Eatdrink #71 May/June 2018

Issue #71 | May/June 2018 

FREE 

eatdrink 

The LOCAL Food & Drink Magazine 

The 

Outdoor 

Drinking 

&Dining 

Issue 

FEATURING 

A Patio Roundup 

Inspired Al Fresco 

Trends in Outdoor Living 

Turn Inside ... Out 

Let’s Get Grilling 

Recipes from The Cooking Ladies 

Rosés • Craft Beer • Caesars 

Serving London, Stratford & Southwestern Ontario since 2007 

www.eatdrink.ca

2 | May/June 2018 

eatdrink.ca |@eatdrinkmag 

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Think Global. Read Local. 

Publisher 

Chris McDonell – chris@eatdrink.ca 

Managing Editor Cecilia Buy – cbuy@eatdrink.ca 

Food Editor Bryan Lavery – bryan@eatdrink.ca 

Copy Editor Kym Wolfe 

Social Media Editor Bryan Lavery – bryan@eatdrink.ca 

Advertising Sales Chris McDonell – chris@eatdrink.ca 

Bryan Lavery – bryan@eatdrink.ca 

Stacey McDonald – stacey@eatdrink.ca 

Terry Lynn “TL” Sim – TL@eatdrink.ca 

Finances 

Ann Cormier – finance@eatdrink.ca 

Graphics 

Chris McDonell, Cecilia Buy 

Writers 

Jane Antoniak, Gerry Blackwell, 

Tanya Chopp, Darin Cook, 

Mark Kearney, Gary Killops, 

Bryan Lavery, George Macke, 

Nancy Loucks-McSloy, Tracy Turlin 

Photographers Bruce Fyfe, Steve Grimes, Nick Lavery 

Telephone & Fax 519-434-8349 

Mailing Address 525 Huron Street, London ON N5Y 4J6 

Website 

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or on Eatdrink.ca is strictly prohibited without the written permission 

of the Publisher. Eatdrink has a printed circulation of 20,000 

issues published six times annually. The views or opinions expressed 

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Eatdrink or online are solely those of the author(s) and do not 

necessarily represent those of the Publisher. The Publisher welcomes 

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Contents 

Issue #71 | May/June 2018 

Publisher’s Notes 

Spring Growth 

By CHRIS McDONELL 

8 

Food Writer at Large 

Food Day Canada 2018 

A Conversation with Anita Stewart 

By BRYAN LAVERY 

10 

Restaurants 


Patio Dining and Drinking 


16 

Spotlight 

Crowd-Pleasing Catering in Huron 

Pineridge Barbecue Co. 

By JANE ANTONIAK 

26 

Culinary Retail 

Entertaining Spaces 

Turn Inside... Out 

By TANYA CHOPP 

30 

Road Trips 

A Taste of Essex County 

What’s Not to Love? 

By NANCY LOUCKS-McSLOY 

38 

The BUZZ 

Culinary Community Notes 

46 

Beer 

Can We Toast Spring Yet? 

A Shoulder Season Six-Pack 

By GEORGE MACKE 

55 

16 

72 

74 

64 

38 

60 

10 

Wine 

Rosé-Coloured Glasses 

The Trending Wine for Summer 

By GARY KILLOPS 

60 

Spirits 

All Hail Caesar! 

Canada’s National Cocktail 

By DARIN COOK 

64 

Music 

Get Ready! 

Upcoming Musical Highlights 

By GERRY BLACKWELL 

66 

Theatre 

On the Road 

Regional Summer Theatre 


69 

Books 

Imbibe! 

by David Wondrich 

Review by DARIN COOK 

72 

Recipes 

Let's Get Grilling 

by Phyllis Hinz and Lamont Mackay 

Review & Recipe Selections by TRACY TURLIN 

74 

The Lighter Side 

Food for Comfort 

By MARK KEARNEY 

78


Every Saturday in May! 

Check out the gouda experiences, 

Tour and taste at a Farmstead award-winning Gouda plant 

and catch a robotic milking demo for Mountainoak. 

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Tour the artisan cheese factory or join an exclusive 

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Tasting 11am; Tours 2pm; Shop 9am-5pm 

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Get the details and more exciting stops at 

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Remember, you can try the trail all year round! To plan your trip, 

visit our website or email us for a package at tourism@oxfordcounty.ca. 

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Publisher’s Notes 

Spring Growth 

Spreading the Eatdrink Message 

By CHRIS McDONELL 

The sun is shining today and I see 

shoots pushing out of the earth in 

the gardens, so Spring 

really has arrived. I’m 

delighted, and excited, because 

at Eatdrink we have been eagerly 

anticipating this season through a 

long and intense winter, and I’m not 

a winter-hater. It’s just that we have 

some big changes afoot, and the 

time has come to talk about them. 

This issue, the largest Eatdrink in 

Serving 

Kitchener, 

Waterloo, 

Cambridge, 

quite some time, focuses on “outdoor 

eating and drinking.” I like the mix of 

articles, touching upon so many facets of the 

Farm to table award winning 

hand crafted alpine style cheese 

Gift Baskets & 

Gift Boxes 

Cheese Trays 

Fondue & Raclette 

| 

eatdrink 

Guelph & Area 


culinary world. There are plenty of challenges 

in publishing a magazine, but finding worthy 

Waterloo Region 

Premiere 

Issue 

www.eatdrink.ca 

stories to tell is not one of them. 

We’re happy to share some extra 

ones this issue. 

Bryan Lavery took on the 

challenge of compiling the “Patio 

Roundup” for us again this year, 

and a daunting job it is. Listing 

every destination worthy of a visit 

is impossible, but these highlights 

have me eager to get into the great 

outdoors ... in a comfy seat with 

cold drink in hand. 

Most of our existing readership will remain 

FREE 

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Mother’s Day to Dec. 19 

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Annual 

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June 16 to 

July 15


unaffected by the big change coming here, 

and that is intentional. After much thought, 

and getting the right crew together, we are 

launching a “sister publication” to serve 

Waterloo Region and Wellington 

County. In short, this is Kitchener, 

Waterloo, Cambridge, Guelph and 

the surrounding communities. 

This is incredibly fertile territory 

for Eatdrink, with outstanding 

candidates for the type of stories 

that we love. I did the research 

enough to know that, but I will 

admit that I’m a bit like a kid in a 

candy store. The choices are almost 

overwhelming, and undoubtedly 

will provide the makings of another 

compelling magazine. 

Rather than risk diluting the local content 

that keeps our readers engaged, and just 

widen our focus, everything will stay the same 

here, on paper. We’ll share all the stories from 

both magazines online. 

A critical key to our success has been the 

high quality of our writers, and I’m pleased to 

say that Andrew Coppolino, one of the leading 

May/June 2018 | 9 

media voices promoting local cuisine and food 

culture in Waterloo Region, is already working 

closely with our Eatdrink team. Andrew’s 

informed and passionate work is in evidence 

at waterlooregioneats.com, on 

Waterloo’s CBC Radio, and in The 

Kitchener Post newspaper. He will be 

Editorial Consultant with Eatdrink, 

help compile the regional “BUZZ” 

column, and write for us. I’ve seen 

first drafts already and can attest 

that this is someone readers will 

follow with enthusiasm. 

The “new” Eatdrink will launch 

the first week of June, and then 

come out every other month. 

Here in London, our focus is also 

shifting towards the assembly of our annual 

London’s Local Flavour publication. This will be 

Issue 7 (!) of this popular guide, and I suspect 

it will be the best one yet. Busy days lay ahead, 

certainly, but celebrating the best of food and 

drink is one of the better jobs to have, and I’m 

grateful for the opportunity. 

Peace, 

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Food Writer at Large 

Food Day Canada 2018 


By BRYAN LAVERY | Photos by NICK LAVERY 

Anita Stewart is the University of 

Guelph’s first food laureate, president 

of Food Day Canada, a cookbook 

author and a culinary activist. She has 

been highlighting the diversity of Canadian terroir 

with Food Day Canada, an annual celebration 

of our homegrown cuisine. The first event 

was held on August 2nd, 2003, when Stewart 

launched The World’s Longest Barbecue to support 

the cattle and beef industry, which 

had been affected by cross border 

sanctions due specifically to the BSE 

crisis (mad cow disease). The event 

was larger and more widespread 

than anyone could have imagined, 

with participants from across Canada, 

as well as Canadians living abroad. 

Since then Food Day Canada has evolved into an 

annual mid-summer celebration held on the Saturday 

of the August long weekend. Some of my 

favourite restaurants participate, like The Berlin, 

Fork and Cork, and Bauer Kitchen in Kitchener, 

Langdon Hall in Cambridge, Miijidaa in Guelph, 

Buca, Boralia and Edulis in Toronto, and Mercer 

in Stratford. Here is a brief look at four participating 

Food Day Canada restaurants. 

“A locally sourced restaurant, run by 

workers, owned by workers, shared by the 

community,” sums up Stratford’s The Red 

Rabbit’s ethos. Building from their love of 

Executive Chef 

Arron Carley of 

The Bruce Hotel in 

Stratford 

local food and the bond they have forged with 

local farmers and producers around them, the 

team cooks food inspired by local ingredients 

and artisan products. In past years The Red 

Rabbit received a Food Day Canada Good 

Food Innovation Award for their efforts. It 

proudly offers items from Church Hill Farms, 

Perth Pork Products, Soiled Reputation, Black 

Swan Brewery, Junction 56 Distillery, Chateau 

des Charmes, Mountainoak Cheese, 

and many other local, artisanal and 

sustainable producers. Jessie Votary 

says, “We kind of just fell into it. 

We have always served Canadian 

product so it seemed obvious for us.” 

I recently caught up with Chef 

Arron Carley of The Bruce Hotel in 

Stratford, at a Norman Hardie Winemaker’s 

Dinner. Chef is a proponent of Food Day 

Canada and originally heard about the 

movement through a friend. Carley has been 

on mission to imbue and personalize the 

Canadian culinary landscape with his personal 

style and a narrative receptive to the local 

terroir and seasons. Speaking with Carley and 

Chef Gilead Rosenberg at the dinner, I asked 

about their mission to reimagine Canadian 

cuisine by redefining and reinterpreting 

“Canadiana” on their own terms. Carley 

believes that every day is Food Day at The 

Bruce. “I know that it sounds corny, but it’s 

true. Every day we celebrate the landscape 

of this beautiful nation and strive to use 

and showcase more organic and local foods. 

It’s our ethos to try to only use Canadian 

ingredients, and we have stayed that course 

for almost three years. We still have so 

much undiscovered territory and endless 

opportunity in Canada,” says Carley. 

In London, Chef Dave Lamers believes in 

engagement between, farmers, chefs and the 

general public, and sees Food Day Canada as 

a great way to give back to the community. 

Lamers became involved with FDC when he


Owner/Chef Dave Lamers (right) 

of Abruzzi in London, at the 2018 

Bethany’s Hope fundraiser 

Sample delicious local eats, 

meet inspiring producers and 

marvel at the tempting array 

of fresh and artisanal edibles. 

From farm to table, pork to pies 

to pints, discover more 

in Perth County! 

was looking for a way to promote Abruzzi (the 

restaurant he co-owns with Rob D’Amico) 

for using local ingredients, and also the 

hard working farmers for supplying the 

best ingredients. Lamers initially contacted 

Anita Stewart, who he had met earlier in his 

career at the Inn at Spry Point in P.E.I. When 

Lamers sources ingredients to develop his 

menus for Food Day Canada he includes the 

contacts for each farmer and local supplier. He 

believes it’s important to build relationships 

with local farmers and producers, as it makes 

cooking exciting. “When a farmer calls and 

says ‘I have six pounds of the first of the 

season’s asparagus,’ it feels like winning the 

lottery, and you only get that opportunity if 

a relationship has already been established. 

One supplier we have used for seven years 

is Loco Fields. Mindy Griffiths was a server 

at a restaurant where I previously worked 

and when I heard that she and her partner 

Ryan Bergman were beginning to develop an 

organic farm, I was the first chef to purchase 

produce from them. It has been an amazing 

relationship. Not only do they have some 

of the best produce, but also they will grow 

vegetables just for us, and will store produce 

for us throughout the winter. Andrew and 

Paige at Sungold Organics are two other 

farmers we started supporting this past 

year and they also do an amazing job. Their 

flowering broccoli is a favourite of ours. Little 

Sisters Chicken is a new supplier for us and 

their GMO/antibiotics-free, pasture-raised 

chickens are now a menu staple. I believe that 

the better the ingredients, the easier my job is 

as a chef. FDC is important as it helps brings 

restaurants 

farm gates 

food shops 

Find us, follow us! 

#DiscoverMore #PerthCounty 

@PerthCoTourism 

perthcountytourism.ca

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sum 

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A restaurant inspired by 

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Run by workers. 

Owned by workers. 

Shared by the Community. 

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Perfect for dinner before or snacks after the show 

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Chef Arron Carley, Chef Gilead Rosenberg & Anita Stewart 

awareness to shopping locally.” As a result, 

Chef Lamers hopes shoppers will become 

more selective when they go to the store or 

farmers’ market and consider purchasing local 

first, and sourcing ingredients that support 

the farmers and all the people that bring local 

food directly to you. For three consecutive 

years Chef Lamers and Abruzzi Restaurant 

have won the University of Guelph’s Food Day 

Canada Good Food Innovation Silver Award. 

Woodstock’s Chef Eric Boyar of Sixthirtynine 

is a proponent of and participant in Food Day 

Canada. Boyar’s culinary repertoire, rooted in 

classical French technique, was developed in such 

Toronto hotspots as Splendido, Mistura, Goldfish 

and the Metropolitan Hotel. More recently chef 

has completed stages at Nightingale and Hawksworth 

in Vancouver. Chef and his wife Jennifer 

returned to Woodstock in 2005, and opened 

sixthirtynine with his mother Pauline Bucek. 

Pauline and Jennifer are hands-on partners and 

work front of house. Boyar delivers a homegrown 

Oxford County from-scratch farm-to-table experience 

and is among the leading-edge Canadian 


What does being the first-ever food laureate at 

the University of Guelph mean to you, and what 

responsibility do you feel that it entails? 

Anita Stewart (AS): Firstly, it’s an honour 

to hold the title. The responsibility to tell the 

University’s story in the larger Canadian context 

is very real. No matter where a person eats, 

there’s a U of G food story nearby, whether it’s 

that honey you like on your buttered toast, or 

the ketchup on your grilled sausage. 

Can you tell us about the Culinary Archives at 

Guelph University and how the McLaughlin Library 

Canadian Culinary Arts Collection came to be? 

AS: The Culinary Archives really began with 

an enormous donation of cookbooks from the 

late Una Abrahamson who was once a food 

editor. She was a serious collector and some 

of her books are irreplaceable. That was the 

foundation, but since then other food writers/ 

scholars have donated their archives, letters 

and cookbooks... hundreds of them. They are 

an incredible resource for anyone studying 

food/agriculture/cultural history. 

What role did you play as culinary advisor to the 

Governor General? 

AS: We developed The Nation’s Table Awards 

a few years ago when Michaëlle Jean and 

Jean-Daniel Lafond were at Rideau Hall. Only 

one set of awards was presented before Their 

Excellencies returned to private life and since 

then no one has picked up the challenge. Pity! 

Despite your many contributions to the Canadian 

culinary culture and narrative, were you surprised 

to be named to the Order of Canada in 2012? 

AS: Absolutely! I felt like I needed to pinch 

myself to make sure I wasn’t dreaming. It was 

amazing, and to be in the company of some 

of the others, who I admire so much, like Paul 

Martin and Scotty Bowman and Eric Peterson, 

was absolutely incredible. 

How would you like to see Food Day Canada 

evolve in the future? 

AS: I’d like it to be more inclusive. Our chefs are 

brand advocates for local ingredients and I know 

that Canada is already celebrating them on that 

weekend since the harvest is in everywhere. 

What do you think is the best way for people 

to understand and articulate the concept of a 

Canadian cuisine? 

AS: It begins in the farms, forests and oceans 

and ends on our tables when we use these 

ingredients in our own special fashion ... be 

it an Italian pasta or Indian dhal or good oldfashioned 

British roast beef. 

After authoring numerous cookbooks, do you have 

something new on the horizon? 

AS: On May 16 we are heading to the Beard 

House to cook in Manhattan. That’s taking 

up a lot of my energy. Mind you, I’m always 

dreaming. 

This is Food Day’s 15th anniversary ... you’ll 

remember it began in 2003 with the World’s 

Longest Barbecue. So this year it’ll be a 

reunion of sorts and an anniversary party.


chefs showcasing distinctive regional cooking 

while safeguarding rural knowledge and its 

wisdom, as well as its farming and culinary traditions. 

Dedicated to building and nurturing strong 

personal relationships with farmers and producers, 

Boyar travels straight to the source to procure 

items for his Oxford County driven menus. 

