Eatdrink Waterloo & Wellington #4 December 2018/January 2019
The Local Food & Drink Magazine Serving Waterloo Region and Wellington County
The Local Food & Drink Magazine Serving Waterloo Region and Wellington County
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Issue #W4 | <strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
eatdrink<br />
The LOCAL Food & Drink Magazine<br />
Loloan Lobby Bar<br />
South East Asian Eclecticism<br />
in Uptown <strong>Waterloo</strong><br />
ALSO FEATURING<br />
Swine and Vine<br />
A Focus on Sharing in Kitchener<br />
Artisanal & Farmstead Cheese<br />
Meet the Makers & Mongers<br />
Farm to Table<br />
A Cookbook Celebrating<br />
Stratford Chefs School<br />
Our<br />
Holiday<br />
Issue!<br />
Wine, Beer & Event<br />
Suggestions for<br />
Celebrating the<br />
Season<br />
Serving <strong>Waterloo</strong> Region<br />
& <strong>Wellington</strong> County<br />
www.eatdrink.ca
2 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
THE CHRISTMAS TRAIL<br />
CAPTURES THE SPIRIT<br />
OF GIVING AND<br />
THE JOY OF CHECKING<br />
OFF THAT LIST<br />
eatdrink.ca |@eatdrinkmag<br />
You’ll discover unique and individual<br />
gift ideas when you stroll our festive<br />
streets. We’ve made it easy to kick<br />
off your holiday shopping with<br />
The Christmas Trail – six gifts<br />
for just $30*. And because it’s<br />
Stratford, be on the lookout<br />
for seven swans a swimming.<br />
Purchase your pass<br />
at Stratford Tourism,<br />
47 Downie Street.<br />
visitstratford.ca<br />
*plus HST
eatdrink<br />
The LOCAL Food & Drink Magazine<br />
eatdrinkmagazine<br />
@eatdrinkmag<br />
eatdrinkmag<br />
eatdrink.ca<br />
Think Global. Read Local.<br />
Publisher<br />
Chris McDonell – chris@eatdrink.ca<br />
Managing Editor Cecilia Buy – cbuy@eatdrink.ca<br />
Food Editor Bryan Lavery – bryan@eatdrink.ca<br />
Editorial Consultant Andrew Coppolino<br />
Copy Editor Kym Wolfe<br />
Social Media Editor Bryan Lavery – bryan@eatdrink.ca<br />
Advertising Sales Chris McDonell – chris@eatdrink.ca<br />
Bryan Lavery – bryan@eatdrink.ca<br />
Stacey McDonald – stacey@eatdrink.ca<br />
Terry-Lynn “TL” Sim – TL@eatdrink.ca<br />
Finances<br />
Ann Cormier – finance@eatdrink.ca<br />
Graphics<br />
Chris McDonell, Cecilia Buy<br />
Writers<br />
Darin Cook, Andrew Coppolino,<br />
Gary Killops, Bryan Lavery,<br />
George Macke, Nancy McSloy,<br />
Tracy Turlin<br />
Photographers Steve Grimes, Matthew Mannell<br />
Telephone & Fax 519-434-8349<br />
Mailing Address 525 Huron Street, London ON N5Y 4J6<br />
Website<br />
City Media<br />
Cecilia Buy<br />
Printing<br />
Sportswood Printing<br />
OUR COVER<br />
The Loloan Lobby<br />
Bar creates a striking<br />
image with its light<br />
fixtures and artworkpannelled<br />
ceiling<br />
leading the eye<br />
upwards. What’s on<br />
the plate is equally<br />
captivating. Read the<br />
story by Bryan Lavery<br />
on page 7.<br />
Photo by Matthew<br />
Mannell (www.pbase.com/ricked_wicky)<br />
© <strong>2018</strong> <strong>Eatdrink</strong> Inc. and the writers.<br />
All rights reserved.<br />
Reproduction or duplication of any material published in<br />
<strong>Eatdrink</strong> or on <strong>Eatdrink</strong>.ca is strictly prohibited without<br />
the written permis sion of the Publisher. <strong>Eatdrink</strong> has a regular<br />
printed circulation of 20,000 issues published six times annually.<br />
The views or opinions expressed in the information, content and/<br />
or advertisements published in <strong>Eatdrink</strong> or online are solely<br />
those of the author(s) and do not necessarily represent those of<br />
the Publisher. The Publisher welcomes submissions but accepts no<br />
responsibility for unsolicited material.<br />
Serving up<br />
Great<br />
partnerships<br />
commercial | digital | wide format | design<br />
Let us help with your next project...<br />
519.866.5558 | ben@sportswood.on.ca<br />
www.sportswood.on.ca
Contents<br />
Issue #W4 | <strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
The Holiday Issue<br />
Publisher’s Notes<br />
<strong>Eatdrink</strong> and Be Merry!<br />
Food, Drink, Family & Friends<br />
By CHRIS McDONELL<br />
6<br />
7<br />
Beer<br />
Cold, and Dark<br />
Malty Darker Beers for Winter<br />
By GEORGE MACKE<br />
32<br />
Restaurants<br />
South East Asian Eclecticism<br />
Loloan Lobby Bar in Uptown <strong>Waterloo</strong><br />
By BRYAN LAVERY<br />
7<br />
A Focus on Sharing<br />
Swine and Vine, in Kitchener<br />
By BANDREW COPPOLINO<br />
12<br />
Culinary Retail<br />
Artisanal and Farmstead Cheese<br />
Meet the Makers and Mongers<br />
By BRYAN LAVERY<br />
16<br />
Road Trips<br />
Take Your Time<br />
Discovering the Pleasures of St. Marys<br />
By NANCY McSLOY<br />
22<br />
12<br />
32<br />
36<br />
Wine<br />
The Gift of Wine<br />
Suggestions for this Holiday Season<br />
By GARY KILLOPS<br />
36<br />
Recipes<br />
Farm to Table<br />
Celebrating Stratford Chefs School<br />
Review & Recipe Selections by TRACY TURLIN<br />
39<br />
Books<br />
Provence Through the Years<br />
My 25 Years in Provence<br />
Review by DARIN COOK<br />
43<br />
The Lighter Side<br />
Salvaging the Magic of Eggnog<br />
By DARIN COOK<br />
46<br />
The BUZZ<br />
Culinary Community Notes<br />
26<br />
16<br />
We are pleased to be reviewing Farm to Table: Celebrating Stratford<br />
Chefs School Alumni, Recipes & Perth County Producers<br />
on its own merit, but doubly so because it is authored<br />
by <strong>Eatdrink</strong> contributor and editorial advisor Andrew<br />
Coppolino. Andrew, familiar to most readers through his<br />
heavy media presence in local print, television, and online,<br />
is an invaluable member of our team serving <strong>Waterloo</strong><br />
Region & <strong>Wellington</strong> County. We’ve excepted a couple of<br />
recipes from the book (which would make an excellent gift!),<br />
with photos from Stratford’s pre-eminent photographer Terry<br />
Manzo, a Stratford Chefs School alumna herself. Enjoy!<br />
39<br />
43
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong>| 5<br />
# dtklove<br />
5 19.745.8478<br />
twhsocial.com<br />
1 King Street West, Kitchener
6 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
Publisher’s Notes<br />
<strong>Eatdrink</strong> and Be Merry!<br />
Food, Drink, Family & Friends<br />
eatdrink.ca |@eatdrinkmag<br />
By CHRIS McDONELL<br />
We hope this issue will guide you<br />
to the experts and resources<br />
that will enrich your holiday<br />
eating and drinking experiences.<br />
While secondary to the people<br />
that we gather with — work<br />
colleagues, neighbours and<br />
friends, and family — the food and drink that<br />
we consume is a huge part of the festivities.<br />
There are plenty of excellent suggestions here.<br />
Traditions take centre stage for many of<br />
us, enhancing our connections and renewing<br />
precious memories. Fruitcake often takes a<br />
beating in popular culture, yet for some, this<br />
is a real treat. For me, my mother’s “Hello<br />
eatdrink.ca<br />
Dolly” squares are my favourite holiday<br />
indulgence, and I believe my generation’s<br />
execution of the recipe is true and delicious.<br />
But I’m also game to try something new, being<br />
old enough to remember the<br />
introduction of delicacies<br />
that are now firm traditions.<br />
Perhaps that will happen again this year.<br />
I’m amazed at the wealth of exciting<br />
opportunities outlined in the following pages,<br />
but trust we will also remember those less<br />
fortunate. Spread some kindness. Peace,<br />
CHRIS McDONELL founded <strong>Eatdrink</strong> in 2007.<br />
Anna Mae’s Christmas Baking!<br />
Let us do your<br />
baking for you!<br />
17+ Homemade<br />
Christmas Dainties<br />
to choose from!<br />
Family Owned & Operated<br />
Mennonite Restaurant and Bakery<br />
Homemade cooking & baking<br />
made fresh daily from scratch<br />
using the best ingredients!<br />
• 20+ Pies! • Muffins • Squares<br />
• Cookies • Sweet Buns • Cheesecakes<br />
• Tarts • Cakes & Cupcakes • Donuts<br />
• Bread & Dinner Rolls<br />
www.annamaes.ca<br />
519-595-4407<br />
Cash or Debit<br />
Accepted<br />
Monday–Saturday 7am–8pm • Closed Sundays & Holidays<br />
Please phone ahead to pre-order baking to avoid disappointment!<br />
4060 Line 72, Millbank ON
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong>| 7<br />
Restaurants<br />
South East Asian Eclecticism<br />
Loloan Lobby Bar in Uptown <strong>Waterloo</strong><br />
By BRYAN LAVERY | Photos by MATTHEW MANNELL<br />
The partners behind<br />
Loloan Lobby Bar are<br />
seasoned restaurateurs.<br />
The primary partners<br />
include Paul Boehmer as General<br />
Manager and Head Chef, Renee<br />
Lees, and Josh Koehler, former<br />
partner at Jane Bond and owner<br />
of the Starlight Social Club.<br />
Leanne Amort, manager of<br />
Bhima’s Warung, and Jon Rennie,<br />
Executive Chef at both Bhima’s and<br />
Loloan, are secondary partners.<br />
Boehmer is a George Brown College<br />
graduate. His well-rounded career<br />
includes apprenticeships at Michelin-starred<br />
hotels Langdon Hall (a Relais & Châteaux<br />
property) and the iconic Three Small Rooms<br />
at Windsor Arms, before opening Bhima’s<br />
Warung in 1994. Boehmer travelled all over<br />
the Indonesian archipelago and beyond<br />
on research trips to spend time with home<br />
cooks and document recipes. He owned<br />
and operated a fine dining restaurant in<br />
Bali for five years, which became part of the<br />
inspiration for Loloan.<br />
When Boehmer opened Bhima’s it was<br />
an ambitious undertaking, embracing the<br />
spectrum of regional cuisines, and a variety<br />
of ingredients and cooking methods largely<br />
The entrance<br />
unfamiliar to most diners. Boehmer has made<br />
a point of evangelizing cuisines that are less<br />
well known while not necessarily sticking to a<br />
strictly codified authenticity. That allows room<br />
for creativity and high quality alternative<br />
ingredients that are locally sourced.<br />
The Loloan partners travelled to Southeast<br />
Asia in <strong>January</strong> of 2017. It was an opportunity<br />
to get to know each other better and to get<br />
the lay of the land, culinarily speaking. They<br />
sought out the lobby bars in luxury hotels<br />
The interior<br />
The bar
8 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
From the top, Nem Trio finds its inspiration in Singapore,<br />
Hanoi and Thailand. Centre is the Crested Partridge,<br />
brined in ginger and roasted with lemongrass and citrus.<br />
Below, the Laarb Kwai features fresh Ontario water<br />
buffalo in a traditional Laotian “tartare” recipe.<br />
where they could enjoy the amenities offered<br />
to guests and visitors. This is how they came<br />
up with the idea of modelling Loloan after a<br />
lobby bar. Loloan translated means “where the<br />
river meets the ocean,” and the pool formed in<br />
this convergence is called a loloan.<br />
Loloan’s décor is elegant, with the owners’<br />
personal tastes expressed in the combination<br />
of Art Deco opulence paired with colonial<br />
Indonesian eclecticism. The three-sided<br />
eatdrink.ca |@eatdrinkmag<br />
marble bar seats 25, with comfortable chairs<br />
upholstered with soft turquoise leather in the<br />
lounge area. Art Deco statuettes of women<br />
holding illuminated globes adorn the top<br />
of the quartz bar every few feet like chic<br />
hood ornaments. Stylish illuminated globe<br />
pendants are suspended overhead, adding to<br />
the bar’s timeless ambience. There are heavy<br />
revolving doors at the entrance, an intricate<br />
Art Deco-inspired ceiling, tiled floors, a rotary<br />
phone from the 1930s, and elephant-branded<br />
accessories and matchboxes. There are three<br />
two-tops in the front window, from which to<br />
watch passersby, and a seasonal street-side<br />
patio for alfresco eating and drinking called<br />
the Tuk Tuk Teras. The dining room seats<br />
around 40 in elegant booths and buttontufted<br />
banquettes. A well-placed large window<br />
above the banquettes gives patrons a birdseye<br />
view into the kitchen. Upstairs above<br />
the main dining room is the Map Room.<br />
The luxurious room is reserved for private<br />
parties and requires reservations and menu<br />
consultation in advance.<br />
Chef Jon Rennie, Boehmer’s protégé and<br />
former sous-chef at Bhima’s, is now chef<br />
at Loloan. His menus are upscale sensory<br />
experiences, meticulously conceptualized<br />
with sumptuously textured offerings that<br />
are tangy, spicy, aromatic and herbal. Like<br />
fresh sambal, the flavour building Indonesian<br />
hot sauce, Loloan’s cuisine packs heat and<br />
flavour in equal parts. Menus are gastronomic<br />
forays through the regional and cross-cultural<br />
cuisines of Southeast Asia, with homage being<br />
paid to Indonesia, India, Vietnam, Singapore<br />
and Thailand. Appetizers are modelled on the<br />
offerings of the small family-owned shacks<br />
and stalls – warungs – that sell street food<br />
alongside Indonesia’s roadsides.<br />
Traditional recipes often comprise up to a<br />
dozen herb and spice ingredients to achieve<br />
authenticity. Galangal and lemongrass may<br />
be essential to building Indonesian flavours,<br />
but the crushing and grinding of ingredients<br />
such as chilli peppers and spices, and grinding<br />
herbs and even fibrous ingredients like<br />
turmeric, ginger and kaffir lime leaves with<br />
mortar and pestle are essential. Indonesians<br />
have developed distinctly original gastronomic<br />
themes with lemongrass, galangal, tamarind,<br />
turmeric ginger and cardamom.<br />
Nem Trio finds its inspiration in Singapore,<br />
Hanoi and Thailand and consists of seafood<br />
salpicón (a combination of ingredients<br />
mixed in sort of a salad) in rice paper with
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong>| 9<br />
Wes Klassen, a Certified Sommelier, is pleased to guide<br />
patrons (above). The Butterfly Pea Flower Martini (right)<br />
is made with vodka, lychee, butterfly pea flower, served<br />
with salty-sweet pretzels on a wooden board.<br />
lemongrass sambal; ca cuon thit is a catfish<br />
and sausage fried roll with sour cherry nuoc<br />
(dipping sauce); and ginger-cured arctic char is<br />
served with somtom (green papaya salad) roll<br />
and crab oil. Try the Kwai Massaman, curry<br />
bison short rib, pickled mustard green, chili<br />
jam, morning glory, mushroom salad and rice;<br />
or Gaeng Dtaeng Pet with roasted Muscovy<br />
duck, lychee curry, oyster omelette, smoky<br />
gapi rice (shrimp paste fried rice) and prik<br />
nam plaa (classic Thai chilli and fish sauce);<br />
or Moo Parlow which is pork neck slowly<br />
braised in star anise caramel liquor, steamed<br />
rice noodle, crackling, pickled duck egg and<br />
condiments. Asam Laska features a terrine<br />
of seafood, pork meatballs, laksa noodle and<br />
smoky tamarind broth with condiments that<br />
make it crackle. The Laarb Kwai features<br />
fresh Ontario water buffalo prepared<br />
using a traditional Laotian ‘tartare’ recipe.<br />
Hati Gamuck is a terrine of foie gras with<br />
heartnuts, buntut (oxtail) gelée, tourtière<br />
croûte and kumquat sambal. Chef recently<br />
introduced crested partridge brined in ginger<br />
and roasted with lemongrass and citrus,<br />
served with fenugreek and yogurt sauce,<br />
seasonal vegetables, chutney and belachaung<br />
(a traditional condiment of fried onions, dried<br />
shrimp, ginger and red chillies).<br />
There are a la carte and weekly prix fixe and<br />
late night street food menus and snacks at the<br />
bar. The smartly-attired professional staff take<br />
their well-crafted cocktails seriously and the<br />
cocktail menu is influenced by flavours and<br />
combinations from across the globe. Butterfly<br />
Pea Flower Martini is vodka, lychee, butterfly<br />
pea flower and salty-sweet pretzels served on<br />
a wooden board. It finds its inspiration at the<br />
Siam Kempinski Hotel in Bangkok. The cocktail<br />
contains butterfly pea flower, which causes<br />
the drink to change from blue to violet when<br />
you add the sidecar of lychee. The Balineseinspired<br />
Ingat (which literally means take care)<br />
comprises gin, wild gunung honey, fresh kunyit<br />
(turmeric), tamarind and pomelo.<br />
There is an extensive bourbon and whisky<br />
list. Another of Loloan’s strengths is the<br />
impeccable Wes Klassen, a certified sommelier<br />
who you may know from Bhima’s Warung,<br />
Langdon Hall or the former Berlin. He<br />
skillfully adds another dimension to your<br />
fine dining enjoyment by guiding patrons<br />
in pairings that balance the flavours and<br />
idiosyncrasies of the cuisine.<br />
Loloan Lobby Bar<br />
14 Princess Street West, <strong>Waterloo</strong><br />
519-883-1010<br />
sunday–wednesday 4 pm–12 midnight<br />
thursday–saturday 4 pm–1 am<br />
happy hour: 4 pm–5 pm for cocktails and<br />
snacks at the bar only<br />
dinner: served from 5 pm<br />
<strong>Eatdrink</strong> Food Editor BRYAN LAVERY brings years of<br />
experience in the restaurant and hospitality industry as<br />
a chef, restaurateur, and partner in the Lavery Culinary<br />
Group. Always on the lookout for the stories that <strong>Eatdrink</strong><br />
should be telling, he helps shape the magazine both under<br />
his byline and behind the scenes.<br />
Kitchener-based photographer MATTHEW MANNELL<br />
shows online galleries at www.pbase.com/ricked_wicky.
