Eatdrink #67 September/October 2017 "The Decade Issue"

Has French

Food Found

Its Groove

Again?

Willie’s Café

Ann McColl Lindsay

Eating Out,

Eating Healthy

La Casa: The

House That

Syl Built

Feel-Good

Food: A

Beginner’s

Guide

eatdrink

RESTAURANTS • RECIPES • WINE • TRAVEL

Issue Nine • April/May 2008

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Serving London, Stratford & Area

eatdrinkmag.net

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Restaurant Search • Reviews • Maps • Links

Has French

Food Found

Its Groove

Again?

Willie’s Café

Ann McColl Lindsay

Eating Out,

Eating Healthy

La Casa: The

House That

Syl Built

Feel-Good

Food: A

Beginner’s

Guide

eatdrink

Issue Ten • Early Summer 2008

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Serving London, Stratford & Southwestern Ontario

eatdrinkmag.net

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DAYTRIP TO

BOUNTIFUL

HITTING the

CULINARY TRAIL

London and the

Al Fresco Life

THE OLD PRUNE

is Stratford’s Sweet Plum

Safe Harbour at The

WINDJAMMER INN

in Port Stanley

More than

60

PATIOS



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drink

drink

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Issue 21 • February/March 2010

RestauRants • Recipes • Wine • tRavel

CRAVE

Accessible, Upscale

and Next Door

in North London

FEATurES

Aroma

in London

The Sun room

in Stratford

Gredig’s

Orchard

near Aylmer

Sun Peaks

Ski resort

in British Columbia

ALSO

On The Move Organics

with Jeff Pastorius

ALSO

Purdy’s Fisheries

The 100 Nautical Mile Diet

FeaturING

Bentley’s Bar & restaurant

in Stratford

everspring Farm

in Ilderton


in Stratford

everspring Farm

in Ilderton

The Raja

Indian Fine Dining, via

Stratford to London

The Raja


Stratford to London


www.eatdrink.ca

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PLeaSe taKe ONe

drink

Issue 25 • October/November 2010


FeaturING

Billy’s Deli Restaurant

in London

Molly Bloom’s Irish Pub

in Stratford

Monforte Dairy

in Stratford

Westover Inn

in St. Marys

Garlic’s

of London

Local “Upscale Rustic”

Cuisine, from Scratch


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eatdrink

Issue 26 • The Holiday Issue 2010



FeaturING


in London


in Stratford

Monforte Dairy

in Stratford

Westover Inn

in St. Marys

Garlic’s

of London




Tips & Hints for

HOLIDAY

Hospitality

ALSO

Restaurant Equipment

& Supply Co. in London

Idlewyld

Inn and the Passion

of Chef Tim D’Souza


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eatdrink

Issue 27 • January/February 2011



FeAturING

Stratford’s

Women in Food

Dragonfly Bistro

in London

Foodies

in Grand Bend

Valentine’s Day

MONDAY

February 14

Reminder!

FeAturING

Stratford’s

Women in Food

Dragonfly Bistro

in London

Foodies

in Grand Bend

eatdrink


Issue Eight • March 2008

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What’s Old Is New

Again at Auberge

du Petit Prince

WUNDERKINDS

· Eddy Phimphrachanh

— Thaifoon

· Florine Morrison

— VegOut

What’s Old Is New

Again at Auberge

du Petit Prince

WUNDERKINDS


— Thaifoon

· Florine Morrison

— VegOut

eatdrink

eatdrinkmag.net


Premiere Issue • August 2007

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Summertime

And the livin’ is easy ...

FREE!


eatdrink


Issue Two • September 2007

Cooking Out Loud in Serious Spaces

Institutional

Revolutions

Amédé Lamarche at The Church

On the Fork in Museum London

FREE!


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eatdrink


Issue Three • October 2007

The Fairy Tale

Behind Woolfy’s

Mark Kitching

of Waldo’s on

King in London

A Passion

for Cooking

FREE!


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eatdrink


Issue Four • November 2007

Far from the Madding

Crowd: idlewyld inn

Thinking outside the

Lunchbox: Susie Palach

at york Street Kitchen

Spotlight:

Glenda Smith

wine: Getting

Ready for the

Holidays

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aLwayS MoRe onLine


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Issue Five • December 2007

David Chapman’s

Roadmap to Success

Still Cookin’ at Bijou

Trendspotting:

what’s Hot in Tea?

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aLwayS MoRe onLine


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Issue Six • January 2008

Chef Daniel irvine

and His “trü” Calling

on the Road Less

Travelled at

Blackfriars Bistro

Trendspotting: Chocolate

— Food of the Gods

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aLwayS MoRe onLine


Issue Seven • February 2008

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eatdrinkmag.net

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Keeping Tradition

Alive at Mykonos

A Day with

the Stratford

Chefs School

Discovering Ontario

Artisan Cheese

Keeping Tradition

Alive at Mykonos

A Day with

the Stratford

Chefs School

Discovering Ontario

Artisan Cheese

Tamarine

by Quynh Nhi

Rolls into Spring in

The Year of the Cat


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Issue 28 • March/April 2011



eatdrink

FeaturING

The Black Shire Pub

in London

Keystone Alley Cafe

in Stratford

Farmgate Markets

in St. Thomas

and a regIOnAL

Maple Syrup Roundup

Women’s

Lifestyle Show

Tamarine

by Quynh Nhi



Visit the

Savour Elgin

eatdrink

Cooking Stage

Women’s

Lifestyle Show

London Convention Centre

March 19-20

Issue 11 • Summer 2008

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HURONWATTERS

Chef Joseph Watters and

The LITTLE INN of BAYFIELD

SOPHISTO

BISTRO

RUNDLES Adds

a New Gem

in Stratford


• GARLIC’S of LONDON

• F.I.N.E. A Restaurant

in Grand Bend

• MICKEY’S BOATHOUSE

in Port Stanley

eatdrink

-

Issue 12 • September 2008

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The Return

to Flavour

How “Eating

Local” Is More

than Just a

Matter of

Good Taste

Walker’s

Fish & Chips

A London Tradition

FORAGER

FOODS in Bayfield


eatdrink

Issue 13 • November/December 2008

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eatdrink

FISH

End of the

LINE?

Featured Restaurants


The BRAYWICK BISTRO

in London

The RED PUMP

in Bayfield

SAPORI RISTORANTE

in Stratford

The Holiday Issue


Getting Organized

Old & New Recipes

Wines to Have On Hand

Entertaining

Issue 14 • Winter 2009

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eatdrink

TIPS for

TIPPING

and How to Be

a GOOD

Customer

Amici Ristorante

Foster’s Inn

The Benmiller Inn

TIPS for

TIPPING

and How to Be

a GOOD

Customer

SOUL FOOD, Italian Style at

Amici Ristorante in London

AFFORDABLE Fine Dining at

Foster’s Inn in Stratford

COOKING UP a STORM at

The Benmiller Inn in Goderich

Valentine’s Day

Saturday,

February 14


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CUPCAKE

CULTURE

in London

Volker’s in Hyde Park

in London

Raja Fine Indian Cuisine

in Stratford

The Telegraph House

in Port Stanley


in London


in Stratford


in Port Stanley

Creative

Cities,

Creative

Restaurants

Issue 16 • May 2009

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BOCK to

the Future

Artisanal Spring

Beer withaHistory

JJ’s Bistro

in London

The Parlour

in Stratford

Bailey’s Restaurant

in Goderich

Growing Chefs!

Grassroots Gastro


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eatdrink

Issue 21 • April/May 2010


THE ONLY

ON KING

London’s “Bad Boy”

Chefs Make Good

FEATurES

Simple Fish & Chips

in Stratford

rush Creek Wines

near Aylmer

Eddington’s of Exeter

black

trumpet

A Contemporary Take

On International Classics


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Issue 23 • June/July 2010



FEATurING

Pan Tapas

in Stratford

Harvest Bakery

in St. Marys

Thyme on 21

in Goderich

ALSO

A Taste of Huron

Culinary Festival

KANTINA

London’s Chic Stellar

Taste of SERBIA


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Issue 24 • August/September 2010


FEATurING

Bradshaws

in Stratford

TG’s Addis Ababa

restaurant

in London

Quai du Vin

Estate Winery

in St. Thomas

ALSO

Savour Stratford

Perth County

Culinary Festival

The Garlic Box

in Hensall

KANTINA


Taste of SERBIA

FEATurING

Bradshaws

in Stratford

TG’s Addis Ababa

restaurant

in London

Quai du Vin

Estate Winery

ALSO

Savour Stratford

Perth County

l

The Garlic Box

i

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eatdrink

ALSO

Pinecroft’s Green Frog Tearoom

in Aylmer

Anything Grows

in Stratford

FeAturING

London’S renowned

David’s Bistro

and smokin’ hot barbecuers

Smoke-N-Bones

Hessenland

Country Inn

A Fresh Take

on TRADITION at

Hessenland

Country Inn


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Issue 29 • May/June 2011



FeAturING

Stratford’s

Women in Food

Dragonfly Bistro

in London

in Grand Bend

eatdrink


FREE

№ 37 • September/October 2012

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EXPERIENCE

world wine&food

2nd Annual

FINCH AUTO GROUP

Finch Chev Cadillac Buick GMC Finch Hyundai Mercedes-Benz London

Presented by:

October 11-13

See Centre Spread

EXPERIENCE

world wine&food

2nd Annual

FINCH AUTO GROUP


Presented by:

October 11-13

See Centre Spread

Inspired

Renewal at

Mercer Hall Stratford’s New Take

On Sophistication

AND FEATURING

Pasto’s Grill

Hospitality, Italian-Style

Blu Duby

Remarkable Dining

Old East Village

Innovation on Dundas Street East

Kiss the Cook

London’s Razor-Sharp Retailer

Sarnia-Lambton Gems

Bridges, Lola’s Lounge & The Tree House

ALSO: Birtch Farms & Estate Winery | Benmiller Inn & Spa | Growing Chefs! | Harbourtown Fudge

Inspired

Renewal at


On Sophistication

AND FEATURING

Pasto’s Grill


Blu Duby

Remarkable Dining

Old East Village


Kiss the Cook


Sarnia-Lambton Gems



ALSO: Smoked Beers, Reloaded: BBQ’s BFF | The Arts & Cookery Bank | The Forest Feast Cookbook




FEATURING

Shakespeare to

the Shoreline

A Road Trip Taste Trek

&

Flavourful Fiction

Summer Reading for Foodies

A SPOTLIGHT on

Port Stanley & Grand Bend

FEATURING

Shakespeare to

the Shoreline


&

Flavourful Fiction


A SPOTLIGHT on


FEATURING

Shakespeare to

the Shoreline


&

Flavourful Fiction


A SPOTLIGHT on


Stratford’s

“Nouveau Ontario”

at

The Bruce

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ANNIVERSARY

ISSUE

ALSO: Samuels Boutique Hotel in Goderich | A London Fish & Chips Roundup | Grain Power


FREE

№ 46 • March/April 2014

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eatdrink

Merging

Contemporary

& Traditional at

Bradshaws

in Stratford

FeAturing

Tuscano’s Pizzeria & Bistro

Veramente Artigiani in London

North Moore Catering

Quality, Craft and the Discerning Palette of

Jess Jazey-Spoelstra (The River Room/Rhino Lounge)

London’s Small-Batch Coffee Roasters

• Fire Roasted Coffee Co. • Hasbeans • Kingfisher Coffee Co.

• Las Chicas del Café • Locomotive Coffee

FeAturing









FeAturing









FeAturing









eatdrink


FREE


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Featuring

The Elm Hurst Inn & Spa

The Fresh Flavour of Ingersoll Heritage

Schoolhouse Restaurant

Enjoying the Classics, in Grand Bend

Verandah Café

Still Tripping the Light Fantastic, in London

Hayter’s Turkey Farm

A Bird for All Seasons, in Dashwood

Brilliant Bijou

Stratford’s Hidden Treasure

Delivers Simple Elegance

aLSO: The Silver Birch Tea Room | The Bag Lady | Lo Maximo Meats | Norfolk County Wines

SIX (or 60)

WAYS to Savour

STRATFORD

Festival City Culinary Highlights


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Savour

STRATFORD

eatdrink

Issue 30 • July/August 2011

August 29 to

September 10

ALSO

SixThirtyNine

in Woodstock

A London Craft Beer Crawl

and

Exploring Pelee Island

ALSO

SixThirtyNine

in Woodstock


and


Elgin County’s

Thursday August 25

St. Thomas

A LOCAL TASTE EXPERIENCE

eatdrink


FREE

№ 32 • November/December 2011

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FEATURING

Marienbad & Chaucer's Pub

A Traditional Taste of Europe , in London

The County Food Co.

Fresh and Delicious, in Stratford

Huron County Wines!

Birthing a New Wine Region

Niko’s Eatery & Bar

A Taste for Everyone, in Tillsonburg

Che London

Modern Latin

American Cuisine at

Che Restobar

ALSO: London Training Centre | Gastronomic Heights in Whistler BC | An Epicure’s Gift Guide

AND FEATURING

Savour Stratford

September’s Big Culinary Event

OPA! OPA! OPA!

London’s Greek Restaurants

Goderich Rebuilds

Canada’s Prettiest Town

Makes a Comeback

Clovermead

An Adventure in Honey

eatdrink


FREE

№ 36 • July/August 2012

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A Winning

Recipe at

Abruzzi

London-Friendly,

Italian-Inspired

ALSO: Killer Desserts & Café | Barbecue Smokers | Grilling Recipes | Alternate Grounds Dockside

5

ANNIVERSARY

ISSUE

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FREE

№ 33 • January/February 2012

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FEATURING

The Windjammer Inn

Expanding Flavourful Impressions

The Chinese Barbecue and Spring

Double Happiness in Chinese Cuisine

Mollet's Designer Desserts

The Chocolate Cream Always Rises

Saffron's & Fanshawe College

Pro-Trained, Student-Inspired

Welcome to

The Springs

An Auspicious Beginning

ALSO: The Whole Pig | V-Day Chocolate Round-Up | Northern Portugal | Our 2012 Craft Beer Awards

eatdrink


FREE


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Featuring

F.I.N.E. A Restaurant

Fine for Any Occasion

The Manse

Putting The Manse in Romance

Downie Street Bakehouse

Bakers of Substance

Jill’s Table

A Feast of Kitchen Essentials

Chef Nicole Arroyas

London's

Face of

French

Fare

Petit Paris

& Auberge du

Petit Prince

aLSO: Local Artisanal Cheese | YOU Made It Café | Tasty Treats in Southeast Texas | Reif Estate Winery

eatdrink


FREE

№ 35 • May/June 2012

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and Featuring

Covent Garden Market

Making Downtown the Heart of London

The Red Pump Inn

Harry Israel Celebrates 40 Years in Bayfield

Dolcetto Risto

London’s New Take on Italy

True Taco

Luis Rivas and Culinary Incubation

Coyle’s Country Store

Nuts and Much More in Oxford County

It’s Patio

Time!

Al Fresco Dining

in The Forest City

aLSO: TAHHH Sushi | Savour Elgin Taste Trail | Dining on History in Savannah | Chablis


FREE


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Inn Season with

Avenue Dining

at Idlewyld

and Featuring

Valentine’s Day Recipes

from London’s Rising Culinary Rock Stars

The Early Bird

A Taste of Tweet Success

Olive Oil & Balsamic

Vinegar Tasting Bars

aLSO: Wicked Catering | Iceculture Inc. | Exploring Walkerville | 4th Annual Craft Beer Awards

eatdrink


FREE


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Where to Eat &

Drink in Canada’s

LONDON

and Featuring

Blackfriars

Betty Heydon Makes It Personal

The Local Community Food Centre

Thought for Food, in Stratford

Kitchen Design

The Heart(h) of the Home

aLSO: Porcino | The Art of Polish Cooking | Niagara Icewines | My Canada Includes Foie Gras

eatdrink

Flavour

Local

Served Here

Special Feature

for the 2013 World Figure

Skating Championships

Women’s

Lifestyle Show

Visit the

Taste of Huron

Cooking Stage

presented by eatdrink

Women’s

Lifestyle Show


March 23 & 24


FREE

№ 41 • May/June 2013

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www.eatdrink.ca

eatdrink

The Best Signs

of SPRING!

A FRESH Look at

Seasonal

FARMERS’

MARKETS


Masonville

Slow Food Perth County

St. Marys

Horton’s

Goderich

Exeter

Grand Bend

Sarnia

Downtown Woodstock

and MORE!

AND FEATURING

Farm-to-Table Trailblazers

Three London Chefs, with recipes

The Queen’s Bakery

& Part II Bistro

Cuisine Worthy of Centre Stage, in Blyth

Milos’ Craft Beer Emporium

London’s Temple to Craft Beer

Willie’s Café &

The Sticky Pudding

Catering Company

Catering to the Season

ALSO: Stratford Coffee Shops | Lambton County’s Your Local Meat Connection | Nigellissima

The Best Signs

The Best Signs

The

of SPRING

Best Signs

SPRING

Best Signs

!

Best Signs

!

Best Signs

SPRING!

SPRING

Best Signs

SPRING

Best Signs

!

Best Signs

SPRING

Best Signs

A FRESH Look at

FRESH Look at

FRESH

Seasonal

FARMERS’

MARKETS


Masonville


St. Marys

Horton’s

Goderich

Exeter

Grand Bend

Sarnia

Downtown Woodstock

and MORE!

The Best Signs

of SPRING!

A FRESH Look at

Seasonal

FARMERS’

MARKETS


Masonville


St. Marys

Horton’s

Goderich

Exeter

Grand Bend

Sarnia

Downtown Woodstock

and MORE!

AND FEATURING




Part II Bistro




Willie’s Café &


Catering Company


AND FEATURING




& Part II Bistro

& Part II Bistro

&



AND FEATURING




& Part II Bistro




Willie’s Café &


Catering Company


ALSO: Stratford Coffee Shops

Stratford Coffee Shops

Stratford Coffee Shops | Lambton County’s Your Local Meat Connection

Lambton County’s Your Local Meat Connection

Lambton County’s | Nigellissima


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FREE



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ALSO: Savour Stratford 2014 | Wine Clubs | The Third Plate | Flex Appeal Review & Recipes

Marienbad

& Chaucer’s Pub

Years of

FEATURING

Five Fortune Culture Restaurant

“Pure Chinese” Cuisine in London


Savour the Harvest & Drink in the History

Twin Pines Orchards

This Cider House Rules, in Thedford

40 Bohemian

Rhapsody at

Small (& Guilty)

Pleasures

at Stratford’s

Montforte on

Wellington

and Featuring

UpFront at the Market

Truly Upfront and Personable

Railway City Brewing Company

Crafting a Brighter Future in St. Thomas

The MillHouse

Tasty Expansion at Arva Flour Mills

aLSO: A Huron County Picnic Basket | Korean Restaurant & Manna Grill | COOKED by Michael Pollan


FREE


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eatdrink

Celebrate

Summer!

Suggestions

for Savouring

the Season

ALSO: Spring Rolls & Noodles Rule–The Vietnam Restaurant, Thuận Kiều, Quynh Nhi & Tamarine


FREE


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eatdrink

New!

