Eatdrink #71 May/June 2018

The local food & drink magazine serving London, Stratford & Southwestern Ontario since 2007.

The local food & drink magazine serving London, Stratford & Southwestern Ontario since 2007.


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Issue <strong>#71</strong> | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

FREE<br />

eatdrink<br />

The LOCAL Food & Drink Magazine<br />

The<br />

Outdoor<br />

Drinking<br />

&Dining<br />

Issue<br />


A Patio Roundup<br />

Inspired Al Fresco<br />

Trends in Outdoor Living<br />

Turn Inside ... Out<br />

Let’s Get Grilling<br />

Recipes from The Cooking Ladies<br />

Rosés • Craft Beer • Caesars<br />

Serving London, Stratford & Southwestern Ontario since 2007<br />


2 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

eatdrink.ca |@eatdrinkmag<br />





Bacon and ale are a combination made in heaven,<br />

includes 5 tastes for just $30.<br />

-<br />

Stratford Tourism Alliance at 47 Downie Street.<br />





WIN<br />

A GUIDED<br />

FOOD<br />


FOR 4 PEOPLE.<br />




eatdrink<br />

The LOCAL Food & Drink Magazine<br />

eatdrinkmag<br />

@eatdrinkmag<br />

eatdrinkmag<br />

eatdrink.ca<br />

Think Global. Read Local.<br />

Publisher<br />

Chris McDonell – chris@eatdrink.ca<br />

Managing Editor Cecilia Buy – cbuy@eatdrink.ca<br />

Food Editor Bryan Lavery – bryan@eatdrink.ca<br />

Copy Editor Kym Wolfe<br />

Social Media Editor Bryan Lavery – bryan@eatdrink.ca<br />

Advertising Sales Chris McDonell – chris@eatdrink.ca<br />

Bryan Lavery – bryan@eatdrink.ca<br />

Stacey McDonald – stacey@eatdrink.ca<br />

Terry Lynn “TL” Sim – TL@eatdrink.ca<br />

Finances<br />

Ann Cormier – finance@eatdrink.ca<br />

Graphics<br />

Chris McDonell, Cecilia Buy<br />

Writers<br />

Jane Antoniak, Gerry Blackwell,<br />

Tanya Chopp, Darin Cook,<br />

Mark Kearney, Gary Killops,<br />

Bryan Lavery, George Macke,<br />

Nancy Loucks-McSloy, Tracy Turlin<br />

Photographers Bruce Fyfe, Steve Grimes, Nick Lavery<br />

Telephone & Fax 519-434-8349<br />

Mailing Address 525 Huron Street, London ON N5Y 4J6<br />

Website<br />

City Media<br />

Printing<br />

Sportswood Printing<br />

© <strong>2018</strong> <strong>Eatdrink</strong> Inc. and the writers. All rights reserved.<br />

Reproduction or duplication of any material published in <strong>Eatdrink</strong><br />

or on <strong>Eatdrink</strong>.ca is strictly prohibited without the written permission<br />

of the Publisher. <strong>Eatdrink</strong> has a printed circulation of 20,000<br />

issues published six times annually. The views or opinions expressed<br />

in the information, content and/or advertisements published in<br />

<strong>Eatdrink</strong> or online are solely those of the author(s) and do not<br />

necessarily represent those of the Publisher. The Publisher welcomes<br />

submissions but accepts no responsibility for unsolicited material.<br />


eatdrink<br />

www.eatdrink.ca<br />

Issue #W1<br />

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Contents<br />

Issue <strong>#71</strong> | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

Publisher’s Notes<br />

Spring Growth<br />


8<br />

Food Writer at Large<br />

Food Day Canada <strong>2018</strong><br />

A Conversation with Anita Stewart<br />


10<br />

Restaurants<br />

Inspired Al Fresco<br />

Patio Dining and Drinking<br />


16<br />

Spotlight<br />

Crowd-Pleasing Catering in Huron<br />

Pineridge Barbecue Co.<br />


26<br />

Culinary Retail<br />

Entertaining Spaces<br />

Turn Inside... Out<br />


30<br />

Road Trips<br />

A Taste of Essex County<br />

What’s Not to Love?<br />


38<br />

The BUZZ<br />

Culinary Community Notes<br />

46<br />

Beer<br />

Can We Toast Spring Yet?<br />

A Shoulder Season Six-Pack<br />


55<br />

16<br />

72<br />

74<br />

64<br />

38<br />

60<br />

10<br />

Wine<br />

Rosé-Coloured Glasses<br />

The Trending Wine for Summer<br />


60<br />

Spirits<br />

All Hail Caesar!<br />

Canada’s National Cocktail<br />


64<br />

Music<br />

Get Ready!<br />

Upcoming Musical Highlights<br />


66<br />

Theatre<br />

On the Road<br />

Regional Summer Theatre<br />


69<br />

Books<br />

Imbibe!<br />

by David Wondrich<br />

Review by DARIN COOK<br />

72<br />

Recipes<br />

Let's Get Grilling<br />

by Phyllis Hinz and Lamont Mackay<br />

Review & Recipe Selections by TRACY TURLIN<br />

74<br />

The Lighter Side<br />

Food for Comfort<br />



eatdrink: The Local Food & Drink Magazine<br />

Every Saturday in <strong>May</strong>!<br />

Check out the gouda experiences,<br />

Tour and taste at a Farmstead award-winning Gouda plant<br />

and catch a robotic milking demo for Mountainoak.<br />

8165 Huron Rd. New Hamburg Tours 9am-3pm; Shop 9am-5pm<br />

Tour the artisan cheese factory or join an exclusive<br />

tasting event with the cheesemaker.<br />

445172 Gunn’s Hill Rd. Woodstock<br />

Tasting 11am; Tours 2pm; Shop 9am-5pm<br />

Sample award-winning cheddars and see if you can guess<br />

which is Bright’s in a blind taste test to score a great discount.<br />

816503 Country Rd 22, Bright<br />

Book your spot at an exclusive wine and cheese pairing<br />

event or enjoy SixThirtyNine’s Prix Fixe Cheese Menu.<br />

639 Peel St. Woodstock<br />

Get the details and more exciting stops at<br />

www.OxfordCountyCheeseTrail.ca<br />

Remember, you can try the trail all year round! To plan your trip,<br />

visit our website or email us for a package at tourism@oxfordcounty.ca.<br />


8 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

eatdrink.ca |@eatdrinkmag<br />

Publisher’s Notes<br />

Spring Growth<br />

Spreading the <strong>Eatdrink</strong> Message<br />


The sun is shining today and I see<br />

shoots pushing out of the earth in<br />

the gardens, so Spring<br />

really has arrived. I’m<br />

delighted, and excited, because<br />

at <strong>Eatdrink</strong> we have been eagerly<br />

anticipating this season through a<br />

long and intense winter, and I’m not<br />

a winter-hater. It’s just that we have<br />

some big changes afoot, and the<br />

time has come to talk about them.<br />

This issue, the largest <strong>Eatdrink</strong> in<br />

Serving<br />

Kitchener,<br />

Waterloo,<br />

Cambridge,<br />

quite some time, focuses on “outdoor<br />

eating and drinking.” I like the mix of<br />

articles, touching upon so many facets of the<br />

Farm to table award winning<br />

hand crafted alpine style cheese<br />

Gift Baskets &<br />

Gift Boxes<br />

Cheese Trays<br />

Fondue & Raclette<br />

|<br />

eatdrink<br />

Guelph & Area<br />

The LOCAL Food & Drink Magazine<br />

culinary world. There are plenty of challenges<br />

in publishing a magazine, but finding worthy<br />

Waterloo Region<br />

Premiere<br />

Issue<br />

www.eatdrink.ca<br />

stories to tell is not one of them.<br />

We’re happy to share some extra<br />

ones this issue.<br />

Bryan Lavery took on the<br />

challenge of compiling the “Patio<br />

Roundup” for us again this year,<br />

and a daunting job it is. Listing<br />

every destination worthy of a visit<br />

is impossible, but these highlights<br />

have me eager to get into the great<br />

outdoors ... in a comfy seat with<br />

cold drink in hand.<br />

Most of our existing readership will remain<br />

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<strong>June</strong> 16 to<br />

July 15

eatdrink: The Local Food & Drink Magazine<br />

unaffected by the big change coming here,<br />

and that is intentional. After much thought,<br />

and getting the right crew together, we are<br />

launching a “sister publication” to serve<br />

Waterloo Region and Wellington<br />

County. In short, this is Kitchener,<br />

Waterloo, Cambridge, Guelph and<br />

the surrounding communities.<br />

This is incredibly fertile territory<br />

for <strong>Eatdrink</strong>, with outstanding<br />

candidates for the type of stories<br />

that we love. I did the research<br />

enough to know that, but I will<br />

admit that I’m a bit like a kid in a<br />

candy store. The choices are almost<br />

overwhelming, and undoubtedly<br />

will provide the makings of another<br />

compelling magazine.<br />

Rather than risk diluting the local content<br />

that keeps our readers engaged, and just<br />

widen our focus, everything will stay the same<br />

here, on paper. We’ll share all the stories from<br />

both magazines online.<br />

A critical key to our success has been the<br />

high quality of our writers, and I’m pleased to<br />

say that Andrew Coppolino, one of the leading<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 9<br />

media voices promoting local cuisine and food<br />

culture in Waterloo Region, is already working<br />

closely with our <strong>Eatdrink</strong> team. Andrew’s<br />

informed and passionate work is in evidence<br />

at waterlooregioneats.com, on<br />

Waterloo’s CBC Radio, and in The<br />

Kitchener Post newspaper. He will be<br />

Editorial Consultant with <strong>Eatdrink</strong>,<br />

help compile the regional “BUZZ”<br />

column, and write for us. I’ve seen<br />

first drafts already and can attest<br />

that this is someone readers will<br />

follow with enthusiasm.<br />

The “new” <strong>Eatdrink</strong> will launch<br />

the first week of <strong>June</strong>, and then<br />

come out every other month.<br />

Here in London, our focus is also<br />

shifting towards the assembly of our annual<br />

London’s Local Flavour publication. This will be<br />

Issue 7 (!) of this popular guide, and I suspect<br />

it will be the best one yet. Busy days lay ahead,<br />

certainly, but celebrating the best of food and<br />

drink is one of the better jobs to have, and I’m<br />

grateful for the opportunity.<br />

Peace,<br />

TIME<br />

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10 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

eatdrink.ca |@eatdrinkmag<br />

Food Writer at Large<br />

Food Day Canada <strong>2018</strong><br />

A Conversation with Anita Stewart<br />


Anita Stewart is the University of<br />

Guelph’s first food laureate, president<br />

of Food Day Canada, a cookbook<br />

author and a culinary activist. She has<br />

been highlighting the diversity of Canadian terroir<br />

with Food Day Canada, an annual celebration<br />

of our homegrown cuisine. The first event<br />

was held on August 2nd, 2003, when Stewart<br />

launched The World’s Longest Barbecue to support<br />

the cattle and beef industry, which<br />

had been affected by cross border<br />

sanctions due specifically to the BSE<br />

crisis (mad cow disease). The event<br />

was larger and more widespread<br />

than anyone could have imagined,<br />

with participants from across Canada,<br />

as well as Canadians living abroad.<br />

Since then Food Day Canada has evolved into an<br />

annual mid-summer celebration held on the Saturday<br />

of the August long weekend. Some of my<br />

favourite restaurants participate, like The Berlin,<br />

Fork and Cork, and Bauer Kitchen in Kitchener,<br />

Langdon Hall in Cambridge, Miijidaa in Guelph,<br />

Buca, Boralia and Edulis in Toronto, and Mercer<br />

in Stratford. Here is a brief look at four participating<br />

Food Day Canada restaurants.<br />

“A locally sourced restaurant, run by<br />

workers, owned by workers, shared by the<br />

community,” sums up Stratford’s The Red<br />

Rabbit’s ethos. Building from their love of<br />

Executive Chef<br />

Arron Carley of<br />

The Bruce Hotel in<br />

Stratford<br />

local food and the bond they have forged with<br />

local farmers and producers around them, the<br />

team cooks food inspired by local ingredients<br />

and artisan products. In past years The Red<br />

Rabbit received a Food Day Canada Good<br />

Food Innovation Award for their efforts. It<br />

proudly offers items from Church Hill Farms,<br />

Perth Pork Products, Soiled Reputation, Black<br />

Swan Brewery, Junction 56 Distillery, Chateau<br />

des Charmes, Mountainoak Cheese,<br />

and many other local, artisanal and<br />

sustainable producers. Jessie Votary<br />

says, “We kind of just fell into it.<br />

We have always served Canadian<br />

product so it seemed obvious for us.”<br />

I recently caught up with Chef<br />

Arron Carley of The Bruce Hotel in<br />

Stratford, at a Norman Hardie Winemaker’s<br />

Dinner. Chef is a proponent of Food Day<br />

Canada and originally heard about the<br />

movement through a friend. Carley has been<br />

on mission to imbue and personalize the<br />

Canadian culinary landscape with his personal<br />

style and a narrative receptive to the local<br />

terroir and seasons. Speaking with Carley and<br />

Chef Gilead Rosenberg at the dinner, I asked<br />

about their mission to reimagine Canadian<br />

cuisine by redefining and reinterpreting<br />

“Canadiana” on their own terms. Carley<br />

believes that every day is Food Day at The<br />

Bruce. “I know that it sounds corny, but it’s<br />

true. Every day we celebrate the landscape<br />

of this beautiful nation and strive to use<br />

and showcase more organic and local foods.<br />

It’s our ethos to try to only use Canadian<br />

ingredients, and we have stayed that course<br />

for almost three years. We still have so<br />

much undiscovered territory and endless<br />

opportunity in Canada,” says Carley.<br />

In London, Chef Dave Lamers believes in<br />

engagement between, farmers, chefs and the<br />

general public, and sees Food Day Canada as<br />

a great way to give back to the community.<br />

Lamers became involved with FDC when he

eatdrink: The Local Food & Drink Magazine<br />

Owner/Chef Dave Lamers (right)<br />

of Abruzzi in London, at the <strong>2018</strong><br />

Bethany’s Hope fundraiser<br />

Sample delicious local eats,<br />

meet inspiring producers and<br />

marvel at the tempting array<br />

of fresh and artisanal edibles.<br />

From farm to table, pork to pies<br />

to pints, discover more<br />

in Perth County!<br />

was looking for a way to promote Abruzzi (the<br />

restaurant he co-owns with Rob D’Amico)<br />

for using local ingredients, and also the<br />

hard working farmers for supplying the<br />

best ingredients. Lamers initially contacted<br />

Anita Stewart, who he had met earlier in his<br />

career at the Inn at Spry Point in P.E.I. When<br />

Lamers sources ingredients to develop his<br />

menus for Food Day Canada he includes the<br />

contacts for each farmer and local supplier. He<br />

believes it’s important to build relationships<br />

with local farmers and producers, as it makes<br />

cooking exciting. “When a farmer calls and<br />

says ‘I have six pounds of the first of the<br />

season’s asparagus,’ it feels like winning the<br />

lottery, and you only get that opportunity if<br />

a relationship has already been established.<br />

One supplier we have used for seven years<br />

is Loco Fields. Mindy Griffiths was a server<br />

at a restaurant where I previously worked<br />

and when I heard that she and her partner<br />

Ryan Bergman were beginning to develop an<br />

organic farm, I was the first chef to purchase<br />

produce from them. It has been an amazing<br />

relationship. Not only do they have some<br />

of the best produce, but also they will grow<br />

vegetables just for us, and will store produce<br />

for us throughout the winter. Andrew and<br />

Paige at Sungold Organics are two other<br />

farmers we started supporting this past<br />

year and they also do an amazing job. Their<br />

flowering broccoli is a favourite of ours. Little<br />

Sisters Chicken is a new supplier for us and<br />

their GMO/antibiotics-free, pasture-raised<br />

chickens are now a menu staple. I believe that<br />

the better the ingredients, the easier my job is<br />

as a chef. FDC is important as it helps brings<br />

restaurants<br />

farm gates<br />

food shops<br />

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sum<br />

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A restaurant inspired by<br />

local ingredients.<br />

Run by workers.<br />

Owned by workers.<br />

Shared by the Community.<br />

global tapas with local ingredients<br />

fresh cocktails<br />

Perfect for dinner before or snacks after the show<br />

Wednesday–Sunday from 5pm<br />

85 Downie St, Stratford<br />

(next to Avon Theatre)<br />

519.305.8585<br />

85Downie.com<br />

7 Days a Week<br />

Reservations Recommended<br />

64 Wellington St, Stratford<br />

redrabbitresto.com<br />

519.305.6464<br />

@redrabbitresto<br />

Globally inspired; locally sourced.<br />

Seasonally-influenced, monthly rotating menus from both kitchen and bar<br />

•<br />

Fresh, homegrown & local ingredients<br />

•<br />

Small plates to share alongside larger portions to satisfy<br />

•<br />

Hand-crafted cocktails, local beer & wine<br />

for reservations please call<br />

(519) 273.5886<br />

30 Ontario Street, Stratford, ON<br />

www.themillstone.ca<br />


eatdrink.ca |@eatdrinkmag<br />

Chef Arron Carley, Chef Gilead Rosenberg & Anita Stewart<br />

awareness to shopping locally.” As a result,<br />

Chef Lamers hopes shoppers will become<br />

more selective when they go to the store or<br />

farmers’ market and consider purchasing local<br />

first, and sourcing ingredients that support<br />

the farmers and all the people that bring local<br />

food directly to you. For three consecutive<br />

years Chef Lamers and Abruzzi Restaurant<br />

have won the University of Guelph’s Food Day<br />

Canada Good Food Innovation Silver Award.<br />

Woodstock’s Chef Eric Boyar of Sixthirtynine<br />

is a proponent of and participant in Food Day<br />

Canada. Boyar’s culinary repertoire, rooted in<br />

classical French technique, was developed in such<br />

Toronto hotspots as Splendido, Mistura, Goldfish<br />

and the Metropolitan Hotel. More recently chef<br />

has completed stages at Nightingale and Hawksworth<br />

in Vancouver. Chef and his wife Jennifer<br />

returned to Woodstock in 2005, and opened<br />

sixthirtynine with his mother Pauline Bucek.<br />

Pauline and Jennifer are hands-on partners and<br />

work front of house. Boyar delivers a homegrown<br />

Oxford County from-scratch farm-to-table experience<br />

and is among the leading-edge Canadian<br />

A Conversation with Anita Stewart<br />

What does being the first-ever food laureate at<br />

the University of Guelph mean to you, and what<br />

responsibility do you feel that it entails?<br />

Anita Stewart (AS): Firstly, it’s an honour<br />

to hold the title. The responsibility to tell the<br />

University’s story in the larger Canadian context<br />

is very real. No matter where a person eats,<br />

there’s a U of G food story nearby, whether it’s<br />

that honey you like on your buttered toast, or<br />

the ketchup on your grilled sausage.<br />

Can you tell us about the Culinary Archives at<br />

Guelph University and how the McLaughlin Library<br />

Canadian Culinary Arts Collection came to be?<br />

AS: The Culinary Archives really began with<br />

an enormous donation of cookbooks from the<br />

late Una Abrahamson who was once a food<br />

editor. She was a serious collector and some<br />

of her books are irreplaceable. That was the<br />

foundation, but since then other food writers/<br />

scholars have donated their archives, letters<br />

and cookbooks... hundreds of them. They are<br />

an incredible resource for anyone studying<br />

food/agriculture/cultural history.<br />

What role did you play as culinary advisor to the<br />

Governor General?<br />

AS: We developed The Nation’s Table Awards<br />

a few years ago when Michaëlle Jean and<br />

Jean-Daniel Lafond were at Rideau Hall. Only<br />

one set of awards was presented before Their<br />

Excellencies returned to private life and since<br />

then no one has picked up the challenge. Pity!<br />

Despite your many contributions to the Canadian<br />

culinary culture and narrative, were you surprised<br />

to be named to the Order of Canada in 2012?<br />

AS: Absolutely! I felt like I needed to pinch<br />

myself to make sure I wasn’t dreaming. It was<br />

amazing, and to be in the company of some<br />

of the others, who I admire so much, like Paul<br />

Martin and Scotty Bowman and Eric Peterson,<br />

was absolutely incredible.<br />

How would you like to see Food Day Canada<br />

evolve in the future?<br />

AS: I’d like it to be more inclusive. Our chefs are<br />

brand advocates for local ingredients and I know<br />

that Canada is already celebrating them on that<br />

weekend since the harvest is in everywhere.<br />

What do you think is the best way for people<br />

to understand and articulate the concept of a<br />

Canadian cuisine?<br />

AS: It begins in the farms, forests and oceans<br />

and ends on our tables when we use these<br />

ingredients in our own special fashion ... be<br />

it an Italian pasta or Indian dhal or good oldfashioned<br />

British roast beef.<br />

After authoring numerous cookbooks, do you have<br />

something new on the horizon?<br />

AS: On <strong>May</strong> 16 we are heading to the Beard<br />

House to cook in Manhattan. That’s taking<br />

up a lot of my energy. Mind you, I’m always<br />

dreaming.<br />

This is Food Day’s 15th anniversary ... you’ll<br />

remember it began in 2003 with the World’s<br />

Longest Barbecue. So this year it’ll be a<br />

reunion of sorts and an anniversary party.

