H O L I D AY 2 0 1 7
palate
VOL. 2
DISCOVER THE CRAFT MEET OUR MAKERS
FOODIE GIFT GUIDE FO R U N D E R $ 50
spread the joy
LEVEL UP YOUR CHARCUTERIE BOARD GAME
WITH THE ULTIMATE HOLIDAY DINNER
H O T P O TAT O CL A SS I C POTATO PA N C A K E S
PUSATERI’S FINE FOODS SINCE 1963
A B O U T P U S AT E R I ’ S
Raising the bar since 1963
Our story
For over 50 years, we’ve set the standard for what it
The heart of Pusateri’s lies with our founder, Cosimo
means to live and eat well in Toronto. We take great
Pusateri, who arrived in Canada from Sicily with his
pride in traveling the world to source and share the
family as a boy in 1957. Forever remembered for his
unique products we find with our guests. Our peerless
passion for food, family and life — he was the smiling
personal service and diverse collection of gourmet,
face of his family’s popular produce market in Little
artisanal and imported products is what sets us apart.
Italy. In 1986, Cosimo transformed this neighbourhood shop into the fine food emporium it is today, specializing
Today, our six GTA stores are here to bring that legacy
in gourmet and specialty products, from local and
to you with a full assortment of foods for your home,
international producers. Cosimo was beloved for his
gift baskets and gift cards, catering, giftware and floral
ability to talk to anyone about food, family and the finer
design services.
things in life. He believed in the best — and only the best. Today, his spirit remains our guiding principle and our standard of excellence.
C AT E R I N G Special occasions call for special service. Whatever the event — we are here to serve you. Contact us at 416-785-9100 or catering@pusateris.com Our chefs can create and deliver a menu to match any event, large or small, from plated, sit-down dinners to serve-yourself platters; entrées to hors d’oeuvres and whatever else you need. All beautifully presented and prepared, and made with only the finest ingredients.
S A K S F O O D H A L L B Y P U S AT E R I ’ S Two of our locations, CF Sherway Gardens and CF Toronto Eaton Centre, represent the ultimate in unique food experiences in Toronto. The food hall is a gourmet lover’s paradise, curated with unique food experiences in mind. Find a full assortment of the finest foods for your weekly shop, or find ready to eat and à la carte meals for dine-in and take away. Visit the Champagne Bar for a glass of bubbly or a cocktail from a signature assortment of crafted drinks and nibble on a selection of small plates, perfect for sharing and tasting.
A LETTER FROM MOM
For the Pusateri family, the holidays are a time of warm invitations, festive feasts, touching gifts and precious time spent with dear family and friends. Holiday entertaining is our favourite excuse to stock our fridge and pantry with fabulous foods (Northern Divine Caviar, Loison Panettone, Joselito Jamón, among others) and share memorable meals. In this issue of Palate, beef tenderloin in port wine jus and seared swordfish with Salmoriglio sauce share the spotlight at Christmas dinner; classic potato pancakes become a palette for endless flavour combinations; and we unpack the Pusateri’s gift box to reveal our secrets of gorgeous gift giving. We’re thrilled to introduce you to some of our favourite makers, whose traditions of handcrafted, artisan foods we’re proud to display on our shelves and our holiday table. We’re constantly evolving our assortment of artisan products to our stores so that you can bring home the most delicious and exclusive finds. This year, our store’s trimmings are as unique and magical as the products we curate and the foods we prepare. We’ve partnered with stylist, designer and HGTV star, Tiffany Pratt, to deck our halls with one-of-a-kind designs, including the wreath featured on the cover. Starting November 14, visit any of our six locations to bring delicious and decorative inspiration to your celebrations. From our family to yours, have a very merry Pusateri’s holiday season. And for even more, visit pusateris.com/palate. Buon Natale!
Ida Pusateri
MEET OUR MAKERS
Woodland Yule Log Lisa, Joy and their team make their cakes by hand, fresh to order.
Discover the Craft Pusateri’s prides itself on curating an exquisite selection of artisancrafted foods. From Ontario to Italy, our taste travels have unearthed precious edible finds that will help you create spectacularly delicious holiday celebrations.
