Eatdrink #72 July/August 2018

Issue #72 | July/August 2018 

eatdrink 

The LOCAL Food & Drink Magazine 

FREE 

David’s Bistro 

Celebrating 20 Years 

with David Chapman 

FEATURING 

Stratford’s Gastro Scene 

Where to Eat & Drink in 2018 

Huron County Bounty 

Culinary Adventures 

Summer Craft Beers 

Twelve Temptations 

Finding “Somewhereness” 

Terroir In a Glass of Wine 

Serving London, Stratford & Southwestern Ontario since 2007 

www.eatdrink.ca

2 | July/August 2018 

eatdrink.ca |@eatdrinkmag 

Our town sounds as 

beautiful as it looks 

Discover Stratford’s Summer Music 

visitstratford ca

REAL. LOCAL. FOOD. 

EXPERIENCE THE 

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Sip. Savour. Stroll. 

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eatdrink 

The LOCAL Food & Drink Magazine 

eatdrinkmag 

@eatdrinkmag 

eatdrinkmag 

eatdrink.ca 

Think Global. Read Local. 

Publisher 

Chris McDonell – chris@eatdrink.ca 

Managing Editor Cecilia Buy – cbuy@eatdrink.ca 

Food Editor Bryan Lavery – bryan@eatdrink.ca 

Copy Editor Kym Wolfe 

Social Media Editor Bryan Lavery – bryan@eatdrink.ca 

Advertising Sales Chris McDonell – chris@eatdrink.ca 

Bryan Lavery – bryan@eatdrink.ca 

Stacey McDonald – stacey@eatdrink.ca 

Terry Lynn “TL” Sim – TL@eatdrink.ca 

Finances 

Ann Cormier – finance@eatdrink.ca 

Graphics 

Chris McDonell, Cecilia Buy 

Writers 

Jane Antoniak, Gerry Blackwell, 

Darin Cook, Gary Killops, 

Bryan Lavery, George Macke, 

Chris McDonell, Tracy Turlin 

Photographers Steve Grimes, Nick Lavery 

Telephone & Fax 519-434-8349 

Mailing Address 525 Huron Street, London ON N5Y 4J6 

Website 

City Media 

Printing 

Sportswood Printing 

© 2018 Eatdrink Inc. and the writers. All rights reserved. 

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The views or opinions expressed in the information, content 

and/or advertisements published in Eatdrink or online are 

solely those of the author(s) and do not necessarily represent 

those of the Publisher. The Publisher welcomes submissions but 

accepts no responsibility for unsolicited material. 

Visit savourelgin.ca 

to plan your next 

culinary adventure in 

Elgin County! 

OUR COVER 

A torchon of chocolate 

shows off classic David’s 

Bistro presentation. Chef/ 

Owner David Chapman 

celebrates 20 distinguished 

years operating his 

eponymous culinary 

landmark in London. 

Photo by Steve Grimes 

(grimesphoto.com)

eatdrink: The Local Food & Drink Magazine 

July/August 2018 | 5 

Publisher’s Notes 

Getaways and Stay-cations 

Curing the Summertime Blues 

By CHRIS McDONELL 

The timing couldn’t have been better 

for Bryan Lavery’s guide to Stratford’s 

culinary scene and Jane Antoniak’s 

Huron County roadtrip story in 

this issue. Combined with tariff wars and 

border concerns, a low Canadian dollar and 

the price of gas, exploring more of what our 

region has to offer makes sense for so many 

reasons. Number one, of course, is that there 

are amazing places to go. The 

only problem with these types of 

roundups is that it is impossible 

to include every worthy 

business, but that speaks to 

Volume 

7 

coming soon! 

an ongoing issue at Eatdrink. 

There are too many good 

stories to tell. I count that as 

one of the better problems to have. 

David Chapman has been a friend 

to Eatdrink since its inception, 

so we watched the trials that his 

David’s Bistro went through last year with 

real trepidation. Read Bryan Lavery’s story for 

the details. Ouch! But —spoiler alert — we’re 

happy to help celebrate the restaurant’s 20th 

year knowing David and his amazing crew 

are ready to continue being “an oasis for food 

lovers” for years to come. 

Having personally come of age in rebellion 

against disco, tight polyester and fast food, 

london’s 

Local 

Culinary Guide Volume 6 

Flavour 

Restaurants • Culinary Retail • Artisans • Farmers’ Markets 

From 

eatdrink The Local Food & Drink Magazine 

eatdrink.ca 

it has been glorious to see the farm-to-table 

ethos emerge from the fringes and in many 

respects now take centre stage. Quality food and 

good cooking have always been around, but so 

many were lured into compromised positions 

by convenience and cheap prices. Today, even 

McDonald’s uses (audaciously!) the term 

“artisanal” to describe some of its products, as so 

many seek authentic local flavours. 

Eatdrink is assembling Volume 

7 of the annual London’s Local 

Flavour Culinary Guide. The guide 

has proven so popular with readers 

that each update grows in size and 

quality. Selectively distributed 

at tourism locations throughout 

Ontario, at farmers’ markets, the 

airport and through participating 

restaurants and hotels, 30,000 

copies were picked up, and 

thousands more viewed Volume 6 

online. It’s a restaurant guide, and much more, 

giving detailed information about exciting 

options for dining out, craft beers, specialty 

shops ... everything that touches on culinary 

culture. This year, “neighbours” will be allowed 

to participate, and we look forward to sharing 

the best issue yet in August. 

Peace, 

481 Richmond Street 

519-432-4092 

garlicsoflondon.com

Contents 

Issue #72 | July/August 2018 

Publisher’s Notes 

Getaways & Stay-cations 

By CHRIS McDONELL 

5 

Restaurants 


at David’s Bistro, in London 

By BRYAN LAVERY 

8 

Stratford’s Gastro-Scene 

Where to Eat and Drink in 2018 


12 

Road Trips 

County Bounty 

Culinary Adventures in Huron County 

By JANE ANTONIAK 

20 

The BUZZ 

Culinary Community Notes 

30 

Beer 


Local Craft Beers for Summer 

By GEORGE MACKE 

41 

46 

8 

12 

20 

58 

Wine 



By GARY KILLOPS 

46 

Music 

Hot Fun in the Summertime 

Upcoming Musical Highlights 

By GERRY BLACKWELL 

50 

Theatre 

Getting to the Heart 

Playwright Mark Crawford 


53 

Books 

Rustle Up Some Grubs 

Edible and Eat the Beetles! 

Review by DARIN COOK 

56 

Recipes 

Firehouse Chef 

Recipes from Canada’s Firefighters 

Review & Recipe Selections by TRACY TURLIN 

58 

The Lighter Side 

Give Peas a Chance 

By DARIN COOK 

62 

62 

50 

56 

Two Books on 

Eating Insects! 

53


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Restaurants 


Indefatigable David Chapman at David’s Bistro, in London 


‘ ‘ T 

David Chapman’s year-long 

here’s a fire next door!” This was 

the 6:30 a.m. wake-up call from 

sous-chef Rick Hunt that started 

business nightmare. Initially, it didn’t seem to 

be too bad: the smell of smoke but no physical 

damage. Major cleaning was completed 

with the help of the insurance company and 

property restoration specialists WINMAR, 

and the restaurant was back in business. 

Then things began to change. The 

landlord’s insurance company required a fire 

resistant barrier to be built on the restaurant 

side. There were numerous challenges to 

meet building and fire codes, and that the 

restaurant is situated in a heritage building 

needed to be taken into consideration. Other 

surprises were uncovered due to an earlier 

fire. Then the building started to sink and 

needed to be shored up. Opening days were 

planned then delayed due to a seemingly 

endless list of obstacles. 

The restaurant community rallied round. 

Restaurateur/chef Mark Kitching offered 

Waldo’s on King on four occasions to 

allow David and staff the opportunity to 

reunite with his loyal clientele and stalwart 

supporters. Despite working out of an 

unfamiliar kitchen, the events were flawless 

and the loyalty and affection of the guests 

amazing. The London Club also stepped 

up, offering the kitchen to cater a Kidney 

Foundation event at London Music Hall. 

David’s annual New Year’s Eve dinner (for 40 

guests) was facilitated by Chef Steve James of 

the London Training Centre. 

Chapman eventually planned to open 

February 10 this year, just in time for 

Valentine’s Day. Burst pipes in the adjoining 

building caused flooding, which spread 

into the restaurant’s kitchen and resulted 

in the cancellation of 200 reservations. 

David Chapman



Chapman and his staff worried about their 

loyal customers and the possibility of losing 

their connection with them. David’s Bistro 

reopened March 10, just in time to celebrate 

its 20th anniversary with a new bar, carpeting, 

panelling, exhaust system and walk-in cooler. 

Chapman’s wife Cindy Kinsella surprised 

everyone by secretly sewing new tablecloths 

for the restaurant. 

Chapman started his career at the age of 16, 

with an apprenticeship at the Grand Central 

Hotel in Belfast, Northern Ireland. In 1971 he 

was hired as a poissonnier (chef specializing in 

fish preparations) at the Four Seasons Hotel in 

London, England. He moved up through the 

ranks in hotel kitchens in Bermuda, Etobicoke 

and Toronto before moving to London, 

Ontario. Chapman’s first job in London was at 

Whittington’s, an elegant French restaurant at 

the corner of Wellington and York Streets. 

In 1980 the Villa Restaurant, owned by 

Tony and Irene Demas, was purchased by 

In front of the newly re-opened bistro on Richmond Street, 

core staff include, left to right: Sous Chef Rick Hunt, Cindy 

Kinsella, David Chapman, Line Cook Andrew in the far 

back, Natalie Baker and Head Chef Elvis Drennan. 

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The kitchen at David‘s Bistro, staffed by Rick Hunt (Sous 

Chef) and long-time Head Chef Elvis Drennan, continues to 

present superbly executed classic French-inspired dishes 

enterprising restaurateurs Nick and Carolyn 

Bonfrere, who renovated and modernized it. 

The Villa became Anthony’s Seafood Bistro, 

and Chapman became the chef. Anthony’s 

was later purchased by Anne and Archie 

Chisolm, and Chapman stayed on, eventually 

becoming chef and owner. After 18 years, 

Chapman reinvented himself and opened a 

traditional French-inspired bistro next door. 

The emphasis was not just on seafood, but 

classic French cuisine. The restaurant was an 

immediate success. 

It wasn’t long before David’s Bistro, with 

46 seats, signature crimson walls, chalkboard 

prix-fixe food and wine offerings, and black 

and white tablecloths, became a venerated 

downtown culinary anchor. David, daughter 

Natalie (who will take over the restaurant 

operation when David eventually retires) and 

wife Cindy Kinsella are your hosts and are 

on hand to dispense friendly, intelligent and 

professional service. David’s protégé Chef 

Michael “Elvis” Drennan, assisted by sous chef 

Rick Hunt, continues to cook superbly executed 

classic French-inspired dishes. Drennan 

apprenticed with Chapman at Anthony’s and 

has been working with him for the entire run. 

The blackboard prix fixe menu changes 

daily. The restaurant is known for its multicourse 

“Trust Me” dinners — precursors 

to today’s chef’s tasting menus, that David 

developed at Anthony’s Seafood Bistro. 

The food and service remain consistently 

impeccable. A savoury-sweet treatment 

of honey and rosemary glazed wild boar 

tenderloin with cherry compote and 

sauerkraut rosti was superb. A gorgeous slab 

of rabbit and sweetbread terrine with pear 

aioli and pistachio scone is reminiscent of 

another of David’s terrines, made of delicate 

sweetbreads and leek, served with fig compote 

and crunchy cornichons. 

Fond memories of exceptional meals at 

David’s Bistro over the last 20 years include 

a fragrant Provençal-inspired stew with 

tender seafood, served with a garlicky rouille 

topped crouton; and the pièce de résistance, a 

cassoulet of bacon, lamb and duck, with white 

The comfortable bar in the dining room is part of the 

relaxed but refined bistro ambience at David‘s


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More Than 250 Bbq Rubs, Spices & Seasonings 

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beans adding a delicious intensifying effect to 

the stew’s earthy flavours. I recall cornmealcrusted 

Lake Erie yellow perch with lemon, 

capers and tomato that melted in your mouth, 

as well as Lake Erie whitefish cake with 

tarragon remoulade. David’s other signature 

dishes have included a knockout choucroute 

garnie (an Alsatian-inspired mélange of 

sauerkraut, sausages and charcuterie) and, of 

course, David’s superb confit of duck, on one 

memorable occasion served with a delectably 

robust gorgonzola tart. The desserts are 

house-made in the classic French tradition. 

The torchon of chocolate and the apple tarte 

Tatin are unbelievably good. 

With an extensive consignment selection 

and accessibly priced wine list, as well as 

interesting chalkboard features, David’s can 

lay a claim to having one of the best wine 

selections in the city, by both glass and bottle. 

David’s Bistro is the benchmark for friendly, 

professional service and impeccable dining. 

“One thing that has been reinforced by our 

time off is the kindness and warmth shown by 

our restaurant community with the help and 

support that was offered,” says David. “Man, I 

love this town. See you soon?” 

David’s Bistro 

432 Richmond Street, London 

519-667-0535 

davidsbistro.ca 

daily: 5:00 pm-10:00 pm 

wednesday–friday: 11:30 am–2:30 pm 

7 Days a Week, 223A Colborne St. • Port Stanley 

Saturdays at WFFM, 900 King St. • London 

519-782-7800 • www.peppertreespice.com 

100% Local — from Our Farmers to Your Table 

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Eatdrink Food Editor and Writer at Large, BRYAN 

LAVERY brings years of experience in the restaurant 

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consultant. Always on the lookout for the stories that 

Eatdrink should be telling, he helps shape the magazine 

both under his byline and behind the scenes. 

WE ARE YOUR LONDON OUTLET FOR 

• Metzger Meat Products • Lena’s Lamb 

• Blanbrook Bison Farm • Little Sisters Chicken 

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The Market at Western Fair District: Saturdays, 8am–3pm 

226-376-6328 • www.thevillagemeatshop.ca



Restaurants 

Stratford’s Gastro Scene 

Where to Eat and Drink in 2018 


Renowned for its annual Shakespeare 

Festival, its gastro scene and 

hometown boy Justin Bieber, Stratford 

is anything but a quiet little town. 

Over the past couple of decades, Stratford’s 

been building a reputation as an innovational, 

entrepreneurial culinary destination. 

This year there are new kids on the culinary 

scene like Planet Diner and The Common. 

York Street Kitchen was purchased by the 

Windsor Hospitality Group and has moved 

back to a larger revitalized space on York 

Street, previously occupied by the former 

Linleys Food Shop. Founder Susie Palach will 

be sorely missed. Edison’s Café Bar, where all 

food is prepared in-house using fresh, organic 

ingredients, has become a charming hub. 

While you are in the area be sure to explore 

the bucolic countryside in and around Perth 

and Oxford Counties. Take in the small towns 

of St Marys, Shakespeare, Woodstock and 

New Hamburg. Drop by the Stratford Tourism 

Alliance for tickets to self-guided culinary 

tours like the Bacon & Ale Trail and Chocolate 

Trail, which are available all year round. 

