Eatdrink #71 May/June 2018

Issue #71 | May/June 2018
FREE
eatdrink
The LOCAL Food & Drink Magazine
The
Outdoor
Drinking
&Dining
Issue
FEATURING
A Patio Roundup
Inspired Al Fresco
Trends in Outdoor Living
Turn Inside ... Out
Let’s Get Grilling
Recipes from The Cooking Ladies
Rosés • Craft Beer • Caesars
Serving London, Stratford & Southwestern Ontario since 2007
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2 | May/June 2018
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THE BACON AND ALE TRAIL
IS A WELL ROUNDED MEAL
IF YOU COUNT BARLEY
AS A VEGETABLE
Bacon and ale are a combination made in heaven,
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The LOCAL Food & Drink Magazine
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@eatdrinkmag
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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
Bryan Lavery – bryan@eatdrink.ca
Stacey McDonald – stacey@eatdrink.ca
Terry Lynn “TL” Sim – TL@eatdrink.ca
Finances
Ann Cormier – finance@eatdrink.ca
Graphics
Chris McDonell, Cecilia Buy
Writers
Jane Antoniak, Gerry Blackwell,
Tanya Chopp, Darin Cook,
Mark Kearney, Gary Killops,
Bryan Lavery, George Macke,
Nancy Loucks-McSloy, Tracy Turlin
Photographers Bruce Fyfe, Steve Grimes, Nick Lavery
Telephone & Fax 519-434-8349
Mailing Address 525 Huron Street, London ON N5Y 4J6
Website
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of the Publisher. Eatdrink has a printed circulation of 20,000
issues published six times annually. The views or opinions expressed
in the information, content and/or advertisements published in
Eatdrink or online are solely those of the author(s) and do not
necessarily represent those of the Publisher. The Publisher welcomes
submissions but accepts no responsibility for unsolicited material.
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Contents
Issue #71 | May/June 2018
Publisher’s Notes
Spring Growth
By CHRIS McDONELL
8
Food Writer at Large
Food Day Canada 2018
A Conversation with Anita Stewart
By BRYAN LAVERY
10
Restaurants
Inspired Al Fresco
Patio Dining and Drinking
By BRYAN LAVERY
16
Spotlight
Crowd-Pleasing Catering in Huron
Pineridge Barbecue Co.
By JANE ANTONIAK
26
Culinary Retail
Entertaining Spaces
Turn Inside... Out
By TANYA CHOPP
30
Road Trips
A Taste of Essex County
What’s Not to Love?
By NANCY LOUCKS-McSLOY
38
The BUZZ
Culinary Community Notes
46
Beer
Can We Toast Spring Yet?
A Shoulder Season Six-Pack
By GEORGE MACKE
55
16
72
74
64
38
60
10
Wine
Rosé-Coloured Glasses
The Trending Wine for Summer
By GARY KILLOPS
60
Spirits
All Hail Caesar!
Canada’s National Cocktail
By DARIN COOK
64
Music
Get Ready!
Upcoming Musical Highlights
By GERRY BLACKWELL
66
Theatre
On the Road
Regional Summer Theatre
By JANE ANTONIAK
69
Books
Imbibe!
by David Wondrich
Review by DARIN COOK
72
Recipes
Let's Get Grilling
by Phyllis Hinz and Lamont Mackay
Review & Recipe Selections by TRACY TURLIN
74
The Lighter Side
Food for Comfort
By MARK KEARNEY
78

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Every Saturday in May!
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8 | May/June 2018
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Publisher’s Notes
Spring Growth
Spreading the Eatdrink Message
By CHRIS McDONELL
The sun is shining today and I see
shoots pushing out of the earth in
the gardens, so Spring
really has arrived. I’m
delighted, and excited, because
at Eatdrink we have been eagerly
anticipating this season through a
long and intense winter, and I’m not
a winter-hater. It’s just that we have
some big changes afoot, and the
time has come to talk about them.
This issue, the largest Eatdrink in
Serving
Kitchener,
Waterloo,
Cambridge,
quite some time, focuses on “outdoor
eating and drinking.” I like the mix of
articles, touching upon so many facets of the
Farm to table award winning
hand crafted alpine style cheese
Gift Baskets &
Gift Boxes
Cheese Trays
Fondue & Raclette
|
eatdrink
Guelph & Area
The LOCAL Food & Drink Magazine
culinary world. There are plenty of challenges
in publishing a magazine, but finding worthy
Waterloo Region
Premiere
Issue
www.eatdrink.ca
stories to tell is not one of them.
We’re happy to share some extra
ones this issue.
Bryan Lavery took on the
challenge of compiling the “Patio
Roundup” for us again this year,
and a daunting job it is. Listing
every destination worthy of a visit
is impossible, but these highlights
have me eager to get into the great
outdoors ... in a comfy seat with
cold drink in hand.
Most of our existing readership will remain
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eatdrink: The Local Food & Drink Magazine
unaffected by the big change coming here,
and that is intentional. After much thought,
and getting the right crew together, we are
launching a “sister publication” to serve
Waterloo Region and Wellington
County. In short, this is Kitchener,
Waterloo, Cambridge, Guelph and
the surrounding communities.
This is incredibly fertile territory
for Eatdrink, with outstanding
candidates for the type of stories
that we love. I did the research
enough to know that, but I will
admit that I’m a bit like a kid in a
candy store. The choices are almost
overwhelming, and undoubtedly
will provide the makings of another
compelling magazine.
Rather than risk diluting the local content
that keeps our readers engaged, and just
widen our focus, everything will stay the same
here, on paper. We’ll share all the stories from
both magazines online.
A critical key to our success has been the
high quality of our writers, and I’m pleased to
say that Andrew Coppolino, one of the leading
May/June 2018 | 9
media voices promoting local cuisine and food
culture in Waterloo Region, is already working
closely with our Eatdrink team. Andrew’s
informed and passionate work is in evidence
at waterlooregioneats.com, on
Waterloo’s CBC Radio, and in The
Kitchener Post newspaper. He will be
Editorial Consultant with Eatdrink,
help compile the regional “BUZZ”
column, and write for us. I’ve seen
first drafts already and can attest
that this is someone readers will
follow with enthusiasm.
The “new” Eatdrink will launch
the first week of June, and then
come out every other month.
Here in London, our focus is also
shifting towards the assembly of our annual
London’s Local Flavour publication. This will be
Issue 7 (!) of this popular guide, and I suspect
it will be the best one yet. Busy days lay ahead,
certainly, but celebrating the best of food and
drink is one of the better jobs to have, and I’m
grateful for the opportunity.
Peace,
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10 | May/June 2018
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Food Writer at Large
Food Day Canada 2018
A Conversation with Anita Stewart
By BRYAN LAVERY | Photos by NICK LAVERY
Anita Stewart is the University of
Guelph’s first food laureate, president
of Food Day Canada, a cookbook
author and a culinary activist. She has
been highlighting the diversity of Canadian terroir
with Food Day Canada, an annual celebration
of our homegrown cuisine. The first event
was held on August 2nd, 2003, when Stewart
launched The World’s Longest Barbecue to support
the cattle and beef industry, which
had been affected by cross border
sanctions due specifically to the BSE
crisis (mad cow disease). The event
was larger and more widespread
than anyone could have imagined,
with participants from across Canada,
as well as Canadians living abroad.
Since then Food Day Canada has evolved into an
annual mid-summer celebration held on the Saturday
of the August long weekend. Some of my
favourite restaurants participate, like The Berlin,
Fork and Cork, and Bauer Kitchen in Kitchener,
Langdon Hall in Cambridge, Miijidaa in Guelph,
Buca, Boralia and Edulis in Toronto, and Mercer
in Stratford. Here is a brief look at four participating
Food Day Canada restaurants.
“A locally sourced restaurant, run by
workers, owned by workers, shared by the
community,” sums up Stratford’s The Red
Rabbit’s ethos. Building from their love of
Executive Chef
Arron Carley of
The Bruce Hotel in
Stratford
local food and the bond they have forged with
local farmers and producers around them, the
team cooks food inspired by local ingredients
and artisan products. In past years The Red
Rabbit received a Food Day Canada Good
Food Innovation Award for their efforts. It
proudly offers items from Church Hill Farms,
Perth Pork Products, Soiled Reputation, Black
Swan Brewery, Junction 56 Distillery, Chateau
des Charmes, Mountainoak Cheese,
and many other local, artisanal and
sustainable producers. Jessie Votary
says, “We kind of just fell into it.
We have always served Canadian
product so it seemed obvious for us.”
I recently caught up with Chef
Arron Carley of The Bruce Hotel in
Stratford, at a Norman Hardie Winemaker’s
Dinner. Chef is a proponent of Food Day
Canada and originally heard about the
movement through a friend. Carley has been
on mission to imbue and personalize the
Canadian culinary landscape with his personal
style and a narrative receptive to the local
terroir and seasons. Speaking with Carley and
Chef Gilead Rosenberg at the dinner, I asked
about their mission to reimagine Canadian
cuisine by redefining and reinterpreting
“Canadiana” on their own terms. Carley
believes that every day is Food Day at The
Bruce. “I know that it sounds corny, but it’s
true. Every day we celebrate the landscape
of this beautiful nation and strive to use
and showcase more organic and local foods.
It’s our ethos to try to only use Canadian
ingredients, and we have stayed that course
for almost three years. We still have so
much undiscovered territory and endless
opportunity in Canada,” says Carley.
In London, Chef Dave Lamers believes in
engagement between, farmers, chefs and the
general public, and sees Food Day Canada as
a great way to give back to the community.
Lamers became involved with FDC when he

eatdrink: The Local Food & Drink Magazine
Owner/Chef Dave Lamers (right)
of Abruzzi in London, at the 2018
Bethany’s Hope fundraiser
Sample delicious local eats,
meet inspiring producers and
marvel at the tempting array
of fresh and artisanal edibles.
From farm to table, pork to pies
to pints, discover more
in Perth County!
was looking for a way to promote Abruzzi (the
restaurant he co-owns with Rob D’Amico)
for using local ingredients, and also the
hard working farmers for supplying the
best ingredients. Lamers initially contacted
Anita Stewart, who he had met earlier in his
career at the Inn at Spry Point in P.E.I. When
Lamers sources ingredients to develop his
menus for Food Day Canada he includes the
contacts for each farmer and local supplier. He
believes it’s important to build relationships
with local farmers and producers, as it makes
cooking exciting. “When a farmer calls and
says ‘I have six pounds of the first of the
season’s asparagus,’ it feels like winning the
lottery, and you only get that opportunity if
a relationship has already been established.
One supplier we have used for seven years
is Loco Fields. Mindy Griffiths was a server
at a restaurant where I previously worked
and when I heard that she and her partner
Ryan Bergman were beginning to develop an
organic farm, I was the first chef to purchase
produce from them. It has been an amazing
relationship. Not only do they have some
of the best produce, but also they will grow
vegetables just for us, and will store produce
for us throughout the winter. Andrew and
Paige at Sungold Organics are two other
farmers we started supporting this past
year and they also do an amazing job. Their
flowering broccoli is a favourite of ours. Little
Sisters Chicken is a new supplier for us and
their GMO/antibiotics-free, pasture-raised
chickens are now a menu staple. I believe that
the better the ingredients, the easier my job is
as a chef. FDC is important as it helps brings
restaurants
farm gates
food shops
Find us, follow us!
#DiscoverMore #PerthCounty
@PerthCoTourism
perthcountytourism.ca

Stratford is
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A restaurant inspired by
local ingredients.
Run by workers.
Owned by workers.
Shared by the Community.
global tapas with local ingredients
fresh cocktails
Perfect for dinner before or snacks after the show
Wednesday–Sunday from 5pm
85 Downie St, Stratford
(next to Avon Theatre)
519.305.8585
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Globally inspired; locally sourced.
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Hand-crafted cocktails, local beer & wine
for reservations please call
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30 Ontario Street, Stratford, ON
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themillstoneON

eatdrink.ca |@eatdrinkmag
Chef Arron Carley, Chef Gilead Rosenberg & Anita Stewart
awareness to shopping locally.” As a result,
Chef Lamers hopes shoppers will become
more selective when they go to the store or
farmers’ market and consider purchasing local
first, and sourcing ingredients that support
the farmers and all the people that bring local
food directly to you. For three consecutive
years Chef Lamers and Abruzzi Restaurant
have won the University of Guelph’s Food Day
Canada Good Food Innovation Silver Award.
Woodstock’s Chef Eric Boyar of Sixthirtynine
is a proponent of and participant in Food Day
Canada. Boyar’s culinary repertoire, rooted in
classical French technique, was developed in such
Toronto hotspots as Splendido, Mistura, Goldfish
and the Metropolitan Hotel. More recently chef
has completed stages at Nightingale and Hawksworth
in Vancouver. Chef and his wife Jennifer
returned to Woodstock in 2005, and opened
sixthirtynine with his mother Pauline Bucek.
Pauline and Jennifer are hands-on partners and
work front of house. Boyar delivers a homegrown
Oxford County from-scratch farm-to-table experience
and is among the leading-edge Canadian
A Conversation with Anita Stewart
What does being the first-ever food laureate at
the University of Guelph mean to you, and what
responsibility do you feel that it entails?
Anita Stewart (AS): Firstly, it’s an honour
to hold the title. The responsibility to tell the
University’s story in the larger Canadian context
is very real. No matter where a person eats,
there’s a U of G food story nearby, whether it’s
that honey you like on your buttered toast, or
the ketchup on your grilled sausage.
Can you tell us about the Culinary Archives at
Guelph University and how the McLaughlin Library
Canadian Culinary Arts Collection came to be?
AS: The Culinary Archives really began with
an enormous donation of cookbooks from the
late Una Abrahamson who was once a food
editor. She was a serious collector and some
of her books are irreplaceable. That was the
foundation, but since then other food writers/
scholars have donated their archives, letters
and cookbooks... hundreds of them. They are
an incredible resource for anyone studying
food/agriculture/cultural history.
What role did you play as culinary advisor to the
Governor General?
AS: We developed The Nation’s Table Awards
a few years ago when Michaëlle Jean and
Jean-Daniel Lafond were at Rideau Hall. Only
one set of awards was presented before Their
Excellencies returned to private life and since
then no one has picked up the challenge. Pity!
Despite your many contributions to the Canadian
culinary culture and narrative, were you surprised
to be named to the Order of Canada in 2012?
AS: Absolutely! I felt like I needed to pinch
myself to make sure I wasn’t dreaming. It was
amazing, and to be in the company of some
of the others, who I admire so much, like Paul
Martin and Scotty Bowman and Eric Peterson,
was absolutely incredible.
How would you like to see Food Day Canada
evolve in the future?
AS: I’d like it to be more inclusive. Our chefs are
brand advocates for local ingredients and I know
that Canada is already celebrating them on that
weekend since the harvest is in everywhere.
What do you think is the best way for people
to understand and articulate the concept of a
Canadian cuisine?
AS: It begins in the farms, forests and oceans
and ends on our tables when we use these
ingredients in our own special fashion ... be
it an Italian pasta or Indian dhal or good oldfashioned
British roast beef.
After authoring numerous cookbooks, do you have
something new on the horizon?
AS: On May 16 we are heading to the Beard
House to cook in Manhattan. That’s taking
up a lot of my energy. Mind you, I’m always
dreaming.
This is Food Day’s 15th anniversary ... you’ll
remember it began in 2003 with the World’s
Longest Barbecue. So this year it’ll be a
reunion of sorts and an anniversary party.