The Sweet Lowdown L I S A A N D J OY S A N G U ED O LCE ELLE DEE CAKES
Woodland Yule Log Sisters Lisa and Joy Sanguedolce pride themselves on taking baking back to anything-but-boring basics. Starting with a recipe from scratch (the finest ingredients, real butter and no additives and preservatives), Lisa, Joy and their team make their cakes by hand, fresh to order. Lisa and Joy started Elle Dee Cakes in 2016, driven by a passion to provide something different in the cake world, and they’ve been mixing things up ever since. Although they’re old school in their approach, their products are anything but. Notorious for their unicorn cakes (pretty rainbow mane, tall golden horn, stunningly delicious), Elle Dee Cakes’ team may as well be magical unicorns themselves.
Bakers and skilled designers from fine art back-
the county’s 19 th Century tradition of small-scale
grounds deliver on this promise daily. “We
dairy production with a 21st Century twist: their
wanted to create unique, exciting and fun designs
Platinum LEED certified facility would be a model
and to be a fresh, vibrant company,” says Lisa.
of sustainable enterprise management. As third
Bespoke and beautiful are how they describe their popular ‘Signature Collection’. Festive and fashionable are how we describe their
generation producers and purveyors of artisan cheeses, they showcase techniques and flavours that are both international and hyper-local.
Woodland Yule Log, a Pusateri’s exclusive that
When Pusateri’s met the makers at Fifth Town,
(quite literally) turns the traditional Yule Log
a love story ensued. The result: Pusateri’s
cake on its end. Delicious Belgian chocolate
exclusive A Red, Red Rose Pyramid. Named after
sponge cake, creamy peppermint buttercream
the Robert Burns poem, A Red, Red Rose is a
icing, meringue mushrooms and candied fondant
Valençay-style pyramid of goat chèvre, dusted
create a realistic, centerpiece-worthy dessert to
with beetroot powder, sprinkled with hibiscus
adorn your holiday table and give your family meal
and blanketed with organic rose petals. High
a taste of something sweet to end the evening.
butter fat and high protein goat’s milk is brought from Leroux Farm north of Kingston to the 4,800 ft2
Blooming Tradition
Fifth Town dairy, and in the span of six hours the
CHAD PETERSON FI F T H TOW N A RT I SA N CH EE SE CO.
are stirred in by hand; and the mixture is ladled,
A Red, Red Rose Pyramid Dr. Hugo Bertozzi and Patricia Secord purchased Fifth Town Artisan Cheese Co. in late 2012, after a fateful Prince Edward County vacation,
milk is pasteurized; bacterial cultures and rennet layered with beetroot into pyramid forms, and left to drain overnight. The next day, the cheese is removed from its forms and moved into the aging room, where it ages 10 days.
during which they learned that the company was
True to its name, A Red, Red Rose is sure to
struggling. Their mission: with second generation
inspire poetic pause, elegantly gift wrapped as
cheesemaker Chad Peterson at the helm, revive
if it were destined to be the perfect hostess gift.
A Red, Red Rose Pair with a dry white (Sauvignon, Chardonnay) or a light red (Gamay Noir, Cabernet-Franc).
Pusateri’s Master Butcher & Meat Junkie JOE FIGLIOMENI
Center Cut Tenderloin “I love to sink my teeth into a Pusateri’s dry aged beef steak,” confesses Pusateri’s Master
Extensive experimentation over the past few decades has led to an aging time and process that produces moist, juicy cuts. Void of imperfections, and with the perfect ratio of exterior fat, the beef is cut at a 90° angle for supple, soft cuts that resemble those of a fine restaurant or steakhouse.