10 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
eatdrink.ca |@eatdrinkmag<br />
Stratford is more than<br />
great theatre<br />
visitstratford.ca<br />
um<br />
A restaurant inspired by<br />
local ingredients.<br />
Run by workers.<br />
Owned by workers.<br />
Shared by the Community.<br />
Open Thursday through Monday<br />
Reservations Recommended<br />
64 <strong>Wellington</strong> St, Stratford<br />
redrabbitresto.com<br />
519.305.6464<br />
@redrabbitresto<br />
global tapas with local ingredients<br />
fresh cocktails<br />
Perfect for dinner, drinks and long conversations<br />
Thursday through Sunday from 5pm<br />
85 Downie St, Stratford<br />
(next to Avon Theatre)<br />
519.305.8585<br />
85Downie.com
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
“A fun place to shop<br />
for housewares and gifts!”<br />
<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong>| 11<br />
Chalet Chic Serveware,<br />
a cozy feel for your holiday table.<br />
WATSON’S<br />
CHELSEA BAZAAR<br />
84 Ontario St. Stratford<br />
watsonsofstratford.com<br />
519-273-1790
12 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
Restaurants<br />
A Focus on Sharing<br />
Swine and Vine, in Kitchener<br />
eatdrink.ca |@eatdrinkmag<br />
By ANDREW COPPOLINO<br />
The concept for the cheekily<br />
named Kitchener restaurant<br />
Swine and Vine started with an<br />
entrepreneurial couple’s passion<br />
for food and cooking — and a dinner with a<br />
local restaurateur who directed the pair to<br />
an existing venue for sale on Kijiji. Jill Sadler<br />
had worked in the food and beverage industry<br />
before attending Wilfrid Laurier University<br />
to study criminology but was drawn back to<br />
restaurants. “After five years, I missed the<br />
industry. Doing something like Swine and<br />
Vine was always in the back of my mind,” she<br />
says. “Mica and I had tried to buy another<br />
location a few years ago, but there weren’t<br />
quite the right conditions. Then, when Ryan<br />
(Murphy) and Carly (Blasutti) were selling<br />
Swine and Vine owners Mica and Jill Sadler share a<br />
passion for food and cooking.<br />
Public, we talked and decided that this was the<br />
time to make it happen. It did, and within five<br />
days, away we went.”<br />
That was about a year ago, and Swine and<br />
Vine has continued to grow at its Lancaster<br />
Street location in Kitchener’s Bridgeport<br />
neighbourhood. It’s a unique and pleasantly<br />
comfortable 30-seat restaurant, within the<br />
extremely popular sharing plates-charcuterie<br />
board juggernaut that has become firmly<br />
embedded in the food and beverage industry.<br />
The approach derived from a perceived gap<br />
in the market that the pair had identified.<br />
“We’ve really enjoyed great food centres<br />
such as Toronto and Montreal and noticed<br />
that there were always restaurants focused<br />
on charcuterie,” says Jill, who is the face of<br />
the business. “It was just something that we<br />
were surprised Kitchener and <strong>Waterloo</strong> didn’t<br />
really have.” Mica Sadler, a veteran of the tech<br />
industry, works in a contributing capacity to<br />
the success and evolution of the restaurant. “I<br />
fill a role that helps the team here out as much<br />
The menu at Swine and Vine is oriented toward small<br />
plate and sharing items, including charcuterie.
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong>| 13<br />
as I can,” he says. “I’m learning as we go as well.”<br />
In terms of renovations to the space that was the very<br />
popular Public Kitchen and Bar, now located a few blocks<br />
south, the Swine and Vine bar with a half-dozen or so<br />
stools was re-fashioned and everything was brought up<br />
to code as a change in ownership usually warrants. “From<br />
the glass washer to sinks to glycol refrigeration unit, a<br />
lot had to be upgraded. And I’m from tech, so we had<br />
to have POS technology in the background,” says Mica.<br />
The kitchen was overhauled to include a 10-burner stove<br />
and hood, and fire suppression systems were upgraded.<br />
“We invested to make this a long-lasting business,” he<br />
adds. Outside the front door, a 12-seat patio built this<br />
past spring required a zone variance. Resolving that issue<br />
allowed additional summer seating.<br />
The menu, while not completely out of the realm of<br />
what Public was doing in the space, is oriented toward<br />
the small plate and sharing approach to food that<br />
customers were previously used to, according to Jill.<br />
That process of visiting the restaurant, sharing several<br />
plates and sitting for the evening is what the owners<br />
like to do — it made sense to them to continue to offer<br />
that to their clients. When it comes to restaurants, you<br />
Hand-crafted cocktails (top photo) are part<br />
of Jill Salder’s purview (above). The bar<br />
(below) was refashioned as part of recent<br />
renovations and upgrades.
14 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
eatdrink.ca |@eatdrinkmag<br />
The Swine and Vine menu includes an inspired “build your own<br />
board” option, with various meats, cheeses and condiments.<br />
have to know what you want in a concept and<br />
believe in it in order to convince someone else<br />
to buy into it. “It’s less about the appetizer,<br />
entrée and dessert approach,”she says.<br />
Her appreciation for the art and craft of<br />
charcuterie was deepened when she was part<br />
of the front-of-house staff at <strong>Waterloo</strong>’s Red<br />
House, where chef-owner Dan McCowan and<br />
then-chef Spencer Vella had been developing<br />
their program. “The preparation of charcuterie<br />
comes with a steep learning curve and<br />
involves a considerable investment of time,”<br />
Mica says. “But we haven’t deviated from what<br />
our goal was in the beginning,” adds Jill.<br />
The focus at Swine and Vine is sharing<br />
— the kitchen prepares a classic board with<br />
nduja and a seafood board, among others.<br />
The “Imposter” vegetarian board is popular.<br />
Menus are on large chalkboards on the wall,<br />
including the most popular “build<br />
your own board” where you select<br />
the meats, cheeses and condiments.<br />
Alternatively, you can create a small<br />
tasting menu drawing from the<br />
dozen or so sharing items. Features<br />
at the restaurant include a fondue<br />
special on Wednesdays, and a<br />
pint of Ontario beer and a pound<br />
of mussels on Thursdays. At the<br />
week’s end, the Saturday brunch<br />
menu includes eggs Benedict with<br />
brisket, drunken French toast, and<br />
a Caprese grilled cheese ($12-$16), to<br />
name a few. Elsewhere on the menu,<br />
you might notice unique “pulled”<br />
jackfruit spring rolls, a duck dish,<br />
sweetbreads and smoked Cheddar<br />
and stout dip. Boards like the “OG”<br />
can easily feed two, especially if<br />
you share a couple of appetizers:<br />
it’s home-made duck prosciutto,<br />
bresaola, terrine, pâté, three or four<br />
cheeses and bread, warmed olives<br />
and home-made crunchy mustard.<br />
Local sommelier and wine consultant<br />
Rebecca Pettigrew has created a<br />
list that blends old and new world<br />
wines, including several Spanish and<br />
Ontario selections that match the<br />
often meaty and salty items that<br />
characterize a charcuterie board.<br />
Jill Sadler takes care of the<br />
cocktail program. “Those, of course,<br />
are currently hugely popular and<br />
ours are hand-crafted with a menu<br />
that changes regularly. It plays<br />
on Old-Fashioneds and Caesars, and we<br />
just try to elevate them and do some cool<br />
interpretations,” she says.<br />
A year or so now into operations, many<br />
of the customers are repeat Swine and Vine<br />
visitors, and word-of-mouth — and a strong<br />
social media presence — are starting to<br />
expand that circle of guests. “A customer is a<br />
first-time visitor,” says Mica. “We don’t know<br />
them. They don’t know us, and they don’t<br />
know our menu. But a client is that person<br />
coming back again and again, and they bring<br />
other people. We see that time and again.”<br />
With any glitches and wobbles smoothed out<br />
in the restaurant’s relatively short life, Jill<br />
says they are now increasingly focused on the<br />
kitchen and getting as much done as possible<br />
in-house. That work lies with a tandem<br />
of co-sous chefs with different expertise.