eatdrink: The Local Food & Drink Magazine<br />

chefs showcasing distinctive regional cooking<br />

while safeguarding rural knowledge and its<br />

wisdom, as well as its farming and culinary traditions.<br />

Dedicated to building and nurturing strong<br />

personal relationships with farmers and producers,<br />

Boyar travels straight to the source to procure<br />

items for his Oxford County driven menus.<br />

Food Day Canada will be held this year on<br />

Saturday, August 3, <strong>2018</strong>. It is an opportunity<br />

for Canadians coast to coast to coast, to come<br />

together in a national collective celebration to<br />

showcase our time-honoured culinary traditions<br />

and the rich culinary heritage. The goal as<br />

stated by Food Day Canada, “is primarily for<br />

celebrating, appreciating, and supporting local<br />

farmers, fishers, food producers, chefs and<br />

researchers and, above all, our home cook.”<br />

<strong>Eatdrink</strong> Food Editor and Writer at Large BRYAN<br />

LAVERY brings years of experience in the restaurant<br />

and hospitality industry, as a chef, restaurant owner and<br />

consultant. Always on the lookout for the stories that<br />

<strong>Eatdrink</strong> should be telling, he helps shape the magazine<br />

both under his byline and behind the scenes.<br />

Photos courtesy of LAVERY CULINARY GROUP.<br />

www.laveryculinarygroup.com<br />

The Ultimate Family Fun Weekend<br />

Ontario Garlic & Artisan Market<br />

featuring over 60 vendors<br />

• Exclusive Tastings pairing artisanal<br />

cheeses with wines, beers and spirits<br />

• Cooking Demonstrations<br />

• Educational Forums<br />

• Live Entertainment<br />

September 8th & 9th<br />

Stratford Rotary Complex, 353 McCarthy Road<br />

Admission $10/day or $15 for 2-day pass<br />

Children 12 & under free<br />

Free parking and bike valet service<br />



Stratford<br />

10 George St. W.<br />

519-271-3271<br />

Kitchener<br />

725 Belmont Ave. W.<br />

519-208-2811<br />


16 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

eatdrink.ca |@eatdrinkmag<br />

Restaurants<br />

Inspired Al Fresco<br />

Outdoor Dining and Drinking Highlights<br />


It is al fresco time! During patio season,<br />

you can quaff a craft beer, drink a latte<br />

or linger over a bottle of wine. Share<br />

a charcuterie board or a full dining<br />

experience at a sidewalk terrace, in a private<br />

garden or secluded courtyard. Indulge on a<br />

patio looking across a vineyard. Although<br />

this list is far from comprehensive, we’ve<br />

highlighted some of the more interesting<br />

regional dining and people-watching venues.<br />

For inexpensive grub, try the patio at<br />

El Furniture Warehouse, a popular barrestaurant<br />

concept that bills itself as a<br />

“premium dive” on London’s Richmond<br />

Row. One of our “secret” London hideaways<br />

is the stunning patio at the Ivey Spencer<br />

Leadership Centre on Windermere Rd. A new<br />

London favourite is the patio at Los Lobos<br />

on Talbot St., but more on them later. Our<br />

whole region is rich in great patios, including<br />

destination spots that are worth a drive. Here<br />

is a list of recommendations for inspired<br />

outdoor drinking and dining this season.<br />

London<br />

Anderson Craft Ales focuses on smallbatch,<br />

handcrafted, premium hop-based<br />

ales. There’s a taproom and an outdoor patio<br />

where you can imbibe by the glass or flight.<br />

The atmosphere is convivial and relaxed. The<br />

Black Trumpet<br />

The Church Key Bistro-Pub<br />

refurbished industrial building is structured<br />

for tours and community events. Local food<br />

trucks are often part of the mix. 1030 Elias Street.<br />

andersoncraftales.ca<br />

Black Trumpet is a prestige spot<br />

for al fresco dining in a stunning<br />

British colonial Indonesian-inspired<br />

courtyard garden. This oasis seats 60<br />

and features wild plantings and exotic<br />

foliage. Chef Scott Wessling and the<br />

culinary team have a modern take on<br />

iconic classics with Mediterranean and<br />

Asian influences. 523 Richmond Street.<br />

blacktrumpet.ca<br />

Blu Duby North, conveniently<br />

located on Fanshawe Park Road<br />

just west of Wonderland, features<br />

a charming outdoor patio. The

eatdrink: The Local Food & Drink Magazine<br />

Sip. Savour. Stroll.<br />

Soak up the sun and<br />

experience the warm lake<br />

breeze on one of Elgin’s<br />

many outdoor patios.<br />

SoLo on Main<br />

Idlewyld Inn & Spa<br />

restaurant features a menu of updated global<br />

classics and bistro-style fare. 745 Fanshawe Park<br />

Road, bluduby.com<br />

At Budapest, Marika Hayek has been<br />

delighting clients with Hungarian specialties<br />

in this traditional old-world tavern setting<br />

for 61 years. A local treasure, Budapest has a<br />

sidewalk patio filled with overflowing pots of<br />

flowers and surrounded by black wrought-iron<br />

fencing. 348 Dundas Street<br />

The Church Key Bistro-Pub resides in a<br />

prominent heritage building across from the<br />

Grand Theatre and beside St. Paul’s Cathedral.<br />

Chef specializes in traditional food updated with<br />

gourmet flair. The pub features a stylish and<br />

popular outdoor courtyard for cocktails, lunch or<br />

dinner pre- and post-theatre, and an exceptional<br />

Sunday brunch. 476 Richmond Street, thechurchkey.ca<br />

The Early Bird, offering casual farm-totable<br />

cooking, has a retro charm and a 26-seat<br />

seasonal patio placed across the sidewalk for<br />

outdoor dining. This “fine diner” made its name<br />

Windjammer Inn<br />

Kettle Creek Inn<br />

The Early Bird<br />

Visit savourelgin.ca<br />

to plan your next<br />

culinary adventure in<br />

Elgin County!

eatdrink.ca |@eatdrinkmag<br />

Marienbad Restaurant & Chaucer’s Pub<br />

Katana Kafé & Grill<br />

serving everything from Fat Elvis breakfast to a<br />

turducken sandwich. 355 Talbot Street<br />

Idlewyld Inn is a grand Victorian<br />

mansion nestled in London’s quiet Old South<br />

neighborhood. A passion for food translates<br />

into updated classic cuisine showcasing local<br />

and seasonal products. The elegant ambiance<br />

of the gracious front porch and hidden 40-seat<br />

“Garden Courtyard” create a welcome retreat<br />

for diners. 36 Grand Avenue, idlewyldinn.com<br />

Los Lobos, from the creative brothers Justin<br />

and Gregg Wolfe, has a fun, funky and eclectic<br />

vibe that appeals. The focus here is on platos<br />

pequeños (small plates). They predominate<br />

on a menu of gourmet Mexican-inspired fare<br />

with a modern twist. There is a no-reservation<br />

policy but plenty of room outside on the wellappointed<br />

and spacious patio. 580 Talbot Street<br />

Katana Kafé & Grill’s menus feature<br />

a modern take on the bistro theme. It may<br />

be off the beaten path but its patio, located<br />

next to the London Airport tarmac, offers an<br />

interesting close-up view of air traffic. 2530<br />

Blair Boulevard. katanakafe.ca<br />

London Ale House has a menu that<br />

includes many delicious BBQ smoked<br />

items, smoked outdoors in the festive beer<br />

garden. Everything from duck to brisket to<br />

pulled pork. Experience the beer garden for<br />

lunch, dinner or late night. 288 Dundas Street.<br />

londonalehouse.com<br />

Marienbad Restaurant and Chaucer’s<br />

Pub share a sidewalk patio with a smart<br />

black iron fence, pretty flower boxes, and<br />

comfortable tables with festive umbrellas that<br />

exude old-world charm. Chef Klaus Campbell<br />

evokes the traditional cooking styles of Central<br />

Europe. There are excellent steak tartare and<br />

schnitzels, and a superior imported beer<br />

selection. 122 Carling Street, marienbad.ca<br />

Craft beer enthusiasts have made Milos’<br />

Craft Beer Emporium a local landmark, part<br />

of Ontario’s rich craft beer culture. Chef Matt<br />

Reijnen prepares a seasonally-curated menu<br />

that reflects their farm-to-table commitment<br />

and passion for everything local. There are 23<br />

crafts on tap with excellent style variation,<br />

and twin street-side seasonal patios. 420 Talbot<br />

Street. pubmilos.com<br />

The Morrissey House is a welcoming,<br />

warm, and cozy local. Chef features an<br />

innovative from-scratch menu. The 60-seat<br />

patio, set back from the street, is an industry<br />

and neighbourhood hot spot, attracting a<br />

large crowd of regulars and tourists. 361 Dundas<br />

Street. themorrisseyhouse.wordpress.com<br />

At Mykonos, on Adelaide Street, Hiedi<br />

and Bill Vamvalis have been serving Greek<br />

food and traditional English fish and chips<br />

for over 40 years. Mykonos has an extensive<br />

menu selection of casual Greek fare, and a<br />

large covered outdoor patio at the back of the<br />

restaurant. 572 Adelaide Street. mykonosrestaurant.ca<br />

Toboggan Brewing Co.

eatdrink: The Local Food & Drink Magazine<br />

The Springs Restaurant<br />

Mythic Grill is a quaint restaurant is<br />

known for traditional Greek cuisine with a<br />

modern flare. The street-side umbrellaed patio<br />

seats 20. There is a small fountain, greenery<br />

and nice shade. 179 Albert Street. mythicgrill.ca<br />

The Springs is one of London’s premier<br />

culinary hot spots. The beautifully appointed<br />

raised patio seats 40. Chef features locally<br />

grown ingredients from farms specializing<br />

in sustainable agriculture, organic growing<br />

practices, and ethically raised livestock. 310<br />

Springbank Drive. thespringsrestaurant.com<br />

Toboggan Brewing Company was created<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 19<br />

by restaurateur Mike Smith, owner of 35-yearold<br />

London landmark bar Joe Kool’s (which<br />

also features a popular patio). Craft beers are<br />

brewed below the stylish brewpub. Toboggan’s<br />

519 Kitchen features a wood-burning oven<br />

and a large BBQ smoker. An enviable rooftop<br />

patio overlooks Richmond St. Smith’s other<br />

restaurants — Fellini Koolini’s and The<br />

Runt Club — have twin patios with plenty of<br />

shade from mature trees at 155 Albert Street,<br />

just off Richmond Row. tobogganbrewing.com<br />

Villa Cornelia ranks among London’s<br />

finest examples of Queen Anne architecture.<br />

Villa Cornelia<br />

$28.95<br />

+Tax<br />

$110<br />

Inclusive<br />

Summer Barbecue Nights<br />

Includes Salad Bar, a choice of Striploin, Salmon, Cornish Hen or<br />

Pork Loin chop and an inspiring desserts table.<br />

Friday, <strong>June</strong> 8th — 7:00pm<br />

Scotch Tasting Night<br />

Includes a Cocktail Reception and a three course meal.<br />

$45<br />

per person<br />

Our Famous Saturday Afternoon Tea<br />

<strong>June</strong> 16th [sold out] | July 21st<br />

Enjoy a traditional high tea, featuring an assortment of loose leaf teas,<br />

homemade scones, Devon cream and preserves, cucumber sandwiches,<br />

savory mini quiches, and mouth watering treats and sweets!<br />

36 Grand Ave, London • 519.432.5554 • www.idlewyldinn.com

20 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

The Bruce Hotel<br />

Meticulously restored to its original splendor<br />

in 1988 it is a comfortable place to relax and<br />

reflect upon the gracious elegance of the<br />

Victorian architecture. Enjoy the delights of<br />

Chef Ryan Hancock’s fine continental cuisine.<br />

The beautifully appointed outdoor patio with<br />

wrought iron tables and chairs seats 70. 142<br />

Kent Street, villacorneliarestaurant.com<br />

Waldo’s on King and Olive R Twists Food<br />

and Beverage House at the Covent Garden<br />

Market are desirable choices on event nights<br />

at Budweiser Gardens. Both have patios that<br />

overlook King Street’s restaurant row and that<br />

are perfectly placed for relaxing and peoplewatching.<br />

130 King Street. coventmarket.com<br />

Wolfe of Wortley is a compact 24-seat restaurant<br />

complemented by a 14-seat patio. This<br />

The Mill Stone<br />

eatdrink.ca |@eatdrinkmag<br />

is sophisticated farm-to-table dining focused<br />

on curing, pickling, fermenting, and preserving,<br />

and featuring craft cocktails and a compact<br />

wine list. 147 Wortley Road. wolfeofwortley.com<br />

Stratford<br />

There is no shortage of great al fresco dining<br />

or people watching in Stratford. Favourite<br />

spots include Anne Campion’s Revel on the<br />

beautifully refurbished Market Square. It is a<br />

great place to grab a barista-prepared beverage<br />

and some small-batch baking, and soak up<br />

Stratford’s charming ambience. Other notable<br />

patios include Raja Fine Indian Cuisine’s<br />

flower-filled patio on George Street, and The<br />

Parlour Inn’s patio (one block from the Avon<br />

Theatre). Foster’s Inn has a smart street-side<br />

patio, as does The Mill Stone Restaurant and<br />

Bar. The HUB at 27 Marketplace boasts the<br />

only three-season rooftop patio in Stratford.<br />

Chef Arron Carley at The Restaurant<br />

at The Bruce describes his cuisine as “New<br />

Canadiana,” using traditional techniques and<br />

global influences applied to the good things of<br />

this province. The restaurant features a 36-seat<br />

terrace and a gazebo that can be booked for<br />

private dinners. 89 Parkview Drive. thebruce.ca<br />

The Common (in the space previously occupied<br />

by Monforte on Wellington) has a pleasant<br />

35-seat courtyard for al fresco dining. It features<br />

an eclectic mix of comfort food from around<br />

the world. Chef/owner Tim Otsuki blends and<br />

elevates the traditional with the contemporary.<br />

80 Wellington Street. thecommonstratford.com<br />

Keystone Alley’s 40-seat alley terrace is<br />

another of Stratford’s gems. The patio features<br />

an “edible wall” that contains herbs used in the<br />

seasonal dishes. 34 Brunswick Street. keystonealley.com<br />

Madelyn’s Diner has been in business<br />

for over 30 years and is an iconic name in<br />

Stratford. The mission statement says, “It’s<br />


eatdrink: The Local Food & Drink Magazine<br />

Revival House<br />

not about making money … it’s about feeding<br />

the world, with good food, good service and<br />

good fun.” You’ll find an open kitchen, friendly<br />

helpful staff, and a 30-seat patio. 377 Huron<br />

Street. madelynsdiner.ca<br />

At The Prune, Chef’s cuisine reflects a<br />

gastronomic sensibility that is global but finds<br />

inspiration in regional producers and seasonal<br />

growers. The restaurant operates at a very<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 21<br />

high skill level and the service is intelligent<br />

and responsive. There is a small but charming<br />

outdoor patio. 151 Albert Street. theprune.com<br />

Revival House offers great local, seasonal<br />

food in the warm atmosphere of Stratford’s<br />

former Church Restaurant. Tucked along the<br />

Brunswick Street (south) side of the heritage<br />

church building, the 40-seat patio is the<br />

perfect spot to hide away in the garden and<br />

enjoy anytime nosh, craft cocktails, and local<br />

beer. 70 Brunswick Street. revival.house<br />

Oxford County<br />

Upper Thames Brewing Co. is large for a<br />

craft brewery, and features a handcrafted red<br />

maple bar with a canoe suspended from the<br />

ceiling overhead and al fresco seating in season.<br />

Upper Thames Brewing Co.<br />

DIGGIN’<br />

DUNDAS<br />



22 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

Elm Hurst Inn & Spa<br />

Open six days a week, they offer six core beers<br />

on tap and a selection of four to five one-off<br />

and seasonal offerings. 225 Bysham Park Drive,<br />

Woodstock. upperthamesbrewing.ca<br />

We enjoy Eric Boyar’s farm-to-table cuisine at<br />

sixthirtynine and dine al fresco on the small<br />

and intimate patio surrounded by attractive<br />

flowerbeds. 639 Peel Street, Woodstock. sixthirtynine.com<br />

In Ingersoll, maple and pine trees share<br />

space with bubbling cherub fountains along<br />

Elm Hurst Inn & Spa’s 33 landscaped acres.<br />

Inspired by the seasons, menus change to reflect<br />

the local harvest. The gingerbread-trimmed<br />

mansion features a large outdoor patio in a<br />

bucolic setting. 415 Harris Street. elmhurstinn.com<br />

The Windjammer Inn<br />

Port Stanley/Elgin County<br />

Kettle Creek Inn’s dining options include a<br />

gazebo and a stunning garden terrace. Guests<br />

can prop up their feet on the porch or balcony,<br />

sip a libation, and amble down for dinner in the<br />

gazebo. 216 Joseph Street, Port Stanley. kettlecreekinn.com<br />

Solo on Main’s Chef Lauren Van Dixhoorn’s<br />

cooking is refined and the presentation modern<br />

and thoughtful. There is a stunning patio and<br />

an inviting front porch that overlooks the<br />

harbour. 187 Main St., Port Stanley. soloportstanley.com<br />

The Windjammer Inn has comfortable<br />

seating on the wraparound porch. Innovative<br />

Chef Kim Saunders sources her ingredients<br />

from the large farm network in Elgin County.<br />

324 Smith Street, Port Stanley. windjammerinn.com<br />

eatdrink.ca |@eatdrinkmag<br />

Huron and Lambton Counties<br />

Alton Farms Estate Winery is a pioneer<br />

estate winery and vineyard that was formerly<br />

a B&B. Just outside of the tasting room is a<br />

beautiful patio strung with lights, with a wood<br />

pizza oven. 5547 Aberarder Line, Plympton-Wyoming.<br />

altonfarmestatewinery.com<br />

Cowbell Brewery is a destination craft<br />

brewery featuring a 50-hectolitre capacity stateof-the-art<br />

brew house, restaurant and taproom,<br />

with indoor and outdoor seating for 300. Mil’s<br />

Verandah is an accessible wrap-around patio<br />

named for family matriarch Mildred Sparling.<br />

40035 Blyth Road, Blyth. cowbellbrewing.com<br />

Kettle Creek Inn<br />

Dark Horse Estate Winery is located<br />

deep in the heart of the Huron County<br />

countryside, next to the Huron Country<br />

Playhouse. It is equipped with state-of-theart<br />

winemaking technology and guest areas,<br />

complete with an expansive full-service<br />

banquet and conference space. The winery<br />

comprises a cellar, tasting rooms, and patios<br />

overlooking the bucolic vineyards. 70665 B Line,<br />

Grand Bend. darkhorseestatewinery.com<br />

Dave’s Pub & Grill at the Oakwood<br />

Resort in Grand Bend has expansive wood<br />

beam ceilings and stonework, giving the<br />

feeling of a Canadian lodge with the intimate<br />

Alton Farms Estate Winery

eatdrink: The Local Food & Drink Magazine<br />

F.I.N.E. A Restaurant<br />

setting of an urban pub. Enjoy a drink or a<br />

delicious lunch or dinner on the two-level<br />

glass-enclosed patio. 70671 Bluewater Highway,<br />

Grand Bend. oakwoodresort.ca<br />

F.I.N.E. A Restaurant features a quaint<br />

log cabin-inspired setting with a comfortable<br />

patio in Grand Bend. Chef/owner Erryn<br />

Shephard elevates “cottage style” to fine<br />

dining and, with Chef Ben Sandwith helming<br />

the kitchen, has established F.I.N.E as a go-to<br />

location for local pickerel, beef and fabulous<br />

butter tarts for more than a decade. 42 Ontario<br />

Street S, Grand Bend. finearestaurant.com<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 23<br />