Butcher, and Meat Category Manager Joe
Asked about his own meat legacy, Joe says,
Figliomeni. “While I enjoy, I think that I made
“I could not believe the achievements that Cosimo
a difference, I had a part in it.” Humble words
and the Pusateri family had made in the meat
for a man who has built Pusateri’s meat legacy
business. I realized then [when I was 19] that I
over 26 years, and conducts an orchestra of
needed to be a part of it.” His passion is rewarded
sourcing, butchering, creating, displaying,
daily by guest feedback on their memorable
serving and refining across all of Pusateri’s
meals, and creating cuts worthy of your holiday
meat locations, including its own meat plant.
celebrations, like the Chateaubriand Center
Modern methods layer atop tradition at the
Cut Tenderloin.
foundation of each and every cut. Pusateri’s
This self-described “meat junkie” calls his
beef is sourced from local Ontario farms
Pusateri’s family, and especially his “Meat Family
and dry aged for 21 to 28 days for optimal
Members”, a match made in heaven.
tenderness and flavour.
Visit our Macelleria/Butcher for a taste of Joe’s experience.
Pusateri’s Corporate Chef TO N Y C A M M A LLER I
Grilled Swordfish with Salmoriglio Sauce Chef Tony Cammalleri ping pongs between six Pusateri’s store locations, the commissary and head office. Spreading considerable energy among the 80-person kitchen team, he manages product development and Pusateri’s catering service. Tony sets the table for the city’s most discerning palates, passing a world of culinary trends across his counters like so many delicious secrets to unwrap and enjoy. To see him cook or speak about food is to experience cravings and culinary confidence. He doles out both food and advice for the home chef, empowering eating experiences that are exceptional, bar none. A graduate of Humber and George Brown culinary programs, Tony has also trained in
Italy’s Michelin-star restaurants. But ask him where he got his culinary education, and where his favourite place to shop for produce is, and he’ll tell you on the Caledon farm where he grew up. Organic, seasonal and homegrown aren’t trends for Tony; they’re a way of life. Asked to describe his Grilled Swordfish with Salmoriglio Sauce, he said, “simple, fresh and traditional.” Three words we would also use to describe his style, simultaneously embracing innovation and revering tradition, and serving both with humility and elegance. This holiday, bring Tony’s team’s cooking to your table with this traditional Sicilian swordfish dish featuring, “one of the best tasting Mediterranean flavours,” according to him (we tend to agree). Simple, fresh, traditional and exquisite. Find this recipe online at pusateris.com/palate or find it ready-to-go at Pusateri’s in the days leading up to the holidays.
Loison Panettone Deeply rooted in tradition, Loison panettone are still handcrafted with meticulous care and attention to detail.
The New, Old Upside-Down Cake DA R I O LO I S 0 N
Panettone “Tradition and innovation”, “roots and evolution” and “substance and creativity” summarize the oxymoronic mission of Loison Panettone, a company that manages to stay artisanal even as it earns international notoriety. Born as a wood-oven bakery, Loison Panettone began as a small workshop in Costabissara, a town on the outskirts of Vicenza, Italy, and became a well-established company whose product is in demand worldwide over 75 years (and three generations) later. Dario Loison joined the company in 1992 and eventually became its leader. Inspired by the Italian slow food and DOP (Denominazione d’Origine Protetta – roughly, “protected designation of origin”) movements, Dario lives what Michael Pollan preaches: “Don’t eat anything your greatgrandmother wouldn’t recognize as food.” Except in his case, it’s his great-grandfather, Tranquillo Loison who started this family enterprise in 1938.
Made months in advance and hung upside down to preserve its shape, panettone is part cake, part bread, all sweet Italian holiday tradition. Like the best breads, panettone begins with mother yeast (lievito madre), a natural, acidic, sourdough that gives this dessert its iconic dome-top shape. Indispensable to panettone’s making, lievito madre grows continually, taking on characteristics of its origin, or terroir. The yeast joins select flours of the highest quality, pure cane sugar, filtered water, farm-fresh European milk and butter, local honey, 100% pure Madagascar vanilla pods, free-range eggs and whole nuts and fruits in a recipe that’s equal parts tradition and taste. All of Pusateri’s panettone producers forgo the use of artificial flavours, ingredients, colours and preservatives. The density of the dairy, butter, and sugar and of course the natural yeast makes this dessert shelf stable. Leftovers can be enjoyed toasted with jam (marmellata) or a hazelnut spread, baked into bread pudding or soaked in egg and milk and sprinkled with cinnamon and sugar for the most decadent Ital-French toast you’ve ever served.
