BAKERIES - DELI - RESTAURANTS - FESTIVALS - EVENTS ethnic foodDRINK Where to buy & eat great Ethnic Food? Issue 7, July 20, 2018 - Print & Online Tel: 416-821-9915, [email protected], www.ethnicfood.ca

Pick up your FREE copy from the local stores or read it online! 1650 Dundas St E Mississauga (905) 848-2590 The best Baklava in Toronto

Subscribe to receive the latest issue online. HOMEMADE, FRESH Crown Pastries 2086 Lawrence Аve. Еast, Scarborough Visit: HEALTHY § TASTY (East of Warden) Tel: (647) 351-2015 www.ethnicfood.ca

Fabian’s Cafe 876 Markham Rd, Scarborough (416) 438-1561

Kostas 265 Ellesmere Rd 780 Burnhamthorpe Rd W Greek Bakery Tel: (647) 748-9229 #12, Mississauga, (905) 232-5246 2 Subscribe online: www.ethnicfood.ca For advertising call: (416) 821-9915

- Elegant Italian restaurant with excellent food, LA LUCE friendly staff and great service. - Serving its customers Ristorante for more then 40 years. Italian Fine Dining Restaurant - Large variety of Italian, French, Spanish Dine In - Take Out - Catering and other wines. - A fantastic place for all kinds of 4377 Steeles Ave West, Toronto events: Weddings, (416) 661-8989 Corporate, N Product Launches, Fundraisers, Fashion shows, 400 Holiday Parties, The most beautiful event takes place in La Luce Ristorante VIP Reception. Jane strJane - Saturday night live music: Jazz, Steeles Ave Blues,Folks. 5 Traditional French Food 1. Fois Gras (French for “fatty liver”) Lorraine has become so popular that The liver of a goose or duck that you can find it in a bakery or res- has been fattened by a process of taurant or in a more modern form force-feeding. What is generally with mushrooms, leeks, and chick- regarded as the best foie gras is en. Served as a starter with a nicely- produced in the province of Stras- dressed crisp salad, or as a brunch bourg. Foie gras is ideally very dish, this speciality is usually en- firm and smoothly textured, with joyed at room temperature or little a colouring of creamy white tinged warm so the pie is still crunchy. with pink. On a piece of brioche 4. Beef Bourguignon, Blan- with a bit of onion spread or fig quette de Veau, Hachis Parmentier jam is the best way for you to try it. These are pleasant meals that you’ll 2. Buttered Escargot (Es- find in traditional or innovative res- Pannacotta cargots de Bourgogne) taurants, but as revised versions. Euro SeaBass Escargots de bourgogne is the most Beef Bourguignon is a dish that is Pan Seared Halibut Fillet common worldwide recipe of pre- stewed in red wine with some root paring escargots originating from vegetables. Blanquette de Veau is French region of Burgundy. Cooked another stewed dish with cream, like the name indicates, with a butter carrots, and . Hachis Parmen- parsley cream, they are presented in tier is made up of two layers: the their shells and you eat them with a first is ground meat with some aro- Fried Calamari little pick. This dish is almost as fa- matics that are added at the chef’s discretion; the second layer is a homemade puree that is SOUQ Market & Grill often au . These three dishes are what the French Grill · Market · Catering like to eat at restaurants, during their lunch breaks, or 2052 Sheppard Ave E , North York as a family on the weekends. (Just East of 404) (416) 551-4425 5. Frog legs (Cui- N SOUQ brings a premium sse de Grenouilles) 404 Whenever frogs legs are Brian Rd Brian and authentic food, Sheppard Ave groceries and mentioned on a menu, the ingredients from Eastern and general consensus is to link Western Mediterranean the dish back to French cui- countries. sine. But it’s been a common Consumers Rd food source for thousands of years – records trace its use back as far as the first cen- Now tury AD. The French eat an OPEN estimated 80 million a year, or 160 million frog legs. In- donesia accounts for around 80 percent of all European imports, in fact. Back in the day, they were pulled from mous as escargots themselves. The the swamps of France, but authori- main ingredients are garlic, herbs ties put a ban on commercial frog and butter. What a delicious way hunting and farming in the late of pairing snails with herbs, but- 1980s. Authorities in some parts ter and freshly-baked crusty bread. of France do, however, allow frog 3 Quiche Lorraine catching if it’s strictly for personal In Lorraine, the classic Quiche consumption. Some poachers still HOT TABLE & CATERING AVAILABLE recipe only contains heavy cream, defy the ban, but face fines of up to eggs and or chopped ham, €10,000. Every April in the town of but no cheese. This mouth-water- Vittel, locals gather to eat “several ing, wintry dish is baked for 20 to tonnes” of frogs’ legs in what sounds 30 minutes, until the pastry crust is like one of the most French festivals. browning. The quiche Lorraine is, Traditionally, cuisse de grenouilles according to Alsatian tradition, a are grilled or deep fried. But you tart topped with a mixture of crème can also boil them, bake them, or fraiche, milk, eggs, nutmeg, as well sautée them. In other words, cook Fresh as some grilled bacon. These last them how you like. Once they’re in few ingredients give it a little smoky front of you on a plate and ready to Halal Meat flavour that is well appreciated in eat, it’s traditional to eat them with all parts of France. Today, quiche your fingers. For advertising call: (416) 821-9915 Subscribe online: www.ethnicfood.ca 3