Donald D’Haene

DISHES

on

Local Theatre


And FeAturing

The Only On King

“Meet Your Chicken!” in London

Smackwater Jack’s

Taphouse

Local Fare with a View in Grand Bend

Jerusalem: A Cookbook

Review & Recipe Video by Janice Zolf

The EPIC Wine Trail

Driving the Essex Pelee Island Wine Route

Fire Roasted Coffee Co.

& Habitual Chocolate

Brewing Anticipation in London

And FeAturing



Smackwater Jack’s

Taphouse









And FeAturing



Smackwater Jack’s

Taphouse









And FeAturing



Smackwater Jack’s

Taphouse









Flavour&

Philosophy at

The Root Cellar

Organic Cafe

A Winning Combination in London

Flavour&

Philosophy at

The Root Cellar

Organic Cafe


Flavour&

Philosophy at

The Root Cellar

Organic Cafe


Flavour&

Philosophy at

The Root Cellar

Organic Cafe


ALSO: Holiday Wines | The Flavour Principle by Lucy Waverman & Beppi Crosariol


FREE


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www.eatdrink.ca

eatdrink

AND FEATURING

The Raja

Fine Indian Cuisine, in London

Limbo Lounge &

Sideways Classic Grill

Sarnia Siblings

Unique Innovations in Baking:

• Downie Street Bake House

• Lindsay’s Bakery

• Organic Works

T.G. Haile’s

Authentic Ethiopian

at T.G.’s Addis

Ababa Restaurant

eat

eatdrink

drink

eatdrink

eat

eatdrink

eat

THE HOLIDAY ISSUE

PLUS

Our Annual

Epicurean

Gift Guide!



AND FEATURING

ATURING

A

The Raja


Limbo Lounge &


Sarnia Siblings




• Organic Works

AND FEATURING

The Raja


Limbo Lounge &


Sarnia Siblings




• Organic Works

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FREE



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FEATURING

Icarus Resto Bar

Modern Greek Cuisine

Stratford Food

An Edible History

A Road Less Travelled

Remembering Ann McColl’s Kitchen Shop

Passion &

Commitment at

Patrick’s

Beans

ALSO: The Evolution of Richmond Row | The Apple Pie Trail | Buzz About Bees | The Boreal Feast

ALSO: Regional Summer Theatre | Booch Organic Kombucha | BBQ Wines | Summer Music

FEATURING

Where to Eat in Stratford

Summer Dining in Festival City

Dining in Port Stanley

An Authentic Taste of Elgin County

Chatham-Kent Road Trip

Festivals, Food & Fun

Huron County Breweries

Celebrating the Art of Craft Brewing

Fresh

&Local

NOW!

SEASONAL

Farmers’

Markets

FREE

FREE

eatdrink

Serving London, Stratford & Southwestern Ontario Since 2007


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eatdrink

FEATURING

Bertoldi’s Trattoria

Family-Owned, Locally-Sourced

The Berlin

On the Road to Kitchener

Strathroy Brewing Co.

Toasting Canadian History

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ALSO: Harris Flower Farm & Pastured Pork | Adventures in Wine Selection | Edible Flowers

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FREE



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№ 59 • May/June 2016

www.eatdrink.ca

June 17–19

June 17–19

FEATURING



The Berlin





FEATURING



The Berlin





Down the

Rabbit Hole

at

The Red

Rabbit

in Stratford

Down the

Rabbit Hole

at

The Red

Rabbit

in Stratford

Little Red’s

Woolfs at the Door in St. Marys

Olive R. Twists

A New Twist at


Goderich Road Trip

Town, Beach & Boardwalk

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№ 53 • May/June 2015

www.eatdrink.ca

ALSO: Toboggan Brewing Company | Venice Three Ways | The Hops Crop | Sea Salt Recipes

Tania Auger’s

Chow

Ciao

NYC-Style in Sarnia

FEATURING

Tania Auger’s

Chow

Ciao

NYC-Style in Sarnia



FEATURING


Little Red’s


Olive R. Twists

A New Twist at


Goderich Road Trip


A Distinctive Taste

of Oxford County at

sixthirtynine

eatdrink

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est. 2007



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ALSO: A Lager Renaissance | The Dorito Effect | Russian Cuisine Recipes | Niagara-on-the-Lake

FEATURING

The Ashwood

Bayfield’s Inn, Restaurant & Bourbon Bar

The Clock Tower Inn

Changing with the Times in Strathroy

Farmer Paul Spence

& The Chatham-Kent Table

8

A N N

I V E R S A RY

I S S U E

eatdrink


•

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THE HOLIDAY ISSUE

Food Literacy and

Growing

Chefs!

FREE

EST

ALSO: European Christmas Markets | Curbside: Modern Street Food Recipes | Paperwhites

FEATURING

Heritage and Modernity

TOOK & Black George

Remaking the Modern Restaurant

A Focus on Good Taste

Wine • Beer • Travel • Theatre • Music

Our Annual

Epicurean

Gift Guide

& More!

Special for the

Holidays

Food Literacy and

Growing

Chefs!

Food Literacy and

Growing

Chefs!

Food Literacy and

Growing

Chefs!


FEATURING


TOOK & Black George




FEATURING


TOOK & Black George



FEATURING

FEATURING

eatdrink

FREE

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eatdrink.ca |@eatdrinkmag

THE BACON AND ALE TRAIL

IS A WELL ROUNDED MEAL

IF IF YOU COUNT BARLEY

AS A VEGETABLE

Bacon and ale are a combination made in heaven,

Bacon and ale are a combination made in heaven,

-

includes 5 tastes for just $30. -

includes 5 tastes for just $30.

Stratford Tourism Alliance at 47 Downie Street.

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visitstratford.ca

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FALL EVENTS AT THE IDLEWYLD

Sunday, October 8, 2017

Thanksgiving Brunch & Dinner

11:00am & 1:30pm 5:00pm & 7:30pm

Brunch Buffet - $36.95 Dinner Buffet $39.95

Call 519.432.5554 to reserve your table.

$65

+Tax +Grat

Murder For Hire - Mystery Night

Friday, November 3, 2017 | 7:00pm

Scare up some fun as Murder For Hire presents “Diamond Death

& Second Chances”. Call 519.432.5554 for reservations.

Spa Open House

Wednesday, November 15th, 2017 | 5:00pm - 8:00pm

Save the date for this year’s Spa Open House, featuring complementary

refreshments and hors d’oeuvres, treatment demonstrations and product

promotions. Treat yourself, or start your holiday shopping early!

Scotch Tasting at the Idlewyld

November 2017 | Date & Time to be Determined

Join Wirtz Beverages reserve spirit consultant and world class ambassador

for an exclusive Scotch Tasting evening, featuring blends and single malts

served with food pairings by Chef Trevor Stephens.

$40

per person

Our Famous Saturday Afternoon Tea

Sept. 16th | Oct. 8th | Nov. 18th, 2017

Enjoy a traditional high tea, featuring an assortment of loose leaf teas,

homemade scones, Devon cream and preserves, cucumber sandwiches,

savory mini quiches, and mouth watering treats and sweets!

36 Grand Ave London, Ontario N6C 1K8 | ph 519.432.5554

www.idlewyldinn.com | IdlewyldInnAndSpa

Think Global. Read Local.

Publisher

Chris McDonell – chris@eatdrink.ca

Managing Editor

Cecilia Buy – cbuy@eatdrink.ca

Food Editor

Bryan Lavery – bryan@eatdrink.ca

Copy Editor

Kym Wolfe

Social Media Editor Bryan Lavery – bryan@eatdrink.ca

Advertising Sales

Chris McDonell – chris@eatdrink.ca

Stacey McDonald – stacey@eatdrink.ca

Finances

Ann Cormier – finance@eatdrink.ca

Graphics

Chris McDonell, Cecilia Buy

Writers

Jane Antoniak, Gerry Blackwell,

Darin Cook, Gary Killops,

Bryan Lavery, Wayne Newton,

Tracy Turlin, Adrian Zee

Photographers

Steve Grimes

Telephone & Fax 519-434-8349

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eatdrink inc.


OUR COVER

This composite includes every

cover of Eatdrink since we

began publication in August

2007. For half of the first year,

we published monthly, resulting

in a total of 67 issues to date.

Has French

Food Found

Its Groove

Again?

Willie’s Café

Ann McColl Lindsay

Eating Out,

Eating Healthy

La Casa: The

House That

Syl Built

Feel-Good

Food: A

Beginner’s

Guide

eatdrink



FREE

PLEASE TAKE ONE


eatdrinkmag.net

ALWAYS MORE ONLINE


Has French

Food Found

Its Groove

Again?

Willie’s Café

Ann McColl Lindsay

Eating Out,

Eating Healthy

La Casa: The

House That

Syl Built

Feel-Good

Food: A

Beginner’s

Guide

eatdrink


FREE

PLEASE TAKE ONE


eatdrinkmag.net

ALWAYS MORE ONLINE


DAYTRIP TO

BOUNTIFUL

HITTING the

CULINARY TRAIL

London and the

Al Fresco Life

THE OLD PRUNE



WINDJAMMER INN

in Port Stanley

More than

60

PATIOS



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Gredig’s

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Sun Peaks

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Purdy’s Fisheries


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everspring Farm

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everspring Farm

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The Raja


Stratford to London

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Monforte Dairy

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Westover Inn

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Garlic’s

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eatdrink




FeaturING


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in Stratford

Monforte Dairy

in Stratford

Westover Inn

in St. Marys

Garlic’s

of London




Tips & Hints for

HOLIDAY

Hospitality

ALSO



Idlewyld

Inn and the Passion



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Stratford’s

Women in Food

Dragonfly Bistro

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Foodies

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Valentine’s Day

MONDAY

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Reminder!

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Women in Food

Dragonfly Bistro

in London

Foodies

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eatdrink



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ALWAYS MORE ONLINE


What’s Old Is New

Again at Auberge

du Petit Prince

WUNDERKINDS


— Thaifoon

· Florine Morrison

— VegOut

What’s Old Is New

Again at Auberge

du Petit Prince

WUNDERKINDS


— Thaifoon

· Florine Morrison

— VegOut

eatdrink

eatdrinkmag.net



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RESTAURANTS • RECIPES • WINE •TRAVEL



Institutional

Revolutions



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The Fairy Tale

Behind Woolfy’s

Mark Kitching

of Waldo’s on

King in London

A Passion

for Cooking

FREE!


eatdrinkmag.net

ALWAYS MORE ONLINE


eatdrink




Crowd: idlewyld inn




Spotlight:

Glenda Smith

wine: Getting

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Holidays

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David Chapman’s

Roadmap to Success


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eatdrinkmag.net

aLwayS MoRe onLine


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Chef Daniel irvine


on the Road Less

Travelled at

Blackfriars Bistro


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aLwayS MoRe onLine



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Keeping Tradition

Alive at Mykonos

A Day with

the Stratford

Chefs School

Discovering Ontario

Artisan Cheese

Keeping Tradition

Alive at Mykonos

A Day with

the Stratford

Chefs School

Discovering Ontario

Artisan Cheese

Tamarine

by Quynh Nhi




www.eatdrink.ca

FREE

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FeaturING


in London

Keystone Alley Cafe

in Stratford

Farmgate Markets

in St. Thomas

and a regIOnAL

Maple Syrup Roundup

Women’s

Lifestyle Show

Tamarine

by Quynh Nhi



Savour Elgin

eatdrink

Cooking Stage

Women’s

Lifestyle Show


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PLEASE TAKE ONE


www.eatdrinkmag.net

HURONWATTERS



SOPHISTO

BISTRO

RUNDLES Adds

a New Gem

in Stratford




in Grand Bend


in Port Stanley

eatdrink

-


FREE

PLEASE TAKE ONE


www.eatdrinkmag.net

The Return

to Flavour

How “Eating

Local” Is More

than Just a

Matter of

Good Taste

Walker’s

Fish & Chips

A London Tradition

FORAGER

FOODS in Bayfield


eatdrink


FREE

PLEASE TAKE ONE


www.eatdrink.ca


eatdrink

FISH

End of the

LINE?




in London

The RED PUMP

in Bayfield

SAPORI RISTORANTE

in Stratford



Getting Organized

Old & New Recipes


Entertaining


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¦

Contents

Issue #67 | September/October 2017

The Decade Issue: 2007–2017

Publisher’s Notes

Looking Back, Looking Forward

By CHRIS MCDONELL

8

Food Writer at Large

Ten of My Favourite Articles

Looking Back at a Decade of Writing

By BRYAN LAVERY

14

Restaurants

A Root-to-Stalk Revolution?

Ten Plant-Focused London Hotspots

By BRYAN LAVERY

20

The BUZZ

Culinary Community Notes

24

Road Trips

The Bounty of Huron County

Ten Favourite Culinary Stops

By JANE ANTONIAK

34

Beer

Flight of Ten

Great Local Craft Beers

By WAYNE NEWTON

40

Wine

Football, Turkey & Goosebumps

Ten Seasonal Selections

By GARY KILLOPS

46

46

34

40

20

49

59

62

Spirits

On-Trend Mixology

10 Great Spots for Great Cocktails

By BRYAN LAVERY

49

Various Musical Notes

Top Ten Concerts

Upcoming Highlights on the Music Scene

By GERRY BLACKWELL

52

Theatre

52

A Grand Top Ten

Reasons to Love The Grand Theatre

By JANE ANTONIAK

56

Books

Eat Their Words

A Ten-Course Reading Menu

Reviews by DARIN COOK

59

Recipes

The Food Lover’s Garden

by Jenni Blackmore

Review & Recipe Selections by TRACY TURLIN

62

The Lighter Side

Home-Cooked Meals

By ADRIAN ZEE

66

66

Alternate Grounds Dockside, Sarnia

©

There’s a new culinary scene making waves in Ontario.

Ontario’s Blue Coast is home to a rapidly expanding wine region and premium waterfront

dining, all inspired by the laidback lifestyles in Lambton County.

Sit back, relax, sip some craft beer and sink your teeth into some fresh-caught lake fish.

It’s what we like to call the après-jet ski on the coast.

GET A TASTE at tourismsarnialambton.com






Publisher’s Notes

Looking Back, Looking Forward

By CHRIS McDONELL

Ten years. One decade. At the risk

of being too self-congratulatory,

this sounds quite monumental.

The reality, of course, is that this

achievement for a small independent magazine

is made up of thousands of seemingly trivial

or insignificant individual moments. Each one

of those actions, on its own, did not resonate

loudly at the time. There was no dramatic event

that marked a turning point, no grand gesture

that changed everything, pointed us to a path

for success, made a crucial difference to the

business of publishing a magazine. It is also

plain to me that this milestone has come only

and entirely through the substance of those

moments, and I would like to employ hindsight


FREE!

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A Passion

for Cooking

The Fairy Tale

Behind Woolfy’s

Mark Kitching

of Waldo’s on

King in London

ALWAYS MORE ONLINE

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#3 — Oct 2007

Serving London, Stratford & Southwestern Ontario FREE

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THE OLD PRUNE



WINDJAMMER INN

in Port Stanley

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DAYTRIP TO

BOUNTIFUL

HITTING the

CULINARY TRAIL

London and the

Al Fresco Life

More than

60

PATIOS



www.eatdrink.ca

FEATurING

Pan Tapas

in Stratford

Harvest Bakery

in St. Marys

Thyme on 21

in Goderich

literally flying the flag for their charming

Woolfy’s outside St. Marys (they moved into

town and now preside over Little Reds) shows

pride and a celebratory attitude I love.

Issue #10 speaks of the value of real food,

locally grown, in season. Farmers need to be

appreciated. These are values that Eatdrink

always tries to uphold and promote. I am grateful

that those sentiments are now so popular.

Issue #21 offers an unusual view of London’s

Black Trumpet. Sophistication, ambiance,

presentation and design are also important,

and when the food is equally impressive, we

celebrate that. I also like that, at first glance,

the reader is not certain of what they are

looking at. Intrigue and surprise are good.

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eatdrink


5


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A Winning

Recipe at

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London-Friendly,

Italian-Inspired

FREE

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ISSUE

AND FEATURING

Savour Stratford


OPA! OPA! OPA!


Goderich Rebuilds


Makes a Comeback

Clovermead



#10 — June/July 2008 #21 — June/July 2010 #31 — Sept/Oct 2011 #36 — July/Aug 2012

to celebrate some of them at this time of

reflection. First, however, I want to explain the

array of magazine covers across this page.

Today, the number one question I get is

“How do we get on the cover?” I understand

that. There is, unfortunately, no simple

answer. I asked our writers to focus on “ten”

in this issue, and you will see the interesting

results of that in the following pages. For

my part, I resolved to pick my ten favourite

covers. You must understand that I’ve been

proud of each magazine, and I put every cover

we’ve published on the front of this “Decade

Issue” for that reason. I’ve chosen my Top Ten

as a way to discuss and illustrate what each of

these covers represents for Eatdrink.

Issue #3, with Chris and Mary Woolf

Issue #31 shows Chefs Bronwyn and Aaron

Linley at the door of their Bijou in Stratford

(Bijou remains a Stratford gem under new

ownership and the Linleys moved about a

block away and operate Linleys: A Food Shop.)

This issue marked the first real “redesign”

of Eatdrink but I especially love the casual

intimacy and the textures in this photo.

Issue #36 was the first time we celebrated

an Eatdrink anniversary, after five years. I like

seeing proprietors in their business, and Rob

D’Amico and Chef Dave Lamers in the front

window of London’s Abruzzi remains one of my

favourites. I was heartened to hear Rob extol

Dave’s talents in a private conversation just last

week. Partnerships are challenging and I’m glad

to see “front of the house” and the “back of the

October 11-13

See Centre Spread

world wine&food

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house” kitchen equally represented.

Issue #37 shows a charcuterie board from

Stratford’s Mercer Hall. Artisanal foods and

reclaiming some lost traditions have made

the local culinary scene much more vital. We

celebrate that. And sometimes it is good to

just let the food speak for itself.

Issue #44 celebrates T.G. Haile and her

Addis Ababa Restaurant in London. This cover

presents an accomplished chef and restaurateur,

and more. T.G. is a master of Ethiopian

cuisine and brings a personal warmth to her

work that is refreshing and uplifting, reflecting

the diversity of our culinary community

that makes us stronger and better.

Issue #47 features Andrew and Erin Jardine

and three of their children (two more have

since joined the crew!) As most owners can

attest, a small business is a family business.

This remains one of our “cutest” covers but

we love to celebrate entrepreneurship and

those smiles are so encouraging. The Jardines

renamed the business The Village Meat Shop

and continue to prosper at the Farmers’ &

Artisans’ Market at Western Fair.

eatdrink



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THE HOLIDAY ISSUE

T.G. Haile’s

Authentic Ethiopian

at T.G.’s Addis

Ababa Restaurant

PLUS Our Annual

Epicurean

Gift Guide!

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Perhaps “interesting” is the operative word

here. Eatdrink is 100 per cent reliant upon readers

finding the magazine compelling. What is

the best way to get on the cover? Be interesting.

