Mainly be­cause of the meat pies

The Glengarry News - Glengarry Supplement - - News -

“I sell about 1,200 meat pies dur­ing the hol­i­days,” re­lates Stéphane Le­vac, owner of Le­vac & Fils butcher shop in Dal­housie, Québec.

The third-gen­er­a­tion butcher is re­knowned for his 30 flavours of sausages, which are es­pe­cially pop­u­lar dur­ing bar­be­cue sea­son.

When the weather turns cooler, Mr. Le­vac sets to pre­par­ing chicken pot pies, tour­tières, and cré­tons. “Cre­ton is not head cheese,” he stresses, re­fer­ring to the jel­lied meat that is made from a pig’s head.

Cre­ton is ac­tu­ally ground pork sea­soned with spices. “When the first snow comes, peo­ple start think­ing about get­ting pies for the hol­i­days,” he ob­serves. There is no se­cret why his prod­ucts are so hot. “No­body bakes any­thing any­more.”

The shop, lo­cated at 165 Prin­ci­pale, was founded in 1929 by Mr. Le­vac’s grand­fa­ther, Do­minic. Mr. Le­vac took over the store in 1990.

BUSY AS ELVES: You can get a bar­gain and help a good cause when you shop at the StVin­cent-de-Paul So­ci­ety store in Alexan­dria. (From left) Thérèse Séguin-Ro­chon is in charge of the base­ment bou­tique, Gérald Cuer­rier han­dles the fur­ni­ture, and Suzanne Séguin is re­spon­si­ble for the vast cloth­ing department. All pro­ceeds from sales at the Main Street shop, which is run by vol­un­teers, go to the so­ci­ety’s food bank.

MAINLY FOR THE TOUR­TIÈRES: Stéphane Le­vac pre­pares a chicken pot pie, one of the more pop­u­lar Yule­tide treats he makes at his Le­vac & Fils butcher shop in Dal­housie, Québec.

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