Jan's on the Beach Restaurant

Archives: December 2013

December Update..

Posted on
Jan serving an amuse bouche

Jan serving an amuse bouche

We’ll be closed three days over the Christmas break from Christmas Eve to Boxing Day, Dec 24th, 25th and 26th. We’ll be back ready to serve you breakfast on Friday Dec. 27th 9 am!

For New Year’s Eve we’re open for breakfast and lunch as usual. Our last dinner seating is at 7:30 pm, closing up by 9 pm.

Pressed for time? Give a Jan’s on the Beach Gift CertificateCall us and it will be waiting here for your guests to use anytime they like.

New Year’s day brunch is a big day for us, come on over after your polar bear swim and start the new year off with a hearty breakfast and great coffee or hot chocolate at Jan’s!
Reservations are a very good idea, since our New Years day brunch is a popular event.
Call us at 604 531-5444 and reserve your spot.

Look for our January update soon, with news about our Taste of Italy Wine Pairing dinner, music events and more!

Jan’s version of Great Grandma Wait’s Sausage & Oatmeal Stuffing

This is one of my favourite turkey dressings, I loved going to Gord’s
grandparents for big family Sunday dinners. Norm and Rita were
excellent hosts and loved to cook and entertain their guests.

The turkey broth can be made a day or so ahead of time. I usually buy
extra necks and turkey wings to make lots of stock. Roast the wings
and necks for an hour or so at 350 degrees for extra deep flavour!

Simmer the necks and wings in 8 – 10 cups water for few hours with
some onion, celery, (use the middle and the leaves) , a couple of
garlic cloves and some parsley, sage, rosemary and thyme or use
poultry seasoning and a bit of pepper.

Reserve the rest for turkey gravy!

6 cups torn, cubed or diced dried bread. Any type works.
Leave the bread out on sheet pans overnight – build bread houses and
blame the elf 🙂

1 package of ground pork sausage
2 tbsp canola oil
2 onions – diced
1 head of celery – diced
1 apple peeled and diced
3 cups regular or quick cooking rolled oats – not the instant oatmeal!
1/2 lb butter
2 tablespoons Poultry Seasoning or to taste
1/2 tsp pepper
2 Cups turkey broth

Tear, chop or dice the bread, and place in a large bowl.

Fry up the sausage in a small amount of oil – breaking it up into
small pieces. When it is fully cooked remove from heat and allow it to
cool. Tilt the pan so all the fat drains to one side.

Saute the onion and celery in the butter until soft – do not brown.
Add the diced apple.

Pour all of the veggies and butter over the dried bread.

Add the oatmeal and the drained sausage.

Mix everything together and sprinkle the poultry seasoning over it all

Moisten the mixture with the turkey broth, stir and gradually add the
rest of the both.

Pour into greased loaf pans, or stuff the turkey!

If using loaf pans bake in the centre of the oven at 350 degrees for
about an hour.

Note: Jan’s Appetizer Cooking Class this coming Wednesday is being postponed.

Posted on

Due to a schedule conflict we’re going to have to postpone the Appy Cooking class. Keep an eye on our website news page for an new date.

Event-postponed

Reminder: Live Music Special Event tonight with Alanna and Brianne, starting at 5 pm!

Posted on

Take a break from the Christmas dashing and come share in the holiday cheer tonight at Jan’s!

The girls have added a selection of their favourite Christmas Carols to their repertoire to help celebrate the season.  They’ll start up at 5 pm, just in time for the Sailing Ship Boat Light Parade Sail Past at 5:30 pm.

See you at Jan’s!

twins_outdoor_slide_childrens

December Events 2013

Posted on

December Events at
Jan’s on the Beach Restaurant

Jan serving an amuse bouche

Jan serving an amuse bouche

This December we have a couple of events we are planning for you to help make the season bright!

Here’s the quick summary, with more details below:

  • 2013 Taste of the Peninsula Thursday Dec. 5th from 5 to 7:30 pm (we’ll be there!)
  • Live Music with Alanna and Brianne on Saturday Dec. 7th from 5 pm onwards
  • Appetizer Cooking Class with Chef Jan on Dec. 11th from 7 to 8:30 pm (reservations required!)

We’ll be at the 2013 Taste of the Peninsula event this Thursday December 5th from 5 to 7:30 pm,

offering samples from our menu. Come find us and say hello!
Here are the details and a link to the event:

Premiere Culinary Event
of the Festive Season

Thursday, December 5, 2013
– from –
5:00 pm to 7:30 pm
– at –
COSTA BRAVA BALLROOM
PACIFIC INN & CONFERENCE CTR.
1160 King George Blvd., South Surrey

Taste delicious samplings of the finest cuisine
& beverages on the Semiahmoo Peninsula

Network with guests and business owners
from the heart of our community

Tickets are $20 (incl. gst)
Part proceeds go to benefit our local Food Bank

Click Here for more: http://business.sswrchamberofcommerce.ca/events/details/2013-taste-of-the-peninsula-439
Alanna_and_Brianne_IMG_0391_2_1024x734

Live music at Jan’s with Alanna & Brianne
“A taste of Christmas”
Saturday Dec. 7, 2013 starting at 5 pm

Alanna and Brianne are back for another live performance here at Jan’s to help start Christmas in style!

Have an eggnog, hot chocolate, or other festive drink to help set the mood while the girls perform some of their favourite Christmas songs. You can also watch the Yacht Club’s Annual Boat Light Parade sail past the pier at 5:30.

Call 604 531-5444 to make a reservation!

IMG_9282_0019e60fb

Appetizer cooking class with Jan!
Wednesday Dec. 11, 2013
7 – 8:30 pm

Add some flair to your Christmas entertaining!
Enjoy a glass of wine and learn to make some of my favourite appies.
$20 per person includes: a 6 oz glass of wine and four appies

Prosciutto wrapped asparagus
Goat cheese truffles
Smoked chicken and jalepeno jack cheese quesadillas
sausage rolls
I’ll demonstrate how to make each one in an interactive session, and give you the recipes for each appetizer to take home for your holiday entertaining.

Call 604 531-5444 to reserve your spot!

We hope to see you this December, so drop by and take a break from your busy schedule!