Stratford is awash with culinary “hubs” 

where locals, visitors, chefs, farmers, artists and 

Planet Diner 

Stratford Chefs School’s annual Long Table Dinner, 2017 

artisans gather, such as Market Square, Your 

Local Market Co-op, the Local Community Food 

Centre, Stratford Farmers’ Market at the Agriplex 

(on Saturdays) and the Slow Food Farmers’ 

Market (on Sundays). There are many great 

retailers like Bradshaws Kitchen Detail, Downie 

Street Bakehouse (“Really Good Bread from the 

Wrong Side of the Tracks”), Watson’s Chelsea 

Bazaar and the Milky Whey Fine Cheese Shop. 

Windsor Hospitality Group’s Executive Chef 

Ryan O’Donnell is excited about the synergies 

the culinary team is creating with The Prune, 

Bar One Fifty One, Mercer Kitchen and York 

Street Kitchen, and how they help create 

better and better food. “This flexibility to 

react to the best products, as well as synergies 

between all our restaurants in Stratford, will 

be the most exciting part of the new Prune in 

my opinion,” says O’Donnell. 

Anne Campion’s Revel on Market Square is a 

favourite go-to for a cup of Las Chicas del Café 

coffee, sourced from the owners’ family-run 

farm in the Nicaraguan rainforest. We love the 

custom-made communal table. On Downie 

Street The Pulp, Stratford’s plant-based “fresh 

bar,” features cold-pressed juice, smoothies and 

clean eating with vegan and gluten- and dairy-


celebrating 122 years in stratford 

Chef Jamie Crosby (right) of The Prune 

free options. Grounded is a newer business, 

creating fresh, healthy, plant-based food using 

whole ingredients. At the time of writing, 

Grounded is set to open a storefront on Erie St. 

Shakespeare Brewing Company is the newest 

craft brewer in the area, and uses 100% local 

ingredients. The owners believe the local terroir 

is reflected in the flavours of their craft beers. 

Black Swan Brewing Company continues to 

create innovative seasonal flavours in addition 

to the core products: EPA, IPA and porter. You 

might want to sample the refreshing Raspberry 

Wild Child, made in the German sour beer style. 

After 30 years, Chef Bryan Steele has 

left The Prune. He continues to be a senior 

cookery instructor at Stratford Chefs School. 

Lamentably, Rundles and Monforte on 

Wellington are gone. Here are a few of my 

recommendations, in alphabetical order, of 

where to eat and drink in 2018. 

Bar One Fifty One at The Prune has a relaxed 

and elegant vibe, the perfect backdrop for 

signature cocktails and a varied wine list. 

This season the focus is on seafood with an 

emphasis on small plates and raw bar offerings. 

Bubbles and Oysters anyone? 151 Albert Street, 

519-271-5052, theprune.ca /bar-one-fifty-one 

Bijou’s farm-to-table blackboard pretheatre 

dinner menu is prix fixe. Mark and 

Linda Simone purchased the legacy restaurant 

four years ago, and added a new entrance off 

of Wellington Street and a small bar in the 

front area. Chef Roddy Eastman and his team 

also offer a globally-inspired tapas bar menu 

of small plates (available after 7: 30 p.m., 7:45 

p.m. Friday and Saturday). 105 Erie Street, 

(2nd entrance off of Wellington Street), 519- 

273-5000, bijourestaurant.com

um 

A restaurant inspired by 

local ingredients. 

Run by workers. 

Owned by workers. 

Shared by the Community. 


The Bruce is at the high end of the dining 

spectrum. Chef Arron Carley, sous chef 

Christopher Howard and pastry chef Erin 

Negus define “New Canadiana” by using only 

ingredients found in Canada, enhanced by 

produce from their own farm and gardens. 

Prix fixe menus (3-courses for $95.00 with a 

7 Days a Week 

Reservations Recommended 

um 

64 Wellington St, Stratford 

redrabbitresto.com 

519.305.6464 

@redrabbitresto 

global tapas with local ingredients 

fresh cocktails 

Perfect for dinner before or snacks after the show 

Wednesday–Sunday from 5pm 

85 Downie St, Stratford 

(next to Avon Theatre) 

519.305.8585 

85Downie.com 

The Bruce 

$45.00 optional wine pairing) or the avantgarde 

“Fauna” tasting menu (7-courses for 

$115.00 with a $65.00 optional wine pairing) 

are laden with ingredients which the term 

“New Canadiana” evokes. Breakfast, lunch and 

Sunday brunch are à la carte, and The Lounge 

offers a separate menu. There is a stylish 

courtyard for al fresco dining. 89 Parkview 

Drive, 855-708-7100, thebruce.ca 

The Common is located in the refurbished 

space previously occupied by Monforte on 

Wellington. Chef Tim Otsuki offers a mix of 

global comfort food. Think, Imam Bayildi 

stuffed roasted eggplant with sweet onions, 

peppers, spicy chickpeas, rice pilaf and house 

yogurt; or Hot Spatchcock Chicken Sandwich 

with bread pudding stuffing and gravy; or 

Roast Hoisin Pork Tenderloin with Szechuan 

stir-fry vegetables 

on steamed rice 

pilaf. The tagline 

is “Eat Without 

Borders.” There is 

a newly appointed 

patio for outdoor 

drinking and dining. 

80 Wellington 

Street, 519-271-0999, 

thecommonstratford.com 

Foster’s Inn is 

Stratford’s original 

heritage boutique 

inn, situated in a 

The Common 

turn-of-the-century


The Ultimate Family Fun Weekend 

Foster’s Inn 

building two doors from the Avon Theatre off of 

Market Square. Restaurateur Craig Foster prides 

himself on the authenticity of the hospitality 

and service. The inn features nine individuallyappointed 

guest rooms, a restaurant, and a 

tiny cocktail bar. Foster’s is a go-to for mouthwatering 

char-grilled steaks and burgers as well 

as re-imagined comfort foods made with local 

ingredients. There is a House Cured and Cold- 

Smoked Pork Tenderloin and a Coconut Green 

Curry Tofu. 111 Downie Street, 519-271-1119, 

fostersinn.com 

This season Mercer Kitchen + Beer Hall + 

Hotel has some great new menu items, while 

retaining some 

tried and true 

signatures. The 

casual brasseriestyle 

ambience 

is inspired by 

the concept 

of izakaya 

— informal 

Japanese beer 

pubs. There 

Mercer Kitchen 

are 15 draft 

lines and over 

120 bottles, 

including international award-winners and 

hard-to-find one-offs. Menus showcase items 

that are meant to be shared communally and are 

perfect for the lively, dynamic atmosphere. Try 

the House-Smoked Salmon Board with herbed 

chèvre, red onion, fried capers and roe, or a 

choice of Banh Mi, or Korean BBQ-glazed Crispy 

Chicken Rice Bowl. 104-108 Ontario Street, 519- 

271-9202, mercerhall.ca 

The Mill Stone features a globally-inspired 

all-day menu, bolstered by a rotating selection 

of feature dishes that focus on light and 

healthy fare with plant-based and glutenfree 

options. New this year is a nose-to-tail 

feature that explores the hidden gems of 

whole animal butchery. Sweetbreads, chicken 

Ontario Garlic & Artisan Market 

featuring over 60 vendors 

• Exclusive Tastings pairing artisanal 

cheeses with wines, beers and spirits 

• Cooking Demonstrations 

• Educational Forums 

• Live Entertainment 

September 8th & 9th 

Stratford Rotary Complex, 353 McCarthy Road 

Admission $10/day or $15 for 2-day pass 

Children 12 & under free 

Free parking and bike valet service 

“A fun place to shop 

for housewares and gifts!” 

We stock a large selection of your 

favourite colours and accessories. 

Now Available ... 

Mulberry — Fiesta’s Colour of the Year! 

WATSON’S 

CHELSEA BAZAAR 

84 Ontario St. Stratford 

watsonsofstratford.com 

519-273-1790


The Mill Stone 

What’s Your Flavour? 

Amaretto 

Cherry 

Follow us to see what’s fresh today! 

Fresh & Frozen 

Eat-In or Take-Out 

45+ Soup Flavours 

Vegan, Dairy Free & 

Gluten Free Options 

No additives or 

preservatives 

Tuesday–Friday 11–6 • Saturday 11–4 

Sunday 10–2 at Stratford Slow Food Market 

98 Wellington St., Stratford 519.497.5167 

soupsurreal.com 

and cod tongues are some of the dishes in 

store. This high-energy bistro features locallybrewed 

beer on tap and a varied bottle list, 

with a focus on Canadian wines and a refined 

international selection. Ontario Street, 519- 

273-5886, themillstone.ca 

Okazu 85 Downie is Stratford’s hot spot for 

delicious chef-inspired cuisine and is the perfect 

after theatre or late-night stop. Stop by for 

dinner to taste global fusion prepared with local 

inspiration, or for fresh cocktails like the Yuzu 

Sour or Mermaid Margarita, shaken or stirred 

by the fabulous staff until the early hours. Chef 

de cuisine Angela Murphy and Ben O’Brien spin 

a modern twist 

on dim sum and 

tapas featuring 

items like rusticstyle 

Perth 

pork paté with 

fruit chutney; 

spice-rubbed 

pork belly with 

sticky rice; and 

potato curry 

with roasted 

cauliflower, 

house masala, 

Okazu 85 Downie 

pickled greens and lentil salad. 85 Downie Street, 

519-305-8585, OkazuSnackBar.com 

Pazzo Taverna and Pizzeria. The streetlevel 

taverna offers rustic Italian-inspired 

cuisine in a contemporary setting overlooking 

the Avon River. The pizzeria, located in the 

historic cellar of the building, is known for 

having the best build-your-own thin crust 

pizza. Chef Yva Santini is celebrating her 

eleventh season at the 21-year-old restaurant. 

All of the incredible pastas are made in-house. 

Santini showcases simple, natural flavours 

of locally-sourced meats and produce in the 

Italian tradition, combined with a diverse list of 

Canadian and imported wines by the glass and 

bottle. There is a charming street-side patio. 70 

Ontario Street, 519-273-6666, pazzo.ca


The Planet Diner, with candy-apple red 

upholstered booths and 50s vibe, is warm 

and welcoming with enthusiastic and wellinformed 

staff. Owner Dee Christensen says, 

“This is where herbivores can bring their 

carnivore friends.” Most items on the the 

menu are derived from plant-based foods, 

with a few meat-based options. There’s 

just nothing like the Chick’un burger made 

in-house with vegan buffalo butter. Try the 

cashew-based banana split, bound to be a hit 

with die-hard ice cream lovers.118 Downie 

Street, 519-305-5888, theplanetdiner.com 

The Prune has been a Stratford favourite 

since 1977. Chef de cuisine Jamie Crosby 

is leading the culinary team. He was 

formerly chef de Cuisine at The Little Inn in 

Bayfield, and most recently chef de partie 

at restaurateur Jenn Agg’s Grey Gardens in 

Toronto. Crosby and sous chef Mike Booth 

are planning on keeping the menu fluid this 

season by changing it daily, if necessary, to 

showcase the best of Perth County’s bounty 

as it arrives at the kitchen door. There is a prix 

fixe menu, offering three courses for $79.00 or 

four courses for $89.00 or a six-course “Carte 

Blanche” for $109.00. Wine pairing packages 

are available. 151 Albert Street, 519-271-5052, 

theprune.com 

Raja Fine Indian Cuisine is the definitive 

place for authentic Northern Indian food in 

Stratford. Raja offers upscale Indian cuisine 

in sophisticated and elegant surroundings, 

and knowledgeable, well-trained staff. The 

service is white linen, deferential and friendly. 

Foods are prepared from scratch with fresh 

ingredients. The heat quotient of dishes can 

be adjusted to guest preferences. Raja offers 

milder Indian fare such as Butter Chicken, 

Korma, and Tikka Masala. 10 George Street 

West, 519-271-3271, rajastratford.ca 

Raja Fine Indian Cuisine 


“Our bodies are our gardens 

to which our wills are gardeners.” 

— William Shakespeare 

Awaken your taste buds 

with over 50 choices of fresh, 

olive oils & balsamic vinegars, 

all in the heart of Stratford. 

21 York Street 

TUES, WED, THURS, SAT 10–5; 

FRI 10–6; SUN 12–4; Closed MON 

519-508-1757 

oliveyourfavourites.com 

“The Oldest Coffee Shop in Stratford” 

Coffees & Teas (or order online for home brewing) 

5 Stocked Humidors with Accessories 

Specialty Food Items including Gluten Free 

17 York Street, Stratford 

519-273-6768 

www.buzzstop.com



The Red Rabbit 

The Red Rabbit. “A locally sourced 

restaurant, run by workers, owned by 

workers, shared by the community,” sums up 

the three-year-old resto’s ethos. Jonathan 

Naiman is now the head chef with Sean 

Collins overseeing the kitchen as executive 

chef. Chef Collins terms the cooking at Red 

Rabbit as “flavour first, ingredient driven,” 

and his motto is, “We cook food we like to 

eat.” The team has crafted an evolving menu 

of well-executed comfort foods. The fixed price 

menu returns for pre-theatre dining Tuesday 

to Saturday, 5-7 p.m., with the “After 7” menu 

available from 7:30 p.m. onward Thursday 

to Saturday evenings. The Red Rabbit is 

known for Colonel Collins fried chicken and 

waffles (available at lunch). Its secret recipe 

of thirteen herbs and spices, maple syrup 

and carrot hot sauce has made it a Stratford 

culinary staple. 64 Wellington Street, 519-305- 

6464, redrabbitresto.com 

Revival House and The Belfry is 

Stratford’s home for live music, dining and 

events, and it continues to play host to many 

touring and local Canadian artists throughout 

the summer season. Chef Loreena Miller and 

culinary team are passionate about creating 

and serving foods that express the depth of 

Perth County’s food culture. Recent menus 

have revived French-Canadian style cuisine, 

Revival House 

WHERE TASTE REIGNS SUPREME 

FINE INDIAN CUISINE 

Stratford 

10 George St. W. 

519-271-3271 

Kitchener 

725 Belmont Ave. W. 

519-208-2811 

rajaindiancuisine.ca


with an added modern sensibility. Upstairs, 

The Belfry features a 60-seat gastro-lounge 

and a VIP balcony called Confession. There 

is a 48-seat garden terrace-oasis beside 

the Brunswick Street entrance. High Tea 

and Sunday Brunch add another layer of 

temptation to the offerings. 70 Brunswick 

Street, 519-273-3424, revival.house 

Sample delicious local eats, 

meet inspiring producers and 

marvel at the tempting array 

of fresh and artisanal edibles. 

From farm to table, pork to pies 

to pints, discover more 

in Perth County! 

Romeos Corner Café 

Romeos Corner Café, a friendly, familyoperated 

restaurant, features comfortable 

booths and tables and is within walking 

distance of the Festival Theatre. There is 

an extensive breakfast menu with omelets, 

skillets and a “Benvolio Benny” with 

mushrooms, spinach and caramelized onions. 

