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Crunch time! It’s exactly 7 days from today and the big day will be here. Throughout my travels and experiences in a few different kitchens I’ve learned a few tricks with regards to preparing that perfect holiday turkey that I would like to share with you. Here are 5 tips I hope you’ll find helpful.
At Vince’s Market, we pride ourselves on providing fresh and nutritious prepared foods for you and your family. We have a wide selection of heat and serve foods that are already in “ready-to-heat” containers that require just minutes in your oven. No additives, no preservatives… just fresh meal solutions for you and your family.
The color of the egg shell is not related to quality, nutrients, flavor, or cooking characteristics. White shelled eggs are produced by hens with white feathers and white ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes. Brown egg layers usually are slightly larger and require more food, thus brown eggs usually cost more than white eggs.
With available day light growing shorter and shorter for some strange reason it seems as though there’s not enough hours in the day now too. On top of that do you now find your calendar is starting to fill up? Whether it be work events, lunch or dinner parties, friends or family gatherings it’s sure to be a busy time for most people. Do you find yourself stressing or worrying about showing up at those events empty handed? Do you wonder what food to bring to that pot luck or what you’re going to serve at your own gathering?
Vince’s Market is pleased to be promoting the 2nd Annual 12 Days of Giving contest at Vince’s Market. Visit your local Vince’s Market location to receive a ballot to enter or enter online by clicking here to be entered in the draw. There are only 10 days left to enter. This contest offers our customers the opportunity to win great prizes with draws daily between December 3rd and 14th, 2015 and prizes include
This is where the Porkloin Rack Roast enters the fold! Picture a roast the third of the size of a Crown Roast, and feeds anywhere from 2 – 4 people based on portioning and left overs. Traditionally it is cut from the rib end portion of the loin which is a more value-priced piece, but is my personal choice because of better flavour. Further, the bones on the loin are “frenched” and left on the loin, which makes that pork that much more flavourful and juicy from the roasting process.
Make sure you involve your kids when it comes time to carving the pumpkin too. Have you wondered what to do with all the guts and seeds from inside?… Roast them of course! Try these Spiced Pumpkin Seeds this holiday.
Perhaps you have experienced sticker shock recently when shopping for that roast. The price of beef has gone up over 60% in the last two years so when you are looking to cook a “traditional Sunday roast”, the price might throw you off a bit. This is where Vince’s Market comes in!