We Eat What We Sell.


In a recent Globe and Mail article, “How foodies influence the things we eat” , author Susan Krashinsky describes taste testing at the Loblaws test kitchen in Brampton, Ontario. “…executive chef Dana Speers gestures to a stack of paper cups on the steel counter. “These are spit cups,” she says cheerily. “We use them all the time, so don’t feel like you’re offending us.”

The food industry is all about the latest new taste. The latest restaurant “hot spot” is at a new location every few weeks. Somewhere on the road to the new, we have lost appreciation for food that satisfies. Food is more than a sensation that glides over our tongues. It’s about gathering together; It’s about how food connects us with other people and cultures; It’s about the memories the food evokes; It’s about the satisfied feeling we are left with; And it’s about being reminded of how blessed we are.

So at The European Pantry, we do not apologize for offering food that has been around for centuries although we might present it in a new way.  And…we eat what we sell.

Got your goat!


No kidding…we had your goat last Saturday!  We spread goat cheese on french stick slices, then topped that with fig jam and slivers of dried smoked sausage.  To compliment that we served a tossed salad with goat cheese and drizzled with a tarragon vinaigrette. (Recipe) You also could have sampled several goat cheddars…by far the favourite sample was the goat cheddar with caramelized onion…I sold out and will have to order more of that type! To finish off you could of enjoyed a slice of Dutch appel taart.  Hmmm….what shall we surprise you with next Saturday?


Our First Cheese Sampling Event

IMG_1308September 14, 2013 we began our anniversary celebrations by hosting a blue cheese event.  Guests were able to enjoy both Cambozola, a mild blue cream from Germany, and Stilton the famous blue from Great Britain.

IMG_1305Cambozola has a smooth spreadable texture and just a gentle touch of blue cheese. It pairs well with savoury or sweet. We served the Cambozola on Paris Toasts with a dab of Bonne Maman apricot or blackberry jam on top.

IMG_1303Stilton is the only name protected cheese in England.  Good quality Stilton should be crumbly but moist so we were very pleased when our Stilton passed the test. The Stilton was complimented wonderfully with Maille Hollandaise sauce and steamed spinach on Swedish Krisprolls. Click here for instructions: Stilton and Spinach Bruschetta

Our next event is Saturday, September 21, 2013.  We invite you to sample a number of goat cheeses from Norway and France as well as several artisan Ontario cheeses.  You will be surprised by the range of flavours and enjoy our serving suggestions.

Say Cheese!


Starting September 14, 2013 we will be hosting cheese tastings to celebrate our 10 year anniversary in our current location.  This week come between 10:30 am and 1 pm to try Stilton and Cambozola.  Stilton is a famous old English blue cheese and Cambozola is a blue flavoured cream cheese from Germany.  We will pair these cheeses with other foods and products to bring out their best qualities.