A menu of elevated comfort foods is also 

offered for lunch and dinner including savoury 

Chicken Pot Pie, Ontario grass-fed Beef 

Burgers and Mac N Cheese. There are some 

tables for outdoor dining. 584 Ontario Street, 

519-272-2777 

York Street Kitchen is Stratford’s 

quintessential sandwich shop and has been 

a local institution since 1989. This popular 

diner and takeaway offer fabulous build 

your own “Show Stoppers” sandwiches. Try 

“The Mennonite” sandwich with Bauman’s 

Summer Sausage, honey mustard, mayo, 

cheddar, corn relish, lettuce and tomato on 

sourdough bread. Other options include 

“Not Sandwiches”, “Swell Sides” and housemade 

“Sweets”. The YSK’s famous take-out 

window is perfect for your picnic in the 

park. New location is in the former Linleys 

Food Shop at 51 York Street, 519-273-7041, 

yorkstreetkitchen.com 

Eatdrink Food Editor and Writer at Large, BRYAN 

LAVERY brings years of experience in the restaurant 

and hospitality industry, as a chef, restaurateur and 

consultant. Always on the lookout for the stories that 

Eatdrink should be telling, he helps shape the magazine 

both under his byline and behind the scenes. 

restaurants 

farm gates 

food shops 

Find us, follow us! 

#DiscoverMore #PerthCounty 

@PerthCoTourism 

perthcountytourism.ca



SPONSORED BY 

Road Trips 

County Bounty 

Culinary Adventures in Huron County 


You could call a food and beverage 

road trip through Huron County 

crop touring at its finest. If you 

love to cruise the two-lane back 

roads while snacking and sipping your way 

around the region then the new Taste of Huron 

— Taste Your Own Adventure awaits. This 

self-guided tour features $5 samples at nearly 

30 places. You choose how many samples 

you want and you can pre-purchase online 

vouchers for items ranging from honey, jam, 

cheese, and pastry to coffee, wine and apple 

cider. There are also restaurants with hot 

food samples including perch, pastries and 

tapas. Or, you can drop in on local producers 

Beach Street Station 

for everything from garlic herb mixes to pork 

chops and porkerettes. 

If you want to do a tasting tour of the town 

of Goderich there is a five-stop package that 

includes samples of perch at Beach Street 

Station — the converted heritage railway 

station now situated on the Goderich main 

beach. Open for lunch and dinner, the vaulted 

ceilings and 1907 architecture create interesting 

ambiance, but the large patio overlooking the 

beach is also very inviting. 

You might grab a locally-roasted coffee and 

a pastry at the fabulous Cait’s Café on the 

square. Cait and husband Spencer Vail are 

Cait’s Café 

dedicated to using local products, especially 

from Huron County, and have been Feast 

ON-certified. The buttery croissants might be 

enough on their own, but only get better with 

a thick slice of Metzger’s bacon or a slice of 

a local organic tomato. Cait’s the baker and 

Spencer, who served as executive chef at nearby 

Benmiller Inn for six years, calls his cooking 

style “Progressive Canadian.” Check out what’s 

fresh that day. 

Enjoy a refreshing beer tasting from 

Square Brew near the YMCA. Just down the 

road in Seaforth, you’ll find the Maitland 

Market, where you can pick up some fresh 

Ontario produce, organic and pasture-raised 

Samuel’s Hotel

Trust... 

Taste... 

Quality... 


Maitland Market 

meats, locally made cheese and organic and 

free run eggs. 

Another stop on the Goderich tour might 

include lunch, dinner or just a great dessert 

at Samuel’s Hotel, situated a few kilometres 

from Goderich in Salford. This boutique hotel 

offers wonderful amenities, with a private 

Your Source for 

Dry Aged Steaks, 

Sausages, Burgers & Kebabs 

and so much more ... 

• Sourced locally from trusted farms 

• Traditional European preparation methods 

• The latest in food processing innovation 

Open six days a week. 

Hensall, Ontario 

Just off Hwy 4, 

45 minutes north of London. 

www.metzgermeats.com 

519-262-3130 

Available in London at 

The Village Meat Shop 

at Western Fair Farmers’ Market 

on Saturdays! 

Local Beef • Pork • Lamb • Poultry 

Specialty European Meat Products 

patio and fireplace 

in every room, 

and house-made 

gourmet cupcakes 

in the lobby. 

Daytrippers are 

welcomed too, and 

Shopbike 

Coffee Roasters 

the lunch and dinner menus include a strong 

list of nearby suppliers, including local beers 

and wines. Check out the inspiring dine-andstay 

packages available. 

While in Goderich you shouldn’t miss a 

crème-filled donut at Culbert’s Bakery. It 

is not on the tour but well worth a stop. The 

Culbert’s Bakery


bakery typically sells out early on weekends. 

For a sit-down meal to celebrate a special 

occasion or for a break from the road, Thyme 

on 21 offers lovely lunches and dinners in a 

historic home just off the square on Highway 

21. Family-owned and operated, this special 

place believes in full service with an easy 

country pace. It is consistently rated a top 

place to dine in Goderich. 

For those who want the country roads 

experience, the Highway 21 five-stop tour is a 

fun way to cruise the coast of beautiful Lake 

Huron. It would be ideal to start this tour in 

Bayfield at Shopbike Coffee Roasters, where 

the sample is a bag of Fair Trade coffee to take 

home. However, check out the amazing gelato 

while you’re there too. Fourteen fresh flavours 

and counting ... 

Take a scoop of gelato or a take-out cup of 

coffee for the road and head to Zehr’s Country 

Market, about five kilometres south, where 

your sample is a two-pack of pork chops. Obviously, 

that goes in the cooler! What you really 

want for the road trip from Zehr’s is a warm and 

sticky Chelsea bun and a butter tart. Heck, take 

a half dozen of each! The pies are also fabulous. 

If you are there for a long weekend, a good tip is 

“Elevated, high quality, fresh local 

ingredients, handmade with love.” 

Quote 

EATDRINKCAITS 

and get 15% OFF 

any pastry item! 

One per customer. 

168 Courthouse Square, Goderich 

519-612-2268 caitscafe.ca 

A Contemporary Urban Bistro in a Historical Setting 

“A beautiful restaurant 

with an amazing menu.” 

— TripAdvisor Award Winner 

Lunch • Dinner • Brunch • Now 2 locations! 

Reservations recommended 

226.523.3663 

428 Queen Street, Blyth 

519.524.5392 

10 Courthouse Square, Goderich 

www.part2bistro.ca 

Great coffee. Great food. Great atmosphere. Feel like Royalty! 

QUEENS 

B A K E R Y 

& AC C O M M O DATI O N S 

430 Queen St. 

Blyth ON 

226-523-9720 

queensbakery.ca 

queensbakery@tcc.on.ca


Become a Local for the Day! 

Beer, Wine & Cider 

Tours out of London, 

St. Thomas, Sarnia 

& Grand Bend area. 

Explore Lambton, 

Huron & Perth Counties. 

Tour Stops include about 15 Breweries, 

3 Wineries, a Distillery and a Cidery. 

Tour with the PedalPub! 

The PedalPub is the bike with the barrel! 

This is a unique, fun, safe and ecological 

way for your 

group of 8 to 

16 adults to 

enjoy a brew 

tour together. 

The London 

Libations 

PedalPub Tour explores London’s 

historic Old East Village, with a tour 

guide and driver and stops for tastings at 

various craft breweries and local 

businesses. 

In Grand Bend, the PedalPub Patio Beer 

Tour travels River Street and down “the 

Main Drag” for tastings at interesting 

bars, restaurants and local hotspots. 

Tours are ideal for tourists, bridal 

parties or corporate functions, or just 

a fun way to spend time with friends. 

Custom Tours are available. 

For more info and to book your tour, go to: 

tourtheshoreinquir.wixsite.com/tourtheshore 

or contact 

bradley.oke@gmail.com 

Bad Apple Brewing Co. 

to order the pies ahead of time. In season, the 

market also sells fruits and vegetables along 

with a full line of meats fresh and frozen. Note, 

this market is closed on Sundays. 

The rest of the Highway 21 tasting tour 

takes you further south for apple-based beers 

at Bad Apple Brewing Co/Ingram’s Apple 

Orchard, and then for some salty goodness 

in the form of pork pepperettes at The Whole 

Pig in Dashwood, just off the highway. While 

in Dashwood you may also want top pop into 

Hayter’s Farm for some turkey products, so 

bring that cooler! Another pro tip: Hayter’s is 

also the local LCBO outlet. 

As you wind your way back to Bayfield, 

pop into the Bayfield Berry Farm for your 

sample of jam to take home. In season, you 

can also pick up fruits and vegetables. 

Staying the night in Bayfield is always a treat 

and there are more options in the village than 

ever before. After decades in the hospitality 

The Whole Pig 

business, Harry Israel sold The Red Pump Inn 

to a local investor who has, in turn, leased it 

out to a entrepreneurial family, the Wallaces. 

Graham Wallace has run a few businesses in 

Bayfield including the Charles Street Market. 

His sister Jennifer runs the cute gift shop Hive. 

Wallace and his partner Chef Cody McWhirter 

are well along in the process of converting The 

Red Pump into The Lake House of Bayfield. 

The location offers seven spacious guest rooms, 

some with their own balconies overlooking 

main street and all outfitted with antique


July/August 2018 | 25


furnishings. As well, there is now a spa onsite 

and overnight packages include spa, dining 

and golf at a nearby course. A small conference 

space is available for meetings. Wallace is 

clearly thrilled to be taking over the reins of a 

landmark location. “There’s a lot of history and 

character in this place,” he says. “We have taken 

it from fine dining to a lot more casual.” 

Thankfully, Wallace and McWhirter 

have kept the lovely backyard patio open. 

McWhirter has created a tasty patio menu. 

The Baron Burger is a real treat. It features 

Experience Hessenland Inn & Vineyard 

Where heritage is infused into every vine and vintage 

Join us for one of our 

Signature Events! 

• Long Table Vineyard Dinners 

• Mongolian Grill 

• Weddings, Conferences & Retreats 

• Novemberfest & MORE! 

Accommodations • Award-Winning Gardens • Private Beach Access 

Vineyard • Dining Room with European & Locally Inspired Fare 

Located steps from Lake Huron between Grand Bend & Bayfield 

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

hessen@hessenland.com • www.hessenland.com 

Reservations required for all events 


smoked bacon from The Whole Pig on a 

succulent burger patty of fresh ground brisket 

and chuck beef. Also packed inside the brioche 

bun is smoked cheddar cheese and fresh 

vegetable toppings. McWhirter previously 

cooked at the popular DaVinci Ristorante, 

which is now closed after a long and successful 

run. There are two local beers on tap from 

River Road Brewing and Hops in Bayfield 

(the Zesty Farmer Pale Ale offers a citrus 

freshness) and a pilsner from Stone House 

Brewing Co. in nearby Varna. A lunch and 

dinner menu is in the works for the summer 

months. 

Bayfield accommo 

dations are also 

available at The Little 

Inn, a historic venue 

very popular with 

wedding groups and 

couples looking for 

a getaway. Arguably, 

it has the most 

lovely breakfast 

service in the county. 

Near town is The 

Ashwood Inn with 

affordable motelstyle 

rooms which 

The Lake House of Bayfield 

The Ashwood 

Bourbon Bar 

Featuring 

Creative Menus 

from Chefs 

Erryn Shephard 

& 

Ben Sandwith 

Always Available 

for Caterings! 

519.238.6224 

42 Ontario St. S., Grand Bend 

www.finearestaurant.com 

Lunch and Dinner — Seasonal Hours 

Reservations Recommended


Hessenland Country Inn 

include beach access to their sister property 

across the highway. Within the inn, The 

Ashwood Bourbon Bar offers an inviting 

contemporary dining dinner menu with 

plenty of interesting shareables and hearty 

mains and, as advertised, an exceptional bar. 

South of Bayfield on Highway 21 at St. 

Joseph is the Hessenland Country Inn. 

The Inn has five acres of groomed gardens, an 

emerging vineyard and a outdoor pool with 

indoor hot tub spa. If you happen to stay over 

on a Thursday evening in July or August you 

can enjoy the Mongolian Grill. This popular 

summertime tradition gives guests the chance 

Welcome. 

519-565-2576 

LakeHouseofBayfield.com 

BISTRO 

CONFERENCE 

SUITES 

SPA 

Riverside Boutique Hotel 

featuring local food and drink. 

519-565-2576 

LakeHouseofBayfield.com 

Samuels Hotel 

34031 Saltford Rd, Goderich 

519.524.1371 

samuelshotel.ca


The Black Dog Pub & Bistro 

to create their own combination plates of fish, 

seafood, meats and vegetables which are grilled 

outdoors by Chef Frank Ihrig and his staff. 

Indoors, there is live music and additional 

foods including spätzle, salad and desserts. The 

meal comes with a glass of wine or beer. 

If you are staying the night, no stop-over 

in Bayfield is complete without popping into 

neighbourhood pubs The Black Dog Pub 

& Bistro and The Albion Hotel. Just look 

for the line-ups. Yes, you can bring your dog 

to the patio at the Black Dog. While there, 

the enthusiastic bar staff will make you an 

outstanding Caesar or suggest one of the 


20 beers on tap. You also can tap into the 

knowledge banks of owner Ted McIntosh, an 

expert in the field of single malt whiskeys. 

The food is equally stellar with such filling 

offerings as the Southern Pickle Fried Chicken 

Sandwich and six impressive burgers. 

Another way to enjoy Tastes of Huron is via 

an escorted tour bus/van operated by Tour 

the Shore. The company is owned by Brad 

Oke of Grand Bend, the man behind Smackwater 

Jack’s Taphouse. Guests can take a 

half-day or full-day tour of Taste of Huron 

experiences and other venues that specialize 

in beer, wine, spirts and food while letting 

Cowbell Brewing Co. 

Fresh Local 

Huron County Produce 

Free Range and Grass Fed 

Beef, Chicken, Pork & Lamb 

519-524-0773 

79988 Porter’s Hill Line/Hwy 8 

just east of Goderich


someone else 

do the driving. 

A variety 

of tours visit 

some of the 

local breweries 

(15) and wineries 

(3). The 

company won 

a Southwestern 

Ontario 

Tourism 

Innovation 

Award and 

was named the 

Grand Bend 

Entrepreneur 

of the Year 

Queen’s Bakery & Part II Bistro for 2017. New 

this year is 

the PedalPub Patio Beer Tour in Grand Bend. 

In groups of 8–16 people, a guide and driver 

helps you navigate to a variety of local tastings 

while you get a little exercise. Fun! 

If you are making this a Huron County 

weekend, great afternoon or evening 

entertainment will be found at the Blyth 

Festival. Original Canadian plays run in 

repertoire all summer. For a truly Canadian 

theatre experience, check out The New 

Canadian Curling Club by Mark Crawford. [See 

our theatre column in this issue for more 

details.] If you time it right, you could also 

enjoy a country supper in Blyth. The little 

town of Blyth includes some surprisingly 

wonderful dining options. Just across the 

street from the theatre, Part II Bistro 

presents sophisticated local farm-to-table 

dining in a charming space. The restaurant 

has been so warmly received that a second 

location opened this winter in Goderich. 

Queen’s Bakery, next door, features light 

lunches such as sandwiches and fresh salads, 

along with delectable treats baked on site. 

Cowbell Brewing Co., a new destination 

craft brewery, features a beautiful restaurant 

with indoor and outdoor seating, a retail 

store, and entertainment spaces. Long 

anticipated, Cowbell has attracted excited 

crowds since it opened. 