eatdrink: The Local Food & Drink Magazine
chefs showcasing distinctive regional cooking
while safeguarding rural knowledge and its
wisdom, as well as its farming and culinary traditions.
Dedicated to building and nurturing strong
personal relationships with farmers and producers,
Boyar travels straight to the source to procure
items for his Oxford County driven menus.
Food Day Canada will be held this year on
Saturday, August 3, 2018. It is an opportunity
for Canadians coast to coast to coast, to come
together in a national collective celebration to
showcase our time-honoured culinary traditions
and the rich culinary heritage. The goal as
stated by Food Day Canada, “is primarily for
celebrating, appreciating, and supporting local
farmers, fishers, food producers, chefs and
researchers and, above all, our home cook.”
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.
Photos courtesy of LAVERY CULINARY GROUP.
www.laveryculinarygroup.com
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16 | May/June 2018
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Restaurants
Inspired Al Fresco
Outdoor Dining and Drinking Highlights
By BRYAN LAVERY
It is al fresco time! During patio season,
you can quaff a craft beer, drink a latte
or linger over a bottle of wine. Share
a charcuterie board or a full dining
experience at a sidewalk terrace, in a private
garden or secluded courtyard. Indulge on a
patio looking across a vineyard. Although
this list is far from comprehensive, we’ve
highlighted some of the more interesting
regional dining and people-watching venues.
For inexpensive grub, try the patio at
El Furniture Warehouse, a popular barrestaurant
concept that bills itself as a
“premium dive” on London’s Richmond
Row. One of our “secret” London hideaways
is the stunning patio at the Ivey Spencer
Leadership Centre on Windermere Rd. A new
London favourite is the patio at Los Lobos
on Talbot St., but more on them later. Our
whole region is rich in great patios, including
destination spots that are worth a drive. Here
is a list of recommendations for inspired
outdoor drinking and dining this season.
London
Anderson Craft Ales focuses on smallbatch,
handcrafted, premium hop-based
ales. There’s a taproom and an outdoor patio
where you can imbibe by the glass or flight.
The atmosphere is convivial and relaxed. The
Black Trumpet
The Church Key Bistro-Pub
refurbished industrial building is structured
for tours and community events. Local food
trucks are often part of the mix. 1030 Elias Street.
andersoncraftales.ca
Black Trumpet is a prestige spot
for al fresco dining in a stunning
British colonial Indonesian-inspired
courtyard garden. This oasis seats 60
and features wild plantings and exotic
foliage. Chef Scott Wessling and the
culinary team have a modern take on
iconic classics with Mediterranean and
Asian influences. 523 Richmond Street.
blacktrumpet.ca
Blu Duby North, conveniently
located on Fanshawe Park Road
just west of Wonderland, features
a charming outdoor patio. The

eatdrink: The Local Food & Drink Magazine
Sip. Savour. Stroll.
Soak up the sun and
experience the warm lake
breeze on one of Elgin’s
many outdoor patios.
SoLo on Main
Idlewyld Inn & Spa
restaurant features a menu of updated global
classics and bistro-style fare. 745 Fanshawe Park
Road, bluduby.com
At Budapest, Marika Hayek has been
delighting clients with Hungarian specialties
in this traditional old-world tavern setting
for 61 years. A local treasure, Budapest has a
sidewalk patio filled with overflowing pots of
flowers and surrounded by black wrought-iron
fencing. 348 Dundas Street
The Church Key Bistro-Pub resides in a
prominent heritage building across from the
Grand Theatre and beside St. Paul’s Cathedral.
Chef specializes in traditional food updated with
gourmet flair. The pub features a stylish and
popular outdoor courtyard for cocktails, lunch or
dinner pre- and post-theatre, and an exceptional
Sunday brunch. 476 Richmond Street, thechurchkey.ca
The Early Bird, offering casual farm-totable
cooking, has a retro charm and a 26-seat
seasonal patio placed across the sidewalk for
outdoor dining. This “fine diner” made its name
Windjammer Inn
Kettle Creek Inn
The Early Bird
Visit savourelgin.ca
to plan your next
culinary adventure in
Elgin County!

eatdrink.ca |@eatdrinkmag
Marienbad Restaurant & Chaucer’s Pub
Katana Kafé & Grill
serving everything from Fat Elvis breakfast to a
turducken sandwich. 355 Talbot Street
Idlewyld Inn is a grand Victorian
mansion nestled in London’s quiet Old South
neighborhood. A passion for food translates
into updated classic cuisine showcasing local
and seasonal products. The elegant ambiance
of the gracious front porch and hidden 40-seat
“Garden Courtyard” create a welcome retreat
for diners. 36 Grand Avenue, idlewyldinn.com
Los Lobos, from the creative brothers Justin
and Gregg Wolfe, has a fun, funky and eclectic
vibe that appeals. The focus here is on platos
pequeños (small plates). They predominate
on a menu of gourmet Mexican-inspired fare
with a modern twist. There is a no-reservation
policy but plenty of room outside on the wellappointed
and spacious patio. 580 Talbot Street
Katana Kafé & Grill’s menus feature
a modern take on the bistro theme. It may
be off the beaten path but its patio, located
next to the London Airport tarmac, offers an
interesting close-up view of air traffic. 2530
Blair Boulevard. katanakafe.ca
London Ale House has a menu that
includes many delicious BBQ smoked
items, smoked outdoors in the festive beer
garden. Everything from duck to brisket to
pulled pork. Experience the beer garden for
lunch, dinner or late night. 288 Dundas Street.
londonalehouse.com
Marienbad Restaurant and Chaucer’s
Pub share a sidewalk patio with a smart
black iron fence, pretty flower boxes, and
comfortable tables with festive umbrellas that
exude old-world charm. Chef Klaus Campbell
evokes the traditional cooking styles of Central
Europe. There are excellent steak tartare and
schnitzels, and a superior imported beer
selection. 122 Carling Street, marienbad.ca
Craft beer enthusiasts have made Milos’
Craft Beer Emporium a local landmark, part
of Ontario’s rich craft beer culture. Chef Matt
Reijnen prepares a seasonally-curated menu
that reflects their farm-to-table commitment
and passion for everything local. There are 23
crafts on tap with excellent style variation,
and twin street-side seasonal patios. 420 Talbot
Street. pubmilos.com
The Morrissey House is a welcoming,
warm, and cozy local. Chef features an
innovative from-scratch menu. The 60-seat
patio, set back from the street, is an industry
and neighbourhood hot spot, attracting a
large crowd of regulars and tourists. 361 Dundas
Street. themorrisseyhouse.wordpress.com
At Mykonos, on Adelaide Street, Hiedi
and Bill Vamvalis have been serving Greek
food and traditional English fish and chips
for over 40 years. Mykonos has an extensive
menu selection of casual Greek fare, and a
large covered outdoor patio at the back of the
restaurant. 572 Adelaide Street. mykonosrestaurant.ca
Toboggan Brewing Co.

eatdrink: The Local Food & Drink Magazine
The Springs Restaurant
Mythic Grill is a quaint restaurant is
known for traditional Greek cuisine with a
modern flare. The street-side umbrellaed patio
seats 20. There is a small fountain, greenery
and nice shade. 179 Albert Street. mythicgrill.ca
The Springs is one of London’s premier
culinary hot spots. The beautifully appointed
raised patio seats 40. Chef features locally
grown ingredients from farms specializing
in sustainable agriculture, organic growing
practices, and ethically raised livestock. 310
Springbank Drive. thespringsrestaurant.com
Toboggan Brewing Company was created
May/June 2018 | 19
by restaurateur Mike Smith, owner of 35-yearold
London landmark bar Joe Kool’s (which
also features a popular patio). Craft beers are
brewed below the stylish brewpub. Toboggan’s
519 Kitchen features a wood-burning oven
and a large BBQ smoker. An enviable rooftop
patio overlooks Richmond St. Smith’s other
restaurants — Fellini Koolini’s and The
Runt Club — have twin patios with plenty of
shade from mature trees at 155 Albert Street,
just off Richmond Row. tobogganbrewing.com
Villa Cornelia ranks among London’s
finest examples of Queen Anne architecture.
Villa Cornelia
$28.95
+Tax
$110
Inclusive
Summer Barbecue Nights
Includes Salad Bar, a choice of Striploin, Salmon, Cornish Hen or
Pork Loin chop and an inspiring desserts table.
Friday, June 8th — 7:00pm
Scotch Tasting Night
Includes a Cocktail Reception and a three course meal.
$45
per person
Our Famous Saturday Afternoon Tea
June 16th [sold out] | July 21st
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 • 519.432.5554 • www.idlewyldinn.com

20 | May/June 2018
The Bruce Hotel
Meticulously restored to its original splendor
in 1988 it is a comfortable place to relax and
reflect upon the gracious elegance of the
Victorian architecture. Enjoy the delights of
Chef Ryan Hancock’s fine continental cuisine.
The beautifully appointed outdoor patio with
wrought iron tables and chairs seats 70. 142
Kent Street, villacorneliarestaurant.com
Waldo’s on King and Olive R Twists Food
and Beverage House at the Covent Garden
Market are desirable choices on event nights
at Budweiser Gardens. Both have patios that
overlook King Street’s restaurant row and that
are perfectly placed for relaxing and peoplewatching.
130 King Street. coventmarket.com
Wolfe of Wortley is a compact 24-seat restaurant
complemented by a 14-seat patio. This
The Mill Stone
eatdrink.ca |@eatdrinkmag
is sophisticated farm-to-table dining focused
on curing, pickling, fermenting, and preserving,
and featuring craft cocktails and a compact
wine list. 147 Wortley Road. wolfeofwortley.com
Stratford
There is no shortage of great al fresco dining
or people watching in Stratford. Favourite
spots include Anne Campion’s Revel on the
beautifully refurbished Market Square. It is a
great place to grab a barista-prepared beverage
and some small-batch baking, and soak up
Stratford’s charming ambience. Other notable
patios include Raja Fine Indian Cuisine’s
flower-filled patio on George Street, and The
Parlour Inn’s patio (one block from the Avon
Theatre). Foster’s Inn has a smart street-side
patio, as does The Mill Stone Restaurant and
Bar. The HUB at 27 Marketplace boasts the
only three-season rooftop patio in Stratford.
Chef Arron Carley at The Restaurant
at The Bruce describes his cuisine as “New
Canadiana,” using traditional techniques and
global influences applied to the good things of
this province. The restaurant features a 36-seat
terrace and a gazebo that can be booked for
private dinners. 89 Parkview Drive. thebruce.ca
The Common (in the space previously occupied
by Monforte on Wellington) has a pleasant
35-seat courtyard for al fresco dining. It features
an eclectic mix of comfort food from around
the world. Chef/owner Tim Otsuki blends and
elevates the traditional with the contemporary.
80 Wellington Street. thecommonstratford.com
Keystone Alley’s 40-seat alley terrace is
another of Stratford’s gems. The patio features
an “edible wall” that contains herbs used in the
seasonal dishes. 34 Brunswick Street. keystonealley.com
Madelyn’s Diner has been in business
for over 30 years and is an iconic name in
Stratford. The mission statement says, “It’s
Revel

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Revival House
not about making money … it’s about feeding
the world, with good food, good service and
good fun.” You’ll find an open kitchen, friendly
helpful staff, and a 30-seat patio. 377 Huron
Street. madelynsdiner.ca
At The Prune, Chef’s cuisine reflects a
gastronomic sensibility that is global but finds
inspiration in regional producers and seasonal
growers. The restaurant operates at a very
May/June 2018 | 21
high skill level and the service is intelligent
and responsive. There is a small but charming
outdoor patio. 151 Albert Street. theprune.com
Revival House offers great local, seasonal
food in the warm atmosphere of Stratford’s
former Church Restaurant. Tucked along the
Brunswick Street (south) side of the heritage
church building, the 40-seat patio is the
perfect spot to hide away in the garden and
enjoy anytime nosh, craft cocktails, and local
beer. 70 Brunswick Street. revival.house
Oxford County
Upper Thames Brewing Co. is large for a
craft brewery, and features a handcrafted red
maple bar with a canoe suspended from the
ceiling overhead and al fresco seating in season.
Upper Thames Brewing Co.
DIGGIN’
DUNDAS
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22 | May/June 2018
Elm Hurst Inn & Spa
Open six days a week, they offer six core beers
on tap and a selection of four to five one-off
and seasonal offerings. 225 Bysham Park Drive,
Woodstock. upperthamesbrewing.ca
We enjoy Eric Boyar’s farm-to-table cuisine at
sixthirtynine and dine al fresco on the small
and intimate patio surrounded by attractive
flowerbeds. 639 Peel Street, Woodstock. sixthirtynine.com
In Ingersoll, maple and pine trees share
space with bubbling cherub fountains along
Elm Hurst Inn & Spa’s 33 landscaped acres.
Inspired by the seasons, menus change to reflect
the local harvest. The gingerbread-trimmed
mansion features a large outdoor patio in a
bucolic setting. 415 Harris Street. elmhurstinn.com
The Windjammer Inn
Port Stanley/Elgin County
Kettle Creek Inn’s dining options include a
gazebo and a stunning garden terrace. Guests
can prop up their feet on the porch or balcony,
sip a libation, and amble down for dinner in the
gazebo. 216 Joseph Street, Port Stanley. kettlecreekinn.com
Solo on Main’s Chef Lauren Van Dixhoorn’s
cooking is refined and the presentation modern
and thoughtful. There is a stunning patio and
an inviting front porch that overlooks the
harbour. 187 Main St., Port Stanley. soloportstanley.com
The Windjammer Inn has comfortable
seating on the wraparound porch. Innovative
Chef Kim Saunders sources her ingredients
from the large farm network in Elgin County.
324 Smith Street, Port Stanley. windjammerinn.com
eatdrink.ca |@eatdrinkmag
Huron and Lambton Counties
Alton Farms Estate Winery is a pioneer
estate winery and vineyard that was formerly
a B&B. Just outside of the tasting room is a
beautiful patio strung with lights, with a wood
pizza oven. 5547 Aberarder Line, Plympton-Wyoming.
altonfarmestatewinery.com
Cowbell Brewery is a destination craft
brewery featuring a 50-hectolitre capacity stateof-the-art
brew house, restaurant and taproom,
with indoor and outdoor seating for 300. Mil’s
Verandah is an accessible wrap-around patio
named for family matriarch Mildred Sparling.
40035 Blyth Road, Blyth. cowbellbrewing.com
Kettle Creek Inn
Dark Horse Estate Winery is located
deep in the heart of the Huron County
countryside, next to the Huron Country
Playhouse. It is equipped with state-of-theart
winemaking technology and guest areas,
complete with an expansive full-service
banquet and conference space. The winery
comprises a cellar, tasting rooms, and patios
overlooking the bucolic vineyards. 70665 B Line,
Grand Bend. darkhorseestatewinery.com
Dave’s Pub & Grill at the Oakwood
Resort in Grand Bend has expansive wood
beam ceilings and stonework, giving the
feeling of a Canadian lodge with the intimate
Alton Farms Estate Winery

eatdrink: The Local Food & Drink Magazine
F.I.N.E. A Restaurant
setting of an urban pub. Enjoy a drink or a
delicious lunch or dinner on the two-level
glass-enclosed patio. 70671 Bluewater Highway,
Grand Bend. oakwoodresort.ca
F.I.N.E. A Restaurant features a quaint
log cabin-inspired setting with a comfortable
patio in Grand Bend. Chef/owner Erryn
Shephard elevates “cottage style” to fine
dining and, with Chef Ben Sandwith helming
the kitchen, has established F.I.N.E as a go-to
location for local pickerel, beef and fabulous
butter tarts for more than a decade. 42 Ontario
Street S, Grand Bend. finearestaurant.com
May/June 2018 | 23
Hessenland Country Inn honours
German culinary traditions, on the shore of
Lake Huron between Grand Bend and Bayfield
in the lakeside village of St. Joseph. The Ihrig
family relaunches their legendary al fresco
Mongolian Grill nights in the summer, on the
outdoor patio that offers great views of the
grounds and vineyard. 72981 Bluewater Highway,
Zurich. hessenland.com
Smackwater Jack’s Taphouse overlooks
the water on the edge of River Road in Grand
Bend, and the sunset view is stunning. An
expansive river-view two-tiered patio, canopied
Dave’s Pub & Grill at Oakwood Resort
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142 KENT STREET, LONDON ON