Food Day Canada will be held this year on 

Saturday, August 3, 2018. It is an opportunity 

for Canadians coast to coast to coast, to come 

together in a national collective celebration to 

showcase our time-honoured culinary traditions 

and the rich culinary heritage. The goal as 

stated by Food Day Canada, “is primarily for 

celebrating, appreciating, and supporting local 

farmers, fishers, food producers, chefs and 

researchers and, above all, our home cook.” 

Eatdrink Food Editor and Writer at Large BRYAN 

LAVERY brings years of experience in the restaurant 

and hospitality industry, as a chef, restaurant owner and 

consultant. Always on the lookout for the stories that 

Eatdrink should be telling, he helps shape the magazine 

both under his byline and behind the scenes. 

Photos courtesy of LAVERY CULINARY GROUP. 

www.laveryculinarygroup.com 

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Restaurants 


Outdoor Dining and Drinking Highlights 


It is al fresco time! During patio season, 

you can quaff a craft beer, drink a latte 

or linger over a bottle of wine. Share 

a charcuterie board or a full dining 

experience at a sidewalk terrace, in a private 

garden or secluded courtyard. Indulge on a 

patio looking across a vineyard. Although 

this list is far from comprehensive, we’ve 

highlighted some of the more interesting 

regional dining and people-watching venues. 

For inexpensive grub, try the patio at 

El Furniture Warehouse, a popular barrestaurant 

concept that bills itself as a 

“premium dive” on London’s Richmond 

Row. One of our “secret” London hideaways 

is the stunning patio at the Ivey Spencer 

Leadership Centre on Windermere Rd. A new 

London favourite is the patio at Los Lobos 

on Talbot St., but more on them later. Our 

whole region is rich in great patios, including 

destination spots that are worth a drive. Here 

is a list of recommendations for inspired 

outdoor drinking and dining this season. 

London 

Anderson Craft Ales focuses on smallbatch, 

handcrafted, premium hop-based 

ales. There’s a taproom and an outdoor patio 

where you can imbibe by the glass or flight. 

The atmosphere is convivial and relaxed. The 

Black Trumpet 

The Church Key Bistro-Pub 

refurbished industrial building is structured 

for tours and community events. Local food 

trucks are often part of the mix. 1030 Elias Street. 

andersoncraftales.ca 

Black Trumpet is a prestige spot 

for al fresco dining in a stunning 

British colonial Indonesian-inspired 

courtyard garden. This oasis seats 60 

and features wild plantings and exotic 

foliage. Chef Scott Wessling and the 

culinary team have a modern take on 

iconic classics with Mediterranean and 

Asian influences. 523 Richmond Street. 

blacktrumpet.ca 

Blu Duby North, conveniently 

located on Fanshawe Park Road 

just west of Wonderland, features 

a charming outdoor patio. The


Sip. Savour. Stroll. 

Soak up the sun and 

experience the warm lake 

breeze on one of Elgin’s 

many outdoor patios. 

SoLo on Main 

Idlewyld Inn & Spa 

restaurant features a menu of updated global 

classics and bistro-style fare. 745 Fanshawe Park 

Road, bluduby.com 

At Budapest, Marika Hayek has been 

delighting clients with Hungarian specialties 

in this traditional old-world tavern setting 

for 61 years. A local treasure, Budapest has a 

sidewalk patio filled with overflowing pots of 

flowers and surrounded by black wrought-iron 

fencing. 348 Dundas Street 

The Church Key Bistro-Pub resides in a 

prominent heritage building across from the 

Grand Theatre and beside St. Paul’s Cathedral. 

Chef specializes in traditional food updated with 

gourmet flair. The pub features a stylish and 

popular outdoor courtyard for cocktails, lunch or 

dinner pre- and post-theatre, and an exceptional 

Sunday brunch. 476 Richmond Street, thechurchkey.ca 

The Early Bird, offering casual farm-totable 

cooking, has a retro charm and a 26-seat 

seasonal patio placed across the sidewalk for 

outdoor dining. This “fine diner” made its name 

Windjammer Inn 

Kettle Creek Inn 

The Early Bird 

Visit savourelgin.ca 

to plan your next 

culinary adventure in 

Elgin County!


Marienbad Restaurant & Chaucer’s Pub 

Katana Kafé & Grill 

serving everything from Fat Elvis breakfast to a 

turducken sandwich. 355 Talbot Street 

Idlewyld Inn is a grand Victorian 

mansion nestled in London’s quiet Old South 

neighborhood. A passion for food translates 

into updated classic cuisine showcasing local 

and seasonal products. The elegant ambiance 

of the gracious front porch and hidden 40-seat 

“Garden Courtyard” create a welcome retreat 

for diners. 36 Grand Avenue, idlewyldinn.com 

Los Lobos, from the creative brothers Justin 

and Gregg Wolfe, has a fun, funky and eclectic 

vibe that appeals. The focus here is on platos 

pequeños (small plates). They predominate 

on a menu of gourmet Mexican-inspired fare 

with a modern twist. There is a no-reservation 

policy but plenty of room outside on the wellappointed 

and spacious patio. 580 Talbot Street 

Katana Kafé & Grill’s menus feature 

a modern take on the bistro theme. It may 

be off the beaten path but its patio, located 

next to the London Airport tarmac, offers an 

interesting close-up view of air traffic. 2530 

Blair Boulevard. katanakafe.ca 

London Ale House has a menu that 

includes many delicious BBQ smoked 

items, smoked outdoors in the festive beer 

garden. Everything from duck to brisket to 

pulled pork. Experience the beer garden for 

lunch, dinner or late night. 288 Dundas Street. 

londonalehouse.com 

Marienbad Restaurant and Chaucer’s 

Pub share a sidewalk patio with a smart 

black iron fence, pretty flower boxes, and 

comfortable tables with festive umbrellas that 

exude old-world charm. Chef Klaus Campbell 

evokes the traditional cooking styles of Central 

Europe. There are excellent steak tartare and 

schnitzels, and a superior imported beer 

selection. 122 Carling Street, marienbad.ca 

Craft beer enthusiasts have made Milos’ 

Craft Beer Emporium a local landmark, part 

of Ontario’s rich craft beer culture. Chef Matt 

Reijnen prepares a seasonally-curated menu 

that reflects their farm-to-table commitment 

and passion for everything local. There are 23 

crafts on tap with excellent style variation, 

and twin street-side seasonal patios. 420 Talbot 

Street. pubmilos.com 

The Morrissey House is a welcoming, 

warm, and cozy local. Chef features an 

innovative from-scratch menu. The 60-seat 

patio, set back from the street, is an industry 

and neighbourhood hot spot, attracting a 

large crowd of regulars and tourists. 361 Dundas 

Street. themorrisseyhouse.wordpress.com 

At Mykonos, on Adelaide Street, Hiedi 

and Bill Vamvalis have been serving Greek 

food and traditional English fish and chips 

for over 40 years. Mykonos has an extensive 

menu selection of casual Greek fare, and a 

large covered outdoor patio at the back of the 

restaurant. 572 Adelaide Street. mykonosrestaurant.ca 

Toboggan Brewing Co.


The Springs Restaurant 

Mythic Grill is a quaint restaurant is 

known for traditional Greek cuisine with a 

modern flare. The street-side umbrellaed patio 

seats 20. There is a small fountain, greenery 

and nice shade. 179 Albert Street. mythicgrill.ca 

The Springs is one of London’s premier 

culinary hot spots. The beautifully appointed 

raised patio seats 40. Chef features locally 

grown ingredients from farms specializing 

in sustainable agriculture, organic growing 

practices, and ethically raised livestock. 310 

Springbank Drive. thespringsrestaurant.com 

Toboggan Brewing Company was created 


by restaurateur Mike Smith, owner of 35-yearold 

London landmark bar Joe Kool’s (which 

also features a popular patio). Craft beers are 

brewed below the stylish brewpub. Toboggan’s 

519 Kitchen features a wood-burning oven 

and a large BBQ smoker. An enviable rooftop 

patio overlooks Richmond St. Smith’s other 

restaurants — Fellini Koolini’s and The 

Runt Club — have twin patios with plenty of 

shade from mature trees at 155 Albert Street, 

just off Richmond Row. tobogganbrewing.com 

Villa Cornelia ranks among London’s 

finest examples of Queen Anne architecture. 

Villa Cornelia 

$28.95 

+Tax 

$110 

Inclusive 

Summer Barbecue Nights 

Includes Salad Bar, a choice of Striploin, Salmon, Cornish Hen or 

Pork Loin chop and an inspiring desserts table. 

Friday, June 8th — 7:00pm 

Scotch Tasting Night 

Includes a Cocktail Reception and a three course meal. 

$45 

per person 

Our Famous Saturday Afternoon Tea 

June 16th [sold out] | July 21st 

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

homemade scones, Devon cream and preserves, cucumber sandwiches, 

savory mini quiches, and mouth watering treats and sweets! 

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


The Bruce Hotel 

Meticulously restored to its original splendor 

in 1988 it is a comfortable place to relax and 

reflect upon the gracious elegance of the 

Victorian architecture. Enjoy the delights of 

Chef Ryan Hancock’s fine continental cuisine. 

The beautifully appointed outdoor patio with 

wrought iron tables and chairs seats 70. 142 

Kent Street, villacorneliarestaurant.com 

Waldo’s on King and Olive R Twists Food 

and Beverage House at the Covent Garden 

Market are desirable choices on event nights 

at Budweiser Gardens. Both have patios that 

overlook King Street’s restaurant row and that 

are perfectly placed for relaxing and peoplewatching. 

130 King Street. coventmarket.com 

Wolfe of Wortley is a compact 24-seat restaurant 

complemented by a 14-seat patio. This 

The Mill Stone 


is sophisticated farm-to-table dining focused 

on curing, pickling, fermenting, and preserving, 

and featuring craft cocktails and a compact 

wine list. 147 Wortley Road. wolfeofwortley.com 

Stratford 

There is no shortage of great al fresco dining 

or people watching in Stratford. Favourite 

spots include Anne Campion’s Revel on the 

beautifully refurbished Market Square. It is a 

great place to grab a barista-prepared beverage 

and some small-batch baking, and soak up 

Stratford’s charming ambience. Other notable 

patios include Raja Fine Indian Cuisine’s 

flower-filled patio on George Street, and The 

Parlour Inn’s patio (one block from the Avon 

Theatre). Foster’s Inn has a smart street-side 

patio, as does The Mill Stone Restaurant and 

Bar. The HUB at 27 Marketplace boasts the 

only three-season rooftop patio in Stratford. 

Chef Arron Carley at The Restaurant 

at The Bruce describes his cuisine as “New 

Canadiana,” using traditional techniques and 

global influences applied to the good things of 

this province. The restaurant features a 36-seat 

terrace and a gazebo that can be booked for 

private dinners. 89 Parkview Drive. thebruce.ca 

The Common (in the space previously occupied 

by Monforte on Wellington) has a pleasant 

35-seat courtyard for al fresco dining. It features 

an eclectic mix of comfort food from around 

the world. Chef/owner Tim Otsuki blends and 

elevates the traditional with the contemporary. 

80 Wellington Street. thecommonstratford.com 

Keystone Alley’s 40-seat alley terrace is 

another of Stratford’s gems. The patio features 

an “edible wall” that contains herbs used in the 

seasonal dishes. 34 Brunswick Street. keystonealley.com 

Madelyn’s Diner has been in business 

for over 30 years and is an iconic name in 

Stratford. The mission statement says, “It’s 

Revel


Revival House 

not about making money … it’s about feeding 

the world, with good food, good service and 

good fun.” You’ll find an open kitchen, friendly 

helpful staff, and a 30-seat patio. 377 Huron 

Street. madelynsdiner.ca 

At The Prune, Chef’s cuisine reflects a 

gastronomic sensibility that is global but finds 

inspiration in regional producers and seasonal 

growers. The restaurant operates at a very 


high skill level and the service is intelligent 

and responsive. There is a small but charming 

outdoor patio. 151 Albert Street. theprune.com 

Revival House offers great local, seasonal 

food in the warm atmosphere of Stratford’s 

former Church Restaurant. Tucked along the 

Brunswick Street (south) side of the heritage 

church building, the 40-seat patio is the 

perfect spot to hide away in the garden and 

enjoy anytime nosh, craft cocktails, and local 

beer. 70 Brunswick Street. revival.house 

Oxford County 

Upper Thames Brewing Co. is large for a 

craft brewery, and features a handcrafted red 

maple bar with a canoe suspended from the 

ceiling overhead and al fresco seating in season. 

Upper Thames Brewing Co. 

DIGGIN’ 

DUNDAS 

SHARE THE LOVE & WIN 

#DigginDundas


Elm Hurst Inn & Spa 

Open six days a week, they offer six core beers 

on tap and a selection of four to five one-off 

and seasonal offerings. 225 Bysham Park Drive, 

Woodstock. upperthamesbrewing.ca 

We enjoy Eric Boyar’s farm-to-table cuisine at 

sixthirtynine and dine al fresco on the small 

and intimate patio surrounded by attractive 

flowerbeds. 639 Peel Street, Woodstock. sixthirtynine.com 

In Ingersoll, maple and pine trees share 

space with bubbling cherub fountains along 

Elm Hurst Inn & Spa’s 33 landscaped acres. 

Inspired by the seasons, menus change to reflect 

the local harvest. The gingerbread-trimmed 

mansion features a large outdoor patio in a 

bucolic setting. 415 Harris Street. elmhurstinn.com 

The Windjammer Inn 

Port Stanley/Elgin County 

Kettle Creek Inn’s dining options include a 

gazebo and a stunning garden terrace. Guests 

can prop up their feet on the porch or balcony, 

sip a libation, and amble down for dinner in the 

gazebo. 216 Joseph Street, Port Stanley. kettlecreekinn.com 

Solo on Main’s Chef Lauren Van Dixhoorn’s 

cooking is refined and the presentation modern 

and thoughtful. There is a stunning patio and 

an inviting front porch that overlooks the 

harbour. 187 Main St., Port Stanley. soloportstanley.com 

The Windjammer Inn has comfortable 

seating on the wraparound porch. Innovative 

Chef Kim Saunders sources her ingredients 

from the large farm network in Elgin County. 

324 Smith Street, Port Stanley. windjammerinn.com 


Huron and Lambton Counties 

Alton Farms Estate Winery is a pioneer 

estate winery and vineyard that was formerly 

a B&B. Just outside of the tasting room is a 

beautiful patio strung with lights, with a wood 

pizza oven. 5547 Aberarder Line, Plympton-Wyoming. 

altonfarmestatewinery.com 

Cowbell Brewery is a destination craft 

brewery featuring a 50-hectolitre capacity stateof-the-art 

brew house, restaurant and taproom, 

with indoor and outdoor seating for 300. Mil’s 

Verandah is an accessible wrap-around patio 

named for family matriarch Mildred Sparling. 

40035 Blyth Road, Blyth. cowbellbrewing.com 

Kettle Creek Inn 

Dark Horse Estate Winery is located 

deep in the heart of the Huron County 

countryside, next to the Huron Country 

Playhouse. It is equipped with state-of-theart 

winemaking technology and guest areas, 

complete with an expansive full-service 

banquet and conference space. The winery 

comprises a cellar, tasting rooms, and patios 

overlooking the bucolic vineyards. 70665 B Line, 

Grand Bend. darkhorseestatewinery.com 

Dave’s Pub & Grill at the Oakwood 

Resort in Grand Bend has expansive wood 

beam ceilings and stonework, giving the 

feeling of a Canadian lodge with the intimate 

Alton Farms Estate Winery


F.I.N.E. A Restaurant 

setting of an urban pub. Enjoy a drink or a 

delicious lunch or dinner on the two-level 

glass-enclosed patio. 70671 Bluewater Highway, 

Grand Bend. oakwoodresort.ca 

F.I.N.E. A Restaurant features a quaint 

log cabin-inspired setting with a comfortable 

patio in Grand Bend. Chef/owner Erryn 

Shephard elevates “cottage style” to fine 

dining and, with Chef Ben Sandwith helming 

the kitchen, has established F.I.N.E as a go-to 

location for local pickerel, beef and fabulous 

butter tarts for more than a decade. 42 Ontario 

Street S, Grand Bend. finearestaurant.com 


Hessenland Country Inn honours 

German culinary traditions, on the shore of 

Lake Huron between Grand Bend and Bayfield 

in the lakeside village of St. Joseph. The Ihrig 

family relaunches their legendary al fresco 

Mongolian Grill nights in the summer, on the 

outdoor patio that offers great views of the 

grounds and vineyard. 72981 Bluewater Highway, 

Zurich. hessenland.com 

Smackwater Jack’s Taphouse overlooks 

the water on the edge of River Road in Grand 

Bend, and the sunset view is stunning. An 

expansive river-view two-tiered patio, canopied 

Dave’s Pub & Grill at Oakwood Resort 

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142 KENT STREET, LONDON ON



Bayside Brewing Co. 

by umbrellas and dotted with fresh flowers, will be 

bustling, even in unseasonably cool weather, until the 

frost rolls in. 71 River Road, Grand Bend, smackwaterjacks.ca 

In Sarnia, Alternate Grounds Dockside affords 

the best view of the city and the only water-top patio 

on the Canadian side of the St. Clair River. 97 Seaway 

Road, Sarnia. agdockside.com 

Chatham-Kent 

Bayside Brewing Co. sits on the shore of Lake Erie’s 

tranquil Rondeau Bay, with a great brew pub and 

generous patio overlooking the water. Enjoy woodfired 

pizza and a pint of craft beer. Four popular 

brews are always on offer, with special seasonal 

options keeping things fresh. 970 Ross Lane, Erieau. 

baysidebrewing.com 

Tucked in the back of the Italian-inspired 

Mamma Maria’s Ristorante is a beautiful private 

dining area perfect for special events or parties. 

