Westerville Town Money Saver | November FOM 2022

5 WAYS TO SUPPORT Small Businesses THIS

HOLIDAY SHOPPING SEASON

Smallbusinesses long have been the heart and soul of local communities. ere is something to be said about being on a rstname basis with a local restaurateur or another small business owner, as such familiarity o en translates into exemplary service.

According to the U.S. Small Business Administration, small businesses account for 99.9 percent of companies in the country, due in large part to the broad de nition of small businesses (those with fewer than 500 employees). However, the vast majority of businesses in the United States have a sta that’s smaller than 20 workers, according to the Small Business & Entrepreneurship Council. ese rms employ nearly 60 million workers, says the SBA.

Despite the prevalence of small businesses, fewer than 80 percent of entrepreneurial small business ventures make it beyond their rst year, and only around half make it beyond ve years.

Consumers who want to help their favorite small businesses survive can use the holiday season and beyond to set the course for success. Consumers can make a concerted e ort to fuel this important cog in their local economic engines.

• SHOP LOCAL. e concept is simple but e ective. Opting to shop in local stores over larger conglomerates and franchises can help small businesses take root. Before making holiday shopping lists, visit local stores and base gi ideas on items they have in stock. Chances are those gi s will be one-of-a-kind.

• PURCHASE GIFT CARDS/CERTIFICATES. All businesses have slow periods, and post-holidays is o en a time when sales stagnate. Gi cards may bring new customers into local businesses who might otherwise not have patronized them, potentially creating new repeat customers.

• CATER HOLIDAY MEALS AND GATHERINGS. e holiday season is chock-full of entertainment opportunities. Individuals can rely on nearby restaurants and other food and beverage businesses to cater holiday parties. Some businesses also may be willing to discount or donate food for nonpro t group activities, such as church holiday bazaars, school holiday concerts or fundraising fairs.

• MENTION SMALL BUSINESSES ON SOCIAL MEDIA. e holiday season breeds excitement. erefore, when shoppers are in local stores, they can snap pictures of products and over owing shopping bags and post them online while praising local businesses.

• THINK ABOUT SUBSCRIPTION GIFTS. Enrollment in a health club or a massage therapy service are gi s that keep on giving for the recipient, but also help ensure consistent incoming cash for the business providing the service.

When shopping this holiday season, consumers can look to the small, local businesses in their communities that help make towns and cities unique.

November Events

November Events

Farmer’s Market - Nov 5th

Farmer’s Market -- Nov 5th

Black Friday - Nov 25th

Black Friday -- Nov 25th

Small Business Saturday - Nov 26th

Small Business Saturday - Nov 26th

Uptown Scrooge - Every Sat & Sun Nov 26th - Dec 18th

Uptown Scrooge - Every Sat & Sun Nov 26th - Dec 18th

City Hall Tree Lighting -- Dec 2nd

City Hall Tree Lighting - Dec 2nd

Strolling Carolers- Dec 3rd

Strolling Carolers- Dec 3rd

Rudolph 5K Run/Walk - Dec 4th

Rudolph 5K Run/Walk - Dec 4th

Children’s Holiday Parade - Dec 4th - Immediately following Rudolph 5K

Captivating Canines

Distinctive

www.captivating-canines.com

• Versatile indoor & outdoor space for up

Children’s Holiday Parade - Dec 4th - Immediately following Rudolph 5K 1091 Eastwind Drive, Westerville, OH 43081 614-379-4276 1091eventspace@gmail.com

APPETIZERS

**NEW** Takoyaki

A very popular Japanese street food consisting of 6 savory, hush puppy-like balls of fluffy dough with a special teriyaki sauce and bits of octopus in the center.

Edamame

Regular, spicy, and/or garlic

Dumplings

Choose steamed or pan fried chicken dumplings

Shumai

Choose steamed or deep fried shrimp dumplings

Dragon Eggs (4)

Deep-fried avocado stuffed with spicy kani, spicy tuna, eel sauce and spicy mayo

Tempura Sampler

4 sweet potato, 2 shrimp, 2 broccoli, 2 asparagus, 2 shiitake mushroom

Rock Shrimp

Crispy shrimp with house mayo

SOUP & SALAD

Miso Soup • Mushroom Soup

Seaweed Salad • House Salad

Spicy Crab Salad

Crab, cucumber and a crunchy, spicy sauce

*Seared Tuna Salad

*Mango-Salmon Tartare

Diced mango, salmon, masago & julienne cucumber

*Yellowtail Jalapeño

Sliced yellowtail with sliced jalapeño and ponzu

SUSHI/SASHIMI

Crab Stick (Kani)

Bean Curd (Inari)

Egg (Tamago)

*Masago (Smelt Fish Eggs)

*White Tuna (Shiro Maguro)

*Mackerel (Saba)

*Quail Egg

*Squid (Ika)

*Salmon (Sake)

*Octopus (Tako)

*Madai

*Red Clam (Hokkigai)