24 | May/June 2018
eatdrink.ca |@eatdrinkmag
Bayside Brewing Co.
by umbrellas and dotted with fresh flowers, will be
bustling, even in unseasonably cool weather, until the
frost rolls in. 71 River Road, Grand Bend, smackwaterjacks.ca
In Sarnia, Alternate Grounds Dockside affords
the best view of the city and the only water-top patio
on the Canadian side of the St. Clair River. 97 Seaway
Road, Sarnia. agdockside.com
Chatham-Kent
Bayside Brewing Co. sits on the shore of Lake Erie’s
tranquil Rondeau Bay, with a great brew pub and
generous patio overlooking the water. Enjoy woodfired
pizza and a pint of craft beer. Four popular
brews are always on offer, with special seasonal
options keeping things fresh. 970 Ross Lane, Erieau.
baysidebrewing.com
Tucked in the back of the Italian-inspired
Mamma Maria’s Ristorante is a beautiful private
dining area perfect for special events or parties.
There are streetside tables and a stunning 50-seat
patio off the private room overlooks the Thames
River. 231 King St W, Chatham. mammamariasristorante.ca
Destination Patios of Note
Wolfhead Distillery, just outside Amherstburg,
has a tasting room, a retail store and a 60-seat
prohibition-themed restaurant. There is additional
seating for 120 on the rustic patio, lined with
whisky barrels. 7781 Howard Avenue, Amherstburg.
drinkwolfhead.com
Ramblin’ Road Brewery Farm
is Ontario’s first and only one of its
kind, located just south of the small
town of La Salette in Norfolk County
— a remarkably fertile part of the
province known as Ontario’s Garden.
Growing their own hops and producing
innovative beers, like their Dakota Pearl
Ale, the Brewery Farm also features a
beautiful stone patio. 2970 Swimming Pool
Road, La Salette. ramblinroad.ca
Burning Kiln Winery boasts a
striking setting, perched atop the
Burning Kiln Winery
Alternate Grounds Dockside
escarpment overlooking the UNESCOdesignated
Long Point Bay World
Biosphere Reserve. Take your rest on a
comfortable patio after exploring the
hiking and biking trails. The idyllic location
affords inspiring views from the winery
over lush countryside and vineyards
stretching out to adjoining forests,
towards the magical sweep of Long Point
in sparkling Lake Erie. 1709 Front Road, St.
Williams, burningkilnwinery.ca
BRYAN LAVERY, Eatdrink Food Editor, Writer
at Large and Social Media Editor, has been a
regular contributor to the magazine since its
inception in 2007..

eatdrink: The Local Food & Drink Magazine
May/June 2018 | 25

26 | May/June 2018
eatdrink.ca |@eatdrinkmag
Spotlight
Crowd-Pleasing Catering in Huron
Pineridge Barbecue Co.
By JANE ANTONIAK | Photos by BRUCE FYFE
Got a crew to feed this summer? A really
big crowd? Call in Pineridge Barbeque,
from Hensall in Huron County. The
stainless steel charcoal barbecue
can cook 440 quarter-chicken pieces every 90
minutes, 3000 chicken wings in an hour, or 800
burgers in 20 minutes. It is a self-contained 22 by
4-foot cooking machine with a rotisserie system
that dips the meat into marinade as it cooks. The
result is tender, juicy, barbecue chicken and ribs,
ready for the plate, in record time.
Pineridge is heading into its thirty-fourth
season of providing catered meals. It has chalked
up some impressive results, claiming to have
now served millions of meals. Those numbers
have been achieved due to some extra-large
events. For instance, Pineridge once served
28,000 people, when Honda was building its new
plant in Alliston. Another 21,000 people were
fed at a horse auction near London.
Pineridge offers slow
grilled meats over
charcoal for individual
takeaway or catering
for thousands
However, the main focus of the family
business is weddings, smaller party catering
and storefront sales. Bill Taylor co-founded
the business when he and a partner (who is
no longer involved in the business) saw the
“catercar” at a trade show in Indianapolis. They
bought it, and the rights to sell it in Canada.
Taylor’s son, Dan, now works alongside his
father operating the barbecues (they have
several in different sizes). “When we started we
did farm shows,” says Bill Taylor. “Now we have
57 weddings this summer. There are a lot of
barn weddings and weddings in non-traditional
venues which hire us to bring in the food.” For
most events, the food is cooked at the offices in
Hensall for quality control. It is then taken to
Ribs and chicken with homemade sides

eatdrink: The Local Food & Drink Magazine
Trust...
Taste...
Quality...
Pineridge Barbecue Co. owner Bill Taylor
and Chef Laura Annesley
Photo courtesy of Pineridge Barbecue Co.
the event with smaller barbeques where other
items are finished off on the grills, adding
smoke and atmosphere to the event.
The company has a full-time chef, Laura
Annesley, who was trained in Quebec and
Ontario. She is in charge of everything but the
meat. Pineridge offers a variety of hot and cold
appetizers, side dishes including 20 salads and
desserts, all of which are made in-house. The
only item brought in are rolls from Bartliffs
Bakery in Clinton. “I will make anything, and
Dan and Bill are so open to that,” says Annesley.
Her bacon and cheese stuffed mushroom caps,
grilled vegetables and salads are fresh and
flavourful. She also makes sugar form, sculpture
and 3D cakes, which are popular for weddings
and special events. Under Annesley’s guidance,
the company now offers meals for specialty diets
including vegan, vegetarian and gluten-free. For
example, grilled stuffed zucchini is a popular
new item. Annesley also supervises staff, as the
company provides servers, dishes and set-up/
take-down at events.
Mostly this business is all about barbecued
meat. Beef and pork are sourced from
Metzger Meats, also in Hensall. In fact, only a
small field separates Metzger’s plant from the
Pineridge offices on Queen Street. Taylor says
that Metzger’s smoked pork chops, sausages,
pork loins and prime rib beef are especially
The father-son team (left to right, Dan Taylor
and Bill Taylor) and the Pineridge truck
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savour
Delight in local delicacies,
indulge in historic beauty,
and become spellbound
by our extraordinary sunsets.
Once you visit Goderich,
your heart will never leave.
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popular with his customers. Chicken comes
from Maple Lodge Farms in Brampton. On
occasion customers will supply their own
meats to be barbequed at Pineridge, including
rabbit and buffalo, says Taylor.
A new business line for Pineridge is selling
frozen cooked meats in vacuum packs, from
the Hensall offices. Pineridge sells barbecued
chicken pieces, ribs, chicken wings, pulled pork
and shaved beef ready to thaw, warm and eat.
During the summer season the vac pac meats
are also sold at Masse Fruit and Vegetables
goderich.ca | 1.800.280.7637
Pineridge Barbecue’s special sauces (hot and regular)
are popular take-home items from their catering events
and shop in Hensall
on the Hensall Road near Highway 21, which
provides easy access to cottagers. If customers
want heated meals they can call ahead and book
take-out from the Pineridge offices, which are
open seven days a week from spring to fall.
When it opened in 1985, Pineridge developed
a tomato-based barbeque sauce in two flavours:
mild and hot. While the meats really do not
need sauce due to the marinade basting while
cooking, the sauces add a nice punch of flavor.
They are sold in plastic squeeze bottles at
the Pineridge offices, and at catering events.
“No one does chicken like we do,” says Taylor
proudly. Clearly, with millions of meals served,
there are plenty of people who agree. It is an
excellent addition to your summer deck party
when you do not want to do the cooking.
Pineridge Barbecue Co.
174 Queen Street West, Hensall ON
519-262-3409
www.pineridgebbq.com
JANE ANTONIAK and BRUCE FYFE are regular
contributors to Eatdrink. Jane is also Manager, Communications
& Media Relations, at King’s University College
in London. Bruce is also Head, User Experience and User
Services at Western Libraries, Western University, London.

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Coastline ...
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42 Ontario St. S., Grand Bend
www.finearestaurant.com
Lunch and Dinner — Seasonal Hours
Reservations Recommended

30 | May/June 2018
Culinary Retail
Entertaining Spaces
Turn Inside... Out
eatdrink.ca |@eatdrinkmag
By TANYA CHOPP
Whether it’s at a new year or
a new season, the search for
the latest trends heats up. For
outdoor entertaining, there is
no shortage of new and exciting products to
fuel our culinary creativity on the grill and at
the dinner table (see our gift guide roundup!).
But beneath the innovative tools and
trending styles, there is a deeper and more
primal movement that’s been making a silent
but steady sweep over Canadian backyards
— the simple indulgence of staying home,
staying outside, and taking it slow in the good
company of friends, family and food.
“People are looking for reasons to go
outside and stay outside,” says Adam Foulon,
owner of London landscape firm Eden
Gardenworks. “Today, the backyard is the
retreat: the 24/7 cottage. For many people, it
becomes an extension of the living room and
kitchen. Really, it’s become the biggest room
in your house. You can use it how you want,
and it’s your choice how you extend it.”
“Backyards are very elaborate now,” says
Hauser store manager Michele Yandreski.
“People are devoting money and time to
their outside space and I’d say there are more
pools going in and more multi-areas being
set up. People want their outdoor space to be
maintenance-free, and comfortable.”
“Especially over the past seven years, we’ve
noticed an increase in demand for outdoor
entertaining spaces, as more and more people
opt to invest in their backyard instead of travelling
outside of the country for vacation,” adds
George Giesen, owner of Porky’s BBQ & Leisure.
There are a number of quality solutions to the
demand for custom outdoor entertaining spaces,
allowing backyard enthusiasts to maximize the
season, the space, and the budget.
Of course, top of mind for foodies and
families alike are grills, smokers, pizza ovens
and even outdoor kitchens, which offer ways
to savour the season in a most literal way.
The biggest room? Courtesy of Eden Gardenworks

eatdrink: The Local Food & Drink Magazine
May/June 2018 | 31
only ever have one barbecue — is a kamadostyle
grill, like the Big Green Egg.”
While the grill may have traditionally
been the sole cooking station in the average
family’s backyard, in today’s modern outdoor
oasis, convenience and comfort have come out
to play as well.
“Outdoor kitchen design today truly shows
the influence of the indoor environment
coming outdoors,” says Foulon. “Outdoor
kitchens can be very involved, with storage, a
grill or barbecue, countertop, outlets, a fridge
The Dekko concrete fireplace at Hauser comes with a
protective cover for the winter
“In terms of trends for 2018, we expect that
creating outdoor kitchens will continue to be
popular, and so will built-in barbecues,” says
Giesen. “Customers are seeking these out, as
they essentially turn the experience of cooking
into a social activity, where you can still be part
of the conversation while minding the grill.”
And the type of grill? Charcoal is making a
resurgence.
“Charcoal grill popularity continues to grow,
especially the kamado-style,” says Giesen. “The
Big Green Egg is the leader in this space, but
there are a few other manufacturers of ceramic
cookers that have come on as competition.
While these may have a lesser warranty — the
Big Green Egg has a lifetime warranty — or be
of lesser quality, you’re also paying less.”
In Foulon’s business, clients aren’t just
investing in the grill itself — they’re also
willing to invest the time. “Today, outdoor
grilling is about going slowly, and about being
able to cook on something wickedly hot,” he
says. “Personally, I live to eat and I live to cook
outside. The number one thing that I have —
and that I’d recommend to anyone who could
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32 | May/June 2018
Inside the Hauser showroom
and induction burners. The grills that we create
are always built-in, and it’s also popular to
include custom cabinetry, and poured concrete
countertops that you can roll pizza dough on,
without an issue. Restaurant-quality stainless
steel is also popular for both countertops and
cabinetry. It’s clean and low maintenance.”
“Grill materials have evolved,” points out
Giesen. “Cast iron grills have been around
for a long time. They’re heavy, can store a lot
of heat, and they’re relatively inexpensive.
However, they’re prone to rusting and
breakage because the metal is very brittle. On
the other end, stainless steel cook grills don’t
rust, but the heat transfer is slower. This can
be great for foods like chicken, sausage and
asparagus, but it’s not as forgiving and steak
needs as much heat as possible. So, for those
who want something in between, Broil King
has created a cook surface in their Imperial
series that’s called ‘cast stainless,’ bringing
Albert & Dash offers indoor and outdoor rugs.
These are some on display at Hauser
together the best of both worlds.”
With all of the activity going out outside,
managing the influence of the elements
becomes key. Modular outdoor furniture (which
can be moved into and out of the sun), as well as
portable or movable umbrellas, shade structures
and heaters all help extend time outdoors.
“Big shade structures, like flexi-awnings and
cantilevers are always popular for combatting
summer heat,” says Yandreski. “But people are
also looking for ways to elongate the season
and add warmth. Fire tables are increasingly
popular, especially those that are heated by
natural gas and propane.
Our Dekko concrete
fireplace is a customer
favourite, both for its
aesthetics as well as its
durability against our
Canadian winters”
All it takes is one
visit to Hauser to see
that there’s no need to
compromise between
comfort and style. For
those who are interested,
what’s trending right
now is an eclectic mix of
materials.
Courtesy of Eden Gardenworks

eatdrink: The Local Food & Drink Magazine
“A fun place to shop
for housewares and gifts!”
GurglePot
Add a touch of whimsy to the table with a
GurglePot. This pitcher produces a delightful
“gurgle” as it serves your
favourite summer beverage.
Pour. Listen. Enjoy.
Foulon’s garden includes a mix of decorative plants and
vegetables together, for an exotic looking mix that’s
beautiful and delicious
“We find that people gravitate towards an
eclectic look, mixing natural finishes with
metals, such as a reclaimed teak table with
aluminum chairs,” says Yandreski. “Extruded
aluminum has a clean modern look that’s
popular. However, those who have older
homes may also lean towards wicker, which is
more traditional, or cast aluminum, which is
more ornate.”
But perhaps the greatest comfort of all?
Any Canadian will tell you that you can’t beat
WATSON’S
CHELSEA
BAZAAR
84 Ontario St Stratford
watsonsofstratford.com
519-273-1790
“Our bodies are our gardens
to which our wills are gardeners.”
— William Shakespeare
Awaken your taste buds
with over 50 choices of fresh,
olive oils & balsamic vinegars,
all in the heart of Stratford.
This chair is made of recycled
milk jugs and is available in a
wide variety of colours
21 York Street
TUES, WED, THURS, SAT 10–5;
FRI 10–6; SUN 12–4; Closed MON
519-508-1757
oliveyourfavourites.com

34 | May/June 2018
the luxury of a little extra heat to extend the
season ... and keep you on your comfy outdoor
furniture longer.
“In Canada, we definitely have two to three
months where it can be nice to be outside
cooking, but we can also take advantage of the
shoulder seasons,” adds Giesen. “You can enjoy
the outdoors for longer by heating your area
with radiant heat. Natural gas tends to be both
the most popular and most effective form of
heat. Schwank is one brand that’s known for
creating commercial grade systems that are
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
eatdrink.ca |@eatdrinkmag
very effective, but they also create products for
the residential market too. Bromic is another
brand that’s known for its designer look.”
“There are also umbrella heaters, which run
on propane tanks and electric heating systems,
which are reliable and inexpensive, but generally
less effective than natural gas,” he specifies.
Another exciting feature that’s been
creeping into backyards? Vegetable gardens
that are as important to the landscaping as
they are to the dinner table. A 2018 garden is
beautiful, bountiful, delicious, and sometimes,
just like many other outdoor entertaining
essentials, it’s moveable.
“Kitchen gardens today don’t have to take
up a lot of space,” says Foulon, adding, “Plant
selection can be based on aesthetics and/or
how good it tastes. Rainbow chard looks great,
but you can also mix in Boston lettuce and
arugula. Whether vegetables or herbs, they
can be grown in the ground or in pot planters,
which are an attractive feature themselves
and are reasonably affordable to change up.
My own yard is small, but it has enough
vegetables to keep us going. It looks like a riot
of stuff, that looks almost tropical.”
“When it comes to making the most of your
space, it also pays to think of how one ‘thing’
can be used in multiple ways,” Foulon adds.
“Instead of a plain railing on your deck, why
not modify a portion to be a bartop?”
While there is no shortage of ways to bring
your own aesthetic to your sanctuary, textiles
and dinnerware offer an affordable way to
change up the look, and bring your unique
personality to the backyard.
“Accessories like acrylic glassware, and
outdoor rugs (polypropylene) are often a
finishing touch,” says Yandreski. Hauser’s
showroom is also brimming with plush
throw pillows of every colour and pattern
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eatdrink: The Local Food & Drink Magazine
May/June 2018 | 35
“It’s your space. It’s a reflection of the owner
and the user of the garden.What’s been
important to clients is to create a sense of
gathering in a natural, private setting — an
intimate space that is your own personal oasis
and an extension of your home.”
Photographs courtesy of Eden Gardenworks and Hauser.
TANYA CHOPP is a local writer and communications
professional who enjoys exploring and writing on topics
related to local food and culture, humour and fitness.
Are you PATIO SEASON ready?
Kitchen gardens can include attractive pot planters
imaginable, all of which are manufactured by
Hauser, in Canada.
“It’s important to note that many
customers are conscious of where their
items are made, and what they’re made
from,” she adds. “The “made in Canada”
aspect behind many of our products has
been very important, and so has the use of
environmentally conscious materials.”
“A lot can be done with upcycled and
recycled furniture and vintage goods as well,”
says Foulon. “It can be affordable. You can
have two loungers and a milk crate and you’ve
created a space. Even a hibachi grill can be a
perfect solution. It’s all about taking it slow
and having fun.”
“Ultimately, the overall theme with outdoor
entertaining is that it’s personal,” he adds.
Grill like a KING this patio season,
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36 | May/June 2018
eatdrink.ca |@eatdrinkmag
Hot Items
This all-in-one, single bottle design allows you to to easily
create, serve and store infused drinks. The Alkemista
Infusion Vessel (here in stainless steel) is a modern nod
to the classic spirits bottle. Alkemista combines a lab-grade
borosilicate glass vessel with a removable stainless steel filter,
a food-grade silicone stopper and a threaded Tritan® and leakproof
stainless steel base. The easy-to-use, all-in-one design
enables anyone to craft and serve fresh, custom infused
cocktails at home or in a bar — using fresh fruit, spices, herbs
and botanicals. $79.99. Available at Kitchen Widgets • 129 Mitton
St. S., Sarnia • www.kitchen-widgets.com • 519-332-0880
Here’s a gift that can last a lifetime. The Crown Verity 30”
Mobile Grill Package is ideal for the commercial griller or
professional domestic chef who wants to impress their friends.
It arrives fully assembled and features powerful and efficient
independent 15,000 BTU stainless steel burners that reach full
temperature in six minutes. Built with
quality materials, this powerhouse is
ready to accept a full line of popular
accessories. $2,793. Available at
Haymach Canada • 2889 Dundas St.,
London • www.haymach.ca
• 519-659-4644
Introducting the new Australian Pinot Noir
Shiraz Rosé by Atmosphere. You’ll be right
on trend, as the rosé category is booming in
popularity. This lightly off-dry wine will be ready
in six weeks. Expect soft cherry, juicy raspberry
and strawberry flavours, and subtle tannins. For
under $6 a bottle, that’s a pretty refreshing start
to your summer. $174 for 30 bottles. Available at
Somerset Fine Wines • 150 Exeter Rd, London • www.
somersetfinewines.com • 519-652-3998

