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SEPT 28 2023
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IT'S
GRATITUDE
SEASON
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Thanksgiving is just around the corner! Time to take pause and reflect on what we are grateful for.
For me, family always springs to mind first. I’m perpetually overwhelmed with gratitude at the thought of them.
Thinking back on the year so far, I’m also grateful to have been able to return to hosting European tours more frequently. Hosting the tours is indeed work, but it’s never lost on me how exceptionally lucky I am to have experiences like these from this past year:
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- In Portugal, we made bread with Carmen, who grew and milled her own corn in a water-powered mill and then baked it in a wood-fired oven. We enjoyed that bread in her garden with her homemade sausages and preserves.
- In Ireland, we experienced some of the most breathtaking countryside I have ever seen. I met Darina Allen of Ballymaloe Cookery School, the only cookery school in the world situated on its own 100-acre organic farm. I toured their magnificent gardens and ate at their wonderful restaurant.
- In France, I enjoyed returning to familiar markets to shop before preparing meals in a family-owned Chateau that had components dating back to the 12th century.
In each of these incredible places, we shopped amazing markets and shared cooking and food with like-minded people around beautiful tables, one of which was more than 300 years old. (Can you imagine?)
That’s what is so special about food: it brings people together no matter where you are, where you come from or what language you speak. Which is why I'm so grateful to be able to share daily food insights whether through the store, cooking classes, tours, the Free Press column, or sharing recipes online.
This Thanksgiving I plan to stay home and enjoy time with family. I’ll make family favourite recipes, but will also try to incorporate some of the new dishes I encountered on this year's travels.
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On the topic of new dishes, we have received some marvelous new products from Favuzzi in Montreal. I have fond memories of Michel Favuzzi visiting us -- I can't believe it was more than 20 years ago now -- to let us sample his fabulous products from Italy.
Using Favuzzi walnut pesto, Chef Ran has developed a delicious vegetarian gnocchi dish. She has paired it with butternut squash and sage, and prepared it in All-Clad’s new four-quart non-stick sauteuse that comes with a lovely wood trivet and spoon. Check out our shelves for many of Favuzzi’s other products that are new for us. We continue to have a great special on All-Clad’s stainless roasters if you are in need of a new pan for your Thanksgiving turkey.
Speaking of turkey, we’ve also provided a delicious soup recipe for you to utilize many of your leftovers. (As many of you know by now... I love soup, so for me that’s the best part!)
Before I wrap up, I'm hoping people might consider joining me at an upcoming fundraising event for Junior Achievement. I'm looking forward to being inducted into the Southwest Ontario Junior Achievement Business Hall of Fame on Oct. 25th, along with builder Alan Drewlo. It's an honour I'm grateful for. Junior Achievement is a remarkable organization that helps students grades 4 to 12 develop business skills and acumen through mentorship. These students may very well be our future business leaders.
Tickets are $175 and are available here: https://jaswo.org/lbhf/
And a final thanks to you, our customers who continue to help us make Jill’s Table a special downtown London destination. We’re perennially grateful and hope you are able to make the most of this upcoming Thanksgiving.
— Jill
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P.S. Join us this Saturday, Sept. 30, to meet Preena Chauhan, co-author of the New Indian Basics. We are excited to be offering a tin of Curry Masala, from their fabulous line of Arvinda’s products, as a gift with purchase of their new book. We will be sampling a delicious chana masala from the book. Do drop in if you can!
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HOLIDAY OPEN HOUSE
Save the dates! Our next e-mail newsletter will include an invitation for you to register for complimentary tickets to our annual Holiday Open House. Registration will open near the end of October.
This year's dates to save are:
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Tuesday, Nov. 7 | 10 a.m to 8 p.m.
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Wednesday, Nov. 8 | 10 a.m to 8 p.m.
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Thursday, Nov. 9 | 10 a.m to 8 p.m.
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RECIPES
FOR SWEATER WEATHER!
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GNOCCHI WITH SAGE, BUTTERNUT SQUASH AND WALNUT PESTO
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Comfort food at its best. Plump pillows of gnocchi, autumn squash and sage along with Favuzzi’s exceptional walnut pesto. This is an easy but elegant dish, developed in-house by resident chef Ran.
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CURRIED TURKEY SOUP
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This delicious soup—perfect for turkey leftovers—is flavoured with a magnificent spice blend from Arvinda. What could be easier?
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FALL INTO AUTUMN
COLLECTION
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Find recommended ingredients, bakeware and kitchenware for Jill's recipes at shop.jillstable.ca
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- $10 flat-rate next-day delivery within London
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- online prepayment for convenient in-store or curbside pickup
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LET'S TALK
TURKEY
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We often get questions in the store about preparing a turkey for your meal. Here is a link for all your questions regarding safe thawing and cooking practices. If you are in need of a reliable, long-life roasting pan, All-Clad has two sizes in which to roast meats, poultry, and vegetables to perfection.
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DELIVERY & CURBSIDE
Delivery orders received by 2 p.m. will be delivered the next day.
Curbside pick-up remains available during store hours.
Convenient pick-up spots with well-marked signage are on Talbot Street, between King and York.
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STORE
HOURS
Monday–Friday 10–5
Saturday 9–5
Sunday CLOSED
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FREE
PARKING
Get 2 free hours using the HonkMobile app with promo code CORE
No smartphone or app? Call city Parking Services at 519-661-4537
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MARKET
PARKING
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(during market hours with validation)
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Monday–Friday: FIRST HOUR FREE
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Saturday–Sunday: TWO HOURS FREE
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