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong>| 15<br />
adds, intimating that there is a future<br />
possibility next door. It’s evidence<br />
perhaps of both Sadlers thinking in<br />
terms of the entire organization as<br />
a whole and not just the atomistic<br />
elements of front-of-house, back-ofhouse,<br />
menus, revenue, expenses,<br />
and events. “We both have a vision<br />
that is looking to new avenues<br />
ahead,” Mica says.<br />
Gabby Crawford and Nathan Tripp, both<br />
having cooked at several other restaurants in<br />
<strong>Waterloo</strong> Region, split duties that include a<br />
growing catering business and collaborative<br />
projects. “We have just started a venture with<br />
Kitchener brewer Together We’re Bitter. We<br />
use their beer and make beer pepperettes and<br />
jerky. We’re packaging that, and they’re selling<br />
it at the brewery,” says Jill.<br />
Another project is a much bigger beast<br />
for Swine and Vine to wrangle. “We’d like to<br />
expand our footprint in this location,” she<br />
Swine and Vine<br />
Unit B-295 Lancaster St. W., Kitchener<br />
226-476-4418<br />
www.swineandvine.ca<br />
tuesday–thursday: 4 pm–11 pm<br />
friday: 4 pm–12 am<br />
saturday: 11 am–12 am<br />
sunday & monday: closed<br />
ANDREW COPPOLINO is a Kitchener-based writer<br />
and broadcaster. He is publisher of <strong>Waterloo</strong> Region<br />
Eats (waterlooregioneats.com). Andrew also serves as a<br />
regional <strong>Eatdrink</strong> Editorial Consultant.<br />
REIDCHOCOLATES.COM<br />
42 Ainslie Street North, Cambridge<br />
519 621 6988 • 1 800 387 7731<br />
REIDCHOCOLATES.COM<br />
39 Elgin Street South, Cambridge<br />
226 616 0720<br />
55 Wyndham Street North, Guelph<br />
519 265 8698
16 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
eatdrink.ca |@eatdrinkmag<br />
Culinary Retail<br />
Artisanal and Farmstead Cheese<br />
Meet the Makers and Mongers<br />
By BRYAN LAVERY<br />
Fifteen years ago Ruth Klahsen was the<br />
first artisan cheesemaker to receive<br />
recognition from both chefs and food<br />
critics in our part of the province. She<br />
touched off a revolution in the small batch,<br />
handcrafted cheese world and encouraged<br />
countless other artisans to follow in her<br />
footsteps. Her enterprise began in the heart<br />
of Amish country with the use of Mennonite<br />
cow’s milk and quickly became well known to<br />
chefs and culinary enthusiasts. Klahsen has<br />
often stated that “food needs to be valued in a<br />
different way and consumers need to step up<br />
and be willing to pay for quality. We need to<br />
find a way to make artisanal food production<br />
viable.” Monforte Dairy is Ontario’s oldest<br />
operating artisanal cheese company and is<br />
a well-known presence at farmers’ markets,<br />
featuring a selection of cheese made from<br />
goat, sheep, cow and water buffalo milk.<br />
Amongst all the cheesemongers in the<br />
Perth, Oxford and <strong>Wellington</strong> County region,<br />
Cheesemaker Ruth Klahsen of Monforte Dairy<br />
Photo by Nigel Dickson<br />
there are two whose shops have become<br />
premier destinations for cheese lovers and<br />
enthusiasts. Milky Whey Fine Cheese Shoppe<br />
in Stratford, owned by master cheese maker<br />
Liz Payne, has an extensive selection of<br />
Canadian and international artisanal cheeses.<br />
The Whey Back Tasting Room is an intimate,<br />
cozy and unique space, available for private<br />
functions and for private cheese tastings and<br />
pairing events for 12 to 20 people. There is a<br />
choice of crackers, chutneys and other cheese<br />
accompaniments on offer.<br />
Cheesemongers Andrew and Kim Wheeler<br />
want TOMME “to be the cheese shop a foodcentric<br />
town like Guelph deserves.” Downtown<br />
Guelph didn’t have a cheesemonger until<br />
recently. Located off Market Square at 34<br />
Carden Street, TOMME offers an impressive<br />
range of artisanal Canadian and international<br />
cheeses, including hard to find specialty items<br />
like Murcia Al Vino. Nicknamed Drunken<br />
Goat, this Spanish goat’s milk cheese is supple<br />
and rich in taste. Are you a fan of sheep’s milk<br />
TOMME cheesemongers Kim and Andrew Wheeler
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
cheese? Try the incredible raw-milk pecorino<br />
from Pienza in Italy, wrapped in walnut leaves<br />
and aged for months in earthenware crocks.<br />
The result is crumbly, deliciously sharp, and<br />
pleasantly herbal.<br />
The friendly owners are quick with<br />
intelligent advice. They hand-cut each order<br />
to ensure premium flavour and quality. The<br />
Wheelers also offer a grilled cheese panini<br />
at lunchtime, cheese boards, local beer, craft<br />
cider and wine. There is a selection of olives,<br />
salami, spreads and crackers available, as well<br />
as cheese accessories.<br />
Artisanal cheese producers have<br />
evolved as rules for milk management<br />
relaxed to allow on-farm cheese making<br />
in limited amounts. True artisanal<br />
cheese cannot be mass-produced and<br />
is limited in quantity with specific<br />
characteristics deemed to be specialty<br />
in nature. Crafted from the milk collected<br />
on the same farm where the<br />
cheese is produced, farmstead cheese<br />
is also sometimes referred to as farmhouse<br />
cheese. Farmstead cheesemakers<br />
only use milk from animals they<br />
raise, unlike artisan cheese which may<br />
include milk purchased and transported<br />
from off-farm sources.<br />
Stonetown Artisan Cheese, outside<br />
St Marys, produces 14 Swiss<br />
mountain-style cheeses, handcrafted<br />
by master cheesemaker<br />
Ramon Eberle. The facility also<br />
produces two different types of goat<br />
cheeses: Capri Ella is a Tilsit-style<br />
cheese and Grey is a Gruyere. Using<br />
unpasteurized milk from farmers<br />
Hans and Jolanda Weber’s herd of<br />
Holsteins, Eberle uses raw milk so<br />
that the cheese ripens as naturally as<br />
possible while the flavours improve<br />
with maturation. Award-winning<br />
cheese, curds and other local products<br />
are available to buy on-site at<br />
the farm store Tuesday to Saturday.<br />
Guided tours allow you to see the<br />
process of cheese making. 5021 Perth<br />
County Line 8 (Kirkton Road), St.<br />
Marys, stonetowncheese.com<br />
<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong>| 17<br />
Meet the Cheesemakers on the<br />
Oxford County Cheese Trail<br />
The Oxford County Cheese Trail is a curated<br />
list of roughly 30 stops featuring cheese,<br />
dairy and related offerings for visitors to<br />
experience. Some of the newer stops are<br />
Habitual Chocolate in Woodstock, which<br />
makes hot chocolate, lattes and ice cream<br />
from scratch using local dairy, and Wild<br />
Comfort, which has opened just down the<br />
road from Gunn’s Hill Artisan Cheese, making<br />
products using local goat’s milk. Two Cheese<br />
Cheese makers you might meet on the Oxford<br />
County Cheese Trail: Spencer Haskett of Bright<br />
Cheese and Butter (top), Shep Ysselstein of<br />
Gunn’s Hill Artisan Cheese (centre), and Ellis<br />
Morris of Quality Sheep Milk.
18 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
Trail partners offering new experiences<br />
are Cindy Walker’s Chocolatea, offering a<br />
Truffle Camp, and Ottercreek Woodworks<br />
with tree-to-table cheese and charcuterie<br />
boards. Ottercreek Woodworks specializes<br />
in beautiful, handcrafted boards using<br />
sustainably sourced local wood. Each piece<br />
of wood is handpicked for its organic shape<br />
and unique character features so you’re sure<br />
to find a piece you’ll love for years to come.<br />
Pieces are also available at Gunn’s Hill in<br />
Woodstock and Bright’s Cheese and Butter.<br />
Mountainoak Cheese, located near New<br />
Hamburg, is located out of Oxford County<br />
but is closely tied to the nearby community<br />
of Plattsville. Adam van Bergeijk and his wife<br />
Hannie took over the family dairy farm in<br />
Holland from Adam’s parents in 1976. From<br />
the beginning, they had an interest in making<br />
artisan cheese on the farm. After studying<br />
cheesemaking in Gouda, Holland and running<br />
their own dairy farm outside New Hamburg,<br />
the van Bergeijks founded Mountainoak<br />
Cheese in 1996. The state-of-the-art facility<br />
eatdrink.ca |@eatdrinkmag<br />
uses milk from their herd. They offer 18<br />
flavours of cheese including Wild Nettle,<br />
Black Truffle Gouda and other award-winning<br />
varieties. 3165 Huron Road, New Hamburg,<br />
mountainoakcheese.com<br />
Another award-winner on the Trail is<br />
Shep and Colleen Ysselstein’s Gunn’s Hill<br />
Artisan Cheese. Since the 1800s Gunn’s Hill,<br />
near Woodstock, has been a dairy farm. The<br />
Yesselstein family purchased it in the 1960’s.<br />
Raised on his family dairy farm, Shep honed<br />
his cheese making skills with apprenticeships<br />
in Switzerland, United States, and British<br />
Columbia. Gunn’s Hill has been producing<br />
Swiss-style cheeses since 2011 and has<br />
established a reputation for excellence for<br />
its 15 offerings. Be sure to try the awardwinning<br />
aged Handeck and the flagship<br />
Five Brothers cheese, which is similar to a<br />
Swiss Appenzeller. 445172 Gunn’s Hill Road,<br />
Woodstock, gunnshillcheese.ca<br />
In 1874 local farmers created Bright Cheese<br />
and Butter to put their surplus milk to use,<br />
with an emphasis on producing cheddar. By<br />
the twentieth century Bright Cheese had<br />
expanded, as had the market for Canadian<br />
cheddar, which was Canada’s second largest<br />
export. This led to the establishment of 1,242<br />
cheddar factories in Ontario. Today Bright<br />
Adam van Bergerijk (above) and his wife Hannie of<br />
Mountainoak Cheese are among the regions numerous<br />
award-winning cheese makers. Amarjit Singh (below)<br />
and his family produce all-natural cheeses, including<br />
Mexican and Latin American crema and queso.
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong>| 19<br />
Celebrate the Culture of Cheese<br />
www.OxfordCountyCheeseTrail.ca<br />
1-866-801-7368 x3355<br />
tourism@oxfordcounty.ca<br />
@TourismOxford
20 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
continues to craft award-winning cheeses at<br />
the 1800s factory and is known for all-natural,<br />
naturally-aged cheese made with 100%<br />
local milk, in the old-fashioned way. Aged<br />
cheddars, Asiago, colby, Monterey Jack, feta,<br />
havarti and specialty flavours are available<br />
in the shop. 816503 County Rd 22, Bright,<br />
brightcheeseandbutter.com<br />
Local Dairy Products owner Amarjit Singh,<br />
his wife Gurinder Kaur, and son Sajeev Singh<br />
produce high quality artisanal, local and<br />
all-natural dairy products out of a historic<br />
cheese factory in Ingersoll. You’ll find unique<br />
products inspired by the international world<br />
of cheese including Mennonite-inspired<br />
cheese, and traditional Mexican and Latin<br />
American crema and queso. There are over<br />
20 vegetarian products as well as authentic<br />
Indian dairy products, yogurt, (also buffalo<br />
milk) cultured butter, ghee, Koch Kase, dulce<br />
de leche, and cajeta caramel, produced under<br />
the Asli, La Vaquita and Perth County brands.<br />
139 Victoria St, Ingersoll, localdairy.ca<br />
Quality Sheep Milk Ltd.’s goats and sheep<br />
are fed dry hay with a non-GMO product grain<br />
diet and are milked twice a day to produce<br />
eatdrink.ca |@eatdrinkmag<br />
cheese on the 128-acre farm, operated by Ellis,<br />
Hazel and Sion Morris. Half the milk produced<br />
is used to craft a variety of cheese and create<br />
Greek-style yogurt. While on the Oxford<br />
County Cheese Trail, stop by the farm to pick<br />
up the trail’s only feta (both smoked and<br />
Greek-style) or the Italian-inspired pecorino<br />
Romano or pecorino Cortenese. They also<br />
make Gouda, cheddar and manchego cheese.<br />
Around the Region<br />
A small on-farm family business close to<br />
Lake Huron, Blyth Farm Cheese is proficient<br />
in the whole procedure of crafting great<br />
varieties of goat milk cheese. Everything<br />
from the farming and the cheese making to<br />
the packaging is completed on the farm. The<br />
Van Dorps have been successful farmers and<br />
cheesemakers for generations. The business is<br />
steeped in family roots and traditions while<br />
innovating and creating fresh and delicious<br />
variations of goat milk flavours such as<br />
smoked, jalapeno, nettle and “Blyth’s Drunken<br />
Goat,” a Gouda-style soaked in merlot. 82521<br />
Allboro Line, Blyth, blythfarmcheese.ca<br />
Operations at C’estbon Cheese began as<br />
Your Local, Fresh and Wholesome Gourmet Market.<br />
We are passionate about Food and Community!
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
a retirement project for George Taylor 18<br />
years ago when he swapped a flock of sheep<br />
for a herd of Toggenburg and La Mancha<br />
goats. Taylor began crafting small-batch,<br />
on-farm cheese using only the milk from his<br />
own herd to create his proprietary C’estbon<br />
chèvre. In time Taylor relocated his goats to<br />
a neighbouring farm. The goat milk is now<br />
delivered from a local producer, Hewitt’s<br />
Dairy. Not a single item leaves C’estbon<br />
without Taylor’s thumbprint on it. 4675 Line<br />
3, St Marys, cestboncheese.com<br />
Oak Grove Cheese Factory, located in New<br />
Hamburg, is independently owned and has<br />
been a family operation since 1879. The factory<br />
maintains the quality of its cheese products by<br />
continuing to produce cheese in the same way<br />
as when the Langenegger family first started,<br />
over 80 years ago. Today there are fourth and<br />
fifth generations of the family working in<br />
the business. This is where you go to buy the<br />
creamy, washed-rind, strong-smelling cow’s<br />
milk, Limburger. 29 Bleams Road East, New<br />
Hamburg, oakgrovecheese.ca<br />
As founding members of Ewenity Dairy<br />
Co-op, cheesemaker Elisabeth Bzikot and<br />
husband Eric of Best Baa Dairy in Fergus buy<br />
raw sheep milk from the small co-operative to<br />
make quality gourmet sheep milk products like<br />
yogurt and ice cream, and a fine collection of<br />
firm and soft sheep cheeses such as Mouton<br />
Rouge, a 60-day-aged raw milk cheese, and<br />
Ramembert, a creamy camembert style cheese.<br />
820 Gartshore Road, Fergus, bestbaa.com<br />
Driving the back roads through<br />
Southwestern Ontario you can sample<br />
award-winning local and artisanal cheeses,<br />
and savour scratch baking and other locally<br />
produced products. Explore the Oxford<br />
County Cheese Trail, visit a cheese factory<br />
or an on-farm cheese producer, and be sure<br />
to check out the museums devoted to cheese<br />
history and the region’s dairy heritage.<br />
<strong>Eatdrink</strong> Food Editor BRYAN LAVERY brings years of<br />
experience in the restaurant and hospitality industry as<br />
a chef, restaurateur, and partner in the Lavery Culinary<br />
Group. Always on the lookout for the stories that <strong>Eatdrink</strong><br />
should be telling, he helps shape the magazine both under<br />
his byline and behind the scenes.<br />
Photography credit: Dudek Photography<br />
Farm to table award winning<br />
hand crafted alpine style cheese<br />
Tuesday to Friday 9am–5pm<br />
Saturday 9am–4pm<br />
Stonetown Artisan Cheese<br />
5021 Perth Line 8<br />
St. Marys ON<br />
Gift Baskets &<br />
Gift Boxes<br />
Cheese Trays<br />
Fondue & Raclette<br />
Fresh Curds<br />
519-229-6856<br />
info@stonetowncheese.com<br />
www.stonetowncheese.com<br />
Award Winning<br />
Artisan Cheese<br />
Gift Baskets to meet<br />
any need and price range<br />
Come Experience Our World!<br />
Visit our cheese shop and sample our unique<br />
handmade cheeses.<br />
See and learn about how cheese is made.<br />
Enjoy the scenery on our 3-generation family farm.<br />
Group tours are available by reservation.<br />
Monday–Saturday 9-5<br />
Christmas Eve 9–2<br />
Closed Christmas<br />
& Boxing Day<br />
445172 Gunn's Hill Rd, Woodstock, ON<br />
519-424-4024<br />
www.gunnshillcheese.ca
22 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
Sponsored By<br />
eatdrink.ca |@eatdrinkmag<br />
Road Trips<br />
Take Your Time<br />
Discovering the Pleasures of a Small Town: St. Marys<br />
By NANCY McSLOY<br />
While attending an event in St.<br />
Marys, Ontario, I decided that<br />
this beautiful town merited<br />
a longer and more leisurely<br />
visit. On a bright, sunny Saturday morning<br />
in October we drove northeast from London,<br />
with a list of places to visit. The short drive<br />
was enhanced by the masses of spectacular<br />
colour as the leaves were turning to their<br />
autumn colours of orange, crimson and gold.<br />
Our first stop was the farmers’ market,<br />
which is open from May until October. At<br />
Breadtopia, which has a wide selection of<br />
breads and pastries, we bought freshly baked<br />
ginger snaps, red onion and aged cheddar<br />
focaccia, and loaves of Stonetown and Thames<br />
Grain bread. We left the market laden as<br />
well with fresh-from-the-farm vegetables,<br />
delectable pastries from an Amish family’s<br />
booth, and some Middle Eastern treats<br />
from The Syrian Baker, known for baklava,<br />
sambosaks (samosas), falafels and hummus.<br />
Next stop was McCully’s Hill Farm Market.<br />
At the store entrance we were met by the<br />
aroma of freshly-baked apple and pumpkin<br />
pies. The huge variety of baked goods,<br />
maple syrup, fresh local meat and cheeses,<br />
homemade pickles, jams and preserves made<br />
for another shopping spree. After a tour of<br />
the barn, where we met the farm animals, we<br />
Discover the culinary and cultural diversity of the<br />
farmers’ market in St. Marys
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong>| 23<br />
EXPRESSLY CRAFTED<br />
FOR LIFE ON THE MOVE.<br />
INNOVATIVE. AGILE. LUXURIOUS. CONNECTED.<br />
THE FIRST AND ONLY SUBCOMPACT HYBRID SUV.<br />
THE NEW-YEAR BRINGS<br />
THE ALL-NEW<br />
<strong>2019</strong> LEXUS UXh<br />
ALL-IN PRICE<br />
$41,902.56<br />
3131 KING STREET EAST, KITCHENER<br />
519 748-9668 | HEFFNERLEXUS.CA<br />
<strong>2019</strong> Lexus UX all in price from $41,902.56 includes Freight/PDI $2075.00, evironmental<br />
handling fee $17.56, air tax $100, OMVIC $10. Other taxes, licensing fees extra.