Hessenland Country Inn honours<br />

German culinary traditions, on the shore of<br />

Lake Huron between Grand Bend and Bayfield<br />

in the lakeside village of St. Joseph. The Ihrig<br />

family relaunches their legendary al fresco<br />

Mongolian Grill nights in the summer, on the<br />

outdoor patio that offers great views of the<br />

grounds and vineyard. 72981 Bluewater Highway,<br />

Zurich. hessenland.com<br />

Smackwater Jack’s Taphouse overlooks<br />

the water on the edge of River Road in Grand<br />

Bend, and the sunset view is stunning. An<br />

expansive river-view two-tiered patio, canopied<br />

Dave’s Pub & Grill at Oakwood Resort<br />

3<br />

1<br />

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24 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

eatdrink.ca |@eatdrinkmag<br />

Bayside Brewing Co.<br />

by umbrellas and dotted with fresh flowers, will be<br />

bustling, even in unseasonably cool weather, until the<br />

frost rolls in. 71 River Road, Grand Bend, smackwaterjacks.ca<br />

In Sarnia, Alternate Grounds Dockside affords<br />

the best view of the city and the only water-top patio<br />

on the Canadian side of the St. Clair River. 97 Seaway<br />

Road, Sarnia. agdockside.com<br />

Chatham-Kent<br />

Bayside Brewing Co. sits on the shore of Lake Erie’s<br />

tranquil Rondeau Bay, with a great brew pub and<br />

generous patio overlooking the water. Enjoy woodfired<br />

pizza and a pint of craft beer. Four popular<br />

brews are always on offer, with special seasonal<br />

options keeping things fresh. 970 Ross Lane, Erieau.<br />

baysidebrewing.com<br />

Tucked in the back of the Italian-inspired<br />

Mamma Maria’s Ristorante is a beautiful private<br />

dining area perfect for special events or parties.<br />

There are streetside tables and a stunning 50-seat<br />

patio off the private room overlooks the Thames<br />

River. 231 King St W, Chatham. mammamariasristorante.ca<br />

Destination Patios of Note<br />

Wolfhead Distillery, just outside Amherstburg,<br />

has a tasting room, a retail store and a 60-seat<br />

prohibition-themed restaurant. There is additional<br />

seating for 120 on the rustic patio, lined with<br />

whisky barrels. 7781 Howard Avenue, Amherstburg.<br />

drinkwolfhead.com<br />

Ramblin’ Road Brewery Farm<br />

is Ontario’s first and only one of its<br />

kind, located just south of the small<br />

town of La Salette in Norfolk County<br />

— a remarkably fertile part of the<br />

province known as Ontario’s Garden.<br />

Growing their own hops and producing<br />

innovative beers, like their Dakota Pearl<br />

Ale, the Brewery Farm also features a<br />

beautiful stone patio. 2970 Swimming Pool<br />

Road, La Salette. ramblinroad.ca<br />

Burning Kiln Winery boasts a<br />

striking setting, perched atop the<br />

Burning Kiln Winery<br />

Alternate Grounds Dockside<br />

escarpment overlooking the UNESCOdesignated<br />

Long Point Bay World<br />

Biosphere Reserve. Take your rest on a<br />

comfortable patio after exploring the<br />

hiking and biking trails. The idyllic location<br />

affords inspiring views from the winery<br />

over lush countryside and vineyards<br />

stretching out to adjoining forests,<br />

towards the magical sweep of Long Point<br />

in sparkling Lake Erie. 1709 Front Road, St.<br />

Williams, burningkilnwinery.ca<br />

BRYAN LAVERY, <strong>Eatdrink</strong> Food Editor, Writer<br />

at Large and Social Media Editor, has been a<br />

regular contributor to the magazine since its<br />

inception in 2007..

eatdrink: The Local Food & Drink Magazine<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 25

26 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

eatdrink.ca |@eatdrinkmag<br />

Spotlight<br />

Crowd-Pleasing Catering in Huron<br />

Pineridge Barbecue Co.<br />


Got a crew to feed this summer? A really<br />

big crowd? Call in Pineridge Barbeque,<br />

from Hensall in Huron County. The<br />

stainless steel charcoal barbecue<br />

can cook 440 quarter-chicken pieces every 90<br />

minutes, 3000 chicken wings in an hour, or 800<br />

burgers in 20 minutes. It is a self-contained 22 by<br />

4-foot cooking machine with a rotisserie system<br />

that dips the meat into marinade as it cooks. The<br />

result is tender, juicy, barbecue chicken and ribs,<br />

ready for the plate, in record time.<br />

Pineridge is heading into its thirty-fourth<br />

season of providing catered meals. It has chalked<br />

up some impressive results, claiming to have<br />

now served millions of meals. Those numbers<br />

have been achieved due to some extra-large<br />

events. For instance, Pineridge once served<br />

28,000 people, when Honda was building its new<br />

plant in Alliston. Another 21,000 people were<br />

fed at a horse auction near London.<br />

Pineridge offers slow<br />

grilled meats over<br />

charcoal for individual<br />

takeaway or catering<br />

for thousands<br />

However, the main focus of the family<br />

business is weddings, smaller party catering<br />

and storefront sales. Bill Taylor co-founded<br />

the business when he and a partner (who is<br />

no longer involved in the business) saw the<br />

“catercar” at a trade show in Indianapolis. They<br />

bought it, and the rights to sell it in Canada.<br />

Taylor’s son, Dan, now works alongside his<br />

father operating the barbecues (they have<br />

several in different sizes). “When we started we<br />

did farm shows,” says Bill Taylor. “Now we have<br />

57 weddings this summer. There are a lot of<br />

barn weddings and weddings in non-traditional<br />

venues which hire us to bring in the food.” For<br />

most events, the food is cooked at the offices in<br />

Hensall for quality control. It is then taken to<br />

Ribs and chicken with homemade sides

eatdrink: The Local Food & Drink Magazine<br />

Trust...<br />

Taste...<br />

Quality...<br />

Pineridge Barbecue Co. owner Bill Taylor<br />

and Chef Laura Annesley<br />

Photo courtesy of Pineridge Barbecue Co.<br />

the event with smaller barbeques where other<br />

items are finished off on the grills, adding<br />

smoke and atmosphere to the event.<br />

The company has a full-time chef, Laura<br />

Annesley, who was trained in Quebec and<br />

Ontario. She is in charge of everything but the<br />

meat. Pineridge offers a variety of hot and cold<br />

appetizers, side dishes including 20 salads and<br />

desserts, all of which are made in-house. The<br />

only item brought in are rolls from Bartliffs<br />

Bakery in Clinton. “I will make anything, and<br />

Dan and Bill are so open to that,” says Annesley.<br />

Her bacon and cheese stuffed mushroom caps,<br />

grilled vegetables and salads are fresh and<br />

flavourful. She also makes sugar form, sculpture<br />

and 3D cakes, which are popular for weddings<br />

and special events. Under Annesley’s guidance,<br />

the company now offers meals for specialty diets<br />

including vegan, vegetarian and gluten-free. For<br />

example, grilled stuffed zucchini is a popular<br />

new item. Annesley also supervises staff, as the<br />

company provides servers, dishes and set-up/<br />

take-down at events.<br />

Mostly this business is all about barbecued<br />

meat. Beef and pork are sourced from<br />

Metzger Meats, also in Hensall. In fact, only a<br />

small field separates Metzger’s plant from the<br />

Pineridge offices on Queen Street. Taylor says<br />

that Metzger’s smoked pork chops, sausages,<br />

pork loins and prime rib beef are especially<br />

The father-son team (left to right, Dan Taylor<br />

and Bill Taylor) and the Pineridge truck<br />

Your Source for<br />

Dry Aged Steaks,<br />

Sausages, Burgers & Kebabs<br />

and so much more ...<br />

• Sourced locally from trusted farms<br />

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• The latest in food processing innovation<br />

Open six days a week.<br />

Hensall, Ontario<br />

Just off Hwy 4,<br />

45 minutes north of London.<br />

www.metzgermeats.com<br />

519-262-3130<br />

Available in London at<br />

The Village Meat Shop<br />

at Western Fair Farmers’ Market<br />

on Saturdays!<br />

Local Beef • Pork • Lamb • Poultry<br />

Specialty European Meat Products

savour<br />

Delight in local delicacies,<br />

indulge in historic beauty,<br />

and become spellbound<br />

by our extraordinary sunsets.<br />

Once you visit Goderich,<br />

your heart will never leave.<br />

eatdrink.ca |@eatdrinkmag<br />

popular with his customers. Chicken comes<br />

from Maple Lodge Farms in Brampton. On<br />

occasion customers will supply their own<br />

meats to be barbequed at Pineridge, including<br />

rabbit and buffalo, says Taylor.<br />

A new business line for Pineridge is selling<br />

frozen cooked meats in vacuum packs, from<br />

the Hensall offices. Pineridge sells barbecued<br />

chicken pieces, ribs, chicken wings, pulled pork<br />

and shaved beef ready to thaw, warm and eat.<br />

During the summer season the vac pac meats<br />

are also sold at Masse Fruit and Vegetables<br />

goderich.ca | 1.800.280.7637<br />

Pineridge Barbecue’s special sauces (hot and regular)<br />

are popular take-home items from their catering events<br />

and shop in Hensall<br />

on the Hensall Road near Highway 21, which<br />

provides easy access to cottagers. If customers<br />

want heated meals they can call ahead and book<br />

take-out from the Pineridge offices, which are<br />

open seven days a week from spring to fall.<br />

When it opened in 1985, Pineridge developed<br />

a tomato-based barbeque sauce in two flavours:<br />

mild and hot. While the meats really do not<br />

need sauce due to the marinade basting while<br />

cooking, the sauces add a nice punch of flavor.<br />

They are sold in plastic squeeze bottles at<br />

the Pineridge offices, and at catering events.<br />

“No one does chicken like we do,” says Taylor<br />

proudly. Clearly, with millions of meals served,<br />

there are plenty of people who agree. It is an<br />

excellent addition to your summer deck party<br />

when you do not want to do the cooking.<br />

Pineridge Barbecue Co.<br />

174 Queen Street West, Hensall ON<br />

519-262-3409<br />

www.pineridgebbq.com<br />

JANE ANTONIAK and BRUCE FYFE are regular<br />

contributors to <strong>Eatdrink</strong>. Jane is also Manager, Communications<br />

& Media Relations, at King’s University College<br />

in London. Bruce is also Head, User Experience and User<br />

Services at Western Libraries, Western University, London.

Countryside to<br />

Coastline ...<br />

Explore Huron &<br />

Lambton Counties<br />


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Book your next<br />

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Featuring<br />

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from Chefs<br />

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Ben Sandwith<br />

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for Caterings!<br />

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42 Ontario St. S., Grand Bend<br />

www.finearestaurant.com<br />

Lunch and Dinner — Seasonal Hours<br />

Reservations Recommended

30 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

Culinary Retail<br />

Entertaining Spaces<br />

Turn Inside... Out<br />

eatdrink.ca |@eatdrinkmag<br />


Whether it’s at a new year or<br />

a new season, the search for<br />

the latest trends heats up. For<br />

outdoor entertaining, there is<br />

no shortage of new and exciting products to<br />

fuel our culinary creativity on the grill and at<br />

the dinner table (see our gift guide roundup!).<br />

But beneath the innovative tools and<br />

trending styles, there is a deeper and more<br />

primal movement that’s been making a silent<br />

but steady sweep over Canadian backyards<br />

— the simple indulgence of staying home,<br />

staying outside, and taking it slow in the good<br />

company of friends, family and food.<br />

“People are looking for reasons to go<br />

outside and stay outside,” says Adam Foulon,<br />

owner of London landscape firm Eden<br />

Gardenworks. “Today, the backyard is the<br />

retreat: the 24/7 cottage. For many people, it<br />

becomes an extension of the living room and<br />

kitchen. Really, it’s become the biggest room<br />

in your house. You can use it how you want,<br />

and it’s your choice how you extend it.”<br />

“Backyards are very elaborate now,” says<br />

Hauser store manager Michele Yandreski.<br />

“People are devoting money and time to<br />

their outside space and I’d say there are more<br />

pools going in and more multi-areas being<br />

set up. People want their outdoor space to be<br />

maintenance-free, and comfortable.”<br />

“Especially over the past seven years, we’ve<br />

noticed an increase in demand for outdoor<br />

entertaining spaces, as more and more people<br />

opt to invest in their backyard instead of travelling<br />

outside of the country for vacation,” adds<br />

George Giesen, owner of Porky’s BBQ & Leisure.<br />

There are a number of quality solutions to the<br />

demand for custom outdoor entertaining spaces,<br />

allowing backyard enthusiasts to maximize the<br />

season, the space, and the budget.<br />

Of course, top of mind for foodies and<br />

families alike are grills, smokers, pizza ovens<br />

and even outdoor kitchens, which offer ways<br />

to savour the season in a most literal way.<br />

The biggest room? Courtesy of Eden Gardenworks

eatdrink: The Local Food & Drink Magazine<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 31<br />

only ever have one barbecue — is a kamadostyle<br />

grill, like the Big Green Egg.”<br />

While the grill may have traditionally<br />

been the sole cooking station in the average<br />

family’s backyard, in today’s modern outdoor<br />

oasis, convenience and comfort have come out<br />

to play as well.<br />

“Outdoor kitchen design today truly shows<br />

the influence of the indoor environment<br />

coming outdoors,” says Foulon. “Outdoor<br />

kitchens can be very involved, with storage, a<br />

grill or barbecue, countertop, outlets, a fridge<br />

The Dekko concrete fireplace at Hauser comes with a<br />

protective cover for the winter<br />

“In terms of trends for <strong>2018</strong>, we expect that<br />

creating outdoor kitchens will continue to be<br />

popular, and so will built-in barbecues,” says<br />

Giesen. “Customers are seeking these out, as<br />

they essentially turn the experience of cooking<br />

into a social activity, where you can still be part<br />

of the conversation while minding the grill.”<br />

And the type of grill? Charcoal is making a<br />

resurgence.<br />

“Charcoal grill popularity continues to grow,<br />

especially the kamado-style,” says Giesen. “The<br />

Big Green Egg is the leader in this space, but<br />

there are a few other manufacturers of ceramic<br />

cookers that have come on as competition.<br />

While these may have a lesser warranty — the<br />

Big Green Egg has a lifetime warranty — or be<br />

of lesser quality, you’re also paying less.”<br />

In Foulon’s business, clients aren’t just<br />

investing in the grill itself — they’re also<br />

willing to invest the time. “Today, outdoor<br />

grilling is about going slowly, and about being<br />

able to cook on something wickedly hot,” he<br />

says. “Personally, I live to eat and I live to cook<br />

outside. The number one thing that I have —<br />

and that I’d recommend to anyone who could<br />

Designed and Built for You!<br />

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32 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

Inside the Hauser showroom<br />

and induction burners. The grills that we create<br />

are always built-in, and it’s also popular to<br />

include custom cabinetry, and poured concrete<br />

countertops that you can roll pizza dough on,<br />

without an issue. Restaurant-quality stainless<br />

steel is also popular for both countertops and<br />

cabinetry. It’s clean and low maintenance.”<br />

“Grill materials have evolved,” points out<br />

Giesen. “Cast iron grills have been around<br />

for a long time. They’re heavy, can store a lot<br />

of heat, and they’re relatively inexpensive.<br />

However, they’re prone to rusting and<br />

breakage because the metal is very brittle. On<br />

the other end, stainless steel cook grills don’t<br />

rust, but the heat transfer is slower. This can<br />

be great for foods like chicken, sausage and<br />

asparagus, but it’s not as forgiving and steak<br />

needs as much heat as possible. So, for those<br />

who want something in between, Broil King<br />

has created a cook surface in their Imperial<br />

series that’s called ‘cast stainless,’ bringing<br />

Albert & Dash offers indoor and outdoor rugs.<br />

These are some on display at Hauser<br />

together the best of both worlds.”<br />

With all of the activity going out outside,<br />

managing the influence of the elements<br />

becomes key. Modular outdoor furniture (which<br />

can be moved into and out of the sun), as well as<br />

portable or movable umbrellas, shade structures<br />

and heaters all help extend time outdoors.<br />

“Big shade structures, like flexi-awnings and<br />

cantilevers are always popular for combatting<br />

summer heat,” says Yandreski. “But people are<br />

also looking for ways to elongate the season<br />

and add warmth. Fire tables are increasingly<br />

popular, especially those that are heated by<br />

natural gas and propane.<br />

Our Dekko concrete<br />

fireplace is a customer<br />

favourite, both for its<br />

aesthetics as well as its<br />

durability against our<br />

Canadian winters”<br />

All it takes is one<br />

visit to Hauser to see<br />

that there’s no need to<br />

compromise between<br />

comfort and style. For<br />

those who are interested,<br />

what’s trending right<br />

now is an eclectic mix of<br />

materials.<br />

Courtesy of Eden Gardenworks

eatdrink: The Local Food & Drink Magazine<br />

“A fun place to shop<br />

for housewares and gifts!”<br />

<br />

GurglePot<br />

Add a touch of whimsy to the table with a<br />

GurglePot. This pitcher produces a delightful<br />

“gurgle” as it serves your<br />

favourite summer beverage.<br />

Pour. Listen. Enjoy.<br />

Foulon’s garden includes a mix of decorative plants and<br />

vegetables together, for an exotic looking mix that’s<br />

beautiful and delicious<br />

“We find that people gravitate towards an<br />

eclectic look, mixing natural finishes with<br />

metals, such as a reclaimed teak table with<br />

aluminum chairs,” says Yandreski. “Extruded<br />

aluminum has a clean modern look that’s<br />

popular. However, those who have older<br />

homes may also lean towards wicker, which is<br />

more traditional, or cast aluminum, which is<br />

more ornate.”<br />

But perhaps the greatest comfort of all?<br />

Any Canadian will tell you that you can’t beat<br />

WATSON’S<br />


BAZAAR<br />

84 Ontario St Stratford<br />

watsonsofstratford.com<br />

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“Our bodies are our gardens<br />

to which our wills are gardeners.”<br />

— William Shakespeare<br />

Awaken your taste buds<br />

with over 50 choices of fresh,<br />

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all in the heart of Stratford.<br />