York Farmer’s Market 7509 Yonge St, Thornhill (North of Steeles), 905.731.2270

ORGANIC MEAT LARGE VARIETY All our meats are certified organic and fresh. All meet is OF CHEESES Perfect for your daily needs, from handpicked local farms. parties, business events Our organic meats taste better (catering) or a romantic dinner. and are very delicious - Non-GMO Tell us about your occasion and - No antibiotics we will guide you what cheese - No hormons to choose, how to pair it with - No artificial fertilizers. wine and much more. Beef, pork, chicken, turkey, lamb. OTHER PRODUCTS Souvlaki, saussages, marinated We also sell other products like meat eggs, olives, olive oil, crackers Ask us where you can spices, sauces, many condiments ROAST MEAT. and other.

Antioch Kitchen Turkish Restaurant Walk-In, Take Out, Delivery, Catering 1150 Sheppard Ave W, 533 Evans Ave., Etobicoke Toronto ON M3K 2B5 (West of Allen Rd.) 416-635-6200 tel: (647) 352-2400 Gardiner Expy COME TASTE OUR DELICIOUSLY RICH FOOD Store Hours www.bebosauthenticgrill.ca East Mall Evans Ave. WITH ROOTS IN ANCIENT HISTORY! Sun. 12pm - 9pm Delicious food of an old city arouses Breakfast Menu (7am-11am) Mon. 11:30am - 9pm in Toronto at Antioch Kitchen. . Eggs Any Style . Pancakes . French Fruit Plate Tue. 11:30am -9pm We aim at presenting our food which has . Omlettes French style . A complete meal Wed. 11:30am - 9:00pm . Benedict . Hot and Cold Beverages been shaped throughout history to Thur. 11:30am - 9:00pm the inhabitants of a unique city with Lunch-Dinner Menu (11am-7pm) Fri. 11:30am - 11:00pm its diversity and harmony. Sat. 12:00pm - 11:00pm We pull strength from our disparate kitchen along with our CATERING 15 years of experience in the food business. DELIVERY with We are excited to welcome those who want to Skip the Dishes delight themselves with distinctive palates. and DoorDash Come for a delicious, healthy and LIVE MUSIC ------Catering Menu ------home cooked Turkish meal! Mains Pierogies(6 PC Per Order)Cupavci (Coconut Sponge Karadjordjeva Roll Sour Cabbage $6 Cake) $2.50 Veal $10, Pork $9 Cheese $6 Palacinka(Crepes) $3 Moussaka (Per PC) Pljeskavica Krofne (Donuts) $2.50 Beef and $10 5o.z $6, 10o.z $8 Sides Stuffed Pepper (Per PC) Burek Lepinja Bread $2 Beef and Rice $3.50 Beef $8, Cheese $8 Rice $4 Rice & Mushrooms $3 Spinach $8, Potato $7 Potato(Mash,Fries, Baked) Chevapi (5 PC Min) (mini , Stew $4 beef sausages) (Per Pc) $1 (Noodle or Dumpling) $4 Sudzuk (5 PC Min) Chicken $5, Beef $5, Pasta $4 (Per Pc) $1.50 Goulash $10 Mixed Veggies $4 Souvlaki (2 PC Min) Tarhana (pepper spread) $2 Pork (Per stick) $3.50 (Sour Dough Tomato) $5 Cheese Spread $2 Chicken (Per stick) $3.50 Pasulj( Soup )$5 Salads Seafood Sandwich Sopska(w Feta Cheese)$5 Fresh Whole Seabass $16 Blt $5, Tuna $5, Spinach $5 Bassa Fillet $14, Salmon $14 Shnitzle $9, Egg $6 Kiseli Kupus $5 Shnitzle Tursija $5 Pork $6,Chicken $7, Veal $8 Baklava Pastry $4 Kupus $5 Cabbage Rolls (Per PC) Hurmasica Pastry $3 Russian salad $5 Beef and Rice $3.50 Cake Egg Plant $5 Mushroom/Palenta $3 (Pineapple) $5 Hot & Cold Hot Beverages 4 Subscribe online: www.ethnicfood.ca For advertising call: (416) 821-9915

