MARCH 2016

Cannonsb rg Chronicle

Your home for news, information & stories about the Village of Cannonsburg

WHAT’S HAPPENING AT THE

VILLAGE IN MARCH

Mar. 14-20 Weeklong St. Patrick’s

Special at the Grist Mill.

Mar. 17-20 Smoked Chix Wing Special

at the Grist Mill ($5.99/lb).

Mar. 18-19 HCI St. Patrick’s Day Week-

end Special.

Mar. 24-27 Smoked Chix Wing Special

at the Grist Mill ($5.99/lb).

Mar. 25-27 Grist Mill Easter Weekend

Specials

Each March, we pride ourselves on providing traditional Irish food

and beverages throughout the village. Whether it be our house

made corned beef and bangers at the Grist Mill, our Irish Weekend

Specials at the Honey Creek Inn throughout March or Irish Beer Spe-

cials from the Bottleshop, we want Cannonsburg to be a place you

think about when you want to enjoy true Irish heritage. So stop on by

and enjoy some authentic Irish food while enjoying the beautiful

place we call Cannonsburg.

In addition to the Irish Specials in the village, we will be introducing

some new items and sales during March. At the Honey Creek, we will

be introducing a new menu that will include some locally sourced

items, the Bottleshop will be adding many more speciality craft beers

to their selection and the Grist Mill will be introducing some new

smoked meat lunch specials. Plus, don’t forget your Easter dinner

won’t be the best it can be without a Leg of Lamb, Spiral Ham or

Standing Rib Roast from the Grist Mill!

MARCH MEANS IRISH TRADITIONS

& MUCH MORE IN THE VILLAGE

MARCH SPECIALS Coors & Coors Light

$7.99 12 packs

$15.49 24 packs

Plus take 10% OFF all Guinness,

Harp and Smithwick’s 6-packs

all month long!

VOLUME 23 ▪ ISSUE 3

The

May the Irish hills caress you.

May her lakes and rivers bless you.

May the luck of the Irish enfold you.

May the blessings of St. Patrick behold you.

May the Leprechauns be near you to spread luck

along the way

And may all the Irish angels smile upon you on St.

Patrick’s Day!

Murphy’s Irish Stout “Traditional Irish Beer!”

Available throughout March!

Butcher’s Block The

We have quite a lot in store for you this March.

With everything from St. Patrick’s Weeklong Spe-

cials, our March Hoops Special, Easter Specials

and our March Meat Bundle, we know you’ll find

something to stop out to the village for!

Gas ▪ Grocery ▪ Deli ▪ Bakery ▪ Fresh Meats

Smokehouse ▪ Breakfast ▪ Catering

Painting the Village Green this March!

March 14 - 20 at the Grist Mill

Grist Mill Made Corned Beef Our corned beef starts with Chairman’s Reserve

Premium Choice Brisket that is seasoned and

cured over 21 days! The result is some of the most

tastiest and tender corned beef around.

$8.59/lb. while supplies last!

Irish Bangers Made with a special spice mix, pork,

breadcrumbs and water. Don brought the recipe

all the way back from Ireland!

$3.29/lb.

► 4 New York Strip Steaks

► 4 Delmonico Steaks

► 4 Top Sirloin Steaks

► 2 Whole Pork Tenderloins

► 4 lbs. Boneless Chicken Breasts

$85.00 $20 SAVINGS!

MARCH MEAT BUNDLE

from the Grist Mill

LEG OF LAMB (seasoned or unseasoned)

Bone In - $5.99/lb.

Boneless - $6.99/lb.

SMITHFIELD SPIRAL HAMS (Honey Glazed or Brown Sugar; 9-9.5 lb. average)

$2.99/lb.

Chairman’s Reserve Premium Choice

BONE IN STANDING RIB ROASTS (seasoned or unseasoned)

Bone In - $13.29/lb.

Boneless - $14.29/lb.

Limited Supplies so stop by the Deli or call today (616) 874-6200!

MARCH

HOOPS SPECIAL

Smoked Chicken Wings

$5.99/lb.

March 17-20 l March 24-27

Basketball + Wings = MADNESS Special is available the first two weekends

of the tournament!

many of you know, I have a pretty healthy Irish streak in

my bloodline. The past few years we have brought a lot

of traditional Irish recipes to you and this year there will

be a bit of that, but we are, also, going to create some

new dishes for you to try. Using product that is widely

used in Ireland, the cooking techniques from that re-

gion, and a touch of creativity, we are hoping to create

some new Irish American traditions. Enjoy and “May

you live to be a 100 years, with one extra to repent”.

Sláinte - Chef Michael Alexander

March 4th & 5th

Starter - Hot Smoked Salmon - Alaskan Sockeye,

hot smoked with honey and lemon, Dancing Goat

Creamery’s Cream Cheese, fried capers, pre-

served lemon, micro dill, soda bread.