And look interesting. We work closely

with photographer Steve Grimes, who does an

amazing job for us, and several of these cover

images (and 24 Eatdrink covers in total by my

count) were shot by Steve. But too many photographers

to mention have also made superb

contributions to Eatdrink. Hire a photographer.

Good photos rarely happen by accident.

Looking Back

Most people don’t make a big change in

their life and start a new business because

everything is going well at the time. I was

no different, and after a handful of negative

experiences working for others, the time was

right to take a long-simmering idea and try

to make it happen. I spoke of my plan for

a London food and drink magazine to my

friend Cecilia Buy and she suggested that I

might want to have a more regional focus

and include places such as Stratford. Eatdrink

Serving

eatdrinkFREE

London, Stratford & Southwestern Ontario


SPECIAL FEATURE


Gastro Scene

Where to Eat Now

Balancing

Change & Tradition

at Huron County’s

Hessenland

Country Inn

FEATURING

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Summer Breeze


|

eatdrink


ALSO FEATURING

Al Fresco!

Dining & Drinking

in the Great Outdoors

John Szabo Interview

A Master Sommelier

Feast: Recipes and Stories

from a Canadian Road Trip

is part of a Tea Renaissance

Tea Rituals

Tea Experience

FREE


#37 — Sept/Oct 2012



www.eatdrink.ca

#44 — Nov/Dec 2013 #47 — May/June 2014 #54 — July/Aug 2015 #65 — May/June 2017

Speaking of family, Issue #54 features Frank

and Liz Ihrig of Hessenland Inn, the second

generation running the charming country resort

and winery on the Lake Huron shore between

Grand Bend and Bayfield. While celebrating his

German heritage, Chef Frank also embraces the

local terroir, balancing change and tradition in a

way I believe is truly Canadian. We salute that.

Issue #65 celebrates a London business

that similarly evokes ancient culture in new

ways. I love the enthusiasm from The Tea

Lounge partners Yixing Tang and Michelle

Pierce Hamilton, and the inviting nature of the

composition. While it might seem surprising

to the uninitiated to discuss tea in this context,

we endeavour to keep readers abreast of trends

that we find positive, valid and interesting.

readers know how integral that advice has

been to this publication. I will take credit for

being smart enough to listen to Cecilia. From

the get-go, I have leaned on her, at one time

or another, for almost every job there is to do

around here. Officially, she is the Managing

Editor, which is true, but she continues to

wear many hats. Thank you Cecilia.

I was also smart enough to know that

I needed expert writers. We have always

aimed Eatdrink at a sophisticated reader,

and I turned to a chef I really barely knew

who did some writing. Bryan Lavery took

the assignment of gathering the community

“buzz” and contributing an article every issue

as Writer at Large. Big jobs, but his role has

expanded, from Editorial Advisor to Food


Editor to Social Media Editor to salesperson

to trusted advisor with involvement in every

critical aspect of the magazine’s contents.

Thank you Bryan. The magazine could not

have grown to what it is today without you.

Early on, Chris McDonald, who had once

produced a London food publication (and

by dint of our similar names lent me some

unearned credibility because people thought

I was her), offered helpful guidance. So too

did Cathy Rehberg from Stratford Tourism

Alliance, who continues to support our efforts

here. Thank you both.

One of the best decisions made at the

inception of Eatdrink was to publish in a

digest-sized format. For that, I’d like to

acknowledge Artscape, a local arts magazine at

the time. The commitment to glossy paper and

full colour printing was somewhat bold, but

seeing someone else using that format made it

easier to see the wisdom in it. We’ve also been

fortunate to work with several outstanding

printers. Impressions Printing, M&T Printing

and (currently) Sportswood Printing have

helped us look good with ridiculously tight

turnaround times. I recommend all of them.

One of the problems of our small size is


the requisite need for a tight design — and

brevity (not my strong suit). I face that

here, so cannot extol the contributions of so

many writers beyond stating that we have

been blessed, and I am thankful. I must

give a shout-out to our beer writers, Dave

Hammond (aka The Malt Monk) for many

great years, and Wayne Newton. Our wine

writers, particularly Shari Darling, Kim Miller,

Rick VanSickle and Gary Killops, have always

kept this column full of great information.

Cookbook reviewers Jennifer Gagel from the

outset and for many years, and Tracy Turlin,

have brought an infectious enthusiasm to the

magazine that I truly appreciate.

I must give special praise to Jane Antoniak,

who helped grow our advertising base as a

salesperson and our readership with her writing.

Despite other heavy commitments, she

continues to help us here. Thanks for sharing

your ideas and your zest for life with us Jane.

Creating a publication that is worth reading

is the first task, and we are thankful for our

readers,but without advertisers, Eatdrink would

need a very different distribution strategy. The

magazine industry, generally, is in good shape

compared to newspapers and phone books,


to newspapers and phone books, despite loud

claims that the printed word is outdated.

We’ve gone to tremendous effort to make

Eatdrink work digitally. Our Facebook and

Twitter accounts are reaching more people

than ever. Online readership is up, ad views

are way up too, so I’m thrilled with the new

website we launched early last spring. But we

still print 20,000 copies of every issue and

they get picked up by eager readers who like to

hold Eatdrink in their hands. Most magazine

consumers, studies prove, look at the ads as

much as the articles. No other medium can

make this claim. Our readers are passionate

about food and drink; they like to eat well at

home and dine out regularly. We are proud to

help them find what they are looking for.

We are grateful for our customers, and thank

every one of them for their business, trusting

us to deliver their message and generate value

for their investment. Looking back, I am

especially grateful to those who took a bit of a

leap of faith with us as we were just getting off

the ground. Blackfriars Bistro, David’s Bistro,

Downtown London, Katana Kafe, Michael’s

On The Thames and Willie’s Café in London,

Bradshaws, Foster’s Inn and Stratford Tourism

Alliance in Stratford, and The King Edward

in Ilderton stand out for me as early and

tremendous supporters that helped us get to

where we are today. Thank you very much.

My family has seen me spend too many late

nights with Eatdrink, yet remain enthusiastic

supporters. My undying appreciation goes to

Sue Gordon, the greatest love of my life, and

to our incredible sons Quinn and Isaac and

daughter Tara. I continually (inaccurately)

assert that I will get better at managing my

time in this business, and you graciously put

up with that. Thank you with all my heart.

Looking Forward

It’s satisfying to take a short pause and

appreciate where we’ve been, but it’s time to

get back to work! We strive to make every

issue the best one yet, and our upcoming

Holiday Issue will be no exception. We hope

you enjoy this “Decade Issue” and quickly

discover that this is not just a trip down

memory lane. Most of our writers have

worked around our “ten” theme to inspire

you to explore new tastes, destinations and

discoveries. As I have always said, “There is

no shortage of great stories to tell.” We look

forward to proving that again and again.

REOPENING OCTOBER 1

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CONFESSION … Stratford’s VIP hideaway

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& Happy 10 Year Anniversary!”

Special events

may alter hours

on Saturdays

70 Brunswick St.

Stratford

519.273.3424

www.revival.house

String Bone Presents!

70 Brunswick St., Stratford

One of the best live music venues in Southwestern Ontario!

2017/2018 Live @ Revival House

OCT 6 Jeremy Fisher + NQ Arbuckle

(SOLO PERFORMANCES)

NOV 8 Hawksley Workman

NOV 17 Jully Black (UNPLUGGED)

FEB 2 A Tribute to Willie P Bennett

APR 6 Irish Mythen + Harrow Fair

MAY 4 Oh Suzanna + Sunparlour Players

JUNE 1 Samantha Martin & Delta Sugar

www.stringbonepresents.com

www.revival.house

Join us for

a cocktail!

The Prune and Bar One Fifty One

will stay open past the festival season.

Open weekends for October and

open for private groups and

Christmas parties until January.

151 Albert Street in downtown Stratford

RESERVATIONS t. 519.271.5052

reservations@theprune.com

theprune.com

Globally inspired; locally sourced.

Seasonally-influenced, monthly rotating menus from both kitchen and bar

•

Fresh, homegrown & local ingredients

•

Small plates to share alongside larger portions to satisfy

•

Hand-crafted cocktails, local beer & wine

for reservations please call

(519) 273.5886

30 Ontario Street, Stratford, ON

www.themillstone.ca

themillstoneON


Food Writer at Large


Ten of My Favourite Articles

Looking Back at a Decade of Writing for Eatdrink

By BRYAN LAVERY

Ten years ago, before there was

a wide-reaching turn toward

charcuterie, farmers’ markets, food

trucks, plant-based cuisine and

gluten-free cuisine, we originated the Buzz

column in Eatdrink magazine

to introduce readers to local

chefs, restaurants, restaurant

personalities and rising culinary

stars. In the absence of local

culinary media, it was just as

important to encourage dining out.

In 2007, procuring local food was a

chef-driven trend that involved sourcing

ingredients at farmers’ markets and directly

from producers at the kitchen door. Today

we are more than a decade

into the farm-to-table

movement, which has

become a much wider

concept and an ethos that

encompasses the entire

food supply chain. When

Eatdrink began a decade

ago, Chef Amédé Lamarche

was introducing molecular

gastronomy on his tasting

menus at The Church

Restaurant in Stratford;

The Only on King had

recently opened and was

serving local and organic

ingredients and trying to

be as much “Slow Food

movement” as possible; and

the pomegranate martini

was one of the Tasting

Room’s bestsellers.

Food media continue to be necessary

members of the culinary community. Like

any thoughtful patron, I attempt to bring

appreciation, sensibility and intelligent

discourse to the table. When I go out to eat

I am drawn to businesses that support local

Writer at Large

Eatdrink Food Editor and Writer at Large

Bryan Lavery doing field research.

farmers and to food artisans who source

and feature local ingredients, products and

beverages. Patronizing farm-to-table inspired

restaurants makes sense because it supports

and sustains economic activity on a local level.

I have always tried to

write about and cover food

and drink as culture. Good

writing furnishes the reader

with enough information and

insight to enable educated

decisions, while helping to arbitrate the

standards of dining out. If you don’t have

good, strong food media — whether you

like them or loathe them — you don’t have

the same degree of interest, enthusiasm

and accountability in the

community.

Despite the changing

definition of restaurant

professionalism, poor

customer service and

unfriendly reservation

policies disappoint us,

and good service fosters

loyalty, which in turn

inspires repeat business

and great word-of-mouth.

Once trained to view

things from both a chef’s

and a restaurateur’s

perspective the ability

never leaves you. After

three decades of working

at both ends of this

spectrum, I continue to

be inspired by dedicated

culinary entrepreneurs and

artisans who embrace the benefits of building

community engagement through food. In no

particular order, here are ten favourite articles

about some of the many interesting people,

restaurants and subjects that I have written

about over the last decade.

By BRYAN LAVERY | Photography by STEVE GRIMES

№ 44 | November/December 2013

By BRYAN LAVERY

By BRYAN LAVERY

№ 55 | September/October 2015

Photo by Melissa Doyle, Casting Memories

№ 56 | November/December 2015


1

Culinary Farmer

Paul Spence

and the Chatham-

Kent Table: A fifthgeneration

farmer,

Paul Spence can debate

the economic impacts

of food policy with

agility and is equally

knowledgeable about

the urban farmers’

market culture and

the practicalities of

traditional farming

methods as he is on the subject of greenwashing.

His fierce championing of local food has won

him both admirers and detractors. www.

eatdrink.ca/a-culinary-farmer/

2

12 www.eatdrink.ca

T.G.’s Addis Ababa Restaurant: For

more than a decade, T.G.’s Addis Ababa

has offered a tour

restaurants

An Authentic Taste of Ethiopia

at T.G.’s Addis Ababa Restaurant, in London

D

ining at T.G.’s Addis

Ababa is characterized

by the ritual of

breaking injera (the

traditional yeast-risen flatbread

which is spongy in texture,

crêpe-like in appearance and

has a sourdough tanginess) and

sharing food from a communal

platter, signifying the bonds of

loyalty and friendship. For more

than a decade, T.G.’s Addis Ababa

Restaurant has offered a tour de

force from the Ethiopian culinary

repertoire.

The modest restaurant is

tucked away off the beaten track,

in an unassuming brick building on the

south side of Dundas Street, near the

corner of Burwell and Maitland.

de force from the

Ethiopian culinary

repertoire and has

garnered repute for

being blistering-hot,

but truly authentic.

T.G.’s signature

dishes comprise

permutations of

sweet, bitter, sour,

salty, hot and

fragrant. These

flavour contrasts and

the refinement of her

cooking is the hallmark of her cuisine. www.

eatdrink.ca/t-g-s-addis-ababa/

3

T.G. Haile

Chef/restaurateur T.G. Haile is dedicated

to supporting important cultural and

charitable initiatives and events, despite the

fact that she is a hands-on owner who does

all of the cooking at the restaurant. T.G.’s

Addis Ababa has been a stalwart participant

in the Taste for Life campaign to support the

Regional HIV/AIDS Connection.

T.G. supports the efforts of local student

organizers

at Brescia

University

during their

annual

Multicultural

Show, as well

as the London

Black History

Coordinating

Committee.

Recently, T.G.

was selected as

An unassuming

building facade

disguises a uniquely

original interior

#44 — Nov/Dec 2013

Andrew Fleet, Food Literacy and

Growing Chefs!: Based on the idea that

education can alter behavior, Growing Chefs!

and its many volunteers

have made tremendous

strides by changing

the way many children

perceive food, and

encouraging them to

become excited about

nutritious and healthy

food choices. The former

Auberge du Petit Prince

restaurant has been

transformed into the

new Growing Chefs!

headquarters and

18 www.eatdrink.ca

farmers & artisans

A Culinary Farmer

Paul Spence and the Chatham-Kent Table

F

or the most part, Ontarians are complacent

about the origins of their food and oblivious

to the challenges farmers face just to stay

on their land. Paul Spence is the archetype

of the intrepid, modern Ontario farmer advocating

for change to our food system. His family has been

working land in Chatham-Kent since 1852, when

his ancestors settled in this biologically diverse

Carolinian zone of southern Ontario.

Spence and my paths intersect at events

supporting local food and agricultural initiatives,

culinary events and tourism conferences. We often

discuss the fact that an obvious lack of commitment

to locally procured food takes away from the

integrity of many of these events.

A fifth-generation farmer, Spence can debate the

economic impacts of food policy with agility and is

equally knowledgeable about the urban farmers’

market culture and the practicalities of traditional

Paul and Sara Spence, with their

farming methods as he is on the subject of greenwashing.

His fierce championing of local food has

children, at Spence Farms

won him both admirers and detractors.

Spence and his wife Sara, who emigrated from hormones or additives, they developed

Ecuador, founded Lo Maximo Meats in 2009 as an a reputation for Latin-style cuts of

outgrowth of Spence Farms. Uniting the food of quality fresh-frozen beef, pork, lamb

Sara’s culture and his farming practices of growing and goat. Soon they were retailing

his own feed and raising the meat without growth pasture-raised ducks, geese and rabbits

from other small family farms in

Chatham-Kent. I became acquainted

with Spence during the four years he

spent as a vendor at London, Ontario’s

Masonville Farmers’ Market.

In 2012, Spence and fellow-farmer

and River Bell Market owner, Joseph

Grootenboer, collaborated to establish

the first Chatham-Kent Table. Over 100

attendees savoured a repast, prepared

and served by the farmers from where

the products originated. They achieved

this with the assistance and support of

the contributing farmers, their families

and sponsors.

Paul Spence (right) with Twisted Lemon

(Cayuga ON) Chef Dan Megna at the Ontario

Southwest’s City Fare in Toronto

8 www.eatdrink.ca

food writer at large

Food Literacy and Growing Chefs!

F

#55 — Sept/Oct 2015

ood literacy, when taken literally,

means a person’s ability to

correctly read food labels and

Canada’s Food Guide and the

aptitude to comprehend basic nutrition

well enough to apply that knowledge

to food preparation. Food literacy also

includes understanding how food is grown

and produced, where it originates, how

production affects the environment and who

has access to what types of foods.

The need to introduce food into school life

is the most compelling at the primary level,

when children are just starting to establish

food preferences, make independent choices

and influence their friends. Growing Chefs!

was conceived in Vancouver B.C. by Chef

Merri Schwartz in 2006, as she identified a

need to articulate the story of the food we eat.

Believing in greater engagement between

chefs, farmers and the general public, she

set out to educate children, families, and

community members about nutrition,

sustainability and healthy food systems.

Schwartz achieved this by providing programs,

seminars, and workshops in classrooms to

promote local and healthy eating.

After working with Schwartz and recognizing

the influence that Growing Chefs!

was having in Vancouver, Andrew Fleet was

inspired to launch the program when he

returned to London, Ontario. Consequently,

The Growing Chefs! Ontario Classroom

Gardening Project was established in the

spring of 2008 at Tecumseh Public School.

Fleet is the Executive Director of Growing

Chefs! Ontario.

What was initially known as the Classroom

Gardening Project has been redesigned as

a full-school project. The Growing Chefs!

team visits every class in each partner school

allowing individual schools to

contribute time and effort into

the coordination piece of the

programming. With this model,

Growing Chefs! is able to reach

three times the number of

elementary students annually,

that’s 2,600 students up from 800.

“Kids are well educated in our

school system on health and they

know they need to be making

healthy choices but we don’t show

them how to actually do that,”

Fleet explains. “That’s the Growing

Chefs! philosophy — you give kids

a chance to cook real food with

real flavour with a real chef.”

This year Growing Chefs! hired

Katherine Puzara as the lead chef

Students at the Montessori Academy of

London enjoy lunch — Growing Chefs style!

#56 — Nov/Dec 2015

Reverie

Reverie

Reverie

OPENING SOON

twelve seats

five course tasting menu

Contemporary Canadian Cuisine

By Reservation Only

208 Piccadilly Street, London

reverierestaurant.ca

By BRYAN LAVERY

№ 52 | March/April 2015

№ 58 | March/April 2016 www.eatdrink.ca 11

By BRYAN LAVERY

By BRYAN LAVERY


№ 60 | July/August 2016 www.eatdrink.ca 11

By BRYAN LAVERY

offered à la carte for easy sharing. 74 Wellington Street

(front), 105 Erie Street (back), 519-273-5000, www.bijourestaurant.com.

The rooms are chic with comfortable squarebacked

upholstered chairs and settees and the

propriety of white-linen dining. Chef Arron

Carley served as sous chef to Jason Bangerter at

Luma. (Bangerter

is now the

executive chef at

Langdon Hall.)

Carley interned

with Chef

René Redzepi

For many years the culinary opus at Bijou has

at Denmark’s

been a front-runner in Stratford for inspired,

Noma, a Michelin

locally-sourced cuisine. The bistro has built

two-star

a following as a destination restaurant for

restaurant that

providing a good local taste experience.

has been named

Mark and Linda

best restaurant

Simone purchased

in the world on

the legacy

four occasions.

restaurant last

Returning to

year and added a

Canada, Carley

new entrance on

worked as a

Wellington St. and

sous chef under

a small bar in the

John Horne, executive chef at Toronto’s Canoe

front area.

restaurant before being head-hunted by The

The farm-totable

inspired

Bruce last year.