There are streetside tables and a stunning 50-seat 

patio off the private room overlooks the Thames 

River. 231 King St W, Chatham. mammamariasristorante.ca 

Destination Patios of Note 

Wolfhead Distillery, just outside Amherstburg, 

has a tasting room, a retail store and a 60-seat 

prohibition-themed restaurant. There is additional 

seating for 120 on the rustic patio, lined with 

whisky barrels. 7781 Howard Avenue, Amherstburg. 

drinkwolfhead.com 

Ramblin’ Road Brewery Farm 

is Ontario’s first and only one of its 

kind, located just south of the small 

town of La Salette in Norfolk County 

— a remarkably fertile part of the 

province known as Ontario’s Garden. 

Growing their own hops and producing 

innovative beers, like their Dakota Pearl 

Ale, the Brewery Farm also features a 

beautiful stone patio. 2970 Swimming Pool 

Road, La Salette. ramblinroad.ca 

Burning Kiln Winery boasts a 

striking setting, perched atop the 

Burning Kiln Winery 

Alternate Grounds Dockside 

escarpment overlooking the UNESCOdesignated 

Long Point Bay World 

Biosphere Reserve. Take your rest on a 

comfortable patio after exploring the 

hiking and biking trails. The idyllic location 

affords inspiring views from the winery 

over lush countryside and vineyards 

stretching out to adjoining forests, 

towards the magical sweep of Long Point 

in sparkling Lake Erie. 1709 Front Road, St. 

Williams, burningkilnwinery.ca 

BRYAN LAVERY, Eatdrink Food Editor, Writer 

at Large and Social Media Editor, has been a 

regular contributor to the magazine since its 

inception in 2007..


May/June 2018 | 25



Spotlight 

Crowd-Pleasing Catering in Huron 


By JANE ANTONIAK | Photos by BRUCE FYFE 

Got a crew to feed this summer? A really 

big crowd? Call in Pineridge Barbeque, 

from Hensall in Huron County. The 

stainless steel charcoal barbecue 

can cook 440 quarter-chicken pieces every 90 

minutes, 3000 chicken wings in an hour, or 800 

burgers in 20 minutes. It is a self-contained 22 by 

4-foot cooking machine with a rotisserie system 

that dips the meat into marinade as it cooks. The 

result is tender, juicy, barbecue chicken and ribs, 

ready for the plate, in record time. 

Pineridge is heading into its thirty-fourth 

season of providing catered meals. It has chalked 

up some impressive results, claiming to have 

now served millions of meals. Those numbers 

have been achieved due to some extra-large 

events. For instance, Pineridge once served 

28,000 people, when Honda was building its new 

plant in Alliston. Another 21,000 people were 

fed at a horse auction near London. 

Pineridge offers slow 

grilled meats over 

charcoal for individual 

takeaway or catering 

for thousands 

However, the main focus of the family 

business is weddings, smaller party catering 

and storefront sales. Bill Taylor co-founded 

the business when he and a partner (who is 

no longer involved in the business) saw the 

“catercar” at a trade show in Indianapolis. They 

bought it, and the rights to sell it in Canada. 

Taylor’s son, Dan, now works alongside his 

father operating the barbecues (they have 

several in different sizes). “When we started we 

did farm shows,” says Bill Taylor. “Now we have 

57 weddings this summer. There are a lot of 

barn weddings and weddings in non-traditional 

venues which hire us to bring in the food.” For 

most events, the food is cooked at the offices in 

Hensall for quality control. It is then taken to 

Ribs and chicken with homemade sides


Trust... 

Taste... 

Quality... 

Pineridge Barbecue Co. owner Bill Taylor 

and Chef Laura Annesley 

Photo courtesy of Pineridge Barbecue Co. 

the event with smaller barbeques where other 

items are finished off on the grills, adding 

smoke and atmosphere to the event. 

The company has a full-time chef, Laura 

Annesley, who was trained in Quebec and 

Ontario. She is in charge of everything but the 

meat. Pineridge offers a variety of hot and cold 

appetizers, side dishes including 20 salads and 

desserts, all of which are made in-house. The 

only item brought in are rolls from Bartliffs 

Bakery in Clinton. “I will make anything, and 

Dan and Bill are so open to that,” says Annesley. 

Her bacon and cheese stuffed mushroom caps, 

grilled vegetables and salads are fresh and 

flavourful. She also makes sugar form, sculpture 

and 3D cakes, which are popular for weddings 

and special events. Under Annesley’s guidance, 

the company now offers meals for specialty diets 

including vegan, vegetarian and gluten-free. For 

example, grilled stuffed zucchini is a popular 

new item. Annesley also supervises staff, as the 

company provides servers, dishes and set-up/ 

take-down at events. 

Mostly this business is all about barbecued 

meat. Beef and pork are sourced from 

Metzger Meats, also in Hensall. In fact, only a 

small field separates Metzger’s plant from the 

Pineridge offices on Queen Street. Taylor says 

that Metzger’s smoked pork chops, sausages, 

pork loins and prime rib beef are especially 

The father-son team (left to right, Dan Taylor 

and Bill Taylor) and the Pineridge truck 

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popular with his customers. Chicken comes 

from Maple Lodge Farms in Brampton. On 

occasion customers will supply their own 

meats to be barbequed at Pineridge, including 

rabbit and buffalo, says Taylor. 

A new business line for Pineridge is selling 

frozen cooked meats in vacuum packs, from 

the Hensall offices. Pineridge sells barbecued 

chicken pieces, ribs, chicken wings, pulled pork 

and shaved beef ready to thaw, warm and eat. 

During the summer season the vac pac meats 

are also sold at Masse Fruit and Vegetables 

goderich.ca | 1.800.280.7637 

Pineridge Barbecue’s special sauces (hot and regular) 

are popular take-home items from their catering events 

and shop in Hensall 

on the Hensall Road near Highway 21, which 

provides easy access to cottagers. If customers 

want heated meals they can call ahead and book 

take-out from the Pineridge offices, which are 

open seven days a week from spring to fall. 

When it opened in 1985, Pineridge developed 

a tomato-based barbeque sauce in two flavours: 

mild and hot. While the meats really do not 

need sauce due to the marinade basting while 

cooking, the sauces add a nice punch of flavor. 

They are sold in plastic squeeze bottles at 

the Pineridge offices, and at catering events. 

“No one does chicken like we do,” says Taylor 

proudly. Clearly, with millions of meals served, 

there are plenty of people who agree. It is an 

excellent addition to your summer deck party 

when you do not want to do the cooking. 


174 Queen Street West, Hensall ON 

519-262-3409 

www.pineridgebbq.com 

JANE ANTONIAK and BRUCE FYFE are regular 

contributors to Eatdrink. Jane is also Manager, Communications 

& Media Relations, at King’s University College 

in London. Bruce is also Head, User Experience and User 

Services at Western Libraries, Western University, London.

Countryside to 

Coastline ... 

Explore Huron & 

Lambton Counties 

BISTRO • CONFERENCE • SUITES • SPA 

519-565-2576 

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playcation 

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GRAND BEND, ON 

www.OakwoodResort.ca 

(800) 387-2324 

STAY PLAY RELAX DINE MEET 

Featuring 

Creative Menus 

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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


Culinary Retail 

Entertaining Spaces 

Turn Inside... Out 


By TANYA CHOPP 

Whether it’s at a new year or 

a new season, the search for 

the latest trends heats up. For 

outdoor entertaining, there is 

no shortage of new and exciting products to 

fuel our culinary creativity on the grill and at 

the dinner table (see our gift guide roundup!). 

But beneath the innovative tools and 

trending styles, there is a deeper and more 

primal movement that’s been making a silent 

but steady sweep over Canadian backyards 

— the simple indulgence of staying home, 

staying outside, and taking it slow in the good 

company of friends, family and food. 

“People are looking for reasons to go 

outside and stay outside,” says Adam Foulon, 

owner of London landscape firm Eden 

Gardenworks. “Today, the backyard is the 

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

becomes an extension of the living room and 

kitchen. Really, it’s become the biggest room 

in your house. You can use it how you want, 

and it’s your choice how you extend it.” 

“Backyards are very elaborate now,” says 

Hauser store manager Michele Yandreski. 

“People are devoting money and time to 

their outside space and I’d say there are more 

pools going in and more multi-areas being 

set up. People want their outdoor space to be 

maintenance-free, and comfortable.” 

“Especially over the past seven years, we’ve 

noticed an increase in demand for outdoor 

entertaining spaces, as more and more people 

opt to invest in their backyard instead of travelling 

outside of the country for vacation,” adds 

George Giesen, owner of Porky’s BBQ & Leisure. 

There are a number of quality solutions to the 

demand for custom outdoor entertaining spaces, 

allowing backyard enthusiasts to maximize the 

season, the space, and the budget. 

Of course, top of mind for foodies and 

families alike are grills, smokers, pizza ovens 

and even outdoor kitchens, which offer ways 

to savour the season in a most literal way. 

The biggest room? Courtesy of Eden Gardenworks



only ever have one barbecue — is a kamadostyle 

grill, like the Big Green Egg.” 

While the grill may have traditionally 

been the sole cooking station in the average 

family’s backyard, in today’s modern outdoor 

oasis, convenience and comfort have come out 

to play as well. 

“Outdoor kitchen design today truly shows 

the influence of the indoor environment 

coming outdoors,” says Foulon. “Outdoor 

kitchens can be very involved, with storage, a 

grill or barbecue, countertop, outlets, a fridge 

The Dekko concrete fireplace at Hauser comes with a 

protective cover for the winter 

“In terms of trends for 2018, we expect that 

creating outdoor kitchens will continue to be 

popular, and so will built-in barbecues,” says 

Giesen. “Customers are seeking these out, as 

they essentially turn the experience of cooking 

into a social activity, where you can still be part 

of the conversation while minding the grill.” 

And the type of grill? Charcoal is making a 

resurgence. 

“Charcoal grill popularity continues to grow, 

especially the kamado-style,” says Giesen. “The 

Big Green Egg is the leader in this space, but 

there are a few other manufacturers of ceramic 

cookers that have come on as competition. 

While these may have a lesser warranty — the 

Big Green Egg has a lifetime warranty — or be 

of lesser quality, you’re also paying less.” 

In Foulon’s business, clients aren’t just 

investing in the grill itself — they’re also 

willing to invest the time. “Today, outdoor 

grilling is about going slowly, and about being 

able to cook on something wickedly hot,” he 

says. “Personally, I live to eat and I live to cook 

outside. The number one thing that I have — 

and that I’d recommend to anyone who could 

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Inside the Hauser showroom 

and induction burners. The grills that we create 

are always built-in, and it’s also popular to 

include custom cabinetry, and poured concrete 

countertops that you can roll pizza dough on, 

without an issue. Restaurant-quality stainless 

steel is also popular for both countertops and 

cabinetry. It’s clean and low maintenance.” 

“Grill materials have evolved,” points out 

Giesen. “Cast iron grills have been around 

for a long time. They’re heavy, can store a lot 

of heat, and they’re relatively inexpensive. 

However, they’re prone to rusting and 

breakage because the metal is very brittle. On 

the other end, stainless steel cook grills don’t 

rust, but the heat transfer is slower. This can 

be great for foods like chicken, sausage and 

asparagus, but it’s not as forgiving and steak 

needs as much heat as possible. So, for those 

who want something in between, Broil King 

has created a cook surface in their Imperial 

series that’s called ‘cast stainless,’ bringing 

Albert & Dash offers indoor and outdoor rugs. 

These are some on display at Hauser 

together the best of both worlds.” 

With all of the activity going out outside, 

managing the influence of the elements 

becomes key. Modular outdoor furniture (which 

can be moved into and out of the sun), as well as 

portable or movable umbrellas, shade structures 

and heaters all help extend time outdoors. 

“Big shade structures, like flexi-awnings and 

cantilevers are always popular for combatting 

summer heat,” says Yandreski. “But people are 

also looking for ways to elongate the season 

and add warmth. Fire tables are increasingly 

popular, especially those that are heated by 

natural gas and propane. 

Our Dekko concrete 

fireplace is a customer 

favourite, both for its 

aesthetics as well as its 

durability against our 

Canadian winters” 

All it takes is one 

visit to Hauser to see 

that there’s no need to 

compromise between 

comfort and style. For 

those who are interested, 

what’s trending right 

now is an eclectic mix of 

materials. 

Courtesy of Eden Gardenworks


“A fun place to shop 

for housewares and gifts!” 

 

GurglePot 

Add a touch of whimsy to the table with a 

GurglePot. This pitcher produces a delightful 

“gurgle” as it serves your 

favourite summer beverage. 

Pour. Listen. Enjoy. 

Foulon’s garden includes a mix of decorative plants and 

vegetables together, for an exotic looking mix that’s 

beautiful and delicious 

“We find that people gravitate towards an 

eclectic look, mixing natural finishes with 

metals, such as a reclaimed teak table with 

aluminum chairs,” says Yandreski. “Extruded 

aluminum has a clean modern look that’s 

popular. However, those who have older 

homes may also lean towards wicker, which is 

more traditional, or cast aluminum, which is 

more ornate.” 

But perhaps the greatest comfort of all? 

Any Canadian will tell you that you can’t beat 

WATSON’S 

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519-273-1790 

“Our bodies are our gardens 

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Awaken your taste buds 

with over 50 choices of fresh, 

olive oils & balsamic vinegars, 

all in the heart of Stratford. 

This chair is made of recycled 

milk jugs and is available in a 

wide variety of colours 

21 York Street 

TUES, WED, THURS, SAT 10–5; 

FRI 10–6; SUN 12–4; Closed MON 

519-508-1757 

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the luxury of a little extra heat to extend the 

season ... and keep you on your comfy outdoor 

furniture longer. 

“In Canada, we definitely have two to three 

months where it can be nice to be outside 

cooking, but we can also take advantage of the 

shoulder seasons,” adds Giesen. “You can enjoy 

the outdoors for longer by heating your area 

with radiant heat. Natural gas tends to be both 

the most popular and most effective form of 

heat. Schwank is one brand that’s known for 

creating commercial grade systems that are 

Destination for the food lover 

Featuring specialty foods, 

kitchenwares, tablewares, 

cooking classes and gift baskets. 

115 King St., London Ontario 

jillstable.ca 519-645-1335 


very effective, but they also create products for 

the residential market too. Bromic is another 

brand that’s known for its designer look.” 

“There are also umbrella heaters, which run 

on propane tanks and electric heating systems, 

which are reliable and inexpensive, but generally 

less effective than natural gas,” he specifies. 

Another exciting feature that’s been 

creeping into backyards? Vegetable gardens 

that are as important to the landscaping as 

they are to the dinner table. A 2018 garden is 

beautiful, bountiful, delicious, and sometimes, 

just like many other outdoor entertaining 

essentials, it’s moveable. 

“Kitchen gardens today don’t have to take 

up a lot of space,” says Foulon, adding, “Plant 

selection can be based on aesthetics and/or 

how good it tastes. Rainbow chard looks great, 

but you can also mix in Boston lettuce and 

arugula. Whether vegetables or herbs, they 

can be grown in the ground or in pot planters, 

which are an attractive feature themselves 

and are reasonably affordable to change up. 

My own yard is small, but it has enough 

vegetables to keep us going. It looks like a riot 

of stuff, that looks almost tropical.” 

“When it comes to making the most of your 

space, it also pays to think of how one ‘thing’ 

can be used in multiple ways,” Foulon adds. 

“Instead of a plain railing on your deck, why 

not modify a portion to be a bartop?” 

While there is no shortage of ways to bring 

your own aesthetic to your sanctuary, textiles 

and dinnerware offer an affordable way to 

change up the look, and bring your unique 

personality to the backyard. 

“Accessories like acrylic glassware, and 

outdoor rugs (polypropylene) are often a 

finishing touch,” says Yandreski. Hauser’s 

showroom is also brimming with plush 

throw pillows of every colour and pattern 

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“It’s your space. It’s a reflection of the owner 

and the user of the garden.What’s been 

important to clients is to create a sense of 

gathering in a natural, private setting — an 

intimate space that is your own personal oasis 

and an extension of your home.” 

Photographs courtesy of Eden Gardenworks and Hauser. 

TANYA CHOPP is a local writer and communications 

professional who enjoys exploring and writing on topics 

related to local food and culture, humour and fitness. 

Are you PATIO SEASON ready? 

