time of year for that kind of thing, but we’re talking about garlic! This project should bear some wonderful fruit next year – we’re working on growing a large patch of garlic that we’re going to sell at market and use in our prep. Thanks a million to Bill Hatten for donating copious land, labour, and love!
After a long wait, it’s finally time for the brown butter squash sandwich to make a comeback on our menu. We never would have guessed that a vegetarian sandwich would be among our most requested, but we are pretty proud of this one. We roast butternut and acorn squashes in the oven until tender, then scoop them and blend with Monforte goat’s cheese, warm spices and seasonings. This mixture gets spread on seven-grain toast and topped with pickled carrot ribbons and fresh sunflower sprouts. The whole thing then gets drizzled with browned seasoned butter. Sound good? Tastes better!