U N P A C K I N G T H E P U S AT E R I ’ S G I F T B O X
Secrets of gorgeous gift giving — To open one of our elegant black boxes, revealing tastes, textures and culinary travels, is to enjoy life’s delicious details. The Pusateri name has become synonymous with superb quality and selection — which is why it’s proudly displayed on every gift box.
H O L I D AY H E L P E R S We’ll help you select the perfect treasure box and even deliver it to its destination for you. Because the secret gift of giving is that giving is the real gift. Shop the full assortment online at pusateris.com
S
et the table for an elegant evening with a meal that is as unforgettable as it is uncomplicated. Holidays are a time for
tradition and a few scrumptious surprises. Spend more time with your guests and less time in the kitchen with elegant and effortless menu ideas from Pusateri’s aisles, counters and catering services. Crowning your celebration, Pusateri’s beef tenderloin roast with port wine jus is specially sourced from Ontario Mennonite farms, dry-aged
W I T H T H E U LT I M AT E H O L I D AY D I N N E R
in-house for 28 days, masterfully cut and marinated. For your seafood course, Chef Tony Cammalleri’s Sicilian seared swordfish with Salmoriglio sauce
topped with fennel, cherry tomato and olive salad brings the tastiest of Mediterranean traditions to your table.
New, bold and complex sides will set your guests’
Trifle with layers of Italian panettone, amaretto-
tastebuds a-sparkle. Cactus pear is the shining
marinated raspberries and amaretti cookies (recipe
star of this salad, dazzling alongside finely sliced
on page 17).
fennel and onion in a champagne vinaigrette. Fresh and creamy sheep’s milk ricotta layers atop warm, crunchy beet risotto cakes in another inspired side. Not to be forgotten, classics like herb roasted
Regardless of the size of your appetite for cooking, Pusateri’s is your destination for prized ingredients, chef-created prepared foods or complete catering services to set your table and the tone for a jewel of a holiday dinner.
mini potatoes and green beans almondine are simple, stress-free favourites. Seasonal stem and leaf clementines add a fresh and festive touch to your table. For dessert? There’s plenty to be inspired by in-store, with the likes of Elle Dee Cakes’ Woodland Yule Log custom made for Pusateri’s. Or try your hand at our Almond & Raspberry
Find more information in-store and online at pusateris.com/palate.
entertain in a pinch These easy-to-assemble canapés are your answer to finger foods, fast. TOQUE ET TABLIER FRUITCAKE CROSTINI WITH OLIVE TAPENADE & GOLDEN SULTANA Festive fruitcake gets a holiday makeover, acting as a crispy and complex base for sweet and salty toppings in this easy-as-fruitcake recipe.
BACON WRAPPED SPICED DATES WITH GOAT’ S CHEESE Crisp and salty bacon, creamy and slightly sour goat’s cheese and sweet spiced dates come together to form a mouthwatering, irresistible canapé. Take our advice and double or triple this recipe.
ENDIVE WITH ZEST Y LOBSTER , AVOCADO & ORANGE This canapé marries tart citrus and sweet lobster and puts them to bed on a cool pillow of avocado in an endive nest. Your guests will rave over its beautiful presentation and then again once they try it. FIG & BRIE PUFFS Brie, figs and honey make for a sophisticated and surprisingly easy canapé. Your ticket to looking like you spent all day in the kitchen, without looking like you spent all day in the kitchen.
Find these ingredients in-store and recipes at pusateris.com/palate
TWIST ON TA R TA R E
ITSUMO TUNA CLASSIC TARTARE Using Japanese grade #1 sustainable and traceable Yellowfin Tuna, this recipe fuses classic steak tartare seasonings with the freshness of tuna for a trendier take on tartare.