Kitchen gardens can include attractive pot planters 

imaginable, all of which are manufactured by 

Hauser, in Canada. 

“It’s important to note that many 

customers are conscious of where their 

items are made, and what they’re made 

from,” she adds. “The “made in Canada” 

aspect behind many of our products has 

been very important, and so has the use of 

environmentally conscious materials.” 

“A lot can be done with upcycled and 

recycled furniture and vintage goods as well,” 

says Foulon. “It can be affordable. You can 

have two loungers and a milk crate and you’ve 

created a space. Even a hibachi grill can be a 

perfect solution. It’s all about taking it slow 

and having fun.” 

“Ultimately, the overall theme with outdoor 

entertaining is that it’s personal,” he adds. 

Grill like a KING this patio season, 

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Hot Items 

This all-in-one, single bottle design allows you to to easily 

create, serve and store infused drinks. The Alkemista 

Infusion Vessel (here in stainless steel) is a modern nod 

to the classic spirits bottle. Alkemista combines a lab-grade 

borosilicate glass vessel with a removable stainless steel filter, 

a food-grade silicone stopper and a threaded Tritan® and leakproof 

stainless steel base. The easy-to-use, all-in-one design 

enables anyone to craft and serve fresh, custom infused 

cocktails at home or in a bar — using fresh fruit, spices, herbs 

and botanicals. $79.99. Available at Kitchen Widgets • 129 Mitton 

St. S., Sarnia • www.kitchen-widgets.com • 519-332-0880 

Here’s a gift that can last a lifetime. The Crown Verity 30” 

Mobile Grill Package is ideal for the commercial griller or 

professional domestic chef who wants to impress their friends. 

It arrives fully assembled and features powerful and efficient 

independent 15,000 BTU stainless steel burners that reach full 

temperature in six minutes. Built with 

quality materials, this powerhouse is 

ready to accept a full line of popular 

accessories. $2,793. Available at 

Haymach Canada • 2889 Dundas St., 

London • www.haymach.ca 

• 519-659-4644 

Introducting the new Australian Pinot Noir 

Shiraz Rosé by Atmosphere. You’ll be right 

on trend, as the rosé category is booming in 

popularity. This lightly off-dry wine will be ready 

in six weeks. Expect soft cherry, juicy raspberry 

and strawberry flavours, and subtle tannins. For 

under $6 a bottle, that’s a pretty refreshing start 

to your summer. $174 for 30 bottles. Available at 

Somerset Fine Wines • 150 Exeter Rd, London • www. 

somersetfinewines.com • 519-652-3998


celebrating 122 years in stratford 

Master the art 

of entertaining 

with the 

Artist 

Palette 

Cheese Tray. 

Perfect for 

backyard get-togethers or dinner parties, 

the palette platter from Fishs Eddy is a 

fun look for your next gathering. Plate a 

variety of cheese and crackers, charcuterie, 

desserts or whatever your artistic muse 

suggests. Made of food-safe ceramic, 

the tray measures 15.25" x 12" and is 

dishwasher and microwave safe. $39 (cheese 

knife not included). Available at Watson’s 

Chelsea Bazaar • 84 Ontario Street, Stratford • 

www.watsonsofstratford.com • 519-273-1790 

Keep your drink 

cool from the first sip to the last. Corkcicle 

Stemless Tumblers keep beverages 

cold for nine hours and hot for three 

hours. Crafted from stainless steel, triple 

insulated, vacuum sealed and shatterproof. 

A slip-proof, silicone bottom, easy-grip 

sides and a sliding, spill-resistant lid make 

this the perfect vessel for wine, cocktails, 

tea, sangria and more. A variety of fashion 

colours is available. $34.95 each. Available at 

Bradshaws • 129 Ontario St, Stratford • www. 

bradshawscanada.com • 519-271-6283


SPONSORED BY 

Road Trips 

A Taste of Essex 

What's Not to Love? 


By NANCY LOUCKS-McSLOY 

Exploring the website of Visit 

Windsor Essex, I noticed the 

comment, “We have plenty of 

reasons why you’ll love this 

place.” I had travelled through the area 

many times but had never taken proper 

time to enjoy the sites, the tastings, and 

the culinary adventures that abound. 

I am ecstatic to say that I have now 

crossed this off my bucket list. (But 

have added it back on, as there is much 

more to see and do.) 

Early one Saturday morning, we 

ventured out to where the road would 

take us. We had reservations at the Iron 

Kettle Bed & Breakfast in Comber, but 

other than that the day was ours. The 401 

is fine but the secondary roads are fun, Take a maker's class with Marlene Mastronardi at Anna's Flowers 

with more to see along the way. 

Arriving in Kingsville (which to me is 

the Cape Cod of the north) at lunchtime, theme rooms, such as the Elvis, The Canadiana 

we found The Grove Brew House on Main and the Brew Master’s Suite. 

Street. What could be better than a beer 

In addition to sampling five of the beers 

sampling after a couple of hours of driving? brewed on site (my favorite was Peachy 

Located in the Grove Hotel, a historic landmark Motherpucker), we enjoyed a delectable lunch: 

dating back to the days of prohibition, the brew Harvest Salad of locally grown beets, greens, and 

house is built over the former patio. The hotel goat cheese, and Stout Crème Brûlée for dessert. 

has recently been restored with a focus on Next stop — Anna’s Flowers, to tour the 

spectacular greenhouses and attend a 

“maker’s class”. I surprised myself with 

the results of the Spring Planter Bowl 

that I designed with the help of a very 

artistic instructor. “Inspiring others to 

live a beautiful and healthy life, both 

inside and outside of their homes,” 

Anna’s offers not only a huge variety of 

flowers and plants, but also workshops 

and events. 

Thirst quenched, appetite more 

than satisfied, and the proud owner 

of a planter, I was off to the quaint 

First stop: The Grove Brew House and Hotel 

Photo courtesy of The Grove Brew House and Hotel



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village of Comber and the Iron Kettle B&B. 

Located in a heritage home built in 1876, the 

award-winning Iron Kettle is not just a place to 

sleep and have breakfast. 

Several years ago Ben and Ginette, the current 

innkeepers, spent their honeymoon there. Shortly 

thereafter they found out that it was for sale. They 

gave up city life and moved to Comber. From the 

moment you arrive, you know that they love what 

they do. 

Ben is a chef, so we were not only there for 

breakfast, but for an amazing culinary experience 

at dinner consisting of an appetizer of braised pork 

belly served with locally grown heirloom tomatoes, 

a salad of quinoa, beet, and goat cheese with maple 

balsamic dressing, and an entrée of fresh, local spring 

lamb with leek and mushroom risotto. This was 

topped off with a beet cheesecake with grape jelly. 

Everything is homemade and ingredients are locally 

grown. Breakfast was every bit as delectable, with a 

sweet potato frittata, buttermilk waffles, fresh local 

strawberries, and homemade breads and preserves. 

This would be a great place to use as your base, as 

it is very convenient to many sites in Essex County. 

I am not a late sleeper, but the room was so 

comfortable that sleeping in was easy. After our 

breakfast experience, we were off to North 42 

Degrees Estate Winery and Serenity Lavender 

Farm for wine tasting, lunch and to learn more 

about lavender. Recently opened, the modern 

design of the building provides a spectacular view 

of the vineyards and the lavender bushes. The wine 

tasting was splendid, with my favorite being Oh 

Canada! aka ‘the Beaver’ because of its Canada 

150 label. Cracked black pepper meets raspberry, 

blackberry, and black currant with a hint of 

rich dark cocoa, loaded with flavour. Salmon 

gravadlax garnished with avocado, a glass of 

1 The Iron Kettle B&B in Comber; 

2 Iron Kettle’s bright breakfast room; 

3 Wine tasting at North 42 Degrees Estate Winery with 

Sparkling Sauvignon Blanc paired with Salmon Gravadlax; 

4 Serenity Lavender, at North 42 Winery; 

5 CREW — Colchester Ridge Estate Winery.


Sparkling Sauvignon Blanc, and vanilla panna 

cotta garnished with fresh fruit made for a 

luscious lunch. Next time dessert will come 

first; Blueberry White Chocolate Lavender 

Cheesecake sounds like a must try. 

My artistic talents were tested at Colchester 

Ridge Estate Winery, known as CREW. I 

assembled a cheese board while sipping on 

a glass of Red Sky at Night. The back room 

of the winery was turned into a classroom, 

with participants sampling wine and learning 

how to create a cheese board filled with fruit, 


veggies, and a variety of meat and cheeses. We 

included fresh strawberries from Leamington, 

cheeses from area dairies, and local meats. 

Sarah, the “Cheese Expert” and teacher, was 

extremely knowledgeable and entertaining. 

The two hours felt like 15 minutes, and we 

didn’t want to leave. The plan is to return for 

“Brunch in the Vineyard” soon. 

It was almost time to head home, but we first 

had to check out the award-winning Wolfhead 

Distillery. Inspired by the local history of 

rum-running and Prohibition, Wolfhead is the 

Small Lot Award Winning Wines 

Open daily year round 11am-5pm 

Quality Craft Wines 

Beachfront Picnics 

www.sprucewoodshores.com 519-738-9253 

Enjoy Our Wines, Available at the LCBO 

We invite you to visit Oxley and taste our 

classics (Auxerrois, Chardonnay, Pinot Noir 

& Riesling) and our unique varietals: 

Regent, Wowza & Ripper Red. 

Open daily from 11am–6pm 

www.oxleyestatewinery.com (519) 738-3264 

533 County Rd. 50 E. Harrow, ON 

Share Our Passion 

Available 

at 

at the 

Fine LCBO Restaurants 

& The Winery 

Colchester Ridge Estate Winery 

A Family-Run Craft Winery 

Award-Winning VQA Wines 

Friendly Tasting Boutique 

Picnic Tables 

Artisanal Ontario Cheeses 

Special Events 

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



CONTEST ENDS 

JUNE 1, 2018 

WIN a 

“Local Flavour Weekend” 

in London ! 

Enter online at eatdrink.ca/contests 

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first premium craft distillery in Essex County. 

Over 92,000 whisky barrels are on display 

throughout the grounds, with many picnic 

tables available for outdoor dining. Nick the 

bartender provided a great commentary on 

the story of the distillery and the varieties of 

whisky and vodka available, from Grapefruit 

Vodka to Coffee Whiskey Liqueur, all distilled 

with natural ingredients. After a bowl of piping 

hot seafood chowder accompanied by toasted 

pita points it was time to go. 

The weekend was a tiny taste of the many 

great things to see and do in Essex County. Now 

I am counting the sleeps until my next visit. 

For more information visit: 

www.visitwindsoressex.com 

NANCY LOUCKS-McSLOY is a freelance writer who 

loves cooking and entertaining. Her work has appeared 

in Chicken Soup for the Soul, The Fur-Bearing Trout and 

Other True Tales of Canadian Life, McLean’s, Vitality and 

many other publications. 

The writer was a guest of Tourism Windsor Essex Pelee 

Island, which did not review or approve the contents of 

this article. 

Discover Heather's 

Incomparable Journeys 

The Slow Roads of Ireland 

Sept 5–24, 2018. Maximum 18 travellers. 

Call for info and to reserve your spot! 

Heather’s Journeys are small groups handcrafted 

to enjoy culture, history, architecture, scenery and 

unique experiences. We travel the slow roads to 

charming tidy towns, music-filled pubs, ancient 

tombs and castles. We take time to enjoy leisurely 

walks, gourmet food and welcoming country 

hotels. You won’t find another itinerary like it. 

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519-473-8591 

Heather Wilkinson 

31 Nottinghill Gate, Suite 203, 

Oakville ON TICO#50013851 

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The BUZZ 

Culinary Community Notes 

London 

The Forest City Cookbook crew have some great 

news to share. The cookbook is being finalized; 

the final count is 60 talented culinary artists 

and 40 dedicated local producers in a stunning 

490-plus paged hardcover book, with 135 recipes. 

Delivery had originally been set for spring 2018, 

and although it has not all happened as quickly 

as planned, they’re on track to have a copy to 

you in late spring/early summer (end of June). 

forestcitycookbook.ca 

Last month the Canadian Food Inspection Agency 

announced revisions to the country-of-origin 

labelling policy for wines blended in Canada. The 

term “Cellared in Canada” will be replaced. The 

label on wines made primarily from imported 

products may read “International blend from 

imported and domestic wines,” while those that are 

primarily domestic may state “International blend 

from domestic and imported wines.” The change 

was made to provide more clarity for consumers, 

and is considered to be more supportive of local 

growers and producers. The statement “Product of 

Canada” may be included on wines that are made 

from 100 per cent Canadian content. 

Fanshawe College’s School of Tourism, Hospitality 

and Culinary Arts one-of-a-kind Artisanal Culinary 

Arts graduate program teaches students techniques 

in gardening, fermenting, preserving, butchering, 

curing, cheese making, and bread baking. The fasttrack 

curriculum is based on a modified schedule 

that runs from May to December. The spring intake 

allows students to work in the on-campus fruit 

and vegetable garden throughout the semester. 

This land provides fresh seasonal ingredients for 

students to use in their labs, and produce is sold 

at the on-campus farmer’s market every other 

week. Fanshawe College’s Artisanal Culinary Arts 

fundraising dinner will be held on October 20, which 

coincidentally is International Chefs Day. 

If you love cold beer and sizzling grilled foods the 

London Beer & BBQ Show (presented by White Oaks 

Mall) is the place to be on June 15–17. Bring your 

friends and quench your thirsts with Canada’s top 

breweries and Ontario’s craft breweries alike. There 

will also be a selection of wines, coolers, ciders and 

spirits. Outstanding food will include everything 

from barbecued saucy ribs and smoked brisket to 

roasted chicken, grilled cheese and tacos, prepared 

by a variety of grill masters from area restaurants. 

Be entertained by backyard games, live bands, 

bubble soccer, beer tours, cooking demonstrations, 

cook-offs, taste-offs and more. westernfairdistrict. 

com/beer-bbq-show 

Congratulations to culinary farmer Paul Spence and 

his collaborators in the Heritage Grain Bread Camp 

initiative for winning the 2018 Ontario Southwest 

Innovative Start-up of the Year Award. Workshops at 

the camp were hosted by Growing Chefs! and led by 

chef Katherine Jones and Greg Wade (James Beard 

Award finalist and head baker at Chicago’s Publican 

Quality Bread). Collaborators included the London 

Brewing Co-operative and Fanshawe College’s 

Artisanal Culinary Arts Program. 

Reserve 

for 

Mother’s Day 

Brunch! 

46 Blackfriars Street, London | 519-667-4930 | www.blackfriarsbistro.com 

Blackfriars 

Bistro & Catering 

• 

Lunch Mon–Fri 

Dinner Mon–Sat 

• 

Dietary Needs 

Accommodated 

• 

Ample Free Parking


Venture London is a collaboration between 

TechAlliance, the London Small Business Centre, 

The London Institute, and Farhi Holdings to create 

the largest entrepreneurship centre in Southwestern 

Ontario. When fully renovated the 180,000 square 

foot facility located at 369 York Street is expected 

to become the focal point of entrepreneurship in 

London and the surrounding region, providing the 

support infrastructure that businesses need to 

succeed. Until the project is completed, the Small 

Business Centre will move to a second-floor office at 

379 Dundas St. (at Colborne). 

The Ontario Market Manager Certification Program is 

the first of its kind: a professional development course 

conceived by Farmers’ Markets Ontario and developed 

in conjunction with Michelle Wolf, a certified coach, 

business owner and former farmers’ market manager. 

Michelle presents the course material in a series of 12 

webinars that are 60 to 90 minutes in length. There are 

no deadlines to meet, and students learn at their own 

pace. farmersmarketsontario.com/market-managercertification-webinars 

David Chapman of David’s Bistro and his team are 

celebrating their 20th anniversary. With a daily 

prix fixe menu, regular menu, and daily features, 

there is a constantly changing selection. There 

is an extensive and sensibly priced wine list with 

chalkboard additions, and everything is available 

either by the glass or bottle. David’s Bistro is open 

for dinner seven nights a week and for lunch on 

Wednesday, Thursday, and Friday. “It is good to be 

back and the response has been amazing," says 

David. "This city has the most loyal customers in 

the world, a big thank you to everyone for standing 

by us through the nightmare on Richmond Street.” 

davidsbistro.ca 

Chef/owner Thomas Waite has closed The Spruce 

on Wellington. The building is now the premises 

of the boutique catering company The In Home 

Chef, which he started in 2010. Waite offers cooking 

classes, pop-up dinners and a private dining room. 

Waite has partnered with Chef Ashton Gillespie in 

this new venture. theinhomechef.ca 

Villa Cornelia is a blend of taste & tradition, 

featuring timeless decor and Chef Ryan Hancock’s 

innovative cuisine. There is a stellar appetizer 

of Avocado, Smoked Salmon & Crispy Pancetta. 

