On Friday, June 26th, from 5PM – 8PM Southport Avenue will be bursting with activity as our lovely street celebrates Southport Summer Stroll.

Those who check out the festivities will enjoy strolling musicians and special sales in participating stores.

Those who check out Southport Grocery & Cafe will find our doors open past 4PM!!! We’re having a Not-So-Secret Supper in that everybody knows about it and it’ll be our normal menu along with a special or two.

The Lady In This Poster Is Done Shopping & Ready To Eat!

Southport Summer Stroll is for all ages. Sheil Park Playground will have music entertainment for the kiddies and as always we have a menu especially “For Little Ones.”

So, the not-so-secret is out…We’re keeping our doors open until 8 PM this Friday night…and nobody has to keep their mouths shut.

We tried Mother-In-Law Monday and Wierd Old Uncle Wednesday. And our attempt at Teen-Age Thursday left too much angst hanging in the air.

Grease the wheels on your strollers and pack up some Pampers because this Tuesday, June 16th, we’ll be holding our first ever Toddler Tuesday right here at Southport Grocery & Cafe.

From 7-11am and 2-4pm all toddlers under the age of 6 eat for free. There can only be two toddlers per adult, but the toddlers can order anything off our Kids Menu and can color our tableclothes with crayons to their little hearts’ content.

By the way, did you know that we always cut the crusts off our PB&Js and Grilled Cheese?

It’s not that we’re trying to outdo mom, we’re just trying to give mom a break…so in a way it’s kinda Mom Tuesdays Too!

Cupcakes for? Breakfast before?  If you need a Southport Grocery fix
before you start work, our new 7AM opening may be just be the time you need.

Pick up cupcakes for the office…coffee to start your day…host a breakfast meeting!

1 cup quinoa
2 cups water
1 tablespoon extra virgin olive oil

1/2 cup butternut squash, peeled, seeded & diced
1 tablespoon butter
1/4 cup dried cranberries
1/4 cup almond slices, toasted
salt & pepper to taste

1/4 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons shallots, finely diced & sauted until soft

Toast quinoa in saute pan with the olive oil.  In medium pot, mix together toasted quinoa & water; bring to a boil.  Reduce heat; cover & cook for 15 minutes. Drain & then spread out on a sheet tray to cool.  Meanwhile saute in butter the butternut squash until soft. 

Whisk together 1/4 cup olive oil, white balsamic vinegar & shallots.

In large bowl mix together quinoa, butternut squash, cranberries, almonds & vinaigrette.  Salt & pepper to taste.