Shrimp (Ebi)

Eel (Unagi)

*Scallop (Hotategai)

*Tuna (Maguro)

*Yellowtail (Hamachi)

*Kampachi (Baby Yellowtail)

Smoked Salmon

*Jumbo Sweet Shrimp (Ama Ebi)

*Uni (California Sea Urchin)

*Toro (Tuna Belly)

TRADITIONAL ROLLS

Most rolls can be made as hand rolls upon request

A.A.T.C

Avocado, Asparagus Tempura, Cucumber

Cucumber • Avocado

Oshinko Roll(Pickled Radish)

Cucumber Avocado

Mango Avocado

Shiitake Tempura

Fried mushroom and avocado

Tofu Inari

Deep fried and Japanese flavored tofu

Sweet Potato Tempura

Creamy Sweet Potato

Masa Mixed kani medley

California Salmon Skin

*Tuna *Salmon

*Yellowtail *Spicy Tuna

*Spicy Salmon Spicy California

Eel Avocado Eel Cucumber

Boston

Shrimp, lettuce, cucumber and japanese mayo

*Mexican

Spicy tuna, crunch and avocado with masago

*Alaskan

Baked salmon, cucumber, avocado

*Red Hot Yellowtail

Yellowtail jalapeno with sriracha

Shrimp Tempura

Fried shrimp, cucumber, avocado

Chicken Tempura

Futomaki

Tamago, crab stick, cucumber, avocado and oshinko

*Spicy Scallop

KITCHEN

Teriyaki ~ Served with soup, salad and rice

Tofu or Vegetable, Chicken, Shrimp or Salmon, Scallop, Beef

Hibachi ~ Served with 2 shrimp, soup, salad & fried rice

Vegetable, Chicken, Shrimp, Scallop, Salmon, Steak

Yaki-Udon ~ Sauteed thick noodles

Chicken, Shrimp, Seafood

Nabeyaki Udon Soup

Yakisoba ~ Pan-fried wheat noodles in savory sauce

Vegetable, Chicken, Shrimp, Seafood

SPECIALTY ROLLS

*Rainbow Roll

Kani, avocado, cucumber, and masago topped with assorted fish

*Tropical Roll

Salmon, avocado, mango wrapped with soy paper, with mango & strawberry sauce

Dragon Roll

Eel & cucumber topped with avocado & eel sauce

Seashore Roll

Deep fried roll with smoked salmon, kani & cream cheese, spicy mayo, wasabi mayo & eel sauce

Ichiban Roll

Deep fried roll with kani, eel, cream cheese & tamago, soy paper, spicy mayo, wasabi mayo & eel sauce

Spider Roll

Soft shell crab, cucumber, lettuce, masago topped with eel sauce

Green Wish Roll

Sweet potato, asparagus, mango topped with avocado and lemon zest

*Firefly Roll

Spicy tuna, avocado inside topped with salmon, mango, tobiko & mango sauce

*Hawaiian Roll

Coconut shrimp & cream cheese inside, topped with avocado, mango, masago & cilantro coconut sauce

*The Powell Roll

Crunchy snow crab with seared salmon & chef’s smokey sauce

Sweetheart Roll

Shrimp tempura, avocado, cucumber, spicy tuna with soy paper & spicy mayo on the side

*Volcano Roll

Shrimp & banana tempura with soy paper, topped with spicy salmon, crunch & eel sauce

*Mount Fuji Roll

California roll topped with baked spicy shrimp, crab, and masago

*Godzilla Roll

Spicy Boiled shrimp & cucumber topped with avocado, red tobiko & eel sauce

*OMG! Roll

Spicy tuna, salmon, and yellowtail & avocado with special corn-seaweed & spicy mayo

*Venus Roll

Shrimp tempura, spicy tuna & soy paper, topped w. salmon, tuna, avocado, eel sauce & spicy mayo

*The Sizzler Roll

Snow crab, avocado & asparagus inside, topped w/ seared marinated filet mignon, scallion, smelt roe, ponzu, eel, & spicy mayo

*The Oishii Roll

Spicy salmon, avocado, jalapeno with pepper salmon and sweet miso sauce

JAPANESE WHISKY AND SAKE

Lots of Japanese whisky choices and premium, direct-from-Japan sake.

WE OFFER SEASONAL FISH!

We will have seasonal fish on our menu for as long as they are in season, as we only serve the fish at their best. Note: Generally only available on weekends.

SUSHI ENTREES (Served with miso soup)

*Chirashi ~ 13 pieces assorted sashimi and pickled radish on a bed of seasoned rice

*American Sushi Deluxe ~ 3 pieces of salmon, tuna, and yellowtail with a crunchy spicy salmon roll Unagi Don ~ 8 pieces of eel with vegetables over seasoned rice

*Oishii Sushi ~ 10 pieces chef’s choice sushi with spicy tuna roll

*Oishii Sashimi for 2 ~ 20 pieces chef’s choice sashimi with seasoned sushi rice

*Oishii Sushi Sashimi for 2 ~ 8 pieces sushi, 12 piece sashimi, all chef’s choice with a Specialty Roll of your choice!