This chair is made of recycled<br />

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21 York Street<br />

TUES, WED, THURS, SAT 10–5;<br />

FRI 10–6; SUN 12–4; Closed MON<br />

519-508-1757<br />


34 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

the luxury of a little extra heat to extend the<br />

season ... and keep you on your comfy outdoor<br />

furniture longer.<br />

“In Canada, we definitely have two to three<br />

months where it can be nice to be outside<br />

cooking, but we can also take advantage of the<br />

shoulder seasons,” adds Giesen. “You can enjoy<br />

the outdoors for longer by heating your area<br />

with radiant heat. Natural gas tends to be both<br />

the most popular and most effective form of<br />

heat. Schwank is one brand that’s known for<br />

creating commercial grade systems that are<br />

Destination for the food lover<br />

Featuring specialty foods,<br />

kitchenwares, tablewares,<br />

cooking classes and gift baskets.<br />

115 King St., London Ontario<br />

jillstable.ca 519-645-1335<br />

eatdrink.ca |@eatdrinkmag<br />

very effective, but they also create products for<br />

the residential market too. Bromic is another<br />

brand that’s known for its designer look.”<br />

“There are also umbrella heaters, which run<br />

on propane tanks and electric heating systems,<br />

which are reliable and inexpensive, but generally<br />

less effective than natural gas,” he specifies.<br />

Another exciting feature that’s been<br />

creeping into backyards? Vegetable gardens<br />

that are as important to the landscaping as<br />

they are to the dinner table. A <strong>2018</strong> garden is<br />

beautiful, bountiful, delicious, and sometimes,<br />

just like many other outdoor entertaining<br />

essentials, it’s moveable.<br />

“Kitchen gardens today don’t have to take<br />

up a lot of space,” says Foulon, adding, “Plant<br />

selection can be based on aesthetics and/or<br />

how good it tastes. Rainbow chard looks great,<br />

but you can also mix in Boston lettuce and<br />

arugula. Whether vegetables or herbs, they<br />

can be grown in the ground or in pot planters,<br />

which are an attractive feature themselves<br />

and are reasonably affordable to change up.<br />

My own yard is small, but it has enough<br />

vegetables to keep us going. It looks like a riot<br />

of stuff, that looks almost tropical.”<br />

“When it comes to making the most of your<br />

space, it also pays to think of how one ‘thing’<br />

can be used in multiple ways,” Foulon adds.<br />

“Instead of a plain railing on your deck, why<br />

not modify a portion to be a bartop?”<br />

While there is no shortage of ways to bring<br />

your own aesthetic to your sanctuary, textiles<br />

and dinnerware offer an affordable way to<br />

change up the look, and bring your unique<br />

personality to the backyard.<br />

“Accessories like acrylic glassware, and<br />

outdoor rugs (polypropylene) are often a<br />

finishing touch,” says Yandreski. Hauser’s<br />

showroom is also brimming with plush<br />

throw pillows of every colour and pattern<br />

rinkAd_2017.indd 1<br />

2017-04-19 2:28 PM<br />


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eatdrink: The Local Food & Drink Magazine<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 35<br />

“It’s your space. It’s a reflection of the owner<br />

and the user of the garden.What’s been<br />

important to clients is to create a sense of<br />

gathering in a natural, private setting — an<br />

intimate space that is your own personal oasis<br />

and an extension of your home.”<br />

Photographs courtesy of Eden Gardenworks and Hauser.<br />

TANYA CHOPP is a local writer and communications<br />

professional who enjoys exploring and writing on topics<br />

related to local food and culture, humour and fitness.<br />

Are you PATIO SEASON ready?<br />

Kitchen gardens can include attractive pot planters<br />

imaginable, all of which are manufactured by<br />

Hauser, in Canada.<br />

“It’s important to note that many<br />

customers are conscious of where their<br />

items are made, and what they’re made<br />

from,” she adds. “The “made in Canada”<br />

aspect behind many of our products has<br />

been very important, and so has the use of<br />

environmentally conscious materials.”<br />

“A lot can be done with upcycled and<br />

recycled furniture and vintage goods as well,”<br />

says Foulon. “It can be affordable. You can<br />

have two loungers and a milk crate and you’ve<br />

created a space. Even a hibachi grill can be a<br />

perfect solution. It’s all about taking it slow<br />

and having fun.”<br />

“Ultimately, the overall theme with outdoor<br />

entertaining is that it’s personal,” he adds.<br />

Grill like a KING this patio season,<br />

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New Name Brand Equipment<br />

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36 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

eatdrink.ca |@eatdrinkmag<br />

Hot Items<br />

This all-in-one, single bottle design allows you to to easily<br />

create, serve and store infused drinks. The Alkemista<br />

Infusion Vessel (here in stainless steel) is a modern nod<br />

to the classic spirits bottle. Alkemista combines a lab-grade<br />

borosilicate glass vessel with a removable stainless steel filter,<br />

a food-grade silicone stopper and a threaded Tritan® and leakproof<br />

stainless steel base. The easy-to-use, all-in-one design<br />

enables anyone to craft and serve fresh, custom infused<br />

cocktails at home or in a bar — using fresh fruit, spices, herbs<br />

and botanicals. $79.99. Available at Kitchen Widgets • 129 Mitton<br />

St. S., Sarnia • www.kitchen-widgets.com • 519-332-0880<br />

Here’s a gift that can last a lifetime. The Crown Verity 30”<br />

Mobile Grill Package is ideal for the commercial griller or<br />

professional domestic chef who wants to impress their friends.<br />

It arrives fully assembled and features powerful and efficient<br />

independent 15,000 BTU stainless steel burners that reach full<br />

temperature in six minutes. Built with<br />

quality materials, this powerhouse is<br />

ready to accept a full line of popular<br />

accessories. $2,793. Available at<br />

Haymach Canada • 2889 Dundas St.,<br />

London • www.haymach.ca<br />

• 519-659-4644<br />

Introducting the new Australian Pinot Noir<br />

Shiraz Rosé by Atmosphere. You’ll be right<br />

on trend, as the rosé category is booming in<br />

popularity. This lightly off-dry wine will be ready<br />

in six weeks. Expect soft cherry, juicy raspberry<br />

and strawberry flavours, and subtle tannins. For<br />

under $6 a bottle, that’s a pretty refreshing start<br />

to your summer. $174 for 30 bottles. Available at<br />

Somerset Fine Wines • 150 Exeter Rd, London • www.<br />

somersetfinewines.com • 519-652-3998

eatdrink: The Local Food & Drink Magazine<br />

celebrating 122 years in stratford<br />

Master the art<br />

of entertaining<br />

with the<br />

Artist<br />

Palette<br />

Cheese Tray.<br />

Perfect for<br />

backyard get-togethers or dinner parties,<br />

the palette platter from Fishs Eddy is a<br />

fun look for your next gathering. Plate a<br />

variety of cheese and crackers, charcuterie,<br />

desserts or whatever your artistic muse<br />

suggests. Made of food-safe ceramic,<br />

the tray measures 15.25" x 12" and is<br />

dishwasher and microwave safe. $39 (cheese<br />

knife not included). Available at Watson’s<br />

Chelsea Bazaar • 84 Ontario Street, Stratford •<br />

www.watsonsofstratford.com • 519-273-1790<br />

Keep your drink<br />

cool from the first sip to the last. Corkcicle<br />

Stemless Tumblers keep beverages<br />

cold for nine hours and hot for three<br />

hours. Crafted from stainless steel, triple<br />

insulated, vacuum sealed and shatterproof.<br />

A slip-proof, silicone bottom, easy-grip<br />

sides and a sliding, spill-resistant lid make<br />

this the perfect vessel for wine, cocktails,<br />

tea, sangria and more. A variety of fashion<br />

colours is available. $34.95 each. Available at<br />

Bradshaws • 129 Ontario St, Stratford • www.<br />

bradshawscanada.com • 519-271-6283

38 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />


Road Trips<br />

A Taste of Essex<br />

What's Not to Love?<br />

eatdrink.ca |@eatdrinkmag<br />


Exploring the website of Visit<br />

Windsor Essex, I noticed the<br />

comment, “We have plenty of<br />

reasons why you’ll love this<br />

place.” I had travelled through the area<br />

many times but had never taken proper<br />

time to enjoy the sites, the tastings, and<br />

the culinary adventures that abound.<br />

I am ecstatic to say that I have now<br />

crossed this off my bucket list. (But<br />

have added it back on, as there is much<br />

more to see and do.)<br />

Early one Saturday morning, we<br />

ventured out to where the road would<br />

take us. We had reservations at the Iron<br />

Kettle Bed & Breakfast in Comber, but<br />

other than that the day was ours. The 401<br />

is fine but the secondary roads are fun, Take a maker's class with Marlene Mastronardi at Anna's Flowers<br />

with more to see along the way.<br />

Arriving in Kingsville (which to me is<br />

the Cape Cod of the north) at lunchtime, theme rooms, such as the Elvis, The Canadiana<br />

we found The Grove Brew House on Main and the Brew Master’s Suite.<br />

Street. What could be better than a beer<br />

In addition to sampling five of the beers<br />

sampling after a couple of hours of driving? brewed on site (my favorite was Peachy<br />

Located in the Grove Hotel, a historic landmark Motherpucker), we enjoyed a delectable lunch:<br />

dating back to the days of prohibition, the brew Harvest Salad of locally grown beets, greens, and<br />

house is built over the former patio. The hotel goat cheese, and Stout Crème Brûlée for dessert.<br />

has recently been restored with a focus on Next stop — Anna’s Flowers, to tour the<br />

spectacular greenhouses and attend a<br />

“maker’s class”. I surprised myself with<br />

the results of the Spring Planter Bowl<br />

that I designed with the help of a very<br />

artistic instructor. “Inspiring others to<br />

live a beautiful and healthy life, both<br />

inside and outside of their homes,”<br />

Anna’s offers not only a huge variety of<br />

flowers and plants, but also workshops<br />

and events.<br />

Thirst quenched, appetite more<br />

than satisfied, and the proud owner<br />

of a planter, I was off to the quaint<br />

First stop: The Grove Brew House and Hotel<br />

Photo courtesy of The Grove Brew House and Hotel

eatdrink: The Local Food & Drink Magazine<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 39<br />

See Lexus of London for complete details.<br />

See Lexus of London for complete details.

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42 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

eatdrink.ca |@eatdrinkmag<br />

1<br />

2<br />

3<br />

4<br />

5<br />

village of Comber and the Iron Kettle B&B.<br />

Located in a heritage home built in 1876, the<br />

award-winning Iron Kettle is not just a place to<br />

sleep and have breakfast.<br />

Several years ago Ben and Ginette, the current<br />

innkeepers, spent their honeymoon there. Shortly<br />

thereafter they found out that it was for sale. They<br />

gave up city life and moved to Comber. From the<br />

moment you arrive, you know that they love what<br />

they do.<br />

Ben is a chef, so we were not only there for<br />

breakfast, but for an amazing culinary experience<br />

at dinner consisting of an appetizer of braised pork<br />

belly served with locally grown heirloom tomatoes,<br />

a salad of quinoa, beet, and goat cheese with maple<br />

balsamic dressing, and an entrée of fresh, local spring<br />

lamb with leek and mushroom risotto. This was<br />

topped off with a beet cheesecake with grape jelly.<br />

Everything is homemade and ingredients are locally<br />

grown. Breakfast was every bit as delectable, with a<br />

sweet potato frittata, buttermilk waffles, fresh local<br />

strawberries, and homemade breads and preserves.<br />

This would be a great place to use as your base, as<br />

it is very convenient to many sites in Essex County.<br />

I am not a late sleeper, but the room was so<br />

comfortable that sleeping in was easy. After our<br />

breakfast experience, we were off to North 42<br />

Degrees Estate Winery and Serenity Lavender<br />

Farm for wine tasting, lunch and to learn more<br />

about lavender. Recently opened, the modern<br />

design of the building provides a spectacular view<br />

of the vineyards and the lavender bushes. The wine<br />

tasting was splendid, with my favorite being Oh<br />

Canada! aka ‘the Beaver’ because of its Canada<br />

150 label. Cracked black pepper meets raspberry,<br />

blackberry, and black currant with a hint of<br />

rich dark cocoa, loaded with flavour. Salmon<br />

gravadlax garnished with avocado, a glass of<br />

1 The Iron Kettle B&B in Comber;<br />

2 Iron Kettle’s bright breakfast room;<br />

3 Wine tasting at North 42 Degrees Estate Winery with<br />

Sparkling Sauvignon Blanc paired with Salmon Gravadlax;<br />

4 Serenity Lavender, at North 42 Winery;<br />

5 CREW — Colchester Ridge Estate Winery.

eatdrink: The Local Food & Drink Magazine<br />

Sparkling Sauvignon Blanc, and vanilla panna<br />

cotta garnished with fresh fruit made for a<br />

luscious lunch. Next time dessert will come<br />

first; Blueberry White Chocolate Lavender<br />

Cheesecake sounds like a must try.<br />

My artistic talents were tested at Colchester<br />

Ridge Estate Winery, known as CREW. I<br />

assembled a cheese board while sipping on<br />

a glass of Red Sky at Night. The back room<br />

of the winery was turned into a classroom,<br />

with participants sampling wine and learning<br />

how to create a cheese board filled with fruit,<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 43<br />

veggies, and a variety of meat and cheeses. We<br />

included fresh strawberries from Leamington,<br />

cheeses from area dairies, and local meats.<br />

Sarah, the “Cheese Expert” and teacher, was<br />

extremely knowledgeable and entertaining.<br />

The two hours felt like 15 minutes, and we<br />

didn’t want to leave. The plan is to return for<br />

“Brunch in the Vineyard” soon.<br />

It was almost time to head home, but we first<br />

had to check out the award-winning Wolfhead<br />

Distillery. Inspired by the local history of<br />

rum-running and Prohibition, Wolfhead is the<br />

Small Lot Award Winning Wines<br />

Open daily year round 11am-5pm<br />

Quality Craft Wines<br />

Beachfront Picnics<br />

www.sprucewoodshores.com 519-738-9253<br />

Enjoy Our Wines, Available at the LCBO<br />

We invite you to visit Oxley and taste our<br />

classics (Auxerrois, Chardonnay, Pinot Noir<br />

& Riesling) and our unique varietals:<br />

Regent, Wowza & Ripper Red.<br />

Open daily from 11am–6pm<br />

www.oxleyestatewinery.com (519) 738-3264<br />

533 County Rd. 50 E. Harrow, ON<br />

Share Our Passion<br />

Available<br />

at<br />

at the<br />

Fine LCBO Restaurants<br />

& The Winery<br />

Colchester Ridge Estate Winery<br />

A Family-Run Craft Winery<br />

Award-Winning VQA Wines<br />

Friendly Tasting Boutique<br />

Picnic Tables<br />

Artisanal Ontario Cheeses<br />

Special Events<br />

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

44 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

eatdrink.ca |@eatdrinkmag<br />


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eatdrink: The Local Food & Drink Magazine<br />

first premium craft distillery in Essex County.<br />

Over 92,000 whisky barrels are on display<br />

throughout the grounds, with many picnic<br />

tables available for outdoor dining. Nick the<br />

bartender provided a great commentary on<br />

the story of the distillery and the varieties of<br />

whisky and vodka available, from Grapefruit<br />

Vodka to Coffee Whiskey Liqueur, all distilled<br />

with natural ingredients. After a bowl of piping<br />

hot seafood chowder accompanied by toasted<br />

pita points it was time to go.<br />

The weekend was a tiny taste of the many<br />

great things to see and do in Essex County. Now<br />

I am counting the sleeps until my next visit.<br />

For more information visit:<br />

www.visitwindsoressex.com<br />

NANCY LOUCKS-McSLOY is a freelance writer who<br />

loves cooking and entertaining. Her work has appeared<br />

in Chicken Soup for the Soul, The Fur-Bearing Trout and<br />

Other True Tales of Canadian Life, McLean’s, Vitality and<br />

many other publications.<br />

The writer was a guest of Tourism Windsor Essex Pelee<br />

Island, which did not review or approve the contents of<br />

this article.<br />

Discover Heather's<br />

Incomparable Journeys<br />

The Slow Roads of Ireland<br />

Sept 5–24, <strong>2018</strong>. Maximum 18 travellers.<br />

Call for info and to reserve your spot!<br />

Heather’s Journeys are small groups handcrafted<br />

to enjoy culture, history, architecture, scenery and<br />

unique experiences. We travel the slow roads to<br />

charming tidy towns, music-filled pubs, ancient<br />

tombs and castles. We take time to enjoy leisurely<br />

walks, gourmet food and welcoming country<br />

hotels. You won’t find another itinerary like it.<br />

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Contest ends <strong>June</strong> 25, <strong>2018</strong>. Complete details online.<br />

Congratulations Sue Johnson,<br />

winner of our March/April Draw!

46 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

eatdrink.ca |@eatdrinkmag<br />

The BUZZ<br />

Culinary Community Notes<br />

London<br />

The Forest City Cookbook crew have some great<br />

news to share. The cookbook is being finalized;<br />

the final count is 60 talented culinary artists<br />

and 40 dedicated local producers in a stunning<br />

490-plus paged hardcover book, with 135 recipes.<br />

Delivery had originally been set for spring <strong>2018</strong>,<br />

and although it has not all happened as quickly<br />

as planned, they’re on track to have a copy to<br />

you in late spring/early summer (end of <strong>June</strong>).<br />

forestcitycookbook.ca<br />

Last month the Canadian Food Inspection Agency<br />

announced revisions to the country-of-origin<br />

labelling policy for wines blended in Canada. The<br />

term “Cellared in Canada” will be replaced. The<br />

label on wines made primarily from imported<br />

products may read “International blend from<br />

imported and domestic wines,” while those that are<br />

primarily domestic may state “International blend<br />

from domestic and imported wines.” The change<br />

was made to provide more clarity for consumers,<br />

and is considered to be more supportive of local<br />

growers and producers. The statement “Product of<br />

Canada” may be included on wines that are made<br />

from 100 per cent Canadian content.<br />

Fanshawe College’s School of Tourism, Hospitality<br />

and Culinary Arts one-of-a-kind Artisanal Culinary<br />

Arts graduate program teaches students techniques<br />

in gardening, fermenting, preserving, butchering,<br />

curing, cheese making, and bread baking. The fasttrack<br />

curriculum is based on a modified schedule<br />

that runs from <strong>May</strong> to December. The spring intake<br />

allows students to work in the on-campus fruit<br />

and vegetable garden throughout the semester.<br />

This land provides fresh seasonal ingredients for<br />

students to use in their labs, and produce is sold<br />

at the on-campus farmer’s market every other<br />

week. Fanshawe College’s Artisanal Culinary Arts<br />

fundraising dinner will be held on October 20, which<br />

coincidentally is International Chefs Day.<br />

If you love cold beer and sizzling grilled foods the<br />

London Beer & BBQ Show (presented by White Oaks<br />

Mall) is the place to be on <strong>June</strong> 15–17. Bring your<br />

friends and quench your thirsts with Canada’s top<br />

breweries and Ontario’s craft breweries alike. There<br />

will also be a selection of wines, coolers, ciders and<br />

spirits. Outstanding food will include everything<br />

from barbecued saucy ribs and smoked brisket to<br />

roasted chicken, grilled cheese and tacos, prepared<br />

by a variety of grill masters from area restaurants.<br />

Be entertained by backyard games, live bands,<br />

bubble soccer, beer tours, cooking demonstrations,<br />

cook-offs, taste-offs and more. westernfairdistrict.<br />

com/beer-bbq-show<br />

Congratulations to culinary farmer Paul Spence and<br />

his collaborators in the Heritage Grain Bread Camp<br />

initiative for winning the <strong>2018</strong> Ontario Southwest<br />

Innovative Start-up of the Year Award. Workshops at<br />

the camp were hosted by Growing Chefs! and led by<br />

chef Katherine Jones and Greg Wade (James Beard<br />

Award finalist and head baker at Chicago’s Publican<br />

Quality Bread). Collaborators included the London<br />

Brewing Co-operative and Fanshawe College’s<br />

Artisanal Culinary Arts Program.<br />

Reserve<br />

for<br />

Mother’s Day<br />

Brunch!<br />

46 Blackfriars Street, London | 519-667-4930 | www.blackfriarsbistro.com<br />

Blackfriars<br />

Bistro & Catering<br />

•<br />

Lunch Mon–Fri<br />

Dinner Mon–Sat<br />

•<br />

Dietary Needs<br />

Accommodated<br />

•<br />

Ample Free Parking

eatdrink: The Local Food & Drink Magazine<br />

Venture London is a collaboration between<br />

TechAlliance, the London Small Business Centre,<br />

The London Institute, and Farhi Holdings to create<br />

the largest entrepreneurship centre in Southwestern<br />

Ontario. When fully renovated the 180,000 square<br />

foot facility located at 369 York Street is expected<br />

to become the focal point of entrepreneurship in<br />

London and the surrounding region, providing the<br />

support infrastructure that businesses need to<br />

succeed. Until the project is completed, the Small<br />

Business Centre will move to a second-floor office at<br />

379 Dundas St. (at Colborne).<br />

The Ontario Market Manager Certification Program is<br />

the first of its kind: a professional development course<br />

conceived by Farmers’ Markets Ontario and developed<br />

in conjunction with Michelle Wolf, a certified coach,<br />

business owner and former farmers’ market manager.<br />

Michelle presents the course material in a series of 12<br />

webinars that are 60 to 90 minutes in length. There are<br />

no deadlines to meet, and students learn at their own<br />

pace. farmersmarketsontario.com/market-managercertification-webinars<br />

David Chapman of David’s Bistro and his team are<br />

celebrating their 20th anniversary. With a daily<br />

prix fixe menu, regular menu, and daily features,<br />

there is a constantly changing selection. There<br />

is an extensive and sensibly priced wine list with<br />

chalkboard additions, and everything is available<br />

either by the glass or bottle. David’s Bistro is open<br />

for dinner seven nights a week and for lunch on<br />

Wednesday, Thursday, and Friday. “It is good to be<br />

back and the response has been amazing," says<br />

David. "This city has the most loyal customers in<br />

the world, a big thank you to everyone for standing<br />

by us through the nightmare on Richmond Street.”<br />

davidsbistro.ca<br />

Chef/owner Thomas Waite has closed The Spruce<br />

on Wellington. The building is now the premises<br />

of the boutique catering company The In Home<br />

Chef, which he started in 2010. Waite offers cooking<br />

classes, pop-up dinners and a private dining room.<br />

Waite has partnered with Chef Ashton Gillespie in<br />

this new venture. theinhomechef.ca<br />

Villa Cornelia is a blend of taste & tradition,<br />

featuring timeless decor and Chef Ryan Hancock’s<br />

innovative cuisine. There is a stellar appetizer<br />

of Avocado, Smoked Salmon & Crispy Pancetta.<br />

Main courses include: Saltimbocca Chicken Breast<br />

Wrapped in Prosciutto, Stuffed with Mozzarella and<br />

Fresh Sage; a daily pasta special like Fettuccine<br />

with Pulled Pork; or Grilled Beef Tenderloin on<br />

Roasted Fingerling Potatoes with a Roasted Shiitake<br />

Demi-Glace and Seasonal Vegetables. Open for<br />

lunch and dinner. villacorneliarestaurant.com<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 47<br />