eatdrink: The Local Food & Drink Magazine
celebrating 122 years in stratford
Master the art
of entertaining
with the
Artist
Palette
Cheese Tray.
Perfect for
backyard get-togethers or dinner parties,
the palette platter from Fishs Eddy is a
fun look for your next gathering. Plate a
variety of cheese and crackers, charcuterie,
desserts or whatever your artistic muse
suggests. Made of food-safe ceramic,
the tray measures 15.25" x 12" and is
dishwasher and microwave safe. $39 (cheese
knife not included). Available at Watson’s
Chelsea Bazaar • 84 Ontario Street, Stratford •
www.watsonsofstratford.com • 519-273-1790
Keep your drink
cool from the first sip to the last. Corkcicle
Stemless Tumblers keep beverages
cold for nine hours and hot for three
hours. Crafted from stainless steel, triple
insulated, vacuum sealed and shatterproof.
A slip-proof, silicone bottom, easy-grip
sides and a sliding, spill-resistant lid make
this the perfect vessel for wine, cocktails,
tea, sangria and more. A variety of fashion
colours is available. $34.95 each. Available at
Bradshaws • 129 Ontario St, Stratford • www.
bradshawscanada.com • 519-271-6283

38 | May/June 2018
SPONSORED BY
Road Trips
A Taste of Essex
What's Not to Love?
eatdrink.ca |@eatdrinkmag
By NANCY LOUCKS-McSLOY
Exploring the website of Visit
Windsor Essex, I noticed the
comment, “We have plenty of
reasons why you’ll love this
place.” I had travelled through the area
many times but had never taken proper
time to enjoy the sites, the tastings, and
the culinary adventures that abound.
I am ecstatic to say that I have now
crossed this off my bucket list. (But
have added it back on, as there is much
more to see and do.)
Early one Saturday morning, we
ventured out to where the road would
take us. We had reservations at the Iron
Kettle Bed & Breakfast in Comber, but
other than that the day was ours. The 401
is fine but the secondary roads are fun, Take a maker's class with Marlene Mastronardi at Anna's Flowers
with more to see along the way.
Arriving in Kingsville (which to me is
the Cape Cod of the north) at lunchtime, theme rooms, such as the Elvis, The Canadiana
we found The Grove Brew House on Main and the Brew Master’s Suite.
Street. What could be better than a beer
In addition to sampling five of the beers
sampling after a couple of hours of driving? brewed on site (my favorite was Peachy
Located in the Grove Hotel, a historic landmark Motherpucker), we enjoyed a delectable lunch:
dating back to the days of prohibition, the brew Harvest Salad of locally grown beets, greens, and
house is built over the former patio. The hotel goat cheese, and Stout Crème Brûlée for dessert.
has recently been restored with a focus on Next stop — Anna’s Flowers, to tour the
spectacular greenhouses and attend a
“maker’s class”. I surprised myself with
the results of the Spring Planter Bowl
that I designed with the help of a very
artistic instructor. “Inspiring others to
live a beautiful and healthy life, both
inside and outside of their homes,”
Anna’s offers not only a huge variety of
flowers and plants, but also workshops
and events.
Thirst quenched, appetite more
than satisfied, and the proud owner
of a planter, I was off to the quaint
First stop: The Grove Brew House and Hotel
Photo courtesy of The Grove Brew House and Hotel

eatdrink: The Local Food & Drink Magazine
May/June 2018 | 39
See Lexus of London for complete details.
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42 | May/June 2018
eatdrink.ca |@eatdrinkmag
1
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village of Comber and the Iron Kettle B&B.
Located in a heritage home built in 1876, the
award-winning Iron Kettle is not just a place to
sleep and have breakfast.
Several years ago Ben and Ginette, the current
innkeepers, spent their honeymoon there. Shortly
thereafter they found out that it was for sale. They
gave up city life and moved to Comber. From the
moment you arrive, you know that they love what
they do.
Ben is a chef, so we were not only there for
breakfast, but for an amazing culinary experience
at dinner consisting of an appetizer of braised pork
belly served with locally grown heirloom tomatoes,
a salad of quinoa, beet, and goat cheese with maple
balsamic dressing, and an entrée of fresh, local spring
lamb with leek and mushroom risotto. This was
topped off with a beet cheesecake with grape jelly.
Everything is homemade and ingredients are locally
grown. Breakfast was every bit as delectable, with a
sweet potato frittata, buttermilk waffles, fresh local
strawberries, and homemade breads and preserves.
This would be a great place to use as your base, as
it is very convenient to many sites in Essex County.
I am not a late sleeper, but the room was so
comfortable that sleeping in was easy. After our
breakfast experience, we were off to North 42
Degrees Estate Winery and Serenity Lavender
Farm for wine tasting, lunch and to learn more
about lavender. Recently opened, the modern
design of the building provides a spectacular view
of the vineyards and the lavender bushes. The wine
tasting was splendid, with my favorite being Oh
Canada! aka ‘the Beaver’ because of its Canada
150 label. Cracked black pepper meets raspberry,
blackberry, and black currant with a hint of
rich dark cocoa, loaded with flavour. Salmon
gravadlax garnished with avocado, a glass of
1 The Iron Kettle B&B in Comber;
2 Iron Kettle’s bright breakfast room;
3 Wine tasting at North 42 Degrees Estate Winery with
Sparkling Sauvignon Blanc paired with Salmon Gravadlax;
4 Serenity Lavender, at North 42 Winery;
5 CREW — Colchester Ridge Estate Winery.

eatdrink: The Local Food & Drink Magazine
Sparkling Sauvignon Blanc, and vanilla panna
cotta garnished with fresh fruit made for a
luscious lunch. Next time dessert will come
first; Blueberry White Chocolate Lavender
Cheesecake sounds like a must try.
My artistic talents were tested at Colchester
Ridge Estate Winery, known as CREW. I
assembled a cheese board while sipping on
a glass of Red Sky at Night. The back room
of the winery was turned into a classroom,
with participants sampling wine and learning
how to create a cheese board filled with fruit,
May/June 2018 | 43
veggies, and a variety of meat and cheeses. We
included fresh strawberries from Leamington,
cheeses from area dairies, and local meats.
Sarah, the “Cheese Expert” and teacher, was
extremely knowledgeable and entertaining.
The two hours felt like 15 minutes, and we
didn’t want to leave. The plan is to return for
“Brunch in the Vineyard” soon.
It was almost time to head home, but we first
had to check out the award-winning Wolfhead
Distillery. Inspired by the local history of
rum-running and Prohibition, Wolfhead is the
Small Lot Award Winning Wines
Open daily year round 11am-5pm
Quality Craft Wines
Beachfront Picnics
www.sprucewoodshores.com 519-738-9253
Enjoy Our Wines, Available at the LCBO
We invite you to visit Oxley and taste our
classics (Auxerrois, Chardonnay, Pinot Noir
& Riesling) and our unique varietals:
Regent, Wowza & Ripper Red.
Open daily from 11am–6pm
www.oxleyestatewinery.com (519) 738-3264
533 County Rd. 50 E. Harrow, ON
Share Our Passion
Available
at
at the
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& The Winery
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

44 | May/June 2018
eatdrink.ca |@eatdrinkmag
CONTEST ENDS
JUNE 1, 2018
WIN a
“Local Flavour Weekend”
in London !
Enter online at eatdrink.ca/contests
LEXUS OF LONDON
SPONSORED BY

eatdrink: The Local Food & Drink Magazine
first premium craft distillery in Essex County.
Over 92,000 whisky barrels are on display
throughout the grounds, with many picnic
tables available for outdoor dining. Nick the
bartender provided a great commentary on
the story of the distillery and the varieties of
whisky and vodka available, from Grapefruit
Vodka to Coffee Whiskey Liqueur, all distilled
with natural ingredients. After a bowl of piping
hot seafood chowder accompanied by toasted
pita points it was time to go.
The weekend was a tiny taste of the many
great things to see and do in Essex County. Now
I am counting the sleeps until my next visit.
For more information visit:
www.visitwindsoressex.com
NANCY LOUCKS-McSLOY is a freelance writer who
loves cooking and entertaining. Her work has appeared
in Chicken Soup for the Soul, The Fur-Bearing Trout and
Other True Tales of Canadian Life, McLean’s, Vitality and
many other publications.
The writer was a guest of Tourism Windsor Essex Pelee
Island, which did not review or approve the contents of
this article.
Discover Heather's
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The Slow Roads of Ireland
Sept 5–24, 2018. Maximum 18 travellers.
Call for info and to reserve your spot!
Heather’s Journeys are small groups handcrafted
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charming tidy towns, music-filled pubs, ancient
tombs and castles. We take time to enjoy leisurely
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hotels. You won’t find another itinerary like it.
www.heathersincomparablejourneys.ca
For any and all of your travel needs
519-473-8591
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Congratulations Sue Johnson,
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46 | May/June 2018
eatdrink.ca |@eatdrinkmag
The BUZZ
Culinary Community Notes
London
The Forest City Cookbook crew have some great
news to share. The cookbook is being finalized;
the final count is 60 talented culinary artists
and 40 dedicated local producers in a stunning
490-plus paged hardcover book, with 135 recipes.
Delivery had originally been set for spring 2018,
and although it has not all happened as quickly
as planned, they’re on track to have a copy to
you in late spring/early summer (end of June).
forestcitycookbook.ca
Last month the Canadian Food Inspection Agency
announced revisions to the country-of-origin
labelling policy for wines blended in Canada. The
term “Cellared in Canada” will be replaced. The
label on wines made primarily from imported
products may read “International blend from
imported and domestic wines,” while those that are
primarily domestic may state “International blend
from domestic and imported wines.” The change
was made to provide more clarity for consumers,
and is considered to be more supportive of local
growers and producers. The statement “Product of
Canada” may be included on wines that are made
from 100 per cent Canadian content.
Fanshawe College’s School of Tourism, Hospitality
and Culinary Arts one-of-a-kind Artisanal Culinary
Arts graduate program teaches students techniques
in gardening, fermenting, preserving, butchering,
curing, cheese making, and bread baking. The fasttrack
curriculum is based on a modified schedule
that runs from May to December. The spring intake
allows students to work in the on-campus fruit
and vegetable garden throughout the semester.
This land provides fresh seasonal ingredients for
students to use in their labs, and produce is sold
at the on-campus farmer’s market every other
week. Fanshawe College’s Artisanal Culinary Arts
fundraising dinner will be held on October 20, which
coincidentally is International Chefs Day.
If you love cold beer and sizzling grilled foods the
London Beer & BBQ Show (presented by White Oaks
Mall) is the place to be on June 15–17. Bring your
friends and quench your thirsts with Canada’s top
breweries and Ontario’s craft breweries alike. There
will also be a selection of wines, coolers, ciders and
spirits. Outstanding food will include everything
from barbecued saucy ribs and smoked brisket to
roasted chicken, grilled cheese and tacos, prepared
by a variety of grill masters from area restaurants.
Be entertained by backyard games, live bands,
bubble soccer, beer tours, cooking demonstrations,
cook-offs, taste-offs and more. westernfairdistrict.
com/beer-bbq-show
Congratulations to culinary farmer Paul Spence and
his collaborators in the Heritage Grain Bread Camp
initiative for winning the 2018 Ontario Southwest
Innovative Start-up of the Year Award. Workshops at
the camp were hosted by Growing Chefs! and led by
chef Katherine Jones and Greg Wade (James Beard
Award finalist and head baker at Chicago’s Publican
Quality Bread). Collaborators included the London
Brewing Co-operative and Fanshawe College’s
Artisanal Culinary Arts Program.
Reserve
for
Mother’s Day
Brunch!
46 Blackfriars Street, London | 519-667-4930 | www.blackfriarsbistro.com
Blackfriars
Bistro & Catering
•
Lunch Mon–Fri
Dinner Mon–Sat
•
Dietary Needs
Accommodated
•
Ample Free Parking

eatdrink: The Local Food & Drink Magazine
Venture London is a collaboration between
TechAlliance, the London Small Business Centre,
The London Institute, and Farhi Holdings to create
the largest entrepreneurship centre in Southwestern
Ontario. When fully renovated the 180,000 square
foot facility located at 369 York Street is expected
to become the focal point of entrepreneurship in
London and the surrounding region, providing the
support infrastructure that businesses need to
succeed. Until the project is completed, the Small
Business Centre will move to a second-floor office at
379 Dundas St. (at Colborne).
The Ontario Market Manager Certification Program is
the first of its kind: a professional development course
conceived by Farmers’ Markets Ontario and developed
in conjunction with Michelle Wolf, a certified coach,
business owner and former farmers’ market manager.
Michelle presents the course material in a series of 12
webinars that are 60 to 90 minutes in length. There are
no deadlines to meet, and students learn at their own
pace. farmersmarketsontario.com/market-managercertification-webinars
David Chapman of David’s Bistro and his team are
celebrating their 20th anniversary. With a daily
prix fixe menu, regular menu, and daily features,
there is a constantly changing selection. There
is an extensive and sensibly priced wine list with
chalkboard additions, and everything is available
either by the glass or bottle. David’s Bistro is open
for dinner seven nights a week and for lunch on
Wednesday, Thursday, and Friday. “It is good to be
back and the response has been amazing," says
David. "This city has the most loyal customers in
the world, a big thank you to everyone for standing
by us through the nightmare on Richmond Street.”
davidsbistro.ca
Chef/owner Thomas Waite has closed The Spruce
on Wellington. The building is now the premises
of the boutique catering company The In Home
Chef, which he started in 2010. Waite offers cooking
classes, pop-up dinners and a private dining room.
Waite has partnered with Chef Ashton Gillespie in
this new venture. theinhomechef.ca
Villa Cornelia is a blend of taste & tradition,
featuring timeless decor and Chef Ryan Hancock’s
innovative cuisine. There is a stellar appetizer
of Avocado, Smoked Salmon & Crispy Pancetta.
Main courses include: Saltimbocca Chicken Breast
Wrapped in Prosciutto, Stuffed with Mozzarella and
Fresh Sage; a daily pasta special like Fettuccine
with Pulled Pork; or Grilled Beef Tenderloin on
Roasted Fingerling Potatoes with a Roasted Shiitake
Demi-Glace and Seasonal Vegetables. Open for
lunch and dinner. villacorneliarestaurant.com
May/June 2018 | 47
Freshly home-made in the heart of the community
The
Village
Teapot
Breakfast
Brunch
Lunch
Cream Teas
Tues–Sat 10–3
Sunday 10–2
13257 Ilderton Road, Ilderton ON
thevillageteapot.ca
519-298-TEAS (8327)
Your love of all things Italian begins at
Gift Cards
Available
519-652-7659 • HWY 401 & 4 • pastosgrill.com

