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 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/
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!
Did you know that the wrappers from our sandwiches come with a $1 off coupon you can tear off? Think of it as card-less loyalty card that pays more frequently!
We want to thank all of our wonderful repeat customers who have collectively brought back over 1,000 coupons torn from our wrappers. One one hand, we’ve lost a bit of profit, but on the other, we’re happy to bring you guys back and offer an incentive (beyond getting a tasty sandwich made from great ingredients) on frequenting our shop.
We’re saying goodbye to the breakfast burrito for a while to switch something else in. We’ve had great success with Nick’s peameal bacon recipe and we’re featuring it on our new breakfast sandwich. Same price as the burrito but featuring grilled peameal bacon, a saute of freshly cut peppers, onions and garlic, marinara sauce and mayonnaise – all served on a toasted whole wheat kaiser. We hope you like it, but we don’t mind bringing the extra bacon home if there are lefties!