Herma’s News – Exotic Tagine Tasting this Saturday
Oh while I live, to be the ruler of life, not a slave, to meet life as a powerful conqueror, and nothing exterior to me will ever take command of me. – Walt Whitman
Spring has sprung (according to the calendar), and while it may not feel like it outside, we hope you may find it within our doors. This week Herma and Gordon have been busy creating new floral arrangements that we liken to works of art – filling the store with beauty and a promise of spring.
We do understand how difficult it is waiting for warm weather to arrive, and in order to distract you from your spring fever, we have decided to add a little exotic flavour to your world by providing a special tasting in our Studio.
Taste from our Tagine – this Saturday!
March 25th from 11:30 a.m. to 2:30 p.m. in the Studio
Herma will be providing something delicious from her Emile Henry Tagine pot. Be sure to come by for a taste.
Why use a Tagine?
Tagines, common earthenware pots with cylindrical lids, are prized for their ability to steam-cook tender meat and vegetables. They also fill the kitchen with seductive aromas of spice and meat which is oh so exciting.
Do’s and Don’ts with Tagine Pots
Always start on low heat – Make sure there is always liquid in your tagine when cooking. If necessary, add a glass of water. – Keep lid on pot as the cylindrical Tagine pot steam-cooks food. – Long cooking time on low heat gives best results. – Tagines aren’t just for Moroccan dishes. All slow-cooked foods, like ragouts and stews, are excellent cooked in Tagine pots.
Taco tells all!
Come see our entire Emile Henry Collection.
While Herma is busy cooking her favorite Tagine dish in the studio on Saturday, Taco will be sharing his knowledge concerning our large collection of Emile Henry Ceramic Cookware. We, along with chefs around the world, value Emile Henry’s mineral-rich clay which creates a product unsurpassed for even-heat distribution.
New at Herma’s – introducing Emile Henry’s…
- Casserole Dishes in newly redesigned shapes. One dish nestles inside the other for easy storage.
- NEW Stock Pot for soups and stews.
Emile Henry is 20% off for an undetermined amount of time. Take advantage of the savings while they last!
The Village Kitchen Weekly Special – Starting Thursday
25% off Chicken Supreme (800 grams, was $23.75, NOW $17.85) & Corn Chowder Soup (900 ml, was $8.95, NOW $6.71), while supply lasts.
With the arrival of spring also comes the arrival of new cheeses. Right now we have available an array of Beppino Occelli cheeses along with Taleggio and Buffalina with Truffles.
Featured Cheeses of the Week
Goat Gouda with Peppercorn
Fifthtown’s Goat Gouda with Peppercorns is a variant of Gouda with whole black peppercorns added throughout the cheese. The peppers impart a spicy, sharp flavour which contrasts beautifully with the mild, milky taste of gouda. It is lovely paired with a merlot, but is also versatile enough to be enjoyed with your favorite ale, particularly those with notes of caramel.
Dehesa De Los Llamos’ Manchego
This Manchego sheep’s cheese has an ivory white paste, creamy texture, and a toasted, nutty aroma. This artisan cheese is a celebrated medal winner at the 2007, 2010, 2013 and 2014 World Cheese awards.
Herma’s Signature Products Suggestion
Enjoy Norah’s Cheese Medley melted over asparagus, in a grilled cheese, cooked in an omelette, or tossed with shrimp. Of course, we like it just on its own – heated and placed on a piece of baguette bread.
Bridal Registry at Herma’s
Taco is looking forward to creating a registry at Herma’s for that special couple. For information call 905-885-9250 and also visit our website at hermas.ca.
Herma’s Spring Hours
Herma’s is now open 7 days a week! Saturday to Wednesday 9 a.m. to 5 p.m. and Thursday to Friday 9 a.m. to 6 p.m.
We hope you have a wonderful weekend and wish you all the best as you await the glories of spring.
Herma’s Fine Foods & Gifts