Prime Rib - Chairman’s Reserve Prime Rib,

Jameson Cream, Mushy Peas, Colcannon

Mashed Potatoes.

Atlantic Halibut - Seared and baked Halibut with

Sorrel-Tomato Sauce and served over Colcannon

Potatoes with Mushy Peas.

March 11th & 12th

Starter - Sweet Onion Tart - Delicate Sweet Onion

Tart, Truffle Vinaigrette, Baby Greens, Shaved Par-

mesan.

Lacquered Kilkenny Duck - Pan-seared and

brushed with a syrup of Irish Whiskey, Honey, Citrus,

Spices, Grilled Figs, Crisp Turnip, and Rainbow Car-

rots.

Sockeye Salmon en Papillote - Line caught Alas-

kan Sockeye Salmon with Root Vegetables, and

Lemon Oil cooked in a pouch and served with

Persillade (a mix of fresh herbs, garlic, and vine-

gar).

March 18th & 19th St. Patrick’s Weekend Specials - See to the right.

March 25th & 26th

Starter - Chicken Liver Mouse - Chicken Livers

blended with Irish Whiskey, Shallot, Garlic, Herbs,

and Butter. Served with Crackers, sliced French

Bread and Cranberry Jam.

Mountain Hare - Whole boned Rabbit stuffed with

the meat from the Legs, Cabbage Leaves and

Smoked Prosciutto. Sliced and served with Rabbit

Jus on caramelized Pearl Onions, Radishes, and

Carrots.

Seafood Stew - Mussels, Cockles, Clams, Shrimp,

and Cod braised beautifully together in a Saffron

Lobster Stock with Onion, Fennel, and Celery.

Served with a Crusty Baguette with Tarragon

Butter.

March always gets me

pumped to write the

weekend specials. As

An Irish Pub Under Polish Management

“Serving The Best American Midwest Steak” Chairman’s Reserve Premium Choice Beef

BYOW @ the HCI! Bring Your Own Wine

Only a $10 Corkage Fee Pick out the perfect bottle of wine

at the Bottleshop & bring it over to the HCI!

Serving both Friday, March 18th &

Saturday, March 19th starting at 5:00 pm

Starter - Grilled Scallops Char–grilled Scallops served over braised Bacon

and Cabbage with Toasted Mustard Vinaigrette.

Corned Beef and Cabbage - Grist Mill’s house

brined Corned Beef with local Cabbage, Carrots,

Onions, Parsnips, and Potatoes. Served with

Soda Bread and fresh Churned Butter and house-

made Mustard.

Corned Salmon and Cabbage - Line caught

Alaskan Sockeye Salmon, cured with Coriander,

Peppercorns, Garlic, and Bay Leaves and then

poached in Buerre Monte. Served with braised

Cabbage, Carrots, Onions, Parsnips, Potatoes,

and a Green Herb Coulis.

The Polka Pops Saturdays & Sundays 12-3 p.m. on 94.9 WYGR or AM 1530 Online at www.polkapops.com

Celebrate Our Heroes

Stay Up To Date with All the

Happenings in the

Village of Cannonsburg

Ralph T. Moose facebook.com/ralph.t.moose

Cannonsburg Village facebook.com/cannonsburgvillage

Honey Creek Inn facebook.com/HoneyCreekInn

Sign-Up to Our Emails at:

cannonsburgvillage.com

MARCH BIRTHDAYS Mar. 19 Katelyn Wallace

Mar. 20 Marthene Wamser

Mar. 21 Sid Roersma III

Mar. 23 Matt Scott

Mar. 29 Vesna Rinke

Mar. 29 Leeann Bruursema

Honey Creek Inn 616.874.7849

Mon. - Thurs. 11 a.m. - 11 p.m.

(Kitchen Closes at 10:00 p.m.)

Friday & Saturday 11 a.m. - 12 a.m.

(Kitchen Closes at 10:30 p.m.)

Sunday - Noon to 6 p.m.

(Kitchen Closes at 5 p.m. on Sun.)

Cannonsburg Bottleshop

616.874.5237

Mon. - Thurs. Noon - 9 p.m.

Friday Noon - 10 p.m.

Saturday 11 a.m. - 10 p.m.

Sunday Noon - 8 p.m.

Grist Mill Market & Deli 616.874.6200

Mon. - Thurs. 6 a.m. - 10 p.m.

Friday 6 a.m. - 10 p.m.

Saturday 7 a.m. - 10 p.m.

Sun 7 a.m. - 9 p.m.

Breakfast:

Mon. - Fri. 6:30 a.m. - 1:30 p.m.

Sat. - Sun. 7 a.m. - 1:30 p.m.

Happy

St. Patric

k’s Day

Days to Celebrate in March

DATES TO REMEMBER Mar. 17 St. Patrick’s Day

Mar. 27 Easter Sunday