Freshly home-made in the heart of the community<br />

The<br />

Village<br />

Teapot<br />

Breakfast<br />

Brunch<br />

Lunch<br />

Cream Teas<br />

Tues–Sat 10–3<br />

Sunday 10–2<br />

13257 Ilderton Road, Ilderton ON<br />

thevillageteapot.ca<br />

519-298-TEAS (8327)<br />

Your love of all things Italian begins at<br />

Gift Cards<br />

Available<br />

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


11am−2pm<br />


HALF PRICE Sharing Plates & Oysters<br />

Tuesday–Friday from 3:30–5:30pm<br />


20% OFF!<br />

Intimate<br />

Outdoor<br />

Courtyard<br />

Open 7 Days a Week<br />

Mon/Tues 11:30-10, Wed/Thurs 11:30-11, Fri/Sat 11:30-12, Sun 11-10<br />

Tuesday–Saturday Lunch & Dinner 11am to Close<br />

Sunday Brunch 11am & Dinner<br />

449 Wharncliffe Road South<br />

519.914.2699<br />

eatdrink.ca |@eatdrinkmag<br />

The Rec Room at Masonville Mall is more than<br />

35,000 sq. ft. of Canadian-inspired "Eats &<br />

Entertainment" all under one roof. Part of Cineplex,<br />

The Rec Room is a premier social destination and<br />

gathering spot for corporate events, groups and<br />

parties. Each location is customized to the individual<br />

community. There are two different restaurants<br />

to choose from: THREE10 features wood-fired,<br />

Canadian-inspired cuisine, and THE SHED features<br />

poutine and donuts. 1680 Richmond Street North.<br />

The building at 613 Dundas Street that once housed<br />

Chapman’s Bakery, vacant for nearly two decades,<br />

is being reimagined as Baker’s Dozen, an incubator<br />

for artists and craftspeople.<br />

Willie’s Café, in the London Food Incubator at<br />

630 Dundas St., has added some new menu items,<br />

including Avocado Toast with feta, onions, tomato<br />

and a six minute egg and a Triple B Melt with<br />

in-house roast beef, bacon, blue cheese mayo, and<br />

caramelized onions on a grilled ciabatta bun. Also<br />

returning is an old Willie’s favourite, Warm Spinach<br />

Salad with fresh baby spinach, red peppers, onions<br />

and mushrooms sautéed in balsamic vinaigrette,<br />

topped with crumbled feta. There is catering, takeaway<br />

and plenty of eat-in or patio seating. Open<br />

11:00 AM to 2:30 PM, Monday to Friday. Parking<br />

is now available in the municipal lot behind 630<br />

Dundas, off Queens Ave, with access to Willie's<br />

through the blue door at the rear of the Food<br />

Incubator. williescafeandcatering.com<br />

Peter Cuddy recently opened Origins Co., a graband-go<br />

coffee shop that serves up fresh juices,<br />

smoothies and smoothie bowls, as well as baked<br />

goods with gluten-free options, using ingredients<br />

that are ethically harvested, non-GMO and organic<br />

where possible. It also serves Bulletproof coffee,<br />

espresso, and teas. 140 Ann Street (at Talbot Street),<br />

Monday to Saturday. originsco.com<br />

Petojo Foods and Catering started in February<br />

2015 with prepared frozen foods and catering<br />

services. Chef Anthony Abdullah and his sister<br />

Kimi Abdullah wanted to create a platform for<br />

Indonesian cuisine, which they feel is not well<br />

represented in Ontario. They are looking to secure<br />

a permanent production kitchen with a space for<br />

limited dinner service each week. As well, they<br />

hope to begin serving hot food at their booth at<br />

The Market at Western Fair. This summer they will<br />

continue to participate in the farmers’ markets at<br />

Masonville and at Goderich. petojofood.com<br />

Gloria Palcich’s Keto Health Foods provides<br />

gluten-free and sugar-free meals, desserts, bagels,<br />

and snacks at the take-out and delivery location

eatdrink: The Local Food & Drink Magazine<br />

at 416 Hamilton Road. The evolving Keto Health<br />

Foods previously delivered to London clientele who<br />

follow a ketogenic lifestyle. Customers can now<br />

order on-line (the menu is updated weekly) and<br />

then either pick-up or have their orders delivered.<br />

ketohealthfoods.ca<br />

Karri Egan’s CommonWealth Coffee Co. opened<br />

across the street from the Grand Theatre in April.<br />

It’s a stylish true third-wave coffee shop, with westto<br />

east-coast roaster offerings.<br />

Patrick’s Beans Chocolate Covered Coffee<br />

Confections are now ready to go. Made with<br />

medium-roasted organic Honduran coffee and a<br />

mix of organic dark and milk chocolate, they are<br />

available in select retail locations. Check the store<br />

finder on the website for new coffee blends and<br />

upcoming promotional events. patricksbeans.com<br />

Marc Forrat’s Chocolate Lounge opened mid-<br />

February in the plaza at 60 North Centre Road (just<br />

east of Masonville Place mall). The licenced bistro<br />

has a stylish decor with plenty of comfortable<br />

seating. In addition to the selection of truffles and<br />

other fine chocolate, Forrat offers sweet pastries,<br />

fondue, charcuterie, and sweet and savoury crepes.<br />

There is a selection of wines and local beers and a<br />

variety of martinis. The seven-year-old franchised<br />

Forrat’s lounge in Byron has a similar format.<br />

Forrat continues to operate his original shop in<br />

Covent Garden Market. forratschocolates.ca<br />

T.G. and Sam of TG’s Addis Ababa Restaurant<br />

recently celebrated the restaurant’s 15-year<br />

anniversary. This gem is tucked inauspiciously<br />

between Burwell and Maitland on Dundas Street.<br />

The menu features an outstanding offering of<br />

elaborately spiced and perfectly prepared Ethiopian<br />

specialties. Vegetarians and expats flock here. 465<br />

Dundas Street (at Maitland). 519-433-4222<br />

The latest venture of brothers Ilias and Dimitris<br />

Korakianitis, co-owners of Kosmos Eatery, is located<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 49<br />

a few doors down from Kosmos on Richmond Row.<br />

Dimi’s Greek House will serve traditional Greek Food<br />

with a modern twist. It will also have a 24-seat patio.<br />

Byron Freehouse is under new ownership. Brothers<br />

Sam and Dan Aboumourad are the successful<br />

owners of the St. Thomas Roadhouse, and are<br />

bringing their experience and enthusiasm to Byron.<br />

The Twisted Toque Social Grill, a Canadian-themed<br />

franchise restaurant pilot, has ceased operations in<br />

the ground floor of the former Park Lane Hotel at<br />

186 King St.<br />

Loose Leaf Teas & Tisanes<br />

•<br />

Contemporary & Traditional Teaware<br />

•<br />

Delicious Scones (V/GF free available)<br />

•<br />

Tea Flight Night! 4th Saturday of each month<br />

Mother’s<br />

Day<br />

Afternoon Tea<br />

<strong>May</strong> 13<br />

268 Piccadilly Street (beside Oxford Book Store)<br />

519-601-TEAS (8327) • tealoungelondon.com<br />

TUES-THURS 11am-5pm • FRI & SAT 11am-9pm • SUN Special Events Only<br />

481 Richmond Street<br />

519-432-4092<br />


50 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

The Organic Works Bakery has temporarily closed<br />

for a business makeover and brand overhaul.<br />

“As one door closes another chapter begins for the<br />

Blu Duby team” read the surprising notice that the<br />

downtown restaurant was closing on April 28. Blu<br />

Duby North remains open at 745 Fanshawe Park<br />

Road, just west of Wonderland. bluduby.com<br />

Stratford<br />

The Open Kitchen program is a direct result of<br />

building the Stratford Chefs School kitchens at<br />

136 Ontario Street. For the first time, the school<br />

LUNCH Wed to Fri 11:30–2:30<br />

DINNER from 5pm daily<br />

432 Richmond Street<br />

at Carling • London<br />

ALWAYS<br />

a 3-course prix fixe<br />

menu option<br />

www.davidsbistro.ca<br />

eatdrink.ca |@eatdrinkmag<br />

can welcome the public into the facility, not just<br />

as dinner patrons but also as active learners. Do<br />

you want to know more about vegetarian cooking?<br />

How to sharpen your knives? Discover more about<br />

sous vide cooking? Opening the kitchen to public<br />

cooking classes has, in return, opened the door for<br />

new community partnerships. Bradshaws & Kitchen<br />

Detail is the <strong>2018</strong> Open Kitchen Season Partner,<br />

providing students with the knives, wine glasses, and<br />

kitchen tools used during the classes, as well as takehome<br />

gifts offered with select classes.<br />

The annual Stratford Chefs School’s Long Table<br />

Dinner is affectionately called the friend-raising<br />

event. Sunday, September 9. stratfordchef.com<br />

Perth County Slow Food Market goes outdoors<br />

starting Sunday, <strong>May</strong> 6. Enjoy Perth County’s local<br />

produce, meats, breads, cheese, coffee, pastries,<br />

preserves, prepared foods, handmade artisanal<br />

products, and gluten-free and vegan options in<br />

Stratford’s Market Square from 10 a.m. to 2 p.m.<br />

on Sundays until Thanksgiving. Parking is free on<br />

Sunday in downtown Stratford.<br />

Stratford Farmers Market is open every Saturday<br />

from 7 a.m. to noon at the Agriplex Building at the<br />

Rotary Complex.<br />

Don’t miss Bradshaws annual Spring Open House<br />

on Sunday <strong>May</strong> 6 between 11 a.m. and 3 p.m.. You<br />

are invited to see all of the newest spring arrivals.<br />

There will be lots of fun and unique lines to show,<br />

door prizes, and a free gift with your purchase.<br />

bradshawscanada.com<br />

Come to the wild side on Savour Stratford Foraging<br />

Treks as seasoned forager Peter Blush, of Puck’s<br />

Plenty, leads you on a trek along beautiful forest<br />

trails in search of wild edibles. Take away Peter’s<br />

favourite recipes to showcase your fresh picks.<br />

Information and tickets at visitstratford.ca/<br />

member/Pucks-Plenty<br />

Commercial & Residential<br />

Upholstery Specialists<br />

Hunter & Co., London<br />

Lifetime Warranty on Workmanship<br />

Email your furniture photo<br />

or call for a quote!<br />

Robert Robinson’s<br />


119 Consortium Court, London<br />

robertrobinsons@rogers.com<br />

519 455-9910

eatdrink: The Local Food & Drink Magazine<br />

The self-guided Savour Stratford Chocolate Trail<br />

introduces you to world-famous confectioners<br />

and bakers. Sample decadent treats and meet the<br />

makers. Twenty-seven delicious treats will tempt<br />

you. visitstratford.ca/stratford-chocolate-trail<br />

Bradshaw’s Kitchen Detail presents Spring Grande<br />

High Tea at Revival House Sunday <strong>May</strong> 27. Enjoy<br />

a selection of Sloane teas, sandwiches, scones,<br />

petit fours and chocolates. The scene will be set<br />

with music by Rick Francis and gorgeous florals by<br />

Stratford Blooms. bradshaws.worldsecuresystems.<br />

com/BookingRetrieve.aspx?ID=283290<br />

Chef Ian Middleton is now the chef at Bard’s 27<br />

Marketplace. Join Bard’s on Market Square for an<br />

elegant Mother’s Day Brunch on Sunday, <strong>May</strong> 13.<br />

Karen Emeny will be playing acoustically for your<br />

listening pleasure.<br />

Celebrate pork in Stratford, in <strong>June</strong>. Take the<br />

Stratford Bacon & Ale Trail, a self-guided tasting<br />

tour of delicious pork and beer-inspired treats<br />

at selected restaurants and pubs. Stratford also<br />

welcomes the Ontario Pork Congress (<strong>June</strong> 20-21),<br />

Canada’s largest pig trade show, which brings<br />

together all segments of the pork industry to<br />

showcase new technologies, get educated about the<br />

latest issues and celebrate a healthy, vibrant sector.<br />

visitstratford.ca/culinary-adventures#trails<br />

York Street Kitchen has moved back to York Street,<br />

opening for dinners this season as well as the usual<br />

fantastic lunches! Check out the new space and new<br />

menu. yorkstreetkitchen.com<br />

Stratford Blues and Rib Fest (<strong>June</strong> 22 to 24) is a<br />

family-friendly gathering over slow-cooked BBQ and<br />

all types of blues music. It supports The Huron-Perth<br />

Centre for Children and Youth, the Stratford Kinsmen<br />

Club, and area Girl Guides and Boy Scouts. Activities<br />

include free live music at Veterans Drive Band Shell,<br />

award-winning rib trucks and other food vendors,<br />

licensed beverages, Weekend Warrior Amateur<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 51<br />

Open BBQ Competition, horse-drawn carriage<br />

rides, talented artisans and unique craft merchants,<br />

musicians workshop tent, young musician’s talent<br />

show and workshop, children’s activities, car show,<br />

and many other activities. stratfordbluesandribfest.ca<br />

The Prune’s new chef is Jamie Crosby from Grey<br />

Gardens in Toronto and the Little Inn in Bayfield.<br />

Menus are inspired in part by the bounty of local<br />

producers and growers. Bar One Fifty One has a<br />

relaxed and elegant vibe, the perfect backdrop<br />

for signature cocktails and a varied wine list and<br />

Far Out ...<br />

but we like it that way!<br />

$5<br />

16-oz Pints<br />

Thursdays<br />

NEW lunch & dinner menus!<br />

½ Price<br />

Bottle of Wine<br />

Wednesdays<br />

London<br />

International<br />

Airport<br />

Crumlin Rd<br />

Lunch Mon–Fri 11–3 • Dinner Wed–Sun from 5pm<br />

Weekend Brunch 9–12, Lunch 12–3, Dinner 5–9<br />

Blair Rd<br />

Oxford St<br />

519-455-9005<br />

katanakafe.ca<br />

2530 Blair Rd, London<br />

Diamond Flight Centre<br />

‘Altogether different … and so very, very tasty.’<br />


Unique charcoal rotisserie smoker with exclusive marinade<br />

Served hot off the grill — for 30 to 30,000!<br />

Full Meals OR Meats Only<br />

Weddings • Corporate Events • Private Parties<br />

Contact us for a quote!<br />

‘Relax like a guest, even at your own event.’<br />

Pineridge Barbecue Co.<br />

1.888.241.8450<br />

www.pineridgebbq.com<br />

Hensall ON

Hey Cupcake!<br />

www.heycupcake.ca<br />

275 Wharncliffe Rd. North<br />

519-433-CAKE (2253)<br />

STORE HOURS: Mon–Fri 11–7<br />

Saturday 10–5 • Sunday 11–4<br />

where art is<br />

a piece of cake<br />

The ORIGINAL<br />



BAKERY<br />

ASK US Custom Bakery • Walk-In Orders Available<br />


“RANDOM<br />

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an experience to savour ...<br />

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Vegetarian<br />

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Perfect Venue for Groups, Weddings, Receptions,<br />

Bridal Showers. Rehearsal Lunches & Dinners!<br />

Private Dining Rooms with Audiovisuals<br />

Enjoy Our<br />

Beautiful<br />

& Tranquil<br />

PATIO<br />

NEW Lunch &<br />

Dinner Menus<br />

Local Craft Beer<br />

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Online!<br />

open mon–sat<br />

11:30 am–close<br />

523 Richmond St, London www.blacktrumpet.ca<br />

RESERVATIONS: 519-850-1500 | info@blacktrumpet.ca<br />

eatdrink.ca |@eatdrinkmag<br />

a seafood influenced menu. Bubbles and Oysters<br />

anyone? theprune.ca<br />

Summer season at The Red Rabbit means the return of<br />

the pre-theatre menu (fixed price) and to being open 7<br />

days a week. Their “sister” location, Okazu 85 Downie,<br />

is Stratford’s hot spot for delicious chef-inspired<br />

cuisine and the perfect late-night stop for grown-ups.<br />

Join them for dinner to taste global fusion prepared<br />

with local inspiration or stop by for innovative, fresh<br />

cocktails shaken or stirred by their fabulous staff until<br />

the wee hours. OkazuSnackBar.com<br />

Mercer Beer Hall and Kitchen has a great menu<br />

items (but retains some favourites) and offers and<br />

inspiring number of awesome beers on tap and in<br />

bottles. mercerhall.ca<br />

Raja Fine Indian Cuisine, the ultimate place for<br />

authentic Northern Indian food in Stratford, has<br />

re-opened after a seasonal hiatus. Foods are prepared<br />

from scratch with fresh ingredients with a mixture of<br />

fresh and dried spices. The level of spices and heat can<br />

be adjusted to guest preferences. Each dish has its own<br />

unique taste. In addition to spicy dishes, Raja offers<br />

popular milder Indian dishes such as Butter Chicken,<br />

Korma, Tikka Masala and more. rajastratford.ca<br />

This season, The Mill Stone features a globallyinspired<br />

all-day menu, bolstered by a rotating<br />

selection of feature dishes that focus on lighter and<br />

healthier fare with plenty of vegetarian, vegan &<br />

gluten free options. New this year is a "Nose-to-Tail"<br />

feature that explores the “hidden gems” of whole<br />

animal butchery. Sweetbreads, chicken hearts and<br />

cod tongues are just some of the dishes they have<br />

in store. This high-energy bistro features locallybrewed<br />

beer on tap and a varied bottle list, with a<br />

focus on Canadian wines and a refined international<br />

selection. themillstone.ca<br />

Around the Region<br />

Kitchen Smidgen is a small bakery — a smidgen<br />

of a spot along the beautiful Thames in St.<br />

Marys — operated by Cindy Taylor. Stop by for<br />

sweet and savoury treats, perhaps pick up some<br />

C’est Bon cheese or Transvaal Farm preserves.<br />

kitchensmidgen.com<br />

Sixthirtynine restaurant participates in Oxford<br />

County Cheese Days every Saturday. During this<br />

Tourism Oxford Event the restaurant offers cheese<br />

and wine pairings in the afternoons, and has<br />

different items on the menu to accommodate Oxford<br />

County Cheese Days. sixthirtynine.com<br />

Farm tours are available at Stonetown Cheese,<br />

an on-farm cheese plant and purveyor of Swiss<br />

mountain-style cheeses. Hand-crafted by master

eatdrink: The Local Food & Drink Magazine<br />

cheesemaker Ramon Eberle using unpasteurized<br />

milk from farmers Hans and Jolanda Weber’s herd<br />

of Holsteins, Eberle creates nearly a dozen types of<br />

Alpine-inspired cheese. 5021 Perth County Line 8,<br />

St. Marys, stonetowncheese.com<br />

Every Saturday in <strong>May</strong>, hit the open road to<br />

Canada’s Dairy Capital in Oxford County and enjoy<br />

the day celebrating all things cheese. The Oxford<br />

County Cheese Trail offers amazing culinary<br />

experiences, games, delicious local cheese menus,<br />

artisan workshops and of course, all the cheese you<br />

can get your hands on. tourismoxford.ca<br />

Taking inspiration from its namesake, the Huron<br />

County author Alice Munro, The Alice Munro<br />

Festival of the Short Story will focus this year<br />

exclusively on women authors. The current womenled<br />

movements addressing gender equity and<br />

advocating for social change has affected every<br />

industry, including literature and publishing,<br />

making this year a perfect time to spotlight some<br />

of the incredibly talented and diverse voices of<br />

Canadian female authors. alicemunrofestival.ca<br />

Dave’s Pub & Grill at the Oakwood Inn provides a<br />

relaxed atmosphere with the wood beams and stone,<br />

and is filled with mementos from the rich history of<br />

namesake David Scatcherd, who bought Oakwood<br />

Resort in 1981. It has been a family run business<br />

since then. The Dave Scatcherd Annual Charity<br />

Golf Tournament has raised millions of dollars for<br />

Community Living London and South Huron. The<br />

Memorial Tournament continues to fundraise for these<br />

organizations, as well as Sari London and Jessica’s<br />

House in Exeter. It will be held this year on <strong>June</strong> 12.<br />

Langdon Hall Hotel & Spa in Cambridge has been<br />

ranked in fifth place among the best restaurants<br />

in Canada by Canada’s 100 Best Restaurants.<br />

langdonhall.ca<br />

Restaurateur Nick Benninger (owner of multiple<br />

restaurants in Kitchener-Waterloo including Feast<br />

Thursday to Sunday,<br />

11:30am–8pm last call<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 53<br />

