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TRANSCRIPT
The
VOLUME 24 ▪ ISSUE 1
JANUARY 2017
Your home for news, information & stories about Cannonsburg Village
WHAT’S HAPPENING AT THE
VILLAGE IN JANUARY
Jan. 1-31 Steak Magic Meat Bundle
at the Grist Mill
Jan. 4 (starts) Winter Wine Wednesdays
at the HCI
Jan. 7 - Feb. 1 Winter Weekend Smoke-
house Special available
every Sat. and Sun.
ANOTHER GREAT HOLIDAY SEASON
in the Village
Again as many of you saw, the Village was in
full holiday spirit throughout the month of De-
cember. This doesn’t happen without a lot of
time and effort from many generous individu-
als who help support our community. A big
thank you goes out to everyone who is a part
of the Cannonsburg Holiday Road Crew
(CHRC) including Rick Langerak, Seth Mason,
Susan Ratzsch, Rick Zanbom, Vince Myers,
Sam Fessenden, John Wilson, Tim Chesla,
Frank Wigman, and a special thanks to Jeff
Westra for letting us use his lift. These are the
individuals who put up all of the lights, wreaths and other decorations
throughout the Village. Another person who many times goes unno-
ticed but does a tremendous job throughout
the year maintaining the grounds of the Vil-
lage is Sid Roersma III. He has been the Village
maintenance man now for a couple years
and the Village has never looked better dur-
ing the holiday season than this year. Others
that deserve a special thanks are all of the
Cannonsburg Elementary kids who made
decorations for our Christmas Tree lighting
ceremony, Father Christmas for making his an-
nual appearance at the ceremony, and Beth
Zambon, Lori Mallion and Julie Widga who
helped organize all of the cookies and bever-
ages after the tree lighting ceremony.
In addition to the holiday cheer in the Village, Ralph and a couple of
his friends ventured in to Rockford for
the annual Christmas Parade. He
brought along The Grinch and the
newest member of the Village com-
munity, Ralph Jr.! The parade was
phenomenal with many great floats
and characters throughout. Thank
you to Polly and the rest of the Rock-
ford Chamber for putting together
such a fun family event.
Winter Hours in the
VILLAGE Honey Creek Inn:
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.)
Grist Mill: Mon. - Fri. 5 a.m. - 10 p.m.
Saturday 7 a.m. - 10 p.m.
Sun 7 a.m. - 9 p.m.
Bottleshop: Mon. - Thurs. Noon - 9 p.m.
Friday Noon - 10 p.m.
Saturday 11 a.m. - 10 p.m.
Sunday Noon - 9 p.m.
LUNCH SPECIALS
Now available Weekdays
at the Grist Mill
Starting this January we will be
offering daily lunch specials featur-
ing our smoked meats and deli sal-
ads from 11 am - 2 pm, Mon. - Fri.
Butcher’s Block The
Don’t let the winter blues get you down...cheer up
with some delicious fresh and smoked meats at the
Grist Mill!
Our blowout Steak Meat Bundle “Steak Magic” is
back this January! Don’t miss out on this tremen-
dous deal on Chairman’s Reserve Premium Choice
Steaks. Plus, this year we will be including some of
our special Grist Mill Steak Seasoning with every
bundle. You’ll get 16 - 8 oz. Ball Tip Sizzler Steaks, 6 -
12 oz. NY Strip Steaks and a package of Grist Mill’s
Special Steak Seasoning. All for only $85 which is a
$40 SAVINGS over our regular retail price. Steaks
are vacuum sealed two steaks to a package so
they are already for your freezer.
Also, every weekend in January starting on
January 7 we will be offering our “Winter Weekend
Smokehouse Special” that will include a full rack of
Smoked Baby Back Ribs with our Bourbon BBQ
Sauce and 1 lb. of Kurly’s House of Smoke Wings for
only $17.99 (pre-orders only).
Gas ▪ Grocery ▪ Deli ▪ Bakery ▪ Fresh Meats
Smokehouse ▪ Breakfast ▪ Catering
“Everything but the kitchen sink”
JANUARY MEAT BUNDLE
Monday Smoked Whole Chickens
$6.29 each
Tuesday Smoked Spare Ribs
$7.99/lb.