Bloor Str.

Afghan Naan/Bread 350 Bering Ave., Etobicoke, 416-232-1539, www.thesweetgallery.com Traditional naan is a flatbread that Kipling Ave Islington Ave has been a staple food in Southeast and Central Asia for centuries. It is particularly popular in India, Paki- stan, Afghanistan, Iran, Uzbekistan, and all the surrounding regions. originated in (نان) The word nān Iran where it does not carry any special significance, as it is merely the generic word for any kind of bread, like in other West Asian smooth and elastic. European Wedding Cakes nations or regional ethnic groups, Let rise till doubled, 1-2 hours. Slab Cakes and Custom Cakes made to order such as the Kurds, Turks or Azer- Put a baking stone on the lowest for any occasion. baijanis. In Turkic languages such rack of your oven, remove the rest of the racks, and preheat the oven to Sweet Tables & Catering Available as Uzbek and Uyghur, the bread is 500 degrees. Sandwich Platters called nan. This recipe is for a basic Central Punch the dough down and divide Asian Bread/Naan - one of the into 6 pieces (divide it into 4 pieces easiest bread you can prepare and if you want bigger loaves). bake at home. Working with two rounds at a time, Ingredients: (4-6 pieces) roll the dough into 10-inch rounds. 2 tsp yeast Let sit for about 10 minutes to rise. 2.5 cups warm water Prick the middle of the rounds with 5-7 cups (white, wheat, or a fork. a mix- white is most often used in Leave a 1.5-inch rim. Central Asia now) If you like, you can roll the rim up 2 tsp salt a bit to make it fatter, or just hope it rises a lot in the oven. Directions: Slide or slap the dough onto the Mix the water and yeast in a large hot stone and bake till golden, 8-10 bowl, then add 3 cups of flour. minutes. Stir for about a minute or 100 times If you’d like to spice it up, you can in the same direction to start devel- topping it with cumin or onions or oping the gluten, then add the salt green onions or sesame seeds or re- and as much more flour as you need ally anything else. to make a nice dough. It is eaten all over Central Asia and Knead for about 8 minutes till it’s tastes best just out of a tandoor.

Seven French food culinary facts French food culture, according to three ingredients – flour, yeast and UNESCO, is important for ‘bringing salt – and must weigh 250 grams. people together to enjoy the art of good 5. In fact, France is Europe’s second eating and drinking’ and the power largest consumer of organic prod- to create ‘togetherness, the pleasure ucts and produces around three-quar- of taste, and the balance between hu- ters of European organic products. man beings and the products of nature’. 6. The cuisine from each different region 1. France has a different cheese in France differs greatly. The Provence for every day of the year. region uses olive oils, tomatoes and 2. The French enjoy eating horse herbs in many dishes. In Normandy, and rabbit. It is normal to see the food is influenced by butter, crème these items on a restaurant menu. fraiche and apples. The Alps region is 3. At a French McDonald’s, you can or- known for its cheese dishes, including der a beer and a Croque McDo. Prices fondue and , while the Alsace on most items are twice as expensive as region has a strong German influence the US, most likely because most of the which includes beer and sauerkraut. agricultural products used at French 7. To combat food wastage, France was McDonald’s are produced locally. the world’s first country to ban super- 4. Ten billion baguettes are pro- markets from throwing away unsold duced each year in France. By law, food and instead supermarkets must a traditional baguette can only have give to charities and other services. For advertising call: (416) 821-9915 Subscribe online: www.ethnicfood.ca 5

Easy Healthy Breakfast

2 slices of toasted whole wheat bread, avocado, himalayan salt, sliced cherry tomato, cucumber

Baked salmon with dill

Preheat oven to 400 degrees F Rinse salmon and place it on top of two slices of lemon in a baking dish. Sprinkle himalian salt and bake for 20 to 25 minutes. Mix butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, chopped garlic, and pepper.