Contemporary Dining 

in Historic Bayfield 

34777 Bayfield River Road, Bayfield 

519.280.2599 

bourbonbar@theashwood.com 

Lakefront dining for all occasions 

150 person beachfront patio with view of world-class sunsets 

Daily specials including fresh fish & succulent steaks 

Live Entertainment every Friday & Saturday night 

Huron County’s premier venue for social & corporate functions 

Open Monday 

to Sunday 

at 11:30 am 

Join us for Brunch every Sunday at 10 am 

For reservations, contact 

info@beachstreetstation.com or 519.612.2212 

JANE ANTONIAK is a regular contributor to Eatdrink. 

She is also Manager, Communications & Media Relations, 

at King’s University College in London. 

Find us on Facebook 

www.beachstreetstation.com 

2 Beach Street, Goderich ON



The BUZZ 

Culinary Community Notes 

London 

It is that time of year again and we’re moving ahead 

as briskly as we can with an updated London’s Local 

Flavour Culinary Guide. Last year, we took over 

publication and distribution from Tourism London 

and we’re happy to report that the 30,000 copies 

we printed was the right amount. They were all 

picked up at the important venues, like through the 

tourism offices in London and across Southwestern 

Ontario. Throughout the year, large quantities 

were picked up at London International Airport 

and at the best farmers’ markets, and thousands 

were picked up at Remark Fresh Markets and at 

select restaurants, shops and cultural venues like 

Museum London and The Grand Theatre. This year, 

for Volume 7 of the guide, we are excited to allow 

select out-of-town neighbours to participate in 

Local Flavour. These additions will both broaden 

the appeal of the guide and accentuate the appeal 

of London as a hub in the region’s exciting culinary 

offerings. 

Shave and a haircut… and a shot of Scotch? 

Whistling Dick’s Barber Shop, at 760 Dundas Street 

East, promises patrons a haven that is also an 

escape to the past. Owners Greg Kahnert and John 

Parlow, along with barbers Jose Interiano and Scott 

Wilkins, offer old school barbershop services. Once 

the liquor license application is approved patrons 

will be also be able to enjoy a beverage. Truly, 

“more than a barbershop.” 

Life of Leisure Surf + Social Club is “a cultural 

movement toward the intersection of purpose and 

pleasure.” The premises at 792 Dundas Street East 

(across from Aeolian Hall) house a clothing store, 

an art gallery, a studio, and an event space. 

The Pub on Richmond is now open at 731 Richmond 

Street (just south of Oxford), offering traditional 

English pub fare, daily specials, DJ and acoustic 

music nights. There is also a rooftop patio. Open 

daily for lunch, dinner and late night. 

Looking for more healthy eats in Old East? 

Introducing Margo and Tuffy, brought to you by 

Angela Rivard, founder of Revkor, and located 

in the same building on Adelaide at Princess 

beside the Boombox Bakeshop. You can find 

the Revkor team serving up everything from 

healthy fresh salads and mouth-watering sweets 

to thirst quenching drinks and Booch Organic 

Kombucha slushies. facebook.com/Margo-and- 

Tuffy-2042509336037520/ 

Known in London as creators of the “crispy chicken 

sandwich of the week”, brothers Dimitris and Ilias 

Korakianitis (of Kosmos Eatery on Richmond Row) 

are set to launch their latest venture, Dimi’s Greek 

House, located next to the Barakat expansion. 

Although the opening has been delayed, Chef Jason 

Astels tell us it is expected soon. The new resto will 

be licensed for 50, with a 28-seat patio. 

David’s Bistro will be closed July 1–15 for the 

annual summer holiday. The classic French bistro 

is a venerated downtown London culinary anchor. 

Read the feature article in this issue of Eatdrink. 

Forest City Cookbook publisher and photographer 

Alieska Robles appreciates everyone’s patience 

Discover Heather's Incomparable Journeys 

Impeccable Italy — October 10–27, 2018 

Featuring Lake Como, Tuscany, Amalfi Coast and Rome 

The Slow Roads of Ireland — Sept. 5–24 , 2018 

Explore Donegal, Connemara, Cork & Kerry and Dublin 

Small group bespoke tours enjoying a 

relaxed itinerary with inclusive pricing, 

door to door from London, Ontario 

www.heathersincomparablejourneys.ca 

For any and all of your travel needs 

519-473-8591 

Heather Wilkinson 

31 Nottinghill Gate, Suite 203, 

Oakville ON TICO#50013851 

Travel 

Industry Council of Ontario


during the completion of the cookbook. The much 

anticipated cookbook is expected to be available at 

the end of July, early August.. Check the website for 

details. forestcitycookbook.com 

Growing Chefs! Ontario is celebrating its one 

year anniversary at the Headquarters and Food 

Education Centre in the former Auberge du Petit 

Prince restaurant. It is a venue where Londoners 

young and old can get excited about growing, 

cooking, sharing, and celebrating delicious healthy 

food together. growingchefsontario.ca 

Idlewyld Inn & Spa features a locally-inspired 

menu of contemporary and traditional favourites 

and decadent desserts, complemented by a 

selection of award-winning wines, and draughts and 

ales on tap. Enjoy al fresco dining on the gracious 

front porch, or escape to Idlewyld’s hidden garden 

courtyard. Back by popular demand, Chef Trevor 

Stephens is master of the grill. Summer BBQ nights 

are held Wednesdays and Thursdays. 36 Grand Ave, 

519-432-5554, idlewyld.com 

The Church Key Bistro-Pub follows in the Britishinspired 

tradition of contemporary food executed 

with panache and attention to detail. Chef Michael 

Anglestad’s from-scratch kitchen continues to 

offer an exceptional dining experience. Owners 


Peter and Vanessa Willis recently celebrated the 

ninth anniversary of this downtown landmark 

that features one of London’s top patio dining 

experiences. 476 Richmond Street, thechurchkey.ca 

Betty Heydon’s Blackfriars Bistro & Catering is 

open on Mondays for lunch and dinner. This locallyacclaimed 

bistro with a funky vibe continues to wow 

all age groups and recently celebrated its 22nd 

birthday. Chefs Alicia Hartley and Jacqui Shantz 

prepare innovative, seasonal blackboard specials 

with cutting-edge menus that respect tradition. 

Closed Sundays. 46 Blackfriars St., 519-667-4930, 

blackfriarsbistro.com 

Reverie is a Canadian-focused five-course tasting 

menu restaurant with optional wine pairings, 

operated by Chef Brian Sua-an and Jerrah Revilles. 

Chef uses modern and molecular techniques and 

applies them to his cuisine to make each dish 

uniquely his own. Sua-an plans menu items months 

in advance and gravitates to pristine ingredients, 

going to great lengths to source the best. The 

glassed frontage provides plenty of natural light. 

Reservations are required. 1–208 Piccadilly Street, 

519-914-6595, reverierestaurant.ca 

Craft Farmacy is the ultimate farm-to-table 

restaurant. This is London’s first Feast ON-certified 

Your love of all things Italian begins at 

Destination for the food lover 

Featuring specialty foods, 

kitchenwares, tablewares, 

cooking classes and gift baskets. 

115 King St., London Ontario 

jillstable.ca 519-645-1335 

Gift Cards 

Available 

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

SUNDAY BRUNCH 

11am−2pm 

FLIGHTS & BITES 

HALF PRICE Sharing Plates & Oysters 

Tuesday–Friday from 3:30–5:30pm 

SUNDAY INDUSTRY NIGHTS 

20% OFF! 

Intimate 

Outdoor 

Courtyard 

Open 7 Days a Week 

Mon/Tues 11:30-10, Wed/Thurs 11:30-11, Fri/Sat 11:30-12, Sun 11-10 

NEW 

SUMMER 

MENU 

TUES–SAT Lunch & Dinner 11:30am to Close 

SUNDAY Brunch 11am & Dinner 

449 Wharncliffe Road South 

519.914.2699 


“Taste of Ontario” restaurant. The criteria-based 

certification program is designed to protect the 

authenticity of foodservice operators committed to 

the procurement of local food. With 112 seats, Craft 

Farmacy features sharing plates, fabulous house 

cocktails, craft beer, a superior wine list and plenty 

of pizzaz. There is a private event space with room 

for 40 on the second floor. Chef Andrew Wolwowicz 

recently launched new lunch, dinner and brunch 

menus. 11:30am to midnight, closed Mondays, 449 

Wharncliffe Road South, 519-914-2699 

Plant Matter Bistro, located across from Central 

Library, is a stylish fine dining version of the 

popular Wortley Village Plant Matter Kitchen. 

Owner Glen Whitehead says that the bistro takes 

its inspiration from New York, while Plant Matter 

Kitchen is inspired by San Francisco. True to clean 

eating and environmental sustainability, the chefs 

craft global dishes with local ingredients that 

are 100% vegan and organic. They work with a 

number of local independent farmers to secure 

a farm-to-table, close to fresh, and as close to a 

natural food experience as possible. Open for lunch 

and dinner. 244 Dundas Street, 519-432-3663, 

plantmatterbistro.com 

We know why the Wolfe brothers’ Wolfe of 

Wortley made the longlist for Canada’s Best 

New Restaurants 2017. There are grilled and 

cold smoked oysters on offer. Try the charcuterie 

underpinned by in-house techniques. Cocktail-wise, 

owners Jason and Gregg Wolfe like to riff on the 

classics, starting with something familiar, tried 

and tested and then taking it to another level, with 

a twist. There are interesting seasonal features, 

quality spirits, and flights of bourbon. 147 Wortley 

Rd., 519-854-6004, wolfeofwortley.com 

Los Lobos is celebrating its one-year anniversary 

in August. This “hot” take on Modern Mexican 

cuisine is a feast for all senses. Ten taco offerings 

are generously topped with various combinations 

of salsa, aioli, pickled vegetables and hot sauces. 

Be sure to try the flourless chocolate cake with 

lots of chili heat. The inspiring Los Lobos bar 

serves up mezcal, bourbon and margarita-focused 

signature cocktails. Expect innovation. There is a 

no-reservation policy but plenty of room outside on 

the well-appointed and spacious patio. 580 Talbot 

Street, 519-601-8226, fb.com/LosLobosLondon 

The patio restaurant at Boler Mountain opened 

for lunch and dinner table service on Canada Day 

weekend. Chef Kim Sutherland’s menu includes 

salads, burgers, sandwiches, hot meals and snacks, 

with vegan- and vegetarian-friendly options. Enjoy 

great views of forests and hills alongside the Treetop 

Adventure, mountain biking and beach volleyball


activities. Open Sunday–Friday (and some Saturdays 

when not booked for weddings). bolermountain.com 

Hunter & Co.is a sultry cocktail bar/lounge with a 

speakeasy vibe featuring interesting small plates 

of chef-crafted fare, from bone marrow to the 

signature “tongue ‘n’ cheek”, to halloumi tikka 

masala. There are charcuterie and a good selection 

of fresh oysters. Dave Fauteux and his crew’s wellcrafted 

cocktails make this a place to go for upscale 

libations. Open 3:30pm until late, seven days a 

week, at 349 Talbot Street. hunterco.ca 

Villa Cornelia ranks among London’s finest 

examples of Queen Anne architecture. Meticulously 

restored to its old-world charm in 1988, it is a 

comfortable place to relax and enjoy the continental 

cuisine. Chef Ryan Hancock’s cuisine includes both 

game and fish features nightly. Try the chicken 

saltimbocca with prosciutto and stuffed with 

mozzarella and fresh sage. There is an exceptional 

elk burger and Caesar salad on the lunch menu. The 

cozy and smartly appointed patio with wrought iron 

tables and chairs seats 70. 142 Kent Street, 519-679- 

3444 villacorneliarestaurant.com 

Garlic’s of London, a perennial favourite for over 

20 years and located in the heart of Richmond 

Row, is a proponent of farm-to-table cuisine. The 

It’s Shower & Wedding Season! 

Featuring the 

Northern Lights 

Chip & Dip Platter 

from Hilborn Pottery 

MADE IN 

ONTARIO 

Knives • Baking • Cookware 

Dinnerware • Widgets • Canadiana 

MON–FRI 9:30–5:30 • SAT 9:30–3 

129 South Mitton St. Sarnia ON 

519-332-0880 kitchen-widgets.com 

A Harvest Dinner 

Five Courses with Drink Pairings 

$100 per guest 

6:00 pm, Saturday, October 20, 2018 

130 Dundas Street, London 

Join us in a celebration of local food 

and drink! The Artisanal Culinary Arts 

program at Fanshawe College is hosting 

a Harvest Dinner to celebrate 

International Chefs Day, in our 

new downtown campus 

(formerly Kingsmill's). 

Tickets are available at 

fanshawec.ca/harvest 

Fanshawe's one-of-a-kind Artisanal Culinary 

Arts graduate program celebrates both integrity 

and ingenuity. We enable students to tell their 

own authentic, culinary story with good, clean, 

fair food as the principle ingredient.


culinary team offers traditionally prepared and 

internationally inspired cuisine made entirely 

from scratch with inspiration from local Ontario 

ingredients. Try the signature garlic bisque and 

Clear Creek organic duck two ways with almond 

crusted parsnip and duck confit croquette, chèvre 

cream, greens and rhubarb chutney 479 Richmond 

Street, 519-432-4092, garlicsoflondon.com 

Curley Brewing Company recently relocated to 1634 

Hyde Park Road. The business, co-owned by Nigel 

Curley and Kelsey Watkinson, features a vegan 

café serving light lunches, kombucha, coffee and 

Far Out ... 

but we like it that way! 


baked goods, and offers four small-batch beers on 

tap that are also available to take home in 500 ml 

bottles. Closed Mondays and Tuesdays, 1634 Hyde 

Park Road, 519-872-6667, curleybrewing.com 

Chef/owner Dominic Raso brought a taste of New 

Orleans-style to London with Bourbon Street Cajun 

and Creole Kitchen. The restaurant serves some 

Louisiana-inspired classics such as shrimp creole, 

po’ boy sandwiches, pecan pie and jambalaya. 

Bourbon Street features an open kitchen and 

front and rear patios. The restaurant is open 

for breakfast, lunch and dinner and features a 

jazz brunch. 587 Oxford St. East (near Adelaide). 

bourbonstr.ca 

On Sunday August 19, Ron Benner roasts corn for 

all at his garden installation As the Crow Flies. Part 

sculpture, part installation and part performance, 

the 12th Annual Corn Roast will feature Benner’s 

roving corn-roasting wagon Maiz Barbacoa, 1–4pm 

at Wolf Sculpture Garden at Museum London. 

Frank Ridsdale and indie duo Willow Switch will be 

doing acoustic sets. museumlondon.ca 

Gino Parco of Porcino, the Italian hotspot on Southdale, 

is launching Veta Wine and Pasta Bar mid-July. 

Located in the former Blu Duby North location at 745 

Fanshawe Park Road West, Gino is celebrating the 

opening by offering 20% off on food from July 18– 

August 2. Reservations are required. 519-601-7760 

Starting on Saturday, October 6, The Market at 

Western Fair will open on both Saturday (8am–3pm) 

and Sunday (11am–3pm) each week. This decision 

was made after extensive research. Courtney 

Bertens is now Assistant Market Manager. She will 

support Dan Ross, Market Manager, with the goal 

of growing attendance and improving the customer 

experience. Up to $400,000 will be invested in the 

Confederation Building location this year, including 

washroom upgrades and new cooler storage. 