TUNA 400 g
Itsumo Tuna, diced small
1
Large shallot, minced
1
Egg yolk (1 1⁄2 Tbsp mayonnaise)
2 Tbsp
Flat leaf parsley, finely chopped
DRESSING 1 Tbsp
Grainy Dijon mustard
1 Tbsp
Smooth Dijon mustard
3 Tbsp
Olive oil
3
Medium oil-packed anchovy fillets, finely chopped
1 ½ Tbsp Capers, drained and finely chopped 1 Tsp
Tabasco sauce
1 Tbsp
Worcestershire sauce
To taste
Kosher salt
To taste
Black pepper
P R E P A R AT I O N I N S T R U C T I O N S 1.
In a small bowl, whisk together dressing ingredients and season to taste.
2.
30 minutes before serving, combine all tuna and dressing ingredients, cover with plastic wrap and refrigerate.
3.
Serve with radicchio and endive leaves, radish, cucumber, purple potato chips and toast tips.
THE TWIST Vary the flavour by using 1 Tbsp of cornichons and 1 Tbsp of capers.
Fresh Itsumo Tuna is available at the Pescheria / Seafood department
ss
re
ne
The Delicatessen
nd pur pl
ce
e sa u
d gg a n hot s au
Ru s s ia n d
in s lic e d cor
ef a
Sm
, th
be
il e
The Brunch
g in
d
i zz
le
i Sp
ced
pear compo
te
an
dG
H O T P O T A T O
e
dr
a
q
t
ed
rau
ado, f r i
rk
a vo c
ed
ua
sh
reek yogur t
Perfect Pear
If you’re lucky, you’ve had the privilege of enjoying potato pancakes during the holiday season, topped with a dollop of fresh sour cream or applesauce. These pancakes bring the pleasures of potato and sweet onion together into one perfect, round, crispysoft palette for as many topping combinations as you can imagine.
Sh
re
d de
P
db
egr
am re
ish
to p
p e d w it h s o
ur
c
re
le
d
,G
zz
The Retro
ra
anate s e eds
eet a nd horse
om
Festive & Fruity
Find the full recipes online, visit pusateris.com/palate
ek
yog
ur t , hone y
dr
i
TIME TO CHARCUTERIE With the holidays on the horizon, there’s no better time to level up your board game. The ultimate shareable appetizer — a stunning charcuterie and cheese board is surprisingly simple to assemble if you follow basic pairing principles.
Choose fruits that are sweet and juicy, like grapes, pears, figs and berries. Fresh herbs bring colour and act as natural separators.
Pusateri’s Gold Luster Champagne Smoked Salmon, Salmon Caviar, Raincoast Crackers & Dill Cream Cheese Smoky, salty, crunchy, this combination takes classic lox and cream cheese to a new level.
Piacere Salami, Fini Prosciutto di Parma, Pusateri’s Chorizo Bites & Sweety Drops These tiny Peruvian peppers layer sweet over meat with a flavour that is part sweet pepper and part cherry tomato.
Lindsay Bandaged Goat Cheddar, Port Wine Jelly & Pusateri’s Maple Pecans Maple Pecans add crunch and mirror the nutty flavour of aged cheddar. Jewel-toned port wine jelly adds sweetness and depth.
Brie Maxim de Paris, Venchi Brutto Ma Buono Chocolate Bark Rich chocolate is an excellent addition, especially if your guests are drinking wine.
Rosewood Estates Winery Honeycomb Chewy, sweet, bright and fresh honeycomb adds new dimension to your platter.
Castello Blue Cheese, Forno Cultura Cantucci Mosaico Biscotti Sharply piquant, slightly salty, rich and creamy blue spreads beautifully over crisp, fruity biscotti.
Find these ingredients in-store and speak with our team at the Formaggeria / Cheese Department for more pairing inspiration.
WINTER’S INGREDIENTS
Holiday-ready Pantry Explore seasonal staples and holiday pantry essentials that elevate your entertaining style this season.
3
4
2
1
9
8
6
10 7 5
11
16 15
12
13
14
1.
O R A N G E & G R A N D M A R N I E R A N T O I N E P ÂT É
9.
2.
P U S AT E R I ’ S P I S TA C H I O S
10. SWEE T Y D RO PS
OYS T ER M US H RO O M S
3.
