Sud Forno & Cumbrae’s Canada Day Weekend Meal
This week we've partnered up with our neighbours and good friends at Cumbrae’s to bring you a special Canada Day weekend BBQ meal! Established in 1994, Cumbrae’s specializes in sustainable farming and locally sourced high quality meats.
Like always we'll have fresh Sud Forno bread made by our Head Baker Luca and we'll end the meal off with some panna cotta from our Head Pastry Chef Armando Palmieri.
THIS IS A PICK-UP ITEM AND CANNOT BE CHECKED OUT WITH OTHER ITEMS. PLEASE MAKE A SEPARATE ORDER FOR ITEMS TO BE SHIPPED.
PICK-UP ONLY AT SUD FORNO QUEEN (716 QUEEN ST. W.) ON FRIDAY 3rd, SATURDAY 4th OR SUNDAY 5th STARTING AT 10:30AM to 4:30PM.
CHOOSE YOUR PICKUP DATE AND TIME ON THE CHECKOUT PAGE AND PICK UP YOUR ORDER FROM THE FRONT WINDOW AT SUD FORNO.
IF YOU WOULD LIKE TO ADD ANYTHING TO YOUR ORDER FROM SUD FORNO, PLEASE USE THE REGULAR LINE.
*ONE BOX SERVES 2-4 PEOPLE*
Included in the box:
Pane Pugliese: mother yeast (white flour and water), semola rimacinata from Altamura, salt
Insalata alla Cesare: Edwin Farms lettuces, crispy speck, piave / condimento: yolk, garlic, anchovies, parmigiano, EVO, sunflower oil, lemon juice, mustard, croutons
Verdure da Grigliare: eggplant, zucchini, peppers, asparagus, cherry tomatoes, EVO, garlic, mint, parsley, salt, pepper
Patatine Fritte Al Peperoncino: chili pepper, terroni hot peppers, black pepper, smoked paprika, sea salt
Patatine Fritte Al Parmigiano: parmigiano, sage, rosemary, garlic, sea salt
Chicken Thighs: Miami Marinade: soya sarlicuce, lemon juice, white vinegar, ginger, star anise, sesame oil, black pepper
Baby Back Pork Ribs: Shock Top Belgian Wheat Ale, oranges, onion, kosher salt, brown sugar, garlic, bay leaves, star anise, peppercorn, thyme, parsley
Panna Cotta: 35% cream, sugar, vanilla, gelatin, maple syrup, ontario strawberries
2017 Ora Romagna Sangiovese DOC Superiore: Ruby red colour. The bouquet is broad and all-embracing with hints of blackcurrant, raspberry and plum that give room to aromas of leather, liquorice and forest undergrowth. The palate recalls fruity aromas followed by a pleasant freshness and elegance. The tannin component is always well balanced.
Insalata alla Cesare: Toss salad with dressing in a bowl. Add croutons and serve.
Verdure da Grigliare: Sear vegetables on a hot grill and season with additional olive oil, herbs, salt, pepper.
Sausages: Grill on medium heat BBQ until ready (Temp. 71 C).
Baby Back Ribs: Grill on BBQ (indirect heat) at low-medium heat (300F) for 1.5 - 2 hours. (temp. 71 C).
Chicken Thighs: Grill on medium heat BBQ until ready (Temp. 74 C).
Sirloin: Grill the steak from room temperature on medium to high heat BBQ for 3-4 minutes on each side until desired temperature is reached. Thinly slice the meat and season with EVO, sea salt and pepper.
Panna Cotta: Serve with fresh Ontario berries.