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