Main courses include: Saltimbocca Chicken Breast 

Wrapped in Prosciutto, Stuffed with Mozzarella and 

Fresh Sage; a daily pasta special like Fettuccine 

with Pulled Pork; or Grilled Beef Tenderloin on 

Roasted Fingerling Potatoes with a Roasted Shiitake 

Demi-Glace and Seasonal Vegetables. Open for 

lunch and dinner. villacorneliarestaurant.com 


Freshly home-made in the heart of the community 

The 

Village 

Teapot 

Breakfast 

Brunch 

Lunch 

Cream Teas 

Tues–Sat 10–3 

Sunday 10–2 

13257 Ilderton Road, Ilderton ON 

thevillageteapot.ca 

519-298-TEAS (8327) 

Your love of all things Italian begins at 

Gift Cards 

Available 

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

SUNDAY BRUNCH 

11am−2pm 

FLIGHTS & BITES 

HALF PRICE Sharing Plates & Oysters 

Tuesday–Friday from 3:30–5:30pm 

SUNDAY INDUSTRY NIGHTS 

20% OFF! 

Intimate 

Outdoor 

Courtyard 

Open 7 Days a Week 

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

Tuesday–Saturday Lunch & Dinner 11am to Close 

Sunday Brunch 11am & Dinner 

449 Wharncliffe Road South 

519.914.2699 


The Rec Room at Masonville Mall is more than 

35,000 sq. ft. of Canadian-inspired "Eats & 

Entertainment" all under one roof. Part of Cineplex, 

The Rec Room is a premier social destination and 

gathering spot for corporate events, groups and 

parties. Each location is customized to the individual 

community. There are two different restaurants 

to choose from: THREE10 features wood-fired, 

Canadian-inspired cuisine, and THE SHED features 

poutine and donuts. 1680 Richmond Street North. 

The building at 613 Dundas Street that once housed 

Chapman’s Bakery, vacant for nearly two decades, 

is being reimagined as Baker’s Dozen, an incubator 

for artists and craftspeople. 

Willie’s Café, in the London Food Incubator at 

630 Dundas St., has added some new menu items, 

including Avocado Toast with feta, onions, tomato 

and a six minute egg and a Triple B Melt with 

in-house roast beef, bacon, blue cheese mayo, and 

caramelized onions on a grilled ciabatta bun. Also 

returning is an old Willie’s favourite, Warm Spinach 

Salad with fresh baby spinach, red peppers, onions 

and mushrooms sautéed in balsamic vinaigrette, 

topped with crumbled feta. There is catering, takeaway 

and plenty of eat-in or patio seating. Open 

11:00 AM to 2:30 PM, Monday to Friday. Parking 

is now available in the municipal lot behind 630 

Dundas, off Queens Ave, with access to Willie's 

through the blue door at the rear of the Food 

Incubator. williescafeandcatering.com 

Peter Cuddy recently opened Origins Co., a graband-go 

coffee shop that serves up fresh juices, 

smoothies and smoothie bowls, as well as baked 

goods with gluten-free options, using ingredients 

that are ethically harvested, non-GMO and organic 

where possible. It also serves Bulletproof coffee, 

espresso, and teas. 140 Ann Street (at Talbot Street), 

Monday to Saturday. originsco.com 

Petojo Foods and Catering started in February 

2015 with prepared frozen foods and catering 

services. Chef Anthony Abdullah and his sister 

Kimi Abdullah wanted to create a platform for 

Indonesian cuisine, which they feel is not well 

represented in Ontario. They are looking to secure 

a permanent production kitchen with a space for 

limited dinner service each week. As well, they 

hope to begin serving hot food at their booth at 

The Market at Western Fair. This summer they will 

continue to participate in the farmers’ markets at 

Masonville and at Goderich. petojofood.com 

Gloria Palcich’s Keto Health Foods provides 

gluten-free and sugar-free meals, desserts, bagels, 

and snacks at the take-out and delivery location


at 416 Hamilton Road. The evolving Keto Health 

Foods previously delivered to London clientele who 

follow a ketogenic lifestyle. Customers can now 

order on-line (the menu is updated weekly) and 

then either pick-up or have their orders delivered. 

ketohealthfoods.ca 

Karri Egan’s CommonWealth Coffee Co. opened 

across the street from the Grand Theatre in April. 

It’s a stylish true third-wave coffee shop, with westto 

east-coast roaster offerings. 

Patrick’s Beans Chocolate Covered Coffee 

Confections are now ready to go. Made with 

medium-roasted organic Honduran coffee and a 

mix of organic dark and milk chocolate, they are 

available in select retail locations. Check the store 

finder on the website for new coffee blends and 

upcoming promotional events. patricksbeans.com 

Marc Forrat’s Chocolate Lounge opened mid- 

February in the plaza at 60 North Centre Road (just 

east of Masonville Place mall). The licenced bistro 

has a stylish decor with plenty of comfortable 

seating. In addition to the selection of truffles and 

other fine chocolate, Forrat offers sweet pastries, 

fondue, charcuterie, and sweet and savoury crepes. 

There is a selection of wines and local beers and a 

variety of martinis. The seven-year-old franchised 

Forrat’s lounge in Byron has a similar format. 

Forrat continues to operate his original shop in 

Covent Garden Market. forratschocolates.ca 

T.G. and Sam of TG’s Addis Ababa Restaurant 

recently celebrated the restaurant’s 15-year 

anniversary. This gem is tucked inauspiciously 

between Burwell and Maitland on Dundas Street. 

The menu features an outstanding offering of 

elaborately spiced and perfectly prepared Ethiopian 

specialties. Vegetarians and expats flock here. 465 

Dundas Street (at Maitland). 519-433-4222 

The latest venture of brothers Ilias and Dimitris 

Korakianitis, co-owners of Kosmos Eatery, is located 


a few doors down from Kosmos on Richmond Row. 

Dimi’s Greek House will serve traditional Greek Food 

with a modern twist. It will also have a 24-seat patio. 

Byron Freehouse is under new ownership. Brothers 

Sam and Dan Aboumourad are the successful 

owners of the St. Thomas Roadhouse, and are 

bringing their experience and enthusiasm to Byron. 

The Twisted Toque Social Grill, a Canadian-themed 

franchise restaurant pilot, has ceased operations in 

the ground floor of the former Park Lane Hotel at 

186 King St. 

Loose Leaf Teas & Tisanes 

• 

Contemporary & Traditional Teaware 

• 

Delicious Scones (V/GF free available) 

• 

Tea Flight Night! 4th Saturday of each month 

Mother’s 

Day 

Afternoon Tea 

May 13 

268 Piccadilly Street (beside Oxford Book Store) 

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

TUES-THURS 11am-5pm • FRI & SAT 11am-9pm • SUN Special Events Only 

481 Richmond Street 

519-432-4092 

garlicsoflondon.com


The Organic Works Bakery has temporarily closed 

for a business makeover and brand overhaul. 

“As one door closes another chapter begins for the 

Blu Duby team” read the surprising notice that the 

downtown restaurant was closing on April 28. Blu 

Duby North remains open at 745 Fanshawe Park 

Road, just west of Wonderland. bluduby.com 

Stratford 

The Open Kitchen program is a direct result of 

building the Stratford Chefs School kitchens at 

136 Ontario Street. For the first time, the school 

LUNCH Wed to Fri 11:30–2:30 

DINNER from 5pm daily 

432 Richmond Street 

at Carling • London 

ALWAYS 

a 3-course prix fixe 

menu option 

www.davidsbistro.ca 


can welcome the public into the facility, not just 

as dinner patrons but also as active learners. Do 

you want to know more about vegetarian cooking? 

How to sharpen your knives? Discover more about 

sous vide cooking? Opening the kitchen to public 

cooking classes has, in return, opened the door for 

new community partnerships. Bradshaws & Kitchen 

Detail is the 2018 Open Kitchen Season Partner, 

providing students with the knives, wine glasses, and 

kitchen tools used during the classes, as well as takehome 

gifts offered with select classes. 

The annual Stratford Chefs School’s Long Table 

Dinner is affectionately called the friend-raising 

event. Sunday, September 9. stratfordchef.com 

Perth County Slow Food Market goes outdoors 

starting Sunday, May 6. Enjoy Perth County’s local 

produce, meats, breads, cheese, coffee, pastries, 

preserves, prepared foods, handmade artisanal 

products, and gluten-free and vegan options in 

Stratford’s Market Square from 10 a.m. to 2 p.m. 

on Sundays until Thanksgiving. Parking is free on 

Sunday in downtown Stratford. 

Stratford Farmers Market is open every Saturday 

from 7 a.m. to noon at the Agriplex Building at the 

Rotary Complex. 

Don’t miss Bradshaws annual Spring Open House 

on Sunday May 6 between 11 a.m. and 3 p.m.. You 

are invited to see all of the newest spring arrivals. 

There will be lots of fun and unique lines to show, 

door prizes, and a free gift with your purchase. 

bradshawscanada.com 

Come to the wild side on Savour Stratford Foraging 

Treks as seasoned forager Peter Blush, of Puck’s 

Plenty, leads you on a trek along beautiful forest 

trails in search of wild edibles. Take away Peter’s 

favourite recipes to showcase your fresh picks. 

Information and tickets at visitstratford.ca/ 

member/Pucks-Plenty 

Commercial & Residential 

Upholstery Specialists 

Hunter & Co., London 

Lifetime Warranty on Workmanship 

Email your furniture photo 

or call for a quote! 

Robert Robinson’s 

UPHOLSTERERS SINCE 1916 

119 Consortium Court, London 

robertrobinsons@rogers.com 

519 455-9910


The self-guided Savour Stratford Chocolate Trail 

introduces you to world-famous confectioners 

and bakers. Sample decadent treats and meet the 

makers. Twenty-seven delicious treats will tempt 

you. visitstratford.ca/stratford-chocolate-trail 

Bradshaw’s Kitchen Detail presents Spring Grande 

High Tea at Revival House Sunday May 27. Enjoy 

a selection of Sloane teas, sandwiches, scones, 

petit fours and chocolates. The scene will be set 

with music by Rick Francis and gorgeous florals by 

Stratford Blooms. bradshaws.worldsecuresystems. 

com/BookingRetrieve.aspx?ID=283290 

Chef Ian Middleton is now the chef at Bard’s 27 

Marketplace. Join Bard’s on Market Square for an 

elegant Mother’s Day Brunch on Sunday, May 13. 

Karen Emeny will be playing acoustically for your 

listening pleasure. 

Celebrate pork in Stratford, in June. Take the 

Stratford Bacon & Ale Trail, a self-guided tasting 

tour of delicious pork and beer-inspired treats 

at selected restaurants and pubs. Stratford also 

welcomes the Ontario Pork Congress (June 20-21), 

Canada’s largest pig trade show, which brings 

together all segments of the pork industry to 

showcase new technologies, get educated about the 

latest issues and celebrate a healthy, vibrant sector. 

visitstratford.ca/culinary-adventures#trails 

York Street Kitchen has moved back to York Street, 

opening for dinners this season as well as the usual 

fantastic lunches! Check out the new space and new 

menu. yorkstreetkitchen.com 

Stratford Blues and Rib Fest (June 22 to 24) is a 

family-friendly gathering over slow-cooked BBQ and 

all types of blues music. It supports The Huron-Perth 

Centre for Children and Youth, the Stratford Kinsmen 

Club, and area Girl Guides and Boy Scouts. Activities 

include free live music at Veterans Drive Band Shell, 

award-winning rib trucks and other food vendors, 

licensed beverages, Weekend Warrior Amateur 


Open BBQ Competition, horse-drawn carriage 

rides, talented artisans and unique craft merchants, 

musicians workshop tent, young musician’s talent 

show and workshop, children’s activities, car show, 

and many other activities. stratfordbluesandribfest.ca 

The Prune’s new chef is Jamie Crosby from Grey 

Gardens in Toronto and the Little Inn in Bayfield. 

Menus are inspired in part by the bounty of local 

producers and growers. Bar One Fifty One has a 

relaxed and elegant vibe, the perfect backdrop 

for signature cocktails and a varied wine list and 

Far Out ... 

but we like it that way! 

$5 

16-oz Pints 

Thursdays 

NEW lunch & dinner menus! 

½ Price 

Bottle of Wine 

Wednesdays 

London 

International 

Airport 

Crumlin Rd 

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

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

Blair Rd 

Oxford St 

519-455-9005 

katanakafe.ca 

2530 Blair Rd, London 

Diamond Flight Centre 

‘Altogether different … and so very, very tasty.’ 

MOUTH-WATERING BARBECUE 

Unique charcoal rotisserie smoker with exclusive marinade 

Served hot off the grill — for 30 to 30,000! 

Full Meals OR Meats Only 

Weddings • Corporate Events • Private Parties 

Contact us for a quote! 

‘Relax like a guest, even at your own event.’ 


1.888.241.8450 

www.pineridgebbq.com 

Hensall ON

Hey Cupcake! 

www.heycupcake.ca 

275 Wharncliffe Rd. North 

519-433-CAKE (2253) 

STORE HOURS: Mon–Fri 11–7 

Saturday 10–5 • Sunday 11–4 

where art is 

a piece of cake 

The ORIGINAL 

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GOURMET CUPCAKE 

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ASK US Custom Bakery • Walk-In Orders Available 

ABOUT OUR 

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an experience to savour ... 

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Perfect Venue for Groups, Weddings, Receptions, 

Bridal Showers. Rehearsal Lunches & Dinners! 

Private Dining Rooms with Audiovisuals 

Enjoy Our 

Beautiful 

& Tranquil 

PATIO 

NEW Lunch & 

Dinner Menus 

Local Craft Beer 

Order 

GIFT CARDS 

Online! 

open mon–sat 

11:30 am–close 

523 Richmond St, London www.blacktrumpet.ca 

RESERVATIONS: 519-850-1500 | info@blacktrumpet.ca 


a seafood influenced menu. Bubbles and Oysters 

anyone? theprune.ca 

Summer season at The Red Rabbit means the return of 

the pre-theatre menu (fixed price) and to being open 7 

days a week. Their “sister” location, Okazu 85 Downie, 

is Stratford’s hot spot for delicious chef-inspired 

cuisine and the perfect late-night stop for grown-ups. 

Join them for dinner to taste global fusion prepared 

with local inspiration or stop by for innovative, fresh 

cocktails shaken or stirred by their fabulous staff until 

the wee hours. OkazuSnackBar.com 

Mercer Beer Hall and Kitchen has a great menu 

items (but retains some favourites) and offers and 

inspiring number of awesome beers on tap and in 

bottles. mercerhall.ca 

Raja Fine Indian Cuisine, the ultimate place for 

authentic Northern Indian food in Stratford, has 

re-opened after a seasonal hiatus. Foods are prepared 

from scratch with fresh ingredients with a mixture of 

fresh and dried spices. The level of spices and heat can 

be adjusted to guest preferences. Each dish has its own 

unique taste. In addition to spicy dishes, Raja offers 

popular milder Indian dishes such as Butter Chicken, 

Korma, Tikka Masala and more. rajastratford.ca 

This season, The Mill Stone features a globallyinspired 

all-day menu, bolstered by a rotating 

selection of feature dishes that focus on lighter and 

healthier fare with plenty of vegetarian, vegan & 

gluten free options. New this year is a "Nose-to-Tail" 

feature that explores the “hidden gems” of whole 

animal butchery. Sweetbreads, chicken hearts and 

cod tongues are just some of the dishes they have 

in store. This high-energy bistro features locallybrewed 

beer on tap and a varied bottle list, with a 

focus on Canadian wines and a refined international 

selection. themillstone.ca 

Around the Region 

Kitchen Smidgen is a small bakery — a smidgen 

of a spot along the beautiful Thames in St. 

Marys — operated by Cindy Taylor. Stop by for 

sweet and savoury treats, perhaps pick up some 

C’est Bon cheese or Transvaal Farm preserves. 

kitchensmidgen.com 

Sixthirtynine restaurant participates in Oxford 

County Cheese Days every Saturday. During this 

Tourism Oxford Event the restaurant offers cheese 

and wine pairings in the afternoons, and has 

different items on the menu to accommodate Oxford 

County Cheese Days. sixthirtynine.com 

Farm tours are available at Stonetown Cheese, 

an on-farm cheese plant and purveyor of Swiss 

mountain-style cheeses. Hand-crafted by master


cheesemaker Ramon Eberle using unpasteurized 

milk from farmers Hans and Jolanda Weber’s herd 

of Holsteins, Eberle creates nearly a dozen types of 

Alpine-inspired cheese. 5021 Perth County Line 8, 

St. Marys, stonetowncheese.com 

Every Saturday in May, hit the open road to 

Canada’s Dairy Capital in Oxford County and enjoy 

the day celebrating all things cheese. The Oxford 

County Cheese Trail offers amazing culinary 

experiences, games, delicious local cheese menus, 

artisan workshops and of course, all the cheese you 

can get your hands on. tourismoxford.ca 

Taking inspiration from its namesake, the Huron 

County author Alice Munro, The Alice Munro 

Festival of the Short Story will focus this year 

exclusively on women authors. The current womenled 

movements addressing gender equity and 

advocating for social change has affected every 

industry, including literature and publishing, 

making this year a perfect time to spotlight some 

of the incredibly talented and diverse voices of 

Canadian female authors. alicemunrofestival.ca 

Dave’s Pub & Grill at the Oakwood Inn provides a 

relaxed atmosphere with the wood beams and stone, 

and is filled with mementos from the rich history of 

namesake David Scatcherd, who bought Oakwood 

Resort in 1981. It has been a family run business 

since then. The Dave Scatcherd Annual Charity 

Golf Tournament has raised millions of dollars for 

Community Living London and South Huron. The 

Memorial Tournament continues to fundraise for these 

organizations, as well as Sari London and Jessica’s 

House in Exeter. It will be held this year on June 12. 