*The Titanic ~ 10 pieces of sushi, 18 pieces of sashimi with a Seashore Roll and a Specialty Roll of your choice!

SPECIALS

Coconut Shrimp ~ 6 pieces of breaded shrimp with coconut flakes and a special coconut sauce

Katsu (Panko Fried) Chicken ~ Two pieces of fried white meat chicken, breaded with panko and served with a sweet, savory Japanese barbeque sauce. Comes with rice and soup or salad.

Agedashi Tofu ~ Lightly fried tofu with a crispy exterior and soft interior with sprinkled green onions in tempura sauce. Chicken Yakitori ~ Japanese kebabs! Skewered chicken with asparagus, mushroom, onion, teriyaki sauce and sesame seeds.

Beef Negimaki ~ 6 pieces thinly sliced beef marinated in teriyaki sauce wrapped around green onions.

Vegetable Delight Sushi Roll ~ Fried shiitake mushrooms with cucumber and sweet potato tempura glazed in mango sauce! Special roll, 8 pieces.

Balsamic-Roasted Brussels Sprouts

• 1 1/2 lbs. Brussels sprouts, cut in half

• 4 oz. pancetta, 1/4-inch-diced

• 1/4 cup good olive oil

• ½ cup dried cherries (optional)

• Kosher salt and freshly ground black pepper

• 1 Tbsp. syrupy balsamic vinegar

Preheat the oven to 400o F. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. (Add dried cherries halfway through roasting) Toss once during roasting.

Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings. Serve hot.

Make-ahead Turkey Gravy

Green Beans

Cranberries & Almonds

To ensure the green beans are fresh, hot, and ne, use the time the turkey is resting to sauté them. Makes 8 servings Total time: 25 minutes

• 2 lb. green beans, trimmed and halved

• 2 tsp. baking soda • 3 Tbsp. olive oil

• 1/2 cup sweetened dried cranberries

• 1 Tbsp. minced garlic • Salt & pepper to taste

• 1/4 cup sliced almonds, toasted

Blanch green beans in a pot of boiling water with baking soda until just tender, 5–7 min; transfer to a bowl of ice water to stop the cooking, & drain. Heat oil in a skillet over medium high; add cranberries and sauté 1–2 min. Add garlic; sauté 1–2 min. Stir in green beans; sauté 3–5 min, stirring often. Season with salt & pepper. Transfer green beans to a platter and top with almonds.

This “no-brainer” gravy can be made 1–2 days ahead of the feast, then reheated just prior to dinner. To enhance the avor, stir in turkey pan drippings before serving.

• 6 cups turkey stock or low-sodium chicken broth

• 1 Tbsp. apple cider vinegar

• Salt & pepper to taste

Melt butter in a saucepan over medium heat. Whisk in our, cook 1–2 minutes, then whisk in stock until smooth. Bring gravy to a boil, cook 2 minutes, then reduce heat to medium-low and simmer until reduced to 4 cups, about 20 minutes. Add vinegar; season gravy with salt and pepper.

Dump-n-Bake Corn Casserole

• One 15.25 oz. can whole kernel corn, drained

• One 14.75 oz. can cream-style corn

• One 8 oz. package corn mu n mix, i.e. Ji y

• 1 cup sour cream

• 4 Tbsp. unsalted butter, melted

• 6 oz. smoked ham, diced (Optional)

• 4 scallions, chopped, plus more for garnish

• 1 1/2 cups freshly grated sharp Cheddar

Preheat the oven to 325o F.

Spray 9” square baking dish w/ nonstick spray. Stir together the whole-kernel corn, cream-style corn, corn mu n mix, sour cream and butter in a large bowl. Stir in the ham (if using) and scallions until just combined. Pour into the baking dish and bake until golden brown, about 1 hour 15 min. Sprinkle evenly with the Cheddar and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with scallions before serving.

Not valid with any other offer. Expires 12/1/22.

Wreath Workshop

Wednesday Nov 30th 6:30pm

Pre-Registration is Required

Pre-Order Whole Turkeys for Thanksgiving (All orders must be in by Friday Nov 11th)

CHRISTMAS OPEN HOUSE

Saturday December 3rd 11am-3pm

Stroll Through Our Winter Wonderland Greenhouses

Filled with Christmas Trees, Holiday Wreaths, Poinsettias & Holiday Greenery

Visit With Santa Refreshments Will Be Served Shop Our Large Selection of Beer, Wine & Mixers

Deli Happy

Hour

(Every Sunday in November)

25% OFF Deli, Meats, Cheeses & Salads

(Excludes Deli Sandwiches)

577 N. Walnut St, Galena, OH 43021

Sun-Fri : 10 am-7 pm, Sat: 9 am-7 pm