Additional improvements will be made in 2019 and 

2020. westernfairdistrict/market 

Blair Rd 

London 

International 

Airport 

Crumlin Rd 

Oxford St 

Lunch Mon–Fri 11–3 • Dinner Wed–Sun from 5pm 

Weekend Breakfast 9–12, Lunch 12–3, Dinner 5–9 

½ Price 

Bottle of Wine Wednesdays 

$5 

16-oz Pints Thursdays 

519-455-9005 

katanakafe.ca 

2530 Blair Rd, London 

Diamond Flight Centre


Stratford 

Stratford Tourism Alliance (STA) launches Frank’s 

Rocky Horror Show Guide to Stratford in conjunction 

with the Stratford Festival. Fun and unexpected 

experiences and products align with Dr. Frank N. 

Furter’s character in Richard O’Brien’s The Rocky 

Horror Show (now playing at the Avon Theatre). 

Frank’s Guide (not for the easily offended) invites you 

to explore Stratford through Dr. Frank N. Furter’s eyes 

as you get the look, get the drink and then you play. 

Naturally, he’ll lead you to the best “rocky cocktails” 

and where to find the sexiest bustiers, fishnets and 

tattoos, but Stratford’s entrepreneurs have created 

innovative products and experiences reflecting 

community synergy with the show in an unexpected 

style. Use the guide as preparation for seeing The 

Rocky Horror Show, or just for fun to explore another 

side of Stratford. visitstratford.ca/ franksstratford 

The annual Stratford Chefs School Long Table 

Dinner, affectionately called the friend-raising 

event, is the signature fundraising culinary event of 

the year. Sunday, September 9. stratfordchef.com 

Together, a father and daughter team opened 

JENN & Larry’s Brittle ‘n Shakes & Ice Cream. 

Offering retro-inspired ice cream and brittle, it is 

located on York Street along the Avon River. Look 

Loose Leaf Teas,Tisanes & Gifts 

• 

Contemporary & Traditional Teaware 

• 

Local, Healthy Menu (V/GF free available) 

• 

Delicious Scones (V/GF free available) 

Summer 

Afternoon Tea 

July 22 

Reservations 

required 

Live Music 

Saturdays 

11:30am–1:30pm 

268 Piccadilly Street (beside Oxford Book Store) 

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

Summer: WED-THURS 11am-6pm • FRI & SAT 11am-9pm • SUN noon-5pm 

“Let food be thy medicine and 

medicine be thy food” 

Experience the freshest olive oils from across the globe, paired with 

savoury white & dark balsamic vinegars from Modena, Italy. 

Bottling fresh in store since 2012. 

- Hippocrates 

The 

Pristine 

live 

Est. 2012 

884 Adelaide Street N. | London | 519-433-4444 

www.thepristineolive.ca

Hey Cupcake! 

www.heycupcake.ca 

275 Wharncliffe Rd. North 

519-433-CAKE (2253) 

STORE HOURS: Mon–Fri 11–7 

Saturday 10–5 • Sunday 11–4 

where art is 

a piece of cake 

The ORIGINAL 

LONDON CAKERY & 

GOURMET CUPCAKE 

BAKERY 

ASK US Custom Bakery • Walk-In Orders Available 

ABOUT OUR 

“RANDOM 

ACTS OF 

SWEETNESS!” 

CAMPAIGN 

WHOLESALE 

HAND ROASTED 

COFFEE BEANS 

FROM MY BUSINESS 

TO YOUR BUSINESS 

Quality, 

Consistency, 

and Value 

... in the roasting, 

in the delivery, 

and in the price. 

TM 


for the lineups outside the shop and for the happy 

customers spilling out of the door. 

If you love craft brews stop by Mercer Beer Hall, 

which offers over 130 craft beers from around 

the world — for a truly world-wide craft brew 

experience. Boar’s Head Pub at the Queen’s Inn 

and Bentley’s Restaurant and Bar also offer a wide 

selection of craft brews to quench any thirst. 

Over the past three decades Keystone Alley, named 

after the former Keystone Bakery, has evolved from a 

small coffee shop into a popular and casual fine dining 

restaurant. Chef Tina Logassi’s menus are driven 

by local sourcing, with daily blackboard features. 

Over the years many improvements have been made, 

including the addition of the comfortable “Alley” patio 

and “Key’d Inn”, a spacious two-bedroom-suite rental 

situated above the restaurant. 34 Brunswick Street, 

519-271-5645, keystonealley.com 

The Red Rabbit and Okazu 85 Downie feature 

talented young women in leadership roles. They 

are excited to announce the promotion of Courtney 

Noble to the position of sous chef at The Red 

Rabbit and the addition of Angela Murphy as chef 

de cuisine at Okazu 85. Both of these incredibly 

talented women are graduates of the Stratford 

Chefs School and are London, Ontario natives. 

Madelyn’s Diner is “A Purely Local Diner with ‘lots’ 

of local colour and the home of the award-winning 

bacon butter tart”. The seating capacity from 

October to May is 90 but swells to 120 during the 

warmer months when the patio is open. It offers an 

all-day breakfast. Visitors love the locally-sourced 

peameal bacon and eggs, a “Canadian” treat, along 

with many other comfort food-inspired breakfast, 

lunch and dinner offerings. Open 7 days a week, 

closing times vary. 377 Huron Street, Stratford, 519- 

273-5296, madelynsdiner.ca 

Bar Burrito is Mexican-inspired food you can count 

on. All the ingredients are fully traceable from the 

producer to your plate. Enjoy burritos, quesadillas, 

tacos and more. 1060 Ontario St, 519-305-7555, 

barburrito.ca/location/stratford/ 

Plan to attend the 12th Annual Stratford Kiwanis 

Garlic Festival on September 8 and 9 at the 

Community Hall in The Stratford Rotary Complex. 

Raising funds for local community projects and 

supporting local garlic growers, The Kiwanis Club 

of Stratford once again will deliver a fun family 

weekend, complete with Ontario Garlic & Artisan 

Market, cooking demonstrations by professional 

chefs, educational forums, live entertainment, 

artisanal cheeses and exclusive wine/spirits/beer 

pairings and tastings. stratfordgarlicfestival.com 

In honour of the 35th anniversary of Stratford


Chefs School, work is currently underway on Farm 

to Table, a cookbook that pairs 25 SCS alumni chefs 

with their favourite food producers and farmers 

for a culinary adventure through Perth and Huron 

Counties. This stunning book will feature recipes as 

well as interviews conducted by CBC food columnist 

and Eatdrink contributor Andrew Coppolino and 

striking imagery provided by photographer and SCS 

alumna Terry Manzo. The book will be launched at 

the School’s Season Opener in late October. 

Experience Stratford Chefs School first-hand with 

a guided personal tour this summer! Learn what it’s 

like to train as a culinary student while immersed 

in Stratford’s vibrant food culture. A personal visit 

can be as simple as a Q&A with Admissions, or as 

involved as becoming a student in the School world 

class kitchens for a day. stratfordchef.com 

Stratford Summer Music will turn Revival 

House from dining hall into a nightclub rivaling 

anything New York has to offer. Four exceptional 

evenings bring back celebrated Summer Music 

Cabarets originally presented in the space, then 

The Church Restaurant. Friday, July 20: masterful 

entertainer and artist Bruce Dow. Friday, July 27: 

Toronto’s John MacLeod and his Rex Hotel Orchestra 

will feature vocalist Carol McCartney. Friday, 

August 10: Rough Trade flashbacks and High School 

Confidentials with Carole Pope. Friday, August 17: 

Heather Bambrick’s Jazz Ceilidh with special guests 

Cadence Vocal Group, creating a genuinely jazzy 

Newfoundland party. Dinner & Show packages 

(one show and a 3-course dinner!) are available. 

stratfordsummermusic.ca 

Revival House will host their third bi-annual Craft 

Beer Festival on Sunday, August 12 from from 

1–5pm. “The Summer Sessions” will include an 

afternoon of food and beer sampling and a meet & 

greet with the brewmasters & beer reps from such 

local favourites as Black Swan (Stratford), Cowbell 

(Blyth) and Railway City (St Thomas). A $40 

advance ticket includes 6 beer sample tickets, beerpaired 

appetizers and entertainment! Additional 

sample tickets can be purchased. 19+. revival.house 

Around the Region 

Savour an Elgin taste experience at one of the 

county’s friendly diners, restaurants or tea rooms. 

Featuring local products, restaurants offer the 

best in Elgin ingredients from homemade baking to 

classic chicken pot pie to fresh perch and pickerel 

in season. There is sure to be something to please 

everyone. savourelgin.ca 

A trip to Port wouldn’t be the same without a stop 

at Shaw’s Ice Cream. It’s been serving up “delicious 

old fashioned ice cream made the way it should 

Outdoor Farmers’ Market 

Every Thursday 8am–2pm 

& Saturday 8am–1pm 

We grow it, raise it, make it 

& bake it — local produce, 

meat, cheese and more! 

Enjoy outstanding Live Music both days 

brought to you by our exciting new partner, 

London Arts Council. 

FREE Cooking Classes are held 

from 11am–noon, upstairs in the 

Market Kitchen. Classes will run 

every Saturday until 

September 22. 

Colombian Day Festival 

Sunday, July 22, 

10am–10pm 

This FREE EVENT 

celebrates Colombia’s 

Independence Day 

with folklore, live 

music, dance, food 

and more! 

FREE PARKING 

With Validation 

Half Hour Weekdays 

Market Hours 

Monday to Saturday 

Mezzanine & Restaurant Hours Differ


Thursday to Sunday, 

11:30am–8pm last call 

Five Fortune Culture 

RESTAURANT 

366 Richmond Street at King 

www.fivefortuneculture.com 

226 667 9873 

“Pure 

Chinese” 

Cuisine 

—Eatdrink 

Menu Changes 

Friday–Sunday 

Closed 

for Holidays 

June 11 to 

July 17 

be” since 1933. Shaw’s offers a wide selection of 

hard ice cream, fruit sorbets, frozen yogurt, thick 

milkshakes, decadent sundaes and celebratory ice 

cream cakes. 6598 Sunset Drive, St. Thomas, 519- 

631-2510, shawsicecream.com 

The New Sarum Diner, owned and operated by the 

White family for over 40 years, offers delectable 

country-style home cooking. Originally established in 

1943, it is Elgin County’s oldest diner. Try the meatloaf 

or the famous family-style chicken. 46230 New Sarum 

Line, Sparta, 519-773-3103, newsarum.com 

The Windjammer Inn is located just off the main 

beach in Port Stanley. Chef/owner Kim Saunders 

sources ingredients from the large farming 

network in Elgin County. Scratch breads, artisanal 

cheeses, local meats and Saunders’ baking round 

out the seasonal menus. Try Lake Erie fresh linecaught 

perch and pickerel when in season, or the 

Buttermilk Brined Roasted Breast of Duck with 

hunter-style potato, yam hash, smoked onion and 

plum conserve. The restaurant, into its twelfth 

season, has seating on the charming wraparound 

porch. 324 Smith Street, Port Stanley, 519-782-4173, 

thewindjammerinn.com 

Nestled in the heart of Port Stanley, the Kettle Creek 

Inn was opened by Jean and Gary Vedova in 1983. 

The Vedovas, along with sons Troy and Dean, are 

hands-on operators. Chef Rob Lampman keeps the 

Inn’s kitchen fresh and relevant. Menus showcase 

a commitment to the area with farmed, fished or 

foraged local ingredients such as seasonal perch and 

pickerel. Dining options include a parlour with a cozy 

fireplace, an intimate English-inspired pub, two dining 

rooms, a gazebo and a stunning garden terrace. Jean 

tells us, “Guests can prop up their feet on their porch 

or balcony, sip a libation and amble down for dinner 

under the gazebo.” The Inn has 10 guest rooms and five 

luxury suites. 216 Joseph Street, Port Stanley, 519-782- 

3388, kettlecreekinn.com 

Solo on Main is a family-run business with Chef 

Lauren Van Dixhoorn at the helm. It has a fantastic 

patio and inviting front porch offering al fresco seating 

and great Port views. Inside, there is a charming 

quartz-topped walnut bar; the casual dining room 

with original hardwood floors is decorated in warm 

gray tones. The cooking is refined, modern and 

thoughtful. There is Lake Erie catch, ocean catch, baby 

back ribs with Lo’s Mom’s BBQ sauce. Try the signature 

Lo’s Smoked Trout Frites. 187 Main Street, Port Stanley, 

226-658-0999, soloportstanley.com 

Steed and Co Lavender, at 47589 Sparta Line (3 

km east of east of the historic village of Sparta), 

will host their annual Lavender Fairy Festival on 

Saturday, August 11, from noon to 4pm. Indulge in


an afternoon filled with fairy fun and lore based 

upon the Lavender Fairy’s important job. Guest 

entertainment. Don’t forget your wings! Pirates 

are also always welcome. Children $5, parents and 

grandparents are free. steedandcompany.com 

Nothing expresses the bounty and beauty of 

summertime more than Hessenland Inn & Vineyard’s 

popular Mongolian Grill garden-side dining. Back for 

an 11th season, every Thursday evening through July 

and August offers a delicious opportunty for guests 

to design their own signature dish from incredible 

fresh ingredients. Curate your plate and let Chef 

Frank Ihrig and his crew grill and season your dish to 

perfection at the outdoor grilling station. “Wein and 

Dine” Wednesdays (July 18th & August 15th) feature 

long table dinners, with live music and special menus 

paired with the finest of local wines, in the vineyard. 

Reservations are required. hessenland.com 

The butter tart has become a classic Canadian 

staple on menus across the country. From classic to 

pecan, caramel, and even cola-flavoured, the butter 

tart stands the test of time. McCully’s Hill Farm and 

Leaping Deer Adventure Farm both make classic 

and maple-infused butter tarts. Call ahead; these 

tarts are a hot ticket. 

