Eatdrink #82 March/April 2020

eatdrink: The Local Food & Drink Magazine
the seating with more tables, comfy chairs and
a new cozy dining area. There is inexpensive
municipal parking off of Queens Ave. and customers
are welcome to use the entrance accessible from the
parking lot. Willie’s continues to provide catering
services with a focus on office/corporate lunches.
630 Dundas Street East, williescafeandcatering.com
Tina Roberts of Inspiirit is excited about her
partnership with The Wine Agents, importers of
great wines you won’t find at the LCBO, to help
restaurants drive growth by having exclusive VQA
and imported offerings positions. “Pinot Grigio is
not a commonly grown wine in the Niagara Region,
so having a couple in my portfolio is a real coup,”
says Tina. “It’s such a popular wine and one that
customers always ask for. My favourite so far is
from Cantine Monfort in Trentino Italy, and it’s
their Terre Del Fohn Pinot Grigio. This a very easy
drinking wine. Almost too easy!” Inspiirit’s products
are available to licensee, wedding and event venues
and direct to consumers. Check out their Wine Club
to. Contact Tina at troberts@inspiirit.ca.
The goal of the Culinary Federation of Chefs &
Cooks is to unite chefs and cooks across Canada in
a shared dedication to professional excellence. The
Federation was founded in 1963 and incorporated
in Ottawa as a non-profit association in 1972. It has
1,200 members nationally. Throughout its history
as Canada’s most significant federally chartered
professional chefs’ organization, the name of
the Federation has undergone several changes
to recognize the chef’s continually changing
role in the kitchen and education. Membership
in the Culinary Federation is available to all
persons with career paths as a Cook Apprentice,
Journeyman Cook, Professional Chef/Cook or
Culinary Professional. Join colleagues from
London and the surrounding area for the relaunch
of the London branch of the Culinary Federation.
This isn’t the same organization that you may
March/April 2020 | 47
remember or perhaps have been involved with
in the past. Contact Chef David Franklin, VP of
Central Region, for more information about CF
London. chefdavidfranklin@gmail.com, 226-7065,
culinaryfederation.ca
Stratford
Chef Kris Schlotzhauer and Pastry Chef Suzy
Schlotzhauer’s restaurant AO Pasta is relocating to a
bigger and better space this spring (formerly Renee’s
Bistro) and they are excited about this next chapter.
With the move, they will be welcoming Tom Van
Van Simpson - Scotia Wealth Management presents
April 25, 2020
at Museum London
$55 advance / $65 at the door
UPwithART.ca
Grand Bend’s Annual Art, Culinary & Music Tour
MAY 1,2 & 3
OVER
24
LOCATIONS
GRANDBENDSTUDIOTOUR.COM