128 O’Connor Drive 416.461.5200 Dine- In - Take Out The best Greek Food you’ve ever had! Catering - Delivery Download full menu from our wesite! CATERING www.greekgrill.ca for your event. Our Mobile kitchen can serve all kinds of special events. Different daily specials every day!

* Licensed LLBO Кontosouvli * Wheelchair Access KOKORETSI * Free parking * Kids Menu * 2 section enclosed patio Come to Greek Grill for delicious SAGANAKI (sharp Greek goat cheese, sautéed and then flamed tableside).

Grilled Lamb Chops Lamb rotisserie 6 Subscribe online: www.ethnicfood.ca For advertising call: (416) 821-9915

Casa Barcelona SPANISH TAPAS RESTAURANT 2980 Bloor St West, Etobicoke 5 of the Most Expensive Beers in the World (416) 234-5858 www.casabarcelona.ca 1. BREWDOG SINK THE BIS- the privilege to sample it, claim MARCK: US$80 per 375ml that it tastes like vanilla and Brewdog presented the world with cocoa with hints of peaty "tar and Sink The Bismarck. Named after rope". Each bottle has an expira- Nazi Germany's largest battle- tion date of 2059 so there’s still a ship, it was Brewdog's attack chance to get your hands on one. on Schorschbräu. Sink The Bis- 10.5% ABV marck was freeze-distilled four 4. NAIL BREWING ANT- times, has four times as many ARCTIC NAIL ALE: US$1,800 hops as a conventional beer, and per 500ml is four times as bitter. 41% ABV Concocted by Nail Brewing in 2. DE CAM/DRIE FON- Perth, Australia, this beer was TEINEN MILLENNI- brewed using Antarctic ice. The UM GEUZE 1998: US$923 ice was harvested from per 750ml Antarctica, melted in Tasmania, This rare Belgian beauty is the and flown to Perth for brewing. result of a collaboration between Here’s the kicker: all profits went brewers De Cam and Drie Fon- to the Sea Shepherd Conserva- teinen. It was bottled in 1998 to tion Society. Only 30 bottles were be enjoyed during the millen- made. 10% ABV nium celebration. A bottle was 5. CANTILLON LOERIK 1998: purchased at Skinner Auctions for US$2,583 per 750ml US$923. 7% ABV The Cantillon Loerik 1998 was a 3. CARLSBERG JACOBSEN one-off production, which makes VINTAGE: US$400 per 375ml the 10-year-old aged beer ex- Only 600 bottles each year were tremely rare. A bottle sold for produced during the three years US$2,583 at Skinner Auctions in Carlsberg brewed this variety, April 2014. It still holds the from 2008 to 2010. The beer was record as the most expensive matured in Swedish and French bottle of beer ever sold by the oak barrels for six months before auction house. 5% ABV being bottled. Folks who have had