SUNDAY BRUNCH
11am−2pm
FLIGHTS & BITES
HALF PRICE Sharing Plates & Oysters
Tuesday–Friday from 3:30–5:30pm
SUNDAY INDUSTRY NIGHTS
20% OFF!
Intimate
Outdoor
Courtyard
Open 7 Days a Week
Mon/Tues 11:30-10, Wed/Thurs 11:30-11, Fri/Sat 11:30-12, Sun 11-10
Tuesday–Saturday Lunch & Dinner 11am to Close
Sunday Brunch 11am & Dinner
449 Wharncliffe Road South
519.914.2699
eatdrink.ca |@eatdrinkmag
The Rec Room at Masonville Mall is more than
35,000 sq. ft. of Canadian-inspired "Eats &
Entertainment" all under one roof. Part of Cineplex,
The Rec Room is a premier social destination and
gathering spot for corporate events, groups and
parties. Each location is customized to the individual
community. There are two different restaurants
to choose from: THREE10 features wood-fired,
Canadian-inspired cuisine, and THE SHED features
poutine and donuts. 1680 Richmond Street North.
The building at 613 Dundas Street that once housed
Chapman’s Bakery, vacant for nearly two decades,
is being reimagined as Baker’s Dozen, an incubator
for artists and craftspeople.
Willie’s Café, in the London Food Incubator at
630 Dundas St., has added some new menu items,
including Avocado Toast with feta, onions, tomato
and a six minute egg and a Triple B Melt with
in-house roast beef, bacon, blue cheese mayo, and
caramelized onions on a grilled ciabatta bun. Also
returning is an old Willie’s favourite, Warm Spinach
Salad with fresh baby spinach, red peppers, onions
and mushrooms sautéed in balsamic vinaigrette,
topped with crumbled feta. There is catering, takeaway
and plenty of eat-in or patio seating. Open
11:00 AM to 2:30 PM, Monday to Friday. Parking
is now available in the municipal lot behind 630
Dundas, off Queens Ave, with access to Willie's
through the blue door at the rear of the Food
Incubator. williescafeandcatering.com
Peter Cuddy recently opened Origins Co., a graband-go
coffee shop that serves up fresh juices,
smoothies and smoothie bowls, as well as baked
goods with gluten-free options, using ingredients
that are ethically harvested, non-GMO and organic
where possible. It also serves Bulletproof coffee,
espresso, and teas. 140 Ann Street (at Talbot Street),
Monday to Saturday. originsco.com
Petojo Foods and Catering started in February
2015 with prepared frozen foods and catering
services. Chef Anthony Abdullah and his sister
Kimi Abdullah wanted to create a platform for
Indonesian cuisine, which they feel is not well
represented in Ontario. They are looking to secure
a permanent production kitchen with a space for
limited dinner service each week. As well, they
hope to begin serving hot food at their booth at
The Market at Western Fair. This summer they will
continue to participate in the farmers’ markets at
Masonville and at Goderich. petojofood.com
Gloria Palcich’s Keto Health Foods provides
gluten-free and sugar-free meals, desserts, bagels,
and snacks at the take-out and delivery location

eatdrink: The Local Food & Drink Magazine
at 416 Hamilton Road. The evolving Keto Health
Foods previously delivered to London clientele who
follow a ketogenic lifestyle. Customers can now
order on-line (the menu is updated weekly) and
then either pick-up or have their orders delivered.
ketohealthfoods.ca
Karri Egan’s CommonWealth Coffee Co. opened
across the street from the Grand Theatre in April.
It’s a stylish true third-wave coffee shop, with westto
east-coast roaster offerings.
Patrick’s Beans Chocolate Covered Coffee
Confections are now ready to go. Made with
medium-roasted organic Honduran coffee and a
mix of organic dark and milk chocolate, they are
available in select retail locations. Check the store
finder on the website for new coffee blends and
upcoming promotional events. patricksbeans.com
Marc Forrat’s Chocolate Lounge opened mid-
February in the plaza at 60 North Centre Road (just
east of Masonville Place mall). The licenced bistro
has a stylish decor with plenty of comfortable
seating. In addition to the selection of truffles and
other fine chocolate, Forrat offers sweet pastries,
fondue, charcuterie, and sweet and savoury crepes.
There is a selection of wines and local beers and a
variety of martinis. The seven-year-old franchised
Forrat’s lounge in Byron has a similar format.
Forrat continues to operate his original shop in
Covent Garden Market. forratschocolates.ca
T.G. and Sam of TG’s Addis Ababa Restaurant
recently celebrated the restaurant’s 15-year
anniversary. This gem is tucked inauspiciously
between Burwell and Maitland on Dundas Street.
The menu features an outstanding offering of
elaborately spiced and perfectly prepared Ethiopian
specialties. Vegetarians and expats flock here. 465
Dundas Street (at Maitland). 519-433-4222
The latest venture of brothers Ilias and Dimitris
Korakianitis, co-owners of Kosmos Eatery, is located
May/June 2018 | 49
a few doors down from Kosmos on Richmond Row.
Dimi’s Greek House will serve traditional Greek Food
with a modern twist. It will also have a 24-seat patio.
Byron Freehouse is under new ownership. Brothers
Sam and Dan Aboumourad are the successful
owners of the St. Thomas Roadhouse, and are
bringing their experience and enthusiasm to Byron.
The Twisted Toque Social Grill, a Canadian-themed
franchise restaurant pilot, has ceased operations in
the ground floor of the former Park Lane Hotel at
186 King St.
Loose Leaf Teas & Tisanes
•
Contemporary & Traditional Teaware
•
Delicious Scones (V/GF free available)
•
Tea Flight Night! 4th Saturday of each month
Mother’s
Day
Afternoon Tea
May 13
268 Piccadilly Street (beside Oxford Book Store)
519-601-TEAS (8327) • tealoungelondon.com
TUES-THURS 11am-5pm • FRI & SAT 11am-9pm • SUN Special Events Only
481 Richmond Street
519-432-4092
garlicsoflondon.com

50 | May/June 2018
The Organic Works Bakery has temporarily closed
for a business makeover and brand overhaul.
“As one door closes another chapter begins for the
Blu Duby team” read the surprising notice that the
downtown restaurant was closing on April 28. Blu
Duby North remains open at 745 Fanshawe Park
Road, just west of Wonderland. bluduby.com
Stratford
The Open Kitchen program is a direct result of
building the Stratford Chefs School kitchens at
136 Ontario Street. For the first time, the school
LUNCH Wed to Fri 11:30–2:30
DINNER from 5pm daily
432 Richmond Street
at Carling • London
ALWAYS
a 3-course prix fixe
menu option
www.davidsbistro.ca
eatdrink.ca |@eatdrinkmag
can welcome the public into the facility, not just
as dinner patrons but also as active learners. Do
you want to know more about vegetarian cooking?
How to sharpen your knives? Discover more about
sous vide cooking? Opening the kitchen to public
cooking classes has, in return, opened the door for
new community partnerships. Bradshaws & Kitchen
Detail is the 2018 Open Kitchen Season Partner,
providing students with the knives, wine glasses, and
kitchen tools used during the classes, as well as takehome
gifts offered with select classes.
The annual Stratford Chefs School’s Long Table
Dinner is affectionately called the friend-raising
event. Sunday, September 9. stratfordchef.com
Perth County Slow Food Market goes outdoors
starting Sunday, May 6. Enjoy Perth County’s local
produce, meats, breads, cheese, coffee, pastries,
preserves, prepared foods, handmade artisanal
products, and gluten-free and vegan options in
Stratford’s Market Square from 10 a.m. to 2 p.m.
on Sundays until Thanksgiving. Parking is free on
Sunday in downtown Stratford.
Stratford Farmers Market is open every Saturday
from 7 a.m. to noon at the Agriplex Building at the
Rotary Complex.
Don’t miss Bradshaws annual Spring Open House
on Sunday May 6 between 11 a.m. and 3 p.m.. You
are invited to see all of the newest spring arrivals.
There will be lots of fun and unique lines to show,
door prizes, and a free gift with your purchase.
bradshawscanada.com
Come to the wild side on Savour Stratford Foraging
Treks as seasoned forager Peter Blush, of Puck’s
Plenty, leads you on a trek along beautiful forest
trails in search of wild edibles. Take away Peter’s
favourite recipes to showcase your fresh picks.
Information and tickets at visitstratford.ca/
member/Pucks-Plenty
Commercial & Residential
Upholstery Specialists
Hunter & Co., London
Lifetime Warranty on Workmanship
Email your furniture photo
or call for a quote!
Robert Robinson’s
UPHOLSTERERS SINCE 1916
119 Consortium Court, London
robertrobinsons@rogers.com
519 455-9910

eatdrink: The Local Food & Drink Magazine
The self-guided Savour Stratford Chocolate Trail
introduces you to world-famous confectioners
and bakers. Sample decadent treats and meet the
makers. Twenty-seven delicious treats will tempt
you. visitstratford.ca/stratford-chocolate-trail
Bradshaw’s Kitchen Detail presents Spring Grande
High Tea at Revival House Sunday May 27. Enjoy
a selection of Sloane teas, sandwiches, scones,
petit fours and chocolates. The scene will be set
with music by Rick Francis and gorgeous florals by
Stratford Blooms. bradshaws.worldsecuresystems.
com/BookingRetrieve.aspx?ID=283290
Chef Ian Middleton is now the chef at Bard’s 27
Marketplace. Join Bard’s on Market Square for an
elegant Mother’s Day Brunch on Sunday, May 13.
Karen Emeny will be playing acoustically for your
listening pleasure.
Celebrate pork in Stratford, in June. Take the
Stratford Bacon & Ale Trail, a self-guided tasting
tour of delicious pork and beer-inspired treats
at selected restaurants and pubs. Stratford also
welcomes the Ontario Pork Congress (June 20-21),
Canada’s largest pig trade show, which brings
together all segments of the pork industry to
showcase new technologies, get educated about the
latest issues and celebrate a healthy, vibrant sector.
visitstratford.ca/culinary-adventures#trails
York Street Kitchen has moved back to York Street,
opening for dinners this season as well as the usual
fantastic lunches! Check out the new space and new
menu. yorkstreetkitchen.com
Stratford Blues and Rib Fest (June 22 to 24) is a
family-friendly gathering over slow-cooked BBQ and
all types of blues music. It supports The Huron-Perth
Centre for Children and Youth, the Stratford Kinsmen
Club, and area Girl Guides and Boy Scouts. Activities
include free live music at Veterans Drive Band Shell,
award-winning rib trucks and other food vendors,
licensed beverages, Weekend Warrior Amateur
May/June 2018 | 51
Open BBQ Competition, horse-drawn carriage
rides, talented artisans and unique craft merchants,
musicians workshop tent, young musician’s talent
show and workshop, children’s activities, car show,
and many other activities. stratfordbluesandribfest.ca
The Prune’s new chef is Jamie Crosby from Grey
Gardens in Toronto and the Little Inn in Bayfield.
Menus are inspired in part by the bounty of local
producers and growers. Bar One Fifty One has a
relaxed and elegant vibe, the perfect backdrop
for signature cocktails and a varied wine list and
Far Out ...
but we like it that way!
$5
16-oz Pints
Thursdays
NEW lunch & dinner menus!
½ Price
Bottle of Wine
Wednesdays
London
International
Airport
Crumlin Rd
Lunch Mon–Fri 11–3 • Dinner Wed–Sun from 5pm
Weekend Brunch 9–12, Lunch 12–3, Dinner 5–9
Blair Rd
Oxford St
519-455-9005
katanakafe.ca
2530 Blair Rd, London
Diamond Flight Centre
‘Altogether different … and so very, very tasty.’
MOUTH-WATERING BARBECUE
Unique charcoal rotisserie smoker with exclusive marinade
Served hot off the grill — for 30 to 30,000!
Full Meals OR Meats Only
Weddings • Corporate Events • Private Parties
Contact us for a quote!
‘Relax like a guest, even at your own event.’
Pineridge Barbecue Co.
1.888.241.8450
www.pineridgebbq.com
Hensall ON

Hey Cupcake!
www.heycupcake.ca
275 Wharncliffe Rd. North
519-433-CAKE (2253)
STORE HOURS: Mon–Fri 11–7
Saturday 10–5 • Sunday 11–4
where art is
a piece of cake
The ORIGINAL
LONDON CAKERY &
GOURMET CUPCAKE
BAKERY
ASK US Custom Bakery • Walk-In Orders Available
ABOUT OUR
“RANDOM
ACTS OF
SWEETNESS!”
CAMPAIGN
an experience to savour ...
Vegan &
Vegetarian
Dishes
Perfect Venue for Groups, Weddings, Receptions,
Bridal Showers. Rehearsal Lunches & Dinners!
Private Dining Rooms with Audiovisuals
Enjoy Our
Beautiful
& Tranquil
PATIO
NEW Lunch &
Dinner Menus
Local Craft Beer
Order
GIFT CARDS
Online!
open mon–sat
11:30 am–close
523 Richmond St, London www.blacktrumpet.ca
RESERVATIONS: 519-850-1500 | info@blacktrumpet.ca
eatdrink.ca |@eatdrinkmag
a seafood influenced menu. Bubbles and Oysters
anyone? theprune.ca
Summer season at The Red Rabbit means the return of
the pre-theatre menu (fixed price) and to being open 7
days a week. Their “sister” location, Okazu 85 Downie,
is Stratford’s hot spot for delicious chef-inspired
cuisine and the perfect late-night stop for grown-ups.
Join them for dinner to taste global fusion prepared
with local inspiration or stop by for innovative, fresh
cocktails shaken or stirred by their fabulous staff until
the wee hours. OkazuSnackBar.com
Mercer Beer Hall and Kitchen has a great menu
items (but retains some favourites) and offers and
inspiring number of awesome beers on tap and in
bottles. mercerhall.ca
Raja Fine Indian Cuisine, the ultimate place for
authentic Northern Indian food in Stratford, has
re-opened after a seasonal hiatus. Foods are prepared
from scratch with fresh ingredients with a mixture of
fresh and dried spices. The level of spices and heat can
be adjusted to guest preferences. Each dish has its own
unique taste. In addition to spicy dishes, Raja offers
popular milder Indian dishes such as Butter Chicken,
Korma, Tikka Masala and more. rajastratford.ca
This season, The Mill Stone features a globallyinspired
all-day menu, bolstered by a rotating
selection of feature dishes that focus on lighter and
healthier fare with plenty of vegetarian, vegan &
gluten free options. New this year is a "Nose-to-Tail"
feature that explores the “hidden gems” of whole
animal butchery. Sweetbreads, chicken hearts and
cod tongues are just some of the dishes they have
in store. This high-energy bistro features locallybrewed
beer on tap and a varied bottle list, with a
focus on Canadian wines and a refined international
selection. themillstone.ca
Around the Region
Kitchen Smidgen is a small bakery — a smidgen
of a spot along the beautiful Thames in St.
Marys — operated by Cindy Taylor. Stop by for
sweet and savoury treats, perhaps pick up some
C’est Bon cheese or Transvaal Farm preserves.
kitchensmidgen.com
Sixthirtynine restaurant participates in Oxford
County Cheese Days every Saturday. During this
Tourism Oxford Event the restaurant offers cheese
and wine pairings in the afternoons, and has
different items on the menu to accommodate Oxford
County Cheese Days. sixthirtynine.com
Farm tours are available at Stonetown Cheese,
an on-farm cheese plant and purveyor of Swiss
mountain-style cheeses. Hand-crafted by master