Dining at Elm Hurst Inn & Spa is always an 

occasion, whether you are celebrating with family 

and friends, catching up over Sunday Brunch, 

or looking for a relaxing spot to enjoy a glass of 

wine and some top-notch cuisine. Savour locallyinspired 

menus prepared by executive chef Michael 

Davies and served in one of nine private dining 

rooms or on the patio. 415 Harris St., Ingersoll, 519- 

485-5321, elmhurstinn.com 

Upper Thames Brewing Company is expanding, 

with a second venue at the former Sally Creek 

Bistro at the Sally Creek Golf Club (190 Fairway 

Road). The space will be renovated over the next 

few months for a late summer or early autumn 

opening. The new location will include a brewhouse, 

full service restaurant, and patio. The bar will 

feature 24 taps, with 12 pouring Upper Thames 

beers and 12 guest taps featuring other craft 

breweries. 225 Bysham Park Dr #9, Woodstock, 

519-290-0053, upperthamesbrewing.ca 

Woodstock Summer Streetfest is the place to 

be August 10 to 11 when Dundas Street becomes 

pedestrian-friendly for this annual shindig 

featuring over 175 vendors. Enjoy live music and 

great food at restaurant patios that take over the 

street. downtownwoodstock.ca 

The Village Teapot in Ilderton is owned and operated 

by Gaynor Deeks and Jana Yassine. Gaynor is 

originally from the UK, Jana from Chatham. They 

growers & creators of fine lavender products 

DISCOVER 

Steed & Company Lavender, part of a 

45-acre horse farm just outside of Sparta 

INDULGE 

in our unique handcrafted lavender products 

ESCAPE 

in the wonderful scent and 

calming powers of lavender 

519-494-5525 

47589 Sparta Line, Sparta 

buds@steedandcompany.com 

Open Wed–Sat 10-5; Sun 12–4 

Mother’s Day to Dec. 19 

PLUS June–Labour Day: Tues 10-5 

www.steedandcompany.com 

LUNCH Wed to Fri 11:30–2:30 

DINNER from 5pm daily 

432 Richmond Street 

at Carling • London 

ALWAYS 

a 3-course prix fixe 

menu option 

Enjoy 

Our Annual 

Lavender Fairy 

Festival 

Saturday, Aug. 11 

Noon–4pm 

Bring 

Your Wings! 

www.davidsbistro.ca 

Closed July 1– July 15 for Holidays. Opening July 16th.


are both tea drinkers, sandwich makers and know 

a good scone when they see one. One of the oldest 

properties in the town, the premises retain many 

period features. 13257 Ilderton Road, Ilderton, 519- 

298-8327, thevillageteapot.ca 

Lavender Hives is a small lavender farm and apiary 

just south of Pinery Park and Grand Bend. Fresh 

and dried lavender and raw honey are available in 

season, and the lavender will be blooming right 

through July. Owner-operators Cathy and Garry 

Parsons have been developing the property since 

2015 and added asparagus this year. Visitors can 

enjoy a walking meditation through an on-site 

living lavender labyrinth, and the wooded setting is 

an ideal background for wedding, family, or nature 

photography. Goosemarsh Line, Grand Bend, 226- 

926-2820, facebook.com/ourlavenderhives 

Stonetown Artisan Cheese is a purveyor of Swiss 

mountain-style cheeses, hand-crafted by master 

cheesemaker Ramon Eberle. Using unpasteurized 

milk from farmers Hans and Jolanda Weber’s 

herd of Holsteins, Eberle uses raw milk so that the 

cheese ripens as naturally as possible while the 

flavours improve with maturation. Cheeses and 

other local products are available to buy on-site 

at the farm store. Guided group tours are $5 per 


person (minimum 15 people). See the complete 

process of cheesemaking with the cheesemaker. 

The tour lasts about 60–90 minutes. 5021 Perth 

County Line 8 (Kirkton Road), St. Marys, 519-229- 

6856, stonetowncheese.com 

St. Marys Farmers Market — Downtown St. Marys 

gets fresh as local food producers and unique artisan 

vendors convert the Jones Street Parking Lot into 

the place for homegrown goodness and homemade 

specialties. Open Saturdays until the end of October, 

8am–12 noon. stmarysfarmersmarket.ca 

Wine Country Ontario — Wineries across the 

region host events throughout the summer 

— tours, tastings, musical and culinary. Visit 

winecountryontario.ca/events for a full listing. 

We want your BUZZ! 

Do you have culinary news or upcoming events 

that you’d like us to share? 

Every issue, Eatdrink reaches more than 

50,000 readers across Southwestern Ontario 

in print, and thousands more online. 

Get in touch with us at editor@eatdrink.ca and/or 

connect directly with our Social Media Editor 

Bryan Lavery at bryan@eatdrink.ca 

Submission deadline for the next issue is August 5. 

Come celebrate the 

Grand Opening 

of 

Receive 20% OFF all food 

from July 18th to August 2nd, 2018. 

Please make reservations. 

Veta Wine and Pasta Bar 

745 Fanshawe Park Road (formerly Blu Duby) 

519-601-7760



Beer 


Local Craft Beers for Summer 

by GEORGE MACKE 

One deck, one dock, one cottage, 

plenty of beer. Does anything say 

summer like a selection of fresh 

local craft beers? 

While many equate craft beer with bitter 

IPAs or thick and heavy stouts, it’s not 

necessarily so. Increasingly, Southwestern 

Ontario’s impressive craft breweries are 

producing small batch easy-to-drink lagers, 

malty golden ales, and wheat beer seasonals 

with unexpected flavours guaranteed to 

quench thirsts on hot summer days. Here 

are some great choices — all widely available 

at the brewery itself and at the LCBO, select 

grocery stores, or The Beer Store — to fill your 

cooler and impress guests. 

Orange Creamsic Ale — Railway 

City Brewery, St. Thomas. Available until 

August, Orange Creamsic 

takes inspiration for its name 

and its taste from the classic 

orange and vanilla ice cream 

bar. Creamy with a vanilla 

flavour, it’s light enough in 

alcohol (4.8 per cent) to be 

sessionable. It also makes a 

great dessert beer. 

Flashback Rhubarb Wheat Beer — 

Forked River Brewing, London. Brewed 

every spring for the past four 

years, Flashback has been 

known as Mojo until now. 

Forked River has swapped 

names for the beer, and the 

lava lamp label artwork has 

given way to an hourglass, 

but you’ll spot the 473 mL 

cans quickly thanks to their


familiar and distinctive yellow 

colour. The rhubarb content gives 

a punch of tartness, but not so 

much as to ruin the wheat beer 

quaffability. Try pairing it with a 

bowl of summer fruit. 

El Buscador Cerveza — 

Descendants Brewery, Kitchener. 

What says heat relief better than a 

Mexican-style lager? As a deviation 

from the macro-brewed Corona, El 


Buscador Cerveza is a suitable choice. 

It’s only 4 per cent alcohol, making 

it sessionable even if the Day of 

the Dead-inspired artwork hints at 

something more potent. 

1857 Kolsch — Abe Erb 

Brewery, Waterloo. This style of 

beer originated in 

Cologne, German, 

and is between a 

lager and ale. It’s 

alternatively known 

as a cream ale, particularly in 

the U.S. Abe Erb’s kolsch hits 

the mark as a versatile and 

solid choice to pair with thick 

hamburgers or ribs. Many will 

prefer it as a beverage with a 

meal rather than a sessionable 

beer round the campfire. It’s 

4.8 per cent alcohol. 

Cream Ale — Anderson Craft Ales, 

London. If there’s a craft beer for cottage 

guests who think they 

don’t like craft beer, 

this is it. One of three 

breweries in London’s 

intriguing Old East 

Village, Anderson brews 

a number of delightful 

year-round beers, oneoffs, 

and seasonals. But 

it’s Anderson Cream Ale, 

sold in six-packs of 355 

mL cans, which serves as 

the gateway. Medium in 

body, malty in taste, it’s 

a stellar cream ale which has quickly found a 

loyal fan base. 

CRAFT BEER 

MADE IN CHATHAM 

27 Adelaide st. south . Chatham Ont 

TAP ROOM . BEER SHOP . EVENTS . SNACKS 

sonsofkent.com 519-354-BEER (2337) 

now available at the LCBO!


Backpaddle Blonde — Upper Thames 

Brewing, Woodstock. What’s summer 

without a blonde in the crowd? 

Upper Thames’ Backpaddle 

Blonde is the two-year-old 

brewery’s best selling beer, 

and for good reason. It has 

broad appeal among all 

beer drinkers. It’s malty 

with a hint of citrus flavour 

derived from Cascade hops 

grown by the Tavistock Hop 

Company. Blondes — or 

golden ales — are close in 

flavour to the popular macro 

brews. Freshness is the key 

to enjoying a craft blonde. 

Backpaddle is in a limited number of local 

Beer Stores. 

Helles Lager — Wellington Brewery, 

Guelph. Available at the Beer Store in 355 

mL cans, Helles is Wellington’s take on a 

traditional German light lager. It’s a brave 

attempt to sway fans of big multinational 


brands. For the patriots, 

it uses all-Canadian 

barley and wheat malt. 

As a 4.5 per cent lager, 

it works in pretty much 

all situations, from 

campfire gatherings to 

grilled food. 

Suburban Menace 

— Refined Fool 

Brewing, Sarnia. This 

intriguing beer moves people along the craft 

beer tasting chart. 

It’s a little stronger in 

alcohol (5.7 per cent) 

and a little more bitter 

without treading into 

IPA territory. Red 

in colour, Suburban 

Menace comes in 

shareable 650 mL 

bottles, ideal for 

pouring summer tasters for the unconverted. 

Its complex tastes — can you pick up the 

BLACK SWAN 

BREWING COMPANY 

STRATFORD • ONTARIO 

It's what we drink. 

144 DOWNIE ST, STRATFORD 

BLACKSWANBREWING.CA 519 • 814 • 7926 @BLACKSWANBREWINGCO


caramel, blueberry, and bubblegum? — make 

it a great conversation starter. 

Road Trip! 

Come to the Cowbell Farm in Blyth, Ontario 

“THE NO.1 CRAFT BREWERY IN CANADA TO VISIT.” 

—WAYNE NEWTON, FOOD & DRINK JOURNALIST 

40035 BLYTH ROAD, BLYTH, ON N0M 1H0 

1-844-523-4724 WWW.COWBELLBREWING.COM 

Look for 

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Wild Child — Black Swan Brewing 

Company. Wild Child is a sour ale, in the 

Berliner Weisse style. Light and 

very bubbly, it’s tart without 

being puckering and could 

serve as a great gateway 

beer for wine drinkers or 

those turned off by the 

traditional bitterness 

in many beer styles. 

Variations are available at 

times, with additions such 

as seasonal fruit. Wild 

Chid is an excellent thirst 

quencher as a stand alone 

on a hot summer day or 

would pair wonderfully 

with a pan-fried fish or 

salad. Available in 1-litre and 

2-litre growlers at the brewery. 

And finally, three variations on a theme in one 

convenient six-pack. 

Summer Radler Pack — Waterloo 

Brewing, Kitchener. Waterloo Brewing 

packages its three summer seasonal radlers 

in a six-pack box. A radler is a mix of lager 

and fruit juice, with the result being more 

refreshing flavour and less alcohol. Waterloo’s 

pack 

includes 

grapefruit, 

citrus, 

and 

raspberry 

versions, 

each at 3.1 

per cent 

alcohol. 

Waterloo’s 

radlers pair with 

light summer fare off the grill — grapefruit 

with shrimp, raspberry with whitefish and 

tossed salad, citrus with steak. Waterloo 

Citrus Radler has appeal as a reward after an 

afternoon of summer yard work. 

GEORGE MACKE is a Southwestern Ontario craft beer 

explorer who spends too much time at the LCBO.



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Wine 



by GARY KILLOPS 

If you have been to a wine tasting, the 

discussion at some point has probably 

lead to terroir. This is a French term 

that basically means “a sense of place.” 

When used in relation to wine, terroir is a 

combination of factors, such as the soil and 

the climate of the area where the grapes are 

grown, which impart unique characteristics 

that can be tasted in the wine. 

Ontario is a cool climate wine region. The 

wines made here are often more aromatic, 

lighter in body, and 

higher in acidity 

than their warm 

climate equivalents. 

The soil in each 

of Ontario’s three 

major wine growing 

regions is complex. 

Glacial clay, silt, 

and limestone 

contribute to the 

terroir of Ontario 

wines. Sometimes 

just small variances 

in the wine’s acidity, 

alcohol level or 

minerality have a 

big influence on the 

taste and quality. 

Recently a group 

of 12 Ontario winemakers 

gathered 

at Stratford Chefs 

School for an event 

called Somewhereness. 

In the group’s 

promotional material 

“somewhereness” is 

explained as a term 

used “to describe the blend of terroir, climate, 

vine and vintner that let a wine stand apart. 

… It speaks of small plots, sustainable practices, 

responsible stewardship and the way our 

The Somewhereness brand ambassadors included: (clockwise 

from top left) Shiraz Mottiar from Malivoire; Ilya Rubin from 

13th Street Winery; Harald Thiel from Hidden Bench Estate 

Winery; and Suzanne Janke from Stratus Vineyards. 

approach to winemaking contributes to the 

elusive characteristics that flow through to 

your soul with every sip of our wine.” 

The tasting at the Chefs School offered 

one-on-one conversations with the 

Somewhereness producers. 

Shiraz Mottiar, winemaker at Malivoire 

Wine in Niagara, was pouring several wines. He 

offered specifics on the Malivoire 2015 Small 

Lot Pinot Noir ($29.95 retail from the winery). 

The grapes were sourced from two vineyards 

in the Beamsville 

Bench. The Moira 

vineyard has vines 

that are over twenty 

years old, and 

they contribute 

to the fresh fruit 

acidity. The Mottiar 

vineyard, Shiraz’s 

own vineyard, is at 

a higher elevation 

and imparts 

both acidity and 

minerality. The 

Malivoire Small Lot 

Pinot Noir offers 

fresh, vibrant red 

berry fruits, clove 

and earthy spices, 

and mushroom and 

mineral nuances. 

Lively, fresh with a 

smooth finish. Wellpriced 

for a quality 

wine like this. 

Malivoire’s 

2016 Small Lot 

Chardonnay ($19.95 

retail from the 

winery) was made from Moira vineyard grapes. 

The wine was allowed to go through partial 

malolactic fermentation and then aged 50% 

in stainless steel, with the remainder aged in


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French barrels, for nine months. The buttery 

notes and the hint of vanilla oak balance the 

green apple and the lemon citrus notes. 

Harald Thiel, owner of Hidden Bench Estate 

Winery, was pouring six terroir-driven wines 

at the event. “Our wines are unfiltered, which 

I believe adds to their ageability” he said. “We 

are trying to make wines that are not only 

good Ontario wines but also are wines that 

can take their place on the world stage.” The 

2015 Estate Chardonnay ($29.95 retail from 

the winery) showcases the Beamsville Bench 

terroir. The grapes in this wine are sourced 

from the Locust Lane, Felseck and Rosomel 

vineyards. Locust Lane and Felseck have a 

west/east slope as well as a south/north slope, 

providing excellent air, drainage and solar 

exposure. A strikingly complex chardonnay 

with lemon citrus, pear, melon and white 

flowers, driven by a mineral backbone one 

might expect from old world burgundies. 

“Somewhereness” is also about sustainable 

practices and responsible stewardship of 

the land that is dedicated to growing grapes. 

These winemakers also identify as caretakers 

of the earth where their vines grow. Nowhere



The wineries each presented a line-up of products: (from 

the left) Malivoire, Hidden Bench and Cave Spring. 

is this more evident than at Stratus Vineyards. 

Located in Niagara-on-the-Lake, the winery 

was the first to earn LEED Canada Certification 

by producing wines in an environmentally-responsible 

manner. 

“The wine we grow is dependent on the 

health of the land on which it is grown,” 

reads the Stratus Environmental Mission 

Statement. “We farm our vineyard and guide 

our winemaking as though our children’s 

future depends on it.” 

At the event, Stratus poured the 2014 Stratus 

Red ($48 available at the winery only), a fine 

example of terroir, as it presents a different 

taste profile than the 2013 vintage currently 

available at the LCBO ($38.75, vintages 

#131037). A ripe, full bodied blend of cabernet 

franc, cabernet sauvignon, merlot and syrah. 