Langdon Hall Hotel & Spa in Cambridge has been 

ranked in fifth place among the best restaurants 

in Canada by Canada’s 100 Best Restaurants. 

langdonhall.ca 

Restaurateur Nick Benninger (owner of multiple 

restaurants in Kitchener-Waterloo including Feast 

Thursday to Sunday, 

11:30am–8pm last call 


On-certified Taco Farm) and filmmaker Taylor 

Jackson have launched their online show Nick and 

Taylor Make a Food Show. 

Who doesn’t like a Creamsicle? Railway City Brewery 

Co. in St. Thomas has captured the essence of one of 

summer’s iconic flavours. Orange Creamsic Ale is a 

full-bodied ale with a silky-smooth finish from one 

of the region’s pioneering craft breweries. They hand 

zested fresh oranges and added whole vanilla beans 

and oats, creating aromas of sweet vanilla and slight 

citrus notes. Orange flavours dominate through the 

Five Fortune Culture 

RESTAURANT 

366 Richmond Street at King 

www.fivefortuneculture.com 

226 667 9873 

“Pure 

Chinese” 

Cuisine 

—Eatdrink 

Menu Changes 

Friday–Sunday 

Closed 

for Holidays 

June 11 to 

July 17

WHOLESALE 

HAND ROASTED 

COFFEE BEANS 

FROM MY BUSINESS 

TO YOUR BUSINESS 

TM 


creamy mouth feel, leaving the taste of vanilla on the 

tongue. Cheers! railwaycitybrewing.com 

Upper Thames Brewing Co.’s Dead Reckoning 

Ontario Pale Ale is made using locally-grown malt 

and hops. Malted barley from Bellville's Barn Owl 

Malting Company provides a solid malt backbone to 

support a lively punch of citrus, pear/apple fruit and 

aromatic cedar notes imparted by Cascade, Glacier 

and Rakau hops from Tavistock Hop Company. 

Open six days a week, they offer six core beers on tap 

and a selection of four to five one-off and seasonal 

offerings. Live music every Saturday afternoon, free 

brewery tours, and Food Truck Fridays are not to be 

missed. upperthamesbrewing.ca 

After more than 45 years and three generations, 

Jackson Fish Market in Port Stanley closed 

permanently in April, citing that it did not have a 

fourth generation to carry on. 

The Arlington Hotel in downtown Paris ON 

re-opened its doors in March following an extensive 

renovation and redecoration of the historic building. 

Owned by The Other Bird group (who are behind 

London’s Hunter & Co. and Rapscallion Rogue 

Eatery in Hamilton), this boutique hotel has 24 

guest rooms inspired by authors and creative minds. 

From the playful Dr. Seuss room to the luxurious 

Oscar Wilde executive suite, each guest room 

features unique decor and touches. The hotel’s 

blackboard-menu-based restaurant is named edit. 

(with the tagline “eat. drink. indulge. together.”). It 

also underwent a transformation. Under Chopped 

Canada-winning chef Paddy Townsend, edit. offers 

a rotating assortment of flavour-focused fare with 

playfully-named dishes like Darkwing Duck and 

Thanks Foie the Memories. The space features a cozy 

bar and an intimate vibe. arlingtonhotel.ca 

Good music has customers bopping their heads 

from the moment they walk into your restaurant. 

Playdio makes this happen with research, tactical 

programming, and playlists custom-designed for 

your business. They take care of licensing fees, and 

your device is free. To request a free consultation 

visit playdio.ca/bettermusic 

We want your BUZZ! 

Do you have culinary news or upcoming events that 

you’d like us to share? Every issue, Eatdrink reaches 

more than 50,000 readers across Southwestern Ontario 

in print, and thousands more online. 

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

directly with our Social Media Editor Bryan Lavery 

at bryan@eatdrink.ca 

Submission deadline for the next issue is June 5.



Beer 

Can We Toast Spring Yet? 

A Shoulder Season Six-Pack 

by GEORGE MACKE 

With the weather finally becoming 

spring-like, it’s time to bask in 

some free vitamin D, and some 

tasty vitamin B from the talented 

craft brewmasters of Southwestern Ontario. 

It’s too early for sessionable lawnmower 

beers and we are very keen to move on from 

post-snow shovelling stouts; we find ourselves 

in a beer shoulder season. What to do and how 

to please your friends? May I suggest a six-pack 

blend of memories and summer optimism? 

A caveat: Even on the deck, friends don’t let 

friends drink premium craft beer from a can 

or bottle. A big part of the flavour experience 

comes from the nose and allows appreciation 

of colour when held up against the shining 

sun. Nonic pints or shaker glasses are great 

all-round glasses for most beer styles. 

Walkerville Road Block Doppelbock — 

Sure, it’s been on the shelves since February 

and LCBO stores are down to the last few 

cans. But this big, strong, German-influenced 

doppelbock makes a fitting farewell to a 

winter that lasted too long. The beer was 

previously marketed as Dark Winter Lager, but 

how boring is that? Walkerville’s marketing 

minds rebooted it as Road Block, 

in honour of the famous sixcylinder, 

big-wheeled, big-bodied 

Studebakers that were once built 

in Windsor and were popularly 

used by Prohibition-busters. 

Despite its bock nature and what 

for many will be a one-and-done 

7.5 per cent alcohol content, Road 

Block is a surprisingly smooth 

and fast ride past the palate. At 35 

IBU, it’s not for hop-heads, meaning it’s a great 

introductory beer for those mistakenly stuck 

in the notion that fine craft beer equals bitter 

IPAs. $3.15 in 473 mL cans at the LCBO. 

Sons of Kent 8 Track XPA — Vinyl albums 

have come back, ditto cassette tapes. But the 

clunky, unloved 8-track, best 

remembered for playing in a nonstop 

loop in circa 1970s cars and 

seemed-like-a-good-idea-at-thetime 

quadraphonic home stereos, 

lie forgotten in junk drawers or 

crushed in landfills. Its memory 

is rekindled with this delicious 

Sons of Kent conversation-starter, brewed in 

an American pale ale style and, as the brewery 

itself brags, it features taste that hits you 

from multiple angles. In 8 Track XPA the “x” is 

for “extra” 5.7 per cent alcohol and 57 IBU, and 

it should have broad appeal among all beerdrinking 

guests. $3.25 for a 473 mL can at the LCBO. 

Forked River Capital Blonde — London’s 

five-year-old Forked River nailed it early 

with this beautifully versatile blonde ale. A 

Canadian Brewing Award winner in 

its style class a year after Forked River 

started brewing it, Capital Blonde is a 

light 4.7 per cent alcohol so it can be 

consumed in multiples. As a brand, 

it benefited greatly last year from 

a reboot that introduced fans to 

a blonde-bearded hipster on the 

label, providing the cool vibe it 

deserves. Capital Blonde’s strength 

is not as a sessionable beer but as 

a food partner, paired with dishes 

ranging from standard barbecued 

hamburgers to tomato-based 

Italian food and spicy Mexican. 

This is a craft beer to have in the 

fridge at all times, May through 

September. $2.95 for a 473 mL can at the 

LCBO, the brewery’s online store, Beer Store 

and select grocery stores. 

Grand River Brewing Tailgate 

Lager — Nothing says Waterloo 

Region like its most famous 

watercourse, the Grand River, 

and by extension, Grand River


Taste the good times on 

our patio overlooking 

the beauty of 

Rondeau Bay 

Simple food. 

Local produce. 

Great beer. 

970 Ross Lane, Erieau 

519.676.1888 

www.baysidebrewing.com 

Bayside Brew Pub 

60 seats + patio 

wood-burning oven 

Brewing. The Cambridge craft brewer has this 

lager in significant distribution and, since 

every springtime deck gathering needs a 

lager within reach, why not choose this one? 

Tailgate Lager — it’s at the Beer Store in 

Waterloo Region and Guelph and LCBO — is 

4.5 per cent alcohol and a not-bitter 15 IBU. Its 

tagline is the “beer less travelled.” Think of it 

as the lager equivalent of buying bread from 

a bakery instead of the supermarket. As with 

blondes, lagers like this are crowd-pleasing, 

and kings of the burger-pairing domain. $3.10 

for a 473 mL can. 

Elora Wandering Monk Belgian 

IPA — A gold medal winner at the 

2017 Canadian Brewing Awards, 

the Elora brewer channelled his or 

her inner bitter monk to give us a 

beer to ponder and discuss. Careful 

sipping should reveal flavours of 

white grapes, blueberries, and 

tropical fruit. It’s a seasonal, in 

shareable 500 mL bottles, and at 

the tail end of its availability, so 

grab it when you see it. Wandering 

Monk is 8 per cent alcohol and 

Anderson ED71 ad.pdf 1 2018-04-15 11:47 

C 

M 

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CM 

MY 

CY 

CMY 

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balanced. Its IBU is unavailable. It goes 

without saying this beer is best enjoyed in 

scenic Elora, but your deck is a fine second 

choice. $6 for a 500 mL bottle at the LCBO. 

Innocente Fling Golden Ale — This ale from 

Waterloo’s gem of a craft brewer, Innocente 

Brewing Co., is an easy-drinking craft beer 

featuring notes of orange sorbet 

on the nose. Do not allow your 

friends to draw a line between 

this and the Molson Golden 

they might’ve thought was hip 

when you all were in college. As a 

golden, Fling is an alternative to 

lagers, but delivers more interest 

than those straightforward thirst 

quenchers and holds potential 

as a conversion beer, handy for 

bringing your macro-beer friends who disdain 

the bitterness of hops into the world of craft 

beer enjoyment. $3.10 for a 473 mL can at the LCBO. 

GEORGE MACKE is a Southwestern Ontario craft beer 

explorer who spends too much time at the LCBO. 

BEER 

SHOP 

TAP 

ROOM 

event 

space 

525 Argyle rd. Windsor ON. 519-254-6067 

walkervillebrewery.com 

TOURS 

OPEN 7 DAYS A WEEK! 

Road Trip! 

Come to the Cowbell Farm in Blyth, Ontario 

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

—WAYNE NEWTON, FOOD & DRINK JOURNALIST 

40035 BLYTH ROAD, BLYTH, ON N0M 1H0 

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



Featuring: Breweries, Craft 

Live Music, Backyard 

WesternFairDistrict 

@WesternFair


#ldnbeerbbq 


Beer, BBQ, Food Trucks, 

Games & much more!



Wine 

Rosé-Coloured Glasses 

The Trending Wine for Summer 

by GARY KILLOPS 

Over the last few summers rosé wines have been gaining interest 

from savvy wine drinkers. The LCBO reports that rosé wine sales 

have jumped 17 per cent to $46 million in the last two years. And 

most of this is not the mass-produced sweet white zinfandel that 

gave rosé a bad reputation. 

Many of these rosés are dry. They are excellent summertime sippers 

and perfect for many summer food pairings, such as salads, light pastas, 

spiced curries and rice dishes, shellfish, grilled fish, fried perch, 

feta, and fresh goat cheeses. Rosé will often work well when a 

red or white wine might be too big for the dish. 

Dry rather than sweet is the difference in these rosés, 

and with elevated acidity that supports the clean, crisp and 

refreshing finish. This is summertime in a glass. 

Here are a half dozen (five Ontario 

rosés and one from France) 

that I recommend you try this 

summer. All are under $20 and 

are available at many LCBO 

Vintages locations.


Gérard Bertrand 2017 Côte des 

Roses Rosé (VINTAGES #373985, 

$18.95) — Made in France’s Languedoc 

region from grenache, syrah and 

cinsault grapes. 

Light salmon colour. Strawberry, 

red cherry and red currant fruit 

aromas. Rose petal floral notes. 

The red fruit follows through on 

the palate with added grapefruit 

and lemon notes. Dry, crisp with a 

lingering finish. Take note of the 

interesting rose-moulded 

bottom of the bottle. 

Malivoire 2016 Ladybug Rosé 

(VINTAGES #559088, $16.95) — The 

leader of the pack, this is Ontario’s 

most popular and best-selling rosé. 

Malivoire has been producing 

Ladybug rosé for almost 20 years 

now. Made from 60% cabernet 

franc, 20% pinot noir and 20% 

gamay grapes grown in the 

Niagara Peninsula. 

Red cherry, strawberry, 

raspberry and green apple. A 

Winemaking 

at Its Finest 

Premium quality handcrafted wine 

at an affordable price 

150 Exeter Road, London 519-652-3998 

somersetfinewines.com 

Vines 

LOCAL 

Wines 

to 

LOCAL 

OPEN 

YEAR- 

ROUND 

WINE TASTINGS • EVENTS 

GIFT SHOP • OUTDOOR PATIO 

WITH WOOD-FIRED PIZZA OVEN 

Check our website for summer events! 

You can also find our wines at: 

Covent Garden Market, London 

Sarnia Farmers’ Market 

Point Edward Moonlight Farmers’ Market 

5547 Aberarder Line 

Plympton-Wyoming 

519-899-2479 

altonfarmsestatewinery.com


dry wine but with a hint of sweetness on the 

fruity finish. Lively, refreshing acidity. An 

excellent value. 

Megalomaniac Pink Slip Rosé 2016 

(VINTAGES#: 85126, $19.95) — Made 

from Ontario pinot noir, chardonnay 

musqué, riesling, merlot and 

gamay grapes grown in the Niagara 

Peninsula. 

The most interesting and complex 

rosé of the bunch. All the red fruits 

one might expect in a rosé with 

an additional mineral undertone, 

perhaps as a result of the riesling 

blended into the cuvée It’s an 

excellent sipper but this rosé has 

the power and finesse to pair 

well with summer grilled BBQ 

entrées like pork and chicken. 

Tawse 2016 Sketches of Niagara 

Rosé (VINTAGES#: 172643, $17.35) — An 

assemblage of Niagara Peninsula pinot noir, 

cabernet franc and gamay grapes. 

While it lacks much of the fruit complexity 

of some of the other rosés it is still 

nice for summertime imbibing. The 

crisp, energizing acidity is all that is 

needed for a refreshing mid-afternoon 

tipple or to be served as an aperitif. 

For food pairing, I suggest 

Tawse’s “Grower’s Blend Rosé”, 

currently only available directly 

from the winery in Niagara. 

Tawse Winery has been named 

Canadian Winery of the Year 

by WineAlign National Wine 

Awards of Canada four times in 

recent years: in 2016 and in three 

consecutive years — 2010, 2011 

and 2012. 


Featherstone 2016 Rosé (VINTAGES #117861, 

$15.95) — Made from 50% gamay, 40% 

cabernet sauvignon, and 10% pinot 

noir from the Niagara Peninsula. 

Available at many LCBO Vintages 

locations for a limited time (until 

August 18th, 2018 or while 

supplies last). 

While this is a dry wine, it 

offers fruit notes that are candied 

and provide a sense of sweetness. 

Sour cherry and watermelon Jolly 

Ranchers and red licorice. The 

fruit sweetness is well adjusted by 

the wine’s lively acidity, resulting 

in a nicely balanced rosé. 

This is a crowd-pleasing wine. 

Château des Charmes 2016 Cuvée d’Andrée 

Rosé (VINTAGES 333260, $15.95) 

— Made from 100% estate grown 

Niagara-on-the-Lake old vines pinot 

noir grapes. This is a dry, crisp, elegant 

rosé. Pure, fresh, ripe red fruits 

leading to a long savoury finish. The 

best value of the bunch here. 

The wine is dedicated to 

Madame Andrée Bosc — wife, 

mother and winery matriarch. 

The Bosc family has a deep 

history of grape growing and 

winemaking in the Alsace region 

of France. In 1978 Paul Bosc Sr. 

and his wife Andrée founded 

Château des Charmes in 

Niagara-on-the-Lake. 

GARY KILLOPS is a CAPS Certified Sommelier who 

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

tasting notes on EssexWineReview.com


May/June 2018 | 63


Spirits 

All Hail Caesar! 