eatdrink: The Local Food & Drink Magazine
cheesemaker Ramon Eberle using unpasteurized
milk from farmers Hans and Jolanda Weber’s herd
of Holsteins, Eberle creates nearly a dozen types of
Alpine-inspired cheese. 5021 Perth County Line 8,
St. Marys, stonetowncheese.com
Every Saturday in May, hit the open road to
Canada’s Dairy Capital in Oxford County and enjoy
the day celebrating all things cheese. The Oxford
County Cheese Trail offers amazing culinary
experiences, games, delicious local cheese menus,
artisan workshops and of course, all the cheese you
can get your hands on. tourismoxford.ca
Taking inspiration from its namesake, the Huron
County author Alice Munro, The Alice Munro
Festival of the Short Story will focus this year
exclusively on women authors. The current womenled
movements addressing gender equity and
advocating for social change has affected every
industry, including literature and publishing,
making this year a perfect time to spotlight some
of the incredibly talented and diverse voices of
Canadian female authors. alicemunrofestival.ca
Dave’s Pub & Grill at the Oakwood Inn provides a
relaxed atmosphere with the wood beams and stone,
and is filled with mementos from the rich history of
namesake David Scatcherd, who bought Oakwood
Resort in 1981. It has been a family run business
since then. The Dave Scatcherd Annual Charity
Golf Tournament has raised millions of dollars for
Community Living London and South Huron. The
Memorial Tournament continues to fundraise for these
organizations, as well as Sari London and Jessica’s
House in Exeter. It will be held this year on June 12.
Langdon Hall Hotel & Spa in Cambridge has been
ranked in fifth place among the best restaurants
in Canada by Canada’s 100 Best Restaurants.
langdonhall.ca
Restaurateur Nick Benninger (owner of multiple
restaurants in Kitchener-Waterloo including Feast
Thursday to Sunday,
11:30am–8pm last call
May/June 2018 | 53
On-certified Taco Farm) and filmmaker Taylor
Jackson have launched their online show Nick and
Taylor Make a Food Show.
Who doesn’t like a Creamsicle? Railway City Brewery
Co. in St. Thomas has captured the essence of one of
summer’s iconic flavours. Orange Creamsic Ale is a
full-bodied ale with a silky-smooth finish from one
of the region’s pioneering craft breweries. They hand
zested fresh oranges and added whole vanilla beans
and oats, creating aromas of sweet vanilla and slight
citrus notes. Orange flavours dominate through the
Five Fortune Culture
RESTAURANT
366 Richmond Street at King
www.fivefortuneculture.com
226 667 9873
“Pure
Chinese”
Cuisine
—Eatdrink
Menu Changes
Friday–Sunday
Closed
for Holidays
June 11 to
July 17

WHOLESALE
HAND ROASTED
COFFEE BEANS
FROM MY BUSINESS
TO YOUR BUSINESS
TM
eatdrink.ca |@eatdrinkmag
creamy mouth feel, leaving the taste of vanilla on the
tongue. Cheers! railwaycitybrewing.com
Upper Thames Brewing Co.’s Dead Reckoning
Ontario Pale Ale is made using locally-grown malt
and hops. Malted barley from Bellville's Barn Owl
Malting Company provides a solid malt backbone to
support a lively punch of citrus, pear/apple fruit and
aromatic cedar notes imparted by Cascade, Glacier
and Rakau hops from Tavistock Hop Company.
Open six days a week, they offer six core beers on tap
and a selection of four to five one-off and seasonal
offerings. Live music every Saturday afternoon, free
brewery tours, and Food Truck Fridays are not to be
missed. upperthamesbrewing.ca
After more than 45 years and three generations,
Jackson Fish Market in Port Stanley closed
permanently in April, citing that it did not have a
fourth generation to carry on.
The Arlington Hotel in downtown Paris ON
re-opened its doors in March following an extensive
renovation and redecoration of the historic building.
Owned by The Other Bird group (who are behind
London’s Hunter & Co. and Rapscallion Rogue
Eatery in Hamilton), this boutique hotel has 24
guest rooms inspired by authors and creative minds.
From the playful Dr. Seuss room to the luxurious
Oscar Wilde executive suite, each guest room
features unique decor and touches. The hotel’s
blackboard-menu-based restaurant is named edit.
(with the tagline “eat. drink. indulge. together.”). It
also underwent a transformation. Under Chopped
Canada-winning chef Paddy Townsend, edit. offers
a rotating assortment of flavour-focused fare with
playfully-named dishes like Darkwing Duck and
Thanks Foie the Memories. The space features a cozy
bar and an intimate vibe. arlingtonhotel.ca
Good music has customers bopping their heads
from the moment they walk into your restaurant.
Playdio makes this happen with research, tactical
programming, and playlists custom-designed for
your business. They take care of licensing fees, and
your device is free. To request a free consultation
visit playdio.ca/bettermusic
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
Submission deadline for the next issue is June 5.

eatdrink: The Local Food & Drink Magazine
May/June 2018 | 55
Beer
Can We Toast Spring Yet?
A Shoulder Season Six-Pack
by GEORGE MACKE
With the weather finally becoming
spring-like, it’s time to bask in
some free vitamin D, and some
tasty vitamin B from the talented
craft brewmasters of Southwestern Ontario.
It’s too early for sessionable lawnmower
beers and we are very keen to move on from
post-snow shovelling stouts; we find ourselves
in a beer shoulder season. What to do and how
to please your friends? May I suggest a six-pack
blend of memories and summer optimism?
A caveat: Even on the deck, friends don’t let
friends drink premium craft beer from a can
or bottle. A big part of the flavour experience
comes from the nose and allows appreciation
of colour when held up against the shining
sun. Nonic pints or shaker glasses are great
all-round glasses for most beer styles.
Walkerville Road Block Doppelbock —
Sure, it’s been on the shelves since February
and LCBO stores are down to the last few
cans. But this big, strong, German-influenced
doppelbock makes a fitting farewell to a
winter that lasted too long. The beer was
previously marketed as Dark Winter Lager, but
how boring is that? Walkerville’s marketing
minds rebooted it as Road Block,
in honour of the famous sixcylinder,
big-wheeled, big-bodied
Studebakers that were once built
in Windsor and were popularly
used by Prohibition-busters.
Despite its bock nature and what
for many will be a one-and-done
7.5 per cent alcohol content, Road
Block is a surprisingly smooth
and fast ride past the palate. At 35
IBU, it’s not for hop-heads, meaning it’s a great
introductory beer for those mistakenly stuck
in the notion that fine craft beer equals bitter
IPAs. $3.15 in 473 mL cans at the LCBO.
Sons of Kent 8 Track XPA — Vinyl albums
have come back, ditto cassette tapes. But the
clunky, unloved 8-track, best
remembered for playing in a nonstop
loop in circa 1970s cars and
seemed-like-a-good-idea-at-thetime
quadraphonic home stereos,
lie forgotten in junk drawers or
crushed in landfills. Its memory
is rekindled with this delicious
Sons of Kent conversation-starter, brewed in
an American pale ale style and, as the brewery
itself brags, it features taste that hits you
from multiple angles. In 8 Track XPA the “x” is
for “extra” 5.7 per cent alcohol and 57 IBU, and
it should have broad appeal among all beerdrinking
guests. $3.25 for a 473 mL can at the LCBO.
Forked River Capital Blonde — London’s
five-year-old Forked River nailed it early
with this beautifully versatile blonde ale. A
Canadian Brewing Award winner in
its style class a year after Forked River
started brewing it, Capital Blonde is a
light 4.7 per cent alcohol so it can be
consumed in multiples. As a brand,
it benefited greatly last year from
a reboot that introduced fans to
a blonde-bearded hipster on the
label, providing the cool vibe it
deserves. Capital Blonde’s strength
is not as a sessionable beer but as
a food partner, paired with dishes
ranging from standard barbecued
hamburgers to tomato-based
Italian food and spicy Mexican.
This is a craft beer to have in the
fridge at all times, May through
September. $2.95 for a 473 mL can at the
LCBO, the brewery’s online store, Beer Store
and select grocery stores.
Grand River Brewing Tailgate
Lager — Nothing says Waterloo
Region like its most famous
watercourse, the Grand River,
and by extension, Grand River

eatdrink.ca |@eatdrinkmag
Taste the good times on
our patio overlooking
the beauty of
Rondeau Bay
Simple food.
Local produce.
Great beer.
970 Ross Lane, Erieau
519.676.1888
www.baysidebrewing.com
Bayside Brew Pub
60 seats + patio
wood-burning oven
Brewing. The Cambridge craft brewer has this
lager in significant distribution and, since
every springtime deck gathering needs a
lager within reach, why not choose this one?
Tailgate Lager — it’s at the Beer Store in
Waterloo Region and Guelph and LCBO — is
4.5 per cent alcohol and a not-bitter 15 IBU. Its
tagline is the “beer less travelled.” Think of it
as the lager equivalent of buying bread from
a bakery instead of the supermarket. As with
blondes, lagers like this are crowd-pleasing,
and kings of the burger-pairing domain. $3.10
for a 473 mL can.
Elora Wandering Monk Belgian
IPA — A gold medal winner at the
2017 Canadian Brewing Awards,
the Elora brewer channelled his or
her inner bitter monk to give us a
beer to ponder and discuss. Careful
sipping should reveal flavours of
white grapes, blueberries, and
tropical fruit. It’s a seasonal, in
shareable 500 mL bottles, and at
the tail end of its availability, so
grab it when you see it. Wandering
Monk is 8 per cent alcohol and
Anderson ED71 ad.pdf 1 2018-04-15 11:47
C
M
Y
CM
MY
CY
CMY
K

eatdrink: The Local Food & Drink Magazine
balanced. Its IBU is unavailable. It goes
without saying this beer is best enjoyed in
scenic Elora, but your deck is a fine second
choice. $6 for a 500 mL bottle at the LCBO.
Innocente Fling Golden Ale — This ale from
Waterloo’s gem of a craft brewer, Innocente
Brewing Co., is an easy-drinking craft beer
featuring notes of orange sorbet
on the nose. Do not allow your
friends to draw a line between
this and the Molson Golden
they might’ve thought was hip
when you all were in college. As a
golden, Fling is an alternative to
lagers, but delivers more interest
than those straightforward thirst
quenchers and holds potential
as a conversion beer, handy for
bringing your macro-beer friends who disdain
the bitterness of hops into the world of craft
beer enjoyment. $3.10 for a 473 mL can at the LCBO.
GEORGE MACKE is a Southwestern Ontario craft beer
explorer who spends too much time at the LCBO.
BEER
SHOP
TAP
ROOM
event
space
525 Argyle rd. Windsor ON. 519-254-6067
walkervillebrewery.com
TOURS
OPEN 7 DAYS A WEEK!
Road Trip!
Come to the Cowbell Farm in Blyth, Ontario
“THE NO.1 CRAFT BREWERY IN CANADA TO VISIT.”
—WAYNE NEWTON, FOOD & DRINK JOURNALIST
40035 BLYTH ROAD, BLYTH, ON N0M 1H0
1-844-523-4724 WWW.COWBELLBREWING.COM

58 | May/June 2018
eatdrink.ca |@eatdrinkmag
Featuring: Breweries, Craft
Live Music, Backyard
WesternFairDistrict
@WesternFair

eatdrink: The Local Food & Drink Magazine
#ldnbeerbbq
May/June 2018 | 59
Beer, BBQ, Food Trucks,
Games & much more!

60 | May/June 2018
eatdrink.ca |@eatdrinkmag
Wine
Rosé-Coloured Glasses
The Trending Wine for Summer
by GARY KILLOPS
Over the last few summers rosé wines have been gaining interest
from savvy wine drinkers. The LCBO reports that rosé wine sales
have jumped 17 per cent to $46 million in the last two years. And
most of this is not the mass-produced sweet white zinfandel that
gave rosé a bad reputation.
Many of these rosés are dry. They are excellent summertime sippers
and perfect for many summer food pairings, such as salads, light pastas,
spiced curries and rice dishes, shellfish, grilled fish, fried perch,
feta, and fresh goat cheeses. Rosé will often work well when a
red or white wine might be too big for the dish.
Dry rather than sweet is the difference in these rosés,
and with elevated acidity that supports the clean, crisp and
refreshing finish. This is summertime in a glass.
Here are a half dozen (five Ontario
rosés and one from France)
that I recommend you try this
summer. All are under $20 and
are available at many LCBO
Vintages locations.

eatdrink: The Local Food & Drink Magazine
Gérard Bertrand 2017 Côte des
Roses Rosé (VINTAGES #373985,
$18.95) — Made in France’s Languedoc
region from grenache, syrah and
cinsault grapes.
Light salmon colour. Strawberry,
red cherry and red currant fruit
aromas. Rose petal floral notes.
The red fruit follows through on
the palate with added grapefruit
and lemon notes. Dry, crisp with a
lingering finish. Take note of the
interesting rose-moulded
bottom of the bottle.
Malivoire 2016 Ladybug Rosé
(VINTAGES #559088, $16.95) — The
leader of the pack, this is Ontario’s
most popular and best-selling rosé.
Malivoire has been producing
Ladybug rosé for almost 20 years
now. Made from 60% cabernet
franc, 20% pinot noir and 20%
gamay grapes grown in the
Niagara Peninsula.
Red cherry, strawberry,
raspberry and green apple. A
Winemaking
at Its Finest
Premium quality handcrafted wine
at an affordable price
150 Exeter Road, London 519-652-3998
somersetfinewines.com
Vines
LOCAL
Wines
to
LOCAL
OPEN
YEAR-
ROUND
WINE TASTINGS • EVENTS
GIFT SHOP • OUTDOOR PATIO
WITH WOOD-FIRED PIZZA OVEN
Check our website for summer events!
You can also find our wines at:
Covent Garden Market, London
Sarnia Farmers’ Market
Point Edward Moonlight Farmers’ Market
5547 Aberarder Line
Plympton-Wyoming
519-899-2479
altonfarmsestatewinery.com

62 | May/June 2018
dry wine but with a hint of sweetness on the
fruity finish. Lively, refreshing acidity. An
excellent value.
Megalomaniac Pink Slip Rosé 2016
(VINTAGES#: 85126, $19.95) — Made
from Ontario pinot noir, chardonnay
musqué, riesling, merlot and
gamay grapes grown in the Niagara
Peninsula.
The most interesting and complex
rosé of the bunch. All the red fruits
one might expect in a rosé with
an additional mineral undertone,
perhaps as a result of the riesling
blended into the cuvée It’s an
excellent sipper but this rosé has
the power and finesse to pair
well with summer grilled BBQ
entrées like pork and chicken.
Tawse 2016 Sketches of Niagara
Rosé (VINTAGES#: 172643, $17.35) — An
assemblage of Niagara Peninsula pinot noir,
cabernet franc and gamay grapes.
While it lacks much of the fruit complexity
of some of the other rosés it is still
nice for summertime imbibing. The
crisp, energizing acidity is all that is
needed for a refreshing mid-afternoon
tipple or to be served as an aperitif.
For food pairing, I suggest
Tawse’s “Grower’s Blend Rosé”,
currently only available directly
from the winery in Niagara.
Tawse Winery has been named
Canadian Winery of the Year
by WineAlign National Wine
Awards of Canada four times in
recent years: in 2016 and in three
consecutive years — 2010, 2011
and 2012.
eatdrink.ca |@eatdrinkmag
Featherstone 2016 Rosé (VINTAGES #117861,
$15.95) — Made from 50% gamay, 40%
cabernet sauvignon, and 10% pinot
noir from the Niagara Peninsula.
Available at many LCBO Vintages
locations for a limited time (until
August 18th, 2018 or while
supplies last).
While this is a dry wine, it
offers fruit notes that are candied
and provide a sense of sweetness.
Sour cherry and watermelon Jolly
Ranchers and red licorice. The
fruit sweetness is well adjusted by
the wine’s lively acidity, resulting
in a nicely balanced rosé.
This is a crowd-pleasing wine.
Château des Charmes 2016 Cuvée d’Andrée
Rosé (VINTAGES 333260, $15.95)
— Made from 100% estate grown
Niagara-on-the-Lake old vines pinot
noir grapes. This is a dry, crisp, elegant
rosé. Pure, fresh, ripe red fruits
leading to a long savoury finish. The
best value of the bunch here.
The wine is dedicated to
Madame Andrée Bosc — wife,
mother and winery matriarch.
The Bosc family has a deep
history of grape growing and
winemaking in the Alsace region
of France. In 1978 Paul Bosc Sr.
and his wife Andrée founded
Château des Charmes in
Niagara-on-the-Lake.
GARY KILLOPS is a CAPS Certified Sommelier who
loves to talk, taste, and write about wine. He shares his
tasting notes on EssexWineReview.com