His aim is to add his voice to the culinary

blackboard pretheatre

dinner

narrative of New Canadian cuisine by

integrating only indigenous ingredients into

menu is prix

his culinary repertoire. Think wild Haida Gwaii

fixe, offering

ivory salmon with Wabigoon wild rice, morels,

three courses for

nettle purée, fennel kelp oil and wild ginger

$58.00. Chef Max

broth, or opt for Quebec Cerf du Boileau venison

Holbrook and

striploin with charred and brined carrots,

his team offer

golden beets, reindeer moss, Saskatoon berries,

a globally-inspired menu of small plates that

green alder jus and beet purée. The Bruce has

is available after 8:00 p.m. Duck confit with

dispensed with the prix fixe menu offered for the

gnocchi and fresh Monforte Dairy curds is a

last two seasons. At the time of this writing there

knock-out, as is the house-made lobster ravioli.

is a four-course tasting menu for $95.00 and sixcourse

tasting menu for $115.00. Wine pairings

There is a superior cheese plate of Monforte

Dairy selections. Bijou also serves an excellent

are an additional $49.00 and $55.00 respectively.

“Global Dim Sum” Sunday brunch that is

Breakfast, lunch and Sunday brunch are à la

By BRYAN LAVERY | Photography by NICK LAVERY

№ 59 | May/June 2016


an innovative Food Education Centre. www.

eatdrink.ca/food-literacy-and-growing-chefs/

4

London Training Centre: Local

Food Skills: The true essence of the

LTC narrative is that it achieves the whole

seasonal cycle of our

local bounty. The LTC

faculty are not only

culinary educators and

employment specialists,

they are also farmers,

retailers, caterers, food

artisans, restaurateurs,

funders and local food

advocates. The Local

Food Skills program

provides solid foodbased

knowledge and

provides participants

with the opportunity to explore of working with

food as a job or a profession. www.eatdrink.ca/

local-food-skills

5

Ann McColl Lindsay and David

Lindsay – A Road Less Traveled:

Hospitality and the culinary arts have always

10 www.eatdrink.ca

ospitality and the culinary

arts have always gone hand in

hand. In London, Ontario, we

have a history of exceptional

restaurateurs, chefs and culinary retailers.

Among the latter are Ann McColl Lindsay

and David Lindsay, the former proprietors

of the legendary Ann McColl’s Kitchen Shop,

one of Canada’s finest cookware shops.

Ann and David met, married and taught

school in Windsor, Ontario from 1961 to 1968.

They resigned their positions, sold their red

brick bungalow, and embarked on a yearlong

food pilgrimage across Europe while

camping in a Volkswagen van. Travelling in

the van with a gas burner allowed them to

truly enjoy the local terroir.

The first six months of their trip, which

ended at the French border, is described

in Ann’s memoir Hungry Hearts — A Food

Odyssey across Britain and Spain. The second

volume, Hearts Forever Young, includes their

travels in France, Italy, Austria, Switzerland,

Germany, Belgium, the Netherlands and

Denmark.

This formative trip introduced the Lindsays

to small independent grocers, hardware

stores, street markets and antique stores

jammed with domestic serving pieces. It was

during this time that they started to collect

the one-of-a-kind utensils that would comfood

writer at large

Ann McColl Lindsay & David Lindsay

A Brief History of a Road Less Traveled

H

6

Original Dundas Street Location

Richmond and Hyman Street Location

prise a useful

and saleable

batterie de cuisine.

Of a foray

to British food

writer Elizabeth

David’s

Kitchen Shop,

Ann says,

“This innocent

morning’s

shopping

expedition

turned into

a lifetime

obsession”.

Former Massey Harris Showroom on Talbot Street

#52 — March/April 2015

The Foodie’s

Place in the

Culinary Pecking

Order: It should not

surprise anyone with

a keen interest in all

things culinary to

learn that there is a

gastronomic pecking

order. At the bottom

of the gastronomic

hierarchy is goinfre

(greedy guts), then

culinary education

Local Food Skills

and the LTC Culinary Pre-Apprenticeship Program

S

ince 2002, David Corke has

been the Executive Director

of London Training Centre

(LTC), an award winning,

non-profit social mission driven

organization, which applies marketbased

strategies to self-fund programs

and initiatives that help people have a

positive impact in the community.

Corke is a highly-respected and

fervent food educator with a rocksteady

commitment. He is a long-time

proponent for local and sustainable

food systems, from both a civic and

London Training Centre’s Chef instructor Steve James with a

economic development viewpoint.

student in the Culinary Pre-Apprenticeship Program

When it started in 1987, the LTC

helped disenfranchised young people find the industry we believe that the staff of

employment in the food service industry. an operation should be considered much

Since then, however, LTC has morphed more than a labour cost on the profit and

into a cutting-edge and multifaceted

loss statement. Our point: the restaurant

organization providing food skills training, business is about people so if the goal is a

advocacy for careers in food service, and dining room full of guests having incredible

other services that range from computer food experiences, owners need the best

training to banquet staffing.

people working for them. If restaurateurs

Corke’s work in the non-profit sector was want their operations to be “exceptional”

influenced by a successful 20-year

then they have to be the

career in the private sector. He

“exception” — and pay more

owned and operated

for the best.”

restaurants, as well

The Ministry of

as being employed

Training, Colleges

by a large foodservice

and Universities has

corporation in the highly competitive

funded the LTC, for a second year, to

Toronto market.

provide a Culinary Pre-Apprenticeship

I asked Corke his thoughts on why he program. The course, taught by expert chef

thinks the restaurant industry is struggling instructors Steve James and John Fisher,

so hard to find talent.

examines in depth safe knife skills, kitchen

“I think the short answer is twofold. sanitation and safety, fundamental cooking

Speaking locally about the London and principles, menu design, pastry baking

region market — one where many customers and bread making practices, nose to tail

are looking for consistency of product and butchery, identification and use of seasonal

price point, there are a limited number produce, stock and sauce making. Limited

of restaurants where skilled chefs do not enrollment and small class size offer a

quickly become bored. At the same time, better opportunity for an exclusive student

as culinary educators and advocates for learning experience. The first session began

gone hand in hand.

In London we have a

history of exceptional

restaurateurs, chefs

and culinary retailers.

Among the latter are

Ann McColl Lindsay

and David Lindsay,

the former proprietors

of the legendary Ann

McColl’s Kitchen Shop,

one of Canada’s finest

cookware shops. www.

eatdrink.ca/a-roadless-traveled

8 www.eatdrink.ca


The Foodie’s Place in the

Culinary Pecking Order

P

#58 — March/April 2016

ecking order is the colloquial term With the simultaneous escalation of the

for a hierarchal system of social food media, food apps and camera phones,

organization. For the record, the I try to keep my mind open to change.

original usage referred to the Expressions that seemed to have no root in

expression of dominance in chickens. With our culinary lexicon are suddenly ubiquitous.

the keen interest in all things culinary, it Some people self-identify as foodies to

should not surprise anyone to learn that avoid being characterized as the type of

there is a gastronomic pecking order. At food snob they associate with old-school

the bottom of the gastronomic hierarchy is gourmets. When people say to me, “You’re

goinfre (greedy guts), then goulu (glutton), such a foodie” it makes my skin crawl. I

gourmand, (one who enjoys eating), friand don’t want to be categorized or lumped in

(epicure; one who with discriminating with foodies despite their clichéd glory.

taste takes pleasure in fine food and drink), The term sounds too much like groupie,

gourmet (a connoisseur of food and drink), and groupie, to my way of thinking, has

and finally the gastronome (one with a the implication of being obsessively

serious interest in gastronomy).

indiscriminate. For some

Let’s not overlook “foodie,”

goinfre reason the word “foodie” has

a contemporary term that is

always seemed too gung ho,

frequently and incorrectly used goulu

too disingenuous and more

as a synonym for gourmet or

about status than anything

gourmand

epicure. Most people are blind

else. Several people have told

to the fact that there is a distinct friand

me that I am mistaken, that I

difference in their meanings.

am a food snob.

The foodie is an amateur or

gourmet Writing in the Guardian,

hobbyist and a gourmet has the gastronome Paul Levy, who claims

educated palate and refined

paternity of the term foodie

taste of a professional.

with colleague Ann Barr,

Foodie, like the expression eatery, is a admits that American restaurant critic,

relatively new term in our modern culinary food writer and novelist Gael Greene may

lexicon. Both of those terms have given me have coined the term foodie at about the

a lot of flak. The word eatery I am only now same time in 1982. “What started as a term

shamefully surrendering to after initially of mockery shifted ground, as writers

finding the term not only loathsome

found that “foodie” had a certain utility,

but unappetizing. My complaint is that describing people who, because of age, sex,

“eatery” is being used inaccurately; it is income and social class, simply did not

an interloper on the culinary landscape, fit into the category ‘gourmet’, which we

evoking images of cheap, usually inferior insisted had become ‘a rude word’.”

restaurants with undiscriminating all-youcan-eat

offerings and other unspeakable legendary satirical sketch on the IFC series

We can see how far we have come by a

horrors. Recently, I have begun to hear Portlandia (you can watch it on YouTube)

the term eatery to describe fine dining caricaturing foodies and called, “Is the

establishments. I am seeing the expression chicken local?” The episode goes like this:

bandied about in venerated pages of

A waitress approaches a man and woman

prestigious publications.

seated at a table and asks if they’re ready to

foodie?

#43 — Sept/Oct 2013


goulu (glutton), gourmand, (one who enjoys

eating), friand or epicure (one who with

discriminating taste takes pleasure in fine

food and drink), gourmet (a connoisseur of

food and drink), and finally the gastronome

(one with a serious interest in gastronomy).

Let’s not overlook “foodie,” a contemporary

term that is frequently used as a synonym

for gourmet or epicure. www.eatdrink.ca/thefoodies-place/

7

Where to Eat in Stratford/ Stratford’s

Changing Gastro Scene: The Stratford

Festival and Stratford Chefs School have

contributed to the

formation of a distinctively

vibrant culinary

culture and restaurant

community, featuring

a chef-driven approach

to sourcing locally and

cooking from scratch.

Whether the subject is

the evolving restaurant

scene, or where to eat,

I have enjoyed writing

about Stratford,

including features on

Monforte on Wellington, Bijou, Mercer Hall,

The Red Rabbit, The Prune, Revival House and

The Restaurant at The Bruce. www.eatdrink.ca/

where-to-eat-in-stratford/

8

restaurants



hen dining in Stratford, I

can’t help but be drawn to

restaurants that authentically

W support farmers, vineyards,

and food purveyors by featuring quality

local ingredients and products. I also like

to take note of the ambience, whether

the cutlery is polished, and the wine and

food knowledge of the service staff. Great

restaurants give a lot of thought and

attention to their wine and cocktail lists and,

most importantly, to genuine hospitality.

Bijou

The Bruce Restaurant

#60 — July/August 2016

Down the Rabbit Hole – The Red

Rabbit in

14 www.eatdrink.ca

restaurants

Stratford: “A locally

Down the Rabbit Hole

at The Red Rabbit in Stratford

sourced restaurant,

locally sourced restaurant, run down and agreed

run by workers, owned

by workers, owned by workers, that we didn`t

shared by the community,” pretty really want to do

“A much sums up The Red Rabbit’s this for someone

ethos. Chef Sean Collins is a Stratford Chefs else anymore. If

School graduate, instructor and previously we were going to

by workers, shared

head chef at Mercer Hall before its sale last work 80 hours a

year. Collins terms his cooking as “Flavour week and throw

First, Ingredient Driven.” He also says, “We our whole heart

cook food we like to eat.”

and soul into

One of Stratford’s most anticipated

something, we

by the community,”

openings last summer was The Red Rabbit, should do it for

which launched in mid-July. Stratford-born ourselves. It didn’t make sense to have a

Jessie Votary and Collins left Mercer Hall money man at the top taking all the profits.

to build the community-shared restaurant Nor were we interested in trying to squeeze

on Wellington Street with partners/workers an additional dime out of every plate that

pretty much sums

Jonathan Naiman (Sous Chef/Owner), comes out of the kitchen.”

With 100 shares at $1,000

each, The Red Rabbit’s

ownership group raised a

percentage of the capital

up The Red Rabbit’s

they needed to finance their

project. They then turned

to an innovative financing

model akin to community

supported agriculture

ethos. Stratford-born

(CSA), but in this case

adapted for the restaurant

business. They modelled

it primarily after colleague

Anne Campion`s business

Jessie Votary and

model at Revel Caffé which

itself is a spin on a CSA

Chef Sean Collins, Jessie Votary, and Kris Schlotzhauer

model that Ruth Klassen at

Monforte Dairy pioneered in

Adam Robinson (front of house), Tyson the Stratford area. Campion and Votary both

Chef Sean Collins left

Everitt (Doctor and resident soda jerk and believe in the importance of supporting new

fermenting specialist), Steve Walters (front models of community-centred businesses

of house) and Gen Zinger (front of house). that strengthen and help build communities.

Votary, who has been fittingly labelled Interested subscribers were invited to

the restaurant’s fearless leader and the purchase restaurant futures in the business.

Mercer Hall to build

mastermind behind the business, recently This raised an additional $57,000 in funds,

said, “The notion for the restaurant was born which helped them get the doors open

out of necessity and inevitability. We all sat by paying for opening wages and putting

the communityshared

restaurant

#59 — May/June 2016

with partners/workers. Votary, who has been

fittingly labelled the restaurant’s fearless

leader and the mastermind behind the

business, said, “The notion for the restaurant

was born out of necessity and inevitability. We

all sat down and agreed that we didn’t really

want to do this for someone else anymore.”

www.eatdrink.ca/down-the-rabbit-hole/

Photo courtesy of The Red Rabbit

a step closer to Italy...


Family-owned & operated, siblings Tina and Len

are celebrating 10 years of bringing a genuine

taste of Italy to Chatham. In homage to their

mother Maria, they insist upon from-scratch

cooking using the best of local ingrendients.

The restaurant is sophisticated yet approachable.

A beautiful patio overlooks the Thames River.

Catering and well-appointed private function

rooms are available.

231 King Street West, Chatham

519-360-1600

Open for Dinner Daily / Lunch Monday-Saturday

www.mammamariasristorante.ca

Frendz is run by the creative team of Brenda

Boismier and Chef Marc King. The warm, cozy

Resto/Lounge is designed for friends to gather for

good food and good times. Weekend entertainment

features local talent. The upscale yet affordable

menu features international cuisine, prepared from

scratch, from Spanish tapas to steak and seafood.

Craft beer is on tap, an extensive drink menu is

on offer, and this may be the best patio in town.

216 King Street West, Chatham

519-436-1313

Open Tuesday–Saturday for Lunch & Dinner

a step closer

www.frendzlounge.com

to home...

By BRYAN LAVERY

By BRYAN LAVERY


№ 48 | July/August 2014


9

22 www.eatdrink.ca

restaurants

T

Sixthirtynine: A Distinctive Taste

of Oxford County: Sixthirtynine is

one of Ontario’s best

A Distinctive Taste of Oxford County

Destination: sixthirtynine, in Woodstock

ravel the back roads and

country trails and familiarize

yourself with the proud

Quaker settlements, Amish

farmgates, rural hamlets and a variety

of trails where you can see, touch and

savour first-hand the many unique

regional tastes distinctive to Oxford

County. The small, historic town of

Woodstock, population 38,000, is home

to Sixthirtynine, which is emerging as

the embodiment of one of Ontario’s best

destination farm-to-table restaurants.

By definition, a destination

restaurant is usually one that has a

Chef Eric Boyar flanked by his partners — wife

compelling appeal to entice diners from

Jennifer (left) and mother Pauline Bucek

beyond its region. Interestingly, the

earliest concept of a destination restaurant with a natural edge has set the mood for

originates in France with the Michelin the recent redesign by Kelly Oliver of Oliver

Guide, which rates restaurants as to whether Design in Woodstock. The renewed space

they merit a special visit or detour by

introduces a crisp palette of navy, grey,

motorists.

and white, and natural brown tones in the

Newly refurbished to a higher standard of floor, as well as a few strategic bio-ethanol

comfort, sixthirtynine is a tasteful 30-seat room fireplaces and solid comfortable dining

offering menus that are tied to the rhythms of chairs upholstered in platinum fabric.

the growing season in Oxford County. After Chef Eric Boyar’s culinary repertoire,

a decade its synthesis of gastronomy, service rooted in classical French technique,

and comfort has matured into something was developed in such Toronto hotspots

substantial and remarkable.

as Splendido, Mistura, Goldfish and the

A full wall in reclaimed lumber, ceiling Metropolitan Hotel. Chef and his wife

beams and a new bar top in raw lumber Jennifer returned to his Woodstock home

in 2005, and opened sixthirtynine with

his mother Pauline Bucek. Pauline and

Jennifer are hands-on partners and both

work the front of house, often spelling off

one another.

Boyar and sous chef Wes Quehl deliver a

homegrown Oxford County “from scratch”

farm-to-table experience. They are among

the leading-edge chefs showcasing the

distinctive diversity of culinary regionalism

that safeguards rural knowledge, its

wisdom, as well as its traditions. Dedicated

to building and nurturing strong personal

The Crew

relationships with farmers and producers,

destination farmto-table

restaurants.

Chef Eric Boyar’s

culinary repertoire,

rooted in classical

French technique,

was developed in such

Toronto hotspots as

Splendido, Mistura,

Goldfish and the

Metropolitan Hotel.

Chef and his wife

Jennifer returned to

his Woodstock home

in 2005, and with his mother Pauline Bucek

opened Sixthirtynine. Pauline and Jennifer

are hands-on partners and both work the

front of house. www.eatdrink.ca/a-distinctivetaste-of-oxford-county/

10

#55 — Sept/Oct 2015

Saffron and “Secrets of the Back

Forty”: After years of travelling

concessions and scouting back roads we have

8 www.eatdrink.ca


Saffron and “Secrets of the Back Forty”

A

fter years of travelling concessions Cultivated as a kitchen-garden staple

and scouting back roads we

for generations, saffron’s role has been

have begun to notice a renewed defined in traditional, regional poultry and

prevalence of hand-painted signs noodle dishes in Pennsylvania’s Amish and

and newly erected farmgate stalls at the end Mennonite kitchens. Sweet and warm with an

of long laneways throughout Huron County’s intense aromatic flavour, it confers earthiness

countryside. The modest chalkboards and and is known for its sunny appearance.

hand-crafted wooden signs announce: free (Saffron filaments need to be activated in hot

run eggs, horseradish, honey, maple syrup, liquid or stock before use. Many cooks are

sauerkraut, rhubarb,

oblivious to this and

strawberries, seasonal

subsequently saffron’s

vegetables and fruit,

virtues continue to

fresh-cut bouquets,

escape them.) Despite

baking and “No Sunday

continuing speculation,

Sales.” Often there’s no

Sarah firmly rejects

one there to receive

the spring blooming,

you, just a wooden box

purple flowered crocus

or a locked drawer into

as a possible candidate,

which to drop your

simply referring to it as

money. It is called the

the “safferon” plant.

honour system.

