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SEPTEMBER 23 2022
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REINSPIRED FOR
THANKSGIVNG
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I recently ventured out past the borders of London and returned to the wide world of travel. I was fortunate enough to spend time in Tuscany for almost three weeks as I hosted two groups on my Taste of Tuscany food tours. It’s a part of the world that inspires me beyond measure.
My early mornings started with an espresso or coffee as I watched the sun come up over the amazing Cyprus trees that dot the landscape. We drove through winding roads and visited many of the famous hillside towns Tuscany is known for. And yes, we shopped at the fabulous markets, cooked and ate some of the most delicious food using so many of the iconic ingredients from the area.
I sampled freshly made cheese, sipped some extraordinary wines and tried to soak up every single minute of every day with pleasure and gratitude.
And now I’m home, filled with incredible memories of the time away. I’m also in a somewhat euphoric state that often happens when I return — filled with experiences but happy to be home. It’s a wonderful state to be in.
But there really is no place like home, and with Thanksgiving around the corner there’s no better time to share some of my recipes with friends and family. Luckily the food of Italy has become a mainstay for us in North America. Imported cheeses and meats are readily available and it will be easy to keep memories alive from my trip. I’ll drizzle my salads with the olive oil I’ve been private labelling from the Prunetti family and think back to the great visit I had with them — just weeks ago.
I’ll likely put together a charcuterie board or two over the Thanksgiving holiday weekend. It’s a great way to entertain. We’ve put together a “how to” list to build a simple board, and yes, I’ll be including Italian prosciutto on my board, along with olives, nuts, antipasto and more.
For our Thanksgiving meal I plan to start with a comforting bowl of kale corn chowder. This is a vegetarian dish that has many options. You can use sweet potato or the squash of your choice. We’ve added a bit more of a spin by seasoning with ras el hanout.
I always include a salad with meals and I love to prepare one made with shaved brussell sprouts. Thanks to Chef Ran for developing this delicious recipe. I serve it in Sophie Conran dishes at home when hosting friends and family. The store has an excellent supply of sets, as well as extra pieces.
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.
Effective Saturday, Oct. 1, we will no longer be using plastic bags at the checkout at Jill's Table. We will continue to use paper bags and reuse plastic wrap that we receive from our manufacturers for breakable items, and Jill's Table reusable bags are also available for $2.99. Thank you for bringing in your reusable bags.
And thank you for your continued support of our local independent store.
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SHAVED BRUSSELS SPROUTS SALAD
WITH MAPLE DIJON VINAIGRETTE
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A wonderful new take on Brussels sprouts. By shaving them and serving them raw, it makes for a delicious salad.
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SWEET POTATO, KALE,
AND CORN CHOWDER
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I plan to start my Thanksgiving meal this year with a comforting bowl of kale corn chowder. This hearty vegetarian chowder takes advantage of all that Fall has to offer, and freezes well too. Feel free to substitute sweet potato with the squash of your choice.
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CHARCUTERIE BOARDS
A QUICK AND EASY HOW-TO
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Select several bowls to hold your chutney, nuts and olives. Choose two kinds of crackers or breadsticks. Pick a hard cheese such as a cheddar. Pick a creamy cheese such as a brie. Pick your favourite blue cheese. Select one or two cured meats such as proscuitto or salami. Add dried and fresh fruits.
Finish with serving utensils and cocktail napkins. Enjoy!
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FEATURED PRODUCTS
FOR CHARCUTERIE
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PROSCIUTTO
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RUSTIC CRACKERS
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TARALLI
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LEMON STUFFED OLIVES
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BRILLAT SAVARIN CHEESE
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RED FOX CHEDDAR
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JILL'S CHUTNEY
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TRUFFLE ALMONDS
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Staub French Ovens are available in a wide range of shapes, sizes, and colours and are designed to hold up to a lifetime of use. Suitable for all cooktops and oven-safe, these pieces are beautiful enough to bring straight from the stovetop or oven to the table for serving.
We are featuring the 3.5 quart French Oven with Lily pattern in a fabulous colour range, below, each including a beautiful matching trivet (regularly priced at $520.00, on sale for $349.99) as well as the 3.5 quart Essential French Oven in Cherry (above, without trivet) (regularly priced at $430.00, on sale for $299.99) until Oct 30 or while supplies last.
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BORDEAUX
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BLUE
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Jill's dinnerware of choice that she uses for all her family and entertaining needs is from Sophie Conran. The variety of neutral serving pieces can work with many other patterns of dinnerware. Microwave and dishwasher safe, this durable tableware has a handmade quality to it that is practical yet elegant.
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SAVE THE DATE
JILL'S TABLE HOLIDAY OPEN HOUSE
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A perennial highlight of our year, the Jill's Table 2022 Holiday Open House will once again be by reservation across three dates:
Tuesday November 1st | 10 a.m. to 8 p.m.
Wednesday November 2nd | 10 a.m. to 8 p.m.
Thursday November 3rd | 10 a.m. to 8 p.m.
In addition to the usual treats and specials we will be offering 10% off all regularly priced items. Complimentary tickets will be available through Eventbrite beginning Wednesday October 19th. Stay subscribed and watch your inbox for details.
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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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