eatdrink: The Local Food & Drink Magazine
May/June 2018 | 63

64 | May/June 2018
Spirits
All Hail Caesar!
Canada’s National Cocktail
eatdrink.ca |@eatdrinkmag
by DARIN COOK
Falling on the third Thursday in May, Mimicking the flavours of an Italian dish
National Caesar Day kicks off the May (spaghetti vongole), he mixed his own clam
Two-Four long
broth and tomato juice
weekend. For
to create this uniquely
Canadians, this is the
Canadian elixir.
unofficial beginning of
Shortly afterwards
summer, and the Caesar
(as it quickly became
has become our most
a favourite national
beloved and patriotic
drink), Mott’s came
cocktail. Canadian
out with a bottled
restaurant manager
version of the Clamato
Walter Chell is credited
cocktail for easier
for inventing the Caesar
mixing of Caesars at
in 1969, at an Italian
home and in bars. And
restaurant in Calgary.
the rest is history.
in 1969 Canadian Walter Chell mixed the first Caesar
Made By You
RIMMING: Circular tins with pre-mixed celery salt and
other spices are available to rim the glass. (A very good
one is from Cured Spice Co. in Price Edward County,
which blends in smoked paprika, cayenne pepper, lime
zest, and wood smoke).
Rub the rim of a highball glass with a wedge of lime.
Dip the rim into the container to coat the lip of the
glass with the spice mixture.
ICE: Drop five or six ice cubes into the glass after
rimming. A variation is to make ice cubes with clamato
juice, to prevent the Caesar from getting watered
down once the ice starts melting. This is a personal
preference and I don’t mind when regular ice cubes thin
out the juice after a while.
MIXING THE DRINK: It’s best to add the core
ingredients into the glass using the 1-2-3-4-5 model:
1 oz. of vodka
2 dashes of hot sauce
3 dashes each of salt and pepper
4 dashes of Worcestershire sauce
5 oz. of clamato juice
The hot sauce can be revisited at the end, to adjust to
preferred levels of spiciness.
For those who like to break from tradition slightly,
adding a pinch of horseradish or tablespoon of pickle
brine provides another kick of flavour.
GARNISH: Creativity seems to be expected for
accessorizing a Caesar. The garnishes can be a visual
adornment or a light snack, and range from the classic
(celery stalks, pickles, olives), to the more adventurous
(pickled asparagus, banana peppers, beef jerky), to
bordering-on-an-appetizer (lobster claws, chicken
wings, spring rolls).
On the rim, next to the garnish, add a lime wedge for
squeezing in just before drinking.
Made For You
When looking for a great Caesar to be made for
you, it is best to belly up to the bar at Los Lobos
(or any of Justin and Gregg Wolfe’s London
restaurants). This team of brothers approaches
cocktails with a culinary eye and they take
Caesars very seriously, with an in-house spice
mixture that goes in the drink and on the rim.
They mix a Caesar that has such robustness
and texture from the added spices that it tastes
like the juice has been squeezed from fresh
tomatoes (harking back to Chell’s version from
1969). Even though they do not add their own
clam broth (who would, with the convenience
of Mott’s bottled version?), their attention to
fresh seasonings provides a balance between
the piquancy of the spices and the sweetness

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Award-Winning Design and Cuisine
Elegantly Designed and Decorated Rooms
Locally-Sourced Organic Upscale Cuisine
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of the juice, and make it taste and feel like it
was made from scratch — a testament to true
cocktail mixing. It is garnished with a skewer of
olive and pickled pepper bookended between
lemon and lime wedges.
For Something
Completely
Different, Yet
Similar …
Other cocktails at Los
Lobos include a range
of unique Margaritas,
but a detour from the
tequila side of the menu
will lead you to a drink
called Michelada. After I
had enjoyed a traditional
Caesar, our waitress asked
if I wanted to try one. “It’s
the Mexican version of a
Caesar, made with beer,”
she assured me.
“It’s made with
Clamato juice, vodka, and
beer?” I enquired.
“No, just beer,” she
said.
71 Front Street, Strathroy ON
Inn & Bistro: clocktower-inn.com
Catering: clocktowercatering.ca
Inn: 519-245-5656 Bistro: 519-205-1500
Eatdrink's intrepid writer Darin Cook works hard
for a story. Here he samples a Michelada, at Los
Lobos in London.
I was unfamiliar with this drink and I was
confused, yet intrigued, and decided to try it
instead of asking more questions. Taking the
lime juice, Worcestershire sauce, and the same
spices from a Caesar, Los Lobos’ bartender
concocts this Mexican
speciality by adding it to
Lug Tread (organic lager
from Beau’s All Natural
Brewing Company). This
is not a pure invention
by Los Lobos, but rather
a riff on a traditional
Mexican drink. The added
savoury depth of the
in-house Caesar mixture
deliciously complements
the Mexican menu, while
slyly giving a nod to Canada’s
national drink.
DARIN COOK is a freelance
writer residing in Chatham-
Kent who keeps himself wellread
and well-fed by visiting
the bookstores and restaurants
of London.

66 | May/June 2018
eatdrink.ca |@eatdrinkmag
Music
Get Ready!
Upcoming Highlights on the Music Scene
By GERRY BLACKWELL
Get ready. Summer festival season is
almost upon us.
The Trackside Music Festival
kicks it off Canada Day weekend,
June 30 and July 1, a country jamboree at
Western Fair. Sunfest revs up Victoria Park,
July 5 to 8 (sunfest.on.ca). Then Rock The
Park lands in Harris Park, July 11 to 14.
Further out on the horizon: Home County,
July 20 to 22, and London Bluesfest, August
23 to 26. More about that next issue.
In the meantime, we’ve got lots of great live
music to keep us going until Canada Day. May
in particular is strong.
Sloan is in at London Music Hall on Wednesday,
May 16 (7 pm). The Toronto-based pop-rockers
have been at it a quarter century now, and
still going strong. Their latest album, 12, landed
in April. (Preview here: goo.gl/gdCwNW.)
Bluesman Steve Strongman comes to
London Music Club May 17 (7:30/8:30 pm), along
with harmonica virtuoso Carlos del Junco.
Multi-Juno and Maple Blues winner Strongman
needs no introduction. If you don’t know del
Junco, have a little listen: goo.gl/5vFTaW.
Rosie & the Riveters
You
gotta love
the name
— Rosie
& the
Riveters.
And their
slyly
feminist
message.
They’re on
the Grand
Theatre’s
McManus Stage, Friday, May 18 (7:30 pm).
Dolled up like the Andrews Sisters, they
deliver similarly sweet harmonies, but with a
contemporary edge in the lyrics.
If you’re a classical fan, there’s the last of the
season’s Jeffery Concerts, “Souvenir de Flor­
ence,” also May 18, at Wolf Performance Hall
(8 pm). It features the Cecilia String Quartet
and local stars Sharon Wei and Thomas
Wiebe. The Calgary Herald raved about the
Cecilias: “… the quartet soared and thrilled ...”
The program features quartets by Haydn and
Mendelssohn, and a Tchaikovsky sextet.
Cecilia String Quartet
More classical? Members of London
Symphonia, including stars Christine
Newland on cello and concertmaster Joseph
Lanza, appear in “Beethoven and Bliss,” a
program of chamber music by Ludwig Van and
20th century English composer Arthur Bliss.
Two nights, two venues. Bayfield Town Hall,
Thursday, May 18 (7:30 pm), and the Atrium at
Talbot Street Church, Tuesday, May 29 (6:30
pm).
Sweet-voiced Canadian jazz star Diana
Panton lands at Wolf Performance Hall,
Friday, May 25 (7 pm). Panton took a Juno
last year, and her last two albums were
among “best of
year” selections Diana Panton
in Downbeat
magazine in
the U.S. She
also has a new
album, solstice/
equinox. Preview
it here: youtu.be/
KjSzJSn_uX8.
Broadway
in London has
a brand-new

eatdrink: The Local Food & Drink Magazine
May/June 2018 | 67
touring production of The Sound of Music
at Budweiser Gardens. Two performances on
Saturday, May 26 (1:30 and 7:30 pm). It’s directed
by Tony winner Jack O’Brien, but that’s all we
know at this point. Except we’re
pretty sure the hills will be alive
with — well, you know.
Jazz, rock, blues, classical,
Broadway. Missing anything?
Oh, yes, folk. How about a
fiddling and stepping sister
duo from Nova Scotia, Cassie
& Maggie MacDonald.
They’re at Chaucer’s, Sunday,
May 27 (7:30 pm.) They garner
rave reviews wherever they
go in the Gaelic world. Don’t
know them? Check ‘em out
here: goo.gl/S74BWY.
May goes out like a lion
with the Paul Deslauriers Band, Thursday,
May 31 at London Music Club (7:30/8:30 pm).
They’ve taken Entertainer of the Year honours
two years running at the Maple Blues Awards.
Deslauriers’ guitar has been described as
“fiery,” the band’s latest album as “a thick,
juicy blues stew.” Sound good? Yes.
FREE
ADMISSION
Wow, and that was just May.
The Purple Hill Opry (near Thorndale) kicks
off June with country legend Carroll Baker
on Sunday, June 3 (2 pm). Canada’s First Lady
of Country Music, still belting
them out after 40 years,
promises to sing all her hits,
along with well-loved gospel
tunes. Well, it is Sunday.
Aeolian Hall has singersongwriter
Marc Jordan
on Friday, June 8 (7/8 pm).
Jordan, a long-time pen for
hire, has written for and with
marquee names such as Diana
Ross, Chicago, Kenny Loggins,
and Bette Midler. He’s
currently collaborating on Rod
Cassie & Maggie MacDonald Stewart’s new album. And yet,
he still finds time to tour.
London Jazz Society presents Chris
Murhpy & Mardi Gras Mambo on Sunday,
June 10 at the Shrine Centre Hall. Sax man
Murphy is known as one of the busiest
musicians in town. The new band serves up
“a gumbo of funky jazz and blues.” Tireless
troubadour Garnet Rogers, he of the velvet
Canada’s Premier
Celebration of
World Cultures
July 5- 8, 2018
Victoria Park, London, Ontario
More than 35 International & National World Music & Jazz Groups
225 Food, Craft & Visual Art Exhibitors
Saluting the Music of the Caribbean
“Roots, Riddims & Reggae”
featuring
Artiz (Haiti), Exco Levi (Jamaica), Morena Son (Cuba), Kobo Town (Trinidad)
www.sunfest.on.ca ~ 519-672-1522 ~ info@sunfest.on.ca

68 | May/June 2018
Faith Hill &
Tim McGraw
voice and warm stage presence,
lights up Bayfield Town Hall on
Friday, June 15 (7/7:30 pm). Never a
bad bet.
Then it’s time to board the train to
country town. Budweiser Gardens has
two huge concerts book-ending the
Trackside Music Festival.
On Tuesday, June 19, Tim
McGraw & Faith Hill roll into
town with Soul2Soul: The World
Tour 2018. It’s been selling out and
drawing rave notices across North
America — for production values,
the number of big hits and “the
palpable chemistry” between the
stars.
Trackside, Canada Day weekend,
features a long list of Canadian and
international country stars, including
Dierks Bentley, Dustin Lynch,
Dean Brody and London’s own
Julia Haggarty. For the complete
lineup: tracksidefestival.com.
Then, while you’re still recovering
from the weekend, Shania Twain’s
“Shania Now” tour hits the Bud
for two nights, Tuesday, July 3 and
Wednesday, July 4 (7:30 pm). She’s
promoting her new album of the
same name, released in September.
eatdrink.ca |@eatdrinkmag
“Life’s About To Get Good” is the big single. We thought
it already was for Shania.
And the festivals keep coming. TD Sunfest ’18 —
“Canada’s Premier Celebration of World Cultures” — runs
July 5–8 in London's Victoria Park. Thanks to the popularity
of Lazo (aka Mr.
Sunfest), the
warm sounds
the Caribbean
have always had
a special home at
TD Sunfest. This
summer, festival
organizers are
taking the steel
pulse even higher
Exco Levi
with the theme
“Roots, Riddims &
Reggae,” saluting
not only reggae
and its offshoots,
but also other
diverse music of the
Caribbean. Headliners
include 2018 Juno
winners Exco
Levi (representing
Jamaica) and Kobo Town (representing Trinidad). While
the music lineup is funkier than ever, the festival also
continues to be a foodie’s and craft lover’s delight, with new
beer sponsors (Anderson Craft Ales & London Brewing
Co-op) and over 225 exhibitors from across Canada bringing
unique offerings to Victoria Park.
sunfest.on.ca • @canadasunfest Coolio
The Jim
Cuddy Band
Kobo
Town
Shania
Twain
Rock The Park
(July 11–14) headliners
include Cyndi Lauper, Platinum Blonde,
Men Without Hats, and Coolio. For a complete list:
rockthepark.ca. Home County Music & Art Festival
(July 20–22) acts include The Jim Cuddy Band, Harrow
Fair and Broomsticks & Hammers. homecounty.ca
C’mon, everyone. Let’s get festive.
GERRY BLACKWELL is a London-based freelance writer.

eatdrink: The Local Food & Drink Magazine
May/June 2018 | 69
Theatre
On the Road
Regional Summer Theatre
By JANE ANTONIAK
It is time to get out the picnic basket and
set out on the road for regional summer
theatre. Whether you are looking for new
Canadian plays or you are ready to revive
The Time Warp, theatres across Southern
Ontario have some interesting stage offerings
Blyth Festival Theatre
As the Olympics, the Brier, Scotties Tourn a ­
ment of Hearts, and World Curling Championships
are still on some of our minds from
the recent winter, let us first go to The New
Canadian Curling Club at the Blyth Festival.
Our region has produced some fine curlers.
Most recently, Mark Ideson of London skipped
the mixed wheelchair curling team to a
bronze medal at the 2018 Winter Paralympics
in PyeongChang. If you now are in curling
withdrawal, a trip to Blyth (about 90 minutes
north of London on Highway 4) is in order, to
see The New Canadian Curling Club. This comedy
is about new Canadians learning “our” sport
(with props to Scotland). It opens June 22.
“I’ve been working on this script for a few
years now, but I had no idea when I started that
2018 would be the year we all caught curling
fever,” says playwright Mark Crawford. “I put
a spin on this iconically Canadian activity by
creating a team of four recent immigrants. I
think audiences will have a great time laughing
this summer. We are especially excited about
curling in Blyth, selling the family farm in
Port Stanley, singing and dancing our way to
Petrolia and, most of all, packing toast for a
trip to the Stratford Festival.
along with these unlikely athletes as they
learn the sport, and will enjoy following their
struggles and stories of life off the ice. And
on the hottest days of summer, it’ll be nice to
escape to a curling rink ... even if it is on a stage.”
As any curler knows, the winners buy the
losers a beer after the game. The best place in
Blyth to do that is at the impressive Cowbell
Brewery, just down the road from the theatre
on Highway 4. Cowbell also offers a full menu
for lunch and dinner. The charcuterie boards
are lovely and feature Blyth Farm cheese.
If you are staying in the Blyth area (after
enjoying those Cowbell beers) then try to
catch the remount of The Pigeon King. Gil
Garratt, Artistic Director at the Blyth Festival,
says the phones kept ringing for ticket orders
for weeks after the play closed last year, so
they knew they had to bring it back. “The
Pigeon King has become a bit of a phenomenon
for Blyth Festival. This will be the complete
original cast, same amazing original music,
same thrilling story of one of the wildest
frauds in Canadian history. This project is
singular, created from dozens and dozens
of interviews with farmers, investigators,
journalists, lawyers. We went to the
source, and what we came back with is
not to be missed. Every Canadian should
know this story,” says Garratt. The Pigeon
King will be embarking on a national tour
starting in 2019. The Blyth production runs
June 1 to 15. blythfestival.com
The New Canadian Curling Club, at the Blyth Festival

70 | May/June 2018
Port Stanley Festival Theatre
Over on the shores of Lake Erie in Elgin
County there is another new Canadian
play, Buying the Farm, by Gemini award
winner Shelley Hoffman and her partner
Stephen Sparks. It runs July 4 to 21.
Simon Joynes, Artistic Director, says,
“We are trying to find plays that speak
specifically to Southwestern Ontario.
For us that means perspectives on rural
Ontario, which is also important to
urban people in this area, as we are surrounded
by rural lands.” This is a world
premier for the play, part of a program by
PSFT to develop one new Canadian play each
season. Joynes says that the theme of urban
sprawl bridges the rural-urban divide. It is
eatdrink.ca |@eatdrinkmag
Buying the Farm, a “uniquely romantic comedy”
exploring the rural-urban divide, runs July 4–21.
also, he says, a uniquely romantic comedy, as
sparks fly between characters from the rural
and urban sectors. psft.ca
Victoria Playhouse Petrolia
The quaint Victoria Playhouse in Petrolia is the
first regional summer theatre to open in our
region. Its mix of Broadway remounts, musicals
and tribute shows began in late April. This season
has a variety of music-based shows including
Shirley Valentine and the songs of John Denver.
The Playhouse puts a bow on summer with East
Coast Kitchen Party. Think fun and toe-tapping
entertainment aimed at boomers. “The 2018
season is all about spirit — the spirit of joy,
laughter, song and faith. That energy, alongside
empowering entertainment, takes your whole
being to another level where you are full of joy,”
says David Hogan, Co-Artistic Director. thevpp.ca
Shirley Valentine, a modern classic, runs May 22–June 10.
Stratford Festival
On the topic of taking things to
another level, The Stratford Festival
is staging the international cult hit of
the 1970s, The Rocky Horror Show. One
can only imagine how exciting this
may become, as audience members
interact with the stage as they have
at midnight screenings for decades. Is
Stratford ready for toasts with toast
in the ultimate parody of the horror
genre? Donna Feore, director and
choreographer of The Rocky Horror
Show, says bring it on, but respect
the actors. “Lots of people have been
wanting the Festival to do The Rocky
Horror Show for a long time, including
Dan Chameroy will play Dr. Frank N. Furter in Stratford’s
production of The Rocky Horror Show, opening June 2.