On-certified Taco Farm) and filmmaker Taylor<br />

Jackson have launched their online show Nick and<br />

Taylor Make a Food Show.<br />

Who doesn’t like a Creamsicle? Railway City Brewery<br />

Co. in St. Thomas has captured the essence of one of<br />

summer’s iconic flavours. Orange Creamsic Ale is a<br />

full-bodied ale with a silky-smooth finish from one<br />

of the region’s pioneering craft breweries. They hand<br />

zested fresh oranges and added whole vanilla beans<br />

and oats, creating aromas of sweet vanilla and slight<br />

citrus notes. Orange flavours dominate through the<br />

Five Fortune Culture<br />


366 Richmond Street at King<br />

www.fivefortuneculture.com<br />

226 667 9873<br />

“Pure<br />

Chinese”<br />

Cuisine<br />

—<strong>Eatdrink</strong><br />

Menu Changes<br />

Friday–Sunday<br />

Closed<br />

for Holidays<br />

<strong>June</strong> 11 to<br />

July 17






TM<br />

eatdrink.ca |@eatdrinkmag<br />

creamy mouth feel, leaving the taste of vanilla on the<br />

tongue. Cheers! railwaycitybrewing.com<br />

Upper Thames Brewing Co.’s Dead Reckoning<br />

Ontario Pale Ale is made using locally-grown malt<br />

and hops. Malted barley from Bellville's Barn Owl<br />

Malting Company provides a solid malt backbone to<br />

support a lively punch of citrus, pear/apple fruit and<br />

aromatic cedar notes imparted by Cascade, Glacier<br />

and Rakau hops from Tavistock Hop Company.<br />

Open six days a week, they offer six core beers on tap<br />

and a selection of four to five one-off and seasonal<br />

offerings. Live music every Saturday afternoon, free<br />

brewery tours, and Food Truck Fridays are not to be<br />

missed. upperthamesbrewing.ca<br />

After more than 45 years and three generations,<br />

Jackson Fish Market in Port Stanley closed<br />

permanently in April, citing that it did not have a<br />

fourth generation to carry on.<br />

The Arlington Hotel in downtown Paris ON<br />

re-opened its doors in March following an extensive<br />

renovation and redecoration of the historic building.<br />

Owned by The Other Bird group (who are behind<br />

London’s Hunter & Co. and Rapscallion Rogue<br />

Eatery in Hamilton), this boutique hotel has 24<br />

guest rooms inspired by authors and creative minds.<br />

From the playful Dr. Seuss room to the luxurious<br />

Oscar Wilde executive suite, each guest room<br />

features unique decor and touches. The hotel’s<br />

blackboard-menu-based restaurant is named edit.<br />

(with the tagline “eat. drink. indulge. together.”). It<br />

also underwent a transformation. Under Chopped<br />

Canada-winning chef Paddy Townsend, edit. offers<br />

a rotating assortment of flavour-focused fare with<br />

playfully-named dishes like Darkwing Duck and<br />

Thanks Foie the Memories. The space features a cozy<br />

bar and an intimate vibe. arlingtonhotel.ca<br />

Good music has customers bopping their heads<br />

from the moment they walk into your restaurant.<br />

Playdio makes this happen with research, tactical<br />

programming, and playlists custom-designed for<br />

your business. They take care of licensing fees, and<br />

your device is free. To request a free consultation<br />

visit playdio.ca/bettermusic<br />

We want your BUZZ!<br />

Do you have culinary news or upcoming events that<br />

you’d like us to share? Every issue, <strong>Eatdrink</strong> reaches<br />

more than 50,000 readers across Southwestern Ontario<br />

in print, and thousands more online.<br />

Get in touch with us at editor@eatdrink.ca and/or connect<br />

directly with our Social Media Editor Bryan Lavery<br />

at bryan@eatdrink.ca<br />

Submission deadline for the next issue is <strong>June</strong> 5.

eatdrink: The Local Food & Drink Magazine<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 55<br />

Beer<br />

Can We Toast Spring Yet?<br />

A Shoulder Season Six-Pack<br />


With the weather finally becoming<br />

spring-like, it’s time to bask in<br />

some free vitamin D, and some<br />

tasty vitamin B from the talented<br />

craft brewmasters of Southwestern Ontario.<br />

It’s too early for sessionable lawnmower<br />

beers and we are very keen to move on from<br />

post-snow shovelling stouts; we find ourselves<br />

in a beer shoulder season. What to do and how<br />

to please your friends? <strong>May</strong> I suggest a six-pack<br />

blend of memories and summer optimism?<br />

A caveat: Even on the deck, friends don’t let<br />

friends drink premium craft beer from a can<br />

or bottle. A big part of the flavour experience<br />

comes from the nose and allows appreciation<br />

of colour when held up against the shining<br />

sun. Nonic pints or shaker glasses are great<br />

all-round glasses for most beer styles.<br />

Walkerville Road Block Doppelbock —<br />

Sure, it’s been on the shelves since February<br />

and LCBO stores are down to the last few<br />

cans. But this big, strong, German-influenced<br />

doppelbock makes a fitting farewell to a<br />

winter that lasted too long. The beer was<br />

previously marketed as Dark Winter Lager, but<br />

how boring is that? Walkerville’s marketing<br />

minds rebooted it as Road Block,<br />

in honour of the famous sixcylinder,<br />

big-wheeled, big-bodied<br />

Studebakers that were once built<br />

in Windsor and were popularly<br />

used by Prohibition-busters.<br />

Despite its bock nature and what<br />

for many will be a one-and-done<br />

7.5 per cent alcohol content, Road<br />

Block is a surprisingly smooth<br />

and fast ride past the palate. At 35<br />

IBU, it’s not for hop-heads, meaning it’s a great<br />

introductory beer for those mistakenly stuck<br />

in the notion that fine craft beer equals bitter<br />

IPAs. $3.15 in 473 mL cans at the LCBO.<br />

Sons of Kent 8 Track XPA — Vinyl albums<br />

have come back, ditto cassette tapes. But the<br />

clunky, unloved 8-track, best<br />

remembered for playing in a nonstop<br />

loop in circa 1970s cars and<br />

seemed-like-a-good-idea-at-thetime<br />

quadraphonic home stereos,<br />

lie forgotten in junk drawers or<br />

crushed in landfills. Its memory<br />

is rekindled with this delicious<br />

Sons of Kent conversation-starter, brewed in<br />

an American pale ale style and, as the brewery<br />

itself brags, it features taste that hits you<br />

from multiple angles. In 8 Track XPA the “x” is<br />

for “extra” 5.7 per cent alcohol and 57 IBU, and<br />

it should have broad appeal among all beerdrinking<br />

guests. $3.25 for a 473 mL can at the LCBO.<br />

Forked River Capital Blonde — London’s<br />

five-year-old Forked River nailed it early<br />

with this beautifully versatile blonde ale. A<br />

Canadian Brewing Award winner in<br />

its style class a year after Forked River<br />

started brewing it, Capital Blonde is a<br />

light 4.7 per cent alcohol so it can be<br />

consumed in multiples. As a brand,<br />

it benefited greatly last year from<br />

a reboot that introduced fans to<br />

a blonde-bearded hipster on the<br />

label, providing the cool vibe it<br />

deserves. Capital Blonde’s strength<br />

is not as a sessionable beer but as<br />

a food partner, paired with dishes<br />

ranging from standard barbecued<br />

hamburgers to tomato-based<br />

Italian food and spicy Mexican.<br />

This is a craft beer to have in the<br />

fridge at all times, <strong>May</strong> through<br />

September. $2.95 for a 473 mL can at the<br />

LCBO, the brewery’s online store, Beer Store<br />

and select grocery stores.<br />

Grand River Brewing Tailgate<br />

Lager — Nothing says Waterloo<br />

Region like its most famous<br />

watercourse, the Grand River,<br />

and by extension, Grand River

eatdrink.ca |@eatdrinkmag<br />

Taste the good times on<br />

our patio overlooking<br />

the beauty of<br />

Rondeau Bay<br />

Simple food.<br />

Local produce.<br />

Great beer.<br />

970 Ross Lane, Erieau<br />

519.676.1888<br />

www.baysidebrewing.com<br />

Bayside Brew Pub<br />

60 seats + patio<br />

wood-burning oven<br />

Brewing. The Cambridge craft brewer has this<br />

lager in significant distribution and, since<br />

every springtime deck gathering needs a<br />

lager within reach, why not choose this one?<br />

Tailgate Lager — it’s at the Beer Store in<br />

Waterloo Region and Guelph and LCBO — is<br />

4.5 per cent alcohol and a not-bitter 15 IBU. Its<br />

tagline is the “beer less travelled.” Think of it<br />

as the lager equivalent of buying bread from<br />

a bakery instead of the supermarket. As with<br />

blondes, lagers like this are crowd-pleasing,<br />

and kings of the burger-pairing domain. $3.10<br />

for a 473 mL can.<br />

Elora Wandering Monk Belgian<br />

IPA — A gold medal winner at the<br />

2017 Canadian Brewing Awards,<br />

the Elora brewer channelled his or<br />

her inner bitter monk to give us a<br />

beer to ponder and discuss. Careful<br />

sipping should reveal flavours of<br />

white grapes, blueberries, and<br />

tropical fruit. It’s a seasonal, in<br />

shareable 500 mL bottles, and at<br />

the tail end of its availability, so<br />

grab it when you see it. Wandering<br />

Monk is 8 per cent alcohol and<br />

Anderson ED71 ad.pdf 1 <strong>2018</strong>-04-15 11:47<br />

C<br />

M<br />

Y<br />

CM<br />

MY<br />

CY<br />

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eatdrink: The Local Food & Drink Magazine<br />

balanced. Its IBU is unavailable. It goes<br />

without saying this beer is best enjoyed in<br />

scenic Elora, but your deck is a fine second<br />

choice. $6 for a 500 mL bottle at the LCBO.<br />

Innocente Fling Golden Ale — This ale from<br />

Waterloo’s gem of a craft brewer, Innocente<br />

Brewing Co., is an easy-drinking craft beer<br />

featuring notes of orange sorbet<br />

on the nose. Do not allow your<br />

friends to draw a line between<br />

this and the Molson Golden<br />

they might’ve thought was hip<br />

when you all were in college. As a<br />

golden, Fling is an alternative to<br />

lagers, but delivers more interest<br />

than those straightforward thirst<br />

quenchers and holds potential<br />

as a conversion beer, handy for<br />

bringing your macro-beer friends who disdain<br />

the bitterness of hops into the world of craft<br />

beer enjoyment. $3.10 for a 473 mL can at the LCBO.<br />

GEORGE MACKE is a Southwestern Ontario craft beer<br />

explorer who spends too much time at the LCBO.<br />

BEER<br />

SHOP<br />

TAP<br />

ROOM<br />

event<br />

space<br />

525 Argyle rd. Windsor ON. 519-254-6067<br />

walkervillebrewery.com<br />

TOURS<br />


Road Trip!<br />

Come to the Cowbell Farm in Blyth, Ontario<br />



40035 BLYTH ROAD, BLYTH, ON N0M 1H0<br />


58 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

eatdrink.ca |@eatdrinkmag<br />

Featuring: Breweries, Craft<br />

Live Music, Backyard<br />

WesternFairDistrict<br />


eatdrink: The Local Food & Drink Magazine<br />

#ldnbeerbbq<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 59<br />

Beer, BBQ, Food Trucks,<br />

Games & much more!

60 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

eatdrink.ca |@eatdrinkmag<br />

Wine<br />

Rosé-Coloured Glasses<br />

The Trending Wine for Summer<br />


Over the last few summers rosé wines have been gaining interest<br />

from savvy wine drinkers. The LCBO reports that rosé wine sales<br />

have jumped 17 per cent to $46 million in the last two years. And<br />

most of this is not the mass-produced sweet white zinfandel that<br />

gave rosé a bad reputation.<br />

Many of these rosés are dry. They are excellent summertime sippers<br />

and perfect for many summer food pairings, such as salads, light pastas,<br />

spiced curries and rice dishes, shellfish, grilled fish, fried perch,<br />

feta, and fresh goat cheeses. Rosé will often work well when a<br />

red or white wine might be too big for the dish.<br />

Dry rather than sweet is the difference in these rosés,<br />

and with elevated acidity that supports the clean, crisp and<br />

refreshing finish. This is summertime in a glass.<br />

Here are a half dozen (five Ontario<br />

rosés and one from France)<br />

that I recommend you try this<br />

summer. All are under $20 and<br />

are available at many LCBO<br />

Vintages locations.

eatdrink: The Local Food & Drink Magazine<br />

Gérard Bertrand 2017 Côte des<br />

Roses Rosé (VINTAGES #373985,<br />

$18.95) — Made in France’s Languedoc<br />

region from grenache, syrah and<br />

cinsault grapes.<br />

Light salmon colour. Strawberry,<br />

red cherry and red currant fruit<br />

aromas. Rose petal floral notes.<br />

The red fruit follows through on<br />

the palate with added grapefruit<br />

and lemon notes. Dry, crisp with a<br />

lingering finish. Take note of the<br />

interesting rose-moulded<br />

bottom of the bottle.<br />

Malivoire 2016 Ladybug Rosé<br />

(VINTAGES #559088, $16.95) — The<br />

leader of the pack, this is Ontario’s<br />

most popular and best-selling rosé.<br />

Malivoire has been producing<br />

Ladybug rosé for almost 20 years<br />

now. Made from 60% cabernet<br />

franc, 20% pinot noir and 20%<br />

gamay grapes grown in the<br />

Niagara Peninsula.<br />

Red cherry, strawberry,<br />

raspberry and green apple. A<br />

Winemaking<br />

at Its Finest<br />

Premium quality handcrafted wine<br />

at an affordable price<br />

150 Exeter Road, London 519-652-3998<br />

somersetfinewines.com<br />

Vines<br />

LOCAL<br />

Wines<br />

to<br />

LOCAL<br />

OPEN<br />

YEAR-<br />

ROUND<br />




Check our website for summer events!<br />

You can also find our wines at:<br />

Covent Garden Market, London<br />

Sarnia Farmers’ Market<br />

Point Edward Moonlight Farmers’ Market<br />

5547 Aberarder Line<br />

Plympton-Wyoming<br />

519-899-2479<br />


62 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

dry wine but with a hint of sweetness on the<br />

fruity finish. Lively, refreshing acidity. An<br />

excellent value.<br />

Megalomaniac Pink Slip Rosé 2016<br />

(VINTAGES#: 85126, $19.95) — Made<br />

from Ontario pinot noir, chardonnay<br />

musqué, riesling, merlot and<br />

gamay grapes grown in the Niagara<br />

Peninsula.<br />

The most interesting and complex<br />

rosé of the bunch. All the red fruits<br />

one might expect in a rosé with<br />

an additional mineral undertone,<br />

perhaps as a result of the riesling<br />

blended into the cuvée It’s an<br />

excellent sipper but this rosé has<br />

the power and finesse to pair<br />

well with summer grilled BBQ<br />

entrées like pork and chicken.<br />

Tawse 2016 Sketches of Niagara<br />

Rosé (VINTAGES#: 172643, $17.35) — An<br />

assemblage of Niagara Peninsula pinot noir,<br />

cabernet franc and gamay grapes.<br />

While it lacks much of the fruit complexity<br />

of some of the other rosés it is still<br />

nice for summertime imbibing. The<br />

crisp, energizing acidity is all that is<br />

needed for a refreshing mid-afternoon<br />

tipple or to be served as an aperitif.<br />

For food pairing, I suggest<br />

Tawse’s “Grower’s Blend Rosé”,<br />

currently only available directly<br />

from the winery in Niagara.<br />

Tawse Winery has been named<br />

Canadian Winery of the Year<br />

by WineAlign National Wine<br />

Awards of Canada four times in<br />

recent years: in 2016 and in three<br />

consecutive years — 2010, 2011<br />

and 2012.<br />

eatdrink.ca |@eatdrinkmag<br />

Featherstone 2016 Rosé (VINTAGES #117861,<br />

$15.95) — Made from 50% gamay, 40%<br />

cabernet sauvignon, and 10% pinot<br />

noir from the Niagara Peninsula.<br />

Available at many LCBO Vintages<br />

locations for a limited time (until<br />

August 18th, <strong>2018</strong> or while<br />

supplies last).<br />

While this is a dry wine, it<br />

offers fruit notes that are candied<br />

and provide a sense of sweetness.<br />

Sour cherry and watermelon Jolly<br />

Ranchers and red licorice. The<br />

fruit sweetness is well adjusted by<br />

the wine’s lively acidity, resulting<br />

in a nicely balanced rosé.<br />

This is a crowd-pleasing wine.<br />

Château des Charmes 2016 Cuvée d’Andrée<br />

Rosé (VINTAGES 333260, $15.95)<br />

— Made from 100% estate grown<br />

Niagara-on-the-Lake old vines pinot<br />

noir grapes. This is a dry, crisp, elegant<br />

rosé. Pure, fresh, ripe red fruits<br />

leading to a long savoury finish. The<br />

best value of the bunch here.<br />

The wine is dedicated to<br />

Madame Andrée Bosc — wife,<br />

mother and winery matriarch.<br />

The Bosc family has a deep<br />

history of grape growing and<br />

winemaking in the Alsace region<br />

of France. In 1978 Paul Bosc Sr.<br />

and his wife Andrée founded<br />

Château des Charmes in<br />

Niagara-on-the-Lake.<br />

GARY KILLOPS is a CAPS Certified Sommelier who<br />

loves to talk, taste, and write about wine. He shares his<br />

tasting notes on EssexWineReview.com

eatdrink: The Local Food & Drink Magazine<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 63

64 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

Spirits<br />

All Hail Caesar!<br />

Canada’s National Cocktail<br />

eatdrink.ca |@eatdrinkmag<br />

by DARIN COOK<br />

Falling on the third Thursday in <strong>May</strong>, Mimicking the flavours of an Italian dish<br />