Wednesday Smoked Beef Ribs
$4.99 each
Thursday Smoked Beef Brisket
$9.59/lb.
Friday Pulled Pork $7.99/lb.
Saturday & Sunday Burnt Ends $10.99/lb.
“STEAK MAGIC”
► 16 - 8 oz. Chairman’s Reserve
► 6 - 12 oz. Chairman’s Reserve
*Plus a FREE package of our special steak seasoning!
ONLY
$85.00 $40 SAVINGS!
All steaks are vacuum packaged
two steaks to a package for easy freezing
PRE-ORDER ONLY
Every Sat. & Sun. from Jan. 7 thru Feb. 1
1 - Full Rack of Smoked Baby Back Ribs with Bourbon BBQ sauce
+ 1 lb. of Kurly’s House of Smoke Wings
only $17.99!
Must pre-order by noon on the Friday prior
Call the Grist Mill Deli to reserve yours - 616.874.6200
Weekday Specials
CHICKENS, SPARE RIBS, PULLED PORK, BRISKET &
WINGS ARE SMOKED DAILY All smoked meats are ready by 3 p.m. weekdays
and by noon on weekends.
year we are determined to make the Honey Creek
Inn the best that it has ever been. Whether it is the
food & drink, service or atmosphere that you love at
the HCI, we are looking forward to making your visit
the best it possibly can be in 2017.
For starters, this winter we will be starting Winter Wine
Wednesdays at the Honey Creek. Every Wednes-
day this winter you’ll be able to purchase select
wines at the Cannonsburg Bottleshop and drink it at
the Honey Creek Inn for only a $1 corking fee! So
let Phil or Rey over at the Bottleshop help you select
a great wine and enjoy it across the parking lot at
the HCI that night for only $1 all winter long!
Happy New Year to
everyone and welcome
to 2017. Throughout this
An Irish Pub Under Polish Management
“Serving The Best American Midwest Steak” Chairman’s Reserve Premium Choice Beef
Long Sleeve T-shirts
Dinner Entrees
January 4 thru January 17
Beef Wellington Beef Tenderloin, Mushroom Duxelles, Gruyere
Cheese in a Puff Pastry. Served with Parsnip
Puree and Green Beans.
Butter Curry Chicken Chicken Breast with White Rice and Butter Curry
Sauce. Served with Naan Bread.
Sea Bass Seared Sea Bass with Mushroom Risotto, pickled
Shiitake, Snap Peas and a Yuzu Beurre Blanc.
Seafood Pasta Weekly Seafood option with today’s fresh pasta.
January 18 thru January 31
Bison Meatloaf Ground Michigan Bison, Smoked Mashed Pota-
toes, and Sautéed Spinach.
Quail Roasted Quail stuffed with Pancetta, Rice,
Mushrooms, Onion and Garlic. Served with
Grapes, dried Cranberries, and a Quail jus.
Pork Belly and Scallops Seared Scallop, Roasted Corn, Cauliflower
Puree and Pea Shoots.
Scallop Seared Scallop with Pea Puree, Holiday Bacon,
Tarragon and Goat Cheese Sauce.
NEW
Available in Maroon or Grey S
Featuring our motto An Irish Pub, Under Polish Management.
Please Be Patient...
only $14.95 (Introductory Price - save $2.00)
AVAILABLE ONLY AT THE
$1 CORKING FEE at the HCI every Wednesday this Winter with Wine
Purchased* from the Cannonsburg Bottleshop
*Offer valid on select bottles of wine. Wine must be purchased same day.
Save $2
in Jan.!
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
JANUARY BIRTHDAYS Jan. 4 Terri Conner
Jan. 5 Danielle Garlock
Jan. 9 Sonja Grasman
Jan. 10 Shannon Bouwkamp
Jan. 10 Melissa VanFossen
Jan. 10 Bruce Armstead
Jan. 20 Khayli Scott
Jan. 23 Karl Greinke
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 - 9 p.m.
Grist Mill Market & Deli 616.874.6200
Mon. - Thurs. 5 a.m. - 10 p.m.
Friday 5 a.m. - 10 p.m.
Saturday 7 a.m. - 10 p.m.
Sunday 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.
Days to Celebrate in January