Juicy red berry fruits, grippy tannins and 

complex secondary oak flavours having spent 

584 days in 34% new French oak barrels. 

Terroir reflects a vineyard’s location and 

captures a sense of place, soil, climate, and 

seasons. It impacts vintage variations and the 

winemaker’s production decisions. Events like 

Somewhereness showcase the unique terroir of 

Ontario vineyards, and confirm that our wines 

have evolved to be comparable with other 

well-known world-class wines. 

GARY KILLOPS is a CAPS Certified Sommelier who 

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

tasting notes on EssexWineReview.com 

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Music 

Hot Fun in the Summertime 

Upcoming Highlights on the Music Scene 

By GERRY BLACKWELL 

It’s the good ol’ summer time. Livin’ is 

easy, fish are jumpin’, cotton is high. 

And, hey, there’s music in the park. 

TD Sunfest 2018 may, alas, already be in 

the books by the time you read this. It goes 

Thursday, July 5 to Sunday, July 8 at Victoria 

Park. Old favourites Five Alarm Funk, 

Laila Biali and Lazo are scheduled, as well 

as exciting new acts like Guatemalan hip-hop 

sensation Doctor Nativo and British soul 

singer Hannah Williams. (Complete lineup 

here: goo.gl/JwyaNi.) 

Doctor Nativo 

Rock the Park lands in Harris Park 

Wednesday, July 11 to Saturday, July 14. 

It should be a blast — from the not-toodistant 

past. Thursday’s lineup includes 

Cyndi Lauper, out to prove girls still want 

to have fun, and 1980s Canadian new-wavers 

Platinum Blonde and Men Without Hats 

(no longer all men and reliably reported to 

sometimes wear hats). Both have new music 

to play. And that’s just one day. Friday the 

13th will be a lucky day for fans of 1990s pop. 

The lineup includes multi-platinum-selling 

rapper Coolio, teen R&B heartthrobs Boyz 

II Men, and cool-as-a-cucumber En Vogue. 

(Complete schedule here: goo.gl/GoZSE9.) 

Home County Music & Art Festival 

is back in Victoria Park for the 45th time, 

Friday, July 20 to Sunday, July 22. The Jim 

Cuddy Band headlines. This is Blue Rodeo 

co-founder Cuddy’s moonlight Men gig, Without featuring Hats 

Rodeo members and others. Their latest 

The Jim Cuddy Band 

album, Constellation, came out earlier this 

year. Also on the Home County bill: perennial 

favourites Sultans of Swing, Tom Wilson 

(one of Blackie’s Rodeo Kings), awardwinning 

London folk band Broomsticks & 

Hammers and Sarnia’s Donovan Woods, a 

jobbing songwriter in Nashville as well as an 

accomplished multi-instrument performer. 

(For a complete schedule: goo.gl/X1EHup.) 

Closing out the summer festival season, 

London Bluesfest 2018 rocks Harris Park 

from Thursday, August 23 to Sunday, August 

26. The artist list skews a bit to the rock side 

again this year. Sass Jordan is here, and 

Rare Earth, Savoy Brown, Foghat, and 

Blue Oyster Cult. But there’s also lots of 

down-home blues with the iconic Downchild 

Blues Band, Juno-winning guitar hero 

Broomsticks & Hammers


Tom Wilson 

Steve Strongman, Bill Durst and closer 

Colin James of Little Big Band fame. Check 

out the free London Market Blues event on 

Wednesday August 22 as well. (For complete 

Bluesfest schedule: https://goo.gl/rszrJk.) 

It’s not all outdoor music festivals, of 

course. There’s lots of music indoors as well 

this summer. 

Perhaps inspired by Platinum Blonde et 

al at Rock the Park, London Music Hall has 

Loverboy, another multi-platinum-selling 

1980s new wave band, on July 18. Their last 

album was 2014’s Unfinished Business, but it 

seems business still isn’t finished. Thirty years 

on, the Vancouver-based band continues to 

tour hard. C’mon out, turn them loose. 

The Stratford Summer Music concert 


series runs all summer in Shakespeareville. 

Stratford’s Revival House is hosting the 

cabaret series. Festival veteran Bruce Dow 

is there July 20 with a show called A Funny 

Proposition. Dow is an accomplished actor, 

singer and comedian. Dinner-show packages 

available. 

Jazz for the People is back. The free 

concerts are at Wolf Performance Hall 

(Central Library) on the third Wednesday of 

the month. On July 25 it’s London chanteuse 

Jennifer Thorpe “and friends.” No word yet 

on the friends, but Thorpe has performed in 

The Bettys 

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the past with fellow 

London jazz songstress 

Sonia Gustafson. 

On August 22 it’s 

Toronto’s The Bettys, 

a dazzling harmony 

group that played a 

raucous concert in the 

series a couple of years 

ago. The Bettys do 

everything from 1920s Trixie Mattel 

jazz to Motown, and 

dress the part. 

Here’s something a little different. London 

Music Hall is bringing in American drag 

queen/singer-songwriter/comedian Trixie 

Mattel. It’s part of Trixie’s “Now With 

Moving Trixie Mattel Parts” tour. She’s famous from 

appearances on RuPaul’s Drag Race reality TV 

show. Which might tell you something. (Hint: 

over-the-top outrageous.) 

Monday, August 6 may not be the weekend 

but it should be a good day to head up to 

Bayfield. Hit the beach, 

have early dinner 

at one of the fine 

restaurants, then catch 

Stratford Celtic-folk 

outfit Rant Maggie 

Rant at Bayfield Town 

Hall. They’re fun and 

energetic, and this 

is the perfect homey 

venue for them. 

Head-bangers rejoice! 

And lament. Slayer, the 

seminal thrash metal 

Steve 

Earle 

band, is on its “Final World Tour,” and they’re 

coming to Budweiser Gardens on August 6. 

This is it, last chance. The London date is part 

of the tour’s second leg; the first virtually sold 

out — so don’t take too long deciding. 

A few nights later, Thursday, August 9, 

the Bud has alt-rockers The Smashing 

Pumpkins, on their “Shiny And Oh So 

Bright Tour” — also extended after sell-outs 

elsewhere in North America. It’s London’s 

good fortune to be one of the added stops. 

This is the first tour in 20 years to feature 

three of the founding Pumpkins. 

Another Revival House cabaret concert of 

note on August 10: Carole Pope, best known 

for “High School Confidential,” the big hit for 

her old band, Rough Trade. Pope is always 

surprising, always provocative. The show is 

called “Carole Pope’s Mystery Tour.” Dinner 


and show packages 

available. 

Calling all Comic 

Opera fans. No, 

not you Gilbert 

and Sullivan freaks. 

We’re talking about 

The Comic Opera. 

They played together 

for four years in 

the late 1960s and 

early 1970s. Now 

they’re back together in a two-night reunion 

at London Music Club Friday, August 10 and 

Saturday, August 11. Will anyone remember? 

Will they still be able to play? Do they know 

any Gilbert and Sullivan? 

Nazareth may not be quite as obscure, but 

almost. The Scottish hard-rockers, bigger at 

home than here, are at London Music Hall 

on Tuesday, August 28. It’s a stop on their 

“Howzat” tour. Only bassist Pete Agnew 

remains from the original foursome that came 

together in 1968, but 

he’s still going strong. 

One last beach 

run? Bayfield Town 

Hall hosts the annual 

Sunset on Summer 

BBQ at the park on 

Saturday, September 

1, with music by 

London alt-country 

band Cosmic 

Cowboys. The fun 

begins at 4:30 p.m. 

Bring the kids, have a 

burg and a beer, enjoy the music. 

Roots music stalwarts Steve Earle & The 

Dukes are at London Music Hall on Sunday, 

September 9. They’re on a 30th Anniversary 

tour for their seminal 1988 Copperhead Road 

album. Country with bite. 

Best for last: multi-Grammy winner Keith 

Urban plays the Bud on Saturday, September 

15. Urban, currently on a 58-city tour 

promoting his new Graffiti U album, needs 

no introduction, at least not to country fans. 

The Australian expat has been a mega-star in 

the country music world for 20 years but also 

crosses over to the pop charts. 

And so ends summer. 

GERRY BLACKWELL is a London-based freelance 

writer.



Theatre 

Getting to the Heart of It 

Playwright Mark Crawford 


There are more than 700,000 

curlers in Canada, according to 

Curling Canada, and many times 

that number of curling fans. Full 

disclosure: I am among those people 

who love to watch the game on 

TV, online, or being played by 

my daughter. She is the fifth 

generation curler in our family, 

following a family tradition 

that began in rural Manitoba, 

migrated to Thunder Bay 

and has now been played in 

London, Halifax and Calgary, 

all curling hotbeds in Canada. 

So to say we are excited about 

a curling play this summer at 

the Blyth Festival Theatre is a 

bit of an understatement. What is 

even better is that it was written by 

a local, Mark Crawford. 

The New Canadian Curling Club 

runs until August 23 at Blyth and it promises 

to be a fun way to cool off this summer. The 

story centres on four newcomers to Canada 

who try to learn how to throw rocks, sweep, 

keep score and absorb the complicated 

Mark Crawford 

Mark Crawford’s latest play is The New Canadian Curling 

Club (at the Blyth Festival Theatre until August 23). The play 

explores small town life through the experience of immigrants 

embracing a new sport, with generous dollops of humour. 

etiquette of the roaring game. This new play 

follows Crawford’s recent successful comedies, 

some of which were staged at Blyth and at 

Port Stanley Festival Theatre (Stag and Doe, 

Bed and Breakfast, and The Birds and the 

Bees). He has also written a children’s 

play over the past year, Boys, 

Girls and Other Mythological 

Characters. 

Crawford now lives in 

Stratford. However he was 

born and raised on a farm in 

the curling-infused region 

of Glencoe, just southwest 

of London, where he played 

the game a few times and was 

surrounded by those who love 

it. Crawford says the play is set 

in an anonymous small town in 

Ontario. “However, on another 

hand it’s a spin on a small town world 

in which a Jamaican character, an 

Indian character, a Chinese character and a 

Syrian character, who all live in this small 

town, are going to learn to curl. So I am 

drawing on the unexpected version of the 

small town story.” The curlers come together 

under the tutelage of a local person who 

is struggling with prejudice. 

Crawford says the play promises to be 

humorous, as the traditions of curling 

collide with the perspectives on the game 

from those who have never experienced 

it. “I am drawn to writing about small 

towns and those kinds of communities. 

I am interested in reflecting those 

communities on stage partly because 

those communities have been supportive 

of my writing. I do think that I am able 

to draw from authentic experience there 

and to know who those people are, what 

they sound like. I am not an outsider 

writing about small towns. I am drawing 

on personal experience.”


Mark Crawford (right) starred with Paul Dunn in 

Bed and Breakfast. Photo courtesy of Centaur Theatre 

The artistic director at Blyth, Gil Garratt, 

credits Crawford’s success as a playwright with 

the amount of time he spends learning about 

his audience, in this case the rural Ontario 

summer theatre fans. 

“Even with his first play, Stag and Doe; 

before Mark pitched that play at Blyth, he had 

already been coming to the Festival and seeing 

shows for more than 10 years. He had spent 

so much time with the audience, seeing what 

they saw and feeling what they felt. He still 

does that, still spends time in the audience, in 


addition to being an actor himself. He has 

dedicated serious time to being a real part 

of the theatre,” says Garratt. 

Crawford has had his work staged across 

Canada, but he particularly likes to bring 

it home to theatres near Glencoe, such as 

the Port Stanley Festival Theatre. Artistic 

Director Simon Joynes calls Crawford a 

very talented comedy writer. “He doesn’t 

always take the easy way out with his work. 

He’s always willing to challenge an audience. 

Mark’s plays speak to our audiences, 

not only because they are smart and accessible 

pieces of writing, but also because he 

has roots in Southwestern Ontario, and those 

roots somehow allow our audiences to identify 

with his work,” says Joynes. 

Crawford left Glencoe after high school 

to study at the University of Toronto and 

Sheridan College joint program in theatre. 

Crawford is also an actor. Most recently he 

appeared in Prairie Nurse at The Factory 

Theatre in Toronto. Later this summer he will 

appear in the same show in Gananoque. He 

has also performed in his own plays (in Stag 

and Doe at Port Stanley as Jay the caterer, and 

LIVE. ORIGINAL. CANADIAN. THEATRE. 

MAY 30 TO SEPTEMBER 15, 2018 

1.877.862.5984 BLYTHFESTIVAL.COM

S E A S O N 


PortStanley 

FestivalTheatre 

2018 

6-302 Bridge Street 

Port Stanley Ont 

July 4 to July 21 

Stag and Doe, staged above at the Neptune Theatre in 

Halifax, made its debut at Blyth Festival in 2014. 

Photo courtesy of Timothy Richard 

by Shelley Hoffman 

& Stephen Sparks 

A comedy about hope, last stands, 

skunks and love among the chickens! 

July 25 to August 18 

The Birds and The Bees, with a scene above from its 2016 

debut at Blyth Festival, played to 96% capacity during 

its second staging at Port Stanley Festival Theatre. 

Photo courtesy of Blyth Festival 

in Bed and Breakfast in Montreal and Victoria). 

Next season he will appear in that play in 

Ottawa, Regina and Vancouver. 

Crawford says he is not interested in having 

one specific style as a writer or actor. “I am 

drawn to comedy but that is not to say that 

I will only, exclusively, write comedy. It is 

important to me that there is a real, human 

heart in all of my plays. Maybe that is my 

style. I hope that the plays are both very 

funny and have authentic depth to them, with 

people going through real things even though 

the situation is comedic.” 

Crawford is interested in relationships 

between families and friends, and to explore 

what it means to be a person. “My goal is to 

get to the heart of something.” 

JANE ANTONIAK is a regular contributor to Eatdrink. 

She is also Manager, Communications & Media Relations, 

at King’s University College in London. 

by Kristen Da Silva 

A delightfully quirky comedy 

from the writer of “Five Alarm”. 

August 22 to September 8 

by Sarah Quick 

Join us for our season closer 

and enjoy the ultimate road trip! 

Reserve Tickets www.psft.ca 

1-855-782-4353 or 519-782-4353 

Celebrating 40 Years of Live Theatre



Books 

Rustle Up Some Grubs 

Edible: An Adventure into the World of Eating Insects 

and 

Eat the Beetles! 

Review by DARIN COOK 

When it comes to using insects 

as food, a cry of “bring on the 

delicacies” comes from certain 

cultures, whereas 

others need to be near-to-death 

starving before considering bugs 

for dinner. Two books, Edible: An 

Adventure into the World of Eating 

Insects and The Last Great Hope 

to Save the Planet (Houghton 

Mifflin, 2014) by Daniella 

Martin and Eat the Beetles! An 

Exploration into our Conflicted 

Relationship with Insects (ECW 

Press, 2017) by David Waltner- 

Toews, have taken steps 

beyond these polarizing camps 

by arguing that entomophagy 

(the eating of insects) has a 

lot going for it: a plentiful 

wild supply, few resources required to farm 

them, no butchering involved, and high 

nutritional value. 

Martin got interested in entomophagy as 

an anthropology student in Mexico. 

She extended her globetrotting to 

get experiences with cultures 

more accepting of such a practice. 