Canada’s National Cocktail 


by DARIN COOK 

Falling on the third Thursday in May, Mimicking the flavours of an Italian dish 

National Caesar Day kicks off the May (spaghetti vongole), he mixed his own clam 

Two-Four long 

broth and tomato juice 

weekend. For 

to create this uniquely 

Canadians, this is the 

Canadian elixir. 

unofficial beginning of 

Shortly afterwards 

summer, and the Caesar 

(as it quickly became 

has become our most 

a favourite national 

beloved and patriotic 

drink), Mott’s came 

cocktail. Canadian 

out with a bottled 

restaurant manager 

version of the Clamato 

Walter Chell is credited 

cocktail for easier 

for inventing the Caesar 

mixing of Caesars at 

in 1969, at an Italian 

home and in bars. And 

restaurant in Calgary. 

the rest is history. 

in 1969 Canadian Walter Chell mixed the first Caesar 

Made By You 

RIMMING: Circular tins with pre-mixed celery salt and 

other spices are available to rim the glass. (A very good 

one is from Cured Spice Co. in Price Edward County, 

which blends in smoked paprika, cayenne pepper, lime 

zest, and wood smoke). 

Rub the rim of a highball glass with a wedge of lime. 

Dip the rim into the container to coat the lip of the 

glass with the spice mixture. 

ICE: Drop five or six ice cubes into the glass after 

rimming. A variation is to make ice cubes with clamato 

juice, to prevent the Caesar from getting watered 

down once the ice starts melting. This is a personal 

preference and I don’t mind when regular ice cubes thin 

out the juice after a while. 

MIXING THE DRINK: It’s best to add the core 

ingredients into the glass using the 1-2-3-4-5 model: 

1 oz. of vodka 

2 dashes of hot sauce 

3 dashes each of salt and pepper 

4 dashes of Worcestershire sauce 

5 oz. of clamato juice 

The hot sauce can be revisited at the end, to adjust to 

preferred levels of spiciness. 

For those who like to break from tradition slightly, 

adding a pinch of horseradish or tablespoon of pickle 

brine provides another kick of flavour. 

GARNISH: Creativity seems to be expected for 

accessorizing a Caesar. The garnishes can be a visual 

adornment or a light snack, and range from the classic 

(celery stalks, pickles, olives), to the more adventurous 

(pickled asparagus, banana peppers, beef jerky), to 

bordering-on-an-appetizer (lobster claws, chicken 

wings, spring rolls). 

On the rim, next to the garnish, add a lime wedge for 

squeezing in just before drinking. 

Made For You 

When looking for a great Caesar to be made for 

you, it is best to belly up to the bar at Los Lobos 

(or any of Justin and Gregg Wolfe’s London 

restaurants). This team of brothers approaches 

cocktails with a culinary eye and they take 

Caesars very seriously, with an in-house spice 

mixture that goes in the drink and on the rim. 

They mix a Caesar that has such robustness 

and texture from the added spices that it tastes 

like the juice has been squeezed from fresh 

tomatoes (harking back to Chell’s version from 

1969). Even though they do not add their own 

clam broth (who would, with the convenience 

of Mott’s bottled version?), their attention to 

fresh seasonings provides a balance between 

the piquancy of the spices and the sweetness

VICTORIAN ERA INN & BISTRO BUILT IN 1889 

Award-Winning Design and Cuisine 

Elegantly Designed and Decorated Rooms 

Locally-Sourced Organic Upscale Cuisine 

Off-site Catering for Large & Small Groups 

of the juice, and make it taste and feel like it 

was made from scratch — a testament to true 

cocktail mixing. It is garnished with a skewer of 

olive and pickled pepper bookended between 

lemon and lime wedges. 

For Something 

Completely 

Different, Yet 

Similar … 

Other cocktails at Los 

Lobos include a range 

of unique Margaritas, 

but a detour from the 

tequila side of the menu 

will lead you to a drink 

called Michelada. After I 

had enjoyed a traditional 

Caesar, our waitress asked 

if I wanted to try one. “It’s 

the Mexican version of a 

Caesar, made with beer,” 

she assured me. 

“It’s made with 

Clamato juice, vodka, and 

beer?” I enquired. 

“No, just beer,” she 

said. 

71 Front Street, Strathroy ON 

Inn & Bistro: clocktower-inn.com 

Catering: clocktowercatering.ca 

Inn: 519-245-5656 Bistro: 519-205-1500 

Eatdrink's intrepid writer Darin Cook works hard 

for a story. Here he samples a Michelada, at Los 

Lobos in London. 

I was unfamiliar with this drink and I was 

confused, yet intrigued, and decided to try it 

instead of asking more questions. Taking the 

lime juice, Worcestershire sauce, and the same 

spices from a Caesar, Los Lobos’ bartender 

concocts this Mexican 

speciality by adding it to 

Lug Tread (organic lager 

from Beau’s All Natural 

Brewing Company). This 

is not a pure invention 

by Los Lobos, but rather 

a riff on a traditional 

Mexican drink. The added 

savoury depth of the 

in-house Caesar mixture 

deliciously complements 

the Mexican menu, while 

slyly giving a nod to Canada’s 

national drink. 

DARIN COOK is a freelance 

writer residing in Chatham- 

Kent who keeps himself wellread 

and well-fed by visiting 

the bookstores and restaurants 

of London.



Music 

Get Ready! 

Upcoming Highlights on the Music Scene 

By GERRY BLACKWELL 

Get ready. Summer festival season is 

almost upon us. 

The Trackside Music Festival 

kicks it off Canada Day weekend, 

June 30 and July 1, a country jamboree at 

Western Fair. Sunfest revs up Victoria Park, 

July 5 to 8 (sunfest.on.ca). Then Rock The 

Park lands in Harris Park, July 11 to 14. 

Further out on the horizon: Home County, 

July 20 to 22, and London Bluesfest, August 

23 to 26. More about that next issue. 

In the meantime, we’ve got lots of great live 

music to keep us going until Canada Day. May 

in particular is strong. 

Sloan is in at London Music Hall on Wednesday, 

May 16 (7 pm). The Toronto-based pop-rockers 

have been at it a quarter century now, and 

still going strong. Their latest album, 12, landed 

in April. (Preview here: goo.gl/gdCwNW.) 

Bluesman Steve Strongman comes to 

London Music Club May 17 (7:30/8:30 pm), along 

with harmonica virtuoso Carlos del Junco. 

Multi-Juno and Maple Blues winner Strongman 

needs no introduction. If you don’t know del 

Junco, have a little listen: goo.gl/5vFTaW. 

Rosie & the Riveters 

You 

gotta love 

the name 

— Rosie 

& the 

Riveters. 

And their 

slyly 

feminist 

message. 

They’re on 

the Grand 

Theatre’s 

McManus Stage, Friday, May 18 (7:30 pm). 

Dolled up like the Andrews Sisters, they 

deliver similarly sweet harmonies, but with a 

contemporary edge in the lyrics. 

If you’re a classical fan, there’s the last of the 

season’s Jeffery Concerts, “Souvenir de Flor 

ence,” also May 18, at Wolf Performance Hall 

(8 pm). It features the Cecilia String Quartet 

and local stars Sharon Wei and Thomas 

Wiebe. The Calgary Herald raved about the 

Cecilias: “… the quartet soared and thrilled ...” 

The program features quartets by Haydn and 

Mendelssohn, and a Tchaikovsky sextet. 

Cecilia String Quartet 

More classical? Members of London 

Symphonia, including stars Christine 

Newland on cello and concertmaster Joseph 

Lanza, appear in “Beethoven and Bliss,” a 

program of chamber music by Ludwig Van and 

20th century English composer Arthur Bliss. 

Two nights, two venues. Bayfield Town Hall, 

Thursday, May 18 (7:30 pm), and the Atrium at 

Talbot Street Church, Tuesday, May 29 (6:30 

pm). 

Sweet-voiced Canadian jazz star Diana 

Panton lands at Wolf Performance Hall, 

Friday, May 25 (7 pm). Panton took a Juno 

last year, and her last two albums were 

among “best of 

year” selections Diana Panton 

in Downbeat 

magazine in 

the U.S. She 

also has a new 

album, solstice/ 

equinox. Preview 

it here: youtu.be/ 

KjSzJSn_uX8. 

Broadway 

in London has 

a brand-new



touring production of The Sound of Music 

at Budweiser Gardens. Two performances on 

Saturday, May 26 (1:30 and 7:30 pm). It’s directed 

by Tony winner Jack O’Brien, but that’s all we 

know at this point. Except we’re 

pretty sure the hills will be alive 

with — well, you know. 

Jazz, rock, blues, classical, 

Broadway. Missing anything? 

Oh, yes, folk. How about a 

fiddling and stepping sister 

duo from Nova Scotia, Cassie 

& Maggie MacDonald. 

They’re at Chaucer’s, Sunday, 

May 27 (7:30 pm.) They garner 

rave reviews wherever they 

go in the Gaelic world. Don’t 

know them? Check ‘em out 

here: goo.gl/S74BWY. 

May goes out like a lion 

with the Paul Deslauriers Band, Thursday, 

May 31 at London Music Club (7:30/8:30 pm). 

They’ve taken Entertainer of the Year honours 

two years running at the Maple Blues Awards. 

Deslauriers’ guitar has been described as 

“fiery,” the band’s latest album as “a thick, 

juicy blues stew.” Sound good? Yes. 

FREE 

ADMISSION 

Wow, and that was just May. 

The Purple Hill Opry (near Thorndale) kicks 

off June with country legend Carroll Baker 

on Sunday, June 3 (2 pm). Canada’s First Lady 

of Country Music, still belting 

them out after 40 years, 

promises to sing all her hits, 

along with well-loved gospel 

tunes. Well, it is Sunday. 

Aeolian Hall has singersongwriter 

Marc Jordan 

on Friday, June 8 (7/8 pm). 

Jordan, a long-time pen for 

hire, has written for and with 

marquee names such as Diana 

Ross, Chicago, Kenny Loggins, 

and Bette Midler. He’s 

currently collaborating on Rod 

Cassie & Maggie MacDonald Stewart’s new album. And yet, 

he still finds time to tour. 

London Jazz Society presents Chris 

Murhpy & Mardi Gras Mambo on Sunday, 

June 10 at the Shrine Centre Hall. Sax man 

Murphy is known as one of the busiest 

musicians in town. The new band serves up 

“a gumbo of funky jazz and blues.” Tireless 

troubadour Garnet Rogers, he of the velvet 

Canada’s Premier 

Celebration of 

World Cultures 

July 5- 8, 2018 

Victoria Park, London, Ontario 

More than 35 International & National World Music & Jazz Groups 

225 Food, Craft & Visual Art Exhibitors 

Saluting the Music of the Caribbean 

“Roots, Riddims & Reggae” 

featuring 

Artiz (Haiti), Exco Levi (Jamaica), Morena Son (Cuba), Kobo Town (Trinidad) 

www.sunfest.on.ca ~ 519-672-1522 ~ info@sunfest.on.ca


Faith Hill & 

Tim McGraw 

voice and warm stage presence, 

lights up Bayfield Town Hall on 

Friday, June 15 (7/7:30 pm). Never a 

bad bet. 

Then it’s time to board the train to 

country town. Budweiser Gardens has 

two huge concerts book-ending the 

Trackside Music Festival. 

On Tuesday, June 19, Tim 

McGraw & Faith Hill roll into 

town with Soul2Soul: The World 

Tour 2018. It’s been selling out and 

drawing rave notices across North 

America — for production values, 

the number of big hits and “the 

palpable chemistry” between the 

stars. 

Trackside, Canada Day weekend, 

features a long list of Canadian and 

international country stars, including 

Dierks Bentley, Dustin Lynch, 

Dean Brody and London’s own 

Julia Haggarty. For the complete 

lineup: tracksidefestival.com. 

Then, while you’re still recovering 

from the weekend, Shania Twain’s 

“Shania Now” tour hits the Bud 

for two nights, Tuesday, July 3 and 

Wednesday, July 4 (7:30 pm). She’s 

promoting her new album of the 

same name, released in September. 


“Life’s About To Get Good” is the big single. We thought 

it already was for Shania. 

And the festivals keep coming. TD Sunfest ’18 — 

“Canada’s Premier Celebration of World Cultures” — runs 

July 5–8 in London's Victoria Park. Thanks to the popularity 

of Lazo (aka Mr. 

Sunfest), the 

warm sounds 

the Caribbean 

have always had 

a special home at 

TD Sunfest. This 

summer, festival 

organizers are 

taking the steel 

pulse even higher 

Exco Levi 

with the theme 

“Roots, Riddims & 

Reggae,” saluting 

not only reggae 

and its offshoots, 

but also other 

diverse music of the 

Caribbean. Headliners 

include 2018 Juno 

winners Exco 

Levi (representing 

Jamaica) and Kobo Town (representing Trinidad). While 

the music lineup is funkier than ever, the festival also 

continues to be a foodie’s and craft lover’s delight, with new 

beer sponsors (Anderson Craft Ales & London Brewing 

Co-op) and over 225 exhibitors from across Canada bringing 

unique offerings to Victoria Park. 

sunfest.on.ca • @canadasunfest Coolio 

The Jim 

Cuddy Band 

Kobo 

Town 

Shania 

Twain 

Rock The Park 

(July 11–14) headliners 

include Cyndi Lauper, Platinum Blonde, 

Men Without Hats, and Coolio. For a complete list: 

rockthepark.ca. Home County Music & Art Festival 

(July 20–22) acts include The Jim Cuddy Band, Harrow 

Fair and Broomsticks & Hammers. homecounty.ca 

C’mon, everyone. Let’s get festive. 

GERRY BLACKWELL is a London-based freelance writer.



Theatre 

On the Road 

Regional Summer Theatre 


It is time to get out the picnic basket and 

set out on the road for regional summer 

theatre. Whether you are looking for new 

Canadian plays or you are ready to revive 

The Time Warp, theatres across Southern 

Ontario have some interesting stage offerings 

Blyth Festival Theatre 

As the Olympics, the Brier, Scotties Tourn a 

ment of Hearts, and World Curling Championships 

are still on some of our minds from 

the recent winter, let us first go to The New 

Canadian Curling Club at the Blyth Festival. 

Our region has produced some fine curlers. 

Most recently, Mark Ideson of London skipped 

the mixed wheelchair curling team to a 

bronze medal at the 2018 Winter Paralympics 

in PyeongChang. If you now are in curling 

withdrawal, a trip to Blyth (about 90 minutes 

north of London on Highway 4) is in order, to 

see The New Canadian Curling Club. This comedy 

is about new Canadians learning “our” sport 

(with props to Scotland). It opens June 22. 

“I’ve been working on this script for a few 

years now, but I had no idea when I started that 

2018 would be the year we all caught curling 

fever,” says playwright Mark Crawford. “I put 

a spin on this iconically Canadian activity by 

creating a team of four recent immigrants. I 

think audiences will have a great time laughing 

this summer. We are especially excited about 

curling in Blyth, selling the family farm in 

Port Stanley, singing and dancing our way to 

Petrolia and, most of all, packing toast for a 

trip to the Stratford Festival. 

along with these unlikely athletes as they 

learn the sport, and will enjoy following their 

struggles and stories of life off the ice. And 

on the hottest days of summer, it’ll be nice to 

escape to a curling rink ... even if it is on a stage.” 

As any curler knows, the winners buy the 

losers a beer after the game. The best place in 

Blyth to do that is at the impressive Cowbell 

Brewery, just down the road from the theatre 

on Highway 4. Cowbell also offers a full menu 

for lunch and dinner. The charcuterie boards 

are lovely and feature Blyth Farm cheese. 

If you are staying in the Blyth area (after 

enjoying those Cowbell beers) then try to 

catch the remount of The Pigeon King. Gil 

Garratt, Artistic Director at the Blyth Festival, 

says the phones kept ringing for ticket orders 

for weeks after the play closed last year, so 

they knew they had to bring it back. “The 

Pigeon King has become a bit of a phenomenon 

for Blyth Festival. This will be the complete 

original cast, same amazing original music, 

same thrilling story of one of the wildest 

frauds in Canadian history. This project is 

singular, created from dozens and dozens 

of interviews with farmers, investigators, 

journalists, lawyers. We went to the 

source, and what we came back with is 

not to be missed. Every Canadian should 

know this story,” says Garratt. The Pigeon 

King will be embarking on a national tour 

starting in 2019. The Blyth production runs 

June 1 to 15. blythfestival.com 

The New Canadian Curling Club, at the Blyth Festival


Port Stanley Festival Theatre 

Over on the shores of Lake Erie in Elgin 

County there is another new Canadian 

play, Buying the Farm, by Gemini award 

winner Shelley Hoffman and her partner 

Stephen Sparks. It runs July 4 to 21. 

Simon Joynes, Artistic Director, says, 

“We are trying to find plays that speak 

specifically to Southwestern Ontario. 

For us that means perspectives on rural 

Ontario, which is also important to 

urban people in this area, as we are surrounded 

by rural lands.” This is a world 

premier for the play, part of a program by 

PSFT to develop one new Canadian play each 

season. Joynes says that the theme of urban 

sprawl bridges the rural-urban divide. It is 


Buying the Farm, a “uniquely romantic comedy” 

exploring the rural-urban divide, runs July 4–21. 

also, he says, a uniquely romantic comedy, as 

sparks fly between characters from the rural 

and urban sectors. psft.ca 

Victoria Playhouse Petrolia 

The quaint Victoria Playhouse in Petrolia is the 

first regional summer theatre to open in our 

region. Its mix of Broadway remounts, musicals 

and tribute shows began in late April. This season 

has a variety of music-based shows including 

Shirley Valentine and the songs of John Denver. 