Christopher Columbus discovered Cuban cuisine Lunch and Dinner - Common the island of on October dishes are: 28, 1492, claiming it in honour of - Chicken and Rice (Pollo con ar- Spain. As colonies were established, roz) often served with plantains and the Spanish began mistreating and a sauce of black . exploiting the native inhabitants - Roasted Pork and Rice (Lechon of the island until they were nearly asado con arroz). extinct. The colonists resorted to - Rice and Black Beans (Arroz y importing black slaves from Africa ). to operate mines and plantations. As - Picadillo miced beef meat with a a result, both Spanish and African sauce of tomatoes, green peppers, cultures formed the foundation of onion and garlic. Cuban cuisine. Spanish colonists - Ropa Vieja meat stew of shredded brought with them citrus fruits, beef simmered with tomatoes, green such as oranges and lemons, as well peppers, onion and garlic. as rice and vegetables. They also Beef and seafood are rarely pre- grew cane, a major Cuban pared, with the exception of lob- crop. African slaves were unable to ster (which is so popular that it is bring any items along with them on becoming endangered in Cuba). their journey to Cuba. They were, Rabbit (conejo ), when available, is however, able to introduce their Af- also eaten. Other common dishes in rican culture. The slaves developed Cuba are ajiaco (a typical meat, gar- a taste for fruits and vegetables lic, and vegetable stew), fufú (boiled such as maize (corn), okra, and cas- green bananas mashed into a paste) sava. In time, Spanish and African which is often eaten alongside meat, cultures joined together to create empanadas de carne (meat-filled several popular dishes, including pies or pancakes), and piccadillo (a arroz congri (, often snack of spiced beef, onion, and to- known as Moors and Christians) mato). Ham and cheese is a common and tostones (pieces of lightly fried stuffing for fish and steaks, or is fruit, similar to the banana). The eaten alone. The best place to find main ingredients in the contempo- the freshest fruits and vegetables rary Cuban cuisine are rice (arroz), on the island is at a farmers market. beans (frijoles), chicken (pollo) and Popular desserts include helado (ice pork (cerdo, lechon) around this cream), flan (a baked custard), chu al the dishes are not spicy. basic components exists a variety of (warm) milk (café con leche), fried (bite-sized puff pastries filled with The Breakfast - this is a light meal dishes also known as Comida Crio- eggs (huevos fritos). In the better meringue), churrizo (deep-fried consisting of fresh fruits, mango, lla. The Cuban cuisine has Spanish hotels they serve cheese and ham rings), and galletas (sweet pineapple, melon, (ensalada de fru- and African influences but in gener- too. biscuits). tas), bread and butter, coffee with For advertising call: (416) 821-9915 Subscribe online: www.ethnicfood.ca 7 5 New Delicious Pastries You Must Try! ABC Euro Delicatessen has ac- are only $3 each! You will not find quired a new supplier for some of these specialty pastries with such their favourite pastries. Fresh, deli- quality and taste anywhere else! cious and the best part is that they

Boema: This Romanian classic cake Indiene: This pastry is simple and is a chocolate lovers favourite! It fea- tasty! It is a combination of decadent tures a rich brownie-like chocolate chocolate and whipped cream in a cake soaked in caramel syrup and light pasty shell. You will definitely topped with ganache and whipping want to eat more than one! cream.

Diplomat: Do you love whip cream? Amandine: A chocolate and cara- This is a fresh, light cake that is burst- mel delight! This traditional pastry ing with flavour and is both filled is a mini chocolate-layered cake that and topped with delicious whipped is filled with chocolate, caramel and cream. This is an excellent fondant cream and is glazed with a choice after a heavy meal. fondant made with chocolate and rum. Savarin: Another popular Romanian pastry is the savarin. This light and ABC EURO Delicatessen fluffy dessert is oozing with sugar and rum, stuffed with fresh whipped 6 Lebovic Ave., cream and garnished with tart jam on Scarborough, top. (416) 495-0368 Eglinton Ave./West of Warden Ave.

Fabian's Cafe Birchmount Birchmount Warden Ave. Eglinton Ave. Kennedy Rd. Vienna Fine Foods 1050 Birchmount Rd.,Scarborough 876 Markham Road, Scarborough Tel: 416.438.1561, Fax: 416.438.1819 (north of Eglinton), 416-759-4481 [email protected], www.fabianscafe.com Dine In Store Hours: Take out, Skip the Dishes Deliv- High quality European Daily Hot Meals Specials Tue-Sat 9am-6pm, Sun 10am-5pm products, chocolates and ery cookies from Germany and Austria, smoked and fresh meats, cheese, homemade salads and fresh bread. While you’re here, stop by their Hot Food Counter to have a hot meal or simply just take it with you. Since 1963 at the same location, the same perfect quality of the food The HOT MEALS includes: Schnitzels, , Ham- and great service! burgers, Goulash, Sausages, You will find a large fresh selection of European-style cakes and pas- Fish, Ribs, Chicken, tries, handmade chocolate confections, truffles and butter cookies. Potato Pancakes. They can be packed in gift boxes. You are always welcomed! It is a cozy European sit-down café where you can enjoy a wide variety of homemade lunch specialties such as Quiche Lorraine, Crepes, Goulash soup, Wiener Schnitzel, etc. And of course to top it off, our spectacular desserts and freshly ground coffee. 8 Subscribe online: www.ethnicfood.ca For advertising call: (416) 821-9915 First-ever Taste of the Middle East Food August 4 - Yonge and Dundas Square 11am – 11pm | Free Admission - www.tasteofthemiddleeast.ca Festival presented by Turkish Airlines set for Toronto this summer