LO BS T ER M USH RO O M S
1 1 . P U S AT E R I ’ S TA M A R I A L M O N D S
4.
K R I S TA P S O N S S M O K E D S A L M O N
12. CH A N T ER ELLE M USH RO O M S
5.
N I A G A R A P R E S E N T S R E D P E P P E R J E L LY
13. K I N G OYS T ER M US H RO O M S
6.
QUAIL EGGS
1 4 . D I M A R T I N O C O N C H I G L I O N I P A S TA
7.
P E P P E R C O R N P ÂT É
1 5 . P U S AT E R I ’ S C I N N A M O N
8.
P U S AT E R I ’ S J U M B O C A S H E W S
16. FI F T H TOW N A RT ISA N CH EESE CO. A RED, RED ROSE CHEESE
A PANETTONE DESSERT
NO MERE TRIFLE
This trifle incorporates our all-time favourite, Italian panettone, in a dessert that is so complex in taste and rich in satisfaction that it really shouldn’t be called a “trifle”. With towering layers of homemade almondscented custard, Amaretto-marinated raspberries and Amaretti cookies, this Italian take on an English classic is a guaranteed crowd pleaser.
GARNISH ½ cup Fresh raspberries ¼ cup Sliced almonds, lightly toasted Mint leaves Icing sugar (for light dusting) WHIPPED CREAM 1 cup 2 tsp 2 tsp
Whipping cream Pure vanilla extract Icing sugar
A L M O N D C U S TA R D 4 cups Whole milk Large egg yolks Cornstarch Sugar Almond extract
8 2⁄3 cup 1 cup 21⁄2 tsp
M A R I N AT E D R A S P B E R R I E S 2 cup
Fresh or frozen raspberries 1⁄3 cup Amaretto 2 tsp Orange zest 1 tsp Lemon zest
C A K E L AY E R 3⁄4
Panettone or Pandoro, cut into 1” squares 200 g Amaretti cookies 1⁄3 cup Sliced almonds, toasted
View the recipe online, visit pusateris.com/palate
H O LI DAY G I F TI N G I D E A S
Gift guide for the food lover These personal gifts are the perfect way
to show your favourite foodie some love — for under $50.
Cartwright & Butler Biscuits For the butter-loving baker who needs a sweet night off.
Toque et Tablier — Le Coffret Dégustation For the fruitcake lover in your life, this triplicate is sure to titillate.
Niagara Presents Ice Wine Jellies A sweet gift for the oenophile (wine connisseur).
Pusateri’s Olive Oil & Balsamic Set Balsamic is the new bouquet. The host/ess will get more long-term pleasure from this hand-picked collection.
Oro de Pòe Olive Oil “Oro” means “gold” and this delicate, fresh, fruity olive oil is a gold standard gift.
Herve Pékèt If someone you love is a turophile (cheese fancier), fancy up his/ her collection with this traditional Belgian cheese.
CXBO Bonbons & Disco Eggs Uniquely beautiful and delicious, CXBO’s award-winning chocolates will earn the favour of your favourite chocoholic.
Charbonnel et Walker Champagne Truffles When you don’t know what champagne to choose, pink champagne truffles do the trick.
Northern Divine Caviar A sustainable, certified organic and OceanWise™ choice for the caviar connoisseur.
BARÚ Belgian chocolate and fleur de sel caramel enrobed marshmallows are bite-sized sweet escapes.
Venchi Cremini Layers of hazelnut and almond paste, milk and white chocolate. Joselito Jamón For the charcuterie enthusiast, give the gift of the “mejor jamón del mundo”.
Pusateri’s is the destination for food gifts, shop in-store for the full assortment.
G A L L E R I A B O U L E VA R D I E R
T H E G A L L E R I A B O U L E V A R D I E R is the Italian-
Canadian cousin of the Negroni, using Canadian Whiskey in place of gin and Capo Capo Aperitivo for Campari. With toasty, warm Collingwood Whiskey and the caramelized rhubarb notes of Capo Capo, this cocktail is rich, bold and earthy. We love pairing this sturdy yet sweet drink with a sultry, fullflavoured bite, like our Classic Meatballs. Enjoy it at Pusateri’s Champagne Bar at our Saks Food Hall locations or try your hand at home.
