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25
Mar

Friday March 25th

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Muffin today

Very Berry

Breakfast (7am – 11am)

Savoury sausage and vegetable frittata, served with Pastry House bread and fruit

Steel cut oats with cranberries, brown sugar on the side

Two eggs, peameal bacon, toast and jam

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch  (11:30 am – close)

Carrot and Ginger Soup

Garlicky Tomato and Chickpea Soup

Tall Poppy beef  burger  served with the works, potato wedges and slaw

Tuna salad sandwich with capers, and red onions served with slaw and small soup

Four bean vegetable chili, served with a warm corn muffin

Falafel wrap with a lemony tahini sauce

Hummos with warm pita and olives

Best ever Dahl served with basmati rice, warm pita and a cucumber raita

Warm chicken fajita served with sour cream, salsa and mixed greens

KITCHEN CLOSES AT 4.30PM TO GET READY FOR THE SHOW.
Dinner menu for Friday and Saturday nights:
Mixed greens with vinaigrette, crontons, seeds and grated beets.
Penny’s baked chicken enchilada served with a rich tomato sauce and sweet potato wedges     Or
Homemade traditional Tortiere served with garlic mash and roasted vegetables     Or
Mediterranean stuffed peppers served with roasted vegetables,a warm ciabatta and a side of tapanade.
Blog excerpt

Busy oh yeah, over 100 people will have dinner and watch the “Stringman” over the next two days.. Thanks for the support..

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23
Mar

Wednesday 23rd March

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Muffin today

Rasberry Lemon

Breakfast (7am – 11am)

Savoury sausage and vegetable frittata, served with Pastry House bread and fruit

Steel cut oats with cranberries, brown sugar on the side

Two eggs, peameal bacon, toast and jam

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch  (11:30 am – close)

Carrot and Ginger Soup

Garlicky Tomato and Chickpea Soup

Tall Poppy beef  burger  served with the works, potato wedges and slaw

Tuna salad sandwich with capers, and red onions served with slaw and small soup

Four bean vegetable chili, served with a warm corn muffin

Falafel wrap with a lemony tahini sauce

Hummos with warm pita and olives

Best ever Dahl served with basmati rice, warm pita and a cucumber raita

Warm chicken fajita served with sour cream, salsa and mixed greens

CLOSING AT 3.00PM TODAY

Blog excerpt

Thanks to everyone who sent in their signature dishes they were all so well recieved. Penny’s enchilada will be the featured dish over this busy weekend. Again much appreciated…..

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03
Mar

Thursday, March 3rd

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Muffin du jour

Peach and dried cranberries

Breakfast (7am – 11am)

Traditional, blueberry or chocolate chip pancakes, served with warm Vader maple syrup

Steel cut oats with cranberries and apricots, brown sugar on the side

Two eggs, peameal bacon, toast and jam

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch (11:30 – close)

Carrot and ginger puree

Split pea and ham soup

Whitefish cakes with homemade tartar sauce, served with tossed green salad

Pork cutlet on a kaiser, topped with sweet onions and sauteed Gala apples, served with braised apple cabbage

Vegetarian chili served with a warm tea biscuit

Mixed lentil dal, served with basmati rice, warm pita and a cucumber raita

Falafel wrap with a lemon tahini sauce

Hummos with warm pita and olives

Dinner (Fri – Sun 4:30 to 8pm)

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Blog excerpt

Hey, did you see that we’ve extended the dinner/show deal with “Stringman…in search of the silent notes”? Saturday sold out just about the time the posters were printed. A second show has been added on Friday, March 25th. Same deal: $30 gets you a three course dinner and a workshop performance of this new piece by Conrad Beaubien. All the details can be found over in the column to your right.

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24
Feb

Stringman…in search of the silent notes

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So, this is happening:

Click twice to embiggen so you can read the details.

Friday and Saturday shows now sold out. Waiting list: 613.399.2233 or email us.

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14
Feb

Contest: PEC Foodies, show us your signature dish!

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In the bleak midwinter, frost wind made moan,
earth stood hard as iron, water like a stone;
Then Tall Poppy Café jumped up and changed the whole tone
By making a fresh pot and baking up scones

(sorry)

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Alright, PEC foodies. We want to have a bit of fun in the bleak midwinter. Show us your best stuff and you could win!

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Your signature dish could be here!

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Submit the recipe (or a description and ingredients list if it’s top secret) of your signature dish, within the following parameters:

  • accessible ingredients (no Kobe beef or Almas caviar, please); local is better
  • appropriate as a lunch/dinner appetiser or entree
  • fits the Tall Poppy food vibe

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We will select the four entries we think will work best here. On consecutive weekends (February 26 to March 19), we’ll showcase one PEC foodie’s signature dish on our menu.

The winner will be chosen based on:

  • number of servings sold Friday to Sunday
  • customer star rating
  • Magic 8 Ball
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PRIZE:

The prestige: your dish featured as part of the menu at our dinner theatre event
The stuff: dinner* and a show for you and 3 friends (a $120 value)

Contest open Feb 14 – Feb 21 @ 3pm
Contestants notified Feb 22
Signature dishes run weekends of Feb 26, March 5, 12 and 19
“Stringman…playing the silence in the music” shows March 26 at Tall Poppy Café
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The fine print:
We’ll need a little help to ensure we create the dish to your exacting standards. You will need to be available in the TPC kitchen 2 – 4 pm on the Thursday before the weekend we feature your dish so you can show us your stuff (adhering to strict food handling regulations, of course) OR submit a detailed recipe and be accessible to us via phone/email in case we need pointers.

* from the prix fixe menu (appetiser, entree and dessert). Beverages and grats extra.

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