Toronto’s first-ever Taste of the a Toronto-based food rescue char- Taste of the Middle East. Century 21 palate and taste the 1001 flavours Middle East Food Festival will ity, which has rescued more than 127 Leading Edge Hicham Farhat is the Middle Eastern culture has to offer. transform Yonge and Dundas million pounds of food since 1985. Exclusive Platinum Sponsor. Para- Food is a cornerstone for many cul- Square this summer, serving up a Further support to Second Harvest mount Fine Foods, Venture X, Sig- tures. The Taste of the Middle East delicious sample of the exotic fla- will come from a VIP event from narama, and Enterprise Canada are wants you to discover what a Middle vours and cultures of the Middle Lebanese Canadian singer Karl Wolf Diamond Sponsors. Entertainment is Eastern feast is really like while giv- East. sponsored by Sahara Restaurant. sponsored by Ya Amar and ONQ En- ing back to the largest food rescue Inspired by the theme of 1001 Fla- All festival attendees will be able to tertainment. The full list of sponsors charity in Toronto, Second Harvest. vours, the Taste of the Middle East enjoy his free primetime concert at can be found on the festival website. Come to experience the warmth and Food Festival on August 4, 2018 will 8:30pm and tickets are being sold for “Toronto is such an incredibly di- hospitality that are the core of Mid- feature a variety of food vendors a special backstage meet and greet verse place,” says Farhat. “We are dle Eastern culture. (including Taste Spirit Lounge), mu- with proceeds benefiting Second all proud to be Canadian, yet we are Explore unique food and art ven- sical performers, art, dancing, en- Harvest. Tickets can be purchased still able to celebrate our differenc- dors that are found in the heart of tertainment and retail vendors. on eventbrite.ca. es. It is truly a beautiful thing.” the city at Yonge-Dundas Square. “It is a beautiful fusion of the deli- The festival will also feature the Join us in the height of summer to cious food, vibrant dance and ener- Taste Chef De Jour where acclaimed Stay up to date with the Taste celebrate the tradition and energy getic music that the Middle Eastern chefs including Chef Costa Warwar of the Middle East Food Festi- that Middle Eastern culture cre- culture is known for,” says Hamsa of the Flaming Stove, Chef Reem val at tasteofthemiddleeast.ca. ates. Diab Farhat, Founder and Event Pro- Ahmed of Master Chef Canada, Ex- Follow them on Twitter and Snap- ducer, Taste of the Middle East Food ecutive Chef Stewart Cameron from chat @tastemiddleeast and like About Second Harvest Festival. “We want everyone to expe- Byblos and Patria and Executive them on Facebook and Instagram Second Harvest is the largest food rience the feeling of hospitality and Chef William el Dbaissy of Para- @tasteofthemiddleeastto. rescue organization in Canada and a the inclusiveness that is at the heart mount Fine Foods will take centre global thought leader on food recov- of our culture. To come together to stage as they teach audience mem- About Taste of the Middle East: ery. With a goal to drastically reduce celebrate each other, to eat good bers the secrets to middle eastern On August 4, 2018 learn what a Jal- the amount of food wasted while food and to help others while doing cooking. ab is or how Turkish coffee is made. ensuring people have access to the so in itself is a truly genuine human The event could not be possible Try a sip of Arak or maybe a bite of good, healthy food they need for suc- experience.” without the support of several gen- grilled halloumi. Appreciate the vi- cess, Second Harvest works across. The Taste of the Middle East Festival erous businesses. Turkish Airlines is brant art, music and dance that will has partnered with Second Harvest, proud to be the presenting sponsor of surround you as you expand your CUSTOMER APPRECIATION BBQ THIS SATURDAY JULY 21ST!

ABC EURO Delicatessen 6 Lebovic Ave., Scarborough, (416) 495-0368 Eglinton Ave./West of Warden Ave.

If you missed our last cus- tomer appreciation BBQ, don’t worry! This Saturday July 21st ABC Euro Delicatessen will be hosting another customer ap- preciation BBQ from 11am to 3pm. Every customer will receive 2 FREE mici samples and will have the opportunity to purchase some delicious BBQ items off the menu. We hope to see you there!

Ethnic Food & Drink Print & Online For advertising call: Tel: 416-821-9915 E-mail: [email protected] www.ethnicfood.ca