I am left to wonder

At six-thirty in the

if these delicate

morning we have already

aromatic threads come

travelled two hours from

from field marigolds,

the Bruce Peninsula.

or calendula, which

We are returning to

are known for both

the city when we pull

their culinary and

into the dirt laneway

medicinal uses. Both

off the beaten track. The farmgate is more the calendula and the safflower are often

of a purpose built out-building flanking referred to as “poor man’s saffron.” Sarah

a large greenhouse and the whitewashed scoffs at the idea of harvesting saffron from

homestead for the family of ten. Sarah, an fields of wildflowers, especially now, during

Old Order Mennonite, greets us wearing a planting season. She tells us that her mother

solid-coloured dress of heavy broadcloth. A carefully removes the vivid crimson stigmas

matching extra-long apron covers the dress. from each blossom individually before

Her long hair is coiled into a tight bun, and drying them for weeks in a warm, dry place.

her head is covered with a plain white cap Hooked by the quality and the familiar taste

tied under her neck. She emanates industry, of saffron, the thought of cultivating it locally

simplicity and modesty.

and its many culinary applications makes

Discussing the small packets of seasonal my head reel. In time, I have learned that the

saffron she has for sale, I offer to lend her The potency of saffron is indeed a product of its

Essential Saffron Companion on a return visit. terroir and how it is treated after it is harvested.

“I have no time to read a book,” says Sarah, In the past, I have known saffron to impart a

matter-of-factly. After several attempts to floral taste, honey sweetness or toasted, nutty,

interrogate her about the plants her “safferon” and pungent flavours.

is collected from, it still remains a mystery. In conversation, Sarah doesn’t give voice

#48— July/Aug 2014

begun to notice a

renewed prevalence

of hand-painted signs

and newly-erected

farmgate stalls at the

end of long laneways

throughout Huron

County’s countryside.

The modest chalkboards

and handcrafted

wooden signs

announce free run

eggs, horseradish,

honey, maple syrup,

sauerkraut, rhubarb, strawberries, seasonal

vegetables and fruit, fresh-cut bouquets,

baking and “No Sunday Sales.” Often there’s no

one there to receive you, just a wooden box or a

locked drawer into which to drop your money.

It is called the honour system. www.eatdrink.ca/

saffron-and-secrets-of-the-back-forty


Welcome

to

Wortley Village

“One of Canada’s

Coolest Neighbourhoods”

The Heart

of Old South

Eatdrink Food Editor and Writer at Large BRYAN

LAVERY brings years of experience in the restaurant

and hospitality industry, as a chef, restaurant owner and

consultant. Always on the lookout for the stories that

Eatdrink should be telling, he helps shape the magazine

both under his byline and behind the scenes.

Pure Ingredients

Chef-Prepared Take-Home Meals

House-Made Sauces and Preserves

Gourmet Kitchen Items

Baked Goods

Catering

purebon.ca

Impressions

FA S H I O NS & A C C E S S O RI E S

In the heart of Wortley Village, a place

where fashion motivates creativity...

This inspiring, chic boutique is brimming with pieces

from Canada, Europe and the U.S. Everything you

have ever desired is right here for you — from head

to toe! You’ll find casual clothing, dresses, outfits,

outerwear and accessories that dare to be different.

This trendy fashion destination stocks seasonal

collections of fashion-forward, timeless and eclectic

pieces that will keep heads turning.

Impressions offers friendly, individual

advice and personalized service to suit

your needs. You will be captivated by

the collections and warmed by the

genuine honesty of the staff and

their true passion for fashion.

Visit Impressions...

it’s like shopping with friends!

148 WO R T LEY RD.

5 1 9 . 432. 0 3 1 7


Restaurants


A Root-to-Stalk Revolution

Ten Plant-Focused London Hotspots

By BRYAN LAVERY

It has been a year since I wrote about the rise

of plant-based cuisine. In that time the scene

has exploded. Besides exclusively

vegan and vegetarian restaurants,

many establishments

(especially the hybrid, part

coffee shop, part bakery)

now offer an innovative

array of plant-based and

dairy-free options. Until

recently vegans, vegetarians,

and patrons adopting

quasi-vegetarian diets

in an effort to eat more

healthily, routinely faced

uninspiring,

predictable

meat-free

dishes. We

all remember

restaurants

Plant Matter Kitchen Deluxe

Thin-Crust Pizza with mushrooms,

tomatoes, baby spinach, sweet

potatoes & pesto, on flatbread finished

with truffle oil & balsamic reduction.

serving the ubiquitous, poorly-executed mushroom

risotto, token vegetable pasta or baked Portobello

mushroom stack. The “V” symbol seldom, if ever,

appeared on a menu, and more often than not you

had to make do with a salad that was nothing more

than a listless afterthought. Today you can frequent

almost any respectable independent restaurant or

café and find a menu adorned with those helpful “V”

symbols that denote vegan.

As the market for non-dairy products increases, so

does the diversity of options, including a variety of

innovative non-dairy cheeses, ice creams and yogurts,

along with a selection of nut and plant-based milks that

are used to make them. Hazelnut, macadamia, cashew,

hemp, flax, oat and quinoa varieties have joined the

ranks of soy, almond and coconut milks. Fortunately,

non-dairy cheese has made tremendous strides in terms

of texture, taste and the ability to be melted. Good local

examples of food artisans making vegan cheese are

Helen Drummond of Main Vegan Deli in Glencoe, Nuts

for Cheese founder Margaret Coon at the Farmers’ and

Artisans’ Market at Western Fair, and Amarjit Singh at

Local Dairy in Ingersoll. Speaking of culinary innovation

check out zen’Za Pizzeria (formerly

Rico’s Pizzeria Downtown). It’s known

for vegan, vegetarian and gluten-free

thin-crust pizzas. In no particular

order, here are the ten plantfocused

hotspots that deserve

your attention.

The Boombox

Bakeshop, with its

bright pink facade and

entry doors flanked by

two decorative lions, is

situated in new premises

at the corner of Adelaide

Street and Princess Avenue.

The bakeshop is a popular

veg-friendly bakery and café

specializing in vegan and gluten-free

goods. The offerings include delicious

(and stunning) pies, tarts, cupcakes,

popovers, mini pies and other mouthwatering

seasonal treats. There is a

deluxe state-of-the-art Elektra espresso

machine, a selection of teas, kombucha,

The Boombox Bakeshop on Adelaide at Princess


Ground up Organic Café is open all day serving not just

coffee, but breakfast, lunch and dinner.

and Patrick’s Beans coffee. There is a seating

area to enjoy your treats in-house. Alexandra

Connon creates purposeful partnerships with

other local businesses that have a similar

mindset. theboomboxbakeshop.com

Glassroots, led by Chef Yoda Olinyk and

Sommelier Mike Fish, recently decided to

close. In a statement posted on Facebook they

said, “The last 16 months have been the best

months of our lives but we have decided to

choose our mental and physical health over

90-hour work weeks and everything that goes

into running such a successful restaurant.

We have new opportunities on the horizon

and the timing is right to move on.” Chef

curated a weekly list of what’s available from

local farmers and then created a seasonal

made-from-scratch menu based on those

ingredients. Fish curated an all-Canadian

wine list and innovative cocktails. Fish and

Chef Olinyk will undoubtedly continue to be

tireless and dedicated proponents of London’s

vegan scene. Expect to see them at events and

pop-ups this fall. www.glassrootslondon.com

Globally Local, billed as Canada’s first

vegan fast food restaurant, opened last year

at 252 Dundas Street in downtown London,

right across from the Central Public Library.

James McInnes had success earlier when

he developed the “Big McInnes,” a vegan

interpretation of McDonald’s Big Mac, which

he offered on the menu of his McVegans food

truck at local festivals. McInnes recently

launched the “World’s First” 24-hour Vegan

FALL FOOD FEST

Saturday, September 30, 10am–1 pm

Our Fall Food Fest is your Thanksgiving

primer! Celebrate all the local food that

is available now at our market, and join

us for:

• Free Cooking Demonstrations

• Tasty Samplings

• A Stuffing Cook-off

• Live Music

• Fun Kid's Activities

All activities are in the support of

Growing Chefs! Ontario.

FREE PARKING

With Validation

2 Hours Saturday & Sunday

Half Hour Weekdays

Market Hours

Monday to Saturday

8am – 7pm

Sunday 11am – 5pm


Drive-Thru — located at a former Harvey’s at

Highbury and Cheapside. www.globallylocal.ca

The Ground Up Organic Café at

Richmond and Piccadilly offers an organic,

plant-based and eco-conscious menu that

changes daily. Try the “No-Chicken Curry

Wrap” or the “Chili Cheezy Potato Bowl”. The

café features espresso drinks, smoothies and

various grab-and-go items, including “Drop the

Beet Slaw”. “Plant-based” puts an emphasis on

real food. Everything at The Ground Up Cafe is

by definition vegan, entirely free from animal

and animal by-products. But they take it a step

further to make sure menu items are healthpromoting

whole foods, prepared fresh. www.

thegroundupcafe.com

Heather Pinsky’s Naturally Vegan

Company is London’s boutique vegan

kitchen. Pinsky prepares strictly vegan meals

created especially for home or office delivery. All

meals are prepared in the commercial kitchen

at The London Food Incubator at 630 Dundas

Street. Pinsky also offers themed, interactive

vegan cooking workshops. Recent themes have

included The Vegan Pantry, Middle Eastern,

Italian, Mexican, and Sauces, Dressings and

Condiments. Pinsky’s focus is healthy and

“yummy” vegan food with a particular emphasis

on baking. www.naturallyvegancompany.com

Plant Matter Kitchen, located in the

heart of Wortley Village, is owned by Glenn

Whitehead and business partner Melanie Wendt

who are dedicated to health and wellness. PMK

is the culmination of many of their passions,

including healthy eating, organic cuisine,

Dan Plamondon’s Wellington

Market brings local and

organic to the SOHO (South

Horton) area


Plant Matters Kitchen — popular in Wortley Village, and

coming soon to downtown London

collaborative cooking and supporting local

business. This wholly vegan, plant-based, organic

restaurant has a distinctly back-to-the-earth

vibe with an open kitchen and a modern urban

sensibility. PMK features a smoothie and juice

bar and offers chilled organic brews. Giving back

to the community is part of the PMK’s mandate,

making the eatery part of an ethics-driven

model of business culture that adopts socially

responsible practices. A second exciting iteration

of PMK is expected to open soon downtown,

in the former Braywick Bistro location. www.

plantmatterkitchen.com

Rhino Lounge Bakery Coffee

Shoppe in Museum London has evolved

into London’s newest plant-based hot spot.

The offerings aren’t completely vegan yet but

they will no longer be serving meat. Chef

Michele Lenhardt is the long-time River Room/

North Moore Catering pastry chef and former

co-owner of Black Walnut Café and pastry chef

at the AGO. If you are a connoisseur of classic

pastry and dessert, you have come to the right

place — the bakery creates plant-based magic

in their in-house scratch bakery every day.

Lenhardt is also a renowned innovator and

authority on vegan offerings and brings plantbased

cuisine to a whole new level. The Rhino

makes a delicious hybrid doughnut, homage to

the cronut, and is only available on Thursdays.

Chef offers a plant-based prix-fixe menu on

Thursday evenings. Call for reservations. www.

rhinolounge.ca

The seeds for VegFest London were sown

in 2013 when founder Krista Kankula, after

attending the Niagara VegFest and Toronto

Veg Food Fest, realized that London needed

its own festival. Organized by a dedicated

group of volunteers, VegFest London is

an annual festival showcasing alternative

food, health, and beauty products that are


Double Chocolate Donuts

from Rhino Lounge in

Museum London

occupied by the Organic Works Bakery and

Revive Kitchen, bringing wholesome food to the

SOHO neighbourhood. Plamondon believes in

supporting farmers and partners like Organic

Works Bakery, so he sources locally and uses

organic ingredients whenever possible. This

is the newest hot spot for vegetarian, vegan,

omnivore-friendly and gluten-free, dine-in or

grab-and-go. www.wellingtonmarket.ca

BRYAN LAVERY is Eatdrink Food Editor and Writer at

Large

all vegan. The festival’s educational aims are

further achieved through a speaker panel of

noteworthy experts, live cooking demos and a

dedicated resource area. Visitors of all ages are

welcome to attend. VegFest 2016, held at the

Western Fair District last November, had over

120 vendors and 7,500 attendees. This year

VegFest will be held at Western Fair District’s

Agri-plex. www.vegfestlondon.com

The Harvest Pantry partners with other

local producers to offer wild foraged Chaga

mushrooms, organic spices and sweet seasonal

jams and jellies. If you are looking for lactofermented

turmeric cauliflower this is the place!

(The process is completely vegan and should not

be confused with the term “lactose”.) Located at

the Farmers’ and Artisans’ Market at Western

Fair, the focus of Valerie Andrew’s food and

small wares panty is on preparing small batch

ferments, like kombucha, sauerkraut, kimchi,

cultured mustards and chickpea miso. www.

theharvestpantry.com

Dan Plamondon’s Wellington Market

has opened in the revitalized space formerly

Serving up

Great

partnerships

London’s Newest

Plant-based Hotspot!

Vegan prix fixe dinners are offered in the Rhino

on Thursday nights. Reservations are required.

Tues–Wed 11 am – 4:30 pm

Thurs 11 am – 8:30 pm

Fri–Sun 11am – 4:30 pm

Cronut

Thursdays

421 Ridout Street North (within Museum London)

519 850-5111 | rhinolounge.ca

Operated by North Moore Catering Ltd

The River Room Cafe & Private Dining

commercial | digital | wide format | design

Let us help with your next project...

519.866.5558 | ben@sportswood.on.ca

www.sportswood.on.ca



The BUZZ

Culinary Community Notes

Are you passionate about what you eat

and where your food comes from? If

so, you are going to love discovering

London’s community

pride in our iconic food festivals,

farmers’ markets, food trucks,

craft beer breweries and culinary

scene. Visitors are looking for

experiences when they travel, to

connect with their surroundings

and live like the locals. We are

excited at Eatdrink not only to

celebrate our 10th anniversary, but

to present Volume 6 of London’s

Local Flavour. You can get your

hands on a copy at the farmers’

markets, and many of the Eatdrink

outlets in London, at the Downtown

London office, and regionally at

Tourism Information Centres. As

usual, this complimentary guide is

also available online at eatdrink.

ca. Like all of our publications, it can be read on

your cellphone, tablet or desktop.

Eatdrink Forest City Cookbook Recipe Contest

— Eatdrink & WIN! Calling all

chefs, kitchen crafters and creative

cooks! What can you make with

London’s finest local ingredients?

Eatdrink has cooked up a recipe

contest for the chance to get your

personal dish to go to print in London Ontario’s

first-ever community cookbook, the highly

anticipated Forest City Cookbook. Grill, shake, stir,

and bake … What will you make? Send Eatdrink

your best original recipe using locally grown

ingredients and it may come to

life with its place among those

from the most inspiring chefs in

town. Recipes will be judged on

creativity, taste, flavour, ease of

preparation based on submitted

instructions and use of local

ingredients. Submissions will be

narrowed down to three, and the

finalists’ recipes will be prepared

and judged by Eatdrink’s panel

of experts. The prize: having

your recipe (with your personal

story and a photo) featured

in the Forest City Cookbook,

alongside 120+ original recipes

from an impressive cast of the

people behind your favourite

restaurants, events, classrooms

and small businesses in London.

The contest opens September 5, 2017 and the

deadline for recipe submissions is October 31, 2017.

The winner will be announced by Eatdrink and the

winner will then work with the

Forest City Cookbook production

team to have their winning

submission finalized for inclusion

in the Forest City Cookbook. You

can find full contest details and

additional information online. Start the recipe

writing! www.eatdrink.ca/contests

29 RESTAURANTS.

$50,000 RAISED.

Thank you for supporting those

living with, a ected by, and at-risk for HIV/AIDS.

RETURNING APRIL 25, 2018


London

Los Lobos, now open at Talbot and Albert, is

the latest creation from London brothers Justin

and Greg Wolfe, proprietors of The Early Bird

and Wolfe of Wortley. Exuberant decor sets an

exciting “Modern Mexican” vibe. Platos pequeno

(small plates) predominate on a menu of gourmet

Mexican-inspired fare with contemporary twists.

The menu features tacos and burritos but also

covers a take on classics with the focus at the bar

being on cocktails, blended margaritas, tequila,

mezcal and bourbon. Fb.com/LosLobosLondon

Air Canada’s EnRoute magazine announced the

longlist for Canada’s Best New Restaurants 2017 and

London’s Wolfe of Wortley in Wortley Village made

the list. Congratulations Gregg & Justin Wolfe! Read

our story “The Big, Bad Wolfes: The Wolfe of Wortley

in London” www.eatdrink.ca/wolfes/

A new multi-use attraction to be known as 100

Kellogg is being repurposed from the former

Kellogg’s factory in London. The complex will

include Silver Stacks Brewery named for the

factory’s iconic smoke stacks. Silver Stacks will

feature a 25-hectolitre brewhouse, tap room and

retail store, and will be one of the anchor tenants.

Windermere Manor presents

Silver Stacks Brewery is the evolution of a craft

Natural Ingredients

from Local Vendors

Baked with Butter

from Scratch In House

Lovingly Crafted with Skill & Heart

Owners Tabitha & Dave

New York Style Bagels! Apple & Blueberry Fritters!

900 Oxford Street East at Gammage

519-601-1651

Experience the taste of a London autumn ...

RESTAURANT

Modern Canadian

Fine Dining

OPEN DAILY

7am–9pm (10pm Fridays)

restaurantninetyone.ca

#restaurantninetyone

LIVE JAZZ

Friday Nights 7–10pm

Ample Free Parking

519-858-5866

Reservations

Recommended

Windermere Manor, 200 Collip Circle (1 block W of Windermere & Western Rd), London

SUNDAY BRUNCH

11am−2pm

Intimate

Outdoor

Courtyard

Open Daily @ 11am

Sun–Tues 11–11pm, Wed & Thurs 11–midnight, Fri & Sat 11–1am

Destination for the food lover

Featuring specialty foods,

kitchenwares, tablewares,

cooking classes and gift baskets.

115 King St., London Ontario

jillstable.ca 519-645-1335


brewery that was opened in Tobermory in 2014

by Matt and Kristin Buckley. Eight years ago, the

former police officers relocated to Tobermory,

purchased a pub and opened Tobermory Brewing

Co. The new brewery will produce beer for the

original brewery as well as the Silver Stacks brews.

Anderson Craft Ales just celebrated its first

anniversary. The popular craft brewery recently

added an outdoor patio, expanded their draft

system to get seven beers on tap, and added a

dedicated nitro line (for those creamy texture

that Guinness made its reputation on). Food

Truck Fridays at the Old East brewery have been a

particular hit with fans. www.andersoncraftales.ca

Michael Naish and Justin Belanger are set to open

Storm Stayed Brewing, a brewpub that will inhabit

the space once occupied by The Cove restaurant at

169 Wharncliffe Rd. S. www.stormstayed.com

The word on the street is that Beer Lab London at

Milos’ Craft Beer Emporium will soon open in its

own premises next door. www.pubmilos.com

Milan Karac, formerly of Kantina Café and

Black George, closed Ritual Café in mid-August.