INGREDIENTS
0.5 oz Collingwood Blended Canadian Whiskey 0.5 oz Capo Capo Aperitivo 0.5 oz Sweet vermouth Orange twists P R E P A R AT I O N I N S T R U C T I O N S
1. Fill a rocks glass with ice. 2. Add Collingwood Whiskey, Capo Capo and sweet vermouth and stir to mix. 3. Top with an orange twist. 4. Use a skewered Pusateri’s Classic Meatball to garnish or serve on a small plate accompanying this drink.
elevated everyday essentials PUSATE R I ’ S PI CK S
Each issue, we shine a spotlight on a selection
of our exceptional everyday items, specially priced for you to try and enjoy. PROMO PRICES VALID THROUGH 09.11.17 - 20.12.17
15% off
42.50/lb
$
save
$7.49/lb
8.50
$
P U S AT E R I ’ S SPICY WINTER SQUASH PEAR SOUP
P U S AT E R I ’ S MEXICAN CHILI SHRIMP REG. 49.99/LB
REG. 9.99 1L
15% off
8.99
$
RY
9
ETIES
% ff
8.99
$
save $2
8.49
$ save $1
STONEWALL KITCHEN F L AT B R E A D CRISPS
P U S AT E R I ’ S CHICKEN STIR FRY
REG. 9.99
REG. 9.99
139 g ASSORTED VARIETIES
R A O ’ S PA S TA SAUCE REG. 10.99
save $2
680 mL
17.99
$
CHUCK HUGHES EXTRA VIRGIN OLIVE OIL REG. 19.99 750 mL
10.20
save $2
$
P U S AT E R I ’ S HARVEST SALAD REG. 11.99
2 for $12 S T D O N AT BAKERY PIES REG. 6.99 320 g 6” PECAN & CREAMY FUDGE
save $1
3.99
$
TWININGS OF LONDON TEA REG. 4.99 40 g ASSORTED VARIETIES
save $1
gift with purchase
6.49
$
$12 value
CHARBONNEL ET WALKER
PURCHASE BOTH PINK MARK DE CHAMPAGNE (135 g) AND MILK CARAMEL SEA SALT PRALINE TRUFFLE (100 g) AND RECEIVE A FREE 3-PC MINI RED HEART TRUFFLE. LIMIT TWO PER CUSTOMER. WHILE QUANTITIES LAST.
CHRISTINE CUSHING’S FIRE ROASTED PEPPER SPREAD R EG . 7.4 9 260 g ASSORTED VARIETIES
save $1 save $2
15% off
17.99
$
11.90/lb
$
P U S AT E R I ’ S TOURTIERE
P U S AT E R I ’ S TUNA SALAD
REG. 19.99
REG. 13.99/LB
5.99
$
CHUCK HUGHES A N T I PA S TO SPREAD REG. 6.99 375 mL ASSORTED VARIETIES
save $2
9.99
$
ROSEWOOD E S TAT E S W I N E HONEY
REG. 11.99
ASSORTED VARIE
14.99
$
save $3
NUTS TO YOU ALMOND BUTTER
save $6/lb
R EG . 1 7. 9 9
23.99/lb
$
P U S AT E R I ’ S CHIMICHURRI FLANK STEAK
365 g ASSORTED VARIETIES
REG. 29.99/LB
15% off
We reserve the right to limit quantities and selection may vary by store. Applicable taxes are extra. No rainchecks or substitutions. We are diligent in proofing but unintentional errors in copy or image may occur. We reserve the right to correct any errors. Some images are for illustration purposes only. Savings refer to Pusateri’s regular prices and are applicable for new purchases only made in the specified duration period. Some prices are subject to change due to market fluctuations.