National Caesar Day kicks off the <strong>May</strong> (spaghetti vongole), he mixed his own clam<br />

Two-Four long<br />

broth and tomato juice<br />

weekend. For<br />

to create this uniquely<br />

Canadians, this is the<br />

Canadian elixir.<br />

unofficial beginning of<br />

Shortly afterwards<br />

summer, and the Caesar<br />

(as it quickly became<br />

has become our most<br />

a favourite national<br />

beloved and patriotic<br />

drink), Mott’s came<br />

cocktail. Canadian<br />

out with a bottled<br />

restaurant manager<br />

version of the Clamato<br />

Walter Chell is credited<br />

cocktail for easier<br />

for inventing the Caesar<br />

mixing of Caesars at<br />

in 1969, at an Italian<br />

home and in bars. And<br />

restaurant in Calgary.<br />

the rest is history.<br />

in 1969 Canadian Walter Chell mixed the first Caesar<br />

Made By You<br />

RIMMING: Circular tins with pre-mixed celery salt and<br />

other spices are available to rim the glass. (A very good<br />

one is from Cured Spice Co. in Price Edward County,<br />

which blends in smoked paprika, cayenne pepper, lime<br />

zest, and wood smoke).<br />

Rub the rim of a highball glass with a wedge of lime.<br />

Dip the rim into the container to coat the lip of the<br />

glass with the spice mixture.<br />

ICE: Drop five or six ice cubes into the glass after<br />

rimming. A variation is to make ice cubes with clamato<br />

juice, to prevent the Caesar from getting watered<br />

down once the ice starts melting. This is a personal<br />

preference and I don’t mind when regular ice cubes thin<br />

out the juice after a while.<br />

MIXING THE DRINK: It’s best to add the core<br />

ingredients into the glass using the 1-2-3-4-5 model:<br />

1 oz. of vodka<br />

2 dashes of hot sauce<br />

3 dashes each of salt and pepper<br />

4 dashes of Worcestershire sauce<br />

5 oz. of clamato juice<br />

The hot sauce can be revisited at the end, to adjust to<br />

preferred levels of spiciness.<br />

For those who like to break from tradition slightly,<br />

adding a pinch of horseradish or tablespoon of pickle<br />

brine provides another kick of flavour.<br />

GARNISH: Creativity seems to be expected for<br />

accessorizing a Caesar. The garnishes can be a visual<br />

adornment or a light snack, and range from the classic<br />

(celery stalks, pickles, olives), to the more adventurous<br />

(pickled asparagus, banana peppers, beef jerky), to<br />

bordering-on-an-appetizer (lobster claws, chicken<br />

wings, spring rolls).<br />

On the rim, next to the garnish, add a lime wedge for<br />

squeezing in just before drinking.<br />

Made For You<br />

When looking for a great Caesar to be made for<br />

you, it is best to belly up to the bar at Los Lobos<br />

(or any of Justin and Gregg Wolfe’s London<br />

restaurants). This team of brothers approaches<br />

cocktails with a culinary eye and they take<br />

Caesars very seriously, with an in-house spice<br />

mixture that goes in the drink and on the rim.<br />

They mix a Caesar that has such robustness<br />

and texture from the added spices that it tastes<br />

like the juice has been squeezed from fresh<br />

tomatoes (harking back to Chell’s version from<br />

1969). Even though they do not add their own<br />

clam broth (who would, with the convenience<br />

of Mott’s bottled version?), their attention to<br />

fresh seasonings provides a balance between<br />

the piquancy of the spices and the sweetness


Award-Winning Design and Cuisine<br />

Elegantly Designed and Decorated Rooms<br />

Locally-Sourced Organic Upscale Cuisine<br />

Off-site Catering for Large & Small Groups<br />

of the juice, and make it taste and feel like it<br />

was made from scratch — a testament to true<br />

cocktail mixing. It is garnished with a skewer of<br />

olive and pickled pepper bookended between<br />

lemon and lime wedges.<br />

For Something<br />

Completely<br />

Different, Yet<br />

Similar …<br />

Other cocktails at Los<br />

Lobos include a range<br />

of unique Margaritas,<br />

but a detour from the<br />

tequila side of the menu<br />

will lead you to a drink<br />

called Michelada. After I<br />

had enjoyed a traditional<br />

Caesar, our waitress asked<br />

if I wanted to try one. “It’s<br />

the Mexican version of a<br />

Caesar, made with beer,”<br />

she assured me.<br />

“It’s made with<br />

Clamato juice, vodka, and<br />

beer?” I enquired.<br />

“No, just beer,” she<br />

said.<br />

71 Front Street, Strathroy ON<br />

Inn & Bistro: clocktower-inn.com<br />

Catering: clocktowercatering.ca<br />

Inn: 519-245-5656 Bistro: 519-205-1500<br />

<strong>Eatdrink</strong>'s intrepid writer Darin Cook works hard<br />

for a story. Here he samples a Michelada, at Los<br />

Lobos in London.<br />

I was unfamiliar with this drink and I was<br />

confused, yet intrigued, and decided to try it<br />

instead of asking more questions. Taking the<br />

lime juice, Worcestershire sauce, and the same<br />

spices from a Caesar, Los Lobos’ bartender<br />

concocts this Mexican<br />

speciality by adding it to<br />

Lug Tread (organic lager<br />

from Beau’s All Natural<br />

Brewing Company). This<br />

is not a pure invention<br />

by Los Lobos, but rather<br />

a riff on a traditional<br />

Mexican drink. The added<br />

savoury depth of the<br />

in-house Caesar mixture<br />

deliciously complements<br />

the Mexican menu, while<br />

slyly giving a nod to Canada’s<br />

national drink.<br />

DARIN COOK is a freelance<br />

writer residing in Chatham-<br />

Kent who keeps himself wellread<br />

and well-fed by visiting<br />

the bookstores and restaurants<br />

of London.

66 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

eatdrink.ca |@eatdrinkmag<br />

Music<br />

Get Ready!<br />

Upcoming Highlights on the Music Scene<br />


Get ready. Summer festival season is<br />

almost upon us.<br />

The Trackside Music Festival<br />

kicks it off Canada Day weekend,<br />

<strong>June</strong> 30 and July 1, a country jamboree at<br />

Western Fair. Sunfest revs up Victoria Park,<br />

July 5 to 8 (sunfest.on.ca). Then Rock The<br />

Park lands in Harris Park, July 11 to 14.<br />

Further out on the horizon: Home County,<br />

July 20 to 22, and London Bluesfest, August<br />

23 to 26. More about that next issue.<br />

In the meantime, we’ve got lots of great live<br />

music to keep us going until Canada Day. <strong>May</strong><br />

in particular is strong.<br />

Sloan is in at London Music Hall on Wednesday,<br />

<strong>May</strong> 16 (7 pm). The Toronto-based pop-rockers<br />

have been at it a quarter century now, and<br />

still going strong. Their latest album, 12, landed<br />

in April. (Preview here: goo.gl/gdCwNW.)<br />

Bluesman Steve Strongman comes to<br />

London Music Club <strong>May</strong> 17 (7:30/8:30 pm), along<br />

with harmonica virtuoso Carlos del Junco.<br />

Multi-Juno and Maple Blues winner Strongman<br />

needs no introduction. If you don’t know del<br />

Junco, have a little listen: goo.gl/5vFTaW.<br />

Rosie & the Riveters<br />

You<br />

gotta love<br />

the name<br />

— Rosie<br />

& the<br />

Riveters.<br />

And their<br />

slyly<br />

feminist<br />

message.<br />

They’re on<br />

the Grand<br />

Theatre’s<br />

McManus Stage, Friday, <strong>May</strong> 18 (7:30 pm).<br />

Dolled up like the Andrews Sisters, they<br />

deliver similarly sweet harmonies, but with a<br />

contemporary edge in the lyrics.<br />

If you’re a classical fan, there’s the last of the<br />

season’s Jeffery Concerts, “Souvenir de Flor­<br />

ence,” also <strong>May</strong> 18, at Wolf Performance Hall<br />

(8 pm). It features the Cecilia String Quartet<br />

and local stars Sharon Wei and Thomas<br />

Wiebe. The Calgary Herald raved about the<br />

Cecilias: “… the quartet soared and thrilled ...”<br />

The program features quartets by Haydn and<br />

Mendelssohn, and a Tchaikovsky sextet.<br />

Cecilia String Quartet<br />

More classical? Members of London<br />

Symphonia, including stars Christine<br />

Newland on cello and concertmaster Joseph<br />

Lanza, appear in “Beethoven and Bliss,” a<br />

program of chamber music by Ludwig Van and<br />

20th century English composer Arthur Bliss.<br />

Two nights, two venues. Bayfield Town Hall,<br />

Thursday, <strong>May</strong> 18 (7:30 pm), and the Atrium at<br />

Talbot Street Church, Tuesday, <strong>May</strong> 29 (6:30<br />

pm).<br />

Sweet-voiced Canadian jazz star Diana<br />

Panton lands at Wolf Performance Hall,<br />

Friday, <strong>May</strong> 25 (7 pm). Panton took a Juno<br />

last year, and her last two albums were<br />

among “best of<br />

year” selections Diana Panton<br />

in Downbeat<br />

magazine in<br />

the U.S. She<br />

also has a new<br />

album, solstice/<br />

equinox. Preview<br />

it here: youtu.be/<br />

KjSzJSn_uX8.<br />

Broadway<br />

in London has<br />

a brand-new

eatdrink: The Local Food & Drink Magazine<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 67<br />

touring production of The Sound of Music<br />

at Budweiser Gardens. Two performances on<br />

Saturday, <strong>May</strong> 26 (1:30 and 7:30 pm). It’s directed<br />

by Tony winner Jack O’Brien, but that’s all we<br />

know at this point. Except we’re<br />

pretty sure the hills will be alive<br />

with — well, you know.<br />

Jazz, rock, blues, classical,<br />

Broadway. Missing anything?<br />

Oh, yes, folk. How about a<br />

fiddling and stepping sister<br />

duo from Nova Scotia, Cassie<br />

& Maggie MacDonald.<br />

They’re at Chaucer’s, Sunday,<br />

<strong>May</strong> 27 (7:30 pm.) They garner<br />

rave reviews wherever they<br />

go in the Gaelic world. Don’t<br />

know them? Check ‘em out<br />

here: goo.gl/S74BWY.<br />

<strong>May</strong> goes out like a lion<br />

with the Paul Deslauriers Band, Thursday,<br />

<strong>May</strong> 31 at London Music Club (7:30/8:30 pm).<br />

They’ve taken Entertainer of the Year honours<br />

two years running at the Maple Blues Awards.<br />

Deslauriers’ guitar has been described as<br />

“fiery,” the band’s latest album as “a thick,<br />

juicy blues stew.” Sound good? Yes.<br />

FREE<br />


Wow, and that was just <strong>May</strong>.<br />

The Purple Hill Opry (near Thorndale) kicks<br />

off <strong>June</strong> with country legend Carroll Baker<br />

on Sunday, <strong>June</strong> 3 (2 pm). Canada’s First Lady<br />

of Country Music, still belting<br />

them out after 40 years,<br />

promises to sing all her hits,<br />

along with well-loved gospel<br />

tunes. Well, it is Sunday.<br />

Aeolian Hall has singersongwriter<br />

Marc Jordan<br />

on Friday, <strong>June</strong> 8 (7/8 pm).<br />

Jordan, a long-time pen for<br />

hire, has written for and with<br />

marquee names such as Diana<br />

Ross, Chicago, Kenny Loggins,<br />

and Bette Midler. He’s<br />

currently collaborating on Rod<br />

Cassie & Maggie MacDonald Stewart’s new album. And yet,<br />

he still finds time to tour.<br />

London Jazz Society presents Chris<br />

Murhpy & Mardi Gras Mambo on Sunday,<br />

<strong>June</strong> 10 at the Shrine Centre Hall. Sax man<br />

Murphy is known as one of the busiest<br />

musicians in town. The new band serves up<br />

“a gumbo of funky jazz and blues.” Tireless<br />

troubadour Garnet Rogers, he of the velvet<br />

Canada’s Premier<br />

Celebration of<br />

World Cultures<br />

July 5- 8, <strong>2018</strong><br />

Victoria Park, London, Ontario<br />

More than 35 International & National World Music & Jazz Groups<br />

225 Food, Craft & Visual Art Exhibitors<br />

Saluting the Music of the Caribbean<br />

“Roots, Riddims & Reggae”<br />

featuring<br />

Artiz (Haiti), Exco Levi (Jamaica), Morena Son (Cuba), Kobo Town (Trinidad)<br />

www.sunfest.on.ca ~ 519-672-1522 ~ info@sunfest.on.ca

68 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

Faith Hill &<br />

Tim McGraw<br />

voice and warm stage presence,<br />

lights up Bayfield Town Hall on<br />

Friday, <strong>June</strong> 15 (7/7:30 pm). Never a<br />

bad bet.<br />

Then it’s time to board the train to<br />

country town. Budweiser Gardens has<br />

two huge concerts book-ending the<br />

Trackside Music Festival.<br />

On Tuesday, <strong>June</strong> 19, Tim<br />

McGraw & Faith Hill roll into<br />

town with Soul2Soul: The World<br />

Tour <strong>2018</strong>. It’s been selling out and<br />

drawing rave notices across North<br />

America — for production values,<br />

the number of big hits and “the<br />

palpable chemistry” between the<br />

stars.<br />

Trackside, Canada Day weekend,<br />

features a long list of Canadian and<br />

international country stars, including<br />

Dierks Bentley, Dustin Lynch,<br />

Dean Brody and London’s own<br />

Julia Haggarty. For the complete<br />

lineup: tracksidefestival.com.<br />

Then, while you’re still recovering<br />

from the weekend, Shania Twain’s<br />

“Shania Now” tour hits the Bud<br />

for two nights, Tuesday, July 3 and<br />

Wednesday, July 4 (7:30 pm). She’s<br />

promoting her new album of the<br />

same name, released in September.<br />

eatdrink.ca |@eatdrinkmag<br />

“Life’s About To Get Good” is the big single. We thought<br />

it already was for Shania.<br />

And the festivals keep coming. TD Sunfest ’18 —<br />

“Canada’s Premier Celebration of World Cultures” — runs<br />

July 5–8 in London's Victoria Park. Thanks to the popularity<br />

of Lazo (aka Mr.<br />

Sunfest), the<br />

warm sounds<br />

the Caribbean<br />

have always had<br />

a special home at<br />

TD Sunfest. This<br />

summer, festival<br />

organizers are<br />

taking the steel<br />

pulse even higher<br />

Exco Levi<br />

with the theme<br />

“Roots, Riddims &<br />

Reggae,” saluting<br />

not only reggae<br />

and its offshoots,<br />

but also other<br />

diverse music of the<br />

Caribbean. Headliners<br />

include <strong>2018</strong> Juno<br />

winners Exco<br />

Levi (representing<br />

Jamaica) and Kobo Town (representing Trinidad). While<br />

the music lineup is funkier than ever, the festival also<br />

continues to be a foodie’s and craft lover’s delight, with new<br />

beer sponsors (Anderson Craft Ales & London Brewing<br />

Co-op) and over 225 exhibitors from across Canada bringing<br />

unique offerings to Victoria Park.<br />

sunfest.on.ca • @canadasunfest Coolio<br />

The Jim<br />

Cuddy Band<br />

Kobo<br />

Town<br />

Shania<br />

Twain<br />

Rock The Park<br />

(July 11–14) headliners<br />

include Cyndi Lauper, Platinum Blonde,<br />

Men Without Hats, and Coolio. For a complete list:<br />

rockthepark.ca. Home County Music & Art Festival<br />

(July 20–22) acts include The Jim Cuddy Band, Harrow<br />

Fair and Broomsticks & Hammers. homecounty.ca<br />

C’mon, everyone. Let’s get festive.<br />

GERRY BLACKWELL is a London-based freelance writer.

eatdrink: The Local Food & Drink Magazine<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 69<br />

Theatre<br />

On the Road<br />

Regional Summer Theatre<br />


It is time to get out the picnic basket and<br />

set out on the road for regional summer<br />

theatre. Whether you are looking for new<br />

Canadian plays or you are ready to revive<br />

The Time Warp, theatres across Southern<br />

Ontario have some interesting stage offerings<br />

Blyth Festival Theatre<br />

As the Olympics, the Brier, Scotties Tourn a ­<br />

ment of Hearts, and World Curling Championships<br />

are still on some of our minds from<br />

the recent winter, let us first go to The New<br />

Canadian Curling Club at the Blyth Festival.<br />

Our region has produced some fine curlers.<br />

Most recently, Mark Ideson of London skipped<br />

the mixed wheelchair curling team to a<br />

bronze medal at the <strong>2018</strong> Winter Paralympics<br />

in PyeongChang. If you now are in curling<br />

withdrawal, a trip to Blyth (about 90 minutes<br />

north of London on Highway 4) is in order, to<br />

see The New Canadian Curling Club. This comedy<br />

is about new Canadians learning “our” sport<br />

(with props to Scotland). It opens <strong>June</strong> 22.<br />

“I’ve been working on this script for a few<br />

years now, but I had no idea when I started that<br />

<strong>2018</strong> would be the year we all caught curling<br />

fever,” says playwright Mark Crawford. “I put<br />

a spin on this iconically Canadian activity by<br />

creating a team of four recent immigrants. I<br />

think audiences will have a great time laughing<br />

this summer. We are especially excited about<br />

curling in Blyth, selling the family farm in<br />

Port Stanley, singing and dancing our way to<br />

Petrolia and, most of all, packing toast for a<br />

trip to the Stratford Festival.<br />

along with these unlikely athletes as they<br />

learn the sport, and will enjoy following their<br />

struggles and stories of life off the ice. And<br />

on the hottest days of summer, it’ll be nice to<br />

escape to a curling rink ... even if it is on a stage.”<br />

As any curler knows, the winners buy the<br />

losers a beer after the game. The best place in<br />

Blyth to do that is at the impressive Cowbell<br />

Brewery, just down the road from the theatre<br />

on Highway 4. Cowbell also offers a full menu<br />

for lunch and dinner. The charcuterie boards<br />

are lovely and feature Blyth Farm cheese.<br />

If you are staying in the Blyth area (after<br />

enjoying those Cowbell beers) then try to<br />

catch the remount of The Pigeon King. Gil<br />

Garratt, Artistic Director at the Blyth Festival,<br />

says the phones kept ringing for ticket orders<br />

for weeks after the play closed last year, so<br />

they knew they had to bring it back. “The<br />

Pigeon King has become a bit of a phenomenon<br />

for Blyth Festival. This will be the complete<br />

original cast, same amazing original music,<br />

same thrilling story of one of the wildest<br />

frauds in Canadian history. This project is<br />

singular, created from dozens and dozens<br />

of interviews with farmers, investigators,<br />

journalists, lawyers. We went to the<br />

source, and what we came back with is<br />

not to be missed. Every Canadian should<br />

know this story,” says Garratt. The Pigeon<br />

King will be embarking on a national tour<br />

starting in 2019. The Blyth production runs<br />

<strong>June</strong> 1 to 15. blythfestival.com<br />

The New Canadian Curling Club, at the Blyth Festival

70 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

Port Stanley Festival Theatre<br />

Over on the shores of Lake Erie in Elgin<br />

County there is another new Canadian<br />

play, Buying the Farm, by Gemini award<br />

winner Shelley Hoffman and her partner<br />

Stephen Sparks. It runs July 4 to 21.<br />

Simon Joynes, Artistic Director, says,<br />

“We are trying to find plays that speak<br />

specifically to Southwestern Ontario.<br />

For us that means perspectives on rural<br />

Ontario, which is also important to<br />

urban people in this area, as we are surrounded<br />

by rural lands.” This is a world<br />

premier for the play, part of a program by<br />

PSFT to develop one new Canadian play each<br />

season. Joynes says that the theme of urban<br />

sprawl bridges the rural-urban divide. It is<br />

eatdrink.ca |@eatdrinkmag<br />

Buying the Farm, a “uniquely romantic comedy”<br />

exploring the rural-urban divide, runs July 4–21.<br />

also, he says, a uniquely romantic comedy, as<br />

sparks fly between characters from the rural<br />

and urban sectors. psft.ca<br />

Victoria Playhouse Petrolia<br />

The quaint Victoria Playhouse in Petrolia is the<br />

first regional summer theatre to open in our<br />

region. Its mix of Broadway remounts, musicals<br />

and tribute shows began in late April. This season<br />

has a variety of music-based shows including<br />

Shirley Valentine and the songs of John Denver.<br />

The Playhouse puts a bow on summer with East<br />

Coast Kitchen Party. Think fun and toe-tapping<br />

entertainment aimed at boomers. “The <strong>2018</strong><br />

season is all about spirit — the spirit of joy,<br />

laughter, song and faith. That energy, alongside<br />

empowering entertainment, takes your whole<br />

being to another level where you are full of joy,”<br />

says David Hogan, Co-Artistic Director. thevpp.ca<br />

Shirley Valentine, a modern classic, runs <strong>May</strong> 22–<strong>June</strong> 10.<br />

Stratford Festival<br />

On the topic of taking things to<br />

another level, The Stratford Festival<br />

is staging the international cult hit of<br />

the 1970s, The Rocky Horror Show. One<br />

can only imagine how exciting this<br />

may become, as audience members<br />

interact with the stage as they have<br />

at midnight screenings for decades. Is<br />

Stratford ready for toasts with toast<br />

in the ultimate parody of the horror<br />

genre? Donna Feore, director and<br />

choreographer of The Rocky Horror<br />

Show, says bring it on, but respect<br />

the actors. “Lots of people have been<br />

wanting the Festival to do The Rocky<br />

Horror Show for a long time, including<br />

Dan Chameroy will play Dr. Frank N. Furter in Stratford’s<br />

production of The Rocky Horror Show, opening <strong>June</strong> 2.