Restaurateur Erin Dunham and chef Matt Kershaw

of The Other Bird restaurant group in Hamilton

have taken the space for their latest project. The

partners plan to open Hunter &Co., a cocktail

bar that features hot food, as well as charcuterie

and oysters. The restaurant will take a little bit of

their inspiration from Rapscallion Rogue Eatery

(offering culinary connoisseurs a full nose-to-tail

experience) and a little bit of Two Blacksheep

(offering oysters, charcuterie, salumi, cheese

and pickles, carefully crafted cocktails, awesome

wine and delicious craft beer) two of their popular

Hamilton-based hotspots. www.otherbird.com

Reverie will be an intimate “tasting menu”

restaurant on Piccadilly St., just west of Richmond

St., that will showcase the skills of its chef, Brian

Sua-an, who owns and operates the restaurant.

With just 12 seats (four deuces, and four seats at

a counter), the 500-square-foot space is tucked

away in a small mall. Sua-an briefly staged at

Rene Redzepi’s NOMA and its sister establishment

108 Restaurant operated by NOMA alumnus chef

Kristian Bauman. The draw of the minimalist

Reverie is a Canadian-focused five-course

tasting menu. Reservations are required. www.

reverierestaurant.ca

Seasonal Flavours: A Night of Tapas to Support

Childreach will be hosted by Growing Chefs! on

Thursday, September 28. Tasting stations will be

perfectly paired with fine local wines and beers.


Finish it all off on a sweet note with delectable

desserts. The event will be held at Growing Chefs

Headquarters (formerly the Auberge du Petit

Prince), 460 King Street, from 6–8 pm. Tickets are

$75 each and can be purchased online or by phone

519-434-3644 x634. www.childreach.on.ca

The Forest City Cookbook, featuring 120+ original

recipes from London’s culinary community, has

surpassed the halfway point of their crowd-funding

campaign with over 500 books pre-ordered. To

guarantee yourself a copy, you must pre-order

through the Forest City Cookbook site (until

December 2017). Once the funding campaign is

closed, there will be no other way to purchase a book

— no second print run — so order your copy today!

www.forestcitycookbook.com

This year’s VegFest — London’s annual “plantbased

party” — takes place Saturday, November

11, 10 am–6 pm, at the Metroland Media Agriplex,

Western Fair District. A wide variety of vendors

will be on site, offering food and drink samples

and offering all kinds of support for a plant-based

lifestyle. Admission is $5 (children 12 & under are

free) and parking is free. www.vegfestlondon.com

The Tea Lounge is launching Afternoon Tea Service

on Sundays. Guests are also invited to a ‘’Moon

Festival Tea Party’’ on Sunday, Oct. 1. Moon Festival

is a traditional Chinese festival where family gets

together, very much like Thanksgiving. Moon

cakes are round pastries and one of the hallmark

traditions enjoyed during Moon Festival. Guests

will be served several different Chinese teas in the

traditional Gongfu set on big Gongfu tables, paired

with different styles of Moon cakes.

Michelle Pierce Hamilton, RHN (Registered

Holistic Nutritionist) & Certified Tea Sommelier,

is leading a 4-week clean eating workshop called

‘’Get Ready to Flourish,’’ Wednesdays nights from

7–9pm, Sept. 6–27. Another talk by Pierce Hamilton

on the health benefits of tea called “Tea: A Super

Food” will be held Wednesday Oct. 4, 7–9pm www.

tealoungelondon.com

Chef Josh Sawyer and Elaine Sawyer will be

rebranding Wich Is Wich in October as “a proper

sandwich and supper shop.” The restaurant will

also be open evenings, Thursday to Saturday,

beginning October 12, with a playful but

intelligently curated menu. Lights will dim and

the focus shared with great wines and cocktails. A

series of “pop up” themed suppers will begin with

“1920’s Sicily” in November. www.wichiswich.ca

FARM TO FORK &

PLOUGH TO PINT

DINING

Old East Village

f r e s h | l o c a l | o r g a n i c

Catering now available!

See website for details.

623 Dundas St.

rootcellarorganic.ca

Photo: Mariam Waliji


Loose Leaf Teas & Tisanes

•

Contemporary & Traditional Teaware

•

Light & Healthy Menu

•

Afternoon Tea & Tasting Events

268 Piccadilly Street (beside Oxford Book Store)

519-601-TEAS (8327) • tealoungelondon.com

TUES-THURS 11am-6pm • FRI & SAT 11am-9pm • SUN 11am-5pm

100% Local — from Our Farmers to Your Table

Hormone & Drug-Free

Ontario Beef, Pork, Bison, Lamb & Chicken

THE VILLAGE

MEAT SHOP

LOCAL - NATURAL - QUALITY

“Congratulations to our friends at

EatDrink on 10 years of celebrating

and supporting local food!”

WE ARE YOUR LONDON OUTLET FOR

• Metzger Meat Products • Lena’s Lamb

• Blanbrook Bison Farm • Little Sisters Chicken

• Glengyle Farm Organics

Western Fair Farmers’ & Artisans’ Market: Saturdays, 8am–3pm

226-376-6328 • www.thevillagemeatshop.ca

Jess Jazey-Spoelstra and Chef Andrew

Wolwowicz’s new venture Craft Farmacy aims to be

the ultimate neighbourhood restaurant featuring

local craft beer and an oyster bar with rustic style

food. Look for great wines, lots of sharing plates

and fabulous house cocktails. The restaurant is now

slated to open in October. Fb.com/CraftFarmacy

Stratford

Stratford Kiwanis Garlic Festival — Plan to attend

the 11th Annual Stratford Kiwanis Garlic Festival

on September 9 & 10 at the Community Hall in

The Stratford Rotary Complex. Raising funds for

local community projects and supporting our local

garlic growers, The Kiwanis Club of Stratford once

again will deliver a fun family weekend, complete

with Ontario Garlic & Artisan Market, Cooking

demonstrations by professional chefs, educational

forums, live entertainment, artisanal cheeses and

exclusive wine/spirits/beer pairings & tastings.

$10/A/SR/ST/per day, Children 12 & under free of

charge. www.stratfordgarlicfestival.com

Chef Angie Mohr’s southern low country-inspired

SAV Eatery and Smokehouse opened this summer

on Wellington Street. It is open Tuesday–Sunday,

11:30–9pm. The response so far from both locals

and visitors has been overwhelmingly positive.

www.saveatery.com

Beginning the last week of August, The Red Rabbit

will be open on Sundays and Mondays for lunch

only. Part of their philosophy of fair wages and

benefits for their staff involves “a commitment to

balancing work expectations with our personal

lives. As we are passionate restaurant people,

sometimes we forget how important the balance

is.” Nosh Monday returns November 6 (taking

reservations starting in October). On Sundays, The

Red Rabbit recommends trying their sister resto

Okazu for dinner. www.redrabbitresto.com

The Mill Stone features a small seasonally-inspired

all-day menu with small plates, bolstered by a

rotating selection of feature dishes with a focus on

lighter and healthier fare. A curated list of delicious

tacos has been a massive hit this season. Look for

cocktails on tap and in bottles, homemade bitters

and fluidity between the kitchen and the bar with

globally-inspired flavours and locally-sourced

ingredients. www.themillstone.ca

The Prune and Bar One Fifty One will stay open past

the festival season. It will be open weekends for

October and open for private groups and Christmas

parties until January. www.theprune.com

Revival House will participate in the province-wide

LCBO promotion “Taste Local Love Local” from Sept.


10–Oct. 7. The initiative showcases restaurants that

pair local VQA Ontario wines-by-the-glass and

Ontario craft beers with local fare. More than 150

restaurants across the province are participating in

this year’s campaign. Revival House features a wine

list full of VQA Ontario wines and proudly serves

local produce from local-area farmers Vegiscape,

Kawathoolei Farms, and Loco Fields with locally

produced cheese offerings (three varieties!) from

Monforte Dairy on the Revival House cheese

boards. More info on the French-rustic inspired

menus can be found at www.revival.house.

Revival House will host the Songwriter’s Circle

on October 20 at 8pm, featuring performances by

Ron Sexsmith, Emm Gryner, Dayna Manning and

Jason Barry. Prix-fixe menu will be on offer and

dinner reservations are recommended.

LIVE at Revival House “String Bone Presents”

2017-18 concert series returns with some very

exciting Canadian songwriters welcomed to the

stage. See the ad in this issue on page 12 or go to

www.stringbonepresents.com

HOPS and HEELS: Craft Beer Night for Ladies

will take place Friday, Nov. 10. The event invites

women to enjoy craft beer sampling with 10 Ontario

breweries, a meet-&-greet with brewers & reps,

Revival House hors d’oeuvres, live entertainment

and more. $45. Limited tickets available online.

Revival House High Tea — Afternoon High Tea

is now offered monthly on the last Sunday of the

month with seatings from 2–4pm. Each Revival

House High Tea afternoon features three distinct

blends of Sloane Fine Tea served on beautiful Royal

Albert china from the Miranda Kerr collection.

The tea menu complements house-baked scones

and preserves, both sweet and savoury, along with

sandwiches and other dainties, perfect for any

special occasion. Tickets are available on-line on

or before September 24 at 12 noon. $45/A, $25/CH

(Under 12 years of age). www.revival.house

Savour Stratford: Forage and Feast — It’s

mushroom time and we will be celebrating the

season with a foraging trek along forest trails in

and around Stratford. Then return to Stratford for

an upscale lunch of wild edibles in season. VQA

Wines, craft beer from local breweries and samples

of Puck’s Plenty Nettle beer will also be available.

September 3, October 1 and 22 from 9:45am–2pm.

Tickets can be purchased online or at the Stratford

Tourism Alliance. www.visitstratford.ca/eventdetails?event=1052&recurring

519-652-7659 • HWY 401 & 4 • pastosgrill.com

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A boutique, farm-to-table, custom, everything-from-scratch (even the ketchup) Caterer

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Catering

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Chef/Owner Mark Graham

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www.clocktower-inn.com


Stratford’s Farmers Market — Meet local

producers every Saturday 7am–12 noon at the

Stratford Agri-plex. Crafts, fresh produce, meats,

sauces, jams, cheese, bread, cupcakes, muffins, pies,

shortbreads, bacon on a bun, and more are ready

for you at this weekly market, one of the longest

running in Ontario. www.stratfordfairgrounds.com

Slow Food Sunday Market — Enjoy select produce,

bread, soup, sweets, soap, healthy treats, crafty

things, lacto-fermented foods, cheese, grass-fed

meats and garden seeds Sundays 10am–2pm.

Located in Market Square beside City Hall. www.

slowfoodperthcounty.com

For the first time in the School’s 34-year history

the Stratford Chefs School is offering hands-on

cooking classes and learning experiences devoted

to the dedicated home cook. Running until the end

of September, all classes are held in the stateof-the-art

Stratford Chefs School Kitchens at 136

Ontario Street and range in cost from $40 to $75.

Classes range from 1 to 3 hours in length and are

offered at a variety of times and days over the week.

Participants roll up their sleeves and tie on an

apron to actively learn a unique menu or cooking

technique. Other classes include Wine Tastings and

Knife Skills. No matter your skill level, the goal

is to engage, entertain and educate. Upcoming

classes include: Preserving, Curry, Stuffed Pasta,

Risotto, Thanksgiving Pies, and Perfect Wines for

Thanksgiving.

Stratford Chefs School Dinners start on

October 24. Between October and March each year,

Stratford’s most cherished culinary secret is the

School’s Dinner Series. As part of their training,

students rotate through kitchen positions to

produce new menus daily under the guidance of

the School’s faculty of esteemed local chefs and

guest chefs from across Canada and around the

world. Dinner is served Tuesday to Saturday. www.

stratfordchef.com

The Stratford Chefs School is proud to announce its

2017/18 selection for the Joseph Hoare Gastronomic

Writer in Residence is celebrated chef and author

Andrew George Jr. Author of Modern Native Feasts:

Healthy, Innovative, Sustainable Cuisine, and a

member of the Wet’suwet’en Nation, Andrew George

Jr. will take up the residency in late October of this

year. Chef George will present a free public lecture,

“Eating Words” in partnership with the Toronto

Public Library on October 23 at the Palmerston

Branch Theatre. Seating is limited. sweinrauch@

torontopubliclibrary.ca

This October, the Stratford Chefs School and

DigiWriting Book Marketing Agency (producers of


the Stratford Writers Festival) bring you Appetite

for Words: A Literary Festival with a Culinary

Twist! from October 27–29. At literary dinners,

food is matched with an author’s readings, so

participants can actually taste the words they’re

hearing. A cocktail tasting inspired by great works

of literature is also an anticipated event. During

workshops, participants can build their skills and

increase their knowledge of both the culinary and

literary arts. From a literary picnic-style farm

lunch to a wine tasting seminar, whet your appetite

for literature! Chef Andrew George Jr will appear as

a chef and presenter at the culinary festival. www.

digiwriting.com/appetiteforwords/

Savour Stratford Culinary Trails: The Pumpkin

Trail returns, starting September 1. Treat yourself

to six fall flavours for just $25 +HST. If you love

pumpkin, choose from 26 delicious tastes. Relish

traditional pumpkin pie and pumpkin spiced

coffee and tea. There’s Pumpkin Spice Liqueur,

Thai pumpkin soup, pumpkin apple butter, creamy

pumpkin fudge and a warm pumpkin tart … just

to name a few of the tempting offers. Satisfy your

pumpkin cravings before October 31 when they

become pumpkin carvings. www/visitstratord.ca/

pumpkintrail

Around Our Region

After a delicious menu offered over Thanksgiving

weekend, Hessenland Inn & Vineyard rolls out

the 2nd Annual Long Table Dinner on October

14, featuring Cocktail Hour in the vineyard and a

5-course dinner with wine accompaniments in the

Garden Room. German tradition will be celebrated

once again at Novemberfest (Dinner, Dance &

Parkinson Fundraiser) on November 4. And, for

those looking to welcome the change in season with

an evening of soulful reflection and connection,

Hessenland will be offering their second SOULitude

retreat event on November 18. www.hessenland.com

Bring your family to the scenic McCully’s Hill Farm

to join the fun at the Fall Harvest Festival! Enjoy

horse-drawn wagon rides, a corn maze, pumpkin

catapult, pedal tractor pull, face painting, crafts,

barrel train, sand mount and visit the pumpkin patch.

October 7–9 (Thanksgiving Monday), 14 & 15, 21 & 22,

28 & 29, from 10am–4pm. www.mccullys.ca

St. Marys Farmers Market — Downtown St.

Marys gets fresh as local food producers and

unique artisan vendors convert the Jones Street

Parking Lot into the place for homegrown

142 fullarton at richmond

“Pure

Chinese”

Cuisine

—Eatdrink

Monday to Sunday

11:30am to 8pm

Five Fortune

Culture

RESTAURANT

366 Richmond Street at King

www.fivefortuneculture.com

226 667 9873

Menu changes FRI–SUN


goodness and homemade specialties. Open

Saturdays until October 28, 8am–12 noon. www.

stmarysfarmersmarket.ca

Looking for a different beer for Thanksgiving?

Railway City Brewing suggests their Hoptoberfest

Vienna Lager — a new seasonal release made

with fresh whole cone hops, available only in the

St. Thomas retail store while supplies last. www.

railwaycitybrewing.com

Celebrate the autumn season at the Drumbo Fair

with homemade pies, a fun farm, candy toss, pony

NOW OPEN

[ Across from Bud Gardens ]

Food & Drink

Specials, Every Day!

Lunch

Dinner

Late Night

109 Dundas St at Talbot

squirepubandgrill.ca

519-204-0173


rides, musical entertainment and more. September

22–24. www.drumbofair.com

Oxford Corn Mazes are opening in Oxford County!

As of September 9, all three corn mazes in Oxford

will be open. Get lost in the tall stalks at Leaping

Deer Adventure Farm (Ingersoll), Norwich Optimist

Corn Maze (Norwich) or Snyder’s Family Farm.

www.tourismoxford.ca

Opening Weekend at Snyder’s Family Farm includes

delicious homemade treats from the bakery, wagon

rides and more agricultural fun. Kids are invited

to join the “Pup Party” and meet their favourite

Paw Patrol characters. September 2–4. www.

snydersfamilyfarm.com

Half Hours on Earth, a small batch brewery located

in Seaforth, was recently named the number one

new brewery in Ontario by The Ontario Craft Beer

Guide. www.halfhoursonearth.com

Cowbell Brewing Company in Blyth has opened

to acclaim. The destination craft brewery with

a state-of-the-art brewing facility and farm-totable

inspired restaurant is anticipated to be a key

attraction and economic driver in the region. 2018

plans include a working farm, complete with barley,

hops, an orchard and an accessible vegetable

garden for the restaurant. Future plans include a

natural outdoor amphitheatre (with a capacity for

15,000) to host music, culture and athletic events.

The bar has 30 taps, including 25 Cowbell beers and

one rotating tap dedicated to other Huron County

brewers. Chef Alexandre Lussier sources products

that are mostly inspired by the local terroir.

Suppliers include Metzger Meats, Little Sisters

Chicken and Burdan’s Red Cat Farm & Bakery.

This is also both the world’s first carbon neutral

brewery and the world’s first “closed loop” brewery.

A closed-loop brewery means that Cowbell sources

the brewing water from an on-site well, and the

used water is then returned to the ground through


Cowbell’s own wastewater plant. This means

there is no impact on the municipal water system

or negative impact upon the environment. www.

cowbellbrewing.com

We want your BUZZ!

Do you have culinary news or

upcoming events that you’d like us to

share? Every issue, Eatdrink reaches

more than 50,000 readers across

Southwestern Ontario in print, and

thousands more online.

Get in touch with us at

editor@eatdrink.ca and/or connect

directly with our Social Media Editor

Bryan Lavery at bryan@eatdrink.ca

Deadline for submissions for the Holiday Issue is

October 15, 2017.

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Road Trips


The Bounty of Huron County

Ten Favourite Culinary Stops

By JANE ANTONIAK

September is a brilliant time for culinary

travel in Huron County. The earth has

been warmed by the summer, the harvest

of root vegetables is in full swing,

the lake is the perfect temperature for swimming

and the beach crowds have thinned.

Eatdrink writers and photographers have

been road-tripping across Huron for nearly all

of our ten years. While it’s impossible to sum

up Huron in a list of ten, here are some of our

favourite foodie stops, in no particular order.

Hessenland Inn & Vineyard, Zurich

Black Dog Village Pub & Bistro

in Bayfield is the place to kick back while

enjoying much more than a traditional pub

menu. The offerings includes Ontario confit

duck wings, local herbed mushrooms on toast

with Quebec triple crème brie, and incredible

burgers with a variety of cheeses. With an

in-house baker and a culinary team led by

cookbook author Kathleen Sloan-McIntosh,

the food is not to be missed. Nor is the

impressive selection of local and imported

beers on tap. For winter, hit the whisky list.