24 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
eatdrink.ca |@eatdrinkmag<br />
were treated to a sampling of Fiege’s Gourmet<br />
Dressings and Sauces, which led to yet more<br />
shopping.<br />
One can’t visit St. Marys without checking out<br />
the local cheeses. Hans and Jolanda Weber, with<br />
Swiss cheese maker Ramon Eberle, have brought<br />
the art of cheese making to St. Marys by opening<br />
Stonetown Artisan Cheese. Our guide gave us an<br />
interesting and informative tour of the facility,<br />
and we enjoyed samples of some of Stonetown’s<br />
14 different curds and cheeses. It is no surprise<br />
that Stonetown is a two-time award winner at<br />
the Royal Agricultural Winter Fair.<br />
Agritourism is alive and well in St. Marys.<br />
Transvaal Farm Guest House is a two-storey<br />
house with a living room and fully equipped<br />
kitchen on the main floor and two bedrooms<br />
upstairs. The hosts, Cindy Taylor and Scott<br />
McLauchlan, make their guests feel at home.<br />
Eggs are there for the gathering, visits to the<br />
barn are encouraged, and the vegetable garden<br />
is there, in season, for guests. Transvaal Farm<br />
is also home to another artisanal cheese maker,<br />
C’est Bon Cheese Ltd. Cindy also operates<br />
Kitchen Smidgen, a small bakery on Water Street<br />
in St. Marys. There’s a patio where you can enjoy<br />
your treats in nice weather, overlooking the<br />
Thames.<br />
Troyer’s Spices on Queen St. is filled with over<br />
100 quality herbs and spices from around the<br />
world and is a utopia for chefs, bakers and home<br />
cooks. Over 55 herb and spice combinations are<br />
handcrafted in the store, and are displayed in<br />
large glass jars. You can bring your own spice<br />
containers or purchase items pre-packaged.<br />
Other quality goods available include Aunt<br />
Milly’s Soup Mixes, oils, vinegars, vanilla<br />
products, local honey, organic maple syrup, and<br />
Urban Hippie Granola.<br />
Of course we had to check out The Chocolate<br />
Factory to try the homemade truffles. It was a challenge<br />
to choose between truffles, smoothies, chocolates and the<br />
specialty Halloween creations.<br />
It was time for a coffee break, so a stop at Stonetown<br />
Coffee was in order. The coffee was great and the<br />
homemade pastries and cakes looked mouth-watering (but<br />
I was full from all the sampling earlier). The atmosphere<br />
was friendly and relaxed with people visiting amongst<br />
themselves while others relaxed in armchairs by the<br />
windows. Stonetown Coffee serves breakfast and lunch,<br />
and gluten-free items.<br />
After our check-in at the award-winning Westover Inn<br />
From meeting some of the animals at Transvaal Farm Guest house, to<br />
exploring the shops and cafés in town, you’ll find plenty to do while<br />
discovering the small town of St. Marys.
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
The elegant dining room at Westover Inn<br />
our hostess Kaitlynn gave us a tour of the<br />
historic property. Built in 1867 by the Hutton<br />
Brothers, The Manor sits on 19 landscaped<br />
acres, along with two other buildings that also<br />
provide accommodations. The property was<br />
bought by the Roman Catholic Church in the<br />
1930’s and was operated as a seminary. The<br />
property was sold again 1985, and after two<br />
years of renovations the Westover Inn began<br />
receiving guests. The walls are lined with<br />
hospitality awards and it is apparently one of<br />
Christopher Plummer’s favorite inns.<br />
For dinner we headed off to the Wildstone<br />
Bar and Grill at Stone Willow Inn. The<br />
atmosphere was inviting and comfortable,<br />
and the service friendly and professional. The<br />
chicken breast with lemon grass, mango and<br />
strawberry reduction, served with rice and<br />
vegetables and topped with toasted coconut,<br />
was cooked to flavourful perfection. The<br />
evening special was prime rib, cooked to order.<br />
We topped off the evening with specialty<br />
coffees and shared a piece of cheesecake with<br />
fresh fruit. Wildstone Bar and Grill offers a<br />
selection of regional wines and craft beers.<br />
Breakfast at the Westover was an early<br />
morning pleasure. My order of smoked<br />
salmon on a house-made mustard seed bagel<br />
with cream cheese and arugula was served<br />
with a fresh fruit salad. The perfect ending to<br />
a perfect weekend.<br />
For years our vacations were long trips;<br />
I wanted to see the world. Now I am loving<br />
the short weekend jaunts and day trips. It is<br />
amazing what you can find close to home.<br />
NANCY LOUCKS-McSLOY is a freelance writer who<br />
loves cooking and entertaining. Her work has appeared<br />
in Chicken Soup for the Soul, The Fur-Bearing Trout and<br />
Other True Tales of Canadian Life, McLean’s, Vitality and<br />
many other publications.<br />
Kitchener Memorial Auditorium Complex<br />
Contact Kelly Marshall<br />
Show Manager<br />
226.927.2749<br />
kellymarshall@live.com<br />
WHY PARTICIPATE?<br />
• Reach out to new customers The show will be<br />
extensively advertised via social media, radio, billboards, print,<br />
signage, etc.<br />
• Branding Create and enhance your company’s image. Ensure<br />
consumers think of your business first when they are ready to eat<br />
and drink. Increase your business familiarity and trust.<br />
• Reminders People forget. Out of sight, out of mind. The<br />
more impressions you make, the longer people remember. Have<br />
a competitive advantage over non-participating businesses.<br />
Presented by
26 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
eatdrink.ca |@eatdrinkmag<br />
The BUZZ<br />
Culinary Community Notes<br />
New and Notable<br />
Compiled by ANDREW COPPOLINO, BRYAN LAVERY and THE EDITORS<br />
This column consists of regional culinary<br />
news, including a large scoop of local<br />
news and inside information. There<br />
is no charge to be included here, and<br />
we encourage chefs, restaurateurs, brewers,<br />
fundraisers, culinary artisans, farmers — and<br />
everyone else with information to share — to send<br />
us details. Short and sweet! We want to include as<br />
many items as possible. See the end of this column<br />
for contact details.<br />
Kitchener<br />
With about 10 locations in Ontario, Pi Co. Pizza Bar<br />
opened in Fairview Park in late September. Heating to<br />
nearly 1,000-degrees F, the oven is a bell oven similar<br />
to those used at Famoso <strong>Waterloo</strong> and La Cucina<br />
Kitchener. The Pi Co. Pizza Bar process is make-yourown<br />
— well, selecting your own toppings at least,<br />
if not sticking your arm in small blast furnace. The<br />
organization, its dough and its pizza-making process<br />
is certified “Associazione Verace Pizza Napoletana,” or<br />
authentic Neapolitan pizza.<br />
Swine and Vine is now open for Saturday brunch.<br />
The small casual restaurant in the Bridgeport<br />
neighbourhood is serving a Benedict brisket,<br />
drunken French toast, gnocchi poutine and a wild<br />
boar bacon sandwich among others. Check out the<br />
profile article of Swine and Vine elsewhere in this<br />
edition.<br />
Some long-time locals might remember Arpo’s<br />
Dugout, a basement venue at 15 Scott Street. The<br />
location was most recently the Stonegate Bistro<br />
until it was shuttered. Coming soon, however, is The<br />
Underground, a restaurant that promises fresh and<br />
quick takeaway or dine-in.<br />
Located in the historical Tannery building in<br />
Downtown Kitchener, Taste at the Tannery is a social<br />
hub for lunch and dinner, where guests can connect<br />
with friends while enjoying bold flavours and good<br />
times! Taste’s menu is full of dishes just waiting to be<br />
paired with favourite local craft brews, wines or unique<br />
cocktails. 121 Charles St W, Kitchener, tastetannery.ca<br />
Meticulously designed, The Walper Hotel provides a<br />
unique, modern boutique experience. It was built in<br />
1893, and its most recent refurbishment combines<br />
contemporary building technology with the best<br />
of the hotel’s heritage features. The Lokal is the<br />
striking piano bar and lounge on the second floor.<br />
Enjoy craft cocktails (try the Black Martini) and<br />
converse with friendly upbeat staff in TWH Social,<br />
the subterranean bar/bistro. The menu is touted as<br />
“local ingredients done well, with a thoughtfully<br />
sourced menu focused on sustainability and<br />
diversity.” Breakfast at the Barristers Lounge is a<br />
treat. 20 Queen Street South, Kitchener, walper.com<br />
Charcoal Group offers unique dining packages.<br />
Book a chauffeured luxury stretch limousine for<br />
eight people and ride in style to a “progressive<br />
dinner” at up to five different Charcoal Group<br />
locations. Enjoy a different course and beverage<br />
at each stop. Suggested destinations include:<br />
Charcoal Steakhouse, dels Enoteca Pizzeria<br />
and Martini’s in Kitchener; The Bauer Kitchen,<br />
Wildcraft Grill + Bar in <strong>Waterloo</strong>; and Beertown<br />
Public House in <strong>Waterloo</strong>, Cambridge and London.<br />
The family-friendly Moose Winooski’s in Kitchener<br />
is also in the Charcoal Group fold. 519-894-0110,<br />
charcoalgroup.ca/events<br />
<strong>Waterloo</strong><br />
Lot 88 Steakhouse and Bar is opening in the former<br />
space of Wildfire, Baton Rouge and other restaurants<br />
that have struggled in that very large space. The<br />
ostensible hook to the place is a lava rock grill and<br />
“steaks cooked at your table,” according to the<br />
company’s website. Lot 88 has sister restaurants in<br />
Sudbury, North Bay and Winnipeg.<br />
It came. It saw. It faltered. Weber Street Public House<br />
has been closed by the landlord after only a few<br />
months. The pub opened this past summer. A note<br />
posted on the door outlines that terms of the lease<br />
are in default and the business has been shut down.<br />
It’s the same for the oddly named Vegetarian &<br />
Fast Food restaurant in University Plaza on Philip
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
Street. The place was open for nearly two decades;<br />
now closed for business.<br />
In and around (and around) one of the many traffic<br />
roundabouts that dot the landscape in north<br />
<strong>Waterloo</strong>, look for Naranji to open at 646 Erb<br />
Street West, near Ira Needles Boulevard. The food<br />
is Middle Eastern, so one would imagine that there<br />
will be shawarma.<br />
T&T Supermarket, Erb and Westmount, is a giant<br />
food outlet that has been eagerly anticipated in<br />
the city and scheduled to open <strong>December</strong> 5. It will<br />
settle in, no doubt, as well as B&T and New City<br />
supermarkets have settled in in downtown Kitchener.<br />
Look for something wild, new and exciting at<br />
Wildcraft. Stay tuned. We can’t say more.<br />
Pizzas that move away from the traditional heavy,<br />
dense crust and oozing gobs of cheese are becoming<br />
more and more popular, it would seem. With 20<br />
locations in both Canada and the U.S., Vivo Pizza and<br />
Pasta has opened on Parkside Drive in north <strong>Waterloo</strong>.<br />
You can choose from a dozen pizzas and 10 pastas.<br />
After a solid run as the premier chocolatier<br />
in <strong>Waterloo</strong> Region — and in fact much of<br />
Southwestern Ontario — Ambrosia Pastry Co. had<br />
its last day in early November. Owner Aura Hertzog<br />
is moving on with a new food venture, coming soon.<br />
“Big emotions around this today,” Hertzog wrote on<br />
Ambrosia’s Facebook page on the business’s last<br />
day. “Tim and I created a special little business. As<br />
I say good-bye to this, and let go, I open my heart<br />
even more. Thanks to all my friends and family who<br />
supported us.”<br />
A brand spankin’ new Balzac’s opened this fall on<br />
Philip Street near the University of <strong>Waterloo</strong>. The<br />
small elegant chain with carefully selected and<br />
curated coffees has outlets in Toronto, Stratford,<br />
Kitchener, Kingston, Niagara, Guelph and St.<br />
Catharines.<br />
<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong>| 27<br />
Coming soon from the folks who opened Arabesque<br />
on Victoria Street, Kitchener: Chic Pea. It’s a<br />
Middle Eastern restaurant currently in build-out<br />
phase and will feature fresh, healthy local food<br />
with vegetarian selections and unique charcoal<br />
barbecue chicken cookery. The name, according to<br />
the owner, is a play on chicken and a veg dish like<br />
hummus, which uses chickpeas. Look for it to open<br />
in early <strong>December</strong>, the restaurant gods willing.<br />
In early November — and following the growing<br />
trend — Beertown, part of the Charcoal Group,<br />
growers & creators of fine lavender products<br />
DISCOVER<br />
Steed & Company Lavender, part of a<br />
45-acre horse farm just outside of Sparta<br />
INDULGE<br />
in our unique handcrafted lavender products<br />
ESCAPE<br />
in the wonderful scent and<br />
calming powers of lavender<br />
519-494-5525<br />