save
$1.30
4.99
$
BONNE MAMAN JAM REG. 6.29 250 mL ASSORTED VARIETIES
62758
62759
62760
62761
25 OFF
$
*30465200000*
YOUR $300 PURCHASE, 30465300000 *30465300000* STORE *Present this card to receive the $25 discount at Pusateri’s and Saks Food Hall by Pusateri’s WIDE* locations, 11/09/2017 through 12/20/2017 on 30465200000
30465400000
30465500000
*30465400000* *30465500000*
6.49/lb
$
applicable $300 (before tax) purchases. One per customer. Full value of coupon must be used at time of purchase. Discount coupon
WAG E N E R ’ S M I N I BLACK FOREST HAM
is for promotional purposes only, without money or other value given in exchange, and is
62762
30465600000
*30465600000*
non-transferable. This offer cannot be applied as credit to previous purchases. Coupon may
62763
30465700000
*30465700000*
Account. Cannot be combined with any other offers. In-store purchases only.
save
$1.50/lb
R EG . 7. 9 9/ L B
not be redeemed for cash or used as payment to any prior balances or your Pusateri’s House
STORE H2017 — 30465700000
� DETACH AND BRING IN-STORE
21.49— $24.99
$
LIBRE GLASS INFUSER
save $4 UP TO
REG. 24.99 — 28.99 ASSORTED VARIETIES
save $1
5.99
save
$
$2.50
CLEMENTINE REG. 6.99
10.49
$
B E R E T TA FA R M S AB F B E L L Y B A C O N
PRODUCT OF SPAIN. 5 LB BOX
REG. 12.99 375 g
save
save $2
$1/ lb
9.99/lb
$
14.99
$
CHICKEN BREAST SUPREME BONELESS SCALOPINI
KICKING HORSE COFFEE
REG. 10.99/LB
REG. 16.99
egranate s MILANESE Pom AND ROSEMARY eed s
454 g ASSORTED VARIETIES
save $3
9.99
$
C I P R I A N I PA S TA
,G
k yogurt, honey ree dr
REG. 12.99 ASSORTED VARIETIES
save
$3/ lb
38.99/lb
$
ITSUMO TUNA REG. 41.99/LB SASHIMI GRADE, PRODUCT OF THE PHILIPPINES
le izz
4.99
$
2 for $10
SAN PELLEGRINO S PA R K L I N G BEVERAGES REG. 5.99 330 mL x 6 PACK. ASSORTED VARIETIES
save $15
save $5
44.99
$
34.99
$
BIOSTEEL SPORTS SUPPLEMENTS
MARY MACLEOD’S SHORTBREAD
REG. 59.99
20% off
315 g
REG. 39.99 450 g 7” ASSORTED. LIMIT 4 PER CUSTOMER
save 80¢/lb
2.39
$
5.19/lb
$
VOSS F L AVO U R E D S PA R K L I N G WAT E R
BLUE GOOSE ORGANIC WHOLE CHICKEN
REG. 2.99 375ml ASSORTED VARIETIES
REG. 5.99/LB
5.
$
save $1
99
REG. 6.99
V I TA CO CO CO CO N U T WAT E R
150 g ASSORTED VARIETIES
REG. 4.99
save
$1/ lb
1 L ASSORTED VARIETIES
save
$1/ lb
5.99/lb
$
PORK LOIN BONELESS STEAKETTES REG. 6.99/LB ROADHOUSE STYLE
save $1
RAINCOAST CRISPS
3.
$
99
save $1
1.99 ea
$
PERSIMMONS REG. 2.99 EA NO. 1 GRADE. PRODUCT OF SPAIN
4.99/lb
$
LEAN GROUND BEEF REG. 5.99/LB CANADA AAA
Pusateri’s Fine Foods 1539 Avenue Road 416-785-9124 57 Yorkville Avenue 416-925-0583
Visit pusateris.com or call 416-785-9100 to learn more about our services.
Bayview Village Shopping Centre, 2901 Bayview Avenue 416-221-8064
Saks Food Hall by Pusateri’s Lower Level, Saks Fifth Avenue, CF Sherway Gardens 416-695-3130
Oakville Place, 240 Leighland Avenue 905-849-1249
Lower Level, Saks Fifth Avenue, CF Toronto Eaton Centre 416-365-3130
pusateris.com P. 416-785-9100