Sip & Dine

Our Febr uar y specials are brought to you by The “Official” Red Osier Landmark Restaurant “Spokespets” - Charlie Starr and Anna Lynn.

We all know Februar y is the month of love! Did you know it is also the month to officially love your pet?

A note from Charlie Starr and Anna Lynn: For our furry friends in need, for the month of February we ask you to bring in a FULL bag of pet supplies, a large bag of dog or cat food, cat litter, or toys for us to donate to the local animal shelter. You will receive a $10 gift voucher towards your next visit for any regular dinner menu entree. Help us help our friends in need!

Februar y Early Bird Menu! New this month, featuring down home favorites!

Tuesday through Thursday, and Sundays 4-5pm. Dine in only. $18 Liver, Bacon and Onions Dinner $18 Chicken and Biscuit Dinner $20 Salisbury Steak and Gravy Dinner $25 8 Ounce Prime Rib Dinner $30 8 Ounce Prime Rib and Deep Fried Shrimp Dinner

All dinners include chef choice soup, choice of potato, garden salad, roll, specialty bread, and chef choice dessert.

Februar y To Go Specials! Featuring more down home favorites!

Available every day during February excluding Saturdays. Not available for dine in. Starting at 4:15pm $10 Prime Rib Goulash with garden salad and roll. $15 Prime Rib Meatballs with Pasta and Homemade Red Sauce, garden salad and roll. $20 8 Ounce Grilled Prime Rib Melt with mushrooms, onions and provolone, baked potato, garden salad and roll.

Please, no substitutions on to go or early bird menu items.

$10 Friday, Februar y 4th: Fish Fr y. To Go ONLY.

It is back for one day only! February 4th starting at 4:15pm Our famous $10 Friday Fish Fry to go is Back! Till sold out!

Includes beer battered haddock, french fries and homemade slaw.

We are taking bookings. It is not too early to book out our food trucks for the upcoming seasons. We are also taking bookings for spring and summer events in our newly constructed outdoor patio. Buffet or sit down dinners are available. Bookings will be limited, call 343-6972 for details and reserve for your special event. Afternoon and evening events • Weddings Rehearsal Dinners • Graduations • Reunions

Mon Closed; Tues-Thurs 4pm-8pm; Fri-Sat 4pm-9pm; Sun 4pm-8pm Route 5, Stafford • 343-6972

No affiliation with Red Osier Rochester, RPM Enterprise or Total Sandwich Catering.

Our 9 editions are published weekly with a total circulation of over 147,000

Offi ce: PO Box 340 1471 Route 15 Avon, NY 14414 Phone: 585-226-8111 Fax: 585-226-3390 HOW TO BE MORE COURTEOUS WHILE DINING OUT

If something is not right with the meal, mention it early so it can be remedied. Do not eat an entire meal before fi ling a complaint with the server.

CALL IN YOUR ORDER AT SHELL'S POST!

www.gvpennysaver.com Email: mail@gvpennysaver.com

President ........................... Steve Harrison

Vice President ................... Kimberly Dougherty

General Manager ...........................Manuel Karam

Controller ........................Kathy Hammond

Director of Advertising Sales ............................ Colleen Mann

Creative Director .............................. Cristie Leone

Production Supervisor ................................. Je Wasson

Circulation Manager ............................. Shari Rapone

Members of:

ORDER EARLY! $60$75

PLUS... Beer, Chips, Dip All Your BIG GAME Needs in One Spot!

Gold Standard Publication

National Award Winning Paper

Farfalle with Crabmeat, Asparagus, Scrambled Eggs, Garlic, and Herbs

Makes 4 to 6 servings 1 pound farfalle 1⁄2 pound asparagus, trimmed and sliced diagonally, 1⁄4-inch thick 10 extra-large eggs 4 tablespoons unsalted butter 1 garlic clove, minced 1⁄4 cup freshly grated Parmesan cheese, plus more for serving 2 tablespoons heavy cream 1⁄2 pound cooked lump crabmeat, picked over to remove any bits of shell or cartilage 1⁄4 cup fi nely chopped fresh chives 2 tablespoons fi nely chopped fresh Italian parsley Freshly ground black pepper Bring a large pot of water to a boil. Add the farfalle and cook until al dente, following the manufacturer’s suggested cooking time. About 2 minutes before the pasta is done, add the asparagus. Meanwhile, in a mixing bowl, beat the eggs with a fork or whisk until slightly frothy. Set aside. When the pasta and asparagus are done, drain and set aside. Immediately melt the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the pasta and asparagus and toss briefl y to coat them with the butter mixture. Pour in the eggs, add 1⁄4 cup Parmesan and the cream, and stir and toss the mixture until the eggs just have begun to form moist curds, about 2 minutes. Add the crabmeat, chives and parsley and continue cooking and tossing until the eggs have formed more solid curds that cling to the farfalle, 1 to 2 minutes more. Serve immediately, passing grated Parmesan and black pepper for guests to add to taste.

Residential/Commercial Excavator Work • Backhoe Work Bulldozing & Loader Work Pond Digging • Septic System Repairs & Installations • Water & Sewer Lines • Demolitions Trucking • Bulk Liquid Hauling Sand • Gravel • Topsoil • Stone

www.adcallsons.com 6400 Main Rd., Stafford, NY 585-343-2910

J O I N U S F O R SUNDAY BRUNCH

F E B R U A R Y S P E C I A L

M e n t i o n t h i s a d a n d y o u r i g l o o f e e w i l l b e wa i v e d*

- SUNDAY BRUNCH ONLY -

*Based upon availability. Holidays excluded. Previous igloo booking fees will not be refunded.

reservations REQUIRED Call to reservE YOUR Igloo today! 5 8 5 . 7 6 8 . 6 0 0 7

FARMERS CREEKSIDE TAVERN & INN

1 Main Street, LeRoy w w w . f a r m e r s c r e e k s i d e . c o m

585-431-0089

BROCKPORT, NY

WWW.EZDUMPSTERBROCKPORT.COM

Avon Floral World & Gift Shoppe

Countywide Delivery • 226-3496 www.avonfloralworld.com 63 Genesee St. • Avon • M-F 9-5; Sat. 9-2

HOW CHOCOLATE BECAME TIED TO VALENTINE’S DAY

Milton Hershey dabbled in commercializing chocolate. Hershey began as a caramel maker, but experimented with covering the caramels in chocolate in 1894. Hershey would go on to develop one of the most successful brands of chocolate in the United States, which included the famous Hershey bar. In 1907, Hershey launched production of tear-drop shaped “kisses.” (The chocolates were given their unusual name because of the “smooching” noise made by the chocolate when being manufactured.) The kisses became wildly popular and made for affordable chocolate gifts on Valentine’s Day. Many other chocolate manufacturers soon began packaging their chocolates in special boxes for Valentine’s Day. Russell Stover and Whitmans are two such manufacturers who have long specialized in heart-shaped boxes or other decorative Valentine’s gifts.

Prepare for unexpected power outages with a Generac home standby generator

REQUEST A FREE QUOTE! 866-643-0438

FREE 7-Year Extended Warranty* A $695 Value!

Limited Time O er - Call for Details