S E A S O N<br />

eatdrink: The Local Food & Drink Magazine<br />

me, and so I’m thrilled to be directing and<br />

choreographing the production. Reaction has<br />

been tremendous and has come from a really<br />

wide range of age groups, from millennials<br />

who have only seen the cult film through<br />

Baby Boomers who grew up loving the show<br />

on stage and on screen. We are hoping<br />

people will bring all the enthusiasm they are<br />

accustomed to bringing to the film — with<br />

one exception: we have to keep our actors safe<br />

so nothing can be thrown at the stage. But we<br />

are encouraging and expecting costumes and<br />

dancing and shouting.”<br />

I guess that means no toast tossing but,<br />

frankly, this promises to be the hit of the<br />

summer. The play opens <strong>June</strong> 2 with Dan<br />

Chameroy as Dr. Frank N. Furter and Steve<br />

Ross as the narrator. He will be sure to help<br />

you remember that it is just a step to the left.<br />

stratfordfestival.ca<br />

JANE ANTONIAK is a regular contributor to <strong>Eatdrink</strong>.<br />

She is also Manager, Communications & Media Relations,<br />

at King’s University College in London.<br />

<strong>June</strong> 6 - <strong>June</strong> 30<br />

July 4 - July 21<br />

By Shelley Hoffman & Stephen Sparks<br />

Sponsored By<br />

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Call 519-782-4353 www.psft.ca <strong>2018</strong><br />


MAY 30 TO SEPTEMBER 15, <strong>2018</strong><br />

1.877.862.5984 BLYTHFESTIVAL.COM

72 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

eatdrink.ca |@eatdrinkmag<br />

Books<br />

Historic Mixology<br />

Imbibe!<br />

by David Wondrich<br />

Review by DARIN COOK<br />

If David Wondrich had not already won<br />

a James Beard Award for Wine & Spirits<br />

writing, his book could be nominated for<br />

a fake prize in the Longest Title category:<br />

Imbibe! From Absinthe Cocktail to Whiskey Smash,<br />

a Salute in Stories and Drinks to “Professor” Jerry<br />

Thomas, Pioneer of the American Bar, Featuring<br />

the Original Formulae for 100 Classic American<br />

Drinks and a Selection of New Drinks Contributed<br />

in his Honor by the Leading Mixologists of our<br />

Time (Perigee, 2007). As an authority on<br />

cocktail history, Wondrich pays tribute to the<br />

old school style of mixology by bringing to light<br />

the contributions of notable barman, Jerry<br />

Thomas (1830–1885). Between the American<br />

Revolution and Prohibition (1783–1920), mixing<br />

drinks became “the first legitimate American<br />

culinary art” and Thomas was in the thick of<br />

it. Near the middle of this timeframe, around<br />

1856, the term mixologist started being used to<br />

describe bartenders who were experimenting<br />

with new concoctions. Shortly after that,<br />

in 1862, Thomas started to document these<br />

recipes and is credited for writing the world’s<br />

first bartending guide, How to Mix Drinks, or the<br />

Bon Vivant’s Companion.<br />

Aside from Thomas’ colourful biography<br />

and his contributions to the bartending world,<br />

Imbibe! offers an informative<br />

and in-depth reproduction<br />

of Thomas’ recipes from that<br />

original handbook, peppered<br />

with Wondrich’s modern<br />

interpretations. The oldest<br />

drinks Wondrich refers to date<br />

back to the 1670s, when bowls<br />

of punch were commonly made<br />

for large groups to gather around<br />

and drink away the afternoon.<br />

By Thomas’ time those punch<br />

bowls had graduated to single<br />

serving cocktails, paving the way<br />

Author David Wondrich<br />

for their more<br />

sophisticated<br />

brethren in<br />

the form of<br />

Whiskey<br />

Sours, Sherry<br />

Cobblers, and<br />

Gin Fizzes.<br />

Wondrich writes about<br />

standard drinks that sound contemporary<br />

— Tom Collins, Mint Julep, Dry Martini —<br />

but he presents them in a style that would<br />

have been familiar to Thomas, harking back<br />

to a time when the art of preparing cocktails<br />

involved mixes that were not pre-made and<br />

ingredients that were fresh. Other drinks<br />

in the book sound foreign to a modern ear<br />

and may have fallen into obscurity, save for<br />

Wondrich’s attempt to make them popular<br />

again: drinks such as Philadelphia Fish-<br />

House Punch (its secret ingredient, called<br />

peach brandy, would have been a distillate of<br />

fermented peach juice that never really came<br />

back into production after Prohibition), Blue<br />

Blazer (a whisky-based drink Thomas set on<br />

fire while mixing), and Stone Fence (bourbon<br />

mixed with apple cider).<br />

It is Wondrich’s commentaries interspersed<br />

throughout the recipes that<br />

make this book a readable and<br />

entertaining guide, rather than<br />

just an instructional listing of<br />

over 100 recipes. For instance, a<br />

Hot Toddy seems to be a favourite<br />

of Wondrich’s as he writes: “A<br />

Hot Toddy — particularly one<br />

constructed upon a foundation<br />

of good Highland malt whiskey<br />

— is one of the clearest signs I<br />

know that there is a providential<br />

plan to the universe.” Due to the<br />

extreme temperature of the drink,

eatdrink: The Local Food & Drink Magazine<br />

he suggests using a tempered mug to keep<br />

the drink hot, but also adds, “try not to use a<br />

‘World’s Best Dad’ mug or other such cultural<br />

detritus; it cheapens the effect.” He goes on to<br />

give recipes for Apple Toddy (which included<br />

half of a baked apple), Hot Buttered Rum (a<br />

drink that started as a remedy for hoarseness),<br />

and Egg Nog (no cocktail is more involved than<br />

one that requires beating egg yolks).<br />

Whether he is detailing the ingredients for<br />

an East India Cocktail or explaining the true<br />

origin of the Tom & Jerry (even though its<br />

name insinuates that Jerry Thomas invented<br />

it, Wondrich discovers it did precede Thomas),<br />

Wondrich wants us to know that “a proper<br />

drink at the right time — one mixed with<br />

care and skill and served in a true spirit of<br />

hospitality — is better than any other made<br />

thing at giving us the illusion, at least, that<br />

we’re getting what we want from life.” This<br />

is what any art does for humanity, including<br />

the culinary arts, which Wondrich presents<br />

in their full glory from bartending days<br />

gone by, and that readers can bring back by<br />

experimenting with on their own.<br />

DARIN COOK is a regular <strong>Eatdrink</strong> contributor.<br />

Outdoor Farmers’ Market<br />

Opening Day: Saturday, <strong>May</strong> 5, 8am–1pm<br />

First Thursday Market, <strong>May</strong> 10, 8am–2pm<br />

We grow it, raise it, make it & bake<br />

it — local produce, meat,<br />

cheese and more!<br />

Enjoy outstanding Live<br />

Music both days brought<br />

to you by our exciting new partner,<br />

London Arts Council.<br />

FREE Cooking Classes start<br />

<strong>May</strong> 5th from 11am–noon,<br />

upstairs in the Market Kitchen.<br />

Classes will run every<br />

Saturday until September 22.<br />

Coin Your Logo for Cancer<br />

Friday, <strong>June</strong> 22<br />

If you’re looking for a fun team-building<br />

opportunity with your staff & colleagues, then<br />

we've got the perfect event. For the third year in<br />

a row, Proceeds from this fundraiser will go to<br />

the London Health Sciences Foundation in<br />

support of the London Regional Cancer<br />

Program. Showcase your company!<br />


With Validation<br />

Half Hour Weekdays<br />

Market Hours<br />

Monday to Saturday<br />

Mezzanine & Restaurant Hours Differ

74 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

eatdrink.ca |@eatdrinkmag<br />

Recipes<br />

Let's Get Grilling<br />

On the Road with The Cooking Ladies<br />

By Phyllis Hinz and Lamont Mackay<br />

Review and Recipe Selections by TRACY TURLIN<br />

Idon’t want to jinx anything but it just might<br />

be (finally!) time to uncover the barbecue and<br />

pull out the lawn chairs. Our notoriously short<br />

Canadian summer is fast approaching and I’ve<br />

found just the right people to help us make the most<br />

of it.<br />

Stratford-born Phyllis Hinz and Vancouver native<br />

Lamont Mackay, known professionally as The Cooking<br />

Ladies, have made their careers out of travelling<br />

and eating. After 20 years in the restaurant business<br />

in Southwestern Ontario, they sold almost everything<br />

and spent nine years in an RV exploring food<br />

culture wherever they found it. They’ve since been<br />

to every province and territory in Canada, with the<br />

exception of Nunavut.<br />

On the Road With The Cooking Ladies; Let’s Get<br />

Grilling (Whitecap Books; 2017) is a collection of their<br />

best grilling and smoking recipes, inspired by over<br />

100 stops across North America.<br />

It’s as much a travelogue as a cookbook. The<br />

authors share photos and stories of the characters,<br />

the landscapes and the food cultures of the areas they<br />

love visiting.<br />

On the Road has grilling advice and food safety<br />

tips, and the writers explain how to get the most<br />

out of your barbecue, including how to turn a grill<br />

into a temporary smoker. (It’s a great way to enjoy<br />

the benefits of smoking your own food without the<br />

commitment of a dedicated appliance.)<br />

For an impressive<br />

side dish at your first<br />

family cookout this year,<br />

try Maple Bacon Onion<br />

Rings. Large rings of<br />

white onion wrapped in<br />

bacon and basted with<br />

maple syrup and Dijon<br />

mustard, grilled until<br />

crisp outside and tender<br />

inside. These will impress<br />

any crowd.<br />

A grill is a versatile cooking tool<br />

that can be used to make everything<br />

from salad to dessert but, for me, the<br />

first barbecue of the year is always a<br />

carnivore’s feast. Marinated Sirloin<br />

Steak fits the bill perfectly. Left to<br />

bathe overnight in the classic flavours<br />

of garlic, Worcestershire sauce and olive<br />

oil, then cooked quickly over a hot grill,<br />

it’s the taste of summer.<br />

You won’t find many fussy recipes<br />

here, just delicious,<br />

simple food that you’d<br />

be proud to bring to<br />

any summer gathering.<br />

On the Road With the<br />

Cooking Ladies is a great<br />

resource if you are<br />

looking to expand your<br />

Phyllis Hinz and Lamont<br />

Mackay, The Cooking Ladies

eatdrink: The Local Food & Drink Magazine<br />

100% Local — from Our Farmers to Your Table<br />

Hormone & Drug-Free<br />

Ontario Beef, Pork, Bison, Lamb & Chicken<br />




barbecue menu with<br />

some good, solid recipes and<br />

get the most out of your grill. It’s also a great<br />

inspiration if you are planning your own road<br />

trip this summer. And if you’re looking for<br />

both, it’s the perfect choice.<br />

TRACY TURLIN is a freelance writer and dog groomer<br />

in London. Reach her at tracyturlin@gmail.com<br />

Recipes excerpted from On the Road With The Cooking<br />

Ladies; Let’s Get Grilling . Published by Whitecap Books.<br />

Reproduced by arrangement with the Publisher. All rights<br />

reserved.<br />


• Metzger Meat Products • Lena’s Lamb<br />

• Blanbrook Bison Farm • Little Sisters Chicken<br />

• Glengyle Farm Organics<br />

Western Fair Farmers’ & Artisans’ Market: Saturdays, 8am–3pm<br />

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76 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

Maple Bacon Onion Rings<br />

Makes 4–6 servings<br />

2–3 medium-sized mild onions<br />

6 thinly sliced bacon strips<br />

2 Tbsp (30 mL) maple syrup<br />

1 tsp (5 mL) fresh lemon juice<br />

1 tsp (5 mL) Dijon mustard<br />

Peel and slice the onions into thick (½ inch/1 cm) slices<br />

widthwise.<br />

Push out the center 2–3 rings of each onion slice. Keep the<br />

remaining outer rings together. Set the inner rings aside<br />

for another recipe.<br />

Wind and stretch a bacon strip around each set of outer<br />

onion rings, covering the surface of the onion with the<br />

bacon. Secure the bacon ends with a toothpick.<br />

eatdrink.ca |@eatdrinkmag<br />

Place the bacon-wrapped onion rings side by side in a flat<br />

baking dish.<br />

In a bowl, combine the maple syrup, lemon juice, and<br />

mustard.<br />

Brush the maple syrup mixture over the bacon onion<br />

rings. Cover and refrigerate for 1 hour.<br />

Preheat the grill on medium-high (450–550°F/230–290°C)<br />

for 10 minutes with the lid closed. Using a pair of longhandled<br />

tongs, oil the grate by wiping it with a piece of<br />

folded paper towel dipped lightly in canola oil.<br />

Place the bacon onion rings on the grate. Cook over<br />

medium-high heat with the lid closed, turning every<br />

3–4 minutes until the bacon is cooked and the onion is<br />

tender-crisp.<br />

Remove the toothpicks before serving.

eatdrink: The Local Food & Drink Magazine<br />

Marinated Sirloin Steak<br />

Makes 4 servings<br />

Two 1-lb (450 g) top sirloin steaks<br />

½ cup (125 mL) peeled and chopped onion<br />

3 garlic cloves, chopped<br />

½ cup (125 mL) extra-virgin olive oil<br />

¼ cup (60 mL) red wine vinegar<br />

2 Tbsp (30 mL) soy sauce<br />

1 Tbsp (15 mL) Worcestershire sauce<br />

1 tsp (5 mL) Dijon mustard<br />

½ tsp (2 mL) hot sauce<br />

¼ tsp (1 mL) sea salt<br />

¼ tsp (1 mL) coarsely ground pepper<br />

Place the steaks flat in a shallow, glass dish.<br />

In a bowl, combine the remaining ingredients. Mix well.<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 77<br />

Pour the mixture over the steak. Turn the meat to coat<br />

both sides. Cover and refrigerate 12–24 hours. Turn the<br />

steaks once or twice while marinating.<br />

Preheat the grill on high (550–600°F/290–315°C) for 10<br />

minutes with the lid closed. Using a pair of long-handled<br />

tongs, oil the grate by wiping it with a piece of folded<br />

paper towel dipped lightly in canola oil.<br />

Remove steaks from the marinade. Discard marinade.<br />

With the lid closed, grill the steaks for about 5 minutes on<br />

each side or until the internal temperature registers 135°F<br />

(57°C) for medium-rare on an instantread thermometer.<br />

Transfer the steaks to a cutting board. Let rest for 10<br />

minutes before serving.

78 | <strong>May</strong>/<strong>June</strong> <strong>2018</strong><br />

eatdrink.ca |@eatdrinkmag<br />

The Lighter Side<br />

Food for Comfort<br />


There’s an entry from the travel<br />

journal I kept during my backpacking<br />

days across Europe in late 1981.<br />

I’d been hitchhiking in Ireland<br />

and Scotland for several rainy weeks. Now I<br />

was in York, England that autumn and wrote,<br />

“I should express my gratitude to the<br />

humble grilled cheese sandwich.<br />

It has kept me going many a<br />

time in the past including<br />

tonight’s dinner.”<br />

Dining on the youth<br />

hostel circuit was far<br />

from haute cuisine. In<br />

those days, having access<br />

to a fridge and a stove in<br />

a hostel was sometimes a<br />

bloody luxury, so you can<br />

well imagine why I might take<br />

a moment to extol the wonders of<br />

slabs of cheese between two pieces of bread,<br />

buttered and, let’s face it, usually fried in a<br />

pan rather than actually grilled.<br />

The journal entry goes on for a few more<br />

sentences, noting how cheap they were to<br />

make and how I had practically lived on them<br />

for the first few weeks, when I was starting<br />

out as a reporter at the London Free Press.<br />

I had just finished my BA at Western, I had<br />

little money (but no student loan to pay off!),<br />

and my first journalism paycheque wasn’t due<br />

to arrive for another three weeks.<br />

Meanwhile back in York, it was the same<br />

story. According to my journal, I was down to<br />

my last pound and a half — that’s currency,<br />

not weight — and couldn’t get to the bank<br />

in time to cash some travellers’ cheques.<br />

Remember those relics of the past?<br />

As for the grilled cheese, “for the number of<br />

times I’ve eaten them I still find them tasty,”<br />

I wrote in the journal. “It also helps to try<br />

different kinds of cheeses.”<br />

Well, didn’t I have brilliant culinary insight<br />

back in the day? But my point here is that we<br />

all have our go-to comfort foods, and to this<br />

day I still default to a grilled cheese sandwich<br />

for lunch when nothing else presents itself.<br />

Granted, the selection of cheeses is sharper,<br />

the bread tastier, Dijon mustard is now<br />

a must, and sliced tomatoes are often an<br />

accompanying filling. I may not have matured<br />

much since those backpacking days, but my<br />

taste buds have.<br />

I suspect our comfort foods often<br />

spin out from childhood. I had<br />

my share of grilled cheese as a<br />

kid, when anything gooey like<br />

that was bound to be a hit.<br />

Hearty soups are also a good<br />

choice. Why, it’s practically a<br />

meal in bowl, some broth buff<br />

is bound to say.<br />

It certainly was that for<br />

my father. Anytime we were<br />

in restaurants he would ask the<br />

server what the soup of the day was.<br />

The answer didn’t matter; he’d always order<br />

it. I wondered why he didn’t just roll the<br />

dice and buy it without asking. Cream of<br />

chicken, chicken noodle, chowder (Boston or<br />

Manhattan), French onion, tomato bisque,<br />

cock-a-leekie, mushroom, etc. — he’d get it<br />

regardless. If it was soup of the day it must<br />

be good, he thought. If someone had said,<br />

“Today, sir, our special is cream of rust” my<br />

dad would have probably replied, “Great. I’ll<br />

have that and bring some crackers.”<br />

As for the humble grilled cheese of my<br />

youth, it has now evolved into gourmet fare.<br />

Check out any grilled cheese website and<br />

you’ll find balsamic blueberry grilled cheese,<br />

smashed avocado and roasted tomato, garlic<br />

confit and arugula — you get the picture.<br />

Heck, if I’d known about those variations in<br />

my travelling days I might never have left the<br />

hostel.<br />

MARK KEARNEY has been a journalist for more than<br />

35 years and has been published in nearly 80 publications<br />

in North America. He teaches writing and journalism at<br />

Western University.

eatdrink: The Local Food & Drink Magazine<br />

<strong>May</strong>/<strong>June</strong> <strong>2018</strong> | 79<br />

<strong>2018</strong>/19<br />

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