47589 Sparta Line, Sparta<br />
buds@steedandcompany.com<br />
Open Wed–Sat 10-5; Sun 12–4<br />
Mother’s Day to Dec. 19<br />
PLUS June–Labour Day: Tues 10-5<br />
www.steedandcompany.com<br />
Join us for our<br />
Christmas<br />
Open House<br />
November<br />
24 & 25<br />
Award-winning, year-round<br />
Food + drink tours<br />
with a heritage twist<br />
tastedetours.ca<br />
Gift<br />
Certificates<br />
available
28 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
has launched a vegan-friendly menu. According<br />
to corporate executive chef of Charcoal Group of<br />
Restaurants Todd Clarmo, more guests are looking<br />
for plant-based dishes, as are members of the<br />
restaurant team. “I wanted to curate a menu that<br />
was creative and craveable for everyone and not<br />
alienate anybody,” Clarmo says. “I searched out<br />
and tasted many different plant-based proteins<br />
and created from there. I kept the same Beertown<br />
cuisine and applications but with a vegan twist.<br />
We’ve also expanded our gluten-friendly menu<br />
quite extensively, as this is also in large demand.”<br />
Adding its app to the growing juggernaut that<br />
is mobile connectivity to food and delivery is<br />
Montreal-based Chef on Call. Located in The Hub<br />
at 130 Columbia Street near Lester Street near the<br />
University of <strong>Waterloo</strong> — or more strategically,<br />
the massive agglomeration of student housing in<br />
the immediate vicinity — the unique idea for a food<br />
outlet is capitalizing on the trend of bypassing a<br />
restaurant experience entirely and ordering food on<br />
one’s phone.<br />
John Cerny’s Sole Restaurant and Wine Bar is<br />
situated in a stunning 150-year-old Seagram’s<br />
building, minutes west of the <strong>Waterloo</strong> Uptown<br />
core. The interior soars two stories high to a timber<br />
frame ceiling, and exposed brick and wood finishes<br />
set the tone for an elegant yet casual experience.<br />
The menu is inspired by the Mediterranean and<br />
features excellent thin crust pizza, traditional<br />
pastas, vegetarian entrees, steaks and rack of lamb.<br />
A stellar dish of crisp, fried polenta with bocconcini<br />
and tomato ragu was superb. An extensive wine list,<br />
great selection of Scotch, and local and imported<br />
beers on tap complement the experience. Service is<br />
professional, knowledgeable and friendly. 83 Erb St<br />
W, Building Two, <strong>Waterloo</strong>, 519 747-5622 sole.ca<br />
We are constantly hearing great things about<br />
Proof Kitchen & Lounge, located in the Delta Hotel<br />
in Uptown <strong>Waterloo</strong>, on the site of the historic<br />
Seagram Barrel Yards. Proof offers a contemporary<br />
dining experience with stunning ambience. A chefdriven<br />
menu features local ingredients with an<br />
emphasis on global flavours. Chef Jeritt Raney’s<br />
menus are complemented by expertly crafted<br />
cocktails, a well-chosen wine list, and a diverse<br />
selection of local craft beers. 110 Erb Street West,<br />
<strong>Waterloo</strong>, 519 208 3333, proofwaterloo.com<br />
On King Street near Willis Way, 21 Fir Whiskey Bar &<br />
Kitchen blends southern and classic dishes amidst<br />
a prohibition-inspired atmosphere. The creative<br />
kitchen serves up delightful comfort food staples<br />
with a clever southern twist, while the bar offers<br />
elevated cocktails and boasts an extensive collection<br />
eatdrink.ca |@eatdrinkmag<br />
of whiskey. 100 King St S, <strong>Waterloo</strong>, 21fir.com<br />
Chef/owner Dan Mc Cowan’s Red House is located<br />
in a red house in Uptown <strong>Waterloo</strong> that has<br />
been converted into an intimate, relaxed bistro<br />
restaurant. Featuring fresh food inspired by quality<br />
ingredients, the menu changes daily to incorporate<br />
new and seasonal flavours. Fresh salads, inventive<br />
starters and entrées feature beef, duck, curries,<br />
pastas and vegetarian dishes. On Tuesdays, bring a<br />
friend and share delicious selections from the tapas<br />
menu. Open for lunch and dinner Tuesday to Friday,<br />
and brunch and dinner Saturday. 30 William St W,<br />
<strong>Waterloo</strong>, redhouseuptown.ca<br />
The <strong>Waterloo</strong> Hotel in the city’s uptown is closing<br />
after more than three decades in business. The<br />
15-room boutique hotel is located at the corner of<br />
King and Erb streets. The historic building dates<br />
back to 1890 and its south Erb Street and west King<br />
Street façades are listed by the City of <strong>Waterloo</strong> as<br />
designated under the Ontario Heritage Act.<br />
Looking for unique gift ideas, decorations or<br />
ingredients for your holiday meals? Local farmers,<br />
retailers and artisans are ready for your business.<br />
Check out the Taste Real Holiday Food and Gift<br />
Guide. https://www.wellington.ca/en/business/<br />
tr-holidayfoodandgiftguide.aspx<br />
Cambridge<br />
Taking over the vacant restaurant spot that was the<br />
short-lived The Stables in Hespeler, Choun Kitchen<br />
describes itself as Asian fusion. That would likely be<br />
ramen, Thai street-style fried rice, and banh mi with<br />
mom’s house soup — doesn’t that sound nice?<br />
Pickle Barrel, the popular Toronto chain, has<br />
opened on Hespeler Road in the former Milestones<br />
location. With about a dozen outlets in Toronto, this<br />
is the first time the popular restaurant has opened a<br />
location outside of the GTA. It has a huge menu and,<br />
having started out as a deli, smokes meat in-house.<br />
Check out Malasada World on Ainslie Street North<br />
at Dickson in downtown Galt for a new and delicious<br />
range of sandwiches and dough-nutty treats, from<br />
bifanas and fried chicken sandwiches to a hybrid<br />
Portuguese sweet that sees a malasada crossed<br />
with a pastel de nata custard tart; it’s called,<br />
perhaps not surprisingly, a DoughNata.<br />
Undoubtedly a gem in the crown of <strong>Waterloo</strong><br />
Region dining, Langdon Hall Country House<br />
Hotel and Spa has staked its claim among the<br />
best in Canada. Earlier this year it was selected<br />
as the No. 5 Best Restaurant by Canada’s 100<br />
Best. Surrounded by Carolinian forest, Langdon<br />
Hall is one of 13 properties in Canada recognized
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
by Relais & Châteaux for achieving benchmark<br />
standards of excellence, and is known for incredible<br />
Five-Diamond dining experiences, exquisite<br />
accommodations and storybook architecture. 1<br />
Langdon Drive, Cambridge, langdonhall.ca<br />
Since 1948 Reids has been a local destination and<br />
tradition to many in the Cambridge community<br />
and beyond. Originally a specialty nut shop,<br />
Reids began to offer handmade chocolates and<br />
confections after husband and wife Tom and Kathy<br />
Drew-Smith gained ownership in 1971. It is now<br />
owned and operated by brother and sister team,<br />
Ted Drew-Smith and Carrie Peart. Reids marked<br />
its 70th year with its largest expansion to date.<br />
In addition to its flagship store on Ainslie Street<br />
North in Downtown Cambridge (Galt), you can now<br />
also find Reids locations on Elgin Street South in<br />
Cambridge (Galt) and in The Old Quebec Street Mall<br />
in Downtown Guelph. reidchocolates.com<br />
Cambridge Mill recently announced the<br />
appointment of Joel LaBute to the role of<br />
Executive Chef. In addition to bringing with<br />
him a fresh culinary perspective, Joel is deeply<br />
committed to using sustainable, organic and<br />
ethical food sources — so much so that he and<br />
his wife run their very own farm. Referring to his<br />
culinary style as “connection-based cuisine,” Joel<br />
aims to reflect the journey from farmer to chef<br />
to guest with a clean, refined approach to rustic<br />
farm-to-table cuisine. 130 Water Street North,<br />
Cambridge, cambridgemill.ca<br />
The Bruce Craft House, a name forged out of fire,<br />
craft beer and local food, is the new restaurant<br />
collaboration between the Cambridge Hotel<br />
and Conference Centre and B Hospitality. The<br />
restaurant features a stone-fired oven for pizza and<br />
other baked goods, and a number of craft beers<br />
on tap. Chef Aaron Clyne’s menu features dishes<br />
from a variety of regions and menu items highlight<br />
local food producers, such as goat cheese from<br />
Woolwich, and Carrick Hill Farm’s free range pulled<br />
chicken. cambridgehotel.ca/the-bruce-craft-house<br />
Blackshop Restaurant and Wine Bar is a<br />
Cambridge landmark operated by John Cerny.<br />
This well-designed restaurant offers innovative<br />
and traditional cooking, delivered in a casual yet<br />
elegant atmosphere. The ambiance is comfortable<br />
and appealing, offering high-quality continental<br />
cuisine in an unpretentious way. There are premium<br />
beers on tap, a wide scotch selection and an<br />
extensive wine list. Located on Hespeler Road, 2<br />
sets of lights south of the 401, beside the Travelodge<br />
Hotel, 595 Hespeler Rd, Cambridge, blackshop.ca<br />
BIG OR SMALL,<br />
WE CATER ’EM ALL<br />
We specialize in bringing Southern hospitality<br />
and our award-winning food to your special<br />
occasion.<br />
OUR PLACE OR YOURS<br />
Our upstairs event space,<br />
The Lanc Loft, features a<br />
full bar, separate washrooms,<br />
PA system, tables and chairs.<br />
Our fully-mobile food truck has complete<br />
kitchen facilities wherever you need us!<br />
EAT LOCAL. EAT FRESH.<br />
lancsmokehouse.com<br />
574 Lancaster Street West Kitchener ON<br />
Monday–Saturday Open @ 11:30am<br />
Contact our Catering Manager for booking inquiries<br />
519.743.4331 | info@lancsmokehouse.com<br />
something<br />
for<br />
EVERYONE<br />
Cambridge Farmers’<br />
Market<br />
Circa 1830<br />
Saturday Year Round<br />
7:00am - 1:00pm<br />
www.cambridgefarmersmarket.ca
30 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
Guelph & <strong>Wellington</strong> County<br />
Celebrate the festive season with Guelph Farmers’<br />
Market. The Merry Maker Night Market offers an<br />
opportunity for a seasonal celebration and a special<br />
last-minute shopping opportunity with more than<br />
80 vendors including specialty produce, artisans,<br />
food trucks, VQA wines and live entertainment.<br />
Wednesday, <strong>December</strong> 19, 4:00 – 9:00 pm.<br />
Alex Tami’s Sugo on Surrey, an Italian Restaurant<br />
with a Mediterranean influence, recently opened.<br />
117 Surrey Street East, Guelph, sugoguelph.com<br />
Earlier this year John Sleeman announced he<br />
was repatriating 100,000 hectolitres of beer<br />
currently produced in the United States. Sleeman is<br />
hoping to have his new craft distillery, Spring Mill<br />
Distilleries, up and running by Christmas. While the<br />
distillery will initially produce vodka and gin, there<br />
are plans to also produce a number of different<br />
whiskies.<br />
Crafty Ramen owners Jared and Miki Farrell<br />
studied the form at Yamoto Ramen School in Japan.<br />
The 500 square-foot noodle shop makes its own<br />
noodles in-house daily from Canadian wheat. The<br />
kitchen is dedicated to great ingredients like earthy,<br />
pork-duck broth made with locally sourced meat<br />
and bones which are supplied by Trotters Butcher<br />
Shop. Vegetarian broth is made from a combination<br />
of cherry tomatoes, kombu seaweed and shiitake<br />
mushrooms. 17 Macdonell St, Guelph, 519 824-8330,<br />
craftyramen.com<br />
Ron Hill and Tammy Hsieh’s Queen’s Café opened<br />
in September at the corner of Elizabeth and Victoria<br />
Road South. The menu features pan-roasted<br />
chicken supreme, beef short ribs, coconut shrimp,<br />
antojitos, a buttermilk chicken sandwich, and<br />
pastrami on rye, avocado toast, steak and eggs and<br />
buttermilk pancakes. The café is very popular for<br />
weekend breakfasts. 48 Victoria Rd. S., Guelph<br />
Join the Guelph Film Festival for the ‘Taste Reel’<br />
Local Food and Film event at The Common café in<br />
Guelph on Sunday, <strong>December</strong> 9. calendar.wellington.<br />
ca/tastereal/Detail/<strong>2018</strong>-12-09-1900-Taste-Reel-A-<br />
Series-of-Films-and-Food-Behind-the-C<br />
The Townships & Beyond<br />
After two winners at the Royal Winter Fair (Fontina<br />
and Farmstead Emmental both won 1st place in<br />
their categories), Stonetown Cheese competed at<br />
the British Empire Cheese Competition and was<br />
honoured with First Place for Grand Trunk, First<br />
Place for Farmstead Emmental and First Place<br />
for Farmstead Fontina. 5021 Perth County Line 8<br />
(Kirkton Road), St. Marys, stonetowncheese.com<br />
eatdrink.ca |@eatdrinkmag<br />
Gunn’s Hill Cheese has been awarded the Grand<br />
Champion in the Variety Cheese Category for<br />
the 5 Brothers at the Royal Winter Fair’s cheese<br />
competition for <strong>2018</strong>. 445172 Gunn’s Hill Road,<br />
Woodstock, gunnshillcheese.ca<br />
After two winners at the Royal Winter Fair (First<br />
Place for Wild Nettle and Third Place for Farmstead<br />
Smoked) Mountainoak Cheese competed at<br />