Then spend the night somewhere within in

walking distance, such as The Little Inn.

Zehr’s Country Market offers

another kind of bakery experience, including

outstanding fruit pies and Chelsea buns,

making this a must-stop, south of Bayfield. Go

early for pies, especially on holiday weekends.

The shop also has great cheeses, smoked pork

chops, and other meats. For us, though, it’s the

pies and buns! Closed on Sundays.

Metzger Meat Products — Winners

of the Traditional Side Bacon award from

Ontario Finest Meats numerous times,

Gerhard and Heike Metzger run a superior,

three-generation, German butcher shop in the

tiny village of Hensall. With on-site smokers,

expert butchery and natural ingredients, this

is a must-experience for carnivores.

Hessenland Inn on Highway 21 between

Grand Bend and Bayfield is a special occasion

venue for weddings and other events. It is

also home to a burgeoning vineyard, the

passion of chef/owner Frank Ihrig. He and

Liz Ihrig are the second-generation operators

of this immaculate site, which includes five

acres of gardens. The chef’s table kitchen

dinner with wine pairings is a special treat. Or

experience dinner at one of the summer or fall

vineyard events. The care and craftsmanship

of the kitchen, and the Inn’s hospitality are a

winning pairing.

Culbert’s Bakery in Goderich is just off the

square (which really is a circle) and is operated

by Darin Culbert. Culbert is one of a long line

Lake Huron sunsets are spectacular, all year round.


*Some restrictions apply. See Lexus of London for details.


of family members with a connection to this

famous bakery that dates back to 1877. Culbert

is also a local hero, after painstakingly restoring

the bakery following the devastating Goderich

tornado. Fans line up for the crème donuts,

butter tarts and so much more. Old-fashioned

goodness for those not on a protein diet.

Cowbell Brewing Co., Blyth

Culbert’s Bakery,

Goderich

If you want to cook your own local fish,

Out of the Blue Fish & Seafood

Market in Bayfield offers fresh and frozen

local and imported lake and sea fish. It has

now expanded, with table seating for you to

enjoy fish and chips and more.

The Garlic Box in Hensall produces

and distributes Ontario garlic products

across Canada. Jackie Rowe promotes the

healthy benefits of Ontario garlic through

her delicious spices, oils, rubs, pickled bulbs,

sauces and more. She has a small retail outlet

on Highway 4. The products can also be found

in culinary retail stores.

Local beer is flourishing in Huron with

the opening of Square Brew in Goderich,

Stone House Brewing Co. in Varna, and the

mushrooming success of Cowbell Brewing

Co. in Blyth. Cowbell won a silver for its Doc

Perdue’s Bobcat in the North American Style

Amber/Red Ale category at the Canadian

Brewing Awards 2017. Cowbell’s brewery

The Garlic Box,

Hensall

opening this summer may prove a gamechanger

for Blyth, already renowned for its

superb summer theatre.

It’s just over the border into Lambton County.

However, F.I.N.E. A Restaurant, draws

Huron visitors to its quaint log cabin inspired

setting on Highway 21 in Grand Bend. Erryn

Shephard, chef/owner, and talented baker,

provides a cottage style classy dining with

great service. Her restaurant has shone for

F.I.N.E. A Restaurant, Grand Bend

more than a decade and is the go-to location

for local pickerel, beef and fabulous butter

tarts. In the off-season Shephard holds

special themed events where she goes all

out decorating the space – especially for

Halloween and Christmas. She is a modest

recipient of consistent high praise.

No trip to Huron can be complete without

raising your glass to the finest sunsets

in Ontario. Catch the magnificent colours

of nature from the Goderich beach, Bayfield

pier or, if you are lucky, from a friend’s

beachfront cottage.

JANE ANTONIAK is a regular contributor to Eatdrink.

She is also Manager, Communications & Media Relations,

at King’s University College in London.


OPEN EVERY SUNDAY UNTIL THANKSGIVING

Trust...

Taste...

Quality...

Countryside to

Coastline ...

Enjoy Ontario’s

West Coast

Experience Hessenland Inn & Vineyard

Where heritage is infused into every vine and vintage

Join us for one of our

Signature Events & Experiences!

• Thanksgiving Buffet & Dinner

• 2nd Annual Long Table Dinner

• Novemberfest

• Fall SOULitude & MORE!

Your Source for

Dry Aged Steaks,

Sausages, Burgers & Kebabs

and so much more ...

• Sourced locally from trusted farms

• Traditional European preparation methods

• The latest in food processing innovation

Accommodations • Award-Winning Gardens • Private Beach Access

Vineyard • Dining Room with European & Locally Inspired Fare

Located steps from Lake Huron between Grand Bend & Bayfield

Call 519-236-7707 or 866-543-7736

hessen@hessenland.com • www.hessenland.com

Reservations required for all events

Open six days a week.

Hensall, Ontario

Just off Hwy 4,

45 minutes north of London.

www.metzgermeats.com

519-262-3130

Available in London at

The Village Meat Shop

at Western Fair Farmers’ Market

on Saturdays!

Local Beef • Pork • Lamb • Poultry

Specialty European Meat Products

519.238.6224

42 Ontario St. S., Grand Bend

www.finearestaurant.com

Lunch and Dinner — Seasonal Hours

Reservations Recommended

Whatever your taste,

experience it all in

UPCOMING 2016 EVENTS EVENTS IN GODERICH

IN May 6-8

Goderich Home July 29 12th Annual Don Johnston

May 20–Oct 7

Goderich Farmers’ Market (every Saturday)

& Cottage Show to Aug 1 Memorial Slo Pitch Tourney

May 21–Oct 8

Goderich Flea Market (every Sunday)

May 10 The Sound of Goderich July 31

21st Annual Goderich

May 24–Sept 13

Circle City Cruize Nights (every 2nd Wednesday)

May 15 Run Around the Square

Firefighters Breakfast

May 21

June 18–Sept Goderich 3 Farmers’ Sunday Market

Concerts Aug 1-5

Celtic College

to Oct September 8

1 & 2 (every West Saturday)

Coast Bluesfest Aug 5-7

Around Town Celtic Roots Festival

May 22

September Goderich 1–4

Labour Flea Market

Day Fast Aug Ball 5-7

Tournament Goderich Art Club

to Oct September 9

17 (every Terry Sunday)

Fox Run

Annual Art Show

May 25

October Circle 31 City Cruize Hallowe’en Nights

Activities Aug 13-14

Around Town RC Model Air Show

to Sept 14 (every 2nd Wednesday)

November 4

Country Christmas Aug 19-21

Craft Show Goderich Salt Festival

May 26

Downtown Concerts

November 4 & 5

Huron Tract Spinners Aug 21

& Weavers Goderich AND Triathlon

to Aug 25

(every Thursday)

Goderich Quilter’s Sept 2-3

Guild Show West & Sale Coast Bluesfest

June 18 Huron’s Multicultural Festival

November 11

Remembrance Sept Day 2-5 Labour Day Fast Ball Tourney

June 19

Sunday Concerts by

to Sept November 4 Goderich 11 & 12 Laketown IODE Christmas Sept

Band

House 18

Tour Terry Fox Run

Oct 31

Halloween Activities

June 25

November Goderich 17 Children’s Angel Festival

Tree Ceremony

Nov 5 Country Christmas Craft Show

June 29

November Circle 18 City Beach Santa Cruize

Claus Parade

Nov 5-6

Huron Tract

June 30

Nov 18–mid-Jan Canada Day Festival Fireworks

of Lights Celebrations

Spinners & Weavers

July 1 Canada Day Picnic & Parade

& Goderich Quilters’ Guild

July 1

Dash for Diabetes

Show & Sale

July 3

Lions Beef Barbecue Nov 11

Remembrance Day

July 8-10 Festival of Arts & Crafts Nov 12-13 IODE Christmas House Tour

July 8

Piping Down the Sun Nov 18

Angel Tree Ceremony

to Aug 26

(every Friday) Nov 19

Santa Claus Parade

July 13-16 Kinsmen Summerfest Nov 19 Festival of Lights Celebrations

July 23 Horticultural Garden Tour Dates are subject to change.

July 23 Memories Then & Now For locations and more information,

Car Show be sure to visit goderich.ca

Dates are subject to change.

For locations and more info, be sure to visit goderich.ca.

1-800-280-7637 •• goderich.ca goderich.ca


Beer

Flight of Ten

Great Local Craft Beers


by WAYNE NEWTON

Ten years has

made a world of

difference in the

local craft beer

scene. Where once there

was nothing, (or just early

beer-loving entrepreneurs

losing their shirts), there

is now a flourishing

small-batch brewing

industry and legions of

fans embracing flavour

and variety in their beer

selections.

The Forest City’s scene

is still evolving compared

to other parts of Ontario,

but it’s no slouch. Here are 10 beers

to know and love from London and

area, in alphabetical order.

Absent Landlord, Cowbell Brewing

Co., Blyth. The actual bricks-and-mortar

brewery opened in August and the first of

the Blyth-produced Absent Landlord Kolsch

should be in

stores this

fall. Until

now Cowbell’s

maiden beer

has been

contract

brewed, first in Hamilton, then in Toronto.

Brewmaster Stephen Rich says water from the

on-site drilled well in Blyth and the state-ofthe-art

brew house means the Blyth batches

will be his “best ever”. Chances are, only the

most trained and sophisticated palates will

notice a difference with this caramel-flavoured

regional favourite. Widely distributed, it’s best

sampled at Cowbell’s new destination, barnstyle

brewery on Blyth’s south side where you

can pair it with wood-fired pizza from the

on-site restaurant. cowbellbrewing.com

This ultimate flight of 10 local craft beers is more

our flight of fancy. But we can dream!

Capital Blonde Ale, Forked River

Brewing Co., London. A gold medal winner

at both the Canadian and North

American brewing awards,

Capital Blonde is the bestknown

beer from

London’s “second wave”

craft brewery. Its hop

combination gives it a

citrus flavour. Because

it’s versatile, Capital

Blonde is always in the fridges of many

craft beer drinkers. Forked River recently,

and wisely, made it available in tallboy cans

featuring a sunglasses-wearing bearded

hipster as artwork. The name is a nod to

London almost being selected as the capital

city of Upper Canada. forkedriverbrewing.com

Cream Ale, Anderson Craft Ales,

London. I’ll bet this one-year-old brewery in

the Old East Village would rather be known

for its more complex and flavourful beers,

but when you brew a “gateway” craft beer as


good as Anderson Cream Ale,

people notice. This 4.8 per

cent alcohol straw-coloured

beauty nabbed a silver

medal at the Canadian

Brewing Awards. That

said, it’s a tough call

between Anderson Cream Ale and the versatile

Anderson Amber when selecting crowdpleasing

craft beers. andersoncraftales.ca

Dead Elephant, Railway City Brewing

Co., St. Thomas. This is the granddaddy of

London-area craft beers. One of Railway

City’s first beers, first brewed in

Railway City’s tiny original

location, Dead Elephant

is a not-too-bitter IPA

with tastes of apricot and

mango. Its name relates

to the death of Jumbo

the circus elephant, which

coincidentally happened a

few blocks away from the

present-day brewery. Widely

available, local LBCOs sell a ton of Dead

Elephant tallboy cans, proving it’s a go-to IPA

for many. railwaycitybrewing.com

English Pale Ale, Black Swan Brewing

Co., Stratford. The local teachers who own

Black Swan on Downie

Street in Stratford

aced it with this

EPA. It is immensely

popular among fans

of English-style beer.

It’s malt-forward and a

refuge for those weary

of being assaulted by the bitterness of IPAs.

It pairs well with a Shakespearean drama.

blackswanbrewing.ca

Local 117, London Brewing Co-op,

London. They’ve been making batches of this

uber-local beer in the Old

East Village since 2014,

making it a cornerstone

brew for the relocated

and expanded cooperative.

Local 117 is

an easy-drinking amber

made with ingredients

sourced from within 117

kilometres of the brewery, making it the most

local of local beers. londonbrewing.ca

FAMILY OWNED & OPERATED • PROUDLY BREWED IN LONDON

1030 ELIAS STREET, LONDON • 548-888-ALES


Mr. Insurance Man,

Toboggan Brewing Co.,

London. Richmond Row’s

“brewery beneath the floor”

is best know for this

widely-distributed

blonde with a distinctly

London moniker. Mr.

Insurance Man is a reference to the city’s

insurance industry and the label features

the historic London Life headquarters. The

beer itself is mild, well crafted to provide

MADE RIGHT. HERE.

Enjoy the freshest highest quality,

small batch ales using local ingredients.

Tours and tastings are always free.

Our taproom is available for

rent for your next event!

Upper Thames

Brewing Company

225 Bysham Park Dr.

Woodstock, ON

519.290.0053

upperthamesbrewing.ca

Available at better restaurants in Oxford County and beyond!


maximum coverage with minimal risk when

serving guests. tobogganbrewing.com

Short Pier Long Walk, Refined Fool

Brewing Co., Sarnia. Downtown Sarnia’s

popular craft brewery has a handful of beers

on LCBO shelves, most notably

Short Pier Long Walk Double

IPA. Sure, double IPAs often

need to be chased with a

glass of water, but the taste

adventure is a key part of

your craft beer odyssey. Tackle

this if you’re done with cream

ales, ambers, and blondes. refinedfool.com

Timber Beast Brown Ale, Upper

Thames Brewing Co., Woodstock. Englishstyle,

craft brewed brown ales might be the

up-and-coming thing as everyone

maxes out on hoppy IPAs. Upper

Thames has a great one with

Timber Beast, brewed with

local malt from Harvest Hop

and Malt in Puslinch near

Guelph. Pleasant to drink, it’s

the antithesis of the plethora

of hop-forward IPAs and as such

serves duty as an ideal gateway beer for those

just beginning to explore the craft world.

upperthamesbrewing.ca

Yalla Yalla, Half Hours on Earth

Brewery, Seaforth. The easiest places to try

the highly-regarded beers from Half Hours on

Earth are at craft-friendly pubs such as Milos’

Craft Beer Emporium

in London, or Mercer

Hall in Stratford.

Otherwise, order

them straight from

the brewery. Yalla Yalla is the place to

start. It’s a series of refreshing sour beers

D in

anada


using single hops. Yalla Yalla Citra, with lemon

flavour, is a highlight. halfhoursonearth.com

We were hard-pressed to

keep this craft brewers

list to ten [see this

issue’s Buzz column for

more details – Ed.] and

we couldn’t resist one

Honourable Mention:

Stone House Pilsner,

Stone House Brewing Company, Varna.

A Czech-style pilsner, Stone House Pilsner

is crisp and clean, ideal for drinking after

a day harvesting hay or at the cottage.

Think of it as Huron County’s take on

Steam Whistle. Available at the brewery.

stonehousebrewing.ca

WAYNE NEWTON is a freelance journalist in London

who enjoys writing about beer and travel.

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Wine


Football, Turkey & Goosebumps!

Ten Seasonal Selections

By GARY KILLOPS

For wine drinkers, September and

October offer the best of everything,

as we transition from summer to fall.

Thanksgiving is just around the corner,

and of course football season is here! It’s open

season — all wine styles can find a place on

the table. With so much going on, here are 10

Ontario wines to enjoy this autumn.

Football Season

If you are a football fan like me, you have

been counting the days until September

7 when Super Bowl champs New England

Patriots kick off the 2017 NHL season

against the Kansas City Chiefs. When

it comes to wine choices while

watching football on opening night,

or any Sunday this fall, here is what

I suggest.

Featherstone 2014

Cabernet Franc ($19.95,

Vintages #64618) Winner

of the silver medal award at

the 2016 All Canadian Wine

Championship, this wine is full

bodied, with ripe red cherry

fruit, smoky aromas supported

by firm tannins and cedar. It’s

an easy-drinking wine and will

hold up to burgers, brats and other

football snacks.

Colchester Ridge CREW 2011

Cabernet Franc ($21.95, LCBO

#315945) I like a wine that has been

cellared for a few years. Everything

comes together for better balance

in the wine and it really shows

in this one. Medium body, dry,

red fruit with well integrated

tannins. A wine like this should be

considered for a special occasion

and is worthy of consideration for

the season kickoff!

Pelee Island Winery 2016

Cabernet Franc ($13.45, LCBO

#145441) This will be my “go to”

wine on Sundays while watching

football this season. It’s a great

value and delivers a quality

quaffing wine to sip on. Extra

dry, medium body, red cherry and

raspberry fruit.

Thanksgiving

Thanksgiving is more than a

turkey dinner. It’s a holiday about

giving, celebrating the harvest, a

Available at

Fine Restaurants

& The Winery

Share

Our Passion

Colchester Ridge Estate Winery

A Family-Run Craft Winery

Award-Winning VQA Wines

Friendly Tasting Boutique

Picnic Tables

Artisanal Ontario Cheeses

Special Events

@crewinery • 108 Essex County Road 50 • Harrow ON • 519-738-9800


time to reunite with friends and family. Over

the holiday weekend you’ll be wellprepared

with these wines on hand.

Tawse Estate 2011 Spark –

David’s Block ($39.95, winery

only) This blanc de blanc (100%

chardonnay) was made the same

way sparkling wine is made

in Champagne. An Ontario

premium wine that is worthy

for a celebration with family

and friends. The wine spent

four years on the lees, resulting

in rich complex notes of baked

apple pie, brioche, pear, toast

and has a fine elegant mousse

that delivers quality. For those

who might insist on Veuve Clicquot, this

one’s for you — at half the price. Start

the Thanksgiving weekend off in style.

A versatile wine, it pairs well

with just about everything from

oysters, cheeses, creamy dishes

and even turkey!

Closson Chase 2014

Vineyard Chardonnay

($28.95, Vintages #148866)

The delicious chardonnay was

awarded a gold medal at the

2016 National Wine Awards of

Canada. Well-balanced fruit

and oak integration. It’s not

over-oaked. Apple, nectarine,

peach, brioche and vanilla

notes. An elegant wine that

is still powerful enough to pair

with turkey and all the fixings.

Calamus Steely 2013 Chardonnay

($15.10, Vintages #210062) It’s a

good idea to have a wine on hand

for Thanksgiving weekend (or any

weekend) that can be opened at

any time, is reasonably priced,

and will be enjoyed by the

majority. Those who say they

do not like chardonnay might

like this one. It is usually the

over-use of oak in chardonnay

that they really do not like.

The Calamus chardonnay is

unoaked. Fermented in steel

barrels and then straight into

the bottle. Fruit forward ripe

pear, green apple, apricot

aromas. Fresh, lively, crisp and clean.

Retail

Boutique

& Tasting

Bar

OPEN

7 days a

week

until

Christmas

Bring your Eatdrink

Magazine to Burning

Kiln for a complimentary

‘tasting flight’

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(519) 586-9858

www.peleeisland.com

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North 42 Degrees 2013 Riesling

($15.95, LCBO #493056) Another

versatile, budget-friendly wine that

is good on its own or served as an

aperitif, this pairs well with turkey

and ham. Fresh green apple and

lemon peel aromas. Dry, zippy

acidity that leads to a long clean

finish.