The Playhouse puts a bow on summer with East 

Coast Kitchen Party. Think fun and toe-tapping 

entertainment aimed at boomers. “The 2018 

season is all about spirit — the spirit of joy, 

laughter, song and faith. That energy, alongside 

empowering entertainment, takes your whole 

being to another level where you are full of joy,” 

says David Hogan, Co-Artistic Director. thevpp.ca 

Shirley Valentine, a modern classic, runs May 22–June 10. 

Stratford Festival 

On the topic of taking things to 

another level, The Stratford Festival 

is staging the international cult hit of 

the 1970s, The Rocky Horror Show. One 

can only imagine how exciting this 

may become, as audience members 

interact with the stage as they have 

at midnight screenings for decades. Is 

Stratford ready for toasts with toast 

in the ultimate parody of the horror 

genre? Donna Feore, director and 

choreographer of The Rocky Horror 

Show, says bring it on, but respect 

the actors. “Lots of people have been 

wanting the Festival to do The Rocky 

Horror Show for a long time, including 

Dan Chameroy will play Dr. Frank N. Furter in Stratford’s 

production of The Rocky Horror Show, opening June 2.

S E A S O N 


me, and so I’m thrilled to be directing and 

choreographing the production. Reaction has 

been tremendous and has come from a really 

wide range of age groups, from millennials 

who have only seen the cult film through 

Baby Boomers who grew up loving the show 

on stage and on screen. We are hoping 

people will bring all the enthusiasm they are 

accustomed to bringing to the film — with 

one exception: we have to keep our actors safe 

so nothing can be thrown at the stage. But we 

are encouraging and expecting costumes and 

dancing and shouting.” 

I guess that means no toast tossing but, 

frankly, this promises to be the hit of the 

summer. The play opens June 2 with Dan 

Chameroy as Dr. Frank N. Furter and Steve 

Ross as the narrator. He will be sure to help 

you remember that it is just a step to the left. 

stratfordfestival.ca 

JANE ANTONIAK is a regular contributor to Eatdrink. 

She is also Manager, Communications & Media Relations, 

at King’s University College in London. 

June 6 - June 30 

July 4 - July 21 

By Shelley Hoffman & Stephen Sparks 

Sponsored By 

PortStanley 

Richard * & Helen * Haddow 

Sales Representatives 

CENTRE CITY REALTY INC. 

FestivalTheatre 

Call 519-782-4353 www.psft.ca 2018 

LIVE. ORIGINAL. CANADIAN. THEATRE. 

MAY 30 TO SEPTEMBER 15, 2018 

1.877.862.5984 BLYTHFESTIVAL.COM



Books 

Historic Mixology 

Imbibe! 

by David Wondrich 

Review by DARIN COOK 

If David Wondrich had not already won 

a James Beard Award for Wine & Spirits 

writing, his book could be nominated for 

a fake prize in the Longest Title category: 

Imbibe! From Absinthe Cocktail to Whiskey Smash, 

a Salute in Stories and Drinks to “Professor” Jerry 

Thomas, Pioneer of the American Bar, Featuring 

the Original Formulae for 100 Classic American 

Drinks and a Selection of New Drinks Contributed 

in his Honor by the Leading Mixologists of our 

Time (Perigee, 2007). As an authority on 

cocktail history, Wondrich pays tribute to the 

old school style of mixology by bringing to light 

the contributions of notable barman, Jerry 

Thomas (1830–1885). Between the American 

Revolution and Prohibition (1783–1920), mixing 

drinks became “the first legitimate American 

culinary art” and Thomas was in the thick of 

it. Near the middle of this timeframe, around 

1856, the term mixologist started being used to 

describe bartenders who were experimenting 

with new concoctions. Shortly after that, 

in 1862, Thomas started to document these 

recipes and is credited for writing the world’s 

first bartending guide, How to Mix Drinks, or the 

Bon Vivant’s Companion. 

Aside from Thomas’ colourful biography 

and his contributions to the bartending world, 

Imbibe! offers an informative 

and in-depth reproduction 

of Thomas’ recipes from that 

original handbook, peppered 

with Wondrich’s modern 

interpretations. The oldest 

drinks Wondrich refers to date 

back to the 1670s, when bowls 

of punch were commonly made 

for large groups to gather around 

and drink away the afternoon. 

By Thomas’ time those punch 

bowls had graduated to single 

serving cocktails, paving the way 

Author David Wondrich 

for their more 

sophisticated 

brethren in 

the form of 

Whiskey 

Sours, Sherry 

Cobblers, and 

Gin Fizzes. 

Wondrich writes about 

standard drinks that sound contemporary 

— Tom Collins, Mint Julep, Dry Martini — 

but he presents them in a style that would 

have been familiar to Thomas, harking back 

to a time when the art of preparing cocktails 

involved mixes that were not pre-made and 

ingredients that were fresh. Other drinks 

in the book sound foreign to a modern ear 

and may have fallen into obscurity, save for 

Wondrich’s attempt to make them popular 

again: drinks such as Philadelphia Fish- 

House Punch (its secret ingredient, called 

peach brandy, would have been a distillate of 

fermented peach juice that never really came 

back into production after Prohibition), Blue 

Blazer (a whisky-based drink Thomas set on 

fire while mixing), and Stone Fence (bourbon 

mixed with apple cider). 

It is Wondrich’s commentaries interspersed 

throughout the recipes that 

make this book a readable and 

entertaining guide, rather than 

just an instructional listing of 

over 100 recipes. For instance, a 

Hot Toddy seems to be a favourite 

of Wondrich’s as he writes: “A 

Hot Toddy — particularly one 

constructed upon a foundation 

of good Highland malt whiskey 

— is one of the clearest signs I 

know that there is a providential 

plan to the universe.” Due to the 

extreme temperature of the drink,


he suggests using a tempered mug to keep 

the drink hot, but also adds, “try not to use a 

‘World’s Best Dad’ mug or other such cultural 

detritus; it cheapens the effect.” He goes on to 

give recipes for Apple Toddy (which included 

half of a baked apple), Hot Buttered Rum (a 

drink that started as a remedy for hoarseness), 

and Egg Nog (no cocktail is more involved than 

one that requires beating egg yolks). 

Whether he is detailing the ingredients for 

an East India Cocktail or explaining the true 

origin of the Tom & Jerry (even though its 

name insinuates that Jerry Thomas invented 

it, Wondrich discovers it did precede Thomas), 

Wondrich wants us to know that “a proper 

drink at the right time — one mixed with 

care and skill and served in a true spirit of 

hospitality — is better than any other made 

thing at giving us the illusion, at least, that 

we’re getting what we want from life.” This 

is what any art does for humanity, including 

the culinary arts, which Wondrich presents 

in their full glory from bartending days 

gone by, and that readers can bring back by 

experimenting with on their own. 

DARIN COOK is a regular Eatdrink contributor. 

Outdoor Farmers’ Market 

Opening Day: Saturday, May 5, 8am–1pm 

First Thursday Market, May 10, 8am–2pm 

We grow it, raise it, make it & bake 

it — local produce, meat, 

cheese and more! 

Enjoy outstanding Live 

Music both days brought 

to you by our exciting new partner, 

London Arts Council. 

FREE Cooking Classes start 

May 5th from 11am–noon, 

upstairs in the Market Kitchen. 

Classes will run every 

Saturday until September 22. 

Coin Your Logo for Cancer 

Friday, June 22 

If you’re looking for a fun team-building 

opportunity with your staff & colleagues, then 

we've got the perfect event. For the third year in 

a row, Proceeds from this fundraiser will go to 

the London Health Sciences Foundation in 

support of the London Regional Cancer 

Program. Showcase your company! 

FREE PARKING 

With Validation 

Half Hour Weekdays 

Market Hours 

Monday to Saturday 

Mezzanine & Restaurant Hours Differ



Recipes 

Let's Get Grilling 

On the Road with The Cooking Ladies 

By Phyllis Hinz and Lamont Mackay 

Review and Recipe Selections by TRACY TURLIN 

Idon’t want to jinx anything but it just might 

be (finally!) time to uncover the barbecue and 

pull out the lawn chairs. Our notoriously short 

Canadian summer is fast approaching and I’ve 

found just the right people to help us make the most 

of it. 

Stratford-born Phyllis Hinz and Vancouver native 

Lamont Mackay, known professionally as The Cooking 

Ladies, have made their careers out of travelling 

and eating. After 20 years in the restaurant business 

in Southwestern Ontario, they sold almost everything 

and spent nine years in an RV exploring food 

culture wherever they found it. They’ve since been 

to every province and territory in Canada, with the 

exception of Nunavut. 

On the Road With The Cooking Ladies; Let’s Get 

Grilling (Whitecap Books; 2017) is a collection of their 

best grilling and smoking recipes, inspired by over 

100 stops across North America. 

It’s as much a travelogue as a cookbook. The 

authors share photos and stories of the characters, 

the landscapes and the food cultures of the areas they 

love visiting. 

On the Road has grilling advice and food safety 

tips, and the writers explain how to get the most 

out of your barbecue, including how to turn a grill 

into a temporary smoker. (It’s a great way to enjoy 

the benefits of smoking your own food without the 

commitment of a dedicated appliance.) 

For an impressive 

side dish at your first 

family cookout this year, 

try Maple Bacon Onion 

Rings. Large rings of 

white onion wrapped in 

bacon and basted with 

maple syrup and Dijon 

mustard, grilled until 

crisp outside and tender 

inside. These will impress 

any crowd. 

A grill is a versatile cooking tool 

that can be used to make everything 

from salad to dessert but, for me, the 

first barbecue of the year is always a 

carnivore’s feast. Marinated Sirloin 

Steak fits the bill perfectly. Left to 

bathe overnight in the classic flavours 

of garlic, Worcestershire sauce and olive 

oil, then cooked quickly over a hot grill, 

it’s the taste of summer. 

You won’t find many fussy recipes 

here, just delicious, 

simple food that you’d 

be proud to bring to 

any summer gathering. 

On the Road With the 

Cooking Ladies is a great 

resource if you are 

looking to expand your 

Phyllis Hinz and Lamont 

Mackay, The Cooking Ladies


100% Local — from Our Farmers to Your Table 

Hormone & Drug-Free 

Ontario Beef, Pork, Bison, Lamb & Chicken 

THE VILLAGE 

MEAT SHOP 

LOCAL - NATURAL - QUALITY 

barbecue menu with 

some good, solid recipes and 

get the most out of your grill. It’s also a great 

inspiration if you are planning your own road 

trip this summer. And if you’re looking for 

both, it’s the perfect choice. 

TRACY TURLIN is a freelance writer and dog groomer 

in London. Reach her at tracyturlin@gmail.com 

Recipes excerpted from On the Road With The Cooking 

Ladies; Let’s Get Grilling . Published by Whitecap Books. 

Reproduced by arrangement with the Publisher. All rights 

reserved. 

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Maple Bacon Onion Rings 

Makes 4–6 servings 

2–3 medium-sized mild onions 

6 thinly sliced bacon strips 

2 Tbsp (30 mL) maple syrup 

1 tsp (5 mL) fresh lemon juice 

1 tsp (5 mL) Dijon mustard 

Peel and slice the onions into thick (½ inch/1 cm) slices 

widthwise. 

Push out the center 2–3 rings of each onion slice. Keep the 

remaining outer rings together. Set the inner rings aside 

for another recipe. 

Wind and stretch a bacon strip around each set of outer 

onion rings, covering the surface of the onion with the 

bacon. Secure the bacon ends with a toothpick. 


Place the bacon-wrapped onion rings side by side in a flat 

baking dish. 

In a bowl, combine the maple syrup, lemon juice, and 

mustard. 

Brush the maple syrup mixture over the bacon onion 

rings. Cover and refrigerate for 1 hour. 

Preheat the grill on medium-high (450–550°F/230–290°C) 

for 10 minutes with the lid closed. Using a pair of longhandled 

tongs, oil the grate by wiping it with a piece of 

folded paper towel dipped lightly in canola oil. 

Place the bacon onion rings on the grate. Cook over 

medium-high heat with the lid closed, turning every 

3–4 minutes until the bacon is cooked and the onion is 

tender-crisp. 

Remove the toothpicks before serving.


Marinated Sirloin Steak 

Makes 4 servings 

Two 1-lb (450 g) top sirloin steaks 

½ cup (125 mL) peeled and chopped onion 

3 garlic cloves, chopped 

½ cup (125 mL) extra-virgin olive oil 

¼ cup (60 mL) red wine vinegar 

2 Tbsp (30 mL) soy sauce 

1 Tbsp (15 mL) Worcestershire sauce 

1 tsp (5 mL) Dijon mustard 

½ tsp (2 mL) hot sauce 

¼ tsp (1 mL) sea salt 

¼ tsp (1 mL) coarsely ground pepper 

Place the steaks flat in a shallow, glass dish. 

In a bowl, combine the remaining ingredients. Mix well. 


Pour the mixture over the steak. Turn the meat to coat 

both sides. Cover and refrigerate 12–24 hours. Turn the 

steaks once or twice while marinating. 

Preheat the grill on high (550–600°F/290–315°C) for 10 

minutes with the lid closed. Using a pair of long-handled 

tongs, oil the grate by wiping it with a piece of folded 

paper towel dipped lightly in canola oil. 

Remove steaks from the marinade. Discard marinade. 

With the lid closed, grill the steaks for about 5 minutes on 

each side or until the internal temperature registers 135°F 

(57°C) for medium-rare on an instantread thermometer. 

Transfer the steaks to a cutting board. Let rest for 10 

minutes before serving.



The Lighter Side 

Food for Comfort 

By MARK KEARNEY 

There’s an entry from the travel 

journal I kept during my backpacking 

days across Europe in late 1981. 

I’d been hitchhiking in Ireland 

and Scotland for several rainy weeks. Now I 

was in York, England that autumn and wrote, 

“I should express my gratitude to the 

humble grilled cheese sandwich. 

It has kept me going many a 

time in the past including 

tonight’s dinner.” 

Dining on the youth 

hostel circuit was far 

from haute cuisine. In 

those days, having access 

to a fridge and a stove in 

a hostel was sometimes a 

bloody luxury, so you can 

well imagine why I might take 

a moment to extol the wonders of 

slabs of cheese between two pieces of bread, 

buttered and, let’s face it, usually fried in a 

pan rather than actually grilled. 

The journal entry goes on for a few more 

sentences, noting how cheap they were to 

make and how I had practically lived on them 

for the first few weeks, when I was starting 

out as a reporter at the London Free Press. 

I had just finished my BA at Western, I had 

little money (but no student loan to pay off!), 

and my first journalism paycheque wasn’t due 

to arrive for another three weeks. 

Meanwhile back in York, it was the same 

story. According to my journal, I was down to 

my last pound and a half — that’s currency, 

not weight — and couldn’t get to the bank 

in time to cash some travellers’ cheques. 

Remember those relics of the past? 

As for the grilled cheese, “for the number of 

times I’ve eaten them I still find them tasty,” 

I wrote in the journal. “It also helps to try 

different kinds of cheeses.” 

Well, didn’t I have brilliant culinary insight 

back in the day? But my point here is that we 

all have our go-to comfort foods, and to this 

day I still default to a grilled cheese sandwich 

for lunch when nothing else presents itself. 

Granted, the selection of cheeses is sharper, 

the bread tastier, Dijon mustard is now 

a must, and sliced tomatoes are often an 

accompanying filling. I may not have matured 

much since those backpacking days, but my 

taste buds have. 

I suspect our comfort foods often 

spin out from childhood. I had 

my share of grilled cheese as a 

kid, when anything gooey like 

that was bound to be a hit. 

Hearty soups are also a good 

choice. Why, it’s practically a 

meal in bowl, some broth buff 

is bound to say. 

It certainly was that for 

my father. Anytime we were 

in restaurants he would ask the 

server what the soup of the day was. 

The answer didn’t matter; he’d always order 

it. I wondered why he didn’t just roll the 

dice and buy it without asking. Cream of 

chicken, chicken noodle, chowder (Boston or 

Manhattan), French onion, tomato bisque, 

cock-a-leekie, mushroom, etc. — he’d get it 

regardless. If it was soup of the day it must 

be good, he thought. If someone had said, 

“Today, sir, our special is cream of rust” my 

dad would have probably replied, “Great. I’ll 

have that and bring some crackers.” 

As for the humble grilled cheese of my 

youth, it has now evolved into gourmet fare. 

Check out any grilled cheese website and 

you’ll find balsamic blueberry grilled cheese, 

smashed avocado and roasted tomato, garlic 

confit and arugula — you get the picture. 

Heck, if I’d known about those variations in 

my travelling days I might never have left the 

hostel. 

MARK KEARNEY has been a journalist for more than 

35 years and has been published in nearly 80 publications 

in North America. He teaches writing and journalism at 

Western University.



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Eatdrink #71 May/June 2018

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