the British Empire Cheese Competition and was<br />
honoured when Farmstead Gold won First Place<br />
in its category, and the Farmstead 3 Year and Goat<br />
Gouda won Second Place. 3165 Huron Road, New<br />
Hamburg, mountainoakcheese.com<br />
Pub Trivia at Upper Thames Brewing Company:<br />
Join the Woodstock Public Library at Upper Thames<br />
Brewing Company for pub trivia and test your<br />
knowledge on <strong>December</strong> 19. Come in a team of<br />
five or join in upon arrival. Also enjoy Saturday<br />
afternoons in <strong>December</strong> with live music by<br />
Rockwell. upperthamesbrewing.ca<br />
Truffle Camp Experience: Step into the role of<br />
chocolatier for an evening as you work with<br />
Cindy Walker of Chocolatea to learn the art of<br />
truffle-making and handcraft your own batch of<br />
12 truffles. Work with a mix of local ingredients<br />
from neighboring farms to understand the terroir<br />
and flavours that make up Southwestern Ontario.<br />
<strong>December</strong> 1, 16 and 22. chocolatea.ca/product/<br />
truffle-camp<br />
Elora Mill Hotel & Spa is a one-of-a-kind<br />
destination, nestled in the heart of a charming<br />
village, with panoramic views from its perch atop a<br />
thundering gorge. Originally built in the mid-1850s<br />
and rescued from bankruptcy by Pearle Hospitality<br />
in 2010, this iconic landmark has undergone an<br />
exciting transformation. Chef John Bakker recently<br />
served as Executive Chef of Gili Lankanfushi, a<br />
retreat destination voted #1 Luxury Resort in Asia<br />
for 2017. In addition to his time in the Maldives,<br />
Bakker made notable stops in Scandinavia,<br />
Germany, France and the United Kingdom, working<br />
in some of the most impressive kitchens in Europe.<br />
Bakker returned to his hometown to take the<br />
helm of the Elora Mill Hotel & Spa kitchen and<br />
leverage his vast international knowledge to bring<br />
something unique to the Elora experience. His goal<br />
is to put Elora Mill Hotel & Spa on the culinary map<br />
by taking Pearle Hospitality’s food philosophy to<br />
the next level. eloramill.ca<br />
When you are in Fergus be sure to check out Wesley<br />
Clarke’s Daddy’s Butcher Shop. Clarke is taking<br />
orders for the holiday season. He is featuring<br />
turkeys (whole birds or boneless roasts), prime
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
rib, tenderloin or sirloin (cut to size), pork roasts<br />
with crackling, duck, goose, pheasant, capons and<br />
Cornish hens. 168 St. Andrew Street West, Fergus,<br />
daddysbutcher.ca<br />
Woolwich<br />
Many folks will likely be disappointed that Hilltop<br />
Acres Poultry Products will no longer be selling at<br />
the popular stand at the equally popular St. Jacobs<br />
Market. The farm store in Bloomingdale announced<br />
recently that it will focus on on-farm sales and will<br />
be open for business Tuesday to Saturday.<br />
New Hamburg<br />
Chef/owners Klaus Ristanovic and Janet Duncan<br />
opened Jake and Humphrey’s Bistro in a charming<br />
old house on Peel Street about 8 years ago. On<br />
a recent visit the menu featured butter-seared<br />
scallops, herbed goat cheese tart, braised short<br />
ribs, Duck confit, and grilled salmon with Catalan<br />
relish. White pumpkin pie with white chocolate<br />
curls and homemade ice cream was a knock out.<br />
The house made bread is also delicious. 196 Peel St,<br />
New Hamburg, jakeandhumphreys.com<br />
Built in 1868 in elegant Italianate architectural style,<br />
Puddicombe House was converted into a restaurant,<br />
bed and breakfast, spa and salon in 2004. In 2016,<br />
Puddicombe Banquet and Event Hall was designed<br />
and built to complement the original building, for<br />
up to 250 banquet guests. The restaurant seats 60<br />
diners, in three dining rooms. Chef Lance Edward’s<br />
burgers were voted “The Best Burger in the <strong>Waterloo</strong><br />
Region.” Baked Trout, seasoned with pomegranate,<br />
cranberry, and scallions is a local favourite.<br />
puddicombehouse.com<br />
Stratford<br />
The folks at Stratford’s The Red Rabbit and Okazu<br />
85 Downie love building new, worker-owned<br />
restaurants from (just about) the ground up. It<br />
<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong>| 31<br />
gives them the opportunity to offer fair wages<br />
and year round employment — and of course<br />
offer their delicious food to the early risers. Old<br />
Man & Son is aiming to open in <strong>December</strong>, serving<br />
breakfast and lunch 7am to 2 pm, Wednesday to<br />
Sunday. Old Man & Son offers Community Shared<br />
Restaurant purchases — put your dollars into use<br />
as prepayment, in return for future products or<br />
services. These shares are sometimes referred to<br />
as “restaurant futures.” You can find the form at<br />
oldmanandson.com 75 <strong>Wellington</strong> Street, Stratford,<br />
Wed to Sun 7am–2pm, 519-305-7575<br />
Stratford Chefs School Dough is a gift certificate<br />
program where “dough” (aka dollars) may be<br />
applied towards any SCS merchandise, Dinner<br />
Series, and Open Kitchen cooking class. Purchase<br />
SCS Dough valued at $120 for only $100. SCS<br />
Dough can be purchased at the Administration<br />
Office at 192 Ontario Street. Available in $5, $10<br />
and $20 denominations and is redeemable at full<br />
denomination value. Some restrictions apply. 519-<br />
271-1414, stratfordchef.com<br />
We want your BUZZ!<br />
Do you have culinary news or upcoming events<br />
that you’d like us to share?<br />
Every issue, <strong>Eatdrink</strong> reaches more than<br />
50,000 readers throughout <strong>Waterloo</strong> Region &<br />
<strong>Wellington</strong> County in print,<br />
and thousands more online.<br />
Get in touch with us at editor@eatdrink.ca and/or<br />
connect directly with our Social Media Editor<br />
Bryan Lavery at bryan@eatdrink.ca<br />
Submission deadline for the next issue is <strong>January</strong> 5.<br />
Saturday Brunch<br />
11am–3pm<br />
– Build Your<br />
Own Caesars<br />
& Brunch<br />
Mimosas!<br />
Dinner<br />
TUES–SAT<br />
Catering<br />
DINNER New Year’s Eve!<br />
Prix Fixe Menu<br />
1st<br />
Anniversary<br />
Celebration!<br />
Saturday,<br />
<strong>January</strong> 5<br />
226.476.4418<br />
295 Lancaster St. W.<br />
Kitchener<br />
swineandvine.ca
32 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
Beer<br />
Cold, and Dark<br />
Malty Darker Beers, for Winter<br />
by GEORGE MACKE<br />
eatdrink.ca |@eatdrinkmag<br />
Goodbye light lagers. Adios radlers and beers<br />
that taste like ice cream. So long, fruit<br />
beers. As the thermometer drops<br />
and the sun goes down earlier,<br />
it’s time to restock the beer fridge with<br />
malty, darker beers to suit the season.<br />
Here are 12 stellar selections from<br />
Southwestern Ontario brewers. Most will<br />
require a personal visit to purchase at the<br />
brewery’s in-house beer store. More and<br />
more, craft breweries are also launching<br />
online stores offering beer delivered to<br />
your door.<br />
No Marzen for Eror by Innocente<br />
Brewing Company, <strong>Waterloo</strong>. Misspelling<br />
“error” is no mistake and neither is this<br />
Oktoberfest lager. The marzen style of beer<br />
originated in Bavaria and is<br />
traditionally associated<br />
with the change of<br />
seasons. Innocente’s<br />
version is copper in<br />
colour, not as dark as<br />
one might expect, and<br />
has a hint of citrus hop<br />
flavour.<br />
Nighthawk Weizenbock by<br />
Toboggan Brewing, London. More<br />
inspiration from the beers of Bavaria, this<br />
time from the fermenters at London’s popular<br />
Richmond Row craft brewery. Weizenbocks,<br />
dubbed by some as winter wheat beers, have<br />
been brewed since the early 1900s and that<br />
the style isn’t more widely<br />
known (and brewed)<br />
is mysterious. The<br />
Toboggan take is a<br />
deep red with aromas<br />
of banana and clove.<br />
Nighthawk is a wonderful<br />
fall beer choice best enjoyed with patience,<br />
from a tulip glass. It’s a low 14 IBU but a<br />
strong 8 per cent alcohol.<br />
Black Coal Stout by<br />
Railway City Brewing, St.<br />
Thomas. A seriously good stout<br />
from the 10-year-old St. Thomas<br />
brewery best known for Dead<br />
Elephant IPA, Black Coal almost<br />
lives up to its name in terms of<br />
colour — I’d call it dark brown.<br />
Rich in coffee and dark chocolate<br />
aromas. And is that a hint of rye<br />
bread? Named for St. Thomas’<br />
railway heritage, Black Coal is a<br />
cold-weather reward for a day’s work well done.<br />
Ghost Cow by <strong>Wellington</strong> Brewery,<br />
Guelph. Spicy and dark, anyone? Ghost Cow<br />
is a milk stout<br />
brewed with ghost,<br />
habanero, and<br />
Scotch bonnet<br />
peppers as well as<br />
cocoa. It clocks in<br />
at a pleasant 7.1 per<br />
cent alcohol.
OUR RETAIL STORE FOR THE FULL<br />
VISIT<br />
OF OUR AWARD-WINNING BEERS<br />
SELECTION<br />
OUR SMALL-BATCH AND<br />
INCLUDING<br />
BREWS, REFILLABLE GROWLERS,<br />
SEASONAL<br />
HOURS<br />
STORE<br />
1OAM-7PM<br />
MONDAY-FRIDAY:<br />
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
McNall’s Mission by Cowbell<br />
Brewing, Blyth. One of a series of beers<br />
named for the colourful characters of Blyth,<br />
this is a honey brown named<br />
in honour of George McNall,<br />
who served in both the First<br />
and Second World Wars. One<br />
hundred years ago McNall<br />
received the Military Medal for<br />
his devotion to duty as a scout.<br />
Now available at the LCBO,<br />
McNall’s Mission incorporates<br />
sweet, savoury brown malts<br />
with local honey. Cowbell has<br />
been brewing it since 2017 and<br />
selling it on site and at craft-friendly pubs.<br />
It’s entry onto LCBO shelves is certain to<br />
accelerate its popularity while honouring a<br />
local veteran.<br />
Hans and Franz by<br />
Forked River, London. A<br />
German pilsner, Hans and<br />
Franz strikes a nice balance that<br />
works well with fare such as<br />
bratwurst. It’s not at the LCBO,<br />
Beer Store, or grocery stores so<br />
you’ll have to show your love<br />
by visiting the brewery store,<br />
or flaunt your tech abilities by<br />
ordering online.<br />
Spice Up Your Life by Storm Stayed<br />
Brewing, London. Spice Up Your Life is a<br />
pumpkin spice latte milk<br />
stout. Sure, that flavour<br />
combination will cause<br />
beer purists to cringe,<br />
but for those who always<br />
wanted to combine their<br />
favourite cold and hot<br />
drink flavours, this could<br />
be it. Besides, what good is a beer fridge in the<br />
fall without at least one pumpkin beer?<br />
Autumn by Anderson Craft Ales,<br />
London. The artists of<br />
Anderson make it easy<br />
to guide us through<br />
the beer seasons with<br />
releases named for each.<br />
Autumn is a marzen,<br />
available in 355 mL cans<br />
at the brewery’s bottle<br />
shop. Sure, we like Summer better, but do you<br />
blame us?<br />
AND WATERLOO BREWING MERCH.<br />
KEGS<br />
BINGEMANS CENTRE DRIVE, KITCHENER<br />
4OO<br />
1OAM-6PM<br />
SUNDAY:<br />
US<br />
CONTACT<br />
742-2732 EXT 152<br />
(519)<br />
RETAILSTORE@WATERLOOBREWING.COM<br />
WATERLOOBREWING.COM<br />
@waterloobrewing
34 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
The Heavy Horse by Shakespeare<br />
Brewing. A farmhouse ale, Heavy Horse gets<br />
its flavour from<br />
yeast cultivated<br />
from an apple<br />
orchard and honey<br />
from Nith Valley<br />
Apiaries in New<br />
Hamburg. It’s 7 per cent alcohol and 25 IBU. A<br />
fine reward for a hard day’s work on the farm<br />
— or at the office.<br />
Bronzeback Ale by Bayside Brewing,<br />
Erieau. There are lots of great reasons to<br />
daytrip to this Lake Erie resort<br />
town south of Chatham.<br />
High on the list is a visit to<br />
Bayside Brewing, where the<br />
beer of choice on a chilly day<br />
is Bronzeback Ale. Named as<br />
a tribute to local fishing —<br />
bronzeback is also known as<br />
smallmouth bass — this beer is<br />
copper in colour with flavours<br />
of burnt caramel and toffee. It’s<br />
been a Bayside mainstay since 2013.<br />
eatdrink.ca |@eatdrinkmag<br />
Natterjack Toad by Natterjack<br />
Brewing, West<br />
Lorne. Natterjack<br />
opened in September<br />
as a tribute to<br />
young brewer Matt<br />
Soos. His family<br />
is featuring the Belgian blonde recipe Matt<br />
developed as a student at Niagara College. The<br />
taste twist is that it includes pistachios. It’s<br />
available only at the brewery store.<br />
<strong>Waterloo</strong> Dark by <strong>Waterloo</strong> Brewing,<br />
<strong>Waterloo</strong>. If you’re a duck, deer or<br />
moose hunter, or are lucky enough<br />
to know someone who is, this is<br />
the dark lager to pair with wild<br />
game. Widely available, <strong>Waterloo</strong><br />
Dark is brewed with Canadian<br />
malted barley and imported hops<br />
and tastes lighter than you’d<br />
expect from the colour.<br />
GEORGE MACKE is a Southwestern<br />
Ontario craft beer explorer who spends too<br />
much time at the LCBO and craft breweries.
