Seems we got our Christmas lights cords crossed! Our annual shipment of Quebec Balsam Firs will be arriving the week November 26th, 2012.
Balsam fir is an extremely popular Christmas tree due largely to its distinctive, long lasting fragrance, deep green colour, sturdy branches and symmetrical shape.
Watch our website and Facebook page, and we’ll keep you posted on when they’re unloaded from the container, and ready for sale! (more…)
Lindo’s sausages are handmade by our Devonshire butchers using only the finest quality cuts of pork and beef.
We use the very best herbs, aromatic spices and other fresh ingredients, blended to our own special recipes, to create our special sausages with absolutely no artificial preservatives or MSG. Using natural casings, with just the right meat to fat ratio, our sausages are succulent and juicy.
Toad in the Hole. A traditional English dish consisting of sausages in Yorkshire pudding batter.
Enjoy for breakfast, lunch or dinner! Our homemade sausages are perfect by themselves, alongside eggs, or use encased in puff-pastry for hors d’oeuvres, Toad in the Hole, Bangers and Mash, in casseroles or served over pasta. Remove sausage meat from casings for using in stews, pasta sauces, stuffing, or pizza topping.
Varieties available: Beef, Peppered Beef, Regular Pork, Low Salt Pork, Honey & Mustard Pork, Chili Willi Pork, Pork & Leek, and Sausage Meat with Vegetables (Irish Vegetable Roll).
Subject to availability. Devonshire store only.
Our holiday season sweets and treats have arrived! Pick up your favourites for guests, gift-giving, stocking stuffing, or a welcome treat for yourself after a long day at the office or Christmas shopping. (more…)
Get your Scratch & Win card at Lindo’s store registers with purchase. Contest ends November 30th, 2012. Employees of Lindo’s Group of Companies and their immediate family are not eligible to participate in contest.
Each night of the semi-final competition (November 1, 2, 5 & 6) was hosted by an executive chef who prepared a dish and recipe to share with those attending the event. As a major sponsor of the event, Lindo’s is pleased to share these recipes with our readers. Enjoy!
November 1st – Pan Seared George Bank Scallops from Chef Edmund Smith, Executive Chef/Owner of Ascots Restaurant. Accompanying cocktail: Pineapple Pepper Rum Collins – recipe provided by Gosling’s.
November 2nd – Crab Cake with Strawberry & Basil Salsa from Chef Christopher Chafé, Executive Chef Fairmont Southampton. Accompanying cocktail: Strawberry Basil Smash – recipe provided by Gosling’s.
November 5th – Grouper Bermudiana from Chef Keith DeShields, Executive Chef Cambridge Beaches. Accompanying cocktail: Gold Mint Press – recipe provided by Gosling’s.
November 6th – Livio’s Famous Tapenade (Olive Paste) and Shrimps, Avocado and Feta Cheese Bruschetta by Chef Livio Ferigo, Executive Chef/Owner Bone Fish Bar & Grill and Café Amici. Accompanying cocktail Maple Rose – recipe provided by Gosling’s.
Bermuda’s Rising Chef of the Year competition is a fundraising event organized by the Bermuda Hospitality Institute (BHI). BHI is a non-profit organization with a mandate to lead and encourage the development, growth and sustainability of Bermudians in the Hospitality industry.
Remembrance Day, also known as Poppy Day or Armistice Day, observed on the 11th November, honours the ultimate sacrifice made by allied armed forces members during World War I and World War II.
Many Bermudians joined the ranks of those who put themselves in harms way; and those who returned brought with them their accounts of sacrifice and grace, terror and bravery that touched us all.
Right now we need to remember more than ever. May the darkness of the past remind us all how precious life is!