In Edible, she promotes 

her theory that “insects are 

the great untapped resource, 

the final frontier of natural 

food” by going to underground 

bug-eating parties in 

Tokyo, and to Noma (touted as 

the world’s best restaurant) in 

Copenhagen, where bugs are incorporated 

into the haute cuisine menu. 

Her philosophy of “farm pest to table” 

utilizes the natural world to counteract some 

Daniella Martin 

harmful impacts of traditional farming. One 

theory is that fields attract insects that can 

simultaneously be harvested while picking the 

crops. A yield of two different food sources 

can be extracted from the same plot 

of land, instead of disposing 

of one with pesticides 

that harm the other at the 

same time. These are the 

types of compelling ecological, 

economical, and practical 

reasons Martin has for eating 

insects, but she also knows 

how tasty they can be. 

The first bugs she tried 

were toasted grasshoppers 

in Mexico. While not overly 

enjoyable, she saw the appeal 

of their resemblance to burnt 

potato chips. Many bugs are 

compared to peanuts, almonds, 

and pistachios, with an overall consensus of 

having a nutty flavour profile. Martin likens 

queen ants to beef jerky popcorn kernels, 

and fried bamboo worms to extra 

crispy French fries. The first time 

she experimented at home, 

after mail-ordering wax moth 

larvae, Martin says they 

smelled liked mushrooms 

while cooking, and tasted 

like earthy, savoury raisins. 

Early in her research 

Martin confesses to being 

“on high alert for digestive 

disturbances” especially since 

insects are nearly always eaten 

whole, including outer shells not 

easily digested by humans. Even with 

the smorgasbord of insects she has sampled,



including tougher-to-swallow critters like 

scorpions and whole tarantulas (the former 

she compares to crab and the latter to chewy 

Korean barbeque), she admits that insects 

have never caused any gastrointestinal 

problems. But she knows there is 

a stigma to overcome, so Martin 

digs deep with nutritional and 

ecological arguments to make her 

case for insect eating. She also 

includes an appendix of insects 

that are safe to consume, and a 

compendium of some tried-andtrue 

recipes (Wax Moth Tacos 

or Cricket Kale Salad, anyone?). 

It may not be easy for North 

Americans to whole-heartedly 

swallow the idea, but even 

insinuating insects into one’s 

diet in small doses could lead 

to major change. 

Three years later Waltner- 

Toews, a veterinarian from 

Kitchener, has expanded on this topic in 

Eat the Beetles! and I was curious to see if 

entomophagy has become more acceptable. 

Have insects been popping up on more restaurant 

menus? Have they graduated 

from exotic to mainstream? Have 

insect farms started replacing 

cattle farms? Has a reliance 

on insects as food helped 

the world or has the trend 

stayed too small to have an 

impact? Are the squeamish 

still too squeamish? 

While the writing style 

of Martin had more of a 

pop culture vibe, that of 

Waltner-Toews is more scientific, 

albeit very readable and enjoyable, 

especially with his whimsical 

reference to the (human) Beatles, not only 

in the title, but in chapters alluding to Fab 

Four songs — Cricket to Ride; Can’t Buy Me 

Bugs; I Am the Cockroach. Each punninglytitled 

chapter deals with questions that have 

cropped up since “global beetle-mania.” His 

research takes him to fine dining in Paris (for 

the best insect preparations), wasp hunting 

in Japan, and cricket farming in Cambodia. 

One thing that the three years between 

these books has provided is more time for 

scientific research, to see if entomophagy 

has teeth to support global food security or 

will lead to newer ecological disasters. There 

David Waltner-Toews 

is a deep symbiotic relationship between 

insects and the natural world and taking away 

too many insects from the wild could have 

unintentional consequences. This concern 

leads Waltner-Toews to examine the viable 

options currently underway in insect farming. 

Although optimistic about bugs 

showing up in markets and 

on menus, Waltner-Toews’ 

tone is more cautious, 

compared to Martin’s 

enthusiasm to convert all of 

us to insect eaters. He has 

good experiences sampling 

bug dishes: palm weevil 

larvae taste like dried figs to 

him and seasoned crickets 

are a legitimate substitute for 

greasy bar snacks. Given the 

overarching comparisons to 

snack foods, bugs may not have 

leapt to the plate to replace meat 

entrées yet; their main success 

comes as protein replacements in 

tacos surrounded by the other accoutrements 

to make a Mexican-style meal. For the newly 

initiated, some of the least offensive offerings 

are insect eggs as seasoning on upscale 

dishes (similar to the use of caviar) 

or an amalgam of bugs mixed 

with vegetables in stir-fries or 

salads. Some companies are 

successfully using ground-up 

cricket flour as protein 

powder in energy bars to 

mask any resemblance to sixlegged 

creatures. 

For many cultures, 

entomol ogy and gastronomy 

have already collided in ancient 

methods of sustenance or as more 

recent trends to embellish menus. 

Leaving taboos at the door while reading 

these books may lead to some new tasty 

snacks, while jumping into a movement 

that can alleviate global problems. Even if 

overcoming cultural aversions seems difficult, 

remember that bugs are already engrained 

in many indigenous cuisines, and the advice 

of Waltner-Toews is: “If you are a guest in 

another country, and they offer you bugs to 

eat, it is rude to decline the offer.” 

DARIN COOK is a regular Eatdrink contributor.



Recipes 

Firehouse Chef 

Recipes from Canada’s Firefighters 

By Patrick Mathieu 

Review and Recipe Selections by TRACY TURLIN 

Patrick Mathieu is a Quebec 

native who was influenced by his 

grandmother to learn to cook at 

the age of 16. A few years later he 

was inspired by his grandfather and uncles 

to become a firefighter. Sixteen years on, 

Mathieu now works for the Waterloo Fire 

Department. He and his wife Andrea Lauren 

own Station House Catering and Private Chef 

Services. He’s a food columnist for Firefighting 

in Canada magazine and was a contestant on 

Season 2 of Food Network Canada’s Chopped 

Canada. Somewhere in there he found time to 

write a cookbook: Firehouse Chef: Recipes from 

Canada’s Firefighters (Whitecap Books, 2016). 

According to the author, rookies are given 

the following choices in the firehouse kitchen: 

cook for a bunch of hungry firefighters, or 

clean up after them. For Mathieu the decision 

was easy. He developed his firefighting/ 

life-saving skills, balanced that out with his 

culinary skills, and found he loved them both. 

Firehouse Chef was more than the meat and 

potatoes fare I was expecting. These men and 

women seem to love their food spicy. I was 

also surprised at the number of desserts on 

offer. Mathieu gives us 90 of his own recipes, 

ranging from classic French 

Canadian dishes to Italian and 

Mexican favourites. He and his 

wife honeymooned in Thailand, 

and their love for the beautiful 

flavours of that country are 

apparent in this book. Fifty 

further recipes are contributions 

from other firehouse cooks 

across Canada, including a 

number from Southwestern 

Ontario. If you know any 

firefighters, you’ll definitely 

want to check this out to see 

if they have a 

recipe included. 

I never really 

get tired of 

fresh Ontario 

corn with a 

simple butter/ 

salt/pepper 

treatment, 

but Mexican 

Grilled 

Corn is a 

decadent 

alternative 

and sure to 

impress at your next cookout. 

A beautiful balance of sweet corn, salty 

cheese and tangy lime, these are only made 

better by being incredibly messy. The perfect 

summer food made for sharing with a crowd. 

If you like the camping vibe without the 

wood smoke and mosquitoes, try a slightly 

more upscale version of the campfire 

classic, S’mores Sundae. It’s a great way to 

enjoy the flavours of childhood memories 

without dropping marshmallows in the fire. 

(Does anyone else like them charred on the 

outside? Tasty, but difficult 

to find the sweet spot before 

they go nuclear.) 

For an easy and quick 

weeknight dinner in the 

summer, you can’t do much 

better than Grilled Ahi 

Tuna with Sicilian Salsa. The 

flavourful salsa can be made 

ahead of time and the tuna 

can be grilled in less than five 

minutes. It makes for a very 

Author Patrick Mathieu


light yet satisfying dinner. Salad or pasta 

could be served alongside, depending on your 

appetite. 

I could cook from this book all summer 

and never run out of recipes I want to try. 

I actually tried to find a recipe I didn’t like 

the look of and couldn’t find one. (Maybe 

the risotto. I don’t get risotto. Is it rice? Is 

it cream? Is it mushy, crunchy?) What was I 

saying? Oh yes, all of Firehouse Chef’s recipes 

— including risotto — are flavourful dishes 

that work as well for a busy family as they do 

for busy firefighters. 

In addition to the wonderful food, we get 

a glimpse into the lighter side of life in a 

working firehouse. This book is as much fun to 

read as it is to cook from. 

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Saturday 9am–4pm 

Stonetown Artisan Cheese 

5021 Perth Line 8 

St. Marys ON 

TRACY TURLIN is a freelance writer and dog groomer 

in London. Reach her at tracyturlin@gmail.com 

Recipes excerpted from Firehouse Chef: Recipes from 

Canada’s Firefighters. Published by Whitecap Books. 

Reproduced by arrangement with the Publisher. All 

rights reserved. 

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info@stonetowncheese.com 

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Mexican Grilled Corn 

Serves 4 

In Ontario, we really look forward to fresh 

corn season and in the fire house a couple dozen 

cobs will regularly show up during a shift. Try 

this Mexican street-food edition to dress up 

your next cob. 

4 ears fresh corn, husked 

½ cup (125 ml) mayonnaise 

½ Tbsp (7.5 ml) Mexican-style chili powder 

½ Tbsp (7.5 ml) smoked paprika 

1 tsp (5 ml) finely grated lime zest 

½ cup (125 ml) crumbled cotija, queso fresco or 

feta cheese 

Kosher salt, to taste 

Freshly ground pepper, to taste 

½ cup (125 ml) fresh cilantro, chopped 

1 lime, cut into wedges, for serving 


Prepare 

a gas or charcoal 

grill over high heat. Grill the corn, 

turning frequently with tongs until the kernels have 

softened and are charred in spots, 6-8 minutes. Remove 

from the grill and allow to cool slightly. 

In a small bowl, combine the mayonnaise, chili powder, 

smoked paprika and lime zest. Put the cheese on a small 

plate. Brush each ear of corn with about 1 Tbsp (5 ml) 

mayonnaise mixture and then roll in the cheese to coat. 

Sprinkle with salt, pepper and cilantro and serve with lime 

wedges for squeezing over the corn.


S’mores Sundae 

Serves 6 

Sundaes are a really simple way to have fun 

with dessert, and they are a regular treat in 

the firehouse. This easy and decadent twist on 

everyone’s campfire classic might surpass the 

original, with a homemade chocolate ganache, 

toasted marshmallow and lots of ice cream! 

12 graham crackers 

3 Tbsp (45 ml) brown sugar 

1 stick unsalted butter, melted 

Pinch of kosher salt 

40 large marshmallows 

½ lb (225 g) good-quality dark chocolate 

½ cup (125 ml) heavy cream 

2 cups (500 ml) vanilla bean ice cream 

2 cups (500 ml) chocolate chunk ice cream 


Preheat oven to 325°F (160°C) and line a baking tray 

with parchment paper. Add the graham crackers to a 

food processor and process into fine crumbs. Add the 

sugar, butter and salt and pulse until the mixture is well 

incorporated. Pour out onto baking tray and form into one 

large “cookie.” Bake until light golden brown, about 15 

minutes. Let cool completely then break into crumbles. 

Preheat oven on broil. Lay marshmallows on a 

parchment-lined baking tray in a single layer and place 

under the broiler for just a couple of minutes until 

browned well all over. Remove and set aside. 

Finely chop the chocolate and place in bowl. Heat the 

heavy cream over medium heat until just starting to 

simmer. Pour the heavy cream over the chocolate and 

fold until the chocolate melts and it becomes a smooth 

ganache. 

Place 1 scoop each of vanilla and chocolate ice cream 

in a parfait glass or bowl. Layer your sundae with dark 

chocolate ganache, graham cracker crumbles and a 

toasted marshmallow or two on top.



The Lighter Side 

Give Peas a Chance 

By DARIN COOK 

It is not surprising that romantic unions 

occur over a common love of certain 

foods, as dictated by the adage that 

the way to one’s heart can be through 

the stomach. Less often will you see a couple 

bonding over a meal liked by one individual 

but not by the other. Such incompatibilities, 

though, can provide insights into how 

relationships work. It was definitely 

not my culinary skills that urged 

my wife to enter into holy 

matrimony with me, but it 

was my cooking during our 

courtship that taught us both 

some relationship lessons. 

When we were dating, the 

first meal I cooked for my future 

wife was my signature dish, one far more 

elaborate in my mind than in reality. I called 

it Chicken and Peas over Rice. By cooking for 

her in the early stages of our dating, I thought 

I was proving that I was not useless as a 

potential mate, and I was under the illusion 

that it was more romantic to surprise her 

with a homemade dish than to let her in on 

what to expect for dinner. I may have had this 

recipe down pat — open a can of soup and a 

container of sour cream for the sauce, split 

open a bag of frozen peas, boil Minute Rice, 

cut boneless chicken breasts into cubes. But it 

is stupefying that I thought it was worthy of 

serving to a girl I was trying to impress. 

A few days after I made this meal she told 

me, “I hate peas, but I like you, so I ate them, 

and now peas aren’t so bad.” Never would I 

have guessed that love could edge someone 

towards liking more vegetables. Up to that 

point she had known she liked me, but by 

eating those peas she learned just how far she 

would go for our relationship. She could have 

easily gone the other way, thinking, “I was on 

the fence about whether I liked this guy and it 

doesn’t seem worth it to eat something I don’t 

like, so it may be time to call it quits.” 

But that did not happen. The peas had not 

driven her away. However I wanted to avoid 

giving her any more reasons to stop eating 

with me. I had learned my lesson and decided 

to ask more questions about what she liked 

eating. I found out she liked Mexican and Asian 

food, and not long after we got engaged over a 

platter of Mexican-Asian nachos: a successful 

fusion dish with successful results. 

After twelve years of marriage and 

the addition of two sons to our fold, 

I still try to impress my wife with 

my cooking. Although I do a lot 

of things wrong in the kitchen, 

even when meticulously 

following a recipe, I hope that 

my attempts remind her that I 

wasn’t such a bad catch after all. 

And when I take over the kitchen I 

always ask, even if slightly uncertain after all 

these years, whether she likes persimmons, or 

bamboo shoots. 

To this day, especially when we are trying 

to get our two sons to try new foods, my wife 

says, “You know, I really hated peas until the 

first time your dad cooked dinner for me.” 

And I reply with, “Actually, your mother 

did not know how much she liked me until 

she tried peas. Only then did she realize she 

would do anything for me. And look where it 

got her: she has me and she likes peas.” 

I still make Chicken and Peas over Rice 

for our family of four. I know it may be 

unrefined, but I make it with love every time, 

because it could very well be one of those 

links in our relationship chain that made our 

love grow stronger. That first meal may not 

have been the way to my wife’s heart, but she 

learned that she can tolerate certain things 

for love. And I learned the importance of 

asking more questions. 

DARIN COOK is a regular Eatdrink contributor.



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Eatdrink #72 July/August 2018

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