#ItsWhatWeDrink<br />
NOW AVAILABLE IN 355 mL BOTTLES<br />
144 DOWNIE ST, STRATFORD, ON 519 • 814 • 7926<br />
BLACKSWANBREWING.CA @BLACKSWANBREWINGCO<br />
’til ‘til the COWBELLs s come home!<br />
Now available for home for delivery! home VisitCOWBELLBREWING.COM<br />
delivery!<br />
and shop shop<br />
online.<br />
40035 BLYTH BLYTH RD., BLYTH, RD., ON BLYTH, N0M 1H0 ON 1-844-523-4724 N0M 1H0 WWW.COWBELLBREWING.COM<br />
1-844-523-4724 WWW.COWBELLBREWIN
36 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong> eatdrink.ca |@eatdrinkmag<br />
Wine<br />
The Gift of Wine<br />
Some Suggestions for This Holiday Season<br />
by GARY KILLOPS<br />
Giving a bottle of wine as a gift<br />
over the holiday season is<br />
always a great way to leave an<br />
impression, but sometimes<br />
selecting the right wine is not easy. You want<br />
the recipient to appreciate and enjoy your<br />
thoughtful offering, so here are some tips to<br />
help you choose.<br />
Knowing what kind of wine recipients<br />
might like can be helpful, but often you may<br />
not know if they prefer red or white wine or<br />
sweeter or dryer styles. If you know what they<br />
favour, great. If not, don’t worry too much<br />
about it; wine is a gift that can always be<br />
(shhhhh) regifted.<br />
A general rule of etiquette to keep in mind<br />
when bringing wine as a host or hostess gift<br />
is that there is no expectation that the bottle<br />
Giving a bottle of wine as a gift over<br />
the holiday season is always a<br />
great way to leave an impression,<br />
but sometimes selecting the right<br />
wine is not easy. You want the recipient to<br />
appreciate and enjoy your thoughtful offering,<br />
so here are some tips to help you choose.<br />
Knowing what kind of wine recipients<br />
might like can be helpful, but often you may<br />
not know if they prefer red or white wine or<br />
sweeter or dryer styles. If you know what they<br />
favour, great. If not, don’t worry too much<br />
about it; wine is a gift that can always be<br />
(shhhhh) regifted.<br />
A general rule of etiquette to keep in mind<br />
when bringing wine as a host or hostess gift<br />
is that there is no expectation that the bottle<br />
be opened that evening. Therefore if you have<br />
selected a white wine you do not need to chill<br />
it before bringing it. On the other hand, if you<br />
have been invited for a dinner and are asked<br />
to bring a bottle of wine it is expected that the<br />
be opened that evening. Therefore if you have<br />
selected a white wine you do not need to chill<br />
it before bringing it. On the other hand, if you<br />
have been invited for a dinner and are asked<br />
to bring a bottle of wine it is expected that<br />
the wine you bring will be opened, so chilling<br />
the white wine is appropriate.<br />
Around the holidays many Ontario<br />
wineries offer gift baskets that they have<br />
assembled with their wines and other local<br />
Ontario products. The baskets are often<br />
impressive and while they can often be a little<br />
pricey they can save you time should you<br />
want to give such a gift.<br />
For those who would like to include a bottle<br />
in their own gift baskets, or are looking for a<br />
few Ontario wines that will make sensational<br />
gifts, here are some suggestions.<br />
wine you bring will be opened, so chilling the<br />
white wine is appropriate.<br />
Around the holidays many Ontario wineries<br />
offer gift baskets that they have assembled<br />
with their wines and other local Ontario<br />
products. The baskets are often impressive<br />
and while they can often be a little pricey they<br />
can save you time should you want to give<br />
such a gift.<br />
For those who would like to include a bottle<br />
in their own gift baskets, or are<br />
looking for a few Ontario wines that<br />
will make sensational gifts, here are<br />
some suggestions.<br />
Westcott Estate Pinot Noir 2015<br />
(Vintages <strong>#4</strong>27500, $29.95)<br />
Ontario’s cool climate is perfect<br />
for top notch elegant pinot<br />
noir. Westcott’s vineyards are<br />
located on south-facing slopes<br />
in Niagara’s Vinemount Ridge<br />
appellation resulting in longer<br />
sun exposure and riper fruit<br />
at harvest. This wine is a fine<br />
example of a medium-bodied,
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong>| 37<br />
Taste the elements.<br />
1709 Front Road, St. Williams, Norfolk County, ON<br />
Tastings, Tours & Events<br />
burningkilnwinery.ca 519.586.9858<br />
@burningkilnwine
eatdrink.ca |@eatdrinkmag<br />
Alton Farms<br />
EST A TE WINERY<br />
HO HO HO<br />
Merlot<br />
POUR<br />
THE<br />
WINE TASTINGS, EVENTS,<br />
TOURS, OUTDOOR PATIO,<br />
WOOD-FIRED PIZZA OVEN<br />
SARNIA<br />
LAKE<br />
HURON<br />
7<br />
21<br />
Grand<br />
Bend<br />
Forest<br />
Aberarder Line<br />
21<br />
402<br />
London<br />
77 km<br />
5547 Aberarder Line, Plympton-Wyoming<br />
519-899-2479 • altonfarmsestatewinery.com<br />
dry red wine with red berry fruits, anise,<br />
mushroom, earthy and smoky notes.<br />
Weather Rock Cabernet Franc<br />
(LCBO #558809, $14.10) While some<br />
of the 2016 vintage may still be<br />
found on the shelf at the LCBO, the<br />
Ontario cabernet franc was flying<br />
out of the store so quickly the<br />
2017 vintage was released earlier<br />
than expected to meet demand.<br />
It’s a medium-bodied wine, dry<br />
and loaded with red and<br />
black berry fruits. The<br />
2017 vintage has a little<br />
more tannins, perfect<br />
to pair with rare and<br />
medium rare steaks.<br />
Weather Rock is a virtual<br />
winery produced<br />
at Harrow’s Oxley Estate Winery<br />
and wines under the Weather<br />
Rock label are only available at<br />
the LCBO.<br />
Colchester Ridge Estate<br />
Winery “CREW” Merlot 2016<br />
(VINTAGES #310532, $17.95)<br />
Merlot has traditionally been used as a<br />
blending grape in Bordeaux but in many<br />
new world wine regions it is often bottled as<br />
a single varietal. CREW’s merlot is its best<br />
offering to date of this grape, and is offered at<br />
an insanely cheap price point that will stand<br />
up to many $40 - $60 California merlots. This<br />
is a full-bodied, dry, complex velvety wine<br />
with fruit forward blackberry, black plum,<br />
black cherry notes, with cedar and tobacco<br />
characteristics. Exceptional value, buy this<br />
one while you can!<br />
Mastronardi Estate Winery<br />
Syrah 2016 (VINTAGES #581223,<br />
$24.95)<br />
Syrah, also known as shiraz, is made<br />
from the same grape and can be<br />
very different in style depending<br />
on where it is grown. Shiraz is<br />
commonly identified as the style<br />
of wine produced in Australia,<br />
ripe and full-bodied, while syrah<br />
is associated with a lighter and<br />
leaner red wine. Mastronardi’s<br />
syrah is medium plus in body,<br />
dry, black fruit and a hint of<br />
cracked black pepper. Give this<br />
wine as a gift to someone who<br />
enjoys a glass of wine around the<br />
fireplace on one of Ontario’s cold<br />
winter nights.<br />
Casa-Dea Reserve Chardonnay 2015<br />
(VINTAGES #546812, $26.95) Some<br />
of the best Ontario chardonnays<br />
I have tasted were from Prince<br />
Edward County. The limestonerich<br />
soil found in many of the<br />
vineyards in this region offer ideal<br />
varietal expression. Medium<br />
body, dry, with ripe green<br />
apple and pear fruit notes<br />
balanced with light vanilla and<br />
butterscotch nuances from time<br />
spent in French oak barrels.<br />
Chardonnay leads the way in<br />
production as Ontario VQA’s<br />
single varietal wine.<br />
GARY KILLOPS is a CAPS Certified<br />
Sommelier who loves to talk, taste, and write about wine.<br />
He shares his tasting notes on EssexWineReview.com
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
Recipes<br />
Farm to Table:<br />
Celebrating Stratford Chefs School Alumni,<br />
Recipes & Perth County Producers<br />
By Andrew Coppolino<br />
Review and Recipe Selections by TRACY TURLIN<br />
<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong>| 39<br />
My approach to life and work<br />
could be kindly described as<br />
scattered so I’ve always been a<br />
touch envious of people who are<br />
truly passionate about one thing. When that<br />
focus is aimed at celebrating and promoting<br />
their community, it’s a beautiful thing. When<br />
they’re in the food industry, it’s also delicious.<br />
This fall, that delicious thing is Farm<br />
to Table: Celebrating Stratford Chefs School<br />
Alumni, Recipes & Perth County Producers<br />
(Andrew Coppolino, Blue Moon Publishers).<br />
Andrew Coppolino is the editor of <strong>Waterloo</strong><br />
Region Eats, a food blog that I spent way too<br />
much time reading while I should have been<br />
writing this review. He’s also a food columnist<br />
for CBC Radio <strong>Waterloo</strong> and has written for<br />
a host of other respected food publications,<br />
including <strong>Eatdrink</strong>. As far as I can tell, he only<br />
takes time out from writing about food long<br />
enough to eat food.<br />
Coppolino is a champion for innovative<br />
cooking done by knowledgeable chefs using<br />
the best local products available. In Farm to<br />
Table he brings together a number of people<br />
who love this idea as much as he<br />
does. He introduces the reader<br />
to the Stratford Chefs School<br />
and the Perth County producers<br />
who are affiliated with it.<br />
Joe Mandel of The Church,<br />
Jim Morris of Rundles, and<br />
Eleanor Kane of The Old Prune<br />
began the school in 1983. They<br />
knew they needed good local<br />
talent and saw an opportunity<br />
to retain the chefs that worked<br />
during the November to March<br />
off-season in Stratford. Instead<br />
of being laid off or moving on,<br />
these chefs were now able to<br />
Author Andrew Coppolino<br />
teach, giving<br />
local budding<br />
chefs the<br />
opportunity<br />
to train with<br />
the best.<br />
Students<br />
were able<br />
to gain<br />
valuable<br />
experience<br />
in the<br />
kitchens<br />
of the<br />
three<br />
founding restaurants.<br />
SCS has always focused on the<br />
relationship between the farm and the<br />
kitchen, recognizing the importance of<br />
local, seasonal ingredients that allow chefs<br />
to express the nature of the region in their<br />
dishes. It’s about more than food; it’s about<br />
respect for the work involved in producing<br />
high quality products.<br />
SCS is a not-for-profit organization that<br />
offers well-rounded programs<br />
to prepare students for many<br />
aspects of the food industry.<br />
I love that it also offers<br />
recreational workshops for<br />
adventurous home cooks<br />
and a one-week exploratory<br />
course for those who want to<br />
find out what the industry<br />
demands and offers. The<br />
school produces chefs, food<br />
entrepreneurs, writers and<br />
photographers.<br />
Terry Manzo is one of<br />
Stratford Chefs School’s first<br />
graduates and has been a
40 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
professional freelance photographer for 30<br />
years. The book is full of her vibrant, energetic<br />
photos. Many of the shots look deceptively<br />
casual until you notice the brilliant use of light<br />
and shadow that makes subjects seem to glow.<br />
Each recipe in Farm to Table is the result of the<br />
pairing of a chef with one of his or her favourite<br />
producers and includes a profile of both.<br />
Author Kathleen Sloan-McIntosh owns Black<br />
Dog Village Pub & Bistro in Bayfield. With SCS<br />
graduate Nathaniel Beattie as executive chef,<br />
Black Dog works to expand the farm-to-table<br />
concept in Huron County. Gerhard Metzger has<br />
run Metzger’s Meat Products Inc. in Hensall<br />
since 1990. He works with local farmers to<br />
provide specialty cuts for restaurant and retail<br />
sales. Sloan-McIntosh uses Metzger’s pork<br />
to create Char Siu Pork Shoulder. It’s simply<br />
tender bits of pork shoulder slow cooked in a<br />
sweet, spicy, Chinese BBQ sauce and garnished<br />
with green onion and sesame seeds. The dish<br />
can be served as a main course or in lettuce<br />
cups as a fun appetizer.<br />
Sean Collins is the executive Chef at The<br />
Red Rabbit, a worker-owned restaurant in<br />
downtown Stratford where they strive to do<br />
eatdrink.ca |@eatdrinkmag<br />
everything as well as possible and seem to<br />
have a blast doing it. Max Lass of Church Hill<br />
Farm aims to provide “high quality, humanely<br />
raised pork, lamb, beef and fowl”. This familyowned<br />
farm completes the farm-to-table<br />
loop by collecting vegetable trimmings from<br />
restaurants and mash from craft breweries to<br />
feed to the animals. Collins gives us Charcoal-<br />
Grilled Church Hill Farm Lamb with Herbs and<br />
Freekeh. Freekeh, the grain of young durum<br />
wheat, roasted and cracked, makes the stuffing<br />
for a butterflied leg of lamb that is then grilled<br />
to perfection.<br />
SCS is a national success because it is a<br />
local champion. It teaches professionals and<br />
amateurs alike that the heart of any good<br />
dish, fruitful business or successful restaurant<br />
is the relationship between people and place.<br />
It’s the magic that happens when all these<br />
good things come together to be greater than<br />
the sum of their parts.<br />
TRACY TURLIN is a freelance writer and dog groomer<br />
in London. Reach her at tracyturlin@gmail.com<br />
Char Sui Pork Shoulder<br />
Collaborators:<br />
Kathleen Sloan-McIntosh, Black Dog Village Pub & Bistro<br />
Gerhard Metzger, Metzger’s Meat Products Inc.<br />
FOR THE CHAR SIU<br />
½ cup hoisin sauce<br />
¾ cup liquid honey<br />
½ cup soy sauce<br />
¼ cup shaoxing (Chinese cooking wine)<br />
2 tsp Chinese 5-spice powder<br />
2 tbsp fresh gingerroot, grated<br />
8 cloves garlic, finely minced<br />
½ tsp red chili flakes (optional)<br />
FOR THE PORK<br />
4 lb (1.8 kg) boneless pork shoulder, excess fat<br />
trimmed, cut into 2-inch (5 cm) chunks<br />
2 tbsp olive oil<br />
1 large onion, sliced<br />
½ tsp salt<br />
½ tsp freshly ground black pepper<br />
TO FINISH THE DISH<br />
Sesame seeds<br />
Finely chopped green onion<br />
Butter lettuce<br />
METHOD<br />
Preheat oven to 350°F (180°C).<br />
Choose a large, oven-proof baking dish for the pork.<br />
Add the pork chunks to the dish along with the olive oil<br />
and sliced onion. Add salt and pepper and toss together<br />
thoroughly. Use heavyweight aluminum foil to cover the<br />
dish snugly. Place in the preheated oven and bake for 1<br />
hour.<br />
After an hour, pull the dish from the oven, remove the foil<br />
and add the prepared sauce to the pork. Stir this mixture<br />
well into the pork and the liquid that has accumulated: it<br />
is important not to drain this liquid.<br />
Return the dish to the oven and continue to bake for<br />
another 30 minutes. Then, give the mixture another stir<br />
and return to the oven for another 30 minutes. At this<br />
point, test a piece of the pork to see if it is done to your<br />
liking — it should be tender but not falling apart. If it is<br />
as you like it, remove from the oven, sprinkle with sesame<br />
seeds and chopped green onion and serve with butter<br />
lettuce. If you continue baking, be careful not to overbake,<br />
otherwise the pork will become too dry.
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong>| 41<br />
Recipes excerpted from Farm to Table: Celebrating Stratford Chefs School Alumni, Recipes &<br />
Perth County Producers reproduced by arrangement with the Publisher. All rights reserved.<br />
Char Sui Pork Shoulder
42 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
Charcoal-Grilled Church Hill Farm Lamb<br />
with Herbs and Freekeh<br />
Collaborators:<br />
Sean Collins, The Red Rabbit<br />
Max Lass, Church Hill Farm<br />
INGREDIENTS:<br />
1 fresh boneless free-range lamb leg, butterflied<br />
¼ cup pepper, fresh ground<br />
¼ cup cumin, toasted and ground<br />
3 tbsp butter<br />
6 oz (170g) pancetta or cured pork, small dice<br />
1 large onion, minced<br />
8 cloves fresh garlic, minced<br />
Freekeh* (or farro), cooked like pasta in boiling<br />
salted water until tender, cooled<br />
kosher salt<br />
1 lemon (for juice and zest)<br />
2 eggs<br />
½ cup panko bread<br />
crumbs<br />
½ cup fresh chopped<br />
herbs (use whatever<br />
herbs you like!)<br />
olive oil to rub meat<br />
*freekeh is harvested<br />
grains from green<br />
durum wheat that is<br />
roasted and dried to<br />
create its unique smoky<br />
flavour.<br />
TO FINISH THE DISH<br />
Sugar snap peas<br />
Butter<br />
Mustard<br />
Feta, crumbled<br />
EQUIPMENT NEEDED<br />
Charcoal grill, fire pit,<br />
or propane barbecue<br />
Good quality charcoal<br />
Butcher twine<br />
Probe thermometer<br />
METHOD<br />
The night before prepare<br />
the lamb: spread lamb out<br />
on a cutting board or sheet<br />
pan and season generously<br />
with pepper and cumin<br />
on all sides. Return the<br />
seasoned lamb to the fridge<br />
and let it sit for 2–12 hours<br />
(roll it up to save space).<br />
To make the stuffing, add<br />
the butter to a large skillet<br />
eatdrink.ca |@eatdrinkmag<br />
and cook over medium heat until just bubbling. Add the<br />
pancetta and cook until lightly crisp. Add the onion and<br />
garlic and cook until translucent. Add the cooked freekeh,<br />
salt and pepper and lemon. Remove from the heat and let<br />
cool slightly. Stir in the eggs, panko and fresh herbs and<br />
taste to adjust seasoning as needed. Refrigerate overnight.<br />
The next day, light the charcoal and let it burn until it<br />
has created a nice bed of coals in a charcoal barbecue or<br />
fire-pit with a rack. Have a second pile of burning charcoal<br />
ready to replenish the fire, if needed. If using propane,<br />
preheat the grill to medium heat.