North 42 Degrees 2013 Pinot

Noir ($19.95, LCBO #493064)

Martin Gorski wears many hats

at the winery — owner, farmer,

wine maker and ambassador for

both the winery and Lake Erie

North Shore. His pinot noir has

consistently set the bar high in the

region and he delivers again with

this 2013 vintage pinot. Gorski

is very passionate when talking

about his wines and his obsession

shows in this wine. Red cherry

and raspberry fruit, hints of

clove, spices and harmonized

with subtle oak bouquet and silky

tannins. Pinot pairs with a wide

variety of food selections from

delicate poached salmon to rich

braised duck because of its acidity, complexity

and fruit character.

Halloween

Finally, in keeping with the spirit of the

spooky season at the end of October,

here are a couple of ghostly Ontario

wines from Coffin Ridge

Boutique Winery to have

at a Halloween party. Both

are available at the LCBO.

2015 Back from the

Dead Red ($19.00,

Vintages #260463),

a blend of Maréchal

Foch, Baco Noir, Merlot

and Cabernet, and the

2013 Into the Light

White ($20.25, Vintages

#326744) with tangy

orange peel, clove and baking spice

notes. Both of these wines will

chase off the goosebumps.

GARY KILLOPS is a CAPS Certified Sommelier who

loves to talk, taste, and write about wine. He shares his

tasting notes on EssexWineReview.com


Spirits

On-Trend Mixology

10 Great Spots for Great Cocktails

By BRYAN LAVERY

Whether serving the classics or

craft cocktails, it’s essential for

a bar to carve out its own niche.

Sometimes this can

lead to a bartender starting a trend,

but at a minimum, a good bar has

developed an innovative approach

to mixing drinks.

Bartender extraordinaire

Rebecca White celebrated

a 30-year milestone

anniversary at the

Double Tree Inn

(formerly the

Hilton) in 2016.

Wright has been

a dedicated mainstay

at the lounge attached

to the newly-refurbished

Blake’s Bistro and has long

been one of London’s unsung

tourism ambassadors.

Another bartender

extraordinaire is Greg Simpson, who rocks the

bar at Waldo’s on King several nights a week.

His specialties are the classics, particularly

his well-crafted Manhattans and Martinis.

Simpson is known for his

wit and clever repartee and

draws a loyal clientele.

And no shortlist of great

London bartenders would

be complete without

mentioning Pete Willis at

The Church Key Bistro-Pub

or Ray Nernberg at Blu

Duby Downtown.

On-trend

mixologists continue

to shape the everevolving

bar scene,

whether through barrelaged

drinks, sous-vide

cocktails, or culinarydriven

ingredients. Here are

ten great spots that have made

cocktails essential to their operation, in

alphabetical order.

Revival House


Bar One Fifty One

Bar One Fifty One is a newly-designed bar

in Stratford’s Prune Restaurant offering

unique cocktails and a cosmopolitan-inspired

food menu. Try the Smokin’

Prune with cold steeped

smoked tea, Luxardo, bourbon,

bitters and bourbon soaked

cherries. Smokin’ Prune

Tea is specifically crafted by

The Prune tea sommelier in

conjunction with Stratford Tea

Leaves. theprune.com/bar-onefifty-one

Blu Duby

Blu Duby is one of the best

spots in downtown London for

cocktails. A solid-walnut bar

top is one of the focal points

in the 120-seat dining room,

which includes a 30-seat bar

and comfortable lounge. The

contemporary and comfortable

black chairs and tables provide

contrast to the reclaimed

exposed brick walls, solid

maple hardwood flooring and

fourteen-foot ceilings. Ray

Nernberg recently prepared me

a classic Cherry Negroni with

Dillon’s Small Batch Cherry

Gin, Red Vermouth, Campari

and Orange. bluduby.com

Blu Duby

Los Lobos

Craft Farmacy

Jess Jazey-Spoelstra and Chef

Andrew Wolwowicz are the

talented duo partnered in Craft

Farmacy. This neighbourhood

resto will feature an oyster bar,

fabulous cocktails, great wines,

lots of sharing plates and local

craft beer. Jazey-Spoelstra’s

stylish design sensibility is

reflected at Craft Farmacy. It

is about delivering style and

comfort, and paying attention

Mercer Hall

to the smallest details. A

long bar, stunning fireplace,

custom-made leather banquettes and tables

with comfortable chairs set the tenor. Craft

Farmacy’s Gin Fizzle includes Dillon’s Gin, St.

Germain Elderflower liqueur, grapefruit juice,

rhubarb bitters, seltzer and grapefruit peel.

fb.com/CraftFarmacy


Los Lobos

Los Lobos is the latest creation from Justin

and Gregg Wolfe. This hot take on Modern

Mexican cuisine is a feast for all senses. The

inspiring Los Lobos bar

serves up mezcal, bourbon

and margarita-focused

signature cocktails. Expect

innovation! The Wolfe

brothers love to take blended

drink classics and island-style

beverages up to an entirely

new level and offer plenty of

interesting options. fb.com/

LosLobosLondon

Mercer Hall

Stratford’s Mercer Hall

offers a chef-driven menu

featuring local ingredients,

Ontario-focused wines and

house-infused cocktails. The

fully stocked bar features all

of the favourites that you

have come to know and love,

with a full selection of craft

and recognizable brands. The

cocktail list is ever-evolving to

reflect trends and seasonality

– they love to shake things

up. The Lokal is made with

Junction 56 Gin, St. Germain,

Campari, grapefruit juice and

IPA foam. We also love their

Hearty Old Fashioned and the

Mercer Mule. mercerhall.ca

The Mill Stone

The cocktail menu at Stratford’s

The Mill Stone, as with the

food menu, is eclectic, drawing

inspiration from a variety of

global cuisines (for example,

Mescal and Madras together

on a menu with an “Aperitivo”

section). The seasonal

selections on the cocktail list

are developed with the food

offerings in mind, using similar

ingredients and ideas. Try the

Berry Basil Mash with Junction 56 Gin, Madeira

sour, chocolate bourbon, mint, lime, bitters,

basil berries and soda. The lavender notes in

the gin pair beautifully with the homegrown

basil and local berries for an herbal, sweet and

refreshing cocktail. We also like the Boulevardier.


Manager Jamie Hayton says, “They swap out

Campari for Amaro for a more approachable

version of the classic aperitif cocktail.” With the

off-season approaching, look forward to a little

more time and energy being

put into experimentation, as

well as cocktail-themed events. The Mill Stone

themillstone.ca

Okazu

Okazu is a worker-owned

cocktail bar and dinner lounge

serving Asian-inspired small

plates and unique cocktails

featuring cold-pressed juices,

sake, soju and local craft

spirits. It’s a chic venue in

Stratford for grown-ups who

want a little of everything in

a luxe environment without

having to plan ahead. This

is not just a Japanese snack

bar; this is a dinner lounge

and cocktail bar featuring

global food, clarified through

a Japanese palate. The menu

features dumplings, noodle

bowls, and “not-so-noodle”

bowls. Head bartender

Brittany Holmes and The

Red Rabbit’s Jessie Votary

make cocktail magic. Try the

56 Miles to Thailand with

Junction 56 Vodka, lime

juice, pineapple juice, simple

syrup, chilies and cilantro.

okazusnackbar.com

Revival House

Revival House

Revival House is celebrating

its third year hosting

dining events, concerts

and weddings in Stratford’s

renovated historic Church

Restaurant. The premiere

dining and events space

now also boasts a 48-seat

garden patio on the quiet south side of the

heritage building as well as the revived Belfry

Bar in the upper level. The Belfry is welcoming

and chic with a cocktail list featuring rare and

local spirits. We love Candice Wigan’s Revival

House Martini with Chambord, Limoncello,

Bombay Sapphire Gin, Champagne and Rose

Water. revival.house

Spruce on Wellington

Thomas Waite’s Spruce on Wellington has a

charming seasonal patio. This is the perfect

setting for al fresco cocktailing. Server Jamie

Sandwich makes refreshing

takes on the Moscow Mule

and the Dark and Stormy. His

new cocktail list features a

Maple Bourbon Old Fashioned

(High Fashion, with Gin, St.

Germain, Grapefruit Juice and

Rhubarb Bitters), and Apple

Hinny (with Vodka, Apple

Juice and Lime Ginger Beer).

spruceonwellington.com

Wolfe of Wortley

We know why the Wolfe

brothers’ Wolfe of Wortley

made the longlist for Canada’s

Best New Restaurants 2017.

“Cocktail-wise mastermind

Gregg likes to riff on the

classics, taking something

familiar, tried and tested

and elevating it,” notes his

brother Justin. The cocktail

list features craft cocktails

that are prepared with fresh

ingredients, homemade mixers

and premium liquors. A potent

Smoked Manhattan is made

with Bulleit Bourbon, Antica

(red vermouth), Angostura

bitters and cherry vanilla

bitters served in a cinnamon

Wolfe of Wortley smoke-filled glass. There are

interesting seasonal features,

quality spirits, and flights

of bourbon. We also love

the Fall Fashioned, made

with Four Roses Small Batch

Bourbon, Glenlivet 12 Year

Old Scotch, fig/cinnamon

shrub, a dash of Angostura

Bitters, house-made cumin

and maple walnut bitters,

pickled apple ball and a red wine poached

pear. wolfeofwortley.com

BRYAN LAVERY is Eatdrink’s Food and Social Media

Editor.


Various Musical Notes

Top Ten Concerts

Upcoming Highlights on the Music Scene


By GERRY BLACKWELL

It’s been ten years since publisher Chris

McDonell introduced a new kind of

magazine to celebrate the good life in

our corner of the world. To mark the

occasion, we’re spotlighting the ten must-see

concerts of this anniversary season. Without

further ado, in order by date:

Yes with Special Guest Todd Rundgren

1 (Budweiser Gardens, Thursday, September

14, 7:30 pm, $59.50-$127.25). Well, yes and no.

The 2017 incarnation includes none of the

prog-rock pioneers who formed Yes in 1968.

The band has played musical chairs for decades,

Yes with Todd Rundgren

cycling through 19 musicians in all. But no

matter. The current crew plays the same great

hard rock, still packs arenas, still gets respectful

notices. It’s music history on the hoof. Catch it

while you can.

Brian Wilson Presents Pet Sounds

2 (Centre in the Square, Kitchener,

Monday, September 18, 8 pm, $54.50-$168.50).

Brian Wilson

Your chance to see the legendarily weird

Brian Wilson, reclusive front man for 1960s

surf-rockers the Beachboys. This is a live

performance of Pet Sounds, the seminal 1966

album that briefly vaulted the band back to

Beatles stature. It includes iconic hits such

as Wouldn’t It Be Nice and God Only Knows.

Wilson is joined by original Beachboy Al

Jardine. This won’t come around again.

Valdy (Aeolian Hall, Saturday September

3 23, 7/8 pm, $25/$30). A troubadour in

the old tradition, Paul

Valdemar Horsdal has

been performing and

recording since the

early 1970s. He has 18

albums to his credit,

two Junos, and many

other distinctions.

Most importantly,

he’s a warm, engaging

performer with a

catalogue of terrific

tunes. The Aeolian is the

perfect venue for this

folksy minstrel. (Note:

He’s also at the Bayfield

Valdy

Town Hall, Thursday,

September 21, $35.)

4

Bruce Cockburn, with Terra

Lightfoot (London Music Hall, Friday,

September 29, 7 pm, $49.50). Cockburn, like

Valdy, has

been around

since the year

dot, and is one

of the most

respected

singersongwriters

in

the country.

A passionate

activist,

Bruce Cockburn

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he’s the author of often political hits such

as If I Had A Rocket Launcher and Lovers in

a Dangerous Time (covered by Barenaked

Ladies). But Cockburn is also a superb and

inventive guitarist. Go, listen.

Jann Arden (Sanderson Centre,

5 Brantford, Sunday, October 8, 8 pm,

$68.00/$58.00). One of our best-loved singersongwriters,

and with good reason. Arden’s

warmth, intelligence and charisma come

through in everything she does. She’s more

than just the performer of hits like Could I Be

Your Girl and Insensitive. Arden is also an author

Jann Arden

(three books), CBC broadcaster, in-demand

speaker and philanthropist. A real charmer.

The New Pornographers with Born

6 Ruffians (London Music Hall, Wednesday,

October 11, 7 pm, $27.50). Critical darlings

The New Pornographers have been hitting

charts and media reviewers’ best lists for two

decades. Billing themselves as a collective

of singer-songwriters, all of whom do other

Barenaked Ladies

7

Barenaked Ladies: Canada 1-five-0

(Sanderson Centre, Brantford, Thursday,

October 12, 8 pm, $60/$50). Has it really been

three decades since BNL came along? The

Ladies, now without co-founder Steven Page

and Andy Creeggan, still play hits like If I

Had A Million Dollars and One Week. They’ve

released 15 studio albums in all, sold more

than 14 million copies, and garnered multiple

Juno awards and Grammy nominations.

They’re a national treasure. So why do

Londoners have to drive to Brantford to see

them?

8

Diego Figueiredo (Sanderson Centre,

Brantford, Monday, October 16, 8

pm, $30). You may not know the Brazilian

jazz/classical guitarist, but take it from us,

Diego Figueiredo

The New Pornographers

stuff, the band plays high-energy power pop.

This is their only stop in the region.

Figueiredo is worth the hour drive. A prolific

recording artist (more than 19 albums),

winner of the prestigious Montreux Jazz

Competition and a peripatetic touring

musician, his style is smooth, his technique

impeccable. Not to be missed. (But don’t

take our word for it, check him out here on

YouTube: goo.gl/RfvU17.)

The Penderecki String Quartet

9 (Kitchener-Waterloo Chamber Music

Society Music Room, 57 Young St. W.,

Waterloo, October 21, 8pm, $40, students

$25). One of the jewels in Canada’s classical

music crown, the Pendereckis are celebrating


30 years of concertizing this year. Since

their first date at the Music Room in 1987,

they’ve recorded almost 30 albums, ranging

from the great classics – their latest album

is Beethoven’s great quartet in A minor – to

challenging modern composers. If you enjoy

chamber music, this is a signal event.

Blackie and the Rodeo Kings

10 (Aeolian Hall, Thursday, October 26,

two evening shows, $50/$55). The last time

BatRK played a packed Aeolian Hall two years

ago, they gave a gem of a concert and brought

the house down. Colin Linden, Stephen

Fearing and Tom Wilson, all successful solo

artists, came together originally for a one-off

project. Twenty years on, eight albums, a Juno

Blackie and the Rodeo Kings

Eddie Bullen’s

Caribbean

Jazz Collective

Friday, September 29

World Music

&

Jazz Series

2017 - 18

www.sunfest.on.ca

One of the “Top 10 Canadian Musicians Toronto’s Ultimate Party Band

acher Flyer (2016)

You Need to Know” - CBC Radio

Lemon

(Beth) Hickey, BA(MUS)

ISKWÉ Bucket

ced piano/theory teacher now accepting new students into Orkestra professional music

Thursday, October 12 Friday, November 3

, active musician, established in the community

Juno Award Winner 2016 BBC Radio 2 Folk Group of the Year

al instruction

Allison Au The Young’uns

The Penderecki String Quartet

ounding to have gift of music for life / lifelong Jazz gift Quartet of music

ome-based environment

Thurs. November 30

orth location, convenient to bus routes

Jack Richardson Ballroom

London Music Hall of Fame, 182 Dundas St

Thurs. November 23 Tickets at sunfest.on.ca & londonmusichall.com

ionate, kind, caring, nurturing, gentle, encouraging,

All Concerts: Doors

understanding

at 7:00 pm ~ Performances at 8:00 pm

Unless otherwise indicated, all concerts are at Aeolian Hall, 795 Dundas St., London

nservatory Exam Preparation

Tickets at Aeolian Box Office (519-672-7950), Centennial Hall, Long & McQuade North,

Village Idiot (Wortley Village), and online at sunfest.on.ca or aeolianhall.ca

y Piano Proficiency Preparation

n Street

4022

Develop skills & a love for music

PIANO LESSONS

and multiple nominations later, they’re an

essential fixture on the roots music scene, a

tight, talented band with amazing chemistry.

Do not miss.

GERRY BLACKWELL is a London-based freelance

writer.

Experienced Piano/Theory Teacher

now accepting new students

Individual Instruction for All Ages

Compassionate, Caring, Encouraging

Home-based Professional Music Studio

Royal Conservatory Exam Preparation

University Piano Proficiency Preparation

Beth Hickey, BA (MUS)

North London

bhickey57@hotmail.com 519-432-4022


Theatre


A Grand Top Ten

Reasons to Love The Grand Theatre

By JANE ANTONIAK

As Eatdrink celebrates ten years of

publication, we visit an institution

of much longer standing — The

Grand Theatre. Its history goes back

to 1901. Over the years it has been home to a

myriad of artistic endeavors, from vaudeville,

motion pictures, dance, comedy and concerts

to amateur and professional theatre. Numerous

well-known performers and directors have

worked at the Grand. And many local artists

have gone on to find fame across Canada, on

Broadway, and in Hollywood. We’re grateful

for the vibrancy that the Grand brings to

downtown London.

With The Grand Top Ten we look forward,

and backwards a little, at what makes this

theatre a place of artistic innovation and fun.

1

It all started with Ambrose Small, who

managed and operated the theatre for its

first 18 years as the Grand Opera House. He

also had entertainment operations in other

Ontario cities. He was said to be a shrewd

operator. Some people believe that Small still

resides in the theatre — or rather, his ghost

does. It is reported that Small disappeared

suddenly the day after selling his theatre

operations for a tidy sum. Over the years,

several stories floated through the theatre

including reported sightings on opening nights.

Was he murdered and cremated in the Grand’s

chimney? The mystery remains unsolved and

continues to intrigue late night ushers.

Many well-known directors have brought

2 stories to life at the Grand including some

pretty famous Canadian actor/directors: Martha

Henry, William Hutt and Bernard Hopkins.

This season Dennis Garnhum comes home to

London as the Grand’s new Artistic Director.

Sightlines at the Grand are

3 unobstructed. Theatre-goers also get

to take in the proscenium arch that spans

the Spriet Stage. The arch features a three-


2017/18 season

subscribe today!

once

a christmas carol

silence

blind date

a thousand splendid suns

chariots of fire

ronnie burkett’s

the daisy theatre

what a young wife

ought to know

the glass menagerie

beethoven lives upstairs

evita

jeans ’n classics

grandtheatre.com 519.672.8800

ON NOW UNTIL

SEPTEMBER 23

THE PIGEON KING

Written by The Company

Directed by Severn Thompson

World

Premiere

Ripped from the headlines: A country

parable for our times, reminding us

that what takes flight always comes

home to roost.

For tickets call 1.877.862.5984

or visit blythfestival.com

panel garden floral image. It is believed to

have been painted by Frederick Sproston

Eatdrink #67 September/October 2017 "The Decade Issue"

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