S E A S O N
eatdrink: The Local Food & Drink Magazine
me, and so I’m thrilled to be directing and
choreographing the production. Reaction has
been tremendous and has come from a really
wide range of age groups, from millennials
who have only seen the cult film through
Baby Boomers who grew up loving the show
on stage and on screen. We are hoping
people will bring all the enthusiasm they are
accustomed to bringing to the film — with
one exception: we have to keep our actors safe
so nothing can be thrown at the stage. But we
are encouraging and expecting costumes and
dancing and shouting.”
I guess that means no toast tossing but,
frankly, this promises to be the hit of the
summer. The play opens June 2 with Dan
Chameroy as Dr. Frank N. Furter and Steve
Ross as the narrator. He will be sure to help
you remember that it is just a step to the left.
stratfordfestival.ca
JANE ANTONIAK is a regular contributor to Eatdrink.
She is also Manager, Communications & Media Relations,
at King’s University College in London.
June 6 - June 30
July 4 - July 21
By Shelley Hoffman & Stephen Sparks
Sponsored By
PortStanley
Richard * & Helen * Haddow
Sales Representatives
CENTRE CITY REALTY INC.
FestivalTheatre
Call 519-782-4353 www.psft.ca 2018
LIVE. ORIGINAL. CANADIAN. THEATRE.
MAY 30 TO SEPTEMBER 15, 2018
1.877.862.5984 BLYTHFESTIVAL.COM

72 | May/June 2018
eatdrink.ca |@eatdrinkmag
Books
Historic Mixology
Imbibe!
by David Wondrich
Review by DARIN COOK
If David Wondrich had not already won
a James Beard Award for Wine & Spirits
writing, his book could be nominated for
a fake prize in the Longest Title category:
Imbibe! From Absinthe Cocktail to Whiskey Smash,
a Salute in Stories and Drinks to “Professor” Jerry
Thomas, Pioneer of the American Bar, Featuring
the Original Formulae for 100 Classic American
Drinks and a Selection of New Drinks Contributed
in his Honor by the Leading Mixologists of our
Time (Perigee, 2007). As an authority on
cocktail history, Wondrich pays tribute to the
old school style of mixology by bringing to light
the contributions of notable barman, Jerry
Thomas (1830–1885). Between the American
Revolution and Prohibition (1783–1920), mixing
drinks became “the first legitimate American
culinary art” and Thomas was in the thick of
it. Near the middle of this timeframe, around
1856, the term mixologist started being used to
describe bartenders who were experimenting
with new concoctions. Shortly after that,
in 1862, Thomas started to document these
recipes and is credited for writing the world’s
first bartending guide, How to Mix Drinks, or the
Bon Vivant’s Companion.
Aside from Thomas’ colourful biography
and his contributions to the bartending world,
Imbibe! offers an informative
and in-depth reproduction
of Thomas’ recipes from that
original handbook, peppered
with Wondrich’s modern
interpretations. The oldest
drinks Wondrich refers to date
back to the 1670s, when bowls
of punch were commonly made
for large groups to gather around
and drink away the afternoon.
By Thomas’ time those punch
bowls had graduated to single
serving cocktails, paving the way
Author David Wondrich
for their more
sophisticated
brethren in
the form of
Whiskey
Sours, Sherry
Cobblers, and
Gin Fizzes.
Wondrich writes about
standard drinks that sound contemporary
— Tom Collins, Mint Julep, Dry Martini —
but he presents them in a style that would
have been familiar to Thomas, harking back
to a time when the art of preparing cocktails
involved mixes that were not pre-made and
ingredients that were fresh. Other drinks
in the book sound foreign to a modern ear
and may have fallen into obscurity, save for
Wondrich’s attempt to make them popular
again: drinks such as Philadelphia Fish-
House Punch (its secret ingredient, called
peach brandy, would have been a distillate of
fermented peach juice that never really came
back into production after Prohibition), Blue
Blazer (a whisky-based drink Thomas set on
fire while mixing), and Stone Fence (bourbon
mixed with apple cider).
It is Wondrich’s commentaries interspersed
throughout the recipes that
make this book a readable and
entertaining guide, rather than
just an instructional listing of
over 100 recipes. For instance, a
Hot Toddy seems to be a favourite
of Wondrich’s as he writes: “A
Hot Toddy — particularly one
constructed upon a foundation
of good Highland malt whiskey
— is one of the clearest signs I
know that there is a providential
plan to the universe.” Due to the
extreme temperature of the drink,

eatdrink: The Local Food & Drink Magazine
he suggests using a tempered mug to keep
the drink hot, but also adds, “try not to use a
‘World’s Best Dad’ mug or other such cultural
detritus; it cheapens the effect.” He goes on to
give recipes for Apple Toddy (which included
half of a baked apple), Hot Buttered Rum (a
drink that started as a remedy for hoarseness),
and Egg Nog (no cocktail is more involved than
one that requires beating egg yolks).
Whether he is detailing the ingredients for
an East India Cocktail or explaining the true
origin of the Tom & Jerry (even though its
name insinuates that Jerry Thomas invented
it, Wondrich discovers it did precede Thomas),
Wondrich wants us to know that “a proper
drink at the right time — one mixed with
care and skill and served in a true spirit of
hospitality — is better than any other made
thing at giving us the illusion, at least, that
we’re getting what we want from life.” This
is what any art does for humanity, including
the culinary arts, which Wondrich presents
in their full glory from bartending days
gone by, and that readers can bring back by
experimenting with on their own.
DARIN COOK is a regular Eatdrink contributor.
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Opening Day: Saturday, May 5, 8am–1pm
First Thursday Market, May 10, 8am–2pm
We grow it, raise it, make it & bake
it — local produce, meat,
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Friday, June 22
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74 | May/June 2018
eatdrink.ca |@eatdrinkmag
Recipes
Let's Get Grilling
On the Road with The Cooking Ladies
By Phyllis Hinz and Lamont Mackay
Review and Recipe Selections by TRACY TURLIN
Idon’t want to jinx anything but it just might
be (finally!) time to uncover the barbecue and
pull out the lawn chairs. Our notoriously short
Canadian summer is fast approaching and I’ve
found just the right people to help us make the most
of it.
Stratford-born Phyllis Hinz and Vancouver native
Lamont Mackay, known professionally as The Cooking
Ladies, have made their careers out of travelling
and eating. After 20 years in the restaurant business
in Southwestern Ontario, they sold almost everything
and spent nine years in an RV exploring food
culture wherever they found it. They’ve since been
to every province and territory in Canada, with the
exception of Nunavut.
On the Road With The Cooking Ladies; Let’s Get
Grilling (Whitecap Books; 2017) is a collection of their
best grilling and smoking recipes, inspired by over
100 stops across North America.
It’s as much a travelogue as a cookbook. The
authors share photos and stories of the characters,
the landscapes and the food cultures of the areas they
love visiting.
On the Road has grilling advice and food safety
tips, and the writers explain how to get the most
out of your barbecue, including how to turn a grill
into a temporary smoker. (It’s a great way to enjoy
the benefits of smoking your own food without the
commitment of a dedicated appliance.)
For an impressive
side dish at your first
family cookout this year,
try Maple Bacon Onion
Rings. Large rings of
white onion wrapped in
bacon and basted with
maple syrup and Dijon
mustard, grilled until
crisp outside and tender
inside. These will impress
any crowd.
A grill is a versatile cooking tool
that can be used to make everything
from salad to dessert but, for me, the
first barbecue of the year is always a
carnivore’s feast. Marinated Sirloin
Steak fits the bill perfectly. Left to
bathe overnight in the classic flavours
of garlic, Worcestershire sauce and olive
oil, then cooked quickly over a hot grill,
it’s the taste of summer.
You won’t find many fussy recipes
here, just delicious,
simple food that you’d
be proud to bring to
any summer gathering.
On the Road With the
Cooking Ladies is a great
resource if you are
looking to expand your
Phyllis Hinz and Lamont
Mackay, The Cooking Ladies

eatdrink: The Local Food & Drink Magazine
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some good, solid recipes and
get the most out of your grill. It’s also a great
inspiration if you are planning your own road
trip this summer. And if you’re looking for
both, it’s the perfect choice.
TRACY TURLIN is a freelance writer and dog groomer
in London. Reach her at tracyturlin@gmail.com
Recipes excerpted from On the Road With The Cooking
Ladies; Let’s Get Grilling . Published by Whitecap Books.
Reproduced by arrangement with the Publisher. All rights
reserved.
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76 | May/June 2018
Maple Bacon Onion Rings
Makes 4–6 servings
2–3 medium-sized mild onions
6 thinly sliced bacon strips
2 Tbsp (30 mL) maple syrup
1 tsp (5 mL) fresh lemon juice
1 tsp (5 mL) Dijon mustard
Peel and slice the onions into thick (½ inch/1 cm) slices
widthwise.
Push out the center 2–3 rings of each onion slice. Keep the
remaining outer rings together. Set the inner rings aside
for another recipe.
Wind and stretch a bacon strip around each set of outer
onion rings, covering the surface of the onion with the
bacon. Secure the bacon ends with a toothpick.
eatdrink.ca |@eatdrinkmag
Place the bacon-wrapped onion rings side by side in a flat
baking dish.
In a bowl, combine the maple syrup, lemon juice, and
mustard.
Brush the maple syrup mixture over the bacon onion
rings. Cover and refrigerate for 1 hour.
Preheat the grill on medium-high (450–550°F/230–290°C)
for 10 minutes with the lid closed. Using a pair of longhandled
tongs, oil the grate by wiping it with a piece of
folded paper towel dipped lightly in canola oil.
Place the bacon onion rings on the grate. Cook over
medium-high heat with the lid closed, turning every
3–4 minutes until the bacon is cooked and the onion is
tender-crisp.
Remove the toothpicks before serving.

eatdrink: The Local Food & Drink Magazine
Marinated Sirloin Steak
Makes 4 servings
Two 1-lb (450 g) top sirloin steaks
½ cup (125 mL) peeled and chopped onion
3 garlic cloves, chopped
½ cup (125 mL) extra-virgin olive oil
¼ cup (60 mL) red wine vinegar
2 Tbsp (30 mL) soy sauce
1 Tbsp (15 mL) Worcestershire sauce
1 tsp (5 mL) Dijon mustard
½ tsp (2 mL) hot sauce
¼ tsp (1 mL) sea salt
¼ tsp (1 mL) coarsely ground pepper
Place the steaks flat in a shallow, glass dish.
In a bowl, combine the remaining ingredients. Mix well.
May/June 2018 | 77
Pour the mixture over the steak. Turn the meat to coat
both sides. Cover and refrigerate 12–24 hours. Turn the
steaks once or twice while marinating.
Preheat the grill on high (550–600°F/290–315°C) for 10
minutes with the lid closed. Using a pair of long-handled
tongs, oil the grate by wiping it with a piece of folded
paper towel dipped lightly in canola oil.
Remove steaks from the marinade. Discard marinade.
With the lid closed, grill the steaks for about 5 minutes on
each side or until the internal temperature registers 135°F
(57°C) for medium-rare on an instantread thermometer.
Transfer the steaks to a cutting board. Let rest for 10
minutes before serving.

78 | May/June 2018
eatdrink.ca |@eatdrinkmag
The Lighter Side
Food for Comfort
By MARK KEARNEY
There’s an entry from the travel
journal I kept during my backpacking
days across Europe in late 1981.
I’d been hitchhiking in Ireland
and Scotland for several rainy weeks. Now I
was in York, England that autumn and wrote,
“I should express my gratitude to the
humble grilled cheese sandwich.
It has kept me going many a
time in the past including
tonight’s dinner.”
Dining on the youth
hostel circuit was far
from haute cuisine. In
those days, having access
to a fridge and a stove in
a hostel was sometimes a
bloody luxury, so you can
well imagine why I might take
a moment to extol the wonders of
slabs of cheese between two pieces of bread,
buttered and, let’s face it, usually fried in a
pan rather than actually grilled.
The journal entry goes on for a few more
sentences, noting how cheap they were to
make and how I had practically lived on them
for the first few weeks, when I was starting
out as a reporter at the London Free Press.
I had just finished my BA at Western, I had
little money (but no student loan to pay off!),
and my first journalism paycheque wasn’t due
to arrive for another three weeks.
Meanwhile back in York, it was the same
story. According to my journal, I was down to
my last pound and a half — that’s currency,
not weight — and couldn’t get to the bank
in time to cash some travellers’ cheques.
Remember those relics of the past?
As for the grilled cheese, “for the number of
times I’ve eaten them I still find them tasty,”
I wrote in the journal. “It also helps to try
different kinds of cheeses.”
Well, didn’t I have brilliant culinary insight
back in the day? But my point here is that we
all have our go-to comfort foods, and to this
day I still default to a grilled cheese sandwich
for lunch when nothing else presents itself.
Granted, the selection of cheeses is sharper,
the bread tastier, Dijon mustard is now
a must, and sliced tomatoes are often an
accompanying filling. I may not have matured
much since those backpacking days, but my
taste buds have.
I suspect our comfort foods often
spin out from childhood. I had
my share of grilled cheese as a
kid, when anything gooey like
that was bound to be a hit.
Hearty soups are also a good
choice. Why, it’s practically a
meal in bowl, some broth buff
is bound to say.
It certainly was that for
my father. Anytime we were
in restaurants he would ask the
server what the soup of the day was.
The answer didn’t matter; he’d always order
it. I wondered why he didn’t just roll the
dice and buy it without asking. Cream of
chicken, chicken noodle, chowder (Boston or
Manhattan), French onion, tomato bisque,
cock-a-leekie, mushroom, etc. — he’d get it
regardless. If it was soup of the day it must
be good, he thought. If someone had said,
“Today, sir, our special is cream of rust” my
dad would have probably replied, “Great. I’ll
have that and bring some crackers.”
As for the humble grilled cheese of my
youth, it has now evolved into gourmet fare.
Check out any grilled cheese website and
you’ll find balsamic blueberry grilled cheese,
smashed avocado and roasted tomato, garlic
confit and arugula — you get the picture.
Heck, if I’d known about those variations in
my travelling days I might never have left the
hostel.
MARK KEARNEY has been a journalist for more than
35 years and has been published in nearly 80 publications
in North America. He teaches writing and journalism at
Western University.

eatdrink: The Local Food & Drink Magazine
May/June 2018 | 79
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