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
In the meantime, finish the lamb. Remove meat and<br />
stuffing from the fridge and spread the lamb onto a metal<br />
tray or in a roasting pan. Season generously with salt.<br />
Spoon the stuffing in a row slightly off the centre of the<br />
meat to form a cylinder, almost from end to end. Roll the<br />
meat over and shape it into a cylinder with the seam on<br />
the bottom. Tie the cylinder tightly with 4 or 5 pieces of<br />
butcher twine, tucking any stuffing back into the cylinder.<br />
Season the outside of the meat with salt, rub lightly with<br />
olive oil and set aside.<br />
When your grill is hot enough that you can’t hold your<br />
hand over for 5 seconds, carefully place lamb roast on<br />
the grill. Grill on all sides until golden brown and slightly<br />
<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong>| 43<br />
charred (about 2-4 minutes per side). With a probe<br />
thermometer, check internal temperature every 10–15<br />
minutes. Roast until the thermometer reaches 135°–145°F<br />
(57°–63°C). If internal temperature is not reached and the<br />
surface of the meat is getting too dark, simply push coals<br />
to one side and continue cooking over indirect heat until<br />
finished. If using a propane barbecue, turn burners off<br />
on one side and move lamb to that side and close the lid.<br />
Remove the roast to a platter, cover with foil and let it rest<br />
for 15 to 30 minutes (or longer).<br />
Remove the string and carve the lamb with your sharpest<br />
knife. Serve with fresh sugar snap peas sautéed in butter,<br />
your favourite mustard and crumbled local feta.<br />
Books<br />
Provence through the Years<br />
My 25 Years in Provence: Reflections on Then and Now<br />
by Peter Mayle<br />
Review by DARIN COOK<br />
Some books are so seminal that from<br />
their first appearance they become<br />
untouchable, iconic archetypes,<br />
paving the way for future authors<br />
to imitate, but never replicate — a good<br />
storytelling recipe. I knew I was onto<br />
something of this calibre when I first read A<br />
Year in Provence by Peter Mayle when it came<br />
out in 1989. Mayle knew it too, since he has<br />
written many sequels that thread together his<br />
unique and exquisitely described outlook on<br />
French food and culture. It started out as “a<br />
year” and now, after a quarter of a century of<br />
Provencal living, Mayle is taking a look back in<br />
My 25 Years in Provence (Appetite by Random<br />
House, <strong>2018</strong>). Provence is truly a magical place<br />
that spoke to<br />
Mayle through<br />
its food — a<br />
place where<br />
vin rose is<br />
“a taste of<br />
summer in<br />
the glass”,<br />
where<br />
making<br />
goat cheese is an art<br />
form, where eating a black truffle on foie<br />
gras is “the closest thing on earth to having<br />
heaven in your mouth”, and where the night<br />
markets provide the most pleasant grocery<br />
shopping experience he can ever imagine.<br />
By taking up residence in such a unique<br />
locale, Mayle grew accustomed to picking up<br />
on the trends of the seasons by observing<br />
what farmers were up to and listening to the<br />
gossip of the patrons in local cafés. Provence<br />
is an agricultural region bursting with<br />
grape vineyards, olive groves, fig trees, and<br />
asparagus fields. It also has a bit of the wild<br />
side with truffle hunters and their goldennosed<br />
dogs secretly plying their trade to keep<br />
Author Peter Mayle
203,<br />
851<br />
44 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
their sources out of the sight of others, while<br />
game hunters with noisier instruments roam<br />
the woods in search of wild boar. Throughout<br />
the year, food festivals are governed by the<br />
seasons to display regional delicacies — rice,<br />
olives, truffles, lemons, melons, garlic. Mayle<br />
writes, “These are informal, good-natured<br />
affairs, organized by people whose sole desire<br />
is to give you a taste of pleasure, whether your<br />
particular weakness is a fresh sardine or an<br />
elderly cheese.” He continues by saying the<br />
range of festivals “supports the widely held<br />
conviction that, wherever you are in Provence,<br />
you need never go hungry.”<br />
Discover Heather's<br />
Incomparable Journeys<br />
Small Bespoke<br />
Group Tours for <strong>2019</strong><br />
Poland, Baltic States & St. Petersburg<br />
21 days, Late August <strong>2019</strong><br />
Stylish and vibrant history and culture and the<br />
sheer grandeur of Russia’s imperial city<br />
Tanzania & Zanzibar<br />
14 days, September <strong>2019</strong><br />
10-day Serengeti & Tarangire National Parks<br />
Safari,, plus 4 days Beach Resort<br />
www.heathersincomparablejourneys.ca<br />
For any and all of your travel needs<br />
519-473-8591 — Heather Wilkinson<br />
Regional Office: 31 Nottinghill Gate, Suite 203, Oakville<br />
TICO#50013851<br />
eatdrink.ca |@eatdrinkmag<br />
Just as Mayle navigated towns,<br />
fields and forests of the French<br />
countryside, so does his writing<br />
wander across Provence to suggest<br />
some of his favourite lunch items at<br />
favourite restaurants in favourite<br />
towns. With dining tips from the<br />
likes of Mayle, we could not ask for<br />
more as readers. One beloved regional<br />
speciality is bouillabaisse made with<br />
fresh seafood gathered off the coast of<br />
Marseille, which he describes as “part<br />
soup, part fish stew; delicious, but difficult<br />
to control. Many an immaculate shirtfront<br />
has suffered from garlic-stains and it is a wise<br />
customer who asks for two large napkins.”<br />
His writings about Provence have inevitably<br />
caused others to follow him. His books have<br />
drawn attention to the region and tourism<br />
has blossomed, for better or worse. Certain<br />
things have changed because of tourism.<br />
Mayle hates that cafés have been replaced by<br />
boutiques that tend to be more profitable than<br />
selling cups of coffee. But it is the qualities<br />
that remain the same, that have endured<br />
the test of time, that have withstood the<br />
invasion of foreigners, that are the qualities<br />
that made him fall in love with Provence<br />
in the first place: the slow pace of life, the<br />
marvellous weather, spirited games of boules<br />
(lawn bowling), market shopping with fresh<br />
ingredients unhampered by plastic packaging<br />
or metal cans, and a regional anise-flavoured<br />
alcohol called pastis.<br />
Even though I have been a fan of Mayle’s<br />
books since he began writing more than a<br />
quarter of a century ago, I was sadly unaware<br />
that he had passed away. I had been reading<br />
this book with the same enjoyment as always<br />
when I learned from the biographical insert<br />
on the back cover than he had died earlier<br />
this year, making this book a posthumous<br />
publication and his final words on Provence.<br />
Even though I missed his obituary in the social<br />
media news feeds back in <strong>January</strong> <strong>2018</strong>, I<br />
reverently bowed my head at the start of each<br />
new chapter to honour his soul. It was a good<br />
run and I am sad this is his last book. The world<br />
lost a great author with the death of Mayle this<br />
year, but this author’s life gave Provence to the<br />
world in a way only he could.<br />
DARIN COOK is a regular <strong>Eatdrink</strong> contributor who<br />
lives and works in Chatham-Kent.
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
Think Global.<br />
Read Local.<br />
<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong>| 45<br />
Pick up your free copy<br />
wherever discerning<br />
readers and food<br />
lovers are found.<br />
eatdrink<br />
|<br />
The LOCAL Food & Drink Magazine<br />
Rich Uncle<br />
Tavern<br />
Ignite Restaurant<br />
Group<br />
eatdrink<br />
The LOCAL Food & Drink Magazine<br />
David’s Bistro<br />
Celebrating Years<br />
with David Chapman<br />
|<br />
FREE<br />
Our<br />
Premiere<br />
Issue<br />
for Kitchener,<br />
<strong>Waterloo</strong>, Cambridge,<br />
Guelph & Area<br />
eatdrink<br />
The LOCAL Food & Drink Magazine<br />
Lancaster<br />
Smokehouse<br />
Barbecue & Blues<br />
|<br />
FREE<br />
FEATURING<br />
La Reina<br />
Stepping Up to the Plate in Guelph<br />
Conestoga College<br />
Transforming Together<br />
Ciders & Sours<br />
Seasonal Sensations<br />
Hammer Time!<br />
Hamilton: A Heaven for Food Lovers<br />
www.eatdrink.ca<br />
Stratford’s Gastro Scene<br />
FEATURING<br />
FOOD DAY CANADA<br />
Where to Eat & Drink in <strong>2018</strong><br />
Huron County Bounty<br />
A Conversation with<br />
Anita Stewart<br />
Culinary Adventures<br />
& Chefs Jason Bangerter,<br />
Arron Carley, Benjamin Lillico,<br />
Brian McCourt & Eric Neaves<br />
Summer Craft Beers<br />
Finding “Somewhereness”<br />
Twelve Temptations<br />
Terroir In a Glass of Wine<br />
Serving <strong>Waterloo</strong> Region & <strong>Wellington</strong> County<br />
www.eatdrink.ca<br />
FEATURING<br />
Little Louie’s Burger Joint<br />
& Soupery<br />
Serving <strong>Waterloo</strong> Region & <strong>Wellington</strong> County<br />
www.eatdrink.ca<br />
In June <strong>2018</strong>, we began<br />
serving Kitchener, <strong>Waterloo</strong>, Cambridge & Guelph,<br />
as well as the rest of <strong>Waterloo</strong> Region and <strong>Wellington</strong> County,<br />
with a new and separate publication. We invite you to join the conversation!<br />
We also continue to serve London, Stratford & Southwestern Ontario with our original publication.<br />
Retro, Refreshed, in Cambridge<br />
Rosé-Coloured Glasses<br />
The Trending Wine for Summer<br />
Let’s Get Grilling<br />
Recipes from The Cooking Ladies<br />
PLUS every story online.<br />
LONDON’S<br />
Easy to read.<br />
LOCAL Easy FLAVOUR to share.<br />
CULINARY GUIDE Volume 5<br />
LONDON’S<br />
Easy to search.<br />
Fully adaptive.<br />
More features.<br />
eatdrink.ca<br />
And Get Social!<br />
@eatdrinkmag
46 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
eatdrink.ca |@eatdrinkmag<br />
The Lighter Side<br />
Salvaging the Magic of Eggnog<br />
By DARIN COOK<br />
I<br />
have noticed that eggnog is now<br />
being stocked in grocery stores long<br />
before Christmas, infringing not<br />
only on American Thanksgiving in<br />
November, but also Canadian Thanksgiving<br />
and Halloween in October. These are three<br />
significant holidays being upstaged by<br />
Christmas cheer before its time. Being in<br />
stores earlier merely widens the window of<br />
opportunity for it to be consumed.<br />
“What is that doing here?” my son asked<br />
last year, pointing at a wall of eggnog cartons<br />
in a grocery display.<br />
“It’s not Christmas yet,<br />
is it?”<br />
It was early October,<br />
with several nonyuletide<br />
festivities<br />
still to come. My two<br />
sons believe eggnog<br />
was created for Santa<br />
Claus, and that normal<br />
humans are allowed to<br />
join in by purchasing<br />
the cartons sold at stores, so usually it wasn’t<br />
until <strong>December</strong> that we started buying eggnog<br />
regularly to get the Christmas cheer rolling.<br />
The sign over the eggnog display<br />
proclaimed “Not Just for Christmas<br />
Anymore!” But I think most people feel<br />
that eggnog is just for Christmas. Who was<br />
this sign trying to fool? Since I love eggnog<br />
so much, I guess it fooled me. Cast under<br />
the spell of that grocery store marketing,<br />
I decided to see if a Christmas beverage<br />
could hold its own when straying from its<br />
intended holiday. When I brought home<br />
the first carton one week before Canadian<br />
Thanksgiving, my wife rolled her eyes.<br />
“What is that doing here?” she questioned.<br />
“It’s not <strong>December</strong> yet.”<br />
I shared her misgivings, but I drank my<br />
first cup anyway. It tasted great, because the<br />
sweet, creamy nectar had not touched my lips<br />
for over ten months. But it felt odd being out<br />
of season.<br />
After learning that <strong>December</strong> 24th has been<br />
declared National Eggnog Day, I considered<br />
trying my hand at creating homemade<br />
eggnog. Alton Brown, the culinary genius of<br />
Food Network fame, is my go-to guy when<br />
experimenting with new recipes and I found<br />
an eggnog recipe in his book, Good Eats 2: The<br />
Middle Years. Alton strongly advises that “the<br />
key to success in making eggnog is patience”<br />
and I went into eggnog production hoping<br />
that I had the stamina to keep up. There<br />
was a lot of stand mixer beating involved<br />
(where the patience<br />
comes in handy). The<br />
combination of eggs,<br />
sugar, milk, cream,<br />
and nutmeg ended<br />
up being a delicious<br />
version of eggnog like<br />
we had never had from<br />
a carton. Alton’s recipe<br />
calls for the addition<br />
of rum, brandy, or<br />
bourbon, but that<br />
would come after the kids went to bed.<br />
Since it had started appearing early, I’d had<br />
my fill of more eggnog than most years. Even<br />
so, I convinced my family that making a fresh<br />
batch on National Eggnog Day could be our<br />
new tradition, to serve Santa the best we had<br />
to offer. Before bedtime, my sons placed a<br />
mug of eggnog and a plate of cookies by the<br />
chimney. When they weren’t looking I poured<br />
a shot of rum into the mug. As Christmas<br />
Eve drew to a close I imbibed one more glass<br />
of our homemade batch, just as Santa would<br />
do when he arrived. Mine also had an extra<br />
dash of rum — it seemed wrong, on National<br />
Eggnog Day, to not enjoy one last swig in the<br />
most appropriate way before retiring it until<br />
next Christmas. Or October.<br />
DARIN COOK is a regular <strong>Eatdrink</strong> contributor who<br />
lives and works in Chatham-Kent.
<strong>Eatdrink</strong>: The Local Food & Drink Magazine<br />
<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong>| 47<br />
a<br />
movement<br />
for<br />
restaurants<br />
who believe<br />
local food<br />
matters.<br />
®<br />
A Feast On® Certification means<br />
you’re fighting the good food fight.<br />
You’re supporting our farmers<br />
and putting local food first.<br />
To get certified, visit:<br />
ONTARIOCULINARY.COM<br />
@ONTARIOCULINARY #FEASTON
48 |<strong>December</strong> <strong>2018</strong>/<strong>January</strong> <strong>2019</strong><br />
eatdrink.ca |@eatdrinkmag<br />
The Perfect Holiday<br />
Dinner Needs<br />
Seafood<br />
All the Seafood You<br />
Could Want & More<br />
Fresh Seafood Arriving Daily<br />
www.caudlescatchseafood.com